Gordon Ramsay's Secret Service Season 1 Episode 1
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00:00When restaurants see me coming, they cover up their problems.
00:05What are you guys trying out?
00:06Stop it.
00:07I've seen enough.
00:08So now, I need to go undercover.
00:11There is nowhere for these guys to hide.
00:14To uncover the fatal flaws of a once successful restaurant.
00:18This place is on its last legs.
00:20We're dying.
00:21With the help of my insider, keep your head
00:22down and speak the truth.
00:24I'll restore the restaurant.
00:25Let's get cooking.
00:26From the inside out.
00:27This is where it starts.
00:28Can't wait for something to break.
00:30We've got to do it now, before it's too late.
00:32Come on.
00:33I got it. I got it.
00:34Oh my god, thank you.
00:47I'm on my way to Parthenon.
00:48Now, this restaurant's been a staple Greek restaurant
00:51in the neighborhood for years.
00:53But my insider's been updating me, and oh boy.
00:57This place is in a rapid decline.
01:03Sadly, when everyone knows I'm coming,
01:04they're on their best behavior.
01:06They clean up.
01:07So I have no choice but to go in late at night,
01:11early hours of the morning, undercover.
01:13And really snip around.
01:14Really have a good look at how they operate.
01:20OK.
01:21My insider has sent me some instructions.
01:26Let's go.
01:27Let's go.
01:33My insider left me a key.
01:36There it is.
01:37Great.
01:44Man, that was stuck.
01:47Chase, come in.
01:49Quick, can I close the door?
01:51This place is roasting.
01:53It is so hot in here.
01:54Look at the state of this kitchen.
01:58Always good to start with a black light,
02:01because it's the stuff you don't see to the naked eye.
02:04Oh my goodness me.
02:06Freshly cooked food is served off of this.
02:09I don't think this thing's been cleaned for months.
02:12That is so gross.
02:14Finally, I get to deal with the problems
02:17that everyone tries to hide from me.
02:21My insider has told me that this place has
02:24been running for 36 years.
02:27Back in the day, the White House, Congress,
02:29they all frequented this restaurant.
02:31It had an amazing reputation for great Greek food.
02:37But it clearly lost its way.
02:40Look at this.
02:42What a freaking mess.
02:44And there's so much heat coming from here.
02:47It's still on.
02:49The whole thing is on.
02:52Messy food in there as well.
02:54My goodness me.
02:57I mean, that has to be one of the biggest fire hazards.
03:01Damn.
03:04Right, let's see the basement.
03:08I think the carpet's from 1989 as well.
03:11Oh boy, this is a bandsaw.
03:14They slice protein on here.
03:16These are sold fashion.
03:18Mate, that's dirty.
03:20Oh my goodness me.
03:22That is disgusting.
03:23Now this is an ATP test.
03:25This is going to give me an indication of live bacteria.
03:30This is so gross.
03:32Now, figure wise, under 30 is acceptable.
03:37A dirty toilet seat will go to 1,400.
03:42Oh my goodness, 5,550.
03:47I've never seen that.
03:48It's harboring so much bacteria.
03:51In fact, I'm going to take another swap so I can
03:54take a closer look later.
03:57What's in here?
03:58Oh, the smell.
04:03Chicken's just sat there bathing in that congealed blood.
04:11Fucking hell.
04:12What you're smelling here, it breeds vermin.
04:15Now this camera I'm going to set up underneath the bed.
04:18Guaranteed there's going to be rats down here,
04:20the size of my grandma's fucking cats.
04:25Look at this, a hodgepodge of a dining room.
04:28Mitch made your chairs.
04:31Honestly, what a mess.
04:34What's that?
04:35Are you happy?
04:37No, nor am I. Oh my goodness.
04:42It's obvious at one point when this restaurant first opened
04:45just under four decades ago, it was thriving.
04:47And it was the pillar of the community.
04:49But it's like someone has given up.
04:52It's such a shame.
04:54Man, now I'm going to come back first thing tomorrow morning
04:58and really see how this place operates.
05:04Let's go.
05:06Jump in, Jay.
05:11That was horrible.
05:12Honestly, my insiders said that things are bad.
05:15But I do think they actually understand themselves how
05:18bad things really are in there.
05:45Just a quick comms check.
05:47We've got you loud and clear.
05:48Each and every one of these members of staff
05:50are under the impression they're on a restaurant refresh show.
05:54Awesome, Mark.
05:56I am Mikey, and this is Restaurant Refresh.
05:59So the first time ever, I've got a 360 degree insight
06:03to this restaurant from every corner in the kitchen
06:05to every table in the dining room
06:07to cameras even downstairs in the basement.
06:10For that, I've got the incredible,
06:13I've got the incredible information from my insider,
06:16someone that reached out for help.
06:18However, it's a painful position for them to be in.
06:21Truthfully, working in a restaurant
06:22is a tight-knit environment.
06:25And calling out problems, I promise you, can be tough.
06:29Here we go.
06:31So what I saw last night was frightening.
06:35And you can see how dirty the kitchen is
06:37and some of the bad practices.
06:39Guys, ready to go?
06:41That's Pete, the owner there.
06:46Hey, my name is Pete, and I'm the owner
06:48of the Parthenon restaurant.
06:49I was born in Zakynthos, a small island west part of Greece.
06:53And I left there when I was 18.
06:56OK, first, I have to put water here.
06:57Yeah, no, I'm just getting all the stuff out.
06:59Come on, man.
07:00I opened the restaurant 36 years ago.
07:02There was no Greek restaurants around here.
07:04So it was unique, and it was really exciting.
07:07But then we started losing business.
07:11Fuck, the water here is leaking somewhere here.
07:15I'd be really devastated if the restaurant fells.
07:20You know what you should have on the tables?
07:24It's coffee cups.
07:26That is Susie, Pete's wife.
07:29No, because not everybody drinks coffee.
07:31Since when?
07:32The Parthenon has meant a lot to us.
07:35It's our livelihood.
07:37It's our future.
07:37It's my son's future.
07:39But I worry that it will shut down.
07:43Do you have a little broom, something?
07:45Let me do the stress at the background.
07:47Pete is very stubborn.
07:48This place is his baby, so he doesn't believe that Mikey
07:52can step up and take over.
07:55And he doesn't listen.
07:56It goes in one ear, out the other, because he's old school.
08:00What do you want to make?
08:01The rice, one by one.
08:03I know how to do it.
08:05Number eight, that is Mikey, Pete, and Susie's son.
08:11Do we have more spinach than this?
08:13Do we have more spinach than this?
08:14No.
08:15Why do I know?
08:16Working with my dad.
08:17Man, how can you put this without insulting anybody?
08:20It has its ups and its downs.
08:22What do I put it in?
08:24Huh?
08:24You put first the water.
08:25Yeah, well, boil it.
08:26You boil it first.
08:27No water is there.
08:29You can't do it that way.
08:30No, no, you don't do it that way.
08:31So you've had the same menu for over 36 years now.
08:35And I've thrown tons of ideas to my father.
08:41But change is hard for him.
08:44It's like, don't fix it if it's not broken.
08:47Oh, fuck, man.
08:49What a mess.
08:50I do give some responsibility to my son.
08:53But I feel I have to be here to make sure
08:56the thing is the right.
08:58Michael, put potatoes, potatoes.
08:59I'm going to.
09:02Camera eight, please.
09:05You good to let people in in 20 minutes?
09:08Yeah, we will be.
09:0920 minutes, 415 is still OK?
09:11I said yes, we will be.
09:12I'm asking Pete.
09:14That lady there is Stella, married to Mikey.
09:17Is this good enough?
09:18Yeah, those are all fucking nasty.
09:20Mikey has worked so hard for this place for so many years.
09:24He's really given it his blood, sweat, tears.
09:27Pete, we cannot.
09:30They're nasty inside, all seats.
09:31Just leave it, Mikey.
09:32We don't know what's going on.
09:34And Mikey's saying, throw them away.
09:35And Pete's arguing, saying, no, they're fine.
09:36But it's a bloody cucumber, for God's sake.
09:39Get rid of it.
09:40I think he's ready to take the Parthenon over from Pete.
09:43He deserves it.
09:44It's our right.
09:44It's our right.
09:45Let's just keep it here.
09:46Keep it on the side.
09:47I said that we get it on the side.
09:49We have two kids.
09:51There is a future relying on this place.
09:54And it needs to have some changes now so that that future
09:56is there for them.
09:57Dad, where are the eggs?
09:59Where are the eggs?
10:00Over here.
10:01That is Stephanie, the daughter of Pete.
10:04Being the mediator of the family can be kind of stressful.
10:08But I am no therapist.
10:10And sometimes I get frustrated, too.
10:12Put that in a sink that's empty over there.
10:15Do I think my dad will ever be able to let the restaurant go?
10:18I don't think that we're there yet.
10:23Now it's time to see how these individuals actually
10:27work and run this restaurant.
10:30How are you?
10:31And the three of you?
10:32Yes.
10:33All right.
10:34I'm ready to cook.
10:35Is this your first time dining with us?
10:37Yeah.
10:38OK.
10:39Let me cook.
10:40What can I get for you?
10:41The broiled octopus.
10:42Absolutely.
10:43The flambe.
10:44Saganaki flambe.
10:45Sure.
10:46Our calamari, broiled octopus, or the flambe.
10:49Make sure it's hot, Michael.
10:51I'm going.
10:54Pete can't help himself.
10:55How disruptive must that be for Mikey because he's sort
10:59of running it, but he's not running it.
11:00And he's got Pete watching him every time.
11:04All right.
11:05The broiled octopus is ready.
11:06Broiled.
11:09Zoom in on the place to a camera, please, Paul.
11:13That's Pete downstairs.
11:15My big worry is the potential vermin.
11:18Hi, Paul, our director.
11:19Can you just quickly sift through that footage
11:22I left under the table last night
11:23to see if there are any rodents?
11:25Should be there for you now.
11:28Oh.
11:29Oh, look at the size of that thing.
11:31Paul, that's disgusting.
11:33I mean, that is one fat rat.
11:37And another one.
11:39Oh, my goodness me.
11:40There's another one just popped down.
11:42Five rats.
11:44A live version of ratatouille.
11:50Oh, no, that's the bandsaw.
11:52This is what I swapped last night.
11:55Look at that.
11:57I want to know more about those samples I took.
12:00Hi, bud.
12:01How are you, sir?
12:02Good to see you.
12:03I've got a science set up for you.
12:05Please, sit down.
12:07And how powerful is this?
12:08This goes up to 100x.
12:10100x.
12:13Oh, my goodness me.
12:14I swapped that early hours this morning on that blade.
12:17That thing's never been cleaned for weeks.
12:20Definitely not.
12:21Anything moving, any of these little microorganisms,
12:23might be bacteria.
12:24Yeah, that is disgusting.
12:27Oh, man, no good.
12:31If bacteria has access to food and water,
12:33it can just continue to multiply.
12:34And one of the other things you get sick of from bacteria
12:37is it produces waste, like every living thing.
12:39And that waste is toxic.
12:41And if it's growing in large amounts,
12:42even if you cook it and kill the actual bacteria,
12:44you still have waste left behind.
12:47Oh, my lord.
12:48It's confirmed my worst suspicion.
12:51My goodness.
12:52That's made me feel sick.
12:55The lamb, the bacteria growth, that's appalling.
12:58And then seeing multiple rats is shocking.
13:03My insider was right.
13:05He may be running this restaurant for nearly four
13:08decades, but this place is a mess.
13:26I need a calamari ale Ginsberg.
13:28Calamari Ginsberg.
13:30Small Greek salad.
13:32And I'll do probably the octopus also.
13:33Absolutely.
13:34Camera eight, please.
13:35Paul.
13:36Let's be there for you now, chef.
13:37Zoom in.
13:38All right, calamari, broiled octopus,
13:40mushroom crab meat.
13:42Kitchen's getting slammed.
13:43Mikey, I need two small Greek salads, please.
13:45She doesn't like the tomato sauce.
13:47I don't like the tomato sauce.
13:48I don't like the tomato sauce.
13:49I don't like the tomato sauce.
13:51I don't like the tomato sauce.
13:52I don't like the tomato sauce.
13:53I don't like the tomato sauce.
13:54I don't like the tomato sauce and the vegetable.
13:56Chop, chop.
13:57They say they have to be out by 130, apparently.
13:59We got 20 minutes.
14:01There's only two cooks in that kitchen.
14:03Mikey, do I have a bethrothal coming clean?
14:05You can see Mikey's just lost his voice.
14:08There is no leadership.
14:10This is certainly not coming from Pete.
14:13He's just, he's milling around, just
14:17causing mass disruption.
14:20The chicken is a little, mine was a little tough, though.
14:23The standards are gone.
14:24I think about a clean presentation
14:26that Greek cuisine should exemplify.
14:29This food here just looks sloppy.
14:33Even the customers are starting to see it.
14:35This saganaki was underwhelming.
14:38Yes.
14:42My secret insider is pivotal in this.
14:45And they are giving me vast amounts of knowledge
14:50all the time.
14:51But I want someone I can trust, that can taste the food,
14:54and give me some honest feedback.
14:55All right, salmon.
14:57My undercover diners, Sammy and Rock.
15:01That's Rock Harper, a prolific chef.
15:03He runs multiple restaurants.
15:05Sammy, one of the most up-and-coming cooks
15:08on the West Coast.
15:09They're powerful chefs and restaurateurs,
15:12and they really know their stuff.
15:15I'm going to be honest, we've got our work cut out.
15:17What I saw last night was appalling.
15:19Look at the grill, for instance.
15:20Oh, my god.
15:22There's a band saw downstairs that they're
15:24cutting all the lamb.
15:25It's never been cleaned.
15:26That's Pete, the owner.
15:28He's got no protection.
15:29So one slip.
15:30Oh, no.
15:31What the fuck is wrong with this guy?
15:33My big worry, nothing's moved on.
15:35He doesn't let go.
15:36You guys are my eyes and ears, and I depend heavily on you.
15:39Yeah.
15:40You have an earpiece, so we will be able to communicate.
15:42You've got your body cam all set up?
15:43Yes.
15:44Tread and eat with caution.
15:46Let's go, guys.
15:47All right.
15:48Thanks.
15:51Oh, god.
15:52My stomach's already, like, in knots.
15:54Hello.
15:54Hi, how are you?
15:55Yes, please.
15:56OK.
15:57This way.
15:58OK, thank you.
15:59Our first impressions of the dining room,
16:01Sammy, how would you describe it?
16:03I would say this dining room is kind of dated.
16:06Yeah.
16:07All right, do you all have any questions about anything?
16:10Can we start with the cold appetizer for two?
16:13We'll get the lamb chops also.
16:14How would you like them cooked?
16:16I'm more of a medium gab.
16:17Great, thank you.
16:18Did you see the size of that menu?
16:19Massive.
16:20Yeah, if you've got a big brigade, it's fine.
16:22But there's two of them.
16:24I have one lamb chop.
16:25Can I get a cold appetizer for two, please?
16:28And Paul, can you just zoom into that raw lamb
16:29on top of the grill, please?
16:30So he cut it frozen.
16:32That's how he's defrosting it.
16:33The worst thing you can do, knowing that the bacteria
16:35grow, then you stick it on a warm grill.
16:38Oh, come on.
16:41You finish that cold appetizer.
16:42I've got to take that out.
16:44All right, cold appetizer for two.
16:46Excuse me.
16:48All right.
16:49Yes, cold appetizer.
16:51Yeah.
16:52Pardon.
16:53How's it tasting?
16:54Oh, that's tzatziki.
16:55Oh, that's funky.
16:56There's something funky in that.
16:59Oh, ew.
17:01Is it bubbly?
17:02Is it fizzy?
17:02Yeah, it tastes like fermented.
17:04Oh, shit.
17:05Put it out, darling.
17:09Oh my god, it's literally bubbling in my mouth.
17:12Yeah, tell them.
17:14Excuse me.
17:15I think this tastes like a little sour.
17:17Sour?
17:18Yeah.
17:18Sour tzatziki?
17:19Yeah.
17:20I'll be right back.
17:21Why didn't he take it?
17:23He didn't even take the plate?
17:25What the fuck?
17:26Pete, they're complaining that the tzatziki is sour.
17:29Oh my goodness.
17:32No, the tzatziki is not sour.
17:34That's the way it is.
17:35What's that?
17:36The tzatziki?
17:36Uh-huh.
17:37That's the way it is.
17:38No, it tasted like bubbly in my mouth,
17:40like it was like fermenting.
17:43I mean, that's the way it is.
17:45That's the way it is.
17:46Oh my goodness me.
17:47How's my lamb chops?
17:48Almost ready.
17:49OK, one minute.
17:50He's refused to apologize as a restaurateur in denial.
17:54Can I take these lamb chops?
17:56Please.
17:57Oh my goodness me.
18:01Everything else is coming right out.
18:02All three.
18:03We have chops coming right now, and everything else is coming.
18:05Both of you, please do not eat that lamb.
18:07It's infected with bacteria from the band saw.
18:09No, no, no, no.
18:10I've seen enough.
18:12I'm on my way.
18:13Stand by.
18:17Oh my god.
18:24Holy.
18:25Oh my god.
18:26Gordon Ramsay is here.
18:27Stop what you're doing right now.
18:31Chef Ramsay walked in, and I was in utter shock.
18:35I cannot believe what I've just been watching.
18:48Oh my god.
18:54Mike.
18:55Yes, sir.
18:56Stop.
18:57You can put that down.
18:58I need you to stop what you're doing.
19:00Yes, sir.
19:01I'm in shock.
19:03I cannot believe what I've just been watching.
19:06I'm trying my best.
19:07You're trying your best.
19:08I smell beep.
19:09I am scared to see Chef Ramsay again in the kitchen.
19:13Look how he's so frustrated.
19:16Turn this off.
19:17Turn it off.
19:18Because you didn't do last night.
19:23I may have wax for a minute.
19:26Seriously?
19:27He's right behind you.
19:28Seriously?
19:29Yeah, that's what Sarah said.
19:37Oh my gosh.
19:39Ladies and gentlemen, kindly gather your things
19:43and exit the restaurant, please.
19:47Thanks.
19:47Where is he?
19:48Have a great day, guys.
19:50Thank you so much.
19:51Thank you for everything.
19:54Chef Ramsay's here at the Parthenon,
19:56and someone needs to pinch me.
20:01All of you need to know something really important.
20:04You thought you were on a restaurant renovation show.
20:07I'm sorry.
20:08It's not real.
20:10I've been undercover and given insider knowledge.
20:15I've been watching you carefully for days.
20:21I'm terrified.
20:23I've seen everything, and I am shocked.
20:27That's a traditional Greek food.
20:30That's not traditional Greek food.
20:32I'm not here to kick you down, but I'm not here to be
20:34bullshit.
20:35Definitely I don't agree with Chef Ramsay.
20:37I'm proud of your company in 36 years.
20:40No complaining, the lack of food, you know?
20:42You think this is fair?
20:43Fair to who?
20:44The customers.
20:45How fresh is your ingredients?
20:47They're all fresh.
20:48It's all fresh?
20:49Stay there.
20:53If he's going down into the kitchen downstairs, I'm scared.
21:04What's that?
21:07Chicken with anise and-
21:08Are you fucking blind?
21:10That's in blood.
21:10Yeah.
21:11Bubbling, festering.
21:14Do you know what really shocks me?
21:16A band saw.
21:17When was the last time that was cleaned?
21:19I don't know.
21:20Six months?
21:21No.
21:21I did an ATP test.
21:23When you swab the blade for bacteria, live bacteria,
21:28that starts a food poisoning.
21:30The reading should be 30 max.
21:33Anything over 30, it's sort of danger zone.
21:35Do you want a meter read?
21:365,550.
21:40My heart went into my stomach.
21:42It's a kitchen where stamens have dropped.
21:45Massively vermin everywhere.
21:47It's like a fucking party down there.
21:49I felt bad for my dad, but at the same time, it was like,
21:52how can this be so careless?
21:56Mikey, you're running the line.
21:58Why are you cooking like that?
21:59I'm limited to what I can do here.
22:02This is his baby.
22:03Stella, is that right?
22:05I cannot believe Chef Ramsay knows my name.
22:07That is crazy.
22:09His hands are tied.
22:10I don't know if the trust is not there.
22:14Come on.
22:15It's his son.
22:18Absolutely.
22:19Pete, do you not want to see change?
22:25When my father's quiet, it's because he
22:27doesn't want to show anger.
22:30It's a thin line for him.
22:31You're taking the restaurant down and each member
22:33of your family down with you.
22:35Breaking news.
22:37We're screwed.
22:40Do you think I'm fucking kidding?
22:41No, no, no.
22:43I've had a connection with an insider.
22:46That has confirmed everything.
22:49To think of someone kind of feeding information,
22:52yeah, it's wild.
22:53The insider is someone you know, so cut the fucking shit.
22:57I need to wash my fucking hands.
22:58They stink.
22:59I'm dying to know who the heck it is.
23:01I want to know who this insider is.
23:02I'm dying to know who the heck it is.
23:04I want to know who this insider is.
23:05Is somebody working here?
23:06I don't know.
23:07Can I just have a word with him?
23:08On my own, with the owner.
23:12There's an insider giving Chef Ramsay
23:14some information about us.
23:15I don't know what they're spilling,
23:17and it's kind of scary.
23:19Are you the insider, or someone?
23:20Yeah, I'm the insider.
23:21Could be anybody.
23:22My mom, my brother.
23:24I don't know.
23:25You think there's really an insider?
23:26100%.
23:27It might be Mikey himself.
23:28Maybe he is so fed up and so ready for change
23:32that he wanted Chef Ramsay to come here and shake things up.
23:34You never know.
23:35Sit down.
23:38What's happened?
23:40Truthfully?
23:41I really don't know.
23:44I've got an insider that's told me everything,
23:47so you need to come clean.
23:48I'm clean.
23:50It starts with you.
23:51Yes.
23:52Controlling.
23:52Why can't you trust them?
23:55I'm afraid they're going to be not doing the right thing.
23:58OK.
23:59So you don't think they can live up to your standards?
24:01Right.
24:02Wow.
24:03I run 100 restaurants.
24:04I know.
24:05And the most important thing on my menu is trust.
24:07But I teach, and then I trust.
24:10You've obviously taught them, but you can't trust them.
24:13Mikey, can you not see how much he wants it?
24:16Can you not see?
24:17Yeah, he wants it.
24:18That's my plan when I'm 72.
24:20So I'm hoping in a few years, I might
24:22give the place to Michael.
24:25He's 45 years of age.
24:26Yeah.
24:28You need to get your head out your ass.
24:30Otherwise, we're fucked.
24:34Oh, fuck.
24:35I know.
24:42Pete is sort of, he's stuck in the past.
24:45A man clearly that hates change, hates competition.
24:49But most importantly, he's sort of swimming in his own mess,
24:53and yet looks at everybody else as the problem,
24:56rather than within.
24:57What are you thinking?
25:01Come on, Pete.
25:02Say something, please.
25:04All this was disgusting.
25:05What the hell?
25:07This embarrasses me.
25:08It's also a huge menu to prep for.
25:11It's a lot.
25:11And it's not being modernized.
25:13Come on, Pete.
25:15If there's one guy that should be speaking up now, it's him.
25:17Think about the future, Pete.
25:19For me and Stephanie, for our families.
25:21I'm not going to change because I'm the boss.
25:23I'm not going to change because I'm the boss.
25:25As long as I'm in charge here, I don't want to change this.
25:29Think about, can this restaurant be the way it is right now?
25:32In another 36 years from now.
25:34Oh, hell no.
25:35That's what we have to think.
25:36Not even another year.
25:37Oh my god, mom.
25:39Oh.
25:39OK.
25:40Don't discredit him.
25:42This is so sad.
25:48I want to know who this insider is.
25:49That's what I'm really curious about.
25:51How do we know it's not you?
25:52That ain't me.
25:55OK.
25:58Susie, you guys have been married for how long?
26:0233 years.
26:03I love him.
26:06And I want him to succeed.
26:08I'm not the one you should be telling.
26:10You've been 24-7 in here seven days a week.
26:15I know your business is very important.
26:19But I just want you to spend time with me.
26:25Love me.
26:27Wow.
26:29I just feel like a restaurant widow.
26:56I just want you to spend time with me.
27:00Love me.
27:01I just feel like a restaurant widow.
27:08This is serious, Pete.
27:10No restaurant, no business is worth this.
27:12No.
27:13And who's benefiting?
27:14Nobody.
27:15Nobody.
27:16Nobody.
27:17One piece of knowledge that my insider shared with me
27:22is that your family are treated not like family.
27:25What I wish they said, I don't meet him.
27:28Definitely, I feel betrayed of my step.
27:32Mike, are you OK?
27:33Yeah.
27:34What's happened, bud?
27:38It's just a lot.
27:40Yeah.
27:42I'm convinced about their desperate need to change.
27:45Sadly, I'm not convinced about you.
27:49However, I am moving forward.
27:52Let's start now.
27:54Let's get this place stripped, please.
27:56OK, yes.
27:57Mike, you're in the kitchen. Get that place emptied.
27:58Yes.
27:59Everything else.
28:00Yes, chef.
28:01Oh, boy.
28:04Whilst the family reflect, my team
28:06have moved in to modernize the tired restaurant
28:09and give the kitchen an industrial clean.
28:12The only way I'm going to get a real perspective as to why
28:15Parthenon is struggling is to get away from the restaurant.
28:20So I've asked Peter and Mikey to meet me here in Allen Park.
28:24Off you go, Mikey.
28:26Nice.
28:27Great pass.
28:28Now, Peter, I'm going to ask you to help me
28:31get this restaurant clean.
28:32OK.
28:33I'm going to ask you to help me get this restaurant clean.
28:36OK.
28:36I'm going to ask you to help me get this restaurant clean.
28:39Nice.
28:40Great pass.
28:41Now, Pete, let me tell you something.
28:43I can change the restaurant, the food, the menu.
28:46We can do all that.
28:47But it doesn't bear any relevance
28:49unless you can change, because you
28:51have to fix the relationship for this restaurant to work.
29:01Just based on what I know from my inside
29:04and watching the way you run that restaurant,
29:06it's hard for me to hear you snap and go after Mikey.
29:11You've got to praise as well.
29:12Well done.
29:13Great job.
29:14You know what I've learned over the years?
29:16If I hear nothing, then I'm doing OK.
29:20A little affirmation is all I need, or I'm proud of you,
29:24or, you know, just it gives me more of a purpose.
29:28When was the last time you told him that you loved him?
29:32Never.
29:34Come on, Pete.
29:36I have three sons.
29:38Every day I tell them how much I love them.
29:41You had a tough upbringing, right?
29:42Right.
29:43OK, so did I.
29:45And the most important thing for me
29:46was to change what I experienced growing up.
29:48So as when my kids don't get to see what I saw with my father.
29:53And so you have to change that now.
29:56You have to embrace your son.
30:00Mike is committed, but the reason why it's not changed
30:04is you.
30:07It does feel nice to be heard for once, feel validated.
30:12Pete needs to let go.
30:14What he's got incorrectly is the balance,
30:16and he needs to find that balance quickly.
30:18He's in danger of suffocating his family and the restaurant
30:23through his own stubbornness.
30:24And that's tragic.
30:26We've got to change.
30:28We have got to change.
30:30Definitely will change.
30:31Is there anything you'd like to say to Mikey
30:33before we go back to the restaurant?
30:34To continue what you're doing, be good with the people,
30:37with the customers, and try to make it.
30:40Learn as much as I can.
30:41Yeah.
30:42Yeah, absolutely.
30:45I might not have to tell you all these years,
30:51but you know I love you.
30:53I want to be a good father.
30:56I want to be love you, and I care about you.
31:00Starting from today, let's go far.
31:03Set a new example.
31:04You're right.
31:10It feels good to be able to let it go.
31:18Moving forward, working hard, and I
31:21Moving forward, working with my dad,
31:23I think it will take some time for it to evolve.
31:28But this restaurant is in desperate need of help.
31:32And can he change?
31:34Sure.
31:35Will it be easy?
31:36No.
31:37I think he's realizing it now, for sure.
31:51How good does that dining room look?
31:52Oh, my goodness.
31:53OK.
31:54Go in.
31:55Yay!
31:56Oh, gosh.
31:56Here we go.
31:58I never get to see this level of excitement.
32:00So to see it from this point of view,
32:02it's actually exciting for me as well.
32:04This family walking back into the restaurant,
32:06brought back to life.
32:07It's just, it's just amazing.
32:11It's just amazing.
32:12It's amazing.
32:12It's amazing.
32:13It's amazing.
32:14It's amazing.
32:15It's amazing.
32:16It's amazing.
32:16It's amazing.
32:17It's amazing.
32:18It's amazing.
32:19It's amazing.
32:20It's just incredible.
32:22Oh, wow.
32:24Oh, wow.
32:24Oh.
32:25Oh.
32:26What?
32:28Wow.
32:29Oh, my.
32:30Look at those lights.
32:31Oh, my god.
32:35Oh.
32:36Look at their faces.
32:37Oh, my god.
32:38Look in here.
32:39And chairs.
32:40Gone are those stuffy, gray bits of linen from the table.
32:43The mismatch of those chairs.
32:45We have turned the outdated dining room
32:47into a beautiful, modern taverna.
32:50Oh, my god.
32:51I love it, coming into something that feels fresh and new.
32:55Look at dad.
32:56How are you feeling, dad?
32:58It's beautiful?
32:59Beautiful.
33:00Pete is speechless.
33:02Say something, Pete.
33:04He can't.
33:04He can't.
33:05He's lost for words.
33:06He's crying.
33:07Look.
33:08That's beautiful.
33:09Right now, I think he feels he's dreaming.
33:11Wow.
33:11You're in shock, aren't you?
33:13I'm in shock.
33:14Yeah.
33:15Walking into the dining room, that's just unbelievable.
33:17Oh, my god.
33:18What?
33:19The band saw has been cleaned to keep
33:21the rats and bacteria at bay.
33:23And I'll be honest, 36 years in, it's about time.
33:25Oh, my.
33:26And the kitchen is now fully equipped
33:28with brand new chopping boards, incredible knives,
33:31Hex-Lite pans.
33:32You name it, they've got them.
33:34Look at this.
33:35Oh, my god, look at the pot.
33:36Look at the pots and pans, man.
33:38So excited.
33:39How beautiful are those plates?
33:43Look at this picture.
33:43Ozaki sauce.
33:44Look at the premium Ozaki sauce.
33:46Your homeland.
33:47So he can recognize the monastery.
33:48He can recognize the bell tower and, obviously, the beach.
33:51I love these murals.
33:53Look at them.
33:55I mean, I was shocked.
33:56I couldn't believe it.
33:57That's where I grew up.
33:59That's me in the lab, you know?
34:01It's extraordinary.
34:02Right, I've got to go in and see this for myself.
34:07Welcome to Parthenon 2.0.
34:09Come on.
34:10How beautiful is this?
34:12Where is he?
34:13Come here, you.
34:14Come here, you.
34:15What, are you going to hug me?
34:17Seriously?
34:18You good?
34:18Thank you so much.
34:19It's beautiful.
34:20Really, really unbelievable.
34:21You have a new taverna.
34:23A taverna.
34:23Yeah, we have a taverna.
34:24Right.
34:26I know it's been hard to embrace change,
34:27but this is going to carry us into the fourth, the fifth,
34:31the sixth decade, supported by your family.
34:34Definitely.
34:35I don't have enough words to say to thank you.
34:38There's more.
34:39There are lots of complex pieces to this puzzle.
34:42With the decor updated, it's time
34:44to focus on the new menu.
34:46Sit down.
34:47We'll be back in a minute.
34:48I'm going to go set up some dishes with Mikey.
34:50Right, Captain, let's go, big boy.
34:52It's just the beginning, young man.
34:54Right?
34:55You've got to bang the drum, Mikey.
34:56Yeah.
34:57And don't be scared about that.
34:58You know that. Yes?
35:00Yes, sir.
35:01Seriously, you can do this.
35:02Come on.
35:03Let's get cooking.
35:03Let's get some dishes out there.
35:05I know the plate, Dad.
35:06We need some more of the arugula.
35:07Arugula, that's right.
35:08There you go.
35:09That looks delicious.
35:10You good?
35:11Good man.
35:12Cooking alongside Chef Ramsay is nuts.
35:15I never in my life would have ever imagined that.
35:19When you give that a little quick saute,
35:20this gets kissed in the pan.
35:22Well done.
35:23If there's one thing I need to hear tonight,
35:24I need to hear your voice tonight.
35:25Yes, sir.
35:27You bring out the fish and then the moussaka, yeah?
35:30Yes, Chef.
35:31Great.
35:32Well done.
35:34First of all, a beef or lamb shoulder.
35:37All of my restaurants have clean, focused menus.
35:40That's what I've done for Pete and Parthenon.
35:42The potatoes are banging.
35:44But more importantly, Mikey can now make this his own.
35:48There's like 18 items on there now.
35:50Looks amazing.
35:52The moussaka, excellent.
35:54The lamb's unbelievable.
35:56This is wiping the slate and starting over.
35:58I don't have to cook at home anymore.
36:00And it feels good to just have a new beginning.
36:04Well, you guys, I need to apologize to all of you.
36:10I have not listened to you for many times.
36:15I'd like to thank you all for understanding.
36:18And I want to apologize to my wife, to everybody,
36:22which I don't know, be more focused on the family
36:27and do the right things.
36:29I saw the tears in his eyes.
36:31I'm hoping he's accepting the fact
36:34that he's got to have faith with Michael
36:36to move forward with this business.
36:39So we can have a life.
36:44Right, there's one more thing I need to talk
36:45to you about quite seriously.
36:47I've been given the most amazing insider knowledge.
36:53And this individual has struggled
36:58because they felt disloyal.
37:01Because at the heart of all this,
37:04the insider was desperate to keep the family together.
37:12I could be the insider, honestly.
37:14Like, I have a lot at stake here.
37:16It's the future for my family.
37:17It's a future for my husband.
37:19Maybe my wife, maybe.
37:22I have a feeling it could be my brother.
37:24No way.
37:25Would the insider reveal themselves?
37:34The Insider
37:47Would you like to say hello to the insider?
37:49Yeah.
37:50Please.
37:55Would the insider reveal themselves?
38:01The insider with me.
38:02Oh, my God.
38:03Wow.
38:04Wow.
38:05What?
38:06I knew it!
38:10Chef Ramsay heard me.
38:16Hi, Susie.
38:17Hi.
38:18And I'm glad I was the insider.
38:20Please take a seat.
38:21OK.
38:22This place is on the verge of shutting down.
38:26I'm scared.
38:27You know, you've never seen your husband.
38:28He's worked all these hours.
38:30When was the last time you two had a vacation together?
38:34Truthfully.
38:35I really can't recall.
38:38Wow.
38:39And when do you think Pete's going to hand the reins over?
38:42He's not.
38:42He's not.
38:43He's very stubborn.
38:44And he's hard on Michael.
38:48I appreciate your insights and your honesty.
38:49I know how hard this is for you.
38:51You know that.
38:52Oh, God, you have no idea.
38:53I'm worried that he's going to divorce me.
38:55This is going to be a bumpy road, but I'm here to help.
38:58I appreciate it so much.
39:01I just want to commend you for taking the risk.
39:04So thank you, my darling.
39:05No, thank you, Chef Ramsay.
39:07Without you, this would never have happened.
39:13I was scared our family would fall apart.
39:16And I'm glad someone heard me.
39:25I'm very proud of Susie.
39:27It took a lot for her to say exactly how she feels.
39:31But I'm grateful that she did.
39:33I'm sorry, honey.
39:35I really am.
39:36No, I've been trying very hard to have you understand me.
39:41I owe everything to you.
39:43I will never forget you.
39:45Thank you, my darling.
39:46Bye-bye.
39:52Now, Susie, I know she did that because she
39:55tried to wake me up.
39:56I am ready to listen to her.
39:58So I need to cut down on time here.
40:01If we go on vacation somewhere, I have to change.
40:04My kids were the best, making this place better than it was.
40:07I feel excited what happened in the restaurant.
40:11OK, shall we get cracking?
40:13Yes.
40:13Let's do it.
40:14Let's go.
40:15Let's go, guys.
40:18Just a quick comms check.
40:19Man is online, Chef.
40:21Over to you.
40:21Here we go.
40:25Right now, I'm ready.
40:28I'm hoping that Pete is ready to hand that baton over.
40:32The new generation.
40:33This way, please.
40:34Tonight, Mikey's going to be in the kitchen.
40:37Pete is front of the house.
40:39Good evening.
40:39How are you?
40:40We're OK.
40:41She probably wants to try the big feta.
40:43It might have been a big feta.
40:44The big feta?
40:45Is that what you want?
40:45OK.
40:47I'll take the homemade hummus, please.
40:47All right, order in.
40:49One hummus with lamb, one big feta, one pork gyro.
40:53Hummus with lamb, pork gyro.
40:55Mikey's got a controlling, assertive, strong voice.
40:59The moussaka will be two minutes.
41:00And the good news for me, Pete is staying out of Mikey's way.
41:04What do you think, ladies?
41:05Oh, it's good.
41:06Got a new restaurant here.
41:08It's very nice.
41:09I see my dad handling these changes right now
41:13with open arms, which is good.
41:15He sees me working hard and caring for this place.
41:18It means a lot.
41:20The tzatziki octopus, I got it here.
41:24Wow, it looks so fresh.
41:26Awesome.
41:27It's extraordinary.
41:28Right, I'm going to go in and see this for myself.
41:35One horta, one Greek salad.
41:36Disney fries here.
41:39Hello.
41:40How are you?
41:40Good.
41:41Galapagos, which side?
41:42Who wants it?
41:43Are we good?
41:44Yes, chef.
41:45Moussaka.
41:46Mike, I love the fact you use your voice.
41:47If it's too fast, you tell them to slow it down.
41:50Yes, chef.
41:50Table 41, for French.
41:52Mikey, put the tray down, wear it to your hands,
41:54twice as quick.
41:55When you bring that over here like that,
41:57when you bring that over here like that,
41:58just put the plate there, bang, go.
42:01And then you're not dripping.
42:02And then you're keeping everything nice and tidy.
42:04It's good.
42:05Yes, chef.
42:06I can't put into words what this whole experience
42:07has meant to me.
42:10I'm excited.
42:11I'm excited to see what the future holds.
42:14Customers are loving the food, huh?
42:16Loving the food.
42:17It's so good.
42:18How are you feeling?
42:19What's not to love?
42:20Think of everything you've sacrificed
42:21and everything you've worked for.
42:23You now need to enjoy it.
42:25OK?
42:26Chef Ramsey's changed my life.
42:27And I don't have enough words to say how good, how nice he was.
42:36Now, there's one tiny thing we need
42:38to do for a new beginning.
42:40He hit me hard, but with a reason, to wake me up.
42:44So I'm going to thank him for the rest of my life.
42:48You know what to do, right?
42:51Oh, yes.
42:52Yes?
42:52Oh, yes.
42:53Oh, my!
42:54Oh!
42:55Oh!
42:56Oh!
42:57Take care.
42:58Thank you so, so, so much.
43:01Appreciate it.
43:02Take care.
43:03Thank you so much.
43:04Take care.
43:05And stop smashing plates.
43:06They're expensive.
43:16When I arrived, the heart of Parthenon,
43:19honestly, was broken.
43:21Pete was unwilling to make any changes whatsoever.
43:24And he couldn't even trust his own family.
43:26And it was causing them all to suffer.
43:29But now, thanks to Susie for reaching out,
43:31Pete has really seen the errors of his own ways.