- 2 months ago
see more on :
https://realtv.mytvchannel.org/index.html
https://realtv.mytvchannel.org/index.html
Category
🛠️
LifestyleTranscript
00:01Tonight, on Kitchen Nightmares, Chef Ramsay heads to hot, trendy Miami, but ends up in a place that's stuck in the past.
00:10It's almost antique.
00:13It was once the best family restaurant in town.
00:16You couldn't get in here on a Friday or Saturday night.
00:19But all that is left from the glory days is their all-pink decor and a menu that features food from Denmark.
00:25Very Danish food today, eh?
00:27Which is being prepared by a Cuban chef.
00:30And eaten by a shrinking clientele.
00:33Health situations.
00:34Well, I'm glad you're feeling better.
00:37That is on life support.
00:38You can't worry just about what the old farts think.
00:41Tonight, in one of the biggest challenges that Gordon has ever faced.
00:44We just contaminated the whole f***ing place!
00:47He attempts to change an owner who hasn't changed a thing.
00:51Why is he so blasé?
00:52A lot of people are afraid of change until they're brought down to their needs.
00:56And somehow return Fleming to its original glory before it goes up in smoke.
01:01Watch out, watch out, watch out!
01:02My gran could do better!
01:04And she's dead!
01:05Holy f***!
01:07Tell the chef I surrender!
01:08That's tonight on Kitchen Nightmares.
01:11God bless Denmark!
01:12Miami, Florida.
01:16Known for its beautiful people, sandy beaches, and Latin-inspired culture.
01:39An ideal place for a Danish restaurant?
01:43What is traditional Danish food?
01:46Yeah, a lot of people don't understand that.
01:49Andy and his wife Suzanne purchased the successful restaurant Fleming, a taste of Denmark, eight years ago.
01:55We knew it was a good restaurant.
01:56We knew it was very popular.
01:57And the whole idea for us was to try and keep it as much the same as possible so there would be little change other than someone else greeting them at the front door.
02:07Hi, welcome to Fleming.
02:07How are you?
02:08We were worried about the fact that it said Fleming, a taste of Denmark.
02:12Neither one of us know much about Scandinavian food.
02:15It doesn't have celery in it, does it?
02:17We struggled to try and find a chef to come in.
02:20Very knowledgeable.
02:21In Danish cuisine, we finally found something we like.
02:23I'm from Cuba, and the menu right now is not 100% of my cuisine.
02:35It means flavor on the food, flavor.
02:36I prefer something like when you right away you eat your food, you feel it.
02:41What is that?
02:42Bam!
02:43You're going to have to start learning how to speak Danish.
02:45I have this chef who's got lots of ideas.
02:49You know, let's change this, let's change that.
02:52But I've been very reluctant because I, you know, I don't want to alienate our regular, loyal customers.
03:01Follow me, ladies?
03:02Yes.
03:03Our clientele that comes to the restaurant are old people.
03:05All the servers, they read the obituaries to see if our customers are listed on there.
03:13After a while, it's pretty sad when you see them sort of knocking down like dominoes.
03:17I haven't been here for a while because of health situations.
03:20Oh, well, I'm glad you're feeling better.
03:22Yeah.
03:23And that's just sad to know these are the only people that we serve to.
03:28Keeps going like it's been going.
03:29This is what we got.
03:30Fifteen years ago, you couldn't get in here on a Friday or Saturday night because it was booked.
03:34Now we don't even have reservations to fill our Friday and Saturday night.
03:38I think we have to change something.
03:40We'll talk about it later.
03:42Andy has been afraid to make changes and why, you know, when I tell Andy,
03:46well, I want to do this and I want to do that, and he says, that's not going to fly.
03:49You can't worry just about what the old farts think that come into your restaurant.
03:53You've got to get in the younger people and the middle-aged people
03:57that are going to be your clients for the next 10 years.
04:00It's a 31 dinner.
04:02The huge amount of debt that we're under right now, it puts a strain on the restaurant.
04:06It puts a strain on the relationship I have with employees.
04:09It puts a strain on my relationship at home with Suzanne.
04:12This business sucks.
04:14I know.
04:14We can't have many more Saturday nights like this, or we're not going to stay in business.
04:20Our restaurant and our home mortgage are tied into one loan.
04:24I'm concerned about losing our house.
04:26This has been one of the most stressful years of my life.
04:31We're at a point where we need this restaurant to be successful soon,
04:35or we're going to be in big trouble.
04:39People immigrate to America to chase the great American dream.
04:48They come from Sicily to open the most amazing Italian restaurants,
04:51from Shanghai to open their Chinese restaurants.
04:53This is the first time I've ever been to a Danish restaurant.
04:55Can't wait to meet the Danish immigrants.
04:57Thank goodness I brought my dictionary.
04:59Hi, good to see you.
05:03Welcome to Fleming.
05:05Gordon, please, and your first name is?
05:06Suzanne.
05:06Suzanne, and?
05:08I'm Andy.
05:08Andy, good to see you.
05:09You're the owners?
05:10Yes.
05:10Okay, great.
05:12Voden er du?
05:14I'm sorry.
05:16No Danish here.
05:18But it's a Danish restaurant.
05:19The Danes have left the building.
05:21So, the chef's Danish?
05:24No.
05:24No, he's Cuban.
05:25Cuban, and the name Fleming's, what it means?
05:30Fleming's was the original owner of the restaurant.
05:32He's Danish.
05:33He's Danish.
05:34So, I'm trying to get my head around this.
05:35Danish name, what's Danish in the restaurant?
05:38There's still some influence in the food,
05:40and we kept everything almost identical.
05:44Ooh, what's going on with the color?
05:46Somebody colorblind?
05:48Oh, yes!
05:48Yeah, actually, I am.
05:50You are?
05:50Yeah.
05:51Well, you look very well-coordinated in terms of dress, eh?
05:53I get a lot of help.
05:55Right, and where should I sit?
05:56I'll take you in.
06:01Are they there?
06:03Those are our desserts, and we put them out every day.
06:05Why would you put them out before the customer orders them?
06:07So they can choose.
06:08So you finish your entree,
06:10and then you parade up here to the gallery?
06:11Uh-huh.
06:13This is antiquated, this idea.
06:15This was the way Fleming did it.
06:17It's been kept this way.
06:18Seriously?
06:19Does that look appetizing?
06:20Adjacent to the bathroom door?
06:22They all have to walk by it at some point during the evening.
06:24And trust me, if I was on the way to the bathroom,
06:26and I had to bypass that,
06:29I'd be discouraged to come back and order dessert.
06:32I've got to sit down.
06:33Aye, aye, aye.
06:33Dessert museum.
06:37Maybe when you taste them, things will be better.
06:40Good evening, how are you?
06:41Good afternoon, how are you?
06:42I'm fine.
06:43I'm Julie, I'll be your servant.
06:44Excellent.
06:44This is the crudité we serve with every meal.
06:47Well, I'm the crudité since my granddad's 80th birthday.
06:50So old-fashioned.
06:51And how long have you been here?
06:52I've been here 15 years.
06:55So you were with the old owners?
06:56Yes, I was.
06:57Wow.
06:57What's changed here in 15 years?
07:00The staff.
07:01Wow.
07:02My God.
07:03And did the original restaurant Fleming's have pink?
07:06Honestly, pink flowers, pink napkins, pink walls.
07:09It's pink everywhere.
07:09Yeah.
07:11Oh, good grief.
07:12The pink walls and the little blue plates.
07:15To me, it's almost antique.
07:17It's like walking into grandma's house.
07:20Or to say goodbye to grandma.
07:23I think I'm ready.
07:24Let's start off with the Gravelax.
07:27Okay.
07:28Got to see that.
07:29Frickadella.
07:30Certainly.
07:31Entree.
07:31I'll go for the grandfather duck at Danois.
07:33Okay.
07:34Excellent.
07:35Thank you, darling.
07:39I have one Gravelax, one freak appetizer.
07:45You tell me what you know really about the food from Denmark?
07:49I don't know too much.
07:50For me, it's not very exciting.
07:52I prefer something like when you put your food in your mouth, you have pot in your mouth.
07:58Here's your Gravelax.
08:00Wow.
08:01Take me around the plate.
08:02It's just some garnish, and then you have the Gravelax.
08:05Thank you, darling.
08:07Wow.
08:07Wow.
08:09That is hideous.
08:17Tastes like fly paper.
08:19There's a nice fly on the side of my plate as well.
08:23What a shame.
08:24That tasted very strange.
08:25Way overdone.
08:26And unfortunately, he's a fly.
08:27He's dead now anyway.
08:28Okay.
08:31Oh, my God.
08:33He absolutely hated this, and there was a bug on there.
08:36Garbage.
08:36One freak appetizer.
08:43And this is our homemade fricadellas.
08:45Mm-hmm.
08:45Well, thank you.
08:48Fricadella.
08:55It's just soft and mushy.
09:00Does a chef ever seen food?
09:02Everything's just got this air of blandness.
09:05It's just like mush.
09:06It just disintegrates.
09:07That's our customers.
09:09Unbelievable.
09:10There must be a lot easier on the dentures.
09:11Yes.
09:14Oh.
09:16So far, not so good.
09:18My name's David.
09:23How's everything so far now?
09:25Treadful.
09:27It's special for you.
09:29There's a swan just appeared on that lady's table over there.
09:31What is that?
09:32Cindy does that.
09:33What is that for, Cindy?
09:35Oh, she has a tiramisu in it.
09:38Can I just have a little look at that?
09:40This is from the old days.
09:41Oh, my goodness me.
09:43That's extraordinary, though.
09:45I'm going to order dessert just to get the swan.
09:47Oh, how cool is that?
09:49Enjoy.
09:50It's amazing.
09:51It reminds me of my sixth birthday party with my family.
09:55You must show me how to do that.
09:56Okay.
09:57Oh, yes.
09:58I like to make my swans and take them to the people and see their reaction.
10:02Just take a big piece of foil, just fold it over.
10:06You have enough room to have a nice big tail.
10:08We love a big tail.
10:10More elegant.
10:11Like you.
10:12Glamorous.
10:13Bless you.
10:14Twist it around.
10:15I love it.
10:17Make him a pretty little head.
10:19That's just about it.
10:20Wow.
10:20Oh, and the kids love it.
10:22Ta-da.
10:23This is special for you here.
10:25Thank you very much.
10:26My children will love it.
10:27Thank you very much.
10:28Same trip.
10:29Excellent.
10:30And you just made that day.
10:31But this doesn't work out.
10:32I'll certainly go to work with Chef Ramsay.
10:34I'll make all his swans.
10:35This is the Dutch.
10:41My goodness me.
10:43When was that cooked?
10:44Just now.
10:45Really?
10:45It looks like it was roasted a couple of days ago.
10:57Wow.
10:58Not even moist.
10:59Just when you think, it couldn't get any worse.
11:06I don't think that grandpappy wanted Doug cooked like that.
11:10That's definitely one of Doug.
11:13Right now, I didn't even think a swan would cheer me up.
11:17Oh, God.
11:23He didn't like it.
11:24Well, 1992.
11:35Tell the chef I surrender.
11:37No more, please.
11:39God bless Denmark.
11:41It's Denmark.
11:43We're done.
11:45Son of a bitch.
11:47What a disaster.
11:51Where's the chef?
11:53That way.
11:53Straight behind the line.
11:56Hello.
11:58How are you?
11:59I'm very good.
11:59I'm very good.
11:59And you're the head chef here.
12:01Yes, sir.
12:02Why is everything so bland?
12:04That's some of the worst food I've ever eaten.
12:07The gravel eggs.
12:07Why is it so tough?
12:09I don't have an answer for that.
12:11It's like eating a leather belt.
12:13Trigadella.
12:14Mushy.
12:15The duck was dry.
12:17Overcooked.
12:18That was shocking.
12:20Honestly, the food is so outdated.
12:22Why did you let him cook that food?
12:24Because we haven't tried to change the menu.
12:25We just haven't tried to change anything.
12:29Just been afraid to change.
12:31My God.
12:32You're nostalgic with something that's not worked for a long time.
12:37You are at the end of the line.
12:39Coming up, something's rotten in Denmark.
12:46It's a dinner service from hell.
12:48Dinner's ready.
12:49Everything that is sent out of the kitchen.
12:51I'm not going to eat that.
12:52Comes right back in the kitchen.
12:54What didn't he like about this?
12:55You just said he ate it.
12:57It's a non-stop parade of food being presented to the kitchen, you know?
13:00And there's a shocking discovery that threatens to shut down the restaurant.
13:06Stop!
13:08And later, it's the most drastic relaunch yet.
13:11Can Chef Ramsay light a fire under this reluctant owner?
13:14My gran could do better.
13:15She's dead.
13:17Or is Andy and the restaurant just impossible to say?
13:21Good evening.
13:30How are you?
13:31Good.
13:32Word of Chef Ramsay's arrival has filled the restaurant with customers for the first time in five years.
13:37And so tonight, the entire Fleming staff, owners, waiters, and cooks, will be tested.
13:44Follow me, please.
13:45I am disappointed at some of the things that happened today.
13:49How's everything going out here?
13:51Good.
13:51I just need to start sitting in this room now.
13:53Okay.
13:53But there's nowhere to go but up now.
13:57And I trust Andy 100%.
13:59And I hope to God I'm right.
14:02Because if I'm not, we're out of luck.
14:05My name is Julie.
14:06I'll be your server this evening.
14:08Gentlemen, have you decided?
14:09I really don't know.
14:10Something Danish, obviously.
14:12The grandfather duck.
14:13I'm going to the wiener system, please.
14:15Working in beer for wine.
14:16Denny Schick and the wiener.
14:18I need Cindy, please.
14:19Just 30 minutes into service, and a number of entrees have left the kitchen.
14:25Ta-da!
14:27Perfection.
14:27That's what you got.
14:28Dinner's ready.
14:30So clearly, speed is not a problem at Fleming.
14:36That's pretty awful.
14:37However satisfying customers is.
14:41How is everything?
14:43This isn't so good.
14:44Pardon?
14:45This isn't so good.
14:46I'm not going to eat that.
14:50I appreciate it.
14:51What's wrong with that?
14:52Wiener system.
14:53She said it was very bland.
14:56Let's put it this way.
14:57We won't be coming back.
15:00Black.
15:02I couldn't even look at that and eat it.
15:06It's thick and bland.
15:08And bland, too?
15:08Bland, yeah.
15:10It just doesn't taste very good.
15:12Okay.
15:13I let him know.
15:14He's pretty hated this.
15:15Okay, okay.
15:16What didn't he like about this?
15:17He just said he hated it.
15:18He said he can't eat it.
15:19Oh.
15:19I'll bring you the menu, ma'am, so you can choose something else, and I'll get you another
15:24pignoli salad.
15:28Andy.
15:28Oh, no.
15:29Come on.
15:29This is mushy.
15:30Andy is absolutely afraid of change.
15:32He's tried to keep the tradition, and I think it's time to move on.
15:36Son of a bitch.
15:39I need some extra sauce for the fish is to dry.
15:42What a disaster.
15:44Come on.
15:45No way.
15:46No way.
15:47It's a non-stop parade of food being returned to the kitchen.
15:51You know that?
15:52Yes.
15:52Almost everything coming back was bland, doesn't taste well, doesn't taste good.
15:57What's going on with this?
15:58It was very bland.
15:59No flavor.
16:00Three items.
16:01No flavor.
16:01Oh.
16:02Those dishes were all Danish-style items that have been there for 25 years.
16:07Can I get you something else to eat?
16:08You're just eating bread.
16:09That's not going to help.
16:11Chicken was totally bland.
16:12I don't see how anything can get worse at this point.
16:15While Andy tries to pacify unhappy diners...
16:18I can make something like coconut shrimp or porky crab cakes.
16:22Chef Ramsay has seen enough of the kitchen in action.
16:24He's heard the complaints about the food, and knows that many of the problems are not caused by cooking alone.
16:30Holy mackerel.
16:32Ah, yeah, yeah, yeah, yeah, yeah, yeah.
16:33But by what is lurking in the storage unit.
16:37What the f***?
16:39Oh.
16:41Mashed potatoes.
16:42Piping hot.
16:43This is unbelievable.
16:45Andy.
16:45Suzanne.
16:46Come in here.
16:47Oh, God.
16:49Orlando.
16:49I know you're busy there, big boy.
16:50I just need you for 30 seconds, please.
16:52Yeah, I'll be quick.
16:53Come with me.
16:53So this is for raw meat, yes?
16:55And here we've got some...
16:57What the f*** is that?
17:00Oh, my God.
17:01No, come on.
17:03Oh, my God.
17:04Oh, f***.
17:05There was one duck on a tray with meat that was thawing, and the duck was in the meat juice.
17:11Cooked duck and defrosted meat.
17:13Look at it there.
17:14So who put the ducks there, then?
17:16Yeah, f***.
17:17We've been selling duck.
17:21Stop the kitchen, everybody.
17:24I need all the ducks off the table and stop them eating it.
17:27How will they have discontinued the duck?
17:29No, just for the seasoning?
17:30No duck.
17:31Table 61 had duck.
17:32Is that the duck?
17:33I'm so sorry.
17:35I'll explain in two seconds.
17:36Do excuse me.
17:39It was embarrassing to have Chef Ramsay literally take the duck from in front of the gentleman and tell everybody no duck.
17:47Have you served anybody, duck?
17:51I've served about eight.
17:53Stop!
17:54We're not serving another f***ing duck out of there.
17:57We just contaminated the whole f***ing place.
18:07Oh, my God.
18:08Oh, my God.
18:09Raw meat now and cooked meat.
18:11No, come on.
18:13A frightening discovery in the storage unit.
18:15Stop!
18:15We're not serving none of the f***ing duck out of there.
18:19We just contaminated the whole place.
18:21Has clearly shown Chef Ramsay just how far this once legendary restaurant has fallen.
18:26Now, I am seriously, seriously worried.
18:29F***.
18:30Yeah, you're right, you're f***ing.
18:32If I was a health inspector now, what would you do?
18:35He would take that product and probably throw it out.
18:38Throw it out?
18:39You would continue serving one more plate of food.
18:42What do you think we're going to do?
18:44Continue cooking?
18:44I don't believe that the food that's out here now is contaminated in any way.
18:48You can't believe.
18:50I never have seen that before.
18:52If I did, I would have a fit.
18:54But I was surprised that Andy wasn't aware of that.
18:56I think he's had his head buried in the sand for the last seven years.
18:59You took one more thing.
19:01I'm f***ing out of it.
19:02There are blinders at times.
19:05When things get tough, I put them on and I just forge ahead and you miss some things and you miss some of those.
19:11Chef Ramsay is frustrated by Andy's laid-back attitude, so he decides to try and get some answers from Andy's wife, Suzanne.
19:20I don't know where to start.
19:22Okay.
19:24I don't know what to tell you.
19:26All I can say is I'm sorry.
19:28Trying to work with an owner that's in denial is ten times harder.
19:32Why is he so blasé?
19:35I think he's probably in shock.
19:37I don't know.
19:38I'm not him, so I don't know what he's doing right now.
19:43Suzanne, if your husband doesn't start realizing what he's doing wrong in a big way, I can't help him.
19:52I agree.
19:53I agree.
19:55I feel that down by Andy.
19:57This is a huge, huge wake-up call.
20:00And if this doesn't make any change, nothing will.
20:03I don't know where to start, Suzanne.
20:05But what I do know is that right now, I don't feel too good about this one.
20:10A dramatic change in the weather, and that's exactly what Fleming's needs.
20:27A big, dramatic change.
20:29So I'm going to hit the streets and find out what the locals really want from their Fleming's restaurant.
20:33Hello.
20:35How are you?
20:36Good to see you guys.
20:37Now, ladies, have you heard of Fleming's?
20:38Yeah.
20:39Of course.
20:39Nobody talks about it anymore.
20:40Nobody says, oh, I was at Fleming's.
20:42Let's go back and try it out.
20:43There's a new owner, and it went downhill.
20:45Have you heard of Fleming's restaurant?
20:46Actually, I have.
20:47What's the word on the street?
20:49Not so good food.
20:50My parents used to go there back in the day when it was good, but I didn't even know it was still open.
20:55I haven't heard any good reviews.
20:57It's old.
20:58Yeah.
20:58It's a place my mom and dad would probably love to go.
21:01And you're not going to go anywhere near the place again?
21:03Not until something's done.
21:04It's extraordinary.
21:05And this guy's a burst of change, but you've got all those customers standing on your doorstep.
21:11Unbelievable.
21:12So sad.
21:17Chef Ramsay's grassroots research clearly points out how damaged this restaurant's reputation really is.
21:23Ironically, many of the people who work at Fleming realize they are in desperate need of change.
21:29But there is one person who doesn't agree with that.
21:32Unfortunately, it's the owner.
21:34Yesterday was a really bad day.
21:36I took the morning this morning, walked around the community, done my homework, and really confirmed.
21:41This Danish restaurant is no longer talk of the town.
21:46So what I need from each and every one of you is to be incredibly honest.
21:52Let's talk about what's wrong with the restaurants.
21:54Well, Lander, tell Andy what this place needs.
21:58I believe we need to build a new menu.
22:01We need to build a new food.
22:03Something more attractive.
22:04Something more contemporary, you know.
22:08That's my opinion right now.
22:10Crystal, tell Andy why the restaurant's not working.
22:13You're scared you're going to fail.
22:17So instead of taking the jump and the leap of actually doing what you want to do,
22:21you're scared that no one's going to like it, and you're going to lose everything.
22:27But the truth of the matter is, Andy, either way, you're going to lose it if you don't do something.
22:32Suzanne, you and I spent time talking last night.
22:36You were pissed off.
22:38Tell your husband what he needs to do to get this place back on track.
22:42In my opinion, I think a lot of people are afraid of change,
22:47and they don't change until they're brought down to their knees,
22:50because they're terrified, because it's easier to stay with what they know than to risk change.
22:55And I think that has been Andy's fault.
22:59Do you understand what she's saying?
23:00Yeah, her points are valid.
23:02How do you respond to it?
23:04My response to it now is, I'm just afraid to alienate the people that we had and lose what we have.
23:11The only thing right now that's going to save your business is a dramatic change.
23:17It's a long time coming, and it's time to do it.
23:26Andy needs to take ownership of the restaurant, and I think Andy will buck up now and take charge.
23:32Get ready for a dramatic change.
23:34Coming up, Gordon does what he can to spread the word about the new Fleming.
23:40Step on it, big boy.
23:41It's about the standards, yeah?
23:42But he may have been better off keeping it a secret.
23:45Forget anything to do with Danish.
23:47Danish food may be a thing of the past.
23:50He's making Caesars with vegetables.
23:52He's what?
23:53But some of the old problems still remain.
23:56It's a relaunch night teetering on disaster.
23:59Watch out, watch out, watch out, watch out, watch out.
24:02That's coming up on Kitchen Nightmares.
24:09Chef Ramsay knows that the changes to Fleming cannot be subtle,
24:13and the most drastic change needs to be the food.
24:16So step one of his plan is to take the restrictions off the kitchen and let them cook.
24:21I want to spend the next 20 minutes looking at the ingredients that we've got,
24:25and just cooking something.
24:26And when you start, forget anything to do with Danish.
24:30People don't go out in South Florida to dine Danish.
24:33Let's get that right, yeah?
24:35Good.
24:35Think popular, think trend, and think where we are.
24:39Okay.
24:39Let's do some cooking.
24:40Four of us together, yes?
24:44I want to see a little bit of flair.
24:46Oh, yeah, baby.
24:47That's going to be awesome, something different.
24:50Yeah!
24:51That's what we're looking for.
24:52That's what we're ready for that.
24:53That's true, it's beautiful.
24:55Is it?
24:55Melting your mouth.
24:56Let's go.
24:57Ready?
24:59With the shackles taken off, the kitchen have come up with a number of exciting non-Danish menu items.
25:04That's definitely not our menu.
25:07Chef Ramsay has added a seared tuna.
25:09Now, to make sure everyone is on the same page, he shares these new dishes with the front of the house staff.
25:15Scrumptious.
25:16Excellent.
25:17Nothing Danish there.
25:18Taste the chips.
25:19They'll be seasoned with a little bit of cayenne pepper, black beans, pineapple salsa, yeah?
25:24This is so good.
25:25Yeah.
25:26And I love this.
25:27Seeing those dishes and tasting them, it's a better reflection of what Miami is.
25:31And I think it'll draw in a big crowd.
25:35Very nice.
25:36Very nice.
25:37Well, I think change is difficult for everybody.
25:39What we've been doing for the same 25 years is not working anymore.
25:43We're going to get this restaurant on track.
25:45With Chef Ramsay's newfound belief in the kitchen staff and Andy, Gordon and his team work through the night to pull off one of the most ambitious makeovers yet.
26:02Good morning.
26:04Good morning.
26:05Come through, please.
26:06All right.
26:07Today is about dramatic changes.
26:10Andy and Suzanne, are you ready?
26:11Absolutely.
26:12Yes.
26:13Good.
26:14Let's go.
26:14It's time to enter the new Fleming.
26:16And more importantly, time to start a new profitable chapter.
26:21Oh, come in.
26:23Oh, my God.
26:25Wow.
26:28Oh, my God.
26:29Holy cow.
26:30Can you believe this?
26:31Oh, my God.
26:33This is magic.
26:34We've got rid of that pink that scares and spooks customers away.
26:38It was dated and uninviting.
26:40Now, it's warm.
26:42It's elegant.
26:43It brings in a new modern era.
26:46I'm so excited for Andy and Suzanne.
26:48It's the direction that we've been wanting to go.
26:51And now we can take those baby steps to do that because we can't go back to being the old Flemmings.
26:56This color is gorgeous.
26:59Andy, what color is it?
27:00I'm not sure.
27:01You're not sure?
27:02Okay.
27:03That looks great.
27:04It's a Tudor brown.
27:06We've got some new art on the walls.
27:08And look at the lights.
27:09They make the brown stand out.
27:10And have a look at this.
27:11Oh, look at that.
27:13Oh, I can't talk.
27:16This is no longer your Hanson Fleming's restaurant.
27:19A wonderful new theme.
27:20Birds of Flight.
27:21Taking off into new chapters.
27:24A new beginning.
27:25I love it.
27:26I'm extremely happy.
27:27It's gorgeous.
27:29To see Andy and Suzanne crying for happy.
27:33We haven't seen that in a long time.
27:36Nothing but grim faces.
27:38Nothing but despair.
27:39And this is not despair.
27:41This is awesome.
27:42I want to just bust.
27:44Amazing.
27:45I don't cry very often.
27:47I can't tell you the last time.
27:49But this did it.
27:51This is everything for us.
27:54It gives us new hope.
27:55You okay?
27:56Yeah, I'm good.
27:57I'm good.
27:57I'm crazy.
27:58Happy for you.
27:59I'm so happy for you.
28:00Unbelievable.
28:01To see my husband cry with happiness.
28:04To me, that was the biggest gift of all.
28:07I've never seen him so happy.
28:09It's been a huge wake-up call for him.
28:10Now we have a restaurant to be proud of.
28:12To take us right in to the 21st century.
28:15Andy, embrace it.
28:17Really convict it.
28:18Make it yours.
28:19It will happen.
28:21With the change in decor now complete,
28:23Chef Ramsay's next step in turning around the business
28:26is to market the restaurant to a younger clientele.
28:31So he reaches out to two local designers
28:34and puts together a swimsuit fashion show.
28:37Oh, wow.
28:39The fashion show was fabulous.
28:41I was amazed.
28:42I just could see younger faces
28:45that we want to attract to the restaurant.
28:46People are very excited.
28:48Our phones will probably be ringing off the hook.
28:49Although the main objective of the fashion show
28:51was to spread the word about the new Fleming,
28:54Chef Ramsay had a secret mission
28:55that he wanted to reveal.
28:57Weren't they amazing?
28:58Yeah.
28:59Absolutely.
29:00For the grand finale,
29:01please welcome our male model.
29:03Ah!
29:03Ah!
29:03Ah!
29:04Ah!
29:04Ah!
29:05Ah!
29:05Ah!
29:06Ah!
29:06Ah!
29:06Ah!
29:07Ah!
29:07Ah!
29:08Ah!
29:08Ah!
29:09Ah!
29:09Ah!
29:09Ah!
29:10Ah!
29:10Ah!
29:11Ah!
29:12Ah!
29:12Ah!
29:13Ah!
29:13Ah!
29:14Ah!
29:14Ah!
29:15Ah!
29:16Ah!
29:16Ah!
29:18Ah!
29:19Ah!
29:19I was in shock because I didn't really quite recognize them.
29:21Suzanne.
29:22Yeah.
29:23Ten years younger.
29:24Yes.
29:25You look great, honey.
29:26The clothes were amazing.
29:27The haircut was amazing.
29:29Most importantly, he was smiling.
29:31How can you not be motivated?
29:32Give it up, buddy.
29:33Well done.
29:34Yes?
29:35You look great.
29:36Feel good.
29:37I'm ready to go.
29:38You got to come see this new restaurant.
29:39It is unbelievable.
29:44Coming up on Kitchen Nightmares...
29:46Something's burning, Papi.
29:47I smell something burning.
29:48Will a dangerous fire...
29:50Water, water, water, water.
29:51No, no, no.
29:52Darrell Andes' hopes for a successful relaunch.
29:55Watch out, watch out, watch out.
29:56Let's go.
29:57Holy crap.
30:04It's hours before relaunch.
30:06And with the dining room makeover and owner makeover now complete...
30:09Okay, Ryland, let's go, buddy.
30:11Chef Ramsay is ready to unveil the new Fleming menu.
30:14To honor the Danish Gravel Axe, the Frickadel,
30:17and the Grandfather Duck.
30:19And in its place, a modern contemporary menu, ideally suited for South Miami.
30:24Right.
30:25Start off with the crab cakes.
30:26Yeah, a modern twist.
30:27The rock shrimp lettuce cups.
30:29Pan seared.
30:30Group of fillets.
30:31Seasoned with chorizo, so it's a little bit spicy.
30:33Playing on the Cuban influence, because the chef is Cuban.
30:35And more importantly, nice contrast, yeah?
30:38They look more contemporary, definitely more like this century, you know?
30:42Before we're not in this century, we go back to the 80s, you know?
30:47Look at the portion size.
30:48What I want to see tonight, more than anything, is empty plates.
30:51Because when desserts come, we're going to do this.
30:54Very, very simple.
30:55Oh, yeah.
30:57To the table.
30:58Now, it looks so inviting.
31:03It's modern, contemporary, and it's just an immaculate way of serving a dessert.
31:08We don't stand and hold on to nostalgia.
31:11We move on.
31:12Andy, how does it look?
31:13It looks fabulous, chef.
31:14Now, there's no excuse.
31:16Have a little taste.
31:17Sure.
31:18We're opening in just under an hour, guys, yeah?
31:20Oh.
31:21That is good, really.
31:23That is out of this world.
31:25The menu is fantastic.
31:26The food tasted out great.
31:27Everything looks wonderful.
31:28Unbelievable.
31:29I didn't see any Danish food anywhere.
31:35Fleming has gone through some major changes in the last 72 hours.
31:38It appears as though the biggest change may have been the owner, Andy.
31:41Okay, 74, 75, 77, 78.
31:44No 76, okay?
31:45Who has a newfound energy and is operating like the leader he once was.
31:49Let's go.
31:50We've got to roll.
31:51Chef Ramsay definitely put a fire under Andy.
31:53You should have everything out there.
31:54He was sent down special from heaven.
31:57I know he is.
31:58Tonight, relaunch night.
32:00Yes, it's going to be difficult, but stick together.
32:02We're not throwing food out.
32:03We're tearing, seasoning, and hitting perfection, okay?
32:06Yes, sir.
32:07Let's go.
32:08I'm feeling nervous, excited, tense.
32:11Everything.
32:12Everything all at once.
32:13Crystal, take one cook from the Miami Heat.
32:16Yep.
32:17He's coming for dinner, okay?
32:18Okay.
32:19So, look after him, yeah?
32:21Hi.
32:22Welcome to Fleming's.
32:23The fashion show clearly has spread the word above Fleming.
32:25This is our new menu.
32:26I like the look.
32:27It's very clean and it's refreshing.
32:30I'm very excited.
32:31Enjoy your dinner today.
32:32Thanks.
32:33The restaurant is fully locked.
32:34My name's Crystal.
32:35Look warm.
32:36I know who you are.
32:37Okay, thanks.
32:38Nice to meet you.
32:39Are you ready to order?
32:41Yeah, I'm going to get, like, the house salad.
32:43Can I try the wood salad?
32:45Oh, I'm going to have the pansier mahi mahi.
32:47Yes, ma'am.
32:48The pesto shrimp liquid.
32:50I'm going to bring you the Caesar salad.
32:52Okay.
32:54You're welcome.
32:55Cheers.
32:57First table, yes?
32:58Two small Caesar salads.
32:59Snap on it, big boy.
33:01As part of the new menu, all of the entrees come with either a house salad, a wedge salad,
33:06or a Caesar salad.
33:07Fifteen minutes into service, and the salads are leaving the kitchen.
33:12Carrots, you've got to be quick on those Caesar salads.
33:18Is our Caesars coming with croutons or are they coming with vegetables?
33:22Vegetables?
33:23He's making Caesars with vegetables.
33:25He's what?
33:26That's what I'm asking.
33:27I'm trying to say, that's not a Caesar.
33:30Oh, my God.
33:33I'm so sorry.
33:34Is there carrots in your Caesar salad?
33:35I don't think so, too.
33:36Yeah.
33:37Would you excuse me?
33:38Would you mind if I just get a chance to do them again?
33:39I'm so sorry.
33:40I'm my apologies.
33:42Hey, guys.
33:43Orlando, just two seconds.
33:45You, stop.
33:46Just look at me.
33:47We're not serving Caesar salad with bits of carrot in there.
33:51The Caesar salad hasn't changed.
33:53Come on, guys.
33:54Radish?
33:55Caesar salad?
33:56The only thing's missing is the flies.
33:59Nerves are high.
34:00And there's a lot of confusion back there.
34:02A lot of confusion on the salad area today.
34:04You have to watch what he's doing.
34:06Lucky's.
34:07Very complicated salad.
34:08Complicated.
34:09What?
34:10My grand could do better.
34:12And she's dead.
34:14Oh, my God.
34:16We can't even get out of the traps properly.
34:18The cold food is backing up the kitchen.
34:20And this, right now, doesn't look good.
34:22F***ing hell.
34:23It's 40 minutes into service, and not one proper salad has left the kitchen.
34:28Father, can you help?
34:29Please, yes?
34:30And not surprisingly, customers' patience is wearing thin.
34:34Lettuce is a fruton.
34:35Can you just take a bag of rummy?
34:37The kitchen's totally backed up.
34:41I can't even get a Caesar salad.
34:42Caesar salad is the simplest things to do.
34:44You just put a little lettuce in, a little, you know, it's like, God.
34:47Unbelievable.
34:48Unbelievable.
34:49Unbelievable.
34:50Unbelievable.
34:51I asked for five Caesar salads, like, half an hour ago.
34:54Where the f*** are they?
34:56Do I have to make them myself?
34:58I make them myself, yeah?
35:00Yeah.
35:01A Caesar salad.
35:02We're dying over here.
35:03Come on.
35:04Hallelujah.
35:05I got my Caesars.
35:06Okay.
35:07Here is the salad.
35:08The kitchen has recovered from the salad dilemma.
35:11Beautiful.
35:12Let's get these going.
35:13And an hour into service, entrees are making their way to the dining room.
35:16And relaunch looks to be back on track.
35:19F***.
35:20Oh, my God.
35:21Start working.
35:22But the old equipment at the restaurant has brought the kitchen to a standstill.
35:26What am I trying to do?
35:27No, no, no.
35:28Try to put it on the pilot.
35:29Guys, come on.
35:30Unbelievable.
35:31If we don't have the right equipment with that kind of business, at the same time, we
35:36can't respond.
35:37Give me two minutes.
35:38All right.
35:39How can you work with a range that half of it doesn't work?
35:41Unbelievable.
35:42They can't get a f***ing meal out of here.
35:44Let's go.
35:45Oh.
35:47This relaunch, we have to make it work.
35:49We don't have time to have another bad night, but we don't have what we need back there
35:53to really pull this off 100%.
35:57While Chef Ramsay goes to the dining room to see how customers are doing, the chefs continue
36:02to tinker with faulty equipment, unaware that they are about to cause a much bigger problem.
36:07Something's burning, Papi.
36:08I smell something burning.
36:09Where do you smell that?
36:10Smell it?
36:11Something is burning.
36:12Something is burning over here.
36:13What is burning?
36:14Bread burning?
36:15No, it's more than bread.
36:16Something else is burning.
36:17Something is burning.
36:18I smell something burning.
36:19Something is burning.
36:20Water, water, water, water.
36:22No, no, no.
36:23Watch out, watch out, watch out.
36:24Clear the way.
36:25Clear the way.
36:26Clear the way.
36:27Let's go moving, guys.
36:28Move the pan.
36:29Move the pan.
36:30All right, all right, all right.
36:31Andy.
36:32Move it, move it, move it.
36:33Holy f***ing.
36:34Within minutes of Chef Ramsay leaving the kitchen to check on the dining room.
36:46Something is burning over here.
36:47A stovetop fire has erupted, putting the relaunch and the restaurant in danger.
36:53Water, water, water, water.
36:54No, no, no.
36:55Watch out, watch out, watch out.
36:56As the smell of smoke enters the dining room.
36:58Watch out, please, guys.
36:59Watch out.
37:00Chef Ramsay returns to the kitchen and takes charge.
37:02If it hits the pilot lights and backfires, it's gonna blow on his legs or blow on his face.
37:07Underneath, it's underneath.
37:09Watch out, watch out.
37:13F***ing hell.
37:15Watch out, guys, please.
37:17Clear the way, clear the way.
37:18When was the last time that was clean?
37:23All right, keep working.
37:24Keep working.
37:25Chef Ramsay got the fire out.
37:27Now we're trying to get reorganized and back on track.
37:30I need one lamb medium rare, one revived medium rare.
37:34Come on, guys.
37:35Pull together.
37:36Let's go.
37:37Despite being down to only six burners in the kitchen.
37:40Finally an order out.
37:41Okay.
37:42Andy and Orlando have led a comeback.
37:44I see you.
37:45Veal chopped, lamb chopped.
37:46That's it.
37:47And Fleming has rebounded from the fire.
37:49Roasted chicken.
37:51It's standard.
37:52It's delicious.
37:53I like that.
37:54I don't like this one.
37:55People were extremely responsive to the new menu.
37:58They loved the items.
38:00They were socializing and having a good time.
38:03It was more noise than I've heard in this restaurant in 15 years.
38:06It's just refreshing to see it this way.
38:09Are you ready for dessert?
38:10The chocolate goose.
38:11We want one of everything.
38:13Oh, very good.
38:14The dessert trolley was sensational.
38:17And everyone loved the desserts.
38:19There's nothing left behind.
38:20Nothing to box.
38:21No swans.
38:22Cheers to you.
38:24Cheers to your success of your new restaurant.
38:26Hope you're the best, sir.
38:27Thank you very much.
38:28Thanks so much.
38:29Good night.
38:35Okay, guys.
38:37Come over, please.
38:39It was a tough night.
38:40It was a successful night.
38:41But the oven slowed up service.
38:43So it's going to be very difficult to produce this new menu,
38:47or any menu for that matter,
38:48with the equipment we have.
38:50Yeah, what a night.
38:52What a significant difference.
38:53Wasn't there a new energy in the dining room tonight?
38:55A sort of vibe of...
38:56Yeah.
38:57People were alive.
38:58Yeah.
38:59We energized.
39:00Any one of you could have thrown in the towel
39:02and given up.
39:04And you held your own.
39:06And I believed in the passion
39:08and the fight and the determination
39:10to make this restaurant work.
39:11Thank you, chef.
39:12That was the good news.
39:15But there's a big problem here.
39:18Yeah?
39:19This problem will prevent Fleming from being a success.
39:25I need you to follow me.
39:27All of you, please.
39:29I was scared.
39:30I wanted to get away
39:31because I had no idea what was going to happen.
39:36Hurry up, please.
39:37Come out.
39:38Hurry up.
39:39Stand over there, please.
39:40Oh, dear.
39:41Oh, dear.
39:42Tonight, I was forced to make an emergency call.
39:47And this is a result of that call.
39:57There we are.
39:58Oh!
39:59Yeah!
40:00Oh, my God.
40:03A state-of-the-art, brand-new, tailor-made,
40:06Vulcan kitchen.
40:07When that tarp came off,
40:09I just felt this whole sense of relief.
40:11This was amazing.
40:12This was the missing link.
40:13Oh, my God!
40:15Oh, my God!
40:17What the hell?
40:19That's one of the most beautiful things
40:22I've ever seen in my life.
40:24That's too much.
40:25Wow!
40:26That's for us?
40:27Come on!
40:28We're starting off with a unique six-ring burner,
40:30a convection oven.
40:32Phenomenal.
40:33Followed by a six-burner diamond-cut char grill.
40:36And then, finally, the most amazing fryer.
40:39I'm very happy.
40:42It's been installed tonight.
40:43Now, you have no excuse.
40:45Wow.
40:46No excuse.
40:47Andy and Suzanne,
40:48you have everything you need inside that restaurant now.
40:51Little staff, great decor, great chef, great menu,
40:54and a new kitchen.
40:55Now, take it and run with it.
41:00Thank you so much.
41:03I, um, I'm just, I can't express myself well.
41:10Thank you so much.
41:11I never in my wildest dreams imagined we would be given so much.
41:15Well done, my darling.
41:16Thank you very much.
41:17That was great.
41:18Well done.
41:19There's absolutely hope for Fleming.
41:20We are going to make Ramsay proud, and we're going to do it for ourselves, too.
41:25Well done for tonight.
41:27Really well done.
41:29Yes.
41:30Yes, yes.
41:31Restaurant tour, because that's what you showed.
41:33Now do it.
41:34I will.
41:35Good luck.
41:37Good night.
41:38Good night.
41:39Good night.
41:40Chef Ramsay did a lot of what was necessary to get this restaurant on track.
41:43He really found the right idea and the right design.
41:46I think it's going to save us.
41:47I think it's going to turn us around.
41:49Wow.
41:50What a week.
41:51Out of all the kitchen nightmares I've ever done, this has to be the biggest transformation
41:55ever.
41:56We completely changed the decor.
41:57Completely changed the menu.
41:59But the biggest change of all was in the owner, Andy.
42:02Now, he can make his own history as opposed to buying somebody else's.
42:06My goodness.
42:08Caesar salad with carrots.
42:11Unreal.
42:12Group hug.
42:13Group hug.
42:14Group hug.
42:15Group hug.
42:16Group hug.
42:17Group hug.
42:18Hi.
42:19Hi.
42:20Hi.
42:21Hi.
42:22Hi.
42:23After Chef Ramsay left, Andy and his loyal staff embraced the changes that Gordon put
42:28in place.
42:29Wow.
42:30Ready to use.
42:31And with a brand new kitchen.
42:32Woo.
42:33And a new lease on life.
42:35Oh, yeah.
42:36That's the sound like you're looking for.
42:38Fleming has once again become the place to eat like it was 20 years ago.
42:42I can run a restaurant.
42:43I just needed the fire back.
42:45The menu looks beautiful, man.
42:46Fleming's is going to be around for at least another 20 years.
42:49Hi.
42:50Welcome to Fleming's.
42:51Have a seat.
42:52We'll be right there.
42:53I think we're going to be on the right track.
Recommended
43:25
|
Up next
43:05
42:59
49:26
42:54
43:05
43:05
48:31
47:34
48:04
48:05
42:57
48:44
49:29
43:23
43:29
48:08
42:51
42:56
42:54
49:24
49:36
43:03
47:56
48:16
Be the first to comment