- 2 days ago
see more on :
https://realtv.mytvchannel.org/index.html
https://realtv.mytvchannel.org/index.html
Category
🛠️
LifestyleTranscript
00:00Tonight on Kitchen Nightmares, Gordon goes to Philadelphia, the city of brotherly love, to help a family business in ruins.
00:09This restaurant's sucking the life right out of me.
00:11Three sisters who are all on the verge of a breakdown.
00:14We have no passion and we have no drive and I don't even know how to get that back.
00:19Their niece may be the chef, but she wants out.
00:22This is not a career choice for me.
00:23This close family is falling apart.
00:26We don't enjoy each other's company.
00:27Losing customers by the day and losing hope by the minute.
00:31We need to pull together.
00:32I don't know what else to do.
00:34And when Chef Ramsay arrives, he is confronted with a number of problems.
00:38Taste dreadful.
00:39Is there anything that we don't freeze here?
00:40No.
00:41You just served me three-week-old frozen potato skins.
00:43And the one problem he refuses to put up with is the owner's pathetic attitude.
00:48We don't know anything.
00:49For the first time ever, Chef Ramsay chooses to leave.
00:53Goodbye!
00:54Find out exactly why Chef Ramsay makes the most dramatic day one decision in Kitchen Nightmares history.
01:02No one cares here.
01:03We're so freaking buried and so lost.
01:05Is failure finally an option in Philly?
01:08This is our last hope.
01:10We're about to find out on a heartbreaking episode of Kitchen Nightmares.
01:14I don't want to close a restaurant.
01:16Philadelphia, the city of brotherly love, the birthplace of American independence, and home to more than 1.4 million people.
01:45Two years ago, sister Claire and Catherine, along with her sister-in-law Erin, decided to open the Hot Potato Cafe in their East Philadelphia community of Fishtown, where they all grew up.
01:58One day, we just kind of looked at each other and said, somebody should open a really good restaurant in Fishtown.
02:02Hi, welcome to the Hot Potato.
02:04We thought it would be a lot of fun.
02:06People would just walk around the corner and hang out here.
02:09How have you been?
02:10I haven't seen you in ages.
02:12Our intention when we opened Hot Potato was to make this a very comfortable, casual, friendly environment.
02:18We bring a lot of our friends here.
02:20Anybody new in town would go, oh, we're taking a new restaurant.
02:22Thank you so much.
02:23We did the fun things.
02:24Like, oh, we're picking out salt and pepper and all that cute stuff.
02:27I don't think you can even wrap your mind around how big it is to open a restaurant.
02:31Oh, my God.
02:33We were open for about eight months, and we had a really, really bad reveal.
02:37A local paper had come in, and they wrote an article, and they called us Spuddy Hell.
02:43They ripped us apart.
02:44Like, one stroke of the pen, and you're done.
02:47There we were, sitting inside, waiting for customers to come, and they weren't coming.
02:51That's when we, you know, really started scraping together some money.
02:55It's just overwhelming.
02:59The three of us all chipped in pretty much our whole life savings.
03:03Have we paid insurance lately?
03:05No.
03:06We owe them, like, $780 on insurance.
03:08What the f***?
03:10We knew we didn't have the experience that we needed in that kitchen, and we couldn't afford to hire somebody.
03:15I think it's good.
03:17What is it?
03:19Did this go out?
03:20My niece, Danielle, had some back-of-the-house experience.
03:25What's up, my eyebrow?
03:26Come on, Danielle.
03:27Even though I don't want to be a chef for a career, I was willing to help her out any way I could.
03:34How's that?
03:35Uh, New York strip deal.
03:36Charboil on the outside, that one?
03:38I don't even know how to charboil on the outside.
03:41We're doing anything right around here, or what?
03:43I mean, it's just not good.
03:45This restaurant has put tremendous stress on the family.
03:48You know, it's hard.
03:49We don't have a clue about what we're doing.
03:52But we don't.
03:54At times, it feels like this restaurant's sucking the life right out of me.
03:57Out of all of us.
04:00I'm just so frustrated.
04:02Somebody's got to do something here.
04:05We're dying.
04:05I'm here in Philadelphia, the city of brotherly love, to check out a restaurant that isn't getting much love from anybody.
04:21Now, according to a recent review, they referred to the Hot Potato Cafe as Spuddy Hell.
04:26That doesn't sound very interesting, does it?
04:29Here we go.
04:32Hello.
04:33Hi.
04:33How are you?
04:34Good.
04:34How are you?
04:35Nice to see you.
04:36I'm Claire.
04:37Claire, nice to see you, darling.
04:37You too.
04:38Good to see you.
04:38With Gordon Ramsay here, it's like winning the lottery for us.
04:42My sister, Kathy.
04:43Good to see you, too.
04:44Hi, I'm Erin.
04:46Erin, how are you?
04:47Without Chef Ramsay's help, I don't think we'd see three months.
04:51Everything that we have has been depleted.
04:55Philadelphia Weekly is quite an influential newspaper.
04:57It closes restaurants and makes them successful.
05:00Yes.
05:01The review, Spuddy Hell.
05:03It hurt.
05:03Yeah, it hurt us big time.
05:04So, what's wrong with the restaurants?
05:07Huh?
05:10Normally, when I ask owners, what's wrong with the restaurant, I get some form of responsibility.
05:14I don't feel like when people come here and eat, we get really bad complaints.
05:21No.
05:22People walk in, they say, oh, it's really cute in here.
05:24We like the colors.
05:25It's pretty cool.
05:26So, it's not the food?
05:27It's not the decor?
05:28We don't know, honestly.
05:29We're at a loss.
05:30Yeah.
05:30That makes it ten times harder for me.
05:32I need to hear the truth.
05:34So, who's the head chef?
05:35Our niece, Danielle.
05:36And that's your niece?
05:37Yes.
05:38This is all very close.
05:39How old is she?
05:4021.
05:4121?
05:42She hasn't even had a chance to learn yet.
05:44What's the speciality of the house?
05:50Crab cakes.
05:50Crab cakes.
05:52Name your other.
05:53Shepherd's pie.
05:53Shepherd's pie.
05:55Pierogies.
05:56Pierogies.
05:57How weird is that?
05:58Three owners, not one of you, recommending a potato.
06:06Did we decide?
06:07So, I didn't catch your name?
06:07I'm Brian.
06:08Brian, good to see you.
06:09Nice to meet you.
06:09So, let's start off with the hot potato soup.
06:12All right.
06:12And what kind of baked potatoes are there?
06:14Spud skins.
06:15Okay.
06:16And they're all fresh?
06:17They are fresh when they come in.
06:19We do cut them, and then we freeze them, and then pull them to order.
06:22So, they're not fresh, they're frozen?
06:25Correct.
06:26So, the hot potato is frozen potato?
06:28Or lukewarm potato.
06:29It depends on what ship you come in on.
06:32Damn.
06:33That sounds intriguing.
06:34I'll go for that, please.
06:35Okay.
06:36And finally, the shepherd's pie.
06:40Thank you, Brian.
06:44Oh, wow.
06:45Is that all for him?
06:46Come on, Danielle.
06:46The pressure's on.
06:47Potato soup.
06:48Never, ever, ever have I cooked for someone of such caliber.
06:53I don't even know what I'm doing.
06:55The hot potato soup.
06:56Hot potato soup.
06:58You're welcome.
06:59It's thick.
07:01It looks a mess.
07:08That is a mess.
07:09Oh, my God.
07:10We just made the best God awful face.
07:13Holy mackerel.
07:15Like lumps of glue.
07:16What a embarrassment.
07:19How's the soup there for you?
07:21Yeah.
07:22It's like it's been made out of leftover mashed potatoes.
07:24Are they fresh every day?
07:25They make it probably every other day.
07:28Every other day.
07:29Definitely not today.
07:31It's just crazy.
07:32Crazy.
07:33Thank you, Brian.
07:35Beautiful sunny day outside and thick, rich, bland stodge on the inside.
07:41What a shame.
07:44He didn't like the soup.
07:45He didn't?
07:46Bland.
07:47Bland?
07:48Oh, my God.
07:48How's the skins?
07:49How's the skins?
07:50They're fine.
07:51They're fine.
07:54Okay.
07:55These are your ranch and bacon potatoes.
07:58Okay, great.
08:00Right.
08:01Hot potato cafe.
08:03Baked potatoes.
08:05If these are the frozen ones.
08:06They're the frozen ones.
08:11God, they taste dreadful.
08:13When were they baked?
08:14Probably about three weeks ago.
08:16Three weeks ago.
08:17I know it may sound like a stupid question.
08:20If they were baked three weeks ago, where's the filling gone?
08:22We use the filling for the mashed potatoes.
08:25So my potato's been sold already?
08:27Yes.
08:29This restaurant's called Hot Potato Cafe.
08:31It is.
08:31Yeah, and you just served me three-week-old frozen potato skins that have no potato inside.
08:36I feel like I'm a potato organ donor.
08:39How strange.
08:40No, you laugh.
08:41I'm glad you find it funny, because I don't.
08:43I'm sorry.
08:43I know.
08:44I don't want you to be sorry.
08:44I'd be embarrassed if I had to serve that.
08:46Anyway, next.
08:48All right.
08:50I'm going to go kill myself in a kitchen.
08:52It's hard to hear sometimes when somebody comes in here and tells you how bad your food
08:55sucks.
08:56It's like someone calling your kid ugly.
08:58It's hard to hear.
09:00Oh, my God.
09:01What was he saying?
09:02That we should be embarrassed.
09:03We baked potatoes three weeks ago.
09:06So he's like, so somebody else ate my insides, because I said we used them for mashed potatoes.
09:10Oh, my God.
09:12Well, we did.
09:13I know, but when you see you're broken down like that, it's all God-awful.
09:16I can only do so much, you know?
09:19I've been given these recipes, and I'm just rolling with them, and I'm completely lost myself.
09:24I'm going to bring out the separate box.
09:26Say a rosary before you walk out the door.
09:28And remember, the bowl's hot.
09:32Gotcha.
09:33And we had the shepherd's pie.
09:36Besides that portion.
09:39Mmm.
09:39I got two-thirds mash and one-third of greasy minced lamb.
09:45That's not the shepherd's pie I know.
09:47I'd like them to taste that, because each and every one of those owners need to know what
09:52kind of s*** to be served.
09:53You got it.
09:55Come on, go.
09:56He wants all three of you to taste the s*** that you serve people.
10:01All right, give me a spoon.
10:07That's like something you get in the cafeteria at college.
10:10It does stop.
10:12It was like, hello?
10:14I think maybe I have, like, the palate of a five-year-old or something.
10:17Obviously, we don't know anything.
10:19After a sampling of what has been referred to as Spuddy Hell, a disappointed Chef Ramsay
10:25heads to the kitchen to meet the owner's 21-year-old niece and head chef, Danielle.
10:31How are you?
10:32Good, how are you?
10:32Good to see you.
10:33You're the head chef?
10:34Yeah.
10:35Where did you study?
10:36I actually have no formal experience.
10:39So you're not even a trained chef?
10:40No, not at all.
10:42Why did you come here as the head chef?
10:43Just to help out the family.
10:45Just to help out.
10:46This is not a career choice for me.
10:50Damn.
10:51Is there anything on that menu that you put on yourself personally, or was it the kind
10:55of s*** you inherited before you came here?
10:56I haven't put anything on that menu.
10:59Nothing?
10:59You just continued?
11:00Yes.
11:00Processing that crap.
11:01I can't blame you entirely, because you shouldn't even be cooking here.
11:05Yet you're forced to do it because of family reasons.
11:09But more importantly, you haven't even been given the chance to cook or to learn how to
11:12cook properly.
11:13He's right about everything he said.
11:16So hopefully he just knows how to help us out.
11:21Is there anything that we don't freeze here?
11:26Damn.
11:27There's your answer.
11:28The food is s***.
11:29God bless that critic.
11:32Spuddy Howe, right now, was being very kind, because the food is dreadful.
11:36It's a kitchen nightmarish moment you won't forget.
11:40It's clear you've given up.
11:42Good to see you.
11:42I'll be back.
11:43Good to see you.
11:43Good to see you.
11:44I'll be back.
11:45Unbelievable.
11:46Here, we've got a situation with a menu passed down from a bad chef to an inexperienced chef,
11:50and all three owners call it comfort food.
11:53It's frozen food, and I'm not comfortable about that at all.
11:56Coming up.
11:58What I saw tonight was embarrassing.
11:59It's a kitchen nightmarish moment you won't forget.
12:02It's clear you've given up.
12:04The shocking showdown that led to this.
12:07I'm done.
12:08I'm out of there.
12:09Gordon, we're so freaking buried and so lost.
12:12I can't help any of you.
12:20Sensing a lack of passion by everyone in the restaurant, Gordon returns to the Hot Potato
12:24Cafe to have some private time with each of the sisters.
12:29What's the total debt across the board?
12:31A little over a quarter of a million dollars.
12:33Jeremy, it's a lot of money you're backed up with.
12:36Yeah, we're never going to get out of this.
12:38You've never made money in two years?
12:40We did not.
12:41We had no clue what we were doing, obviously.
12:44What's it done to three of you in comparison to what it was like two years ago?
12:48Well, I guess two years ago, we had high expectations.
12:51Everybody was happy, giggly, getting along, and now it's just, you know,
12:54it's just so tedious.
12:58And we don't enjoy each other's company like we used to.
13:01How do you stay motivated?
13:03I don't think I am motivated.
13:04I'm just trying to get through the next day, day by day,
13:08and hopefully just enough to pay the bills and enough to just keep us afloat.
13:12I don't know what else to do, but I feel like if we shut the door, then we're really screwed.
13:18Okay, listen to me.
13:19Tonight, I need to see a fight in this dinner service.
13:23I need to see you stand strong and fight for this business by pulling on the rope.
13:28You need to find that internal flame first.
13:30Okay.
13:31Because I can't work with corpses.
13:34Okay?
13:35Promise?
13:35Promise.
13:36Do you care?
13:37I do care.
13:37Have you given up?
13:38Not completely.
13:39No.
13:40Show me tonight.
13:40Okay.
13:41Yes?
13:41All right.
13:42This is our last hope here.
13:47We need to pull it together.
13:48And frankly, I don't even know if we could do that.
13:50But I would try.
13:51We have two, four, five.
14:00News has spread that Chef Ramsay is in Philadelphia.
14:03Hi.
14:03Welcome to the hot potato.
14:05And the hot potato cafe is packed.
14:07Ready to order?
14:09I'm going to do the crab roast.
14:10Let me get the beef burger.
14:12How would you like that done?
14:13Medium rare.
14:14All right, class.
14:15I want to hear you tonight.
14:16All right.
14:16As orders pile into the kitchen, Chef Ramsay will be focusing on the owner's leadership
14:22skills and their willingness to fight for their restaurant.
14:25Who's hot potato soup?
14:27Anybody have a clue?
14:29That looks like a sloppy dog mess.
14:32Nice.
14:34Who's soup?
14:35Is this your soup?
14:35Mary.
14:36Mary, here's your soup.
14:40I'll try to expedite.
14:41I'll try to help them out.
14:43They look freaking raw.
14:44All right, just give them to me.
14:46I don't know if I'm doing it right.
14:48This is going to be three.
14:49Pierogis and spring rolls together.
14:50Just move it.
14:51Wait.
14:52Right.
14:52No, take it.
14:53Pay attention.
14:54Gotta calm down.
14:56Well, you're confusing the hell out of us.
14:58Who's in charge?
14:59Danielle calls out the orders or?
15:02No?
15:03I don't know what's going on.
15:05There's no proper support in there.
15:07And it's crazy.
15:11Come on.
15:12It's like no one cares.
15:13My aunts, they're giving up.
15:16Now it's just slipping through their fingers.
15:18We're a mess back here.
15:20I need table five.
15:22It's ready.
15:23With Claire expediting without any standards for quality control.
15:26Can you drop those fries, Aka?
15:28And Catherine standing by and doing almost nothing.
15:31Show me you can.
15:33Danielle manages somehow to get the entrees out on time.
15:37Hot potato chips.
15:43Oh, that's horrible.
15:45It really is.
15:46It's like really doughy and soft and on their cuff.
15:50They're good.
15:51It tastes like frozen spring rolls.
15:54This is so sad.
15:56I've come to accept it.
15:57It's sad that I have to accept it, but it's the only thing I know here.
16:03No one gives a f***.
16:04Ah, yay, yay, yay, yay, yay, yay, yay.
16:09What I saw tonight was embarrassing.
16:12So sad to see no structure.
16:15No, no togetherness.
16:18To my amazement, Daniel kept it together for her aunts.
16:23She just head down and focused like a chef.
16:25It was really weird because she's not even trained as a chef, but she just took it in.
16:29Claire, Catherine.
16:31Where's the motivation?
16:32There's a spirit.
16:36Anybody?
16:45He's right.
16:46We have no passion and we have no drive.
16:49Everybody's so tired.
16:50I guess the fire's gone.
16:52I don't know what else to do.
16:54If this was my restaurant, I'd be fighting every table, every plate.
16:59You, you, and you.
17:00It's clear you've given up.
17:02It's on your faces, in your eyes, and it's clear, not just to me, but to your customers.
17:09I honestly thought when Gordon showed up, like, he's just going to come in and he's going to tell us what's wrong and he's going to fix us.
17:15And he's like, no, that's not how it's going to go down.
17:18I said to you this morning, one thing I need to say is the fight, the determination and the grit.
17:26No one gives a ****.
17:27It's like zombies.
17:31I honestly don't know if you've got the passion and the drive to take it through.
17:38I'm really sorry.
17:39I'm left with no choice.
17:45I'm done.
17:52No.
17:53No way.
17:54No chance.
17:55I'm out of here.
17:57Guys, get the **** out of here, will you?
17:59Pick up the **** off.
18:01No care, dear.
18:03That.
18:06It is embarrassing.
18:09We're screwed.
18:10I didn't want to fail.
18:12But I feel like we're way beyond that at this point.
18:15I don't want to close a restaurant.
18:18I can't do it.
18:27No care, it's here.
18:29For the first time in Kitchen Nightmares history, just hours after arriving...
18:34I can't do it.
18:35Chef Ramsay has made a drastic decision and has decided...
18:39to leave.
18:40Can we just go talk to him?
18:43Aaron.
18:50He just went down the street.
18:52Gordon.
18:54Gordon.
18:57This sucks.
18:57We really need your help.
19:01Can you just help us, please?
19:03Honestly, from my point of view, no one cares.
19:08No one cares.
19:10If you three don't care, why should I care?
19:14It's not that we don't care.
19:15I just think we need help.
19:17I don't think...
19:18I mean, we do care.
19:20We care about each other.
19:21We care about this business.
19:23We just feel like we're so freaking buried and so lost.
19:29Please help us.
19:32It's not normal to be in this situation and work with a family that don't give a...
19:37I can't jump on Danielle.
19:40And she's so heartbroken.
19:41She doesn't want to disappoint you.
19:43That's a young woman.
19:45If you weren't her aunt, she would have told us to...
19:48off long ago.
19:49Come on.
19:51Isn't that enough to see what you're doing?
19:53The food.
19:55The complaints.
19:57And it's like it's all over your head.
19:58There's no feeling left in any of you.
20:00And there's no passion or heart involved.
20:04I can't give you that.
20:06It's like we can't see a light at the end of the tunnel.
20:09And we weren't always like this.
20:10We weren't.
20:11We give a...
20:12We do, honestly.
20:15I don't think we don't have heart.
20:17I just think we're tired.
20:19And we're frustrated.
20:21And we're out of money.
20:22And we're out of ideas.
20:23And we just don't know what to do anymore.
20:26And we did whatever we could to make this business work.
20:28Scrubbing toilets.
20:30I thought that was passion and heart.
20:32We really care.
20:33And we do.
20:34We just need help.
20:36We really need your help.
20:39Please help us.
20:41Don't leave.
20:47Okay.
20:48This is the most open you've been in terms of honesty.
20:51I'm not here to blow smoke up your ass.
20:53You asked me to come in and help you.
20:55I can't help any of you.
20:58If you're not going to start helping yourselves.
21:01Philadelphia.
21:02Look at it down there.
21:02That city centre down there.
21:04Needs to know that there's a heartbeat.
21:07Inside the hot potato cafe.
21:10And there's barely a pulse between all three of you.
21:13Are you committed?
21:14We are.
21:15Yes.
21:16I need to see it.
21:18I need to see it quickly.
21:19You've got to seriously snap out of it and fight for this.
21:24It has to come from us.
21:26It has to come.
21:27You're exactly right.
21:29You do whatever it takes.
21:30I am 100% committed to all three of you.
21:36In return, you've got to be 200% committed to what I'm doing.
21:42And tomorrow, we turn a page.
21:45And we fight back.
21:47Okay?
21:49I'll see you in the morning.
21:51Good night.
21:54Very, very few people in the world have an opportunity to have a world-renowned chef walk into their restaurant in the middle of Fishtown and offer us help.
22:05And, you know, we need to pull it together.
22:11With the belief that the three owners are now truly committed to their restaurant, Chef Ramsay returns to help.
22:18So, today, let's start off with something fresh.
22:20Let's do something new.
22:21Let's do something together.
22:23And his first order of business is to focus on what he thinks Hot Potato Cafe should obviously be known for.
22:29Fresh potatoes.
22:30Let's take one potato.
22:31Roiler.
22:32Gratinate them.
22:32Each of you come up with a filling.
22:34Let's have a taste.
22:35Yeah?
22:36The best-tasting potato goes on the menu tonight.
22:39Yeah?
22:39Yes.
22:39Chef, excited?
22:41Yeah.
22:41Good.
22:42Excellent.
22:42Okay, let's go.
22:44So, there's the potatoes.
22:46Whatever you wish.
22:47Okay.
22:47But let it go, yes?
22:49All right.
22:49Excellent.
22:50The idea behind this is coming up with a stunning hot potato dish that we can evolve and tweak and go on the menu, yeah?
22:56Why didn't we go with fresh potatoes?
22:59So simple, so easy, but so good.
23:01Crazy.
23:02Okay.
23:03Into the dining room.
23:04Right, take them in, onto the round table.
23:06Yours looks cute.
23:08Okay.
23:10So, what is that?
23:11It's a classic baked potato, topped with butter, sour cream, and chai.
23:14Nice.
23:14What, you served the potato inside the skin?
23:16I did.
23:17Amazing!
23:17You just served me three-week-old frozen potato skins that have no potato inside.
23:22I'd be embarrassed if I had to serve that.
23:27Hallelujah!
23:28Thank you very much.
23:30It looks amazing.
23:30I think he was very impressed by my potato.
23:33And the fact that I used the same stuffing in the same potato on the same day was like, oh, my God.
23:41Claire, let's taste yours first, because one of them is going to go on the menu.
23:44So, sour cream, chives.
23:46Butter, salt, pepper, chives.
23:48Mmm.
23:49A little bit too much of a plain Jane for me.
23:51Could have done better.
23:52Oh.
23:52So boring.
23:54Erin, what's inside there?
23:55I scooped out the potato.
23:57Yep.
23:57I mashed it with a little butter, a little green onion.
24:00Mm-hmm.
24:00No cheese on there.
24:01No cheese.
24:02Yeah.
24:02I mean, it's seasoned nicely, but it just needs a little bit more.
24:04A little more.
24:05You know, to take it to another level.
24:06Mm-hmm.
24:07And this one was made by?
24:08Catherine.
24:09Catherine.
24:10Now, inside is what?
24:11Parmesan cheese, heavy cream, salt, pepper, and garlic.
24:14One problem, too much garlic.
24:16Moorish taste, more, more, more, but all of a sudden, bang, there's powerful garlic flavors hitting you.
24:20This is Danielle's.
24:22Danielle's.
24:22And what's inside there, Danielle, please?
24:23We got the roasted red peppers, spinach, some onions, and then topped with Parmesan cheese.
24:28That was really good.
24:29I love the crispy skinny.
24:30I really like that.
24:31Really good job.
24:32I like that one.
24:32That's good, Danielle.
24:34Danielle's goes on the menu.
24:35Danielle, great job.
24:36Delicious.
24:38Chef Ramsay today has definitely ignited a passion inside of me.
24:41My passion for cooking.
24:43It's definitely brought it right out of me, pulled out of the woodwork inside.
24:49Coming up, Danielle gets a chance to shine.
24:52You're the chef.
24:52Tonight, you've got to prove it.
24:54Any shepherd's pie?
24:55I have enough for these three.
24:56That's it.
24:57But will the 21-year-old head chef help or hurt the future of the hot potato?
25:01Danielle, you need to take control.
25:03I don't know where you left off.
25:04Fuck you.
25:05And you won't believe what Chef Ramsay does to make her cry.
25:13Aside from the level of commitment Chef Ramsay is now getting from the owners...
25:17Okay.
25:17He is also starting to believe in the talent of Danielle.
25:21So before dinner service, he gives her the secret of how to make a great shepherd's pie.
25:26The foremost important part, yeah?
25:28Minced lamb.
25:28Proper shepherd's pie has 100% lamb in there.
25:30Chef Ramsay's style.
25:31I mean, I couldn't tear my eyes away from what he was telling me.
25:34Really gets some good color on that, yeah?
25:36So it'll be two-thirds mince and one-third vegetables, yeah?
25:40To cook side-by-side with Chef Ramsay is the biggest honor that I've ever had in my life.
25:46If anyone complains about that shepherd's pie, it doesn't deserve to be in here.
25:50Great.
25:50Hi, welcome to the hot potato.
25:57How's everybody tonight?
25:59Everybody hungry?
26:01No.
26:01Good.
26:02I'm really excited for tonight.
26:03I feel like there's been new energy pumped back into the restaurant and we're ready to give it a go.
26:08Tonight's dinner service menu features two specials.
26:11Danielle's tasty potato florentine and the shepherd's pie.
26:14Got one of the special appetizers?
26:16The special.
26:17Dato florentine?
26:17What can I get for you this evening?
26:19The shepherd's pie.
26:20Okay, Danielle, you're the chef.
26:22So now you've got to prove it.
26:23Let's go.
26:23We've got potato florentine with spring rolls, shepherd's pie, two shepherd's pie, and then two of them are special potato.
26:28How long on the potato florentine?
26:30I got it.
26:30All right.
26:32Here.
26:32Nice.
26:33Nice, nice, nice.
26:34Nice.
26:34Nice.
26:37Three left.
26:38Wow.
26:38Three shepherd's pie, how many potato florentines?
26:40Two.
26:40Two.
26:41Table nine, table 12.
26:42That's it.
26:43Then we're done.
26:44All right.
26:45This is the potato florentine.
26:47That's really good.
26:48Is it a good book?
26:49I can't believe I quit these fish.
26:50The specials weren't like that.
26:53I made something and everyone wanted it.
26:56That's incredible.
26:57It's so fun.
26:59While the specials have clearly struck a chord with the customers, the old menu has hit a sour note.
27:05It's huge.
27:08The meal with a portion is humongous.
27:11Portions are very large.
27:12Are you going to have dinner tonight?
27:13Lunch tomorrow.
27:14Whatever you don't need, I'll wrap.
27:16Pasta looks low.
27:20How's that not enough pasta?
27:21It's not even a full bowl.
27:23Danielle's asking me, why is that not enough?
27:26Our portions are ridiculous.
27:28I don't agree with them at all.
27:30Way too much food.
27:31Chicken goes on top of that.
27:33Look at that.
27:34Too much?
27:35Oh my gosh.
27:36No one needs to eat that much.
27:37I feel like I'm hurting people, putting that much food onto a plate.
27:41It's crazy.
27:44You want to take it home?
27:45Yeah.
27:47You want to wrap it up?
27:48Okay.
27:49And all this.
27:49Once tomorrow.
27:50It's an hour into dinner service, and although many customers have finished eating.
27:54Don't throw this out.
27:56I have to wrap it.
27:56No, don't throw it that way.
27:57You're going to wrap that to go.
27:58Really?
27:58Surprise, surprise.
28:00They have not come close to cleaning their plates.
28:02Come here.
28:02Two seconds.
28:03And Chef Ramsay wants to demonstrate how big the leftovers really are.
28:08Look.
28:09That's come back from the dining room, okay?
28:12Look at that on a normal-sized plate.
28:16And that's been asked to go.
28:18That's an entree.
28:19They returned.
28:21So they got two meals for the price of one.
28:24Our portions were so huge.
28:25Oh, such a waste.
28:26It was ridiculous.
28:27Just put them right here.
28:29How's that?
28:30We're good.
28:30That's yours.
28:31I mean, we may as well change this as a to-go restaurant.
28:40During tonight's dinner service, there were some encouraging signs.
28:44Danielle took control of the kitchen, and the specials were well-received.
28:47But the Hot Potato Cafe is not even close to being out of the woods.
28:52Let's be honest.
28:53The Hot Potato Cafe needs real significant changes, yeah?
28:56Not tweaking the menu.
28:58Hang on a second.
28:58Yeah.
28:59Let's start here.
29:01Here we go.
29:03Up.
29:03Up.
29:03Up.
29:04Up.
29:05Up.
29:06Up.
29:07Up.
29:08Up.
29:09Up.
29:10Up.
29:11Up.
29:12Up.
29:13Up.
29:14Up.
29:15Up.
29:16Up.
29:17Up.
29:18Up.
29:19Up.
29:20Up.
29:21Up.
29:22Up.
29:23Up.
29:24Up.
29:25Up.
29:26Up.
29:27the point that's the exact number that we gave away tonight appetizers to go
29:41entrees to go and even desserts to go and it is embarrassing everything I
29:48worked for is in those boxes and it's just leaving this restaurant ridiculous
29:52not only are your food costs out of control you're giving away double you must
29:59be mad we cannot afford to do business like this one more day so I need all of
30:06you to come with me right now
30:12yeah last one out close the door
30:15I need all of you to come with me completely outraged by the amount of leftovers taken
30:26away by customers last one out close the door chef Ramsay decides to take matters into his
30:31own hands tomorrow will be a make a break day we are relaunching this restaurant I've never
30:39ever seen before as a way to say goodbye to the old reputation of the hot potato cafe the frozen
30:45potaters the oversized portions we say goodbye by doing this
30:49okay up in the air goodbye one two three
31:01well done well done well done there is no need for a plate to be that big I never want to see a plate like that again in my life well done well done just a couple of days ago Gordon was ready to walk out but now feeling a sense of hope he along with his staff spend the night transforming hot potato cafe into a fun contemporary
31:31Philadelphia restaurant
31:33ladies good morning
31:34ladies good morning
31:38wow wow wow wow wow wow
31:40awesome for a restaurant
31:41for a restaurant
31:42doesn't that look amazing
31:43it's gorgeous
31:44is it lovely
31:45I love it
31:46ready to go inside
31:47yeah
31:48here we go come in please
31:49please
31:50can't
31:59oh my god
32:00its a nice lounge area
32:01this is gorgeous
32:02the walls have been freshly painted clearly
32:03yes
32:04we've got some stunning artwork on there
32:05oh my god the colors are gorgeous
32:07none of that horrible vinyl greasy stuff
32:10new wooden table tops
32:12And by the way, the web store, the store, okay, they've donated $5,000 worth of dishes, pots, pans, china, you name it, $5,000.
32:25It looks amazing, doesn't it?
32:27This is potato heaven.
32:30I feel overwhelmed.
32:33It's so much to take in.
32:35It's beautiful in here.
32:36I don't think it's anything I could have ever imagined for myself.
32:39This is beyond help.
32:41This is so huge.
32:43Really.
32:44The most important change is the menu.
32:47It oozes potatoes, clearly, yes?
32:49This menu is not a tweak, it's an overhaul.
32:52So I've brought in a very successful local restaurateur, yeah?
32:57So I want someone to mentor.
32:58Danielle, please welcome Richard Marsh.
33:01Rich, come in, please, sir.
33:03Good to see you.
33:04Come over.
33:05Excellent.
33:06Okay.
33:07I've hired this man for a month to mentor you, Danielle.
33:11To stand and support you.
33:13And he seriously, seriously knows his potatoes.
33:18Thank you so much.
33:19Good.
33:20It's a helping hand.
33:21Yes?
33:22A proper helping hand.
33:24Okay?
33:25Okay?
33:26So you're not left in the deep end.
33:28Okay?
33:29Because you've got it.
33:31It is a huge relief.
33:33I finally got someone that cares.
33:35Someone that's going to help me out.
33:3921 years of age, I'm telling you, you're so composed.
33:42No one's told you that.
33:43Well done.
33:44I can finally do something.
33:46I can learn.
33:47I can learn how to do this.
33:50And do it right.
33:52It's a great feeling.
33:56Just hours before the relaunch, Chef Ramsay shows the staff a sample of all the menu items,
34:05which, of course, includes a number of exciting potato appetizers, entrees, and side dishes.
34:11Start off with the soups, yeah?
34:13Starters, appetizers.
34:14Hot potato soup.
34:15The Fishtown chowder.
34:16Yeah?
34:17Bacon, onions, clams, potatoes, and creams.
34:18The veggie.
34:19Classic cheddar cheese, broccoli, and green onion.
34:21The entrees.
34:22Potato rosti with smoked salmon.
34:24Beautiful.
34:25French fries, sweet potato fries, parmesan fries, and mashed potatoes.
34:27That's it.
34:28Small, exciting, and vibrant.
34:30Yeah?
34:31Gorgeous.
34:32I'm really excited to serve the new menu.
34:34Everything smells fresh, looks fresh, feels fresh.
34:36It's turned into potato heaven.
34:38There's one more surprise.
34:39Yeah?
34:40The Idaho Potato Commission have given you, for the next three months, free supply of potatoes.
34:47Oh, my God.
34:48Guys, come on in.
34:49Oh, my God.
34:50Oh, my God.
34:51Oh, my God.
34:52Oh, my God.
34:53They're going to save us so much money to have free products come in here.
34:58Thank you so much.
34:59I really appreciate it.
35:01It's our pleasure.
35:02We're a potato restaurant with free potatoes for three months.
35:05It's a new start.
35:11It's relaunch night, and everyone is already nervous.
35:14But Chef Ramsey has saved some startling news just minutes before the doors are about to open.
35:19Oh, my God.
35:20Here's the bombshell.
35:21The man that destroyed the reputation of a Mr. Spuddy Hell himself is back.
35:25Oh, my God.
35:26The Philadelphia Weekly's food critic, he's back in here tonight.
35:30It doesn't get any more serious than this.
35:33Tonight is where it all counts.
35:36Yes.
35:37The pressure was on.
35:38It was on all of us.
35:39Our asses are on the line, and it's unbelievable.
35:43Hi.
35:44Welcome to the Hot Potato.
35:45Please come in and make yourself comfortable.
35:47The price looks great.
35:48The last time I was in here, it just didn't look like this.
35:51This is a beautiful menu.
35:52It's amazing.
35:53One of our pierogies.
35:54You got it.
35:55Right, dining room's getting busy.
35:57You are getting immense pressure.
35:58But if I didn't think you could do it, you would be here.
36:00Make it work, yeah?
36:01Vocal, talking, understanding what's going on, yes?
36:04First ticket of the relaunch.
36:05Okay, here we go.
36:06Loud and clear.
36:07Pierogies.
36:08Good.
36:11Chorizo hash.
36:12Traditional potato fish sticks.
36:14That's great.
36:15Nice and vibrant like that, yeah?
36:16Loud.
36:17Got another pierogies.
36:18I'm nervous for Danielle in the kitchen, but I know how tough she is.
36:20And if anybody can pull it off, it's Danielle.
36:23Pierogi up.
36:24Good.
36:25First ticket.
36:26Well done.
36:27Seven minutes.
36:28We're in business.
36:29Next.
36:30Shepherd's pie.
36:31Can somebody take this?
36:32Table two, pierogies.
36:33It's an hour into dinner service.
36:35And with customers impressed.
36:37Delicious.
36:38These are really on point.
36:40The night is off to a solid start.
36:42But the guest who can make or break the restaurant, the food critic of the Philadelphia Weekly, has just arrived.
36:48I'm the blind minister of reservation.
36:51Yes, we do.
36:52Okay.
36:53Is the critic here yet?
36:54He just arrived.
36:55You know how important this is with this critic coming back in here?
36:57Yeah.
36:58They normally never visit restaurants, yeah?
36:59I know.
37:00Twice.
37:01Make sure we don't fuss over them too much where it becomes obvious, yes?
37:04Let's go.
37:05The last time that food critic was in here, he trashed the out of us.
37:08I'm very grateful he's given us another chance.
37:10He's going to make or break us tonight.
37:12Tonight's your night.
37:13Come on.
37:14Yes?
37:15Okay.
37:16Come on.
37:17How are you this evening?
37:18How are you?
37:19Hi.
37:20My name's Brian.
37:21I've been taking care of you.
37:22Potato soups and pierogies?
37:24Right, right.
37:25I'll be right back.
37:26No problem.
37:27Yeah.
37:28This is going to try and get out as soon as possible.
37:30It's the critics.
37:31I'm like, oh, goodness.
37:33I'm nervous.
37:34But I'm confident.
37:35I'm like, why can't I do this?
37:38Brian, take this down.
37:39Right here.
37:40This is his.
37:43I have potato soup.
37:44I have your pierogies.
37:45Appreciate it.
37:46Enjoy.
37:47Man, this is so, so, so very different.
38:00It's relaunch night, and the food critic from the Philadelphia Weekly is about to take his first bite.
38:05In his last review, he called the restaurant Spuddy Hell and ruined the restaurant's reputation.
38:11Man, this is so, so, so very different.
38:13Is it chumpin'?
38:14Yeah.
38:15Very smooth.
38:16It's good.
38:17So good to everything.
38:18Yeah.
38:19This is what we worked so hard for.
38:20And it's not Spuddy Hell anymore.
38:22Spuddy Heaven.
38:23Ironically, the man that virtually destroyed the restaurant with his review is now enjoying dish after dish.
38:40He said everything was good.
38:41They ate almost everything.
38:42He said he was full.
38:43The critic is just loving everything.
38:44Never did I think something so huge would happen.
38:45Oh, so amazing.
38:46It really is, like, the greatest feeling.
38:47Yeah.
38:48Yeah.
38:49Oh, my God.
38:50We rocked it.
38:51He can't say anything wrong about the potato.
38:52We got three tickets left.
38:53Focus, focus, focus.
38:54All the way to the end.
38:55Come on.
38:56Come on.
38:57Seven.
38:58Sloppy and veggie.
38:59Enjoy.
39:00The girls cleared the board.
39:02Okay, Danielle.
39:03All the way to the end.
39:04All the way to the end.
39:06Come on.
39:07Come on.
39:08Seven.
39:09Sloppy and veggie.
39:10Enjoy.
39:11The girls cleared the board.
39:12How good are you?
39:13Nice.
39:14These guys are done.
39:16I've never served this many people in one night ever.
39:20Ever.
39:21In two years.
39:23That's crazy to me.
39:24It's gonna be like this for months, and maybe, God forbid, we might catch up on our bills.
39:29Oh, my God.
39:30Calm down.
39:31It's okay.
39:32Nothing's wrong.
39:33I'm just blown away.
39:34This is so amazing.
39:37I can't even describe it, like, what's happening between all of us.
39:41Our relationships are better.
39:42We're all communicating.
39:44Like, it's crazy.
39:46Holy.
39:47After feeding well over a hundred guests and having no dishes returned, Gordon has some
39:56final words for the staff.
39:58When I first arrived, honestly, I was looking at a family that had lost its drive, passion,
40:05and so fragmented.
40:06I honestly felt for the first time in five years in Kitchen Nightmares, I was wasting my
40:11time.
40:12But you showed me tonight that each and every one of you has got the capabilities to turn
40:19this around.
40:20But you, madam, you're gonna explode.
40:25I believe in you.
40:27Now believe in yourself.
40:29It's incredible how much has changed in just a few days.
40:33Cooking wasn't really a huge aspiration of mine, but this whole thing has just changed
40:38me around.
40:39360.
40:40I'm really thankful for everything that's happened.
40:43This is a career that I want.
40:46Great family, great restaurants, and honestly, a great future.
40:53Stick with it.
40:57I think Chef Ramsay's amazing.
40:59I mean, times with my family has been really rough the last couple years.
41:04But, you know, having this experience was probably one of the best days of our lives.
41:11Good night.
41:15The other night when I walked out, I felt really depressed, and I actually felt I'd met
41:20my match for the first time.
41:22On the back of that, tonight has been one of the most gratifying experiences I've ever
41:26had in Kitchen Nightmares.
41:27Now, the Hot Potato Cafe is the talk of Philadelphia.
41:31But for me, it's about an amazing turnaround of four women.
41:35Three aunts and one niece.
41:40God.
41:42Long live the power of women.
41:49The turnaround for the Hot Potato was amazing.
41:51I'm going to take you back to the table.
41:52How about that?
41:53Awesome.
41:54And Gordon helped spread the word on the airways.
41:56Chef Gordon Ramsay, as you see here, busy now, hitting the road for another show, Kitchen
42:00Nightmares, from the Hot Potato Cafe.
42:02Thank you guys for coming in.
42:03And on the streets.
42:04Woo!
42:06Come to the Hot Potato Cafe, guys!
42:08The city of Philadelphia has a new jewel that has the best potatoes in town.
42:13Hot Potato Cafe rocks!
42:14Hot Potato Cafe rocks!
42:16And the Hot Potato received rave reviews from the Philadelphia Weekly, going from spudy
42:21hell to new starch.
42:23Fish Town's Hot Potato Cafe went from spud dud to spud palace overnight.
42:27Overnight.
42:28I am so happy.
42:29Now, I love this place.
42:31There's nowhere else I want to be.
42:33Atmosphere, quaint and homey.
42:35Service, friendly, helpful, food, outstanding.
42:39I just can't even tell you how amazing this gift has been.
42:43People don't get opportunities like this in their lifetime.
42:47Aww!
42:48I love you.
Recommended
48:12
|
Up next
42:57
48:07
42:59
43:29
47:27
43:23
49:26
42:57