Kitchen Nightmares 4x7

1. Previously on "Kitchen Nightmares"--

2. Right now I feel like I'm in a mental asylum.

3. Chef Ramsay went head

4. to head with one of the most arrogant owners he's ever met.

5. I never had a piece of meat come back in here in 10 years.

6. Mill Street Bistro's Joe Nagy preached farm-to-table—

7. Our food is the best by far.

8. No one's ever done this.

9. But Chef Ramsay quickly

10. found out it was anything but.

11. The fish is freezer-burned.

12. The food is overpriced for the neighborhood.

13. $35?

14. Pretentious.

15. Mon cheri.

16. And simply disgusting.

17. That's gross.

18. To make matters worse, Joe lives in a fantasy world.

19. I would put this restaurant up against anyone.

20. And everybody knows it except him.

21. This is not a fine dining restaurant.

22. Who do you think you're talking to?

23. This is the finest of the finest.

24. When Chef Ramsay pointed

25. out Mill Street's issues—

26. You're not a chef.

27. Stop pretending to be one.

28. —Joe fought him on every point.

29. You're talking now.

30. He remained defiant.

31. Defensive.

32. Ignorant.

33. If I'm all that, you're my twin.

34. And took great pride in deflecting everything.

35. You're busting my balls.

36. Because you're in denial.

37. At the start of dinner service—

38. He does not know what I know.

39. —Chef Ramsay observed how dysfunctional

40. Joe was in the kitchen.

41. Leave the kitchen.

42. Go over to the other side.

43. Go, go, go, go.

44. Soon Soon after, there were several customer complaints.

45. It just doesn't taste good.

46. But Joe stood his ground.

47. I think what she did was she got a bite of rosemary.

48. He didn't mention anything about rosemary.

49. Come on.

50. And while Chef Ramsay was relentless—

51. Ladies, boring ravioli.

52. It's like a rock in there.

53. Joe simply refused to acknowledge his mistakes.

54. That doesn't happen here.

55. Head chef my ass.

56. And after witnessing a steady stream

57. of food being returned—

58. All right, what else can we up here?

59. —Chef Ramsay decided it was time

60. to do a little investigating.

61. Frozen blue cheese, frozen shrimp.

62. Farm to table, it's not.

63. Then, with clear evidence

64. that Joe was lying about the quality

65. and freshness of his food—

66. I get upset when I see fakery.

67. We have fresh stuff, OK?

68. —Chef Ramsay tried once again

69. to get through to him.

70. You're making up stories.

71. - I'm not making up stories. - Yes, you are.

72. But Joe blew him off—

73. But I'm no here to show an idiot you can't put

74. raw onions in an onion soup.

75. We could talk about it at some other time.

76. We're busy.

77. —which left Chef Ramsay completely frustrated

78. with one thing left to say.

79. Joe, you want me out of here?

80. I'm going to leave.

81. What is that?

82. You're serving rotten food.

83. It could kill them!

84. Then wake up!

85. You wake up!

86. Shut the place down.

87. Get out of here.

88. That is amazing.

89. I can't take any more.

90. Thank you, Chef.

91. And now an, the dramatic conclusion

92. of Mill Street Bistro.

93. I'm struggling here to stay in this building right now.

94. I swear to God.

95. Gordon, I've got to cook right now, OK?

96. I wish you would.

97. Joe, I need a regular french onion soup.

98. Onion soup. All right, the onion soup is ready.

99. Are there raw onions in there?

100. What's that?

101. Did you put raw onions in there?

102. Why are we doing this to each other?

103. Is this is a windup?

104. Look at me.

105. Putting raw onions in a soup.

106. I don't know if you're just around.

107. I'm lost, Joe.

108. Just Why are you doing this?

109. You said earlier that it needed more onions.

110. We responded by putting the onions in there

111. so they had more of a bite to it.

112. It's raw.

113. What's the matter with you?

114. We send that out there, it's going to come straight back.

115. What do you want to hear? That—

116. Take it off, Joe.

117. Take it off the menu?

118. 86 it.

119. Save whatever little reputation you've got left.

120. Man, surely you've got a bit more respect than that.

121. I'm trying to reason with you, Joe.

122. - I get it. - Fine.

123. I get it.

124. Fine.

125. But I am not here to show an idiot you can't put

126. raw onions in an onion soup.

127. I can't teach you that.

128. That's called common sense, that in your tiny mind

129. is not common.

130. Come here you.

131. Should we put raw onions in a caramelized onion soup?

132. Tell him! - No.

133. Thank you.

134. You've got talented staff to tell you that.

135. Ask your chef.

136. It feels like you're doing it to me on purpose.

137. Joe, do you want me out of here?

138. Tell me the truth. You want me out of here?

139. I'm going to leave.

140. I don't want you out of here.

141. So why are you around like this?

142. I'm not around like that.

143. You want a battle? OK?

144. No, no, no, no.

145. When I told you the constructive criticism,

146. you got incredibly upset and you wanted a Band-Aid.

147. You need surgery.

148. Everything I said today you went up against.

149. Well, you said it in a way that anybody

150. would challenge you— - What?

151. —the way you said it.

152. You're a dictator, Joe.

153. Your staff can't talk to you.

154. There's not one person in this building

155. that you pay that'll ever criticize you because you'll

156. cut them down big time.

157. You're awesome.

158. Oh, Joe.

159. Do you usually go to restaurants

160. and rip them apart like that?

161. That's what's pissing me off.

162. Joe, it's not working.

163. You built up this level of

164. fine dining pretentiousness that is not biting with the locals.

165. You are so far removed from what a bistro should be.

166. OK, so you don't want to hear what our elk sales are

167. and how many people come back for it and everything else—

168. - No— - See, there you go.

169. No, no—

170. There you go.

171. The elk, the elk was inedible, inedible.

172. But it's not just the elk, though, Joe.

173. Do you understand?

174. I've got bigger and more important

175. things to focus on than elk.

176. I've got to start off at the bottom.

177. And right now, you won't listen.

178. And that's what's making my life a nightmare.

179. But when you sit there and you went off about

180. every thing in there—

181. - You were being defensive. —in front of everybody.

182. No, I wasn't defensive.

183. I was respectful to you until you went off—

184. You were not.

185. I'm here to help you.

186. Then help me.

187. Well then stop being in denial.

188. You're so tight and so bound up with the ambition,

189. you're not seeing the reality of the heart of the problem.

190. I agree—

191. I agree with that statement, that statement I

192. agree with that I am so bound up that I'm not seeing.

193. I agree with that.

194. But don't tell me that I'm not doing

195. it because I'm lazy.

196. I want people to come in here and say, man, Joe,

197. you're really doing something.

198. Good, but it's not working currently, Joe.

199. Right, I agree.

200. But you're not telling yourself enough of it.

201. Because your staff are scared to tell you.

202. I am telling myself it, but we're in this group.

203. We've got blinders on.

204. But I do want to make it better.

205. I want this restaurant to be a quality restaurant

206. for everybody— not just Joe Nagy,

207. for these people of here that stuck with me

208. and did put up with my personality.

209. That's what I'm asking you, man.

210. Help me.

211. I'm asking.

212. That's the most sincere and the most honest I've

213. heard since I've been here.

214. day.

215. Tomorrow, we start a fresh day.

216. I'm willing to do that, Chef.

217. I'm willing—

218. We draw a line in the sand.

219. Let's draw a line in the sand.

220. Good night.

221. Good night.

222. Coming up—

223. I'm scared.

224. —Joe still remains a little slippery.

225. Is this BS?

226. No.

227. And later—

228. Can I interject something?

229. —Chef Ramsay reaches a boiling point.

230. Wake up!

231. You wake up!

232. Get ready for one of the most

233. intense confrontations ever—

234. Are you that stupid?

235. —on "Kitchen Nightmares."

236. Come in here and help me instead of running your jaw.

237. With Joe finally admitting to Chef Ramsay

238. that he has lost sight of some of the problems—

239. Take a seat.

240. I want you to watch something.

241. —Chef Ramsay begins the day with a plan,

242. to show this owner some of the issues

243. he doesn't even realize he has.

244. Tough day yesterday.

245. That was a— a hard one.

246. Yep.

247. And I wanted to talk to you guys

248. without Joe around because I need to hear

249. the good, the bad, the ugly.

250. And I'm not talking about skinning the goat.

251. Who's going to start?

252. There's no formalities here.

253. This is wide open.

254. You shouldn't be scared of Joe because I've got your back.

255. Help me.

256. Amy.

257. I think Joe is at fault for the lack of business

258. because of the way he berates the staff

259. in front of the customers.

260. It turns people off and it turns people away.

261. He needs to control his temper.

262. He was cussing at me right here in front of the door

263. and then dragged me into the kitchen

264. and started screaming at me even louder.

265. So I might as well have been sitting right out here.

266. And, I mean, everybody witnessed it.

267. And my table was so disgusted they just

268. wanted their check to leave.

269. And they left me a note, you know, telling me to keep

270. my chin up and that I did a great job and everything

271. I was supposed to do.

272. And I left that note to Joe.

273. And he would tell me, don't let that get to your head

274. when people tell you you're doing great because there's

275. always mistakes being made.

276. It was to the point where I ended up

277. having to go into the back because I started crying.

278. And I didn't— you know, I just didn't want to be,

279. like, I don't know.

280. I mean, and we have Joe constantly saying,

281. well, you're doing this wrong, you're doing this wrong.

282. We all get flustered, and, you know, and I let it get to me.

283. Yeah.

284. Kaleigh, that's terrible.

285. It is.

286. Moving forward, why does he think his food is good?

287. That's my main thing because there's

288. stuff that's questionable and he's like, oh,

289. that's OK, you know, that's OK.

290. We can serve that.

291. And I just wanted to say, no, we can't serve that.

292. But in his mind, it's OK.

293. How do you rate the food out of 10?

294. Two being generous.

295. He loves to hear the praise, but he

296. will certainly go up against anybody that

297. has anything negative to say.

298. The guy that was sitting there across from you while you were

299. having lunch, he said he would send it back,

300. but he doesn't want to listen to Joe yell at him.

301. If they see Joe's vehicle outside,

302. they'll go somewhere else because they don't want

303. to be bothered at their table.

304. He'll talk and talk and talk to the table—

305. —for a half hour.

306. —the entire time they're here about himself.

307. Joe feels that this is his house

308. and these are his dining guests and they

309. want to hear all about him.

310. Which there's nothing worse when

311. you're trying to eat dinner.

312. And then we're told to give him a minute

313. when it's our table, we're trying to service them

314. and trying to do what we—

315. our job.

316. And then we get yelled at and ridiculed in front of them.

317. Wow.

318. He yelled at me saying, when I am with the table,

319. we are in a meeting.

320. Seriously?

321. Rebecca, what's he holding a meeting over?

322. What's he talking about? - Himself.

323. Himself.

324. Himself.

325. Himself.

326. How do you get through to Joe?

327. How do you get the message across to him?

328. We don't.

329. We get told what to do.

330. We have meetings.

331. We have meetings all the time, but it's usually him telling

332. us what we've done wrong and—

333. Right, directing us to what we should and shouldn't do.

334. We've been ridiculed.

335. We've all been belittled.

336. We've all been screamed at and cussed at

337. and we're doing everything wrong.

338. It's hard.

339. It's hard because we want to see this restaurant succeed.

340. It's true.

341. But there's just times when you can't

342. take it, the stress, I mean—

343. True.

344. How many of you have thought about quitting at any one time?

345. All I ever want to tell Joe is just to back off,

346. not to ridicule every single thing.

347. We're a lot more productive if we

348. don't have all the extra chaos.

349. And stop blaming us for his inadequacies.

350. You screwed it up.

351. Quit yelling at me.

352. Joe doesn't want to take responsibility for himself.

353. He would tell me, there's always—

354. My dad wanted to choke Joe out due to the way

355. he was talking to me. - It's s no

356. I mean, back off.

357. It's not right.

358. Oh my god.

359. In order to get through to Joe—

360. We've all been screamed at and cussed at.

361. Wow.

362. —Chef Ramsay has asked

363. the staff to talk about some of the problems

364. at Mill Street Bistro.

365. My dad wanted to choke Joe out—

366. what?

367. Due to the way he was talking to me.

368. And most of them point the finger at the owner.

369. He needs to back off.

370. Oh my god.

371. Well, I do have a confession to make.

372. Joe has been listening.

373. I hope that he takes it well.

374. I hope he understands the negativity

375. he's brought on your shoulders.

376. I'll be back in a second.

377. Don't move.

378. Here we go.

379. Oh god.

380. I'm scared.

381. Well, got to go find a new job.

382. Follow me.

383. Guys.

384. I was sitting upstairs listening.

385. And I got to say what has happened here

386. ultimately is my responsibility and my fault.

387. I don't think that I'm a bad person in heart,

388. but I'm tough, maybe a little bit

389. too tough for this business.

390. I need to soften up.

391. We've got a lot of work, a lot of things need to change.

392. And if that means that I need the change

393. and you need to change and we all need to change,

394. we're going to do it.

395. Joe immediately went to we need to change.

396. He cannot take responsibility for his own actions.

397. This is not going to work unless you

398. are 100% behind changing.

399. Because everything that the restaurant stands for today

400. is you, yet it's being propped up by your team.

401. Are you 100% committed to change?

402. I'm 100% committed to change whatever

403. needs to be changed to make this restaurant

404. to find its potential.

405. Then so am I, OK?

406. Do I think that he took it all in?

407. No.

408. Do I think he's going to change?

409. No.

410. Do I think this is even going to help at all?

411. No.

412. One second.

413. With Joe now seemingly ready to change,

414. Chef Ramsay is ready to illustrate

415. how Joe's overpriced menu is alienating

416. the locals in this small town.

417. One of the things I've heard over and over again

418. is that your place is not inviting

419. enough for your average local, too

420. pretentious and too expensive.

421. It's way out of their comfort zone.

422. If a young couple would want to come in here to eat,

423. they're going to walk out of here spending minimum $100.

424. That is a lot of money, yeah?

425. It is.

426. Yes, a lot of money.

427. They could spend $100 here and put it in that cash register

428. or they could go to a local grocery store and get this.

429. Let's just have a look at.

430. Mm, delicious ribeye, choice.

431. Amazing corn.

432. Wow, fresh tomatoes, yeah?

433. And some salad and cheddar.

434. Pork chops, potatoes, oh, some grounds.

435. I mean, that's a lot of food, right?

436. That all came to $89.73.

437. Oh, sorry, look, bottle of wine as well.

438. That's what I spent my last $11 on,

439. just a little bottle of wine.

440. What I'm trying to say is for $89.73,

441. they've got minimum five good evenings

442. in with some bloody good food.

443. That's what you're going up against.

444. Why would you come out?

445. It's a very good question.

446. Joe, people today want value.

447. And when you pitch that you are the most expensive restaurant,

448. nobody can touch you, you've already

449. shot yourself in the foot.

450. Agreed.

451. We're expensive.

452. We're too expensive.

453. Chef's correct.

454. It was a point well-taken.

455. And I'm always willing to learn more.

456. Time to move forward, and I mean move forward in a big way.

457. We're going to cook some specials that's

458. going to go on tonight's menu.

459. And it's a small step in the right direction, OK?

460. When was the last time you had a burger on the menu?

461. We've never.

462. Never?

463. And as a bistro, why would you not have

464. a burger on the regular menu?

465. Chef, when I did talk to the staff,

466. they didn't want a $10 burger.

467. They don't want to sell it. - Not the staff—

468. Right. But—

469. Customers.

470. Right.

471. So the staff didn't want to sell $10 burgers?

472. Right, they felt that like, you know, we don't—

473. Is this BS?

474. - No, no. - Come with me.

475. OK.

476. You, cook my burgers.

477. Got ya.

478. Where's the team?

479. Right.

480. I asked Joe, when was the last time

481. we had a burger on the menu?

482. He said, the staff don't want to sell a $10 burger.

483. Is that right?

484. - No. - No.

485. No.

486. No.

487. You're not anti selling a burger?

488. No.

489. Every time I smell BS, I'm going to go for you.

490. Let's go.

491. Can I interject something?

492. I'm busy.

493. After that, toast the buns, yeah?

494. Yeah.

495. Nice.

496. What's that?

497. - Looks like walleye. - It's exactly that.

498. Congratulations.

499. By the way, it's fresh.

500. We serve fresh walleye.

501. So when you knew I was coming here,

502. you gave me a trio of frozen fish of the day.

503. Why wouldn't you get me the freshest local number one fish?

504. You're right, Chef.

505. This is local to the area.

506. We should serve it more.

507. Local Local to the area, it's the number one ready

508. available fish.

509. I hate to say it, but Chef Ramsay is correct.

510. With the walleye, I want to serve your little corn cake.

511. Cheerful, right?

512. Easy to do, yeah?

513. Green beans seasoned with some fresh chives,

514. give that little bit of freshness to it.

515. If you're going to use herbs, then cook with the herbs.

516. Don't garnish with the herbs.

517. Don't garnish?

518. No, cook with them.

519. We're a bistro.

520. Unintimidating, exciting food served

521. at cheap prices with some real good flavor, right?

522. That's the secret of a bistro.

523. The burgers, how to present the burger.

524. We'll start off with a strong base, some lettuce

525. to protect the bun.

526. That's it.

527. From there, caramelized onions, so it's a rich roasted onion

528. with aged balsamic vinegar.

529. How long for the burgers, please?

530. Good, down please.

531. Thank you.

532. Nice.

533. Protect and protect.

534. From there, a touch more lettuce.

535. And then I've got sort of Thousand Island special sauce

536. to give that sort of zesty, yeah, hot.

537. Now let's do the cheese, yeah?

538. Toasted bun, I could look at my burger

539. and identify what I'm eating.

540. See what I mean?

541. Yes.

542. Through there, a nice handful of fries on the burger.

543. Two specials, let's go.

544. So tonight's specials, local, fresh, delicious walleye.

545. And there we have a classic burger.

546. Dig in.

547. It looks awesome, Chef.

548. How appetizing do those burgers look?

549. Delicious.

550. I'm not big on burgers, but I'm going

551. to give him his accolades.

552. That was a very good example of how

553. we need to recreate the bistro.

554. Oh my goodness.

555. Is that not amazing?

556. Coming up— - Joe.

557. What do you want me to do?

558. You want me to stop?

559. —just when you thought

560. Joe had turned the corner—

561. Joe is just completely shutting down.

562. —he goes right back to his old ways.

563. Wake up!

564. You wake up!

565. And he is determined to go

566. toe to toe with Chef Ramsay.

567. We don't have it.

568. Oh, here we go.

569. It's the fight of the year.

570. Are you That stupid?

571. Coming up on kitchen nightmares.

572. Come in here and help me instead of running your jaw.

573. Chef Ramsay is using tonight's dinner service

574. to test the new specials.

575. He is hoping to confirm what he believes is the new direction

576. for Mill Street Bistro.

577. Nice.

578. Nice, nice, nice.

579. Psst, you're allowed to talk.

580. Good evening. How we doing tonight?

581. - Good. - I will take you to your table.

582. I'd like to introduce tonight's specials.

583. We have the burger.

584. And we also have our walleye.

585. OK, here we go.

586. All right, so we've got a bistro burger medium well

587. and a catch and another bistro medium.

588. You got that?

589. Got the onions and everything on there?

590. What's that?

591. Are the onions on the bottom?

592. This goes on top of that.

593. Lettuce, onions, burger, lettuce, sauce.

594. Pardon me?

595. Lettuce, onions, burger, lettuce, sauce, bun top.

596. Great.

597. Touch of sauce.

598. Pardon?

599. Lettuce, onions, burger, lettuce, sauce.

600. Can you just reiterate how to build this with me?

601. Yeah, I'll build it again.

602. Just show me again on more time?

603. Yeah, absolute definite.

604. Yeah, first, lettuce—that's it—

605. on the bottom.

606. Wipe— onion jam, remember?

607. Touch of onion jam on there. Burger on top.

608. OK.

609. That's it, lettuce and sauce.

610. What table number?

611. This is going to be 24.

612. Watch, watch, watch, watch.

613. - Yep, it's right. - Do you have them?

614. With Chef Ramsay's guidance,

615. the kitchen manages to get the burgers and other entrees

616. ready for the customers.

617. You both had the walleye.

618. It's really good.

619. I really like this.

620. Next after that, Joe, what is it?

621. Go, what ticket is that?

622. Burger, walleye, where was that going?

623. - That is table 50. - 50, thank you.

624. Who's 50, please?

625. Wait, my appetizer haven't went out yet.

626. Oh, you're kidding me.

627. Oh come on, guys.

628. My entrees were up before my appetizer was up because Joe

629. stabbed the ticket without serving my appetizers.

630. Joe, two seconds please, Joe, Joe, what are we doing?

631. Why did we sell that then if we haven

632. sent the appetizers— look at.

633. Joe, please.

634. Joe.

635. Joe, I'm talking to you.

636. Joe, no answer.

637. Nobody is talking.

638. No one is saying anything.

639. I'm hoping one of these are mine for 53.

640. What are we waiting on at that table, Amy?

641. This fish is not going with this.

642. None of these fishes are going with this ticket.

643. Guys, none of these fishes are going

644. with the ticket you just sent.

645. There is just absolutely no communication

646. coming out of that kitchen.

647. And Joe it's just completely shutting down.

648. Joe.

649. What do you want me to do? You want me to stop over here?

650. No, not stop, but talk.

651. What do you want me to do?

652. I'd like you step up and man up a little bit.

653. We're going to man up.

654. We're trying to get this out.

655. This fish here, what's it for?

656. It is for this table.

657. Tommy is doing the saute.

658. - Talk to him then. - Doing the saute right here.

659. Talk to your staff.

660. Tommy, talk to me. You, talk to me.

661. Where is the ticket for this?

662. You still got a Sign up there saying quiet,

663. don't say anything. - Where's the ticket for this.

664. Help your servers.

665. I just gave the servers the tickets.

666. - For this here? - For that table, correct.

667. Can we complete this table though?

668. Yeah, he's on that side over there.

669. Help him then.

670. I'm helping him. I got the other—

671. You know what?

672. Just screw him.

673. All right.

674. The kitchen is chaotic when Joe was in it.

675. Tom can't work.

676. Nobody can work.

677. It's just insane.

678. This is carnage.

679. It is.

680. We haven't got our entrees yet.

681. How long have those young guests

682. been waiting for their burger?

683. The order went in right around six o'clock.

684. An hour and a half.

685. Uh huh, burgers.

686. You got one, two, three—

687. Joe, can we try to save this?

688. Four.

689. Can we bounce back please, Joe?

690. We're just waiting on—

691. what do you need over here?

692. We need an elk quesadilla.

693. That's really what I need.

694. OK, why don't you finish what you were doing.

695. I'm doing the.

696. OK, I'll do the quesadilla.

697. Want to see how we make this crap?

698. I haven't got the appetite, Joe.

699. I know because you wouldn't come over here

700. and say, you know, don't get it that crispy

701. or don't do that with it.

702. I mean, that's.

703. What the are you on?

704. What the are you on?

705. You just—

706. I won't come over there, say get that a bit crispy?

707. An elk quesadilla, you want confirmation

708. that it's a good dish?

709. When are you going to pull your head out of your?

710. From a man that stands there and boasts about his farm

711. and his goats.

712. And you want me to talk about this?

713. Seriously?

714. Wake up, Joe.

715. You are joking, are you?

716. Are we making these too—

717. these— you know what I'm saying?

718. I know you don't like the dish.

719. It's disgusting, Joe.

720. So you wouldn't give me any input on it?

721. Get rid of it.

722. You want me to get rid of it right now?

723. I would. I would.

724. Get rid of the thing.

725. We don't have it.

726. - Oh, here we go. - No, we don't have it.

727. - Here we go. - We don't have it.

728. Here we go.

729. Make yourself clear.

730. Stop asking such ridiculous questions.

731. Come over here and tell me it's crispy.

732. Are you that stupid?

733. Don't serve the thing, right?

734. Who's restaurant is it?

735. It's my restaurant and I'm—

736. Then act responsible.

737. - help.

738. I'm asking for help.

739. - Then wake up. - You wake up.

740. Idiot.

741. come in here and help me instead of running your jaw.

742. It's dinner service at Mill Street Bistro.

743. You want me to get rid of it right now?

744. I would.

745. I would.

746. And Joe was once again picking

747. a fight with Chef Ramsay.

748. Get rid of the thing.

749. We don't have it.

750. And a frustrated Chief Ramsay is ready to explode.

751. Stop asking such ridiculous questions.

752. Are you that stupid?

753. OK, so don't serve the thing, right?

754. Who's restaurant is it?

755. It's my restaurant.

756. And I'm asking for help.

757. Then act responsible.

758. I'm asking for help.

759. Then wake up.

760. You wake up.

761. Idiot.

762. Come in here and help me instead of running your jaw.

763. You shouldn't even be in the kitchen.

764. Get out! - Go ahead.

765. Go ahead. - Get out!

766. You put it all together.

767. Let's finish it.

768. Let's finish it.

769. off then.

770. off.

771. Yeah, and take that with you.

772. That's right.

773. We're stopping an elk quesadilla,

774. breaking news in Mexico.

775. That was all I'm asking.

776. Get out.

777. Now we got rid of the problem.

778. Unbelievable.

779. Un-real.

780. This is the worst food in Ohio I guess he's telling us.

781. This guy got his head up his ass.

782. He's saying that I'm a fraud and that my elk is terrible,

783. nobody likes it.

784. And he knows everything about any food on the planet,

785. but he doesn't have an elk farm, OK?

786. There's a difference between passion and ..

787. And he's got a double dose of ..

788. With Joe out of the kitchen,

789. Chef Ramsay and Sous Chef Tom complete the remaining

790. dishes in a timely manner.

791. Let's finish strong, shall we, yes?

792. Yes, I just need to finish that off and I'm done.

793. - Chips ready? - Literally one minute away.

794. Next to that what have you got?

795. That should be it.

796. Order up please.

797. Thanks, dear.

798. - I appreciate it. - You're welcome.

799. Thank you.

800. We were face to face.

801. I said, you're a narcissist ..

802. I said you've got 750 chefs that do your thinking.

803. I said, you need them because you're so full of yourself.

804. I said, I'd love to see you, you know, do what I do.

805. Chef Ramsay doesn't have the balls,

806. the power, or the authority to kick me out of my kitchen.

807. You would have to roll your tape back because he didn't

808. kick me out of my kitchen.

809. Get out!

810. I walked out.

811. Joe, have you got two seconds, please?

812. OK.

813. Wow.

814. Joe, you are making my life a misery.

815. I've been in hundreds— and I mean hundreds— of kitchens

816. across this country.

817. Chef, can I interject one thing?

818. Tommy, he prepared a lot of those items.

819. And I'm not blaming him— - Joe—

820. —but I should have stopped him.

821. Joe, stop looking for a way out to justify.

822. I'm not. I'm not.

823. I'm not looking for a way out.

824. Stop.

825. I'm not going to argue, Joe.

826. I am not going back there.

827. Enough is enough.

828. You are running the business into the ground.

829. And I'm going to tell you something really important

830. and I want you to listen.

831. You cannot be in that kitchen.

832. It's done.

833. Apron off.

834. I don't want any chef's jacket anywhere near your chest.

835. Got it?

836. Yes, sir.

837. OK.

838. I was angry.

839. But as it sunk in, I realized it's not about me.

840. It's about taking the restaurant to its potential.

841. I want to man up to this and I want to correct it.

842. I'm going to get help.

843. OK, sure.

844. I'll see you in the morning.

845. Thank you.

846. Come in with a smile.

847. I will.

848. Goodnight.

849. Refusing to give up on Joe and the restaurant,

850. Chef Ramsay stays up late designing a new menu

851. for the Mill Street Bistro.

852. Now, he's ready to unveil it.

853. Welcome.

854. Come in, come in, come in.

855. Wow.

856. Oh my god.

857. Ah.

858. Looks so good.

859. Wow.

860. Joe, you already had a stunning restaurant.

861. The big revamp was this, bistro cooking.

862. It just looks wonderful.

863. It looks right.

864. This is impressive.

865. - Take a copy of the menu. - Yay.

866. - Yeah? - Perfect.

867. Right, starting off with a crispy duck leg confit, light,

868. fragrant, served with pear butter, bacon,

869. schlot vinaigrette.

870. Next to that, brick chicken, confit peewee

871. potatoes, black kale, and a really nice fragrant thyme

872. jous.

873. Seasonal fish— you may get the perch,

874. the whiting, walleye, with a simple delicious red wine

875. vinaigrette.

876. A local dish that is in demand, Mill Street burger.

877. A big hit last night, substantial, full of flavor.

878. Mhm.

879. And from a classic burger to elk sausage burger, slightly

880. gamey, a little bit more lean.

881. Next to that, Joe, especially for you,

882. a decently cooked elk chili.

883. Really delicious way of highlighting

884. the flavor and that little touch of gameyness.

885. It's different from what I was doing.

886. But you'll sell more elk doing a chili and a burger

887. than you would do all year serving loins, serving chops.

888. Correct, I agree with that.

889. It looks appetizing.

890. It does not look pretentious that we had.

891. I am speechless.

892. I am so proud to have this and not even have served it yet.

893. I'm incredibly proud.

894. Good.

895. Something I need to tell you all.

896. I came to the consensus with Joe there's

897. no way on earth from this day on that he can

898. continue to be in that kitchen.

899. I agree.

900. It's the reality.

901. I'm not a certified chef.

902. And we need a true chef.

903. I came up with one very talented young man that

904. is going to make a huge impact in your kitchen

905. and really help kickstart this business off.

906. He's the partner and the executive chefs

907. at one of the best restaurants in Cleveland,

908. the Greenhouse Tavern.

909. - Oh my. - I love it there.

910. You love it there?

911. I do.

912. Say good morning to Brian Goodman.

913. Chef.

914. All right.

915. Oh, nice.

916. The secret to success, if you can put it in a nutshell,

917. what would it be at the Greenhouse Tavern?

918. The secret to success, truthfully,

919. is local, fresh ingredients.

920. And it's all about having that knowledge in your head,

921. like, be confident with what you're doing.

922. Because that's what we're going to be in the kitchen tonight,

923. confident.

924. Now, he's going to set up your kitchen.

925. He's going to shortlist an interview to getting

926. a chef here once he's gone.

927. You have a real chef that knows what he's doing.

928. There's no better.

929. Brian, we're really going to look forward to your direction.

930. Good.

931. All right, Anyone hungry?

932. Yes.

933. Everyone dig in.

934. Oh wow.

935. That is really good.

936. That tastes great.

937. That is a very good way to utilize goat cheese.

938. The food is amazing.

939. Now it's not just Joe's food, but it's a food

940. that everybody can relate with.

941. I think that we are going to go above and beyond if Joe

942. keeps his butt where it's at.

943. That is really good.

944. I'm impressed with the food that I just tasted.

945. - We have french fries. - That's awesome.

946. That is awesome.

947. Who'd have thought?

948. Coming up—

949. Ay yai yai.

950. —all eyes are on Joe.

951. You ready to go?

952. Will he be an asset—

953. We're talking about me, Joe Nagy.

954. —or a liability on relaunch night.

955. Sir, where are you going with that?

956. Oh my god.

957. Armed with a new targeted menu

958. and a new consulting chef—

959. Does it matter which way these go, Amy?

960. - Fat to the right. - Fat to the right?

961. Fat to the right.

962. I like that.

963. —Joe and his staff prepare for relaunch.

964. - You ready to go? - Yeah.

965. Meanwhile—

966. —Chef Ramsey is spending some time with

967. the local community in Norwalk.

968. He is there to support the Relay for Life Walk.

969. Ladies and gentlemen, good morning.

970. I'm in town working on "Kitchen Nightmares"

971. at the local bistro.

972. And on behalf of Joe Nagy, we're going to make a donation

973. this morning to the American Cancer Society

974. to support this Relay for Life.

975. All of us here are connected in some way

976. to this dreadful disease.

977. And we need to continue to fight to eradicate cancer globally.

978. In addition, Chef Ramsay

979. invites the participants to tonight's relaunch

980. at Mill Street Bistro.

981. Excellent.

982. Shall we have a little meeting with the team?

983. - Sure. - Yeah?

984. Come over.

985. OK, big one tonight, let me tell you.

986. We've got to nail this absolutely 100%.

987. Be vocal.

988. OK, Brian is going to be vocal. Talk to him.

989. Communicate.

990. It's very important when you guys come back there,

991. do not be afraid to tell me, you know, what you're missing

992. or what you need.

993. It's communication, that's all.

994. Our owner, he's there to support everybody

995. and to do whatever they want.

996. Whatever you need, ask him.

997. If you need something, if you're in the weeds,

998. verbalize it to me and I will get it taken care of.

999. - Good luck. - Thank you.

1000. Thank you.

1001. Let's go.

1002. Hi, how are you this evening?

1003. This way.

1004. What can I get for you?

1005. I'd like the French onion soup please.

1006. All right.

1007. I'm going to do the seasonal fish, please.

1008. I will bring that right up, all right?

1009. You're welcome.

1010. Here we go.

1011. One fritter, one beet, one duck, and a poutine.

1012. We're going on a Sloppy Joe and a chicken.

1013. Fired.

1014. - Food is looking amazing. - Thank you, Chef.

1015. Keep it going.

1016. So fritter, beet salad, two poutines.

1017. Two poutines.

1018. Beet salad.

1019. Brian is taking control.

1020. He calls out the orders and we call the orders back.

1021. And it's totally different from what we were doing,

1022. night and day.

1023. Where is this going?

1024. We are going to table 33 with all this, guys.

1025. With Chef Brian running the kitchen—

1026. Table 12 here.

1027. Thank you.

1028. —food makes its way out to the dining room quickly.

1029. Ah ha, we have some food.

1030. Very good.

1031. It's like, perfect.

1032. And as the guests enjoy the brand new food—

1033. You need anything from me?

1034. Not at this moment in time.

1035. —the servers are enjoying a brand new Joe.

1036. Let me take—

1037. I'll fill— I'll go do the waters for you.

1038. I know what you need with water.

1039. It is very nice to see Joe doing something productive.

1040. If there's any wines that you can't do,

1041. especially the house cellars, let me do those.

1042. I'm not sure if it's because he doesn't want to get yelled

1043. at anymore, how he doesn't want to be

1044. told he's doing anything wrong.

1045. But right now, he is, he's being great.

1046. Joe, how does it feel to hear a kitchen

1047. communicate like that?

1048. How does that make you feel?

1049. Makes me feel proud.

1050. So keep it going, yeah?

1051. OK.

1052. Come on.

1053. What have we got here in the window that needs to go?

1054. Fish and a pot pie to 21, sir.

1055. I'll take these two out right now.

1056. And we're a little bit early with your food.

1057. OK, enjoy.

1058. Do you have a 21 up there, Brian?

1059. 21?

1060. It already ran.

1061. I sent it with Joe.

1062. Wait, wait, wait, wait.

1063. What's up?

1064. They don't have their food.

1065. 21, OK.

1066. - Joe— - Yes.

1067. —when you took out that pot pie and the walleye,

1068. where did you take it to? - 21.

1069. No, you didn't.

1070. They don't have their food. - Let's check.

1071. This check.

1072. 21 is the one that was right by the fireplace.

1073. That's 21.

1074. For him to mess up was kind of entertaining.

1075. I think we have this backwards.

1076. Yep.

1077. Because, you know, he screams and yells at us for making

1078. the small little mistakes.

1079. Well, he took a wrong table the wrong food.

1080. Whoa, sir.

1081. Where are you going with that?

1082. This went to the wrong place.

1083. - OK. - OK.

1084. For a moment.

1085. Did it actually sit on the table physically?

1086. Yes.

1087. So the person saw— somebody saw this fish?

1088. No, not the customer that is getting it.

1089. But did it sit in front of anyone?

1090. Yes.

1091. OK, we're going to need to drop a new fish for sure.

1092. Oh my god.

1093. Who dropped it at that table in the first place?

1094. I brought it there.

1095. The only time food comes back is when you

1096. serve food to the wrong table.

1097. It's the only mistake tonight.

1098. So Chef, we're going to do a new fish.

1099. Thank you.

1100. It will be up in moments.

1101. That was a very good example of me getting in the way.

1102. And I have to be aware of that because I am a hard worker,

1103. but I just need to work a little bit smarter.

1104. Service, please.

1105. OK, Brian.

1106. All right, here we go.

1107. 21, this is the bass here.

1108. And then this is compliments for the mistake.

1109. Very good.

1110. I brought you a complimentary poutine.

1111. Thank you.

1112. Thank you.

1113. This is the bass and the pot pie.

1114. Thank you.

1115. OK.

1116. All right, what do we think so far?

1117. - Oh my god. - It's incredible.

1118. Phenomenal.

1119. I could just eat this all day.

1120. I think the Mill Street Bistro finally

1121. has a chance to make it.

1122. Oh, that's got nice taste.

1123. Mhm.

1124. Oh.

1125. I need a pot pie and a New York on my final ticket.

1126. But Joe needs to understand that he needs to change

1127. or the restaurant is not going to run.

1128. Thanks again.

1129. Appreciate your business.

1130. Right, first off, Joe, if there's

1131. one night I didn't want you to send

1132. anything to the wrong table, it was tonight.

1133. However, we recovered and we bounced back.

1134. What an amazing atmosphere in this restaurant tonight, yes?

1135. Yes.

1136. Yes.

1137. That's what a good neighborhood bistro should

1138. sound like seven nights a week.

1139. It was fun.

1140. Joe, you have a stunning restaurant, a stunning team.

1141. Let them do it.

1142. Yes, it's been a hard week for all of you

1143. because you have a very, very stubborn owner here, right?

1144. Right.

1145. Yes.

1146. And if this restaurant is going to succeed,

1147. each and every one of you are going to give me

1148. a promise that when Joe starts to step

1149. backwards into his old comfort zone,

1150. you need to stand up to him, yeah?

1151. It was well-taken and understood.

1152. I promise that I won't go into the kitchen, OK?

1153. Stay here one second.

1154. I want to show you something.

1155. Please take one.

1156. Pass them along.

1157. This morning, I took part in the American Cancer Society Relay

1158. for Life walk.

1159. And on behalf of Mill Street Bistro,

1160. I made a donation to this fabulous charity.

1161. Unknown to you, those that were at that event this morning,

1162. supporters, survivors of cancer, those were your diners tonight.

1163. And I'm sorry for not telling you before service.

1164. I didn't want anyone to think that it was a doom and gloom.

1165. I wanted the vibrance.

1166. No one was looking for sympathy.

1167. They were looking forward to a great time

1168. and you delivered brilliantly well.

1169. I'm really proud.

1170. Thank you, all of you, for a great evening.

1171. Would you mind if I have just 30 seconds with Joe please?

1172. Thank you.

1173. Oh, right.

1174. Ay yai yai.

1175. I really meant what I said to your staff.

1176. You start cutting corners, going back to your old ways,

1177. honestly, it's going to fail.

1178. You delivered.

1179. Well—

1180. - It was rough. - It's over to you.

1181. Didn't have to be that rough, let me tell you.

1182. Because you are one stubborn man.

1183. OK.

1184. Well, it didn't have to be.

1185. But you've got to remember what we were talking about,

1186. me, Joe Nagy.

1187. OK, I can't wait to come back.

1188. Good.

1189. And the last place I want to see you is in the kitchen.

1190. Understood.

1191. Good.

1192. Thanks, Chef.

1193. Man, you're hard work.

1194. It's what you signed up for.

1195. Goodnight.

1196. Goodnight.

1197. Say bye to Skinny for me.

1198. I will.

1199. I listened to Chef Ramsay, hard as it was.

1200. And this is all wonderful.

1201. But the reality is, we don't have a crystal ball.

1202. Who knows what the future holds at the Mill Street Bistro.

1203. Joe Nagy has given me a nagging headache.

1204. This has to be one of the most frustrating "Kitchen

1205. Nightmares" ever.

1206. We made a lot of improvements this week,

1207. but I still have my doubts about Joe.

1208. Can he really step up and embrace change or is it

1209. just all talk?

1210. And oh boy, can that man talk—

1211. and talk— and talk—

1212. and talk— and talk—

1213. and talk?

1214. In the months that followed—

1215. Good to see you again.

1216. —Joe has kept the majority of Chef Ramsay's menu.

1217. I am actually going to do the buffalo Sloppy Joes.

1218. And business has been steady.

1219. Mhm.

1220. I love it.

1221. There have been some staffing changes.

1222. Jen, Kaleigh, Tommy, and Rebecca are gone.

1223. But Amy, Bill, and Mike remain at the restaurant.

1224. I'm going to turn this down a way bunch.

1225. There is one promise that has already been broken.

1226. These are done.

1227. Joe is back as head chef.

1228. That's how we do it, man.

1229. And the future of Mill Street Bistro is questionable.