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00:00Tonight, on Kitchen Nightmares, Chef Ramsay
00:03heads to Boca Raton, Florida, and finds a chef owner who
00:06is much better at fighting.
00:08When people are talking bullshit about my food,
00:10yeah, that pisses me off.
00:11Then cooking.
00:12He's lucky I didn't hit him with something.
00:13I was that close.
00:15From the minute Chef Ramsay steps foot in Anna Vincenzo's.
00:18You know, a lot of people said you were a jerk.
00:19I think I believe it.
00:20CeCe battles Gordon every step of the way.
00:23I'm not too sure which is worse, the food or the attitude.
00:26This hot-headed chef seems incapable of taking
00:29any criticism.
00:30She's British.
00:31She doesn't fucking know anything about pizza.
00:33But Gordon's not the only one who suffers her wrath.
00:35Can I get some fucking service back here?
00:38CeCe rules her restaurant with an iron fist,
00:41and nobody dares stand up to her.
00:44Here's your fucking pizza.
00:45My teeth.
00:46Not her staff.
00:47CeCe always seems to point the finger
00:48in the other direction.
00:49And not her husband.
00:51Can you get out of my way?
00:52Well, life for CeCe is about to take a dramatic turn.
00:55Oh.
00:58And Chef Ramsay tries everything to get through to her.
01:01I'm not here to get cross-examined by you.
01:02Let's get that right.
01:04She may have asked for his help to save her restaurant.
01:06He's supposed to be here to help me.
01:08He's not supposed to be telling me that nothing's good.
01:10But her unwillingness to change.
01:12You're off the wall with what you're saying.
01:13Or even listen.
01:15I just don't even want to hear it right now.
01:16May push Chef Ramsay over the edge.
01:18None of you have seen me go fucking crazy yet.
01:21And right out the door.
01:22What a sad case.
01:23Oh.
01:24Oh.
01:45Boca Raton, Florida.
01:46A wealthy community filled with stately homes,
01:49luxurious golf courses, and miles of picturesque beaches.
01:54It's this good life that attracted
01:55CeCe and her family to move here from New York 10 years ago.
01:59I love you, CeCe.
02:01Her father, a former pizzeria owner,
02:04helped CeCe open Anna Vincenzo's in 2001.
02:08My father gave me over $300,000 to open up Anna Vincenzo's.
02:13My father's been in the restaurant business
02:15since before I was born.
02:16And I've always been around the kitchen since I was a baby.
02:20OK, pumpkin.
02:21Bye. I love you.
02:23Now CeCe is raising her own family,
02:25along with her husband, and facing the challenging demands
02:28of being owner and head chef of Anna Vincenzo's.
02:31Welcome to Anna Vincenzo's.
02:32How are you tonight?
02:33Two veal picadas, please.
02:35I'm a self-taught cook.
02:37Veal marsala, cuatro formaggio.
02:40I don't think there's any rules in cooking.
02:41My menu, I cook what I like.
02:43Chicken marsala, padrino, snapper, Anna.
02:46I am passionate about what I do.
02:48Can you tell Michael to pick up his fucking calamari
02:50wherever they go?
02:51Business was insane.
02:53It was fun to come to work.
02:54The adrenaline's going, and it's fun.
02:56It's great.
02:57And you make money.
02:58Some more lasagna?
03:00Oh, no thanks.
03:01No?
03:02About two years ago, it started to change.
03:04Let's see, everything that you could possibly think
03:06of went wrong.
03:07Is it gone wrong?
03:08I don't really know why or what happened.
03:11That looks like shit.
03:12When it's slow that I don't even want to come here.
03:15I've lost my desire to come.
03:17I don't know how to cook snapper.
03:18Maybe it's not cooked enough.
03:19To be honest, I got to say CeCe, probably
03:21the biggest reason why we're having trouble right now.
03:23OK, forget it.
03:24Let's go to another fucking table.
03:26She never really cares what's going on.
03:27Why is this still here?
03:28Table 42.
03:30She'll serve crap to a table.
03:34And when she gets mad, she's aggressive and angry.
03:36Here's your fucking dinner.
03:38Tell everybody to fucking go home.
03:39I'm shutting the place down.
03:41Yeah, CeCe has to be hurting now that the business is going bad.
03:45There's no customers left.
03:47I don't know what happened to them.
03:49Where did they go?
03:51As of right now, I'm in debt about $190,000 to my father.
03:56I stay up at night just thinking,
03:59how am I going to give him his money?
04:00It's like nobody fucking come in here.
04:02And five tables we have, and everything's fucked up.
04:05So hard to me seeing my daughter losing money every day
04:08because CeCe works so hard.
04:12I love you.
04:14It is very stressful and very difficult for CeCe.
04:17Now that we have a son, the restaurant
04:19has to work for our personal lives, just to even live.
04:25I'm a failure.
04:26I'm afraid we're going to lose our house.
04:28I always tell Michael, I'm afraid we're not going
04:29to be able to feed the baby.
04:31Hi, hey.
04:33I have like a weight on my shoulders
04:34that, you know, weighs 1,000 pounds.
04:38And that kills me.
04:41Chef Ramsay's my last hope.
04:49Oh.
04:54Anna Vincenzo's.
04:59Wow.
05:01Hello.
05:02Hello.
05:02How are you?
05:03Good, how are you?
05:04Anna Vincenzo.
05:05Anna Vincenzo's the restaurant.
05:06I'm CeCe.
05:07You're CeCe. Nice to meet you.
05:08Would you like to eat?
05:09Yeah.
05:10OK.
05:11Good to see you. Thank you.
05:12I would say that he should like everything.
05:13There's really nothing on there that I make that I don't like.
05:15This is your restaurant.
05:16Correct.
05:17Yeah.
05:19And by the look of the state of the apron,
05:20the chef as well.
05:22Yep.
05:23And where did you learn to cook?
05:24My father had a restaurant since before I was born.
05:27Wow.
05:28So I was raised pretty much in a kitchen.
05:31There's a line cook over there with white hair
05:33that keeps on staring at me.
05:34Is he all right?
05:36That's my father.
05:37He works for you?
05:38Yes.
05:39And my husband is head server.
05:41Oh, your husband's here as well?
05:42Yeah.
05:43He helps me out because we need it.
05:45Where is he?
05:46Do you want to meet him?
05:47I'd love to meet your husband.
05:48Michael?
05:49Yes?
05:51Mr. Chef Ramsay wants to meet you.
05:55Wow.
05:55Are you?
05:56I can't believe it.
05:57Good to see you.
05:58Thank you very much.
05:59Looking nice and smart.
06:00Are you dressed like this normal for work, or?
06:02I always like to look nice, I guess, so.
06:03You look like you're going to do a hit after dinner.
06:08You never know.
06:09I sweat a little extra just to look nice for the customers.
06:13I got to get back into the kitchen.
06:14Ashton?
06:15Ashton, how are you?
06:16I'm doing good. How are you doing?
06:18Yeah, very well, thank you.
06:18Good to see you, too.
06:20I guess we'll be talking to each other?
06:21Oh, yes.
06:22Oh, good.
06:22Right.
06:23Ashton, I'll take one of everything.
06:25One of everything?
06:26Yeah.
06:27One of everything.
06:28Why not?
06:30Great way of really getting to see each and every dish,
06:31understanding the flavors, and getting a touch of that
06:34authentically Italian cuisine.
06:35One of everything on the menu?
06:36Yes, please.
06:37OK.
06:38Thank you, darling.
06:39You're welcome.
06:40The animation of the menu is ginormous.
06:43He must be insane, because we're going to be here all day.
06:45He wants one of everything.
06:46I have it.
06:48He said he wants one of everything.
06:49Just say to him, let me understand.
06:51You want one thing on the whole entire menu.
06:52So Cece wants to clarify that you do want one of everything.
06:55Right.
06:56Because I hope he hasn't eaten in a week.
06:58Oh, yeah.
07:00This is going to be harder than I thought.
07:03Cece says she hopes you haven't eaten in a week.
07:05It's a big menu. Have you seen it?
07:06I haven't seen the menu.
07:07Have a quick look.
07:08Yes.
07:10What did I get myself into?
07:12It's quite large.
07:14Yeah, like that's just.
07:15One, two, three.
07:16Oh, my god.
07:18It's that big?
07:18How many dishes are on there?
07:20A lot.
07:21Then you have the.
07:21Look at it.
07:22Mm-hmm.
07:23Ay-yi.
07:24That was a joke, by the way.
07:25I hadn't even looked at the menu.
07:26I figured that.
07:28There must be hundreds of dishes on there.
07:29Now, if you haven't eaten for a while,
07:30I'll be more than happy to prepare that.
07:32Let me have a look at the menu, and I'll order, yes?
07:34I was like, oh, thank god.
07:36OK, so I'm ready to order.
07:38All right.
07:40So I'd like to start off with salmon divino, thank you.
07:43And then throw in the snapperana.
07:45Snapperana?
07:46Yeah, the favorito del nonno, yeah?
07:50You're welcome.
07:51Wow.
07:53OK, here we go.
07:56You got salmon divino ready?
07:59Here's your salmon divino salad.
08:02Wow, this looks like a fucked up version of a science lab.
08:07You're welcome.
08:07Wow.
08:10Salmon is dry and overcooked.
08:16How the fuck did you get that thing?
08:19Huh?
08:20What is that?
08:22It's just.
08:24Do they paste that together in the morning
08:26and stick it together?
08:27Slice it just now.
08:28And is the salmon fresh, or is that frozen?
08:30I couldn't tell you, to be honest.
08:32Would you ask her? Because it tastes frozen.
08:33OK, let me go ask.
08:35He wants to know if your salmon's fresh or frozen.
08:36Salmon's fresh, but it is frozen.
08:41She said the salmon comes in fresh, and then they freeze it.
08:44It's like eating a piece of cardboard there.
08:46That has to be Florida's worst dish ever.
08:51He said the salmon divino.
08:52He said what?
08:53Tasted like cardboard.
08:55He's supposed to be here to help me.
08:56He's not supposed to be telling me that nothing's good.
08:58Give me the snapper anna.
09:01If he complains about this, I'm really
09:02going to fucking kick his ass.
09:04Oh my god.
09:05There's the snapper anna for you.
09:06The snapper anna?
09:07Mm-hmm.
09:09I'm just out of interest, where is the snapper?
09:10We're under all that.
09:11Under all that.
09:14This one looks like a dog's dinner.
09:16I don't know how well this is going to work.
09:19Oh my god.
09:20That just tastes of mush.
09:22Is Michael nearby?
09:24I'll get him for you.
09:27Just taste that for me, would you, please?
09:29That's the snapper anna.
09:33Soggy.
09:34Should be baked a little longer.
09:37It's fucking disgusting.
09:38Yes, sir.
09:41Would you do me a favor, will you make
09:42sure that CeCe tastes that, yeah?
09:43I think it's really important.
09:44All right, thank you.
09:47What did he say?
09:48For you to taste.
09:50Taste what?
09:51He said it's soggy.
09:52I'm about to eat two touchdowns.
09:54I'm not going to put my mouth on that.
09:55The snapper was soft.
09:57Well, what the hell do you want it to be?
09:59Hard like a rock?
10:00I mean, I don't even get that.
10:02Tell me you know what, CeCe doesn't
10:03even want to cook you the rest.
10:04Now I'm really getting pissed off, I'm not kidding.
10:06She's going mad.
10:07Does she always shout at me?
10:08Let's do something, you know what, as a chef,
10:09tell him that I said there's starving people in the world,
10:12and if I have to keep making food to go in the garbage,
10:14I don't want to make anymore.
10:15Right now or when I bring in the next dish?
10:16No, right now.
10:20Fuck him.
10:21Why should I make him anything else?
10:22I don't wish for nothing.
10:23Fuck him.
10:25CeCe said that there's starving people in the world.
10:27Yeah, well, let me just stop you there for two seconds.
10:29She doesn't need to tell me, she should
10:30come and tell me herself.
10:32OK.
10:33I don't think it's fair that you have to do
10:34her dirty work for me.
10:35So tell CeCe when she's finished
10:36cooking, she can tell me everything she wants.
10:38Until then, I'm here to eat and to taste the food.
10:40I'll tell her.
10:41I'd appreciate that.
10:42Thank you so much.
10:43You're welcome.
10:45I didn't want to tell CeCe the truth at all
10:46about anything he said.
10:47She's going to probably kill me.
10:49She's going to kill the messenger before she
10:51even kills Gordon Ramsay.
10:55He's saying this later, you can tell him yourself.
10:58But right now, he wants to try and eat everything.
11:00So he is a bigger asshole than I thought.
11:03Fuck him.
11:04What?
11:05Fuck him.
11:05Fuck him?
11:06Chef Ramsay.
11:10Your pizza.
11:11Thank you, darling.
11:12And which one is the O?
11:13That's the favorite, the donona.
11:15Pizza donona.
11:16Lovely.
11:17I don't care how many fucking stars he has.
11:19He can kiss my stars.
11:22Jesus Christ.
11:24I'm so pissed off right now.
11:25That's just not nice.
11:27Soggy in the middle and crispy on the outside.
11:30It's dreadful.
11:31Shame.
11:32It's a bit plain.
11:33Blurry?
11:34Yeah.
11:35Bland. Thank you.
11:36Can I go over there and scream at him?
11:37Yes.
11:38Take your knife with you.
11:39I'm not going to even say shit.
11:41I tried to throw it in the garbage before she saw me.
11:43Because I knew she was going to flip.
11:47Oh, fuck.
11:48No fucking way.
11:49What's wrong with that now?
11:51He said it was bland.
11:53Oh my god.
11:54He said it needed more flavors to it.
11:56I was so mad at him, I wanted to rip his head off.
11:59He's British.
12:00He doesn't fucking know anything about pizza.
12:03Coming up.
12:04He fucking hit him with something.
12:05If you thought lunch was bad.
12:07Are we going to be able to cook or are you
12:08going to keep busting my balls?
12:09You haven't seen anything yet.
12:11Don't fuck with me.
12:13As things at Annabelle's go from bad to worse.
12:16I can't do it anymore.
12:17I'm done.
12:17CeCe is on the warpath.
12:19Can I get some fucking service back here?
12:21And Chef Ramsay is the enemy.
12:23You have an attitude problem.
12:25This stubborn chef may have wanted Gordon's help.
12:28He's a big headed British jerk.
12:29But now she wants him out the door.
12:32Can you get out of my way?
12:33Shut it down.
12:34Find out what sends Gordon out the front door.
12:36What a sad case.
12:38And CeCe out the back.
12:40I've had it. I'm finished.
12:41I'm done.
12:42On a combative kitchen nightmares,
12:44you have to see to believe.
12:45This is my life.
12:51After a terrible lunch.
12:52That's dreadful.
12:53What a shame.
12:54Chef Ramsay is ready to give his input.
12:56But this owner doesn't appear ready to listen.
12:59Let's start from the top, shall we?
13:01Sure, let's start.
13:01The salmon?
13:02Yeah.
13:03Yeah, hideous.
13:05The decoration with the cucumber.
13:07Everybody loves that salad.
13:08Everybody, the restaurant's empty.
13:10OK, the snapper, bitterly disappointed.
13:13It was macerated in crap and mozzarella.
13:15And I didn't even taste the snapper.
13:17That's bullshit.
13:19Yeah, you didn't taste the snapper
13:20with the mozzarella on top?
13:21What's wrong with that?
13:23I asked Michael to make sure that you tasted it.
13:24I'm not going to eat something off your plate.
13:26You are a piece of work, aren't you?
13:27Yes, I am.
13:28When people talk bullshit about my food, yeah,
13:30that pisses me off.
13:31Sorry, where's Michael?
13:33What difference does it make where fucking Michael is?
13:34He's got nothing to do with it.
13:35He tasted it.
13:36And what did he say?
13:37He said it was mush.
13:39Are you fucking kidding me?
13:40Where is he?
13:41I don't like being criticized at all.
13:42Maybe he's talking out of his bum,
13:44as they say in England.
13:47You said the fucking fish was mush?
13:49No, it was tender the way everybody else enjoyed it.
13:51Yeah, it was tender.
13:53Michael, are you honestly trying to tell me
13:55that you're now saying that it was perfectly cooked?
13:57Soggy.
13:58Should be baked a little longer.
14:00It was a little bit on the softer side.
14:02A little bit on the softer side.
14:04I'm not expecting you to stand there and stick up for me.
14:06But trust me, the food was overcooked.
14:08And it was bland and mush.
14:10There's nothing wrong with that snapper.
14:12I think it was very foolish and very hard-headed
14:15that she wouldn't listen.
14:16I was like, oh, what are you doing?
14:17What's with the defense mechanism?
14:18Oh my god.
14:20Don't you get defensive if somebody comments
14:22about your food like that?
14:23I don't cook shit like that.
14:27When was the last time a customer
14:28complained about the food?
14:30Well, last night.
14:32And what did they say?
14:33It was bland.
14:34And were they right or were they wrong?
14:35No, they were right.
14:37You're off the wall with what you're saying.
14:39Here's the difference between you and me.
14:40I listen for feedback.
14:42You can't handle it.
14:44I came here because you asked me to come and help you.
14:47And your reaction to me telling you
14:48something quite constructive in a very calm manner is a joke.
14:52OK, so you want me to be your fucking puppet?
14:54Why are you shouting?
14:55Because you're pissing me the fuck off.
14:56So shut the fuck up and talk properly.
14:59Is this the way you react when I'm not in here?
15:00Is this a normal procedure when it is, yeah?
15:03Oh, you're going to get your fucking ass kicked.
15:04Oh, there you go.
15:05Madam, you have an attitude problem.
15:08I'm not too sure which is worse, the food or the attitude.
15:12Oh, can I hit him now?
15:15You know, a lot of people said you were a jerk.
15:17I think I believe it.
15:19Anything else?
15:23Fuck this.
15:27No fucking way.
15:29What a sad case.
15:31Am I supposed to run after him and say, oh,
15:33please come and help me?
15:34Well, fuck you.
15:36He's lucky I didn't hit him with something.
15:37I was that close.
15:44In spite of his rude welcoming, Gordon
15:46decides to give CeCe another chance
15:48and returns to the restaurant to observe
15:50CeCe and her staff in action during a dinner service.
15:54Right, so what did you keep in here?
15:57Our truffles, our gnocchi.
16:00And who makes the gnocchi?
16:01We used to make them ourselves, but we buy them now.
16:04They look definitely frozen.
16:06What are these little babies here?
16:07Meatballs.
16:08They're a little overcooked.
16:10Jesus Christ.
16:11And whether they're overcooked, would you serve them?
16:13We can't just throw them away.
16:15They smell like cat food.
16:17Cat food?
16:18That smells like an authentic meatball to you.
16:20Well, I don't have cats, so I don't know
16:22what cat food smells like.
16:24Are we going to be able to cook, or are you
16:25going to keep busting my balls?
16:28I swear to God, I'm not here to get cross-examined by you.
16:31Let's get that right, yeah?
16:32There's only one person who's going to be
16:33fucking losing out on this, and it's certainly not me, OK?
16:36Well, don't fuck with me.
16:38I really want to prove to that pig-headed British jerk
16:40that I can do it.
16:41Nice.
16:45Hi, welcome to Hammond Outfitters.
16:47We're going to go right this way.
16:49We're going to sit right over here, guys.
16:51Who wants to go first?
16:52Get chicken parm.
16:53Chicken parm?
16:54You want veal piccata.
16:55Very good, thank you.
16:57You ready?
16:58Yes, please.
16:59Rigatoni vodka with chicken, a rigatoni
17:01angelino, a fettuccine alfredo, veal
17:03piccata, veal chop, table 11.
17:09Can somebody pick up this food?
17:13Can I get some fucking servers back here?
17:16CeCe always seems to point a finger in the other direction.
17:19She's always blaming the server.
17:20She never once thought maybe there was
17:22something wrong with herself.
17:23Get that shit out of the window, please.
17:26Ouch.
17:27CeCe pushes the first orders out quickly, but her customers
17:31OK, we have the grilled chicken.
17:32Are unhappy with what they receive.
17:34The veal has no flavor at all.
17:35I'm sorry about that.
17:37And I'll be back to get those plates, OK?
17:39Jesus, what happened there?
17:40They said there's just like one giant chunk of it there.
17:44That's what happens when you use frozen food
17:46and dip it in flour that was not even shaken
17:48off before it goes in the fryer.
17:50Do you tell CeCe that now, or?
17:52I'm afraid to, because she's so busy.
17:53She needs to know.
17:54Trust me.
17:55CeCe, the customers are saying
17:57that they're too chunky, like they're
17:59just like one giant piece.
18:01The calamari was in a big clump.
18:02I saw that.
18:04You expect people to pay money for that and eat that?
18:06Come on.
18:07Why don't I just work by myself and fire
18:08all these fucking people?
18:10You think I can handle it by myself?
18:13Trying to help when you get so defensive.
18:15Continue serving shit, then.
18:21OK, CeCe.
18:22No, wait, wait, wait.
18:23They just say it's no flavor, but they're
18:25willing to let you try to put some flavor in it.
18:28No, I just don't want to put nothing in it.
18:31It's like they're just spitting in your face, saying,
18:33oh, what is this shit?
18:34This is not good.
18:36CeCe, I need this reduced down a little more on that.
18:40Michael, you know what?
18:41I'm ready to tell everybody just to leave.
18:43It's coming back for a reason, right?
18:45Don't even.
18:46I just don't even want to hear it right now.
18:48Well, you can't just start acting
18:49like a precious princess.
18:50Yeah, I look like a fucking princess, right?
18:53Sorry, I thought this was your restaurant.
18:54I think Princess Diana didn't hang
18:55out in the fucking kitchen.
18:57She's from your neck of the woods, isn't she?
19:00Wow.
19:01Exasperated by the number of returned dishes,
19:05an immature CeCe is ready to throw in the towel.
19:09What do you mean, you're done?
19:10Everything's fucking coming back.
19:11What am I gonna stand here and fucking
19:12keep cooking for nothing?
19:13It's a disaster.
19:14I've had it.
19:15I'm finished.
19:16I'm done.
19:28Everything's fucking coming back.
19:29What am I gonna stand here and fucking
19:30keep cooking for nothing?
19:32Just 90 minutes into a disastrous dinner service,
19:35CeCe is not only frustrated.
19:37I'm done.
19:38She is embarrassed and has reached her breaking point.
19:46Are you going to be all right, or are you going to pass out?
19:48I can't get in my breath.
19:50You want extra dinner?
19:51I reached the breaking point in the middle of everything,
19:54and I just totally wanted to go home.
19:56Even though CeCe has calmed down and returned to the kitchen.
19:59Can you tell the rest of the people
20:01when I start bringing in more food?
20:02She has no interest in continuing to cook.
20:05Shut the restaurant down.
20:06What's the point of having a fucking chef
20:08that doesn't want to cook for them?
20:09Shut it down.
20:10Well, I'll get back there.
20:11I'll get back there.
20:12It's too important.
20:13It's too important.
20:14I'll get back there.
20:15I'll get back there.
20:16I'll get back there.
20:17I'll get back there.
20:18I'll get back there.
20:19I'll get back there.
20:19I'll get back there.
20:21As Michael and the line cooks try
20:23to push the last orders out, back in the dining room,
20:26many customers are fed up and leave without ever
20:29receiving any food.
20:35I have two minutes with you.
20:39You all right?
20:40No, come on.
20:42I can't start to even attempt to help
20:47unless you come to terms with the problem,
20:50and that is the food.
20:51It's good when I cook.
20:52Come on.
20:53This is not a game for me.
20:55It's not a fucking game for me.
20:56This is my life.
20:58Is that a joke for me?
21:01Don't start saying that.
21:02It's not a joke.
21:04It's not a joke for me.
21:05I care.
21:06If I didn't care, I wouldn't be here.
21:08I care.
21:09I care.
21:10I care.
21:11If I didn't care, I wouldn't fucking be here.
21:13So stop just saying I don't care.
21:15Just stop, please.
21:17I haven't said that.
21:18Yes, you did.
21:20What I'm trying to tell you is that you
21:22have to come to terms internally that there's a huge problem,
21:25and that is with the food.
21:28Nobody wants to hear that anything that they do sucks.
21:31I don't like to fail.
21:33Death would be better than failing.
21:36It's certainly not the sign of weakness
21:38to admit your failings.
21:40I've closed three restaurants, but I also
21:42have a number of successful ones.
21:441,650 members.
21:45I know who you are.
21:46And it's, it's, I know.
21:48You're a jerk.
21:49You told me earlier.
21:50Well, you can't be a jerk.
21:51Stop acting like a pensioner teenager.
21:54I'm not going to stand there and be a doormat for you
21:56to take the piss out of me.
21:57Let's get one thing right.
21:59You asked me here, and I'm here to help.
22:02So let me in.
22:04OK, the food sucks.
22:05There.
22:06You happy?
22:07There's a problem with the way the food is prepared.
22:09There's a problem with the way the food is ordered.
22:11There's a problem with the way the food's not respected.
22:13I'm sorry, Cece, but it's just not good enough.
22:16Yes.
22:27New day tomorrow.
22:29OK?
22:30What do you want me to do?
22:32I want you to go home and get some rest.
22:34Right.
22:36We start to rebuild.
22:39Let's go.
22:40Up.
22:41Let's get in there.
22:43Let them clear down, and I want you out of here.
22:45OK?
22:46Where am I going?
22:47Home.
22:48He says he wants to help me, and I believe him.
22:51This place means everything to me.
22:54And I don't want to just give up.
23:02Chef Ramsay now believes that Cece
23:05is finally prepared to listen.
23:07So he comes in early the next morning
23:09to put the first part of his plan into action.
23:12Now, all of you together, cook me the whole menu.
23:16That will be like 180.
23:18181.
23:21All right, we're going to give it a try, then.
23:23The cooks only have three hours to prepare the 181
23:26dishes before Cece and the rest of the staff arrive.
23:31Good morning.
23:32Good morning, sir.
23:33Today's a new day, yes?
23:35New start, new attitude.
23:37I've got a little surprise for you.
23:38A small surprise.
23:39Let's go.
23:44Oh, my god.
23:46Like, holy shit.
23:47There's food everywhere.
23:49One of every dish.
23:51Oh, my god.
23:53Oh, my god.
23:54Oh, my god.
23:55I'm shocked at all the food over here.
23:57Like, I knew the menu was big, but seeing it all in front
24:01of me now is amazing.
24:03I'm just like, really?
24:05The menu's far too big.
24:06Yes.
24:07Yes.
24:08That has a huge impact on a number of things.
24:10Slow production coming out of the kitchen,
24:12high food costs, and more importantly, inconsistency.
24:16The bottom line is you're producing
24:19quantity over quality.
24:22So we've seen the menu visually.
24:24I've got another way of getting this menu across.
24:28I want to show you how big your menu really is.
24:32Oh, my god.
24:35Debbie, Ashton, I need your help.
24:36Yes?
24:37Two seconds, come around.
24:38I'm going to start off with each and every dish.
24:40You're the frozen lady.
24:41Yes?
24:42Ashton, you are the fresh lady.
24:44Let's go.
24:45Calamari britti.
24:46Yeah, tender squid, lightly floured and fried.
24:48Fresh or frozen?
24:49Frozen.
24:50Stick it here.
24:51On we go.
24:52Mongoli, fresh or frozen?
24:53Frozen.
24:54Can't hear you.
24:55Frozen.
24:57Frozen.
24:58Frozen.
24:59Frozen.
25:00Frozen, please.
25:01Frozen.
25:02Let's go.
25:03Frozen.
25:04I've been in the freezer.
25:05Frozen on there.
25:06Frozen.
25:07Definitely frozen.
25:08Keep up, girls.
25:09Do I need to keep up?
25:10Trying.
25:11Trying.
25:12I didn't even think I was going to even
25:13put a fresh sticker on that.
25:14I'm going, OK, I'm going to stand here,
25:15I guess, the whole day just doing nothing.
25:16Caesar salad, fresh or frozen?
25:17Fresh.
25:18Thank fuck for that.
25:19Fresh salmon grilled to perfection
25:20on top with citrus mango salsa.
25:21That's fresh.
25:22OK, let's go.
25:23It's a rude awakening to see how much stuff on the menu
25:25was actually frozen.
25:27Just over 80% frozen and 20% fresh.
25:30We're going to start off by reducing the menu.
25:33Cece, I'm going to be working with you in the kitchen
25:35and coming up with a plan.
25:37For the Anna Vincenzo family style meal.
25:40Soup.
25:41Salad.
25:42Pizza.
25:43Homemade lasagna.
25:44I'm going to do that with you personally, OK?
25:46Chef.
25:48For the next dinner service, Chef Ramsay
25:50is determined to introduce a special that
25:52is not only fresh and delicious, but positions
25:55this restaurant as the ideal place
25:57to get value and quality for a family.
26:00OK, simple lasagna.
26:02The meat lasagna.
26:03Fried beef.
26:05A little touch of the sauce.
26:07OK, it's going to be one third sauce, one third meat.
26:10A little touch of our ricotta.
26:12Sauce on top.
26:13I personally like this family style idea,
26:16because this is definitely something that we should do.
26:18Because that's going to help the kitchen.
26:20It's going to totally help us get the food out faster.
26:23Lasagna's in.
26:24OK, we've got the soup.
26:25Have a little taste.
26:26In terms of flavor, it's extraordinary.
26:29Yesterday, I really hated Chef Ramsay,
26:31and I wanted to kill him.
26:32Today, I really believe he wants to help me.
26:37Coming up.
26:38It's fucked, guys.
26:39Do not send it out.
26:41Chef Ramsay raises the bar at Anna Vincenzo's.
26:43That's establishing a standard.
26:45But is CeCe up for the challenge?
26:47Whatever.
26:48Just send it out.
26:49Or will she go back to her old, familiar ways?
26:51You know what?
26:52I don't fucking give a shit.
26:53It's a relaunch like no other.
26:54If something's ready, don't wait.
26:56There's a showdown.
26:57And this time, CeCe may have gone too far.
26:59I'm going to flip my fucking lid.
27:01And none of you have seen me go fucking crazy yet.
27:07Chef Ramsay believes CeCe is now willing to take his advice
27:10and move forward.
27:11So he and his team work together to pull off a huge surprise
27:14for CeCe and her staff.
27:17Good morning.
27:18Morning.
27:19I'd like to welcome you all to the new Anna Vincenzo's.
27:23Take your blindfolds off, please.
27:26Welcome to the new Anna Vincenzo's.
27:30Oh my god.
27:31It's so bright and beautiful.
27:33Look at the space created.
27:37Gone are those dark, sedated colors.
27:40We've got lightness.
27:41It's contemporary.
27:42And it's timeless.
27:44Doesn't it bring so much light in here with the windows?
27:47I can't even describe the difference.
27:50And I think this change is going to change everything.
27:57It's classic.
27:58Contemporary.
27:59You can sit on every table and view across the room.
28:03Webstrong Stored had donated $10,000
28:07worth of plates, knife and forks, tableware, chairs.
28:12God bless you.
28:13And CeCe, you, my darling, are going
28:16to be the star of your new restaurant.
28:18Have a little look at that.
28:21Kiss the cook.
28:22How cool is that?
28:23Make it yours.
28:25Yeah?
28:26The color?
28:28It felt awesome to see CeCe that happy.
28:31Like, she was blown away.
28:33She gave him a hug before she wanted to rip his head off.
28:35And she just gave him a hug.
28:36It was cool to see.
28:37You happy?
28:38Yeah.
28:39Angelo, you happy?
28:40See, my daughter happy.
28:41So I am happy.
28:42Good.
28:43And what do you think?
28:44Beautiful.
28:45Beautiful.
28:46Yeah?
28:47God bless you.
28:48Thank you very much.
28:50I'm never going to forget it for the rest of my life.
28:52What does Chef want to do for my daughter?
28:55Oh my god, it's so different.
28:57It looks like a different place.
28:58I can't get over it.
29:00I'm ecstatic.
29:01I'm just a little nervous about the new menu.
29:04After this, I don't know what else he's got in store.
29:09The menu has gone down by half.
29:12Why?
29:13You can keep the cost down and the freshness up.
29:16Yeah?
29:17You have to think forward.
29:20Your kitchen needs help.
29:22I know.
29:23So I've arranged for a top restaurant consultant,
29:27OK, which I'm taking care of for the first month,
29:30to help you get through this difficult time, OK?
29:34His name is Daniel Surfer.
29:37Daniel.
29:38Hi, Chef.
29:39Yeah, how are you?
29:40I'm doing well, thank you.
29:41Good.
29:42Here's our owner, Cece, yes?
29:44Nice to meet you.
29:45He's been handpicked by myself.
29:47Years of experience in some of the best
29:49restaurants across Florida.
29:51Now, this man's going to be by your side for the next month.
29:53Yeah.
29:54Look after him.
29:55Listen to him.
29:56I won't yell at him.
29:57Yes.
29:58You have a phenomenal chance here to turn this around.
30:02Today is the start.
30:04Ready?
30:05Good.
30:06I couldn't even believe that he got a chef consultant.
30:09I feel more hope now.
30:11I know that this is going to make a total difference.
30:21You like the menu?
30:22You like the decor?
30:23Yes.
30:24Good.
30:25What's missing?
30:26Customers.
30:27Customers.
30:28So now we have to use our initiative and spread the word.
30:31I started putting together, with my team,
30:34the most amazing marketing plan.
30:36So today, five Florida radio stations
30:40will be outside that front door in your parking lot.
30:43Why?
30:44We are having the Anna Vincenzo's Pizza Making Contest.
30:50Oh my god.
30:51Yeah.
30:52Cool.
30:53Now, that's not all.
30:54We have three teams competing in this contest.
30:57Team one, representatives of the Miami Dolphins.
31:01Yes.
31:02Team two, representatives of the Miami Heat.
31:07Oh my god.
31:08Team three.
31:10Representatives of the Florida Panthers.
31:15This is crazy.
31:16The most important objective of this contest
31:19is by tonight, the whole of South Florida, yeah,
31:22will have heard of Anna Vincenzo's.
31:25Yes?
31:26Excited?
31:27Good?
31:28Oh no.
31:29Why are you unhappy now?
31:30What's the matter?
31:33Going to call me a jerk again?
31:35No?
31:36Because you haven't today so far.
31:38It's a joke.
31:39It's a joke free day?
31:41Wow.
31:42Oh yeah.
31:43It's a special day for us.
31:45The whole family at Anna Vincenzo, it's not just me.
31:53After a drastic makeover.
31:54Oh my god, it's so different.
31:56And a dramatic menu change.
31:58The Anna Vincenzo family meal.
32:01Gordon has created a huge marketing event
32:03to spread the word.
32:06Featuring South Florida's top pro sports teams.
32:08The Miami Dolphins, the Miami Heat, the Florida Panthers.
32:14They will be competing in the first annual Anna
32:16Vincenzo's pizza making contest.
32:19The turnout today is amazing.
32:21There's camera crews, there's news crews,
32:23there's radio stations.
32:26I'm like, I don't even know what to tell you.
32:28Each team has the most amazing ingredients in front of you
32:30guys to make their own pizza.
32:31You have three minutes to make that stunning pizza.
32:36Make your stations.
32:37On your mark, get set, go.
32:40Let's go.
32:44Roll and twist.
32:46Slip your baby's butt.
32:48Easy, easy.
32:49Just let it flow in your hands.
32:51Try to keep it in a circle.
32:53I'm trying to get around.
32:54How do you get around?
32:57Ten, nine, eight, seven, six, five, four, three,
33:05two, one.
33:08There we go.
33:09Masterpiece.
33:12Give us a little inspiration behind the thought
33:14and the process.
33:15We want to make it even.
33:16We want to make it a success, just like the Panthers.
33:18Panther pride.
33:19I don't even eat meat, but I put meat on the pizza.
33:22Just because I didn't know what else to do, so.
33:24One ingredient on there that you think
33:25is going to blow the mind of the judges.
33:27Put a lot of love in it.
33:28A lot of love?
33:29OK.
33:30Excellent.
33:31Right.
33:32They all did a really good job.
33:34Even though it looks really easy,
33:35it's not that easy to make pizza.
33:37We're going to find out who the winner is.
33:39The Florida Panthers.
33:44Cheesy.
33:45Miami Heat.
33:46Oh, that one's good.
33:47Here we go.
33:48This is going to be tough.
33:49The Miami Dolphins.
33:51Beautiful.
33:52Beautiful.
33:53Good.
33:54Hey!
33:55The winner of the first ever Anna Vincenzo
33:59pizza making contest is going to be Panthers, Heat, or Dolphins.
34:04Which one is it?
34:05Come on.
34:06I'm going to have to say that.
34:07The Miami Dolphins.
34:11I'm coming that way.
34:12Pepperoni pizza.
34:13Pepperoni pizza.
34:15Chef Ramsay's marketing event did definitely
34:18get the word out about the new Anna Vincenzo's
34:20restaurant opening.
34:21The whole book knows that we're doing a relaunch.
34:24It's like a dream.
34:25It's an amazing experience that I would never expect in my life.
34:28It's a new beginning.
34:29We're going to be awesome!
34:34After the extraordinary marketing event,
34:37consultant chef Dan Cerfa works with CeCe
34:40to prepare the new menu.
34:41Put these in the oven.
34:42Then Chef Ramsay introduces the dishes to the staff.
34:46We cut the menu in half, increase
34:48the freshness and the quality.
34:50First impressions, how does it look?
34:52Smaller.
34:53Smaller, yes.
34:54OK, let's start from the top.
34:55Baby fried mozzarella balls with marinara sauce.
34:58Shrimp scampi, yes?
34:59Calamari fritti, not clumped, glooped together.
35:01The sea mussels, yes, with white wine and tomato sauce.
35:03Baked clams.
35:04They're not frozen.
35:05They're baked.
35:06It's so beautiful.
35:07Wow.
35:08Parmesan breaded pork chop.
35:09The pizzas, they're a bit of a hallmark here,
35:11so we just tarted them up a little bit.
35:13Spaghetti meatballs, fresh.
35:14If you're not happy with it, you don't send it.
35:16End of story.
35:17The line stops with you.
35:19Have a taste of the food.
35:20Let's dig in.
35:21Mm.
35:22The eggplant tastes good.
35:23This is my favorite.
35:24This is my favorite.
35:25I'm very excited about the menu.
35:27The family menu.
35:28This is my favorite.
35:29I'm very excited about the menu.
35:30The family meals, I could do stuff like we make at home
35:32and serve that family style.
35:34The Anna Vincenzo family style menu, push it.
35:37OK?
35:38Let's go, yeah?
35:39Let's get set up in the kitchen.
35:45Hi, welcome to Anna Vincenzo's tonight.
35:47How are you?
35:48Just a party of two?
35:49You want to do the family special?
35:50Family special.
35:51Nice and easy.
35:52OK, you're going to love it.
35:53Very nervous.
35:54Everything's at stake right now.
35:55We need to get this relaunched.
35:57Like, going.
36:00Tonight's about standards, yeah?
36:02Quality over quantity, yes?
36:03OK.
36:04Anna Vincenzo's family meal, yeah?
36:06Got to work tonight.
36:07Let's go.
36:08Give it all you got, yeah?
36:09Yes.
36:10OK?
36:11Yes.
36:12Please.
36:13I feel really, really nervous.
36:14Tonight's a really big night.
36:15It means so much to us.
36:16And I just don't want to mess it up.
36:17Let them know the difference between what you're waiting
36:19for and what's ordering in.
36:21Can you start me two veal piccatas
36:24and the single lasagna?
36:25But don't, don't, like, call it again.
36:27OK, good.
36:28Fine, Cece.
36:29These first three potatoes have got to get out quickly, yes?
36:30OK.
36:31Gordon's overhaul of the menu has
36:33been dramatic, with an infusion of quality and freshness.
36:36More salad in there, please.
36:37His family-style meal and smaller menu
36:40have made the load on the kitchen much more manageable.
36:42Come on, guys.
36:43Get them together.
36:44Timing.
36:45And as a result, Cece pushes the first orders out quickly.
36:48Service.
36:49OK, very hot plate there.
36:52This is nice.
36:54It's really good.
36:55It's amazing to see how much fun everyone's
36:57having right now with this family-style meal.
36:59The atmosphere in here is magical.
37:01All right, that's good.
37:02I'm glad you guys are enjoying it.
37:03I need family lasagna, table 10.
37:05After that, there's no more.
37:06OK.
37:07We're doing half an hour into service,
37:09and we've nearly sold out of the Anis Vangenza family-style meal.
37:12So as a result, the kitchen's running a lot smoother.
37:14But the night is still young.
37:17Those lasagnas are a little too cooked, I think, no?
37:19Oh, man.
37:21Whatever.
37:22If something's ready, don't wait.
37:24Just send it out.
37:25Does that look good to you?
37:26It doesn't matter.
37:27Get the shit out.
37:29That whole shop looks burned from here.
37:31Are you fucking shitting me?
37:32Is it burnt?
37:33The pork chop?
37:34Yeah.
37:35It's done like that.
37:36Just send it out.
37:37Just send it out.
37:38It looks black from here.
37:39We don't have time for mistakes.
37:41Service.
37:43It's fucked, guys.
37:46Is it just plain ignorance, or is it
37:49Is it just plain ignorance, or are people thick around here?
37:51I'd rather go to the table and tell them
37:53it'll be an extra 10 minutes because we burnt it,
37:55than stand there sending them shit.
37:57I'm going to flip my lid.
37:58And none of you have seen me go fucking crazy yet.
38:00You know what?
38:01I don't fucking give a shit.
38:02Fuck it now.
38:13I'd rather go to the table and tell them we burnt it,
38:15than stand there sending them shit.
38:16It's relaunch night.
38:17And although CeCe has come a long way,
38:19it appears as though she is slipping
38:20back to her old habits.
38:22It's fucked, guys.
38:24And Gordon is having none of that.
38:26I know it's hard.
38:27You do not have to send it out.
38:31Make another one now.
38:33Start this table.
38:34Eggplant parmesan, veal parmesan, veal marsala,
38:36spaghetti bolognese.
38:37No more fuck ups.
38:38We don't have time.
38:40That's what I need to hear.
38:41We're going to handle it.
38:42Please keep an eye on that pork chop.
38:44Don't fuck up.
38:45Please.
38:46I was like, you know what?
38:47New place, new rules.
38:48Come on.
38:49We're almost there.
38:50We're almost there.
38:51We're going to start following what Gordon said.
38:52It's like starting all over again.
38:53Come on, guys.
38:54Now there's harmony now.
38:55Yeah.
38:56I need the pork chop before it gets burned again.
38:57Awesome.
38:58Good work.
38:59Good work.
39:00Perfect.
39:01OK, pork chop.
39:02It was a different CeCe that I've
39:03ever seen working in the kitchen.
39:04Now she really cares what's going on.
39:05She's not going to serve crap.
39:06She's not going to serve crap.
39:07She's not going to serve crap.
39:08She's not going to serve crap.
39:09She's not going to serve crap.
39:10She's not going to serve crap.
39:11She's not going to serve crap.
39:15She's going to make sure it's good.
39:17That's establishing a standard, CeCe.
39:19That's established not there but there, yes?
39:21Yes, Chef.
39:22Look at that.
39:23That looks beautiful.
39:25It's seasoned right.
39:26Yeah, that's the way I like it.
39:29CeCe, they said that pork chop was amazing.
39:31On table 30, they love your flounder.
39:33Everything was perfect.
39:34Awesome.
39:35CeCe proved she had accepted Chef Ramsay's plan.
39:38She maintained a high standard in the kitchen,
39:41and she was rewarded with happy customers.
39:44Everything good, guys?
39:45Yes.
39:46Good.
39:47You're enjoying everything?
39:49I was just like, oh my god.
39:50This feels so good again.
39:52Seeing the restaurant full.
39:54This is wonderful.
39:55Thanks.
39:56You know, when you see the place empty, it hurts.
39:59And when you see it full and everybody's like, wow,
40:01this is great, it's amazing.
40:04I got all my passion back.
40:06Good to see you guys.
40:07I hope to see you again.
40:08Have a good night.
40:10Thanks for coming.
40:11Come back again.
40:15OK, what a difference from the first night I was here.
40:20This is the restaurant that Boca Raton needs and wants.
40:25You did very well tonight.
40:26And even when problems started, you didn't
40:30start throwing out mediocre food.
40:32And that was a telling point.
40:34And that pork chop that you didn't send made me happy.
40:38Mediocre doesn't sit in this town.
40:41You're above that now.
40:42Well done.
40:45If you would have asked me three days ago,
40:47I would have said, oh, good riddance.
40:49I'm sorry to see him go, actually.
40:51He did a lot.
40:53Something I'll never forget.
40:55You've got the restaurant.
40:56You've got the menu.
40:58Yeah?
40:59You've got the family behind you.
41:01You've got everything you need, Cece,
41:02here to make this place work.
41:05Go for it, yeah?
41:06Stay with it, because I know you can do it.
41:11OK?
41:11Can I hug you?
41:13Come here, you. Well done.
41:14Well done. Good job.
41:15Really good job.
41:16Yes, and good luck.
41:18I really mean it, OK?
41:20Yeah, good luck.
41:22OK, you can do it.
41:23Hey, good to see you.
41:25Thank you very much.
41:27Don't be scared to take that jacket off from time to time.
41:28Yeah? Loosen up a little bit.
41:29Loosen up a little bit.
41:30Look after your daughter, yes?
41:32Trust me, the money's coming back.
41:34I can smell the dough.
41:35I know.
41:36You'll get lots of dough.
41:37I know.
41:38You'll get lots of dough.
41:39Oh, my.
41:42And I look after my daughter.
41:45That was my wish, my life.
41:47Thank you so much.
41:48Look after her, yes?
41:49Excellent.
41:50Bye, Chef.
41:51God bless.
41:56What a week.
41:57Florida may be called the sunshine state,
41:58but when I first arrived, it was anything but sunny.
42:01Cece and the restaurant have come a long way
42:03in just a few days.
42:05Quite frankly, I'm surprised.
42:07I only hope the sun continues to shine down.
42:10I'm going to have to rely on Anna Vincenzo's, please.
42:16Ah, forecast for tomorrow, 100% chance of tears.
42:22See?
42:23We made friends.
42:24I know.
42:28He's not that bad.
42:30I take him back.
42:31He's not a jerk.
42:34After Chef Ramsay left Anna Vincenzo's,
42:37Cece continued to follow his advice.
42:39She picked a smaller menu and buys fresh ingredients.
42:42New and fresh and exciting.
42:44And for the first time in a long time,
42:47Cece is hopeful for the future.
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