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00:00Viewer discretion is advised.
00:03Tonight on Kitchen Nightmares, Gordon journeys to Pomona, California
00:08and finds a fine dining restaurant that is anything but fine dining.
00:14I think we've hit rock bottom.
00:15The chef is fresh from the hood.
00:17Diamonds on my fish, good. Diamonds on my fish.
00:19I'm hot.
00:20And doesn't take criticism from anybody.
00:22You should know the **** already.
00:23Not even Gordon.
00:24I didn't hear not one person complain about him tonight.
00:26Did you?
00:27What?
00:28The owner has run out of money.
00:29I'm just surviving.
00:31The restaurant has run out of food.
00:33We don't have the salmon today.
00:34No sea bass.
00:35We don't have the keelan.
00:36The head waitress and the chef are at war.
00:39You piss me off because you don't **** run this ****.
00:41Don't blame that **** on us.
00:42And the prep cook has sticky fingers.
00:44Did you ask anyone for it?
00:45No.
00:46So many problems.
00:48I need the ticket. I don't see the ticket.
00:49So few days.
00:51Service, please.
00:51This could be Gordon's biggest challenge yet.
00:54I'm about to walk right now.
00:56Tonight.
00:56Bring it.
00:57On Kitchen Nightmares.
00:58You are not an executive chef.
01:00Let's get that right.
01:22Pomona, California, a small middle-class town populated by aspiring artists, college students,
01:28and car enthusiasts.
01:30It's home to Lela's Restaurant, a fine dining restaurant only eight months old.
01:35Yet it's days away from closing its doors.
01:38Hello.
01:39I'm the owner of a fine dining restaurant.
01:46Lela's shouldn't be in the downtown Pomona Center.
01:48There's a lot of homeless people.
01:50I don't believe that Lela's fits Pomona.
01:53Our restaurant here is crazy.
01:55I mean, Ricky, he's always loud.
01:58Okay, all right.
01:58Let's go.
01:59You know, hey.
02:00I'm hot.
02:01That's what it comes down to.
02:03Like you walk into a club, you know, and you just walk up there and just be like.
02:07Since it's my kitchen, my menu, you know, I can do that.
02:10I have a knife, Brian.
02:11Get away from me, baby.
02:12We clown each other and we have fun while we're in here.
02:14What the hell is in your ear, man?
02:16This is 14 karat gold, baby.
02:18I mean, this is the real deal.
02:20Buzz would like to stand in the kitchen and eat.
02:22I like to peck out the food all the time.
02:24Buzz, you're still in bed.
02:28You know, we're like one big happy family.
02:30Hey, I need my order now.
02:32All we do is read the ticket to put the food out.
02:35Tabitha, man.
02:35I just have to tell her, chill out.
02:37Now yell right back at her ass.
02:38I'm the one having to take this guy's order and telling him, oh, we don't have this and we don't
02:43have that.
02:43Don't blame that on us because it ain't our fault.
02:46Ricky, I can't stand him.
02:47I mean, you don't know how to do that.
02:49That's why this restaurant's run waiting.
02:51The problem with Tabitha is how she talks to people.
02:54What the that orders the ?
02:56Man, shut up already.
02:58Everybody can hear Ricky and Tabitha yelling when they yell at each other.
03:01Is it here?
03:02No, we don't got you now.
03:04I think they're overwhelmed in here today.
03:07It's really embarrassing because your guests are like, what is going on back there?
03:12Like, I just wanted a salad.
03:14Like, it was slow and then just getting slower and slower and slower.
03:19I'm definitely losing money right now.
03:21I took all my retirement money, everything I had saved, everything and decided to open this restaurant.
03:26I have nothing left.
03:28I think we've hit rock bottom.
03:30I mean, we're like really going down, downhill.
03:33I just wanted to see if you have some money to lend me for the rent.
03:36Oh, gee.
03:38I owe my sister $60,000.
03:41How much?
03:42$3,700.
03:43I owe $64,000 for the line of credit.
03:47I'm stressing like how I'm going to pay my bills and my rent and what I'm going to do because
03:53I don't want to leave her.
03:54But I have bills I have to pay.
03:56I can't sleep at night only because it's going through my mind.
04:00How can I fix it?
04:01I don't know what to do.
04:08So we're downtown Pomona.
04:10It's quiet.
04:11It's like a ghost town around here.
04:13This is supposed to be fine dining, but it's very, very quiet.
04:16And the place looks absolutely derelict inside.
04:18Oh, my God.
04:20I'm excited.
04:21I want to hear his accent.
04:24Oh, look at this.
04:25Look at this.
04:25Look at this.
04:25Look at this.
04:26Lila, nice to see you.
04:27Nice to meet you.
04:28You're welcome.
04:29Hello.
04:30Hi.
04:30My name's Steph, and I'm your server.
04:32All I know about Chef Ramsay is he likes to yell a lot.
04:35I don't take anybody yelling at me.
04:37Nobody.
04:38And the soup today is what, please?
04:39Tomato basil.
04:40Tomato basil.
04:40Fresh?
04:41Yes.
04:42Lovely.
04:42You're welcome.
04:46Menu spelt incorrectly all over the place.
04:48Were you ready to order?
04:50What is that there, chivas?
04:51What is one?
04:53C-H-I-V-A-S.
04:54Chivas.
04:55Chives?
04:56Oh, chives.
04:57Can't even spell chive properly.
04:59OK.
05:00Chives.
05:00Let's go with a small bowl of the tomato basil.
05:04OK.
05:05And I'd like to see the nachos.
05:07We actually don't have the shrimp nachos today.
05:09We have a chicken nacho.
05:10So no shrimps today?
05:11No shrimps.
05:12So no shrimp cocktail either?
05:15OK.
05:16I like the sign of the salmon.
05:19We don't have the salmon today.
05:21You don't have the salmon either?
05:22No.
05:22No.
05:23We have tuna, no?
05:24I'm not sure.
05:25No?
05:26OK.
05:27We don't have anything, and it's really just,
05:29it's irritating the out of me, because I hate to tell customers
05:32that we don't have anything.
05:33I'll go for the speciality of the house.
05:36The roasted rack of lamb.
05:38The rack of lamb?
05:39In a chocolate mint sauce, please.
05:41Thank you very much.
05:42You're very welcome.
05:43It's very disappointing when you sit down and start ordering,
05:45and then half the food's not available on the menu.
05:47OK.
05:48This is your order.
05:49Bring it.
05:50Everything you ordered, we don't have.
05:52He wanted the shrimp nachos, we don't have shrimp.
05:54He wanted the shrimp cocktail, we don't have shrimp.
05:56For us to sit there and have to tell customers, oh,
05:59we don't have this, and we don't have that,
06:00it gets frustrating for me, because we should have everything.
06:11I'm not nervous at all, what do I need to be nervous for?
06:14You know?
06:14He's on me, I'm just like I am.
06:22Interesting.
06:24How is everything?
06:24It tastes like it's canned.
06:27Yeah.
06:28So it says homemade soup on the menu,
06:29and it's brought in.
06:32Calvashef made tomato soup.
06:35Probably.
06:36I thought this was fine dining.
06:37So did I.
06:39I'll wait for the next course.
06:40OK.
06:42Chicken nachos?
06:43Oh, that was quick.
06:44Wow.
06:45Excellent.
06:46Enjoy.
06:46Oh, who's that shouting?
06:48What, what, what, what, what?
06:49Oh, our executive chef, Ricky.
06:53Look at them diamonds on there.
06:55Diamonds on my fish, look, diamonds on my fish.
06:57Diamonds on my fish, look, diamonds on my fish.
06:59You have an executive chef in the house?
07:01Yes.
07:01And he buys in processed food?
07:03Say what?
07:04Yes.
07:05Ah.
07:07Diamonds on my fish, diamonds on my fish.
07:09We got diamonds on the fish.
07:10I'm good at my job.
07:11I love my recipe.
07:12I let my work speak for itself.
07:16I'm good at my fish.
07:16I'm good at my fish.
07:18I'm good at my fish.
07:20Fine dining nachos.
07:21Something's not quite right.
07:23How is everything?
07:25Yeah, really weird.
07:26Are they fresh nachos, or are they brought in?
07:29The chef makes them fresh in the morning.
07:31Yeah.
07:32I don't think they were made fresh this morning, my darling.
07:35Ricky, when did you make the tortilla chips?
07:38Yesterday.
07:40I'm about to walk home right now.
07:43The nachos, like, it was the cheapest thing
07:44he's ever seen.
07:45What the you do with nachos?
07:47You know what I mean?
07:47Well, they call them nachos.
07:48That's why it's an appetizer, you know?
07:51Oh, God.
07:53The rack of lamb with the chocolate mint sauce.
07:56There's fresh mint, chocolate syrup.
08:00I like it.
08:01I got to be really creative with it.
08:04Damn, that looks good.
08:05God.
08:06It's so quick.
08:10OK.
08:11Where's the lamb?
08:14No, no, not that.
08:16Where's the lamb?
08:17Uh.
08:20Look.
08:21My knife's bigger than my lamb.
08:25We're about to eat.
08:26May the Lord make us truly not vomit.
08:30It's going to be a long day.
08:32Could you ask the chef, is the lamb frozen?
08:34Yes.
08:36Oh, the lamb is frozen?
08:37Yes.
08:38He's just taking bites of stuff.
08:39Is this frozen?
08:41And I'm like, yeah.
08:44Is there any main course that's on the fine dining menu
08:47that's not frozen?
08:48Sad to say, but no.
08:49Everything is frozen.
08:51OK.
08:52Do you know what?
08:52I'll skip any further frozen food, and maybe have a nice,
08:56fresh dessert, please.
08:57OK.
08:57I'm hungry.
08:58I'm starving.
08:59I haven't eaten anything yet.
09:02Yeah, you know, he shot everything down pretty much,
09:04you know, but that's one person's opinion, you know?
09:06And he's entitled to it.
09:08So how's that?
09:09And what would you recommend for the dessert?
09:10There you go.
09:11For the dessert, I would recommend the brownie a la mode.
09:15Brownie?
09:15The brownie a la mode.
09:17And he was like, put your hand up and swear to God
09:19that it's a brownie that's made homemade from here.
09:22OK.
09:22All right, let's go with the brownie.
09:23OK.
09:24Wow.
09:25What a shame.
09:25When you first arrive and you're excited about coming
09:27to eat somewhere, and then half the menu missing,
09:3090% of it's frozen, and chocolate mint sauce
09:34with bones of lamb.
09:35There was a big-ass pan in here full of brownies.
09:39I go in there, and there's no more homemade brownies.
09:42Buzzards!
09:43I don't know what happened to the brownies.
09:44I didn't do it.
09:45Don't ask the buzzard.
09:46I don't know.
09:47Does anybody know what happened to that big thing
09:49of brownies that were in there?
09:51All right.
09:52When?
09:54A couple days ago.
09:55Why?
09:56They were just in there like three days ago.
09:58It irritates the living daylights out of me.
10:00We should have everything that is on our menu at all times,
10:04and we don't.
10:05I'm just, I'm going to quit.
10:07That.
10:08Don't even talk like that, man.
10:09You're going to let one just piss you off like that?
10:11No, you piss me off because you don't run this, man.
10:14We should have all this.
10:16You know what's on the menu.
10:17What are you talking about?
10:18You coming back here asking me, what's in this?
10:20What's in that?
10:21You should know that already.
10:22I know the ice.
10:23I know the ice.
10:24Any here?
10:24No, we don't have to get it this way.
10:26I know the ice.
10:27I don't blame it on me.
10:28Shut the up.
10:29You shut the up.
10:31What's going on?
10:34Coming up, Buzzard confuses fine dining.
10:37Did you ask anyone for it?
10:38No.
10:38For takeout.
10:39This is Buzzard's little picnic.
10:41And when Gordon steps into Ricky's space.
10:43I just tasted this.
10:45It tastes like powdered mashed potato.
10:46They are.
10:47Ricky goes on the attack.
10:48I didn't hear not one person complain about him tonight.
10:50The zoo?
10:51What?
10:51That's coming up on Kitchen Nightmares.
10:57You coming back here asking me, what's in this?
10:59What's in that?
10:59You should know that already.
11:01I know the ice.
11:01No, we don't have to get it this way.
11:03We don't want to get it this way.
11:04We don't want to get it this way.
11:05We don't want to get it this way.
11:05You shut the up.
11:06What's going on?
11:08She always want to blame people for other .
11:09She should know the menu.
11:10Don't come back there asking me if you know what's in the kitchen.
11:13You know what's frozen.
11:13What's not?
11:14What the you got to ask me for?
11:14All right, what was fine dining about my lunch there?
11:19What you mean?
11:20OK, let's put it this way then.
11:22I thought it was a pile of .
11:25I was embarrassed for you.
11:27OK.
11:29You can't serve lamb with chocolate sauce.
11:31I mean, are you mad?
11:33There was no meat on the lamb.
11:34You don't blame me for no meat on the lamb.
11:36That's just what we buy here, and that's what we serve.
11:37Ricky, it's on the menu at $27.
11:39Nobody else complained about it.
11:41There was nobody else in the restaurant.
11:42I was bitching about the chocolate mint sauce.
11:44on the lamb.
11:45People like that, believe it or not.
11:47They come in here and order it all the time.
11:48So I'm not going to pull it from my menu
11:50just because he don't like it.
11:51What was fresh on the menu?
11:52As far as not being frozen?
11:54As far as not being frozen, not being bought in.
11:56Everything has to be frozen.
11:58We just can't let stuff go bad, you know?
12:00Huh?
12:01Have you got any ?
12:02I got big .
12:03Just because you come here and criticize my place,
12:05you think I'm going to give up?
12:06Nah.
12:07Whose think are bigger, his or mine?
12:09Put it like this.
12:10We're going to bump heads.
12:12I'm standing in front of a man that I feel
12:13that's got his name on his jacket, all the big showbiz
12:17embroidery, and yet we're serving frozen vegetables.
12:19As a chef, don't you feel embarrassed
12:20about what you're serving?
12:22No, I don't.
12:23Otherwise, I wouldn't serve it.
12:24Are you lazy?
12:26Take .
12:27No one.
12:28Thank you, OK.
12:37After yesterday's fiasco at lunch, day two begins with Gordon
12:41inspecting Executive Chef Ricky's kitchen.
12:47My God.
12:48A fridge that's not even cold.
12:50This is not a refrigeration unit.
12:52This is almost like an oven.
12:54All this meat is virtually rotting.
12:57Dried, warm, congealed blood at the bottom there.
13:01The smell is just vile.
13:04What is that?
13:05God.
13:06What the smell?
13:11I'm slowly but surely discovering my lunch.
13:13The bought-in tomato and basil soup
13:15that's finished with chili flakes.
13:17There's nothing freshly made in this fridge.
13:20Oh.
13:24It stinks.
13:26The lack of cleanliness represents
13:28a lack of discipline, and Gordon knows he needs
13:31to send a strong message to the staff.
13:33We've got to clean.
13:35Ricky, I want the fridge, walls scrubbed, the floor done.
13:39Yeah, buckets behind you.
13:40Yeah, Tabitha, take care of the dining room.
13:42Gordon had us clean the dining room, freaking sweep,
13:45like three times mop, do all the windows, everything.
13:48With a concern that fine dining might not be right
13:51for this part of Pomona, while the staff cleans,
13:55Gordon hits the streets to check out the neighborhood.
13:59How are you?
14:00I'm real good.
14:00Good, good, good.
14:01What's the vibe like here, Pomona?
14:03It's young, vibrant, diverse.
14:06What about Lila's, the restaurant Lila's?
14:08Have you been there?
14:08I have not been there.
14:10What kind of food do you eat?
14:11The pizza joint right here.
14:13What about fine dining?
14:14Usually not too fancy, kind of on a budget.
14:17No, you keep the fancy stuff for your arms, right?
14:19Yeah.
14:20And where would you go out to eat?
14:21There's, like, some pretty good Mexican restaurants.
14:22But, like, besides that, there isn't really anywhere
14:25that's, like, in our price range.
14:27With a better sense of what will work in this community,
14:31Gordon heads back to Lila's to check on the staff's assignment.
14:34Nice, nice, nice, nice, nice, looks fantastic.
14:36Oh, wow, wow, wow.
14:37Yes.
14:38Clean.
14:41While Gordon is now happy with the cleanliness
14:43of the restaurant, he is still not comfortable
14:46with the relaxed atmosphere.
14:47That's not what your sister told me last night.
14:51He did get you out that way.
14:53This is kind of like home, you know?
14:55Just kind of hang out, talk to everybody on the phone.
14:59Oh, .
15:01I just lounge.
15:07We have fun while we're in here.
15:09I mean, what's the use of having a job
15:11that you're not happy with?
15:12We haven't met yet, have we?
15:13Uh, no, I haven't.
15:14No.
15:15Why person?
15:15He's always pecking and eating everything.
15:18That's right.
15:18We like to stand in the kitchen and eat, you know?
15:20You always catch him with something in his hand.
15:22I think you got a tape on him.
15:24The evening started out slowly,
15:26but a local theater has let out,
15:28and a wave of customers has now arrived at the restaurant.
15:30Go ahead and follow me, and I'll go ahead and see you.
15:34All right.
15:35Ricky?
15:36Yeah?
15:36Where's my salmon that's supposed to be split?
15:38Don't be in such a .
15:39Hurry, get your .
15:41Holy smoke.
15:43It quickly becomes obvious to Gordon
15:44that this restaurant does not have a leader.
15:47Just two major opponents, Ricky in the kitchen,
15:50and Tabitha in the front of the house.
15:53Salmon and a sea bass split?
15:55Go sea bass.
15:57Huh?
15:57Go sea bass.
15:58Oh, man.
16:00How come you didn't tell me that
16:01when you seen the ticket?
16:02Well, I didn't see the ticket.
16:05I'm, like, really frustrated with Ricky,
16:08us not having everything.
16:09He was sitting there for 15, 20 minutes,
16:11and their food should be coming out any minute.
16:14I just found out that we have no sea bass.
16:17Oh, for .
16:18Is that what we both ordered?
16:19Yeah.
16:20Ricky doesn't have many of the food items
16:22that are on the menu, and what they do have
16:24is prepackaged and overpriced for the town of Pomona.
16:27I just tasted this.
16:29It tastes like powdered mashed potato.
16:31They are.
16:32They taste all right.
16:33You put a little butter in them, whatever,
16:34put the sauce over them.
16:35They taste OK.
16:36Nobody's ever complained about them.
16:38I didn't even know that he was using instant potatoes.
16:41I think Ricky's a little lazy.
16:44Holy mackerel.
16:45Is that a day?
16:46Yeah?
16:46Yeah, look at the day.
16:47It's February 16th.
16:48What's the day today?
16:49Do not serve that cake.
16:51Don't serve it.
16:51End your story, yes?
16:53Don't serve it.
16:53OK.
16:54Then, in a dinner service that's not exactly
16:57smooth sailing, some of the staff start abandoning ship.
17:00Caroline, I'm going home.
17:02We're still busy here.
17:03We're not.
17:03The rush is over with.
17:06Are you finished, or?
17:08No, I'm just taking a break right now.
17:09Where, um, where's Buzzard?
17:10The little gun.
17:11He's walking down the alley right now
17:12with his bag of goodies.
17:14That's the Buzzard, though, you know?
17:16He's always, always waiting to grab something
17:18with his damn claws.
17:20Buzzard and one of the cooks have walked off,
17:22but they are not empty handed.
17:25Oh, my head.
17:26Over here, I have a heart attack.
17:27And what have you got in there?
17:28Got a sandwich from earlier, some pasta,
17:31then somebody ordered it in one.
17:33.
17:33Lamb in there as well.
17:34Yeah.
17:35OK.
17:35Did you ask anyone for it?
17:38No.
17:39You need to go talk to her and let her know.
17:41I have no problem with it.
17:42OK.
17:42I'll come with you.
17:43Let's go.
17:44We'll go together.
17:46We wonder why there's things missing after he's gone.
17:51This is Buzzard's little picnic.
17:54Nice little sandwich there.
17:55Ham, cheese, mustard.
17:56Oh, nice big salad.
17:58And main course, we're going to tackle some New Zealand lamb.
18:00No, you know where that came from.
18:01Stop laughing.
18:02Here we are with a restaurant that's financially screwed,
18:06and you're just helping yourself to wine
18:08and a four course dinner.
18:10He takes little things every now and then,
18:12but I haven't seen him do something like that in a while.
18:15You're talking at your arm.
18:16Yeah.
18:17No, you're not.
18:18This lady owns it.
18:20Buzzard.
18:23Unbelievable.
18:27Gordon caught Buzzard taking food and wine from the restaurant,
18:31and Gordon is not happy.
18:33You're talking at your arm.
18:34Yeah.
18:35No, you're not.
18:35OK.
18:36This lady owns it.
18:38Unbelievable.
18:39We were thinking that he was doing that,
18:40but I hadn't caught him in the act.
18:42And today, well, there it is.
18:49Almighty, guys.
18:51What are we doing here?
18:55Just our basics isn't even together as a team.
18:58I can't take responsibility for the whole restaurant failing.
19:02It's, you know, this is the team effort here.
19:04Why did you become a chef?
19:06Because I have a passion for food, that's why.
19:08A passion for what?
19:10Food.
19:11You're making powdered mashed potato.
19:14You talk about the mashed potato.
19:15I didn't hear not one person complain about them tonight.
19:17Did you?
19:18What?
19:19Did you?
19:20When Ricky and Gordon were going at it,
19:22I really wanted to just, like, tell Ricky to shut up.
19:25Where's your respect?
19:26What do you mean, where's my respect?
19:27For your professionalism.
19:30You are not an executive chef.
19:31Let's get that right.
19:33Don't look at me like that.
19:34You back a dog into a corner, eventually, you know what I'm saying?
19:37He's going to bite, you know?
19:38I'd rather change my career than make it out of powdered mash.
19:45Anything you'd like to say before we go home?
19:47I just hope everybody's attitude changes tomorrow, so we can turn this restaurant around.
19:52If you still have attitudes, then there's going to have to be some changes.
20:07It's day three, and Gordon is about to put his plan into action.
20:11But one of last night's problems has returned.
20:16Buzzer's here.
20:17Where is he?
20:18In the back.
20:23I hate to have to fire anybody.
20:25But then you get to the point where, you know, if I can't get them to change what they're
20:29doing or whatever, then I have to get rid of them.
20:32Can I see your eyes?
20:33Can you take your glasses off?
20:36Buzzer, anything that's inside this restaurant belongs to Lila.
20:41Yeah?
20:42Right.
20:42Yeah.
20:42End of story.
20:43Nothing gets taken off those premises.
20:45If it was up to me, I'd fire Buzzer's ass.
20:49I get lots of people stealing from me, and I just have one discipline.
20:52Anyone who steals from me is out.
20:53End of story.
20:54Because the message you send, they all see you doing it, they all do it.
20:57Anyway, Lila, you're the one who's going to make the decision.
20:59It's your restaurant.
21:00Yes.
21:00Yeah.
21:01So, you know, I'm sorry, but this is going to be it.
21:04All right?
21:06This is it.
21:10Buzzer ain't going to be back here.
21:12He ain't going to be buzzing around here.
21:13And he's truly a buzzard.
21:15Let me get my bag and my bines.
21:16OK.
21:17Now that buzzard has been let go, Gordon turns his attention
21:21back to the chefs.
21:22OK, Ricky.
21:23Let's go.
21:24Oh, boy.
21:29OK, a little taste test, yeah?
21:31Last night, for me, there wasn't enough tasting going on.
21:33There wasn't enough identification.
21:34So I'm going to pass you a little bit of food.
21:37And I want you to taste it, OK?
21:39And then I'm going to ask you what it is, OK?
21:41Are you ready?
21:41Yeah.
21:42Yeah?
21:42Good.
21:43I didn't know what to expect when he blindfolded us.
21:46For the most part, I do taste my food.
21:48OK, good.
21:49So, one of my favorite meats.
21:52Ricky, what was that?
21:54It was beef.
21:56Lex.
21:56Tastes like chicken.
21:58You're right, Ricky.
22:00You're wrong.
22:01That was chicken.
22:02What?
22:03How are you going to mistake chicken for beef?
22:06That just blew me out of the water.
22:12Ricky, what was that?
22:15I said it was pork.
22:16Pork.
22:17Lex, what was that?
22:19Tastes like New York beef.
22:22Yep.
22:23Lex is New York strip.
22:26We already knew that Lex was going to get more because Ricky doesn't taste his food.
22:31Did you brush your teeth this morning?
22:34Holy mackerel.
22:36Right, blindfolds off.
22:40I expected you to get all of these right, and you didn't.
22:45Out of both of you, who is the better cook?
22:47I'm the better cook.
22:49I'm looking at him.
22:50Well, he certainly proved it on the taste test.
22:53I am the better chef.
22:55Definitely, you know, without having to think about it.
22:57Ricky, you happy with that?
22:59No, not necessarily.
23:00I like saying he's a better chef than me.
23:02I know where my skills are at.
23:03I know what I can do.
23:04I know what I do in here on a daily basis, you know?
23:06I think we should have a switch round.
23:08Yes?
23:09Lina, I just found you a new head chef.
23:12Don't expect you to just bark at me and not expect me to say nothing back.
23:16Because that ain't going to happen.
23:18I don't want to hear from you.
23:22Coming up, at Leela's grand reopening, service gets derailed.
23:26It's like a train wreck.
23:27Not only the front of the house is false.
23:28Don't blame that on us.
23:30And when one chef can't stand the heat, he gets out of the kitchen.
23:34What the hell am I doing here?
23:35Well, if you can't handle it, then leave.
23:36All right.
23:37It's a dinner service that will surprise you.
23:39Oh.
23:40That's coming up on Kitchen Nightmares.
23:46Day four.
23:47And to get ready for tonight's relaunch, Gordon moves to the next phase of his plan.
23:52But first, a surprise for the owner.
23:55You, my dear, yeah, for the last eight months, okay, have been taking care of everybody.
24:00Yes.
24:00Yeah?
24:00You're not doing that any longer.
24:02Good.
24:02I've arranged for you to go off somewhere really luxurious and to be taken care of.
24:08Awesome.
24:08You're going off this afternoon for a bit of a makeover, pampering.
24:12I'm looking forward to the day off and not having to worry about this place and kind of
24:17relax a little bit.
24:19Hi.
24:19Welcome to Savoie.
24:20I'm Sherry.
24:21I'm Lila.
24:22I hear you're in need of a pampering.
24:23Come on over.
24:24Yes.
24:24While Lila gets her makeover, Gordon begins to change the menu from fine dining to contemporary
24:29casual, starting with a signature salad.
24:32I want you to think, both of you, yeah, of a Pomona salad.
24:36Pomona.
24:37Yeah.
24:37It's got a nice ring to it.
24:38Just over the next hour, put together a Pomona salad.
24:43I want you to think of something exciting, and I'm telling you, this is how Caesar salad
24:47started.
24:47If bloody Caesar can do it, Pomona can do it.
24:51Use your imagination.
24:52Go through the fridge.
24:53Look at the peppers.
24:53Whether you grill them, soda them, sweet and sour, barbecue, sloven.
24:56I don't care.
24:57Give it some attitude.
24:58Well, the Pomona salad, he basically said, you know, try to get the feel of Pomona here.
25:02A little salt in there.
25:03Get away.
25:04Absolutely tip top.
25:04Get the black beans onto there and the chicken onto there.
25:07This guy just opened up a $3 million restaurant.
25:09Of course, I'm going to try and get all the pointers I can from him.
25:12It's like I'm back in school, you know?
25:13I felt like I was right back in the classroom, you know, scurrying around in the walk-in, looking
25:17for this.
25:18Looking in the reach-in.
25:19What can I put in this?
25:20You know what I mean?
25:21Right.
25:21Wash your hands.
25:22Clear the bench off legs, please.
25:24I want to see what you've done, both of you.
25:25Yeah?
25:26We have a new Pomona salad.
25:29A salad that is in keeping with the area.
25:33It's fresh, it's new, it's vibrant.
25:36The Pomona salad is wonderful.
25:39I don't know how to describe the taste to it, but it just, it tastes really, really good.
25:44I walked them down the streets, saw Chinese food, Mexican food, a pizzeria, and what no
25:51one has out there is a bloody good burger.
25:54And I'm going to show you how to make a stunning, delicious burger.
25:58You know, I could have made a burger, but a burger to me is basic.
26:01Chopped beef, salt pepper, Dijon mustard, Worcester sauce, ketchup, finely chopped onions,
26:07three egg yolks to bind it together.
26:09Really important to mix all that through, yeah?
26:11Yes.
26:11Really important.
26:12Tonight, we're going to do a special.
26:14Lila's Famous Burger, yes?
26:16Will be the best burger in Pomona.
26:18I definitely feel like our Lila's Famous Burger is really going to help us attract more
26:22people.
26:22Grill it nicely.
26:23This is perfect, this grill.
26:25Have a little taste.
26:28Season-wise, that's fine.
26:29Let's put the burger on as a special tonight.
26:31Chef Gordon, he was right when he said that we needed a burger.
26:35You can't get a burger around here nowhere.
26:37Pomona needs a great burger.
26:39And tonight, he's going to get one.
26:41The recipe to the Lila's Burger is top secret.
26:44I could tell you, but then I have to kill you.
26:47Armed with Lila's new hamburgers, a catering truck, and enthusiasm, Gordon and the staff hit
26:53the streets to promote the restaurant.
26:55Can I interest you in a free burger?
26:57Sure.
26:58Sure?
26:58I love a free burger.
26:59What about you?
26:59I think that the word will get out on the street that we have a really juicy burger.
27:04You're welcome.
27:05Free burger?
27:06Free burger.
27:06So how was it?
27:08Nice.
27:09Would you like another one?
27:10I'm going to get another one.
27:10It's also going to get on the street that Chef Gordon made it.
27:13Surprising how happy everybody is on the back of a really good, delicious, simple burger.
27:17The grubbage is excellent.
27:21While the staff promotes the new burgers, Gordon's design team makes over the restaurant
27:26in anticipation of tonight's relaunch.
27:28We've got a new plan, a new menu, and a new interior.
27:32Lila's should be giving a new look.
27:33Yeah?
27:34A new, unintimidating, warm place.
27:37Yes?
27:38Yes.
27:38Speaking of new looks, Lila, where are you, my darling?
27:42Here we are.
27:43Look at you.
27:44Oh, my goodness.
27:47Look at you.
27:48Hello.
27:49Good morning.
27:50Good to see you, my darling.
27:52When I see Lila come around the corner, it made me cry because she looks so much happier.
27:57How do you feel, my darling?
27:58Good.
27:59Let me say, you look great.
28:01Yes?
28:01You don't look like a lady who's carrying the world on her shoulders anymore.
28:05When they saw me, they said, oh, my God, you look so different.
28:08I said, yes, you have a new boss.
28:10Are you ready to see the new hotspot in downtown Pomona?
28:14Yes?
28:15I'm helping it!
28:15OK, are you ready?
28:16On the count of three.
28:17One, two, three, go.
28:21Oh!
28:23Oh, my God.
28:24Come in.
28:25Come in.
28:25Come in.
28:25Come in.
28:26Come in.
28:27Come in.
28:27When they opened up the doors, I was really shocked and surprised.
28:31It looked so much nicer, you know.
28:32It's warm.
28:33Yes?
28:34It's inviting.
28:35It's no longer stark and cold.
28:38You know, it's...
28:39I love this.
28:40You've got the reception here.
28:41You've got chairs.
28:42Sit down.
28:42What first caught my eye was the red couch, the candles.
28:47Like, why didn't we think of that, you know?
28:49It's in keeping with downtown Pomona.
28:52Oh, my God, look at our station.
28:54I think that Gordon did the right thing for our restaurant, just more positive energy from
28:59all of us.
29:00It's one hour before the opening, and Gordon has mainstreamed the menu.
29:04Gone are the fine dining efforts like chocolate lamb chops and soggy chicken nachos.
29:09And in their place are popular fare like Leela's famous burgers and the new Pomona salad.
29:16All that's left to do is get the personnel in order.
29:19We need a leader.
29:20We need a manager.
29:21And we need to install some form of discipline.
29:25Tabitha, manage the place, yeah?
29:28It means a lot to me that Gordon went with the whole idea of me becoming manager.
29:32That just shows me that he knows that I can do it.
29:35Lex, can I have you running the kitchen tonight?
29:39It's like, it's the biggest compliment I've had all my life so far.
29:42Ricky, support it properly, yes?
29:44I think it's fair.
29:45I've been here since day one, busting my butt, you know what I mean?
29:49Let's get some identity and work together as a team.
29:52I'd rather have somebody like Lex who's passionate about what he does.
29:56I really don't think that Ricky's attitude will change.
29:58This restaurant needs to turn tables tonight to stay open tomorrow.
30:06It's relaunch night, and Gordon has invited local artists, students, and car clubs to experience the new Leela's.
30:14And now, regardless of the rain, the restaurant is packed.
30:17Open the new Leela's. Let's go.
30:20All right.
30:21Up.
30:22Good luck, guys, yes?
30:23Yes.
30:23Yes, thank you.
30:24You're going to need it. Let's go.
30:26Good evening. How are you?
30:28Let's open the doors right now, man. We've got a house full of people, man.
30:31When I looked outside and I saw this long line, I said, oh my god, are they going to be
30:36able to handle it?
30:37It's awesome. This is our new and improved menu.
30:39I'm pretty nervous about tonight because I know that it's going to be brand new Leela's.
30:43This is our new menu.
30:45The restaurant's menu has been totally revamped by Gordon to better suit the casual neighborhood.
30:50And tonight, for the first time, the man in charge of the kitchen is sous chef Lex.
30:55Lex is the chef tonight.
30:57You got it.
30:57Yes, it hurts.
30:58I don't care.
30:59Up.
31:00You know, I'm not going to cry about it.
31:01I take responsibility.
31:03Take it like a man, pretty much.
31:04Lex.
31:05Yes.
31:05I want you calling out the orders tonight, yes?
31:08Yeah, don't forget.
31:08Got it.
31:09I'm feeling really anxious, a little nervous, because I know it's a big night for us.
31:13Two specials, bacon and cheese.
31:14Comes with bacon, Monterey Jack, and Swiss cheese.
31:16There you go.
31:17That sounds fantastic.
31:20OK.
31:21Let's go.
31:21They're in there.
31:22With the rain as well, yeah?
31:23They're not hanging around.
31:24They're just coming straight in there, yes?
31:26Here comes the mayor.
31:27And to further endear this restaurant to the community, Gordon has arranged for the mayor
31:31of Pomona to be here tonight.
31:33I want you to come in and sit down.
31:35We have a special table for you.
31:37What table's the mayor sat on?
31:3955.
31:39See where the lady is with the red?
31:41OK.
31:41OK.
31:42Right.
31:43Are we ready to order?
31:45Ricky, don't off outside on the phone.
31:47Keep it going, yes?
31:48Me, Lex, Ricky, you know, we don't want to mess up.
31:52What are you eating now?
31:53Every time I look at you, you're always eating.
31:55This is work now, yes?
31:56I want everyone to get in work mode, yes?
31:57Yes.
31:58And for yourself?
31:59I'm going to try the pie rolls.
32:01I'm going to have the burger.
32:03The evening has started off well with customers responding favorably to the new casual menu.
32:09Listen, Lex, first table, absolute critical.
32:12But the real hard work is about to hit the staff, and a little stage fright has set in.
32:17Where's the tickets for these chefs?
32:21Lex, where's the ticket gone for the tomato and basil soup?
32:23It's already been taken.
32:25No.
32:26I don't hear about what?
32:27I think it's been like 20 minutes.
32:28I think closer to 30.
32:3030 minutes into service, and Leela's is off to a rocky start.
32:34Where's the first ticket at, Lex?
32:35No food has left the kitchen, and this grand reopening is off course.
32:40Hey, guys, we're falling behind.
32:42We've got to rev up a little bit, yeah?
32:43Yeah?
32:44What's going next?
32:45Is that the Pomona salad there?
32:46It needs chicken.
32:47Where's the chicken?
32:51Oh, come on, guys.
32:53Listen, Lex, work together and send one table at a time.
32:57OK.
32:57There's a lot of pressure working in the kitchen, so I thought we were going to go screw it all
33:01up.
33:02If this doesn't work, I don't know what's going to work.
33:04To be honest, the worst thing that could happen, probably Lex would run in the kitchen
33:07tonight.
33:07It's starting to become clear now.
33:09I don't think any of them are used to being busy, so that's why they're so fun.
33:13And the tuna sandwich.
33:14And when food finally does come out of the kitchen, not everyone at the table is getting
33:18their food at the same time.
33:21So I'll just eat this.
33:24Sure.
33:25Come on, Ricky.
33:26Yeah, not tonight.
33:27Come on.
33:28Don't panic.
33:28I'm just trying to say, send it at the same time.
33:31That's all.
33:31Yeah, bacon is in your first order.
33:32Yeah.
33:33The bacon's not even .
33:34You know, it's stone cold.
33:35It's not even crispy.
33:36We've got to at least put it back on the grill for 30 seconds.
33:38Come on, guys.
33:39Quick, quick.
33:40Meltdown.
33:42We haven't had any food yet.
33:43You haven't any food whatsoever?
33:45I've ordered four times already.
33:47It seems to be taking a little too long to get our salad.
33:50I'm irritated.
33:51I'm very, very irritated tonight.
33:53Everything is not going the way that it was supposed to go.
33:56Ooh, for my chicken sandwich.
33:58God, oh my God.
34:00Chicken sandwich is going with the, uh, they just took, they just took the salad.
34:03They just took the salad.
34:04What's going on?
34:05We're being like, stop paying attention to their tickets.
34:08Right here.
34:08Oh, right there.
34:09The wait staff begins to panic.
34:11Get on the computer and fix all that so we don't need to pee anymore.
34:14How about that?
34:15Remember?
34:16Grabbing whatever food is up on the counter, regardless of which table it belongs to.
34:20I don't know what was going on in the kitchen.
34:22I don't even know where my order is.
34:24Like, I'm, I don't care.
34:25Famous burger.
34:26Table 11.
34:28Black and salmon.
34:29What did you order?
34:30Oh, man.
34:31They put the wrong order in.
34:32It's supposed to go up with table 10.
34:34Caroline, you put in table 11 for this and they're, they're saying it's not theirs.
34:39It's a salmon and a bacon and a cheeseburger.
34:42It's like a, like a train wreck.
34:44Did you have the chicken soup?
34:46No, okay.
34:46Tonight was overwhelming.
34:51Sorry.
34:52No, he doesn't.
34:53If I said it's coming, it's coming.
34:54I need a capo.
34:55I need a shrimp.
34:56I just told you.
34:56I just told you it's coming right now.
34:58Don't ask him because he don't know.
34:59One hour into dinner service and Lex's inexperience begins to show.
35:03They're taking different food from different orders and that's not helping us at all.
35:07You stand there and say nothing.
35:08I've been telling them.
35:09Who have you told?
35:10I told Ricky already and we were trying to talk to them.
35:12Give me Tabitha, please, yes?
35:13Right here.
35:14Okay.
35:14Lex was trying to say that the whole confusion was because of the front of the house.
35:19Ricky wanted to try to blame that everything's messed up right now because of the front of the house.
35:22Bull .
35:24Don't blame that on us because it ain't our fault.
35:26All we do is read the ticket to put the food out.
35:28I'm trying to stay on track with the orders and they just keep yelling out they need table 55,
35:31they need this table, they need that table.
35:33You know, people were trying to ask me 50 million things at one time.
35:36So it's a lot of chaos.
35:37It's a lot of pressure.
35:39I need a pot roast.
35:40You probably need it.
35:41She needs it.
35:42Where's my famous bacon with cheese?
35:44.
35:44Hurry up, hurry up.
35:45Come on, you gotta be fast, buddy.
35:46He freezes, he doesn't know what to do.
35:48I have to go back there and actually help.
35:50Tell him, okay, look, this is what we need to do.
35:52Can somebody please answer me?
35:55All right.
35:58Lex.
35:59What's the matter?
36:00What's going on?
36:01Frustrated and completely overwhelmed.
36:03What the hell am I doing here?
36:04Lex leaves the kitchen to go cool off outside.
36:08Lex, come back there.
36:09Lex is panicking on us.
36:11Meanwhile, Leela is in the middle of the dining room fielding complaints.
36:15You're waiting for grilled salmon?
36:17Yeah.
36:18Okay, let me go see what happened there.
36:20Where's Lex?
36:20They're waiting out there for two salmons.
36:22Everybody else got their food in.
36:23I guess there was two up here that he put up here.
36:25I don't know what happened to him.
36:26The point is they're not there.
36:28All right.
36:28And I need the two salmon.
36:30Where's Lex?
36:31Knowing how critical tonight's dinner service is, Leela finally becomes a boss.
36:36Get in there.
36:36There's two salmons.
36:37People waiting for the salmons.
36:38Why are you here?
36:39Don't talk to me like that.
36:40You'll be out of here.
36:41All right.
36:41There was something going on with Lex and the boss, Leela.
36:45Some words were exchanged because he wanted a break and she yelled at him.
36:49I don't appreciate that kind of talk.
36:51I don't appreciate you talking to me.
36:52Well, I don't know if you answered me that way, okay?
36:54I asked you.
36:55There's two people waiting for me first.
36:57Who do you want?
36:57There's people out there.
36:58You guys are out here.
36:59I can't get a break for five minutes.
37:00I've been working for the past four hours straight.
37:02Everybody has.
37:03You're not the only one.
37:04Yeah, but you haven't been cooking.
37:05That's the same thing.
37:06You're not any harder than ours is.
37:08You're not working in the heat like I am.
37:09Well, if you can't handle it, then leave.
37:12She totally snapped.
37:13And I thought she was kidding.
37:16No, she was serious.
37:17You know, I'm tired of these people not doing what they're supposed to do.
37:20They just get up and walk out whenever they feel like it.
37:22And I'm not going to deal with that anymore.
37:24Lex.
37:26What's going on?
37:27She's just really getting on my nerves.
37:29Like, I'm trying to take a five minute break at least.
37:31You know, that's when I got upset.
37:32Like, what the hell?
37:33I've been working all night.
37:34We're not quitting, are you?
37:35What the hell am I doing here?
37:36No, okay.
37:37I can understand.
37:37I can feel the frustration.
37:38Yeah, tonight was a tough night.
37:40Hey.
37:41Lex.
37:42Get your ass back here, yes?
37:45He's really upset right now.
37:46Okay, cool him down, yeah?
37:47Cool him down.
37:47I'm trying to.
37:48I'm trying to.
37:49Damn.
38:10With Lex out of the kitchen, all the pressure is on Ricky to get Leela's back under control.
38:15Where's my cream at?
38:16Where's my cream?
38:17Where's my cream?
38:17Ricky.
38:18Yes, chef.
38:18Keep it going, yes?
38:20Yes, chef.
38:20If this slows down now, we're all screwed, yes?
38:22Yes, yes, gotcha.
38:23I can still do it.
38:24When it's time, you know, it's crunch time, you know, just kick it out.
38:26Table 55 is for the mayor.
38:28How long for that table?
38:29VVIP.
38:30Give me five minutes on that one.
38:31Five minutes, please.
38:32Oh, hell.
38:33What is all this ?
38:35Can I get the ticket when you drop my order, please?
38:37You sure can.
38:38Many people are still waiting for food, including the mayor of Pomona.
38:42And the pressure in the kitchen is at its peak.
38:44Leela's burger, where's it at?
38:45Is that for table one?
38:46Is that the ticket for table one?
38:48I'm busy right now.
38:50So we're just, you know, pretty much all gonna have to step our game up.
38:53You got veg in the pot right there.
38:54Give me the pot roast.
38:55Let's move it, let's move it, let's move it.
38:57Give me two chicken soups and get this ticket up out of here.
38:59Bam.
38:59With Ricky back in control, food is flying out of the kitchen.
39:03Success.
39:04How'd you like your pot roast?
39:06It was worth the wait.
39:07OK, thank you.
39:08Some people complain, they're like, when are we going to get our food?
39:10And when they got their food, we're like, oh, we don't mind the wait.
39:13You know what?
39:13If I would embarrass myself, I'd lick that plate.
39:16Right, that's the mayor's table finished, yeah?
39:18Yes.
39:19Hallelujah.
39:20Pomona salad.
39:22It's the best burger I've ever had.
39:23Customers are thrilled with the food.
39:25Delicious.
39:26And the mayor is proud to have this restaurant in Pomona.
39:30Pomona salad, I think we will declare that officially the meal for any Pomona day.
39:37$700.
39:37Yeah.
39:38I had to pay the electricity bill, and $1,000 to break even.
39:41You've got to go, yeah?
39:42Keep going.
39:42You've got to go.
39:43You've got to go.
39:43You've got to go.
39:44How's everything?
39:45Perfect.
39:45Great.
39:46The menu is great.
39:47I mean, people, they really like the food.
39:50After taking a little time to cool off, Lex returns to Leela's, not as head chef, but
39:55as Ricky's number two.
39:57Leela's burger, right here.
39:59Hey, dude.
40:00What's that?
40:00Come on, Rick.
40:00We can do this, Rick.
40:01Right here.
40:01Me and you, Rick.
40:02Lex took off, and then he came back.
40:05Just cover your ass.
40:06Ah, you know it.
40:07And we did make a great turnaround.
40:09I got chicken ready.
40:10All right, cool.
40:11I got these two right here.
40:12Okay, Tom, give me a Pomona salad and give me a pavro.
40:15I was proud to see Ricky really stepping foot and taking care of, you know, situation.
40:19He definitely acted as the head chef.
40:21Thank you very much.
40:22Good to see you.
40:23Nice to see you.
40:23It looks like it's a whole new beginning, really, for the restaurant.
40:28Ricky, two seconds.
40:30After a dramatic comeback, Gordon was truly impressed with Ricky.
40:35We got off to a rocky start.
40:36Yeah.
40:37Yeah?
40:37And within 24 hours of being in this restaurant, I thought you were going to .
40:40Oh.
40:41Seriously?
40:42I thought you were going to throw in the towel.
40:43I just wanted to say, you did well tonight, huh?
40:45Thank you, chef.
40:46We butted heads at first, you know, but that was just, you know, ego, pride, pretty much.
40:51You know what I'm saying?
40:52Arrogance on my part.
40:53I just want to say, tonight, you proved me wrong, and I thought you did a good job.
40:58And in amongst all the commotion in the dining room, you really held it together.
41:02You were solid, you were straight, and you didn't blow it.
41:06And I just wanted to say, well done.
41:08Because it meant a lot.
41:10Seriously.
41:10Feels good to be back, though.
41:11Feels good to be back.
41:11It does.
41:12For him to pull me aside, look at me man to man, and say, you know, you did a great
41:15job.
41:16You know, that made me feel really good.
41:18But now that you've opened the door, don't close it.
41:21Keep it cool.
41:23You know what the score is now.
41:24Yeah?
41:25Right.
41:26Don't stop.
41:27Yeah?
41:28Yes.
41:30You know what the score is.
41:30During the rest of Gordon's stay, Ricky continues to improve.
41:34All right.
41:35Okay, cool.
41:37Tabitha settled into her new role as manager.
41:39You feel yourself losing your mind?
41:41Take a deep breath and breathe.
41:43Leela continues to be more of a boss and more assertive with her staff.
41:47I want that calamari now.
41:49Customers raved about the food.
41:51Good.
41:52Very good.
41:52And Leela's finally, for the first time in eight months, made some money.
41:56Never seen that before.
41:58But I'm excited.
41:59I'm excited.
42:00Come back again.
42:01Oh, yes.
42:01We will.
42:02All right.
42:02Have a good night.
42:06All right.
42:07Let's confirm one thing, shall we?
42:08You won your first battle.
42:09Wow.
42:09Hey, nice.
42:10Nice.
42:11Nice.
42:14Chef Gordon is an amazing dude.
42:15You fought to keep your jobs.
42:18It proved a point.
42:19Thank God he came and he helped us.
42:21You know, he turned it around.
42:22The new look of the restaurant, the new menu, everything's like way better.
42:25There was a buzz.
42:27A nice, loud buzz.
42:30The changes that he made here, they were great.
42:33Okay.
42:34Good night.
42:35I'm glad that he was here.
42:36He had a hand, you know, in helping change the restaurant around.
42:39You know, I thank him for that.
42:40From this day forward, I'm going to remember everything he said.
42:47In spite of business picking up at the restaurant, Leela's debts were too large to overcome.
42:52And she was forced to close her doors.
42:56Next time, Gordon heads for an Italian restaurant in trouble.
42:59The young owner and his staff just want to party.
43:02So it takes forever for the food to get out of the kitchen.
43:05I need your specials now.
43:06And huge portions mean costs are out of control.
43:09Even the doll's got a serving there.
43:10But now the party's over.
43:12Why did you keep eating if it was that bad?
43:15If Gordon can't get this cast of friends to grow up.
43:18I felt like I was eating my goo.
43:20This restaurant's going to be grounded for life.
43:23Next time on Kitchen Nightmares.