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00:00Tonight on Kitchen Nightmares.
00:02What is going on?
00:03You can't run a Russian like that.
00:05We're stopping service.
00:06For the first time ever, Chef Ramsay
00:09takes on a Mexican restaurant.
00:10This is the burrito here.
00:11It looks like someone's been sick on my plate.
00:13Where the food is being made for the masses.
00:15What were they expecting?
00:16$2,000 for dinner.
00:17But eaten by few.
00:20The owners.
00:21Paddy, I'm disgusted.
00:23Yolanda, that's a joke.
00:24And managers.
00:25There's some fries.
00:27Seem to be on a siesta.
00:29Look at them.
00:30And only wake up when they argue with each other.
00:33Oh, my god.
00:34I don't even know what could make it worse at this point.
00:37What do I do now?
00:38Where do I go, Vic?
00:40I'm this far from giving up.
00:42Could this be the one that leaves Chef Ramsay speechless?
00:48I never thought it was going to be this bad.
00:53Maybe I'm too late.
00:59Hang on.
01:02Come on.
01:02Hands.
01:03Keep on doing beni.
01:04Don't move.
01:05Good, good, good, good, good.
01:05While we're watching Edward Church, first interviewThose resur$$$$$.
01:06¡LINE.
01:06We're象見.
01:06giờ紅
01:07Hello microphones,Limpression 고ge.
01:08Good.
01:08Good, good, good, good, good, good, good, good.
01:09They'll ship Kby lens of ourytes.
01:09Haha.
01:10Way too good, good, good, good, good
01:11going.
01:12Where are you now?
01:13patrick, great, shitty, good, good, good.
01:14West Nyack, New York.
01:1540 miles outside of New York City.
01:17An eclectic town that lies west of the Hudson River.
01:20West Nyack is home to Vic and Yolanda Flores,
01:21West Nyack is home to Vic and Yolanda Flores who previously owned another Mexican restaurant that failed.
01:27They wanted to try again but didn't have the money. So they asked Yolanda's daughter
01:32Patty to use her credit and savings. I'm 100% owner on paper but my stepfather Vic controls
01:40everything. All right. He didn't listen to me. He didn't listen to my daughter. He does whatever
01:46he wants to do. We have to discuss the problems. To discuss the problem we go on and on. I thought
01:52this was a big opportunity but from day one it turned out to be a disaster. It's tough I can't
01:59chew it. Initially we were busy and then after a while it just the numbers started dwindling.
02:06Is it normally this quiet? So I said maybe we should make some changes and he said everything's fine.
02:12I've been thinking of changing the menu but my husband say people like it.
02:20But how many people? We spend so much time just looking out the window staring at each other.
02:26How many tables are there? Nothing now. Figuring what can we do to bring people in. It's like the blind
02:31leading the blind. He always think that he's right. He'll decorate the way he wants to. It looks like
02:39Tijuana threw up in here. He has a stuffed chili pepper that he moves around named Manuel.
02:46The most that bothers me is that my daughter has ruined her credit. I have to go cover a
02:54bounce check or something. She has problem in her marriage. I just feel very guilty that I
03:01put Patty in this position. I never thought it was going to be this bad.
03:08Well I realized it was bad. We can't pay our bills. I resent my mother. I think she put her husband
03:16before me and it's hurtful.
03:23I'm just hoping to God that Chef Ramsay will help us and that Vic will listen to him. Otherwise our
03:31personal lives are going to be changed drastically.
03:34Right. There's the sign but Grill 303. What the is that? Maybe I'm too late. Grill Fiesta Sunrise.
03:52Oh dear oh dear. How are you? Very well indeed thank you. Grill 303 or?
03:57Fiesta Sunrise. Okay good. Nice to see you. Nice to meet you. I thought it was too late. I thought
04:03it was the new restaurant already. Oh well we don't change the little logo on the front. You haven't
04:08changed the logo on the front? No. And it's been like that for how long? For a year and a half. A year
04:12and a half. Yeah. Okay. All right. What's that? This is a new uh favorites of margarita we have in here.
04:20Yeah. So it's complimentary? Complimentary. Exactly. Wow. Yeah. So you don't have to buy for
04:26drinks. You just come up here and help yourself? Well you know when the people they come in we
04:29try to be you know give us something to appetizer to start. It's too strong. Yeah. Tequila.
04:38Right. Let's put some warmth on my . Okay. Should we sit down? Please. Excellent. Done. So that's free.
04:45Right. Wow. Look at the size of this place. So how many seats have you got there? 120.
04:49120? 120. Yeah. Wow. How many is booked for lunch? Two tables. Okay. What would you recommend?
04:57The combination number one. Number one combination? One taco. You have one taco, one burrito,
05:01and one enchilada. Okay. Yeah. I'll try one of the fajitas as well. Okay. I'm hoping that Chef Ramsay
05:08kick speak is bad. What is that on there? Looks like I've got a sticker on my menu. Just try to peel it off and
05:15it's bugging me. Ah. The art of Mexican cooking. What is that under there? The name of the... What name is that?
05:29It was another restaurant that I used to have. Fiesta Garibaldi.
05:36Fiesta Garibaldi. Yes. So you brought the old menus from the old restaurant into the new restaurant
05:43and stuck some sellotape on there. Exactly. Yes. And is that restaurant still open? No. We're closed.
05:48And you called it Fiesta Sunrise as opposed to Fiesta Garibaldi. Correct. Yes. I'm really
05:54confused. Same Chef? Same Chef. Same ingredients? Same ingredients. You brought the ingredients from
05:59the old restaurant into this restaurant? Oh, well, you know, different. We buy fresh, but the same. Fresh
06:04ingredients. Yes, correct. Oh, thank you for that. This is your combination, okay? Lovely.
06:11It's very hot plate. Be careful. This is the burrito here. It's hard to see that. Looks like someone's
06:16been sick on my plate. Chicken's so dry. It tastes like it's been cooked weeks ago. The beef.
06:30Excuse me. It's impossible to swallow. I can see he didn't like it.
06:36Mm-hmm. Mm-hmm. Wow. How old is the rice? It looks like it's leftover from Christmas.
06:43They cooked this, uh, yesterday. Yesterday? How'd you know that?
06:49I check in the kitchen. Check again for me, will you please? Thank you.
06:54It looks older than me.
06:55It's dreadful. Absolutely dreadful. How's it going? He hated the rice. Why? It's old. How old is it?
07:11They're disgusting. Yeah. Basically, they taste the .
07:14I was feeling very embarrassed. First of all, that was the menu. And the more important thing,
07:20there was the food. That is gross. Oh, now it's my food. No, no, I'm just asking you.
07:26Oh, no. So you bought the glasses from Gary Boldy as well. We invested a lot of money into this. We
07:31should have known this a year and a half ago. Yeah. Maybe that's the key when you come into Fiesta
07:37Sunrise. Stop off at the tequila bar, get drunk, and then enjoy the food. You know why didn't listen to me?
07:44Hi, how are you? Very well, thank you. How are you both? Good. I'm Patty. Nice. And your husband
07:50and wife? I'm stepdaughter. Okay. Sorry, I thought we said you were partners. Excuse me. We're
07:55all partners. Okay. Nice to meet you. Likewise. And first name is? Yolanda. Yolanda. Right.
08:01I was the fee coletta. That was delicious. Sad. That was the only thing that I enjoyed. Um,
08:07let's go over to the bar and have a little chat, yes? I'm hoping Chef Ramsay will convince Vic that change
08:12is good. You know, I think they're stuck in their ways. We should have stepped in a long time ago.
08:16Now it just seems like this is the end of our rope. Hopefully we can make some type of changes to save
08:21this business. All three of you pay for the business. No, these two. These two. You two pay for the
08:28business. Yes. And this man runs it. He runs it. Ruins it? Runs it. Runs it. Runs it or ruins it. Yeah,
08:34so far it's ruined, yeah? Did you have anything to do with the old business? I didn't. No. No. I didn't.
08:42You did. So that restaurant failed, and then you came to run this one for your wife and your
08:48stepdaughter. Yeah. But before you left, you grabbed the chicken, the menus, and the glasses? No,
08:52just the menu. Okay. I'm trying to get my head around this. If you all own it, and he's running it,
08:58why aren't you involved? My opinion is, I think he just wanted us to finance him a restaurant. I put a lot
09:06out here. I put my credit, my home. I borrowed money from my father-in-law. It's not important
09:12to him. It's not important to him to make things right with me. What does it take to break even?
09:16How much do we need to take a week to break even? 90,000. A month. A month, yeah. A month,
09:21so 22 grand a week. We do a third of that. So you're losing half a million dollars a year. What's the debt?
09:30About 850. 850,000. And you've only been open for 18 months? Right. What in the have you been doing?
09:41No, I'm the big guy in here. Everything has gone wrong. They're peaking at me.
09:46I will see you later. Thank you, ladies. See you later, chef. Vic.
09:53That's embarrassing. Right now, they're all blaming each other, and it's bloody obvious that Vic has run
09:58the place into the ground, but how can the women complain about that if they haven't put the time
10:02and effort in this place? So personally, they're all to blame.
10:09Coming up, Chef Ramsay uncovers the most disgusting. Oh my god. Horrifying. Look at the fat.
10:16And repulsive restaurant. What the is that? That he's ever seen.
10:21Ladies and gentlemen, we're stopping service. And later, tensions finally reach a boiling point.
10:27I pay my bills. I pay your bills too.
10:30We're bills.
10:32Could this be the restaurant that just can't be saved?
10:35I'm this far from giving up.
10:38Coming up on Kitchen Nightmares.
10:46This restaurant is run with dysfunctional management, and I'm dying to find out how the
10:50kitchen actually functions, because how is it possible for someone to cook food so bland as that?
10:54And tonight, I'm going to find out, but I'm not eating again. That's for sure.
11:03Do you like some appetizer?
11:07OK.
11:12Wow. Look at the size of this kitchen. It's huge.
11:16Ambrosia.
11:17Gordon.
11:18Gordon.
11:19OK.
11:20In there, what's that in there?
11:21The terrible fish.
11:22Holy crap.
11:23Ugh.
11:25Oh, .
11:26When was the last time this was cleaned out?
11:27Yesterday.
11:28And what's this?
11:29That's the rice.
11:30The famous rice?
11:31Yeah.
11:32That's the fresh rice, is it?
11:33Oh.
11:34I got served the old , yeah?
11:35What's this one?
11:36Where is that one from?
11:37Yesterday.
11:38Which one's the fresh one?
11:43I was disappointed a bit, and the cooks.
11:46It seems like I see this place for the first time.
11:50How are you?
11:51Can I get the chicken enchiladas, please?
11:54OK.
11:55Bloody hell.
11:56When were these done?
11:57Yesterday.
11:58Yesterday?
11:59Oh, fake.
12:00Please.
12:01They weren't done yesterday.
12:02OK.
12:03You can ask him his own language.
12:04Ask him very, very quickly, when were these cooked?
12:06Also, this one's from last week.
12:08Of course they're from last week.
12:09They don't look like they're lunchtime, do they?
12:12Oh, my God.
12:13Oh, my God.
12:14Oh, my God.
12:15Oh, my God.
12:16Oh, my God.
12:17Oh, my God.
12:18Oh, my God.
12:19Oh, my God.
12:20Oh, my God.
12:21Oh, my God.
12:22Oh, my God.
12:23Oh, my God.
12:33The cases.
12:34I have no taste whatsoever.
12:35OK.
12:39Oh, my God.
12:40Look at the fat.
12:42Look.
12:46Why is there so much disgusting fat on there?
12:51What's wrong with those chips?
12:53You take them from the table back into the drawer?
12:58Did you see that?
12:59They come back from the table,
13:00and you put them back into the drawer.
13:02He said he didn't touch it.
13:03He touched once.
13:04He said he touched once.
13:05But you're not supposed to .
13:07We're like a bunch of children
13:09that are doing the wrong thing.
13:16What are these?
13:19Vic.
13:20Yes, Chef.
13:21These were fresh chives.
13:23Sell by date.
13:24Five months old.
13:27What are you finding there?
13:29I found them in the fridge.
13:31Smell them.
13:35Vic, look.
13:36Let me just show you something.
13:37What is that?
13:40I'm getting nervous now.
13:41Talk to me.
13:42What is this?
13:43That's the fish you're using.
13:45That's the fish you're using?
13:47Oh, me.
13:48Smell that in there.
13:50Is this today's fish?
13:52No.
13:53No.
13:54The fish.
13:55That was really scary.
13:56Because it was smelling bad already.
13:58Just couldn't believe it.
14:02Where's Patty?
14:03Have a look at this.
14:04Oh, my God.
14:05Look how crispy and curled up it is.
14:07Just touch that.
14:08Oh, it's like solidified.
14:11Like solidified.
14:13What's this here?
14:14This is steak, Chef.
14:15Why is it all wrapped up in tin foil?
14:17Look at the color of it.
14:18It's oxidized.
14:19And what's that in there?
14:20It's pieces of pork.
14:22That's pork.
14:23What have you done to it?
14:25Why is it all stuck in there with blood at the bottom of the tray?
14:28Why is that?
14:31How old is this stuff?
14:32Yesterday.
14:33Yesterday?
14:34He said Friday.
14:35Look at that.
14:37Oh, my God.
14:40When's all this from?
14:43Friday.
14:44He took it out Friday.
14:45Oh.
14:46Everything's Friday.
14:47Look.
14:48Let me just show you something.
14:49Look how green and slimy it is.
14:51That's from Friday.
14:52Look.
14:53Look at that.
14:55That's from Friday.
14:56Look at my fingers.
14:58Friday.
14:59Look.
15:00Look.
15:01Look.
15:02There you go.
15:03That's from Friday.
15:04How do you say this in Spanish?
15:06This is not healthy.
15:07No muy saludable.
15:09What is going on in here?
15:11A hungry cat would walk away from that.
15:14I was mortified.
15:16I felt embarrassed for letting this go on for so long.
15:20While customers in the dining room continue to eat subpar food,
15:24Chef Ramsay's kitchen investigation intensifies.
15:28What is going on here?
15:31What's that?
15:32The burrito.
15:33What's that one?
15:34The chicken enchiladas.
15:35Oh.
15:36How?
15:37Oh, my God.
15:39What's that?
15:40That was the ground beef.
15:42Ground beef?
15:43Half of it's fat, you idiot.
15:46It's fatter than you.
15:48I felt satisfied that finally somebody called him out on his .
15:53Oh, .
15:54What's that?
15:55The bean.
15:56Oh, how?
15:59It's like a cement mixer.
16:01Are you stupid?
16:04Who's controlling this?
16:05I am, Chef.
16:06You are.
16:09You are a walking disaster.
16:12Now I'm feeling like stupid.
16:15Lift it up.
16:16The fridge is full of .
16:20It's disgusting.
16:22I wasn't here on Saturday, but what were they expecting?
16:2510,000 customers for lunch?
16:27Paddy, I'm disgusted.
16:29Yolanda, that's a joke.
16:31I understand.
16:32I don't want people to get sick, and I don't want them to spread the word that food is bad here.
16:37You're overstaffed, underworked, food.
16:43I wouldn't trust you running a bar, let alone a restaurant.
16:48You must be out of your tiny mind.
16:50I don't care for your restaurant.
16:52I want to take that out there.
16:54I dare you.
16:55Take it out there.
16:56Go on.
16:57Give it to them.
16:58Yeah, there you go.
16:59Look at me.
17:00Why don't you take it out there?
17:01That's embarrassing.
17:02It's embarrassing.
17:03Why are you serving it?
17:04You don't care.
17:05Why?
17:06Why?
17:07Because you're serving that and trying to charge people money for that.
17:11That's why you don't care.
17:12I care for them.
17:13You don't care.
17:14No way.
17:19Ladies and gentlemen, I'm so sorry, but we're stopping service.
17:25Shocked by disgrace.
17:27What is going on here?
17:28What is going on here?
17:29After disgrace.
17:30How do you say this in Spanish?
17:31This is not healthy.
17:32After disgrace.
17:33I want to take that out there.
17:35Chef Ramsay had seen enough and took matters into his own hands.
17:39You don't care.
17:43Ladies and gentlemen, I'm so sorry, but we're stopping service.
17:50Everything you've had to drink, eat so far is all on the house.
17:54Sir, that thing in your hands, put it down.
17:57If you've just seen where it's come from, like I have, you wouldn't be eating it.
18:01Very sorry.
18:02Close up.
18:03No pill anywhere.
18:05I was like, what the hell are you doing?
18:07You can't do that to my customers.
18:09By the way, there's your refried beans on the way out.
18:12Have a look at it.
18:14You can't do that.
18:15You can't do that.
18:17Oh, my God.
18:18The garbage bucket.
18:19I couldn't believe it.
18:21And seeing all these people walking out of the restaurant, it was like, this is the end.
18:29I think Vic got a dose of reality.
18:34He walked around like he was untouchable.
18:37So I was relieved that finally somebody else told him that he was responsible for a lot of this.
18:43While Vic supervises the cleanup, Chef Ramsay spends his time with a woman who was torn between her daughter and her husband.
18:54What I'm really concerned about is what's happening to your daughter.
18:59How did it start?
19:01Because something's blurring for me.
19:03My credit was messed up.
19:05So we used party for credit, too.
19:08Right.
19:09Because she was clean.
19:10Clearly, yeah.
19:11You've destroyed your daughter's credit because now she has no choice.
19:15I mean, you and her are in the , my darling.
19:18I know.
19:19Sometimes I can sleep at night.
19:21Do you love Vic?
19:23I do, but it's different now, you know.
19:27Now, before you came here, I said, if this doesn't work, I don't think you and I could be together anymore.
19:34Who's more important, your daughter or your husband?
19:37My daughter.
19:40At this point, you know, I realize it's not really a choice.
19:43Right now, the only way to show Paddy how much you care is to get involved.
19:47Yes.
19:48To help turn this business around.
19:50Oh, you tell me what to do.
19:52Another marriage that is affected by Fiesta Sunrise's debt is Paddy and Don's.
20:00Usually, Don drops her off to avoid running into Vic.
20:03But on this occasion, Paddy asked him to come in and meet Chef Ramsay.
20:07Good to see you.
20:08I want to save the relationship with my husband, because he's really angry at me for getting involved.
20:13And it just seems to be spiraling out of control.
20:17Obviously, Paddy explained, I'm absolutely furious in terms of the way the kitchen was run, the way the place has been abused.
20:25And I can't believe a guy like Vic would try to do so much under your own eyes without even knowing anything about it.
20:34Are you aware of what's been going on?
20:36We fight all the time about it.
20:37Yeah.
20:38He saw it coming, and I said, no, he wouldn't do this, he wouldn't do that.
20:42And he said he's not who he appears to be.
20:45Right.
20:46He's taking advantage of you and your mom.
20:48Your mom admitted last night that you had a clean credit record.
20:52Oh, my goodness.
20:53So that got, that got abused.
20:55That's in the crap burn.
20:56That was the one thing I'm mad at.
20:57You know, money can always be made and repaid back.
21:01Yeah.
21:02The credit, he just never paid the monthly payment on.
21:05Do you think you can get more involved in terms of the support mechanism?
21:08Oh, sure.
21:09When I saw Diane, my reaction was like, oh, this is Patricia's husband.
21:15This has nothing to do in the business.
21:18I'd have.
21:20Sit down.
21:22I'm trying to get to the bottom of it, Vic.
21:24I'm trying to understand the madness into how we've been operating.
21:28When you knew you were borrowing all that money from family, why weren't you being more
21:32honest about where the money was going?
21:35Yeah, you know.
21:36God, it's not clear.
21:39Now it is.
21:40But when I asked him, are you going to give Patty any money?
21:43No, no, I don't think so.
21:44That really doesn't cut it.
21:46I believe Don's trying to stand up for me.
21:48He feels that Vic walks all over me.
21:50You're not going to give my wife any money?
21:52You're going to walk away with all the cash?
21:53You have to grant something.
21:54Huh?
21:55I paid your mortgage here, you jerk.
21:57One month I paid $50,000.
21:59Oh, my God.
22:00You .
22:01You don't even have a job.
22:02I don't have a job.
22:03What are you doing?
22:04Pal, I got a job.
22:06Oh, please.
22:07You hunting.
22:08You fishing.
22:09This is your job.
22:10I have downtime.
22:11I do what I want.
22:12I pay my bills, pal.
22:13I pay my bills.
22:14And in fact, I pay your bills too, Vic.
22:16Where bills?
22:17Relax, relax.
22:18What?
22:19What?
22:20It's done, pal.
22:21It's done.
22:22While Patty and Don were discussing their financial situation.
22:30Are you aware of what's been going on?
22:32Do we fight all the time about it?
22:33Yeah.
22:34Vic joined the conversation.
22:35Sit down.
22:36Accusations were made.
22:37You don't even have a job.
22:39And Don and Vic were at war.
22:41I don't have a job.
22:42I pay my bills.
22:43In fact, I pay your bills too, bitch.
22:45What?
22:46What?
22:47What?
22:48Relax, relax.
22:49What?
22:50What?
22:51No, no.
22:52It's done, pal.
22:53It's done, pal.
22:54It's done.
22:55Let's go.
22:56Let's go.
22:57You can't say that.
22:58You can't start talking about that.
22:59You can't start telling that.
23:00You can't.
23:01This ain't even happening.
23:03I'm upset.
23:04My husband really wanted to help.
23:06And he's probably going to be mad at me for putting him in a situation like this also.
23:10So in a way, I'm mad.
23:13Shh.
23:15I'm here to help this place turn around.
23:20But to make this work, all three of you have to work as a team.
23:27While the family cools off, Chef Ramsay heads to the kitchen to come up with a game
23:32plan to fix the restaurant's biggest problem.
23:35The food.
23:36Oh, my God.
23:37What in the is that?
23:42That is a joke.
23:49Victor.
23:50Right, ladies.
23:51I want us all to get involved in doing something together.
23:52Yeah?
23:53So I want a little fun element.
23:54You make a burrito.
23:55You make a burrito.
23:56You make a burrito.
23:57And the best one goes on the menu tonight.
23:58That's what I wanted to do.
23:59I couldn't do it because of these little here.
24:00Look at them.
24:01Oh, my God.
24:02I'm so sick to my stomach.
24:03I want to throw up because I had coffee here earlier.
24:04I don't know the roach went through my cup.
24:05I didn't know about this problem either.
24:06Two dishwashers.
24:07Two prep cooks.
24:08Who's cleaning around here?
24:09Do they seriously put food on those plates?
24:13Vick's here seven days a week.
24:14I don't know about this problem either.
24:16You can make a burrito.
24:17You can make a burrito.
24:18You can make a burrito.
24:19And the best one goes on the menu tonight.
24:20That's what I wanted to do.
24:21I couldn't do it because of these little here.
24:23Look at them.
24:24Oh, my God.
24:25I'm so sick to my stomach.
24:26I want to throw up because I had coffee here earlier.
24:28Do they seriously put food on those plates?
24:31Vic's here seven days a week.
24:33I don't know how he didn't realize the problems in the kitchen.
24:36Can't you see these?
24:40I'm trying to move forward.
24:41I'm trying to get going, but every time
24:43I put my foot on the ladder, I get knocked back.
24:46Did you know this was like this?
24:49I noticed.
24:50I noticed, but, uh, I knew it.
24:51You knew it?
24:52Yeah.
24:52We're going to have to do something.
24:53We cannot open.
24:54I need an exterminator here.
24:56How can I start an attempt to cook
24:57when the place is festered with cockroaches?
24:59I didn't expect this.
25:01I don't think it could get worse.
25:03I don't even know what could make it worse at this point.
25:08After Chef Ramsay's dirty discovery,
25:11he immediately called in an exterminator.
25:17I have no idea these were that bad.
25:19Bloody hell.
25:20I'm pulling my hair out now.
25:22I'm sorry, but you're running the place.
25:24Sorry.
25:25You're so stupid.
25:26Where do I go, Vic?
25:29I'd be embarrassed with Chef Ramsay.
25:31I don't think that, uh, we can make it in the restaurant.
25:37You can't run a Russian like that.
25:39You think I'm not?
25:40I'm embarrassed now.
25:41You should be embarrassed.
25:43I'm not putting one foot in that place,
25:45and that place is clean.
25:47Yes?
25:48You're right.
25:49Now you start getting those guys clean in, yes?
25:52Yes, sir.
25:53For some pride.
25:55Do you understand the word pride?
25:56Yes.
26:00It's not possible for someone to have his head so far in his .
26:03I was feeling so depressed because all the pressure that I have
26:16right now in the restaurant and everybody
26:18peaking everything about me.
26:20You know, he always thought he was right.
26:23Now he finally knows all of these mistakes.
26:32I'm very sorry.
26:33I'm very sorry.
26:34I don't mean to hurt your feelings,
26:36and I don't mean to hurt Dani's feelings.
26:38I'm very sorry.
26:49After taking time to reassess the situation
26:52and allow the exterminator to finish,
26:54Chef Ramsay returns more determined than ever.
26:57We are not giving up.
26:59Do you understand?
26:59We cannot give up.
27:01Tonight, we're going to open.
27:02The place has been cleaned.
27:04We're prepping up now.
27:05And in under two hours' time, we'll
27:06be in a position to open up.
27:08And then, we work at it together.
27:10Yes, Chef.
27:11Are you going to listen?
27:12Yes.
27:18Due to last night's shutdown,
27:19Chef Ramsay was unable to experience
27:22a normal dinner service.
27:23Tonight, with the old food a thing of the past,
27:26he can finally observe the staff at work.
27:29Tonight, it's all about fresh food.
27:32Everything we prepped this morning,
27:34we cooked tonight fresh, yes?
27:35Yes, Chef.
27:36Fresh.
27:37What is it?
27:38Louder.
27:39Fresh.
27:40You may be small, but you've got a big pair of lungs.
27:42Fresh.
27:43Fresh.
27:43They speak English.
27:44They've just been clever by ignoring me, yes?
27:46Yeah.
27:47Yeah.
27:48I know that.
27:53What do you think I'd like to drink?
27:55Chicken and cheetahs.
27:56And one beef central on it.
27:59With customers in the restaurant,
28:01Chef Ramsay is anxious to impress them
28:03with something Fiesta Sunrise has never had, fresh food.
28:11Bloody hell.
28:12Get me Yolanda, please.
28:14hell.
28:19Yolanda, you cook at home, don't you?
28:21Yes.
28:22Yeah?
28:23What's wrong with this?
28:24Overcooked.
28:24Absolutely right.
28:25It's mush.
28:26We've got four chefs in the line.
28:28Not one of them can cook rice.
28:30The cooks don't even know what they're doing.
28:33I realize how bad it is today.
28:35I think you should start spending some time in here.
28:37Yeah.
28:38Can you cook rice now, Yolanda?
28:39Yes, sir.
28:41Like a golf ball.
28:44It's been a while, huh?
28:46A little hungry.
28:47With the rice disaster, the kitchen is now backed up,
28:50and the customers are getting restless.
28:52Four chefs on the line.
28:53It doesn't seem to be happening fast.
28:55Can you speed up a little bit?
28:56I'm starving.
28:57I just wish I had my food.
28:58Excuse me, guys.
28:59We have four people over here.
29:00We have to start moving.
29:02What are these guys doing?
29:03They don't even know who's the leader over there.
29:07We're finished with our meals, and the rest of our table
29:09hasn't even received their meals.
29:11Yeah, all right.
29:12Service, please.
29:13Pass it over.
29:15What's those black bits coming from the?
29:17From the top.
29:18From the top of the broiler.
29:22When was the last time the broiler was cleaned?
29:24The chefs are now, they are crazy now.
29:28This place is half full.
29:30What are you going to do when it's crowded
29:32and there's people waiting outside?
29:34This is unbelievable.
29:35What the is happening?
29:37When was the broiler cleaned last, gentlemen?
29:39If he tells me Friday one more time, I'll boil him.
29:42Every Sunday, they say.
29:43Every Sunday, my ass.
29:46This is out of control.
29:47I mean, you got food.
29:48I'm full.
29:49You got fishy food.
29:50I've got four chefs that can't cook rice,
29:52soot all over the food.
29:54What is going on?
29:56It's me.
29:58You're supposed to put salt on the food, not soot.
30:02It's a joke.
30:03Are you going?
30:03Are you going to just leave?
30:04Nothing on the ass for it.
30:05You can't employ these guys.
30:07One can't clean, one can't cook rice.
30:10I never imagined how bad this restaurant was doing.
30:14I don't know what else could happen.
30:17I can't come to terms with what the is happening.
30:19Good morning.
30:24On the heels of another dreadful dinner service,
30:26Chef Ramsay knows he's running out of time
30:28to save this restaurant.
30:30Hard day today.
30:33What we took tonight couldn't even
30:35afford to pay for the staff.
30:38That's how it is every day.
30:40Tonight is the perfect example that you're
30:42digging yourselves a bigger hole.
30:45We're tightening the noose around our necks.
30:50I've never been in this situation before.
30:54I'm now going to start taking drastic measures.
30:58We need help.
30:59A lot of help.
31:01A lot of help.
31:04I'm going back to New York City now, yeah?
31:08I have got to think of, you know, an idea.
31:11Lord, we're screwed.
31:15I'm this far from giving up.
31:18Next.
31:19This place needs help.
31:22Despite Chef Ramsay's many improvements.
31:24I have an expert that's going to be here to help you.
31:27Now you have one beautiful restaurant.
31:29Oh, my god.
31:30Look at it.
31:31Are you happy?
31:32I'm very happy.
31:33Will you tell that chubby face of yours?
31:34Does this restaurant have what it takes to make it?
31:36No more mistakes.
31:37Or is Fiesta Sunrise just beyond repair?
31:41Something's burning.
31:42What's going on, guys, please?
31:44This is idiot-proof, and they still can't execute it.
31:47Holy .
31:55Chef Ramsay stayed up most of the night in New York City
31:58trying to think of something or someone
32:01to help salvage Fiesta Sunrise.
32:06He returned the next day reinvigorated
32:08with a comprehensive plan.
32:11All right, good morning.
32:12Good morning, sir.
32:13Come around.
32:14After last night's dinner service,
32:17this place needs help.
32:20Definitely.
32:21I have an expert, OK, that I've taken care of
32:25that's going to be here to help you.
32:27She has the number one Mexican restaurant
32:30in Manhattan currently.
32:31She's from Mexico, and she seriously
32:32knows her Mexican cuisine.
32:34Wow.
32:35Say hello, please.
32:36Juliet Barresteros, come and say hello, please.
32:39This is Yolanda.
32:40Hi.
32:40You're one of the owners.
32:41So I got the call from Chef Ramsay.
32:43I got very excited.
32:44I will only do this for him.
32:45Vic, we're ganging up on you now.
32:47One, two, three, four against one now.
32:48You're outnumbered, big boy.
32:50Woo-hoo!
32:51I was pleasantly surprised when Chef Ramsay
32:52introduced Julieta, because we really need the help.
32:55With the kitchen in good hands,
32:57Chef Ramsay reveals the work his design team did
32:59to modernize the restaurant.
33:01Oh, my god.
33:02Come through, come through, come through.
33:04Now, look at it.
33:06We've got rid of the clutter.
33:07The ugly white banqueter chairs have gone.
33:09Look what you can see now when you look down through there.
33:11It matches perfectly.
33:12Look at the tablecloths.
33:13Oh, my god, look.
33:14I love it.
33:15I'm in shock.
33:16The shutters, beautiful.
33:18All the crap gone off the ceiling.
33:20The walls have been done.
33:21That glass is gone.
33:22The wall's gone.
33:23Stunning.
33:24Beautiful.
33:25Now, you have one beautiful Mexican restaurant.
33:27Chef Ramsay is unbelievable.
33:42I can't believe that he worked all night to do all this.
33:46I used to get dizzy walking in here.
33:47Used to turn my stomach, and now I feel calm,
33:49and it looks like a place you'd want to stay and hang out
33:51and spend some time.
33:52Take a look at it.
33:53to hang out and spend some time.
33:55Take a look at it.
33:56I love my new decoration.
33:58I love my chairs.
34:00I love my new place.
34:02Thank you very much.
34:03I just want you to run it, yeah, with your wife,
34:07with your daughter, and run it as a team.
34:10That's all I want.
34:11I promise to you, after this, no more mistakes.
34:16Thank you for coming.
34:17I appreciate it.
34:20Having updated the look,
34:22Chef Ramsay moves on to the most significant change
34:25in his master plan for saving the restaurant.
34:28We've brought in an expert for the kitchen.
34:31We've revamped the dining room.
34:33And now, the most important change
34:35that will be significant in turning this business around,
34:38and that's the menu.
34:40Do you like the new cover?
34:41No.
34:42No.
34:43Good, because that's what it's not going to be.
34:45There we go.
34:46That's what the menu's going to be.
34:48Simple, elegant, easy to read, easy to control,
34:52and maintain consistent standards.
34:55Have a quick look.
34:56I'm very excited.
34:58I'm happy.
35:00Beautiful menu.
35:01Read over the menu.
35:02I'm going to spend some time in the kitchen with Juliet, yes?
35:04OK.
35:05Let's go, my darling.
35:07I'm pre-eventful.
35:08I'm ready.
35:09I'm pretty excited, boys.
35:09Cool, I'm ready.
35:10You're ready.
35:11I'm ready.
35:12I'm ready.
35:12I'm ready.
35:13Yeah.
35:13I'm ready.
35:14We're ready.
35:14We're ready.
35:15And now, we're ready.
35:16everything and everyone in the kitchen.
35:18The taquitos, just crispy enough to be, like,
35:21to have a crunch on your mouth.
35:23But don't overcook them.
35:29I honestly never, ever expected to be here tonight,
35:32relaunch night.
35:32What a week.
35:34The toughest so far.
35:35So now they have to pull it off.
35:37They may have the best Mexican chef from Manhattan,
35:39but it's up to them now.
35:40Everything's here.
35:41They've got to do it.
35:43Let's see our meat.
35:44Oh, look, that's beautiful.
35:46Now that you've got it, you run it.
35:48And I'll be watching the service.
35:50Tonight is crunch time.
35:51This restaurant has to have a successful service tonight.
35:56OK, anything to say?
35:57I hope we work together as a team,
35:59because I want something to be proud of.
36:01And I'm proud of my family, and I'm happy.
36:04Everything has changed.
36:05Good. Ready?
36:06Ready.
36:07We're opening in five minutes.
36:08Smile.
36:09It's good.
36:10I'm excited.
36:11It's as big as it can.
36:13You're like a sumo wrestler upside down.
36:15Smile.
36:17With a contemporary new look and simplified menu,
36:20the success of Fiesta Sunrise now rests on the staff.
36:23I'm excited, but I just want everything to go OK.
36:26So I hope they can pull this off.
36:28Do you want appetizers?
36:31Well, that will even take the guacamole.
36:33Shh.
36:34Mmm, that's good.
36:37Eat for a kid.
36:38Eat for a little girl, so don't put any peppers.
36:41They need somebody to be in charge.
36:48They need guidance, but they're willing to learn.
36:51Medium rare.
36:52Medium rare.
36:53And this one is on the ground, put it for the medium.
36:57Chef, it's just kind of cold and went in the room.
37:00Oh, come on.
37:01Julieta.
37:02What happened?
37:03They said it's cold.
37:04Cold.
37:04Yeah, because it's hanging around.
37:05OK.
37:06One new in 20 seconds, please.
37:11Everything's set up.
37:12Everything's set up, so you know, this is idiot proof,
37:15and they still can't execute it.
37:16It's quite a worry.
37:18Come on, guys.
37:19Come on, guys.
37:22Something's burning.
37:23Yeah, yeah, yeah.
37:24They burn the nachos.
37:25They burn the nachos?
37:26What's going on, guys?
37:27Please.
37:28How the do we burn nachos?
37:32Holy .
37:33Holy .
37:35What's this?
37:36Nachos flambé?
37:37What's this?
37:38Nachos flambé?
37:39What's this?
37:40What's this?
37:41What's this?
37:42What's this?
37:43What's this?
37:44What's this?
37:45What's this?
37:47What's this?
37:48What's this?
37:49Nachos flambé?
37:50After a shaky start.
37:51Bloody hell.
37:52The pressure is now on Vic.
37:54To get the restaurant running smoothly.
37:56This is excellent.
37:57Is it good?
37:58It's very good.
37:59The presentation is beautiful.
38:01Dos carnes asadas, medium red, uno no arroz.
38:04Good.
38:05What do you think about the salsa?
38:06I like this.
38:07It has a nice texture.
38:09Oh, my God.
38:10I'm very excited.
38:11I'm very happy.
38:12For the first time, I see the people, they're smiling.
38:14They're talking good things about the restaurant.
38:16Especially about the food.
38:17That's a good piece of chicken.
38:18I really like the casalilla.
38:20This is delicious.
38:21Thank you very much.
38:23For the first time since it opened, Fiesta Sunrise is functioning properly.
38:27But they have one more hurdle to clear before the night can be considered a success.
38:31I just had a phone call.
38:33The mayor of Nyack is coming.
38:34The mayor?
38:35Yeah, the mayor.
38:36Wow.
38:37Yeah, great.
38:38Great.
38:39So he's arriving for dinner tonight.
38:40Wonderful.
38:41We had the honor of having a local mayor visit us.
38:44Hi, how are you?
38:45Fabulous.
38:46How are you?
38:47Good.
38:48I was a little nervous, because I wanted him to enjoy our new food and recommend it,
38:52because it's some exposure locally.
38:54Hello, senores.
38:57Thank you for coming.
38:58Can I offer some appetizer?
39:00We'll get one of each appetizer.
39:01Okay.
39:02Oh, yeah, that'll be good.
39:03I'll put it all out here, right?
39:04Put it all out here.
39:06Vic, make sure that man's okay.
39:07Make sure he has a jolly time, yeah?
39:08Okay.
39:09What is this?
39:10Taquitos.
39:11Advertised here.
39:12Excellent.
39:13The taquito is the best.
39:14Yeah, that was delicious.
39:15I'm coming back for them.
39:16Hey!
39:17The taquito is the best.
39:18Yeah, that was delicious.
39:19I'm coming back for them.
39:20Hey!
39:21The taquito is the best.
39:23Excellent.
39:24Excellent.
39:25The taquito is the best.
39:26Yeah, that was delicious.
39:27I'm coming back for them.
39:28Hey!
39:29The taquito!
39:30It was excellent food.
39:31We had a great evening tonight.
39:32I would absolutely come here again.
39:33Cheers.
39:34Cheers.
39:36Forget that.
39:37You're welcome.
39:38With dinner coming to a close and the mayor satisfied, Fiesta Sunrise finally saw a glimmer
39:39of hope.
39:40Can you believe we made it so good?
39:44You're welcome.
39:45With dinner coming to a close and the mayor satisfied, Fiesta Sunrise finally saw a glimmer of hope.
39:52Can you believe we made it to tonight?
39:53Yeah.
39:54Extraordinary.
39:55I don't even know where to begin thanking Chef Ramsay.
39:58He came to me as a gift because I was really at the end of my robe and he brought back happiness
40:05between all of us and I can never thank him enough.
40:11I honestly never, ever, ever thought we were going to make it to tonight.
40:16You know that.
40:17Everybody had to wake up to get where we are now.
40:22Yes, Chef.
40:23And Vic, Vic, Vic, Vic, after all the mistakes you made and all the crap you're telling me,
40:32tonight, you were great.
40:38I was impressed with your performance tonight.
40:41I'll be honest, I was nervous.
40:43The tables, all the customers, everybody giving good compliments about the food.
40:47Good.
40:48I was, like, so happy.
40:49For the first time since I arrived, I got to see your passion and your hunger to keep this
40:55place alive.
40:56That's what it's going to take.
40:57And I'd like to say that tonight would not have been of any significant improvement without
41:02the help of Giulietta.
41:03Thank you, Giulietta.
41:04You're welcome.
41:05We're doing this to give this place a hope.
41:08We all need to work as a team and as a family.
41:11Giulietta, thank you personally.
41:14Thank you very much indeed.
41:16OK.
41:17Go back a week when I arrived.
41:19I didn't even know if I was in the right place.
41:22The signs with Grill 303.
41:24I couldn't understand what the hell was going on here.
41:27I thought I'd arrive too late.
41:29OK.
41:30Come outside.
41:31Now, when we walk into the car park, yes, here's something that each and every one of
41:39your customers saw tonight.
41:41Oh, my God.
41:42Oh, did it?
41:43Yes, we did change it.
41:44So when they park in front of the restaurant, they know where they're eating.
41:49What's it called?
41:50Fiesta sunrise.
41:51I can't hear you.
41:52Fiesta sunrise, chap.
41:53I still can't hear you.
41:54Fiesta sunrise, chap.
41:55Good.
41:56Make sure it stays up there.
41:57I want to stay over there.
41:59Fiesta sunrise.
42:00Got one more.
42:01This way.
42:02Oh, my God.
42:03Wow.
42:04Oh, my God, chap.
42:05You did it.
42:06You put the fiesta sunrise in front of them all.
42:09That's right.
42:10In front of them all.
42:11Every day, 25,000 cars go past this restaurant.
42:16How could all those people drive by every day for 18 months and you not take advantage of
42:23that?
42:24Are you mad?
42:26I'm happy.
42:27Oh, my God.
42:28You did it.
42:29Everybody that drove past here tonight saw that.
42:34That's it.
42:35I'm not kissing you.
42:36I don't want to kiss you.
42:37OK, good.
42:38Let's go.
42:39OK.
42:40This is my American dream.
42:43And I think it's going to be one of the best Mexican restaurants in town.
42:48Keep it fresh.
42:49Thank you very much.
42:51Next time on Kitchen Nightmares, Gordon heads to the City of Angels for some healthy cuisine.
42:58Healthy food does not have to taste like .
43:01And finds anything but that.
43:03Mate, I don't like it, but you clearly do.
43:05Good boy.
43:06This family run restaurant is spinning out of control.
43:09There is a bus here.
43:11Don't argue about everything.
43:12And you've never seen Gordon go this far to turn a restaurant around.
43:17Sir, put your hands in front of you.
43:19That's next time on Kitchen Nightmares.
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