The Secret Garden | Season 1 Episode 10 | Kitchen Nightmares USA (Uncensored)

tonight on Kitchen Nightmares USA Gordon comes face to face with the most stubborn chef he has ever met and discovers the dirty little

secret

s of the

secret

garden

s Gordon prepares a rescue plan, we will make this a success, but this French chef will defend. Everything is perfect. The dirt in your

kitchen

starts lecturing me this is the lowest day in the life of this restaurant and Gordon saves the secret

garden

will you turn around? how to tell me when you were like a pig find out tonight on Kitchen Nightmares USA Moorpark California gateway to wine country luxury golf courses and booming real estate prices a great location for a restaurant, but the secret garden is on the edge of financial ruin thank you for calling this secret hobby that can help you my name is Michelle I am the chef and owner of The Secret Garden my a good chef I think he is French that is his biggest problem he is French so you will have to Excuse my arrogance when I lose my temper, it's time for you to run, maybe I have exploded and said: what do you want to pressure me?

I will do that. Michelle shouts her friend is arrogant she is a chef all the chefs are again the French enjoyed the quality of life a little more than the Americans. I mean Michele can be very, very difficult to work with. She has an ego the size of France. The atmosphere here is definitely geared. towards a more mature crowd this is the kind of restaurant you take your grandma to for a good meal it's not really that thing that happens on Saturday night Michele is having a hard time making ends meet I can only imagine what they must look like your books with $200, that's I'm not going to pay the bills again.

I have a debt of between three hundred and three hundred and twenty thousand dollars. It's a lot of money to pay. This is depressing. Look, if the restaurant continues as it is, I won't be able to. keep the doors open I need help The gastronomy of the Secret Garden Gordon is only a week to discover the problems come up with a rescue plan and turn this restaurant around lost places where is the entrance closed also girlfriends Hazal let's see how girls where is everyone hello? Is there anyone here who wants to sit and eat in front of that fat bastard kid?

How are you? and you are Jane Jane. Good to see you. Where's Jeff? OK. Good morning. Welcome. How are you? Michelle, nice to meet you. Nice to see you. Finally in front of the main door, the main door is after the parking lots, but I mean I couldn't find it, so it's better to keep it a secret in Moorpark, you've been running the restaurant for seven years, seven years, yeah, keep quiet for seven years, okay, well. I'll stay in the restaurant I feel like you're my Buckingham Palace, that's all, it's a doll, people love those people, love those, you really call that fancy shit over there, but the glass is dirty.

Oh girls, it's almost ready, Jane, I'm sorry. like inviting my grandmother to lunch, don't you have a bigger basket? Sorry about that poor lonely bun over there, let me see it before you serve it. I feel like saying a prayer, so I'll give you lunch on a dinner menu. The vegetables with sunflower seeds, dried cranberries and Montrachet cheese have been lost. God, everything is playing here. Jane, hey, everything's fine, thanks for the fresh crab. Let's count it. Little can. Then, baby spinach salad with strawberries, goat cheese, hard asparagus. boiled egg and grilled garlic shrimp strawberries and shrimp mm-hmm I'll start with what absolutely pleases my appetizer I'm going to think about the perception that a chef has of food when he starts putting strawberries with fresh garlic shrimp we'll see if likes it's a customer, customers are almost always right, did you opt for guys who receive may the Lord not kill me, food poisoning, Jesus, that's disgusting for our wife, the next dish, EDA, yes, yes, unfortunately, towards a cold, undercooked and cold stone when he sent the first course?

Back in the day I knew we were going to have a little problem, yes, I wrote things on a pea pie, thank you, okay, bon appetit, a cheap, dirty, greasy dish and like a big ball of pink pubic hair that is fried and yes I'm eating that. That's for sure, it's difficult, since the old boots, the damn raw carrot, finally drew a farm loaded with rabbits and the cats will steal. The mistake was difficult and that was just a big fat ball and the play was interesting, especially with a chip that Gordon gave us to look at with you. lazy, dirty and it's just bad, I mean, really shit, your parents were crude, their condition was difficult and your low-money potatoes were a big ball of grace, a big ball of fat, thank you, you didn't, Michelle He definitely doesn't respond to criticism, he likes to be. the man who seemed proud of that food you seem calm, yeah, I like it, you like it, I think it's good, I mean, don't take it personally, yeah, I thought your food is shit, tasteless, strange, your Food was long, boring and you just taste it bad.

Honestly, I've never seen anyone talk to Michelle the way Ramsay talked to him. There is a waitress. I don't get any complaints about the food. The only complaint I could have is a cold meal. Janie. I'm not asking you to blow smoke. I've sat there for the last hour and one of the worst Mills is very close. That's my opinion. Oh girls, do you know you're so arrogant? A matter of opinion. If they are so passionate, then they are natural because You are French and you love to cook, yes, why do you serve 10 tin crabs with crab meat?

The main reason is because the restaurant is quiet, there is a cool atmosphere, a crowd that gets bad very quickly, so I miss it, so I try to get into your mind so I can start to break down. Okay, you're stupid. I don't think he likes Michelle. We have a lot of work to do in a very short period of time. Check that's what I need. It's not some form of French arrogance. I just need your support and, even worse, honesty. but I don't feel them, I'm honest, the harvest for that, thanks for the tradition, a million, he's up to now his own ass and can't even breathe anymore, he comes around to all this festering Gordon, finds some dirty little secrets that lead to In a fiery food fight, will this French chef be the one to push Gordon over the edge?

Who are you going to turn to now to tell me when you were like a pig? After being disappointed with the food, Gordon fails to inspect the

kitchen

. Michels doesn't have a good look around and he finds out what's in the refrigerators. What was it all about? Everything signed, clean. Oh my gosh, I have mold everywhere. The food has been in this refrigerator for so long that even the refrigerator has now started to look moldy. Just hear it as mold covered in this. The thing hasn't been cleaned for years. Look, it's real mold. He's been here so long.

Even the bottles have moldy places. A health risk. The mold is rotting. It is potentially dangerous in terms of poisoning someone. This place can't stay open, but the place is disgusting. Worms. The worms. right, hello, Gordon Michelle, how are you, who runs this place, the cooks and me, what was last time, very good, yesterday, yesterday, yes, look below, here, the amount of mold is growing, look, it's It is very important that you are honest with me at all times. I tell you what, all you do is smile at me, get serious Michelle, I'm serious, show me some seriousness then, will you?

Because if he was serious, you'd have this up there. What is it? That's the dark chocolate terrine and like finger marks where someone entered with their hands that's how you work sometimes yes, sometimes you don't care anymore everything is perfect even in your kitchen I don't think so it's clean wait a minute please continue with the attitude you have no idea what it is you keep insulting me he tells me he doesn't have to know his restaurant I don't want you to come and tell me everything I know you know what I can get the back of our photomask a kitchen like Not this one, no In Thomas Keller's world there are incredible chefs in America, it would be embarrassing, so maybe maybe not, she threw, it was good for him to feel humiliated.

Michelle was of the opinion that, hey, if I want to serve on a plate and the customer doesn't. I like it, too bad, the restaurant is not doing so bad. Okay, I make decent money. How much money have you made in seven years? How much money have I earned? Where in the restaurant in seven years? What do you mean how much money have you made in seven? years sorry, it's a big question, you need to make it smaller how much profit have you made in a year? are you hiding from me no, not really, but you don't want my help oh yes oh yes I want your help I want your help but you know I want good help don't you dare start lecturing me what you want me to tell you I'm here to help you quickly you understand the best thing for all of us now I just want to tell you something is man that's just ignoring everything I say I bet some stomach on my time but you're kidding me for the rest of the day the kitchen staff was more Busy than usual, not cooking but cleaning the kitchen clean, food clean, yes I wanted spotless, I think the kitchen looked disgusting. good to see Michelle scrubbing up she's starting to show some skills in the kitchen now that the kitchen is up to Gordon's standards it's time for me to review a full dinner service well maybe it's not a silly dinner service la feeling when you walk in and there is nothing, it's like a slap in the face good customers a little stale but customers anyway what kind of insignificant appetizer is it that you don't decide Terrace is okay, I'll bring you this, the food takes too long to cook, so that when I take my order it will be at least 25 minutes before it is on the table.

I think you know it's nice to sit and enjoy, spend 2 or 3 hours in a restaurant, that's the difference between people eating in the United States and France. Much slower in France late in America and popular God bless America as customers continue to wait. Gordon discovered that Michelle's overly complicated dishes are taking too long to prepare. You are sure to love crusty and stuffed items. Macademia is not my main Crossin, crusted scallops. Eat Chili Garlic Crusted Salmon Crescent Star Pork Chop Crusted Chicken Kristin and if you know that's our thing I like good food I like good food it's a matter of opinion no one likes everything everyone does oh it's going to be a long night, god this guy is Incredible, you know there's one thing about being bad that's solvable, but denying it completely is extraordinary.

I have never met such a stubborn liar in my entire life, half-rare, so perfect, even with so few diners in the dining room. Michelle's stubbornness creates problems in the kitchen, are we choosing each other? Michelle wants to be the star of the show, let me worry about that, please, understood, chef. She could have been doing so much more, but Michelle wouldn't let me. A chef is too good. Michelle got a little jealous. I'm going to go see what's going on in the dining room with Michelle heading to the dining room sous chef Devin takes over I know what I'm doing I'm a machine and I'm all over the place and the food is finally arriving find out where Michelle is the first time oh , you've been here before the first time.

I like going to clients because it's great for my ego while we drink. Oh, Michels tends to talk a lot. I have a glass of wine waiting for me. If there's one thing the French have for God it's passion, zero After watching the dinner service, Gordon came to a conclusion, okay, so let me tell you what I've seen and witnessed all day. I have seen a man who I think is much more in love with himself. What he is with his restaurant tomorrow we start working together now, are you clear about the understanding between chef and chef?

I want to see some passion to understand the word passion because I'm looking at you, he's telling me that I don't give a damn about people like you. just about me this is all you can do much better this is the next chaos in the kitchen Gordon sees Ray is frankly the most disorganized restaurant. It's embarrassing, you turn around now to tell me when you were like a pig and it's Gordon too late? To save the secret garden d3 Gordon is determined to get through to his stubborn chef with shock therapy. Well, new day, and I'm determined that this guy will finally start listening to what I'm trying to say, so Smalling I've done it.

He closes the place I covered. I will make him understand if he doesn't start to change and listen to what I am trying to say. That's the bottom line and that's the side no restaurant wants to see. so late what's going on I'm not going to close this good morning this isn't funny I'm stuck okay okay you have every reason to be angry are you angry yes I finally woke up now I've done this for one reason only Think about how bad it would be if your business was too close. I don't see anything constructive here.

It's a small town. Ten people to buy and guess what they are going to advertise on television. Oh, the restaurant is not doing well. Okay, let's be big. If restaurants closed I don't know what I would do, I would feel almost ashamed. Gordon knows that to change the restaurant you have to start with the menu, unique food, no frills, simple, good flavor andget customers to return once a week. Not once a year, all of us every time we play something tonight we're going to try, yeah, yeah, everything Gordon is going to teach Michelle and her team some simple specialties to make money to put on the menu, okay,

season

s , a simple and spectacular roast chicken, yes. nothing fancy, pretty, there are a lot of things, just because we've been doing them forever doesn't mean we've been doing them the right way, nothing too expensive, that's not difficult, are they trying to simplify?

Have we worked faster, cleaner and better? re the onion gratin specials Tuna Nicoise roasted chicken and a hot tart of fresh local asparagus yes any easy questions the great cook no I was the best chef in Conejo Valley Saturday night is the only night the Secret Garden is busy, so it's the new Gordon's specials Gordon Ramsay is brilliant because the responses I got from all my customers were that the food is great here, we love it. Greetings, after an hour of dinner service and the specials are proving to be very popular and orders are starting to pile up in the kitchen, people were making mistakes which tables to put the food on to stop well, this is not right.

Thanks Michelle, you already told me, oh, you weren't going to come and bother you, absolutely, communication wasn't quite right from the kitchen, there's no fish or anyone. cuter chasing you telling you you have nothing left you are still ordering them yes let's heat up the asparagus pie its top of the mixed green is very delicious special they sold out in 40 minutes on the menu and now Michelle is not telling them. We're ordering food and we don't even have it that's how you stopped that was ordered for the dance I don't have it's 60 20 minutes ago let me worry who's in charge of that dining room out there chaos in the kitchen has caused angry customers in the dining room Keep asking even though it's the kitchen's fault, we bear the brunt of the anger.

I can only hope that the donors. I know you haven't had your main course, yes, customers. They were angry, they are really angry because all I can do right now is give them food. I can't do anything else and now instead of making a profit on the new specials they are giving away food it was chaos everyone panicked so wait five minutes when I lose my temper it's time for you to run I can take a shot If you want to do it let me worry you know what? So I don't care about the food, serve it to Michelle, who's like she's staring at me, man.

Sunday and he didn't deserve it Jane, you know, save your words, it's too moralizing when he's like that, as soon as he's ready, okay, everyone go out, go to the dining room together, customers, frankly, he's the most disorganized. restaurant in America tonight, come here, you have no guts, where's Shane James? Not well. Today everything blew up in our faces. I'm just a little bit. They were beating him up. It's difficult to me. This is the lowest day for this restaurant. The supply is yet to arrive. He has clients in abundance. Well, there will be a way, but can Chef Michelle control herself.

I'm getting frustrated. Old habits die hard, you want the whole kitchen. I'm Gordon, he finally loses the men cleanly. no, no, no, we are showing me that this is the lowest day for this restaurant. Dean Gordon's new specials got off to a good start, but the dinner service ended in disaster when Michelle and her staff were exposed. I watch tonight and I was watching. all the waiters were collecting food that did not belong to them taking orders with special offers we no longer had communication Michelle was zero I think everyone can communicate properly here there was no control Michelle everything is fine my restaurant is getting better than this alone, do you think this it's a game?

Let me tell you, I'm quiet enough for tonight. I want to keep going forward. We will make this a success. The fourth day is the relaunch day. It's time for Gordon to start implementing his plan from the secret gardens old-fashioned decor look around this is like walking into a smoke room what's this doing in a restaurant look at the mess I think it gives it an old-fashioned charm isn't this going alone to those things here we see the chef right behind you, there I'm opening your eyes, I'm making the room more spacious, you don't like it, you don't like it now, bye, grandma, Gordon's team is moving in to take the restaurant to the 21st century, redecorating the dining room. room replacing the old sign and restoring the main entrance okay, good new menu, no stuff, a dying room, great, great great night tonight, now get in there, chef Michelle with her team, the room is bigger, we have depth and clarity, Michelle first. completely different impressions instead of the secret garden and thirty different restaurants.

Do you think the dining room looks younger? Yes, are you worried about that big moment? I don't want to have I want to improve what I have, you give me too many things with Chef Michelle, we have some clients. I think they will come and go. You know, this is different. Instead of helping my business, you could hurt my business. Give me a chance. Okay, give me a chance. I'm not too excited about the changes, but let's see what he can do and what he can bring to the restaurant just hours away from the restaurant's relaunch.

Gordon reveals the most important part of his plan, a new menu, we'll go over it. Together with him for tonight's dinner service we cornered the crusted plates, the stuffed plates and the garlic shrimp and strawberry salad, and in their place I have prepared the subservient Philly, the tuna Nicoise, the local vendors B, the grilled chicken breast and then the double cut pork chop. and any questions about the menu, that's brilliant. I was worried about that menu because you know I'm used to my previous menu and I'm sure people will order it for the grand reopening tonight.

Gordon has invited local celebrities and dignitaries and one very influential guest, very, very nice, yes, tonight is the beginning of a new chapter in secret gardens, yes, tonight is the night we set the standards, tonight, yeah, if we get busy, we don't click now, there's a food critic inside knowing there was a meal. reviewer was nervous I mean this won't be Michelle this is different why are they going to say how they're going to like it they don't know good luck everyone now that Gordon's plan has been put into action it's up to Michelle and her staff to finally deliver some life in this place hallelujah seven billion tsipras let's go I was nervous this is an important night we have important people in the restaurant Miss California just showed up wow Mike there were six he only finished half of his potatoes it's very important we keep calm in the kitchen because that's when it's hard are you listening?

That's when you make the mistakes with a sudden rush of customers Michele's nerves are being tested we again had a boss of 24 people unexpectedly big buses show up from a local vineyard so it's called Michelle from pandemonium. Make sure they don't panic right now, right in the middle of this crucial night, why is he looking for a show tonight? If Gordon gets in my way, give me life after Garrett, I promise I will. suffers it's relaunch night at the secret garden and the wave of new customers is testing Michel and his team Mike this is an important night we have food critics we have important people in the restaurant we can't fall apart it's crazy it's it's happening soup onion, okay, onion soup, water, Michelle has overcome this first hurdle and the rush of customers has been overcome, but now the secret garden faces another challenge Jane, she saw the food again, it is actually on a table of five , now he joined four of the people yeah, okay, wait a minute, take that away from me, I don't know what happened, come on guys, when another meal came back, the tuna was too salty, I was sweating, shaking, no, but let's offer them something else , the new menu is good, but it's not good enough, we have to make it good enough.

I apologize for that, if I give you one of my signature dishes, that will make you feel a little better. We are something that just balances the charges. Thank you very much, thank you for giving it to me. another chance, you know, I'll get a little more used to the menu, so a new menu for me is not an excuse either, but it's always a little more difficult, yes, thank you, faces, I'm frantic, come on, who sees that the food It is not a shipment. take it out Lauren, your menu is no better than mine after over-

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ing the food critics' tuna, Michelle abandoned the new menu that she is now preparing to send this Filat stuffed with beef and Gordon's.

I'm not going to start here, I'll let you send no. Taniya no way, come on mr. A great chef should not be in the kitchen, you are not a chef with the restaurant on the verge of success. Chef Michelle insists on returning to her old ways and Gordon's patience has run out. Thank you so much. You don't care anymore. Going straight to the answer? No, I'm not going to cut it, I'm telling His Highness. It's okay, it's okay, it's okay. Their menu is no better than mine. You know you're a donkey. My food has been voted best chef in Ventura County.

Look, yes, let me finish. I'm pushing your hands up, listen to me. You want the entire kitchen yourself. No, no, who are you going to turn to now to tell me when you were like a mouthy pig and you're not? happy, I'm out, yay, you can go ahead, you can go out yourself, you can't go out well, where is your kitchen cleaner, Mrs. Chun? Now it's relaunch night at the Secret Garden and Chef Michele insists on going back to her old ways and Gordon has had enough. I have to take a breath before doing something I really regret.

I don't want him in my kitchen the same way Ramsay heated up this incredible rant about Michele and he was shocked and amazed. Today is an extraordinary day, but I have never seen anything as shocking as that and that guy clearly doesn't care about his customers' food or his own dining room, he only cares about himself. A selfish Frenchman, where is the train station? I seriously thought about leaving, but there were other people who trusted me. I had to finish the job after taking a walk to clear his head. Gordon returns to stop the old menu item from leaving the kitchen.

Jane. Can we get rid of that food? Please, finally yes, for the fifth time, good Michelle, please. don't panic no you're not panicking yes yes please stick together on the road come on yes finally the food critic was given a properly cooked dish from a new menu even though the food critic was happy with the dish from the new menu Michelle was I'm still not convinced when I go to customers, they are my real critics, let's see what people think about the strainer. The new menu was all to your liking tonight. What did you think of the new dining room?

When I asked the customers, they said they loved the food. It was exquisite now I'm wondering what I did wrong, make sure not being angry doesn't mean they like it. I want to make sure the left and safest thing was great, but if Michel needed anything more convincing, the proof was in the box. You know, for 60 clients we need $50 per person, so we need a little over 3000 hours of income. This is great, it was great to have the business. It was a night of ups and downs. Ultimately, the relaunch was a success, but one question. There was still no answer, did Gordon really contact Michel?

Yes, in the kitchen tonight it is difficult to make changes and maybe not for everyone, but for me, I am so wrong. Are you saying no, no, I'm in this, I'm in? Clients love your challenges. I like the way the food came out. It was clean and we made a profit. I think it's exciting. I know how stubborn you are. Yes, it is not the first time in my career that I have encountered someone so stubborn. However, this night was much better than the other nights. You put your first foot on the ladder. Okay, now you have to keep going up.

Yes, when I'm right. I'm wrong. Well done, now that you know, don't stop. Wanna. With Gordon's help the secret garden functioned like a restaurant shoot and as the week progressed the changes really started to take hold if we all spent half an hour cleaning this kitchen is spotless. Michel is committed to kitchen hygiene. He also promoted Jane to manager, I believe. she needs the keys to the restaurant with a manager title, now I'm the manager of the place. Gordon's plan was a success and no, the secret garden is no longer a nightmare and, most importantly, all the customers leave happy.

You really have something special, please. Don't ruin it, the restaurant has improved immensely. Ramsey succeeded the manager, if we can't be successful now, we were all idiots. It was very sad to see Gordon go, he really helped us. I think we are at the beginning of a very successful year. I don't regret it, you still hate me, yes, it was a very stressful few days, but I think we all survived. I think it's all for the better. The secret has already been revealed. Michele finally learned the rulefundamental of being a restaurateur: next time on Kitchen Nightmares, you serve your customers and not yourself.

USA Gordon travels to a fine dining restaurant. There's nothing good. The chef is fresh out of the neighborhood and doesn't take criticism from anyone, not even Gordon. There, no person can touch the bottom tonight. Did you see that the owner ran out of money? I'm just surviving and the kitchen porter has sticky fingers while you ask anyone for it. No, this might be Gordon's biggest challenge yet.