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00:00Tonight on Kitchen Nightmares...
00:02My business is about to close!
00:04...Gordon is in Hollywood...
00:05Wake up, you idiots!
00:09...to save a restaurant that is so unbelievable...
00:12Sir, put your hands in front of you.
00:14...it feels more like the set of a Hollywood movie...
00:18...starring a desperate owner...
00:19There is a boss here!
00:21So don't argue about everything!
00:23...his angry son...
00:24Shut the up! Stop picking at me!
00:26...and a manager who just loves to decorate.
00:29I like to make pretty and nice.
00:30I don't respect you.
00:31I mean, what else does the guy do?
00:32He's an interior decorator, for God's sake.
00:36This movie is part tragedy...
00:38Congratulations.
00:39...miss Christ.
00:40...part comedy...
00:42Mate, I don't like it, but you clearly do.
00:44Good boy.
00:45...and part drama...
00:46What the is wrong with you?
00:48Don't start with me!
00:50...but for Gordon Ramsay, it's a shocking horror epic...
00:53Mom, what's the matter?
00:54...that just might be his toughest challenge yet.
00:57Whenever I see that, I'm gonna be...
00:59...best off!
01:00Tonight, it's the world premiere of Sante La Brea.
01:25The City of Angels.
01:27Famous for its movie stars, stunning coastline and healthy lifestyle.
01:32The ideal place to have a healthy restaurant.
01:34But in spite of its location, Sante La Brea is in critical condition.
01:39It's chewy.
01:40It's like meat, but not.
01:41Dean, the owner, and his two sons, Arthur and Sammy, have been running Sante for nearly
01:46ten years.
01:47Dry red wine.
01:48So what does that mean?
01:49I don't really drink, bro.
01:51But business has dwindled to almost nothing, and this father-son team is in desperate need
01:56of Gordon Ramsay's help.
01:58I'm the owner.
01:59I'm the cook.
02:00I'm the janitor.
02:01I also do all the maintenance.
02:03With a thin, very thin thread, I'm holding this place alive.
02:07You wanna take his table?
02:08Maybe dad's trip.
02:09Hell no.
02:10You want it to be good, right?
02:11This place is running, like, without a captain.
02:14I don't think my dad can really be a manager.
02:16How about you just man up, man?
02:18Sack up and do this , man.
02:19I always wanted to be surrounded with good, intelligent, strong people.
02:23I needed help.
02:24Like, genuine help.
02:25I hired Mark about six months ago.
02:27There's a lot of food here.
02:28I don't know who .
02:29My role here is a little bit undefined.
02:31It was really no job title.
02:32I'll be the hostess.
02:33I'm the best hostess.
02:34We don't know.
02:35We don't know what he does.
02:36I think of Mark more of the interior decorator.
02:38I wanna make it feel like a nice, welcoming home.
02:41I do what needs to be done.
02:42I treat it as though it's mine.
02:46I've worked here since I was 15 years old.
02:48I don't remember the last time it was, like, busy.
02:50Just hold your breath.
02:51It's only 7 o'clock.
02:52The nightmare is the fact that I'm not making money.
02:55My father is in at least $200,000 debt.
02:58I owe everybody.
02:59I owe the landlord taxes, vendors, short on my mortgage.
03:03It's really sad.
03:04I gave it my all.
03:06It's my heart and my soul and my time.
03:10Everything is in jeopardy.
03:12I stand to lose everything.
03:14I think we need Chef Ramsay's help because we don't know what the we're doing.
03:24Everyone at Santa La Brea is getting ready for Chef Ramsay's arrival.
03:28I'm nervous and excited about meeting Chef Ramsay.
03:30It's like being awake in a dream.
03:32Aurelio didn't show up.
03:34Aurelio didn't show up again.
03:35But owner Dean has just received upsetting news.
03:38He locked his phone and his home phone is no answer.
03:42Aurelio, baby, where are you, man?
03:43I need you.
03:44His head chef, Aurelio, is nowhere to be found.
03:48Come over, okay?
03:49I really need you today.
03:51Okay, bye.
03:51Aurelio is a no-show today, so it's like, uh, what else is new?
03:58I'm a little bit nervous to meet Chef Ramsay.
04:00I heard the guy's like 6'2", like he's a monster.
04:06La Brea Avenue, one of the busiest streets in L.A.
04:08and home to hundreds of successful restaurants.
04:11One thing's for sure, the location is not an issue.
04:13I'm about to find out what is.
04:15My God.
04:17How are you?
04:18Chef Ramsay.
04:19Good.
04:19This is Dean, yes?
04:20Yes, it is.
04:21Good to see you.
04:21Good to see you, too.
04:22So...
04:22This is different.
04:23This is...
04:24This went up to my place.
04:26It is different.
04:26Give me a, uh...
04:27A little tour?
04:28A little tour, yes.
04:29Okay, and this has been remodeled lately, not too long ago.
04:32And I just put that in together.
04:34It's supposed to be weed grass.
04:35Geez, you've got all grass growing in the corner.
04:36Yes, weed grass growing in...
04:37Oh, you grew that?
04:38Yes, we do.
04:39Oh, .
04:41mighty.
04:42Actually...
04:43Is that there?
04:49Excellent.
04:49No.
04:50Okay.
04:51You've got to...
04:52Oh, .
04:53I'm not going to give it to you.
04:56Oh, me.
04:57Huh?
04:57There's something about Chef Ramsay.
04:59It just freezes a part of your brain.
05:03So the food, tell me about the food.
05:05Is it all vegan, vegetarian?
05:08No.
05:08No.
05:08We have chicken and fish.
05:10Chicken and fish.
05:11Yes, we do.
05:11I thought it was vegan.
05:13Everything in the kitchen is made in two versions.
05:15Either vegan versions or non-vegan versions.
05:18How many chefs you got in the brigade?
05:19What a .
05:20I have...
05:21Actually, I have none today.
05:23My chef didn't show up.
05:25Is he sick?
05:26Is he...
05:26I don't know.
05:27He's just vanished.
05:29Everyone takes advantage of me.
05:30I'm not really making money.
05:31I'm actually spending money for last year.
05:33What's the problem with the restaurant?
05:35Straight off, what is it?
05:35Really, money...
05:36Money is the issue here.
05:38Mark spent $5,000 on these things.
05:40He bought $5,000 worth of...
05:42And that's what a product.
05:42Product.
05:43So Mark's your partner?
05:44Mark is not my partner.
05:45He's just lending me $10,000.
05:47Mark is just a big talker.
05:50He just talks too much.
05:51He makes many ideas he doesn't follow up with.
05:55Nice to meet you, too.
05:55Likewise. Good to see you.
05:56Nice to meet you, too.
05:57I've heard so much about you.
05:58Explain to me what you do.
06:00Right now, I've been trying to make the place just a little more hip,
06:03a little more fresh, a little more modern.
06:05Right.
06:06Okay, tell me about the design.
06:07What are you...
06:07What's the vision here?
06:08I want it to be like no other place you've ever seen.
06:11You're definitely, definitely not wrong there, that's for sure.
06:18I'm dying to get something to eat.
06:19Get up to speed.
06:20I've tasted some grass.
06:21Do you...
06:22Do you want to pick...
06:23I'm a little bit hot.
06:24I'm gonna sit outside on the terrace and...
06:26And I'll bring you a menu.
06:26Yeah, get some fresh air.
06:28Nice to meet you, Mark.
06:29Nice to meet you, too.
06:29Really, really, really.
06:31Sweaty hands.
06:33Your hands are sweaty.
06:35Mine?
06:35Yeah.
06:35I'm very hot.
06:36I'm very hot.
06:37And I only wore this for you and it's hot,
06:38so I can change it now.
06:39Excellent.
06:40He is achety hot.
06:41Hot, hot, hot, hot, hot, hot, hot, hot, hot.
06:45All righty, good afternoon, Chef Ramsay.
06:47Sammy, how are you, buddy?
06:48I'm all right, man.
06:48We've got a couple of glasses.
06:50What can I get, Pete?
06:50I'll go for the patty melt, the turkey, please.
06:53Nice.
06:53Patty melt.
06:54Okay.
06:54And then I'm fascinated, which I've never come across before,
06:57the mogadufu.
06:58What is that?
06:59It's like a...
07:00It's like a...
07:01It's like a stir-fry, mixed vegetable stir-fry with black bean sauce.
07:04It's a little bit spicy.
07:06Okay.
07:06And then I'll finish off with the blackened salmon.
07:08Brilliant, all right.
07:09You got it.
07:10Wow.
07:12Mono tofu.
07:13Mono tofu.
07:15Orale wey!
07:16A grande order, man.
07:17Come on.
07:17Hey.
07:18What's the dog's name, please?
07:19Tubbs.
07:20Tubbs.
07:21Look at him.
07:22Turkey patty melt.
07:23Turkey patty melt.
07:25Absolutely.
07:26Very well.
07:32What is he eating right now?
07:34He's looking like...
07:35He's picking through it like it's dog .
07:37Turkey melt.
07:39My God.
07:42If this restaurant prides itself on being healthy,
07:45that does not look healthy.
07:47That is dry, and they are disgusting.
07:51Come here.
07:52Look.
07:53Smell.
07:53Tubbs.
07:54There you go.
07:56A little bit more, Tubbs.
07:57There you go, buddy.
08:01He's feeding the turkey patty melt to the dog, too.
08:04I saw him feeding the burger to the dog.
08:07First of all, I'm so glad the dog ate it.
08:08I was so glad, because I thought,
08:10if the dog doesn't eat this burger, we're .
08:11This here is a mobu dofu.
08:15Oh, come on.
08:17Oh, come on.
08:18This is a joke.
08:19He doesn't like it.
08:21I didn't know mobu dofu means in Chinese.
08:23That's for sure.
08:25He's looking laughing.
08:27He's ripping.
08:27He's ripping.
08:29He's ripping.
08:29Rice cooked to hell.
08:36And I'm stuck here.
08:39I'm the center of La Brea.
08:41I don't do food.
08:43Oh, come on.
08:44That is shocking.
08:46My God.
08:50That's what he was ripping apart.
08:53Oh, that's horrible.
08:55Maybe he can get through to Dean about the food.
08:59You can smell it.
09:00You can taste it.
09:01You can .
09:02And this is the salmon here.
09:04Blackened salmon.
09:05Blackened salmon, absolutely.
09:06Okay.
09:06Very blackened.
09:14It's dry.
09:15And it tastes way too fishy for salmon.
09:21Like it's been in a refrigeration unit that's not even properly cool.
09:30Disgusting.
09:31God, the food is bad.
09:39How was it?
09:40Just in terms of the presentation, it looked like a dog's dinner.
09:44Mmm.
09:45Then you get to taste it.
09:47Mm-hmm.
09:47It's hideous.
09:49Healthy food.
09:49Yeah.
09:50Does not have to look like and taste crap.
09:53I'm really sorry.
09:54I agree with you.
09:56So...
09:56Oh, God.
09:58Oh, .
10:00Oh.
10:01Not that bad.
10:01Show me where the salmon is.
10:03It was smelling fishy.
10:05Unbelievable.
10:07Fresh salmon.
10:08Oh, dear.
10:09That's wild salmon.
10:10When did it come in?
10:11Yesterday.
10:12Yesterday.
10:13My salmon was very fishy.
10:15You got all that in there yesterday.
10:16Yes.
10:17Yeah.
10:17So you got the salmon and the turkey in the same container melting.
10:21So the chicken comes in fresh.
10:23Yes, it does.
10:25I guess this is extra.
10:26You know, whenever we have it.
10:29Why are you lying?
10:30No, I'm not lying to you.
10:32This is not exactly what I expected to find in a healthy restaurant.
10:35What else is in here?
10:38One of Chef Ramsay found all the stuff that's been there for a long time.
10:41It's rotten.
10:43It was very disturbing to me.
10:45Your food is about as healthy as these vegetables.
10:48I didn't realize that nobody looks in the refrigerator.
10:51Were you gonna serve this tonight?
10:52No.
10:53All of a sudden, Dean, there's a lot of food in there that you're not serving.
10:56When I smell , hey, I go straight to the juggler.
10:59I felt destroyed.
11:02It was unbelievable.
11:03I feel like breaking down completely.
11:05I let the chef take care of the refrigerator.
11:10I don't look into it.
11:11This is your business.
11:13Yes, it is.
11:16It is true.
11:18There's nothing for me to say.
11:20The biggest problem in this restaurant is you.
11:24Congratulations.
11:25It's a f***ing disgrace.
11:32Coming up...
11:34Mardo Dufo is a pile of s***.
11:36Gordon transforms Dean.
11:38What a f***ing idiot!
11:40...and gets him to take control of his business.
11:43There is a box here!
11:45Even if I'm wrong, just do it!
11:48...but there is still chaos in the kitchen.
11:50You took a f***ing motor!
11:52What the f*** is wrong with you?
11:53Don't f***ing start with me!
11:55Can manager Mark take the heat?
11:58And then later, one shocking surprise.
12:01Sir, put your hands in front of you.
12:03...that will change Santa La Brea forever.
12:10After Gordon discovered the deplorable conditions
12:12of the food storage...
12:14It's rotten!
12:16...owner Dean is devastated.
12:18I mean, it's okay if I sit down.
12:21Dad got very emotional.
12:23I felt like the hopelessness kind of feeling from him,
12:25you know, in a way.
12:26It was really f***ing sad.
12:27What happened today, man, will not happen again
12:29because we got Mr. Gordon on the other side.
12:32Yeah, you did, you f***ing right?
12:33It won't ever happen again.
12:34And all these things are supposed to be dumped
12:36by f***ing Aurelio yesterday.
12:38Look at it, there he is.
12:39Where have you been?
12:42Two hours late, Chef Aurelio finally shows up for work.
12:46You better f***ing deal with this like a man.
12:48That's all I got to say.
12:50What happened to all the stuff inside the refrigerator
12:53is all bad and moldy and f***ing and stuff like that?
12:56We just dumped it before.
12:57Do you remember a plant supposed to be dumped?
12:59You know?
13:01It's okay.
13:02Who cares?
13:02Yo, man, we had a f***ed up situation today, man.
13:05Can we even trust this guy?
13:06Can we trust you anymore or what?
13:07I mean, I don't know.
13:09No, man.
13:10We trust him.
13:13Take him back with open arms.
13:15Yeah, seriously.
13:15It's the cancer you're talking about.
13:17We can't.
13:17We can't do this anymore.
13:18My dad's got no f***, man.
13:19He got no f*** in terms of this.
13:20He can't get rid of him.
13:21Can you get inside and look and see what's going on, please?
13:24Take care of everything.
13:27I'm distressed.
13:28You know, I can't serve any food without him.
13:30I'm stuck here.
13:31I have no choice.
13:32I got to keep him because I wouldn't have no one otherwise.
13:35Ugh.
13:36I see the tears falling, Dad.
13:37I really want to cry.
13:41Sorry, man.
13:43Give me a hug, man.
13:45Show me some love.
13:46Let's see some fatherly love.
13:54All these chaos, all these confusions.
13:57This is the worst thing that can happen to a restaurant owner, actually.
14:00It's kind of clinging to me.
14:01It makes me feel bad.
14:11Four for dinner?
14:12Yes.
14:12Come on with me, please.
14:13Two to spare as it is, and for yourself, sir.
14:16Uh, the saffron.
14:18Now that Chef Aurelio is here for dinner, Gordon has an opportunity to see if the restaurant
14:23food is any better when the chef is around.
14:26Did you see the fridge?
14:28Yeah.
14:29Yeah.
14:29Anything to say, or...?
14:31No, I don't have anything.
14:32Nothing to say.
14:33It's my fault.
14:34He knows it's my fault, I guess.
14:35It is...
14:36It is my responsibility after all.
14:38I'm just a cook.
14:39I'm not in touch here.
14:40I can do whatever I want here, so, you know, that's why I never go somewhere else.
14:45I need pans, dude.
14:47Pans?
14:48I need pans.
14:48Do you have some more pans ready?
14:50No.
14:51Did the chef have to put the stuff back in the fridge?
14:52They didn't, you know, they got busy, so...
14:55They got busy?
14:58Why are you scared of the chefs?
15:01Uh, because if they leave, nobody's gonna be served.
15:04Aurelio is one of those entities in my life that I can live with and I can live without.
15:10I'm tired, dude.
15:12We have, uh, Mediterranean platter.
15:14It's like hummus, tabbouleh, baba ghanousha pita.
15:17I like it.
15:18It's too heavy.
15:19It's too square.
15:20It's not the worst.
15:22It's not the best, though.
15:23No, it's good.
15:24You can go on.
15:26It's an hour into service, and dinner conversation at this restaurant is primarily about the poor
15:32food.
15:33Bite my pork.
15:34Whatever.
15:35You know what I mean?
15:35Will you bite this and tell me this is good?
15:37Okay.
15:38That's pretty awesome.
15:40Maybe I should give them a recipe and have to make the best.
15:44You're excited about eating healthily this evening?
15:46No, we're not very happy with this.
15:48No, right.
15:49No, it's not very good.
15:50Damn.
15:51Thank you so much.
15:52It's cute.
15:52Having heard the general sentiment of the customers, Gordon heads back to the kitchen to
15:57get to the root of the problem.
16:01Oh, my God.
16:03Oh, my God.
16:06What is that?
16:08What is that?
16:09I didn't know altogether.
16:10Oh, my God.
16:11Unduck.
16:11It's duck.
16:13But it unduck.
16:13It's fake duck.
16:15Fake duck.
16:16So you call it what?
16:18We call it unduck.
16:20Unduck.
16:20Unduck.
16:21Right now, I feel like I'm getting completely .
16:23Is that popular?
16:24Yeah, it is.
16:25Actually, a lot of people ask for that, too.
16:29Unduck.
16:30Duck.
16:33It's fake fish.
16:35Fake fish.
16:39And it looks like fish and tastes like fish and it's got seaweed on the outside.
16:45We have everything that's on.
16:47This is incredible.
16:49So far, I've had unducked, unfished and unbelievable.
16:53What a mess.
16:54It's not my favorite.
16:56No.
16:57Hey, God bless Los Angeles.
16:59You're joking, aren't you?
17:02After a disappointing dinner service.
17:05Thank you so much.
17:06I hope to see you guys again.
17:07Thanks again.
17:08Have a great week.
17:09Gordon confronts the staff with the harsh reality of the situation.
17:14I'm somewhat confused.
17:17Nobody seems to take and accept responsibility.
17:21Everybody's a free-for-all.
17:22No rules.
17:23No one's fear for the job.
17:25Just a lack of care.
17:26I think a manager needs to make sure that things happen.
17:29All these things that are unattended to, I have to take blame for.
17:32It's all me.
17:33For some reason, people are not listening to me.
17:35My management style is not functional.
17:37It's not working.
17:38Let me tell you, yeah, what the problem is here at Sante.
17:43Lack of management, yeah, that's clear.
17:45That's happening.
17:45But let me tell you the biggest problem here.
17:48The biggest problem here is the food.
17:51Not just the food.
17:52It's the .
17:53Everything's a gimmick.
17:55Unchicken, unduck.
17:57Your philosophy is not healthy style.
18:00The I uncovered in the freezer.
18:02The discovery in the fridge.
18:04You've got grass hanging from the ceiling.
18:06It's like Lord of the Flies up there.
18:08Have you seen the hovering around there?
18:10I am not going any further.
18:12Until this place is clean.
18:16And I mean spotless.
18:19If a health inspector had witnessed what I witnessed just in one of the fridges.
18:24Bang.
18:25Game over.
18:26Clean this pigsty.
18:29This place does not deserve an A.
18:31And the only thing you're getting from me tonight is that.
18:35An F.
18:37There.
18:38It's staying on.
18:40And guys, I'll take it down tomorrow, personally, yeah?
18:44When it's up to the standard of an A.
18:46Now move your asses.
18:53There.
18:54They're staying on.
18:56After giving Sante La Brea an F for their filthy kitchen.
18:59I'll take it down tomorrow, personally, yeah?
19:03When it's up to the standard of an A.
19:04Now move your asses.
19:06The staff worked through the night.
19:09The flies coming out of this one.
19:11Cleaning every inch of the restaurant.
19:13I certainly wasn't going to have Gordon come through and say,
19:16What is the matter here?
19:18Did you not listen?
19:19A thorough cleaning is the first step that Sante La Brea has taken in the right direction.
19:25But before Gordon can change the menu or the food, he needs to change its owner.
19:30Good morning.
19:31Good morning, sir.
19:32How are you feeling?
19:33Very good.
19:34Thank you so much.
19:34Tough day yesterday.
19:35Yes, it was very tough.
19:37Really tough, but tougher than I expected.
19:38What worries me is that the burden is on these.
19:42You're not letting go.
19:44You're not releasing any of that pressure.
19:46It must be so frustrating inside.
19:49Because nobody's listening, Dean.
19:50That's the problem.
19:51The chef's not even listening.
19:53You employ them.
19:54They don't employ you.
19:56You have to know how to talk to these staff.
20:00You're correct.
20:01Yeah.
20:01We're now standing on the top of the canyon.
20:06Nobody, yeah, can hear us.
20:09So what I want you to do is let it out.
20:13Let's start off with Mark first, yeah?
20:16What have you got to say to him?
20:20Get the out of my life.
20:22I don't want you around.
20:23Yeah.
20:24That's it.
20:25That's how you tell staff.
20:28Pathetic.
20:29Here we go.
20:31Mark, understand that you're here to run the restaurant, yeah?
20:33Not to run crap up my walls.
20:35Start listening to me now.
20:37Chef, Aridio, if you ever leave my kitchen,
20:41that state again.
20:43Look for new job, you little .
20:46Aridio.
20:47What?
20:48What?
20:49What's going on with you?
20:50Didn't I tell you to go ahead and clean the refrigerator?
20:55.
20:56It's not difficult, it's business.
20:59You have to get a grip before it's too late.
21:02I want to know from you, face to face,
21:05that you are going to accept responsibility,
21:07and more importantly, take control.
21:10I've got to hear you.
21:11It is hard for me to let go, but you know,
21:13I have to take Chef Ramsay's advice.
21:16Mark!
21:17That's better.
21:17Good.
21:18Listen.
21:19No more .
21:20No more around.
21:22No more whatever it is that you bring.
21:24No more punctuation.
21:25And don't put the mirror here.
21:27Good.
21:27I want to put that there.
21:29Just do it for me this time, please.
21:30Just this time.
21:31What the hell?
21:32No more, okay?
21:33No more.
21:33Excellent.
21:34Aridio.
21:34Give it to him, you limp .
21:37Aridio.
21:37What the ?
21:38I know you for so long, and I know your family.
21:41I was stupid enough one time, three times,
21:44four times, six times, ten times I took you back, man.
21:47Who the is in charge in this kitchen?
21:50Good.
21:51Well done.
21:51Now, that sounds like a boss.
21:54It feels great to just scream out and say those things.
21:57I'm not used to doing that.
21:59Wake up, you idiots!
22:02Last one.
22:05Here we go.
22:06Wake up, idiots!
22:08That's .
22:08Excellent.
22:10Good.
22:11Hey.
22:12Gordon, right now, kind of gave me a little bit more confidence.
22:15I'm ready now to go ahead and do my job a lot better.
22:18How do you feel?
22:20Great.
22:21Having completed the exercise, Dean returns to Sante and puts Gordon's lesson into action.
22:27Unfortunately, it's with his son.
22:29What the hell happened to all my apples here?
22:31Oh, please, man.
22:32I took the out.
22:34I don't want to see the end of the bottles here.
22:37I took them out.
22:38I'm not putting them back.
22:39Don't talk to me like this anymore, okay?
22:41Don't .
22:42Even if I'm wrong.
22:44Dude, so you were...
22:45My dad exploded.
22:47It was a Kodak moment, man.
22:48There is a boss here.
22:50So don't argue about everything.
22:53Just do it.
22:54It's my .
22:55I'm responsible.
22:57He laid it out, man.
22:59Like a little bellowed of flavor came out.
23:01It was awesome.
23:02It was great.
23:02At the end of your sentences, say, but I'll do whatever you want, sir.
23:06Okay.
23:07Am I the boss here or not?
23:08You are.
23:09Then listen.
23:10Listen to me.
23:11That's it.
23:12After Dean released his frustration, everything settled down, just in time for Gordon to inspect
23:18the kitchen.
23:19Good.
23:20Peppers?
23:21Fresh, yes?
23:22Fresh it is.
23:22Good.
23:23Gordon came in and he kind of checked everything out, and yeah, everything was good.
23:26It was clean, top-notch.
23:28Welcome back.
23:28Yes?
23:29Yeah.
23:30Keep it there.
23:31Yes.
23:32Yes?
23:33Thank God the F did not stay more than, you know, ten hours overnight.
23:38Never been.
23:39With the kitchen now in proper working condition, Gordon turns his attention to the food.
23:44Two specials on the menu tonight, yes?
23:46First dish is a halibut.
23:47We're gonna cook it in the marinade.
23:49Second dish, salad of shrimp.
23:51Local shrimp.
23:52It's really nice to see Chef Ramsay be able to take his je ne saquois and bring it down
23:57to our level, like we're doing ghetto Gordon.
23:59Shrimp dotted around.
24:00It's a celebration of California.
24:02And now, on, halibut.
24:04Two vibrant, straightforward dishes.
24:08It's 30 minutes before dinner service, and although everything appears to be moving
24:12in the right direction, Gordon gathers the group for an important meeting.
24:16Now, Dean, yesterday, there were some serious infractions in this restaurant.
24:22Yeah.
24:23Spalled food.
24:24Yeah.
24:26Problems.
24:26Throughout, yes?
24:28Here he is.
24:29Do what you have to do.
24:30Sir, put your hands in front of you, palms together.
24:39Okay.
24:51I had, whoa, like what?
24:58The heck is that?
24:59What did I do?
25:00I said, where did I break the law?
25:01It was a scary moment.
25:02I am fed up, up to here, with you walking around picking up after your chef, running around after
25:10your sons, after Mark.
25:13Tonight, you're not doing that.
25:16You're not touching anything tonight.
25:18You're going to tell them exactly what you're going to do.
25:20Run your business vocally.
25:22You're not getting arrested, you silly pillie.
25:24Hey, relax.
25:26Look at him.
25:26He's about to cry.
25:28I see what you mean.
25:29You're all right.
25:29Yes, that's right.
25:30My dad's supposed to be a manager.
25:33He's supposed to be verbally conducting the situation, as opposed to, like, physically
25:37cleaning up after people.
25:39Thank you, Bob.
25:41Okay.
25:42First table just about to arrive.
25:43Let's go.
25:43Good luck, by the way.
25:45Try not to show their handcuffs.
25:46Keep them tucked in there, yes?
25:47Let's go.
25:51Okay, guys.
25:53I'm supposed to be the boss, so I can't help you, okay?
25:55Just do a little bit if you can.
25:56I'm very, very excited about tonight, and I'm looking forward to see this place swamped.
26:02Now I'm going to try not to let things go out of hand.
26:05Good evening.
26:06Nice to see you.
26:06Come through, please.
26:07Sorry to keep you waiting.
26:08This is Mark, our hostess for the evening.
26:09Hi.
26:10How are you?
26:10Nice to see you.
26:11I got you guys some beer and wine tonight.
26:14Push the specials, yes?
26:15Yes.
26:16Now I'm going to explain the specials real briefly.
26:18We have a spiced halibut, which is marinated in fresh yogurt.
26:21And then we also have a shrimp salad.
26:23The specials are really good, and they'll be gone quickly.
26:26I've got the special, the halibut special.
26:27You got it.
26:28Okay, this is for table two.
26:30Two halibut specials.
26:31Showtime.
26:32I can't clap.
26:35Did you want something to drink?
26:37I'll get more ready and...
26:39More ready, more ready?
26:40More ready, more ready?
26:43Oh, no.
26:44Oh, no.
26:45Use a napkin.
26:46It was a warm night here in L.A.
26:48I thought, oh, I'll be smart.
26:50I'll wear a light shirt.
26:51Hi, ladies.
26:51How are you?
26:52Good.
26:52How are you?
26:52Did you guys have a reservation?
26:53He's touching them with his sweaty palms.
26:56Don't touch the customers.
26:57I wasn't sweating that much, but the shirt was catching all of my sweat.
27:02Oh.
27:03I don't like wearing deodorant.
27:04What can I tell you?
27:05Damp it down or dry or absorb.
27:07Whoa, I don't know.
27:07It's all leaking over.
27:08Oh, my God.
27:09Oh, .
27:15What's up?
27:17Don't touch anything.
27:19Can't help us.
27:21It was touching to have to be in handcuffs and just trying to work a normal way.
27:25What is this doing here?
27:26Can you take it to the front, please?
27:27Right now.
27:28Hurry, hurry.
27:28Hurry up.
27:29Run.
27:30Run, run, run.
27:32Come on.
27:33I'm always tying the loose ends for everyone.
27:36Now, I cannot.
27:37Okay.
27:38Halibut now, okay.
27:39One halibut for this order.
27:40This is one of them for table two.
27:43Is the halibut ready?
27:44This is ready.
27:45Take that.
27:45Take that.
27:46Take that.
27:48All right, ladies.
27:49Enjoy.
27:50It looks beautiful.
27:51Yeah.
27:52Oh, it's really good.
27:54These specials have nearly sold out, which is great news.
27:56Now, Mark, well, he's just sweating like a pig, running around like a headless chicken,
27:59and sweating all over the place.
28:01As for Dean, I don't think this guy's finding it easy.
28:04He's struggling not to run around after his own style.
28:07Crazy.
28:08This one is this one.
28:09You should have table two.
28:10Yes, yes.
28:11Just go.
28:12It's fine.
28:12Table two.
28:14That's the last halibut, right?
28:17Do you want any of the specials?
28:19Because I could maybe hold one, because I think they're going to be gone.
28:20Yes.
28:22Okay, I'm going to tell them to hold those three halibuts, okay?
28:25Until they get your order, all right?
28:27Aurelio, Aurelio, will you hold three of the specials down table four?
28:30Give me a ticket, please.
28:31Okay.
28:32Give me a ticket.
28:32All right.
28:33The halibut, I'm out of right now.
28:35So sorry.
28:37You said you still have one halibut left?
28:39No more, no more, no more.
28:40So what is this going to do with this one?
28:43Mark, can you come here for a second?
28:45First of all, you took an order?
28:48You took an order!
28:51Don't do it!
28:53Mark should be taking an order.
28:55He doesn't know how to take an order.
28:56He's always making mistakes.
28:57And I let it out.
28:59Just listen to me.
29:00I understand.
29:01I'm the boss here.
29:02I understand.
29:03It's crystal clear.
29:04It's crystal clear, Dean.
29:05Crystal clear.
29:05I made a poor choice at that moment.
29:07It's not like I spit in someone's soup.
29:09Are you guys at a pause or stance it?
29:12Thank you so much.
29:13Is there any more wine or anything?
29:14I'm good.
29:17Thanks for coming in.
29:17You've got menus tucked under your sweaty arms.
29:20Oh, my God.
29:22Oh, my God.
29:24Oh.
29:24You can't tuck menus under your sweaty armpits
29:27and then hand them out.
29:28Yeah, I hear you.
29:29Mark!
29:30Please!
29:31What is he doing now?
29:33Menus tucked under his armpits.
29:35Gordon, please!
29:36Send him home!
29:37Send him!
29:38I don't need him!
29:38He's your member of staff!
29:40He has to leave!
29:42Mark has this very, very bad sweaty armpits,
29:45and he put the menu under his armpits.
29:47You have to take care of that.
29:48It was ugly.
29:49Go home and change that shirt.
29:51Please.
29:51Please.
29:52Just run back, okay?
29:53Run back.
29:54You got it.
29:54You got it.
29:54Do something.
30:00As Mark heads home to get a new shirt,
30:03back at the restaurant, customers are lining up,
30:05and Gordon is on a mission of his own.
30:08Hello, sir.
30:09I've got a friend that sweats a lot.
30:11I'm looking for a really strong antiperspirant,
30:13but really strong.
30:15And I'll take both of these.
30:16Thank you, boss.
30:18It's a different shirt.
30:19It's heavier.
30:20I'll probably sweat more,
30:21but at least people won't see it,
30:23because it's a dark shirt.
30:24Hopefully, if this one takes the sweat,
30:26Gordon will if I kick my .
30:32Sorry.
30:32Yeah.
30:33Yeah.
30:33Okay.
30:34Two seconds.
30:34That's it?
30:35Two seconds.
30:35Okay.
30:36No, stop, sir.
30:38Thank you, sir.
30:39Okay.
30:40Hey.
30:41Quick.
30:45Secret.
30:46Made for a lady.
30:47Strong enough for a man.
30:49He's a funny little limey bastard.
30:55All right.
30:56Come here.
30:56Let's go.
30:57I would like to think you've learned your lesson.
31:00Look at me.
31:01If he undoes these.
31:02Yes.
31:02Yes.
31:03I guarantee they can run your business.
31:05Yes.
31:05And not pick up things.
31:06Yes.
31:06Bob, do the honors, please.
31:08I'm positive.
31:09Yeah?
31:09Don't fall back to your old ways.
31:11Oh.
31:14Thank you, officer Bob.
31:15Thank you, sir.
31:16Let's go.
31:16Dino.
31:17Move, huh?
31:18Yes, yes, yes, yes.
31:19Come on.
31:21No, no, no.
31:22Abarita, when you're ready,
31:23I can take another order.
31:24Let me know.
31:25Once Dean's cuffs are released,
31:27his managerial skills are put to the test.
31:30There's a hair in her.
31:31No way.
31:32Yeah, man.
31:33Her posture was cold.
31:34Oh, my God.
31:35That is hair.
31:36That is hair.
31:38What the is this?
31:45Make another order of penny?
31:46It's going to take longer.
31:48I don't know if they want to wait.
31:49Do it now.
31:50I'm waiting to boil this .
31:52Just take the hot water from here.
31:54I don't want to take it easy.
31:56Relax.
31:56Relax it.
31:57Just take it out of there.
31:58I just want Aurelio to understand what's really going on.
32:01I needed to be the boss.
32:03I needed to actually do my job.
32:05You want to cook?
32:06I don't want to cook.
32:07I want you to cook.
32:07Just listen to me.
32:08Go to the back.
32:09Don't stay here.
32:10I want to stay here and you're going to do what I'm asking.
32:12Just do it.
32:13Go to the back.
32:14Aurelio.
32:15Stupid.
32:16What a attitude.
32:21After another disappointing dinner service comes to an end.
32:24Thank you, thank you, thank you.
32:26Gordon tries to make sense of one of the most bizarre evenings he's ever witnessed.
32:31The good news first.
32:32Within 15 minutes of announcing the specials, the halibut sold out.
32:38Dean, tonight showed significant signs, yeah, of becoming a better manager.
32:45Unfortunately, I had to handcuff you in order to get that out of you.
32:50The biggest problem still in this restaurant is the food.
32:54The feedback is the food is bland, boring, and barely mediocre.
33:00Tomorrow, we are going to relaunch this restaurant.
33:03I want people to say, La Santé, yes, is the healthy restaurant where the food tastes great.
33:13Coming up.
33:14What?
33:15What?
33:15What?
33:16Crisis in the Kitchen pushes Dean over the edge.
33:20Vesta!
33:21And Aurelio out the door.
33:23What's the matter?
33:24You are not going to believe what happens next.
33:27Aurelio!
33:28On Kitchen Nightmares.
33:29If there were ever a restaurant that needed a makeover, it was Sante La Brea.
33:34And Gordon's crew worked through the night to pull it off.
33:37Excited?
33:38Big, big, big day today.
33:40Take off your blindfolds.
33:42The new Sante La Brea.
33:45Clean, fresh, and green.
33:47This is beautiful.
33:48We declutter the canapé.
33:50Inviting.
33:51Fresh.
33:52Here we go.
33:53Outside patio.
33:54Right, come through.
33:55Look.
33:56No dirty white curtain.
33:58Fresh shades.
33:59Hand-painted blinds.
34:01New benches.
34:02Oh, this is comfortable, man.
34:04Look at the color of it.
34:05Nice, new, vibrant.
34:07It's almost like the dream materialized.
34:09Everything I was dreaming about just came in flashing in my face.
34:13What a change.
34:13What a vibrant, sexy, healthy change.
34:16Awesome.
34:17I moved to tears so much.
34:18He's a brilliant man.
34:20It's really cool.
34:21Ready to go inside?
34:22Yes.
34:23Yes?
34:23Look at this.
34:25Oh, my God.
34:26Oh, my God.
34:27Oh, my God.
34:27We painted the entire restaurant.
34:29We added a beautiful mural on the wall.
34:31It was floored.
34:32I mean, if my mouth could, like, unhook, it would've done that.
34:35No more tacky plastic table glass.
34:38A proper, healthy, vibrant, fresh restaurant.
34:41No clutter.
34:43You two, just don't clutter the place up again.
34:45I'm not touching it.
34:46This is what LA wants.
34:47This makes an incredible statement.
34:49They took what we had, and they made it better and smarter and beautiful.
34:53Now this.
34:54Oh, my God.
34:55The menu.
34:56Oh, my God.
34:56Absolutely crucial.
34:58When you come into something healthy and vibrant.
35:02Oh, .
35:03Oh, .
35:04What?
35:04Dad got really emotional when he saw the new menu.
35:07I'm so happy to see my dad happy.
35:08We're not looking through 150 bits of crap.
35:12It's fresh, and if it's not fresh, it's not on there.
35:15I'm happy for you.
35:16You deserve it, and your sons deserve it.
35:18Thank you, man.
35:19No question, this is a good beginning.
35:21I would never, ever be able to do it without Chef Franz.
35:24Okay.
35:25Absorb.
35:25Have some fun, and I'll see you in five, ten minutes, yes?
35:27Well done.
35:30In preparation for the big relaunch, Gordon introduces the staff to the new dishes.
35:36Gone is the bland mogodufu and dried-out fish.
35:39In their place.
35:41Wonderful chilled tomato soup.
35:43Egg white for tartar.
35:44The eggplant.
35:45Sea bass.
35:45The lentils.
35:46The salads.
35:47And your favorite, the tofu, yeah?
35:49It's been grilled.
35:49It's the most important night so far of Santa Libre.
35:52Mark, you're hosting tonight.
35:54Greet.
35:54Sit them down.
35:55Don't take any orders.
35:57You got it.
35:57No worries.
35:58Well, don't just stand there staring at the food.
36:00Get some knife and pork and taste it.
36:03It was an amazing day today.
36:05Brand new restaurant.
36:06Brand new menu.
36:07Brand new feeling.
36:08Brand new man.
36:10It's relaunch night and time for the world premiere of the new Santa Libre.
36:16Hi.
36:16How are you guys tonight?
36:18How are we doing?
36:19We okay?
36:19I don't want to see Claudia here.
36:21All right?
36:21I want everything to be clean at all times, okay?
36:23Halibut?
36:24Wonderful.
36:25Seabass.
36:27You like the cheese appetite?
36:28Sure.
36:29This mushroom with the cheese first and then the tuna and the beet salad.
36:32Thank you, man.
36:33Did you decide if you like any wine?
36:34Santa Barbara.
36:35The Santa Barbara?
36:35You got it.
36:39What are you doing?
36:40You don't want me to bring wine?
36:42I thought he wants me to sell wine, so I'm trying to...
36:44Do you want me to just tell them then?
36:45Okay.
36:45Mark, once again, he didn't listen to my instruction and he was taking an order.
36:49And I wanted to take control of that.
36:52Don't.
36:53I already told you once.
36:54Who the is in charge?
36:56Don't take an order.
36:57I won't.
36:58I won't.
36:58I won't.
36:58Okay, relax.
36:59I won't.
36:59Tell him once.
37:00I'm telling him again.
37:01Who told him to take drinks?
37:03I won't.
37:03I'm taking an order.
37:05Dean is the boss.
37:05Dean is the owner.
37:06Dean's word is go.
37:10Dean's feeling the pressure as more and more customers arrive at Sante.
37:14Put things in its own place and don't eat, don't drink, don't do anything here.
37:19This is not good, okay? Whenever I see that, I'm gonna be pissed off!
37:23And his kitchen staff is starting to feel it too.
37:26Just hurry up a little bit. You gotta run a little bit.
37:29Just hurry up a little bit.
37:32Just hurry up a little bit. I need the food out.
37:34I can do those two things at the same time.
37:37Just listen to what I'm saying. Do it fast.
37:42Look.
37:43Keep in mind what I say, okay?
37:45What? What? I'm keeping in mind what I say!
37:49Stop it! Goodbye!
37:53I'll do it. Next. Let's go.
37:55Be right with me in a second.
38:06Where is our grilled cheese and our hummus?
38:08Dean! What?
38:09Come here!
38:11What's going on?
38:13What the is going on?
38:15What's the matter?
38:16Get the f*** out of here.
38:18I don't hear them!
38:18Hold on!
38:19Get out!
38:20I'm tired of this f***!
38:21Irelio! Irelio!
38:23F***!
38:23Relaunch night! Come on!
38:25What in the f***?
38:31What's going on?
38:32What the f*** is going on?
38:37Fed up with Dean's new management style, Chef Arelio takes off during the restaurant's most important dinner service.
38:45Arelio! F***!
38:46F***!
38:47Relaunch night!
38:47Come on!
38:48What in the f***?
38:50What happened?
38:51He's going like this, you know, going slowly.
38:54I can't f***ing wait for it.
38:55I said, hurry up and listen to me.
38:56He don't want to listen.
38:57So f***ing I don't care.
38:59Enough already.
39:00It's the end of the line.
39:01I'm not going to take it anymore.
39:03This is unbelievable.
39:05The f***ing chefs run.
39:06Dean's going f***ing crazy.
39:07What have I created?
39:08A monster said, run your business.
39:09But don't start really slamming into everybody.
39:12The restaurant's filling up.
39:13This guy's f***ing mad.
39:15I just wanna...
39:16I wanna say I'm sorry to the Chef Branson.
39:19I wanna tell him who is Dean.
39:21You know, like, he's not a good man.
39:23Come here, kid.
39:23I just wanna say I'm sorry.
39:24No, no, no.
39:25But listen, listen.
39:26Come here.
39:26This is important.
39:27This is launch night.
39:28I can't beg the f***ing you.
39:29You do care, don't you?
39:30I can't.
39:31I beg you on my mind.
39:32You don't wanna listen to me.
39:33At least pay me the rest of the money you owe me.
39:36That's all you f***ing care about.
39:37I'm not gonna be in your f***ing center.
39:38I'm not gonna work without paying.
39:40Okay.
39:40How much money you owed?
39:42Okay, here, here, here.
39:44No, no, no, no!
39:45Come here.
39:45There's 100.
39:46Okay?
39:47The register comes after service.
39:49Please.
39:50Let's go.
39:52Okay, thank you.
39:55Come here.
39:56Calm down.
39:57Big, deep breath, yeah?
39:58Pretend you're in a yoga class.
39:59Just cool, cool.
40:00Now, discipline, yeah?
40:02But don't screw it, okay?
40:03Big, deep breath.
40:05It's an hour into dinner service.
40:07Right.
40:08Yes?
40:08And Aurelio's absence has caused a backup in the kitchen.
40:12Grill four portions, so you stay in front.
40:14Yeah?
40:15Yeah.
40:16She's ready to stab herself in the head.
40:19Out in the dining room, customers are left waiting for their food.
40:23We've been sitting here for, like, 15 minutes.
40:2515 minutes only?
40:27I have some food waiting here for longer than that.
40:29Sorry about that.
40:29Both of us are present.
40:30This is brand new.
40:31I was watching everything fall apart.
40:34You know, food coming out.
40:35Our customers were, like, waiting, hungry,
40:36waiting, hungry, waiting, hungry.
40:38With a dining room full of hungry customers,
40:41Gordon tries to salvage the evening.
40:43We started off badly.
40:45Yes?
40:46Really badly.
40:47Can we at least finish strong?
40:49You have to look at me, motivate the team as well, yes?
40:52Get a grip.
40:53Yes.
40:53Let's go, yes?
40:54Go.
40:56Breathe deep.
40:57Don't worry about me.
40:58Don't worry about anything.
40:59Just do the best you can.
41:00C-bands for table one, right?
41:02You won't.
41:02Go.
41:02Okay, one more chicken.
41:04This restaurant belongs to all of us.
41:06Eggplants.
41:07We all have a lot of passion for it.
41:10Oh, yeah.
41:10That's good.
41:11Now it seems like we're closer together.
41:14Look at it.
41:15It's beautiful.
41:15It does.
41:16Mine's really good.
41:17And I really like the sauce and the vegetables too.
41:22You made me feel least much better.
41:25I learned a lot from this experience about myself,
41:27what I'm capable of, what I can do,
41:29learned how to manage this place.
41:32It's all right.
41:33After a less than spectacular start,
41:35the staff at Santa La Brea rallies
41:38and pulls off a successful relaunch.
41:41Thank you very much.
41:44We've come a long way since the beginning of the week.
41:46Trust me.
41:47This place definitely felt like a completely different restaurant
41:50from the one I entered when I first arrived here.
41:53Hey, each and every one of you cared.
41:55Full of passion.
41:57Energetic.
41:57And more importantly, we didn't give up.
42:00Work together as a team.
42:01Yes?
42:02You guys are a family.
42:05Okay.
42:06Good night.
42:07Good to see you.
42:07Thank you so much.
42:08Line wise.
42:09Good to see you too.
42:10Put a smile on that face.
42:11Yeah.
42:12Good night.
42:13Good night.
42:13Yeah?
42:14I need two minutes with you.
42:16Guys, give me two minutes please, yes?
42:17Right, take a seat.
42:20Okay.
42:21You have everything you need...
42:24Yes.
42:24...to make this place successful.
42:25I honestly, truly believe in it.
42:28So, manage it and don't be scared.
42:32I'll try.
42:32I seriously want this to work.
42:34I'm rooting for your success.
42:36Thank you so much.
42:37Yes.
42:38Thank you again.
42:39Thank you, sir.
42:40Oh.
42:42Make it work.
42:43You've got two great boys there.
42:45Thank you very much.
42:46Morudufu.
42:47Morudufu.
42:48Take care.
42:49Bye.
42:50Thank you so much, sir.
42:52Morudufu.
42:53Hello.
42:54I'm going to have you.
42:56Go.