Gordon Revisits Rococo - Kitchen Nightmares

Wow, the first change is obvious Nick has clients, very good comments, good evening chef, how are you with me?, how I'm crushed, oh hey, you don't have them together, Matt, seriously, the turnover we are averaging between four and a half and five thousand dollars a week, so weeks. It's been a great eight weeks Ben, oh yeah that's great, great question, do you have a free table somewhere? Yeah, thanks for that, I'm not going to lose, we're not going to eat, the first thing we talked about is that I came in here, you know, it was the bus.

The place is high 47 comes on Wednesday nights. Kingsley is empty, yes this must be the busiest place inside Mars, waiting for the menu to come together with a smooth and low change, nice and if it tastes as good as it reads then it's up to him. I'll go for the favor. with a copy of butter and maybe before I start trying, I'm trying to figure out what they do here, where that one came from, Timmy, I think the cat suggested it to me so far, so good, but I'm holding back. Judgment until after you've eaten is not the kind of thing you expect to find on the menu here, however, it is delicious, so who am I to complain?

There is nothing pretentious about what is put on the plate here and the moment the food arrives, you don't. Don't think about a potential chef on the corner trying to massage your ego. It's good, honest, simple food, that's all it has to be. It's not rocket science. Thank you, lovely, you are a young local. You asked me how my dinner was, but you wouldn't even go to jail unless you did. You're done, at least that breeze that comes, Jesus, fish, coffee, butter, parsley, sauté, local games inside potatoes, rustic, simple and unpretentious, it's extraordinary, and Mars, fun and white, explains a lot of time there, Nice, simple, honest and great flavors for you, what has changed. terms of I got it, I got it back here happy that yeah, where is it there?

Yes, this is the first time I can say it honestly and I mean everyone, so you are cooking for big clients, no. your ego it's only a matter of time before you're somewhat financially unstable where they're clearly already serious, they always come back to an interesting place and the wine supplies makeup down to zero, the body found the recipe, please keep in mind, tiny, it's me. I'm giving you my recipes. You have had a personality transplant. Avenue where you can go wrong. Many more chefs. I would like to give it to you so you can tell me where the store is.

I'll send it. It will separate. Do not change. no and don't put your knee starting tomorrow don't put your going in front of your clients your success is the buzz that dying doesn't mean the buzz is gone if the hearts min keep it that different yes, yes, well done, thank you. How do you mean that or well done? Yes, I'm surprised what an extraordinary change, good, honest, simple food, local products, excellent service, no bits of olive oil and all the potentials, rubbish everywhere, no flea sophists around, no canapés, it's just really good. Good night, and I really hope you make it.

You've got a recipe for success here and you'd be stupid to change it pretty well.