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00:00Tonight, on Kitchen Nightmares, Gordon goes to New Jersey and somehow ends up in the tropics.
00:07But this is no paradise. This part jungle, part restaurant is in deep financial trouble.
00:14And what makes matters worse, it is run by a Category 5 store.
00:18Girls! Shut your mouth already!
00:20Named Adele, who is not fond of her staff.
00:23Isabelle, you don't know when to shut up.
00:26Who is disappointed by her chef.
00:28You just started. I don't even know how you cook.
00:31But the person who drives her nuts.
00:33How can you be positive about something you hate?
00:35Is Chef Ramsay.
00:36Stop fucking me!
00:38I hate him. Hate, hate, hate.
00:43Tonight, Gordon Ramsay does his best to turn around this New Jersey eatery.
00:47He challenges Adele.
00:48Why have you asked me to come here?
00:50He confronts an uncooperative daughter.
00:52You cannot see a problem.
00:54No.
00:55But it all might be for nothing.
00:58No!
00:59Oh my god, oh my god, oh my god, oh my god.
01:01Because this tropical restaurant might just be impossible to save.
01:05Oh my god!
01:07Sometimes it's hard to say goodbye to the past.
01:10I am devastated right now.
01:11I am devastated right now.
01:12I am devastated right now.
01:17I am devastated right now.
01:18I am devastated right now.
01:19white house station new jersey.
01:22A quaint village surrounded by rich farmland.
01:26It's a popular place for New York commuters to live.
01:30White House Station, New Jersey, a quaint village surrounded by rich farmland, it's
01:39a popular place for New York commuters to live.
01:43Bill and Adele ran successful diners here for decades.
01:46We made, with the previous businesses, approximately a million dollars.
01:51I said, that's it, I'm retired, I'm done, I'm finished.
01:55Hey Charlie.
01:56It was nice.
01:57When we retired, by the third day, I was bored.
02:03But in 2006, they came out of retirement to open their first fine dining restaurant with
02:08their daughter Cheryl.
02:10Chop, chop.
02:11We love Florida, we love the tropical atmosphere, so I thought Florida hyphen mangoes for mangoes.
02:22They wanted to be kind of a high class restaurant.
02:26And it's hideous, hideous, beyond belief.
02:36This restaurant is very poorly run.
02:38We know we have big problems here.
02:41Adele doesn't respect us.
02:43Girls!
02:44We know!
02:45Adele tells me to shut up and she's actually cursed.
02:47Shut your f***ing mouth already!
02:49F***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing
02:51f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***ing f***
03:21I've been a chef of Flamango's for about four weeks.
03:26The food right now, it's less than mediocre.
03:30I definitely wish I could redesign the menu, but they don't want me to change anything.
03:37What do you want me to do?
03:39Flamango's is doing lousy, and we don't know why.
03:43I can't sleep at night because I think of all the money we spent, that would have been our retirement money.
03:51Taxes are coming up.
03:53I see us out in the street almost.
03:56If this goes belly up, I could lose everything.
03:59How am I going to start over?
04:02I can't think of anyone else that could help us but Gordon Ramsay.
04:08I mean, he cuts right through the s***, and we are in deep s***.
04:21White House Station, New Jersey.
04:23Not exactly the New Jersey I know.
04:25Look at this place.
04:27I'm here to visit a restaurant called Flamango's.
04:29There's a long time before lunch, so I'm going to visit the family at home rather than go straight to the restaurant.
04:37God, the smell of manure is strong.
04:41Woo-hoo!
04:48Wow.
04:50That was a road and a half.
04:52Good morning.
04:54Good morning.
04:55Chef Ramsay.
04:56Gordon, please.
04:57Good to see you.
04:58Bill, yes?
04:58Bill, yes.
04:59Good to meet you, sir.
05:00How old are you?
05:00I am 70.
05:02You look great for 70.
05:03You know that.
05:04And you're setting this up for a few years' time for retirement or what?
05:07Well, I'm supposed to be retired now, but I bought a restaurant instead.
05:11And now I'm broke.
05:14Your policy came out of retirement to open a restaurant?
05:18To open a restaurant.
05:19Oh, I had restaurants before.
05:20I had about four of them before.
05:22Uh-huh.
05:22And I made a lot of money with them.
05:24But this one is, I don't know what's the matter with it.
05:27I need Chef Ramsay's help to try to make this a successful restaurant for Cheryl and Adele.
05:35And I can meet Chef Ramsay.
05:37How are you?
05:37Oh.
05:38Good.
05:38Nice to see you, darling.
05:39Oh, and I...
05:40The big question for me is, you had a restaurant?
05:43Yes.
05:43Yeah, we started diners.
05:44So then you sell them?
05:45You go into retirement?
05:46Right.
05:46Why would you come out of retirement to buy another restaurant?
05:49We wanted to do this as a family.
05:50Yeah.
05:50My daughter, Cheryl, and myself.
05:52Would you like to meet Cheryl?
05:54Please.
05:55Cheryl!
05:57Hello.
05:58Hello.
05:59Good to meet you.
05:59Good to meet you.
06:00Now, do you just pop over for a slice of cake?
06:04No, I live here.
06:05You live here?
06:07Yes.
06:10I can't be you.
06:11I'm 42 years old.
06:15Same age as me.
06:17I left mum 24 years ago.
06:19Yeah.
06:19What are you still doing here?
06:22I haven't had a paycheck in two years.
06:26I have to live home.
06:27My daughter, Cheryl, she's still living with us.
06:30But she doesn't bring anyone home.
06:33No guys.
06:34Forget that.
06:35Okay.
06:36Should we get to the restaurant?
06:37Sure.
06:37Let me drive you there.
06:38Let's go on a little scenic route, yeah?
06:40All right.
06:41Yeah?
06:42Let's go, princess.
06:43Okay.
06:43So, tell me, who came up with the word flamingos?
06:50No, it's flamingos.
06:52Flamingos.
06:53Flamingos.
06:54Flamingos.
06:55Flamingos.
06:56Flamingos.
06:56It's flamingos.
06:57Not flamingos.
06:59Flamingos.
06:59FLA.
07:00FLA slash mangoes.
07:02Not flamingos.
07:03Not flamingos.
07:05Flamingos?
07:06Yeah, flamingos.
07:07Restaurant in New Jersey.
07:09Yeah, why not?
07:09Are you crazy?
07:12There you are.
07:14Thank you so much for your life.
07:17Wow.
07:18Florida mango.
07:24Wow.
07:24Wow.
07:25Wow, wow, wow, wow, wow.
07:27Oh, my God.
07:28It's like a zoo in here.
07:29Yeah, well, it is tropical.
07:31Who designed it?
07:32My daughter decorated it.
07:34Amazing.
07:34How drunk was she when she put the final sketches together?
07:37We do like the tropics.
07:39I don't see anything wrong in bringing tropical to White House station.
07:45This is Jody.
07:46She's going to take care of you.
07:48Okay, brilliant.
07:48Okay.
07:48Thank you, Adele.
07:50Where do you start this one?
07:51It's endless.
07:52Okay, let's start off with our tuna on the flaming tiki platter.
07:58Tiki?
07:59And then I'll end up with that tsunami on filet mignon.
08:02Okay.
08:05Okay, this is for Chef Ramsay.
08:07All right.
08:07I think Chef Ramsay's mouth's going to drop to the floor when he sees a few of the things
08:10on the menu.
08:11Our tuna appetizer.
08:16Enjoy.
08:23Is that always that hot in terms of spicy?
08:25They have a tendency to spice things up a bit.
08:28There's an embarrassment to tuna.
08:30Yes.
08:31Ask Cheryl to taste that other little end there.
08:32I will.
08:33Thank you, my darling.
08:35Ryan, Cheryl, Chef Ramsay would like you guys to taste the tuna.
08:39It is really spicy.
08:40I've been saying this since I got here.
08:42I never had a problem.
08:43It doesn't matter if you love it or not.
08:44Everybody else.
08:44Four times I've got complaints about being spicy.
08:47So he's done with it.
08:49Ribs are destroyed.
08:50Sunday we made those.
08:51That's a week.
08:52Four days.
08:54Whatever.
08:54Send it.
08:54Just send it out.
08:55Send it out.
08:57Wow.
08:58I see platters like that.
09:00I hear Hawaiian music.
09:01Oh, my God.
09:02So do we use that and start grilling the whale?
09:04It's for looks.
09:08Are you trying to get the smoke detectors to come out?
09:18No, I'm trying to get the thing off the top.
09:27Excuse me.
09:29Having a world-known chef spit out my food is not good.
09:33Tiki plato.
09:34Plato.
09:36We need Bill ready to carve a play.
09:38Tell my father to put his black chef coat on.
09:41Yeah.
09:42Cheryl wants you to put your black chef coat on.
09:45Next, filet mignon.
09:46So I'm sort of looking forward to a really nice, classic piece of meat.
09:51Show me where it is.
09:52Strip down, baby.
09:54I'm not looking.
09:55I'm getting excited.
09:56We have a flaming filet mignon that I serve table size.
10:01People just love it.
10:04The chef's dream, filet mignon.
10:07Mmm.
10:08Something simple.
10:10Something classic.
10:12And something that's not normally served on a trolley.
10:20What is that thing?
10:21Use your roof tile.
10:24Reading it from the tile.
10:26Yeah, I'm going to finish it.
10:27It's still cooking.
10:29You'll love this.
10:30Yeah.
10:31You'll love this.
10:32What's that in there?
10:35This is butter and garlic.
10:37Oh.
10:37Garlic butter.
10:38Mm-hmm.
10:40That goes on the top.
10:43And so the tsunami is the garlic butter running down the drain pipe.
10:46Right.
10:47All the stuff drinking me out of the end.
10:52Oh, wow.
10:53You enjoy that.
10:54Thank you very much.
10:55Quite welcome.
10:56Wow.
11:02F*** me.
11:03F*** me.
11:06Mmm.
11:11That's the toughest and the most chewiest filet mignon I've ever tasted in my entire life.
11:18The things are chewy.
11:21Is it chewy?
11:22Yeah, the meat is so tough.
11:23Do you want me to?
11:24Yeah, no, I've finished it.
11:26Take this out of your way.
11:27Yeah, thank you guys.
11:29Chef Ramsay hated the food.
11:31He hated the decor.
11:33And I can't understand why.
11:38Less than impressed with lunch.
11:40Brian.
11:40Brian, good to meet you.
11:41Chef Ramsay is anxious to discuss Flamengo's eclectic cuisine with the head chef.
11:46How long have you been here?
11:47Um, about a month.
11:49What's it like cooking that food?
11:50Does it blow you away?
11:52Are you excited?
11:52No, it doesn't blow me away.
11:54I think it's all over the place.
11:55Straight up, would you eat it?
11:57No.
11:57No, but you're happy to serve it to me.
12:00When a new chef starts in a restaurant, he wants to put his imprint on the menu.
12:04Right, but they only want change right now.
12:06Who doesn't want change?
12:07The owners.
12:07Right.
12:08Who writes the menus?
12:09We do.
12:10Why wouldn't you listen to your chef?
12:14I don't know.
12:15It's frustrating for me, too, because, like I said, I've made the suggestions.
12:19I've said we need to change it.
12:19You sent it to me.
12:22You sent every dish to me, and it was embarrassing.
12:26That's not cooking.
12:28That's dog.
12:29We take pride in what we serve, and he just ripped it apart.
12:34It's awful.
12:36Coming up, you can make this work if you believe in it.
12:40It's a test of wills.
12:41How can you be positive about something you hate?
12:44I need to know that you're committed.
12:46Okay, so stop bugging me.
12:48It's the battle of the owner.
12:50You don't freaking listen.
12:52And the world-class chef, if you're not going to embrace change, shut the shop.
12:57Who will stay?
12:57How stupid can you be?
12:59It's an absolute nightmare.
13:00A real nightmare.
13:01And who will go?
13:02I need to get out of here.
13:03I would rather close the doors.
13:05And later, a shocking event that will bring Gordon and Adele together.
13:10Sometimes it's hard to say goodbye to the past.
13:13But it might be the end of Flamangos.
13:15Oh, my God!
13:17Chef Ramsay is already aware that the food is horrible, and the chef is really an unhappy cook.
13:30But before Gordon can even contemplate making changes, he needs to get the complete story by observing a dinner service.
13:38What name?
13:39Herb.
13:39Herb.
13:40All right, you can follow me.
13:42When the dinners start coming in, just start throwing some asparagus on, put it on the side.
13:45The menu's large.
13:46The menu's a little all over the joint.
13:49It is.
13:49You know, really big.
13:50I don't have time to renew this.
13:52It's got a lot of things on it.
13:53Tonight's dinner service is busier than usual because Chef Ramsay is in town.
13:57You ready to order?
13:58And as customers order from this massive menu...
14:01I'll have the 23 rainforest tilapia.
14:03Okay.
14:04...tickets are flying into the kitchen.
14:06Here we go.
14:06Calamari marinara.
14:07...but the challenge to perfect such a huge variety of dishes is overwhelming for Chef Brian.
14:13I don't even know what to do.
14:14It's an absolute crazy, you know that?
14:16Yeah.
14:16Huh?
14:16Yeah.
14:17Got way too many tickets up there.
14:19You can't have 400 things on your menu.
14:20You just can't do it.
14:21I don't care who you are.
14:22It doesn't matter.
14:24We're absolutely barried over here.
14:25Barried.
14:26We don't even have these set up yet.
14:28Unbelievable.
14:30Although Chef Brian is slammed in the kitchen...
14:32It's like a circus over here.
14:34...the customers are not exactly sympathetic.
14:36Nice to see what's going on back there.
14:38We've been here since 25.
14:40Way too long.
14:41Right now, I don't know if you want to go over to 20 because they're ready for first.
14:47Well, I can't do it.
14:48They're all waiting in the same amount.
14:49You might be able to say something.
14:50Like...
14:51We know!
14:52Shut your mouth already!
14:55Absolutely crazy.
14:56Adele's attitude is completely toxic, and it trickles down from us to the patrons.
15:03It's 45 minutes into dinner service, and Brian has finally completed the first orders.
15:08I need this food out of the window right now.
15:11However, just as fast as dishes are rushed to the dining room...
15:14The shrimp are really smooth, and the risotto is great.
15:17They are quickly returned to the kitchen.
15:20Hey, guys.
15:21The shrimps are just way too small.
15:23Instead, the red rice and the risotto is just bland.
15:26Oh, my God.
15:26I've had it today already.
15:27I've had it.
15:28Why am I here?
15:29That's it.
15:30I'm taking a break.
15:30F*** this.
15:31Right, two seconds.
15:32Bottom line, I mean, it was just about overwhelming.
15:35Disaster.
15:36Disaster?
15:37Major.
15:38It's the menu I was thrown into, and it's a disastrous menu.
15:41How can you get passionate about cooking something you hate?
15:43It's all over the place.
15:44It's uncookable.
15:45Right.
15:46I need to know that you're committed.
15:47I'm committed to change.
15:48Yes.
15:49Because they have no clue.
15:50This restaurant turnaround cannot depend on them.
15:53It depends on you sticking with me.
15:55Is that clear?
15:56Absolutely.
15:57Okay.
15:58Yep.
15:58Now that Chef Ramsay understands Brian's issues, they head back to the kitchen.
16:02Here I go.
16:03Meanwhile, Bill is ready to serve the table-side tsunami.
16:07I get tired real quick, but to help the business, I'll do whatever I have to do.
16:12That will happen.
16:13No, it's medium rare.
16:15If you just cut that a little bit, you'll see it's medium rare.
16:19All you have to do is cut it.
16:20It is hard.
16:21No, but I mean cut it this way, because it's just sitting on a hot tile.
16:26It's not medium rare.
16:27Okay.
16:28I'm sorry.
16:29I'm sorry.
16:29Oh, jeez.
16:31They've got a 70-year-old man going around and around the dining room.
16:34You should be doing this at this pace.
16:37Yeah.
16:37Well, they're too cheap to hire anybody else.
16:40What are you trying to do?
16:40Put the father in the grave?
16:42I mean, he's got one foot in there already.
16:44He didn't even want to do this.
16:45He didn't want...
16:46He wanted to retire.
16:47That's what it hurts.
16:48Yeah.
16:49Bill is overworked.
16:51And it's not fair.
16:54After a night where he witnessed a dejected chef, unhappy patrons, and an overworked older owner,
17:00Gordon knows he has to have a serious talk with the tough mother-daughter team of Adele and Cheryl.
17:06I wanted to talk to you both personally and express my concerns about Bill.
17:10I'm seriously worried about him in a big way.
17:13Running around at the age of 70, pushing the cart.
17:17Why are you guys letting him do this?
17:19He really doesn't work that much.
17:24You know what?
17:25It's always poor Bill.
17:28That's Bill's nickname.
17:30Poor Bill.
17:32Why have you asked me to come here?
17:34Because I feel like I'm wasting my time.
17:36Because we don't know what the problem is.
17:39The service downstairs tonight, how was that?
17:41The kitchen was a disaster.
17:44So you employed the chef?
17:45Yeah.
17:46And he hasn't been given a chance to cook.
17:49He's cooking your menu?
17:50Right.
17:51Well, we never changed the menu since we opened.
17:54He never gets a chance to show you what he can cook.
17:57Because we felt that our food was very good.
18:00Are you stupid?
18:06I guess I am.
18:08You're accepting that it's perfect.
18:10I'm trying to tell you bluntly that it's not.
18:13Yet you never seem to accept your own mistakes.
18:16It's never your doing.
18:16We thought our food was good, but now you just, you know, said it's horrible.
18:21You cannot see a problem in your own establishment.
18:26No.
18:28I'm being honest.
18:29What I would like to see is just a little bit more integrity with owning up to the responsibility
18:36to why this place is not working.
18:38There's no acceptance on your own mistakes.
18:40Good night.
18:43Good night.
18:43Chef Ramsay realizes that the only way to begin to fix some of these problems is to do something
19:02these owners have never done, have a staff meeting.
19:05It's so important to clear the air.
19:08If there's anything to say, please talk about it.
19:11I'll listen to anything.
19:16Doesn't mean I'm going to agree to it.
19:19The menu needs to be simplified.
19:20Are you kidding?
19:21Cut it way back.
19:23People want to come in here and cut off shorts and have a beer and a burger.
19:27Yeah, but you just started.
19:29I don't even know how you cook thoroughly yet.
19:33You've got to have the confidence and allow this man to step up to the mark.
19:39You need to be a little bit more entrusting on that and less nervous about letting go.
19:45I can't do my job if they don't let me do my job.
19:48Okay.
19:49Next question.
19:50I can't understand why the you don't like me.
19:54Well, Isabel, you're an excellent server, but you don't freaking list it.
20:01But I know what I'm doing.
20:02I don't need to be because he told the same thing over and over again.
20:05Isabel, please be quiet.
20:07Why would you think you have to tell me when I've been here for two years?
20:11I know what the f*** I'm doing.
20:14Isabel, you don't know when to shut up.
20:17They don't want to hear opinions.
20:19We're still going to get treated like garbage.
20:21I don't think they're going to change.
20:26Coming up, a firestorm no one saw coming.
20:30Will it destroy Flamangos and tear this family apart?
20:39That's coming up on Kitchen Nightmares.
20:42No!
20:47Centrally located next to the train station, Flamangos has managed to push away its local customers.
20:53Today, Chef Ramsay begins his plan to bring them back.
20:56We're going to start making some changes, yeah?
21:00I am afraid to make the change.
21:03Change number one.
21:04Let this man cook something that he wants to put on as a special tonight without any interruptions from you two.
21:12Second change.
21:13Bill, what is your favorite dish to cook?
21:15My meatloaf.
21:16When was the last time you cooked it?
21:18Eight years ago.
21:19Tonight, you're going to cook that as well.
21:21Really?
21:21Yes.
21:22I don't want you around there pushing the trolley out, running around like a blue-ass life.
21:27Both items will go on tonight as specials.
21:30My meatloaf that I've been making for years, that I haven't made in a long time, it's going to be great to have it on the menu tonight.
21:39Your meatloaf.
21:40What are you seasoning with?
21:41Fresh parsley and a little salt and pepper.
21:43I enjoy cooking a lot better than pushing the trolley around.
21:49Brian, what are you doing?
21:49Chicken and shrimp, Jubilee, rosemary, gorgans, all brown sauce.
21:52Chef Ramsay definitely let me have free reign on creating my own special, and I wanted to prove it to Bill and Adele that I can do it.
21:58I can handle the job.
21:59Brian, very nice.
22:00Dig in.
22:01That is so good.
22:04Thumbs up?
22:05Yes.
22:06Yes?
22:07Everybody happy?
22:08Yes.
22:09I liked it, but I would never order meatloaf, never.
22:12I can't believe that Chef Ramsay wants meatloaf.
22:17Tonight, we kind of have a disaster.
22:19So let's get set up, let's get prepped.
22:21We're opening up.
22:22Let's go, guys, yes?
22:23As Chef Brian and his team prepare specials for tonight's dinner service, no detail goes unnoticed by Chef Ramsay out in the dining room.
22:36Those nails, what's going on there?
22:38What happened?
22:39Are they pretty?
22:40Pretty, they're f***ing disgusting.
22:42Chef Ramsay asked her about her damn nails.
22:46Cheryl is the 80s.
22:48Are you high maintenance and what?
22:50Huh?
22:51Seriously?
22:51I work hard.
22:52Yeah.
22:53Unfortunately, the wrong places.
22:56No.
22:57You can follow me.
22:58All of our specials tonight are excellent.
23:01I'll have chicken jubilee.
23:03I'd like the meatloaf, please.
23:04Excellent choice.
23:06I think there's hope adding the specials, but will people like it?
23:10I don't really know.
23:13Right, I want to see you step up to the mark tonight, okay?
23:16So get on top of it from the outs.
23:18Yes, sir.
23:18Ordering three jubilee meatloaf chicken special.
23:22Oh, I'm out.
23:23Really big night tonight.
23:24More importantly, these specials have to work, but Brian has to come out of the kitchen and
23:27run it like a head chef because unfortunately the owners have employed him as a line cook.
23:31Tonight has to be his night.
23:33Three jubilee's picking up, one meatloaf.
23:35Many of the diners have ordered the specials.
23:37Chicken special.
23:38And that has had a positive impact on the kitchen.
23:41You're doing okay.
23:41You're doing beautiful.
23:42Brian is not spread too thin and is able to push out the food much more efficiently than last night.
23:48Go with this, please, please.
23:49And in the dining room, meatloaf and chicken jubilee specials are creating a buzz, while the original
24:00menu is creating a slightly different kind of buzz.
24:03I'll bring the owner over, okay, to talk to you.
24:11Adele?
24:12Yeah.
24:12Table 31, the mahi is overdone.
24:15They want to speak with you.
24:16I'm a little busy, okay?
24:17I know you're busy.
24:18I'm letting you know that they're waiting.
24:20Tell them I will be out as...
24:22I did.
24:22That's what I did.
24:23Okay, so stop fucking me.
24:25I'm pretty fed up.
24:29I'm treated like almost stupid.
24:31Adele can be downright nasty and insulting.
24:36Okay, complaints.
24:38What are they?
24:39It's dry.
24:40Mahi?
24:40It's dry.
24:41Dry.
24:42So you don't want it?
24:42Right, overdone.
24:43Okay.
24:45Bastard.
24:47I know when the customers come in, you have to be positive, but they're liars.
24:54Go down.
24:55I bet you've seen more shit in here than a muck spreader has in New Jersey for the last
25:00hundred years.
25:01See you later, my friend.
25:05Mahi's killing me right here.
25:06I'm dying with a shit.
25:07A lot of special left in the kitchen, which helped a lot, but I was still discouraged with
25:11the old menu.
25:12It just got a little backed up.
25:13Oh, if we miss the chicken penne, get that going on the plate, the chicken bread's working
25:17on the grill.
25:19Biggest panic in that kitchen there is trying to get your head around doing this menu.
25:23There's so many components to that menu that you're reaching for this or reaching for
25:26that, and everything's just so sporadic.
25:28Nothing's streamlined, and that's why it's an absolute nightmare.
25:31I mean, a real nightmare.
25:33Bye.
25:37Here's the good news.
25:38Chicken special, meatloaf, we're big here.
25:40Now, the changes may have been subtle, but it wasn't enough.
25:49Nowhere near enough.
25:50In order for this to work, whether Adele or Cheryl likes it, this place needs to take
25:55a dramatic turn.
25:58In fact, the biggest turn it's ever had since this place has opened.
26:02It's time to say goodbye to the tropics in the center of New Jersey.
26:08Everybody, stand up, grab a chair from the dining room, and follow me.
26:14Let's go.
26:16I was just wondering what's going on.
26:18Grab a chair.
26:19Take two.
26:20Let's go.
26:21Oh, my God.
26:21Oh, my God.
26:22Oh, my God.
26:22Oh, my God.
26:22What's going to happen?
26:24Hold on.
26:24No!
26:26What do you mean, no?
26:27That's Willie my alligator.
26:29Trust me, I need it in the truck.
26:34I can't believe Chef Ramsey grabbed my alligator and just threw it in the truck.
26:41I just threw it in there.
26:42I hate it with my chairs.
26:45Actually, the menus.
26:46Ah.
26:48Ah.
26:50I don't think it's funny.
26:52Watch if you want to keep your job.
26:54Right.
26:55Why want that alligator?
26:56They are not getting that.
26:58Cheryl and Adele are in complete denial about this place.
27:03Nobody wants this tacky, tropical decor.
27:06They better not throw that stuff out.
27:08There's going to be a problem.
27:11Oh, my God.
27:13What is going on?
27:14I want my alligator.
27:17Come over.
27:20I had a very good feeling that this is the beginning of the end of Flamangos.
27:27Adele, the only way I know when I leave White House Station that the tropics aren't going to creep back in
27:35is to burn them.
27:36It's to burn them.
27:38Gone are the menus.
27:39Gone are the bamboo.
27:40Gone are the crocodile.
27:40Gone are the pineapples.
27:41Really?
27:42The tropics are going.
27:45My greatest fear is to lose everything we work for.
27:48Three, two, one.
27:51Let's go.
27:53The only way I know when I leave White House Station that the tropics aren't going to creep back in is to burn them.
28:08The tropics are going.
28:11Three, two, one.
28:14Hold on.
28:15Wait.
28:15Sorry.
28:16I forgot the most important thing.
28:18The sign.
28:18Say goodbye to Flamangos.
28:22I just can't tell you how happy I am to see that Flamangos sign gone.
28:25Ready?
28:26I'm going to leave you to the expert.
28:27Thank you so much.
28:28Please do it quickly before they change their mind.
28:34Ah, look at that.
28:40Anyone for cooked alligators?
28:42That was a good one.
28:43It feels great to watch Flamangos go up in fire.
28:51Adele may be upset that she's losing the tropic, but it wasn't working.
28:57It's hot as Florida here.
28:59That is amazing.
29:05Wow.
29:07Is that right?
29:08Come on.
29:08I don't want you to be upset.
29:15Please.
29:15She is.
29:16You're going to make me cry.
29:22I am devastated right now.
29:26That change is difficult.
29:28It is.
29:29And sometimes it's hard to say goodbye to the past.
29:32You hear that?
29:34He'll be all right.
29:35He'll be fine.
29:36It's just the tropics.
29:38It's not me good.
29:39The four walls are fine.
29:40We have faith in you.
29:41The past is gone.
29:43It will be for the better.
29:45But Adele needs to come around.
29:49Now, I have regrets.
29:51I don't know what's to come.
29:53So we'll see.
29:54It's all right, baby.
29:55After getting rid of the tropics, Gordon now moves ahead with his plan to transform Flamangos.
30:09Good morning.
30:10Morning.
30:11Morning.
30:12How are we?
30:13Okay.
30:13Nervous.
30:14I told you the change would not be subtle.
30:16And it's important you embrace change.
30:17That's not easy.
30:18But it's for the best.
30:20Ready?
30:20Ready.
30:21Yes.
30:21Goodbye, Florida.
30:23No more mangoes.
30:24Welcome to the Junction.
30:29How appropriate is that?
30:32Yes.
30:32Railroad tracks.
30:34Junction means trains.
30:35But Junction also means coming together.
30:38Which is what this community is going to do on a daily basis.
30:42They are going to come together at the Junction.
30:45Oh, I love it.
30:46Adele, how does it sound?
30:48Interesting.
30:49Interesting.
30:50Takes me a while.
30:51Takes you a while.
30:52Yes.
30:52I'm not happy about the name.
30:55Come in.
30:56Welcome to the Junction.
30:57Oh!
30:59Oh, wow!
31:00Oh, my God!
31:03Look at the size of this place.
31:06To open up this room was absolutely crucial.
31:09It looks twice the size.
31:12Oh, my God!
31:16The wow factor was everything.
31:18I can't believe the wall is gone.
31:21The tropics have gone.
31:23This restaurant was claustrophobic.
31:25It's much more open.
31:26Sanded down and distressed the tables to match the chairs.
31:30The pineapples have gone.
31:31And more importantly, it's just lightened the whole place up.
31:35Look at the raw bar!
31:37There is no longer a raw bar.
31:39This is milkshake heaven.
31:44It's perfect.
31:45It's a lot more casual now.
31:47I'm very excited about the Junction.
31:49Adele, what do you think?
31:51I don't like it.
31:52You don't like it?
31:53I hate blue.
31:54Unbelievable.
31:55I'm dumbfounded.
31:56I don't think I have ever heard anyone say they hate the color blue.
32:01I hate it by something you hate.
32:04You hate it.
32:05How can you be positive about something you hate?
32:09Ugly.
32:10I don't want to throw up.
32:12I hate it.
32:14Hate, hate, hate.
32:16Oh, my God.
32:23The changes to what was once called Flamangos has been dramatic.
32:27It's terrible.
32:28And Adele is finding it hard to accept any of them.
32:33I love what we had.
32:35That's all.
32:36And this is a very drastic change.
32:39And I really don't like it.
32:45Think about your customers.
32:46Because this is not for you to sit and enjoy.
32:49This is for you to run as a business.
32:51I regret it right now.
32:53But I want to see the menu.
32:55You know, and see how it's all going to come together.
32:57Adele.
32:58Now, this is trying to keep it in keeping with what's happening in the community.
33:04It's diverse.
33:06It's sophisticated.
33:07And more important, it's modern.
33:10How does that read for you?
33:11I mean, it's simple.
33:12There's a little bit of everything for everyone.
33:14Yep.
33:15Burgers, meatloaf.
33:16We do a chicken.
33:17It's comfort food.
33:18But it's fancy comfort food.
33:20There's no other place around here like this.
33:21What do you think of the menu?
33:23I mean, this is very limited.
33:27Very limited menu.
33:28This menu is so limited.
33:31It's not going to be successful.
33:32People are not going to come in with that small, small menu.
33:35I'm trying so hard to help here.
33:37Yeah.
33:38There's one thing I need to say to you.
33:40Is that you cannot be personal about nostalgia that hasn't worked.
33:43And you have to embrace change.
33:45Because if you're not going to embrace change, do yourself a favor.
33:49Shut the shop and retire.
33:52She has to get used to it because this is what's going to bring people into this restaurant.
33:57And Adele's sitting looking like she wants to throw herself in front of a train.
34:04After Chef Ryan spent the day learning the Junction's concise menu.
34:08That looks marvelous.
34:09Chef Ramsay introduces the staff to the new dishes.
34:12You just have a look at the portion size.
34:15It's in keeping with the plate.
34:16This is a hallmark.
34:17Not just a burger.
34:18Three different mini buffalo, meatloaf, and a turkey burger.
34:21The bigger portions, glazed salmon.
34:23A simple, delicious roast chicken.
34:25Who'd like a taste?
34:26Dig in.
34:27Dig in, dig in, dig in.
34:33That's different.
34:34That's good.
34:35These salmon are so juicy.
34:37I hate salmon.
34:39I love salmon.
34:41It tastes like a fish.
34:44Adele, how's the salmon, Donnie?
34:45Oh.
34:45The new menu is exactly what we needed.
34:50It's nice and simple, but Adele has a very hard time accepting change.
34:54This is their last chance to pull this place out.
34:57Just go with it.
35:03It's 30 minutes before the doors open to this new restaurant.
35:07You got your salad bowls?
35:08Yeah, I'm ready.
35:09Beautiful.
35:09And everyone is excited about the menu and decor.
35:13Everyone except Adele, who has hidden herself in the kitchen on the dessert station.
35:18What are you looking for?
35:19For apple crumb, but it's apple.
35:21Joe, can you do desserts?
35:23Yes, sir.
35:23Here, give me.
35:24I'll take it.
35:26He's fine.
35:28He can do a dessert.
35:29All right.
35:30I need your smile.
35:32I'll be right now.
35:33I'm very nervous.
35:38It shouldn't be to my liking.
35:40It's to what the customers will want.
35:42I don't know if they're going to like this.
35:46Good.
35:47First customer's there.
35:48I really want to go home.
35:51Did you just say you want to go home?
35:52Yes, I did.
35:54Right now, I don't feel my mother feels she has hope.
35:57The register has to start ringing for her to feel more confident, because I know she's mortified.
36:03As the restaurant starts to fill up with customers, Chef Ramsay inspires the kitchen staff for the big night.
36:09Right, right.
36:10You ready?
36:11Yes, sir.
36:11I want to get an owner like that out there that tells me she wants to go home.
36:15Tonight, I need you to get even more in control to make this thing work, yeah?
36:19Do it, yeah.
36:20I feel great about the new menu.
36:21This is a new beginning.
36:22Let's take it from there.
36:24The sky's the limit.
36:25All right, let's do this.
36:26This looks like a place to be fun to come to every day.
36:28Really?
36:29It's open.
36:31It's inviting.
36:32You should hear what those people say.
36:35I know, they love it.
36:36They love it, and this is more inviting to go to than it was before.
36:43Well, screw them.
36:46Well, screw them.
36:47They're the ones that are nervous.
36:50I'm going to have the chicken jubilee.
36:52I'm going to have the glazed salmon.
36:54Ribs?
36:54Okay.
36:55Chicken jubilee, lemon chicken.
36:57With the first orders in, the pressure shifts to Chef Brian, who must execute the junction's new menu.
37:03We're going to do a salmon and a jubilee next, so let's finish those.
37:07Put the whole pan in the oven.
37:08Don't even sizzle it, please.
37:09Beautiful.
37:1020's in the window.
37:11Cheers.
37:12All done?
37:12Thanks to Chef Ramsay's more focused menu, Brian is able to get orders out in a timely manner.
37:18Table 30 in the window.
37:19And more importantly, the customers are loving the food.
37:24It's really good.
37:25Who would have thought?
37:26You've got a Brian dill pickle.
37:27It's a lot of flavor.
37:28It's very nice.
37:29It's very tasty.
37:30I like this.
37:31And it's nice and bright.
37:32It's too bright.
37:34I don't like it.
37:35Oh.
37:36Now, where's the old bag?
37:37Where's Mom?
37:38What?
37:39I just don't have the patience anymore for anything.
37:43Nice to see you.
37:44Where's Madam Grumpy?
37:45Where is she?
37:46Oh, here we are.
37:47He says it's going to work.
37:48How stupid can you be?
37:54Can I have a quick word with you?
37:55Two seconds.
37:56Wait.
37:58What's the matter?
37:59I'm very upset.
38:00I don't like this sound.
38:01The decor.
38:02You can make this work.
38:03Only if you believe in it.
38:05Already, you don't believe in it.
38:06The negativity is going to rub off on your staff.
38:08It's going to rub off on your daughter.
38:10And the customs will be feeding you.
38:11I don't know.
38:12We'll see.
38:12I need to get out of here.
38:15I have to be proud of what I'm doing.
38:17I am not proud of this.
38:20I would never run a restaurant like this.
38:24I want to go home.
38:26I would rather close the doors.
38:28It's opening night at the junction.
38:38And even though the customers are happy,
38:40Adele is miserable and ready to leave.
38:44I want to go home.
38:45Chef Ramsay is frustrated.
38:47And he knows the only way to get through to Adele
38:49is through her husband, Bill.
38:51Why is Adele so against it?
38:53Help me, please.
38:55She's that way.
38:56But she's our first point of contact.
38:58Yeah.
38:58If you could do me a favor,
39:00I'd just ask her to put a smile on that face.
39:03Okay, I will do that.
39:04Adele can't hide her emotions.
39:07If she's mad, you're going to tell.
39:09And it's a struggle to get her to go in your direction.
39:13But I'm going to give her what I got.
39:15How are you doing, okay?
39:16I'm scared.
39:17I'm so nervous.
39:18Don't be scared.
39:19Just keep smiling.
39:21Smile.
39:21Smile.
39:25There you go.
39:26My mother is a hard shell to crack.
39:29My father is great.
39:30He's talking to her, trying to make her feel better.
39:34Wonderful job.
39:35It's delicious.
39:36Good.
39:36I'm glad you enjoyed it.
39:38You like Bill's meatloaf?
39:40Yeah.
39:41Good.
39:41I wanted to tell you how beautiful a chair is and stuff.
39:44You like it.
39:45I do.
39:46She is lighting up.
39:49Is she lighting up?
39:49Yes.
39:50I don't think I've got that long.
39:51It's got to happen before I'm 17.
39:53I told you she's a pain in the ass.
39:57Yeah, but you didn't tell me on what scale a pain in the ass she is.
39:59Well, she's 11.
40:0011.
40:02Excellent.
40:03This is great.
40:05Oh, good.
40:05This is wonderful.
40:07It was a success.
40:08People love the food.
40:09And I feel that there's hope.
40:12Everybody's happy.
40:13It was very good.
40:14Good.
40:14I really had to enjoy.
40:15In spite of the dramatic changes, the staff rose to the occasion.
40:20And customers left happy.
40:23And now, even Adele appears to be coming around.
40:26First of all, I want to thank everybody for all their hard work.
40:30Yeah?
40:30And a big thank you to the queen.
40:34I'm serious.
40:36Why?
40:37There were a lot of changes.
40:39Yes, it was scary.
40:40But she pulled off.
40:41It's very hard to put the past behind me.
40:45I think the restaurant could be successful.
40:48But I don't know.
40:49Only time will tell.
40:51When I first arrived, you'd lost touch with your customers in the community.
40:57Tonight, you reconnected in a big way.
41:00Tonight, the junction, even though the history is very short, it's only three hours old, is the success.
41:06But it's only the foundation, okay?
41:11You need to build on it, together.
41:13Chef Ramsay definitely is giving us a second chance.
41:17And I'm just very anxious to be successful.
41:20And I see the light at the end of the tunnel.
41:23I will be back.
41:24And I'll take great pleasure in witnessing the success.
41:28And by the time I get back, madam, I want you moved out of that house.
41:32Yes?
41:33Promise me?
41:34I promise.
41:35Okay, good.
41:35Well done.
41:36Seriously, well done.
41:37Yes?
41:38What I've learned from Chef Ramsay is change is good, and I'm up for it.
41:44Can't wait to see you.
41:45Maybe I'll get some of the money back that I put into this place.
41:49Then I can retire.
41:51All right, good night.
41:53Good night.
41:53Yes?
41:54Good night.
41:54Big kiss.
41:55God, it's so nice to see you smiling like that.
41:57You know that.
41:58I'm glad you enjoy New Jersey, at least this part of it.
42:01I'm thinking of moving here.
42:02Oh, my God.
42:03God help you.
42:04What a week.
42:12We made some dramatic changes here.
42:15We changed the menu.
42:15We changed the decor.
42:16We even changed the name.
42:17That, honestly, was the easy part.
42:20The hardest part was changing Adele.
42:22She has to look forward.
42:24Otherwise, the history of the junction will be a short one.
42:27God, I'm a long way from home.
42:30That is my train.
42:32Come on.
42:37In the days that followed, Adele slipped back to her old, stubborn self and started to redecorate
42:42the junction.
42:44The new concise menu, however, remains in place and is a hit in White House Station.
42:48We're doing meatloaf.
42:50I like that.
42:53It's good.
42:55Next time on Kitchen Nightmares, Gordon discovers the most defensive chef he's ever met.
43:01That's why you have a ticket.
43:02All this owner does.
43:03I can't do everything myself.
43:05Is give excuse.
43:06I don't have eyes in the back of my head.
43:08After excuse.
43:08I'm doing 400 things at once.
43:10After excuse.
43:11I can't go and talk and manage the tickets.
43:13I need help.
43:14Stop.
43:16Will Chef Ramsay be able to finally get through to him?
43:19Have some fire in your belly.
43:20Or will this chef finally run out of excuses?
43:23You have given up.
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