Kitchen Nightmares S06E12

Previously on Kitchen Nightmares, now I feel like I'm in a madhouse. Chef Ramsay came face to face with one of the most arrogant owners he has ever met. I've never had a piece of meat here in ten years. Mill Street Bistro Joe Nagy preached farm to table, our food is for the best farmer alive, no one has done this, but Chef Ramsay quickly discovered it was anything but fish, it gets freezer burn, the food is too Expensive for the neighborhood, $35, pretentious Mon chéri and just plain disgusting. As for us, to make matters worse, Joe lives in a fantasy world that would put this restaurant up against anyone and everyone knows it except him, this is not a fine dining restaurant with Chef Ramsay pointed out on Mill Street.

The problems you will know are a chef. pretending to be one, Joe fought him at every point we're talking about now remained defiant, defensive, ignorance hit rock bottom near my twins and took pride in deflecting everything he bought at my dance because you're in denial at the beginning of the dinner. service he doesn't know what I know Chef Ramsay observed how dysfunctional Joe was in the

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leaving the

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with everyone else go go go go shortly after there were several complaints from customers but Joe stood his ground I think what she did was that he got a rosemary fight that he didn't mention about Rosemarie, come on, and while Chef Ramsay was relentless, ladies and guys ravioli like a rocker, huh, Joe just refused to own up to his mistakes, that doesn't happen here, that is my house and after witnessing a constant flow of food. being returned, well, what else to do here?

Chef Ramsay decided it was time to do a little investigator, frozen blue cheese, roses, shrimp, found the table, there is then with clear evidence that Joe was lying about the quality and freshness of his food. I get angry when I see fake, we have new things, okay, Chef Ramsay tried one more time to contact him. You are making upstarts. I won't do this round, but Joe ruled it out, but I'm not here to share some idiot that you can't put. four onions and an onion suit we could talk about it now there's another time we're busy, which left Chef Ramsay completely frustrated with one more thing to say Joe, you want me out of there.

I'm going to leave the food, there's work. wake up collapse thank you sir and now the dramatic conclusion of Mill Street Bistro I'm fighting here to stay in this building right now. I swear to God what they cooked for me right now. I need normal French. I'm into onion soup. Hello. The Duncan soups are ready, they're gone, right? What is it? You put Boyer's there. I didn't know why we do this to each other. I don't know if you're around, I'm lost, joke, why do this? You said before that it needed more of us, we responded by putting the onions there so they had more bite, it's war, we're messing with you, we said.

Now that's going to come right back to what do you want to hear? Better take it away Joe, make them anything off the menu. 86 cents, save what little reputation is left. Surely there must be more respect than that. I'm trying to reason with you, Joe, I understand. Okay, I get it, but I'm not here to share it. An idiot, you can't put raw onions and onion soup. I can't teach you that this is called common sense. That in your little mind is not common. Come here. You should? Put raw onions in a caramelized onion soup. No, thanks.

You have Kennedy Starr to tell you that after your part, what are you doing to me on purpose? Joe, get me out of here, tell me the truth, do you want me out of here? I'm going to leave, I don't want you out of here, so as long as you're like this, I'm not like this, you want a battle, no, I'm fine, I told you, but oh constructive criticism, he got really upset and you wanted a band-aid you need surgery, something important I said today you stood up to what you said in a way that anyone would challenge you once the way you said it you are a dictator judge that your staff can't talk to You, there is not a single person in this building Whoever you pay should ever criticize you because you will cut them big time.

You are amazing. Oh, Joey, do you usually go to restaurants and destroy them like that? That's what makes me angry, John. doesn't work, you've developed this level of gastronomic pretentiousness that doesn't bite the locals. You're so far removed from what should be good in a bistro, so you don't want to hear what our help sales are and how many people come. Back because I didn't have everything else, you know, look, look, here's the L, the L was inedible, inedible, just the elbow, Joe, you understand, I have bigger, more important things to focus on, now I have to start. with a butt and you're not listening to me right now and that's what's making my life a nightmare, but when you sit there and talk about everything that's there, you're going to be defensive, y'all.

I was not defensive, I was respectful to you until you left your complexes I am here to help you help me when I stopped being in denial You are so tight and so tied to ambition that you are not seeing the reality of the part of the problem I agree I agree agree with that statement that statement I agree with that I'm so tied up that I can't see I agree with that but don't tell me I'm not doing it because I'm lazy I want people to come in here and say man Joe you're really doing something good , there's no job right now, Joe, right, I agree, but you're not telling yourself enough, it's your stuff, I'm afraid to tell you.

I'm telling myself, but we're in this group, we have blinders on, but I do it. I want to do it better I want this restaurant to be a quality restaurant for everyone, not just for Joe Nagy, for these people here that stuck with me and put up with my personality, that's what I'm asking you, man, help me. That's the most sincere and honest thing I've ever heard It's a hair day Tomorrow we start a new day I don't really do that Chef Let's draw a line I understand Let's draw a line in the sand Well nice Tonight is coming shaky Joe still remains a little slippery It's this is the no and later I can interject something Chef Ramsay reaches a boiling point wake up, wake up, prepare for one of the most intense confrontations in history are you guys in Kitchen Nightmares?, come here and help me instead of directing your work with Joe finally admitting to Chef Ramsay that he has lost sight of some of the issues take a seat looking forward to something.

Chef Ramsay starts the day with a plan to show this owner some of the problems he doesn't even realize. I had a difficult day yesterday, it was difficult, yes, and I wanted to talk to you without Joe around because I need to hear the good, the bad, the ugly and I want to talk about the weaknesses. There are no formalities here, this is very open. You shouldn't be afraid of Joe because he's got your back, help me Amy. I think Joe is to blame for the lack of business because of the way he berates staff in front of customers, putting people off and driving them away.

He needs to control his temper, he was cursing me right here in front of the door and then he dragged me into the kitchen and started yelling, he spoke even louder so he might as well have been sinning out here and I mean everyone witnessed it and my The table was so upset that they just wanted their check gone and they left me a note, you know, telling me to keep my head up and then I did a great job and everything I was supposed to do and I left that note to Joe and him Tell me not to let that go to your head when people tell you that you're doing great because mistakes are always made, it was having to go back because I started crying and you know I just didn't want to. be like I don't know, I mean, and we have Joe constantly saying well, you're doing this wrong, you're doing this wrong, we all get nervous and you know it, and I let it get to me, it's him, it's why he thinks. his food is good, that's the main thing because there are things that have been questionable and he's like, oh, okay, that's bad alien service and I just wanted to say no, we can't serve that, but it's mine, okay, okay? how would you rate? the food out of 10 - to be generous he loves to hear praise but will certainly confront anyone who has something negative to say the guy who was sitting in front of you or you were having lunch said he would give it back to you but he doesn't want to hear Jim yell at them that if they see Joe's vehicle outside they will go somewhere else because they don't want to be bothered at their table the whole time they are here by themselves.

Joe feels like this is his house and these are his dinner guests and they want to know everything about him, she's nothing, it was me, because they tell us to give her a minute when it's our table, we're trying to serve them and we're trying to do it. our work and then they yell at us and ridicule us in front of them Wow, he yelled at me saying that when I'm at the table we're in a meeting Rebecca Alden eating another one I was talking about yourself how did you get in touch with Joe? Do you convey the message?

They don't tell us what to do. We have meetings at the same time, but usually he is the one who tells us what we have done well, as well as what we should not do. we've all been ridiculed we've all been belittled we've all been yelled at and we tried it and we're doing it all wrong it's hard it's hard because we want to see this restaurant go into overdrive but there are times when we can't take it stress, I mean how many Have any of you thought about quitting at some point just to back off and not ridicule every single thing?

We are much more productive if we don't have all the extra. Well, yeah, stop blaming us for your needs. yelling at it Joe doesn't want to take responsibility, tell me it's always my dad in the choke, go, I'll do the talking, yeah, it's not. Oh, in order to go to jail, we have all been yelled at and touched. Wow. Geoff Ramsey has asked staff to speak out about some of the problems at Mill Street Bistro. My dad wants to suffocate. He comes out this way. He was talking to me and most points the finger at the owner.

It means going back. Oh my god, good. I have a confession to make. Joe has been listening. I hope you take it well. I hope he understands the negativities you carry on your shoulders. I'll be back in a second. Do not move. Here we go, oh God, I'm scared. I have to go. find a new job follow me guys I was sitting upstairs listening and I'm in debt for sure. What happened here is ultimately my fault. I don't think I'm a bad person at heart, but I'm tough, maybe a little too hard for this business I need to soften up we have a lot of work a lot of things need to change and if that means I need to change and you need to change and we all need to change, we will do it the joke immediately went to "we need to change" he can't take responsibility for his own actions this won't work unless you are one hundred percent behind the change because all this restaurant represents today is you, but your team has supported, right? % committed to change I am one hundred percent committed to change.

Anything that needs to change for this restaurant to find its potential. That's ok. I think he took it all? No, I think it's going to change. No, I think this. It won't even help at all, not for a single second, now that Joe seems ready to change. Chef Ramsay is ready to illustrate how Joe's expensive menu is alienating the locals in this small town. One of the things I have heard over and over again is that your place is not attractive enough for the average local too pretentious and too expensive it is out of their comfort zone if a young couple wants to come here to eat they will leave here ending up with a minimum of 100 dollars, that's a lot of money, yes.

It's a lot of money, you can spend $100 here and put it in that cash register. You can go to a local grocery store and buy this delicious ribeye, amazing corn. Wow, fresh tomatoes, yeah, some salads, cheddar pork chops, potatoes, some dirt, that's a lot of food, right, it all cost $89 73 cents, oh sorry, no bottle of wine either, just a small bottle of wine. What I'm trying to say is for $89 73 cents, you have a minimum of five good nights with something very good. Food, that's what you're up against, why would you go out? It's a very good question.

Jo, people today want value and when you say you are the most expensive restaurant, no one can touch you, you have already shot yourself in the foot, he agreed. we are expensive we are too expensive chefs right, it was a point well taken and I am always willing to learn more, try to be fourth and I mean move forward in a big way, winning chefs and specials that will go on the menu tonight and it is a small step in the right direction, when was the last time you had a hamburger on the menu? We've never done it and as a bistro, yes, why wouldn't you have a burger on the regular menu?

Chef when I spoke to the staff. They didn't want a ten dollar burger, they didn't want to sell, they weren't the staff, but their customers were right, so the staff didn't want to send Oliver in, right? They felt like he liked their business, yeah, no, that's me. You took my burgers, I got you, where's the team? I asked Joe when was the last time we had a burger on the menu. He saidthat the staff doesn't want to sell a ten dollar hamburger. It's true, no, you're not the aunt selling. a burger every time I smell BS I'm coming for you, come on, can I interject something?

I'm busy after that, toasting the buns, yeah, well, what's that? It looks like pike perch exactly that, congratulations on the way it's fresh, we serve fresh pike perch, uh. -Hey, so when you knew I was coming here you gave me a trio of frozen fish of the day, why don't you bring me the freshest local number one fish? You're right Jeff, this is local to the area, we should serve it more local. Land, it is the number one fish, there are already fish available, but. had said, but Chef Ramsay is right about the walleye. I want to serve your little corn pie, cheerful, very easy to make, yes, three courses, teasing with some fresh chives can add a little freshness.

Advice if you are going to use cooking herbs. with herbs do not decorate with a house do not decorate any cook with them we are an unintimidating bistro exciting food served at cheap prices with a really good taste just enough to see here a bistro the hamburgers how did you bother a hamburger? starve the strong base a little lettuce protect the bun that's all of the onions in your chamber so it's delicious you can grill onion with aged balsamic vinegar along with the burgers please well down please thank you nice protect and protect from your touch more lettuce and I have I have a kind of special Thousand Island sauce to give it that kind of heat, yes, spicy nuts to the cheese, yes, toasted bun.

I can look at my burger and identify what I'm eating, see what I mean, yes, around there, a good handful of fries on the burger. two specials, come on, so tonight's specials, local walleye, fresh and delicious, and then we have a classic burger, dig into an amazing chef, how appetizing those burgers look, delicious. I'm not a big burger fan, but I'll give it praise, that was a very good example. how we need to recreate the Bistro oh my goodness that's not surprising. Sure, what do you think? My stop just when you thought Joe had turned the corner.

Joe is completely shutting down and reverting to his old ways. What work. You wake up and he's determined to go toe-to-toe with Chef Ramsay. We dont have it. How are we doing? It's the fight of the year. Are you that stupid guy from Kitchen Nightmares? Come here and help me. Not running your job Chef Ramsay is using tonight's dinner service to try out the new special and hopes to confirm what he believes is the new direction for Mill Street Bistro nice nice nice nice good evening I'd like to introduce you to this specials night we have the burger we also have a roll, I want to get the burger, okay here we go, so we have a Bistro burger shaking well and it hooks and another Bistro medium, you have the onions, everything there with the onions in the bottom, the disk goes on top of that. lettuce onion hamburger lettuce sauce Kirby lettuce onion hamburger lettuce sauce bun lettuce onion hamburger lettuce sauce can you just reiterate for us that we will build with absolutely definitive?

Yeah, let's sit on the bottom first, white onion jam member to bind jam on your burger on the top, okay? and serve lettuce and sauce, what is that? One of them will be 24 with the guidance of Chef Ramsay. The kitchen manages to prepare the burgers and other main dishes for the customers. They both have the walleye. It's really good, next one, Joe, what is it, what? tick is that burger, where was that going? It's the 50/50 table, thank you, who's 50, please wait, my appetizers are ready, oh are you kidding me, oh come on guys, my mains were finished before my appetizer was finished, it's Joe.

I stabbed the ticket without serving my appetizers Joe two seconds please Joe Joe what are we doing why are we selling that? So if we haven't sent the suit look at Joe please Joe gyro talking trees Joanie doesn't respond no one talks knows say something I hope one of these is mine for 53 pesos more on that offer ladies oh this fish doesn't go with this, none of these fish go with this ticket, guys, none of these fish go with a disagreement, there's just absolutely no communication. coming out of that kitchen and Joe is completely shutting down Joe, what do you want from me?

Do you want to stop? I would like you to go up and raise what the big goal of this table is. Tommy is jumping and join the sun. They are here above your table, talk to me, where is the ticket for this? It's a bad sign, don't worry, don't say there's one ticket, probably seven. I just gave you the two waiter tickets for this table. Let me complete this table. right, the kitchen was chaotic when Joe was there Tom can't work, no one can work, it's crazy, this is a slaughter, we don't have our hundred, yeah, how long were those young guests waiting tonight?

Okay, they once came in around six o'clock. On the clock first, we have one, two, three, Joe, we try to save this. Can we please recover, Joe? We're just waiting for what you need here. We need a moose quesadilla. That's really what I mean, okay, why don't you finish? what you were doing making the case for the deals they want said we do this trap I haven't gone to the other side Joe I know because you wouldn't come here and say you know don't get it so crispy or don't do that with it I mean , after which you are all welcome, you are you, I will not go there, say be a little crispy.

I'm out, I dare you to want confirmation, it's a good dish, what are you going to stick out? The commander stands there and bows to the bass farmer. These goats. Do you want me to talk about this? Seriously, wake up. Are you kidding. Are we doing these two? Are these? You know what I'm saying? Oh, you don't like the dish that is. this Justin Joe so you don't give me any opinion on how to get rid of him you want me to get rid of him right now one that I got rid of once I think we don't have it oh here we go so we don't have it here we go we don't have it, Hey, we have to make it clear to you, stop asking such ridiculous questions, come on, it's crispy, serve, the right thing, the first question is, it's my break, then wake up, you wake up, eggy, you come here to help me, it's not one.

Your job is dinner service at Mill Street Bistro do you want me to get rid of it right now and Jill was once again fighting with Chef Ramsay pick up pace, think we don't have it and a frustrated Chef Ramsay is ready to explode, stop asking such ridiculous questions, are you so stupid? So don't serve the thing right, it's my hell, they wake up, you wake up, idiot, come here, help me and start doing your job, you should say, look at you, yeah, I'm telling you. with you that's right cases here amazing you know this the first meal worse no how I guess Hissy tells us that this guy stuck his head up our ass he's saying I'm a fraud in the sense that my year could moose is terrible, a Nobody likes him and he knows everything about any food on the planet, but he doesn't have a moose farm.

Okay, there's a difference between passion and having a double dose with kitchen gel. Chef Ramsay and Sous Chef Tom complete the remaining dishes in a timely manner. way, let's finish strong, yeah, yeah, I just need to finish that and that's it, it's done, let me want that way next to that, what we have should be the order, please, we were face to face. I saw, I said. You're a narcissistic nurse I said you have 750 but chefs who do your thinking I said you need them because you're so stupid I said I'd love to see you you know how to do what I do Chef Ramsay doesn't have the balls the power or the authority to kick me out of my kitchen you have to roll the tape back because he didn't kick me out of my kitchen get out I'm out I'm sorry go for two seconds please okay Joe you're making my life a misery I've been in hundreds I mean hundreds of kitchens all over this country, I stop working, Tommy, he prepared a lot of those articles.

I don't blame him, but he should have stopped, yes, stop looking for a way out to justify, I know. I know I'm not looking, so no, I'm not going to argue, joke, I'm not going back there. It's enough. You're running through the business to the ground. I'm going to tell you something really important and I love you. to listen, you can't be in that kitchen, that's it, take off your apron, I don't want any chef's jacket near your chest, go ahead, okay, that was mad, but when I understood it, I realized that it's not about From me, it's about bringing the restaurant to this potential.

I want a man to deal with this and I want to make it right. I'm going to get help. Alright. I have seen the morning. Thank you with a smile. Good night. I refuse to give up the gel and the chef at Ramsay's restaurant stays up late. designing a new menu for Mill Street Bistro is now ready to present welcome, come in, come in, come in, come in Joe, you already had an impressive restaurant, the big renovation was the kitchen of this bistro, it looks wonderful, it looks good, this is awesome, grab a copy of the menu, yeah right, starting with a slightly fragrant crispy confit duck leg, so with a pear butter frizzy bacon vinaigrette alongside that brick confit chicken, peewee potatoes, black kale and a really nice fragrant moment.

If you are a seasonal fish, you can get the whiting purged. walleye the simple and delicious red wine vinaigrette a much sought after local dish The Mill Street burger was a big hit last night, substantial and full of flavor mm-hmm and from a classic burger to a slightly spicy elk sausage burger, they will be morally next to that Joe, especially for you as you see cooked moose chili really delicious way to highlight the flavor and that little touch of playing us is different than what I was doing but you will sell more moose making a chili and a burger than what You would sell all year round serving great loins chops I agree that it looks appetizing it doesn't seem pretentious that we have had.

I am speechless. I'm so proud to have this and not even have served it yet. I mean, incredibly proud, a good thing. I need to tell you everything. I came to the consensus with Joe that there is no way in the world that from this day on I can continue in that kitchen. I agree that it is reality. I am not a certified chef and we need a real chef. Mike came up with a very talented young man who is going to have a big impact on his cooking and really help get this business off the ground.

He is the partner and executive chefs of one of Cleveland's best restaurants. Greenhouses happen. You love it. I say good morning to you. He is a Bryan Goodman chef. The secret. Success is, you can say it in a few words, what would be the key to success. Honestly, it's fresh local ingredients and it's about having that knowledge in your head, like having confidence in what you're making, because that's what we'll be doing. the kitchen tonight confident, now he is going to prepare his kitchen, he will select an interview to get a chef here once he is gone, he has a real chef who knows what he is doing, there is no better grain, we will really look forward to his direction, good to everyone. right, anyone who's hungry oh wow, that's really good, Andy's great, that's a really good way to use up goat cheese.

The food is amazing. Now it's not just Joe's food, but it's a food that everyone can relate to. I think we're going to go further if Joe keeps his butt where he is it's really good I'm impressed with the food I just tried we have fries that's amazing that's amazing Buddha thought all eyes are on Joe ready to go Willie will be a active we're talking about me donation or liability on relaunch night sir bring that oh my gosh arms with the new targeted menu and a new consulting chef does it matter which direction it's going to go? fat to the right fat to the right to the right so Joe and a staff prepare for the relaunch, you are ready to go, yes, in the meantime, chef Ramsay spends some time with the local community in Norwalk, he is there to support the ladies of the Relay for Life walk, a good day in the city working on

nightmares

and the local bistro and in Joe's name. and Agee we are making a donation this morning to related life-long supporters of the American Cancer Society.

All of us here are connected in some way because this is the Red Bull disease and we must continue fighting to eradicate cancer worldwide, including Chef Ramsay. invites participants to tonight's relaunch at Mill Street Bistro problematic meeting with the team yeah, yeah, come here big guy, tonight let me tell you we have to nail this down absolutely below the percentage, be vocal, okay, Brian will be very good at talking, but I'm very important when you get back there, don't be afraid to tell me that you know what you're missing or what you need. Your communication shapes our onna.

He is the one who supports everyone and does whatever they want. Whatever they need. Ask him yes. I need something if you're in the weeds, verbalize it to me and I'll take care of it. What can I get for you? I would like to play well. I'm going to make the fishseason, please, I'll mention it right now. okay, you're welcome, here we go, a donut, a milkshake, a duck, and a born-in-the-mouth poutine, with a sloppy joe and a chicken fire, please, it looks amazing. Thanks, chef, come on, so the beignet beats the poutine. Brian is taking control.

He cancels orders and we call him back and he is totally different. Are you there? Where is he going? We go to table 33 with all these guys with Chef Brian running the kitchen table. 12 Here, thank you, the food arrives quickly to the dining room, aha. We have some food and while the guests enjoy the new food, you need something from me. Not at this time the servers are enjoying a new Joe. Let me take Phil. I will go to the spring. I know what the need is. As for the water, it's really nice to see Joe doing something productive.

If there is any wine you can't make, especially the in-house vendors, they let me make it. I'm not sure if it's because he doesn't want to be yelled at anymore. He doesn't want to be told that he's doing something wrong, but now he himself is, he's being great, Joe, how does it feel to hear him complain and communicate like that? how does it make you feel? He makes me proud, so he keeps it up, okay? we get here and the window opens to go fishing and a meat pie 2:21 sir I'll take these two out right now we're a little early with your food okay enjoy 21 it's already worked.

I sent it to Joe, wait, wait, wait, wait, they don't have 21 walleyes, where did you take it? - honey, no you didn't, they don't have their food, let's check this check. 21 is the one right next to the fireplace, that's 21. I've been broke, it was kind of entertaining. I think we have this bag because you know it jumps up and yells at us for making these little mistakes. Well, he took the wrong table, the wrong food. Wow sir, where are you going to the wrong place with that? Okay, okay, we're actually going to sit at this table physically in front of the person, so someone saw this fish, no, not the customer who's buying it, but sit it in front of anyone. yeah, okay, we're sure going to have to drop a new fish, oh my god, who left that table?

The first role in it. Dinner. The only time food comes back is when you serve it to the wrong table. It's the only mistake tonight. So chef. let's make a new fish thank you it will be available in moments that was a very good example of how I got in the way and I have to be aware of that because I am a hard worker but I just need to work a little bit smarter Servais plays good Barry okay here we go 21 this is the bass here and then this are compliments for the mistake alright check out a complimentary poutine thank you this is the bass and the potpie okay okay what do we think so far? just eat this.

I think Street Bistro finally has a chance to make it happen. Joe needs to understand that he needs to change or the restaurants won't work. Thanks again. I appreciate your attention first, Joe, if it was a night I didn't want. that you sent anything to the wrong tower what was it tonight however we were covered and recovered what an amazing atmosphere on this Russian night yes yes that's what I good neighborhood Bistro should play seven nights a week it was fun Joe you have a awesome restaurant, awesome team, let them do it, yeah, it's been a tough week for all of you because you have a very, very stubborn owner here, and if this restaurant is going to be successful, each and every one of you will make me a promise to that when Joe starts to backslide into his old comfort zone, you need to confront it, yes, it was well taken and understood.

I promise I won't go into the kitchen, okay, but here, a second of the chef's knife, please pass it through the Smalley, I participated in the American Cancer Society's Relay for Life walk and, on behalf of Mill Street Bistro, I made a donation to this fabulous charity, unknown to you, those locals who were at that event this morning, supporters, cancer survivors, those were your dynasties and ice and I'm sorry for not telling you before the service. I didn't want anyone to think it was doom and gloom. I wanted vitality. Nobody was looking for sympathy. They were looking to have a good time.

And you delivered brilliantly. Someone proud. Thank you. All of you for a great evening. Would you mind having 30 seconds with Joe? Please thanks. Oh right, I really meant what I said to your staff. They began to take shortcuts to return to their customs. Honestly, it's going to fail. They delivered it well. It was difficult. It's over, you didn't have to be so rude, let me tell you, you are a stubborn man, well, I didn't have to be, but you have to remember what we were talking about. Joe denied, okay, I can't wait. to come back well and the last place I want to see you is in the kitchen understood well thank you man your nonsense she signed up for good nice good name say goodbye to the skinny one for me oh well I listen to Chef Ramsay with all his strength and this Everything is wonderful, but the reality is that we don't have a crystal ball that knows what the future holds at Mill Street Bistro.

Nagi sure has given me a persistent headache. This has to be one of the most frustrating kitchen

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we have ever made. of improvements this week, but I still have my doubts about Jo, can you really step up an acceptance shift or is it just talking, oh boy, can Batman talk? I'll talk and talk and talk in the coming months, it's good to see Joe again. I kept most of Chef Ramsay's menu. In fact, I'm going to do it and business has been stable. There have been some personnel changes. Jen Kaylee. Tommy and Rebecca left, but Amy Bill and Mike remain at the restaurant.

I'm going to reject us. Group there. It's a promise that's already been broken, that's it, Joe's back as head chef, that's how we do it, man, and the future of Mill Street Bistro is questionable.