# How Are These Season 1 Restaurants Doing Now? | Full Episode | Kitchen Nightmares ## Метаданные - **Канал:** Gordon Ramsay - **YouTube:** https://www.youtube.com/watch?v=CTe1oGOQ0QE - **Дата:** 01.06.2026 - **Длительность:** 1:17:53 - **Просмотры:** 19,993 - **Источник:** https://ekstraktznaniy.ru/video/52478 ## Описание Season 2, Episode 1: Gordon revisits Finn McCool's, The Olde Stone Mill, The Mixing Bowl, Dillon's, Campania, and Peter's to see how their restaurants are faring after his first visits to their businesses. The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week - subscribe now to stay up to date! Enjoyed our video? Make sure to like and comment! If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword http://www.youtube.com/allinthekitchen More Gordon Ramsay: Website: http://www.gordonramsay.com TikTok: https://www.tiktok.com/@gordonramsayofficial Instagram: https://www.instagram.com/gordongram Facebook: http://www.facebook.com/GordonRamsay Twitter: http://www.twitter.com/GordonRamsay How Are These Season 1 Restaurants Doing Now? | Full Episode | Kitchen Nightmares https://www.youtub ## Транскрипт ### Segment 1 (00:00 - 05:00) [] It's been a year since Chef Gordon Ramsay crisscrossed the country trying to save restaurants on the BRINK OF DISASTER. — JEEZ, HELP me all the [ __ ] time. We're done. Get the FEMA out of here. — They were clearly in desperate need of his help. — I've tried everything. — Tonight, find out the answers to the questions everyone's asking. — Are you cashing your checks? How many million dollar questions? — What's going on in the basement? — Are the bills getting paid? — What happened to the restaurant Chef Ramsay tried to save? We'll see what became of that chaotic Long Island ery, THE MIXING BOWL. — THAT'S IT. I'M PISSED OFF. NOT MY FAULT. — BILLY, THE OWNER, was barely holding on. — You look like a man that's dying to be put out of his misery. — We'll check in on the Old Stone Mill. A year ago, Dean, the owner, was mad at everyone. — IT'S THE LAST [ __ ] TABLE. — And nearly came to blows with Gordon. — Well, you're a fake. — What? Did I stutter? — And we'll check out Peters. — Forget about it. — Last year, it was unbelievably explosive. — GIVE ME THIS. WHAT ARE YOU TALKING ABOUT? — AND it was extremely intense. — YOU FAKE [ __ ] GANGSTER. — I'M A year older and a year wiser. And you'll find out what became of that feuding family at Finn Mcools. — Talk about me before. — Get out of here. You're so full of crap. — Their food was totally inedible. — That's disgusting. — Oh no. — And what about New Jersey's Compana? — This is not party time. This is serious time. — Joe, the owner, was drowning in debt. — This is where his $80,000 debt is. stupid — and didn't exactly appreciate Gordon's comments. — You getting upset now? — Yeah, I'm getting real upset. — Finally, who can forget Dylan's? — It's cockroaches. — Look at that. — The worst nightmare of them all. — It's rotten. What do we need? A death in the restaurant before some [ __ ] gets a grip. — This is their one big last chance at getting this thing right. — Tonight, you'll hear it all. Who turned their kitchen back into a nightmare? And who realized their dream? I'm dying to find out what's going on. Last year, Gordon attempted to turn around restaurants all across America. In a moment, you'll hear how some of them are doing today. But first, a look back at what Finn Mcools was like when Gordon arrived a year ago. Finn Mcools is a familyrun restaurant set in the heart of New York's exclusive beach resort, the Hamptons. It didn't take long for Gordon to see this Irish pub had lost its way. — It's a grim. — Buddy the patriarch struggled to keep his business together. — We're in trouble right now. and his sons were ready to tear each other apart. — You don't listen to anything I want to say. You almost want to tell him to shut up. — While Jason tended the bar, Brian, the chef, was drunk with power in the kitchen. — Enough. Get out of here. — Melissa, Jason's wife, was caught in the middle. — Brian, Jason, butttheads alive. — My problems are more my brother. — Hell yeah. I would definitely not recommend working with family. — Hello. As soon as Gordon stepped foot into Finn Mcool's, it was clear this family was in major trouble. — So, what's the problem? — About two weeks a week before no, — boy. — The family feud was taking a toll on Buddy and his business. — We just don't have any money. — Buddy is in debt somewhere in the hundreds of thousands. A retired cop, he poured his life savings into Finn Mcool's and watched it go right down the drain. — If there was no significant improvement, how long could you afford to stay open for? You know, we're probably, I would say, $5,000 a week under what we need to survive. — So, 20 grand a month. — I haven't taken a check yet. — And you can't cash them. — No. — We need this for our families. — I'm worrying every night going to bed, are you going to be able to pay this mortgage? I can't describe to you how stressful that is. — The debt and family fighting were dragging Finn Mcools down and the food unfortunately only made matters worse. — Here you are. Some spring rolls with Coleman's mustard. — Wow. — Are they popular on the menu? — Um, people really like them. — No doubt half the customers are drunk. Then the one dish an Irish pub should be known for, Shephardd's pie, sent Gordon over the edge. It ### Segment 2 (05:00 - 10:00) [5:00] — was just a big bowl of grease. — That's disgusting. Which one? — Second door on the left. Oh. — Oh no. Oh my god. Having barely recovered from the shepherd's pie, Gordon decided it was time chef Brian heard the painful truth. — When a chef can't make a [ __ ] shepherd's pie, it worries me. Was that you at your best? — Whatever he has to tell me, I don't really care. — To observe the staff of Finn Mcool's in action, Gordon invited the local fire department. — But the brigade was less than impressed. Is there something wrong? It's — that hard enough. — Back in the kitchen, Gordon was not happy with the amount of frozen food being used. — When was the last time we got fresh vegetables in the house? — Last summer. Now, I just cringe when I see them. That's all. — And one shocking shortcut left Gordon in disbelief. — Francis. He took it off the floor, put it in the fryer, and then back in the sauce. I've never ever seen anything quite extraordinary as that. — Yeah. Well, the fryer is going to uh it's going to take anything that come off the floor is going to — And that cleans it. — It cleans it. — Sterilize it. — Yeah. Well, good. — [ __ ] me. — That night, Buddy, the owner, and Brian, the chef, nearly came to blows. — I'm not kidding. I said, "All right. " — Over how Brian was running the kitchen. I'm [ __ ] saying it right here. I'm doing what I got to do. — Watch your mouth. — Get out of here. Would you care ticket then? — I didn't even want to be here anymore. I don't know if I want to be in the kitchen anymore. Never mind here. — Yeah, I'm out of here. I'm done working here. — Brian reached his boiling point, leaving Finn Mcools without a chef. — If he wasn't my son, I'd have fired his ass out of here. — With nowhere else to turn, Buddy and Jason Chef was five to six coming to them. — But [ __ ] sake. — Were left running the kitchen and not doing a very good job. — Buddy, buddy. Start again. — With their chef gone for the first time, Buddy and Jason realize the stress Brian was under. — You get a renewed respect for what Brian has to go through. — It's a tough job. — All these times that I'm hard on my brother and we fight about stuff and I couldn't do what he does. — No wonder Brian's a cranky [ __ ] The next day, Gordon gained valuable insight into the pressures Brian faced. — There's parts of me that feel for you in a way that I started to understand what's on your shoulders. — Have you thought about quitting and setting up elsewhere — closely? — Yeah. You got to handle it a different way in a way that you become the responsible one. Okay. — Thank you. Good man. Chef Ramsey definitely kicked me in the ass and got me excited to do what I'm doing. — The following day, Gordon implemented some essential changes, beginning with a fresh new look. — Welcome to Finn McCall's. Yes. — Lovely. — Wow. Is that beautiful? — That is gorgeous, huh? — Oh my gosh. — You walked in and you felt like you were in your home. It was so comfortable. Holy Moses. Wow. I'm in shock. — It was very cool seeing that. Just a [clears throat] look on his face when we walked in there. — Wow. — I'm happy. — But Gordon's key change, not surprisingly, was the menu. — The first thing I did was got rid of two-thirds of the menu because it wasn't fresh. What's the point in having it on there? — Gordon even taught Brian his own family recipe for shephardd's pie. — Drain off that fat. To think that we are fortunate enough to be schooled by a man like Chef Ramsey. Boy, you'd be a fool not to uh not to jump on this. — News of the relaunch spread throughout the Hamptons and Finn Mcools was packed. — You buy him in a high chair. — This is their one big last chance at getting this thing right. We opened up the flight gate. — Although it was their busiest night ever. — Yeah, I've seen you work for this. The Mazio family came together and proved they had what it takes to run a restaurant at least for one night. Good job. — Gordon Ramsay, you know, made me feel like uh I wanted to cook again. — There was a buzz. Everybody felt it, you know, and we were a family again. — We appreciate what he did. All the work that he did didn't fall on deaf ears. I was proud. Really proud. ### Segment 3 (10:00 - 15:00) [10:00] A year has gone by. Now, let's see how Finn Mcools is doing today. — I arrived at Finn McCles over a year ago to a family in absolute turmoil. I'm dying to find out what's going on. Are they still arguing? Are they still fighting? Has Buddy cashed his checks? Come on. — Look at you. — What's going on? — How are you, buddy? — I'm well. — Nice to see you. When Chef Ramsey arrived today, — hey, look at you. — I thought he was going to be happy and I was glad that he could see that his words and his advice didn't fall on deaf ears. — Melissa, good to see you, sweet. — Likewise. — When Gordon Ramsay first came in, I was actually excited because I knew he was going to be proud of us. — Good to see you. — So, I didn't feel nervous like I did last time. — Where's the arrogant [ __ ] Where is he? — Where is he? Hey, Bri. Hey. — Oh, Chef Ramsey. You hear his voice, it's just like you go, uhoh. — Hello, my man. — Good to see you, too. Likewise. I want him to see that I listen to what he told me and hopefully make somebody like of his stature proud of me. — Am I glad to be back here? You know that. — I hope so. — Last time I saw you, I looked at a chef that was pissed off and didn't want to be here. — Right. — I'm out of here. I'm done working here. — Are you busting his balls? — Yes, chef. — No. Yes, chef. — Uh, yeah, he's still an arrogant bastard, but he's my arrogant bastard and I love him. — Business, how's it been the last 12 months? — We are up average across the board, — 35%. — Great. Are you cashing your checks? Million dollar question. — Oh, yeah. — Cheers everybody. — Sorry. — When I first arrived, losing 20 grand a month. Yeah. There's no losses per month. — No. — Are you making money? — Yeah. — We're at a point right now where I don't owe a dime. It's nice to go home and know that you can pay your bills and wake up in the morning and go to work and you're going to make some more money. It's a pretty good feeling. — We are just heads and tails above where we were. And I owe that to Chef Ramsey. — How have you been? — Yeah. Had a little glitch there for a little bit. — What happened? — I had a heart attack. — You was? — Yeah. — My dad's heart attack was a it was a uh very traumatizing experience for in a lot of different ways. And it was bad. You know, he the doctor told him he could have died. That was a very scary time. — Who's getting the prime rib? — Realizing how close we were to losing him. It was beyond scary. — I was down for few weeks actually. And I was shocked. The three of them stepped up, took the bull by the horns, and when I came back, everything was perfect. — I don't think last year we could have done it. If this would have happened before Ramsay came, I think that Finn Mcools would have been doors locked, done. It's — bloody good to see, you know. Yeah. Honestly, — it really is. That [ __ ] handshake. I swear to God. Honestly, I feel like you crushed my fingers up. It takes three days for the blood to go back. — Since Chef Ramsey was here, we learned a lot of really valuable lessons when we all worked together. Run smooth. — I'm so happy to see my son enjoy what he's doing now. — Cuz Brian's passion for cooking has come back and it's stronger than ever. — I feel a lot better at her. — Uhhuh. — You get good feedback which makes you want to go to work the next day. After Chef Ramsey left, Brian was a changed person. You know, it's just a new man walked into the kitchen and the food that he's putting out is not only is it beautiful. It tastes wonderful. We have people coming from all over and they're blown away by how good the food is. — Last time there was so much frozen food here, I got upset with you. — Yes. — When was the last time we got fresh vegetables in the house? — Last summer. — How much is your produce fresh now? — All of it. Show me your freezer, please. — Yeah. Chef Ramsey definitely set the bar high as far as standard wise, but you know, how do you not listen to what Chef Ramsey tells you to do? — Fresh meat, — fresh vegetables. — That was Chef Ramsey's thing. You know, he was like, you're an island. You know, we're Long Island. — Monkfish, calamari. — So, it was crazy not to have fresh seafood. — That's the marinade for the chicken — for the world famous chicken wings. Yes. — Yes. Delicious. Does Francis still come in and pick them off the floor? He's moved on to — He's gone. Yes. — Yes. All — right. What's the special today? — Um tonight we're uh nice fried local calamari. We're doing a little uh roasted pepper rim with that. — Lovely. Shepherd's pie. — As a matter of fact, we're trying to figure out a way to market cuz I'm getting phone calls from St. Louis for some. — From St. Louis. — For shepherd's pie. — YEAH. — IT'S GREAT. — YEAH. I change it depending on seasonally what kind of vegetables we're going with. — Spring rolls. Are they here? — Yes. — Oh [ __ ] By popular demand, we did have to put the spring rolls back on the menu. — Spring rolls, what have you done with them? — Last time we're using carvings from the roof. Throw it in a — chip bits — right now. — Now they're fresh. — The cabbage is steamed directly for that. — You sound proud of them. — They're nice and people love them. — I'd like to taste them again. — If you've reinvented it. — Wonderful. — You sound so confident, Brian. You know that. — We're having fun. — It's refreshing. It's great. — Yes. My brother's attitudes changed ### Segment 4 (15:00 - 20:00) [15:00] completely. It really has. I mean, he's a chef and chefs are crazy. They'll always be crazy, but his attitude's so much more positive. It makes the whole family dynamic a lot easier. — Here you go, chef. — Thank you, my dar. — Seafood chowder. — Lovely. Thank you. — And our famous spring rolls. — I think they're good. But not only do I think they're good, the customers love them. It's kind of our signature thing. — Mhm. — They are nice. — That is delicious. — Thank you for somebody of that stature to come in and compliment you on things. It's amazing. — Tasty. Yeah, absolutely tasting. — We stuck with what he showed us how to do. We're reaping the benefits because we did. He made us who we are right now. — We did everything he said and he was spot on. — What he's done here has uh it's had a lasting effect and it and it will it's uh he's helped us go in a positive direction. — This is a thousand miles away from what I tasted last time. More importantly, over that you guys look happy. Spring rolls clear the recipe. — No, you selfie bastard. — The thimble's family restaurant. Yes. And more importantly, — it's lunch. — Buddy's health. — Yes. Good health. Best wishes. — Thanks, — Brian. Disgusting. — I know. It's my boy. — That is one very happy family. And it's so nice to see because they're back in love, they're busy, and they're making money. Game over. Last year, when Gordon rode into Tuo, New York, a wealthy commuter town outside of Manhattan, he was at first intrigued by the old stone mill. Beautiful. What a beautiful building. What scares me is why no one's eating here. I'm about to find out. Business at this upscale restaurant had ground to a halt. There was Dean, the cocky owner. — I don't believe there's a better operator or restaurant tour than me. — Who was desperate to succeed? — READ THE [ __ ] TICKET. — WHILE MIKE, the chef, had lost hope. — Do I still have passion for food? — No. — Barbara, Dean's wife, was a nervous wreck. — This restaurant isn't just a restaurant. It's our life. It's our future. It's our children's future. Six years ago, Dean bought this 200-year-old mill with the dream of turning it into a restaurant. I have a reoccurring nightmare that I've had from day one. What happens if I open up staffed up, food ready, and no one decides to come here? Well, it happened this year. — Gordon, how are you? I'm Dean Morazzo. — Nice to see you. — Very No matter what you say, the guy's a winner. His Michelin stars are like World Series rings. He's got them. — But it didn't take long for Dean to change his tune about Gordon. — Look at that. What's that squashed into? — Okay, that's it there. — Right, that sits on top. Was the chef a mechanic? — You know, this is my house. He was in my house and he was embarrassing me. — Okay. And it only got worse when Gordon tried one of the specialties of the house. — It's gross. Looking at it, it looked like it'd come out of a baby's diaper. Honestly, your food's crap. I was pissed. I wanted to take the plate and smash it on top of the chef's head. After being wounded by Gordon's criticism of the food, there was more pain when Gordon delved into the restaurant's finances. Are you aware of the current financial situation, Bubba? — Um, he kind of keeps me in the dark a little bit. So, — I don't want her to worry. If we had to close Yeah. tonight, what would we owe? — Half a million. — Yeah. You got money tied up in the home mortgage wise? — Oh, sure. — I just choose not to deal with it right now. I'll let him deal with it. — Yeah. If the house gets taken away and you lose that, then you got every reason to be worried. — A financial crisis and bad food weren't the only problems plaguing this restaurant. — Are they okay? — On weekends, when the restaurant was busy, Dean tended to overstay his welcome at the tables. — Just okay. — And in the kitchen, he seemed more concerned about the speed of the cooking. — I need a risotto and a tilapia and that's done. — Than the quality. — Got me very frustrated. Let the customer wait. If he waits 20 minutes and he's happy or he waits 20 minutes, gets crap. What's worse? — Does it make you feel better if we rush this to the table? — No. — I'm amazed. You know that more than anything? — I don't know. I don't know what you want me to say to you. — You're a restaurant that's on the ass. ### Segment 5 (20:00 - 25:00) [20:00] — After a disappointing dinner service, Gordon confronted Dean over his lack of commitment to make real changes. — I think you're treating this like a game. — How dare you accuse me of not having a commitment? — Dare you. I don't dare you. I'm telling you. — You're not telling me anything. You This is your own figment of your imagination that I don't have a commitment to this place. — You just give me 2 minutes, you guys. Do you mind? You float on the customers coming around blowing smoke up your ass. — That's right. I do. When I ask people how their food is, they tell me it's good. It makes me feel good. — I don't wobble around my customers kissing how was it. Please tell me. — Don't go to the table, ask people how their meal was. Or no, you probably pay 10 people to go to the table. — I listen to the phone every morning to see how [ __ ] fully booked I am. — This is what I get paid to do — to stand in here. — That's what I get paid to DO. TO STAND HERE NEXT TO PEOPLE AND GIVE THEM A good [ __ ] experience. That's what I get paid for. — Watch this [ __ ] come out. — No, I don't feel good about it. — There you go again. That's my — feel good about it. You [ __ ] do. — That's what I got to do. That's what I do. — You're a fake. — [ __ ] you. You're a [ __ ] fake. — Is that how you're going to act? Walk away. Cannot face it like a [ __ ] man. The next morning, undeterred by Dean, Gordon canvased the town to see how the Old Stone Mill could carve a niche in the neighborhood. — This place has got every chance of becoming a phenomenal steakhouse. — Dean, still reluctant to change, was not convinced. — I'm fuming. That was your resurrection of the place. Hey, — I've got 12 successful rations, highly profitable, and you, my man, missed out on a [ __ ] trick. You got some serious thinking to do. — Before Gordon could convert the Old Stone Mill into a steakhouse, he knew he had to work with Chef Mike to get his passion back. — First big change. Prime rib. — Prime rib. Gordon's idea of a steakhouse would really work here. He's 100% right that there is nothing else in the area. — Gordon added a number of exciting meat dishes and said goodbye to some old Stonemill classics like the funnel salad. — Meltdown. Okay. — Yes. Oh, just think of the complaints. What? You're not stuffing my salad in a funnel? — After re-energizing Mike, Gordon knew he would have to get through to Dean if there was any hope of saving the old stone mill. — The fascinating thing about you, Dean, is that you're scared of failure. Walk a mile in my shoes and then we'll talk. I failed before in business — when I opened a restaurant up in my hometown thinking I was the dog's bollocks and it made me the person I am today. Don't be scared. You can't keep on sidest stepping problems. — You're right. I got to implement changes to make this work this time. I can't wait any longer. — Now confident that Dean was ready to accept change, Gordon unveiled his plan. Beginning with some aesthetic changes outside. Look at it. Beautiful. And in — Oh my goodness. — It's open. It's classic. Barbara, what do you think? — Got rid of the dark colors. Too depressing. — Yes. — I'm mad enough to admit that it's great. — Minutes after the doors opened for the relaunch, the steakhouse was jammed with eager customers, including the mayor. Kobe needs medium low. — But an hour into this important service, the kitchen printer broke down and Chef Mike and his staff were totally confused. — I need the mayor's table, man. I'm not getting tickets to this printer right now. — PLEASE HELP ME. — I don't buy medium ticket is what I'm saying. — But it [ __ ] This is the copy. You got to have the other half. This goes from the salad printer. It's been an hour and I got nothing. — READ THE [ __ ] TICKET. — OH, [ __ ] HELL. Here we go. WHAT THE [ __ ] READ THE TICKET. — IT'S THE LAST [ __ ] TABLE. — Before the dinner service spun completely out of control. — Mike, just come around for 2 seconds, please. Yes, — Gordon got the staff focused again. — Let's get this thing back online, especially at this critical moment. This is going to make or break this place. I will be right back and I will wrap those up for you. — Thank you. Two medium rare. — Everyone rallied and the night finished on a high note. — Sorry for the delay. Give me a steak knife, please. — Well, Bona petite, I certainly hope it was worth the wait. — Excellent. — By the end of the evening, it was clear Gordon's vision for the Old Stone Mill was a success. — The most important thing is the confirmation that it can work. The potential is staggering. Now that you know what to do, don't stop doing it. — Thank you. — Gordon Ramsay, he's such a blessing to our family that we could never ### Segment 6 (25:00 - 30:00) [25:00] ever thank him enough for all that he's done for us. — I think you got something [ __ ] phenomenal on. — Now I have something to really be proud of. — Thanks. — Thank you. — Good luck. — Thanks, man. I'm excited about what the future holds here. A year has gone by. Now, let's see if Dean stuck to Gordon's plan and turned his steakhouse around. When I first arrived at the Old Stone Mill, I fell in love with the building. It's beautiful. What I didn't fall in love was the food. So, we changed the direction of the restaurant and its owner, Dean. Time to find out what's gone on. — Well, well. — Look at you. — Immaculate as ever. How are you, buddy? I thought you forgot about me. — I have very mixed emotions about Gordon coming back here and I don't know whether I want to hug him or punch him. — What is this? Botox or is it just you? — I'm just asking you to stop with that. — Look at you like a male model for God's sake. — Well, — huh. Family or well? — Everyone's great. It's been real good. How's business been initially? — Yep. — Double. That's fantastic. — And then some. — Um New York Times. — Literally last week. — That's last week. — What was the food like? She loved That's fantastic. — Yeah, man. — Where are we? Uh year on — this winter, I am up 25 to 30%. Last year at this point, I was falling in the red severely and this year I'm not. I'm maintaining. People are paid. The staff is paid. My mortgage is paid and that's a good thing. Who's in the kitchen? Mike. Yeah. — Where is it? — Right there. — No, the funnel. — Oh, come on. touching a tender cord with the funnel issue with me. You know, — I bought a salad just for you and you owe me $4. You burned my last two. — Oh, just think of the complaints. What? You're not stuffing my salad in a funnel? — Hey, — where did that come from? The car. — It's to fill the salt pepper shake. — He's a different man today. — I could kind of get like this guy. — Last time I saw you down here, you look like a man that was hurting. Now you look a completely different guy. It's — been a lot less stressful. So the weight's gone, the acid reflux is gone. It's all good. — My own passion for cooking has changed. It's when you want to come to work and you're excited to come to work, it shows which wasn't there I'd say a year ago before chef got here the first time. — Happy with the steakhouse? — Yes. — And Friday, Saturday night, how many covers? What you doing? — I'd say anywhere from 120 150. — Well, overall business is better. People need to call for reservations. There is a wait on weekend nights. The numbers are up so that numbers don't lie. — Yeah. Can I just say seriously, you look great. Relax. — So do you. — And not the kind of sort of void individual I saw last time. You know, — I was a mess. — YOU NEED TO [ __ ] KICK IT. — OH, [ __ ] hell. Here we go. — What the [ __ ] — But I tell you what, I don't put out fires anymore. I I'm growing the place instead of worrying about sustaining it. — You were heavily in debt last time I saw you. Correct. What's the situation now? — This spring I will certainly chip away, — but I caught up and I'm current. Hey, here's the glamour. How are you, my darling? — Very good. — How are you? — Very well, thank you. — I was most proud to show him my wife being comfortable and at ease and happy and not crying. — He looks a different man. What's I mean, not just he's using bravado with confidence, but — relaxed and so nice to see. — Stress free. — Yeah. It's a light relief, right? — Oh, it's such a relief. It's a relief just to wake up and see a smiling face instead of seeing somebody stressed out. It's always stress, but it's good stress now. — That's a happy problem being busy. — It's a privilege dilemma. — Yeah. And you were that close. I was screwing yourselves and the restaurant. — It was almost gone. I almost — So, it was heartbreaking for me. — And then you're such a stubborn [ __ ] to get through to — You don't like the truth, Dean. — No, I do like the truth. No one's burnt your [ __ ] I heard the truth of my life more than you'll ever hear the truth. — [ __ ] — Yeah, that's what you think. — You know, it's like I might like bang my head against the old stone mill cuz you weren't for it to begin with, were you? You mentioned steakhouse. I was — The penny didn't drop straight away. — Well, you know why? Because — cuz you were scared of change, weren't you? You were sort of scared within. You were — Yeah. I didn't want to fail. I, you know, I wanted to I didn't want to lose what I had. — Couldn't afford to. — You know, when you can't pay your bills and you're not thinking clearly, you make stupid choices. I made some stupid decisions. — Yeah. — It wasn't the changes he made to the Old Stone Mill. It was the changes that he made to me. Gordon gave me a swift kick in my you know what. — I'm happy you're both happy. — I needed you in here. I was lucky enough and blessed to to get you in here. — I weathered the storm. It's behind me. And I guess I can give Gordon credit for that as much as I hate to. — I'd like to introduce somebody very special, Gino Tul from the New York Beef Industry Council to present a very special award. Thank you. — We' like to say congratulations on your incredible turnaround and continued success. — Oh, thank you very much. Very nice of you. — WOOHOO. ### Segment 7 (30:00 - 35:00) [30:00] WELL DONE. CONGRATULATIONS. — To get an award from the New York Beef Industry Council is special and something I'll never forget. But to get it from him, there's even more. — Absolutely brilliant. — Thank you so much, G. — The core of what he gave us is certainly there and I stayed true to the concept and to him. Like he said, it won't happen overnight, but stay the course and it'll pay off. And his words were never so true. It certainly paid off. Located just outside of New York City in Bellemore, The Mixing Bowl was a thriving restaurant 10 years ago. But in the last few years, business had dwindled to almost nothing. — I'm nervous cuz this looks dreadful. — Billy, the owner and chef, was barely holding on. — I'm so stubborn about keeping it alive, but am I hurting myself? Am I hurting my family? — Mike, the manager, was losing it. I WASN'T TOLD THAT. — WHY DO YOU KEEP SAYING THAT? — I'M PISSED OFF. — LISA, Billy's wife, wanted to close the doors. — I can't sacrifice myself and our children for the mixing bowl anymore. — This once popular restaurant was on its last legs. And when it came to the food, Gordon had little if anything nice to say about Billy's cooking. — Zucchini pancakes. It's like having a mouthful of glue. — It didn't blow me away today, and it's very sad. End of story. — Gordon noticed immediately that Billy operated more like a line cook, never leaving the kitchen. — Do you ever go out there? — Yeah. When I, you know, dies down, I'll walk around. — Allowing manager Mike to run the business into the ground. — I'm taking 50% off my check. — 15. — 50? No. 50. — Holy smoke. But Mike's ridiculous coupons pald in comparison to his promotional signs. — All of them go in the window at some point. — Where did you get all these from? — I have a place. They make them up for me. It was expensive. — Is there anything else that I should know? — That's it. — That is it. — Well, there's Well, well. — Oh, no. — Gordon, can you come here? It's a little big. — What in the [ __ ] free appetizer with dinner. — [ __ ] hell, man. Mom, get me out of here. — Gordon knew it was time to have a heart-to-heart with Billy and Lisa. — I've got to be [ __ ] brutally honest with you. You know that? You seriously have to start thinking as a businessman and then watching you cooking. You look like a man that's dying to be put out of his misery. Lisa, you may be right. Maybe we should close this place down [ __ ] tonight. If the restaurant dies, it'll be like a death in the family. I'm turning this around. — Seriously? — Yeah. — Unless you change, you'll be gone in 6 weeks time. — The next day, Gordon was on a mission to turn the mixing bowl around. It's time to say goodbye to the path. — Later that morning, Gordon revealed his plan to help the mixing bowl make its mark in this competitive neighborhood. — Healthy is something that's not even listed anywhere near here. — Taking advantage of a need in the area for healthy dishes, Gordon and Billy went to work in the kitchen, creating new specials for the next dinner service. This is the kind of food that the mixing bowl should be serving. This is um poached salmon topped with a walnut pesto. — It's exciting to realize you can do things healthy and it just opens my eyes to a whole new world. — Push the salmon, please. Yeah. — Push the salmon special. Yeah. — Do you like salmon? Yeah, I would try salmon. — The success of the new salmon dishes with customers validated the new direction of the mixing bowl. — Good. We're selling the salmon. Good. But the front of the house was still suffering from Mike's managerial style. — Is he working now? All he does is stand and talk and lean and pray. — Timmy, you got to work the tips, baby. — It's impossible to work with him. And he takes half of your tips. — You get five times more pay than the servers. What the hell is your problem? — And in a post dinner meeting, the staffs and Billy's wife Lisa's frustration with Mike reached a breaking point. when I'm busting my own tables and everybody else is running around crazy. — We are aware of what the problems were. — I'm fighting for my life here. — You right now need to step up to the plate and make the changes every freaking day, every minute of the day. That's it. ### Segment 8 (35:00 - 40:00) [35:00] — Billy, that's the first time you sounded like a boss cuz it's your [ __ ] life on the line. Don't ever forget that. — With everyone now on the same page about the plan moving forward, Gordon's team gave the mixing bowl decor a facelift. Wow, — it's gorgeous. — It looks like a restaurant now, doesn't it? — Yes. — Are you serious going to start spending time in your own restaurant now? Saying hello to customers. — Yep. [snorts] — It's gorgeous. — Lisa, have you got any tissues? Huh? Hey. — And to complement the decor, Gordon designed a menu rich in healthy ingredients. Good luck. Yes. Let's go, big boy. — It was time for the relaunch. But minutes after opening, it was clear that Mike had over booked the restaurant. Looks like we have 47. — Oh no. — And on top of that, there was a mixup with the reservation for the New York Dragons football team. — You're overlooking extremely important things. — I was not told about the Dragons. I found out why you keep saying that. Because I wasn't told. THAT'S IT. NOT MY FAULT. Can we PLEASE MOVE ON? THAT'S IT. — HEY. YES. Can you [ __ ] off outside now? Let me just tell you something. You've got one problem here. Mike. — Mike's going to have to change. Like the place has changed. Everybody else in the place is going to get a second chance. I saw Mike shooting a second chance. — After Mike's blow up, everything settled down and the relaunch was a success. — All right, table two is getting up. We're going to push it together for a table of four. — It's so different. It feels great, right? — Everybody's really loving the food. — It's really good. — We are going to build the best damn restaurant that ever existed. And at the end of the night, Billy finally came out of his kitchen. — I'm so proud of him. Couldn't be more proud of him. The difference tonight from when I first arrived was extraordinary. You're talented, big boy. You've got to make a transition from a chef to restaurant tour. [snorts] — Ladies first. OH, — I got the message on how I have to change to make this place the best it could be. — Good night. — Thank you. When I first arrived at the mixing bowl, everybody was stressed to hell. Mike, the manager, was running around like a [ __ ] headless chicken. Lisa, the chef's wife, well, she wanted to close the place. And Billy, the chef, he was just chained to the stove. Now, when I left, things were much better. I hope they're still like that. Let's go. — Well, there's no signs and there's customers. What you doing here out the front? — Hi, good to see you, Emanuel. — Huh? — How are you? Nice big smile on your face. — The last year since Chef Ramsay's been here, it's been amazing. Business has improved three, four times. What it was, it's been unbelievable. — That's looking nice. Nice to see you. — Are you well? — Good Good to see you, my man. Pleasure. — How's things? — Things have been great. We made top 20 best restaurants in Long Island for 2007. — That's great news. — I think it makes him proud to see that, you know, he gave us the tools. He did all this for us. — Well done. Are you happy? Awesome. — Very good. — Yeah. — And feedback from the customers. — Great feedback. People love the food. — Prior to Chef Ramsey coming here, I never thought that the restaurant could change the way that it did. We turn away 50 100 people a night now for dinner. We need a 300 seat restaurant. — Coupons. — No. — No. We don't need coupon. — There's got to be one. — No, we don't need normal. No, — don't need it. — I'm taking 50% off. Not sure. — 15. — 50. No. 50. The biggest lesson that I learned from Gordon Ramsay was that people should want to come to your restaurant. You shouldn't have to bribe them. — Nice to see the window so clear. No signs. — Great. You must have thought about something along the way. A little sign. — A picture of us up there. That's about it. — Picture of who? — All of us. — You and I together. — Oh, yeah. — I haven't seen that. — Oh my god. What is that? — People drive by like, "Wow, Gordon Ramsay. " You know, — remember the last time we were out here? You were showing me all your signs. Holy mackerel. — I tried everything. — The customers, they're the ones that are spreading the word. So, we don't need any signs or any promotions or any gimmicks anymore. — I did not expect to see you in the dining room. Yeah. Are you spending time between kitchen and dining room? — Yeah. Half and half. — Half and half. That's great. You getting to meet customers? — Yeah. — That's fantastic. — How you doing tonight? I think the most important thing Chef Ramsey did to help out the restaurant was I think in me. — How we doing on table five? and bringing me out into the restaurant and start running the whole restaurant instead of half of it. — Hey, look at you. Another smiley face. ### Segment 9 (40:00 - 45:00) [40:00] — How you doing? — Good to see you, my darling. — You, too. Oh, — the past year has been unbelievable since Chef Ramsey came. — Are we going to catch up 5 minutes somewhere? — Everything's different at the mixing bowl. — Last time we sat in this office. — I wanted it. — Yeah. Close the place. He's had enough. — Lisa, you may be right. To put you out your misery, maybe we should close this place down tonight. to see him now standing there. I mean, he's a different guy. Transformed. — So different. — Yeah. — Different when he comes home, different when he's here. — Brilliant. No regrets. — No. — No regrets. — Do you still want to kill or strangle Mike? — You know, I don't. He's really turned around. — No, I just need food. — Okay, I'll take that. You got it. — Mike is completely different now. — And when was the last time he flipped out? — When the dragons CAME IN. — DRAGONS RIGHT OVER HERE. I PUT THEM ON AT 7:00. CAN WE PLEASE MOVE ON? THAT'S IT. — HE'S really been much calmer. — They've been much calmer, huh? — Everyone's just so much happier. And I think everyone's a lot more at ease now. — Mike's not yelling. I'm not yelling. No one's yelling. It's very nice. — Are you happy that you didn't sell the restaurant? — I am. At this point, I really am. — Yeah. — Thankfully, everything's — Yeah. — going great. — Yeah. I mean, you've transformed. I mean, you've just Yeah. You've got this glow on you. I don't know where the hell you got it from. — Completely different. Right. — He's so much easier to be around. — Yeah. I mean, — I talk now. — Yeah. — Right. No, it's true. It's true. Everybody, everyone, it's true. — It's been quite a ride. It's changed my life 100%. It's been unbelievable. — This is his life. Cooking, being a chef, having a restaurant. He loves it. — I'm really proud. Yeah. really proud and very happy that it's going so well. Don't stop, please. And as a way of saying well done, this is for Billy. That is for you. Thank you. — You deserve it. Really well done. Keep going. Yes. — The mixing bowl is awarded Gordon Ramsay seal of approval for excellence in consistency, quality, and overall customer satisfaction. It's like a,000 lbs lifted because I'll never forget where I was. — A lot of businesses don't always get a second chance. So, you don't take anything for granted. — Hey, thank you. — This is the longest we ever spent together without any tears. Huh? Come here. — Yes. Hey, well done. And that Yeah, I really mean don't stop. Take care. Thank you. Bye, guys. — Bye-bye. It's so hard to believe that this place nearly closed. They're happy they're making money and they're doing a [ __ ] good job. Success is the only sign they need. — Manhattan may be the mecca for great restaurants, but last year in the heart of the Big Apple, Gordon found his biggest challenge ever. — There's one restaurant that needs my help more than any other, and it's right down there. — Dylan's an Indian restaurant in Midtown, was a catastrophe. The menu was confusing. Where are we choosing from? Which menu? — The food was appalling. — It is disgusting. — And the kitchen was infested. — The kitchen's not clean. — Martin, the general manager, didn't seem to care. — Andrew, the operations manager, struggled to keep everything running. — Something's broken, I fix it. I make sure that there's toilet paper to wipe your butt with. — While Muhammad, the owner, was losing a fortune. — For the last 6 months, we are losing like 20 to $30,000 a month. This Indian eery was a disaster. — Martin, general manager. This is Dylan. Welcome. — Dylan's Indian restaurant. — Indian restaurant. Yes. — Doesn't sound like an Indian, does it? — Dylan. — No. — Dylan's. — It didn't take long for Gordon to realize he was facing a huge challenge. — Flies everywhere. — First off, the menu wasn't even Indian. — British, Italian, buffalo. — Yes. The only thing that's not on here is Chinese. Secondly, and more importantly, the dishes were barely edible. — There's two fritters. — They're both vegetable. — Yes, — there's meat in there. — Um, that one's got meat in there. It's not vegetarian. Tastes like lamb. — You guys are killing me right now. The sorted vegetarian appetizer plate has to be vegetarian. — Vegetarian. He just had a meat one. — After having a vegetarian appetizer that wasn't even vegetarian, Gordon dug into his next dish. Beef buuna. — That is not a piece of beef. — Does that look like a piece of beef to you, my darling? — It looks like pork. — If that's beef, then hey, I was born in Bangladesh. — He says it's pork. Pretty sure it's pork. — Is it beef? Pretty much everything that ### Segment 10 (45:00 - 50:00) [45:00] could go wrong went horribly and catastrophically wrong. — Where do you start on this one? — Gordon knew there was an awful lot to do in a short amount of time. — Welcome. — But before he could start, he had to observe Dylan's inaction. — Are we going to reset this table? — Eeny, meenie, miny, mo, catch your manager by the toe. You are what? — You're the floor manager. — Holy mackerel. — Okay, Farooq. Oh, [ __ ] holy Moses. Hello, floor manager. Operations manager, general manager, anybody? Mame, — can you explain to Gomez? — Yes. — Yeah. That we've got to stop putting things on the floor. — It's unhygienic. — Unhygienic. And it could be dangerous, too. — It's very dangerous. — Yes. What's — going on back there? Taking so much time. — Not surprisingly, chaos in the kitchen resulted in poorly prepared food. — This is Russia. Thank you very much for — and unhappy customers. — In two minutes we're leaving. — And you know, we asked like — seriously two minutes we're leaving. — But the next day, Gordon uncovered Dylan's biggest horror lurking in the basement. — What's that smell? — What is that for rats or mine? — It's rat droppings. Look at them all. — Oh my good god. Oh my god. Look, I got one in my [ __ ] hair. Cockroaches. Boxes full of them. Look. Oh. Oh no. Look at that. Oh my god. — Martin. — Shocked by the deplorable conditions, Gordon called for the management to meet him in the kitchen. — Are you in charge of this? Are you responsible for this? — Uh, gentlemen, it gets worse than that. is green. It's beyond edible. Look at the color of those chicken wings. — Everything in there was putrid. — How long has that been in there? — Give me an answer because I'm [ __ ] myself. — Yes. Uh, there's a head chef responsible for this. — Kill somebody. — We're not passing the buck, but — I know my general manager knows what the [ __ ] going on in my fridges. Let me just tell you something. I've eaten here. The kitchen is closed right now. Out there and tell him the truth. — Gordon was so outraged, so angry. — From green burgers to [ __ ] furry cucumber out there. — Hello. Hi. — I'm sorry to inform you that we are not going to be serving dinner this evening. Um, Chef Ramsey's shut down the kitchen. — What do we need? a death in the restaurant before some [ __ ] gets a gra. — Undeterred by the disgusting conditions, Gordon returned to the restaurant equipped to deal with the mess. — You dirty little [ __ ] Where are you? — With the help of professional steam cleaners. — Guys, you straight through there. — Gordon and the staff of Dillons worked through the night getting rid of all the old rotten food and sterilizing every square inch of the restaurant. In the days that followed, Gordon's design team dramatically changed the decor. Dylan's drab and dreary look. — Take off your blindfolds. — Was transformed into a sleek, contemporary Indian restaurant. — Wow. — Haven't they done an amazing job? — This is beautiful. — Outside, Gordon installed an eye-catching awning, revealing the restaurant's new authentic Indian name, Porima. But the most critical change was Gordon's decision to enlist one of New York's top Indian chefs, Vikas Kana, to help makeover the menu. — After the trio, we have the chicken kura. — The new menu featured classic Indian dishes with a modern twist. Feeling that there was now hope for this restaurant. — Mhm. Have a cup of you, please. — Gordon sat down with Muhammad for a candid conversation about Martin. — This is a new start. — You have to treat it as a new beginning. Of course, in a perfect world, I would sacrifice one of your managers to employ Vikas. — Between you and I, Martin is not worth his weight in terms of what he brings to the table. — Hearing Gordon Ramsay say that to Muhammad, that makes me upset and angry. — I've never used you. I' I've respected you. I'm proud of what we've done. I've never cheated you. What's — What's going on? Can you recommending recommending? You are enough. I've had enough because you have been insulting. You've been accused me of cheating this bad. — Did you hear what I just said to him, — Martin? — So, let him go. Go on. — This person I've respected and you've had the audacity to accuse me of like taking his money off his back. Riding off his back is what you've said. Well, that is disgusting. You have no right. I have nothing to be guilty of. — You what? — Nothing. — You ran it. You sat in it. You wasted ### Segment 11 (50:00 - 55:00) [50:00] it. — Yes, I wasted it. — And you encouraged it. — This wasn't always like this. We It spiral. It spiraled out of control. And I ask you to come on board. — Not guilty. Muhammad, I'm not going to take this put down anymore. I'm out of here. I quit. — I think Gordon Ramsay is full of [ __ ] — And I'm extremely angry, extremely pissed off, and I now turn my back and walk away. — Determined to move forward, Muhammad asked Vikas to come on board as a consultant. — Thanks a lot. I appreciate it. — Thank you so Thank you. — Let's be honest, it's gone exceptionally well. Great food, great decor, great buzz, happy customers. Thank you — for all of us over here. I thank you very, very much. — Thank you indeed. — Samsung strong. — Thank you. — A year ago, Gordon faced his toughest assignment right in the middle of Manhattan at an Indian restaurant plagued with bad food. — It's rotten. — Inefficient managers. — Who's running the restaurant? and one of the dirtiest kitchens Gordon had ever seen. — Rat droppings. — Oh my good god. — With the help of Chef Vikas, Gordon left the restaurant in a good state. — But a year has gone by, and one wonders if the Manhattan mess is even open. Time to find out. — Last year, Dylan was my biggest nightmare of all time. Personally, I could hardly step foot in the place. It was badly run and fested with cockroaches. So, I'm dying to find out. How are they doing? Let's go. There you are. How you doing? — I'm doing well, thank you. Good to see you. — Welcome back. — Can I just say, first of all, it smells nice in here. — It's going to be very interesting to see how Gordon reacts today. — How are you? — I've done well. Thank you. — I hope that he's going to enjoy what he sees because we're proud of what we're doing now as opposed to slightly embarrassed. — In terms of business, um, are we up? — Yes. — That's great news. — How have you been? — I've been very well actually. I've had the great pleasure of working with Vikas Hana and it's been a tremendous experience. — Vicas is still here. — Yes. — Asus. — Yes. — Good. Good. — Vicas is sort of become the anchor, the leader, the visionary. — The greatest thing that happened from Gordon coming here was him bringing Vikas. — Cilantro vinegaret worked extremely well. — Vicas has the ability to inspire people and we are now committed to being an Indian restaurant and the best Indian restaurant that we can be. — I'm so pleased you're here. has given me so much satisfaction. I tell you, you've got no idea. — I promise to God. I've kept my promise to stand by Punima as a part of my respect for what Chefs Ramsey has done to this restaurant. — The kitchen looks immaculate. Absolutely spotless. Andrew, any burgers with blotches on there? — No green burgers. — Kill somebody. What's going on in the basement? What? — I'll show you the basement. There are no more bugs here. Everybody was sent out for a week from Purima. I made them do a food protection course. — Oh my god. Wow. Holy mackerel. My god. That's extraordinary. I cannot believe the difference. Look. I got one in my [ __ ] hair. It's cockroaches. Look at this. — Muhammad, come over. Congratulations. How are you? — Very good. Thank you. — Good to see you. The best part of this thing is to let Chef Ramsey see how we transform. Uh he's very thrilled and he is very excited which is a big thing for us. — That's incredible. Well done. — And I mean well done. — It becomes such a big important part of our lives just to make it spotless clean. — My god. — When customers come to the restaurant, Beas loves to invite them to look around in the kitchen downstairs. — This is the main basement — to show them the changes we've made are real. This has completely transformed. Wow. Amazing. — It was a very tough week when we were here last year. Obviously, Martin didn't come back. — No. So, and now we have to move on. — Yeah. How's business been? — Every week we're getting more and more customers. — Mhm. What's the restaurant turning a week now? — Somewhere around 18 to 20. — 18 to 20,000. — Yeah. — That's fantastic. That's a million dollars a year. — Yeah. Almost Brilliant. Chef Ramy definitely gives me a second chance. He motivated everybody. He just reignited the flame. — The lamb chops. — Wow. — Just a simple marination of ginger and yogurt. — Chef Ramse's visit to Porima was extremely important. — I am so happy. I didn't expect the transformation to be this good to be honest. The food, it's absolutely delicious. For me, the most important, you know, connection was bringing you two together. I told chef Ramsey that and Muhammad and Andrew I promised them that we will stand together and we'll make this restaurant a success. God and it's such a good feeling being reborn. You see this whole place coming back to life. — Punima will always have a very ### Segment 12 (55:00 - 60:00) [55:00] warm place in our hearts. — Next time we'll eat downstairs, right? — Be good. — Yeah. — Punima is a gift to us and I want to respect that gift. — Good to see you chef. It's a pleasure. — Still far too good looking to be a chef. You know that. Yeah, two clean can't be veans. You know that, huh? Take care. Bye, guys. — Thank you. — Wow. I mean, absolutely incredible. From the biggest disaster to the biggest transformation. It's on track. It's clean. It's delicious. And now they have a proper vision. Thank God for that. Last year when Gordon arrived at this Italian eery comp, — he found a little bit of southern Italy in a New Jersey suburb. — One. — Uh, oh yes, today I'm on my own. — And a restaurant on the brink of disaster. — Mr. Ramsay. — There was Joe, the owner, a self-taught chef. — We don't have recipes. We don't use measuring cups or spoons cuz I'm the best. — He ran a carefree kitchen. you. — While the staff was goofing around — like a big romper room back there, — Joe was quickly going broke. I owe my purveyors about $80,000 right now in cold hard cash. — Joe's passion for big portions was eating up his profits. — I can't see us going on another year. — His wife was distraught. — It takes a lot of courage. — And his mom a nervous wreck. — I worry about Joe. I worry about stress level. I worry about Melissa. I worry about the boys. The cash crunch took its toll. — These are not working ovens and the customers paid the price. — We've been here since 7:00. — We need your specials now. — That [ __ ] never went out. — But clearly Kana's biggest problem was its food. — Garlic everywhere. Big chunks of it. You wouldn't want to go back to the office with that breath, would you? — Holy mackerel. Looks like a bison's tongue. — Oh dear. — My food, I think, is pure and honest and good. I think it was a mistake that I did this. — In the first dinner service, Gordon noticed doggy bags on nearly every table. — What's wrong with that? — Nothing is wrong with it. It's going to take it away. — They're taking it away. — Oh my god. — He knew Joe's huge portions made food costs astronomical. — Unbelievable. — And would eventually force Joe out of business. — Sit down. — I've never seen such humongous portions. Why did you decide to go into business? If you haven't got a clue how to run a business, talk to me. — No. — You getting upset now? — Yeah, I'm getting real upset. Thank — for that. Hopefully, I'll get through to you now. — All right. You know what? Why don't we make it a [ __ ] public issue with this now? There's customers here. I'd rather have this conversation downstairs. How about that? — You're embarrassing me in front of my customers. Frustrated by Joe's stubbornness, the next morning Gordon decided to visit his wife Melissa to get a better insight into Joe. — Hi. How are you? — Melissa, how are you, darling? — Thank you. A — lot of pressure on Joe's shoulders. Um, how do you think he's doing? — He's very positive and, [clears throat] you know, it's his dream and I know he's giving it his all to, you know, try and succeed. But — hardest thing for me is that people like us put everything on the line for a dream. And I just want to see him have the time, [snorts] you know, to succeed at — this restaurant. Bill, — we would lose everything. I mean, I'll lose my house. — This business can be turned around. — So, you're going to help them? — Yes. — Determined to help Joe and his family, Gordon went right back to work. — This menu is far too big for his own good. I don't understand what's going through his mind to have this fridge stocked with all these ingredients and no customers to cook for. Look, bag after bag. This is where his $80,000 debt is. Stupid. Absolutely crazy. I saw that [ __ ] walking in a completely different light. I went, "Holy shit. " — Gordon's next step in turning Kana around was retraining the cooking staff from prep to presentation. — I know it's rustic, but at least make sure that we got a little bit of pride in what we're doing. You can do better. Then Gordon came up with one menu item that would separate Kana from all the other local restaurants. — Why can't this restaurant become famous for a meatball? I go to my restaurant of meatballs. That's what I want. Just give me meatballs. — Armed with meatballs, Kana's new signature dish, Gordon and the staff hit the streets to promote the restaurant. — Give these meatballs away and get the reputation out there on the street. Yes, — that's wonderful. the best meatballs in New Jersey. — Now that the word was starting to spread about the new compa lovely — Gordon introduced some decorative changes. — How cool is that? — Both outside. — Awesome. — Oh, it's unbelievable. I was just absolutely blown away. — And in ### Segment 13 (60:00 - 65:00) [1:00:00] some kind of place I just want to hang out. — You guys have transformed my restaurant. — Follow me through to the kitchen. Let's go. — The kitchen got a state-of-the-art stove. And in a big push to cut costs, Gordon introduced smaller plates for the smaller portions — and a much more focused, vibrant menu. — On the night of the relaunch, — here we go. Come on. — Gordon's new dishes were welcomed by the customers. — This is absolutely unbelievable. — Best food ever had. By the end of the evening, the staff was ecstatic. More than 200 people were served dinner, and Joe had his most profitable night ever. But there was one important task Gordon had to look after before he left. — The food looked great on there. We're not going back to stupid big steering wheels. That's what we're serving. Look at them. Aren't they horrible? — Let's go. Hit one. — Say goodbye to them. Say goodbye. Goodbye. Goodbye to the big plate. Hello profits. 1 2 3 go. God, you're happy. First day I met Gordon, I couldn't wait until that guy said goodbye. But once I got beyond my ego being hurt and started listening to what he had to say, he was like a true mentor to me. — Hey, don't stop. I'm on. Last time I came to Kanya, I found an owner that never a clue how to run a business. A wife that seriously wanted to give up. And every member of staff were far more interested than a good laugh as opposed to serving a good dish. Can't wait to find out what's happening. — Hello. Look at you. Nice to see you. — How you doing? — It's very good to see Gordon today. — Business is doing a lot better since Kee was here. Is just busier and busier all the time. — Wow. So busy. Wow. Oh, wow. Ladies, — how are you? Nice to see you, though. — I definitely hope Gordon's really happy for us and he's glad to see that we're doing better and um that I have a lot more hope for the restaurant now and that things are going easier. — Restaurant sounds great out there, — huh? Busy. — Yep. — You look great. — So much better. — Wow. Uh where's chef? — In the back. — Hey, look at you. How are buddy? What's going on? — Yeah. Good to see you, my man. Huh? — The atmosphere in there as I walked in was electric, huh? And that that's like every day. — Fantastic. — Since Chef Ramsey visited Compana, things have just turned around on a dime completely. The influx of customers has nearly doubled. And that's due to Gordon. — Before I go to the dining room, have a quick peek in the walk-in. — Yeah, come on. — I don't understand what's going through his mind to have this fridge stocked with all these ingredients and no customers to cook for. — Take a gander. — Enough for the next couple of days maximum. There's nowhere near the amount of prod. — No. I mean, we were stacked at Raptors before. In food alone, we're saving about $5,000 a month. That equates to about $60,000 a year. Um, we've got so much of a financial cushion. I could finally pay my purveyors on time. — They really helped me out. — So, it it's just been nothing short of I think a small miracle. — I almost feel guilty about how, you know, how good it's been for me. — Before Gordon was here, we were pretty close to the edge financially. — It's been spectacular. — But the hardest part for me was watching my wife go through it cuz she didn't sign up for it. I did. You look so much more confident now cuz last time we met and we had that chat, it was pretty hard on you. — Yeah. — Hardest thing for me is that people like us put everything on the line for a dream. — How do you feel now? — Better. I mean, you really gave him a fighting chance, you know. — I just think Gordon Ramsey is so inspiring. You know, I respect him for coming in here and being honest and, you know, letting my husband know what he needs to do. — Are the bills getting paid? — Yeah, — they are getting paid. — You know, they are. It's been great. — It's so nice to see you sounding and looking so confident. You know that. And that kind of support you give him is just the foundation to the success of this place. So don't stop. — Okay. — Yeah. Good to see you, my darling. — Thank you, too. — It is important for me to see my husband succeed. This is what he wants. — Thank you so much. Really, for everything. — Here you go. Meatballs. — Nice to see you, my darling. How many PS of meatballs have you served? — I sell tons of meatballs. Everybody comes in looking for these meatballs. — A1 on the meatballs. They're delicious, huh? — Good. — So soft. — Great. — That is better than what we left it with. — I mean, we're sending trays out, like, you know, people want like a hundred of them, 200 of them. They're asking if we can ship them across the country. You know, — Gordon's visit. It was just thumbs up all the way. And man, it was just infinitely gratifying for me. — Last time we sat at this table, you got pissed off with me. Remember? — Why are we making a [ __ ] public issue with this? Now, this customer's here, this customer's here. I'd rather have this conversation downstairs. you came in, you know, gave me like blow after blow and I took it pretty bad. You know, ironically, I think that was a really uh in retrospect a pretty clever way of um just batting me down so much that I just was able really to look at myself objectively and to really ### Segment 14 (65:00 - 70:00) [1:05:00] see my flaws. I think nobody could have done that but a guy like Gordon. — Smaller plates. Is it working? — Yeah. I mean, the customer doesn't feel like they're getting any less, you know? They're just not taking doggy bags out. — That is delicious. My god. That nice flavor is extraordinary — for Gordon Ramsay, a Michelin three star rated chef to come in and give you the praise that he gave today. Um, a self-taught chef was just a phenomenal compliment. — One last thing, very important gentlemen I think you should meet. — I'm Mayor Weinstein. I'm Joe. How are you? — Gordon told me he had like one last thing before he left, you know, and I knew it was going to be something big. — Thank you so much for coming. And you're here because of — he makes great meatballs. — So you're here to — give him a little presentation on behalf of the burrow. A little proclamation for you on the best meatball not only in New Jersey but probably in the United States. [cheering] — You know Joey's put everything into this. It's always been his dream. — Thank you very much. — Certified. — It's been a long road, but good things are to come. — And also today is your day in Fair One. Today is That's true. on behalf of the mayor and council today. — Gordon coming in and making changes to my restaurant actually translated into big changes in my life at home. No, I feel more confident as a father, as a husband, as a restaurant tour. Gordon's had a huge impact on me. — There's one more very important thing I have to say. Those meatballs were [ __ ] fantastic. I've even got a doggy back. I've never done this before. Last year, when Gordon arrived in Babylon, New York, a small village on the southshore of Long Island, he found numerous Italian eeries. But Peters, a familyrun restaurant, needed Gordon's help more than any other. Tina, the owner, was in distress. — I want to cry or commit bloody murder. — Her brother, Peter, the manager, was a bully. — GET THE [ __ ] OUT of here. — Robert, the chef, was worn out. — When the [ __ ] dishes are ready, that's when they're going to come out. The kitchen was completely broken down. — This is my one working oven. — And Peter's priorities were upside down. — Instead of buying a stove, I bought a suit. You know, — he's a 250 lb spoiled baby. This Italian — ery was on the brink of bankruptcy. — I'm going to kill myself. — Gordon's arrival in Babylon got off to a slow start. — He said he was going to pick me up — when Peter kept him waiting nearly an hour. This can't be him. — Peter, — how you doing, Gordon? Good to see you. Nice car. — From the minute we met, it was like Superman arrived. FDO. — And from the minute Gordon sat down, he knew this dysfunctional family was in crisis. — I'd like to be told the truth. Nothing but the truth. — I This is why the business is falling apart. Char. — It quickly became clear to Gordon that not only did this family have a communication problem, their kitchen had some of the worst Italian food he'd ever tasted. — That's stone cold in the middle. And that's not fresh crab meat. That's not even lobster. That's just like baby food inside gunk. When Gordon did finally step into the kitchen, [ __ ] — he realized these chefs were never given the proper tools. — What doesn't work? — All these stove tops here don't work. This oven does not work. — He said he's a lot more proud of his car than he is his [ __ ] restaurant. — Then Gordon inspected the walk-in and was shocked by its condition. — There's onions grown on top of onions. The whole thing leaking here. What the [ __ ] is that? You can become famous in the next 24 hours for [ __ ] poisoning half of Babylon. — Doesn't just fall under the chef's job. — This is your fridge of your [ __ ] business. — And Gordon realized that most of the restaurant's problems pointed to one person. — It's like blame everything on me. — Stop acting like a [ __ ] baby. — I'm not acting like a baby. Just throw everything on ME BECAUSE IT'S LIKE, YOU KNOW WHAT? I'M taking number one me. — This is unbelievable. Gordon knew he had to have a heart-to-heart with Tina, the owner, about her brother's irresponsible behavior. — Does Peter play a part in the financial side? — He'll take his paycheck, but not come in. I come in and I'll they'll tell me, "Oh, Peter took $200. " — [ __ ] — It's like I didn't even [ __ ] break even for the day and he took money. — I get so exasperated, sometimes, so stressed out that I want to cry or commit bloody murder. That night, as the staff prepared for dinner service, — tonight is a critical crucial night. An unexpected bill collector arrived and ### Segment 15 (70:00 - 75:00) [1:10:00] Peter snapped. — GET THE [ __ ] UP. I HATE YOU, MOTHER. — I HATE YOU. YOU MOTHER GET the [ __ ] out of here. By the time customers arrived, Peter had calmed down, but he seemed to care more about himself than them. — Give me pineapple juice with a lot of ice and a splash of cranberry. It's good for my sugar. — Gordon knew if this restaurant was to move forward, he would have to confront Peter. — I just think you've seen a day's work for [ __ ] 20 years. — I I've had my own personal problems in the — We all have problems. Let's start working at the problem. — What's the problem? What's the problem? You. That's where I'm starting. — Excuse me. — You're the only [ __ ] in here right now that's not pulling their weight. And that's not [ __ ] good enough. Think about what are you going to put back into the business tomorrow. Think about it. The next day, Peter proved not just to Gordon, but to the staff that he was serious about his commitment to the restaurant. We need our walk-in box fixed. I'm going to be a team player here and whatever needs to be done, I'm going to do. I'm going to jump in. I'm going to ask people if they need help with things. There you go. Enjoy. I like that shirt. Thank you. Beautiful. — I even think Peter will do his part. I really do think he's going to keep his commitment. — Convinced that Peter was determined to change, Gordon revealed crucial improvements to the restaurant. — Welcome to your new kitchen. Oh my holy [ __ ] bro. Have a look. Have a look. — The biggest change, a brand new stove. — Every oven is working. — OH MY GOD. HOLY. — A new double fridge as well. — What a kitchen. — I think we were all starting to lose steam here and give up. And he brought us back to a sunny day. — Your new kingdom. — To prepare for the relaunch. Gordon went to work on the state-of-the-art equipment to create a new menu. — There we go. I want to focus on family style dining. — News of the opening spread through the town and the restaurant was packed. — Let's set this up for 14 right now. Come on. Come on. — The new menu was popular with the customers. — I like the idea of family style. — The kitchen staff hit its stride. The big tables are all ordered in family style. — And Peter worked hard to make the relaunch a success. — I think everything's going so well. — Uh-huh. — We got a taste of how good this restaurant can be. — Absolutely. And just comparing to what I experienced the first time I arrived here, the difference was night and day. — The man reinvented my restaurant. — If you cannot make this work, you're mad. Take care. — I really fell in love with him. My first son is going to be named after Gordon. Gordon Ramsey Pelgro. And Gordon really brought our family much closer together. — Now that a year has gone by, it's time to see how this family business is doing today. — Since the last time Gordon was here, business has been phenomenal. We took, you know, the fundamentals of what Gordon gave us and we built on it and we followed what he did. I mean, how could we not? I mean, you know, he's he's a proven winner, right? — Hey, what's up, T? — Hey, what are you doing? — What's going on? How are you? — Good. No, just going over Saturday night's page. — Oh, yeah. Looks busy. I'd say that business probably has to be up at least 30 40%. We're at the top of our game. Good evening, Peter. I am happy with the state of business right now. I think everything is I think we're all really doing our best. Saturday. Sure. What time? — I think we're really working on our full potential. And if there's something that we see that needs changing, we change it now. — How you doing? You all right? — Very good. — After Gordon left, I realized it was time to really make some changes here. There were fights every day and arguing. And that's where Robert and John, they just didn't fit in anymore. — When the [ __ ] dishes are ready, that's when they're going to come out. — My new head chef is Fernando. You guys are doing a great job. We're really busy tonight. Everything's wonderful. In 20 years in business, I've never met a chef like Fernando. He's got a calming effect. It puts you at ease. We're going to start getting a little rushed now. We have some big reservations about to come in. — I think we're really happy everybody here. They take care of me. They treat me like a family. He trusts me and I trust him. — The morale does stem from the kitchen and Fernando has a lot to do with that. You know, he's at his craziest moments. He's always at ease and that transfers that goes ### Segment 16 (75:00 - 77:00) [1:15:00] from the chefs to the waiters and, you know, to us and back to the customers. It — was good. Yours? — It was very good. — We use the best of everything. Everything is topnotch from our produce to our meat, our fish, and I'm just working hard and doing it the right way. And it's just, you know, when Gordon was here a year ago, I wasn't pulling my weight. — Let's start working at the problem. — What's the What's — What's the problem? — You That's where I'm starting. — Excuse me. — He was right. It would have been better without me. If you're not part of the solution, you're part of the problem. And I was My temper got away from me in this business. — YOU [ __ ] — I HURT YOU. YOU [ __ ] the [ __ ] out of here. — Stop. — And now I'm a much calmer person. Gordon set something off in my head. And at the end of the day, it really helped me. — I do see the change in Peter. He'll always be silly and somewhat of a pain in the neck, but um I do see that he does care. — How's that table A7? They uh they're authentic. — They're good. They're ready to roll. — They realize doing everything the right way is much easier than doing it the wrong way. And that was stuff that Gordon taught me. Would you like one as well, Frank? — Yeah. — I make a mean espresso. When you're happy in your business, the kitchen, when everything is flowing, it just um transcends through the place, people see it. It just trickles down and the customers are really happy. — You know, it's good when you need more wine. — Yeah, I know that. — Gordon really pointed out how wonderful this restaurant really is, how lucky we are to work together. I think Gordon definitely saved us. He put everything in perspective and he came uh just in time. Salute. Okay. And I thank you, Gordon. I really do. — The Finn McCall's. Yes. — Yeah. — I'm really proud. — They were restaurants on the verge of disaster. Now they are on the road to success. — Gordon Ramsay gave me that X factor, that aura that you can't pay for. — I'm sticking to this plan and we're going to go forward no matter what happens. — Don't stop. Please don't stop. — It's like having the best of the best tell you can do it. — A year has gone by and the impact of Chef Ramsay's work is undeniable. — Chef Ramsey gave a whole new life to this restaurant. — Thank you so much. Really proud. — He's brilliant. You know, he really knows what he's doing. — But if they slip up, they just might get another visit from Chef Gordon Ramsay.