Kitchen Nightmares 6x6

1. Previously on "Kitchen Nightmares"

2. I have never seen anything as bad as this.

3. Chef Ramsay was forced into battle

4. with one of the most vocal and defiant

5. owners he has ever encountered.

6. You're supposed to fucking making me lasagna for tonight.

7. Julie Watson bought a fast food joints

8. and tried to turn it into her dream restaurant.

9. Go to the window.

10. This has to be a first.

11. And although she changed the menu to Italian,

12. her standards are no better.

13. Just not in the mood for it.

14. And maybe worse—

15. Wow, this is not good.

16. —than the fast food restaurant that was once there.

17. I don't see anything

18. Italian in here whatsoever.

19. I think it's beautiful.

20. Only moments after Gordon arrived

21. it became abundantly clear that this business was

22. dysfunctional.

23. You tried to punch me.

24. And that the morale was extremely low.

25. No one cares if I get fired.

26. No one cares about me.

27. The food was disgusting.

28. This is an absolute horror.

29. And so was the kitchen.

30. I told you not to use that microwave.

31. Kiss my ass.

32. After discovering that all the pasta was premade.

33. He's never made them and he doesn't know how.

34. Chef Ramsay asked Head Chef Trevor for fresh pasta.

35. It's too oily.

36. It's supposed to be dough, not paste.

37. But Trevor couldn't deliver.

38. A chef that doesn't know how to make pasta and you're

39. the head chef of an Italian restaurnt.

40. Although Chef Ramsay pointed out how

41. dire the situation really was.

42. Meatballs frozen, sauce watery.

43. Lasagna, it can't even be heated properly.

44. Julie refused to accept it.

45. I think our food's good.

46. Oh, come on.

47. I'm standing by my food.

48. Oh, my God.

49. At dinner service, there

50. were more shocking revelations.

51. That's the spinach from the line.

52. It's yellow, limp.

53. Our spinach has never, never, never,

54. never, never looked like this.

55. Outreageous amounts of precooked pasta—

56. enough to feed a packed restaurant for weeks.

57. What fruitcake's operating this.

58. And the overwhelming majority of the food

59. was cooked sometimes twice in a microwave.

60. In spite of all of this, Julie remains in denial mode.

61. Do you think it's OK to sell frozen meatballs.

62. They're not frozen.

63. They start out frozen.

64. Wouldn't that be frozen.

65. Desperately looking for a way to get

66. through to the stubborn owner.

67. Julie, you got two seconds.

68. Chef Ramsay asked the customers one very important

69. question.

70. When you come out to dinner, what percentage of that menu

71. would you expect to be fresh?

72. 90 to 100.

73. GORDON RAMSAY: 90 to 100.

74. But let me tell you something, it's not even 5% fresh.

75. Julie couldn't handle the ugly truth.

76. I'm leaving.

77. And decided she had enough.

78. Julie.

79. I'm not taking anymore.

80. I'm walking out.

81. You're walking out?

82. I cannot do that.

83. Tonight, the dramatic conclusion of Mangia Mangia!

84. Get a grip fast.

85. Will Julie bail on her restaurant?

86. Well, I'm just exhausted.

87. In one of the most intense

88. "Kitchen Nightmaree" ever—

89. I am so stressed out.

90. You will witness stunning revelations.

91. Who's on drugs.

92. Betrayal.

93. You are fucking lying.

94. Who interrogates it.

95. And disappointment.

96. I didn't know that.

97. As Chef Ramsey is forced to deal with something

98. he has never dealt with before.

99. This is not working for me anymore.

100. What is that?

101. You're serving rotting fruit.

102. They're not crap and they're delicious.

103. Then wake up.

104. You wake up.

105. Shut the place down.

106. Get out of here.

107. That is amazing.

108. That's embarrassing.

109. Ah, god.

110. Thank you so much.

111. Just out of interest, when you decided

112. to come here this evening you looked

113. at the menu, what percentage of that menu would

114. you expect to be fresh.

115. Let's start from table to table.

116. Ladies?

117. PATRON 1:90 to 100.

118. 90 to 100.

119. PATRON 2:90 to 100.

120. Madam? - 90 to 100.

121. 90 to 100.

122. 90 to 100.

123. Sir?

124. PATRON 3:100 all the way.

125. 100 all the way.

126. Well, I am deeply sorry, but let me tell you something,

127. it's not even 5% fresh.

128. It was obvious.

129. And 95% of everything you've eaten this evening is frozen.

130. And you look better at home, yes?

131. Yes.

132. So why do you think it's fine now?

133. I'm leaving. You running away?

134. I'm not taking anymore.

135. Julie.

136. I'm walking out.

137. You're walking out?

138. Wow.

139. Just not in the mood for it.

140. I'm not going to be screamed at like that.

141. I can't do it.

142. Julie. I cannot do that.

143. I'm walking out.

144. I'm done. You don't care.

145. You screaming at me in front of customers.

146. Because you don't fucking listen.

147. I don't listen.

148. You do not.

149. Listen, I was proving a point.

150. I wasn't screaming at you.

151. What do you want me to say? You're— you're—

152. I want you to wake up.

153. You're belittleing me. You're—

154. I am belittleing you.

155. You're tearing me apart.

156. So you think it's right to take their money?

157. I don't know—

158. You don't know?

159. I— I am a— I—

160. OK.

161. 90% to 95% fresh.

162. That's what they came to your restaurant for.

163. And everything I've showed you tonight,

164. you're blaming your chefs.

165. I am not playing my chefs.

166. I— you can ask—

167. I— I take responsibility for a lot of the shit that

168. goes on in this restaurant.

169. Honestly, I feel like it's a free for all here.

170. You run and do what you can, as much as possible

171. until your shift's over.

172. And that's it.

173. That's it.

174. You— you guys have never said this kind of stuff to me ever—

175. ever.

176. I say stuff all the time.

177. You never say anything.

178. I've asked for a cleaning list—

179. cleaning list for the back area to keep shit clean.

180. How long ago was this?

181. Three weeks ago.

182. Where is it?

183. You know, like, common stuff to clean.

184. Where is it?

185. Hey, Kevin, let's talk about

186. all the times you haven't showed up to work because you're high.

187. Two times.

188. You're so disrespectful to her!

189. You need to show a little respect!

190. She doesn't want to listen to anything

191. we have to fucking say.

192. She tries to, but you guys don't even give her a chance.

193. You guys, I have talked to you a hundred times.

194. Stop.

195. I have talked to you over and over and over.

196. You know I have Trevor.

197. You're fucking lying.

198. You are.

199. I have sat down and talked to you so many times

200. and said, what can we do to make this better?

201. And you never fucking say anything.

202. So that's a fucking lie.

203. 'Cause every time I do say something, I get shut down.

204. You are fucking lying.

205. Whatever.

206. She's given you so many chances, Trevor,

207. and you know it.

208. Let's talk about your habits for a second, and all the times

209. you come in so high that you throw shit at the walls,

210. so high that you want to fucking punch someone?

211. - Who interrogates it? - You!

212. You!

213. You've got to get the fuck out of this restaurant

214. so we can run!

215. No, I don't fucking do anything!

216. You're so high all the fucking time

217. that when you go off fucking drugs,

218. you get so angry that you don't even want to work!

219. Drugs?

220. Who's on drugs?

221. He's a fucking tweaker!

222. And you fucking know you're a tweaker.

223. You've been doing drugs for three years!

224. Janelle, Janelle, come here.

225. Janelle, come here.

226. Come here, come here.

227. No, fuck him.

228. He deserves to be fired, and you know it!

229. He tried to fucking punch me!

230. And if I would have let him right now,

231. he probably would have fucking punched me again!

232. He's such a fucking asshole!

233. He's so disrespectful!

234. OK, stay away from here how.

235. Darling, go inside the restaurant, please,

236. and get a glass of water, please.

237. That is not right.

238. How long has this been building up?

239. A long time.

240. The way you're running this place is incorrect.

241. How in the hell are these doors still open?

242. Because I fight and battle to keep the restaurant together.

243. For what?

244. Because I want it to succeed.

245. Why do you want it to succeed?

246. Because it's my restaurant.

247. It's my restaurant.

248. You know what, sometimes it's good to stop

249. completely and start again.

250. You're just continuing.

251. I'm not trying to rub your face in it.

252. But when you tell me— - But that's what it feels like.

253. Because you are in denial,

254. because you're telling me that's what the customers want.

255. You can't take the criticism.

256. That's what I'm struggling with. I can take it.

257. I can take it. No, you can't.

258. Yes, I can.

259. You're going to stand there and argue

260. that the shit that you're defrosting

261. and cooking in the microwave is what the locals want.

262. Lunchtime, you kept on telling me, my food's good,

263. my food's good, my food's good.

264. And then all night every 15 minutes,

265. something else crops up, or that's being defrosted,

266. or that's frozen, or that's that.

267. Crazy.

268. Cooking vegetarian dishes in the same bread

269. crumbs that you were with chicken parm.

270. And you have a Cajun company that provides frozen food.

271. You defrost it, he reheats it, and throws it out there.

272. Customers aren't that stupid.

273. I'm sorry, but the truth hurts.

274. And I've closed a restaurant before.

275. I've failed in my hometown.

276. But I don't stand there with the arrogance thinking,

277. it's perfect.

278. I never said it was perfect.

279. So why are you taking their money?

280. Because I'm trying.

281. How about trying to make their experience a bit better?

282. I'm not—

283. Oh, you're not up for that?

284. - I am up for that. - Are you?

285. Yes, I am.

286. So where is that passion, then?

287. I have passion.

288. Where?

289. What dish?

290. I don't know.

291. I'm just exhausted.

292. I'm struggling to find anything positive.

293. I'm struggling to taste something that should

294. be served in a restaurant.

295. And this is not how restaurants run, trust me.

296. This is not normal.

297. I thought it was normal.

298. I thought I was doing it right.

299. I don't think they even enjoy serving that shit.

300. Apparently I'm doing it all fucking wrong.

301. What are you waiting for?

302. I don't know what I'm waiting for.

303. Get a grip fast.

304. Finish the cigarette and clear down.

305. My head is just spinning.

306. I thought I was doing it right.

307. I did.

308. I did.

309. And when Chef Ramsay said that I didn't care about this place,

310. I do.

311. Otherwise I wouldn't be here doing this right now.

312. It's been a long time since Chef

313. Ramsay has seen so much tension between an owner and a kitchen

314. staff.

315. Let's go in the dining room and have a quick chat,

316. catch up.

317. Before he can even begin to push forward

318. with improvements to the restaurant,

319. he knows he needs to have a heart to heart

320. with the people who work in it.

321. OK, I want to talk to you all as a group.

322. Yesterday was a bad day.

323. The atmosphere in here is dreadful.

324. The relationships are bad.

325. This was ugly.

326. I have to say that some of the things

327. that happened yesterday—

328. I was stunned.

329. I have never been talked to by my staff ever.

330. Last night, when Kevin talked to me the way he did,

331. I was shocked.

332. Kevin has never raised his voice to me ever.

333. Everything was at a boiling point.

334. There's a fear around here.

335. Everybody's walking on eggshells.

336. They're so afraid that they think

337. she's going to jump off the handle

338. because she's so frantic that we're all on edge.

339. That isn't true.

340. That's not true.

341. I am very forgiving.

342. That's a blatant lie.

343. You were so rude and so disrespectful to me last night.

344. How do you expect us to act?

345. I never said a word to you, Chris.

346. Are you kidding me? I was at the computer.

347. You're going to tell me to hurry up, get out the way?

348. Julie why did you go after Chris?

349. Customers in this last week told me

350. that Chris is in the restaurant, talking shit,

351. saying what a bitch I am.

352. Is this legit?

353. This is legit.

354. All right. I—

355. And I have—

356. I mean, if she's going to say that,

357. then she's forcing me to defend myself.

358. Say what you want, Chris.

359. She has people calling her a bitch on a daily basis,

360. out loud, in front of her face.

361. And I have defended her.

362. Well, I've heard that—

363. And it's— you little—

364. No, I've heard people saying that you're

365. talking about everything that you think

366. is wrong with the restaurant.

367. Have I been talking about what I think the problems are,

368. what I think that could help this place out?

369. Absolutely.

370. Did I ever once badmouth her?

371. Absolutely not.

372. Yes, you did.

373. I did not once say anything.

374. If I've said anything, it's that the people that are around here

375. are incompetent.

376. And she has a right to be pissed off.

377. That's what I've said.

378. I've never said anything about her in a disrespectful way.

379. That's BS.

380. So don't tell me that I don't come in here

381. and do what I'm supposed to do.

382. Don't tell me that I don't.

383. I've had more people tell me, this the best service I've had,

384. and I've come in here since this place was open.

385. I'm not talking about last night.

386. I'm talking about since I've been here.

387. I'm talking about—

388. Chris, I'm talking about tables

389. that tell me that you talk—

390. And I'm telling you what the tables are telling me.

391. You talk—

392. Chris, I'm not going to argue with you, because—

393. I'm not arguing with you, either.

394. I know what I said.

395. And I never said nothing like that.

396. And I know what the customers have said to me.

397. Boss—

398. Well, I can't deal with what people are telling you.

399. I'm telling you what I know.

400. All the stuff that's wrong in this place,

401. I could of went on for days about the stuff

402. that's going on. But I didn't.

403. I'm trying to be helpful.

404. I'm trying to help you out.

405. I'm trying to put you in a place where all of us

406. can make a little bit more money.

407. And if somebody took that as me being rude to Julie, hey,

408. man, that's just the way it is.

409. You crazy.

410. You want to know what the problem is around here?

411. It's blaring.

412. It's got stars all around it.

413. Julie, there seems

414. to be an air of discomfort with you

415. around the customers and the staff.

416. Why are you so agitated?

417. I have to be in the back and helping the staff.

418. And it's too stressful trying to do both.

419. I just think you should focus more on managing.

420. I mean, you have a hard time focusing on what you need—

421. I'm too scattered.

422. Yeah, - Organization.

423. Yeah, you need more organization.

424. No, no, but I think what you haven't done

425. is you haven't prioritized the list of importance

426. in terms of what you need to accomplish,

427. because you seem far too agitated and way too on edge.

428. I agree.

429. But some of the blame is my staff.

430. The whole staff?

431. No.

432. Major issues in the restaurant are Trevor.

433. Trevor is creating a lot of stress in the restaurant

434. because he has a bad attitude.

435. He doesn't want to work.

436. He wants to stand behind that line and only cook his food.

437. I cannot schedule him in the day or he just won't show up.

438. OK.

439. He just doesn't show up.

440. How long has this been going on for?

441. It's gotten really bad in the last six, eight months.

442. Really bad.

443. So he's checked out.

444. Yes, he's absolutely taking advantage

445. of me because my hands are tied, because I don't have

446. anybody else in the restaurant.

447. And the days that he doesn't

448. appear, what are the excuses?

449. He doesn't have an excuse.

450. He just doesn't show up.

451. Now, Trevor, your side.

452. What's going on?

453. Have you given up?

454. I had those days, yes.

455. Some days are better than others.

456. Not only are you in way over your head,

457. but you're out of your depth.

458. Yes, Chef.

459. One mistake happens, and you

460. get angry with everybody.

461. How long have you felt so angry behind that line?

462. It's grown and built over this past year.

463. Why did you come in with that attitude?

464. I was in over my head at the time.

465. I was in my own personal problems.

466. And I brought it into the restaurant.

467. And this is part of the problem.

468. When Trevor gets angry, and has one of his fits,

469. it happens in the restaurant while we're full.

470. And he calls me quite a bit and says,

471. Trevor's refusing to cook.

472. He's out back smoking.

473. There's tickets on the line.

474. You need to come to the restaurant,

475. because he's acting like an ass and saying, I won't cook.

476. And none of this is brought to my attention at the time.

477. How am I supposed to fix something if it's—

478. Because we're scared of you, Trevor.

479. I'm scared of you.

480. Right.

481. When you went for Janelle, personally,

482. why does the job take you that far in the unknown

483. that you get the angry, that you want to punch her?

484. That day, we had a new cook that kind of lipped off to me,

485. and I was saying stuff under my breath.

486. And then out of nowhere, she comes to the back and yells,

487. no one cares about you.

488. No one cares about your life.

489. That's because you were throwing things at the wall.

490. It doesn't involve you.

491. I had tables, Trevor.

492. I had tables saying, that guy is high.

493. That guy— I'm scared to be in here right now.

494. You were yelling about my mom, about how she was a bitch.

495. She is my mother.

496. I don't think you realize that. She is my mother.

497. How would you like it if someone talked about your mother

498. like that?

499. How would you like it if someone called your mom a bitch

500. and stupid and worthless?

501. How would you like that?

502. I don't work with my mom.

503. I don't have that kind of problem.

504. Well, but how would you like it?

505. She is my mom! - I know she is.

506. She's my mom!

507. And I have respect for her.

508. No, you do not.

509. You have no respect for her.

510. I don't have respect for you.

511. I don't have respect for you, either.

512. There is no question that Mangia Mangia has

513. major problems with the food.

514. But the interpersonal problems of this restaurant

515. is Chef Ramsay's biggest hurdle to overcome.

516. We're scared of you, Trevor.

517. I'm scared of you.

518. And the relationship between Julie's daughter

519. Janelle and Chef Trevor may be impossible to fix.

520. You were throwing things at the wall.

521. It doesn't involve you.

522. I had tables saying, that guy is high.

523. That guy— I'm scared to be in here right now.

524. So Janelle, could the customers hear

525. him throwing thing against—

526. Yes.

527. He was yelling and slamming shit, and he was slamming pots.

528. He was throwing knives against the cutting boards.

529. Were you scared?

530. Yeah, I was scared.

531. And my table was scared, too.

532. Here we are with a business,

533. losing thousands of dollars a week.

534. And you start shouting and screaming in the kitchen,

535. petrifying the customers, petrifying

536. the owner's daughter.

537. Were you high?

538. That day, I was, yes, Chef.

539. Oh, I didn't know that.

540. I didn't know that.

541. Julie—

542. I didn't know that.

543. What did you say?

544. I didn't know that he was high that day.

545. You know, I thought it was maybe once every six months.

546. And I talked to him about his drug use on several occasions.

547. And he said, I'm done, I'll never do it again.

548. He promised, swore to me.

549. Obviously, I didn't know enough about drugs.

550. And how long has this been like this?

551. A good time.

552. 12 months?

553. Longer than that.

554. And what's the substance?

555. I didn't know.

556. It's methamphetamines.

557. So it's serious stuff.

558. Are you attending meetings?

559. No, Chef.

560. You're not.

561. This is not about a chef and the owner's daughter falling out.

562. This is toxic.

563. What are we waiting for, someone to get hurt?

564. It's time to make some changes in this restaurant.

565. And I'm ready.

566. Trevor, this is not working for me anymore.

567. I have had this conversation with you about your drug

568. use for too many times.

569. It's become poison in the restaurant.

570. And I can't do that.

571. And you're fired.

572. I'm not doing it anymore.

573. I'm sorry.

574. I can't have this going on.

575. I respect your honesty, but you cannot walk

576. in here under the influence.

577. I understand.

578. On your downward spiral, stop turning this place upside down.

579. And you certainly can't cook whilst on that.

580. You need help.

581. Now, listen.

582. Everyone in this room has made mistakes.

583. And you've made one of them.

584. Yes, Chef.

585. Trevor, let's have a word outside together.

586. Wow, that was tough.

587. But I talked to him.

588. He said, I'm not doing that.

589. I believed him, obviously.

590. I didn't know.

591. You need help, bud.

592. I know.

593. And you've got to get into treatment, quickly.

594. I want you to get yourself home, and get yourself treatment.

595. I will.

596. OK, bud.

597. Take care.

598. I really appreciate it.

599. It'll be better for him.

600. I didn't know he was doing drugs.

601. And I would have— yeah.

602. I didn't know.

603. I'm embarrassed.

604. I can't believe any of this went on.

605. But I think having Trevor being so young and inexperienced

606. on my line, and me expecting him to know how to move

607. this restaurant forward—

608. it was a big mistake.

609. I'm very nervous to go forward.

610. I don't know what's going to happen from now.

611. I just don't know.

612. After learning that Mangia Mangia's head chef

613. Trevor has been abusing drugs, Julie

614. has decided to let him go.

615. Now, Chef Ramsay wants to make sure that Julie is committed

616. to making big changes to putting her restaurant

617. on a path to success.

618. The atmosphere in here is dreadful.

619. Everybody is at such a high stress level.

620. OK.

621. But with regards to Trevor—

622. I didn't know.

623. I understand.

624. I have a lot of experience with addicts.

625. And he is in a bad place right now.

626. He's not fit to be a head cook or a senior cook,

627. or a personal responsibility.

628. I knew that I needed to let Trevor go.

629. I knew that he was the cancer in the restaurant that was

630. causing a lot of bad attitudes.

631. Yeah.

632. OK, I respect your decision.

633. But I would seriously like you to consider, down the road,

634. if he gets his act together, just keeping that door open.

635. I will.

636. But he needs to step up and get clean.

637. OK.

638. I understand.

639. But here's the thing.

640. I need to know now that you, deep down inside, are

641. seriously committed to change.

642. I am absolutely committed to change.

643. Absolutely 100%.

644. You need to have a better vision,

645. because you're so fragmented.

646. I agree.

647. And you're not focused on anything.

648. It's not the way to run a business.

649. I'm too spread out.

650. You weren't even cooking your food.

651. No.

652. We've got to change the food.

653. The food has got to be changed. Good.

654. It's shit.

655. What other things did you think

656. about that you want to change?

657. I need to quit waiting tables,

658. and I need to have better communication with my staff.

659. That's a huge commitment.

660. It is.

661. What you've just said, everything you've just said—

662. - I can do this. —it's true.

663. It's true, I agree.

664. I need to take care of this.

665. We've got a gap to fill the kitchen.

666. Yes, we do.

667. And I'm terrified.

668. And this place needs a chef that can help run this business

669. from the engine room, and to get the business afloat and up

670. and running, and making more money.

671. No, I agree, absolutely agree with you.

672. I'm going to make some calls and I'm going to get help.

673. OK, I appreciate it.

674. Thank you.

675. It's time to make some serious changes in this restaurant.

676. I know I've been part of the problem.

677. But I'm ready to go forward and make

678. this restaurant successful.

679. Now that Julie understands the necessity

680. of dramatic changes to the restaurant,

681. Chef Ramsay wants to show Julie the impact and importance

682. of fresh ingredients.

683. I'm going to cook.

684. You're going to watch. - OK.

685. There are two dishes we're going to make,

686. a simple lasagna and a simple roast salmon.

687. Have you ever functioned this restaurant without microwaves?

688. No. Wow.

689. And how many restaurants do you think

690. function more with their microwaves

691. than they do with their ovens?

692. That I don't know. None.

693. Not many at all.

694. That's all changing, as well.

695. OK I can't wait for Chef Ramsay

696. to show me how a real true kitchen is supposed to be run.

697. He's going to teach me how to cook,

698. because we're doing it all wrong.

699. So the exciting thing about a lasagna is in the layers.

700. Tomato, meat sauce, mozzarella, pasta.

701. How difficult was that? - It looks pretty easy.

702. It took five minutes. Pretty easy.

703. OK.

704. What do you dislike about being in the kitchen the most?

705. The stress of being behind the line.

706. When you've got a great prep, and you've got yourself

707. organized, it becomes the most pleasurable

708. and the most de-stressful thing you can ever do.

709. A little salt, a little pepper.

710. Now, into the microwave for four minutes— fuck off.

711. Are you serious?

712. You're good at taking orders,

713. but you've got a brain.

714. Use it.

715. OK, open the fridge and take that out, please.

716. What is that? - Salmon.

717. Yeah, what do you mean, salmon?

718. Fresh salmon.

719. How do you know it's fresh?

720. Because I can tell by the look of it.

721. It's got that dark pink color.

722. Right.

723. How do you cook salmon?

724. They cook it on the flat top.

725. Now, cooking salmon this way is a lot easier

726. than it is on that solid top.

727. Once you've got a good color in salmon, turn it over once.

728. That looks so much better.

729. The practice you were doing beforehand

730. was so much more difficult.

731. You can do all these beautiful dishes so easy,

732. in a short amount of time, and make them fresh.

733. We are done with microwaves.

734. We are done with frozen food.

735. I am buying everything fresh.

736. This is just a small sample of how exciting

737. your Italian fare could be.

738. And when you're the only restaurant within a 15-20 mile

739. radius serving food like this, trust me,

740. there should be a queue outside the door.

741. We are relaunching this restaurant tomorrow.

742. And we all have to work as hard as we ever have

743. to reposition this restaurant. - Yes.

744. I know you've gone through a lot,

745. and there's a lot happening.

746. Don't cry, Mrs. Blue.

747. I know, I'm just stressed.

748. What are you stressed about?

749. Just this, all of it.

750. It's stressful.

751. Having that anxiety is normal.

752. Bottling it up is not.

753. Yeah, I've held it in for a long time.

754. I can see that.

755. We have your back. We've got you.

756. I know.

757. Now you're sounding like a team, Michael.

758. Now you're sounding like the way you

759. should be supporting an owner. Good.

760. Now that Trevor's gone, I did make some calls.

761. And I have found a chef, OK?

762. Oh, thank God.

763. Someone to lead your kitchen.

764. I'd like you to meet Don Wolf.

765. How are you, buddy? You good?

766. I'm great.

767. First of all, look at that smile on that face.

768. Colorado boy, local boy.

769. Oh.

770. Yeah, in Denver.

771. Oh, cool.

772. Let me tell you something, he ran as an executive sous chef

773. at a very reputable Italian restaurant in Denver.

774. He has an encyclopedia of knowledge in conjunction

775. with Italian cuisine.

776. I've arranged for him to stay for the next two weeks

777. and secure a new chef coming in.

778. OK.

779. - Listen to this guy. - I plan on it.

780. He's going to teach you everything he knows.

781. Absorb it like a sponge.

782. It's my pleasure.

783. I'm ready. - Get to know your new team.

784. - I will. - How's it going?

785. I'm Kevin. - Pretty good.

786. Kevin? Good to meet you, man.

787. Cooking is a whole different story for me now.

788. We used to cook with microwaves.

789. Now we cook with ovens.

790. I'm going to grasp as much as I can right now

791. and learn from Chef Don.

792. We're going to learn everything.

793. Oh, good.

794. And it's simple, and it's delicious.

795. It is so amazing that Chef Ramsay

796. got this new chef for me.

797. And I just can't believe it.

798. I'm over the moon.

799. That's good.

800. Coming up, Chef Ramsay relaunches Mangia Mangia.

801. We're cooking food now, not reheating it.

802. Will Julie be able to handle the numerous changes?

803. We're just trading everybody off, rushing, rushing, rushing.

804. It's new.

805. Or will a critical mistake

806. ruin the restaurant's comeback?

807. So now, you've just completely screwed us.

808. Confidence in the dramatic changes

809. that are coming for Mangia Mangia, Chef Ramsey

810. has surprised Julie and the staff—

811. Let's go, let's go, let's go.

812. —with a community event to encourage people

813. to return to the restaurant.

814. Ladies and gentlemen, welcome.

815. I am so grateful for you all to be here.

816. We are making dramatic changes to

817. your local Italian restaurant.

818. And I know that you are going to love them.

819. Hi, my name is Julie.

820. I own Mangia Mangia.

821. I am so excited to see you all here.

822. Thank you so much for coming.

823. The whole town's here.

824. It's a great feeling that they're here to support us.

825. In addition to the activities and the sampling

826. of some menu items—

827. Very good.

828. —Chef Ramsay has invited local dignitaries—

829. Are we ready?

830. —to participate in a pasta eating contest.

831. On your mark, get set, go!

832. It was amazing.

833. The crowd was all happy for us.

834. Everybody's still in the race!

835. 5, 4, 3, 21, stop!

836. Now they're actually realizing that we're

837. trying to change things.

838. And they're supporting it.

839. Fresh bruschetta right here, yeah.

840. Excellent.

841. It is so delicious.

842. I love it.

843. Great flavor. Thanks for coming.

844. Thank you

845. Thanks.

846. I can't wait to go to Mangia Mangia and try their new menu.

847. It looks much better than it was before.

848. - This is wonderful. - Oh, thank you!

849. I can't wait to come to your restaurant.

850. Oh, please come.

851. Everybody is saying they love the food.

852. I am so excited.

853. This is our chance to prove to everybody

854. that Mangia Mangia is back.

855. While a big part of yesterday

856. was spent spreading the word about the new Mangia Mangia,

857. last night, Chef Ramsay's team worked around the clock

858. and made a massive transformation

859. to the dining room.

860. Are you ready to see the new Mangia Mangia?

861. Yes. Yes.

862. Welcome to the new Mangia Mangia.

863. All right.

864. Oh my gosh.

865. Jump in.

866. Oh, wow.

867. Oh my god, it's beautiful.

868. Look at that wall.

869. Holy cow.

870. Jump on in.

871. It looks—

872. It looks stunning.

873. It is.

874. Right.

875. Wow.

876. Welcome to your new restaurant.

877. Wow, I'm stunned.

878. Gone is that bland beige color.

879. And in its place, a spruce, vibrant green.

880. Wow, cool.

881. It's beautiful.

882. Gone are

883. those dreadful, dreary booths.

884. We've replaced all the seating with

885. these beautiful wooden chairs, which dramatically

886. opens up this beautiful room.

887. I love the chairs.

888. Oh my gosh, they're gorgeous.

889. This is awesome. This is awesome.

890. And do you know what?

891. With those booths gone, the flow of service

892. should function so much better.

893. Wow, I'm overwhelmed.

894. There's a warm comfort feeling in here right now.

895. Doesn't it? Look at the wall.

896. Before, it was an eyesore.

897. Now, we have beautifully made it blend right in.

898. This is great.

899. Breathtaking.

900. - Isn't it breathtaking? - It really is.

901. It's gorgeous.

902. Look at the windows.

903. Full length wooden blinds, draped

904. with wonderful taupe curtains.

905. It is absolutely beautiful.

906. It's so beautiful.

907. And let's be honest,

908. it does not look anything like fast food restaurant, right?

909. No.

910. Not at all.

911. I can't thank you enough.

912. Did you still like the old decor

913. that you said was beautiful? those—

914. No, no, this is so much better.

915. Are you sure?

916. Yeah, I'm sure.

917. I thought my old restaurant really looked good.

918. But after seeing this, I must have been crazy.

919. I'm excited.

920. I'm really excited.

921. The place looks absolutely amazing.

922. It's inviting.

923. It feels like Woodland Park.

924. People are going to want to come in here and enjoy themselves.

925. This is really cool, too.

926. I like this.

927. This is probably the best present my mom's

928. ever got in her entire life.

929. I've never seen her that happy before.

930. To go along with a completely revamped dining

931. room—

932. Please take a copy of the menu and hand it down.

933. Wow.

934. —Chef Ramsay has done his magic to the menu,

935. as well, with fresh Italian cuisine

936. that is sure to be a hit with this tight knit community.

937. Visually, what do you think?

938. Gorgeous, absolutely.

939. It's beautiful.

940. It screams, eat me, yeah?

941. Absolutely.

942. Let's start off with the bruschetta,

943. great little board for sharing.

944. So whilst the guests are undecided what

945. they're going to be having, hit the table with the bruschetta.

946. Likewise, with the chef's anti-pasta mixture of salamis,

947. meats, cheeses, and some pickled vegetables—

948. those two should hit the table immediately.

949. The spaghetti and meatballs, done

950. with a rich tomato sauce, fresh basil,

951. and spicy delicious meatballs. - Yum.

952. Mangia Mangia's very own lasagna.

953. Look at those layers.

954. And guess what?

955. Breaking news, it's coming from the oven.

956. Not the microwave.

957. Not the microwave.

958. Yes.

959. Next to that, one of my favorites.

960. Pan-seared salmon, a big hit, served

961. with a nice fragrant lemon risotto, simple.

962. A chocolate molten lava cake, delicious, creamy, rich,

963. sumptuous in the middle.

964. Cut through, it just oozes.

965. That's perfect.

966. Let me ask you this.

967. What percentage of this small menu is frozen?

968. Well, I'm sure nothing.

969. Not a frozen ingredient anywhere,

970. not a microwaved bean in sight.

971. You have to embrace change.

972. Everything here is fresh.

973. Now, to go along with your stunning food,

974. we have a complete new range of flatware and dinnerware

975. provided by Oneida.

976. Right, get up to speed.

977. Dig in.

978. - That's good. - Isn't it?

979. It's that sauce.

980. I'm extremely excited to cook this new food.

981. It feels like I left Mangia and went into a completely

982. different kitchen.

983. Wow.

984. I like it.

985. So good.

986. Tasting this new food compared to my old food,

987. it's daylight and dark.

988. This food has great flavor.

989. I now realize that my other food was bland.

990. This is delightful.

991. I can't even put a plate in the microwave.

992. They don't even fit.

993. Coming up—

994. Stop.

995. —the pressure is on, as Julie

996. is in the center of the action.

997. We're cooking food now, not reheating it.

998. The question is, will she

999. be able to adapt and lead her restaurant

1000. to a successful relaunch?

1001. We're just trading everybody

1002. off, rushing, rushing, rushing.

1003. Or will she collapse and take

1004. the restaurant with her?

1005. So now, you've just completely screwed us.

1006. It's minutes before the doors open.

1007. Come over, guys, please.

1008. Let's go in the dining room, shall we?

1009. And the morale in the restaurant

1010. is completely different than when Chef Ramsay first arrived.

1011. The important thing tonight is what?

1012. Getting the food out, making sure it all runs smooth.

1013. - Communication. - Yes.

1014. You don't send mistakes out of the kitchen.

1015. We're not going to even attempt to send

1016. anything out substandard.

1017. And hey, guess what?

1018. You're not going to be pushing any numbers

1019. tonight, four minutes, two minutes, cocktail sticks.

1020. You'll be cooking. - Covering with Saran wrap.

1021. Yeah.

1022. And just watch your sleeves, because a real oven—

1023. so it's hot in there, yeah?

1024. Are we ready?

1025. Yes, Chef.

1026. Let's cook, guys, yeah?

1027. All right.

1028. Let's make it a night to remember.

1029. - Right this way. - Here's our new fresh menu.

1030. I'm sure you'll enjoy it.

1031. While Chef Don will be working with Kevin

1032. behind the line—

1033. You're the expediter.

1034. —Chef Ramsay wants Julie to be working

1035. in the kitchen, as well.

1036. And he has a critical tip for her

1037. before the start of service.

1038. You've got this dreadful habit of rushing things.

1039. - I know. - You need to slow down.

1040. OK.

1041. Rushing takes place in fast food restaurants.

1042. You have something unique now.

1043. You need to understand that and nurse it.

1044. Anyone turns around we waited.

1045. Now they're not really waiting that long,

1046. 'cause it's cooked to order.

1047. OK.

1048. Got to get that through in there, yeah?

1049. I know.

1050. It's new.

1051. First tickets coming in.

1052. We're working on nine calamari and an anti-pasta salad.

1053. Fantastic, thank you.

1054. Calamari is going down.

1055. Can you table 4, please?

1056. You got it, boss.

1057. You have a fried artichoke going, right?

1058. Yes.

1059. And then the next app is the meatballs.

1060. Coming right up. Meatballs, working hard.

1061. A meatball app.

1062. Kevin, I need two fried artichokes and one calamari.

1063. Your first one's going down right now.

1064. Don't start the calamari.

1065. He's got four Caesar salads on there.

1066. Do you have an anti-pasta salad made?

1067. You're doing right now?

1068. Oh, my god.

1069. Kevin, you heard me on that, fried artichokes?

1070. Yeah, it's in the oven.

1071. Yeah, you just asked a minute ago, Julie.

1072. Give him time.

1073. Understand one thing, we're cooking food now—

1074. - OK. —not reheating it.

1075. So you have to cut these guys some slack.

1076. All right.

1077. But understand the difference, how we're cooking, right?

1078. Yes, I do. Thank you.

1079. Although it is very early in service,

1080. Chef Don is pushing orders out in a timely manner.

1081. Spaghetti and meatballs, right here.

1082. And customers are thrilled

1083. with what they are receiving.

1084. It tastes so fresh.

1085. It's delicious.

1086. This might be the best lasagna I've ever had.

1087. But about 40 minutes into service, Julie's fast food

1088. mentality is returning.

1089. - Can I take this? - No.

1090. She has lost a grip on what has been sent—

1091. How are we doing on the calamari and the artichokes?

1092. Already gone.

1093. —and has fired too many orders too quickly—

1094. The appetizers in the window, Julie, what are they for?

1095. You got two calamari—

1096. I don't have a ticket for these.

1097. I'm a little confused.

1098. —creating confusion in the kitchen.

1099. Kevin, I need a chocolate lava cake.

1100. Chocolate lava cake, going down.

1101. Don't hurry on them, because they're only

1102. halfway through their food.

1103. All right, who had the cakes?

1104. They've got to go out.

1105. What's wrong?

1106. They still have their food.

1107. But they're ready.

1108. I know.

1109. This is crazy.

1110. Get your mother.

1111. This is stupid.

1112. Mom, Chef needs you.

1113. Come on, Julie.

1114. Yes?

1115. You're firing— come here.

1116. You're firing desserts on 7.

1117. They're still eating.

1118. So now you've just completely screwed us.

1119. I'll show you why. - OK.

1120. Look.

1121. They're ready.

1122. A, they deserve a gap in between entrees,

1123. appetizers, and desserts.

1124. This is table 7.

1125. Yeah, it's this one.

1126. OK.

1127. But they haven't finished the entree, that's all.

1128. A chocolate molten lava is not like taking

1129. ice cream out the freezer.

1130. It's cooked to order.

1131. So they're still eating their entree.

1132. And we're not going to ram them, stuff them, like pigs.

1133. It is so important for my mom

1134. to follow through with what Chef Ramsay told her,

1135. or this place won't survive.

1136. Julie.

1137. Yes?

1138. That's the transition, understanding the wait.

1139. People experience that with this food.

1140. So you need to understand just the pace slows down a bit.

1141. OK.

1142. Remember we're a different restaurant than we were

1143. at the beginning of the week.

1144. I'll be very careful.

1145. I absolutely got the point.

1146. I have to remember this isn't a fast food restaurant anymore.

1147. We are cooking everything fresh to order,

1148. and it takes time to get there. It's different service.

1149. We're used to slamming food out, so this is different.

1150. Absolutely.

1151. What about you?

1152. Can you fire it?

1153. Absolutely.

1154. Tiramisu, 19.

1155. - Are you ready for it, Andy? - Yes.

1156. OK, can you run that pie, please?

1157. Sure.

1158. Chef Ramsay's words have now

1159. clearly registered with Julie.

1160. So you're working on 8 right now?

1161. I'm doing 8 right now.

1162. And then, I'm going to need 15 and 1 right behind it.

1163. She is now managing the kitchen properly—

1164. Artichoke hearts.

1165. Thank you.

1166. I need a runner.

1167. —and understands that the operation

1168. of the new Mangia Mangia is completely different than what

1169. it was before.

1170. That's good.

1171. It wasn't microwaved.

1172. And so is the appreciation for the food.

1173. This looks really fresh.

1174. I guess we'll have to make this part of our date night.

1175. It's been a really long time since I've

1176. seen this restaurant with so much energy

1177. and with happy customers.

1178. Mangia Mangia is definitely back.

1179. Chris, how is everybody out there?

1180. Everything is very smooth so far, Chef.

1181. Good.

1182. - They love it. - Great.

1183. - They love the food. - Good to hear.

1184. They're thrilled.

1185. They just think it's so delicious.

1186. Good job, you guys.

1187. No, good job, you.

1188. I saw a huge change in Julie.

1189. She was actually standing on the line,

1190. not screaming, just keeping everybody communicating.

1191. It's just like, you know, she was reborn.

1192. It was perfect.

1193. Very nice job.

1194. Nice job, up top.

1195. It means the world to me that I finally

1196. have a successful restaurant.

1197. No more messing around in this restaurant.

1198. I'm the boss.

1199. I never thought I'd be standing here

1200. with a huge smile on my face.

1201. Me either, honestly.

1202. - Well done. - Oh, thank you.

1203. All of you.

1204. An incredibly successful relaunch.

1205. How do you feel?

1206. Great.

1207. Good, so you should.

1208. So you should.

1209. Good. Job.

1210. As dramatic as the change this restaurant has gone through,

1211. there was something else that was even more dramatic,

1212. and that was Julie.

1213. My darling, tonight, you took the reins.

1214. And you were in charge.

1215. You sounded and you looked like a boss.

1216. Good job.

1217. Really good job.

1218. Thank you.

1219. Tremendous help back there.

1220. It really was.

1221. Yeah, she didn't swear, either.

1222. I didn't.

1223. Slow down, and you're going to nail it.

1224. There was a really big change my mom tonight.

1225. Before all of this started, you could tell my mom

1226. didn't really want to be here.

1227. She would curse, and she would not care if things went wrong,

1228. or she would just get frustrated.

1229. My mom really stepped up and really acted like the owner.

1230. I need you all to make a promise to me.

1231. We cannot go back.

1232. There will be no shortcuts, no freezing—

1233. No microwaves.

1234. —and no microwaves, thank you.

1235. You're absolutely right, yes?

1236. Yeah, there's no going back.

1237. Hands up, swear?

1238. Swear.

1239. Thank you.

1240. Please maintain these standards.

1241. I will, I promise.

1242. Make it happen, guys, yeah?

1243. Good job. Make sure you look after Mum.

1244. All right, I will.

1245. - Thank you so much for coming. - Seriously well done.

1246. - Thank you. - Good job.

1247. - Thank you so much. - I'm rooting for you.

1248. I hope so.

1249. It's going to be great.

1250. You can do it, OK?

1251. Good night, guys. Well done.

1252. Thank you. Goodnight.

1253. Well done.

1254. Chef Ramsay did everything.

1255. There are just simply no words that

1256. can describe my thanks to him.

1257. I'm going to have good food.

1258. The word's going to get out.

1259. And I can come into my restaurant and be proud.

1260. When I first got here, Mangia Mangia

1261. may have been the only restaurant in America

1262. that didn't use an oven.

1263. That's how bad it got.

1264. And on top of that, there was so much

1265. animosity between the staff members,

1266. Julie was completely lost.

1267. This has to be one of the biggest transformations

1268. ever on Kitchen Nightmares.

1269. But the good news is, the town of Woodland Park

1270. may only have one Italian restaurant.

1271. But right now, they've got a great one.

1272. Wow, a drive-through Italian.

1273. Jesus, that's a first for me.

1274. He smells really good.

1275. He really does.

1276. One more thing I have to do.

1277. Somebody's at the window.

1278. One microwave to go, please.

1279. OK.

1280. Thank you.

1281. OK.

1282. Can you manage?

1283. We'll see.

1284. That's it.

1285. It doesn't fit that way.

1286. Thank you.

1287. Close your window. - There.

1288. Hold on. - Close your window.

1289. Closing.

1290. Good girl.

1291. Janelle?

1292. Janelle, Janelle.

1293. Coming!

1294. Hold the bottom, darling. That's it.

1295. And I've got the weight, I've got the load.

1296. OK, just shove it in there.

1297. - OK. - Thank you, darling.

1298. You're welcome.

1299. Excellent. Bye bye.

1300. Bye!

1301. Ah, fucking hell.

1302. Oh, that was funny.

1303. After Chef Ramsay left,

1304. the positive mood and the positive feedback

1305. continued at Mangia Mangia.

1306. Julie ended up extending Chef Don's stay.

1307. Firing table 10.

1308. I need a lasagna and a a short red!

1309. Lasagna's got five minutes.

1310. And with his leadership,

1311. the kitchen is much better organized.

1312. And Julie is even now spending time behind the line.

1313. We have a Caesar and a calamari.

1314. Calamari is coming up.

1315. You guys are doing a great job.

1316. Thank you.

1317. Julie is a changed woman,

1318. and she finally has what she always wanted,

1319. a quaint premier Italian restaurant

1320. in the picturesque town of Woodland Park, Colorado.

1321. Really good.

1322. Thanks for coming in.

1323. Thank you.

1324. Thanks for coming.

1325. All the criticism that I got from Chef Ramsay

1326. was, in the long run, very good.

1327. I have a better restaurant.

1328. Business is great.

1329. It's going to be a wonderful year, I know it.

1330. Next time on Kitchen Nightmares—

1331. Don't ever used that word with me, ever!

1332. There's a storm brewing between two owners.

1333. I don't want to hear it.

1334. They are more focused on each other's faults—

1335. So who's not pulling their weight?

1336. - None of them. - That's not true.

1337. —than running the restaurant.

1338. This is crazy.

1339. As for the staff, they are not

1340. only fighting with each other—

1341. Are you fucking kidding me?

1342. —they're ready to walk out the door.

1343. Walk out like you always do.

1344. Chef Ramsay's in for a challenge

1345. as he attempts to turn around the restaurant

1346. in utter turmoil.

1347. That better thing's not coming.