SHOCKING First Impressions | Kitchen Nightmares | Gordon Ramsay

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SHOCKING First Impressions | Kitchen Nightmares | Gordon Ramsay
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nice hello good morning how are you Alan
saffron how are you Alan good to see you
thank you very much for coming this is
my wife Chen Jen Jen good to see you
when Chef Ramsey arrived and it just
blew my mind let’s sit down and have a a
chat show we yes I mean we’ve got Chef
Ramsey in here to improve us otherwise
what the hell is he here
for nice to meet you both nice to meet
you good to see you um how long have you
been open 16 16 months ago so just
opened yes is the business making money
no we’re losing 5,000 up to 6,000 a
month every month wow wow wow how can it
go so wrong I I think it was a
combination of a lot of things that I
think we did wrong I think we changed
the menu many to too many times how many
times you Chang the menu probably 10 10
times yes that’s nearly once a month
what about the chef I mean normally menu
changes when the chef change how many
Chef you have about 10 10 as well yes
front of house been as bad yeah we’ve
been through about 20
servers 10 menus 10 chefs 20
servers what’s going wrong the op has
killed
us the op has trashed us terribly
they’re also deleting five star reviews
oh come on I can prove it I can show it
you right on the
Y is there a plot against you from yel
to close this business no question in my
mind so Allan come on come on you’ve
been watching too many [ __ ] bomb
movies so um opening restaurants in La
is pretty expensive um where did the
money come from Allan had about 250,000
that he inherited from his dad’s estate
ni so he put all that money into it and
then we started running out of money and
uh in order to open my husband went to
my son MH and now my son Daniel is in
for another I think over 250,000 as well
because he inherited some money too I I
was managing his money so I actually
took part of that money and as the
manager of his funds you then invested
in the business yes did your son Daniel
know well of course he knew
[Music]
eventually what you say eventually I
told him after the fact was I kind of
forced him into it by taking his
money s is
that Daniel here he’s in the business he
does the nighttime ship okay you work in
the day time day and you don’t work
together uh not really that much our
heads log together right my son has a
great deal of resentment towards me I
don’t know why what about the food I
think it’s pretty damn good now yes I
say it’s four to five stars four to five
stars so you’re one star out okay I
can’t wait to taste it but got the
background thank you I appreciate it
okay thank you Chef Ramsey who love my
Burgers without a shadow of a
doubt I’m Marilyn Marilyn nice to see
you nice to meet you first off what’s
wrong with the rest there’s lack of
management and burgers they’re never
cooked right they’re always sent back
wow yeah I tell people that I’m sorry
probably 15 times a night there’s no
consistency whatsoever and that’s
wearing on me like as a person I go home
and I’m like oh I feel so guilty for
serving bad food okay let’s start off
I’m in California so let’s go for
California Burger California sure and
how would you like get cooked medium r
please thank you okay definitely Cowboy
Burger got to see the Australian meat
pie yeah obviously I’ll have to go for
the award winning Burger okay yeah I
think we’re done thank you my D good
thank you good to see you you too hello
Hi how are you like can I’m Lexi sister
number two sister number two yes right
you are glamorous thank you amazing
amazing um what’s that smell is it just
me I you go outside take a big deep
breath of fresh air and come back here I
smell your cologne smells good okay wait
ready let’s do
it now why is that no it doesn’t smell
to you there no no it just smell you
there I just smell you did somebody die
in here last night no okay
possible okay question is that all right
follow me I haven’t tasted the food yet
all right I’d love to meet Dad all right
I’ll go get
him what’s that smell can you smell
something no how are you good to see you
same here come and say hello and you are
leis Lewis the manager are you the
manager yes yeah good to see you same
here Dad yes ma’am Chef Ramsey would
like to meet you me meet you why me I
don’t know doesn’t make any sense why
would you want to meet you follow me I
am quite nervous about sha ramy’s visit
and how my dad’s self-esteem will take
it because he has have a hard time
taking criticism this is my father Mike
Mike I’m Mike pleasure but the fact is
we need the help and if somebody’s
willing to give it to us we need to take
it
I really hope that he can help that how
long you been open 15 years 15 years
yeah when was the last time you changed
something in the dining room uh never
wow everything is pretty much as I
bought it 15 years ago and how would you
rate your food 1 to 10 I would rate my
food in the upper nines wow great I love
that I can’t wait to taste it the food
is not the problem here it’s either the
atmosphere the Ambiance or the
service here is your regular menu and
here’s your specials menu sir
is someone PP on my
menu is that a is that I don’t know
that’s not a Your Own St I don’t think
so I’m pretty sure it’s probably coffee
okay great thank you if you need
anything I’m at the
front smell hello hello hello hello how
are you me I’ll be your server tonight
good to see you can you smell that was
it just me you smell something
right yes it’s like that we buried like
bodies underneath the carpet yes it’s
most definitely the carpet than the
restaurant is filthy disgusting it’s
full of mold it’s worse over there
seriously you’re in the good
part thank you very
much um steak and seafood and we have
Italian food J what is it fine dining
restaurant we Italian what are we I
don’t know wow there is no
identity okay I’ll start with green with
shrimp sauce and let’s go for chicken
Murphy and then the menu the steak nilly
the steak nly how would you like that
cooked midr midr please thank you very
much you’re very welcome I want to see
where that 9 out of 10’s hitting it’s
only that there yeah I’m
moving Mike I have Chef Ramsay’s order
here we go Chef Ramsey will like the
food here anything that I make him he’s
going to like
guaranteed look at this
place
disaster Lou Chef what happened to that
lamb shade over there on the wall
I don’t
know fix it is bugging me how are you
nice to see you it’s driving me crazy
I’m sorry oh it comes on when it goes up
[Music]
anyway sorry just watch your head
there that’s for the chef make it
nice I made it so it’s right on the
money okay Chef thank you you’re welcome
grey with shrimp sauce greeny with
shrimp
sauce oh
dear wow that’s
[Music]
gross hi wnie hey how are you hi welcome
to Luigi’s good to see you Joe good to
see you buddy good hi nice meeting you
and your position is I’m a waiter
excellent and you’ve got a bit of a hot
Chef in there yes definitely could you
go and get in please absolutely thank
you wow look at this place Luigi
ditalia oh hello Chef Ramsey a pleasure
to meet you Gordon good to see you um
hold on a minute you’re not 22 I’m 51
you’re 51 I’m reading the latest report
on your website a youthful Maestro 22
years of age in the kitchen do you have
a son in there no it must be a mistake
yeah this was WR in 1981 1981 oh I have
recent reviews too what like 1984 no
1991 and 199 1 anyway if the food was
that good back in 1981 how is it today I
think it’s better now that’s great news
yeah I have a following for 30 years and
what I do I am the best there is but
there’s some things that can be changed
youthful 22y old like the website uh who
else is running the restaurant my
brother uh Antonio that’s encouraging
very encouraging in terms of a proper
family run restaurant I have my wife
Tomy and uh my my children let’s have a
little catch up with the family shall we
okay yeah are they all here yeah they’re
all here to meet them this is my lovely
wife Grace hi nice to meet you good to
see you to where you from Italy this is
your wife yes wow you did well and this
is domica the daughter okay wonderful
and this is my sister-in-law my
brother’s wife that’s my husband Antonio
Antonio how are you very good D pleasure
Tony Tony what would you like to be
called I go by Tony Tony okay great uh
let’s sit down and let’s have a catch up
shall we I’m glad that Chef Ramsey is
here to help us because uh this is a
family restaurant and we shouldn’t be a
split Family Restaurant first of all I’m
here to help and I can’t help unless I
know what’s with
wrong what’s wrong with the restaurant
we had a a phenomenal
leader and the leader was my father he
was in the front him and I were always
on the same page and where’s your father
now where is he he’s in Italy retired so
no one’s actually ever stepped into your
father’s shoes well I have but I think
what has happened is no one has any uh
idea what is needed in this
restaurant we’re in a position to lose
everything so who runs it now I’m the
I’m a guy in charge right now well on
the way we run it is on Mondays Tuesdays
and Wednesdays I run the place and then
on Thursday nights through Sunday nights
they were in the place wow it’s crazy
how does a family restaurant not run as
a family they don’t get
along because you know belong in this
restaurant it’s a cha yeah when you have
laziness it’s an infection what happens
is when Tony is here and Linda is here
they have no understanding that number
one is the customer no sitting around no
we’re looking at the TV watching TV when
customers come on is that true I don’t I
don’t think it’s true
told he don’t care about the custom he
was SE it and play the computer I care
about this
restaurant he the computer he talk with
the computer come on the complaints are
the people feel neglected yeah but
there’s also complaints like I don’t
want to come there when she’s there
customers don’t want to come when you’re
working what’s all that about I don’t
know I’m just asking listen I she’s got
people that she kisses ass to and they
love her she’s got other people that she
gets blunt in her face and hate her is
it right to just basically go up to the
customer and just say [ __ ] you get the
[ __ ] out of here no I don’t say that I
don’t say [ __ ] you I tell me this [ __ ]
okay say that CL that’s what you said no
I about you hello well hello how are you
I’m excellent and first name is Lynn
Lynn Gordon nice to see you um owner
brli and you Mike and I you run it with
your husband uhuh yeah how you doing and
there he is this is Eris our son hello
are you nice to meet you good to see you
thank you for coming I know so why don’t
you get your father let’s sit down and
have a catch up I’m really happy to see
Chef Ramsey and I hope he’s pretty nice
to my voice not too
nice okay um a I’m very happy to be here
B I’m dying to find out what’s wrong
with the place How could a restaurant
not work when it’s sat on the
water R okay Mom uh 17 years it was very
successful and we did very very well so
when did it start to turn the last
couple of years no profit no profit
wow okay um and how often are you here
well I work 14 hours a day 7 days a week
but 7 days a week yeah that’s the truth
serious that’s crazy it is crazy he’s
been doing it too long he’s burnt out
and he might not admit it but he is are
you town no no no you going to sit in
that kitchen till you drop I mean
where’s the
succession is the goal to groom Aris to
take over or no
no I’m here and I’m doing all a lot of
stuff right now I mean sure do you work
in the kitchen I don’t but that’s one of
my goals I want to learn the kitchen
it’s one of my I’m glad you’re here
because I want to learn more stuff do
you teach him how to cook no ready
why is he not good
enough are you that much of a control
free no no no is he not committed what I
was thinking I feel like I’m pulling
teeth here back in my mind I expect him
to be more here than he was so he’s not
committed he’s just getting the passion
he never really wanted when he graduated
college never thought I would he didn’t
want to be part of our business well I
mean I’m here just trying to save this
place and it’s just are you committed
now I am committed here I am you are yes
I
am I understand like yeah I haven’t been
here at times but I need Chef Ramsey to
prove to my dad that I’m ready to do
whatever it takes to make this place run
better and smoothly and it’s time for
big changes this is the
time so how would you rate your food out
of 10 what would you give it my food I
give it 10 10 yes right let me eat let
me uh get the grips good to see you nice
to meet you likewise and um okay all the
recipes that I have for the Greek food
came from Greece a lot of people when
they visit Greece they come here and
tell me the food is better here and the
gree I think SE FR is going to like my
food
yes hi how you doing how are you my name
is diit Demitri good to see you where
you from you I’m from H Greece Sparta
nice I love been here and this
restaurant almost 15 wow wow wow wow so
you know everything everything first the
calamari the Calamar is going to be
heaven or it’s going to be hell exactly
[ __ ] okay let’s try for the calamari
okay and you know what I’ll have the uh
hot s the platter the platter okay and
I’ll take the cold platter as well I’d
like to see that I want to see as much
as possible okay anything else I’ll have
the masaka egg castle with the beef yeah
with a beef berin I think we’re done
thank you I’m very excited San fr the
guy smart and Mikey he needs to see when
the food is not good everything’s not
good calamari appetizer make it hit the
olive oil and put onions and bell
peppers with the wine you guys do what I
say Mike is a very proud person he does
not take criticism well that CH FRS he’s
here to help he’s not here to compliment
H nice tables why would you cover them
Dreadful table cloths noty hell the
deckor is
hideous pleasure Gordon Dustin Dustin
good to see about and you are uh the
waiter okay great are the others about
yeah yeah Jake and AA love to meet them
thank you Jake AA hey how you doing F
how are you Jake I’m doing good sir
thank you Jake yeah yes sir okay great
hey can I give you a hug a hug I was
waiting
okay let’s have a little hug oh always
always
nice welcome thank you well nice to see
you and your name is Athena Athena this
is your my mother and you guys are
Partners right yeah yes good um let’s
spend a couple of minutes catching up
and give me a little insight to what’s
been happening you got it shall we yeah
things have gone bad with me and my
mother since the restaurant has opened
my first priority is getting the
restaurant fixed and if that gets fixed
I think our relationship will get fixed
I am so mother and son yes sir uh who
just wants you obviously the chef yes
and I’m just the mother and the cook
back there with my sister oh you cook as
well yes I try my best I try to do it
like my mother and my grandmother so
authentic it’s authentic uh ancestral
recipes how old were you first started
cooking I’ve been cooking all my life
but I I went to culinary school about 8
years ago my mom always wanted to open
up a restaurant and get her sister down
here from gree said you know what let me
go to culinary school and see what we
could do so that’s that’s what I do
really damn are they awesome I’m a very
good are you great catching flies oh
yeah I am where you I’m going to kill no
come over here I’m going to kill one one
second maybe maybe not in front of the
customers no no Mom there we go there
you go uh there you go well caught by
the way that’s uh that’s lightning that
was lightning of course I’m good about
greatlaces yeah so let’s go back to the
beginning when you first open what was
that
like the first8 months were great we
were busy all day long there wouldn’t be
uh a lull and service at all wow but we
was busy we didn’t even feel we was
tired what time you start in the morning
we have to come here at 6:00 we’d be
here at yeah but on average my son don’t
say we be here because you are not here
I haven’t been here in a while but
you’re the chef Sur you were here at the
same time no no
sir so what time did you come in the
morning probably 11: 11:00 right before
lunch 12 yeah hold on a minute your mom
comes in at 6 and you come in at 11:30 5
and 1/ half hours later
yes so if your mom and your auntie does
all the prep what do you actually
do yeah I cook food for customers yeah
you cook for customers yeah that’s about
it you tired all always TI he’s always
tired he still
[Music]
yawning
what do you think the biggest problem
with the restaurant is right now today I
don’t know what the reason is it’s Jake
it’s Jake
exactly I see my son how he used to be
and how he is now don’t tell me you are
not because you are no I’m not my son
changed he doesn’t care not about his
life not about the restaurant not about
anything how much was the investment for
the inial resturant how much did it cost
uh I came here with $300 ,000 plus
another five $800,000 for this almost
almost yeah I put $800,000 everything’s
gone not only I’m losing all my money I
lost my son too it’s very dramatic he
doesn’t want to hear my voice
no mother she’s nagging all the time he
say constantly he says I’m yelling at
him even if I talk to him nicely I can
take it in all the hell with the money
the hell with the rest but losing my son
too on top of everything shut up about
that
please Christ
man