Kitchen Nightmares 6x3

1. Tonight on "Kitchen Nightmares"--

2. The place is littered with shit.

3. Chef Ramsey makes his first visit to Colorado,

4. and is faced with a restaurant that hasn't

5. changed anything in 33 years.

6. This place feels like it's been

7. closed for the last 10 years.

8. It's the look that the restaurant has.

9. The owner who runs the front of house—

10. Wow.

11. —is an out-of-control hoarder.

12. Does it work? - No.

13. And to make matters worse,

14. the owner who runs the kitchen is completely clueless.

15. You cross-contaminated every ounce

16. of ingredients in this kitchen.

17. It's one of the most shocking and filthiest

18. restaurants Chef Ramsay has ever seen.

19. Dusting, deplorable mess.

20. And you will not believe what he uncovers—

21. It stinks. —in the dining room—

22. Wow. —in the office—

23. Gross.

24. —in the kitchen—

25. You are kidding me.

26. —and in the entrance way—

27. Oh, careful, she's slippery.

28. While the decor is horrid—

29. This is a horror show.

30. —the food is wretched.

31. I wouldn't feed that to the fucking mannequin!

32. And unbelievably, the husband

33. and wife owners have no idea why their business is failing.

34. A lot of people enjoy the things that we cook.

35. The food is hideous.

36. Get ready to witness—

37. I'm not actually too sure what to do.

38. —one of the most difficult challenges

39. of Chef Ramsay's career.

40. Maybe we should just close it down

41. and lose everything we have.

42. What is that?

43. You served me rotten food.

44. They're not crap, and they're delicious.

45. Then wake up!

46. You wake up!

47. Shut the place down!

48. Get out of here!

49. That is amazing.

50. Fucking embarrassing!

51. Oh, God!

52. Thank you so much.

53. Arvada, Colorado.

54. Fifteen minutes from Denver is home to the Old

55. Neighborhood Restaurant.

56. Alexa and Randy met when they were servers

57. during their college years.

58. They fulfilled a dream when they bought the eatery in 1988.

59. Almost ready?

60. Ready as ever.

61. My wife and I have owned the restaurant for 25 years,

62. and we're here all the time together.

63. Thank you, Randy.

64. Thank you very much, just trying to do my job.

65. The business has been declining

66. for probably about 13 years.

67. What else is coming back?

68. You have all the tickets that you're

69. going to have I believe.

70. Just go.

71. I don't need you here.

72. Go, please, off the line.

73. But the last three months have been really, really hard,

74. and we don't know really why.

75. How are we all doing this evening?

76. I don't what you put in this steak,

77. but it's leaving a terrible aftertaste.

78. I don't think there is a menu in the country

79. that is even close to ours.

80. We have things like a Sedona chicken.

81. We have teriyaki steak, we have beef wontons,

82. we also have trout parmesan burritos, Cajun catfish,

83. duck schnitzel— it's really weird.

84. And it's not only the menu that's out of control,

85. it's the decor.

86. Welcome to grandma's house.

87. It's definitely about 40 years out of date.

88. My father doesn't throw anything away.

89. He's definitely the epitome of a hoarder.

90. Everything in here is decrepit.

91. The wallpaper is falling off the wall.

92. Half of the chairs are broken,

93. so it's like sometimes when people sit down,

94. they just go down.

95. You lost a wheel over there?

96. Seriously, look.

97. I think Randy and Alexa are just kind

98. of stuck in their old ways.

99. I don't think that they're willing to really

100. change a whole lot of things.

101. They haven't done much in the past 30 years.

102. My wife and I are in debt to the tune of about $320,000.

103. If the stress doesn't subside somewhere,

104. something drastic is going to give—

105. us, our relationship, this restaurant—

106. we can't keep going like this.

107. Wow, Old Neighborhood Restaurant.

108. Even the sign looks old.

109. Wow.

110. Oh, Jesus.

111. What is that thing?

112. Are you kidding me?

113. Strange.

114. Good afternoon. - How are you, sir?

115. Randy.

116. Randy, good to see you.

117. Chef, nice to meet you.

118. Likewise, to be here.

119. Uh, what is this?

120. What is this?

121. This thing here.

122. Fiona?

123. Who- who is this?

124. Fiona.

125. It has a name?

126. She has a name, yes.

127. Come on, seriously?

128. It's a she. She changes outfits regularly.

129. Careful, she's slippery.

130. I mean no disrespect,

131. but you walk in to a restaurant, you don't expect

132. to see a mannequin there.

133. Uh— it's kind of my wife's thing.

134. Oh.

135. And these?

136. Well, you know, somebody stole her hand.

137. She's delicate.

138. So this is not a joke?

139. This is something that your wife looks after?

140. Her mannequin?

141. She does.

142. OK.

143. We have pictures of people with Fiona.

144. Uh—

145. OK.

146. Why don't you get your dear wife,

147. and we can have a catch up together.

148. And I'll put this thing back.

149. Sure.

150. Oh, shit.

151. Ready?

152. Man, this is really weird.

153. My God.

154. Chef broke Fiona.

155. He wants you to come out here.

156. Oh, no.

157. You are kidding me.

158. Hello, I'm Alexa.

159. Alexa, nice to see you.

160. Nice to meet you.

161. Likewise.

162. Let's sit down at the bar, shall we?

163. Absolutely. - And catch up.

164. Um— I thought Randy was wanting me out

165. because he said that that doll in the window

166. is— is it like a friend of yours?

167. She has had a couple rides in the convertible

168. when I've tried to take her home and put

169. her at peace in the garage.

170. And I had to go run an errand for her, so—

171. It's a doll.

172. OK.

173. You've had this place for how long?

174. 25 years.

175. 25 years.

176. We both worked here as servers when we were college students

177. at the University of Colorado.

178. Nice.

179. My oldest one, Wiley, works here part time.

180. OK great.

181. So in a nutshell, describe the food for me.

182. Traditional American.

183. OK.

184. How often does it change—

185. the menu?

186. It hasn't in a very long time—

187. Once a year.

188. When was the last time you changed the lunch menu?

189. The lunch menu?

190. Several years.

191. When does the menu change?

192. Every three months?

193. Every six months?

194. No, more like eight months to a year.

195. - Eight months to a year. - Once a year.

196. Once a year.

197. And when was the last big change?

198. 2 and 1/2 years ago.

199. Fucking, Randy, have you any idea how bad this sounds?

200. OK, so in 33 years the menu has changed not many times,

201. but it has.

202. OK.

203. Right.

204. More importantly, what's wrong with the place?

205. It's been a real struggle to even stay open,

206. but I don't think we'd survive 33

207. years, especially without too much change,

208. unless the food was good.

209. Good.

210. Glad to hear it.

211. I'm dying to eat.

212. Where should I sit?

213. Wherever you'd like.

214. What's all that stuff up there?

215. Antiques.

216. Antiques?

217. Wow.

218. Randy's hoarding— well, he's

219. got some serious decor issues.

220. The antique stuff and everything—

221. it needs to come down.

222. It looks like a pile of junk.

223. Right.

224. Next, I'm going to eat.

225. Let me have a good look at the menu,

226. and I'll look forward to catching up with you later.

227. Thank you both.

228. Thank you.

229. Hello. Hello.

230. - How are you? - I'm good.

231. How are you? - First name is?

232. Kristen.

233. Kristen, good to see you.

234. I'll be your server today.

235. OK, great.

236. Um— wow, everything's so dated.

237. It is.

238. I mean, has anything changed in there?

239. No, I don't think anything has changed since they took over.

240. Wow, I walked in, and there's a dreadful smell.

241. An old musty, stinky—

242. It's musty.

243. And where's that smell coming?

244. Is it these antiques?

245. I don't know if it's the antiques

246. or if it's the old upholstery.

247. If you sit in one of these booths,

248. it smells like someone that hasn't showered in a while.

249. Serious?

250. - Yeah, I'm serious. - Like someone's—

251. Go ahead and smell it.

252. Someone's like— like BO?

253. Yeah.

254. Oh yeah, you're right.

255. Jesus.

256. Yeah, it's pretty bad.

257. When I have to set the tables, I smell it all the time, so—

258. They stink.

259. It smells really bad.

260. Have they been reupholstered?

261. No, I think this is the original upholstery from 1980.

262. That's a lot of farts in these chairs.

263. And what's with the wheels on the chairs?

264. Because it's carpet, I think they

265. think it's convenient because—

266. And this is the menu?

267. That is the lunch menu, yeah.

268. Look at the state of it.

269. And I had to pick you out the best one.

270. That's the best one?

271. Yeah, that's the best one I could find.

272. Wow, and this is the—

273. This is the dinner menu.

274. - The dinner menu. - Yep.

275. Wow.

276. Brie on Croute— french onion soup—

277. wow.

278. New Orleans barbecue shrimp, cajun catfish, mushroom

279. tempura, beef won tons.

280. We've gone from French to New Orleans to Asian.

281. Wow— Italian.

282. Fucking flies.

283. There's fucking flies everywhere.

284. Where are they coming from?

285. That fly won't leave you alone.

286. Fuck.

287. Man.

288. Anyway— shall I order?

289. OK.

290. Let's go for the New Orleans barbecue shrimp, thank you.

291. OK.

292. And the Yucatan sea scallops.

293. OK.

294. And is there a salmon special today?

295. The salmon special today is baked

296. with a dill dijon cream sauce.

297. OK, let's go for that, as well.

298. OK, I think we're done for now.

299. I'll go turn those into Alexa.

300. Thank you.

301. Order's in.

302. Bring it on.

303. How are you?

304. My name is Wiley.

305. - Wiley, oh, the son. - The son, yes.

306. OK, great.

307. How long have you been here?

308. I've been here about 10 years.

309. What do you think the problem of the restaurant is?

310. I think the big problem is the decor.

311. Have you ever tried to take some of this junk down?

312. Oh, I'm afraid to.

313. I'm afraid of what my father might do if I

314. tried to take something down.

315. He's kept it up here for 30 years.

316. Yeah.

317. But is it worth anything?

318. I doubt it.

319. It's like a garage sale that you're staring at—

320. at.

321. Oh, yeah.

322. - Well, good to meet you. - Definitely.

323. Thank you. It was great to meet you.

324. Likewise, good to see you too.

325. There's the barbecue shrimp.

326. All right.

327. My dishes are excellent, and if Chef

328. Ramsay doesn't like any of my cooking, it will piss me off.

329. Barbecue shrimp.

330. Barbecue shrimp.

331. Mm-hm.

332. It's a very strange looking barbecue sauce.

333. It's a cream— barbecue cream sauce.

334. Barbecue cream sauce—

335. look at the color of that.

336. Is that— is the shrimp barbecue,

337. or is it the sauce that's barbecue.

338. It's a barbecue sauce.

339. Oh, I see.

340. And why would you sort of coat the lemon in cream?

341. It's collateral damage.

342. Yeah, I'll say.

343. Thank you, darling.

344. You're welcome.

345. Bad.

346. Fuck me.

347. I wouldn't feed that to the fucking mannequin.

348. Even she'd manage to throw that up.

349. That sauce is hideous, and the shrimp was tough as old boots.

350. And the fly's landing on me as opposed to the shrimp.

351. The look on your face doesn't look good.

352. No.

353. It's got a really weird texture.

354. If a fly bypasses the fucking dish, you know it's bad.

355. Trust me.

356. I'm done with it.

357. Take it away.

358. Thanks, love.

359. Geez.

360. So what did he say about this?

361. It has a weird texture to the sauce.

362. He doesn't know why it would be called barbecue.

363. People have been coming here for 33 years.

364. The food cannot be that bad.

365. Oh.

366. This is your salmon.

367. Wow.

368. This is the special?

369. Yes.

370. With the dill dijon cream sauce.

371. Will dill dijon cream sauce.

372. Somebody likes cream in the kitchen.

373. Who is that?

374. Where do all these cream sauces come from?

375. I don't know who originally started them,

376. but Alexa cooks with a lot of cream.

377. Wow.

378. Everything's made with heavy cream.

379. Aye-aye-aye.

380. We have— oh, there's the salmon under there.

381. It's a lot of cream sauce.

382. Mm-hm.

383. Thank you, darling.

384. The salmon tastes frozen.

385. It doesn't taste fresh at all.

386. It's dry.

387. It's very dry.

388. Wow.

389. I mean, it's very old school.

390. Cream on cream on cream.

391. Thank you, darling.

392. You're very welcome.

393. - Yeah, that wasn't pleasant. - All right.

394. I'll let them know.

395. He says the salmon tastes dry.

396. What?

397. Come on, really?

398. He said, cream again?

399. Yeah, well, everything he ordered has cream, but—

400. I know.

401. Wow, I would think people would

402. know what they're ordering before they did it,

403. but that's—

404. whatever.

405. I think everything is delicious.

406. I wouldn't serve it if I didn't think it was delicious.

407. There goes another one.

408. Darkened wallpaper— that's terrible.

409. What a mess.

410. Randy, when was last time we had a coat of paint

411. or change the wallpaper?

412. When was the last time?

413. Last wallpaper— five years ago.

414. This wallpaper was five years ago?

415. No, not this one.

416. Can I show you something?

417. Sure. - Please?

418. What's all this here for?

419. And this here?

420. Disrepair.

421. And you pull that table out,

422. and you just see that mark in there

423. across the wall like that.

424. I mean, this place looks and feels like it's been

425. closed for the last 10 years.

426. It's the look that the restaurant has.

427. Wow, hopefully before the week is finished,

428. I'll get a straight answer.

429. Here is your Yucatan scallops, sir.

430. Oh, here he is. Here he is.

431. Wiley. - There you go, Chef.

432. The man.

433. And where are the scallops?

434. Inside that boat.

435. Inside— in the boat.

436. Underneath the peppers and— yes.

437. Excellent. Thank you.

438. You're welcome.

439. Wow, it is absolutely gross.

440. Wow.

441. Dreadful.

442. No seasoning whatsoever, and the scallops are just hideous.

443. I got to find out why this is called

444. Yucatan, because I don't want to insult those people in Mexico.

445. Randy, I'd like to find out why it's called

446. the Yucatan sea scallop dish.

447. What's the relation?

448. The spice with the chipotle peppers.

449. So why's it called Yucatan, because it's got spice in it?

450. It's just the name.

451. You just picked the name out of a hat?

452. It bears no relevance to the actual—

453. If it does or doesn't, I'm not actually 100% sure.

454. Are you kidding me?

455. OK, I'm done with that.

456. Thank you.

457. That was gross.

458. Scallops are overdone and the sauce is bland.

459. That's the way I've been cooking them.

460. They look beautiful.

461. They were cooked perfectly.

462. I know they were.

463. I'm getting irritated.

464. I like it.

465. It's an absolute matter of taste.

466. This is just stupid.

467. That's the way we cook.

468. That's— that's— it wasn't an off day.

469. After sampling some unusual and disgusting food—

470. It's got a really weird texture.

471. —while sitting in a musty, bug-filled dining room—

472. Flies everywhere.

473. Where are they coming from?

474. Chef Ramsay wants to have

475. a little chat with Head Chef and Owner

476. Alexa, and her kitchen staff.

477. I'm going to get straight to the point.

478. I'm seriously concerned.

479. The New Orleans barbecue shrimp—

480. I've never known a barbecue cream sauce anywhere.

481. Yucatan sea scallops— no seasoning.

482. The scallops were meaty, bland, and actually whiter

483. than the actual cream sauce.

484. Do you ever taste anything you're cooking?

485. I didn't see anything seasoned.

486. I'm sorry, I have a lot of pride in it.

487. I cooked everything there.

488. And I really— you know, a lot of people

489. enjoy the things that we cook.

490. Right.

491. I'm not asking about your pride.

492. The question I asked was, does anyone taste—

493. Yes.

494. —as they cook?

495. So all my food—

496. I didn't taste your food.

497. You didn't taste my food.

498. No, but I cook that food all the time.

499. I don't know.

500. Oh, so it's just automatic?

501. Push the button, and we're cooking that.

502. So you don't think anything needs seasoning?

503. I thought I was making good food.

504. I don't know why.

505. The food is dated.

506. The decor is hideous.

507. And you stick customers in front of a fucking wall

508. with dilapidated wallpaper.

509. Clean it off!

510. You better take a good look at yourself

511. and maybe dust yourself down.

512. Shake it off.

513. And that fucking freak in the corner there.

514. Man.

515. Stop.

516. Let's go get ready for dinner.

517. Word has spread that Chef Ramsay is in town.

518. Hello.

519. And the restaurant that

520. is normally not very busy—

521. Right this way. —is booked.

522. For you sir?

523. Tonight Chef Ramsay will

524. continue to examine the dysfunctional workings

525. of this restaurant.

526. Oh, geez.

527. What's all this shit here for?

528. Does anyone actually sit down here?

529. They do, yes.

530. They do.

531. And when they sit on this, do you not think this looks drab?

532. I don't have a better one.

533. You have a better one?

534. How about nothing?

535. What is that?

536. Wow.

537. Merry Christmas.

538. What is this?

539. I mean, honestly.

540. What was this cleaned?

541. Not for a long time, sir.

542. You are in charge of front of house, right?

543. I am. Oh, my God.

544. There you go.

545. There's your card.

546. The Joker.

547. How fitting is that?

548. How old is this chair?

549. 20 years. GORDON RAMSAY: 20 years?

550. 20 years.

551. What kind of message

552. does it send when you have this in the middle of the dining

553. room?

554. I mean, that does look like it's gone past its sell by date,

555. right?

556. Yes.

557. When was the last time it was cleaned?

558. I would say a couple of years ago.

559. Oh, my god.

560. Have you seen down there?

561. Yes.

562. And that's acceptable for you?

563. That's not clean, sir

564. Oh, my god.

565. You are kidding me.

566. Oh, no.

567. What was that?

568. Looks like a comb.

569. Looks like a comb.

570. Oh, come on, Randy.

571. Do you think this is funny in front of the customers?

572. Not at all.

573. The crumbs and the shit down there.

574. You're not putting it back there, are you?

575. No, I'll take it out there.

576. Get the fuck out of here.

577. I'm going to go wash my freaking hands.

578. I wasn't totally flabbergasted.

579. The trash fell out of somebody's pocket.

580. Somebody didn't see it was there.

581. You know, I don't feel that bad about that.

582. Oh, I'm covered in dust.

583. Oh, my god.

584. What a mess.

585. There's rat droppings everywhere.

586. God.

587. This is shocking.

588. You keep your dirty shoes under the banquette?

589. They're not mine.

590. Did the customer die?

591. There's holes in the soles.

592. Dirty, crusty shoes.

593. Ugh.

594. I've got to wash my hands again. Man.

595. OK.

596. Onion rings— did we fix those?

597. Are they already out?

598. What's that?

599. It's from the steam table.

600. It's like a river running through here.

601. Look at the state of that stove.

602. How old is that stove?

603. 33 years old.

604. Wow.

605. I mean, the restaurant's called The Old

606. Neighborhood, but the kitchens an old,

607. dilapidated neighborhood, yeah?

608. What's that?

609. Is that your— wow.

610. You are kidding me.

611. He sticks it in the prime rib, then

612. he sticks it back in there.

613. What's that spray?

614. Canned coating so it doesn't stick.

615. A canned coating.

616. Yes.

617. Wow.

618. My mother's definitely lost her high standards

619. over the last 15, 20 years.

620. Here you go, Randy.

621. I know she cares for this place,

622. but the passion and the fire that I've seen in her

623. before is no longer there.

624. OK.

625. Filet, filet, lamb chops.

626. God damnit, I probably burned them.

627. Son of a bitch.

628. What is this in here?

629. This is the office. Wow.

630. How can you even work in this mess?

631. It doesn't make sense.

632. What the god— what—

633. what is this junk?

634. Old equipment.

635. What's it here for?

636. Parts once in a while.

637. Parts?

638. So what parts do you take from a 1950s ice machine?

639. Legs.

640. Legs?

641. And what's this?

642. Oh, it's a microwave.

643. Does it work?

644. Uh, no.

645. So what can you take from that then?

646. I don't know. Wow.

647. Look at the mess. It's like you're hoarding stuff.

648. Chef Ramsay must think I'm a lunatic for having

649. that stuff sitting back there.

650. But I don't really think that I'm a hoarder.

651. It's just hard for me to throw things away.

652. What's that noise coming from?

653. Oh, Christ all-mighty.

654. Next to the cleaning equipment.

655. How long has that been there?

656. I don't know.

657. It was not in there yesterday.

658. So it had died early hours this morning?

659. That dry?

660. Can we get that out of here?

661. That— that died a lot longer than 24 hours ago.

662. Matt, take over for Alexa for one minute, please.

663. I got it.

664. Have you seen out here?

665. I know.

666. He has a problem with throwing shit away—

667. clearly.

668. - And are you OK with this then? - No.

669. You're not?

670. No, it needs to go.

671. This is ridiculous.

672. I'm trying to get him slowly to get rid of it

673. and to change his ways, but he doesn't listen.

674. It's a problem.

675. It's a big issue.

676. You're enabling a hoarder.

677. You're right. It is a problem.

678. It's a hoarder.

679. I agree.

680. And that as an office in there?

681. It's a travesty.

682. Absolutely.

683. Horrendous.

684. I've got to wash my hands.

685. It's all I've done for the last 20 minutes is wash my hands.

686. While it is clear to Chef Ramsay

687. that Randy is a hoarder—

688. What's wrong with that Kristen?

689. The baked potato is foaming

690. because there's so much butter on it with the sour cream.

691. Gross.

692. It's also becoming evident that customers are

693. as disappointed with their food as he

694. was earlier today at lunch.

695. The split top came back.

696. He says it was tough.

697. That's ridiculous.

698. I know.

699. He didn't like the potato cake either.

700. Now he decides to see what is

701. lurking in the walk-in fridge.

702. What is that?

703. My God.

704. It stinks.

705. It's gone off.

706. Raw chicken and cooked meat.

707. I am not impressed.

708. Thet have broken every cardinal rule.

709. It's nearly an hour into dinner service

710. at The Old Neighborhood.

711. The restaurant is already full of unhappy customers.

712. The baked potato is foaming because there's so much butter

713. on it with the sour cream. Gross.

714. And Chef Ramsay has not

715. only made some shocking discoveries

716. in the dining room—

717. Oh, my god.

718. But back in the kitchen,

719. he has made some frightening discoveries, as well.

720. What is that?

721. My god, that stinks.

722. That's gone off.

723. My god, that's disgusting.

724. That is off, as well.

725. Salmon.

726. Some dirty fuckers have picked all the bones out

727. and just left them on the side.

728. What a way to go in the fridge.

729. That stinks.

730. So the hoarding isn't just washing machines

731. and microwaves, it's old food.

732. Oh, shit.

733. Look at the state of this.

734. Dirty, dirty fuckers.

735. Oh, wonderful.

736. We surviving?

737. No.

738. What in the fuck is this?

739. Mud pie on top of scallops.

740. Man, this fridge is littered with shit.

741. This is a horror show.

742. Randy, can you get me Alexa please for two minutes?

743. She's extremely busy right now.

744. I'm extremely—

745. I understand.

746. I'll get her.

747. Wiley, can you stay with me for two seconds?

748. Yes.

749. Lex, Chef has to have you for a minute right now.

750. OK.

751. When was the last time this walk-in fridge was cleaned?

752. Uh, Monday.

753. Monday?

754. Can you step over here two seconds?

755. This is the dessert start preparation.

756. It's got blood.

757. It's disgusting.

758. And these?

759. Lamb chops.

760. And what's this sat in?

761. What is that?

762. Water. Yeah, water.

763. Dirty water.

764. Yeah, absolutely.

765. And this here?

766. What is that?

767. Fudge from the mud pipe.

768. Fudge from the mud pie?

769. That sat on top of a leg of lamb that is dripping with blood.

770. You with me?

771. The places is littered with shit everywhere you turn.

772. And for me, it was bad enough to see

773. the crap in the dining room.

774. I didn't expect that walk-in to be festering the way it is.

775. Go and have a look in there now.

776. Both of you walk in there.

777. Mold, crap, that's what's cleaned last week?

778. That was not cleaned last week.

779. And this here?

780. Can you see that?

781. I can see that.

782. Let's get out of there.

783. Seriously, just smell that.

784. Look at the color of it and the congealed blood.

785. This— that's blood from the lamb.

786. I've never, ever seen a practice this bad.

787. And then some dirty fucker take bones from the salmon

788. and dumps them on the side.

789. I did it.

790. You did this?

791. I was calling them out.

792. Yep, I did.

793. And you put them back on there—

794. I sat them there and I didn't put them away.

795. Just touched the temperature of that.

796. Just touch that.

797. The big shock for me— hold the bone—

798. this sat with this.

799. You have raw chicken and cooked fucking meat.

800. There's a theme here.

801. This place is littered with junk,

802. the chairs are caked in shit, and the refrigeration walk-in

803. is in disarray.

804. I stepped one foot into your kitchen,

805. and there was a fucking hole in the wall

806. where the meat thermometers get taken out and stuck inside.

807. There's a freezer that is not even a tenth of a fridge, let

808. alone a freezer, and you've got cooked

809. meat, raw meat, and fucking desserts

810. glazed in half-cooked leg of lamb blood.

811. This is criminal.

812. You have cross-contaminated every ounce of ingredients

813. in this kitchen.

814. And you see that—

815. who is hoarding all this shit?

816. We serve that shit.

817. You use that shit?

818. Wiley, get in there and stop any other fucking entree leaving

819. and shut it fucking down.

820. After witnessing one of the worst

821. kitchens he has ever seen—

822. Oh, my god.

823. This is a horror show.

824. And stop any other fucking entree leaving

825. and shut it down.

826. —Chef Ramsay knows he has

827. to put an end to the madness.

828. No more entrees.

829. I'm sorry?

830. Take their food away. Why?

831. Because we're not serving anymore.

832. We're about as dirty as a kitchen could be,

833. and it's absolutely disgusting.

834. We will not be serving any more food this evening.

835. Oh—

836. I'm extremely sorry.

837. That's no good.

838. I mean, this is so fucked up.

839. It's so ridiculous.

840. The kitchen is infested, the office is a mess.

841. And on your chairs that you told me you got cleaned years ago—

842. a candy cane, I mean, old Kleenex—

843. used— people wiping their nose and sticking it down the side.

844. You can't even get clarity in there

845. because you're so festering in fucking crap everywhere.

846. Both of you should be ashamed.

847. What do you say to me today?

848. That I take pride in what I do.

849. When?

850. I don't know.

851. I am not proud right now.

852. We've got overwhelmed, and it's a shithole.

853. It's a shithole and it's a mess.

854. And maybe we should just close it down

855. and lose everything we have because that's probably

856. what we're going to do.

857. How can I help two individuals that don't even

858. care about what they're doing?

859. We do care.

860. We care tremendously.

861. So why didn't you do anything before I got here?

862. We did.

863. I can't tell you how many hours we cleaned.

864. You cleaned before I got here?

865. I threw out my clothes on Monday

866. I was so encased in grease.

867. How long?

868. How many hours?

869. How many days?

870. Five.

871. Shit.

872. What the fuck?

873. We just need to stop.

874. What a fucking mess.

875. Come here.

876. I love you.

877. I'm sorry.

878. It's going to get better.

879. I never thought my restaurant would be shut down.

880. Can I have a quick word, please?

881. - Absolutely. - Both of you— outside.

882. It's the worst moment of my life, undoubtedly.

883. For the first time in a long time,

884. I'm not too sure what to do.

885. Right now, I want to get out of here.

886. Please don't.

887. We could really use your help.

888. The mistakes are so basic.

889. We perhaps should not even be in the business.

890. That's what I'm scared about.

891. I think we can do this.

892. We desperately need your help.

893. You told me in there that you cleaned for 5 days

894. before I got here.

895. Didn't do any good.

896. How do I know that you really get it

897. and you really will commit to getting

898. this place turned around?

899. I can do whatever you show me.

900. Stay and help us, please.

901. I'll do whatever you want.

902. We're not going to let you down.

903. Now, it's your chance to prove it to yourselves and me.

904. Show me.

905. OK, we will.

906. We will.

907. Thank you.

908. Nick, throw that shit away.

909. It was the most mortifying thing I've ever lived through.

910. And I have no excuses.

911. It's my fault if something isn't right here.

912. This is my restaurant, and I have a lot of pride in it.

913. I was shown too many things that I did not want to see.

914. The problem is, I'm the guy who's supposed to see it.

915. We're not good at what we do.

916. We're not even remotely good at what we do.

917. We'll get better—

918. a lot better.

919. I spent 24 years here.

920. I don't want to close this place down filthy, dirty,

921. not operating, in a coffin.

922. I don't want it to be a coffin.

923. I want it to exist.

924. I love you.

925. I love you, too.

926. After one of the worst days

927. that Chef Ramsay has ever experienced

928. on "Kitchen Nightmares"-- - Yeah, what a difference.

929. He is pleased with the overnight cleaning

930. done in the kitchen.

931. Now it looks and smells like a proper kitchen.

932. Good.

933. But he has decided to take

934. matters, literally, into his own hands in the dining room.

935. OK.

936. Lexi, how are you feeling?

937. Very nervous.

938. When I first came to the restaurant,

939. I was overwhelmed with the clutter.

940. Randy, your inability to get rid of junk

941. sent a message to everyone that cleaning out was not necessary.

942. And that has to end today.

943. Come with me, please.

944. Let's go.

945. Oh, my gosh.

946. That was your restaurant.

947. That's a lot of trash.

948. Today is a groundbreaking day, Randy, because you are

949. going to get rid of this shit.

950. My husband has a hard time letting go of things.

951. And it's easier to just store them and think

952. about getting rid of them later, but that later time never came.

953. You're ready to do this?

954. I want to keep the accordion, and Dr.

955. Wylie's scalp treatment.

956. That's got Wylie's name on it.

957. What?

958. Randy, whether you like it or not,

959. right now we're moving forward.

960. I brought in this truck it can either store or destroy.

961. Majority of this stuff you know damn well is junk.

962. Let's go.

963. All right. Excellent.

964. Follow along.

965. Take something for destruction.

966. Everybody join in.

967. Randy, no?

968. I love it, let's go.

969. I've had that stuff for 30 years,

970. and some stuff in there looked pretty good.

971. I didn't really want to part with it.

972. Randy.

973. Come around, Randy.

974. Where's the button?

975. I want you to do it.

976. Which one?

977. I'm throwing it away.

978. I'm not going to get a dime for it.

979. Oh, your tuba.

980. Oh!

981. Oh!

982. Yes.

983. Big. Look at that.

984. It's probably the greatest

985. feeling in the entire world having Randy

986. actually throw things away.

987. Let's go, guys.

988. Oh, Nick, the microwave again.

989. One, two, three— and honestly, I think he enjoyed it.

990. I really think he did.

991. Should I save the legs, Chef?

992. You cannot save the legs.

993. I think he turned a corner.

994. Right.

995. There's one more valuable piece.

996. Oh, yes there is.

997. Fiona, too?

998. No, Chef.

999. I know you guys are close.

1000. We're not that close.

1001. Are you sure now?

1002. I'm sure.

1003. I'm 150% sure.

1004. It's time.

1005. Go where you belong.

1006. Oh, everybody wave goodbye to Fiona.

1007. Oh!

1008. Oh, she broke in a million pieces!

1009. Maybe you have changed.

1010. I think so.

1011. I didn't think there was going to be any light

1012. at the end of the tunnel.

1013. But in the end, I feel like the world's

1014. off my shoulders with all that stuff

1015. being crushed in the truck.

1016. Dad is going to dive in the truck afterwards.

1017. OK, I've been working on something in the kitchen

1018. I want to show you right now.

1019. Follow me, please.

1020. Let's go.

1021. So first of all, you'll notice just how

1022. de-cluttered the kitchen is.

1023. I've never ever overhauled a kitchen to this extent—

1024. $65,000 worth of equipment.

1025. I don't know how you ever lasted a week working in this kitchen

1026. with such dreadful equipment.

1027. Wow.

1028. There's knobs.

1029. There's more than knobs.

1030. I made a very urgent call to our friends at CuliQuip

1031. and they came through last minute

1032. with brand new kitchen equipment.

1033. Take a look at this stunning range.

1034. A stunning rapid six ring gas burner from Thermotech.

1035. It's amazing.

1036. Two full-sized ovens.

1037. Oh, I just want to cook something.

1038. Yeah.

1039. Now extreme right-hand side is the Broaster pressure fryer.

1040. It's not just a fryer.

1041. The roasted chicken comes out great,

1042. and it is a unique, fast, healthy way of cooking.

1043. The whole system seals in the tenderness and the flavor

1044. is retained.

1045. Wow.

1046. We also replaced that dreadful old fryer

1047. with a brand new Imperial Jewel Basket Fryer.

1048. Look, you can see through the grease.

1049. It's clean.

1050. You have a brand new prep area now.

1051. That's chilled. Everything's working.

1052. It's all in one piece.

1053. It's all in one piece.

1054. Put your hands in there.

1055. Feel that.

1056. That's what you call a refrigeration unit.

1057. It's the most amazing equipment I've ever seen.

1058. It's all so new and compact and clean.

1059. The river neighborhood is gone.

1060. It's absolutely the most incredible day of my life

1061. right now.

1062. She's going to cry again.

1063. I'm trying not to.

1064. It's OK, those are good tears.

1065. You can let those out.

1066. It's beautiful. It's inspiring me.

1067. I can't wait.

1068. You haven't had anything new in this kitchen for how long?

1069. 33 years.

1070. 33 years.

1071. That's way too long, let me tell you.

1072. That's way too long.

1073. It's beautiful.

1074. With a clear indication that Randy and Alexa

1075. have seen the error of their ways,

1076. Chef Ramsay continues to push forward

1077. with his massive transformation, including a new sign.

1078. Good morning.

1079. Good morning, Chef.

1080. Please take off your blindfolds.

1081. Oh!

1082. Something that was just completely dated

1083. was that hideous sign.

1084. Now are you ready for more change?

1085. Yes.

1086. Yes.

1087. Come on in to your new restaurant.

1088. Oh, my gosh, it smells so good!

1089. Wow.

1090. How beautiful is this?

1091. Let's just start off with the booths first.

1092. Reupholstered with a stain resistant, stunning material.

1093. Does anybody notice the wheels have gone

1094. and new chairs are here?

1095. I'm really glad they got rid of all the nasty chairs.

1096. I think it's going to be a great fresh start for us—

1097. one we really needed.

1098. Please, come on down.

1099. John is that antiquated POS system,

1100. and we have replaced it with a state-of-the-art brand new,

1101. unique POS given to us by Dinerware.

1102. It's fabulous. It's incredible.

1103. Yes.

1104. Thank you so much.

1105. Old Neighborhood's menu was cluttered much

1106. like the restaurant. - Take a menu, please.

1107. So Chef Ramsay not only revamped the food,

1108. but also cut down the menu size dramatically from 95

1109. items to 20 stunning dishes.

1110. Right, visually, keeping with the modern,

1111. classic, fresh, and fun, I want you

1112. to jump in and start eating.

1113. Oh, I'm digging in.

1114. So much better than what we had.

1115. So delicious.

1116. The menu just went from four pages down to one,

1117. and the new food is amazing.

1118. It's not going back to four pages.

1119. It is so good.

1120. Now that this landmark restaurant

1121. has gone through massive changes in all areas—

1122. Welcome to the new Old Neighborhood.

1123. —the doors open for the grand reopening.

1124. How are we doing this evening?

1125. And with the new system in place—

1126. Hey, we are ready.

1127. —and energized Randy and Alexa

1128. work to get orders out to the diners.

1129. OK, one cheese dip— get it started.

1130. Three poutines, one right away, by itself, singled out.

1131. Guys, why am I coming down here making mac and cheese?

1132. I can't do everything.

1133. Only 30 minutes into service,

1134. Chef Ramsay realizes that although Alexa complains

1135. about the staff doing little—

1136. - Watch out. - Give it to him.

1137. Matt can plate this up.

1138. —she's doing almost no delegating.

1139. Next up? Yes.

1140. Come here for 30 seconds.

1141. I want to show you something very important.

1142. OK.

1143. You're cooking the plating everything.

1144. - Yep. - There's three guys to help.

1145. OK.

1146. , got to use them a little bit.

1147. OK, you're in charge.

1148. You're not the line cook.

1149. You're the chef. - No, right.

1150. - You can do it. - Absolutely.

1151. me right here. Let's go.

1152. All right, let's go.

1153. Let's plate some of these things up.

1154. There you go. Spread the load.

1155. Here we go.

1156. Mashed potatoes need the green beans.

1157. Let's put the ketchup on it. - Good.

1158. Nice and loud so they can hear you.

1159. Salt and pepper in the mac and cheese over here,

1160. please. Good.

1161. Keep it going, Lexi.

1162. With Chef Ramsay's advice still ringing

1163. in her ears— Off you go.

1164. —Alexa quickly finds her groove—

1165. Grab the fried chicken out.

1166. —and now is running the kitchen,

1167. even impressing Chef Ramsay.

1168. Well done.

1169. Keep it going, yes?

1170. And the relaunch is a success.

1171. I want to see.

1172. Cheese dip. Oh.

1173. Oh, my god.

1174. It's so good.

1175. - It's perfect. - It really is.

1176. It has a lot of flavor.

1177. It's like this completely new restaurant.

1178. It's incredible.

1179. Well done.

1180. That's what I want to say to you all.

1181. This restaurant is back.

1182. It's beautiful, it has a great menu,

1183. and overall you should be proud of yourselves.

1184. Don't underestimate that.

1185. And Alexa, for the first time in a long time,

1186. you are not only the voice, but you

1187. held the range in that kitchen.

1188. I kept it together.

1189. And I couldn't have gotten here without the help

1190. that I've gotten. Thanks very much.

1191. Appreciate it.

1192. Take care.

1193. OK.

1194. Thanks for everything. - Clean that kitchen.

1195. OK? It will burn less.

1196. - Thanks, Chef. - Good job.

1197. Thank you.

1198. Well done.

1199. In the last 25 years, this restaurant

1200. went from being a town landmark to a filthy disaster.

1201. And I was seriously worried that these two

1202. owners would never change.

1203. Randy started to impress me when he let go of the past,

1204. but tonight Alexa really stepped up and showed not only can she

1205. cook, she can run a kitchen.

1206. And I don't think we've ever made

1207. a restaurant transformation as big as this one.

1208. Now this may be called The Old Neighborhood, but trust me,

1209. it's a new restaurant back on the road to success.

1210. Who has a mannequin as a friend?

1211. Rest in peace, Fiona.

1212. Wow.

1213. The New Old Neighborhood, may I help you?

1214. After Chef Ramsay left,

1215. business at The Old Neighborhood immediately went on the rise.

1216. I want to see fish and chips, first plate.

1217. Alexa has embraced the new menu

1218. and has done a great job managing the kitchen as well.

1219. One rack worth goes down, we need another whole rack

1220. worth in there.

1221. And we're happy to report,

1222. she's also done a great job managing

1223. Randy, who no longer brings any of his junk

1224. into the restaurant.

1225. Next time on "Kitchen Nightmares,"

1226. Chef Ramsay meets a husband and wife

1227. team on the brink of divorce.

1228. You point your finger—

1229. ooh!

1230. What a mess.

1231. Their daughter is caught in the middle.

1232. I don't understand why you don't get it, Daddy?

1233. I'm up to here. I can't.

1234. And the restaurant has completely lost its way.

1235. That is disgusting.

1236. Can he save this 14-year-old restaurant?

1237. This place destroyed the whole family.

1238. Or are they just too far gone?

1239. Lock the fucking door and close it down.