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00:07El dÃa de la mañana
00:30Yo he estado queuing up from about 11.
00:31There's a lot of people.
00:33Yeah.
00:36Okay, good. How many coffees have we had today?
00:38Too many.
00:41Man, it's wild out there, no?
00:43My TV show's got me well-known globally,
00:46and now the hard part is to stay visible.
00:50It is incredibly nerve-wracking.
00:53I mean, it's overwhelming just how much support you have here.
00:57You know, I'm a chef walking out to a live audience.
01:01What do you do with nerves?
01:03I have to keep my fingers moving.
01:05Just, yeah, constantly looking at their hand
01:07to make sure they're not shaking, which they're not.
01:09Which is great. I just want to get it done now.
01:14So are you ready to hit the rose jack?
01:16Let's go. Let's go, girls. Yes.
01:18Don't fuck it up. Please don't fuck this up.
01:20Thank you. Let's go.
01:22Good afternoon, Newport World Resorts!
01:25Are you ready for something exciting today?
01:33Today, on this very stage,
01:36we will be joined by an absolute legend.
01:41Give him your loudest Filipino welcome,
01:44the one and only Chef Gordon Ramsay's in the house!
01:58Chef Gordon Ramsay's in the house!
02:03Thanks a lot!
02:13What an absolute privilege to have you here with us.
02:16And I hope you feel the love Filipinos have for you.
02:20Thank goodness me.
02:23I'm more in love with Manila than they are in love with me.
02:26So thank you. And it's so nice to see you all.
02:32Do you feel like you've had to gain a sense of self
02:36because of the whole fame thing?
02:39I think it's something that I have come to try to understand
02:43without sort of overthinking it in a way that it riles you,
02:48because it's quite scary. It's quite intimidating.
02:52That is sweet. Oh, my God.
02:55This is food, right? This is restaurants. This is food.
02:58This is something I've been doing for 30 years plus.
03:02Do you mind if I deal a quick selfie
03:03with these extraordinary people here, please?
03:07So...
03:08Yeah, it's hard, isn't it? It's hard to measure it.
03:11Thank you, darling. Take care.
03:12Thank you.
03:16Thank you.
03:17Well done.
03:18Quick selfie.
03:19What do you think your younger son would think of your fame now?
03:24So sorry.
03:25Shut the down.
03:25If I could have envisioned this level of success
03:29and that level of attention,
03:31I would tell my younger self to be careful what you wish for.
03:37Careful, guys.
03:40Jesus Christ.
03:42I had a pen in my eye and a pen mark all the way down my jaw.
03:47That thing hit me right in the eye there. Did it get you?
03:53Jesus Christ.
03:54Just...
03:54Right in the eye.
03:56Probably fine.
03:58You do a show like that and you connect with those young kids and those students
04:01and then you just forget how big you are in their eyes.
04:06Yeah, I'm not used to that.
04:08I sent Tana an image back home, just sent her a quick picture.
04:12And she just said, Jesus Christ.
04:15What are you doing?
04:17What are you doing?
04:18Do you have to get that close?
04:19I'm like, well, it's not about getting that close.
04:21It's about just doing your job, right?
04:24Doing your job and giving them a little piece of you.
04:42In any restaurant build, we always factor in a two-week period where we get to stress test, understand the
04:50floor, test everything in the kitchen.
04:52This is gonna be...
04:53Fuck out.
04:54This is gonna be scallops.
04:55Scallop gyozas.
04:56There's a lot that should be delivered today.
04:58That's probably gone to the CC Centre, so it'll be tomorrow.
05:02Those days are crucial for us because it's training on the spot.
05:05We need to find out where all the cracks are.
05:08But sometimes builders aren't out on time and the shit can hit the fan.
05:15Fat man coming through.
05:17Breathing.
05:22Whoa.
05:25I don't know what that is to know.
05:29There's still a fair bit to do, I guess, isn't there?
05:32There's always still a lot to do.
05:33All the big things that you see going, all the panelling, that takes...
05:37It takes quite a bit of time, but it's all the little things like the fittings, the chandeliers, the lights
05:41that go in,
05:42that's the ones that take the time.
05:45There was an issue with the pattern on the carpet where the pattern didn't quite line up and we weren't
05:50happy with it,
05:51so we made the call to take it up and put it back down again.
05:58Technically, the builders still are responsible of this site until Monday,
06:03so we need to make sure that there's no friction between them and staff.
06:09Hey, hey, don't stand on my glass, please. Off the glass.
06:12And they're already, let's be honest, a bit nervous because we thought that...
06:16We believe that we would already deliver a site, you know, in a better condition.
06:24We're just finding everything, you know.
06:26Still a bit of a building site. Things are spread around everywhere, so...
06:29Just locating it is difficult, yeah.
06:35It is a bit daunting because, yes, progress is being made throughout the day.
06:40You can see the steps, they're going forward and, you know, some tables out,
06:45or, you know, the bonkettes have been put in around the kitchen.
06:47But is it going quick enough?
06:51Probably not for our liking.
06:54With Gordon arriving next week, we need that time to practise.
06:58You know, when he arrives, we don't really want to be seen running around,
07:02you know, fixing mistakes.
07:04We always want to be a step in front.
07:06Once everyone's grabbed their uniform, we need to sign, yeah?
07:09Sign next to your name, please.
07:10Go try one, come back.
07:12Because if there's any problems, we're going to fix it today,
07:15not tomorrow or the next day.
07:16It's too short. It's too big as well.
07:20What's wrong?
07:22What?
07:23I'm not putting this.
07:24There is nothing we can do about it.
07:25The medium, if it's three pieces of my arm.
07:27So go to small.
07:28It's a problem that doesn't really fucking bother me at the moment.
07:34They know what's at stake.
07:35We're five million over budget and we're already short on cash
07:39because we're not opening everything that we said we would.
07:43The pressure with this entire project is that if it doesn't go to plan, you know, it's my neck on
07:50the line.
07:50And I have to guarantee every penny that we're borrowing, if it doesn't work, I have to pay that back
07:57personally.
08:00So it is literally non-negotiable.
08:03RGR High and Lucky Cat needs to pop from day one.
08:08Because how do we then open Bread Street Kitchen if we haven't made a huge success upstairs?
08:14We're supposed to be cooking now.
08:19Well, we've got power into the board, power coming out of the board, but this bit of kit's not coming
08:25on.
08:25And we don't know why yet.
08:27Can you tell me right now we can't cook up here?
08:30Not that. It's not light.
08:31It can't be light until Monday.
08:32All right.
08:33OK.
08:35The woks don't work.
08:37This isn't working.
08:39This isn't working.
08:40This isn't working.
08:41This isn't working.
08:42And this isn't working.
08:43There's no water feeding into the oven, so we can't turn them on either.
08:47Chefs, we just need to start cooking.
08:49Once you start cooking, and you start putting things on plates, and it all starts to look like dishes,
08:55and everyone will be happy.
08:58So it does set us back.
09:02Fuck's sake.
09:22How long has Gordon been away?
09:24Too long.
09:26It has been six weeks.
09:29Oh.
09:31Would you like to go out, Bruno?
09:32No.
09:36Crazy dog.
09:39It's like I haven't walked him for about six months, but he's spotted a squirrel on the top of the
09:43trellis.
09:45Can you do me a favour?
09:47Could you get Bruno a carrot out the fridge, and then put the carrot in his bed so he can
09:52sit in there and eat the carrot?
09:53What do we call it when you work together as a...?
09:56Team.
09:57Right.
09:58And what does Daddy say?
09:59Teamwork?
10:00Makes the dream work.
10:02Makes the dream work.
10:03Follow me, Bruno.
10:05Who wants a carrot?
10:08Oh.
10:11Is it Dad?
10:13Yes!
10:15For Oscar, it is the happiest day ever.
10:18Sometimes I actually don't tell him until, you know, until he sees Gordon, because he just can't contain his excitement.
10:27Hello, Daddy.
10:29Hello.
10:30Hello.
10:32Hello.
10:33Hello.
10:34Hello.
10:35How have you been?
10:36Good.
10:37How have you been?
10:38Good.
10:38I've waited for you so much.
10:41Wow!
10:43Oh, my God, it's freezing here.
10:45You're in a T-shirt.
10:47Oh, my God, it's freezing.
10:49Mwah.
10:49Are we good?
10:50Can you turn the heating on?
10:51Yeah.
10:52You've got so tall.
10:53Yeah.
10:53Stand over here, I need a check.
10:55Right.
10:55Okay.
10:57Two biceps.
10:58Two, four, six.
10:59One six-pack.
11:00Quads.
11:01Yes, calves.
11:03Dude, look how tall you are!
11:05Jump!
11:06Jump!
11:08I missed you so much!
11:12Tell me about the love you have for your kids.
11:16Yeah, it's such a tough one, isn't it?
11:18Because I'm...
11:20I absolutely adore the kids.
11:22There's part of that love and affection that's built up through guilt.
11:28The older ones have made it clear, you know, can we see you more?
11:34Do you need to work this hard?
11:36And, um, Dad, we miss you.
11:40And that's hard.
11:42That's...
11:43That's hard.
11:44Right.
11:44Any girlfriends?
11:47See, try!
11:49But I think I'll make more time for Oscar and Jesse.
11:55Just psychologically, I'll make more time for them because I never want them to say,
11:59You weren't there my first day at school.
12:02You missed my play.
12:03You missed my football match.
12:05I feel...
12:06Didn't let them down.
12:07I feel I could have been there a bit more.
12:11Truthfully.
12:13But I'm shit at nativity plays.
12:15I'm shit at Christmas carols.
12:17I'm shit at sports day because I want to compete and beat all the dads.
12:22And so maybe it's a good thing that I didn't do all those.
12:25What's there in the corner?
12:27Daddy hasn't met the fish.
12:28What?
12:29Oh, mate.
12:30How many fish have you got in there?
12:32Are they real?
12:32Don't forget the shrimp.
12:34Hold on a minute. There's shrimp in there.
12:36We can have a prawn cocktail.
12:37No!
12:4622 Bishopsgate for me has been the most fraught project I've ever done.
12:52Working at that height 60 floors up means even the tiniest things can become the most difficult things.
12:59Jesus Christ, look at the mess of this place. How many weeks do we open?
13:03Another 20 weeks.
13:05Shit.
13:06It has required three decades of experience.
13:09Tens of millions of pounds investment.
13:12And multiple sleepless nights.
13:18But we've created a 240-seater restaurant with a beautiful open-pan kitchen.
13:23The perfect, ultimate chef's table.
13:28A stunning culinary school academy.
13:31And all of it has 180 degrees of panoramic beauty.
13:43Listen, I am a self-confessed control freak. I still get incredibly nervous. I always need to see where they
13:50are, just for my peace of mind.
13:53Oh, my Lord.
13:53So this is temporarily the phase one lucky cat.
13:57Now, who came up with this colour?
13:58Russell Sage.
13:59Fuck.
14:00But it's, it's, we dim the lights, artwork, planting.
14:07Fucking hell, look at that.
14:08My God.
14:09It's beautiful.
14:22Oh, my God.
14:24It's absolutely stunning.
14:35It's so dusty. Where's that all coming from?
14:37It's just in the atmosphere.
14:38In the atmosphere.
14:39They cleaned it this morning.
14:40Oh, really?
14:40By this afternoon, there'll be more dust.
14:42Wow.
14:43It's just literally the dust settling.
14:45How are we?
14:47We good?
14:47Thank you, sir.
14:47Nice to see you.
14:49From here, the mood slightly changes.
14:52Holy shit.
14:54Wow.
14:56Stunning.
14:57Oh, my God.
14:59They have done such a great job.
15:02Any business of this size depends on cash flow.
15:06The heat's on.
15:07And so, opening up a 12-seater, that's hard to get right.
15:12That's hard to make it work financially.
15:15With Lucky Cat, that is the one with the biggest footfall,
15:19the biggest demand, and the one that can float
15:24all of those projects if we get it right.
15:28That's what our bets are on now.
15:32At Menuise, we did that big deep dive in Miami.
15:35Yep.
15:35We did a couple of tweaks.
15:36How have those tweaks gone?
15:37Suckling big.
15:38Right.
15:38Couldn't really hit the nail on the head with that one.
15:40So, you just spent so much time developing it.
15:42It's such a great thing.
15:43Yeah, we did.
15:43We did.
15:43I don't know.
15:43A dozen different variations, and they were good,
15:46but we didn't feel...
15:47We were 100% happy.
15:49After all that, I thought it was exceptional.
15:50Yeah.
15:50But what was the stumbling block?
15:52I think what happened was, when we got back to Mayfair,
15:55we did it at a table rather than on the bar.
15:57What was the problem with it at the table?
16:00At the table, it just didn't feel quite smooth enough.
16:04It was taking up to 2 minute 40 seconds.
16:07So, two and a half minutes?
16:10What's off-putting about that?
16:12It's a showstopper, for God's sake.
16:13You put so much effort into it as well.
16:15Yeah.
16:15So, was that their feedback or your feedback?
16:18That was our feedback, yeah.
16:18So, be careful there.
16:19Tell me, I mean, you'll be self-critical.
16:21I appreciate that.
16:21But you've also got to get the feedback from them.
16:24How is this different to Mayfair?
16:26Yeah.
16:26How is this different to Miami?
16:28Bang, what was something big?
16:29I would add the confidence, put it back on the menu,
16:32stand by your convictions.
16:34Lee, I need you all over this as well.
16:36It's Michael's stress test moment.
16:38It's crucial.
16:39You've got a stress test, and who knows?
16:41Oh, shit.
16:42What the fuck happened there?
16:44That's not normal, is it?
16:45No.
16:46No.
16:47Holy shit.
16:48I'm only 14 stone, huh?
16:51For fuck's sake.
16:53All right, all good.
16:53All good.
16:53Jesus Christ.
16:55Fucking bonquets not working.
16:58It takes a certain type of persona to work in a kitchen.
17:02A sort of resilient, thick-skinned individual with character.
17:06It's a boisterous environment, and it's a high-tempo environment,
17:11and it's full-on.
17:14It's not for everybody.
17:15And so there needs to be a level of composure.
17:20OK, salmon?
17:21A lot.
17:22A lot?
17:23You got it.
17:23Sauce?
17:24A lot.
17:25Especially under pressure when it gets really busy.
17:29And then it takes an individual that enjoys multitasking.
17:34Having generated millions of eyeballs on a unique experience,
17:39we need to deliver.
17:41Those customers pay with their feeds, and that's the jeopardy.
17:52Way more important than any business.
17:54The family is absolutely front and centre.
17:58Here we are.
17:58Oh, my goodness me.
18:02Palais de pule.
18:04There's a palace for the chickens.
18:07Dad!
18:08There's also duckies!
18:10Shh!
18:10Oscar!
18:11Oscar!
18:12Danny, come on!
18:14Do you know, he's like you.
18:15He just doesn't listen.
18:16Oscar, quick!
18:18Look, this is Tilly's head chef, Rachel.
18:21Oh, lovely to see you!
18:23Oh, God!
18:25Rachel Allen is fantastic.
18:27I used to work with her, and I couldn't think of anyone better
18:29to give Tilly a really good foundation
18:33in a place that is so well-respected.
18:35What's she doing now?
18:36She is cooking.
18:37She's down in the kitchen too.
18:41Oh!
18:41Oh, look at the chicken!
18:42Oh, that's the fluffy one.
18:43She's really cute.
18:44Keep your voice down.
18:46Right.
18:47Let's go.
18:50I'm so excited for him.
18:52Oh, my God, this place is crazy!
18:54He's going to see her in a proper kitchen, in Chef White's,
18:58and also, it's a big surprise for her.
19:01Oscar, don't touch.
19:03Sorry for disrupting.
19:05Hello, everybody.
19:05Good morning.
19:06So sorry.
19:07Good morning.
19:07Good morning.
19:09Oh!
19:10Hi!
19:11Hi!
19:12Sorry.
19:13Good morning, everybody.
19:14Good morning.
19:15Hello!
19:17Oh, my God!
19:19Oh, my God!
19:20Thank you.
19:21Oh, my God!
19:23Oh!
19:25How cool is this?
19:28Oh, my Lord, girl.
19:31I'm sorry.
19:31I'm so desperate to surprise you.
19:34Gordon has got so emotional as he's got older.
19:38It's a bit of a thing we all laugh at,
19:40is he cries at the drop of a hat with anything emotional with any of the kids.
19:45I get emotional because of the vulnerability.
19:52And I'm not saying she has to work as hard as I did, but I know she wants it.
19:57She's hungry.
19:58And so everyone thinks because, oh, you're Renzi's daughter, it's easy for you.
20:03It's fucking harder for her.
20:05Way harder.
20:06She didn't ask to have a dad like me.
20:10So for her to still go full throttle, you know, at it, I want to almost say, look, you know,
20:18I'm here to stop you from making mistakes.
20:20But I know deep down inside, from a dad's point of view, she has to make her own mistakes.
20:27Oh, chef.
20:28Well, I can't call you chef yet.
20:30You haven't graduated yet.
20:31Huh?
20:32You haven't?
20:32How is she doing?
20:33She is too.
20:34I'm so...
20:35You could even do a little taste test of Tilly's food.
20:38I'd love that.
20:40Let's go, girl.
20:42Let's go, Tills.
20:43Tilly's a female Gordon Ramsay.
20:45She is passionate, determined.
20:48Yeah.
20:48She looked into it and said, this is what I would like to do.
20:51And you were like, best thing you could possibly do.
20:53I would have trained her, though.
20:54No.
20:55Better than Ballymallow.
20:55Just think, you're far too similar.
20:58Right.
20:58She's a feisty little madam.
21:00Bless.
21:01I feel so in the way.
21:02It's like I used to feel when I used to come into your kitchen.
21:05What, like this?
21:06Yeah.
21:06Oh, God, that's high power.
21:16Ready?
21:17Tilly, are you going to taste something?
21:18I will, after you.
21:21I love the mash.
21:22Oh, my God.
21:25It isn't a career I would have chosen for her, to go down the same chef route that you did.
21:31I would.
21:32Well, there you go, you see.
21:34But I saw how much it took out of you.
21:39And I suppose, in my mind, I think there are easier routes.
21:43But she's so like you that, quite rightly, she won't choose the easy route.
21:48She'll do what you did and make it as difficult as possible.
21:51And I only said I wouldn't choose it for her.
21:55But that doesn't mean I don't want her to do it.
22:00It's so nice to have you guys here.
22:01You get to see everything.
22:03Has it gone quick, Tills?
22:04Mm.
22:06I feel like week one was last week.
22:08Like, it's crazy.
22:09And what's been your favourite section?
22:12I've loved learning bread.
22:13Bread.
22:13We've never done bread before, really.
22:15Funny enough, at 23, I was the baker at Gavroche.
22:19And I asked Albert if I could go bake.
22:22He said, why do you want to bake?
22:23I said, I just want to understand the science.
22:24I can't believe that.
22:25At the same age that you've taken to that.
22:27That is funny.
22:28You look like you're meant to be here.
22:31You just look so happy.
22:35Don't forget to clean up.
22:36Thanks, Dad.
22:42For her to know that Gaudi basically has taken the day off in a busy time,
22:47I think it means the world to her.
22:48And those kind of things are really important.
22:51It's also about, for me, making sure that he takes the pressure off sometimes.
22:55And he's not good at that yet.
22:57He likes the pressure.
22:58But there will come a time when it's like, do you know what?
23:00That's enough.
23:01Do you think a chef in the making?
23:03Do you think a chef?
23:04Oh, my goodness, yes.
23:05Jesus.
23:07Takes so hard to me.
23:26Cannot help.
23:27No.
23:33No!
23:35No!
23:35Maybe?
23:36No.
23:38No!
23:38No!
23:38No!
23:38No!
23:38No!
23:38No!
23:38No!
23:38No!
23:38¿Qué es lo que se ha hecho en el trabajo?
23:40¿Cómo se ha hecho esto?
23:43¿Has hecho el investimiento mal?
23:45Y el tiempo para entrenar a los niños de Powerhouse en el floor.
23:50¿Cómo se pueden vivir a lo que han dicho que pueden hacer?
23:55El problema siempre tiene que tener softwares es que todos los amantes.
23:58Y yo le digo a todos los gatos,
23:59¿no? ¿Qué es lo que pasa?
24:01¿Qué no está funcionando?
24:03¿Qué no está bien seando bien?
24:05¿Qué es lo que pasa?
24:08¿Qué es lo que pasa?
24:09¿Qué es lo que pasa?
24:11¿Qué es lo que pasa?
24:12Hoy es sobre errores.
24:14Si piensas que hicieron un error,
24:17yo he hecho mil de ellos,
24:19pero no la misma error twice.
24:21Quiero ver los errores,
24:22porque luego se nos gusta estar conmigo
24:24cuando preso el botón y el cuello está fuera de la puerta.
24:28500 reservas a dÃa, en el momento.
24:31Es intensa.
24:32¿Qué es lo que pasa?
24:33No quiero decir que todo el mundo está tan perfecto,
24:35¡Muy bien!
24:36¡Muy bien!
24:36Y luego regresamos mucho más fuerte.
24:38Tienes que decir que te ve muy bien,
24:40¿Cómo están los uniformes?
24:42¡Mazón!
24:43¡Enjoya!
24:44Y gracias,
24:46¡Gracias!
24:47¡Gracias!
24:47¡Gracias!
25:13¡Gracias!
25:14¡Gracias!
25:15¡Gracias!
25:17¡Gracias!
25:43¡Gracias!
25:44¡Gracias!
25:46¡Gracias!
25:46¡Gracias!
25:56¡Gracias!
25:58¡Gracias!
25:59¡Gracias!
26:01¡Gracias!
26:12¡Gracias!
26:16¡Gracias!
26:24¡Gracias!
26:26¡Gracias!...!
26:26¡Gracias!
26:28¡Gracias!
26:29¡Gracias!
26:29¡Gracias!
26:30¡Gracias!
26:30¡Gracias!
26:31¡Gracias!
26:33¡Gracias!
26:34¡Gracias!
26:36¡Gracias!
26:37¡Gracias!
26:37¡Gracias!
26:38¡Gracias!
26:38C spraw que puedan hacer
26:38¿che��면
26:39¿Eresершas
26:40para decir清
26:42Ц배. ¡Gracias
26:48¿ Sure
26:54¿ fantastico ¿Mceluto
26:56¡Holy shit!
26:5740 minutos a go
27:02Good hangers
27:03Yes
27:05Let's do this, sorry
27:06Just excited about hangers
27:08We're opening a restaurant with no good hangers
27:11The first reservation is arriving right now
27:14Welcome to Lucky Cat
27:16How are you?
27:17Just overwhelmed by this view
27:19I thought you just want to keep turning around
27:21Absolutely stumple
27:25Oh my God, I can't believe this was a building site
27:27I know, yeah
27:28Sorry
27:28I think I had a hard hat on last time I was in here
27:33Wow
27:35Main restaurant area
27:36Very cool
27:38I think with Bishop's Gate
27:40It scares me because it's just so different
27:43And it's so massive
27:45I'm never going to stop him having his huge ideas
27:49But the pressure is ours
27:51I really hope that in six, eight months' time
27:54I'm turning around and saying
27:56What was I worried about?
27:58Congratulations
27:58Oh my God
28:01Oh shit
28:02Amazing
28:02It's happening
28:04Fuck it
28:05Wow
28:05Wow, wow, wow, wow
28:07Hold it
28:07Wow, wow, wow
28:08You weren't fucking around, were you?
28:10No
28:10No way
28:12Just like to say good evening and welcome
28:14Nice to see you
28:15We're good
28:16Good to see you, bud
28:17Thank you so much for coming
28:18How are we?
28:19Everything's amazing
28:21We just want problems
28:22So give us the problems, please
28:29Hello, good evening everyone
28:30Welcome to restaurant Gordon Ramsay
28:32Hi
28:32Thank you for joining us this evening
28:34Tonight we're going to be serving a carte blanche menu
28:37So it's a surprise menu
28:38We're working with the finest ingredients
28:40Whatever we can find at the market
28:42I'm going to start with an amuse bouche now
28:44This is an ode to Gordon
28:46His first restaurant aubergine
28:47He used to serve a white bean cappuccino
28:49So it's a lentil and chestnut cappuccino
28:52Finished with a little bit of truffle at the end
28:54Hope you enjoy
28:59We can finish the oysters over here, guys
29:01Let's go, yeah
29:02Go, go, go
29:04We're serving an oyster here
29:06It's a Cornish oyster
29:07We've steamed them in their shells
29:09Get all that lovely flavour
29:10And turn it into an ice cream
29:14You're sat in the middle of the kitchen
29:18And so it's a dream
29:21Because that theatre is played out in front of you
29:28I am taking a risk
29:29Because there is greatness to get out of James
29:35And he hasn't had that perfect platform yet
29:37So if he doesn't open up
29:39He's not bridging the gap between the customer and the food
29:42Tell the story
29:44Show me what you've got
29:49RGR High is about delivering perfection
29:53Each and every night
29:54Serving 12 customers only
29:5975
30:0075
30:01Got six pieces
30:02One more, one more
30:03Let's go, let's go, let's go
30:04For Lucky Cat
30:06They're serving in excess of 300 customers
30:09Get them on the grill, please
30:11And keeping up that momentum
30:14That's a big ask
30:16Check on direct
30:17One sea bream, one pork
30:18Scarlops, all cupboards and kimchi fried rice
30:21And a kitchen focusing and function on that scale
30:24Honestly, it comes down to timings, coordination
30:29And most importantly, energy
30:32Okay, one padron peppers, one squid
30:34One stone bars, one sea bream, two baby chicken
30:37Okay, all day guys, I need three padron peppers
30:39There's a tempo that every kitchen needs to get up to speed with
30:43They're young, they're all learning
30:45And moving in tandem, all at the same pace
30:48It's really hard to gauge
30:50Just don't linger here, find something to do, yeah
30:53If you're doing the same thing when he comes back round
30:55And it's a problem for me, not for you, yeah
30:58You call it as you see it
30:59You're blunt as fuck
31:00You're straight to the point
31:01You're not smokescreening and kissing people's asses
31:05Michael, Michael
31:06I want to hear those call-outs
31:08I don't want the answer back from them
31:09Like, so it's like a proper kitchen
31:11Yeah, chef
31:12Loud, yeah
31:13Loud tonight
31:14Loud, loud, loud, loud, loud, loud, loud
31:17Loud, loud, loud
31:20How many fucking runners do we have?
31:22This section is a total mess
31:24You see how many tickets you got waiting?
31:29Fuck it, everyone
31:32My biggest bugbears, for me, are a dysfunctional kitchen
31:36And bad service
31:38Nothing worse than that
31:40Guys, the soft-shell crab, give it to me
31:43They're really upselling the snacks today
31:44And these guys are, like, so in the shit
31:48When there's more than ten tickets on the board
31:50You know you're starting to get backed up
31:52And that's the critical time
31:55Guys, I need six squid all day
31:57Six squid all day, eh?
31:59One person plate this
32:00And get more squid frying now
32:02You've got a shitload of squid on
32:03More squid
32:04Split that into two bowls
32:05So you can speed up twice as quick
32:07Otherwise
32:08Half foot underneath is going to go soggled
32:10Yes, chef
32:10Right?
32:11Come on, guys
32:12Just think logic, please
32:14There's ten portions in a fucking bowl
32:16Yeah
32:16One person's divvying it out
32:18They've got to divide and conquer
32:20I'm not putting band-aids on there
32:22Hey, you're doing not a bad job
32:23No, it's shit
32:24You need to get your shit together
32:25I think the three chefs on that path need a plate
32:28Talented fucking chefs need to dig in
32:30Yes
32:30And when they get in the swamp
32:31Why is he asking
32:32Give it to me on plate?
32:34I don't get that shit
32:36Fucking hell
32:37He wants to start seeing you plate food as well
32:40Okay
32:40So put the plate, give it to you
32:42You plate it, get it out even faster, okay?
32:43Okay
32:44You fine-tune that balance between revving them up
32:50Making sure you're disciplining them
32:52And then being the captain of the ship with the standards
32:56Because you cross that line and that food goes
32:59And it's overcooked, undercooked, under-seasoned
33:03What's the point?
33:04The minute you start sending your mistakes
33:08It's fucking game over
33:11Yeah, tofu's coming up
33:13Right now, the fry station's getting hit very hard
33:16That slows everything down
33:18Guess we'll wait in a long period
33:21This is the hardest section now
33:23I seem to give the fryers a little breather
33:25We're getting a pinch pointer on the fry station
33:30Ah, chef, Oscar
33:33Chef
33:35It is not on it
33:37It's facts
33:40Saying the temperature of the oil's dropping too much
33:42It's taking too long to fry stuff
33:43I said, use the temp oil for it
33:45You know
33:45Common sense as well
33:47There's no problem in jumping in there
33:49Because they need to get themselves out of shit
33:50And carry on
33:52Tonight's about the fucking problem
33:53Exactly
33:53One more person tells me it's going well
33:55We've got 120 guests in here
33:57Yeah, yeah, yeah
33:57And about now it's time we're going to have 240 guests
33:59Exactly, yeah
33:59Okay
34:00Try changing it now with that fry
34:02Got it
34:03Jumby, don't wait
34:04Try changing it now
34:05Let's go
34:06I think it's good to care about when things go wrong
34:08I'm not going to mask over that
34:10I'm not going to pretend
34:11It's real shit, man
34:12It really is real shit
34:14Why the fuck have the glasses
34:16The minute they're taking a cocktail
34:19We remove the fucking white wine glasses
34:23Come on, come on, come on
34:24Common sense is not that fucking common tonight
34:28How's it going?
34:29A lot of issues
34:30Tonight's about mistakes
34:31But we're making some very stupid rookie moves
34:34And I don't know
34:35It's just basic stuff
34:36Two duck bow
34:37Table 40
34:384-0
34:40Do we have any more bow at the back?
34:42Any
34:42No, we don't have
34:45Do we?
34:45Okay, okay
34:47I'm not for the props
34:48Go, go, go, go
34:50Don't run
34:50Don't run, you
34:51Back, back
34:52Sorry
34:54You, you
34:55What are you doing?
34:55The fuck was that?
34:57Let's go
34:59Holy shit
34:59It's a fucking nightmare
35:01I'm not for the fact
35:31Why the fuck was that?
35:53You, you, you, you, you, you
36:28Gracias por ver el video.
36:31Gracias por ver el video.
37:28Gracias por ver el video.
37:31Gracias por ver el video.
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