- 7/19/2025
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00:01Tonight, on Kitchen Nightmares, Gordon travels through the California desert and doesn't exactly find an oasis.
00:08This has to be one of the worst restaurants I've ever seen in my entire cooking career.
00:12The food is wretched.
00:14This is outrageous.
00:15Stick to this f***ing hand.
00:19Back in again.
00:20The restaurant is a mess.
00:22It looks like somebody peed on the ceiling, the walls, the doors.
00:27Could be throw up.
00:29The owners are clueless.
00:31Why would you open a restaurant if you never worked in one?
00:33Because we're insane.
00:34And the chef is a ticking time bomb.
00:36What part of that don't you freaking understand?
00:38Ready to explode.
00:40It was a bad day, pal.
00:42Bad day?
00:43Enough.
00:44Could this be the restaurant that leaves Gordon with more questions than answers?
00:48I don't know what's wrong with you.
00:49I don't know what's wrong with you.
00:50And I don't know why the f*** you've opened a restaurant.
00:52It's desperate times in the desert.
00:55Next, on Kitchen Nightmares.
00:58Maybe that's the secret success behind this place.
01:01Burn the f***ing thing down.
01:03Lancaster, California.
01:06Seventy miles north of Los Angeles is home to Casa Roma, the oldest restaurant in the city.
01:10How's your pizza, guys?
01:11In spite of having absolutely no restaurant experience, Nyla and her son Jeremy bought this failing landmark restaurant with the hope of turning it around.
01:18Two and a half years ago, I was in real estate.
01:19I was sitting around looking at business opportunities and I found Casa Roma.
01:23I talked my oldest son into getting in with me and had we have known the restaurant business very well, we probably wouldn't have done it.
01:24We've got to get this place turned.
01:25Soon.
01:26Me and my mom.
01:27thought we were buying a restaurant in the restaurant.
01:28It's okay.
01:29pizza guys in spite of having absolutely no restaurant experience nyla and her son jeremy
01:35bought this failing landmark restaurant with the hope of turning it around two and a half years ago
01:40i was in real estate i was sitting around looking at business opportunities and i found casa roma
01:45i talked my oldest son into getting in with me and had we had known the restaurant business very
01:50well we probably wouldn't have done it we got to get this place turned soon me and my mom thought
01:55we were buying a restaurant with a bar attached to it you guys can sit in the dining room are you
01:59going to go to the bar okay but really it just was a bar with a restaurant attached to it my bar does
02:05all my business it's like two different countries our bar is always packed and the restaurant sits
02:09empty in food on a good night i'm making 175 on a slow night i'm making nine dollars
02:19i just ask you if i'm wanting you wrong that's you know it we've had almost 20 chefs over the
02:24last two and a half years but i've had drew for a year and eric for almost six months
02:30eric's huge reason why customer isn't doing well not one table not one table's had their food yet
02:35he lacks getting the food out a timely fashion and his food is very bland
02:46i'm gonna need five chicken breasts i'm good at this i'm good at it do i make it look fancy
02:51do it can i put pine trees and stuff that's not what i do i make the food taste good it's presentable
02:57and it's like pretty damn good eric and i do not get along in the kitchen because he doesn't produce
03:02very well and he expects me to do everything i need every one of my pants right now we totally are
03:07in dire need of chef rangy's help because there's something that's got to be turned around about this
03:11place because it definitely is a nightmare if i closed down i don't know what i would do
03:17i raised four boys and ran a home my whole life five years ago i got a divorce and then i bought
03:25this place two and a half years ago and it kind of took up the the time i don't care about getting
03:33rich from here i just it would be nice to pay my bills you know and have some some extra money at the
03:39end of the month casa roma since 1958 this restaurant is nearly 50 years old and by looking
03:51at the sign it shows time to find out what it looks like inside hi how are you oh nice to see you all
04:03nice to meet you this is nyla i'm nyla good to see you this is my son jeremy jeremy how are you
04:08buddy nice to meet you nice to see you now this is uh very cozy no windows anywhere no not in the
04:12bar park we have a restaurant part over there okay in terms of business i mean the bars are obviously
04:17busy i'm always busy i was always busy always nice it's our restaurant we can't get going to save our
04:23life what version were you working in before you got here i wasn't he wasn't i work in the grocery
04:29store and he works with carpet cleaning grocery store and carpet cleaning i know yeah is that
04:36blood down there what is that no no just dirt oh just dirt dirt and just out of interest with
04:42no previous restaurant experience anywhere why would you open a restaurant if you never worked in
04:46one because we're insane so um i think it's about time i had a little taste okay where's the
04:52dining room right through here right through there that carpet's disgusting i was so excited
04:57remember chef ramsey walked in the door it was like wow i can't even believe he's here i thought
05:02well here we go he's gonna see the nightmare i'm really living oh
05:17crusty bits of lime lemon and bits of tissue on my table hello hello how are you i'm very well thank you
05:26how are you good i'm ashley actually nice to see you darling so i'm nice to meet you can i just give
05:29you those they were on the table and little bits of i think lime back from 1958 nice just down the
05:34side of the back of my uh chair sorry excuse me excellent these seats i feel like i mean i i i
05:40know i'm not exactly the smallest but i feel like i'm just gonna go through is that normal like that
05:45no it's not no it's not i may i'll fix it in a minute um casa roma fine italian dinning
05:55oh or is that just an italian spell it no weird anyway um i'll start off with the stuffed mushrooms
06:03please the stuffed mushrooms the monte cristo i'll go for that as well monte cristo yeah i'm hungry as you
06:08can see and finally i'm dying to taste a pizza the casa roma deluxe what size would you like yeah
06:15let's go for medium medium yeah thank you for dying you already got it leave this damn thing open
06:22yeah i got a big order people say well he's a five-star mission of the chef okay so he's got four
06:27tires and a spare kiss my it means nothing to me the blinds here disgusting oh my god
06:34why are you hiding there you're trying to see have they brought any food to you uh yes i found
06:43some limes and lemons dehydrated down the side of my uh chair and bits of uh tissue left on the uh
06:51table do you have a cleaner in here yes we do is she blind
06:55probably hey you're not doing nothing right now clean it up our stuff give me give me a glass of
07:03ice water please a white ice water yeah nyla can i have an ice water please way to go she's standing
07:10right there oh my god it's um zero for zero 15 minutes in nothing i'm starving we got some appetizers
07:22coming right what appetizers coming it's cooking that's what snapped damn we got to get rid of all
07:35all these dirty dishes it's killing me i'll spend more time cleaning up after his ass that's better a proper seat
07:53just turn that one it's done no it's not turn it why is the kitchen so slow
07:58if somebody wants me i'm out back we're past half hour mark now so hey things are looking uh
08:08ooh la la
08:09you got your appetizers doing that nope hey what about appetizers they're all cooking
08:29how you want to start on those pizzas relax take a chill i might as well keep fit do something
08:34i might know go for a job got a marathon coming up nothing wrong with working off for lunch when
08:40you get it do you have anything on that last order ready anything on that last order ready or close no
08:47we'll put everything up at one time we're just waiting for the sandwich or the pizza you want
08:49you got one thing you want to start late if yeah if you got one thing close lay it out okay
08:53okay okay great i was nodding off then huh i was nodding off thank you and that's stuff with crab
09:11right lovely okay thank you you're welcome wow fried mushrooms
09:23soggie tasteless there's not even crab or any form of flavor or texture or anything in there but
09:31what worries me more than anything they're just full of water
09:40how is everything um yeah pretty vile um are they frozen the mushrooms um they should be making them
09:45fresh ready yes
09:55didn't work i told you the um stuffed mushrooms that you got because you definitely tell
10:01you said that you taste that it was frozen and you didn't like those at all either deluxe pizza
10:08what is that man what's that sandwich that's an ugly sandwich
10:13yeah i'm not worried about him let's see what he's got if he wants to bitch and moan that's his
10:20drama okay here's a deluxe and then here's your monte crisco thank you is that powdered sugar yes
10:30on the sandwich yes with fries yes is that popular no
10:36it's actually dripping
10:47fat ew when chef ramsey squeezed the monte crisco and all that oil came out that really disgusted me
10:55that was very disgusting pizza maybe the best is for last
11:02unfortunately the dough is raw so thick it's like wallpaper paste raw oh my god
11:18and that's why clearly there's nobody in the restaurant because the only people that can
11:22eat this kind of are the ones in the bar drunk
11:30after a long wait in an empty restaurant for some horrible food gordon gathers the staff so you're the
11:37sous chef and you're the head chef yeah to discuss the nightmare that is casa roma lunch absolutely
11:44embarrassing the fried sandwich i what planet are you on when you put that together
11:50casa roma celebrates its 50th year this year yeah i mean what a embarrassment
11:59eric you knew i was coming for lunch today i didn't know when you're who's you were i said
12:03which one is this because they wouldn't tell me ashley you never asked which one and it shouldn't
12:08matter if it was him or her it doesn't matter i came here today yeah to taste your best like any chef
12:15would do when they go into each other's restaurants yeah i'm not here to catch you off guard so cut the
12:20excuses and give me some respect for the restaurant alone there's a bad day pal now you're pushing it
12:26enough i get it we understand a bad day yeah happens you never had a bad day i do have bad days all the
12:34time obviously you haven't won today it's real life take a chill pill reload and do it again
12:39what the big problem is with you eric you've accepted it in your opinion only what what part
12:46of that don't you freaking understand what do you mean freaking understand yeah what part of that don't
12:49you understand in your opinion only i haven't accepted it yeah so i try and reload and redo it there's
12:56nothing edible we're out of work why are you walking away eric because i don't rip your head off
13:08coming up on kitchen nightmares this has to be one of the worst restaurants i've ever seen in my entire
13:13cooking career gordon takes on an incompetent stand damn it am i the only one that works here you haven't
13:19got a clue what's going on you're running around crazy we're spinning around i need the door closed
13:25and just when gordon thinks he's seen the worst of it he goes where he's never gone before
13:33the bathroom look at that that's coming up on kitchen nightmares
13:42appalled by the food chef ramsey's little chat with head chef eric didn't exactly go over well lunch
13:48absolutely embarrassing what planet are you on when you put that together
13:55why are you walking away eric
13:58so i don't rip your head off i was in awe when eric talked to chef ramsey like that he's coming here to
14:05help us out don't be rude to him you got two minutes two minutes i've got a week
14:11i'm not going to give you no excuses at all all right long days haven't been feeling 100 but i'm
14:20here anyway you do what you got to do you work try to get these people better let me reload and see
14:25what we can do again okay i think we got caught flat-footed but i get to reload one time i won't get
14:32caught flat-footed again you'll bet your ass on that
14:38so we're writing yep c-e-t-s-a-n sicilian what that's right that isn't even how you spell sicilian
14:46anybody know how to spell it or it might be celian sicilian's from sicily really because s-i-c-i-l-y
14:53i don't think there'd be a wine no it's i know i have to fill you there we go thank god you guys saw
14:59that uh do you work here or are you just bypassing come around so we can say hello
15:10this is jimmy jimmy and what do you do um i'm the son of the owners and so what do you do a little
15:17bit of everything just try and help out so what's that in there cranberry juice
15:23cranberry juice nice little vodka vodka and cranberry yes yes i see you drink and work at the
15:29same time no i don't work oh you're not working okay so what do you do then outside of here what's
15:35your job what's your career construction construction okay so no one's got any cooking or restaurant
15:40experience no no not at all excellent hey guys how you doing your chair here and i'll put your one
15:51one on the end i'm gonna have the chicken parmesan he's gonna have the chicken nuggets and fries
15:55hey i got calamari to start and then kids chicken nuggets and with fries excuse me do you have any
16:01questions about the one here spaghetti up for you okay eric you want me to saute man
16:09eric and i do not get along in the kitchen because we don't really communicate very well do you prefer
16:19working on your own sometimes yeah i can tell why is that she's not saying anything just just doing what
16:27i gotta do yeah oh dear oh it's your stuff mushrooms you're welcome okay you dig in
16:38is it cooked anything you're no you send that back this sausage is not done
16:49eric this sausage isn't done
16:51i ain't got time for this it looks like it's frozen i'm sorry about that guys working here
17:01is life for us it's what pays our bills and to know that the cook is keeping us from making money
17:10it's hard on us what was wrong with the calamari uh what happened to the calamari just came back they
17:14said that it tasted like it was frozen but is this normal you know what can you do drew i need one
17:20two three four five chicken breasts drew eric doesn't ever really push to get it done he just
17:28keeps telling me oh it's okay i got it everything's gonna be fine but it's not did you get the lasagna
17:33drew or no damn it am i the only one that works here
17:37it's an hour into dinner service and several appetizers are getting sent back to the kitchen
17:45it's good yeah definitely go back and only one table has received its entrees this is probably
17:52the worst shrimp scampi that i've ever had in my entire life let me take it back to the chef and
17:57explain it to her thank you thank you i appreciate it okay guys listen worst shrimp scampi they ever had
18:05and they said no flavor at all you know what can you do i need some water to me
18:12when food comes back like that with shrimps you never taste it you know what can you do
18:17i've never seen two cooks so far apart from each other up until now i get frustrated but
18:23try not to get angry at people you know everybody says anyway so why should i perpetuate the problem
18:30that's not necessary but you need help if you don't get help we're going to be in the next 10 15 minutes
18:34no is it really 8 30 on me it's true i've been here for two hours and i'm going to leave
18:39but is this normal this this is incredible right through those doors has to be for me
18:49one of the worst restaurants i've ever seen in my entire cooking career the chef doesn't give a
18:52the owner's completely clueless and not any form of communication between the kitchen the restaurant
18:58and management it's a shambles
19:09what are we waiting on actually i'm still waiting on chicken piccata with penne marinara an individual
19:15kids pepperoni pizza half order spaghetti with meat sauce eight clam parmesan with angel and meat chicken
19:20piccata angel with marinara three chicken farms and a veal parmesan for just one table i felt like
19:28crying because it was that embarrassing for me eric yes sir yeah can i have your undivided attention
19:33sure nothing's happening we've served one table of four one table of two the last three tickets half
19:38the order's gone out half is still on the board you haven't got a clue what's going on you're running
19:43around crazy what chance have we got serving one two three four five six seven eight tables you asked
19:50for one more cracker did lunch time let me go big boy let me go i want to do it again we're spinning
19:54around and serving do me a favor close the question i can't stand any longer and watch that embarrassment
20:02as of now we're not going to be serving any more dinners tonight i need the door closed
20:14forget it all right we're done for tonight this is a joke guys
20:23forget it good night what restaurant stops their business and tells everybody that they have to leave
20:32there's no excuse
20:42at a point in the service when more food was being returned than sent out i need
20:47the door closed gordon shut down the restaurant as of now we're not going to be serving any more
20:53dinners tonight and confronted the chefs about the problems in the kitchen this is a joke guys
20:58forget it good night it's now time for the cold hard facts with owner nyla i don't even know where
21:06to start with a chef that can't even cook something basic why are you employing a chef that's that
21:11incompetent darling he's not in the slightest bit interest in making it work doesn't give a
21:17about his cooking doesn't give a about you and he's here for one thing and one thing only money
21:22and the only restaurant that guy will ever get a job is in a restaurant that doesn't have any
21:28customers have you got any chance of surviving here get rid of him what are you scared off talk to me
21:35there's got to be something where i need to find another chef so drew what's wrong with drew drew i
21:41think can carry it off so get rid of it okay let's go
21:48me unbelievable hey hey i'm sorry i know no no no no just wait a minute just wait a minute
21:59jeremy come here i feel real bad
22:05the whole thing is this this isn't the first time you've let us down
22:08i don't know i just can't do it i know but i can't do it eric i gotta make you guys get your
22:13paycheck every week jeremy and i never take a dime out of here shut up what i know but i mean
22:18the whole thing's just not going to work because you okay so what do you want to do i we're going
22:23to part ways okay okay okay damn it on that deal
22:32he couldn't pull off lunch couldn't pull off dinner and so we just had to let him go i can't you know i
22:40can't do this with head chef eric gone gordon is hoping sous chef drew can rise to the occasion
22:48that was a tough one tonight oh very much yeah yeah very tough don't get down in the dumps tonight
22:51was thank you very much clearly at its best but you don't need me telling you that because that was
22:57embarrassing very much yeah is that how you run it hell no good tomorrow we go again sir thank you thank
23:03you i need you all right yes thank you good night tonight i'm glad eric's not in our kitchen anymore
23:09because maybe it'll give me an opportunity to step up and do something okay that was embarrassing
23:15not only a bad morning but a bad evening for every plate we put out there this evening we were losing
23:21what little reputation we had left to salvage this place what chance would we have getting all those
23:26tickets out there was no chance to put it bluntly that chef possibly the worst chef in america today
23:33the quicker you put a man like that out of his misery it's the biggest favor you've done for him
23:38and the restaurant okay tomorrow's a new day i've got drew that's what i've got left to work with
23:44what's his strengths uh i would say pizzas cazones um his lasagna is awesome right drew is the only
23:53saving grace i've got there i'm gonna work with him tomorrow i'm gonna be by his side tomorrow and start
23:59from scratch okay good night thank you i think drew will step up and i think if he gets some confidence
24:09behind him i think he can do it the last 24 hours was one of the toughest days ever spent in a
24:21restaurant last night we did get rid of the chef which was a positive move now i need drew to step
24:26up to the mark jeremy to support his mother more i got here early this morning so i'm gonna check out
24:30the place properly with no interference where do you start in a place like this
24:49roast beef dating back when
24:53what is that there just me defrosting again no sign of what it is
25:00fresh palmer ham is caked in mold this is outrageous
25:08look at it you stick through the hand it's that rancid
25:13that's just over three months old
25:24that's just over three months old
25:29oh god
25:43after witnessing one of the worst kitchen walk-ins he has ever seen gordon moves on to
25:48an area outside the kitchen that restaurants are judged upon the bathroom one of the best ways to
25:54check the hygiene of any restaurant is always through his bathrooms turn that on and turn the
25:59lights off right this could be quite scary oh my good god green and yellow identifies bodily fluids
26:11any form of bleach or any form of cleaning will be identified through the color blue but
26:15the body fluids on here is extraordinary
26:19look as high as high as the ceiling oh my god even the ceilings caked in it oh my god this is shocking
26:32wash your hands yeah honestly i've seen enough let's get the out of here
26:41oh my god
26:45disappointed by the state of the restaurant gordon is concerned about the family's commitment to its
26:50own restaurant right got in early this morning second new day and i'm somewhat
26:59not just confused but disappointed yeah come with me let me show you something
27:02how old is that tuesday tuesday oh come on guys how old is this
27:17hold it and smell it touch it biggie let's come outside the walk-in is just rubbish really looks like
27:26it's horrible it's old probably about as old as eric this is the killer for me pass it around
27:35it's three months old and then look only in california
27:43what in the is that made me sick i hated to see it we talk about cleaning out the refrigerator making
27:50sure things are clean all the time and to my surprise they aren't the state of that fridge in
27:57there confirms whoever's running this place in terms of kitchen management has given up they don't
28:02give a about you and they don't give a about standards i went into the bathrooms and that's
28:08where it got worse i need two minutes with you you start taking that out yeah um hey get a bin get
28:16every ounce of dirt out of there having a dirty refrigeration unit is one thing having a filthy
28:25bathroom is something that scares the hell out of me this thing here detects body fluids just have a look
28:34at this that's body fluids up there that there has got nothing to do with any form of cleaning
28:42look at the state of this green green green green green but here's where it gets really scary
28:52how the hell is it up there it looks like somebody may have peed on the ceiling the walls the doors
28:57you know could be throw up made me sick i didn't even want to touch the door knob coming out myself
29:06bring your son in yeah i'm not going in there my god this is body fluids
29:14body fluids on the ceiling uh-huh people are peeing about the ceiling well pretty good as nyla
29:21shows her sons the bathrooms gordon's inspection continues at the kitchen prep area what
29:28is going on here it just shows that there's no bleach you know these walls probably haven't been
29:33washed oh you're hot what in the are they look at that there holy jimmy come here people
29:44what what is that that's supposed to be his meatballs good god
29:49have a look those are from super bowl sunday super bowl sunday what is that that looks like ravioli
30:02what soaking in water i need to start stepping up taking the reins taking control and doing what i
30:12need to do my big worry is this is not difficult to spot you could spend 10 minutes after every night's
30:20service behind the bar walking through the kitchen and turning this place upside down and you don't
30:26need to be a rocket scientist to understand that this place is in desperate need of support
30:31before i go any further i want the place to clean
30:43after a full day of cleaning gordon realizes that if there is any chance of relaunching this restaurant
30:51he has to turn his attention to chef drew drew right now i want you and i to go and cook some pizzas
30:55and i'd like jeremy nyla to taste them i've got a little trick on my sleeve
30:59this is a secret between you and i okay i want to find out if they can actually tell the difference
31:07between a frozen pizza to something freshly made that goes in okay array of ingredients fresh yeah
31:15vibrant exciting let your imagination go wild and create yeah the ultimate pizza okay let's go
31:23who's the chef of this place i guess i am now that's right while drew creates his own signature thick
31:28crust pizza gordon is preparing a special thin crust pizza that will be on casa roma's new menu lovely
31:35working with chef ranzi was like one of the best things ever like oh my god i just worked with a
31:40world-class chef frozen pizza and yours right ready huh nice
31:48okay so two nice pizzas i'm gonna be looking for a verdict on both of you
31:59i mean i like this one good thank you chairman take one as well yeah i'm so glad you chose that one
32:05there yeah because this one here was frozen cheap i was shocked when chef ranzi told me the one pizza
32:12was frozen because i thought it tasted a lot like our pizza we had the good news is both you know your
32:18pizzas now let me give you my pizza so this is a thin crust i like this too these two are the type of
32:24pizzas that should be on your menus we are going to relaunch this restaurant and we're going to
32:29shout from the rooftops how good these pizzas are i'm happy well done very nice
32:39in order to transform casa roma gordon and his team needed a full day to turn this broken down italian
32:45restaurant into a contemporary pizzeria nice to see you guys how are we feeling nervous nervous
32:54now just have a look at the new decor at the outside of the new casa roma take a new blindfold
33:00nice nice new colors the concrete jungle has gone yes the italian flag we've got the most amazing
33:08size casa roma pizzeria but look at the windows it felt like we were in prison before now it's
33:14more inviting yes we're ready to see the new interior let's go come through come through come through
33:27i was shocked beyond shocked i look like a bright new pizzeria that's the crazy we've got a nice new
33:33dry pizzeria carpets have gone the booths have gone chairs re-lined new colors
33:40and the restaurant's been painted from top to bottom oh look at the floor no more hideous rugs no more
33:47carpets clean just nice come through look look at these new chairs the bar has been sanded and
33:56stained twice throughout the night and now we have a theme coming through we were trying to be fine dining
34:04and then we had the bar and it was like two different countries now it's all blended together
34:09and we're one big pizzeria and everybody can come and have fun this place needs to celebrate its
34:1550th year with a comeback we are going to hold the first annual casa roma pizza eating challenge
34:23yeah thank you i love this
34:33in recent years the community's perception of casa roma is as a bar with an inferior italian restaurant
34:39attached gordon knows this restaurant now has to reintroduce itself as the new happening pizzeria in
34:47town thank you very much indeed welcome to the first ever casa roma pizza eating challenge
34:53excellent it was great to see that many people supporting us today and actually getting out and
34:59being part of the rematch okay contestants are we hungry yes yes are we ready
35:05five minutes on your marks eight
35:11we're ready to go
35:18come on guys take some water it goes down a lot easier i can't do it come on jimmy
35:23eat that man yeah he's that man yeah he's that man jeremy is substituting for jimmy
35:30cross the main come on
35:40we have a winner ladies and gentlemen congratulations
35:46the pizza eating contest was definitely a fun way of spreading the word that casa roma has
35:53changed there's a new look to it and there's a new menu give it up please round of applause
36:03four hours prior to relaunch gordon goes over the new dishes this is doable uncomplicated nothing frozen
36:10and freshly home baked pizza wow chicken wings served with a cherry pepper sauce stuffed mushrooms
36:18bit of a house speciality rosetta simple look at it it's a lot more condensed yeah it's cooked to order
36:25it's fresh okay good get familiar with the food have a little taste the menu is easier it's lighter it's
36:32more sufficient it's it should be great that's crazy tonight honestly for me is one of the most
36:40important nights in 50 years we've got to make our mark yes yes absolutely tonight's tonight tonight
36:46is definitely the night
36:50coming up on kitchen nightmares drew is put to the test it's like a loaf of bread in there can he
36:57handle the heat in the kitchen andrew stop pushing me and just chill
37:03or will relaunch dinner go up in flames this is unbelievable
37:09that's coming up on kitchen nightmares
37:19god bless casa roma let's go yes
37:25how are y'all doing tonight thank you drew yeah first order on most important let's go
37:32i want to shine for chef ramsey today and it would be silly not to because i have the best opportunity
37:37ever that i've ever had in my life to actually show that i can handle it so we got our setups for the
37:42mushrooms yeah wings and garlic nuts so we're ready good hi guys how you doing are we ready to order
37:50for relaunch dinner drew has nyla's son jimmy assisting with calzones and pizzas put the dough on and stretch it all
37:56the way out till it's even with that jimmy had to be back here to be solid and pick up the pace a
38:00little bit and he's never done that before try not to make love to it and you'll make it happen okay
38:06we're working on the calzones right now please the wings you're welcome i'll be right back with the other
38:11so get get her back here the whole evening started and everybody was in a rush and all of a sudden
38:20food was going out cold drew they complained that these chickens are bloody in the center they're not
38:25even hot quick refund oh man i was rather embarrassed when the chicken came back and i was like oh come on
38:29nah we're not starting like this you know i gotta relax and not try to rush things that take time
38:37that is the second time she's brought that back and that is an andre cook it's a raw
38:47it was extremely embarrassing chef ramsey was completely disgusted as well with that me same table
38:53that's the second bowl look at me they've got to go in the pan and in the oven not even hot in the
38:59center what's going on not good enough come on once a go twice it's just disgusting no rush i know i'm
39:09just trying to tell everybody now just keep working i don't know what the hell that thing is i mean this
39:15is your first attempt at a calzone ever and it's the worst one i've ever seen but it's cooked
39:20it's just the size of the thing is that for two it's a large the calzone one's huge you could
39:27probably feed about five people with it jimmy yes the calzones yeah huge yeah be careful the size
39:33cut down the size yeah that can fill an entire football end zone look at the size of it yeah
39:49i want them coming back for more yeah other ones are better
39:55i need some form of quality to control guys yeah it's like a loaf of bread in there most important
40:00thing here is standard slow down and pay attention to detail yes has this piece of
40:06been started just got up there on the window you want to go ahead and take that order and start
40:09looking at it it's coming because he up and he had to make another one it's a calzone he's getting
40:14beat up over here stop pushing me and just chill okay you're making me hurry up i can't okay have
40:19anything to do it go for it this is unbelievable true now is starting to feel the pressure and it's
40:26showing cracks are appearing he's fighting with the owners fighting with the chefs and he's not
40:29careful this place is going to start sinking what a way to celebrate 50 years hold on jam do not
40:35take that with orders in the kitchen backed up don't tell me to change it okay sorry customers have
40:39a lot of time on their hands we gotta pull it together we're like this rag right here right now no
40:47we gotta pull it together okay i need a large deluxe calzone and a small deluxe calzone the mushroom
40:52calzone's firing i got the calzona the calzone's in right yes yes okay thank you in a dramatic
40:58turnaround head chef drew has finally taken gordon's advice by taking complete control of the
41:03kitchen this is your mushroom calzone and orders are moving out to the customers promptly drew is
41:08doing a great job he stepped up to the plate i'm real proud of him
41:12this one goes to the bar right here thank you so nice to actually see food coming out it's pretty
41:25good huh i think the new menu is a huge success because it's just easier bye guys it was so good
41:32yes yes i know and we're taking it home that it guys i pulled it off thank god for ramsey
41:41okay good well done
41:47after a most impressive turnaround gordon has some final words for the staff
41:53i know i put a fork and a spoon on the wall yeah but you didn't have to make the
41:57girls only to match it holy crap what was that for a ten top yeah cut them down we're here to make
42:05money not give it away yeah good now you've tasted it make it work we will we're gonna keep each other
42:14motivated on this considering we have a new menu new chef new look if we couldn't make this restaurant
42:20work we'd definitely be idiots trust me if everyone does their bit three months down the line this place
42:26is going to be rocking my heart's here he saw that he saw that it's a dream of mine i just want to
42:34i want to make it live what a week when i first arrived that had to be the worst ever italian
42:39restaurants going then we made some drastic changes promoted the chef reinvigorated the owners
42:44and turned this place into a really nice classy pizzeria only hope now lancaster embraces it
42:50but one thing's for sure that has to be the biggest calzone i've ever seen in my entire life holy mackerel
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