Gordon Creates Mangia Mangia's New Menu | Kitchen Nightmares FULL EPISODE

just out of interest, when you decided to come here tonight, you look at the

menu

, what percentage of that

menu

would you expect to be fresh? Let's start from table to table, ladies 9 200. 9 200. 9 200 well, I'm so sorry, but stop I tell you what, it's not even five percent fresh, that was obvious, it was obvious and 95% of everything that you ate tonight it's frozen and you can cook better at home yeah so why do you think it's okay now? I leave you. running away I'm not going to take it anymore julie marking you're leaving wow I'm just not in the mood part they're not going to yell at me like that I can't do it judy I can't do that leave I'm done you don't know in front of the clients why don't you listen I do listen you don't listen I was making a point I wasn't yelling at you what do you want me to say I want you to wake up you're literally on me I'm literally breaking down so you think it's right to take his money I don't know you don't know I'm fine I have between 90 and 95 years old, that's why they came to your restaurant and everything I have.

I have shown you tonight that you are blaming your chefs. I'm not blaming my chefs. You can ask. I take responsibility for a lot of what happens in this restaurant. Honestly, I feel like it's a free battle. Here you run and do what you can do as much as possible until your shift is over and that's it you guys have never told me this kind of thing I never ever say things all the time that are for a cleaning list cleaning list for the area rear to keep clean how long does it take? this three weeks ago, where is he?

You know common things to clean up Kevin, let's talk about all the times you didn't show up to work because you're high twice, you're so disrespectful to her that you need a show she doesn't need. I don't want to hear anything we have to say, she tries, but you guys don't even give her a chance. I have spoken to you hundreds of times, stop, I have spoken to you over and over again. They know I have Trevor. You're lying, I've sat down and talked to you so many times and told you what we can do to make this better and you never say anything, so that's a lie, because every time I say something, they shut me up, you're lying, whatever it is that have told you.

You have so many possibilities, Trevor, and you know it, let's talk about your habits for a second and all the times that you get so high that you knock down the walls so high, you're so high all the time that when you get off the drugs, you get so mad that you don't even you want to work drugs who's on drugs is a drug addict and you know you're tweeting you've been doing drugs for three years general general come here janelle come here come here come here oh he deserves it to be fired and you know it, he tried to hit me and if I had left right now, he'll hit me again, it's so disrespectful, okay, get away from here, honey, come into the restaurant please, and have a glass of water.

Please, that's not right, how long has this been building up? So long, the way you run this place is wrong, how the hell are these doors still open? Because I fought and fought to keep the restaurant together for us because I wanted to be successful why did you want me to be successful? because it's my restaurant it's my restaurant you know sometimes it's good to stop completely and start again you just keep going I'm not trying to rub it in your face but when you tell me that's what it feels like you're in denial because you're telling me that that's what customers want, you can't take criticism, that's what I'm struggling with, no you can't, yes I can, you're just going to stand there and argue that what you're defrosting and microwaving is what you want. the locals want it.

At lunch time you kept telling me my food is good, my food is good, my food is good and then all night long, every 15 minutes, something else would appear or it had been thawed or that. frozen or that's the crazy guy who cooks vegetarian dishes in the same breadcrumbs you use with chicken parm and you have a cajun company that provides frozen food, you defrost it, he reheats it and throws it out there customs aren't that stupid, I'm Lo I'm sorry, but the truth hurts and I closed the restaurant before failing in my hometown, but I don't stand there with arrogance thinking it's perfect.

I never said it was perfect, so why do you take the money? trying How about we try to make your experience a little better? Aren't you up for that? I'm willing to do that. Is that you? Yes I am. So where is that passion? So I have passion. Where do I want? What dish? I don't know. I'm just exhausted. I'm struggling to find something positive. I'm struggling to try something that should be served in a restaurant and that's not how restaurants work. Believe me, this is not normal. I thought it was normal. I thought I was going to ride.

I do not do it. I don't think they like serving that, apparently I'm doing it all wrong, what are you waiting for? I don't know what I'm waiting for. I grab it quickly, finish the cigarette and rinse it off. My head is spinning. I thought what I was doing. It was okay, I did it, I did it and when chef ramsay said I don't care about this place otherwise I wouldn't be here doing this right now. It's been a long time since chef ramsay has seen so much tension between an owner and a

kitchen

staff let's go to the dining room for a quick catch up before he can start moving forward with improvements to the restaurant he knows he needs to have a heart to heart conversation with the people who work on it, okay, I want to talk to all of you as a group yesterday was a bad day, the atmosphere here is terrible, the relationships are bad and this was ugly.

I have to say that some of the things that happened yesterday surprised me. My friends had never spoken to me. Last night when Kevin spoke to me the way he did, I was surprised that Kevin never raised his voice at me. Everything was at a boiling point. There is fear around here. Everyone walks on eggshells. They're so scared they think she's going to jump out of control because she's so frantic we're all nervous That's not true That's not true I'm very forgiving That's a blatant lie You were so rude and disrespectful to me last night How did you expect us to ask you? ?

I never said a word to you. Are you kidding me? I was in front of the computer. You're going to tell me to hurry up, get out of the way, Judy, why did you go after Chris? I've had clients last week, they told me that Chris is in the restaurant talking saying what I am is legit this is legit it's fine me and I don't have I want to say if she's going to say that then she's forcing me to defend myself she has people calling her every day out loud in front of her face and I have defended her collaboration and it is you, oh no, I have heard people say that you are talking about everything that you think is wrong with the rush.

Have I been talking about what I think is the problem? Could I help this place absolutely ever talk bad about her absolutely not yes she did I didn't say anything even once if I said anything it's that the people around her are incompetent and she has a right to be angry that's it . what I've said I've never said anything about her in a disrespectful way that's stupid so don't tell me I don't come here and do what I'm supposed to do don't tell me no I haven't had more people tell me This is the best service I have ever had and I have been coming here since this place was open.

I'm not talking about the last time, I'm talking since I was here. I'm talking about tables that tell me that you and I'm telling you what the table tells me Chris I'm not going to argue with you because I'm not arguing with you I know what I'm saying, I know that I never said this and I know and I know what clients have told me Said, no, I can't deal with what people tell you, I'm telling you what I know everything. that's wrong in this place I could have gone on for days about the things that are going on but I didn't I'm trying to be helpful I'm trying to help you I'm trying to put you in a place where we can all make a little more money and if anyone take that as me being rude to Julie, hey man, that's right, you're crazy, you want to know what the problem is around here, it's blaring, it's got stars everywhere.

Julia, there seems to be an air of discomfort with you around customers and staff, why are you so agitated? I have to be in the back helping the staff and it's very stressful trying to do both. I just think you should focus more on managing. I mean you're having a hard time concentrating on what you need, no, but I think what you haven't done is not prioritized the list of importance in terms of what you need to accomplish well because you seem too agitated and too Nervous, I agree, but part of the blame lies with my staff.

All the staff. No, the main problems at the restaurant are Trevor. Trevor is creating a lot of stress in the restaurant because he has a bad attitude and doesn't want to work. he wants to be behind that line and only cook his food. I can't schedule him during the day or he just won't show up. He's fine, he just doesn't show up. How long has it been going on? He's gotten really bad in the last six and eight. really bad months so he left yeah, he's absolutely taking advantage of me because my hands are tied because I don't have anyone else in the restaurant and the days he doesn't show up what are the excuses, there's no excuse he just doesn't show up, uh, Trevor, your side, what's going on?

Have you given up? I had those days, yes some days are better than others, not only are you in way over your head but you are in

full

depth, yes a mistake is bound to happen. and you get angry at everyone, how long has it been since you've been so angry behind that line that grew and built over the past year? He enters the restaurant and this is part of the problem when Trevor gets angry and has one of his fits. It happens at the restaurant while we are

full

and he calls me quite a bit and he tells me that Trevor refuses to cook and that he is outside smoking.

There are tickets. in line you have to come to the restaurant because he is being an idiot and says I'm not going to cook and none of this is reported to me at the time, how am I supposed to fix something if it's because we're scared? You, Trevor, I'm afraid of you, rice, when you personally went to find Chanel, why does work take you so far into the unknown that you get so angry you want to hit her? That day, we had a new cook who spoke badly to me. and I smeared things quietly and then out of nowhere she comes back and yells no one cares about you no one cares about your life that's because you were throwing things at the wall it doesn't involve you I had tables trevor I had tables that said that that guy's on drugs, that guy, I'm scared to be here right now, you were yelling at my mom, about how she was her, she's my mom, I don't think you realize she's my mom, how would you like that?

If someone talked about your mother like that, how would you like someone to call your mother stupid and useless? How would you like it if I don't work well with my mother, but how would you like it if she is my mother, I know? She is my mother and I respect her no, no, you don't respect her, I don't respect you, I don't respect you either, there is no doubt that she manja

mangia

has big problems with food. but the interpersonal problems of this restaurant are the biggest obstacle that chef ramsay must overcome we are afraid of you trevor I am afraid of you and the relationship between janelle, julie's daughter, and chef trevor may be impossible to fix you were throwing things at the wall It doesn't involve you, I had tables saying that guy is hello, that guy I'm afraid to be here right now so Janelle could hear customers throwing things, yeah, she was yelling and banging and banging pots, she was going well against the cut. tables we were scared yes, I was scared and my table was scared too here we are with a business that loses thousands of dollars a week and you start shouting and screaming in the

kitchen

petrifying the customers petrifying the owner's daughter you were on drugs I was Yeshua oh I I didn't know I didn't know what you said.

I didn't know he was high that day. You know, I thought it was maybe once every six months and I talked to him about drug use on several occasions. He said I'm done, I'll never do it again, he promised for me, obviously he didn't know enough about drugs and how long it's been like this, a good while, 12 months longer than that and what the substance is he didn't know. I know something, so it's serious. Are you attending meetings? I'm not sure I'm not. It's not about a chef and the owner's daughter fighting. This is toxic. What are we waiting for someone to get hurt?

It's time to make some changes. in this restaurant and I'm ready Trevor, this doesn't work for me anymore. I've had this conversation with you about your drug use too many times. We're going to become poison in the restaurant and I can't do that and you. You're fired, no I won't do it anymore, I'm sorry, I can't let this keep happening. I respect your honesty, but you can't come in here under the influence, I understand, of your downward spiral, starting to turn this place upside down. downstairs and you certainly can't cook while you're in there, we need your help and listen, everyone in this room has made mistakes and you made one of them, um Trevor, come on. let's talk outside together wow that was hard I talked to him he said I'm not going to do that I believed him obviously I didn't know you needed help but I know and you should start treatment quickly always please help home and get yourself treatment oh well it's okay buddy take care of yourself I really appreciate it it will be better for he did not knowthat I was using drugs and I would have done it, yes, I didn't know, I'm ashamed, I can't believe it.

All of this happened, but I think the fact that Trevor was so young and inexperienced in my line and I expected him to know how to move this restaurant forward was a big mistake. I'm really nervous about moving forward, I don't know what's going on. what will happen to him now i just don't know after finding out that majamanja's head chef trevor has been abusing drugs julie has decided to let him go now chef ramsay wants to make sure julie commits to make big changes to put your restaurant on a path to success the atmosphere here is terrible everyone is at a very high stress level okay but regarding Trevor I didn't know that I understand I have a lot of experience with Alex and he's in a bad place at the moment, he's not in shape. being a head chef or a senior cook or a personal responsibility I knew I had to let Trevor go I knew he was the cancer in the restaurant that was causing a lot of that attitude okay I respect your decision but I really would like to You have to Consider it in the future if he puts in the work and just keeps that door open.

I'll have to step up and clean myself up. Okay, I get it, but here's what I need to know now that, deep down, you're seriously committed to change. I am absolutely committed to the change absolutely 100. You would have a better vision because you are very fragmented. I agree and you are not concentrating on anything. It's not the way to run a business. I'm too scattered. You weren't even cooking. Not your food, we have to change the food, the food has to be changed, what other things did you think you want to change? I need to stop waiting tables and I need to have better communication with my staff, that's a huge commitment that's what we just said everything you just said I can do this it's true it's true I agree I need to take care of this we have a void to fill in the kitchen we do and I'm terrified and This place needs a chef who can help run this business from the engine room and get it up and running and make more money.

No, I absolutely agree with you. I'm going to make some calls and get help. Okay, I appreciate it, thank you, it's time to make some serious changes to this restaurant. I know I've been part of the problem, but I'm ready to move forward and make this restaurant a success now that Julie understands the need to make dramatic changes to the restaurant. The chef at the Ramsay restaurant wants to show Julie the impact and importance of fresh ingredients. I'm going to cook, you're going to look, okay, then two dishes, we'll do a simple lasagna and a simple grilled salad, have you ever worked in this restaurant without a microwave?

Wow, and how many Russians do you think work more with their microwaves than their ovens? I don't know, no, not many, that's changing too. Okay, I can't wait for Chef Ramsay to show me how a real kitchen is supposed to run, he's going to teach me how to cook because we're doing it all wrong, so the exciting thing about lasagna is in the layers, tomato meat sauce, mozzarella pasta, how difficult was it, seems pretty easy, five minutes, pretty easy, okay? What do you dislike most about being in the kitchen? The stress of being behind the line.

When you are well prepared and organized, it becomes the most enjoyable and de-stressing thing you can do. salt a little pepper now in the microwave for four minutes are you serious? You are good at taking orders but you have a brain, use it well, open the refrigerator and take it out, please, what is that salmon? Yes, what do you mean salmon? fresh salmon, how did you know it's fresh? Because from its appearance I can tell that it has that dark pink color. How did you cook the salmon? They cook it on the flat top. Now cooking salmon this way is much easier than it is. on that solid top, once you have a good color on the salmon, flip it once, that was much better.

The practice you were doing before was much more difficult. You can prepare all these beautiful dishes very easily in a short period of time. make them fresh we're done with microwaves we're done with frozen foods I'm buying everything fresh this is just a small sample of how exciting your Italian food can be and when you're the only restaurant within a 15 to 20 mile radius that serves food like that , believe me there should be a queue outside the door and tomorrow we are re-launching this ration and we all have to work as hard as ever to reposition this restaurant.

Yes, I know you've been through a lot and there is a lot. happening no, I'm crying, I know I'm distressed, why are you stressed just because of this? This whole thing is stressful having that anxiety it's normal to repress it isn't it yes I've repressed it for a long time I can see we have your back I know now you sound like a team mic now you sound like you should support the owner okay now that the journey finished, I made some calls and found a chef, okay, someone to drop you off. kitchen i would like you to meet don wolfe, okay buddy, you're good, i'm cool, first of all, look at that smile on that face, colorado boy, local boy, oh yeah, in denver, oh cool, let me tell you something he led as executive chef. at a highly regarded Italian restaurant in Denver, he has an encyclopedia of knowledge regarding Italian cuisine.

I have arranged for you to stay for the next two weeks and I assure you that a new chef will be coming. Okay, listen to this guy, I plan on it. teach you everything he knows absorb it like a sponge it's a pleasure I'm ready meet your new team I'll do it How are you doing? I'm pretty good Kevin, nice to meet you, nice to cook it's a completely different story for me now we used to cook with microwaves now we cook with ovens I'm going to learn everything I can right now and learn from chef don, we're going to learn everything and it's simple and delicious, it's so amazing that chef ramsay got this new chef for me and I just can't believe it.

I'm over the moon that's good confidence in the dramatic changes coming for Manchester. Chef Ramsey has surprised Julie and her staff. Come on, come on, come on, let's go with a community event to encourage people to come back to the restaurant, ladies and gentlemen, welcome. I am very grateful that everyone is here. We're making dramatic changes to your local Italian restaurants and I know you'll love them. Hello, my name is Julie, I am the owner of Mangia Mangia. I'm very excited to see you all here. Thank you very much for coming. The whole city is here.

It's a great feeling that they are here to support us, in addition to the activities and the sampling of some menu items. Very good chef Ramsay has invited the locals. dignitaries to participate in a pasta eating contest at their brand says it was amazing the crowd was happy for us they're actually realizing we're trying to change things and they're supporting it fresh right here yeah great it's so delicious I love it great taste thank you for coming thank you thank you I can't wait to go to majimani and try the new menu it looks so much better than before this is wonderful oh thank you oh please come everyone says they love the food I'm so excited that this is our chance to show everyone that Manchester is back, whilst last night a lot of time was spent spreading the word about the new Manchester.

Last night, Chef Ramsay's team worked around the clock and made a massive transformation to the dining room. ready to see the new margin margins yes welcome to the new margin okay oh my god oh my god jump oh wow oh my god wow welcome to your new restaurant wow I'm stunned that soft beige color is gone and in this place a vibrant green fir tree Wow, great, that's beautiful, those awful, sad boots are gone. We have replaced all the seating with these beautiful wooden chairs that dramatically open up this beautiful room. Wow, I love the chairs, oh my gosh, they're beautiful, that's amazing, this is amazing and you know what?

With those booths gone, the service flow should work much better. Wow, I'm overwhelmed. It's a warm and comfortable feeling here right now. Look at the wall before it was an eyesore, now that we've made it blend in beautifully with this. It's great, impressive, isn't it impressive? It really is beautiful. Check out the windows with full length wooden blinds covered with wonderful curtains. It's absolutely beautiful, it's so beautiful and let's be honest, it's nothing like a fast food restaurant, right? No, not at. I can not thank you enough. Did you still like the old decor that you said was beautiful?

No, this is much better, sure, yeah, sure, I thought my old restaurant really looked nice, but after seeing this I must have been crazy. excited, I'm very excited, the place looks absolutely amazing, it's inviting, it feels like the people of Woodland Park want to come here and have fun. The photos are great, it's also great. I like it, this is probably the best gift my mom has ever been given. In all of her life, she had never seen it like this before going along with a completely renovated dining room. Please take a copy of the menu and give it to them.

Chef Ramsay has also worked his magic on the menu with fresh Italian cuisine. It is sure to be a visual hit in this close-knit community. What do you think is wonderful? Absolutely beautiful, scream, eat me, yes, absolutely. Let's start with the bruschetta, a great little board to share while the guests decide what they are going to be. Having arrived at the table with the bruschetta and also with the chef's anti-pasta mix of salamis, meats, cheeses and some pickled vegetables, those two should arrive at the table immediately, these spaghetti and meatballs made with a rich sauce of tomato, fresh basil and delicious spicy meatballs, Majima's own lasagna. look at those layers and guess what breaking news comes from the oven, not the microwave, not the microwave, yes, next to one of my favorite pancakes, salmon, big hit, so with a nice fragrant lemon risotto, simple , uh, chocolate, molten leather pie, delicious, creamy, rich, sumptuous in the middle cut just oozes out, that's perfect, let me ask you what percentage of this little menu is frozen.

Well, I'm sure that nothing, not a frozen ingredient anywhere, not a microwave the size you have to accept, changes everything that is here and is now fresh. Accompany your incredible food. We have a brand new range of cutlery and tableware provided by Oneida. Accelerate. Accelerate. Dive in. That's good. No?. It's that sauce. I am very excited to cook this new meal. It feels like I'm gone. manga and I entered a completely different kitchen wow, it's really good, this new food tastes good compared to my previous food, it's day and night, this food tastes great, now I realize that my other Food was tasteless, this is delicious, I can't even say it.

A plate doesn't even fit in the microwave, there are a few minutes left until the doors open. Come on, guys, please, let's go to the dining room, okay? And the morale in the restaurant is completely different than when chef ramsay first arrived the important thing tonight is what to get the food out making sure everything runs smoothly communication yes don't send bugs out of the kitchen we won't even try to send nothing sub-par and, hey, guess what, you're not pressing numbers tonight, four minutes and two. minutes, cocktail sticks, you'll cover the saran wrap, yeah, and just watch your sleeves, there's a real oven, so it's hot in there, yeah, are we ready?, yeah, sir, come on guys, yeah, okay , let's make it a night to remember this way.

Our fresh new menu, I'm sure you'll enjoy it as Chef John will work with Kevin behind the line, you're the shipper, Chef Ramsay wants Julie to work in the kitchen too and first he has some important advice for her. at the beginning of the service you have this terrible habit of rushing things, you need to slow down, okay, rushing happens in fast food restaurants, now you have something unique, okay, you need to understand it and take care of it, they all revolve around four, we wait , not them. We're not really waiting that long because it's cooked to order.

Okay, I have to understand that truth. Yes, it's new. They are new. The first tickets will arrive on Earth. We are working on nine calamari and anti-pasta. Fantastic. Thank you. The squid are falling off. Can you light the table? four please you got it boss you got a good fried artichoke and then the next application is the meatballs the meatballs working hard kevin I need two fried artichokes and a squid the first one is falling down right now don't start with the squid it has. four cavas caesar there you have an antipasta salad made you are making two and egg right now oh my god kevin did you hear me on that fried artichoke yes, it's in the oven yes, you just asked a minute ago uh julie, come on It's time to understand something : Now we're cooking food, okay, we won't reheat it, so you have to cut these guys some slack, butunderstand the difference of how we are cooking well.

Yes, thank you, although it is very early in the service. Chef Don is pressing orders. Get spaghetti meatballs out in a timely manner right here and customers are delighted with what they receive. It tastes so fresh it's delicious. This might be the best lasagna, but after about 40 minutes of service, Julie's fast food mentality is returning. Can I accept this? No, she has lost. a check on what has been sent how are we doing with the squid and the artichokes they are already gone and he has shot too many orders too quickly wanting the junior window what are they for you have two kilometers you have a ticket for these that's what I am I'm a bit confused creating confusion in the kitchen you have an idea of ​​the chocolate lava cake chocolate cake coming down don't rush because they are only halfway through the fruit who ate the cakes they have to come out what's wrong?

They saw their food they are ready, this is crazy, find your mother, this is stupid, mom, chef, I need you to come, Julie, yes, you are saying goodbye, come here, you will find desserts at seven, they are still eating, so Now you've completely screwed it up. I'll show you one, okay, look, they're ready, hey, they deserve a space between the main courses, the appetizers and the desserts, this is table seven, yeah, okay, I'm not, anyway, because I haven't finished the main course, that's all. light melted chocolate is not like taking ice cream out of the freezer, it is cooked instantly, it's fine, so they are still eating their main dish and we are not going to ram them or stuff them like pigs, it is very important that my mom does what she is told Chef Ramsay said or this place won't survive, Julie, yeah, that's the transition, understanding the weight, what the experience is now with this food, so you have to understand just to slow down a little bit.

Okay, remember that in the beginning we are a different restaurant. of the week I will be very careful, I absolutely got the point. I have to remember this is no longer a fast food restaurant, we are cooking everything fresh to order and it takes time to get there, it is a different service than closing the meal so yes. This is different, how about you can shoot it? Are you ready for it? Andy, yes, can you run that five please? Yes, Chef Ramsay's words have now clearly registered with Julie, so you're working on eight right now. I'm doing eight, right? she is now handling the kitchen properly artichoke hearts thank you I need an assistant and she understands that the operation of the new major manga is completely different than it was before and so is the appreciation for food, this looks really fresh, I guess do this part of our date night it's been a long time since i saw this restaurant with so much energy and they would be customers manju manja is definitely back chris how is everyone there?

Everything is going very well so far, chef the kids love it. it's nice to hear they're excited they just think it's so delicious good job guys no good job I saw a big change in Julie she was actually standing on the line not shouting just keeping everyone communicating it's like you know she was reborn it was perfect very good job, good job at the top, it means the world to me that I finally have a successful restaurant. No more nonsense in this restaurant. I'm the boss. I never thought I'd be standing here with a big smile on my face.

I honestly, well done, oh thank you all, an incredibly successful re-release, how did it feel great? I thought they should do it, so they should do it. Good job, as dramatic as the change this restaurant has gone through, there was something else that was even more dramatic and that was Julie honey, tonight you took the reins and were in charge, you sounded and looked like a boss, good job, very good job, yes, you did it, thank you, tremendous help, yes, it was, it really was, uh, yes, she didn't. I swear yes, I slowed down and you're going to make it.

There was a big change in my mom tonight before all this started. You could tell my mom didn't really want to be here, she would curse and not care. If things went wrong or she would just get frustrated, my mom really stepped up and really acted like the owner. I need you all to make me a promise, we can't go back, there will be no shortcuts, we will not freeze, there will be no microwave, there will be no microwave, thank you. You are absolutely right, yes, hands up, I swear, I swear, thank you, please keep these standards.

I will, I promise I will make it happen, guys, yeah, good job, come on, make sure you take care of me. Okay, I'll really appreciate it, seriously, well done, thank you, good job. Thank you very much, I'm rooting for you, I hope it's great, you can do it, okay, good night guys, thank you, good night, well done, Chef Ramsay did everything. There are simply no words that can describe my gratitude. I'm going to have good food, the word is going to get out and I can walk into my restaurant and be proud when I came here for the first time on Monday.

Monday may have been the only restaurant in America that didn't use an oven, that's how bad it got. and on top of that, there was so much animosity between the staff members. Julie was completely lost. This has to be one of the biggest transformations ever seen on Kitchen Nightmares, but the good news is that the town of Woodland Park may only have one Italian restaurant, but right now. They have a great one. Wow, a trip through the Italian Jesus. That's a first for me. It smells very good. It really does one more thing. I have to do something.

A microwave to go. Please, okay, thank you. You did it, we'll see, that's all. it doesn't fit that way thank you close your eyes close the window close the window janelle janelle janelle mom everything deep down daddy okay that's it and I've got the weight I've got the load okay just put it in there okay thanks you're welcome great bye bye bye oh that it was funny after chef ramsay left the positive mood and the positive comments continued on manja manga julie ended up spreading chef don't stay shooting table ten i need a lasagna and a rib lasagna has five minutes and with his leadership the kitchen she is much better organized and julie is even now spending time behind the line we have a beta caesar and some squids the squids are coming you are doing a great job thank you julie she is a changed woman and she finally has what she always wanted a quaint restaurant Top notch Italian in the quaint town of Woodland Park Colorado really good thank you for coming thank you thank you for coming all the reviews I received from chef ramsay were ultimately very good I have a better restaurant Business is great.

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