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00:01Tonight, on Kitchen Nightmares, Chef Ramsay heads to Boca Raton, Florida
00:06and finds a chef owner who is much better at fighting
00:09When people talking about my food, yeah, that pisses me off.
00:12Than cooking.
00:13He's lucky I didn't hit him with something. I was that close.
00:16From the minute Chef Ramsay steps foot in Anna Vincenzo's
00:19You know, a lot of people said you were a jerk. I think I can believe it.
00:22CeCe battles Gordon every step of the way.
00:24I'm not too sure which is worse, the food or the attitude.
00:27This hot-headed chef seems incapable of taking any criticism.
00:31He's British. You don't know anything about pizza.
00:34But Gordon's not the only one who suffers her wrath.
00:37Can I get some service back here?
00:39CeCe rules her restaurant with an iron fist.
00:42And nobody dares stand up to her.
00:45Here's your .
00:47Not her staff.
00:48CeCe always seems to point a finger in the other direction.
00:50And not her husband.
00:52Can you get out of my way?
00:53Well, life for CeCe is about to take a dramatic turn.
00:56As Chef Ramsay tries everything to get through to her.
01:01I'm not here to get cross-examined by you. Let's get that right.
01:04She may have asked for his help to save her restaurant.
01:07He's supposed to be here to help me. He's not supposed to be telling me that nothing's good.
01:11But her unwillingness to change.
01:13You're off the wall with what you're saying.
01:15Or even listen.
01:16I just don't even want to hear it right now.
01:17May push Chef Ramsay over the edge.
01:19None of you have seen me go crazy yet.
01:22And right out the door.
01:23What a sad case.
01:24Boca Raton, Florida. A wealthy community filled with stately homes, luxurious golf courses, and miles of picturesque beaches.
01:29It's this good life that attracted CeCe and her family to move her from New York to New York to New York to New York to New York to New York.
01:34I want to kill you.
01:59Ten years ago, her father, a former pizzeria owner, helped Cece open Anna Vincenzo's in 2001.
02:09My father gave me over $300,000 to open up Anna Vincenzo's.
02:13My father's been in the restaurant business since before I was born, and I've always been around the kitchen since I was a baby.
02:21Okay, pumpkin, bye. I love you.
02:23Now Cece is raising her own family, along with her husband, and facing the challenging demands of being owner and head chef of Anna Vincenzo's.
02:31Welcome to Anna Vincenzo's. How are you tonight?
02:33Two vio picadas, please.
02:35I'm a self-taught cook.
02:37Vio marsala, cuatro formaggio.
02:39I don't think there's any rules in cooking.
02:41My menu, I cook what I like.
02:43Chicken marsala, padrino, snapper Anna.
02:46I am passionate about what I do.
02:48Can you tell Michael to pick up his calamari, wherever they go?
02:51After I opened, business was insane.
02:54It was fun to come to work.
02:55The adrenaline's going, and it's fun.
02:57It's great.
02:58And you make money.
02:59Some more lasagna?
03:01Um, nothing.
03:02No?
03:03About two years ago, it started to change.
03:05Let's see, everything that you could possibly think of went wrong, is it going wrong?
03:09I don't really know why or what happened.
03:12That looks like ****.
03:13When it's slow that I don't even want to come here.
03:16I've lost my desire to come.
03:18I don't know how to cook snapper. Maybe it's not cooked enough.
03:19To be honest, I got to say, Cece is probably the biggest reason why we're having trouble right now.
03:24Okay, forget it. Let's go to another **** table.
03:26She never really cares what's going on.
03:28Why is it still here? Table 42.
03:31She'll serve crap to a table.
03:34When she gets mad, she's aggressive and angry.
03:37Here's ****.
03:39Tell everybody to **** go home. I'm shutting the place down.
03:41Yeah, Cece has to be hurting now that the business is going bad.
03:44There's no customers left. I don't know what happened to them.
03:49Where did they go?
03:52As of right now, I'm in debt about $190,000 to my father.
03:57I stay up at night just thinking, how am I going to give him this money?
04:01There's like nobody **** coming here.
04:03And five tables we have and everything's **** up.
04:06It's so hard to see my daughter lose money every day because Cece was so hard.
04:13I love you.
04:14It is very stressful and very difficult for Cece.
04:18Now that we have a son, the restaurant has to work for our personal lives just to even live.
04:26I'm a failure. I'm afraid we're going to lose our house.
04:28I always tell Michael, I'm afraid we're not going to be able to feed the baby.
04:32Hi.
04:33Hey.
04:33I have like a weight on my shoulders that, you know, weighs a thousand pounds.
04:39And that kills me.
04:40Oh, my God.
04:42Chef Ramsay's my last hope.
04:55Anna Vincenzo's.
04:58Wow.
05:01Hello.
05:02Hello.
05:03How are you?
05:04Good, how are you?
05:04Anna Vincenzo.
05:05Anna Vincenzo's, the restaurant.
05:06I'm Cece.
05:07You're Cece. Nice to meet you.
05:08Would you like to eat?
05:09Uh, yeah.
05:10Okay.
05:10Good to see you. Thank you.
05:11I would say that he should like everything.
05:14There's really nothing on there that I make that I don't like.
05:16This is your restaurant.
05:18Correct.
05:18Yeah, you're the owner.
05:20And by the look of the state of the apron, the chef as well.
05:23Yep.
05:24And where did you learn to cook?
05:25My father had a restaurant since before I was born.
05:28Wow.
05:28So I was raised, uh, pretty much in the kitchen.
05:32There's a line cook over there with white hair that keeps on staring at me.
05:35Is he all right?
05:37That's my father.
05:38He works for you?
05:39Yes.
05:40And my husband is head server.
05:42Oh, your husband's here as well?
05:43Yep.
05:43Oh, wow.
05:44He helps me out because, uh, we need it.
05:46Uh, where is my husband?
05:46Do you want to meet him?
05:47I'd love to meet your husband.
05:48All right.
05:48I'll get him.
05:49Michael?
05:50Yes.
05:51Um, Mr. Chef Ramsey wants to meet you.
05:55Well.
05:56Are you?
05:57I can't believe it.
05:58Good to see you.
05:59Thank you very much.
06:00Uh, looking nice and smart.
06:01Would you dress like this normal for work, or...?
06:02I always like to look nice, uh, for the guests, so...
06:05You look like you're gonna do a hit after dinner.
06:08You never know.
06:09I, uh, sweat a little extra just to look nice for the customers.
06:14I gotta get back into the kitchen.
06:15Ashton?
06:16Ashton, how are you?
06:17I'm doing good.
06:18How are you doing?
06:18Yeah, very well, thank you.
06:19Good to see you, too.
06:20I guess we'll be talking to each other?
06:22Oh, yes.
06:22Oh, good.
06:23Right.
06:24Ashton, I'll take one of everything.
06:26One of everything?
06:27Yeah.
06:28One of everything.
06:29Why not?
06:30Great way of really getting to see each and every dish,
06:32understanding the flavors,
06:33and getting a touch of that authentic Italian cuisine.
06:36One of everything on the menu.
06:37Yes, please.
06:38Okay.
06:38Thank you, Tom.
06:39You're welcome.
06:40The end of a chenzo menu is jignormous.
06:43He must be insane,
06:45because we're gonna be here all day.
06:46He wants one of everything.
06:47He said he wants one of everything.
06:50Just say to him,
06:51let me understand,
06:52you want one thing on the whole entire menu.
06:53Okay, so Cece wants to clarify
06:54that you do want one of everything.
06:56Right, right.
06:56Because I hope he hasn't eaten in a week.
06:58It's gonna be harder than I thought.
07:04Cece says you hope you haven't eaten in a week.
07:06It's a big menu.
07:06Have you seen it?
07:07I haven't seen the menu.
07:08Can I have a quick look?
07:09Yes.
07:11What did I get myself into?
07:13It's quite large.
07:15Yeah, like that's just...
07:16One, two, three.
07:17Oh, my God.
07:18It's that big?
07:19How many dishes are on there?
07:21A lot.
07:21Then you have the...
07:22Look at it.
07:23Mm-hmm.
07:23Aye, aye.
07:25That was a joke, by the way.
07:26I hadn't even looked at the menu.
07:27I figured that.
07:28There must be hundreds of dishes on there.
07:30Now, if you haven't eaten for a while,
07:31I'll be more than happy to prepare that.
07:33Let me have a look at the menu and I'll order, yes?
07:35I was like, oh, thank God.
07:37Okay, so I'm ready to order.
07:39All right.
07:40So I'd like to start off with salmon divino.
07:44And then throw in the snapperina.
07:46Snapperina?
07:47Yeah.
07:47The favorito del nonna.
07:49Yeah?
07:51You're welcome.
07:52Wow.
07:54Okay, here we go.
07:55You got salmon divino ready?
08:00Here's your salmon divino salad.
08:03Wow, this looks like a version of a science lab.
08:07You're welcome.
08:08Wow.
08:11Salmon is dry.
08:15And overcooked.
08:18What did you get in that thing, huh?
08:20Do they paste that together in the morning and stick it together?
08:28Slice it just now.
08:29And is it salmon fresh or is that frozen?
08:31Um, I couldn't tell you to be honest.
08:33Would you ask her?
08:33Because it tastes frozen.
08:34Okay, let me go ask.
08:36You want to know if your salmon's fresh or frozen?
08:37Tell them it's fresh, but it is frozen.
08:40She said the salmon comes in fresh and then they freeze it.
08:45It's like eating a piece of cardboard there.
08:47That has to be Florida's worst dish ever.
08:52He said the salmon divino.
08:54He said what?
08:54Tasted like cardboard.
08:56He's supposed to be here to help me.
08:57He's not supposed to be telling me that nothing's good.
08:59Give me the Snapperina.
09:00If he complains about this, I'm really going to f***ing kick us down.
09:05Oh, my God.
09:06And there's the Snapperina for you.
09:07The Snapperina?
09:08Mm-hmm.
09:09We just had a bit of this.
09:10Where is the Snapper?
09:11Under all that.
09:12Under all that.
09:13All right.
09:14This one looks like a dog's dinner.
09:17I don't know how well this is going to work.
09:20Oh, my God.
09:21That just tastes of mush.
09:23Is Michael nearby?
09:25I'll get him for you.
09:28Just taste that for me, would you?
09:29Oh, at least that's the Snapper Anna.
09:34It's soggy.
09:35Should be baked a little longer.
09:37Ah.
09:38It's f***ing disgusting.
09:39Yes, sir.
09:41Would you do me a favor?
09:42We make sure that Cece tastes that, yeah?
09:44I think it's really important.
09:45All right.
09:47What did he say?
09:49For you to taste.
09:51Taste what?
09:52He says it's soggy.
09:53I'm going to eat a touchdown.
09:55I'm going to put my mouth on there.
09:56The Snapper was soft.
09:57Well, what the hell do you want it to be?
10:00Hard like a rock?
10:01I mean, I don't even get that.
10:03Tell me, you know what?
10:03Cece doesn't even want to cook you the rest.
10:05Now I'm really getting pissed off.
10:06I'm not kidding.
10:07She's going mad.
10:08Does she always shatter that?
10:08You know what?
10:09I just got...
10:10Tell him that I said there's starving people in the world,
10:13and if I have to keep making food to go in the garbage,
10:15I don't want to make any more.
10:16Right now I want to bring in the next dish.
10:17No, right now.
10:22Him.
10:22Why should I make him anything else?
10:23I know where it's going to happen.
10:24Him.
10:26Cece said that there's starving people in the world.
10:28Yeah, wait.
10:28Let me just stop you there for two seconds.
10:30She doesn't have to tell me.
10:31She should come and tell me herself.
10:33Okay.
10:33I don't think it's fair that you have to do her dirty work for me.
10:36So tell Cece when she's finished cooking,
10:37she can tell me everything she wants.
10:39Until then, I'm here to eat and to taste the food.
10:41I'll tell her.
10:41I'd appreciate that.
10:42Okay.
10:43Thank you so much.
10:43You know what?
10:44No.
10:44I didn't want to tell Cece the truth at all about anything he said.
10:48She's going to probably kill me.
10:50She's going to kill the messenger before she even kills Gordon Ramsay.
10:54Or she?
10:56He's saying this later, you can tell him yourself.
10:59But right now he wants to try and eat everything.
11:01So he is a bigger than I thought.
11:04him.
11:05What?
11:05him.
11:06him?
11:07Chef Ramsay.
11:08I'm surprised nobody breaks the legs here.
11:11Your pizza?
11:11I get it.
11:13And which one is the O?
11:14That's the favorite, the Nona.
11:16Pizza, the Nona.
11:17Lovely.
11:17I don't care how many stars he has.
11:20He can kiss my stars.
11:23I'm so pissed off right now.
11:26That's just not nice.
11:28Soggy in the middle and crispy on the outside.
11:31It's dreadful.
11:32It's a shame.
11:33It's a bit plain.
11:34All right?
11:34Yeah.
11:35Bland.
11:37Can I go over there and scream at him?
11:38Yes.
11:39Take your knife with you.
11:40I'm not going to even say .
11:41I'm just going to throw it.
11:42I tried to throw it in the garbage before she saw me because I knew she was going to flip.
11:48Oh, no way.
11:50What's wrong with that now?
11:52He said it was bland.
11:53Oh, my God.
11:54He said there's even more flavors to it.
11:57I was so mad at him.
11:58I wanted to rip his head off.
11:59He's British.
12:00He doesn't know anything about pizza.
12:04Coming up.
12:04He's like getting hit him with something.
12:06If you thought lunch was bad.
12:08Are we going to be able to cook or are you going to keep us to my ball?
12:10You haven't seen anything yet.
12:12Don't f*** with me.
12:13As things at Anna Vincenzia's go from bad to worse.
12:16I can't do it anymore.
12:17I'm done.
12:18Cece is on the warpath.
12:20Can I get some service back here?
12:22And Chef Ramsay is the enemy.
12:24You have an attitude problem.
12:26This stubborn chef may have wanted Gordon's help.
12:28He's a pig-headed British jerk.
12:30But now she wants him out the door.
12:32Can you get out of my way?
12:34Shut it down.
12:35Find out what sends Gordon out the front door.
12:37What a sad case.
12:39And Cece out the back.
12:40I've had it.
12:41I'm finished.
12:42I'm done.
12:42On a combative kitchen nightmare you have to see to believe.
12:45This is my life.
12:46After a terrible lunch.
12:53That's dreadful.
12:54It's a shame.
12:55Chef Ramsay is ready to give his input.
12:57But this owner doesn't appear ready to listen.
13:00Let's start from the top, shall we?
13:02Sure, let's start.
13:02The salmon?
13:03Yeah.
13:04Yeah?
13:04Hideous.
13:05The decoration with the cucumber.
13:08Everybody loves that salad.
13:09Who's everybody?
13:10The restaurant's empty.
13:12Okay, the snapper.
13:13Bitterly disappointed.
13:14It was macerated in crap and mozzarella and didn't even taste of snapper.
13:19That's ****.
13:20Yeah, you didn't taste the snapper with the mozzarella on top?
13:23What's wrong with that?
13:24I asked Michael to make sure that you tasted it.
13:26I'm not going to eat something off your plate.
13:27You are a piece of work, aren't you?
13:29Yes, I am.
13:30When people talk **** about my food, yeah, that pisses me off.
13:33Where's Michael?
13:34What difference does it make where **** Michael is?
13:36He's got nothing to do with it.
13:37He tasted it.
13:37And what did he say?
13:39He said it was mush.
13:40Are you **** kidding me?
13:41Where is he?
13:42I don't like being criticized at all.
13:43Maybe he's talking out of his bum, as they say in England.
13:48You said the **** fish was mush?
13:50No, it was tender the way everybody else enjoyed it.
13:52Yeah, it was tender.
13:54Michael, are you honestly trying to tell me that you're now saying that was perfectly cooked?
13:59Soggy.
14:00Should be baked a little longer.
14:02It was a little bit on the softer side.
14:04A little bit on the softer side.
14:06I'm not expecting you to stand there and stick up for me, but trust me, the food was overcooked
14:09and it was bland and mush.
14:10But there's nothing wrong with that snapper.
14:13I think it was very foolish and very hard-headed that she wouldn't listen.
14:17I was like, oh, what are you doing?
14:18What's with the defense mechanism?
14:19Oh, my God.
14:20Huh?
14:21Don't you get defensive if somebody comments about your food like that?
14:24I don't cook **** like that.
14:28When was the last time a customer complained about the food?
14:31Well, last night.
14:33And what did they say?
14:34It was bland.
14:35And were they right or were they wrong?
14:36No, they were right, but you're off the wall with what you're saying.
14:40Here's the difference between you and me.
14:42I listen for feedback.
14:43You can't handle it.
14:44I came here because you asked me to come and help you.
14:49And your reaction to me telling you something quite constructive in a very calm manner is
14:53a joke.
14:54Okay, so you want me to be your **** up?
14:55Why are you shouting?
14:56Because you're pissing me the **** off.
14:58So shut the **** up and talk properly.
15:00Is this the way you react when I'm not in here?
15:02Is this a normal procedure when it is, yeah?
15:04Oh, you're going to get your **** ass kicked.
15:06Oh, there you go.
15:07Madam, you have an attitude problem.
15:09I'm not too sure which is worse, the food or the attitude.
15:14Oh, can I hit him now?
15:17You know, a lot of people said you were a jerk.
15:18I think I believe it.
15:21Anything else?
15:24**** this.
15:29No **** way.
15:31What a sad case.
15:33Am I supposed to run after him and say, oh, please come and help me?
15:36**** you.
15:37He's like getting hit him with something.
15:38I was that close.
15:45In spite of his rude welcoming, Gordon decides to give Cece another chance and returns to
15:50the restaurant to observe Cece and her staff in action during a dinner service.
15:56Right.
15:57So, what do you keep in here?
15:59Tartuffos, our gnocchi.
16:01And who makes the gnocchi?
16:03We used to make them ourselves, but we buy them now.
16:05They look definitely frozen.
16:06What are these little babies here?
16:09Meatballs.
16:09They're a little, uh, **** overcooked.
16:13And when they're that overcooked, would you serve them?
16:15We can't just throw them away.
16:17They smell like cat food.
16:18Cat food?
16:19That smells like an authentic meatball to you.
16:22Well, I don't have cats, so I don't know what cat food smells like.
16:25Are we going to be able to cook, or are you going to keep us with my balls?
16:28I swear to God, I'm not here to get cross-examined by you.
16:32Let's get that right, yeah?
16:33There's only one person who's going to be **** losing out on this, and it's certainly not
16:36me, okay?
16:37But don't **** with me.
16:39I really want to prove to that pig-headed British jerk that I can do it.
16:43Nice.
16:44We're going to go right this way.
16:50We're going to sit right over here, guys.
16:52Who wants to go first?
16:54You want chicken parm.
16:55Chicken parm?
16:56You want veal piccata.
16:57Very good, thank you.
16:58You ready?
16:59Yes, please.
17:00Rigatoni vodka with chicken, or rigatoni angelino, or fettuccine alfredo.
17:05Veal piccata, tabiol chop.
17:07Full 11.
17:08Can somebody pick up this food?
17:14Can I get some **** servers back here?
17:17Cece always seems to point a finger in the other direction.
17:20She's been always blaming the servers.
17:22She never once thought maybe there was something wrong with herself.
17:24Get that **** out of the window, please.
17:27Ouch.
17:28Cece pushes the first order so quickly, but her customers...
17:32Okay, we have the grilled chicken.
17:34...are unhappy with what they received.
17:36The veal has no flavor at all.
17:37I'm sorry about that.
17:38And I'll be back to get those plates, okay?
17:40Okay.
17:40What happened there?
17:42They said there's just like one giant chunk of it there.
17:46That's what happens when you use frozen food and dip it in flour that was not even shaken off before it goes in the fryer.
17:51Do you tell Cece that now, or...?
17:53Um, I'm afraid to because she's so busy.
17:55She needs to know.
17:56Trust me.
17:57Cece, the customers are saying that they're too chunky.
18:00Like they're just like one giant piece.
18:02The calamari was in a big clump.
18:04I saw that.
18:05You expect people to pay money for that and eat that?
18:07Come on.
18:08Why don't I just work by myself and fire all these people?
18:11Do you think I can handle it by myself?
18:14I'm trying to help when you get so defensive.
18:17Continue serving them.
18:23Okay, Cece.
18:24No, wait, wait, wait.
18:25They just say it's no flavor, but they're willing to let you try to put some flavor in it.
18:29Like garlic.
18:30No, I just don't want to put nothing in it.
18:32It's like they're just spitting in your face and...
18:35Oh, what is this?
18:36It's not good.
18:37Cece, I need this reduced down a little more and add...
18:41Michael, you know what?
18:42I'm ready to tell everybody just to leave.
18:44It's coming back for a reason, right?
18:46Don't even.
18:48I just don't even want to hear it right now.
18:49Well, you can't just start acting like a precious princess.
18:51Yeah, I look like a princess, right?
18:54Sorry, I thought this was your restaurant.
18:56I think Princess Diana didn't hang out in the kitchen.
18:59She's from your neck of the woods, isn't she?
19:01Wow.
19:02Exasperated by the number of returned dishes...
19:05I can't keep doing it.
19:07...an immature Cece is ready to throw in the towel.
19:10I'm done.
19:11What do you mean you're done?
19:12Everything's coming back.
19:13What are you seeing me?
19:13I keep cooking for nothing.
19:15It's a disaster.
19:16I've had it.
19:17I'm finished.
19:18I'm done.
19:32Everything's coming back.
19:34What are you seeing me?
19:35I keep cooking for nothing.
19:37Just 90 minutes into a disastrous dinner service,
19:40Cece is not only frustrated...
19:42I'm done.
19:42...she is embarrassed and has reached her breaking point.
19:49Are you going to be all right or are you going to punch out?
19:53I can't get you in my breath.
19:56You want oxygen?
19:59Huh?
20:00I reached the breaking point in the middle of everything
20:03and I just totally wanted to go home.
20:06Even though Cece has calmed down and returned to the kitchen...
20:09Can you tell the rest of the people when I start wringing my food?
20:11...she has no interest in continuing to cook.
20:14Shut the restroom, then.
20:16We've got to get the rest of them.
20:16What's the point?
20:17I mean, the f***ing chef doesn't want to cook for them.
20:18Shut it down.
20:19Well, we've got to...
20:20I'll get back there.
20:21I'll get back there.
20:21It's too important.
20:23It's too important.
20:24As Michael and the line cooks try to push the last orders out,
20:27back in the dining room, many customers are fed up...
20:30...and leave without ever receiving any food.
20:37I have two minutes with you.
20:41You all right?
20:41I can't start to even attempt to help unless you come to terms with the problem.
20:57And that is the food.
20:59It's good when I cook.
21:00Come on.
21:01This is not a game for me.
21:03It's not a f***ing game for me.
21:04This is my life.
21:06It's not a joke for me.
21:09No, it's not saying that.
21:10It's not a joke.
21:11It's not a joke for me.
21:13I care.
21:14If I didn't care, I wouldn't f***ing be here.
21:15So stop just saying I don't care.
21:18Just stop, please.
21:20I haven't said that.
21:21Yes, you did.
21:22What I'm trying to tell you is that you have to come to terms internally
21:26that there's a huge problem, and that is with the food.
21:30Nobody wants to hear that anything that they do sucks.
21:34They don't like to fail.
21:36Death would be better than failing.
21:37It's certainly not a sign of weakness to admit your failings.
21:42I've closed three restaurants, but I also have a number of successful ones.
21:461,650 members.
21:48I know who you are.
21:48And it's, it's, I...
21:50Yeah, a jerk, you told me earlier.
21:52Well, you can't be a jerk.
21:53Stop acting like a pensionant teenager.
21:56I'm not going to stand there and be a doormat for you to take the piss out of me.
21:59Let's get one thing right.
22:01You asked me here, and I'm here to help, so let me in.
22:06Okay, the food's up.
22:07There, you happy?
22:09There's a problem with the way the food is prepared.
22:11There's a problem with the way the food is ordered.
22:12There's a problem with the way the food's not respected.
22:15I'm sorry, Cece, but it's just not good enough.
22:17New day tomorrow, okay?
22:32What do you want me to do?
22:33I want you to go home and get some rest.
22:36Right.
22:37We start to rebuild.
22:40I'm sorry I called your name.
22:42Let's go.
22:44Let's get in there.
22:44Let them clear down, and I want you out of here, okay?
22:49Where am I going?
22:50Home.
22:51He says he wants to help me, and I believe him.
22:54This place means everything to me, and I don't want to just give up.
23:05Chef Ramsay now believes that Cece is finally prepared to listen,
23:09so he comes in early the next morning to put the first part of his plan into action.
23:14Now, all of you together, cook me the whole menu.
23:19That will be like 180, 181.
23:23All right, we're going to give it a try, then.
23:25The cooks only have three hours to prepare the 181 dishes
23:29before Cece and the rest of the staff arrive.
23:33Good morning.
23:34Good morning, sir.
23:35Today's a new day, yes?
23:37New start, new attitude.
23:39I've got a little surprise for you.
23:40A small surprise.
23:42Let's go.
23:46Oh, my God.
23:48Like, holy s***.
23:49There's food everywhere.
23:51One of every dish.
23:53Oh, my God.
23:55Oh, my God.
23:56Oh, my God.
23:57I'm shocked at all the food over here.
23:59Like, I knew the menu was big,
24:02but seeing it all in front of me now is amazing.
24:05Like, I'm just like, really?
24:07The menu's far too big.
24:09Yes.
24:09Yes.
24:10That has a huge impact on a number of things.
24:13Slow production coming out of the kitchen,
24:15high food costs,
24:15and more importantly, inconsistency.
24:18The bottom line is you're producing quantity over quality.
24:24So we've seen the menu.
24:26Visually, I've got another way
24:27of getting this menu across.
24:30I want to show you how big your menu really is.
24:35Oh, my God.
24:38Debbie, Ashton, I need your help.
24:39Yes?
24:40Two seconds, come around.
24:41I'm going to start off with each and every dish.
24:43You're the frozen lady.
24:44Yes?
24:45Ashton, you are the fresh lady.
24:47Let's go.
24:48Calamari vruti.
24:49You have tender squid, lightly floured and fried.
24:51Fresh or frozen?
24:52Frozen.
24:52Stick it here.
24:53On we go.
24:54Mongoli, fresh or frozen?
24:56Frozen.
24:56Can't hear you.
24:57Frozen!
24:58Fresh grilled salmon, fresh or frozen?
24:59Frozen.
25:00Frozen.
25:00Frozen.
25:01Frozen.
25:01Frozen, please.
25:02Frozen.
25:03Let's go.
25:03Frozen.
25:04I've been in the freezer.
25:05Frozen on there.
25:06Frozen.
25:07Definitely frozen.
25:07Keep up, girls.
25:08Do you want me to keep up?
25:10Trying.
25:10Trying.
25:11I didn't even think I was going to even put a fresh sticker on that.
25:14I'm going, OK, I'm going to stand here.
25:15I guess the whole day just doing nothing.
25:17Caesar salad, fresh or frozen?
25:18Fresh.
25:19Thank you for that.
25:20Fresh salmon grilled to perfection on top
25:21with citrus mango salsa.
25:22That's fresh.
25:23OK, let's go.
25:24It's a rude awakening to see how much stuff on the menu
25:28was actually frozen.
25:29Just over 80% frozen and 20% fresh.
25:33We're going to start off by reducing the menu.
25:36Cece, I'm going to be working with you in the kitchen
25:37and coming up with a plan for the Anna Vincenzo family style meal.
25:43Soup.
25:43Salad.
25:44Pizza.
25:45Homemade lasagna.
25:45I'm going to do that with you personally.
25:47OK?
25:48Sure.
25:50For the next dinner service,
25:52Chef Ramsay is determined to introduce a special
25:54that is not only fresh and delicious,
25:57but positions this restaurant as the ideal place
25:59to get value and quality for a family.
26:02OK.
26:03Simple lasagna.
26:04The meat lasagna.
26:05Tried beef.
26:07A little touch of the sauce.
26:09OK, it's going to be one-third sauce, one-third meat.
26:12A touch of our ricotta.
26:14Sauce on top.
26:15I personally like this family-style idea
26:18because this is definitely something that we should do
26:20because that's going to help the kitchen.
26:23It's going to totally help us get the food out faster.
26:25The fannyas in.
26:27OK, we've got the soup.
26:28Have a little taste.
26:29In terms of flavor, it's extraordinary.
26:31Yesterday, I really hated Chef Ramsay
26:33and I wanted to kill him.
26:35Today, I really believe he wants to help me.
26:37Coming up...
26:41Hey, guys, you know I send it out.
26:43Chef Ramsay raises the bar at Anna Vincenzo's.
26:46That's establishing a standard.
26:47But is Cece up for the challenge?
26:49Whatever, just send it out.
26:51Or will she go back to her old, familiar ways?
26:53You know what? I don't give a...
26:55It's a relaunch like no other.
26:57If something's ready, don't wait.
26:58There's a showdown, and this time, Cece may have gone too far.
27:01I'm going to flip my lid.
27:03None of you have seen me go crazy yet.
27:07Chef Ramsay believes Cece is now willing to take his advice
27:13and move forward.
27:15So he and his team work together
27:16to pull off a huge surprise for Cece and her staff.
27:20Good morning.
27:21Morning.
27:22I'd like to welcome you all to the new Anna Vincenzo's.
27:27Take your blindfolds off, please.
27:30Welcome to the new Anna Vincenzo's.
27:32Oh my God, bright and beautiful.
27:37Look at the space created.
27:41Gone are those dark, sedated colors.
27:43We've got lightness.
27:45It's contemporary, and it's timeless.
27:48Doesn't it bring so much light in here with the windows?
27:50I can't even describe the difference.
27:54And I think this change is going to change everything.
28:01It's classic.
28:02It's contemporary.
28:04You can sit on every table and view across the room.
28:08Webstrong Store have donated $10,000 worth of plates, knife and fork, tableware, chairs.
28:16God bless you.
28:17And Cece, you, my darling, are the star of your new restaurant.
28:22Have a little look at that.
28:24Kiss the cook.
28:26How cool is that?
28:27Make it yours.
28:29Yeah?
28:30The color.
28:32It felt awesome to see Cece that happy.
28:35Like, she was blown away.
28:37She gave him a hug.
28:38Before she wanted to rip his head off, and she just gave him a hug.
28:40It was cool to see.
28:41You happy?
28:43Angela, you happy?
28:44See, my daughter happy, so I am happy.
28:46Good.
28:47And what do you think?
28:48Beautiful.
28:49Yeah?
28:49God bless you.
28:51Thank you very much.
28:53I'm never going to forget it for the rest of my life.
28:55What a chef around.
28:56Do it for my daughter.
28:58Oh, God, it's so different.
29:00It looks like a different place.
29:01I can't get over it.
29:03I'm ecstatic.
29:04I'm just a little nervous about the new menu.
29:07After this, I don't know what else he's got in store.
29:09The menu has gone down by half.
29:14It looks bad.
29:15Why?
29:16So you can keep the cost down and the freshness up.
29:20Yeah?
29:21You have to think forward.
29:23Your kitchen needs help.
29:25I know.
29:27So, I've arranged for a top restaurant consultant, okay, which I'm taking care of for the first month.
29:34To help you get through this difficult time, okay?
29:38His name is Daniel Surfer.
29:41Daniel.
29:42Hi, chef.
29:43Yeah?
29:43How are you?
29:44I'm doing well, thanks.
29:44Good.
29:45Now, here's our owner, Cece.
29:47Yes?
29:48Yes, teacher.
29:49He's been handpicked by myself.
29:51Years of experience.
29:52Some of the best restaurants across Florida.
29:55Now, this man's going to be by your side for the next month.
29:57Yeah?
29:58Look after him.
29:59Listen to him.
29:59I won't yell at him.
30:00Yes.
30:01You have a phenomenal chance here to turn this around.
30:05Today is the start.
30:07Ready?
30:08Good.
30:09I couldn't even believe that he got a chef consultant.
30:12Perhaps I feel more hope now.
30:15I know that this is going to make a total difference.
30:25You like the menu?
30:26You like the decor?
30:27Yes.
30:28Good.
30:28What's missing?
30:29Customers.
30:30Customers.
30:31So now we have to use our initiative and spread the word.
30:35I started putting together with my team the most amazing marketing plan.
30:40So today, five Florida radio stations will be outside that front door in your parking lot.
30:47Why?
30:47Today, we are having the Anna Vincenzo's Pizza Making Contest.
30:54Now, that's not all.
30:57We have three teams competing in this contest.
31:01Team one, representatives of the Miami Dolphins.
31:05Yes?
31:06Team two, representatives of the Miami Heat.
31:11Team three, team three, representatives of the Florida Panthers.
31:18This is great.
31:20The most important objective of this contest is by tonight, the whole of South Florida, yeah,
31:26would have heard of Anna Vincenzo's.
31:29Yes?
31:30Excited?
31:32Good?
31:33Oh, no.
31:34Why don't you help me now or something?
31:37Going to call me a jerk again?
31:39No?
31:40Because you haven't today so far.
31:42It's a jerk-free day?
31:44Wow!
31:45Oh, yeah!
31:46It's a special day for us.
31:48The whole family at Anna Vincenzo, it's not just me.
31:57After a drastic makeover...
31:59This spot is so different.
32:00...and a dramatic menu change...
32:02The Anna Vincenzo Family Meal.
32:05Gordon has created a huge marketing event to spread the word.
32:09Featuring South Florida's top pro sports teams...
32:12The Miami Dolphins!
32:14The Miami Heat!
32:16The Florida Pankers!
32:18They will be competing in the first annual Anna Vincenzo's Pizza Making Contest.
32:23The turnout today is amazing.
32:25There's camera crews, there's news crews, there's radio stations.
32:30I'm like, I don't even know where to turn.
32:32Each team has the most amazing ingredients in front of you guys to make their own pizza.
32:35You have three minutes to make that stunning pizza.
32:40Take your stations.
32:41On your mark.
32:43Get set.
32:44Go!
32:45Let's go!
32:46Roll and twist.
32:50Slip your baby's butt.
32:52Easy, easy.
32:53Just let it slow when you're down.
32:55Try to keep it in a circle.
32:57Try to get around.
32:59Let me get around.
33:0210!
33:029!
33:038!
33:047!
33:056!
33:055!
33:065!
33:074!
33:083!
33:092!
33:105!
33:115!
33:126!
33:135!
33:145!
33:155!
33:16Give us a little inspiration behind the thought and the process.
33:20We want to make it even.
33:21We want to make it a success just like the Panthers.
33:24Panther pride.
33:24I don't even eat meat, but I put meat on the pizza.
33:26Just because I didn't know what else to do.
33:29There's one ingredient on there that you think is going to blow the mind of the judges.
33:32It's got a lot of love in it.
33:33A lot of love?
33:34A lot of love in it.
33:34Okay.
33:35Excellent.
33:36Right.
33:37They all did a really good job.
33:39Even though it looks really easy, it's not that easy to make pizza.
33:43We're going to find out who the winner is.
33:44Sorry.
33:45The Florida Panthers.
33:46Cheesy.
33:47Miami Heat.
33:48Oh.
33:49That one's good.
33:50Here we go.
33:51It's going to be tough.
33:52The Miami Dolphins.
33:53Beautiful.
33:54Beautiful.
33:55Good.
33:56Yay!
33:57The winner of the first ever Anna Vincenzo pizza making contest is going to be Panthers,
34:08Heat or Dolphins.
34:09Which one is it?
34:10Come on.
34:11I'm going to have this here.
34:12The Miami Dolphins.
34:14The Miami Dolphins.
34:17I'm coming that way.
34:18Pepperoni pizza.
34:19Pepperoni pizza.
34:20Pepperoni pizza.
34:21Chef Ramsay's marketing event did definitely get the word out about the new Anna Vincenzo's
34:26restaurant opening.
34:27The whole Boca knows that we're doing a relaunch.
34:29It's like a dream.
34:31It's an amazing experience that I would never expect in my life.
34:34It's a new beginning.
34:35We're going to be awesome!
34:37After the extraordinary marketing event, consultant chef Dan Serfa works with Cece to prepare
34:47the new menu.
34:48Put these in the oven.
34:49Then chef Ramsay introduces the dishes to the staff.
34:52We've cut the menu in half.
34:53Increase the freshness and the quality.
34:56First impressions.
34:57How does it look?
34:58Smaller.
34:59Smaller.
35:00Yes.
35:01Okay, let's start from the top.
35:02Baby.
35:03Fried mozzarella balls with marinara sauce.
35:05Shrimp scampi, yes.
35:06Calamari fritti.
35:07Not clunked, glued together.
35:08The sea mussels, yes.
35:09With white wine and tomato sauce.
35:10Baked clams.
35:11They're not frozen, they're baked.
35:12It's so beautiful.
35:13Wow.
35:14Parmesan breaded pork chop.
35:15The pizzas, they're a bit of a hallmark here, so we just tarted them up a little bit.
35:20Spaghetti meatballs, fresh.
35:21If you're not happy with it, you don't send it.
35:23End of story.
35:24The line stops with you.
35:26Have a taste of the food.
35:27Let's dig in.
35:28Mmm.
35:29The eggplant tastes good.
35:30This is my favorite.
35:31This is my favorite.
35:32I'm very excited about the menu.
35:34The family meals, I could do stuff like we make at home and serve that family style.
35:39The Anna Vincenzo family style menu.
35:41Push it.
35:42Okay, let's go here.
35:43Let's get set up in the kitchen.
35:44Hi.
35:45Welcome to Anna Vincenzo's tonight.
35:46How are you?
35:47Just a party of two?
35:48Do you want to do the family special?
35:49No.
35:50Nice and easy.
35:51Okay, you're going to love it.
35:52Very nervous.
35:53Everything's at stake right now.
35:54We need to get this relaunch, like, going.
35:55Tonight's about standards, yeah?
35:56Quality over quantity, yes?
35:57Yes, Eddie.
35:58Anna Vincenzo's family meal, yes?
35:59Got to work tonight, let's go.
36:00Give it all you've got.
36:12I feel really, really nervous.
36:13Tonight's a really big night.
36:14It means so much to us.
36:15And I just don't want to mess it up.
36:16Let them know the difference between what you're waiting for and what's ordering in.
36:19Can you start meat, two veal picadas, and the single lasagna?
36:20Don't, like, call it again.
36:21Okay, good.
36:22All right, Cece.
36:23These first three of the tables are going to get out quickly, yes?
36:24Okay.
36:25Gordon's overhaul of the menu has been dramatic, with an infusion of quality and freshness.
36:41More salad in there, please.
36:42His family-style meal and smaller menu have made the load on the kitchen much more manageable.
36:47Come on, guys.
36:48Get it together.
36:49Timing.
36:50And as a result, Cece pushes the first orders out quickly.
36:54Service!
36:55Okay.
36:56Very hot plate there.
36:57This is nice.
36:58Perfect.
36:59It's amazing to see how much fun everyone's having right now with this family-style meal.
37:06The atmosphere in here is magical.
37:08All right.
37:09That's good.
37:10I'm glad you guys are enjoying it.
37:11I need family lasagna.
37:12Table 10.
37:13After that, there's no more.
37:14Okay.
37:15It's only half an hour into service, and we've nearly sold out of the Anders Magenza family-style
37:19meal.
37:20So, as a result, the kitchen's running a lot smoother, but the night is still young.
37:24Those lasagnos are a little too cooked, I think, no?
37:27Oh, man.
37:28Whatever.
37:29If something's ready, don't wait.
37:32Just send it out.
37:33Does that look good to you?
37:34It doesn't matter.
37:35Get the **** out.
37:37That little chub looks burnt from here.
37:40Are you ****ing me?
37:41Is it burnt?
37:42The pork chub?
37:43Yeah.
37:44It's done like that.
37:45Just send it out.
37:46Just send it out.
37:47It looks black from here.
37:48We don't have time for mistakes.
37:49Service!
37:50Hey, ****ing ****, guys.
37:55Is it just plain ignorance or are people thick around here?
37:58I'd rather you go to the table and tell them we'll be an extra 10 minutes because we burnt
38:01it than stand there sending them ****.
38:03I'm going to flip my lid, and none of you have seen me go ****ing crazy yet.
38:07You know what?
38:08I don't ****ing give a ****.
38:10I'd rather you go to the table and tell them we burnt it than stand there sending them ****.
38:22It's relaunch night, and although Cece has come a long way, it appears as though she is slipping back to her old habits.
38:28It's ****ing ****ing, guys.
38:29And Gordon is having none of that.
38:30I know it's hard.
38:31You do not have to send it out.
38:32Make another one now.
38:34Start this table.
38:35Eggplant parmesan, veal parmesan, veal marsala, spaghetti boiling eggs.
38:36No more ****ing cups, we don't have time.
38:38That's what I need to hear.
38:39We're going to handle it.
38:40Please keep an eye on that pork chop.
38:41Don't ****ing burn it, please.
38:42I was like, you know what?
38:43New place, new rules.
38:44Come on, we're almost there.
38:45We're almost there.
38:46We're going to start following what Gordon said.
38:47It's like starting all over again.
38:48Come on, guys.
38:49Now there's how many now.
38:50Yeah?
38:51I need the pork chop before it gets burned again.
38:53Awesome.
38:54Good work.
38:55No work.
38:56No work.
38:57No work.
38:58No work.
38:59No work.
39:00No work.
39:01No work.
39:02No work.
39:04Now there's harmony now.
39:05No work.
39:06No work.
39:07No work.
39:08No work.
39:09No work.
39:10No work.
39:11No work.
39:12Perfect.
39:13Okay, pork chop.
39:14There's a different CC that I've ever seen working in the kitchen.
39:17Now she really cares what's going on.
39:19She's not going to serve crap to a table.
39:21She's going to make sure it's good.
39:22That's establishing a standard CC.
39:25That's established.
39:26Not there, but there.
39:27Yes?
39:28Yes, Chef.
39:29Look at that.
39:30That looks beautiful.
39:31It's seasoned right.
39:33Yeah, that's the way I like it.
39:35CC, they said that pork chop was amazing.
39:38On table 30, they loved your flounder.
39:40Everything was perfect.
39:41Awesome.
39:42CC proved she had accepted Chef Ramsay's plan.
39:45She maintained a high standard in the kitchen, and she was rewarded with happy customers.
39:50Everything good, guys?
39:51Yes.
39:52Good.
39:53You enjoyed everything?
39:55I was just like, oh my God, this feels so good again.
39:58Seeing the restaurant full.
39:59This is wonderful.
40:00Thanks.
40:01You know, when you see the place empty, it hurts.
40:04And when you see it full, and everybody's like, wow, this is great.
40:08It's amazing.
40:09I got all my fashion back.
40:10Good to see you guys.
40:11I hope to see you again.
40:12Have a good night.
40:14Thanks for coming.
40:15Come back to you.
40:16Okay.
40:17What a difference from the first night I was here.
40:22This is the restaurant that Boca Raton needs and wants.
40:29You did very well tonight.
40:31And even when problems started, you didn't start throwing out mediocre food.
40:37And that was the telling point.
40:39And that pork chop that you didn't send made me happy.
40:44Mediocre doesn't sit in this town.
40:46You're above that now.
40:48Well done.
40:50If you would have asked me three days ago, I would have said, oh, good riddance.
40:53I'm sorry to see him go, actually.
40:56He did a lot.
40:57Something I'll never forget.
40:59You've got the restaurant.
41:01You've got the menu.
41:03Yeah?
41:04You've got the family behind you.
41:05You've got everything you need, CC, here to make this place work.
41:09Go for it.
41:10Yeah?
41:11Stay with it.
41:12Because I know you can do it.
41:15Okay?
41:16Can I hug you?
41:17Of course you can.
41:18Come here, you.
41:19Well done.
41:20Well done.
41:21Good job.
41:22Really good job.
41:23Yes?
41:24And good luck.
41:26Yeah?
41:27Good luck.
41:29Okay?
41:30You can do it.
41:31Hey, good to see you.
41:32Thank you very much.
41:33Don't be scared to take that jacket off from time to time, yeah?
41:34Loosen up a little bit.
41:35Loosen up a little bit.
41:37Look after your daughter.
41:38Yes?
41:39Trust me.
41:40The money's coming back.
41:41I can smell the dough.
41:42And I smell lots of dough.
41:48And I look after my daughter.
41:50This was my wish of my life.
41:52Thank you so much.
41:54Yes?
41:56Excellent.
41:57Bye, chef.
41:58God bless.
42:01What a week.
42:02Florida may be cool to sunshine stay, but when I first arrived, it was anything but sunny.
42:07Cece and the restaurant have come a long way in just a few days.
42:10Quite frankly, I'm surprised.
42:12I only hope the sun continues to shine down on Anna Vincenzo's.
42:16Please.
42:17Ah, forecast for tomorrow.
42:21Tomorrow, a hundred percent chance of tears.
42:24See?
42:25We made friends.
42:26I don't know.
42:27He's not that bad.
42:28I take him back.
42:29He's not a jerk.
42:30After Chef Ramsay left Anna Vincenzo's, Cece continued to follow his advice.
42:34Welcome to Anna Vincenzo's.
42:35She kept a smaller menu and buys fresh ingredients.
42:36New and fresh and exciting.
42:37And for the first time in a long time, Cece is hopeful for the future.
42:41Cece is hopeful for the future.
42:54The
42:59The
43:01The
43:03The
43:04The
43:05The
43:08Craig
43:13The
43:14The
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