Kitchen Nightmares USA S07E06 Mangia Mangia 2

previously on Kitchen Nightmares, something as bad as this Chef Ramsay was forced to fight with one of the most vocal and defiant owners he has ever met Julie Watson bought a fast food joint and tried to turn it into her dream restaurant made in The east window has the best and although they changed the menu to Italian, their standards are no better and perhaps worse than the fast food restaurant that was once there. I don't see anything Italian here at all, just moments after Gordon arrived it became very clear that this business was down you tried to pressure me and morale was extremely low no one cares if I get fired cares about me the food was disgusting this is an absolute horror and so was the

kitchen

I told you not to use that microwave that's my ass after I found out all the pasta was pre-made he never made it under the name he doesn't know how Chef Ramsay asked the head chef for fresh pasta Trevor's

kitchen

, it's too oily, it's supposed to be made with pasta, but Trevor couldn't deliver a ship that doesn't know how to make pasta I met the head chef of a Tony arrested all those Chef Ramsay pointed out how bad the situation really was meatballs frozen platter watery lasagna slaughter reheated properly Julie refused to accept it I think our food is good Oh wait upstairs my food oh my jaws at dinner service there were more shocking revelations in this finale of bonolon is bright yellow shocking amounts of pre-cooked pasta enough to feed a full restaurant for weeks what fruitcakes operate this and the vast majority of the food was sometimes cooked twice in the microwave despite all this Julie remains in denial mode.

She is fine with serving frozen meatballs. They start frozen. Wouldn't they be frozen? Desperately searching for a way to communicate with the stubborn owner. They're definitely going with Chef Ramsay. Ask customers a very important question when you dine out: what percentage of that menu would you expect to be fresh? But let me tell you something: It's not even 5 percent fresh. Julie couldn't bear the ugly truth. I'm leaving and decided. she's had enough Julie I'm not going to accept that you're leaving I can't tonight the dramatic conclusion of Mangia Mangia gets a great father Will Julie leave her restaurant?

I'm exhausted in one of the most intense kitchen

nightmares

she's ever had. so stressed that you will witness a shocking revelation that he is on drugs, betrayal, you are my interrogator and disappointment. Hey, Chef Ramsay is forced to deal with something he's never dealt with before. This doesn't work for anyone. Megastorm just out of interest when you decided to come. Here tonight look at the menu, what percentage of that menu would you expect to be fresh? Let's start from table to table ladies 290 200 I'm so sorry but let me tell you something, it's not even 5 percent fresh, it's obvious and 95 percent of everything you've eaten tonight is frozen and you can cook better at home yes yes So why do you think it's okay now?

I'm leaving you running away I'm not going to take it anymore Judy knocking your way out wow, she's not in the mood for it They're not going to yell at me like that I can't do it I can't do that smoking I'm done you don't care client why don't you listen I do listen you don't listen was proving a point wasn't yelling at you, wait, wait, killing me. I'm listening to you, so you think it's right to take his money. I don't know, you don't know, okay, 90 to 95 percent fresh, that's why they came to your restaurant. and everything I've shown you tonight you're blaming your chefs.

I am NOT playing my chef side. You can ask. I take responsibility for many of the things that happen in this restaurant. Honestly, I feel like it's nice for everyone. Here you run and do. whatever you can as much as possible until your shifts are over and that's it, he never said this kind of thing to me, never, ever, I say things all the time, cleaning list for the back area to keep it clean, how long has it been what was this? Three weeks ago, where is he? you know, like calling things to double clean everything we have, I've talked to you hundreds of times, stop, I've talked to you over and over again, you know, I have Trevor, you, I'm, you're, I sent him and he talked to me. so many times and you said what can we do to make this better and you never say anything, that's a lie because I've done a lot, you say something, shut down whatever she's giving you so many opportunities, Trevor and you know, let's talk about it. your habits for a second and all the times you get so high you throw trunks at the walls who's in the trunk chute gel come here okay get away from here now honey get into the restaurant please the guards , there is some water, please, not that. right, how long has it been building for a long time, the way you run this place is wrong, how the hell are these doors still open? because I fight and struggle to keep the restaurant together because I wanted to be successful because it is my restaurant. my restaurant you know sometimes it's good to stop completely and start again you just continue what the customers want you can't take criticism thank you you'll just stand there and argue that defrosting and microwaving is what the locals want .

At lunchtime, you kept telling me my good foods, my good foods, my good foods. and then all night every 15 minutes something else coughs everything thawed everything frozen everything that remains crazy cooking vegetarian dishes in the same breadcrumbs that you were chicken parmesan and you have a second-hand company that provides you with frozen food you defrost it here heat and throws it around castles about that stupid I'm sorry but the truth hurts I love Russian clothes from before I have failed in my own town but don't stand there with arrogance thinking it's perfect I never said it was perfect So why are you taking your money?

Because I'm trying, how about you try to make their experience a little better? We're not up for that, I'm up for that, it's you, yes I am, so where is that passion? No, 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 this is not how restaurants work, trust me, this is not normal. I thought it was normal. I don't think they like serving that apparently I'm doing it all what are you waiting for what am I waiting for? Quickly grab the Finnish cigarette and knock it down my head is spinning I thought I was doing it right I did it I did it and when Chef Ramsay said I didn't care about this place otherwise I wouldn't be here doing this now.

It's been a long time since Chef Ramsay has seen so much tension between an owner and a kitchen staff before. He may even start moving forward with improvements at the restaurant. He knows he needs to have an honest conversation with the people who work there. Well, I want to talk to all of you as a group. Yesterday was a bad day. The atmosphere here. It's terrible, relationships are bad, this was ugly. I have to say that some of the things that happened yesterday surprised me. My staff never spoke to me last night when Kevin spoke to me the way he did.

I was surprised that Kevin did it. she never raised her voice at me, everything was never at a boiling point, there is fear around here, everyone is walking on eggshells, they are so afraid that they think she is going to lose control because she is so frantic that we are all nervous, that is. It's not true, I'm very forgiving, that's a blatant lie, he was so rude and disrespectful to me last night, how do you expect us to fool ourselves? He was after you, tell me to hurry up, get out of the way, Trudy, why did you go after you?

Chris, I had clients last week tell me that Chris is at the restaurant talking saying I'm legit, this is legit, she's going to say that and then she's going to make me defend myself. She has people calling her daily. out loud in front of her face and I have defended her about everything you think is wrong with rushing. I've been talking about what I think the problems are what I think could help this place. Have I ever spoken badly about her? absolutely not yesterday I didn't want to say anything if anything I have said it is that the people around her are competent and she has the right to be angry that is what I have said I have never said anything about her in a disrespectful way that is nonsense so Don't tell me I don't come here and do what I'm supposed to do, don't tell me no.

I have had more people tell me that this is the best service I can offer. I've had and I'm going to come here to my sister's house no, I'm not talking about the lesson, I'm talking since I'm here, I'm talking about Chris, I'm not going to, I'm not going to argue with, I can. I don't care about what people tell you. I'm telling you what I know. All the things that are wrong in this place. I could have gone on for days about the things that are happening, but I did. I'm trying to be helpful. trying to help you, I'm trying to go somewhere else where we can all make a little more money and if anyone took that as me being rude to Julie, hey man, that's how crazy you are, you want to know.

What is the problem? It's at full volume. It has stars everywhere. I see a great air of discomfort with you among 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 that. to do both and I you should just focus more manager. I mean, it's hard for you to think that you scattered, yeah, yeah. I think what you haven't done is haven't prioritized the importance list in terms of what you need to accomplish correctly. because you seemed too agitated and too nervous, but part of the fault is my staff, all the staff have no major problems in the restaurant or Trevor Trevor is creating a lot of stress in the restaurant because he has a bad attitude, he doesn't want to work, he wants be behind that line and just cook your 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 this been happening? It's gotten very bad. The last six eight months were really bad so him leaving yeah he is absolutely taking advantage of me because my hands are tied because I don't have anyone else in the restaurant and on the days he doesn't show up what are the excuses? I have no excuse, it just doesn't show up on Trevor, your sites, what's going on? Are they giving 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 all your depth.

A mistake is bound to happen and you get mad at everyone. How long have you been so angry behind that line that grew and built over the past year? Why did you come here without attitude? I was lost at that time with my own personal problems. product in the restaurant mm-hmm and this is part of the problem when Trevor gets angry and has one of his attacks, it happens in the restaurant while we are full and he calls me quite a bit and says that Trevor refuses to cook and that he is outside. smoking there are tickets at stake 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 anything in this because we?

We are scared of each other I'm scared of you, rice, when you went to see in person why work takes you so far into the unknown, they get so angry because you want to hit her that day, we had a new cook. She walked over to me and I held things quietly and then out of nowhere she comes back and yells that no one cares, you know you care a lot, alive, that's because you were throwing things at the wall, don't you involves. tables Trevor had tables that said that guy is on drugs that guy I'm afraid to be here right now you were yelling about my mom about how she was she's my mother I don't think you realized she's my mother how would you like that someone would talk like that about your mother?

How would you like someone to call your mother stupid and worthless? How would you like it if I didn't work with my mother? Respect for her. No, no, you don't have. respect I don't respect you I don't respect you either There is no doubt that Mangia Mangia has big problems with food, but the interpersonal problems of this restaurant are the biggest obstacle that Chef Ramsay must overcome. I'm afraid to eat. and the relationship between Janelle, Julie's daughter, and chef Trevor may be impossible to fix. It doesn't involve you. I had tables that said that guy is on drugs.

That kind. I'm afraid to be here right now. So you know, could clients style it? he was yelling in slang there slaving pots he was behaving against the cutting boards please yes he was scared and my table was scared too hey we're in a business that loses thousands of dollars a week and you start shout and scream in the kitchen, petrifying the customers, let's find the owner's daughter for you, hello, but there wasn't one, I didn't know, I didn't know, I didn't know, what do you say? I didn't know he was high that day, you know, I thought maybe it was once every six months and I talked to him about this drug use on several occasions and he said, I'm done, I'll never do it again, he promised me, obviously, he didn't know enough about drugs and how long has he been like that?

Good timing 12 months more than that and what is the essence I didn't know that improvement begins in earnest Are you attending meetings? I'm not sure I know this isn't about a chef and the owner's daughterfighting. 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 isn't working for me anymore I've had this conversation with you about your drug use too many times we're going to turn into poison in the restaurant and I can't do that and you're fired. I won't do it.

I will not do it anymore. I'm sorry, I can't let this happen. I respect your honesty but you can't enter. here in the influence and in your downward spiral it starts to turn this place upside down and you certainly can't cook while you need help and listening, everyone in your room has made mistakes and you've made one of them make sure the travelers talk outside. together, well that was hard, I talked to him and he said I'm not doing that. I believed her, obviously, I didn't know that she would help her and that you had to start treatment quickly.

Always please help home and get treatments, although good. Give up, deal with it, it will be better for him. I didn't know he was doing drugs and would have done it. If I did not know. I'm ashamed. I can't believe all this happened, but. I think having Trevor so young and inexperienced on my line and expecting him to know how to move this restaurant forward was a big mistake. I'm very nervous about moving forward. I don't know what will happen to him now. I don't know after finding out that Trevor, Marsha Martha's head chef, has been abusing drugs.

Julie has decided to let him go now. Chef Ramsay wants to make sure Julie is committed to making big changes to set the restaurant on the path to success. The atmosphere in This is terrible, everyone is at such a high stress level, but in regards to Trevor, I understand that I have a lot of experience with Alex and he is in a bad place right now, he is not fit to be a head coach Of course, he knew it was a thief or a staff. responsibility I knew I had to let Trevor go I knew he was the cancer in the restaurant that was causing a lot of bad attitudes.

Ok, I respect your decision, but I would seriously like you to consider it in the future if he gets his act together. just holding that door open he needs to step up you're clean okay whatever but this is what i need to know now are you in the deep end? I seriously committed to change. I am absolutely committed to change. Absolutely 100%. She has better vision. because you are so fragmented, it's okay and you don't focus on anything, it's not the way to run a business, I choose red apples, you weren't even cooking your food, we have to change the food, the food has to be changed. just kids, what other things did you think about that you want to change?

I need to stop waiting tables and I need to have better communication with my staff. It is a huge commitment. It's true. It's true. I agree. I need to take care of this. I have a I have to fill the kitchen Yes we do and I am terrified and this place needs a chef who can help run this business from the engine room and get the business afloat, up and running and making more money. Don't know. you absolutely agree make some calls and ask for help ok I appreciate it thank you it's time to make some serious changes at 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 for dramatic changes at the restaurant. Chef Ramsay wants to show Julie the impact and importance of fresh ingredients. I'm going to wash it, okay, so two plates we'll do a simpler Sonia and a simple roast, Allen, sometime? it worked at will without a microwave No Wow and how many records do you think it works more if there was a microwave and they do it with evidence no, not at all, that's changing too, okay, I can't wait for Chef Ramsay to show me what a real kitchen is like it's supposed to be executed, it'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, the smarter meat sauce, the mozzarella pasta, how did you do it?

It seems easy enough, five minutes, it's easy, okay, what do you do? You don't like being in the kitchen, what bothers you most is being behind life, when you have a big trip and you have organized yourself, it becomes the most pleasant and the most distressing thing you can do to add more pepper now to the microwave . or film it, are you serious, yes, you are good at taking orders, but you have a brain, use it, okay, open the refrigerator until our, please, what is that? Yes, what do you mean salmon, fresh salmon, how did you know it's fresh?

I can. From its appearance, I can tell it has that dark pink color. How did you cook the salmon? Now they cook salmon this way. It's much easier than on that solid top. Once the salmon has a good color, turn it once. the practice you do with your hands is much more difficult, you can make all these beautiful dishes very easily in a short period of time and make them French. We're done with microwaves. We are done with frozen foods. I buy everything fresh, this is just a small sample of how exciting your Italian food can be and when you are the only restaurant within a 15 to 20 mile radius that serves food like this, believe me, there should be a cure outside the door and tomorrow we will relaunch this rationing and we all have to work as hard as ever you have to reposition this restaurant yes, I know you've been through a lot and there's a lot going on.

I'm distraught that you're stressed about all of this, it's stressful having that anxiety is normal, but carrying No, yes, I've held onto it for a long time. I could see we had your back. I know you're sounding like a team right now. You're sounding like the way they should be supported, only I'm cursed now that Trevor is gone. I did it. I made some calls and found a chef, someone to run his kitchen. I would like to meet him. Made water. Great, first of all, look at that smile on that face. Colorado boy, local boy, oh yeah, in Denver, let me tell you something he ran as an executive sous-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 man, he'll teach you everything he knows, soak it up like a sponge, it's my pleasure, I'm ready, he knows your new team, yeah, well, how's he doing? Well, they hem me. Coke is a completely different story for me now than we used to do it. cooking with microwaves and how to deal with ovens. I'm going to grab everything I can right now and learn from Chef Don, we're going to learn everything, oh and it's simple and delicious, it's so amazing that Chef Ramsay has this new. chef for me and I just can't believe it.

I'm delighted, that's good. Chef Ramsay relaunches Mangia Mangia, we're cooking food now, we're not releasing it. Will Julie be able to handle the many changes? We're ready, buddy. running running running running no it's me or a critical mistake will ruin the restaurants coming back tonight is completely screwed. Confidence in the dramatic changes ahead for Mangia Mangia Chef Ramsay has surprised Julie and the staff are scared, Mr. with a community event to encourage people to return to the restaurant ladies welcome. I am very grateful that we want to be here. We are making dramatic changes to your local Italian restaurants and I know and love them.

Hello, my name is Julie. I own my jama'ah. I am very excited to see you all here. Thank you so much. 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. Chef Ramsay has invited local dignitaries. participate in a pasta eating contest, the crowd is happy for us, now they are realizing that we are trying to change things and they are supporting it, yes it is so delicious. I love it. Thank you. Way to go for a lot of money and try the new menu, it looks much better than before.

I'm so excited, this is our chance to show everyone that Mangia Mangia is back, while last night we spent much of yesterday spreading the word about the new Mangia Mangia. Chef Ramsay's team worked around the clock and made a massive transformation to the dining room. Are you ready to see the new charm? Yes, welcome, it's an emoji motion study, right? Wow, welcome to your new restaurant. Wow, I'm stunned. John has that soft beige color and at his house it's a vibrant green and spruce, wow that's beautiful John, those are those hideous Prairie boots. We replaced all the seats with these beautiful wooden chairs, which dramatically opens up this quiet room.

Wow, I love the chairs, oh my gosh, they're beautiful, this is amazing, this is amazing and you know what? For those booths, the service flow works much better. Wow, overwhelmed, it's a warm and comfortable feeling in here. Look at the wall first. It's an eyesore now that we've done it beautifully. Matches perfectly. It's great. Awesome. Is it for a Secondly, it really is beautiful cool windows, full length wooden blinds trailed with wonderful taupe curtains, it's absolutely beautiful, it's so beautiful and let's be honest, it's nothing like what the mice had from a fast food restaurant. I can't thank you enough.

You still like the old decor you said, you're beautiful, one of those, no this is much better, yeah right, I thought my old restaurant really looked good, but after seeing this I must have been crazy, I'm excited, I am very excited, the place. It looks absolutely amazing, it's attractive, it feels like the people of Woodland Park want to come here and have fun, the patients are great, this is probably the best gift my mom has ever received in her entire life and I have never seen her so happy to accompany a Completely renovate the dining room, take a copy of the menu and hand it over.

Chef Ramsay has also made magic on the menu with fresh Italian cuisine that is sure to be a visual hit in this close-knit community. What do you think is wonderful? beautiful, scream beep, yes let's start with the bruschetta, a great little board for sharing, so while the guests are undecided on what they are going to eat, hit the table with a bruschetta and also with the chef's antipasto, a mix of Slammys meats, cheeses and some pickled vegetables. those tubes should arrive on the table immediately these spaghetti and meatballs made with a rich tomato sauce fresh basil and delicious spicy meatballs Mangia Mangia is very honest Anja looks at those layers and guess what breaking news is coming from the other one, not the microwave, no from the microwave next to that, one of my favorites, the grilled salmon, a big hit, so with a nice, fragrant lemon risotto, just a molten chocolate lava cake, delicious, creamy, rich, sumptuous in the middle, cut through it, it just oozes out, that's perfect and let me ask you a percentage of these little menus. well frozen, I'm sure nothing, not a frozen ingredient anywhere, not a microwave, Bing size, you have to accept the change, everything here is fresh now to accompany your amazing meal, we have a whole new range of cutlery and tableware provided by Oneida, right?

I don't rush to delve, that's good, isn't that sauce? I am very excited to cook this new flavor as if it feels like it has left

mangia

. I entered a completely different kitchen. Wow, very good, very good tasting this new food compared to my old one. food is day and night this food tastes great now I realize my other food was tasteless this is delicious I can't even put a plate in the microwave it doesn't even fit rising for, the pressure is high like Julie does At the center of the action we are cooking food, now we are not reheating it, the question is whether she will be able to adapt and lead a restaurant to a successful relaunch.

We're just getting started mate, often running, running, running, who's going to break down and take the restaurant with her and I'm completely screwed, it's minutes until the doors open, come on guys please let's get a dime, and the morale in the restaurant is completely different than when Chef Ramsay arrived. The important thing tonight is getting the food out making sure everything runs smoothly communication yes you don't send bugs out of the kitchen we don't even try to send any substandard ones and hey guess what you won't be pressing the numbers the almost two minutes tonight, cocktail sticks.

I'll be covering the saran wrap, yeah, and just look at your sleeves, it's a real oven, so it's hot in there, are we ready? Yeah, come on guys, yeah, let's make it a night, remember while Chef John will be working with Kevin behind the line, speed up the chef. Ramsay wants Julie to work in the kitchen too and has some crucial advice for her before she starts serving. You have this terrible habit of rushing things. You must slow down. Rushes occur in rapid regressions. Now you have something unique. You would understand the understanding, they won't turn around because we wait now they're not really waiting that much.because it's cooked to order I have to understand that truth there the first tickets come on earth squid fantastic thank you come on it's going down can shoot the table please you have a boss Kevin I need to prioritize drowning someone.

The calamari, the first ones dropping right now, don't stop the calamari, they have four season vendors there. Do you have an antipasto salad? Do your homework. You just saw it familiar. Julie, give it time, understand one thing: we are cooking food now, not reheating it, so you have to cut these guys some slack, understand the difference how we are cooking, thank you, thank you, although it is very early in the service, the Chef Don is pressing orders. I hear spaghetti meatballs in a timely manner and customers are delighted with what they are getting, but about 40 minutes into service, Julie's fast food mentality is catching up with her.

I can take this? No, she has lost control over what she sent herself and has said goodbye to her. too many orders too fast appetizing elventana gt1 fall off - squid creating confusion in the kitchen I need a chocolate lava cake, little boy, go, don't rush because they don't really have them, they prepare their food, hey, where do the cakes have to come out ? Ready this is crazy kill your mom this is stupid mom chef I need you to come Julie yeah you're hot come here you'll find desserts on the seventh he's still eating so now I'm completely screwed because I'll show you what look they deserve. space between main dishes, appetizers and desserts, this is Table Seven, that's Falls, it's not like taking ice cream out of the freezer, it's to order, so they still eat their main dish like pigs.

It is very important that my mom follows what Chef Ramsay told her. or this place will not survive surely that is the transition, understanding the weights, that is the experience that we are screwed, so you must understand that the pace slows down a little during the week. I absolutely got the point. I have to remember that this is not a fast food restaurant we are already cooking everything fresh to order and it takes time to get there it is different Chef Ramsay's words have now registered clearly with Julie, so you are working right now. I'm doing 80 right now.

She is now managing the kitchen properly artichoke hearts and understands that the operation of the new

mangia

module is completely different than what it was before and so is the appreciation for the food, it is really fresh, it has been a long time since I saw this restaurant with so much energy and potential clients Mangia Mangia is definitely back Chris knows each other everything is going very well so far, very good, good job guys, oh good job. I saw a big change in Julie, she was actually standing in the line, not yelling, just holding everyone up. communicating it's like you know she was reborn it was perfect very good job good job upstairs it means a lot to me that I finally have a successful restaurant no more messes in this restaurant I'm the boss I never thought I'd have Standing here with a big smile on my face Yes, well done, thank you all.

An incredibly successful relaunch. How did you feel? and that was Julie, darling, tonight you took the reins and you were in charge you sounded and looked like a boss good job, very good job, tremendous me back there, yes, it really was yes, or we are slower and you are going to nail it. If there was a really big change in my mom tonight before all this started, you could tell that 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. she stepped forward and actually acted like the owner.

I need you all to make me a promise, we can't go back, there will be no shortcuts, there will be no freezing, no microwave, no microwave, thank you, absolute rice, yes, yes, thank you, please maintain these standards. I will do that. I promise we'll make it happen guys yeah good job make sure you take care of mom oh well thank you so much well done I'm losing hope it's great okay thank you good night mom. Chef Ramsay did everything, there are just no words. That can describe my gratitude to him. I'm going to have good food.

The words will come out and I can walk into my restaurant and be proud when I get here. Monty Monty may have been the only restaurant in America that didn't use an oven, that's how bad it got and there was so much animosity among the staff members. Judy 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 can only have one Italian restaurant, but they have a great one right now. Wow, a drive-thru Italian restaurant, that's a first for me.

One more thing. I have to make a microwave to go. Thank you. Close the window. Janelle Janelle Janelle. Okay, I have the. wait, Arlo is fine, thanks after Chef Ramsay left the positive mood and positive comments continued at Mangia. Mangia julie ended up extending chef Thanh stay ten. I need a lasagna in the ribs lasagna five minutes and with his leadership the kitchen is much better organized and Julie is even now spending time behind the line. Thank you Julie is a changed woman and she finally has what she always wanted: a quaint, upscale Italian restaurant in the quaint town of Woodland Park Colorado.

All the reviews I received from Chef Ramsay were long term. it works great, I have a better restaurant business, it's great, it's going to be a wonderful year, I know next time on Kitchen Nightmares and after using that word, a storm is brewing between two owners, they are more focused on each other's faults one, so who isn't doing their thing? weight none of them that's not like that so running the restaurant this is crazy because for the staff they are not only fighting each other but they are ready to walk out the door Chef Ramsay faces a challenge as attempts to change the restaurant in Shaking outside, we speed towards Richmond for NASCAR under the lights tomorrow only on Fox