Iconic Season 1 Episodes | Kitchen Nightmares

Is it edible, I don't know. why do the french fries look so bad tonight in your business right now, yeah, I wish that was the only problem, one french fry, is it cold, put it back, put it back, yeah, excuse me, okay, okay, okay, okay, now it's okay with the food being sent back. to the

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already behind Michael is now totally overwhelmed I made a risotto with tilapia and that's it and Dean is not helping the problems but adding them I got behind because it was too much at once oh my God, come on, come on. get this to take this to 28 Boomer right now Mikey Arizona is overcooked Damn I got really frustrated letting the customer wait they waste 20 minutes and he's happy or waiting 20 minutes becomes shit what's worse let him wait 20 minutes, we have to give me this man please send it right now Michael yes sir, are you happy with that risotto?

Not really Chef no Michael, if you're not happy with it, why did you serve it? Chef to Chef, now why forget, forget Dean, where's the tilapia? that's what I want right in the oven yeah Dean he's the owner ultimately it's his decision yeah right now I just want to give people their food with these are very salty mushrooms will that make you feel Better if we run him to the table now? I'm trying to ask the chef about some kind of standard and how do you get out of this the lady asked me for food three times I'm amazed you know that more than anything I don't know what you I don't know what you want me to make you I'm telling you that your restaurant It's in the butt, that's what I am, but it's done, it's done, Gordon, it's done.

I love the facade you put on it. You know it's not a façade, yeah it's not, it's really not. We were just going to ask your first episode thank you Arizona, you got your favorite dish back, risotto. Dean's willingness to send out poor quality risotto typifies what is wrong with the Old Stone Mill. Additionally, much of Dean's energy has gone into beautifying the restaurant, but the menu has been neglected. I do not do it. I don't think you understand the real reason I'm here. The inconsistency of the food is obvious. Food needs a lot of attention and yet no one seems to address it.

I asked Michael if you're happy with the risotto. He said no and you said no. I have to serve I have to serve it be waiting 50 minutes do you have any idea how much damage you are causing? what you want what what it's not about what I want it's just who I am I'm upset I'm not really sure if you're really hungry for change. You know it's one thing to believe in a dream, but another thing to actually be in a dream world. For every plate of food we send out, we are reducing the chances of this place becoming successful and I think you bully them into making sure they are brainwashed by your way of thinking, well let me tell you something, what you think It's bad, it's hard to be bothered all day.

I feel like going back right now. trying to get through to you I can't get through to you I have no chance I think you're treating this like a game How dare you accuse me of not having a commitment? You dare? I don't challenge you. I am telling you that you are not telling me anything, this is a figment of your imagination, that I have no commitment to this place. Dean is a fighter, he won't back down from a challenge, just give me two minutes. Keep in mind that you float above the customers who come, you blow smoke out of your ass, that's what they do when I ask people how their food is and they tell me it's good, it makes me feel good.

I don't stagger around my kissing clients, how was it, please tell me? I don't go to the table, I ask people how the food was or not. You probably paid 10 people to come to the table. I listen to the phone every morning and see how complete I am. This is what they pay me to do to fill the spot. this is what they pay me for to be here next to people and give them a good experience that's what they pay me to see this come out no, that doesn't make me feel good no, I don't feel good there you go again that's my opinion you're good about it that's what I have to do that's what I do you're a fake you're a fake you're a fight that's how you're going to act walk away you don't fight like a man that's what I have to do that's what I do you're fake you're fake you're a face you're full of you're going to act walk away you're not looking like a man faces everything like a man I'm not walking away from anything that's right nothing not with you nothing I have a commitment to this place that I probably never will you will have no place in your life what did I stutter?

I just told you how I feel about it. place I'm not going to suck your cock to make you believe me if you don't believe me you don't believe me you don't like the truth thing I don't like the truth I heard the truth of my life more than you will ever hear the truth oh yeah that's what You think you take pride in your hair, your pants, your shirt, you are well groomed. I just want you to take pride in what you do in a business and if you applied what you applied. on yourself each and every day you won't be serving that shed right now, we've got some problems here and unless you're ready to change this place doesn't stand a chance and you've done it all your way for such a lot. time and it will not continue to be that way.

One thing has to change instantly. Technically it's Dean's fear of failure that prevents him from making the changes necessary for success, but before Gordon can put his change plan into action, he decides. to explore local competition Chinese Italian restaurants next to a pizzeria an American bistro how strange other Italian restaurants everywhere another Italian is my patio how are you? Very good, good to see you too and what a beautiful little shop. Thank you so much. Busy little place. very busy, fantastic, so the big meat eaters here yes, they love their steaks and they like them thick.

Being up and down the street there isn't a steakhouse anywhere no, there's no reason no one opens one here ah, I don't I know, but if it was a loaded steakhouse you could supply it, it would be a nice change. Listen, thank you. Okay, have a good weekend. Okay, thanks Paul Chef. Thanks again. Take care of yourself. Well, it's nice, now armed with local knowledge. Gordon knows how to change this. restaurant around needs to get back on track chef Michael this restaurant needs to be known for something first big change ribs bone in ribs this is a special to take this place in the right direction to make your life easier to make service faster I'm very nervous , it's not every day you get to cook with a world class chef, don't cut it from the bottom and top, yes exactly, finya, I'm excited to learn those new dishes and then over time.

I just put my own spin on them and hope it doesn't come back and throw me under the bus. The idea behind the chopped salad is to have that little bit of crunch in there, yeah, shredded romaine lettuce a few scallions, a little bit of bacon in the middle of the dressing. to make it nice and crunchy a little

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ing on the avocado your tomato chopped egg some chives melt well yeah oh just think about the complaints why aren't you going to stop my salad in a funnel what do you mean you're not serving me a funnel ?

Salad Mike, you're fine with this. I'm fine with that. I laughed so hard when you burned those funnels with the creme brulee torch. I left him and understood his point. There's nothing wrong with a simple salad, don't try to turn it into anything. which is not the case if you come and ask me for your salad to be stuck inside a funnel I will personally pick you up and put you next to it at the retirement home okay last of the funnel with the revitalized chef Gordon directs his attention to the owner and his team Dean has always had the desire to succeed now Chef Ramsay is about to tell you how to do it right I have done my homework I have been away from home and I have studied a lot what is not in the city a good steakhouse anywhere in this city ​​this place has every chance of becoming a phenomenal steakhouse.

Chef Gordon's idea of ​​a steakhouse would really work here he has 100 there there is nothing else in the area give the locals what they want and make them come back again and again and make money. I'm listening to Gordon. I'm listening to everything he said and he's making all these changes, but when the changes are done, I don't know if he's going to get people through the door of this place. oozes Steakhouse I tell you you're looking forward to it how did you say I can't afford to make many changes because I can't afford to alienate or lose what I have now?

I'm furious because they give me a little bit of manhood. I'm not crazy I had a vision that you cooked a simple rib that was your resurrection of the place was a simple rib There are 12 highly profitable successful Russians and you, my man, you missed a trick when you change Concepts when you change direction, so I radically believe that that is a sign of weakness tomorrow we are going to change the menu we are going to relaunch the restaurant you have to seriously think about doing it good night it is the fourth day we launch day and time for Dean to accept the changes that will hopefully save his restaurant.

Gordon has secretly brought in his design team that worked all night to fix up the Old Stone Mill. You know, when I first got here. Yes, I passed by this beautiful building without realizing it was a restaurant. There are no signs, no, nothing. Take a look, yeah, one, two, three, up, look at it beautiful, the Natural Stone, the Old Stone Mill Steakhouse, now we know what the place is when we passed when they revealed the sign, it was absolutely beautiful, it was impressive, do you like it? ?, I love it. Hey, it's great, very pretty, look to the side.

Steakhouse, yeah, why didn't they? They called the person in charge of the signs. They bartered with them. Make an exchange. Do something and get the sign I could have. I do not know why. Okay, let's go. Inside there is more history, this is everything that was above and that they kept you away from so that when the clients are not waiting, you know that they can have an idea of ​​what you have done. I want people to know that from the first minute they walk. Your heart is here I felt a little intimidated when I first walked in because I didn't know what to expect.

Every corner, every damn piece of stone, there is no history. I'm posting these photos of me building the place. me away, okay, there's more, beautiful, absolutely beautiful, oh my god, wow, not everyone can see everyone, oh, it's lovely, it's just beautiful, I can't even put it into words, it's open, it's classic, we have a new place, new bedding, new dishes Barbara What do you think? Get rid of dark colors. Too depressing, yes, too depressing. Candles on all the tables. The fresh flowers. It's just brilliant. It's joyful. It's a place you want to be. I am speechless.

I am speechless. The same restaurant. The same people. but something is different we have the tactile smell of Gordon Ramsay let's see if it works it has to work it's there now there's no excuse we've gotten rid of the clutter look it looks great uh it looks great I didn't know what to expect I didn't know this all involved some kind of change image of any kind, but I am man enough to admit that it is great, although the improvements in the decoration are welcome, it was an easy change to accept now, for the difficult one, the new one.

Steak menu, okay, let's go over the food very, very quickly, yes, menu, let's start with the steaks, that's the porterhouse steak for two, you have the most incredible rib eye, next to which you have the New York Strip, The most popular. Steak Across America was hoping for a mix of old and new when changing the menu. I was completely surprised. The halibut has a really nice rustic meaty flavor, yes it's a very robust fish, but Pan said it's beautiful and then the spaghetti squash conference with crispy skin salmon. shallot and a very nice crispy skin, yeah okay, appetizers, steamed mussels, nice big bowl and then the creamed corn, every steakhouse in the states has creamed corn in there and then my favorite, the salad Old Stone food mince, unfortunately there will be no funnel.

It's a challenge, but it's very exciting to have new money when the doors are two hours away from opening. Gordon wants to make sure the restaurant feels like the town steakhouse, and before anyone eats any food, this will be up to the front-of-house staff. Now it's a steakhouse, we're going to confirm that every time it arrives tonight, a quick introduction. Bingo Tom, sell it to me. I'm worried that the food has changed. The aesthetic has changed, but I still have my dysfunctional staff. Hello welcome to the Old Stone Mill Steakhouse here are the steaks we have tonight this is our 21st come on we have a I'm completely out of my comfort zone you can't expect to win the gold medal in a week and in the top. a Kobe strip, oh come on, I'll tell you straight, it sounds like a Japanese laptop, still the same mediocre equipment there.

God almighty, Gordon has introduced a lot of changes to the Old Stone Mill in just a few days and with my head still spinning. It's time for Dean and his staff to rise to the occasion. Hello how are you? We're excited for tonight. We hope this goes well for us. What do you think about the new look? It's a new start. We are exhausted. I'm emaciated, I'm tired, I'mwith Glen Gardens saffron, the menu reflects these values ​​of freshness and food, vibrant flavors and is very accessible to all with the

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menu and decoration, all in good condition, it's time. let Gordon refocus his attention on the staff, big, big nights, yes this place is about to be relaunched properly tonight, it has to do well, what's your role tonight?

General manager, I'm front of house, I'll meet with them, regards. You're doing me a favor when the client sits down. Won't you be so fake when you jump? Sometimes I feel like it's so direct that it's intimidating for them. Okay, yes, yes, watching your performance, I thought: Will you promise to keep? your phone off in the middle of service you must be attentive to the needs of staff when necessary. Yes, when you try to act as a general manager for the first time when entering this business, take it as your cafeteria and meeting area, which is a great morale booster beforehand. opening this amazing new restaurant, you actually treat it like a business, if you could try to make some improvements tonight please Martin, you are not qualified for a general manager.

I don't see the confidence that he needs it. Martin isn't full of "it's okay." You're giving it such a hard time and it makes me angry. I'm frustrated by the lack of respect this man has, that's with him, not you, so would you mind keeping your nose out of my business? Don't try to interrupt me, excuse me. This is a loyal worker. No, I'm sorry, you don't need your subordinate to try to convince me how good you are because of what I've experienced. It's clear, imagine, please, Garden helped us achieve it. Is incredible. work yes, group together, we do the job well definitely and then we see this garden, we did it thank you Muhammad.

I've been waiting for that for the last week. I'm really glad it came out, so now I want to see it. positivity from everyone, absolutely everyone, if there is anyone who thinks they can't pull the rope that way, look for a new job, it's the morning of the relaunch and Gordon has organized a plan to spread the word in Manhattan, it's a parade purnima, look at that. Wow, what a brilliant idea, promoting Poornima restaurant, come on. I will jump yes, the first music and the promotional ideas, all of them. I love it. I'm glad you are happy.

Now people ask where the restaurant is and it was nice. to be able to do something together we needed that more than anything because I think all our spheres were so broken it's so romantic suddenly you all have come to life Omg there are only two hours left until the doors open and the restaurant is full the future of purnima largely depends on tonight Reopening for Muhammad tonight is a golden opportunity, but he needs his staff to rise to the occasion. Hello, good evening, I will say that this table is here. I have a table here for you.

It's very exciting to see these restaurants are full again. The kitchen is under the strong leadership of vikas, so you will bring the food, but Gordon will be keeping an eye on the general manager. Martin, advertisers. Everyone, the success of Purnima depends on teamwork, that is the crucial point of running Purnima, uh, Martin, yes. give me the phone, it's off, okay, yes sir, you're ready to order scallops and some chicken, a chicken, this is the new style for Lima, new Deco menu, new, contemporary, fresh and how exciting, everything fresh , everything new and wonderful, everything is going perfectly well, but the Master still. here excellent pleasant atmosphere in the dining room good air conditioners the customers are responding well to the new menu and the first wave of orders is arriving in the kitchen, let's go.

I need a medium cooked minced lamb, please very hot, please take this, take this. We have tons and gospel tonight we have turntables, yeah it's really cool, the cauliflower is great, but as the orders start to pile up Martin's lack of management skills starts to show that they want the lamb, the ladies, yeah, and the weight staff gets confused. someone take over this place it's causing mess in the kitchen and everything is starting to back up Martin Khan the food center here no one is moving their ass yeah it's cold and cold and cold I need another rice please so give me Mountain please Yes, fast, yes. everyone is standing there Donna, can you take out the rice please?

Martin, could you sweeten the rice? So we'll be out there, we're selling it yeah, yeah, yeah, yeah, be nice to do something, yeah, so we don't have to send any more food. to the rats, that's great, I finally found a job even in one night with a great chef at the helm. Martin's mishandling of his waders has caused problems in the kitchen and the customers are paying the price because it's cold, it's very autumn and I'm surprised, okay, now we're starting to turn these early tables, but the customers in panic complain that the food is cold and this staff is not used to being busy especially like this it was cold because it is lying around just take this please service please never. served so many customers before who runs the restaurant Martin, yes someone ordered this 33.

I'm not going to say anything negative about the restaurant, but I don't understand this restaurant, let's continue there, instead of a big tray right where you are. going to what table what was that for Baco Baco contact us I don't think Martin understands what a general manager should really do don't make any phone calls on the way straight to the table why Rice is getting cold now why it's not served successive learning yes it's actually on fire I want the customer to experience it hot not your hand customers complain about cold food my man I think Gordon is trying to piss me off ironing annoying or whatever and no I was taking nothing.

Separate yourself from that. Gordon has seen enough of Martin's managerial incompetence and believes he may have found a solution. Be honest with me. Can you handle this place? Yes, Nathan, so stop mingling and stand up. Okay, yes, I can do it. I'll try. Best thing is to convince Chef Ramsay that I can run this restaurant ready ready everything is ready okay okay relax with Khan taking the reins the food is finally reaching the customers for the water use the train take it to the table below 44 I need there everything checked perfect all the restaurants with Khan in the dining room and vikas in the kitchen the restaurant is starting to run smoothly it was a very very good expense for me and my entire team and then it made me feel good one two three tonight I did more than a hundred dollars.

I was very happy. Make sure they come back. Well, take care of yourselves. The grand opening of Purnima was bumpy in the middle but ended on a high note. However, Gordon knows that his work is not done. This place could be phenomenal. The ubication. It's extraordinary, this is a new beginning, you should treat it as a new beginning, of course, I mean, in a perfect world, I would sacrifice one of your managers to employ Vikas, you can't run Driftwood in your business, out of the three managers, one has to go. between you and me Martin has an incredible way of manipulating you and he's not worth his weight in terms of what he brings to the table here at Gordon Ramsay, tell that to Muhammad, that bothers and angers me, the frustration just boiled over tonight, Muhammad , Yeah.

I have never used who I expected. I'm proud of what we've done. I've never fooled you by asking a manager like that because I'm angry. Okay, you want to see a passion. I'm giving you passion. I have respected this person and you have had the audacity to accuse me of taking his head off his back by riding on his back. That's what you said. Well, that's disgusting. You have no right. You don't know that. Buddy didn't do anything to be guilty of. he was nothing you sat on it it's rotten yes you ran it you sat on it yes you wasted it yes you wasted it you encouraged it it's always like that we're not guilty you have nothing to be guilty of you want nothing you sat on it yeah , you ran it, you sat on it, yes, you wasted it, yes, I wasted it, if you encouraged it, I'm not guilty, I'm not going to take this anymore and there's nothing to be guilty of, listen, this is my last night and You said it was last night I'm excused, yes listen you're staying tonight okay please tell the owner not me this is my last night I'm leaving here.

I left Jesus Christ when Martin left, I'm actually shocked I didn't expect it to be this bad I think Gordon Ramsay is full of his stuff and I'm extremely angry extremely angry and now I'm turning my back on him and walking away with the success of the relaunch and the Management change for Nema has exceeded all expectations and is now looking towards a bright future in the days ahead. Purnima's contemporary Indian food and atmosphere continued to create a buzz throughout New York City. It was really good. The restaurant's revenue increased and, naturally, so did the service tips.

Thanks thanks. Thank you very much and Chef Vikas accepted an offer from Muhammad to be the restaurant's ongoing consultant. Are you at any limit? Thank you so much. Thank you. Thank you so much. Let's be honest. It has gone exceptionally well. Yes excellent Food excellent Decor excellent Buzz happy customers I mean it thank you good job I am very happy with the changes Gordon has made here he has given this place the opportunity to thrive and be a real restaurant good , all of us here, thank you very much, listen. You're welcome, you have all the tools now, do it, don't stop working hard.

Gordon did what I thought was completely impossible with Khan's restaurant. My experience with Chip Garden was wonderful. I got the company with which we can run this business. and we can run this place successfully, okay, okay, it's a pleasure to see you, thank you neighbors, yes, next time I will come to eat, I won't go to work, yes, okay, yes. I would like to thank Chef Ramsay for being a part of this great success before I thought it was crazy but he said he was not a very passionate man I like it a lot good evening oh what a transformation I honestly didn't think we could change this to this point from what I saw my first day here my god