Absolutely Unhinged Episodes | Kitchen Nightmares

Chicken after chicken, after chicken, my big concern is the amount of chicken. Does this restaurant really need it? I mean, it's just bags of meat and not just that smell, it's horrible, oh my god, look at these steaks. I have seen less packages on a military base, it's over 50 packages of meat and whoever buys this needs to be fired now what worries me about this is that there is a refrigerator higher up what is that pigeon oh my god it never ends Just when I think I've seen enough, there's more dead, decomposed, soft, dead look, oh, those are the snails, what's that in there?

There is a dead raw lobster that is disgusting. Two hours have passed since Chef Ramsay's inspection. Michael Balbina and Jerry. I arrived unaware of what Chef Ramsay is doing and what he has discovered in the morning. I only need you for two minutes. Who the hell buys products here? Who is responsible for that? I am, you are a dove. What I'm trying to look at is profits. the purchase the thousands of dollars are wasted these here they came yesterday that is dead let's take a look over here Jerry please and you wonder why I don't like your sauce that is a dead lobster and the coolest thing in this

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is that dove flying and He's lucky he's still alive I thought the

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wasn't decorated a little I think it was so bad no I'd love to turn around and say that's it Have you seen what's down in the refrigerator?

Where do I start with this cool thing? this meat here I wanted to make sure it was ready, ready for one. Whatever comes your way, I don't know what to expect, you're burning money, you don't have any, why is this like this and what happened, Michael, someone is not doing their job. in the kitchen these expensive products here this is ridiculous yes my fault and my foot in our refrigerator I am disappointed that so much was ordered in advance there is no excuse for that spending time together I have to wash my hands before I am diagnosed with staph, you need to focus, you know what, maybe I'm overwhelmed, mom, maybe I'm trying to do everything and I can't, maybe in the office, sort out, what's the most important thing, I have to figure it out, man, this is the most important thing. and I do the best I can.

I don't know what to tell you about all this meat and everything in here. I'm out of here right now. It's overwhelming. I just don't have the answers. We do not know? This is very sad. I know what your father would say if he walked in here and saw that. No, my father will be angry. What I saw there today is not the Spanish Pavilion, no, it is not what they brought me. The quality of the food meant a lot to me. Father It's disturbing and I hope things don't get to the point where we have to close the doors.

I don't know at this moment. It's crossed his mind, but his concentration right now is completely off. He is everywhere. It shows Joey. he has to put in a little more too and when he is here he should concentrate on the restaurant forget about all his politics Jerry needs Michael Michael needs Jerry now they have to roll up their sleeves work together but the most important thing is that they are going to put their differences aside like brothers and stop being so stubborn because that's what you are so the business is fragmented Today's Chef Ramsay is determined to move the Spanish Pavilion in the right direction and he knows that one step is to get Michael back where he belongs.

I want you to think of something you want to cook in the kitchen, cook something that will be made tonight as a special, yes, of course, just out of university, I had a lot of passion, I had a lot of creativity, I could think of dishes that were a little easier, but I don't know. If I can think of something to impress the chef. First of all, I want to make chicken and garlic, yes, a modern version. I want you to work with me at the same time I started. with olive oil, start with butter, it's going to burn.

I am excited to have the opportunity to learn from one of the five most famous chefs in the world. We have that delicious stir fry on the chicken. From there, you put it. the top and then just give it a touch of that sauce modern Spanish cuisine what do you think you want to cook? My grandfather is well known for octopus. Okay, and I want to make an octopus with it. Ok, do it. I'm nervous right now. I hope this dish turns out well over the years. I have lost part of my passion for this cuisine.

So far it looks good. I know Chef Ramsay can help me regain my passion and I look forward to it. This is the octopus, okay, and roast potatoes, yeah, okay, yeah, I like the presentation too. I like it and tonight on this side of the line, yes, yes, Chef Ramsay's garlic chicken dish and Michael's octopus special will be on the menu tonight, chicken. The dish is a modern take on a garlic chicken, but after serving the same old menu, read me the special bite. Sorry, Joe, 20-year veteran, is having a hard time with switch chicken, a bone-in chef, or garlic chicken.

In the bone, come on, you can do it Joe, yeah, but you're making me nervous now. I'm making you nervous. Just put your head there for two minutes. Cool it down. Head there. That is. We're going to stay there for two minutes. Hello how are you? Can you follow me please, thank you, enjoy, okay guys, let's go. Yes. Chef Ramsay knows that the success of this restaurant depends on Jerry and Michael working together. Michael, yes sir, I want to look at it, yes, and I want this level of communication to be much better. than what we did last night, so tonight both brothers are assigned to do what they do best.

Michael cooking behind the line, okay, listen, try to take care of this area and Jerry executes the pass. Michael listen to me, oh, look at me for a minute if you hit them. the fan I want you to listen to me yes sir I don't want to say yes sir okay I must admit I'm a little nervous right now I don't know what to expect I'm afraid of failure I might get up but just remind me I can handle this well let's go see the chicken today the chicken our chef a little uh for the wine called jerus from Spain cherry cherry wine okay lemon juice and a little bit of sticky butter right, let me have a special chicken.

I could ask first come in, there's a special one right, it's good, it's good, it's perfect brother, but it scares me, I just don't trust it, I'm a little nervous, so I hope we get it by night, okay, I'll bring out that chicken and garlic first. of the night go to Table Six despite Michael's lack of confidence I won't be able to do it the specials don't just come out of the kitchen oh wow the customers this is really good they are delighted with what they are getting delicious I like it wow Con the dining room now full and orders arriving in the kitchen I don't know what's going on Michael isn't used to being in line he's starting to buckle under the pressure Okay, give me table three or six, we have to get this food out. there's no rush well there's a little pressure now we'll let it wait well it's been taking a long time it's food the food is taking too long to come out yeah that's too slow those are too slow oh the tables are going to get up and leave in 10 seconds.

I need table 13. Approximately four and three minutes left. Don't keep asking if we have all these tables waiting for food and Michael is overwhelmed with his kitchen duties. I need you to concentrate, just put it on the plate right now shut up, come on guys, as tensions rise in the kitchen, very little food is making it to the dining room and one customer who was lucky enough to receive food, the chicken is dry and mushy, He's not exactly happy that he didn't. I like Cherry, it's not normal, it's not normal that a chicken just didn't smell good, oh come on, oh no, Jared, yeah, Michael said.

Yes, urgently, it smells a lot, come on, it doesn't smell, don't just say yes, it's gone, you can't. serve that tonight I felt completely embarrassed and humiliated at this point let's just close it oh stop, stop, it's already been an hour and a half into dinner service and while Jerry and Michael continue to clash in the kitchen, just put it on the plate. At this moment Chef Ramsay discovers something disturbing oh no spoiled chicken in the Spanish Pavilion you can't serve that tonight oh no now you have chicken in the fryer did you pass that chicken hey I have one don't serve it don't serve death now go get me a chicken let's order real quick fresh right now Michael how many fresh chickens are down a box and a half a box and a half down in a refrigerator and he's serving you that gooey you're cooking it and it's Oh you know I don't know why that chicken came over there.

We have fresh chickens downstairs. You know we have to use that fresh chicken then, but when you're in the weeds you have to concentrate. Okay, we have the chicken and garlic. I'm using it downstairs, thanks, if you're going to keep customers waiting you need to make sure it's okay, I'm not going to let it fall apart, go get it, we have to get this food out, give me that chicken and garlic, come on Jerry . You'll get the garlic chicken when it's ready, please, oh, give me table two, this, give me table two, that's it, with Jerry clearly moving forward as the leader takes this to table two, the night is saved and the Food comes out of the kitchen once again. everything is coming out right now at the end of the day getting that food out is like a relief thank you you may have had to wait like an hour but we'll get there eventually honestly tonight was better like the specials but let's not get carried away .

I'm very excited about tonight because the quality control has to be much better. You're

absolutely

right and Michael, your cooks are feeding you stale, stinky chicken, but you didn't notice it, Jerry. I thought your performance tonight was very good, thank you sir, tonight was better. hopefully we are going in the right direction good evening with the Spanish Pavilion at least we are going in the right direction Chef Ramsay and his team work through the night to give the Spain Pavilion a modern makeover good morning good morning good morning chef, well see you not much has changed in the last 30 years, right, today is the beginning of a new era and through that door is your future, are you ready to see it?

Yes, Michael, are you ready? one, two, three, come look at this, oh my gosh, pretty, that's what I'm talking about a warm and cozy atmosphere, we removed the stained glass to give it a modern, unreal feel and then down here we increased the seating so that we have some lovely Bankheads type tablecloths gone all the tables replaced it's modern and it's warm on the tables we have the most amazing China oh honey provided by the unlimited tables amazing how exciting it is I love it honey it's amazing I feel like I'm in another restaurant I couldn't believe the dining room opened I'm glad to see the tables gone the new dishes the Spanish look I felt like I was in Spain it's amazing nice after the much needed redesign Chef Ramsay now focuses his attention on attracting new customers when your grandfather opened His restaurant there didn't face the competition that you now face, I really mean the competition, look, oh, in 2010, 40 Spanish restaurants within a two-mile radius of your front door.

Having studied the neighborhood, all these restaurants serve the same damn food, now your chance to stand out. ready to see your dishes oh yes come with me come on please stop by small Tapas are the taste of Spain, authentic, delicious and homemade, you have to push the tapas, this is what's around a Spanish meatball roast lamb in fresh tomato sauce, bacon wrap, dates, yes. sautéed shrimp garlic a little grated fennel olives manchego cheese yes we are going for the flavor Simplicity and we are going for Spain I love that the new menu is different it is incredible that is the key for our restaurant to stand out but it is simply so important here are your new ones waiters, come in, come in, come, come here, look at these guys, they don't look like the Undertakers anymore, oh baby, I love this guy, it's okay, tonight's your night, there's nothing you can't do here, good luck, thanks Chef an. the order comes in who is touching that ticket who do you think Jerry is true, actually he is not going to give it right there, definitely, but Jerry, he is going to lose the tickets, I am afraid he will not lose them, why speak so negatively, oh no, me?

I'm trying to foresee, just concentrate well, yes, you're thinking too much, it must hurt right now. I have to trust my brother and I don't know if he could do it. I worry that everything will fall apart over time. 40 Spanish restaurants in two square miles this is our new menu Chef Ramsay's menu review will now have the Spanish Pavilion highlighting the curl katha's is great excellent and then we'll do it, but can the brothers make it here we go? The first order comes in a meatball, a manchega croquette and the clams with chorizo, come on guys, this first order we have to do it right, come on, this driver is a stable appointment 11.

Okay, it looks wonderful brother, hey, come on, This is gone, let's go after that. a lamb ribs gathering, how was it fantastic? Yes, this is a great way, it's a great idea we came up with with additional income, the dining room fills up, another order coming, the orders keep coming and it's time for the kitchen to face its first big test send me that table six Table six didn't we send now that six came out well no, we did six came out Jerry or maybe no no no no no no no no it didn't come out well two meatballs no Michael Table Six doesn't have any meatballs Michael let Jerry do his job I think Michael thisquickly they are not even here, that is down there, they have none of this, it is not surprising that diners are losing patience.

Can I put something on the line please, yes, right now, right now, Jimmy is doing it. the three sections he comes the grill now comes the salmon he is covering the chicken he is trying to run the kitchen too at the same time he has nothing behind him oh my goodness what a show an hour and 15 and a half hours some of them where It was that meal. Let's find our waiter and go make that refined chicken, give it to him. I need it right now, please, come on, is this your first time at the rodeo?

The Plano kids have food dying in their windows, Chris, please, yes. I can't stand this it was an embarrassment it was horrible it was embarrassing don't do this they just walk oh my god Jimmy has no excuses anymore his excuse for months has been that our menu is too big so we give them a smaller menu to make and they still can't prepare it , so I mean, where do we go from here? I need a chicken in line right now with Abby pushing her kitchen staff. I won't put this out until it's all on the line, can I have a chicken on the line in my hand?

Okay, they're still fighting, but they managed to get the last few main courses out. Yes, and that's it. Start cleaning. Good evening, thank you, thank you. Now, an unusually calm Abby Jimmy, come here, listen to me. is about to drop what I saw tonight was the worst show I've ever seen in my life, no, I know, I know, I know, it didn't go well, but they, they, they, Jimmy, we were an hour before more than two dinners. Now an hour in disservice. I almost accept that none of us know what we are doing and we can't move on to the next step.

In fact, I'm considering that after tonight I don't know if I have the manpower to do it. bring it back I don't know if we'll be able to do it tonight's dinner service was plagued with confusion and incompetence in the kitchen can I bring something up please? I'm confused about where we are. Come on, is this your first time in? At the Plano rodeo, the problems are obvious for Chef Ramsay, but it's time to find out if Abby is still in denial. Abby, what did you see tonight? What happened is it happens all the time as soon as the line gets a series of errors in once the kitchen folds up, catches on fire and, um, I've lost confidence in my kitchen, um, honestly, Jimmy, I don't mind you.

I'm completely blaming, I'm looking at the tools you have to work with and there's a mess behind it. line, there is no way on Earth this group of cooks can prepare a new menu, so seeing how frustrating it has been here, I called a very experienced chef on my team to be here first thing tomorrow morning and bring the your team to a respectable level. It's great to have Jeff to help us all and it will be a good experience for all of us. On the return day tomorrow we are relaunching with a new menu, you have to roll up your sleeves and push it, I mean really push it, I definitely can't wait.

See you first thing in the morning,

absolutely

thank you, good evening, what to do and how to do it correctly because this is it, not only is it the last chance of my kitchen, it is the last chance of my restaurant, good morning, good morning, Wow, come on, how are we? the chef that I brought James has been here since six in the morning supervising the work with his team preparing for this menu today his menu will be in line with his beautiful restaurants and his excellent service first up, put down the appetizers now these are appetizers Seedy to look at and fun, goat cheese, truffle sauce, honey spiced chicken wings, meatball sliders, delicious, wow, now we can have a real party in our mouths.

Abby can't wait, well, for the main courses, the main events, seared lamb chop, classic lobster macaroni. and cheese, bacon, wrapped Angus meatloaf, thanks for familiarizing yourself with the new menu, yes, catch up on those dishes, try some, it's amazing, that's money, the new menu is disbelief, I'm surprised there is came out of my kitchen, oh God. God, how good is bacon ranch, isn't it that amazing. My God, it's amazingly done. I had no idea it could be so good. Oh my god, that's amazing. I've been describing this restaurant as creative comfort food for years. I had no idea.

This is creative comfort food. I've never seen Abby so emotional like she's heartbroken he does have a soul he's amazing there's a God now let's make it work it's relaunch night downtown and while Abby and Rico prepare the front of the home for the biggest night in the restaurant's history, we have a stone in this town tonight in the kitchen and then we'll go here table by table until we have to do with the kids, yeah, Jeff James is doing the same thing with the staff from the kitchen every dish perfect every time How are we tonight? welcome welcome have you had a chance to see all the fun and exciting new menu items we have?

Come on guys, yeah, I want to hear you tonight, I want to hit you. also, yes, just a few minutes into the service, a locally renowned food blogger arrived. Stacy Place destroyed her last meal at the restaurant. Happy, you acknowledge that yes, you know how important it is, but Chef Ramsay convinced her to try again. She is ten. thousand followers she blogs tomorrow we are ten thousand potential backup customers. I've tried everything on this menu today, so if you have any questions, feel free to ask your favorites. Oh yes, definitely, the golden cheese truffle sauce really stood out for me. that sounds great Jimmy you and I are going to communicate all night right now at the window I need that fish and chips I need that slider slides up Chef a revitalized Jimmy has the kitchen moving in the right direction calamari sliders Jimmy John Frazee Island on the Fly and the new menu is being embraced by customers.

Wow, but just when it seems like everything is going to go smoothly, I need a chowder, a squid, a slider. Jimmy, did you call the calamari for table 30? Abby and Jimmy just heard me. They are having a miscommunication because I need four soups and a chowder in line, please, that is incorrect. Here we go again. The reef repeat is going down. We are Jimmy, focus on 37. Yes, this is the golden ticket this is all good main ticket I'm worried it didn't take me six minutes yes yes I'll get in the oven Jimmy look at me we're falling behind to work together come on guys nothing's coming out please let's get this food give me some time on the Truffle dip please she's just not blogging right now actually what is she doing?

She definitely she is vlogging, she is vlogging live from the table, we have bloggers live from her table, guys I need a travel dip on the line right now badly. Please, I was horrified, we are slipping like the night before, yes, vlogging as we speak. I wanted to just scream, come on guys, we need some food on the line, there's nothing hitting the window, come on guys, I need to see some food on the slide. taking a long time, literally my kitchen caught fire in a minute Abigail and there was literally nothing I could do, it's 45 minutes after dinner service, let's find an influential food blogger who can greatly affect the future of Down City.

I need a ride to dive into the The line at this time still hasn't received their snacks. I think two seconds take over, take over, come on. Abby waiting for the appetizers, she's hungry, okay, this is not the menu now, there are the chefs. I need you to be there, control it, yes, I know what you are capable of. Yes, and it's been hard for the past few days, however, I have to find your voice, okay, come on, okay, please, it's time to step forward. We want everything to go well with that table and we are going to do the job.

Listen. Jimmy, they are already writing on the blog that they are waiting too long for the food, let's get this book out well, how long with a truffle sauce alone, urgently, please, so we will do it behind you, thank you, bother them with a salad. Caesar is there with that. Caesar, I need sliders and truffle sauce, come on, happy, completely, triple jet, amazing, yes, come on, let's keep it up, mains, make sure they come together, okay, light up that table, please, yes, Jimmy, Well, 37, you shot, I shot, because that's how we have everything. This is really good with Abby focused on the task at hand.

Come on, let's make some noise back there and Jimmy in full control of his kitchen. You guys can say goodbye to quality fish and chips main courses heading quickly to the dining room. The food looks amazing. The food looks obviously, I'm so awesome it seems like blogger Stacy Place has come to the verdict on her and she's not the only one. You like that? And those fries, aren't they delicious? Much better than last night, right, yes, definitely, how was everything delicious? Everything was great right there, thank you very much for coming and we will see you again.

I was living an absolute nightmare in the kitchen and my dream came true. I am absolutely amazed that this is the restaurant I always wanted. It's the last two desserts Jimmy, it's amazing, thank you, it's a new Del City. I love it, last night I said Down City needed to come back tonight. We did very well, each and every one of you achieved excellent service customers loved the food Abby, how are you feeling honey? I feel incredible, fantastic remembering it now. I was so unprofessional just leaving my restaurant. The new Abbey is professional. I just want to keep learning.

She has made me a better leader. Come on, give me a hug, you're not going to ask me, he's not going to ask you, that's why I, Gordon Ramsay, am asking you for a hug, come here. I absolutely love Chef Ramsay and will miss him when he's gone, thank you. Very much Russell, this restaurant is coming back on the map like it hasn't in a long time and I know it's only going to get better. Good evening, without a doubt, the biggest transformation this week is Abby, which I never expected, as Abby goes and sinks. City, if you can keep her calling, this restaurant will be a huge success, what a party in my mouth, please, Jeff Ramsay is gone. “Chef James stayed and continued to train the cooks, prepare it and put it away, allowing Jimmy the opportunity to thrive right now,” he wrote.

I inflated that he sells leadership and Abby rewarded him with a promotion. She wanted to introduce all of you to our head chef, James Berman, eager to spread the word about his improved restaurant. Nice to meet you. Abby and Rico came to town, this is crispy pork. belly and a cup of lettuce doing some grassroots marketing handing out samples of their new menu it's just down the street it's walking distance Chef Ramsay saved my restaurant, he really did, but I have to move on. I promise him next time he comes. On the way back, the food will be a 10.

Ventura Boulevard, one of the main destinations in Los Angeles for shopping and dining. On this main street there is an iconic restaurant called The Freight, a bistro owned by French immigrants, Andre Romillian Laflin, opened in 1972, we were the only French restaurant on the boulevard right around here it was always busy even at 12 o'clock midnight We were full after years of success. Andre's son, Alex, was eager to join his father at Le Freight. I was looking forward to seeing my dad and I get this restaurant going for the next 15 20 30 years but two years ago Andre's daughter Celine decided she wanted him in the family business too Alex, do you mind if it comes out like this , the slap, are you the boss?

I know my brother is not happy that I am here, I know that. He wishes he could continue as he was. I think this restaurant has a lot more potential than it already had and I really felt like I could make a difference here, we haven't eaten much. I can make this at home no the food is mediocre at best I have been cooking a lafrid for about 19 years I am responsible 100% for everything it is in the kitchen I don't think the manual is there is nothing wrong with it onion soup it is soup of bitter onion is the bitter Martinez in the Napoleon complex only the number table he is the little man with the big mouse actually just slowly goes down and down and down the soufflé is going back to Aggie I have made my comments I can't say anything to anyone um Alex just either they argue with me or they tell me no uh wall Alex is a little indifferent sometimes he resents something I'm not the manager tonight he feels belittled he feels rejected my brother and I got along very very well and we were very close that The restaurants damaged our relationship quite a bit.

I don't hate Alex, he hates you. I know he does. It's so hard for me because I'm the one who has to be the buffer for both of them and I wish they could understand sometimes. There's a lot of silence between us here the numbers are down to a third of what we were doing before now we're dead at nine o'clock hey, we only did about 20 covers tonight, it's going to be tough. I need Chef Ramsay to come in. because someone needs to say: hey, look, this is what's affecting yourI mashed it lightly and then fried it twice so it melted in your mouth.

He literally melted, Chap, and couldn't believe how good it was. it was the presentation it was beautiful and they were fresh ingredients and they tasted wonderful they are all absolutely phenomenal and you notice the difference absolutely there is something you need to know about seafood dishes I didn't cook them Two chefs prepared those dishes wow Seafood dishes are delicious your guys, absolutely wow, you really are, you are phenomenal, it really opened my eyes to what I wasn't letting you do, honestly food is art and I wasn't letting you create your art, these are not only delicious.

They are beautiful and come from the right and from Saudi Arabia. I know you did a fantastic job. It feels great that Daryl and Ellen recognized my potential and I think my abilities have been demonstrated and I hope this is the first step forward. These are the Newsies. I can see that's what we're looking for and all I can really think is that it's about time you saw it. Pretty good job and well done after finally having at least a little progress with the owners. Chef Ramsay decides to have his team work throughout the entire process. night at the biggest restaurant makeover they've ever done, good morning, excited chef, are you ready to see the music?

Yeah welcome to the Newsies here we go check this out oh my gosh let's start with the missing walls there's the swamp look at all the other old doors reclaimed doors you've got that nostalgia and it's got that comfort that feels good check this out , you have the most amazing chairs, new chairs, it just feels authentic, let me tell you this, please, you have found our wonderful identity. This is wonderful for us, I'm amazed, I really didn't have any expectations, but this has surpassed anything I could imagine. There's one more thing I'd like to show you, you're going to start peeing your pants there. we are our boil house oh my goodness from shucking the oysters to cooking the shrimp this will be a substantial part of the menu and a meal that will take a lot of pressure off you and Jason this should do the trick on its own and should almost double the billing.

Did I see you smile again? This is the second time in 24 hours that you will be arrested for being too happy. Jeff Ramsey has given this place to this staff. My family. Our friends. Our clients. A new beginning. It's amazing, honestly, when people asked me where I work. I would never say Zeke's. I'm just saying I'm a cook now. I am proud to say that I work here. A new beginning and a new identity for Zeeks, in addition to making the decoration more welcoming. Chef Ramsay has replaced Zeke's outdated and outdated menu with a modern update of classic New Orleans cuisine.

Oh my goodness, this is going to put zinc back on the map. Be careful, it's cool. Every plate is absolutely beautiful. Okay, let's start above the table. Zeke's house boils, yes. bucket of shrimp, yes, bucket of blue crabs, great for sharing, localized holiday bucket, push them back to the menu, the main dishes, pecan crusted catfish, so with a classic tartar sauce and an herb salad, fried filet country, a great success, say no more, a delicious sauce, slightly heated. that sauce has a nice little burn on the back of your throat blackened alligator wonderful creole sauce absolutely delicious because now this is no longer the old Zeeks your Zeeks thank you you have your identity now make it yours absolutely amazing beautiful as Chef created the menu and dishes , they don't have a menu like that around here, dig in, enjoy, so not only do we have something great to put on the table, but it's not anywhere else, no one else has it, oh my gosh, I mean, it was phenomenal. and we're proud to have it and excited and we can't wait for everyone else to come and try it, it's delicious.

I feel like we now have the most diverse menu in South Louisiana. I mean, we may very well have the best menu with Richard's taste. yummy and texture wow Hey guys welcome to Zeke's, the Metairie community had a love affair with this restaurant that turned sour, enjoy, enjoy, enjoy, the shrimp is amazing. Chef Ramsay's renewal and relaunch tonight will be a strong indicator of whether this love story is likely to resume. I'm going to try the black at the alligator and with so many changes implemented and so many people in the dining room, Chef Ramsay hopes the brewhouse will take some pressure off the kitchen.

There's nothing in the meeting room anymore, so contact the waitresses, let's call him and say, "Stop pressuring them and we have to use that." place you have to get used to, let's go great, sell boiled food, sell one, okay, sell one to a big table, please, tonight we have a special: boiled lobster for two. I don't know if you saw it on the menu, but it sells. by the bucket just get a student coming some butter there give it a little glaze well that's all two lobsters let's see what I have for you all enjoy wow with the house roast now being used and satisfying the customers, the kitchen is clearly allowed a break.

You're eight minutes into Bay Crab at 33, however, it's now up to Daryl to manage time wisely. I check in with these guys once we leave a table working so they don't knock us down yeah sure give me three minutes come on we gotta get the food out and cook it as fast as we can. Excellent tomatoes, you're talking about ice, cut it out quickly, let's work one at a time. It's not a race, we're looking for three chops, a crocodile, wait a second, Daryl on the chop, how do you like it? Daryl, slow down for a minute, let us catch up, eh, hell, with Daryl calling several tickets at the same time, smashing the sweet potatoes and more focused on speed than anything else the ticket is for the kitchen now he's completely confused? how is my nut catfish? where are my New York strips I have to go just put them in the window and we'll figure out how to put them on a plate yeah, whatever you have, make sure It's done, huh.

They told me I need this and this right now and I'm just trying to move as fast as I can and get the food out. I say it looks like shit. Do you agree? Yes, without garnish, no, it was in a window. so Daryl has gotten the cooks to produce the food at a much faster rate, thank you, it should be, so it's cooked, no, tonight, can I get another one? Sure, yeah guys, the fish is raw. 24 is out, everyone, stop, what a Joke, it's re-release night at 6. We like Daryl pushing the cooks. The food is coming out of the kitchen quickly.

Can we give them another stop? Unfortunately, it will also return quickly. Guys, the fish is raw, not tonight, oh man, stop everyone, stop. I'm here, Jason. Come on, I'd rather be three four minutes later than Rush, the food is out there and the shit will be back not tonight, an expediter should definitely set the tone for the rest of the kitchen. I think Daryl lost control today, uh, it's just a big catastrophe what I have to do is focus on one table at a time, we have to communicate, don't talk to me, don't get to one where now, in what day were you?

Daryl, take responsibility, stab, refocus, let's take these tickets out one at a time. In a moment I need to do a better job of communicating very simply, okay guys, let's focus on where Daryl are now for the catfish and black and alligator guy in his hand at table one, let's move on to the next ticket. I have 33 black and alligator pecans. The catfish is coming right now, although let's follow Chef Ramsay's advice to focus on one table at a time, regardless of what Daryl and the chefs are now in sync, please let's take this to uh 31.

Like an alligator, perfectly cooked dishes They leave the kitchen and are enjoyed. by excited customers that's delicious now that this restaurant is on its way to a successful relaunch Jeff Ramsay is ready to spread the word with the restaurant before why did you come here? This place was legendary it was lost now it's back on the map since two new owners are going to start their own beginning of a new chapter what are the comments you are already getting tonight that the food is fantastic? I mean, the menu is fabulous. We highly recommend you come and try it.

Let's finish. Let's finish. Someone take this to 14, please, yes, no more tickets, come here, let's get this out of here, delicious, that's all. Jack standing tonight, the way he finished made you feel good. I think Daryl showed more personality tonight than he has in recent years. I still have some improvements to make, but you can see that he is on the right track. Good job. Good night Ladies. Thank you so much. Okay, tonight was all about establishing a new enthusiasm and they did it. Yes, first time in New Orleans. Did you give me a challenge? Okay, Jeff Ramsey told me this a week ago, one of my darlings.

I don't think he would have really believed it, guys, talk to you two briefly. Look at this place, the potential is enormous. Be fantastic. Now it's Zeke who runs it. and Daryl, you care and you have a heart, a big heart, show it to your staff, in fact, don't hide that I'm ready to do things the right way, ready to start moving, no, it's a new life , it is new energy, good. work, good night, good night, good night, we had a lot of problems here when I first arrived, the staff were at war with the owners, the food was miserable and the restaurant was seriously struggling for an identity, but what I witnessed was a Phenomenal return and how appropriate. is that it took place here in the toughest city in all of America, New Orleans, a week-old lasagna, not so special in the weeks that followed a glowing report in the local news as a family as a restaurant, is back on the map, just a wave of customers for the restaurant Hello, how are you?

Daryl and Ellen are doing everything they can to boost staff morale. Everyone did an excellent job. I can't do this without you and you are reaching out to the community. We really thank you all for coming. It means a lot to us thank you but Zeke is back on the map