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00:00Tonight, on Kitchen Nightmares, Chef Ramsay heads to Southern California, where a Mexican restaurant is heading south.
00:09If anything is missing here, in a hurry.
00:11It's a drive-thru.
00:12Isn't that bad?
00:14The owner, Laura, was a successful caterer for years.
00:17Just adding a dining room, how could it be so hard?
00:19But barely a year into the restaurant business,
00:21Herla hates him.
00:22Nobody tasted before we did this?
00:24She is failing miserably.
00:26This is not a restaurant.
00:28Her chef is really a cook.
00:29Perla's never gonna step up, ever.
00:31Perla's family to me.
00:32The food is really mediocre.
00:34It's like eating wet carboards.
00:36Look at that.
00:37This is unbelievable.
00:38My God.
00:39And the restaurant is totally dysfunctional.
00:42Wrap it up, please.
00:44You are mad.
00:47I don't know what I'm doing.
00:48Will this owner be able to face the truth?
00:50Are you her boss?
00:51I am her boss.
00:52Wrong.
00:53You're her friend.
00:54And have the guts to make the toughest decision.
00:56I don't wanna lose this.
00:57Of her life.
00:58I promise you it'll be okay.
01:00Or will Laura collapse under the pressure?
01:02What a disaster.
01:03It's hard, okay?
01:05I'm frightened of all hell right now.
01:07This is one kitchen nightmares.
01:09Your grandmother must be turning over in her grave.
01:11Where Chef Ramsay may have arrived.
01:13Bloody hell.
01:14Too late.
01:15Mamarita.
01:16Mamma Mia.
01:17Nestled in the hills 45 miles north of Los Angeles is the idyllic town of Newbury Park.
01:32This is where only a year ago a single mom named Laura was hoping to fulfill her dream by opening a restaurant called Mamarita's.
01:51Mamarita's.
01:52My grandmother was always cooking and I was always being, you know, brought in to help her cook.
01:58And I loved it.
01:59When she passed away, I said, I'm going to go for it.
02:01I'm going to open up a place and I'm going to name it after my grandmother.
02:04Welcome to Mamarita's.
02:06When I started the business, it was purely a takeout catering business.
02:12We built a really great reputation in a very short period of time.
02:16And before I knew it, I had customers that said, you need a restaurant.
02:19And based on my reputation and the fact that everybody wanted this, I went for it.
02:24All right, guys.
02:25We're open for business.
02:26Now I'm just adding a dining room and I'm serving 200 people.
02:28I've served, you know, a thousand people in a catering job.
02:31How could it be so hard?
02:32Colorado is really tender.
02:34Yeah.
02:35I cook for Mamarita's for six years.
02:38Laura, she's really nice with me.
02:41She's my right hand and my savior.
02:42I mean, she's family to me.
02:44We make her love for you.
02:49Laura is not a good boss because there's not a lot of rules enforced and no one necessarily
02:56knowing what they're doing.
02:57The direction I get from Laura is a little hit and miss.
03:02And I don't really think Laura knows how to run her restaurant.
03:04I need a cocktail now.
03:07Laura, as a restaurant owner, is inexperienced because she never had any training in this business.
03:12It's completely bounce-breaking.
03:13So was the catering business.
03:15But that was easier.
03:16It was small.
03:17This is huge.
03:18I know.
03:19I know.
03:20I know.
03:21I know.
03:22When she opened this restaurant in the first week, really, really busy.
03:27After two, three weeks, no more.
03:33During the first month, we were just packed.
03:35The public, they want the best experience, the best service, the best food.
03:39Sorry about that.
03:40Pump them out and send them a free dessert, please.
03:43And I didn't deliver it.
03:44And I'm begging people, please come back and give me another chance.
03:47And some say, no, I'll never go back there again.
03:49The debt that I've accrued with this business is astronomical.
03:52I'm on the foreclosure list, so there's a chance I could lose the house.
03:56If I didn't believe in this, I wouldn't put my heart, my soul, every single thing I've got into this.
04:02I believe it can be saved if I can fix what's wrong.
04:14Some of the best Mexican restaurants in the world are not actually from Mexico.
04:16They're here in Southern California now.
04:18This restaurant here has been open just 12 months.
04:20Sadly, it's only months away from closing.
04:22There's got to be something seriously wrong.
04:24It looks beautiful.
04:27Wow.
04:28How are you?
04:29I'm good, thank you.
04:30Pleasure to meet you.
04:31This is Mama...
04:32I am Maggie.
04:33I'm the mother of the owner.
04:34I thought you were Mama Rita.
04:35No.
04:36No.
04:37I'm Mama Rita's daughter.
04:38Mama Rita's daughter.
04:39Where is Mama Rita?
04:40Mama Rita is buried in the cemetery over the hill.
04:43Oh.
04:44I'm sorry to hear that.
04:45Not a problem.
04:46So Mama Rita's is your mother.
04:47Yes.
04:48And it's your daughter that is...
04:50Laura.
04:51Laura.
04:52I will take you to Laura.
04:53Excellent.
04:54Thank you, my darling.
04:55This will be my daughter, Laura.
04:56How are you?
04:57Good to see you.
04:58Good to see you.
04:59Can I just say, this place looks stunning.
05:02My goodness me.
05:03Somebody spent a lot of money here.
05:05And you run the place.
05:06I run the place.
05:07I try.
05:08This is very different for me.
05:09Catering was my specialty.
05:10That's what I did before I opened the restaurant.
05:12Ah.
05:13I did very well at catering.
05:14Top dish, what would you recommend?
05:15Homemade tamales.
05:16Oh, I love tamales.
05:17Well, good to see you.
05:18Good to see you.
05:19Time to eat.
05:20I'm starving.
05:21Excellent.
05:22This is my table.
05:24Carla.
05:25Yes.
05:26When his order comes in, we'll let you know.
05:29And you need to be the one that cooks his food, okay?
05:31I think Chef Ramsay, he said everything menu is good.
05:36How are you, sir?
05:37I'm doing amazing.
05:38How are you?
05:39Good to see you.
05:40Brad.
05:41Brad, good to see you.
05:42How long have you been here?
05:43From the beginning.
05:44From the beginning.
05:45I can't believe how plushiest place is.
05:46I know.
05:47It's like, don't judge a book by its cover, because you walk in here and you see this gorgeous
05:51place.
05:52But Marmarita's doesn't live up to its expectations.
05:54If you can navigate me around, there's stuff to stay away from?
05:57Malotes.
05:58Mmm.
05:59Taquitos.
06:00Who?
06:01Empanadas.
06:02De pollo.
06:03Good.
06:04Yeah.
06:05And why would I stay away from them?
06:07Just because I just think they're really dry.
06:10Mmm.
06:11I respect your honesty.
06:13I'll bet that in my opinion.
06:14You got it.
06:15Holy crap.
06:16That's really scary.
06:17Within five minutes, I've been in the restaurant, and then told what to stay away from from
06:21the head waiter.
06:22Ay-yi-yi.
06:23Hot sauce.
06:25Oh, hello.
06:26This is Cheryl.
06:28This is my manager.
06:29And you manage the kitchen and the front of the house?
06:32Um, front of the house.
06:33Oh.
06:34And catering.
06:35And I do catering as well.
06:36What's wrong with the place?
06:37Lack of customers.
06:38So why have we got lacking of customers?
06:40We need more customers.
06:41We need to figure out how to get more people in here.
06:44Okay.
06:46And you're the manager?
06:47Yeah.
06:48Oh, my God.
06:49A manager that didn't even know what's wrong with the restaurant is scary.
06:51Okay.
06:52Look forward to catching you up.
06:53I'm not with the manager.
06:55The manager that doesn't know what's wrong.
06:56I don't know what answer he wanted.
06:57I mean, what was wrong with them?
06:58Lack of customers.
06:59Brilliant.
07:00That's great insight, isn't it?
07:01Right.
07:02Here we go.
07:03Let's start off with the tamale.
07:04Got it.
07:05The chimichanga?
07:06Yeah.
07:07Let's go for a burrito.
07:08I think that's enough for now.
07:09All righty.
07:11Anybody taste anything?
07:12Erla?
07:13Everything was good?
07:14Yeah.
07:15Uh-huh.
07:16If Chef Ramsay doesn't like my grandmother's recipes, that concerns me.
07:19Anybody taste the tamales?
07:21See what he thinks.
07:22Tamales extremely hot.
07:23Right.
07:24Oh, no.
07:25But I hope the tamales are moist.
07:26It's like soaking wet newspaper.
07:28Gee.
07:29That is so dry.
07:30I've got to see.
07:31All righty.
07:32All righty.
07:33Oh, no.
07:34But I hope the tamales are moist.
07:36It's like soaking wet newspaper.
07:38Geey.
07:41That is so dry.
07:43I've got to see.
07:44I've got to see.
07:46Yeah.
07:47Yeah.
07:48That is so dry.
07:49My goodness me.
07:52That's a fresh tamale.
07:54Well, when we make them, we make them in big batches,
07:56and then they're steamed, and then they're served,
07:58because we make such large volumes at a time.
08:00So you're sounding like the catering company now.
08:02Yes.
08:03And they go out like that?
08:05They should be wet enough with the sauce inside
08:07that when you re-steen them, they stay moist.
08:09What an embarrassment.
08:11And this is your chef that ran a catering business.
08:13Correct.
08:15Okay.
08:16Okay.
08:19Hates the tamales.
08:21Really?
08:22Perla hates them.
08:25He said it's so dry, it's inedible.
08:28He said it's embarrassing.
08:30Yeah, very dry.
08:31Are you cooking everything?
08:33Yeah.
08:34Perla, are you cooking the chimis?
08:36Uh-huh.
08:37I use the microwave for chimichangas for one minute before the fry.
08:42They taste really, really, really good.
08:45Okay, chicken chimichangas.
08:47Mm-hmm.
08:50Chimichimichimichimichanga.
08:57It's dry.
08:59It's shards of dry chicken.
09:02Now what?
09:07Here's the thing.
09:08Honestly.
09:10Chimichanga.
09:11Chimichanga in the bin.
09:13What a shame.
09:13Erla, he hates the chimis.
09:19He didn't like them.
09:20I taste my pork.
09:21It's really good, the flavor.
09:23Not to him, apparently.
09:24I'm frustrated at my kitchen.
09:25It's a bit of a punch to the gut about my food.
09:29Steak burrito.
09:33Look at that.
09:34That is gross.
09:37That has to be the biggest ad for any diaper anywhere in California.
09:41Oh, no.
09:45Oh, God.
09:48My God.
09:50That's like eating wet cardboard.
09:52Have a taste of that, please.
09:58Bloody hell.
09:58The steak was gamey.
10:00It was kind of like a car wash.
10:02Moist and mushy.
10:03Oh, my God.
10:05That is disgusting.
10:08Let me taste the steak.
10:09He says the steak tastes like ****.
10:11Did you grill him fresh steak for his burrito?
10:13Yeah.
10:14You didn't pull it from here, right?
10:18Didn't we taste everything before we put it out?
10:20Yes.
10:20It's really salty.
10:27Nobody tasted before we did this?
10:37Damn it.
10:38When you have somebody come in that rips apart all of your food,
10:42that I was proud of, it hurts a little bit.
10:46I'm so sorry.
10:47I'm not here to slag you off.
10:48However, I just want something fresh.
10:51After a lunch of disgusting dishes,
10:54Chef Ramsay has quickly realized
10:56why this beautiful restaurant is in an ugly situation.
11:00Come around, please.
11:03So, this is...
11:05Perla?
11:06Perla.
11:06Sadly, the food is dry.
11:09It's like eating processed food.
11:12Is the food today the same that you serve
11:14when you have a catering event?
11:17Yeah.
11:18You've been serving there, crap.
11:20Why don't you do it properly?
11:22Because everybody loved my catering.
11:24It's completely two different monsters.
11:26It's not going to work.
11:27Coming out of a catering business,
11:29trying to run a restaurant that costs how much?
11:311.5.
11:321.5 million dollars.
11:36Yes.
11:37Oh, my God.
11:38And I'm 350 in the hall right now on top of that.
11:41So, you're in for just under $2 million.
11:45God bless your grandmother, but she must be turning over in her grave.
11:49Coming up, can Chef Ramsay turn this caterer...
11:54I'm shocked.
11:55...into a restaurateur...
11:57This is not a restaurant.
11:58I'm scared right now.
11:59...or will Laura's bad habits...
12:01Oh, my God.
12:01Look at that.
12:03...continue to get in the way.
12:04You are mad.
12:06And later...
12:07This is the fight of my life.
12:08...laura is in for a gut-wrenching decision.
12:10Are you her boss or are you her friend?
12:12I am her boss.
12:13...choosing between keeping her friendship...
12:15I'm scared and it's hard, okay?
12:17...and keeping her restaurant.
12:18I have to figure out a way to say that.
12:31After a miserable lunch...
12:33That is disgusting.
12:34...an alarming post-mortem...
12:36You're in for just under $2 million.
12:38...Chef Ramsay decides he wants a better understanding...
12:41...of how this team of people work together...
12:43...in a dinner service.
12:45Who?
12:46Who?
12:47Tonight, I'm nervous that Chef Ramsay may not...
12:49...think that the restaurant is running efficiently.
12:51I really hope that the staff hold it together...
12:53...and that they shine.
12:54What can I get you to?
12:56You got it.
12:58In for you, sir?
12:59I'll take the chicken.
13:01All right.
13:01I'll put that in for you guys.
13:04I would say that the ticket times...
13:06...with not even five minutes for entree.
13:11I cook really fast.
13:15Hey, food!
13:21Chilli relleno, por favor!
13:26You're normally coming out this fast?
13:27Oh, yeah?
13:28Yeah.
13:28Oh, yeah.
13:29Here we go.
13:31Ros con miscos.
13:32Chilli relleno.
13:33Here we go.
13:33Is that chicken taco?
13:34I'm not doing my soups.
13:36Tienes ramitas!
13:36It's quicker than the drive-thru, isn't it?
13:38Pretty much.
13:38There you go.
13:41With food flying out of the kitchen at an incredible pace...
13:45...three minutes.
13:46...the kitchen staff now has time to socialize.
13:49Diga, li'rante penates de competito y todo pa salir, o que?
13:52Mira.
13:54Ah!
13:56Have you cleared the board?
13:57All the tickets gone?
13:58Yeah.
13:59Wow.
13:59So, just standing here the next couple of minutes...
14:01...I can't believe how fast the food comes down.
14:03It's like a conveyor belt.
14:04Is that bad?
14:05It depends on quality.
14:06Okay.
14:06While the customers may appreciate the fast service...
14:09Oh, here comes my shrimp.
14:11...they are not appreciating the food.
14:13It's kind of dry.
14:14Dry?
14:15I mean, it's not like I was going back.
14:18No, I know, obviously.
14:19Stop, stop, stop.
14:20The only thing that's missing here is a drive-thru.
14:24I'm pissed.
14:25He's telling me that all my food is...
14:27So it's very frustrating when I don't know how to do it another way,
14:30because this is all that I know.
14:33That is unbelievable.
14:34This has to be the fastest-serving restaurant in America tonight.
14:37But it's not really a restaurant.
14:38It's a fast-food factory.
14:40What a joke.
14:44On the heels of a ridiculously fast dinner service...
14:47Bye-bye.
14:49...Chef Ramsey suspects that shortcuts are being taken in the kitchen.
14:52Wow.
14:53Fast, no?
14:54So it's time for a little investigation.
15:00What are those?
15:02Tamales.
15:03Oh, the tamales.
15:04Yeah.
15:05They're the frozen.
15:07Ah.
15:08So these are your chimichangas.
15:10Are they frozen as well?
15:11Yeah.
15:12Frozen.
15:13Wow.
15:13When was all this made?
15:15Two months.
15:15Oh, my God.
15:18Can you get me, Laura, please?
15:21Yes, yes.
15:21I'm here, I'm here, I'm here.
15:23What?
15:23Come round, come round.
15:24Don't run.
15:25Not in the kitchen.
15:25Here's the thing.
15:27You're serving chicken that was cooked nearly two months ago.
15:30You're frosting it and then reheating it.
15:32And are you wondering why it's dry?
15:34Were you aware of this, or...?
15:35This is what we did for catering.
15:37Unbelievable.
15:38That may be why the place is struggling.
15:41Where are the freezers?
15:42The freezer's there.
15:44Oh, my God.
15:49Oh, tortillas.
15:51I hope everything's right in there, the shelving and all the food.
15:56Oh, my God.
15:58You're joking, aren't you?
16:00Look at all this stuff here.
16:03That's, you know, this is unbelievable.
16:06Look at that.
16:08This is what we did for catering.
16:09You must have hundreds of portions of stock here.
16:12You just kept grabbing and grabbing and stacking my arms with it.
16:17All this pre-cooked, pre-rolled, frozen, then defrosted.
16:22It's just absolutely appalling.
16:25This is not a restaurant.
16:25You are mad.
16:29I've got to wash my hands.
16:31It's stinky.
16:34I have a man back there tripping everything apart, telling me, I don't know what the f*** I'm doing.
16:38When somebody takes something that you have and butchers it, it hurts.
16:43A shocking discovery at dinner service.
16:52Look at that.
16:53You must have hundreds of portions of stock.
16:57Confirms to Chef Ramsay that problems at this restaurant are bigger than he anticipated.
17:02What a day.
17:04Lunch was disappointing.
17:06Dinner was shocking.
17:09It started off with defrost and serve, followed by defrost and serve, followed by defrost and serve.
17:18You're running a factory.
17:20That's mass produced.
17:22Treating food like a processing plant.
17:24Perla, is that quality, what you cook?
17:27No.
17:27Did you honestly think that serving defrosted food slopped out and was going to make you a success?
17:34I did well at catering with it.
17:36You have driven away more customers than you could ever imagine.
17:43Could I have a word with Laura?
17:46Sit down.
17:47I am...
17:49I'm worried.
17:50I don't get your level of commitment to make this place work.
17:55I never pretended to know how to run a restaurant.
17:59You're smart.
18:00But you're not being smart.
18:02Apparently not.
18:04This food is sinking you faster than you know it.
18:08I don't want to lose this.
18:09I want to figure out a way to fix it and make it great.
18:12But you really have to start taking responsibility for what you're doing.
18:18The difference in running a catering outlet to running a wonderful restaurant is night and day.
18:23And the quicker you get that through, your head will be the start of the change.
18:31Okay.
18:32I'm really sorry.
18:34I am too.
18:36I've gone for something that I maybe shouldn't have gone for.
18:42And now I'm here.
18:45And I have to figure out a way to save it and fix it.
18:50I'm scared.
18:52Very scared.
18:58God.
19:12Thinking about what happened last night, Laura, she's not stupid.
19:18She's more scared, almost petrified.
19:20So in order for me to help her to get over that fear of change, I'm going to take the first
19:23step for her.
19:24There's only one way of doing this.
19:31Goodbye, frozen.
19:34Look at that.
19:37Oh, my God.
19:38What a state of that.
19:39A year old.
19:41There's enough chimichangas here to last me a lifetime.
19:45Goodbye, catering.
19:46Hello, restaurant.
19:52Chef Ramsay has found over $12,000 worth of frozen food in the freezer.
19:57Pearl and Laura, good morning.
19:58How are you both?
19:58Fine, thank you.
19:59Now it's time to confront the owner and the chef with his findings.
20:03Today's about to change.
20:04Yes.
20:04Go and have a quick look around the kitchen.
20:06You'll see some adjustments.
20:07So far, it all looks the same.
20:18I was shocked.
20:19Everything was gone.
20:20My freezer was empty.
20:22My walk-in refrigerator was empty.
20:24I had no idea what was happening.
20:27Oh, my God.
20:28To show the enormity of the amount of frozen food, Gordon has not only removed it from the
20:34freezer, but has left it on display in the restaurant.
20:37I was completely floored.
20:40I had just a sinking feeling in my stomach.
20:44Look at this.
20:47What's going on there?
20:49Oh, they've gone green.
20:52Look, he's got his Mexican sombrero on.
20:54Rice.
20:56Chimichangas.
20:57Five dozen.
20:58Ten dozen.
20:59Twelve dozen.
21:00Ouch.
21:01And this isn't a catering business.
21:05I didn't know it was this bad last night.
21:09Here's what concerns me more than anything.
21:12These are from last year.
21:14August and July.
21:17Last year.
21:18What the f*** is going on?
21:24I'm shocked.
21:26I can see why.
21:27Have a good look.
21:28I'm going to wash my hands.
21:30F*** stinks.
21:31I guess I should be on Pearl Amore to make sure that the structure is there and that things
21:36are being handled the way that they should.
21:37But then again, I own the restaurant, so everything comes back to be my responsibility.
21:43This has made me feel quite ignorant.
21:50Next.
21:50This is my last chance.
21:52I have put it all on the line for this.
21:54Laura makes an attempt to turn around Mama Rita's.
21:56Carla, you gotta cook the steak.
21:58It is raw.
21:59What a disaster.
22:01Rapido, please.
22:02But she may have to do it.
22:03Give me an apron.
22:04All alone.
22:05We gotta be able to do it.
22:07And later.
22:08No one's ever going to take advantage of me again.
22:10A confrontation.
22:11Are you her boss?
22:12I am her boss.
22:13Wrong.
22:14You're her friend.
22:14That puts Laura and Pearl's strange friendship.
22:17Hard, okay?
22:18On the line.
22:19I'll be okay.
22:20I promise you it'll be okay.
22:23You don't want to miss what's coming up on Kitchen Nightmares.
22:26Please don't cry.
22:27Today, Chef Ramsay is hitting the streets, trying to gather former customers of this young restaurant.
22:41He's hoping that they will hammer home to Laura what this community expects from Mama Rita's.
22:47Nice.
22:47What is this?
22:54Who are all these people?
22:56Chef Ramsay knows that often the best way to get his point across is through the voices of others.
23:01Ladies and gentlemen, first of all, good afternoon.
23:03I was pretty shocked to see all these people showed up.
23:07I really didn't know what to expect.
23:08Thank you so much for coming.
23:09It means a lot for you guys to make an effort to be here.
23:12Okay, these are ex-customers that were here at the beginning to support this restaurant.
23:17It's important that we understand what went wrong when we had the chance to open this restaurant.
23:24Please find out what happened.
23:26I'd like to start.
23:27Okay.
23:28Over the time, we felt we weren't getting the service that we wanted and the creativity of the food was really lacking.
23:35On two different trips, I got sick within like a two-month period.
23:39And then I came here two months later, I got sick again, and I kind of stayed away.
23:44Defrosting food.
23:45The whole table kind of got stomach issues afterwards.
23:49Ouch.
23:50I guess I underestimated the palate of the common person.
23:54Some of the items we freeze, and as we've been going through, we're thinking that that's probably what it is,
23:59and we're not going to freeze anymore.
24:01So hopefully that will take care of that issue, and that's what we're changing.
24:04Thank you for being so honest.
24:05I can vouch for Laura.
24:06Frozen has gone.
24:08Yes?
24:08Yeah!
24:09I can't wait to see you again, but next time, it's going to be inside the restaurant rather than outside.
24:13Thank you so much.
24:14Right, we've got work to do.
24:17That's an eye-opener.
24:19Today, speaking to all those people, I realized people know good food.
24:23I respect that, and that's what I want to give them.
24:25To make the transition from cooking frozen to fresh, Chef Ramsay has just the challenge in mind to inspire Laura and her chef, Perlin.
24:38Chicken, shrimp.
24:39I've got steak here.
24:4130 minutes.
24:42It's a little bit of a cook-off now.
24:43Choose between the shrimp and the chicken, and cook something really delicious.
24:47One minute gone.
24:48Let's go.
24:48It felt good working with fresh ingredients.
24:54It was fun to just grab something and just throw it all together and come up with something good.
24:59Let me think, let me think.
25:02What's the matter?
25:03I'm thinking.
25:05You're thinking?
25:06I'm really nervous because I don't have an idea for what I cook.
25:1215 minutes left.
25:13Ay-yi-yi.
25:15Perlin, get moving.
25:15I was nervous about what she was making.
25:18No pressure, Perla.
25:19The creativity seems not to be present.
25:22Five minutes, we're ready to plate, yeah?
25:23Yep.
25:25Ready?
25:26Let's go.
25:27All right, let's go.
25:30Chef Ramsay not only wants the staff to taste the difference between frozen and fresh.
25:34Not a single item on the plate defrosted anywhere.
25:37He's also looking for the staff to choose which of the three dishes goes on tonight's menu.
25:42Okay, what is it?
25:43They are blackened shrimp tacos.
25:45That looks good.
25:46Darling, what is it?
25:47Garlic breast.
25:48Garlic breast with...
25:50Garlic and salt.
25:52Garlic and salt put on the chicken breast.
25:55She just said garlic salt and that's it.
25:57It wasn't very creative and that scares me.
26:01Okay, we've got a flat iron steak, beautifully marinated.
26:03Mango seltzer served on a little bit of pickled vegetables.
26:06Finish with avocado butter.
26:08Yum.
26:09Okay, let's go.
26:10Take a taste.
26:11Oh, it's so good.
26:16It was amazing to taste Chef Ramsay's dish.
26:18You could tell it was going to taste good just by looking at it.
26:22Robert, what do you think of the shrimp?
26:23It's really good.
26:24How's the chicken?
26:31Perla's dish had no flavor.
26:33It's a little bland.
26:35It needs something to spice it up.
26:37Okay, good.
26:38Which dish goes on the menu?
26:40The mango salsa.
26:41Shrimp is really good.
26:43So both the shrimp and the flat iron steak are special tonight.
26:47I'm disappointed in Perla, given her opportunity to try to shine.
26:52Unfortunately, I think it fell a bit short.
26:58For tonight's dinner service, Chef Ramsay has insisted on using only fresh ingredients.
27:03So for the first time, Mamaritas, led by Laura and Chef Perla, will operate like a restaurant
27:08and not a catering service.
27:11Hello.
27:12Good to see you guys.
27:14You enjoy now.
27:15Just letting you know, our specials are skirt steak with mango salsa and blackened shrimp
27:20tacos.
27:21The steak special?
27:23Okay.
27:23We're cooking everything fresh now, so enjoy your meal.
27:29Chef, do you have any more special you want me?
27:31Just doing my thing?
27:32Yeah, as normal.
27:33Running as normal.
27:33How's the specials going?
27:35Specials are going good.
27:36You're going to have some of those steaks coming up now.
27:38I've been pushing it, and so it's coming.
27:40I'm scared about tonight.
27:41Cooking everything fresh like this, it's going to be like something cheese.
27:45It's never done, and Perla's got to get into a whole new mindset.
27:51Perla's team has quickly produced the first set of specials.
27:54Just 24, yeah?
27:55Gracias.
27:56All right.
27:56I got your chef's specials.
27:58And it appears as though the kitchen has adapted well.
28:01But have they really?
28:03You guys good?
28:04Was everything okay?
28:05It's rare.
28:05I'll take it back.
28:07Got it to yours.
28:09You know what?
28:09Too rare.
28:12What's the matter?
28:13It's rare.
28:15Guys, you got to cook the steak.
28:18Look it.
28:19It is raw.
28:20Look at that.
28:21No, this is medium rare, eh?
28:23This isn't medium rare anyway.
28:24That is rare.
28:25Perla, I want you overseeing the entrees, making sure the steaks are cooked properly,
28:29and you shouldn't be doing this little stuff.
28:31You are the chef.
28:33Finally, a voice.
28:34Give me an apron.
28:36I have people back there who don't know what they're doing, so obviously I need to be more
28:39hands-on in the kitchen.
28:40The specials are going, you guys.
28:41Leave those items out so we can use them and get to them easier.
28:44I need these washed immediately.
28:45It's very, muy caliente.
28:47Maria, you're making me those churros?
28:49Yeah.
28:49Rapido, please.
28:51Have the roof fires gone out?
28:52It's my redo.
28:53Where's my, did the other one go out yet?
28:55Why'd you take, why'd we take one without the other?
28:59That's incredible.
29:00On the back of all this negativity, I finally think the pennies dropped with Laura.
29:03All of a sudden, she's standing in the voice, and she's treating this service like
29:06it's her last.
29:07Did you get one of them yet?
29:08One?
29:09Here you go.
29:10Let me give that one to Luia.
29:12Okay, here's another steak.
29:18I need you guys to keep up on this.
29:20I shouldn't be out back here doing this for you.
29:23Right, Laura, let them do it now.
29:25Let them do it now, yeah?
29:26Laura has shown that she is willing to step in to do whatever it takes to help her restaurant.
29:31But now Chef Ramsay is looking for Perla to do what she has paid to do, run the kitchen.
29:36Perla, I need you to step up the mark now, please.
29:39You need to take control.
29:39You want me to decorate the place?
29:41No, no, no, let them do it.
29:42Look how many staff there are behind there.
29:44I know, but I...
29:45They were falling all over themselves in the kitchen, and there were a lot of them on the
29:49line.
29:50This is incredible.
29:50Laura, let's prepare to go to Helen back to make sure this restaurant survives.
29:54However, I don't get the same feeling from the staff.
29:56I don't think they actually gave her down.
29:59Unbelievable.
29:59It's totally raw.
30:02It's raw?
30:03It's raw.
30:04It's raw.
30:05You better say it.
30:06Sure.
30:07Get a waiter to come here.
30:09Her fish is raw.
30:11Fish is raw.
30:12What?
30:14For God's sake, guys, look.
30:18There's no excuse.
30:20I mean, I...
30:21It's like fish out of the f***ing sushi bar.
30:24Come on, guys.
30:26If I don't do something immediately, it's going to be gone tomorrow.
30:30I just hope we can do it.
30:32We've got to be able to do it.
30:34And if we don't do it, it's not going to work.
30:37Tonight's difficult transition from cooking frozen to fresh
30:46only confirmed what Chef Ramsay was already feeling,
30:49a lack of confidence.
30:51Tonight didn't exactly go to plan, did it?
30:54No, it did not.
30:55Perla is not a head chef.
30:57I think tonight confirmed that.
31:01Surely you must see that.
31:03I don't know what to do with that.
31:04Perla's family to me.
31:07She's not an employee that I can just cut, you know,
31:10after so many years of being by my side.
31:14There was one strong asset, quite refreshing.
31:18That was you.
31:19I felt like this was your last service.
31:22You were almost fighting for your life,
31:23fighting to stay open, fighting for every customer, every dollar,
31:26and you cared like I've never seen you care before.
31:29It was the first time that I actually really started to believe
31:32that you've got what it takes to turn this place around.
31:35We're not going back.
31:37Tomorrow, we are relaunching this restaurant
31:40as a restaurant for the first time in this town.
31:44Come here.
31:45Thank you so much for everything.
31:48Get some sleep, okay?
31:50It was great for Gordon to sit with me
31:52and feel that somebody has some faith in me.
31:56I'm an absolute fighter,
31:58and I tell you, this is the fight of my life.
32:05Gordon's looking to revive Laura's spirits
32:07and avoid a repeat of last night's service,
32:09so he's come up with a surprise solution
32:11for the crippling problem in the kitchen.
32:14Come in, please.
32:15All right.
32:18Now, here's the big change,
32:20a humongous change.
32:22Hang on a second.
32:23I've got to get it.
32:24This is Narice.
32:31Hi, Narice.
32:32Hi, guys.
32:33How are you?
32:33Now, this lady has been with me four years.
32:35She's an amazing chef,
32:37obsessed with Mexican cuisine,
32:39and I am giving her to you as a gift.
32:44What she is going to do
32:46is install a proper service in this restaurant.
32:51She's going to consult properly
32:54for the first time since you've opened this place.
32:56I would just like to say
32:57that I'm really, really excited.
32:59Your restaurant is beautiful.
33:01We're going to make your kitchen beautiful.
33:02We're going to make your food beautiful.
33:04It's going to be great.
33:05Thank you so much.
33:06One hell of a talented chef,
33:07and I mean that.
33:09Thank you, my darling.
33:10Oh, God.
33:11I can't believe it.
33:12This is an opportunity of a lifetime.
33:13She's going to teach Perla so much
33:15for the first time in a long time.
33:17I have some hope,
33:18and I think we're going to get through this.
33:26Gordon is hoping chef consultant Narice
33:28will get the kitchen in order,
33:30but there's another huge change tonight,
33:32the menu.
33:33First of all, look at the colors.
33:34Oh, my God.
33:37It's like a rainbow.
33:38Yeah.
33:38It's fresh, seasonal,
33:41and it is incredibly authentic.
33:43Taco salad.
33:44That looks good.
33:45Coritas.
33:46Slowly braised.
33:48The sizzling fajitas.
33:49That is going to be piping hot.
33:50Please be careful.
33:51Have a taste.
33:53Oh, my gosh, you guys.
33:55The flavor.
33:56That shrimp is good.
33:58The new menu is awesome.
33:59My mother would be so proud of right now.
34:01We're all so excited about tonight.
34:08With Mama Rita's facing its biggest night ever,
34:11Chef Ramsay is willing to give Perla
34:13one more chance to command the kitchen.
34:15But this time,
34:16he has installed a safety valve,
34:18and her name is Narice.
34:20Right, Perla.
34:21Yes.
34:22Tonight, we really have to show
34:24that you can adapt to cooking in a restaurant,
34:27and there's a big difference.
34:29Narice is here to help you,
34:31but she can't do everything.
34:32So show some spirit
34:34to try and get this place back up
34:36to where it should have opened nine months ago, yeah?
34:39Excellent.
34:40Good luck.
34:40How can we not have a successful night?
34:42I mean, I've got one of Gordon's chefs
34:44to work in the kitchen,
34:45and I think Perla will do all right.
34:48Hello.
34:49What's the name, Winder?
34:50Gun.
34:50Okay, come with me.
34:52There you go.
34:53This is our new menu.
34:54Everything's fresher now.
34:55We're kind of revamping everything.
34:57Let's start off with the guacamole.
34:58Guacamole to start?
34:59Stoked potatoes.
35:00I will put that order in,
35:02and it should be up shortly.
35:05Call out the order.
35:06Appetizer chicken,
35:07taquitos, Miguel.
35:09So make sure you mark them, okay?
35:10Start marking appetizer dinner.
35:13Perla.
35:13Yes?
35:14I need you to set me up
35:15a fish taco, okay?
35:18Perla, are you ready for the tacos?
35:20Perla, listen to me, please.
35:22Let's get 34 out,
35:24or whatever that is.
35:25Please set me up
35:25a fish taco.
35:26Set me up the plate
35:27so I can just put the fish on there, please.
35:30Narice, I need to pick up 34, yes?
35:32Yeah, I have it.
35:32I just need a plate set up.
35:34Right, Narice.
35:35Yes, chef?
35:35There's four of them standing
35:36watching you do everything.
35:38No one's doing anything else.
35:39You've got to pick it up, Perla.
35:40Perla, are you ready for the tacos?
35:42No, not ready.
35:44Leave a leave a.
35:49Cheryl.
35:50So you just walk right past that table,
35:51everything's empty in there.
35:52Can't do it away?
35:53What do you want me to do it for you?
35:54This one?
35:54Yeah, empty.
35:55You guys all done here?
35:57It's 20 minutes into dinner service.
36:01Perla, pull your tickets.
36:02Don't let him hang like that.
36:03And already, Perla is struggling
36:05to organize the kitchen and her staff.
36:08I've never seen so many people
36:09standing still behind the line.
36:11What are we waiting on?
36:12Firing the orders or not?
36:13Yes, chef.
36:14Perla, I need to start firing tickets now.
36:16Please?
36:17Um,
36:18What's unfolding in my eyes
36:21is fascinating.
36:22I'm just trying to get it set
36:23like a normal restaurant,
36:25not like a canteen
36:26where they're serving a little mass.
36:28Perla was still in a catering mindset,
36:30and with the cooking fresh
36:31and cooking to order,
36:33it's obvious she didn't know
36:34how to do that and make it happen.
36:37I wish they were coming there for you.
36:40Perla is clearly being exposed
36:41for her lack of leadership,
36:43and the kitchen is slowly sinking.
36:45Perla, we need to get organized.
36:46This is not, this is not working.
36:48But finally,
36:49an hour into dinner service,
36:51appetizers are leaving the kitchen.
36:54Change it up to burnt chips
36:55and not enough cheese.
36:56Okay.
36:57All right, I'll go ahead
36:58and send this back to you, guys.
37:00Perla, let's focus.
37:01Okay, we gotta focus.
37:02What's the deal with 33?
37:04All right.
37:05Burnt chips, no beans,
37:07and not enough cheese.
37:08Sike.
37:09Guys,
37:10refire some more cheese in there,
37:12but no, don't burn the chips, yeah?
37:14Sorry.
37:15This is the difference
37:15between just taking stuff
37:17out of a fridge
37:17and dipping it in a fryer
37:18that got fried this morning
37:19or trying to cook it fresh.
37:21Yes.
37:21On top of the three pieces
37:23of the steak they give me,
37:24they give it to me raw.
37:25Send it back.
37:26What's wrong with that?
37:27Uh, it's not cooked all the way.
37:28What a disaster.
37:31It's incredible.
37:32You have the most amazing
37:33looking restaurant
37:33and a great tasting menu,
37:34but if you haven't got
37:35the right staff to put it off,
37:36you're screwed.
37:37Perla,
37:38take your tickets.
37:39Talk to me.
37:40What tables have gone out
37:41from the first ticket?
37:43Perla was completely absent.
37:45Perla.
37:45Yes.
37:46Please put numbers on them.
37:48I'm not running the table.
37:49I don't know what's going on.
37:50I had to turn my head
37:51a hundred times to say,
37:53Perla, what's next?
37:54Call it out.
37:55What are we doing?
37:56Perla, talk to me.
37:57You gotta talk to us.
37:58We're not psychic here.
38:00Perla realized the ticket times
38:01and started feeling the pressure.
38:03She fell apart.
38:04Perla, take control.
38:06She's not equipped
38:06to work a line.
38:07There's not one ounce
38:08of line material
38:09in that woman.
38:10Perla.
38:11Perla, Perla.
38:11It's relaunch night
38:20at Mamarita's.
38:21Perla has shut down
38:22and the kitchen
38:23is at a standstill.
38:25Laura.
38:25Yes.
38:26Three seconds.
38:26I couldn't have made it
38:30any easier for her.
38:32It's clear now
38:33she's not making the transition
38:34from a line,
38:35processed, frozen,
38:36defrosted crap
38:37to cooking fresh.
38:38That is not head chef material.
38:40We're not looking for
38:41a super duper fine dining chef.
38:43I'm just looking for a cook
38:44that can cook
38:45from start to finish.
38:47Tonight's been obvious.
38:49Yes.
38:49But can I...
38:49I will make a comment.
38:50I have a woman
38:52that has stuck with me
38:53through thick and thin
38:54for six years.
38:55Okay, my big question
38:56to you.
38:56Yes.
38:56Are you her boss
38:57or are you her friend?
38:59I am her boss.
39:00Wrong.
39:00You're her friend.
39:04It would break my heart
39:05to not have Perla
39:06as my head chef.
39:08But right now
39:09I have to stand back
39:11and really look
39:12at what's best
39:13for my business.
39:14Shut up.
39:14Who else?
39:15Perla.
39:17Okay, look at me.
39:18Narice,
39:18take over the line, yes?
39:20You, outside.
39:21Five minutes,
39:22get some fresh.
39:22Take her outside.
39:23Let's go.
39:23Unbelievable.
39:26It's okay.
39:27It's okay.
39:29Look at me.
39:30It's okay.
39:31I'm scared, too.
39:32I'm scared
39:33and it's hard, okay?
39:35I'm frightened
39:36to have all hell
39:37right now.
39:37I've got to try
39:38to pull this off
39:39with the staff
39:39that I've got
39:40and this new way
39:41of cooking.
39:42It's okay.
39:43It'll be okay.
39:45I promise you
39:46it'll be okay.
39:50Coming in 30 seconds.
39:53With Perla off the line
39:54and Narice in control.
39:56Get some lime on here,
39:57please,
39:57and finish these for me.
39:58Mamarita's kitchen
39:59is finally on track.
40:01Two Mahi tacos up,
40:02piping hot.
40:03Here are the fish tacos.
40:05Can I have a ramekin, please?
40:06Technically,
40:07I wasn't supposed
40:07to be on the line.
40:08I was just supposed
40:09to supervise,
40:10but I can't watch
40:11them go down.
40:12Good job.
40:12Now keep it up.
40:13Let's finish tonight.
40:16All right.
40:18Carnitas.
40:19You got the Mahi.
40:21You can do it.
40:22Just focus.
40:23Chef Ramsay's plan
40:24and Narice's rescue
40:25of the kitchen
40:26has resulted
40:27in customers
40:28being satisfied.
40:29This is what
40:29you want to keep.
40:30You like the new relleno?
40:31Yeah.
40:32And the relaunch
40:33ends on a positive note.
40:34Without Narice,
40:35we wouldn't have been
40:35able to get through tonight.
40:37Thank you so much
40:37for coming in.
40:39You guys,
40:39clean up a little.
40:40She knows her stuff.
40:42I mean,
40:42she's clearly
40:43a great chef.
40:47You just put it back.
40:49Mother of the
40:49done.
40:50While the relaunch
40:51was a success,
40:53unfortunately,
40:54no one is in the mood
40:54for celebrating.
40:55Certainly not Perla.
40:57And definitely not
40:58Chef Ramsay.
41:00Tonight was made
41:01more difficult
41:02than it ever had to be.
41:03Perla's not a leader.
41:04She's never going
41:05to step up
41:05to the mark
41:06of a head chef ever.
41:07It's not rocket science.
41:10I know.
41:10Narice,
41:11over the next two weeks,
41:12I want you to
41:12separate the brigade,
41:13focus on the strengths,
41:14the weaknesses.
41:15Okay, thank you.
41:17Thank you so much.
41:18That'll be good.
41:18Wonderful.
41:19Perla's strength
41:19isn't being a chef.
41:20And this whole scenario
41:21has brought that to light.
41:23And now it's blaringly clear
41:24that I need to do
41:25something about it.
41:26Laura,
41:27the future success
41:28of this restaurant
41:29is in your hands.
41:30If you don't extract
41:31out of her
41:32everything she knows
41:33about cooking,
41:34you're mad.
41:35It will never,
41:36ever work
41:37if you step backwards
41:38to your old ways.
41:39I won't do that again.
41:40I'm going to run it
41:41like a restaurant.
41:41Good.
41:42Next time you come,
41:43you're going to see
41:43some staff changes.
41:45Promise me?
41:45I give you my word.
41:47Come here.
41:48Stand strong.
41:49And good luck.
41:50I've got one hell of a headache.
41:57Did we honestly take
41:59a caterer
41:59and turn her
42:00into a restaurateur?
42:02That question
42:02will only be answered
42:03when she finally decides
42:04on what to do
42:05with Perla
42:05and her kitchen team.
42:07What a nightmare.
42:08Holy chimichangas.
42:15After Gordon left,
42:16Laura worked with Narice
42:17to organize the kitchen
42:18and the staff
42:19into a fully functioning restaurant.
42:21Once this system
42:22is implemented,
42:23I think that will make it
42:24much, much smoother.
42:26That makes sense.
42:27And after two weeks,
42:28Laura finally made
42:29the staff change
42:30she promised Chef Ramsay.
42:31She installed
42:32a new head chef,
42:33moving Perla
42:34out of the kitchen
42:35and back to catering.
42:37Moving forward now,
42:38there's definitely
42:39going to be a split
42:39between my catering
42:40and the restaurant.
42:41They are going to be
42:42two different businesses.
42:44Well, guys,
42:45thanks for coming in.
42:46I don't think my eyes
42:47were open
42:48and they haven't been open
42:49for a very long time
42:50and it took Gordon
42:52to come in here
42:52and whack, whack, whack, whack,
42:54whack, to get me
42:55to open them.
43:03THE END
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