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00:00Tonight, on Kitchen Nightmare...
00:02I make the best Thai food in the world.
00:03I'm awesome.
00:04Chef Ramsay heads to Stamford, Connecticut...
00:07Same , different town.
00:08...to take on Sammy.
00:09I can't believe you're telling me my food sucks.
00:11I honestly think you're out of your mind.
00:13...an out-of-control owner who's destroying his restaurant.
00:17Jose!
00:17I don't really give a .
00:18Shut it down! Don't do luck!
00:19There's only one chief, and that's me.
00:21Sammy is in denial about his food.
00:23The food is bad, yeah.
00:25It's not bad, though. It's not bad.
00:26It's disgusting.
00:27I should have punched him in the face for talking to me like that.
00:31And even the customers can't escape his wrath.
00:34I don't want you to stick it back in a microwave.
00:36Nobody's talking about microwave. You're the ones talking about microwave.
00:38You work for a microwave company?
00:40I just wanted to pick her up and throw her out.
00:41That is rude.
00:42With only one week to turn it around,
00:44can Gordon break through to Sammy?
00:46Take your head out, you're getting real with me.
00:49Come on!
00:50Nobody talks to me like that.
00:51Or is this owner beyond repair?
00:53I don't need this to tell me about how I run my business.
00:56Tonight, it's the battle of Gordon versus Sammy.
01:00You look pissed like you're ready for a fight.
01:01What all the truth? I'm tired of this!
01:03You're the one who built aå±± coming again.
01:05Come on!
01:11Come on!
01:13Come on!
01:16Come on!
01:17Come on!
01:17if you go!
01:19Let me go!
01:19Come on!
01:20Come on!
01:20Come on!
01:22Come on!
01:25Come on!
01:30Come on!
01:32an Italian eatery opened three years ago by its owner,
01:36Sammy Settembre.
01:37Known for his once successful pizzeria,
01:40Sammy has been struggling with this venture
01:42and is only months from closing.
01:44How we doing, guys?
01:46I was eight years old when I started.
01:47I worked at my brother Benny's restaurant,
01:49starting at making pizza.
01:50I always had a dream of a really nice restaurant.
01:52Hey, how are you?
01:54How are you doing, man?
01:55I make everybody feel like a superstar
01:56when they come to Savital's because I'm a superstar
01:58and that's why my name is on there.
02:00It's all about me.
02:01How are you tonight?
02:02Good, thank you.
02:03You're welcome.
02:04I've been with Sammy for two and a half years
02:05and the restaurant was really busy all the time
02:08and it slowly declined.
02:11And we need some customers.
02:12I know, I can't believe this.
02:13Usually we have a couple of tables.
02:15We have an awesome, beautiful place.
02:17I think the decor is excellent.
02:18I don't know why people are not eating here.
02:20The food is good.
02:22Kills me.
02:23Where is this guy?
02:24It was hard as a rock.
02:25It tastes disgusting.
02:26If you think of something else to complain about,
02:28please get me.
02:28I'll be downstairs.
02:30The Neimer at Sabatielos,
02:32it's Sammy.
02:33He can be really nasty.
02:35Don't go to work.
02:37If not, go to home.
02:38You hear me?
02:39Calamari.
02:40To be honest with you, it was edible.
02:42That was about it.
02:42Thank God you have a microphone with you.
02:44I don't want everybody to hear it.
02:46I think that if Sammy doesn't change,
02:47I don't think it would make it another year.
02:51Mike.
02:52out of here.
02:53Damn, eight meatballs in there.
02:55Why we put so many meatballs?
02:56Who's your friend of yours?
02:57Man, you guys go bowling together?
02:59My restaurant's a nightmare because my staff doesn't
03:01listen to me all the time.
03:02Why you gotta be a big shot with my money, bro?
03:04Be a big shot on your day off.
03:06Thanks, pal.
03:08Man, let it talk.
03:10I presently have over a million dollars
03:12in debt to this restaurant.
03:14I have a house on the line, and I clean out my savings.
03:18Everything rides on this place.
03:1925 or 125?
03:20125.
03:22You sure?
03:22Sammy is very stressed out.
03:24When I look at him, knowing him for so many years,
03:26I can see a different person.
03:27He's just not as happy as he used to be.
03:30I should have been a male man.
03:31I swear to God.
03:31But I waited my whole life to step up to this plate,
03:34which is this really nice restaurant.
03:36You know, if I lose this restaurant, I lose my life
03:39because my restaurant is my life.
03:46As Gordon walks through Stanford,
03:48he catches up on Sabatello's most recent food reviews.
03:52Right, food review, Sabatello.
03:54Food mediocre, don't get robbed.
03:55The owner is most obnoxious human being I've ever dealt with.
03:58Two-star food at four-star prices.
04:00Here we are.
04:01How are you?
04:02Good.
04:02How are you?
04:02Yeah, well indeed, thank you.
04:04Let me get you a table.
04:05Maybe go upstairs and have a bite to eat.
04:07Yeah, I'll show you.
04:07Go upstairs, let me get a menu.
04:08I wasn't really nervous when Chef Ramsay came to the restaurant
04:11because I make the best Italian food in the world.
04:13I'm awesome, and it speaks for itself.
04:15I can't wait to look around.
04:17My god, look at this.
04:19Isn't it inviting, nice and warm?
04:20It is nice and warm.
04:22So if the decor is nice and warm, the host is nice and warm,
04:25it must be all about the food, right?
04:27My food is good.
04:28My food is very good.
04:29So what would you recommend for lunch?
04:32My lasagna is homemade.
04:34All this is fresh, right?
04:35Yes, everything else is fresh.
04:36If it's not fresh, we don't sell it.
04:38The soup of the day is a?
04:39It's a wedding soup.
04:41Consists of vegetables and little mini meatballs.
04:43It's really nice.
04:43Actually, they have the best balls in town.
04:46It's awesome.
04:47People love it.
04:48OK.
04:49When Chef Ramsay sat down, the first thing I thought, man,
04:52this guy's going to be surprised.
04:53He's definitely going to do some kind of cartwheels
04:54after he eats his food.
04:56He's got a few items he wants.
04:57So we start off with the soup of the day.
04:59I'm going to try the lasagna that's homemade.
05:02And then finally, I'll finish up with a New York strip.
05:04How do you want that cooked?
05:05Mid-rare.
05:06Thick rare.
05:08Thick rare.
05:08Excuse me, please.
05:09And how long have you been here, David?
05:11Three years.
05:11Three years.
05:12Wow.
05:12Did you put his order in?
05:15I'm talking to him.
05:16I just want to make sure you take care of him.
05:17Yeah.
05:18That's fine.
05:18OK.
05:19So why does he interrupt you like that?
05:23Sometimes in the middle, I'm giving like specials.
05:25Oh, I'm sorry.
05:25I got to bring David in there.
05:27I'm like, I'm talking to the people.
05:29They feel like, what's the matter with him?
05:31That's not nice.
05:32That's not nice at all.
05:33Sammy, he got no manners.
05:36And I think somebody got to teach him how he got to be
05:39when he's working.
05:41Give me first the lasagna.
05:43And then you're going to give me the sirloin steak.
05:45You hear what he said?
05:46Make it nice, please.
05:48You got that wedding soup, right?
05:49Yes, yes, yes.
05:52Wow, that was quick.
05:54We got soup.
05:57Mm-hmm.
05:59Mm.
06:02It's hideous.
06:04Like a mishmash of bits of put together
06:06and brought to the boil.
06:07And anemic gray meatballs in there.
06:09Mm.
06:10How was your soup?
06:11Yeah.
06:12That's a wedding soup?
06:13That's to get him in the mood to get married.
06:15I'd rather get .
06:16Divorced.
06:17Oh, my god.
06:18And that's made fresh every day, is it?
06:19Normally, our soups last two days.
06:21Two days.
06:22How could it be the soup of the day when it's soup of yesterday?
06:27And it's sort of, it's bland.
06:29Anyway, hopefully.
06:31Hopefully, the other dishes will be better.
06:36Soup of the day.
06:41You said the soup, the soup is bland, it's not good?
06:44That soup was two days old, but that doesn't mean it's garbage.
06:47You know what I'm saying?
06:48What was he, a health department critic?
06:50Oh, my god.
06:52Chef, you said the soup is not good, but I can't throw the soups out.
06:55That's the rules.
06:57What I want you to do is take two lasagnas out, put them in the mic.
07:01Make sure that lasagna's nice and hot, Manny.
07:03I told him it's my homemade lasagna, my signature item, OK?
07:06Do the right thing.
07:09Lasagna, please.
07:10Manny, I dished one.
07:14Wow.
07:14Here's your lasagna.
07:16Homemade lasagna.
07:17Oh, .
07:17Look at that.
07:18Someone drop it.
07:25Come on.
07:30Here, we've got, like, white bits of chicken or veal.
07:33But there seems to be something slightly synthetic and plastic
07:37inside that tastes absolutely hideous.
07:40Now, if that is homemade, I'll dance in this restaurant tonight,
07:43start bollard naked.
07:44That is not homemade.
07:46Holy crap.
07:47With the steak.
07:49What is that in there?
07:51That's the ground beef.
07:53That's beef.
07:54It looks like canned dog food.
07:56Ask the chef where the recipe's from, if it's homemade.
08:01There's only still a recipe, the lasagna.
08:03Which one?
08:04Which one of the lasagna?
08:04If it's a homemade lasagna, where you get the recipe?
08:07My mother.
08:08And where you put ground beef, and what was the?
08:10Because it's Italian lasagna.
08:11It's not a Chinese lasagna.
08:22It's a tough steak, not seasoned, greasy.
08:28The food is consistent, consistently poor.
08:33What a shame.
08:34OK, I'm done.
08:36That's full of grease.
08:38Where do the steaks come from?
08:39Who buys them?
08:41Is that Sammy?
08:43Yep.
08:44The food is really, really bad in all aspects.
08:47We've been trying to tell this Sammy for a long time.
08:49But of course, because we are the employees,
08:52they don't listen.
08:53Having had a good taste of some bad dishes,
08:56Gordon heads to the kitchen to meet with Sammy
08:58and head chef Jose.
08:59Hey, guys.
09:00How you doing?
09:02Let's go through it together, shall we?
09:03Yeah?
09:04Soup was hideous.
09:05How old was that soup?
09:06The soup has been like three days with me, yeah.
09:09Three days with you.
09:10Yeah.
09:10It tasted like it.
09:12It tasted disgusting.
09:14Bland, and everything was cooked to .
09:16The lasagna, let's quickly go on to that.
09:18That was unique.
09:20Uniquely .
09:23That's homemade.
09:24Where is it?
09:25Lasagna is over there.
09:26Yeah.
09:26Can you get me a portion?
09:27Why was it dry in the middle of the sauce?
09:29Sean, we proportion it, we cut them.
09:31It's frozen.
09:33He says it's frozen.
09:35How old is that?
09:36That's the lasagna I make the last week of the party.
09:38We make three trays of lasagna at a time,
09:40and then we proportion them, and then we freeze.
09:42We take some out as we need.
09:43OK.
09:43So it's not fresh.
09:44That's what I'm trying to say.
09:45It doesn't mean it's bad.
09:47It doesn't mean it's bad.
09:49I'm Italian, man.
09:50Here's a guy from Scotland.
09:51You know about lasagna.
09:52Does any chef throw food away if it's not bad?
09:55Answer that, Mr. Ramsey.
09:56Any chef?
09:57Yes.
09:58Hello?
09:58You're going to throw it away?
09:59Should I answer it, or are you going to ?
10:00No, tell me.
10:02Go ahead, tell me.
10:03Are you getting upset now?
10:04No, not at all.
10:05Not at all.
10:05A little bit, maybe.
10:06Every chef I know makes lasagna fresh every day.
10:10When Chef Ramsey started critiquing,
10:12telling me all these bad things about my food,
10:13I felt like, what does this guy have, his mind?
10:15Then the biggest disappointment was the steak.
10:17Who buys the steak?
10:18That's the toughest steak I've ever eaten.
10:19I dropped down on the steaks because my business has dropped.
10:22It was a choice steak.
10:23It's not my black angus.
10:24You're right.
10:25I love the way you got excuses for everything.
10:27I couldn't do anything right.
10:28I mean, he was amazing.
10:29It was very hard for me as well.
10:31I couldn't believe it.
10:32He said everything I did was wrong.
10:33You're very pumped up.
10:35I believe we have good stuff.
10:37Yeah.
10:37Are you asking me or telling me?
10:39I'm telling you.
10:39I think maybe you walk up on the wrong side of the bed.
10:43I get out of the same side of the bed every day.
10:45I know what the I'm talking about.
10:46And that food was bland.
10:47I can't believe you're telling me my food sucks.
10:49I can't believe it.
10:51I honestly think you're out of your mind.
10:53It ain't.
10:54There's nothing wrong with it.
10:55Yeah.
10:55There's nothing wrong.
10:56I think you're a little too critical, over critical.
10:58The minute you get down off your high horse
10:59and start understanding what the is wrong with this place,
11:01then we might have something compatible to work with.
11:04Are you finished?
11:05Are you done?
11:05Am I done?
11:06I can't believe it.
11:07I've just started.
11:08Unbelievable.
11:10OK, I was going to clear my head.
11:12I wanted some .
11:13I need some fresh air.
11:14Yeah.
11:15Want me to show you where the door is?
11:17Ah, I've got through that one there, thanks.
11:19He critiqued the out of me and just
11:21like really broke my .
11:22This guy's out of control.
11:24You know, I think someone needs to put him in line.
11:26Let me tell you something, man.
11:27For a guy to talk like that in front of me like that,
11:28I can't believe it.
11:30And he's still alive?
11:31And we didn't shoot him?
11:32Kill that guy?
11:34Coming up, the battles intensify.
11:37What the is that?
11:38Between Chef Ramsay and Sammy.
11:40That is chicken novella.
11:40It's cooked halfway.
11:41Hey, .
11:42And Gordon is shocked when Sammy takes on a customer.
11:45Wait, you stick it back in a microwave?
11:47All right, put it in the microwave.
11:49Nobody's talking about microwave.
11:50You're the ones talking about microwave.
11:51Do you work for a microwave company?
11:52And later, a brawl with Gordon.
11:55They finally push Sammy over the edge.
11:57Do me a favor.
11:58Take your head out of your and get real with me.
12:00Nobody talks to me like that.
12:02You look pissed like you're ready for a fight.
12:04What the ?
12:04Shoot them tires!
12:12After a night filled with Sammy's excuses, Gordon decides
12:15to take a closer look at the kitchen.
12:19Right.
12:23This place is spotless.
12:25Absolutely spotless.
12:27Amazing.
12:30What the ?
12:32What the ?
12:35Raw chicken and cooked chicken.
12:40Where's Sammy?
12:41What the is that?
12:42What is that?
12:43It's called chicken novella.
12:45When were they cooked?
12:46Sunday we do those chickens.
12:48Can you get me Sammy, please?
12:50Yeah?
12:52Same , different town.
12:56Sammy, have a quick look around the kitchen.
12:58Yeah?
12:59The place is spotless, yeah?
13:01Very clean.
13:02Kitchen's immaculate.
13:03We try.
13:03Unfortunately, the in the fridge.
13:05What's this?
13:05Have a look at this.
13:06That's not the way we cook, is it?
13:08What have we got?
13:09Chicken franchisee there.
13:10Yeah.
13:11Cooked.
13:12Sat there.
13:13Yeah?
13:13And what's the matter with it?
13:14What's the matter with it?
13:15What's that set next to it?
13:16That's the grilled chicken marinade.
13:18We do it for sandwiches and for salads.
13:19That's raw chicken, Sammy.
13:21We can't put them close by each other?
13:23Oh, come on.
13:25I know you want to mouth off and tell me how wrong I am
13:28and I'm a meatballer, but that's appalling.
13:30What's this here?
13:31It gets worse.
13:33What the is that?
13:34Why is it cooked?
13:35Because we have to make it raw and bake it in the oven.
13:38It's going to take too long.
13:38The customers are not going to wait.
13:39They're going to leave.
13:40Well, customers aren't here, so how can they leave
13:42if they're not here to begin with?
13:44It's a nice dish.
13:45People like it.
13:45It's .
13:47No, no, no.
13:47It comes in like it doesn't stink,
13:49and I was trying to be prepared,
13:50but it gets my butt rolling,
13:52and he's out of control.
13:53Can you do me a favor?
13:54Can you get rid of the cooked meat
13:55and put them with cooked meat,
13:57and the raw meat with raw meat before we kill someone?
14:00He's right.
14:00He's right.
14:01I'll give back.
14:02I'm dying.
14:02Holy crap.
14:04You know that, bro.
14:06Jose, you're killing me.
14:07My kitchen staff, they're not doing their job.
14:09Everybody wants to do something their own way,
14:11and there's only one chief, and that's me.
14:13Oh, my god.
14:14Oh, my god.
14:14Oh, my god.
14:20Four for dinner?
14:20Yeah, please.
14:21Main course.
14:22I got a stuffed female sauce stuffed with a crab bean.
14:24The, uh, New York street.
14:28Dinner service time is going to be outstanding.
14:31And I want to show Chef Ramsay that we really do know
14:34how to make good stuff.
14:35Jose, I'm waiting for table three.
14:37Is that sauce almost ready?
14:38Thank god.
14:42What's this sole stuffed with, Jose?
14:44I do vegetables and imitation crab meat.
14:46Imitation crab meat?
14:47Yeah.
14:48Why imitation?
14:50Crab meat is too special.
14:54I like fresh and stuff in the house.
14:56Well, seven don't let me do it.
14:57Anybody got to follow what he says.
14:59How can we have a special on the sole
15:02stuffed with fake crab meat?
15:03No, it's not all fake.
15:05Jose, you told me the crab meat's fake?
15:09I can't wait what kind of I'm going to come back with now.
15:12No, no at all.
15:13Normally we do put the lump crab meat.
15:15We do.
15:16$28, you're taking the out of temper.
15:18We all make mistakes, you know?
15:20Maybe I cut some corners.
15:21But don't call me a liar, or a cheat, or a dishonest guy.
15:24I wouldn't be this far being a liar, cheating, dishonest.
15:27So I think you should take it back.
15:29You're making me look horrible in front of this guy.
15:31You're my number one guy, right?
15:33Son of a bitch.
15:34I don't want the fish.
15:35That's not good.
15:35I don't want the fish.
15:39I'm getting this.
15:40I'm sorry.
15:41I'm going to hurt you.
15:42OK, I'm sorry.
15:46What's the matter with this?
15:47You say it's not fresh.
15:48You say it's not good.
15:50Well, it's watery.
15:51I don't know the taste.
15:51I'm bad.
15:52I'm bad.
15:54Not bad though.
15:55It's not bad.
15:56It's not bad.
15:57Oh, no, come on.
15:59He's flicked it out.
16:00It's not bad.
16:02Your delusional.
16:03It's not.
16:04It's not.
16:04It's mushy, it's watery, it's baked,
16:06and it's disgusting.
16:08You'll jump them down like a big baboon and go,
16:10oh, it's good, whoo!
16:13I think we need great food.
16:14If I didn't make great food, I wouldn't be here.
16:16So for this to tell me that I'm not doing good,
16:19it really pissed me off, to be honest with you.
16:23Watching this restaurant perform is embarrassing.
16:25Fake crab meat inside a stall, it's pretty obvious.
16:28It's become the appendix of restaurants in Stanford.
16:30You just want to get rid of it and get it out.
16:34Gollocks.
16:35It's all red.
16:36I don't know how the lamb is supposed to be.
16:39What's up right now?
16:40I think I'd like to have it just a little bit more done.
16:43A little more?
16:44A little more.
16:44Yeah, yeah, yeah, yeah.
16:45OK.
16:47What's the matter?
16:48He said, Jose, put a little more, a little more.
16:51What's wrong on it?
16:52It's cold in the middle.
16:54All right, put it in the microwave.
16:55Just put it in the microwave.
16:56Put it in a minute and a half.
17:02No rack and lamb?
17:03No rack and lamb right now.
17:08It's cooked perfect, or do you need a more?
17:11I kind of got the idea that maybe someone just
17:13took this plate, because the plate's pretty warm,
17:15and maybe just sit back in the microwave
17:16instead of putting the lamb shells back into a pan.
17:19Do you need a more?
17:20Yes, thank you.
17:22What's the matter with it now?
17:24What's the matter with it now?
17:25What's the matter with it now?
17:25He said, because you don't want it.
17:26Let me see it.
17:28Now it's too much cooked, or it's too rare,
17:30and now it's too much?
17:32How do they want the meat the first time?
17:34Oh, my gosh.
17:35How do they want it cooked?
17:36Sammy, I don't know.
17:37I'm going to go ass to leave you in there.
17:39With food now coming back, it's a perfect opportunity
17:42for Gordon to witness Sammy's customer service skills.
17:45How did you want your meat cooked?
17:47Do you want it rare?
17:48How do you want them?
17:49I want it in medium rare.
17:50So can we make you another one?
17:51Will you wait, or you don't want it at all?
17:52I'll wait, but the thing is, is I don't want you
17:54to stick it back in a microwave.
17:56No, we're going to throw that out and make you a new one.
17:57Nobody's talking about microwave.
17:58You're the one that's talking about microwave.
17:59They came out of a microwave.
18:01Otherwise, they won't be, like, exuding.
18:03Do you work for a microwave company?
18:05I know so much about a microwave.
18:10Unbelievable.
18:12Unbelievable.
18:13Get the **** out of here.
18:14Tell them to take a hike.
18:15That is rude to speak to a customer.
18:19Get the **** to the lady.
18:20Taste it, Sammy.
18:21You told me you went to a microwave?
18:24You're going to make it.
18:24Father, let her wait.
18:25Let her wait now.
18:26I don't know if this lady wanted a free meal or whatever.
18:28I thought it was a total nightmare.
18:30I kept my composure.
18:31I wanted to kill her, and I didn't.
18:33Jose, it's not your fault.
18:34The lamb is tough.
18:35If you're eating tools to work with,
18:37of course you're going to create food.
18:40Here's the lamb market.
18:41Bring it to her.
18:42Come on, I'm going to follow you.
18:47No, wait, wait.
18:47We're not done yet.
18:48I want to see you cut into it.
18:51How was it?
18:51Is it still too rare?
18:52You know what?
18:53I'm done.
18:54No more chances.
18:55Unbelievable.
18:58Oh, my God.
18:59I just wanted to pick her up and throw her out.
19:01There's a right way and a wrong way of handling something
19:03like that, and she was totally wrong.
19:05She sends it back three times.
19:06How does she want to cook?
19:07Go out there and apologize to her.
19:09I don't want to apologize.
19:10I don't give a to go.
19:11I'm sick of it.
19:12Go out and apologize to her.
19:13I'm actually really embarrassed that he made a scene
19:16with one of the customers tonight.
19:18Regardless of what happened, the customer is always
19:20right in a customer service business.
19:22So mad sucks.
19:26I'm like so upset inside.
19:29I'm fumigating.
19:30Tonight it looks like a real job tonight.
19:33You know something?
19:34Don't even make it none of us.
19:35Shut everything down and forget it.
19:37I don't really give a .
19:38Shut it down.
19:38Don't do nothing.
19:44So mad.
19:45Tonight it looks like a .
19:48After a frustrating evening in the kitchen
19:50and in the front of house, Sammy has hit his breaking point.
19:54You know something?
19:54Don't even make it none of us.
19:56Shut everything down and forget it.
19:57I don't really give a .
19:58Shut it down.
19:59Don't do nothing.
20:02It was one of the worst nights of my life.
20:05And I wanted to strangle the customers tonight.
20:07I wanted to strangle my guys, especially in the kitchen.
20:09Everybody.
20:10It was just a total nightmare.
20:11It was a mess.
20:12Ladies, thank you very much.
20:14Thank you guys.
20:15I'm sorry.
20:16That's all right.
20:16It's not your fault.
20:17Thank you for being so understanding.
20:19I really appreciate it.
20:21I'm the person that apologizes for Sammy
20:23because he won't do it.
20:24And I don't want his reputation to be any worse
20:29than I guess people already see it.
20:31I can't believe it, Sammy.
20:32I can't believe it.
20:34All the time he does the same story,
20:37all the time the same problem.
20:39Sammy, he don't care.
20:41I feel so mad.
20:42I feel so hurt.
20:43I can't get my staff to listen.
20:45I feel like running away, to tell you the truth.
20:48After an unusual evening in which Sammy
20:51shut down his own restaurant, Gordon has now confirmed
20:54the source of the problems at Sabatello's.
20:5758 customers we served, not 108, five eights.
21:02I've never seen 58 covers done in such a difficult way.
21:06You know that?
21:06Is that normal if we'd go into the kitchen
21:08like that and talk to them like that?
21:09If I didn't go in there at all, forget about it.
21:11We wouldn't have 20 entrees come back.
21:13You've got no right as an owner to be so selfish
21:17and start picking on staff or blaming customers.
21:21The problem is with you.
21:24Come on, are you serious?
21:25You agitate customers.
21:26You agitate staff.
21:28Why so negative?
21:29What do you mean negative?
21:30I try to keep these guys happy.
21:31I was in there trying to get in there.
21:32That's happy?
21:33Are you kidding me?
21:34Guys are making mistakes like that.
21:35You've got to go back to school.
21:37You said that all this is about me,
21:39the way the place is going wrong.
21:41Nobody talks to me like that.
21:42People come here because of me.
21:44People love my food.
21:45Sammy, I'm here to help.
21:47I see a guy that's passionate about running a restaurant,
21:50but clueless.
21:51You're the hardest individual to work with, my friend.
21:54And each and every one of your staff
21:55are scared to tell you that.
21:57You handicap the kitchen, a menu far too big
21:59with two cooks in there.
22:00And you've got such imitation material on here,
22:05they can't cook it.
22:06What do you mean imitation material?
22:08That steak's not black Angus, 1855.
22:11We used to carry black Angus.
22:12It's what you're charging for now, Sammy.
22:14It's not about what you used to.
22:17$28 for a stuffed rolled fillet of salt with fake crab.
22:21Hey, you're a .
22:25Yeah, I made some mistakes.
22:26I cut a couple of corners.
22:27Why?
22:28I'm in a tough spot right now.
22:29What the you would do it to, no?
22:31Look at the level of false advertising on your menu
22:33and stop taking the piss out of you and Stanford.
22:37Did you forget anything?
22:39That's it?
22:40So all this is about me?
22:42Of course it is.
22:43I've got to rethink.
22:45I've got some ideas and some plans.
22:47I've got to get going quickly.
22:49But I want you to do one thing.
22:52And what's that?
22:53Take your head out of your .
22:55Get real with me.
22:57OK.
22:58I'll see you in the morning.
22:59Good night.
23:00Stop and .
23:03I don't need this to tell me about how I run my business.
23:07Don't tell me that all this is because of me.
23:09He's full of .
23:10I didn't like that.
23:12And next time that I see him in person,
23:14I'm going to tell him.
23:21It's a new day.
23:22And Gordon has come up with a plan
23:24to get Sammy back on track.
23:26How are you?
23:27Good.
23:27Yeah, I'm good.
23:28Sit down.
23:28You look pissed like you're ready for a fight.
23:31Do you think I'm here to fight?
23:33No.
23:34I think you have good intentions.
23:35You're a tough guy to get through to.
23:38I know.
23:39I know.
23:39You've got this defense mechanism that no one
23:43seems to break down.
23:44I came in early this morning to sort of talk to you,
23:47to sort of try to get through.
23:49So I want you to take me back to the beginning.
23:53I need to know more about Sammy 10 years ago.
23:56You ready?
23:57Yes.
24:00Holy mackerel.
24:01How did you get this picture?
24:03Because I had these under lock and key.
24:05That's the bit I like at the bottom.
24:07I'm in my own business, succeeding by 35.
24:09I always loved the restaurant business.
24:11Working for my brother since I was small.
24:12Nine years old, making dough to making sandwiches
24:14and eventually making pizza.
24:16Which brings me into this.
24:17Oh my god.
24:19My brother Benny passed away seven years ago.
24:21Actually get me all choked up here.
24:22This man's a hero in your life, right?
24:24He's the one that really got me motivated.
24:26I love him.
24:26He was like more of a father.
24:28I mean, I would do anything for him.
24:29He was awesome.
24:30Did you miss him?
24:31Totally, because like now I would love to call him
24:34and ask for some advice.
24:35It's like I don't know where to turn.
24:36It all has to come for me.
24:37I'm like a bombarded everywhere.
24:39I can't believe you got that picture.
24:41There you go.
24:42This was a huge success, this thing.
24:44That's how I made my money.
24:45That's how I bought my house in Greenwich.
24:47That's how I got this.
24:49Now I feel like everything is draining me.
24:52I'm trying to keep this afloat.
24:53It's not a little place anymore.
24:54Over there was smaller overhead.
24:56I had less people.
24:56Maybe I had more control over it.
24:58Now it's like, I don't know.
25:00Look at that.
25:02You remember that day like it was yesterday, right?
25:04Yes.
25:05The restaurant gives students a taste
25:07of a career in the kitchen.
25:08He loves it.
25:10That's you in mentoring, tutoring, prolific position.
25:15Now look at the way you were dealing with your staff
25:17and your customers last night.
25:18And you know, it's night and day.
25:20And that's where I need to connect.
25:23In there.
25:24That's Sammy.
25:25Not today, Sammy.
25:27Not today, Sammy.
25:27I need your support.
25:28But more importantly, I need to get you back in love
25:31with the restrooms.
25:32OK.
25:33I, uh, listen, you got my word.
25:36Not 110%.
25:37I'm going to give you 220%.
25:38I want that same feeling back.
25:40I want to be that same, Sammy.
25:42It's sad that I wait this long.
25:45Thank you, Veto.
25:47I'm so happy.
25:48Chef Ramsay, and what he did really opened up my eyes.
25:51I feel like something's brewing.
25:54Something's going.
25:55Something's moving.
25:56It's the best thing I've felt in a long time,
25:58to be honest with you.
26:03GORDON RAMSAY.: Now that Sammy is focused once again,
26:06Gordon has begun to make some menu changes
26:08for tonight's dinner service.
26:09GORDON RAMSAY.: Straightforward lasagna.
26:11First off, a small amount of bolognese sauce.
26:14Two nice lairve.
26:15A little bit of mozzarella in the middle.
26:17Heavy ricotta on top.
26:19Nothing gets put in the freezer.
26:20In the oven now.
26:21OK.
26:22GORDON RAMSAY.: So we'll do a grilled filet mignon.
26:24Table side.
26:24GORDON RAMSAY.: A little bit of thyme on there.
26:26And we're going to roast it now in the oven.
26:27There she goes.
26:29Some potatoes.
26:30And Brussels sprouts.
26:31Now that Gordon has shown them
26:32how to prepare tonight's specials,
26:34he is looking for the front of the house
26:36to create some excitement in the dining room.
26:38Here we go.
26:38Two nice slices.
26:39Not thin slices.
26:41Up, lift, bang, and away.
26:44And present.
26:45Great.
26:47This is just one small measure of you personally
26:52reaching out and doing something different here.
26:54GORDON RAMSAY.: Savatello's has never done table side.
26:56So we're excited about it.
26:57Actually, I'm very excited.
26:58I got my confidence back.
27:00I got my back.
27:02I got my lasagna back on track.
27:04It's going to be great tonight.
27:10With news that Gordon Ramsay is in town,
27:13Savatello's is busier than it has been in years.
27:16Years.
27:17But only time will tell if we'll see
27:19the volatile Sammy or the personable friend
27:22of the family, Sammy.
27:22I'm going to totally have an awesome night tonight.
27:24When people walk out tonight, they're going to be thinking,
27:27wow, is that Sammy?
27:28What a difference.
27:29We got two specials for tonight.
27:31We got a nice big lasagna.
27:33Also, I got a nice black anguished filet mignon.
27:36You don't even need a steak knife, by the way.
27:38I tried the filet mignon.
27:39OK?
27:39Take your time.
27:40I'm very excited for tonight.
27:42I feel comfortable to go to the tables and sell the food.
27:44We're going to get, yeah, the filet.
27:47How we doing, Jose?
27:48You do it at 13, table 13.
27:51And what about 15?
27:52You had one for 15, which is three.
27:55This man has to talk.
27:57He doesn't open up at all now.
27:58I know, I know.
27:58And in one hour's time, we're going to be .
28:00Look, Jose, come on, man.
28:03Help me out.
28:04Don't rush me to get the table out.
28:06When you rush, nothing is good.
28:09Thank you, bro.
28:10All right, up the stairs, please.
28:12Be careful.
28:12Is this medium?
28:14Actually, you know what?
28:15That's really rare.
28:16I know.
28:17Want me to cook a little more?
28:18Yes.
28:18That's what I thought.
28:19I'm sorry.
28:20No problem.
28:21Just give me a few minutes, all right?
28:23Oh, no.
28:24The medium, not medium rare.
28:25Oh, come on.
28:28For sake.
28:29It's supposed to be medium, bro.
28:30Come on.
28:31Don't let me down, Jose.
28:32Come on.
28:33Quick.
28:34He's, like, completely behind already.
28:36Hi.
28:37My husband's steak is raw inside.
28:41Do you want me to cook some more?
28:43Yeah.
28:43Take a minute.
28:45OK.
28:46You're welcome.
28:47Want a little cooked or more?
28:48That's medium.
28:49I asked for medium.
28:50Put this back in the room, medium.
28:51Medium, medium.
28:52No.
28:52No.
28:53What happened?
28:53What's that medium next thing?
28:55What's it say on the ticket?
28:56It said medium.
28:57Just read the ticket, pal.
28:58It's very simple.
28:59Although dinner service started out with a very cool, calm Sammy,
29:03problems in the kitchen have brought out the old Sammy.
29:07He's doing the middle line.
29:08He's serving it up.
29:09I'm tired of excuses.
29:11I'm taking all the blame here.
29:12I look like a .
29:14This whole down, I'm tired of it.
29:16Jose, he's not communicating.
29:18He's trying to do everything himself,
29:19and turning Snow in the restaurant down,
29:20and making me look bad, and making me go under.
29:22I am not going to let that happen.
29:23Jose, just make the food, damn it.
29:27Unbelievable.
29:33Jose, just make the food, damn it.
29:35Although Sammy may have been the main cause
29:37of the problems last night.
29:38You don't lose.
29:39I lose.
29:39I lose everything here.
29:40Tonight, head chef Jose and the kitchen staff
29:42have dug a hole for the restaurant
29:44that is virtually impossible to get out of.
29:47You guys are not communicating.
29:48I told you, he's sort of saying,
29:49let's see what ticket.
29:50Ask him, what are you working on?
29:52Yes, sir.
29:52No, call me.
29:53Let me know that you hear me.
29:54Yes, Sammy, I got it.
29:55I don't know you're listening.
29:56It was just a total nightmare.
29:57It was a mess.
29:58It was a real mess.
29:59Nobody had their act together.
30:00Nobody knew what they were doing.
30:02We kept getting in the weeds.
30:03We kept getting behind.
30:05Do you want this to work well done?
30:07Yes, possibly.
30:09Out in the dining room, the customers
30:11continue to feel the effects of the problems
30:13in the kitchen.
30:14Do you want me to cook a little more?
30:15A little bit more would be good.
30:17Sure.
30:17For you, it's fine right now.
30:18I know you said you had a hard time doing everything.
30:21I'm making it.
30:22Don't worry.
30:22Thanks.
30:23No problem.
30:24What's wrong?
30:25Say medium.
30:27Oh, come and talk to me now.
30:30Hey, now, listen.
30:31You've got to listen to me now.
30:33It's not good enough, Jose.
30:34Medium requested.
30:36No more excuses.
30:37Come on.
30:37We've got to communicate better.
30:39Otherwise, I'm going to lose my shirt.
30:40Everything I've ever worked for is being shot down the tube
30:43and being a laughing stock of Stanford.
30:45Who the wants that?
30:46We've been here for hours.
30:48I'm hungry.
30:49Mother, are you hungry?
30:51Yeah, we're hungry.
30:53Jose, let him do the vegetables.
30:55Damn it.
30:55Man, you don't let Jose do all the work.
30:57Because he's too slow.
30:59We're losing everything.
31:00He speaks Spanish, talking in Spanish.
31:02I don't care.
31:03Yo, can we do 61?
31:04I can't.
31:05It's not cooked in my meal.
31:06Do 63.
31:08Don't even finish the tickets you have in front of you.
31:10Don't even grab these tickets.
31:12Do 63.
31:13Get it going.
31:13It's going already?
31:14No, we need it now.
31:15We need it now.
31:16You got it going?
31:17It's coming now?
31:18Yeah, we need it now.
31:19Jose, we can't keep these people waiting.
31:21You're better than that.
31:22Jose, die.
31:24Cold dinner.
31:25Very cold.
31:26Yeah.
31:30It was a disaster today.
31:32This is one of the worst nights I've ever had.
31:40Yeah, sit down.
31:41Another night, another rough service, and Sabatello's is clearly running out of time.
31:47The big issue here is the kitchen.
31:49You have had a relationship with that guy for 13 or 14 years.
31:54It's like a married couple.
31:56Yeah?
31:56You've switched off from each other.
31:59You bark.
32:01He ignores.
32:02I'm not happy with him.
32:03You know something?
32:03I have been too lazy letting him do everything.
32:06Not checking up on him.
32:08I'm really starting to open up my eyes.
32:09I can't count on this guy anymore.
32:11Will you?
32:11I can't count on him.
32:12And tonight, I thought it was going to be so easy with steaks.
32:15He sent a meeting out of the rear.
32:16Everybody came back rear.
32:18And he cooked steaks.
32:19I'm glad you see it.
32:20I've got to do something different.
32:22You're absolutely right.
32:23And the more comfortable I get with this ,
32:24the more they take advantage of me.
32:27But I'll be honest with you,
32:28he doesn't step off to the plate tomorrow,
32:30let him go get somebody to place it.
32:31It breaks my heart.
32:33What all the truth?
32:34I'm tired of it.
32:35That's what pissed me off.
32:35That's exactly what I wanted to hear in the middle of service.
32:38I'm not going to count on Jose doing the job anymore.
32:41Just sit back and let this guy do what he want.
32:43It ain't happening.
32:44It's either I make changes now or I fail.
32:45I don't want to fail.
32:50After witnessing two failed dinner services,
32:53Gordon spent the night devising a plan
32:55to alleviate the problems in the kitchen.
32:57Let's discuss menu.
32:59OK.
33:00There we are.
33:01Wow.
33:01Now, the secret behind this is we're going to streamline the menu.
33:05We've increased the meat.
33:06We've brought down the appetizers.
33:08The greens, the sides, desserts.
33:10Look at the size of the menu, Jose.
33:12That is done to the maximum ability of what we've got to cook out
33:16of from downstairs.
33:17This new menu is going to be more better for us.
33:19To knock all the food out, it's going to be easy for me.
33:23Tomorrow, we're going to relaunch this restaurant
33:24as a unique Italian steakhouse.
33:28Sammy, what do you think?
33:29I'm blown away by it.
33:30We're an awesome menu.
33:32It's so much nicer.
33:33It's smaller.
33:34It's more attractive.
33:35Got some really nice entrees there.
33:37Really awesome.
33:38Change it to an Italian steakhouse totally made a lot of sense
33:41because I have too much competition.
33:43I think now we have something to show people.
33:44We're oozing quality, freshness, great steaks,
33:48great wine.
33:49Happy?
33:49I'm excited.
33:50Lauren?
33:51Excited.
33:51OK, good.
33:52I was very nervous.
33:53I had a lot of doubts.
33:54But after seeing the menu, I'm not so nervous anymore.
33:58I feel more confident and so prepared now
34:01to do something different.
34:02Let's go.
34:05Coming up.
34:06Everybody make their food like that.
34:07If not, it's not acceptable.
34:08With the relaunch upon them.
34:10You make the ensalada vegetarian?
34:11Natto's not ready.
34:12Will the kitchen be able to handle the new steakhouse menu?
34:16I'm not on that side tonight.
34:17Come on.
34:18Can Sammy keep his cool under pressure?
34:20Oh, my God.
34:21Son of a bitch.
34:23Will Jose step up?
34:25Come on, Jose.
34:26Or could this be the night that finally sinks Sammy's ship?
34:30Right now?
34:31I don't know.
34:31I don't know.
34:37With the relaunch dinner just hours away, Gordon meets Sammy and the staff to introduce the new
34:42dishes on the menu.
34:43OK.
34:44Entrees.
34:44This is our selling point.
34:46The bestecca.
34:47We've seen that.
34:48It flew out of the kitchen.
34:49OK.
34:50The 14 ounce bone in New York state.
34:52Look at it.
34:536 ounce filet mignon grilled lobster tail.
34:55That, for me, is the heartbeat of this restaurant.
34:58If we can establish that kind of excitement with our Italian steakhouse, everything else
35:03will follow suit.
35:04That's our jewel.
35:05Dig in.
35:06Have a taste.
35:06Get familiar with it.
35:07And push it.
35:08Unbelievable, right?
35:09Try it.
35:10Chef Ramsay's menu compared to my menu is totally different.
35:14Mine was old school.
35:15Look at the way it's perfectly cooked.
35:16Chef Ramsay's menu is so innovative, so different, so new.
35:20I like it.
35:21And I should have changed it a long time ago.
35:26Can I tell you right now?
35:27I want you, everybody, to make their food like that.
35:30If not, it's not acceptable.
35:31See the way it's over there?
35:32Yeah.
35:33I want it to be the same all the time.
35:34Yeah.
35:34Right?
35:35And the appetizer, I want it to be the same.
35:37I told Manny, too.
35:38And I'm telling you.
35:39Because you know something, man?
35:40I can't be nervous anymore, worried if I'm going to keep this place.
35:43I'm not going to keep it, but I'm going to lose it.
35:45You hear me?
35:45All right.
35:45That's enough.
35:46This week, with this guy, unbelievable, man.
35:49Really opened up my eyes.
35:50Yeah.
35:51Not to just do the same thing over and over.
35:53And look what we got.
35:54Nobody gave me fresh ideas.
35:55Nobody helping me out.
35:56Listen to what this guy did.
35:57Thank God this guy came.
35:58God bless this guy.
36:00You know that?
36:01It's my fault.
36:01You know that?
36:02Sitting on my ass, not trying to make a change.
36:04Yeah.
36:05Yeah.
36:06Tonight, I'm counting on Jose.
36:08The kitchen has to function better.
36:10It has to happen in the kitchen.
36:12I want it to work.
36:18With a brand new menu and a community willing to give
36:21Sabatello's another shot.
36:22Hi.
36:23How are you?
36:23Good.
36:24He's got some awesome specials tonight.
36:25Homemade lasagna.
36:26It's now up to Sammy to show what he's made of.
36:28OK.
36:29And also the filet mignon is really good.
36:30I am so excited about tonight.
36:33Actually, I'm nervous and excited.
36:34It's a good nervous.
36:35It's like having little butterflies before you go on stage.
36:37What I recommend from the grill is the bistecca.
36:40It's delicious.
36:41With the restaurant now focused on being an Italian steakhouse,
36:45Jose's ability to cook meat is put to the test.
36:48Come on, Jose.
36:49We're grilling steaks and we're cooking to order, yes?
36:52Show me it can be done, yeah?
36:54Big night.
36:55Got to talk.
36:56I got it.
36:56I got it.
36:56Coming up.
36:57We're going to split the bistecca.
36:59How do you like it?
36:59Medium, medium well is good.
37:01OK.
37:02Big, big, big night tonight.
37:04It's relaunch night and a couple of questions unanswered.
37:06Can Sammy run the restaurant the way it should be run?
37:08And can Jose deliver on a menu that can possibly save this restaurant?
37:12Right now, I don't know.
37:14Welcome to Salvatelos.
37:15This is so good, it's like M&M's going to melt right in your mouth.
37:18Wow.
37:20Enjoy, sir.
37:21Guys, enjoy.
37:22I told you guys, this is our last hurrah.
37:24If we don't do it tonight, I'm going to lose everything that I work hard for,
37:27my family, responsibility to the community, everything.
37:30All right.
37:31I like the six ounce filet.
37:34Portobello, um, .
37:35Palenta?
37:35Yes.
37:36How is that?
37:37Good.
37:37As orders pile in.
37:39You got to start setting some tables out, or else we're going to be in the weeds.
37:42The kitchen is about to be put to the test.
37:44And so is Sammy's patience.
37:46That's a lot of pasta.
37:47Make me another one.
37:48We need to get this kitchen up and running, and get the food to the table a lot quicker.
37:52You make the insulina right here?
37:54Not ready yet.
37:56Did you make that spaghetti butter back?
37:57So it's not ready.
37:58Can you fire it right away?
38:00You hear me, pal?
38:00I hate you, sir.
38:01I feel like I'm babysitting.
38:03I hate babysitting.
38:04I got to babysit the staff.
38:05I got to babysit the kitchen.
38:06It's more like bread here.
38:08Bread.
38:09Oh, come on.
38:10You've got to listen to me now.
38:12It's stone cold.
38:13I don't know why.
38:14I'm getting really nervous.
38:15I want to keep the customer happy, please.
38:17Used to be good cooking.
38:18Used to be finished as hell.
38:19I don't know what happened.
38:20Getting old?
38:20Jose's not doing the work.
38:22We kept getting the weeds.
38:23We kept getting behind.
38:24Come with me.
38:27Here's my worry.
38:2958 covers in.
38:30Second turn of service.
38:31Table's coming through.
38:32Yes?
38:33Yes.
38:33Service too slow.
38:34But this is not normal.
38:36This is worse than spaghetti house.
38:38Is that what you're doing?
38:39No.
38:40Come on.
38:41Now.
38:42I think Jose's kind of lost his sense of drive.
38:45You know?
38:45I guess me being too hard on him.
38:46I finally realized that we need to go help him out.
38:48Show me it can be done, yeah?
38:50With everything at stake, Sammy decides to jump behind the line
38:54to help Jose.
38:55But will he make it better or worse?
38:58Let's do it.
38:59Let's do it.
38:59Put it here.
39:01That's good.
39:01Bye-bye.
39:01I'll do it.
39:02I'm going to do everything myself.
39:03Just give me .
39:03When I'm over there, I need you.
39:05Now, now, .
39:06It was a long time ago.
39:07$1,200 in my pocket.
39:09So good.
39:10Here, let's redo it.
39:11Oh, my God.
39:12Jose, kill me.
39:14Son of a bitch.
39:16Watch out.
39:17Watch out.
39:17It's hot.
39:18Oh, man.
39:24It's relaunch night, and knowing it's do or die for Sabatello's,
39:29Sammy has jumped behind the line to help.
39:31Oh, my God.
39:33Son of a bitch.
39:35Thanks for telling me it's hot.
39:38Thank God that my kitchen guys are not involved in any bombs or rockets
39:42or decisions because we will all be in danger.
39:44Put the meat back up here.
39:45You can't take it all.
39:46You're not .
39:46Superman.
39:48Come on.
39:49Waste of time.
39:50Put it here.
39:51Put it here.
39:52Jose, get it done.
39:53All right?
39:53You're killing me, damn it.
39:55I just want to get through tonight.
39:56.
39:56Daddy.
39:57I got it.
39:58Do another ticket.
39:59Let me do it.
39:59I'm doing it here myself.
40:00How much longer do we have to wait for?
40:02I'll double check on the time, but I would give it about 25 or 30 minutes.
40:08They're still waiting for that table at the bar.
40:11What's that?
40:11They got the filet mignon.
40:13How could you get about that table?
40:14The ticket?
40:14The ticket.
40:15The machine printed it out down here exactly two minutes after you were in the kitchen.
40:19Which one you got?
40:20I gave you two medium rare, bro.
40:22They're confused now.
40:24Talk to him in spade.
40:24Does he understand what he's saying?
40:26Does he understand what he's saying?
40:27I don't think he understands.
40:28I don't think he understands.
40:28Talk to him in Chinese.
40:29This is all going to die here.
40:30I'm not on that side tonight.
40:32It's so unorganized.
40:33We don't know .
40:34If they need you back there, you should know what you're doing.
40:38It's coming.
40:39I promise.
40:39They just wanted to make sure it was nice and hot.
40:41It was really frustrating for the six people at the bar.
40:44And they were sitting at the bar waiting for their food.
40:45And that shouldn't happen.
40:48How far behind is this?
40:50It's coming out right now.
40:52Here it comes.
40:52Here it comes right now.
40:53Here it comes.
40:55Here it comes.
40:55Here it comes.
40:56After a long wait by many of the customers, Gordon hopes the new dishes will be worth the
41:01wait.
41:03Enjoy, guys.
41:11It's really good.
41:15Very good.
41:18But this is absolutely delicious.
41:20I can't believe the change.
41:22Sabatello's relaunch ended successfully, primarily because when the kitchen struggled early on,
41:28Sammy jumped behind the line and helped, instead of spinning out of control.
41:33Let's do a shot with these guys.
41:34Give me seven on the fly.
41:37Beautiful.
41:40Hey.
41:41Hey.
41:42To a better day than Sabatello's.
41:44All right?
41:44Hey, good luck in the future.
41:47Tonight, making these changes to an Italian steakhouse, it was a step in the right direction.
41:51It was a new menu.
41:52It was our first time doing it.
41:53There was a few mistakes, but we're moving forward.
41:56I think it's going to only get better and help the restaurant.
42:01I'm leaving here with a sandwich I've always wanted.
42:04Hey, look at me.
42:05Seriously, big boy.
42:06A man that's back in control.
42:07He knows exactly what to do.
42:10Move forward and make those changes.
42:12I'm going to do my very best.
42:13Yeah.
42:14now.
42:17Take care.
42:17When I first met Chef Ramsay, I thought he was an arrogant jerk.
42:21He said yes.
42:22And then I kind of saw the way he comes about it.
42:24He really does care.
42:25And he made me realize I have a purpose.
42:27And he got something out of me that I haven't had come out in a long time.
42:30And that's hunger, creativity.
42:32It's the will of doing good again.
42:35Take care.
42:38My God.
42:39Finally.
42:40I honestly thought I'd have to wait for a lunar eclipse before that guy seriously got the message.
42:45And who knows?
42:46Sometimes miracles can happen.
42:51Still, that's crazy.
42:51That's the one I have to say.
42:52I'm notATION.
42:52But I'm wondering if you're going to do good again.
42:53I'm wondering if you're going to do this all right now.