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00:01Viewer discretion is advised.
00:04Tonight on Kitchen Nightmares, Gordon goes to Los Angeles and discovers a pizzeria on its last leg.
00:11See, movie terms, you've gone straight to DVD.
00:14Gordon has one week to take this restaurant from two thumbs down.
00:18Here we go, cue action drama.
00:20To a box office smash.
00:23But with a boss who's in La La Land.
00:25My pizzas will be in supermarkets.
00:28What?
00:29Sebastian's all over the world.
00:30Oh my God.
00:31And a spaced out menu.
00:33We have a concept.
00:34What we have is 20 different combinations.
00:36This may be his toughest challenge yet.
00:39That guy needs therapy.
00:40I'm a damn good cook.
00:41And when the owner flips out.
00:43It's my f***ing life!
00:44We're done.
00:45Get the camera out of here.
00:46And breaks all the rules.
00:48He just changed like Dr. Jekyll and Mr. Hyde.
00:50Gordon gives him a cold review.
00:52But I've never, ever, ever, ever met someone I believe in.
00:58As little as you.
01:00Tonight, on Kitchen Nightmares.
01:22Burbank, California.
01:23Home to major Hollywood studios whose employees enjoy dining and making deals at the local
01:29restaurants.
01:30But there's one restaurant that is not benefiting from this location.
01:34And it's in financial hell.
01:36It's a neighborhood pizzeria called Sebastian's.
01:39Named after its owner who is also a part-time actor.
01:42And who's about to receive much needed help from Gordon Ramsay.
01:48How's everything going?
01:49I've owned the restaurant a little over two years.
01:52I can cook anything.
01:53Aye, that's a sandwich.
01:55And my mother's been teaching me since I could walk.
01:57So I guess that's my formal training.
01:59My ability is endless.
02:00Put it in front of me and I'll make the dish for you.
02:03I'll eat it myself.
02:06I think I'm very polite to my staff.
02:08This is unbelievable.
02:09Treat them great.
02:10Lou!
02:11Very understanding, I think.
02:13This is filthy.
02:14This is ridiculous.
02:16When he gets upset, you might see pans flying across the kitchen.
02:20Better duck.
02:21That's all I have to say.
02:22Ask him to do one damn thing.
02:23One thing.
02:24This is why we're losing money.
02:26Sebastian's always kind of abrasive at times.
02:29Sometimes the things he says are like, what?
02:32Everything's a big joke to everybody, right?
02:34Big joke.
02:34They're not paying the bills.
02:36People are scared of Sebastian.
02:37This is ridiculous.
02:38I just don't deal with crap.
02:40I don't.
02:40You make something wrong.
02:42I've told you how to make it six times.
02:43I have no problem with firing you.
02:45I have no problem at all.
02:46I fired 49 people in the last year.
02:48So I'm trying as hard as I can.
02:50I'm still getting used to the menu.
02:53Can you afford it?
02:55No.
02:56It gets exhausting.
02:57Explain the menu.
02:58I know.
02:59It's overwhelming.
03:01I've created a unique menu that nobody else has.
03:04We have 23 gourmet flavor combinations.
03:06There's 21 gourmet flavor combinations.
03:08It's 20 gourmet flavor combinations.
03:11Wait.
03:12Pick a flavor combination, and then you add to beef, chicken, portobello mushroom, or steak.
03:18Shrimp.
03:20Wait, can I start over?
03:21So the meat is in the combination.
03:22If I saw it, I can do it.
03:25I mean, because...
03:25No, no.
03:26It's chicken.
03:26Let me start over.
03:27Let me look at it real quick.
03:32That's seriously the menu.
03:36The majority of the servers are actors, and we all know it's really expensive to live
03:40in L.A., and so we need to make money, but Sebastian doesn't do a good job at running
03:44Sebastians.
03:46Something going over there?
03:47I'd say 90% of the time, we are losing money.
03:50Call him.
03:51Daddy.
03:51Hey, Mama.
03:52Hey.
03:52My wife originally invested probably about $300,000.
03:57What's up, buddy?
03:58What's up, Mama?
03:58I'm very fortunate.
03:59She does make good money.
04:02Uh-huh.
04:03Is this a check?
04:05Yeah, I wish.
04:05We need checks.
04:07I basically control all of the cash.
04:09The investment gets to be resentful because it's so daunting.
04:15I did $490 there all day.
04:18It's hard sometimes to look at my wife and let her know that I don't have the money.
04:24If things don't change here at Sebastians, hey, guys, I don't see us open longer than
04:29six more months.
04:30I really don't.
04:31It's 8 o'clock, and there's nobody here, so we're going to go.
04:37Let's go.
04:37We're good.
04:38Right out of here.
04:39It would be very sad for this place to close because I love this place.
04:45Coming in day to day and trying to deal with that, it takes every bit of strength I have
04:50sometimes to really hold on.
04:58Live music, wood-fired breakfast, plasma TVs.
05:02Sebastians, finally found it, and it's here right amongst all these studios, and on the
05:07front out there, very tacky.
05:09God.
05:11Sebastians?
05:12Yes?
05:12Yeah, Gordon, how are you?
05:14Yes, Chef Gordon, how are you, sir?
05:15Very well, thank you, yourself.
05:16Pleasure to meet you.
05:17Likewise.
05:17Working here with Chef Gordon Ramsay, it's like, as an actor, having Robert De Niro say,
05:23you know what, I'm going to help you with this role.
05:25Man.
05:26Let me take a seat.
05:27Please.
05:28I'll go this one here, actually.
05:29Okay.
05:32Do you all serve?
05:33Do I always serve?
05:34No, but I do greet and meet every customer that walks in the door.
05:38Every single customer, whether I come over and just say hello, or I spend 10 minutes, sit
05:41down and have a glass of wine with you.
05:43You sit down with the customers and drink wine?
05:44Why not?
05:48Oh, me.
05:52There's photographs on the menu.
05:54There's pictures.
05:55Are these real, these photographs?
05:56Yes, they are, sir.
05:57I took those myself.
05:59It looks ghastly.
06:02I've always had one simple room.
06:04Yes, sir.
06:04Whenever you come across a menu with photographs, get the out of there.
06:09Our menu concept is very unusual and unique.
06:13I love the variety.
06:14Would you like a walkthrough of our main concept of the menu?
06:19Concept?
06:19We have a concept.
06:20Please.
06:21Over here is our main concept of the restaurant.
06:23What we have is 20 different combinations of marinades, toppings, and seasonings.
06:28What you do is you choose one, and then you add it to either chicken, portobello mushroom,
06:32New York strip, or shrimp.
06:34Angus ribeye, prime cut, that's cut for Sebastian's.
06:38You can have one of these combinations with an entree, with chips and gravy on the side,
06:42if you'd like, with one of our side salads.
06:44I see his face.
06:46He's sitting there explaining the menu, and Chef Gordon looks like his head's going to explode.
06:53Available at any point in time.
06:54We have a half-pound Angus prime burger.
06:56I had actually 20 more.
07:00Are you serious?
07:01Yes, sir.
07:02God.
07:03I've never heard such a complex menu in my entire life.
07:05Probably not.
07:07Okay.
07:08Okay, I'm going to start with some calamari.
07:11Calamari?
07:11Yes.
07:12They're fresh?
07:13Yes, it is.
07:14Small portion of calamari.
07:15Okay.
07:16Chef Gordon questioned the quality of the calamari.
07:19My calamari is fresh.
07:21And then for my entree, I'd like to have a New York strip.
07:24Okay.
07:25Can you make me a little, uh, fresh pizza?
07:27What type of pizza would you like?
07:28I'll decide, yeah?
07:29Perfect.
07:32Lou, set me up a small dough, please.
07:37And what's your name?
07:38Sonia.
07:38Sonia.
07:39Good to see you.
07:39Nice to meet you.
07:40What'd you do?
07:41Um, I'm an actress.
07:43You're an actress?
07:44Yes.
07:44I'm an actress, Sam.
07:44Ah.
07:45Put her up.
07:46Do you play with Sebastian?
07:49Because he's an actor.
07:50Oh, no.
07:51Okay.
07:51I haven't.
07:51And the calamari, are they fresh or they frozen?
07:54They are frozen.
07:55Frozen.
08:03He told me they're fresh and they're not fresh, they're frozen.
08:07That confirms two things.
08:11Chef and a dishonest one.
08:14Can I get you anything?
08:16No.
08:17A sick bag.
08:20He asked me for a sick bag, which I just didn't know what to say, so I was like, okay.
08:26Oh, God.
08:27He said that he wanted a puke bag.
08:29Excellent.
08:30Fantastic.
08:31I didn't know what to say, though.
08:32You don't have to say anything.
08:32Okay.
08:33You say yes, sir, and walk away.
08:34Okay.
08:35No problem.
08:35Okay.
08:36Sebastian, just, you could tell in his face that he wasn't very happy with the comment.
08:43I understand the guy's a professional, but to say something like that?
08:47A sick bag?
08:48Come on.
08:53This is the house speciality?
08:55Um, yes.
08:56Yes, and what kind of pizza is it?
08:57What flavor?
08:57Popeye pizza.
08:58Popeye?
08:59Yes.
09:00You're welcome.
09:04Hello?
09:05Hey.
09:06Hey.
09:06So I got the chef here, Chef Gordon Ramsay.
09:08Oh, yeah?
09:09Yeah, he's in the dining room meeting.
09:10Oh, really?
09:11Yeah.
09:12He thinks my food is terrible.
09:14You think your food is terrible?
09:15Yep.
09:16The waitress asked, can I get you anything else?
09:17He said, yeah, a sick bag.
09:19Oh, sure.
09:19Yeah.
09:20I don't agree with his opinion.
09:22Throw him out.
09:23Ah, throw him out.
09:24Yeah.
09:25Yeah.
09:26With two wood-burning ovens there, I thought at least they would value to be in a position
09:31to do a stunning pizza, but the base is soggy.
09:33It's all watery.
09:35Surely to they make a fresh pizza dough here.
09:39Sonia.
09:41I want you to plate it to him, and I want you to say, as Sebastian's mother would say,
09:46manja.
09:47Manja?
09:48Yeah.
09:50And as Sebastian's mother would say, manja.
09:59Oh, my God.
10:01It's very difficult to monitor without my knife and fork.
10:03Yes, of course.
10:04I'm sorry.
10:04I should have brought you a clean one.
10:05You've got the part.
10:07Thanks.
10:07Relax.
10:07Okay.
10:11It looks like a can of dog food.
10:13One embarrassment to New York strip steak.
10:20Just chopped and cooked to how everything's under-seasoned.
10:24Enough canned pet food for today.
10:30Right now, okay, in my mind, I'm hoping that you can act because you clearly can't cook.
10:35The food was shocking.
10:37The calamari wasn't even fresh.
10:39Why do you need to lie to me on a professional front?
10:42Calamari?
10:42They're fresh?
10:43Yes, it is.
10:44They are frozen.
10:45Frozen.
10:46I'm not going to buy top calamari to mix in a seafood medley.
10:49We're not a four-star restaurant.
10:51Everything is cooked to order.
10:52Even our hamburgers that we just started making, we make fresh.
10:55Pizza dough?
10:56Pizza dough, no.
10:57That comes in flash frozen for us.
10:58I thought pizza was your speciality.
11:01I thought that's what this place was famed for.
11:03No, sir.
11:04Our menu, that concept that baffles you,
11:07that's what we're famous for.
11:09That's why they're queuing up at the door and you're packing them in right now.
11:13Um, I don't know why my business isn't theater.
11:15So you're telling me now that those 20 combinations is something that's blowing your customers away?
11:19Unbelievably.
11:20Yeah, blowing them the other end of the world.
11:24I was basically kicked in the face.
11:27To me, that shows ignorance and a lack of respect.
11:30I truly have no respect for the man and his awards.
11:34They mean nothing to me at this point.
11:37Okay, my pizzas soon will be in supermarkets.
11:41What?
11:41I would love to franchise this and have a Sebastian's all over the world.
11:45Oh, my God.
11:46Just think how that sounds.
11:47Sebastian's all over the world.
11:49That makes me excited.
11:50You haven't got one right so far.
11:52How the can you think about two?
11:55I need some fresh air.
11:57The guy's gone.
11:59This guy is seriously off his trolley.
12:02I just won that one.
12:03I won that one.
12:05What on earth is going on in his delusional mind?
12:09Woo!
12:10I won that one.
12:11I won that one.
12:12What happened?
12:13He was giving a and he gave it back to me and it was like, uh, whatever.
12:16Sebastian?
12:17Yeah.
12:17Hello, chef?
12:18I just want a little word.
12:22Listen, big boy.
12:23Right now, you've won jack.
12:25You've got the audacity to stand there talking to me about a franchise when we can't even get
12:30our pizza right.
12:31It took everything in me not to just freak out.
12:35I've been here two years.
12:37What have you got to show?
12:38What have I got to show?
12:39I'll tell you what I have to show.
12:40Tell me.
12:40Pride.
12:41Pride.
12:41You're delusional.
12:43That is your opinion, sir.
12:44A lot of people feel that way about you.
12:48What's successful about out there?
12:51I'm still here.
12:52That's what makes it successful.
12:54You just answered my question.
12:55I'll see you later.
12:56Yeah?
12:57F*** me.
12:59Woo!
13:01F***.
13:02I think I won that one.
13:03Yes.
13:04Coming up, Gordon finds that when it comes to cooking.
13:08It's frozen.
13:08Frozen and frozen.
13:10Sebastian thinks inside the box.
13:12You're happy to be a fake chef, aren't you?
13:15And later, when Sebastian loses it.
13:17This is my f***ing life.
13:19We're done.
13:19Get the camera out of here.
13:21Gordon tells it like it is.
13:23I've never, ever, ever, ever met someone I believe in as little as you.
13:31Coming up on Kitchen Nightmares.
13:36After a lunch that was not only disappointing but confusing, Gordon returns to observe a dinner service.
13:43What's up, Peter?
13:44Hi.
13:45How you doing?
13:46Good.
13:47Good to see you.
13:49I'm going to come on and have a beer with you guys.
13:51Nice.
13:51Yes.
13:52We get a lot of directors, producers, you know, industry people coming in.
13:56Yeah, man.
13:57Holy f***.
13:58I don't know this guy.
14:00The majority of the servers are actors, rappers, models.
14:04Well, I'm a model myself.
14:08I've gotten a couple gigs off working at Sebastian's.
14:11How you doing, brother?
14:12Good to see you.
14:13Sebastian's is the young who's who of Hollywood.
14:15But for these young actors, their biggest performance happens nightly when they have to sell Sebastian's overcomplicated menu.
14:23Okay.
14:24Let me explain the menu to you.
14:25It's a little bit different.
14:26There's 20 gourmet flavor combinations.
14:28You decide if you want chicken, portobello, mushroom, New York strip.
14:32It can take up to, like, 20 minutes because there's so many different combinations and so many different options you
14:37have on our menu.
14:37Then you decide if you would like it in a roll as a sandwich on a bed of lettuce as
14:42a salad or just as an entree.
14:44I can't even.
14:45No.
14:46Too much stuff.
14:47While the waitresses struggle with the menu, Gordon hopes to observe Sebastian leading the kitchen.
14:53But that is not the case.
14:55Q, I'm selling table 100.
14:58I got the Siciliano.
15:00Give me the shrimp pick for the caprese salad.
15:02It's coming in 20 seconds.
15:03I love to cook.
15:04That's my passion.
15:04I love to cook, so it's crazy, but my strong point is when we're busy.
15:08All of this.
15:08All of this, right?
15:09All of this.
15:13It's frozen.
15:15And then you deep fry it.
15:17And that goes in a burger, bud.
15:19Bloody hell.
15:21Is there anything that's ever cooked homemade?
15:23Not very rare.
15:24Very rare, Lou.
15:25Very rare.
15:27And what you put in there?
15:28This is just the potatoes.
15:29We just pipe them through.
15:31And you make fresh cream potatoes.
15:32I believe it comes in frozen, yes.
15:34So what do you do to it?
15:36We just heat it up.
15:37You just heat it up?
15:38So it's not even powdered mash.
15:39It's already made in the factory and it comes in.
15:42Yeah.
15:43Processed mashed potato.
15:46Noticing the lack of fresh food,
15:49F***.
15:49Gordon heads to the fridge to confirm his suspicions.
15:52And what he finds is a key reason as to why the restaurant is failing.
15:57Well, it's definitely processed.
16:00A fridge stocked with prepackaged frozen food.
16:04Nothing's fresh made.
16:05These are all bought-in sauces.
16:07Yes, sir.
16:07This one's a buy-in?
16:08Yes.
16:09Yes.
16:10Buy-in?
16:10Yes.
16:11I don't think we should be serving as much of the stuff that we do out of cans.
16:15I think that most of the stuff that we serve out of cans, we could probably make that in-house.
16:19Where is your bought-in dough?
16:22And to Gordon's amazement, even the pizza dough is frozen at this pizzeria.
16:27And you get them in frozen?
16:28Yes.
16:29Comes in frozen.
16:30I think it's one of the best frozen doughs I've seen.
16:33And it's the only way we can, right now, to save a dollar.
16:37I gotta be in there.
16:39With the presence of a world-class chef in the house,
16:42Sebastian decides it's time to take over in an attempt to impress Chef Ramsay.
16:46Vasily, Lou, pizza.
16:48How's the work here?
16:49Good.
16:49Okay?
16:50Thank you very much.
16:50I got it, Lou.
16:51I can do it.
16:52I can do it.
16:53I just moved Lou to another station where I thought she'd be more useful at that point,
16:58and I could kind of just regain things.
17:00I have no idea why he asked me to come over here.
17:04Next pizza you guys have, I want to make.
17:06I was really wanting to show Gordon that my ability is endless.
17:10There's nothing I can't cook.
17:12Put it in front of me, and I'll make it.
17:16How's it going, man?
17:18That's history.
17:19I thought they taste better than they look.
17:21And to make matters worse, this pizzeria's most important cooking device is not the pizza ovens,
17:27but a microwave.
17:30Water up!
17:31Holy !
17:41I had a salad go out, and it had a hair in it.
17:44Is it yours?
17:45It's not my hair, because it's not that.
17:47How are we doing?
17:48No, I don't want to see you eat it.
17:50The waitress came over to me and told me that there was a hair in her salad.
17:55What happened?
17:56I just took a piece of hair out of my mouth.
17:58I was eating the salad.
18:00A piece of hair?
18:01It was going down my throat, and my friend saw me pull it out of my mouth.
18:07I'm going to make you a fresh new salad in just a few moments.
18:09I don't think I want another salad.
18:13The salad's gone, and so is your pizza.
18:15Pizza's on us tonight.
18:17You're welcome.
18:18Food that was comped, there was $300 worth of food comped tonight.
18:22We got that one coming out.
18:24We this one.
18:25This one's on the house.
18:26Shit, make some friends.
18:28Make some friends.
18:29Come on, pay attention.
18:31With dinner service coming to an end, Gordon has many concerns.
18:38Are you okay?
18:40Hey, I need somebody over here to get some of these plates going.
18:43Not the least of them being that the owner seems to be unconcerned.
18:48You'll come back tomorrow, I'll be sitting on the same couch, curled up with a bottle of vodka,
18:51just going, talking to myself.
18:55How are you, chef?
18:57Fine, thank you.
18:57And you?
18:58I'm doing okay.
18:59Chilling out with your buddies?
19:00Yes, I am.
19:01He didn't think that that was professional.
19:05Did you need me, chef?
19:06I need two minutes with you, on your own.
19:08Okay.
19:10I'm going to get inside and work.
19:13You guys going to hang out for a little bit?
19:14Yeah.
19:15I was kind of upset at chef Gordon at that point.
19:18I felt like it was being a little unreasonable.
19:20Let's just have a little taste together.
19:30What does that taste for you?
19:32It's not great.
19:33It's a little dry.
19:34It's cut the end off, squeeze it into the container, and send it.
19:38A lot of stuff isn't homemade.
19:4095% of the stuff is bought in.
19:43Okay, I was going to go with 80%.
19:45This is the most disgusting bought in crap I've ever tasted in my entire life.
19:52It's almost more important for me to let this go out at half its quality, and go out and make
19:58sure that the guests are happy, and meet the guests, and talk to them.
20:01You're happy to be a fake chef, aren't you?
20:05No.
20:06Because I don't believe I'm a fake chef.
20:08Because I don't believe I'm a fake chef.
20:08It's a franchisable concept.
20:11Why are you so obsessed with becoming famous with a franchise?
20:16Why can't you just have a restaurant and cook your ass off and get customers in here for
20:20the love of what you're doing?
20:21I was hoping that this would be my launching pad for my name.
20:26How?
20:29That's not crooked.
20:31If you are convinced in your mind, right, that what you're doing is going to work, you're beyond reach.
20:37You know that?
20:39Really?
20:41F***ing me.
20:42Up next, gone.
20:43The old menu is gone with the wind.
20:45Here's a confusion.
20:46But a new menu.
20:47I don't see any uniqueness.
20:48Has Sebastian seen red?
20:51And later...
20:52My f***ing life!
20:53We're done.
20:54Get the camera out of here.
20:55He just changed like Dr. Jekyll and Star.
20:57Gordon gives Sebastian the painful truth.
20:59Never, ever, ever, ever met someone I believe in as little as you.
21:07Coming up on Kitchen Nightmares.
21:13In a town known for its movies, tonight's dinner service is a major flop.
21:19The nominees for the most confused restaurant in Hollywood is Sebastian's.
21:27Sebastian's.
21:29And Sebastian's.
21:33And your most famous words tonight was not any form of delegation, organising, insight.
21:38It's on me!
21:42Comp that one, I'll take care of that bill, serve that to there.
21:46You're running a business.
21:47Not a freebie, drive by, pick up and go home.
21:50You shouldn't be saying that at ten to nine in the middle of a bloody busy night.
21:57What do we comp in terms of dollars?
21:59Probably close to three hundred.
22:02Three hundred bucks?
22:03Yeah.
22:03F***.
22:05I don't know what to say.
22:06Working with Gordon is going to be a challenge.
22:08I felt like it was being a little unreasonable.
22:11Here's the thing.
22:13What needs to happen here?
22:15Big change.
22:16We will have a new menu.
22:22Are you alright?
22:35It's day two.
22:36And after yesterday's eye-opening observations, it's time for Gordon to get through to this stubborn chef.
22:43With pre-packaged and frozen food turning customers off, Gordon gets the staff headed in a new direction
22:50to take advantage of the pizza ovens, which up until now have been used just for show and not for
22:55cooking.
22:57Sebastian's needs to become known for one thing and one thing only.
23:01Fresh pizzas.
23:03What are those two things there?
23:04Pizza ovens.
23:05This place can become so popular for homemade, fresh, wood-burning pizza.
23:10I'm not making the money.
23:11And it's quite expensive to really start using fresh dough again.
23:15Guys, come here.
23:17Have you, or you, or you ever tossed a pizza dough?
23:23No.
23:23No.
23:24Not here.
23:25All of you, yeah, are now going to become great tossers.
23:29I've got two phenomenal expert tossers here now.
23:35Gentlemen, come in please.
23:36Come and say hello.
23:37Gordon brought in a couple of guys to show us how to be pizza tossers and everything.
23:40It is just like going to Ben and Hunter's and watching them chop your food and cook it right at
23:44the table.
23:45I think this looks wonderful in front of customers.
23:47If I was sat here with my family watching you do this.
23:49It makes a huge difference.
23:50It does, sir.
23:51Now, yeah, I want you to become the perfect tosser.
23:55Lou, you have a go, yes?
23:56Q.
23:57Let's go, guys.
23:58All of us, yeah?
23:59I'm up for a challenge and willing to try something new.
24:03Go, Lou.
24:07Ha!
24:09Ha!
24:13The only thing I hate about that whole thing is I have to get rid of my nails.
24:16But other than not, I love the fresh piece of dough.
24:19Okay, guys, let's go.
24:21At this point in the game, one of two things has to happen.
24:24I have to accept what he says and go with him or ask him to leave.
24:30Coming up, when the kitchen heats up, Sebastian starts to crack.
24:37Okay.
24:37Can Gordon reign him in?
24:39I'm stepping away from you because I don't want to be too close.
24:41You ungrateful.
24:42You have no idea.
24:44Nasty.
24:44You have no idea.
24:46Joker.
24:47That's it, is it?
24:48Coming up on Kitchen Nightmares, it's day three.
24:52While Gordon took the day to get the staff focused on fresh food and using the brick pizza ovens,
24:58his design team worked overnight to transform the restaurant.
25:02Good morning, guys.
25:03Ladies, how are we?
25:04Good morning.
25:05I'm excited to see the changes, such as made of decor.
25:09Guys, ready?
25:09Yes.
25:10Yes?
25:10Okay.
25:11Don't drop the baby.
25:12Yes.
25:13I'm going to take it.
25:14Go, go, go, go.
25:15Go, go, go.
25:16Right.
25:17Woo!
25:19Woo!
25:21Oh!
25:22Oh!
25:23First minute I walked in this space, it was ridiculous.
25:26It feels new and fresh, yes?
25:34It's just overwhelming the way the place looks.
25:40Oh, my God.
25:43New chairs, new couches, new linen, little vile there to serve your cocktails from.
25:48This is great.
25:49This is so gorgeous.
25:55You start to see just a nice, vibrant, clean look.
26:01Wow, it looks new.
26:03Sebastian, the first time I've heard, you lost the words.
26:05Yes?
26:06You're speechless.
26:08It is absolutely beautiful.
26:11Lou, happy?
26:13Very, very, very good.
26:15This is huge.
26:16It's bigger than big.
26:17I just cannot describe how happy and overwhelmed I am now.
26:21One more thing.
26:22OK.
26:22We got rid of the frozen pizza dough, because from this day off,
26:27you're now going to be making your own dough.
26:32That is the best of the best.
26:34It is an extraordinary piece of equipment.
26:38Lou, come over, my darling.
26:40You wanted fresh dough in here.
26:42Is that right?
26:42Rumor has it.
26:43Yeah.
26:44Now, you can make fresh dough to your heart.
26:46You hear that?
26:47I was overwhelmed.
26:48I was looking at that mixer.
26:49It was phenomenal.
26:51Now you've really got your work cut out, my darling.
26:53You know that.
26:54OK, good.
26:55This is the start, yeah, of Sebastian's turning around.
26:59There's no excuse anywhere, from decor to wood burning oven
27:03to vibrant attitude from the staff.
27:05The real work starts tonight.
27:07There's no excuse.
27:08Although Sebastian craves success,
27:11he has been resistant to change.
27:13And now he's about to face his biggest fear.
27:16First thing we'll do is play to our strengths, OK?
27:19I kind of noticed that he was holding two menus, one being mine
27:22and one being the change that I think I was most afraid of.
27:25And that really made me nervous.
27:28What I'm going to confirm now is that the confusion has gone.
27:32Gone, yeah, is a confusion.
27:35Gone is Sebastian's 20-ingredient mix-and-match flavor menu
27:39with pre-processed frozen food.
27:41It looks like a can of dog food.
27:43And in its place are made-to-order items
27:45using fresh and homemade ingredients.
27:48Just have a look.
27:49Let me read you through the menu first, OK?
27:52Pizzas, all cooked to order on a very own wood-burning oven.
27:55A margarita, a salami, a vegetarian, and then the entrees.
27:59Grilled New York steak and a wood-burning oven cooked chicken.
28:03There's nothing quite like this currently going on
28:06in this neighborhood.
28:07You have got an amazing chance to succeed here
28:10if you keep it simple.
28:12I like the new menu.
28:13It's simple, the fresh product, and the fresh dough.
28:16That's a big thing for me.
28:17Take away the intimidation, Sebastian.
28:19Play to your strengths.
28:21Use what you've got.
28:22When Gordon showed us the new menu,
28:24I think it was a bit overwhelming for Sebastian's head.
28:27Are you upset there's no photos on there?
28:29There's photographs on the menu.
28:31There's pictures of the food.
28:33I took those myself.
28:35No.
28:36No, the photos isn't the thing that I'm concerned of.
28:39It's just, it's the change I was scared of.
29:12Are you worried about the size of the menu?
29:12I'm worried about the combinations.
29:14It's 20 times confusing.
29:16I thought that there'd be more compromise with my menu.
29:19I didn't expect it to be just completely gone.
29:22I love that menu.
29:24You've tried for two and a half years, and it hasn't worked.
29:29That's the end of that chapter.
29:33With the Academy Awards falling on the same night
29:36as the relaunch, Gordon decides that this coincidence
29:38should be taken advantage of, and is rolling out
29:41the red carpet for an Oscar night party.
29:44And Sebastian's is fully booked.
29:46We're gonna kick ass, and everything's
29:48gonna be a whole lot better tonight.
29:49And I'd like to see this place rock.
29:54Tonight, expect a lot of chaos.
29:56Well, it should be fun.
29:57Here.
29:59I'm fighting right now, still inside, about that menu.
30:02It's driving me crazy right now in my head.
30:04Hey, we're serving, we're serving, you know,
30:06100 people in 20 minutes.
30:08With the kitchen hard at work
30:09with last minute preparations, Sebastian
30:11is still brooding over Gordon's overhaul of his menu.
30:17It means a big joke to everybody, right?
30:20This place is a mess.
30:21Nobody wants to clean.
30:23OK, fine.
30:24Uh, Sebastian, where is he?
30:26Send everybody home and do the myself.
30:33Where's Sebastian?
30:35Client's office.
30:36In his office.
30:37Whoa!
30:40This place is a mess.
30:41And the waiters, they can't even clean.
30:43I gotta come in and vacuum the rugs.
30:45What is that about?
30:46One minute he can be the happy-go-lucky Sebastian in him.
30:48Who put this chair on the floor?
30:50This is what I'm talking about.
30:51And then we wonder why we're losing business.
30:54OK.
30:58Anybody gonna get the phone?
31:13It's Oscar night, and more importantly, relaunch night at Sebastian's.
31:19I'm very excited, and we're just gonna have so much fun with the new everything.
31:25Wherever you want privacy.
31:27I'm really excited to prove to Chef Gordon that we can actually do something right.
31:32And although there's excitement in the air, Sebastian is feeling one thing more than anything
31:38else.
31:38Where's Sebastian?
31:40Pressure.
31:41This is ridiculous.
31:42Sebastian.
31:44Excuse me, sir.
31:47OK, two seconds.
31:49Um, control it, whether you're running the pizza side or whether you're on the grill.
31:53As those orders come in, push them out, get on top of it, and make sure that everyone
31:57is not shouting across each other.
31:59One person controlling it.
32:01Yes?
32:01OK?
32:01Any questions?
32:02No, sir.
32:03Good.
32:04Let's go.
32:07Already, the restaurant is buzzing about the new menu.
32:11Pizzas, they will blow your mind how much better they are this time they're on.
32:15Can you order the roast-tabbed chicken?
32:18OK.
32:19We have the pizza.
32:21You're gonna try the shrimp, Nicky?
32:22Yeah.
32:22You're gonna love it.
32:23So far, everybody really likes the new menu.
32:25It's really nice.
32:26And the first wave of orders is now hitting the kitchen.
32:29I got two margaritas in.
32:30OK.
32:31Good.
32:33Tonight, the pizzas are selling great.
32:35These shrimp Nickys, they're going like crazy.
32:37Like crazy.
32:38What, the margarita, the salmon, the small?
32:41Sell it.
32:42Sell it.
32:42An hour into service, and the new simplified menu is enabling the kitchen to run smoothly.
32:47And the orders are getting out in good time.
32:50This has got ricotta cheese, mozzarella cheese, and spinach.
32:53It's so good, you guys.
32:54Keep in mind, all the dough is all homemade.
32:57Enjoy it.
32:58Hope you like it.
32:58And Gordon's new made-to-order entrees are impressing the customers.
33:03Wow.
33:04The shrimp tastes good.
33:05The night is going very well.
33:06A lot of people are enjoying the new food because they think it's really fresh.
33:11Much better.
33:13Much, much better.
33:14But instead of being happy, Sebastian is still disturbed over the menu change.
33:19That's good.
33:22Hey, look at that.
33:24Yeah?
33:24And think frozen mashed potatoes.
33:27Follow this.
33:28No comparison.
33:34I want to try to go back to all of those 20 flavor combinations.
33:38There's a lot of uniqueness with the menu I was using.
33:41Whether he thought it was good food or bad food, it was unique.
33:45Sebastian still doesn't fully support Gordon's mandate for freshness.
33:49This is gone.
33:51This is gone.
33:53You got to pull them tickets.
33:54And before the night is over, the microwave is back in action.
33:59Make me a Primavera.
34:00Off the new menu or off the old menu?
34:02No, the old menu.
34:03All right.
34:05A Primavera, an antipasti, and another Pittsburgh.
34:11Okay, I need to know what Sebastian did here, because this is a mess.
34:16Unfortunately, Sebastian's reversion to his old menu has caused confusion in the kitchen.
34:20I need this for 35.
34:22Well, that 35 would you just send out right there?
34:24No, this is table three, and this...
34:25No, I think the...
34:26That's the same.
34:27Erica!
34:28Get him, get him, get him.
34:29I need that sandwich.
34:30Can I have a chicken farm sandwich?
34:33I just got it.
34:33I already got it.
34:34Okay.
34:35I can only tell you from a server standpoint, it was almost like a domino effect.
34:39Once one thing started happening, then another, then another.
34:42Hey, Sebastian, I can tell you right now we're going to need some help over here.
34:46So, I can take table nine.
34:48I have nine.
34:49Okay, this is what happened.
34:50It's not table nine.
34:51No.
34:51Yes, it's at 9-10.
34:539-10.
34:53Right.
34:54Okay, there we go.
34:55Okay, so that's nothing.
34:57The scampi is gone for table nine.
34:59I handed it right there.
35:01We started using old menu, and there was so much confusion in the kitchen.
35:06So you're serving the old menu now?
35:07Yeah.
35:08I love the new menu, but the original concept of Sebastian's with the 20 flavor combinations,
35:15I'll never lose that.
35:16No way are we serving the old menu, me.
35:19Looks like some dog's dinner.
35:22No way.
35:23No, no, no.
35:25No, I just wanted to know what would happen if I wasn't here.
35:27Are you serious?
35:28No, no, no.
35:30I'm asking.
35:30Yeah, I'm asking.
35:31Don't stop this.
35:32Go cold.
35:33Here we go.
35:34Cue action drama.
35:35me.
35:37Welcome, guys.
35:38I hope you enjoy your pizza.
35:40Oh, dear.
35:40Yeah.
35:41It appears as though Sebastian's ego is getting in the way of his potential success, and Gordon's
35:47had enough.
35:48Sebastian, I'll end your word with you first.
35:51Right, my man.
35:53He can talk to me any way he wants, but when it comes down to it, I know what I'm
35:57doing.
35:58Okay.
36:00When I first arrived here, we got off to a shaky start.
36:03Sure.
36:04Think about it.
36:05Oh, yeah.
36:06And then we kept our heads down, and we got through it together.
36:10Yes, we did.
36:10And we made some really exciting changes.
36:13The menu's changed.
36:14The staff have changed.
36:16Yes.
36:17Mate, there's one thing that hasn't changed in this establishment, and that's you, Sebastian.
36:27I'm 40 years of age, and I've gone to a lot of restaurants, but I've never, ever, ever,
36:33ever met someone I believe in as little as you.
36:39I think that you will go back to your sloppy, shortcut, 5 out of 10 frozen ways.
36:51Good luck.
36:55Unbelievable.
36:57Unbelievable.
36:58Useless.
37:00You kidding me?
37:02You kidding me right now?
37:07I'm out.
37:08I'm out.
37:09I'm out.
37:10I'm out.
37:10Oh, my God.
37:12I'm out.
37:14I'm out.
37:15I'm out.
37:15Honestly, I haven't seen Sebastian this emotional.
37:19Sebastian just got real loud.
37:21He just changed like Dr. Jekyll and Mr. Hyde.
37:24You're a f***ing enemy!
37:27That's pissed on his bonfire.
37:30F***ing arrogant f***ing dead f***ing.
37:34We're done.
37:34Get the steamer out of here.
37:40Chef Gordon!
37:45Chef Gordon, where the are you?
37:49Where are you?
37:50I'm here.
37:50You come into my restaurant?
37:52Yes.
37:52I'm just so disappointed.
37:55You're going to calm down?
37:56Stop pointing your finger at me.
37:57You're going to calm down.
37:57Are we going to speak like men?
37:59You're going to speak to me like a man?
38:01You didn't listen to what I've just told you.
38:02You're not listening to what I'm saying.
38:03Did you just hear what I've just told you?
38:05I'm stepping away from you because I don't want to be too close.
38:07You are grateful.
38:08You have no idea.
38:10You have no idea.
38:11You have no idea.
38:12Joker.
38:12you.
38:13That's it, is it?
38:14Yeah, it is it.
38:15You're very disappointed.
38:17Are you kidding me?
38:19Your whole act is a joke.
38:20Anything else?
38:21Your whole act is a joke.
38:23You're a phony.
38:23You shouldn't run like that.
38:24Run like what, Chef?
38:26Am I supposed to be scared now, Sebastian?
38:28Come on, give me a break.
38:29I busted my ass in there.
38:30What?
38:31Are you kidding me?
38:32Let me just tell you something.
38:32Are you kidding me?
38:33Let me just tell you something.
38:34You ain't telling me nothing.
38:35I'm done.
38:35I'm done.
38:36You get your bit here.
38:37loser.
38:37I'm telling you one last time.
38:40You're a .
38:47Loser.
38:48I'm telling you one last time.
38:50You're a .
38:51While Sebastian lets off steam outside, inside the kitchen has come to a halt.
38:58Gordon has put an enormous amount of effort into Sebastian's.
39:01He has also been impressed by the staff's willingness to change.
39:05They look lovely, don't they?
39:06Huh?
39:07Are they going out now?
39:11Wow.
39:13It's hard to hear that what you've done is a failure.
39:18Come on, guys.
39:19Salmon and chicken away, yeah?
39:20Roasted vegetables.
39:21Let's go.
39:22It's true, some of the stuff he says.
39:25Maybe I was a little twisted with my ideas and my goals.
39:28If you look at the numbers, then I guess it looks like I'm failing.
39:33Okay.
39:34Ready?
39:34Happy?
39:35Little slice of lemon.
39:36Knife, please.
39:37It's a slap of reality, and I know he's right.
39:41It's not easy to accept, but I guess before you grow, you've got to accept it.
39:48Keep them in there.
39:49Get them nice and, yeah?
39:52It's my family, my kids.
39:55Makes you want to work harder.
39:57Let's go.
39:58Let's go.
39:58What's next?
39:59Can you talk to me, big boy?
40:00Shrimp.
40:01Shrimp, yeah?
40:01Good.
40:03I don't have the degree.
40:04I didn't go to school.
40:06I know I've got talent.
40:08I'm a damn good cook.
40:09I'm not giving up.
40:11I'll get there.
40:12I'll get there.
40:24Everyone's just kind of looking around, and we didn't know what was going to happen.
40:33I was speechless.
40:34I couldn't even tell you how worried I was, because I'm supposed to be this big bad guy,
40:39right?
40:40I could feel him watching me.
40:42I felt like he said, what are you going to do about your kitchen?
40:46It's falling apart.
40:47I'm like, you're right.
40:48I've got to fix this.
40:50How are we looking?
40:52Are we back on top now?
40:54Oh, yes, Chef.
40:54We are, yeah?
40:55Stay on top, yeah?
40:56Not confused, no?
40:57No, Chef.
40:57Good.
40:59What a wrap.
41:00Sebastian just came in, and he was ready to go.
41:02Give me a large crostini.
41:04I got you.
41:04Absolutely perfect.
41:06Perfect, perfect.
41:07Once things started going smoothly, Sebastian seemed to be a lot more optimistic.
41:11Get a little excited in here, Sebastian.
41:13I appreciate the enthusiasm.
41:14The fact I've got a one in a million opportunity here, I'd be a fool not to accept it.
41:20Table eight, send it out.
41:22Let's go.
41:24Salmon's gone, yes.
41:25Table 11, let's go.
41:26Order up, order up.
41:27I need us out on the fly.
41:28Table nine.
41:29With Sebastian back in the saddle, the staff rallies together and turns the kitchen around.
41:34Service has stepped up.
41:36Food is going out on time.
41:38And most importantly, the customers are happy.
41:47Bloody well done.
41:48You took on the changes well.
41:50You all adapted.
41:52Change is a challenge.
41:53It's hard, but I think it'll be worth it in the long run.
41:56It's everything that we've worked for.
41:59Lou, your enthusiasm is infectious.
42:02You know that.
42:02Coming from Chef Gordon made me feel really good to know that he saw that in me.
42:07So that was cool.
42:08Andre, happy?
42:11Very.
42:11Yes?
42:12Yes.
42:12Yeah, we started off slow, but hey, we didn't crumble, did we?
42:16We got more adjusted to the menu, and things started working a lot more smoothly for us.
42:22Tomorrow, it starts again.
42:24Yes?
42:24Yes.
42:25Well done.
42:26Yes.
42:27Up, up, up.
42:29Very good.
42:32I respected Chef when he came in.
42:35My opinion changed of him when I met him.
42:38And he's reiterated to me, I don't have to agree with his methods.
42:44The result is what it is.
42:46As I leave Sebastian's, I have a lot of mixed feelings.
42:49I really know this restaurant can be a big success, but I also feel Sebastian has very little
42:55interest in sticking to the new plan.