- 7/19/2025
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00:00Tonight, on Kitchen Nightmares, Gordon goes to Ridgewood, New Jersey to meet the most defensive chef he's ever met, Paul Bazzini.
00:10I don't have all the tickets memorized.
00:12Not only is the restaurant failing...
00:14I don't want to get out of bed in the morning. I'm miserable.
00:16...but his staff are fed up with his tantrums.
00:18That's why you have a ticket!
00:20Don't push it, Paul.
00:21What's up the f***ing sarcasm?
00:22What the f*** you want from me?
00:24His wife is fed up with his attitude.
00:26I never saw anything like that in my life.
00:28Think that I like this? I don't.
00:30I have nothing else to say to you.
00:32And the customers are fed up with not being fed.
00:34Get my food now!
00:36And every time something goes wrong...
00:38We're sinking like the Titanic in here!
00:40All Paul wants to do...
00:41I can't do everything myself.
00:42...is give excuse...
00:43Don't have eyes in the back of my head.
00:45After excuse...
00:46I'm doing 400 things at once.
00:47After excuse...
00:48I can't cook and talk and manage the tickets. I need help.
00:51Stop.
00:53You have given up.
00:55Will Chef Ramsay be able to finally get through to him?
00:57Have some fire in your belly!
00:59Or will Paul finally run out of excuses?
01:01I know that it starts and stops with me.
01:03You say all the right things.
01:05Find out tonight...
01:06Yes!
01:07...on Kitchen Nightmares.
01:08Now it's time to do the right things.
01:10Ridgewood, New Jersey. An affluent suburb well known for the sheer volume of restaurants.
01:14Smack in the middle of this pleasant town is a five-year-old restaurant run by a former Manhattan star chef, Paul Bazzini.
01:20I'm a very good chef.
01:21We got a full diner room. Drop another pan for four more. Here we go.
01:26I've always been in the industry and worked my way up and became an executive chef and worked in many places in Manhattan that had a lot of notoriety.
01:32I love you.
01:33I love you too.
01:34Paul has been recognized many times throughout his career. He has been written up in several magazines.
01:38with some very positive reviews and I absolutely thought the restaurant was going to be a success.
01:42I love you too.
01:43I love you too.
01:44Paul has been recognized many times throughout his career. He has been written up in several magazines with some very positive reviews and I absolutely thought the restaurant was going to be a success.
01:53But Paul never anticipated the transition from star chef to owner would be so difficult.
02:13I don't have any focus these days. I wake up in the morning and I say what direction should I go in today? Should I cook? Should I shop? Should I work in the front of the house? Should I work on marketing? Should I pay me?
02:19It's like overwhelming. It's killing me.
02:25I think the pressure of owning the restaurant has definitely beat him down and his passion for food is not burning as brightly as it once was.
02:32Clearly what's going on with me in the kitchen is suffering.
02:35Here's your salad.
02:37What salad to what table?
02:38I'm confused. I'm confused.
02:40Yeah, New York strip, New York strip, New York. Okay, you're right. I am distracted. I am frustrated. I'm angry.
02:46Always somebody, always somebody, always somebody.
02:49And then I'm frustrated with the food and I'm slamming plates on it because the plate doesn't look the way that I want it to look.
02:53It's messy, but let's just go with it, okay?
02:55The resulto was burnt. I don't know, is this supposed to be spicy?
02:59A lot of complaints.
03:00Yeah, so I heard.
03:01I don't feel like me. I feel like somebody else. I feel like me looking at somebody else.
03:06Everyone knows that he's just not good about criticism.
03:11This needs to be heated up.
03:13These are perfect.
03:14Okay.
03:15He gets pissed off and he yells.
03:16I don't have all the tickets memorized.
03:18Hey, what do I?
03:19Well, that's why you have a ticket.
03:20Yeah, okay.
03:21Do you think if you had a lot of money, you wouldn't be so moody?
03:24I support the restaurant financially, certainly. If I didn't do that, we would have been bankrupt years ago.
03:31There's no magic ATM machine like in the backyard, like a magic money tree that I can just go pick money from.
03:36There are no college funds for our children. Every day, I'm scared that we're not going to be able to pay the bills.
03:42We need help. We need direction. We need advice.
03:45My resume and all of my accolades don't mean a hill of beans if I can't make it work here.
03:51His passion for cooking defines him, and I feel like it's lost to him right now. He needs to get it back.
04:01There are over 60 restaurants within four blocks inside this beautiful town.
04:10Now, after seeing a few of them, my mouth is watering. I can't wait for lunch.
04:14Right, Bazzini's. Native American cuisine.
04:22What?
04:23No. Am I too late?
04:28Bazzini's. Hours. Monday to Thursday. 5 till 9.30.
04:34No lunch? That's ridiculous.
04:37I bought Gordon here. Where are you? Call me.
04:42Unbelievable.
04:44Hello?
04:45Hi, may I speak to Chef Ramsay, please?
04:58Is that Paul?
04:59Hi, this is Paul Bazzini. How are you?
05:01Sorry, I missed you. I didn't realize you were close for lunch.
05:03Uh, yes, sir. We're close for lunch.
05:05Okay, I'm on my way.
05:10I'm starving.
05:11How are you?
05:13Hi, welcome to Bazzini's. Chef Ramsay, pleasure to meet you.
05:15Gordon.
05:16Gordon, Paul, pleasure to meet you.
05:17Nice to see you too.
05:19Wow, this is minute, isn't it?
05:20It's challenging.
05:22My goodness me. Is this it?
05:24Yes, sir.
05:25Wow.
05:26It's like being inside a doll's house.
05:28It's, uh, some decor challenges here.
05:31Well, you're here.
05:32Yes, sir.
05:33Finally, I'm here.
05:34Okay.
05:35Um, clearly there's nothing else going on, uh, lunch-wise.
05:37Why don't you cook me something?
05:38Okay.
05:39Don't show me the menu.
05:40You decide.
05:41Okay.
05:42Yeah.
05:43I have to just, you know, focus on, like, the food.
05:46Will it be to his taste?
05:47Will it be to his opinion?
05:48Who knows?
05:52This place makes me feel nervous.
05:53It's small.
05:54It's cramped.
05:55And no wonder they're closed for lunch.
05:57God, it's so narrow.
05:59Look at this place.
06:00From one table to the next.
06:02Oh.
06:03Oof.
06:04God, they're grimy.
06:06That's depressing.
06:07Oh.
06:08Entree comes with sound effects.
06:09Maybe he'll blow me away with the food because of the atmosphere.
06:10Mmm.
06:11My God, it's depressing.
06:12I'm thinking that I want to send out just a few light dishes to him.
06:30Something hot, something cold, something grilled, something sauteed.
06:33Just a full, rounded experience.
06:35Hey, Paul.
06:36Here you go.
06:37Hey, how's it going?
06:38How you got?
06:39Good.
06:40I think Chef Ramsay's going to have a lot of things to say to Paul about how to change
06:42things, and I don't think Paul's going to take it well.
06:44The gentleman said he was very hungry, so...
06:46Fair enough.
06:47I think Paul has his own ideas that what he's doing is just right.
06:50It doesn't need to be changed, and I think some of those things do need to be changed.
06:55Here we go.
06:56That is the fettuccine.
06:58Mm-hmm.
06:59Basil arugula pesto, lower cotta salada on top.
07:02Right.
07:03And then behind that, here is a chicken payard.
07:05Those are Milanese, pounded, breaded.
07:06Excellent.
07:07And so I didn't catch your name?
07:08My name's Alex.
07:09Alex.
07:10Charmed.
07:11Good to see you.
07:12Pleasure.
07:13I'll be back in a moment.
07:14Thank you, Alex.
07:16Cold.
07:17Bland.
07:18Pretty bland.
07:19Okay.
07:20Look at this thing.
07:21It's like an elephant's foot.
07:22Mmm.
07:23That's not normal for a chicken to be so hard.
07:37That's a mess.
07:38Thank you, Alex.
07:39Absolutely.
07:40I'd appreciate if the chef could actually taste that.
07:42Okay.
07:43Because it is bland beyond bland.
07:44Okay.
07:45And why is that so dry?
07:46I wish I had a good answer for that question.
07:47Chicken should be moist.
07:48Well, I'll move straight to the next course.
07:50Sure.
07:51Fettuccine bland.
07:52Chicken.
07:53Why is it so dry?
07:54Okay.
07:55I want to go home.
07:56Paul certainly doesn't like it when people criticize his food.
07:59But, you know, I think he actually reacted to Chef Ramsay's criticisms the same way he reacts
08:05to a lot of the guests' criticisms.
08:06Like, maybe it's not necessarily a good question.
08:07It's bland beyond bland.
08:08Okay.
08:09Why is that so dry?
08:10I wish I had a good answer for that question.
08:11Chicken should be moist.
08:12Well, I'll move straight to the next course.
08:14Sure.
08:15Fettuccine bland.
08:16Chicken.
08:17Why is it so dry?
08:18Okay, that's .
08:19I want to go home.
08:20Yeah, this is what I think when you take out these criticisms, like maybe it's not
08:23necessarily that important because he's right.
08:24Hello.
08:25How are you?
08:26Very well, I'm Leslie Mazzini.
08:27Nice to see you, darling.
08:28Nice to see you.
08:29Likewise.
08:30Thank you for coming.
08:31Not at all, Leslie.
08:32I really appreciate your help.
08:33It means a lot to us that you're here.
08:34I don't want to get emotional, but thank you.
08:35I'm very happy to be here and er...
08:37Can I give you a hug?
08:38We'll see you there one hug.
08:39There we are.
08:40Feel better?
08:41Yeah.
08:42All right.
08:43Here is someone who has the ability to help us and he's going to.
08:49that's a miracle okay great well I'm gonna finish my lunch yes absolutely
08:54thank you thank you thank you hi hello lovely thank you we are okay that is our
08:59mushroom risotto amazing basini's risotto doesn't even move well maybe that
09:14look better if it's the colors job a mess absolutely disgusting so you don't look
09:31too impressed I just taste of mush my pleasure I'll bring you some tilapia next
09:38now he doesn't like that he doesn't like it too mushy there is a classic you know
09:43a way to do it but some people around here just don't like it that way you
09:46know my ego is not here to hear that Gordon Ramsay loved the dishes or didn't
09:50like the dishes I'm not concerned about that I'm concerned about what I do or
09:53how what the product that I put out it's all yours Alex all right here we go
09:58almond-crusted tilapia jasmine rice with some pepper hopefully you enjoy it
10:05I love the jasmine rice he has to like the jasmine rice
10:12it's just so bland honestly I mean it's just greasy bland and you cut into the fish and it's just
10:22mush how is the tilapia coming along we're making some forward progress here yeah no I'm you know what I'm
10:28uh I'm still hungry do you have something in mind any desserts certainly Sharon our dessert chef makes
10:35everything good I've got a carrot cake oh wow should be a New York cheesecake do you know what a little
10:39slice of the cheesecake and the carrot cake done please yes cheesecake carrot cake tilapia no go fish
10:46was bland watery fish was bland again which we're kind of like we have an older clientele here they like
10:51not too assertive things right how could I think that Paul did a good job you know if he did a good
10:57job chef Ramsay would have said the food was great you know he didn't say that so Paul didn't do a good
11:02job start right here is a carrot cake wow all homemade yes absolutely thank you hey Gordon's eating your
11:10carrot cake right now as we speak oh the last thing that people eat is dessert and if the dessert sucks that's
11:19bad hey bloody hell do you scare me don't come around the corner like that Sharon first of all that is
11:32delicious awesome whose recipe is that mine can I have it no if for a price everything for a price
11:38right yeah I'm glad you said that that's made with passion as much as you have you make love to that
11:42carrot cake don't you well I'm getting divorced so it's the cake or uh I'll go for the cake hope he likes
11:49and sure it's gonna be devastating if he hates it I hate it I'm so glad you liked it honestly I
11:54felt like it's a wake in a funeral and all of a sudden the carrot cakes arrive and roof and back up
11:59there I love you
12:03although dessert left chef Ramsay with a good taste in his mouth
12:06it still doesn't erase the bad taste of the rest of the meal let's talk about the food dessert
12:12let's go backwards okay yeah that was delicious good glad you enjoyed it really good
12:16great way to finish clearly but I certainly didn't start off like that
12:23I said to you show me your best give it to me big time the risotto was embarrassing
12:30Paul it tasted the way it looked damn is that normal bland mushy and it looked atrocious honestly it was
12:39disgusting the chicken how many days were you baking that for seriously I mean you may laugh
12:45but it's not funny honestly I thought I'd lost my tooth it was so crunchy on the outside
12:51dry in the middle it wasn't intended to be dry or to be overcooked uh you sent it out I know that
12:56that's the way you normally cook it overdone certainly don't think that I cook food overdone okay
13:00I mean risotto overcooked chicken overcooked you certainly did for me
13:06okay I need to get some fresh air I'm gonna come back later I'm here tonight
13:11show it to me okay hopefully this time with a little bit more effort okay
13:17did you think that he was gonna like it
13:19it angers me that Paul has given up because I haven't given up you're like dead I want the
13:29nightmare to be over coming up a shocking dinner service where Paul loses control of the kitchen
13:36I don't have all the tickets memorized and his mind that's why you have a ticket he ends up taking his
13:42frustration on his staff what the dark hands what the you want from me and on top of that his wife
13:49no longer believes in it why we saw anything like that right wait can chef Ramsey make a last-ditch
13:54effort to save Paul have some fire I'm miserable why from himself
14:03I never thought in a million years this could happen that's next on kitchen nightmares
14:12this former Manhattan star chef failed to impress chef Ramsey at lunch now it's time for chef Ramsey
14:19to see how Paul handles the customers of Ridgewood New Jersey in a dinner service all right guys we
14:25got to get ready I hope Paul could get it together the food is there the capability is there you just
14:31have to do it it's like you have to it off the pot hello good evening can I take your wine
14:37I think chef Ramsey doesn't realize that I worked with a lot of very well-known chefs it's not
14:53intimidating I have the talent the desire and I definitely can do the job crab cakes across the
14:59board so for this risotto you smell good I smell good are you hitting on me no I like the aftershave
15:07it smells nice oh now you just brush your ass past me no I'm not Gordon is adorable and of course
15:14he's got quite the butt
15:21order in the crab cakes are ready okay thank you how come they cooked already
15:28they're pre-seared
15:31you sear a crab cake no we pre-seared the crab cake and then it goes into the oven now hold on a
15:36minute why wouldn't you do that to order for it to expedite it out a little bit faster we're
15:41sure that it'll take longer to get yes hotter once already cooked yes is it me or does that not make
15:46sense it doesn't make that doesn't make sense here is your crab cake sir may i get you any fresh
15:55pepper on that uh no thank you no that's strange how are they doing in the kitchen there's a bucket
16:01of crab cakes that just go into the oven to be reheated but they were set off like yesterday
16:08did you know they were done there the day before of course not i thought everything was fresh everything
16:13i feel like paul is losing his artistry and that he doesn't care it's not affecting him
16:21it not only pains me it it angers me quite frankly i mean that's just not okay
16:25it's all burning so i don't like a taste of that is the food is burning is it really
16:32is everything okay with your crab cakes sir okay yeah let me get that back to you no problem
16:41i need another crab cake on the fly what do they say i was burnt burn yeah there's two more
16:46we're about to go out please tell me i'm gonna serve them no i'm not chef we had issues with the
16:50crab cakes tonight it's not the right way to do it it should be done a different way and i know how
16:54to do it a different way that's not how it was done that it's not disgusting do something about
16:58it please pull your piece of garbage this is not a reflection of the way that i want things to be
17:05okay how are we going back there all right i'll go check for you it's an hour into dinner service
17:12and very little food has left the kitchen just go around 29 of bread so hungry in order to get an
17:18accurate picture of the slowdown that's not ready there's no potatoes on it okay chef ramsey times how
17:24long cook food sits at the pass i just think i eat like that loves the bread sitting here waiting
17:34for our food okay four minutes that's that damn steak oh that's still there yes i'm working on
17:42everything everything is working hey let me bring some food out there i yeah but she have her yeah paul
17:48is communicating but most of his communication is that he can't handle it and it's going too fast
17:57it is a little bit like a little yeah okay these people are going to leave if i don't get this one
18:02out he decides how fast things come out i don't know why it takes so long i just know it takes so long
18:08i don't know why it takes so long i don't know why it takes so long i don't know why it takes so long
18:16and now after a long wait the customers it's cold aren't satisfied okay no problem i'll send that back for
18:28for you okay thank you oh what's wrong hi it's cold oh come on i've certainly become annoyed with
18:37clients and i feel like you know people that want to give you criticism they just don't know like what
18:41you're going through and if they just knew like a little bit of what you were going through they
18:44might be a little bit more compassionate but it's not a compassionate business is this going paul i'm
18:49just worried about food coming back cold and this is sat here i was told that the salads would be
18:53ready i'm waiting for the salads take half of that salad off christmas tree no half the plates
18:59don't look the way they should when i don't do them well when i put just take half of the salad
19:03off please follow my directions i'm going to help you okay i'm not here to hurt you i'm here to help
19:06you contrary to what everybody says i do know a few things easy to sum up paul's moods if he were a
19:13woman he would have pms 24 7 okay so let me demo a chicken melon a's for the 400 time which is nothing
19:22more than chicken and salad and my 12 year old can do it yeah listen don't push it paul when i don't
19:28put it high enough you yell at me that it's not freaking high enough why do you have to make it so
19:32difficult for it why can't we just why can't we just finish this chicken milanese and make this
19:37particular chicken milanese a right one not talking about yesterday not talking about next month but
19:42what's with the sarcasm what can happen if you tell me you don't want
19:47then you're changing it what the you want for me changing it right while you told me the first time
19:59why do you have to make it so typical for why can't we the battle to get food out tonight has
20:03resulted in a war in the kitchen and make but what's with the sarcasm what the you want for me
20:08and the impact is being felt in the dining room get my food now who's waiting for what 34 has been
20:16waiting for like an hour i know this big table behind me what are they waiting on whose table is
20:20that julie's how long are we waiting on trades over an hour yeah it's all over an hour this is not normal
20:25surely no tonight is the worst dinner service that i have ever seen i mean i have never experienced
20:31anything like this in my life okay there paul yes sir i don't know what's happened but the level of
20:38frustration out there is intense so stop we can't continue like this stop it will you apologize the
20:49tables please rebecca what a freaking disaster bad i know it was a terrible night we had people not get
20:58food when tickets were here we failed and it's my responsibility sorry my friends the kitchen has
21:03been shut down i'm so sorry i've never had to do this before i never saw anything like that my wife
21:12i understand that do you think that i like this you think that i want it to be like this i don't but
21:17but what i'm one person with two hands well you don't please don't with excuses that's not gonna help
21:22paul had a horrible night a hundred percent off his game and i think gave up before he even got started
21:27but people hated the food well that's not what we got back here i'm very angry saying that someone
21:33liked something 50 people didn't like it open your eyes i have nothing else to say to you
21:41equally as miserable as tonight's dinner service was paul's attitude and chef ramsey wants to know why
21:48tonight showed me that you hated cooking i cannot ignite that little button i need to see it from you
21:54jeff i feel awful i this is not the way that i want to work or the way that i know that i can work
22:00why are you doing it to yourself i i why you've got to give me the answer because i can't start helping
22:09until you tell me but i mean no one's asking you to rant and rave i'm just asking you to have some fire
22:16it's not normal for a guy that's been cooking for 20 years plus to stand there with no fear or passion
22:21and send like that as if it's just going over your head whether you like or not you have given up
22:32your whole family is on the line here do you know how hard it is to look at my kids when i go home at night
22:40or my wife
22:41it's not easy okay it's not supposed to be easy i don't care if it's not easy i just want it to be
22:52better but don't stop trying
22:59think i'm happy i'm miserable i don't want to get out of bed in the morning i want to stay in bed
23:04okay listen i'm committed to helping you and i'm not leaving this place until it's set we are going
23:15to work at this together at turning this around tomorrow i want you at your best yes yes get some
23:22sleep thank you good night night after an emotionally draining night chef ramsey has a task in mind to
23:38help ignite paul's passion in the kitchen good morning hello uh new day new attitude new start
23:47so last night it took us an hour on average to get appetizers out so here's what we're doing today
23:55i want you to get used to the time pressure you see what i'm saying like sort of you know kick-starting
23:59the car again you know like a new battery in it you've got 15 minutes yeah from now yeah to cook me
24:07a stunning pasta dish off you go trying to kill me you can do it 15 minutes go paul go
24:14in order for paul to impress chef ramsey this chef is making fresh pasta for the first time
24:20in five years i just want to be able to do what i know how to do it just you know just cook from the
24:25heart and uh get back to raising the bar for myself what are you gonna make i'm just getting a lay of
24:30the land that's all you have 14 minutes the clock is ticking and it's just you know like everything
24:34around me was just turned off like i wasn't hearing or seeing or feeling or worrying it was just you
24:39know i was living in the moment ten minutes babe he's sitting he's ready he's waiting to be served
24:47you could totally totally wow him right now please i was watching everything that he did and i was
24:53definitely afraid that chef ramsey wasn't going to like it and and what that would mean you carry it
24:58out i'll carry it out you sure you want to do that yes all right hey here we go chef thank you you're
25:06welcome we have a capellini pasta with a chunky puntadesca sauce and some rock shrimp lovely well
25:12i used to be a good chef i think i'm still a good chef i would just want him to be able to recognize
25:16that there was a passion that went into making this
25:33chef ramsey has put paul's passion for cooking to the test we have a capellini pasta with a puntadesca
25:39sauce lovely now it's time to find out if he passed i would hope that chef ramsey would recognize that
25:45you know some love went into making this dish will it be to his taste who knows that's nice
25:54capellini cooked perfectly thank you it just felt good to just have a really positive comment from
25:59chef ramsey i really needed that lift what does pasta mean to you to me it's like bread it's stuff
26:04for life pasta can be anything you can go through all different flavors textures proteins colors you can
26:09have dry pasta fresh pasta it's a blank canvas it's you know it's it's just something for the artist to
26:13paint you sounded more exciting in the last two minutes talking about pasta than you have done
26:18since i've met you it was the old paul he was excited he was energized it was the man that i married
26:23and it's really weird isn't it it takes something like a pasta dish to sort of ignite how you feel
26:29about it absolutely today at this moment i know that like the healing process has begun
26:34after a small glimmer of hope this morning chef ramsey wants to try an experiment time for some
26:45sophisticated marketing he wants to take advantage of the ridgewood foot traffic and test paul's speed
26:50in the kitchen how are you so for the first time in four years bazini's is open for lunch having lunch
26:56today fabulous lunch menu around the corner bazini's fifteen dollars soup salad and the most amazing pasta
27:01wonderful thank you so much thank you now chef ramsey only has one thing left to do tell the owners
27:07so here's what we're doing today we're going to serve the most amazing two course lunch
27:13that's right this is not a formal long-winded three-hour ordeal this is a really nice easy quick
27:21vibrant lunch i'm nervous but you know this is what we're going to do today fantastic you know great
27:26you know terrific you and i in the kitchen great i'm your sous chef okay fantastic i'm your
27:30bitch okay ladies you've both got great personalities so both of you running the front of house i don't
27:38know anything about the front of the house i don't care about the front of the house i just want to do my
27:44job great service great food in and out hello welcome uh follow me please chef ramsey is hoping today's
27:54lunch will show paul and leslie the opportunity they are not taking advantage of don't have the
27:58pasta special the fantina pasta and the power of serving fresh pasta soup three panzanella two okay good
28:06let's go two soups are going in the window chef to go up with two salads salads 30 seconds paul very
28:14good thank you don't forget speed today yes yeah order in one soup two ori cat say two pans in our three
28:20vegetable or i can't say three regular ori cat very good waitressing is totally not my thing i'll be
28:28right with you folks you girls okay we're just waiting on our wine oh um garlic oh my pen's not
28:35writing i'm sorry sharon and i are not servers we did the best that we could is everything okay
28:41oh yes i'm sorry but we forgot that you need a spoon to eat soup where's the spoon why are you asking me
28:47oh god help me oops i'm sorry service thank you that looks great enjoy it next on tray is what two
28:57or a cat days one vegetarian or a cat day it was great working with gordon tate you know we worked
29:02together we jumped around it was good it was like a good two-man you know vibe it felt good you know
29:06it felt real good with chef ramsey and paul working together you got four vegetarian i got five normal
29:11more vegetarian on the way excellent beautifully cooked fresh pasta is flying out of the kitchen
29:16thank you very much enjoy it there you go oh my gosh this is so good this is like the best pasta
29:24that's like the best stuff your mom makes and you're in and out in no time how is it very good good
29:32good i'm glad the kitchen did everything right today that's it the board is cleared yeah yeah i don't
29:36have any tickets anyone need food no food i absolutely think lunch should be an everyday thing
29:41at bazini i think that today probably proved that to paul it was a great lunch service it was really
29:48good it was profitable and you know we made money and uh customers were happy and it was quick and it
29:53was easy feel good coming up it's relaunch night at bazini this is the most important night of this guy's
30:05life will paul rise to the occasion it's raw or will he go back to his old ways now one person with two
30:11hands giving excuse don't have eyes in the back of my head i'm doing 400 things at once after
30:16excuse i can't cook and manage hey we're all working together here quit the arguing the survival of the
30:21restaurant is on the line we're thinking like the titanic in here but not everybody believes in saving
30:26where's my sushi is inspired by paul's performance during lunch and his fresh pasta
30:40chef ramsey and his teamwork overnight to renovate the restaurant
30:43morning hey welcome to the new bazini wow look at it new trellising new sign it looks inviting it's
31:00gorgeous the neighborhood with 60 restaurants you have to stand out it looks spectacular awesome the
31:07trellis just looks beautiful ready to go inside yes let's go i have ants in my pants
31:16oh look at this the tables are gorgeous i love these tchotchkes look at that that's awesome so nice
31:25gone is a lemon pound cake on the walls new slick italian boncettes is that lovely it's just modern
31:30looks great the color is contemporary look at the napkins fresh pasta made daily welcome to bazini
31:37this is freaking awesome the dining room is beautiful i never thought in a million years this could happen
31:43and um we are so grateful thank you again oh good my darling i'm glad you're happy
31:51the restaurant renovation was drastic but the biggest change to bazini's is the menu chef ramsey has taken
31:58the old risotto the disgusting chicken and the bland tilapia and replace them with a new and vibrant
32:04menu featuring fresh pasta love the menu from 27 dishes down to 15. why is it reduced because it's
32:11fast the idea is everything's cooked to order it's fresh charl grilled calamari with fresh chili and
32:17arugula the main entrees bistecca fresh caponata with white beans pasta today is going to be tagliatelle
32:22of mussels and clams that's the hallmark paul is that menu manageable yeah looking at the menu and
32:28the bar is set at the 10 and we need to be able to get as high to the 10 as possible certainly nothing
32:33less than an eight and a half desserts sharon tarot cake look at it beautiful sumptuous sexy and something
32:40you want to take home to bed oh yeah what take home to bed oh boy you're killing me
32:55hello welcome you are panera with the new menu and the new decor in place follow me please chef ramsey
33:02has invited vips and dignitaries to show why bazini's is special even amongst the 60 restaurants in town
33:09let's see what this new menu offers us all pastas fresh made here on the premises today
33:15we'll have the calamari to start for calamari to search out excellent
33:20first order yes you have one polenta and calamari yes chef you have one top linen yes
33:23one tagliatelle al i would get the calamari working okay good i want to try and get a little
33:27bit more color on tickets coming in i'm not thinking about am i going to be able to do it i'm not
33:32thinking about oh my god we're going to crash it's about me pushing myself to be the person that i
33:37am tonight paul's attitude couldn't be better get like four more places working please and
33:42everything in the kitchen seems to be right on track this is table number 21 okay good now the
33:48first appetizers are at the pass hey guys it's raw here touch that i can't send out raw calamari
33:55paul please yes chef it's raw my god make sure everything's cool paul these tables are very
34:05important i need a second to think oh come on al you gotta come on i need help i need you to get in the
34:13game with me please i can't do it all alone al please tell me a polenta please tell me how polenta
34:19i know what's on the line i know we got dignitaries in a diner we have to get the job done we have to get it
34:23done well we have to just get it done get an order in at stable 21. guys i can't cook and talk and
34:29manage the tickets i need help not working along here bomb was a total disaster he got flustered i
34:36guess and there was a lack of communication the pressure of relaunch night has clearly gotten to
34:42paul his sous chef al and the rest of the kitchen staff now we're not firing at the moment and 45 minutes
34:48in not a single entree has left the kitchen talk to me paul please okay 24 totally neat tech special
34:58it's only a two-top yeah but chef i want to get this four pastures out first yeah i know but what i'm
35:02trying to say to you is it's the same dish put a four and a two-top together kill two birds with one
35:06stone position yourself absolutely manipulate the board to your advantage come on an hour and a half later
35:12of course we're hungry yeah i'm sorry i absolutely understand well i hate to say it but 33 has been
35:18waiting forever and then you never one of the first tables that walked in this door everything is a
35:23complete mess nobody's getting their food the orders are all mixed up it's just unbelievable out there
35:29these vip tables yeah are waiting too long i need some help i need someone to move tickets i can't do
35:33everything myself communication we need to cook we're sinking like the titanic in here let's just cook
35:43this is such a shame paul shut down he's not communicating and more importantly i think he's
35:49given up for god's sake come on paul paul i'm doing 400 things at once i'm trying to do damage
35:58control at this point damage control is not what i want to do this one i want to cook i want to get food
36:01out i want you know clearly i need some help 41. i need to know how long i need someone to tell me
36:08what 41 is don't have eyes in the back of my head okay what's our eta on 45 talk down guys please stop
36:16cooking 45 and i still don't have an answer on 41. see this table's been waiting for an hour can't do it
36:25all i i got this i don't know that for sure well i've been waiting for like everybody here is waiting
36:29hey don't shush me we're all working together here we don't need a shisher guys this is the most
36:36important night of this guy's life quit the arguing everything crashed i don't know is it titanic or
36:45the hindenburg but it's a mess all right i know you don't want to hear this but i need a pasta special
36:51and i need it immediately buddy hell where's al where's my sushi the only one in this kitchen
36:57al al where is al i don't know where the is al we don't know he's gone no sign of him he's clearly
37:06gone god god sakes man it's relaunch night at bizzini's and not only are customers getting
37:24restless an hour and a half later of course we're hungry but sous chef al has gone awalk where's al
37:29where's my sushi i think he quit i was shocked that al walked out that really sucks there was a
37:38shock wave that went through the kitchen the service staff no one could really believe it come on guys
37:44please and he just left high and dry like that it's a little difficult listen to me al may be gone but
37:51the customers need feeding let's support one another but as a human being with compassion you go in you
37:58help and you give it your best shot all right take a deep breath i'm glad to help if you cook the
38:04garnishes i can cook the lamb the strip yes yes let's go then i can only imagine what's happening
38:09in that kitchen back there start working on three tag two pepper deli straight after yes yes good i'll do
38:14the risotto sharon so you with me i'm totally with you sharon congratulations and a new sous chef
38:19i'm very embarrassed our sous chef walked out it's not even full it's too tight you know it's like it's
38:24like starch yeah good girl sharon thank you chef good girl let's go talk to me come on paul please
38:32i'm one minute from dressing i'm one minute from dressing chef i'm working it's still going to be a
38:37few minutes i apologize tag special in the window good girl thank you sharon service please to save
38:43tonight's dinner service chef ramsey has taken over the kitchen come back for the risotto please
38:48and along with sharon's help hold on sharon food is now entering the dining room asking each
38:53shelter sometimes in time receive but now the question is do the customers feel it was worth the
38:59wait the food is fantastic worth the wait risotto has a wonderful taste great risotto
39:06we had some challenges you know we had some things that weren't expected to happen but that said
39:17everyone stepped up as best as they could got good feedback from the people so you know i feel with
39:22success before i spend some time with paul and leslie i just want to say a big thank you yeah your
39:31desserts are fantastic over the desserts your personality is for me fundamental to the longevity
39:37and the potential success of this restaurant and i just want to say uh a big thank you well done
39:41readily yeah oh yeah i enjoyed his company i think he enjoyed mine and i hope i made him proud thank
39:49you because i really tried very hard right that wasn't easy no no nowhere near it uh however
39:59i know the customers love the food absolutely yeah and tonight confirmed that you have an identity
40:06the fresh pasta is out there but truthfully as hard as this is for me to say to you face to face
40:16honestly paul you haven't changed enough to convince me that this can turn around
40:24i was totally focused and totally committed no no no no you weren't paul jeff no no come on big boy the
40:36first appetizer had raw squid not slightly seared raw 20 minutes later the place was sunk you needed me
40:46i regrouped got the kitchen back together i've never worked this hard in launching a restaurant
40:54the truth hurts paul you've got to start telling yourself some serious home truths the way to
41:00becoming a better chef is to realize your weaknesses and improve those weaknesses
41:03i've taken all of the advice and i've taken a lot of it to heart and i've seen a lot of it
41:07of what i do is wrong here's my advice at the heart of this restaurant has to be you your food you on the
41:16plate you have to stand up to the plate and hold the reins i know that it starts and stops with me and
41:22i know that i have to be the leader and i know that i have to command the troops and i take responsibility
41:26for that you say all the right things always but now it's time to do the right things
41:36rice good night thank you i think that chef ramsey came in and really identified the problems and i
41:44think he certainly helped paul and i totally feel that all the tools we have are enough to save the
41:50restaurant chef yes chef good luck thank you very much yes appreciate everything appreciate all your
41:56hard work and and everything you've done for me it's over to you now we'll let you down this
42:01experience has been amazing i've been put on the path to success that i'm really excited about going
42:06forward please don't let yourself down thanks very much good night good night
42:13what a week ridgewood may have 60 restaurants within four blocks but i do believe the new bazini's
42:20with his fresh pasta can be a huge local success unfortunately i'm just not sure about paul but
42:27nothing would make me happier if he could prove me wrong
42:35after gordon's departure paul immediately hired a strong sous chef and with the new fresh pasta
42:40identity fazini's experienced a boost in business sadly sharon left the restaurant to get away from paul
42:49and to focus on her own dessert business
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