Kitchen Nightmares (2007) s04e10 Episode Script
Kingston Café
(Male announcer) Tonight on Kitchen Nightmares Chef Ramsay is in Pasadena, California, to help a struggling Jamaican restaurant.
That is disgusting crap.
It's an insult to Jamaica.
(Announcer) Proud owner, Dr.
Una Morris, runs her restaurant with an iron fist I'm coming in, because I don't like what's going on.
(Announcer) Micromanaging every detail.
This cannot be like this.
Are you working on this? Get it out now.
(Announcer) On top of that, her practices are completely bizarre.
You're running a hospital kitchen full of bags.
(Announcer) And she listens to no one, not even her son.
I've been telling you since day one.
Jamaican food cannot be cooked fresh every day.
(Announcer) Chef Ramsay is in for a battle Let me finish.
Let me finish my sentence first.
(Announcer) That might be impossible to win.
I wouldn't walk into your hospital and attempt to tell you your job.
I am telling you.
(Announcer) Gordon tries to give the doctor a prescription for success.
I'm here to help you.
No, you don't understand what I'm going through.
(Announcer) But she might just be too stubborn to accept it.
You're in denial.
I'm not in denial.
(Announcer) Tonight, on Kitchen Nightmares.
[Crying.]
[Aggressive surf music.]
(announcer) Pasadena, California, home to the Kingston cafe, an authentic Jamaican restaurant owned by Dr.
Una Morris, who not only is a practicing radiologist, but is a three-time olympian.
(Dr.
Morris) All my life I was able to accomplish the things I really wanted to do.
And so I started the restaurant because I really enjoy cooking, and there were no other Jamaican restaurants around.
One negril Jam steak, medium rare.
(Dr.
Morris) You know, my son is the manager, but we don't necessarily see things eye to eye.
Keone, please be quiet.
I'm talking.
She doesn't really listen to my suggestions, and I've gotten to a point where I can't deal with this.
Everything has to be cooked to order.
I know.
You can't cook everything to order.
Impossible.
Not here.
(Keone) She micromanages.
She's focusing on small details like tablecloths being an inch off.
It's not even.
See, one side over there is longer than the other.
(Keone) But the biggest focus should be why don't we have any more customers? I still see dust.
All of these have to change.
See, you have to set standard.
If you don't set standard, how you expect something to run well? These knife and forks are unacceptable.
I don't like how some of these look.
You see? (Ally) Sorry, Dr.
Morris.
[English accent.]
Everyone gets a bit nervous when she's around, even myself.
(Dr.
Morris) - Dan? - Yes.
They need their food now.
There are four people out there haven't even gotten their second yet.
Lots of cooks come in and out.
They're there for one day, then you never see them again.
Remember the salt is one of the most important things.
Not everybody can cook Jamaican food.
We can't sell this.
I don't like how it tastes at all.
It's kind of hard for someone to expect you to do a job, and then they keep stepping in and not allowing you to do it.
Mom, mom, you gotta let him work.
It's not gonna When she's in the kitchen, it slows things down.
This cannot be like this.
The plantain is hanging over the edges.
It creates a conflict when getting plates out, and then we have to deal with the customers who are not happy.
Sorry about the wait.
The restaurant's drowning, and we're all going down with it.
We don't get no customers.
You'd be lucky if you get five tables in all day.
I know, it's bad, isn't it? If it doesn't change soon, it's gonna die.
(Dr.
Morris) I cannot sleep because I have so much debt.
And my money for my retirement is almost dried up.
Keone convinced me that Gordon Ramsay would help the restaurant.
Something has to be done.
Chef Ramsay's my last resort.
(Announcer) After a phone call early this morning, chef Ramsay decides to make a detour before heading to the restaurant.
(Gordon) How are you, sir? - I'm all right.
- Good to see you.
(Announcer) Dr.
Morris' son, Keone, has requested a meeting, and chef Ramsay has obliged.
(Gordon) How's it going? Um, difficult times.
- Really? - For sure.
Probably doing about 30% of what we were doing over the summer.
Wow.
What's the number one problem, Keone, in the restaurant? What is it? I would say my mother's management.
Really? She's very much a micromanager and likes to rule with an iron fist.
If I implement something, she would get angry, and she would want to implement her version of a way of doing things.
Oh, dear, that's mixed messages, and more importantly, how confusing for not just the customers, but for the team? Exactly.
Like, you have to realize, like, she came from Jamaica essentially by herself.
She's a physician in radiology.
Okay, fantastic.
She's been to the Olympics.
- Olympics? - Yes.
That is one disciplined woman.
Right? - So she's tough.
- Yeah, absolutely.
How tough on a scale of one to ten? - Oh, jeez.
- Yeah.
My mom, what she says goes, and it definitely does have its strain on the business.
It looks like a A residence.
I would have driven right by it.
Hey, mom? That's too small.
That is too small.
You can't ser Okay, I'll get another one.
Let's go, let's go.
Here, mom, can I take over in here? No, no, no, I'm fine, I'm fine.
Hello.
- How are you? - Good.
- Nice to see you.
- Just one? Can hardly recognize it's a restaurant out there.
It looks like a house from the outside.
It doesn't look like a restaurant it's very homey.
Where are we going? We're going to the main dining room.
Okay, main dining room, right.
It's a strange entrance.
Hello.
Dr.
Morris? How are you? I'm really blessed seeing you.
I'm sorry, I didn't catch your name.
My name is Una, but everybody is calling me Dr.
Morris.
Wow.
Okay.
Doctor, good to see you.
What's that in there? (Dr.
Morris) That's curried goat.
Excellent.
Who made that? The chef, under the supervision of me.
Wow, and are you always in the kitchen or? I do everything just to make sure everything runs okay.
Right.
Who's the head chef? That would be me.
Young man, good to see you.
- And first name is? - Daniel.
The menu was designed by? Oh, you do the menu? Yes.
Good to meet you all.
Can't wait to taste it.
Thank you.
And here's the lunch menu.
Excellent.
Thank you very much.
And your server will be right with you.
Thank you.
Wow.
Bizarre menu.
Looks like something out of an office filing cabinet.
Hi, there.
How are you doing? - Starving.
- How are you? I'm very well, thank you.
I'm Matthew.
- Great accent.
- Thank you.
How long have you been here? Almost two years.
I met Dr.
Morris.
Dr.
Morris can be a little overbearing sometimes.
It's just the way she wants everything to be perfect.
Why do we have to call her "doctor"? Uh, that's just She's Dr.
Morris.
But even in a restaurant? Yes.
The doctor's office is next door.
- Literally next door? - Literally next door.
- What a headache.
- Oh, believe me.
(Matt) I think she's really taken on too much.
I personally think she's slowly but surely running herself into an early grave.
We have salad that need to take out now.
It's for Matt's table.
It doesn't matter.
It needs to be taken out.
No, we're taking it right now.
So I'll go for the Jamaican patties.
One veg and one beef.
Mm-Hmm.
Mm-Hmm.
Got to, got to, got to have the hot flashes.
Okay, sir.
Which is your jerk chicken, right? That's our signature dish, yes.
It looks like you're having some hot flashes.
You all right? Yeah.
It's hot in here.
- Is it? - Yeah.
Plus it's wearing this get-up as well.
I feel like I'm at a funeral sometimes when I come to work.
Wow.
Wow, wow, wow, wow, wow.
"Famous jerk chicken marinated in secret jerk sauce.
" What's the secret behind it? The owner of the restaurant makes the sauce.
Really? The owner pretty much does everything.
I'm not even sure the cooks even make the sauce.
Seriously.
The chef doesn't even know the secret behind the sauce? No.
Uh Ooh la la.
I've just spotted, mind you, $20.
That can't be right.
Well, it must be a phenomenal oxtail at $20.
Yeah, it's good.
Let's have that as well.
- Okay.
- Excellent.
Not stop sweating and relax.
Okay, let's see what we got, guys.
Two Jamaican patties, one beef, one veggie, jerk chicken and one oxtail.
Okay.
Let's go, you guys.
We need to get the Jamaican patties first, please.
Yes, Dr.
Morris.
Everything's soulless.
It's It's lacking charm.
It's like eating inside of a An office block.
Not good.
Tell them let's go.
They're going.
They can't go any faster.
Do we have the jerk sauce? Coming out right now.
[Bell dings.]
- Dan? - Yes, Dr.
Morris.
We need the next plate.
Are you working on this? Yes, Dr.
Morris.
Okay.
Beef Patty.
Yep.
With a little bit more jerk sauce there.
And this is the veggie Patty.
Okay, I'll leave you to enjoy those.
Thank you.
Ah.
Absolutely gross.
That sauce is dreadful.
The pastry's raw.
Soggy pile of dough.
They'd [Bleep.]
Kidnap me if I served that in Jamaica right now.
How are the patties? Um, the sauce is dreadful.
I don't like it myself.
It's like a glop.
Sad news about the Patty, the pastry's undercooked.
It's hideous, hideous.
Let me get rid of these for you.
And this one is? The jerk chicken "hot flash.
" Is that the same sauce? Yes.
Take that away, please, darling.
Take this away? You got it.
Thank you.
Look at my rice.
It looks like a silicon implant.
Perfectly formed.
Ugh.
Guys, do not put any more jerk sauce on his plate.
He hates it.
Ugh.
Nasty.
There's not an ounce of seasoning there.
Cold.
How's our signature dish? Bland as [Bleep.]
.
Cold chicken, disgusting overcooked rice.
And when was that chicken cooked? I couldn't tell you to be honest with you.
Go and ask the doctor, because it's dry as hell.
Will do.
Thank you.
When was the chicken made, Dr.
Morris? What? He didn't like it? No, he said it was dry.
You know why? Jerk chicken is dry in Jamaica.
It's supposed to be dry.
He doesn't eat Jamaican food every day.
I eat it every day, so I don't know what he knows of jerk chicken.
This is our oxtail stew and lima beans.
Ugh.
Cartilage everywhere.
What a mess.
$20.
How was the, uh, oxtail? Sadly, nothing's been trimmed, so it's full of fat.
Bland.
And the temperature, I mean, everything across the board here was sort of barely lukewarm.
Okay, let me get rid of that for you.
What an embarrassment.
You're on the right side.
Exactly.
Okay.
Doctor.
I would like a word with you.
I'm not afraid of chef Ramsay.
I'd like to talk to you and Keone.
Even if he had horns, I wouldn't be afraid of him.
Okay, I'm I'm embarrassed.
I walk in a dining room that felt cold and just flat.
When the food arrives, soulless.
Everything was horrendous.
Barely lukewarm, dry and tasteless.
It's an insult to Jamaica.
The patties, the actual pastry on the side was raw.
As for the jerk sauce, disgusting.
I'm gonna say this.
Um, from the get-go, I always felt that everything should be fresh, cooked to order.
Okay, Keone! Keone? Could you be quiet? He's talking.
[Chuckles.]
Okay, let's move on, shall we? I've got bigger issues.
Honestly, "hot flashes"? Isn't that a symptom of menopause? Not necessarily.
Not necessarily? Depends on how you perceive it.
Forget the strange name.
That dreadful jerk chicken, dry? Just a minute.
Let me set you straight.
Most jerk chicken in Jamaica are dry.
That's right.
Dry rub.
Let me finish.
I feel that the jerk chicken that we do are more moist - than the one they do in Jamaica.
- Right.
Now, let me tell you something also.
Let me finish.
Let me finish my sentence first.
Mostly dry I can accept.
Dry and inedible, I can't.
I'm ready for an argument.
'Cause I am not gonna sit here and kiss your ass for trying to tell me that is a Jamaican jerk chicken.
- I'm telling you - You're trying to lecture me.
I'm not trying to lecture you.
I wouldn't walk into your hospital and attempt to tell you your job.
I am telling you.
I don't know what kind of herb from Jamaica you've been smoking, but that is disgusting crap.
(Announcer) Coming up Why are you so stubborn? (Announcer) Chef Ramsay takes on a doctor in denial.
I'm not in denial.
You don't understand what I'm going through.
(Announcer) And a kitchen that is ready for emergency surgery.
What's the addiction to bags? (Announcer) Can chef Ramsay bring this patient back to life? I so want you to succeed! Not serving food like that you don't! [Plate breaks.]
(Announcer) Or is Kingston cafe dead on arrival? You've lost the plot.
I'm not crazy.
I'm out of here.
(Announcer) That's coming up on Kitchen Nightmares.
(Announcer) Chef Ramsay came to this Jamaican restaurant hoping to find food rich in flavor.
But instead it was Bland as [Bleep.]
.
(Announcer) Not surprisingly, he had a heated discussion with the owner.
Most jerk chicken in Jamaica are dry.
Let me tell you something also.
Let me finish Let me finish my sentence first.
That is disgusting crap.
(Announcer) Still with a bad taste in his mouth, chef Ramsay returns to Kingston cafe to see how it operates in a dinner service.
Where is the food, um, served from? The window right there.
That's the window there? You're kidding me.
We try to work with what we got.
[Bleep.]
.
(Daniel) Exactly.
Stuffed jerk, coconut rum shrimp.
(Announcer) As the first orders come into the kitchen Okay, let's go, you guys.
Let's go.
(Announcer) Kingston cafe's complimentary salads get sent out to the diners.
First course, comes with every meal.
The salad I ordered, is it gonna be, like, similar to this? It's gonna be a little similar.
It is? Can I change my order? Sure.
What the [Bleep.]
Is that in a Martini glass? The salad.
A salad? - Daniel.
- Yes? Who put the salad in a Martini glass? Is there a doctor in the house? How many glasses? There's trays in the corner there that they take.
Oh, my God.
You are kidding me.
[Bleep.]
, [Bleep.]
.
Who's doing all this? Oh, my good God.
Um, Gordon, if you continue like that, Jesus Christ actually gonna appear.
I hope so, 'cause I think that's what's needed right now.
Dressing a salad takes seconds.
Tell me what's wrong with that.
- They get soggy, and it's nasty.
- Thank you.
Turn round and tell the owner.
It's soggy and it's nasty.
It doesn't mean that it's really bad because he's never seen something like this before.
I want you to dress this salad in a bowl.
- Okay.
- Okay? (Announcer) Even though he was just planning on observing, chef Ramsay can't control himself and institutes his first change.
We've got fresh salads dressed to order and in a bowl Well done.
- Excellent.
- Yeah.
(Announcer) But Dr.
Morris Make sure it is warm.
(Announcer) Is still the woman in charge Micromanaging whenever and wherever possible.
Is that warm? This is not Jamaican.
There's no taste.
(Imani) You don't like this? Okay.
They didn't like this.
The two old people right here.
Dr.
Morris doesn't really like to hear a lot of complaints about the food.
She does what she knows and wants to do.
What is that there? Chicken breasts.
(Gordon) - Daniel? - Yes? When was that cooked? That was cooked yesterday.
[Bleep.]
.
- Doctor? - Yes? I can't believe you're doing this.
That was cooked last night.
It looks like a giraffe's tongue.
Okay.
Makes me feel validated, I guess, that the points that I've been making for months are the points that he's making now.
Do you have a dog at home? Don't feed them that.
Keone, just come over here.
Okay.
Now, Keone, he's really getting me very upset.
Suppose I punch him out? - Because - Let me finish.
- He's right, mom.
- Let me finish, Keone.
Time-out, mom.
Keone, please be quiet.
First of all, he want us to cook everything fresh.
- Why can't you do that? - You can't! Yes, you can.
Jamaican food cannot be cooked fresh every day.
Do you understand that? Mom, we'll finish this later.
[Sighs.]
What is that there? Oh, my God.
You are kidding me.
Bags everywhere.
[Bleep.]
Almighty.
Oh, please.
What's that in the microwave? Rice.
And when was that cooked? Four days ago? When I first worked here, I was like, "Oh, no, really? Bags? Come on.
" What's the addiction to bags? Is it a medical thing, like donating blood in bags, or? Everything you got is, like, in bags.
Where do you want to put it then? If you're now gonna tell me that rice stays better in a bag inside the steamer, madam, I'm really sorry, but you've lost the plot.
I don't like when you disrespect me.
(Gordon) So if you can tell me where you think I've disrespected you.
You told me that I was crazy upstairs.
I'll tell you why.
The practices and how you're running a restaurant is packed with stupidity.
I didn't say that you are demented.
Didn't say anything like that at all.
No, you specifically say like this.
That's what you say to me.
Right, do you hear what I've said? Let me finish.
If I say that to you, how would you feel? I'm not a delicate, dainty flower that's gonna take everything you say personally.
But let me tell you something.
The practices are ludicrous.
Can I just show you something? Ready? No answer.
Just just feel that.
It's frozen.
It can be well, okay.
Okay, I'm gonna argue.
It should not be frozen.
Okay, well, it is frozen.
No, no, no - Now, don't tell me - Okay, let me No, I've got to finish my sentence.
Frozen solid, disgusting, overcooked chicken.
You're resisting it.
That's fine.
No, I'm trying to say it should not be frozen if they did it yesterday.
Right, I understand.
But I've just told you it is.
Right now, you're running a hospital kitchen full of bags.
[Bleep.]
that.
I'm out of here.
He may say I'm crazy, but certain things he says about Jamaican food, I disagree with him.
I'm not crazy.
I think the doctor needs a doctor.
Who put the salad in a Martini glass? (Announcer) After a very revealing dinner service You're running a hospital kitchen full of bags.
(Announcer) Chef Ramsay knows that Kingston cafe will never overcome its problems unless Dr.
Morris realizes she is causing the sickness, not the cure.
So mission number one this morning is a quick visit the doctor's office, located right next door the the restaurant.
- Good morning.
- Oh, good morning.
- Do you mind if I come around? - Come on in.
(Dr.
Morris) When chef Ramsay came to my office, I was surprised, because I did not expect him to come back.
Okay.
You're so smart.
But you're unaware of the dramatic change that is needed to reposition this business.
Why are you so stubborn? I'm not stubborn.
The practices you thought were correct last night are backwards.
You're in denial.
Well, um, I'm not in denial, becauseI'm not in denial.
I'm not here to fight you.
I'm here to help you.
Okay Just help me understand where you are financially.
What have you put into that restaurant in the last three years? Probably over $300,000.
You know, I've just been using my credit card.
I borrowed money to just To maintain the restaurant.
So how much longer can you continue along these lines? Probably a month.
But that doesn't mean I'm gonna quit.
Well, you may not have a choice.
Does your team, does your son, does your management understand? My son doesn't tell you the honest truth.
My son, he's only telling you what he thinks you want to hear.
Well, I appreciate you telling me.
He doesn't tell you that he's not dependable and doesn't show up.
Really? No, he doesn't.
You don't understand.
Well, I won't understand unless you tell me.
You don't understand what I'm going through.
You ask him to do anything, he argues.
If I say "a," he argues about "b.
" Do you know how I'm hurt that I have my kids who I have sacrificed my life for, and They don't follow through on things that they need to do, and I have to be doing everything? Well, this is a huge amount of pressure on one pair of shoulders.
Isn't Keone worried about you in terms of I don't think he does.
I think the servers worry about me more than my son does.
[Sniffling.]
And you know, it hurts me because my mom died when I was ten.
And I didn't have a mom when I grew up.
And I just grew up and be determined to be somebody when I grew up.
And you are.
You did it, and you accomplished it.
Former olympian, radiologist, doctor.
Come on.
Don't let the negativity in the restaurant destroy your self-esteem.
No wonder you're agitated.
No wonder you're deeply concerned.
The pressure on your shoulders is ridiculous.
And you've done everything before this restaurant right in your life.
You've got every right to continue with that self-esteem.
And you're not gonna be dragged down by that restaurant.
[Sniffles.]
This may be the first time in your life, doctor, that you need help, and I'm here to do that for you, okay? I appreciate that.
Let's not clash.
I'm here to help.
- Okay.
- Okay? I appreciate that.
- Good.
- And I'm sorry.
I appreciate your honesty.
And don't be sorry.
Come on.
Come here.
Come here.
Come on.
(Dr.
Morris) I really feel like I can trust him now, and that really means a lot to me.
'Cause I'm not used to Asking for help.
[Crying.]
Una's in pain.
She's desperate, and she's got so much riding on her shoulders.
The big question for me is, how committed is her son to helping his mum? (Gordon) - Keone? - Yeah? Want to get straight to the point.
What do you want out of this restaurant? And how much are you committed to helping it turn around? If you would have met me when the restaurant first opened, it would have been a completely different vibe.
In what way? I mean, like, I was really passionate about this thing.
I really was.
I was like, "look, mom, this is a viable business," and I pushed so hard for it, and I wanted her to see that I was right, but she doesn't want to approach the business in a way that'll make it work.
You seem to be in competition with your mother.
It'sIt's the nature of our relationship.
Are you aware of the financial mess that your mother's in? She won't tell me.
This place is days away from closing.
She has horrendous credit card bills.
Right.
Her retirement's in jeopardy.
And let me tell you something.
The most important lady in my life is my mother.
Right.
And what she's done for me has been extraordinary.
Hasn't your mum done more that you could ever imagine? Absolutely.
And that's coming from a lady that had no mum.
So drop the bravado and focus on your family, because if this restaurant goes down, you're going down with it.
Got it? All right.
Thank you.
(Keone) He's definitely right, and I know that she needs help.
Love my mother to death, and I'm not leaving, you know, her to handle this by herself.
(Announcer) After important breakthrough conversations with Una and Keone Oh, my gosh.
(Announcer) Chef Ramsay looks to energize the restaurant and improve the quality of the food.
So tonight's dinner service will feature a barbecue on the patio with Keone at the helm.
That's what you'll be wearing later.
- Don't dirty it.
- All right.
I want everyone in the neighborhood lifting their windows up and, mmm! "Wow, where's that smell coming from?" (Announcer) By running a delicious barbecue outside, chef Ramsay wants Una to realize the merits of serving Jamaican food that is not only completely fresh, but rich in flavor.
So the restaurant's running in the restaurant, and the barbecue's taking place on the patio.
Any questions? Okay, jump in.
Have a little taste.
(Matt) Wow, that is amazing, (ally) It smells good out here.
The chicken is good.
That means a lot coming from you.
[Laughing.]
I like the chicken.
It's different, but it was good.
I would give him a "b"-plus.
But I'm worried because people come in like the other one also, so you don't want to change too much.
Okay, excited? - Yep.
- Yes? Good, let's go, 'cause we're open in half an hour.
(Announcer) Coming up Will the new barbecue be the answer to Kingston cafe's problems? [Bleep.]
.
(Announcer) Will the kitchen survive dinner service? I so want you to succeed! Not serving food like that you don't! [Plate breaks.]
(Announcer) And can a mother and son find a way to work together? - You like to argue too much.
- This isn't an argument.
(Announcer) These questions all get answered Oh, gosh.
(Announcer) When kitchen nightmares continues.
(Announcer) As the doors open for dinner, customers are offered the regular menu in the dining room.
All right.
(Announcer) Or the special barbecue menu served on the patio.
At any time you can just go up and start serving yourself.
Roasted corn with chili lime butter.
The colors and the smells, everything was vibrant and exciting.
That looks so good.
(Keone) It's pretty phenomenal.
It's a really good idea, though.
(Announcer) While Keone oversees the barbecue, which is already generating excitement (Daniel) I need shrimp.
(Raquel) They're defrosting right now.
(Announcer) Head chef Daniel and the kitchen staff are unfortunately stuck in their same old habits.
What in the [Bleep.]
is that? Cups and bags, cups and bags.
I thought the only thing that went in bags were bodies.
(Raquel) I hate those bags.
Uh! Ugh, gross.
So where's the fresh rice for tonight? We're using the same rice that we made yesterday.
The doctor's call.
Oh, no.
[Bleep.]
.
I'm extremely frustrated.
I wanted to make fresh beans and rice today.
It was not the decision Dr.
Morris wanted to make.
Got no fresh rice on there.
Apparently, doctor's orders are use the old rice in the bag.
I'm sorry.
Ohh! I hope they get our food out soon.
(Announcer) In spite of the frequent use of the microwave Guys, it's been on and order of ruddie shrimp.
We're just waiting for it.
(Announcer) The kitchen struggles to get food out to their customers.
I could have grown a beard by the time they bring my meal.
In the dining room, the atmosphere was a little, like, down where the food kept taking so long.
The people just weren't generally happy.
Whereas when I poked my head outside [steel drums playing.]
To the patio people were laughing, they were having fun.
It was almost like two different restaurants tonight.
That is good.
That was really good chicken.
(Gordon) Keone, great news.
Look how popular the barbecue's going.
Right.
And that smell.
Mmm! Nice.
Makes you feel like you're back in Jamaica, huh? From Jamaica to depressing.
(Announcer) After what seemed like an eternity, customers in the dining room are finally receiving their food.
Um, this is Ah.
(Announcer) But it doesn't appear to be worth the wait.
Overcooked? Okay, I'll let them know right now.
(Gordon) What's wrong with that? They said it's too dry and overcooked.
It's just gone out.
Daniel? (Daniel) What? She just wants to try something else.
(Gordon) Recommend the barbecue.
We got a stunning piece of salmon out there cooked perfectly.
Go get it quickly.
Dry and overcooked? Is that still Is that the frozen stuff? Yes, that's the frozen stuff.
Rubbery.
She's absolutely right.
(Announcer) Thoroughly frustrated, chef Ramsay jumps into action and puts together an entree of barbecue salmon.
Let's hope she enjoys.
Can't believe we're serving barbecued food in the dining room.
Here we are.
Chef Ramsay plated it for you.
Oh, my God.
- There you are.
- Thank you.
You're welcome.
Oh, my God.
That's so good.
(Man) Excuse me, how is that? - Great.
- Is it great? - It's the barbecue? - Oh, my God.
Next time, patio.
- Yeah.
[Laughs.]
- Enjoy.
(Gordon) Una? Please? The smell.
Fresh barbecue.
And the buzz out here is wonderful.
(Dr.
Morris) It's beautiful.
I really appreciate it.
Good.
Thank you.
Change is not easy, you know.
But I was really impressed with how many people enjoyed the barbecue tonight, so I'm willing to allow him to tell me how I can make it better.
(Gordon) Okay.
Tonight was a tale of two restaurants.
Una, let's hear from the boss.
Everybody out in the patio were very pleased.
Inside, that was different.
Inside, everything was bad.
Yeah, you're right.
We did confirm the barbecue worked.
Clearly.
Tonight, we're adding something, but we might have to take something away, because it's been bugging me from the first minute I walked in here.
Hang on a second, yes? Irritating.
Bloody hell.
(Ally) What is it? Does anybody know? (Keone) What could it be? What the [Bleep.]
Is going on? Oh, gosh.
(Announcer) Fed up with the amount of food that is being reheated Oh, my God.
You are kidding me.
(Announcer) Chef Ramsay I have to take something away.
Hang on a second, dear.
(Announcer) Is determined to get rid of this damaging practice.
[Bleep.]
.
There's more plastic here than in Beverly hills.
Say good-bye to your bags.
Looking at all that food, the first thing that comes to me was dollars.
- Una? - Yes? I want you to succeed.
Tonight, it stops.
We get rid of the bags, we have a simple practice of cooking raw ingredients on the day and serving them.
Trust me.
If we don't make major changes on relaunching this restaurant, we don't stand a hope in hell.
(Gordon) Good night.
See you in the morning.
Good night.
[Bleep.]
.
It was kind of hard to take.
I think it's really gonna work out, Dr.
Morris.
(Dr.
Morris) But he wants me to trust him, so I'm gonna do that.
(Announcer) With Dr.
Morris seemingly on board, chef Ramsay and his team spend the next nine overnight hours bringing the Caribbean spirit into Kingston cafe.
(Gordon) Good morning.
(Staff) Good morning.
Here, on this very patio, we had a taste of success, right? Yep.
Now the idea is to get that success in through there.
[Knocking.]
Ready? Yeah.
Let's go.
In we go, straight through.
Oh, my gosh! Whoa! - Oh, my gosh! - Jump in, jump in, jump in.
Wow.
(Dr.
Morris) Holy Toledo.
Will you look at that? (Gordon) Una, how do you feel? This is fantastic.
Chef Ramsay transformed this entire room into the Caribbean.
Let's start with the Caribbean blue.
We removed the artwork from the walls and got that cabana effect, that Caribbean feel, yes? Oh, my God.
I feel like I'm at the beach.
All I need now is a nice cocktail in my hand, and it would be a great day.
Oh, my God.
Una, if you say "oh, my God" any more times, trust me, he will appear.
[Laughing.]
That's the first thing you said to me when I arrived.
Good God! If you continue like that, Jesus Christ actually gonna appear.
Oh, my God.
(Gordon) Have a look at the tabletops.
Gone is that white linen.
It's a casual, exciting, fun, inviting dining room.
We've got some really nice woven steel place mats and beautiful China.
And look what was on every table.
Yoo-hoo! It's Jamaican jerk sauce.
That's brilliant.
Oh, I'm so happy.
Wow, good.
I know it.
Oh, thank you.
It's pretty phenomenal.
Completely happy for my mother.
That's the biggest thing.
(Announcer) Along with the new decor, chef Ramsay has has replaced the tasteless, uninspiring old menu and in its place a tasty, fresh menu that celebrates Caribbean cuisine.
(Gordon) Please take a look at the Kingston cafe.
[Overlapping chatter.]
New dishes.
(Dr.
Morris) That is so beautiful.
Just have a look at the vibrant colors, first off.
Yes.
It's real beautiful.
(Gordon) More importantly, it's fresh.
"A taste of Jamaican platter," so everything on there you could wish for in a Jamaican restaurant, yeah? The patties are phenomenal.
The Kingston special barbecue, that'll be done from outside.
Barbecue chicken, king-fish, and a tamarind marinated skirt steak.
- That's beautiful.
- It looks good, right? Yeah.
So you can look good Because we have a little fun with these! Beautiful! Yes! Yes? Look at that.
(All) Oh! [Applause.]
And Matt When you sweat in black, we won't see it! [Laughter.]
Thank you! - Yes? - Yes.
Now hold that.
Pass them along.
Your name's in there.
(Ally) This shirt's definitely a more casual feel than the white shirt and tie, and I really think this has gotta go.
Start tasting.
- That fish is perfect.
- Uh-huh.
It really is.
This is the best Jamaican food I've ever had.
This is actually probably the best food full stop I've ever had.
I love it.
Mmm, mmm, mmm.
(Dr.
Morris) Chef Ramsay has opened so many avenues for me that I could never, ever repay him for his kindness.
One more little surprise.
Come through.
When I first arrived, driving by, I missed the place.
It wasn't clear enough.
Time to make a statement to Pasadena.
Ready? Oh! Yeah! (Gordon) Look at that! Wow! You can see it from Miles away.
(Dr.
Morris) Yes, that's true.
Okay? Oh, dear, oh, dear.
It was really exciting seeing a new sign that was so visible and colorful.
Thank you.
I appreciate it so much.
Now there's no way that anybody cannot see the sign.
Let's make this service An amazing service, yes? (Announcer) With chef Ramsay's vision complete, it's time to relaunch this Pasadena restaurant.
How are you guys today? Good.
Welcome to the new and improved Kingston cafe.
As you can see, we've got the new menus down.
I'll go with the jerk chicken, the barbecue.
We're gonna do a taste of Jamaica.
Here we go.
All right, you guys, we got a tasty Jamaican platter, barbecued jerk chicken, barbecued tamarind skirt steak.
May I have some chips, please? Only minutes into dinner service Imani, appetizer platter.
Appetizers are leaving the kitchen at a steady pace.
Tuna crevice and lobster fritters are gonna come.
It's really good.
And more importantly, customers are thrilled with what they are receiving.
That is so good, isn't it? But the real pressure's about to hit.
(Daniel) Getting backed up on tickets.
[Bleep.]
, [Bleep.]
.
(Announcer) Head chef Daniel is already a little flustered.
[Dinging bell.]
Come on, guys.
K-13.
K-13? They already got their food.
K-13 already got their food.
Oh, no! K-13 has already had their food.
Why are we sending food twice? Who's organizing this? It is me.
I need one person to start taking control.
Yes, chef.
I beg you.
What table's going next, please? Platters for P-4.
So P-4.
Good.
Let's all sing off the same page Yes.
And we send P-4 together.
I was mixing up some orders, sending things to the wrong tables, and that's unexcusable.
- Let's do the red snapper.
- I've got that.
Here.
You have the red snapper? [Bleep.]
.
Oh, no! It's black as hell! - Why? - It overcooked.
Sorry, chef.
No, no, look at me! Just tell me why so I can help you.
- I so want you to succeed.
- So do I, chef.
Not serving food like that, you don't! (Announcer) It's relaunch night at the Kingston cafe.
And after a promising start, (Gordon) Oh, no! (Announcer) Head chef Daniel has lost his composure [Bleep.]
, [Bleep.]
.
And his standards.
It's black as hell! Things just weren't going the way we thought they would.
It overcooked.
And you gave it to the girl to send! Let me redo it.
[Thud, clatter.]
That table over there They were seated after us, and they've already eaten.
The food wasn't coming out on time, and it made us look bad.
It was going downhill fast.
Guys, I'm sorry about this, guys.
I can assure you, it's comin' out.
(Dr.
Morris) Okay, Keone, what about the people who've been here for an hour? Mom, what can we do? Just two seconds.
Look.
Two seconds.
Come here.
I need someone gettin' a grip of this now and [Bleep.]
Waking them up, 'cause we're making ourselves look stupid.
Dan's gotta step up to the plate, and you need to get them together a little bit.
Running 'em around, yeah? Yeah, we're sinking and we're falling behind.
All right Dan, please, just make sure that anything that you're doing you're doing two of or three of, because we're falling behind.
Keone's your man, your liaison, off the same [Bleep.]
Page.
Yes, chef.
This is what I need you guys to start doing.
Get bowls of chips, and we're gonna start giving them to the tables so they can munch on 'em while they're waiting on the food, okay? Thank you, thank you.
Everybody gets chips.
There's a little chips to hold you over.
This is really good.
Mmm! Hey, guys, there's also dessert that's floating around.
Okay, so make somebody else do it.
Mom, mom Give me the ticket I'll take it back and get it done.
No, mom, no.
You're not knowing what's going on, mom.
Hmph.
(Keone) I definitely want my mom to understand I can make this thing work.
Walk around.
Talk to the guests.
You're more important that way.
No, you can, mom.
I can't talk to them because there's no food.
Keone, I don't want to argue with you.
You like to argue too much.
This isn't an argument.
Okay, what number is this K-7? Mom, mom, mom.
Stand away from this area.
You can't help, mom, not right now.
I need two seconds with you please.
You've got to let him do it.
You've got to let Keone do it.
He's trying, you know, he's showing that level of commitment.
Let him do it.
Schmooze the dining room, okay? each little table.
Okay? Let him do it.
Let him find his voice.
I just wanna finish this order right here, guys.
- It's going too slow, Dan.
- I understand that.
You can put more shrimp in there than that, right? No, I can't.
You can at least fit one more in there.
This is almost an hour on this ticket.
There ya go.
(Announcer) Keone's leadership has helped stabilize the kitchen Can you work on four beef patties and two jerk wings? Allowing customers to finally get a taste of the new Kingston cafe.
Oh! Oh, that looks amazing! Wow.
It's beautiful.
I have the prettiest plate.
I need another coconut rum shrimp.
Finally.
I would definitely come back just for this.
We just need to finish this.
How is everybody doing? We love it.
We're enjoying just the ambiance.
Good.
I really appreciate that.
I guarantee to you we're gonna be so much faster and better, okay? The fact that I've opened up and is committed to keep his menu That's a big thing for me.
Mmm! Well, let me tell you, I grew up on patties in Jamaica in Kingston.
That squash Patty was absolutely amazing.
It took me back to my childhood days.
- Really? - Yes! Thank you, guys.
Thank you.
All right, guys.
Dinner service is over.
Okay.
What a night, yeah? But we had a buzz out there on the patio and a buzz in the dining room, right? The customers clearly love the food.
That's good.
Clearly, we did have other problems.
But there was one person that did step up and helped in a big way to turn things around.
Keone.
Keone.
Thank you.
You're welcome.
[Applause.]
(Gordon) Good job! (Dr.
Morris) Tonight, Keone really stepped up to the plate.
I'm so proud of him.
He did a fantastic job.
To all of you Cook your hearts out And serve with a smile.
Good luck.
Thank you, chef.
Una, can I have just a little word with you through there, yeah? Thank you.
It's been a gigantic step forward, and we are only gonna get better.
Now, Keone He proved he's capable.
Oh, I know he is.
Very intelligent young man.
I know, but you have a tough decision.
If you're gonna make him part of the business, then commit to doing that.
Either you make him feel like a partner in the business or you let him go, you cut the apron strings.
- One or the other, okay? - Okay.
Your decision.
Now, there's one more thing.
Do you fancy a race? - Oh, you wanna run? - Yeah! - Okay, come.
- No, I'm joking, I'm joking, I'm joking.
Oh, no.
God bless you! Initially, I didn't like chef Ramsay.
I'm telling you you're trying to lecture me No.
Let me finish.
But now I realize that he has a wonderful heart.
He's gonna be so proud of us when he comes back.
What a week.
My goodness me.
I only hope that this olympian, doctor, mother can now add successful restaurateur to her resume.
Why? Because she deserves it.
Big-time.
Let me finish! LetMeFinish! (Announcer) Shortly after chef Ramsay's departure, Una decided to encourage Keone to concentrate on his education and step back from the restaurant.
You know, I'll always love you.
Don't care, you and I fight and I - You know? - Of course.
Una, however, is more dedicated than ever.
She is committed to cooking fresh, collaborating with her staff, and maintaining the standards chef Ramsay put in place.
Please enjoy.
As long as I follow what coach Ramsay explained to me what we need to do It has to look good and has to taste good.
The future of Kingston cafe looks great.
That is disgusting crap.
It's an insult to Jamaica.
(Announcer) Proud owner, Dr.
Una Morris, runs her restaurant with an iron fist I'm coming in, because I don't like what's going on.
(Announcer) Micromanaging every detail.
This cannot be like this.
Are you working on this? Get it out now.
(Announcer) On top of that, her practices are completely bizarre.
You're running a hospital kitchen full of bags.
(Announcer) And she listens to no one, not even her son.
I've been telling you since day one.
Jamaican food cannot be cooked fresh every day.
(Announcer) Chef Ramsay is in for a battle Let me finish.
Let me finish my sentence first.
(Announcer) That might be impossible to win.
I wouldn't walk into your hospital and attempt to tell you your job.
I am telling you.
(Announcer) Gordon tries to give the doctor a prescription for success.
I'm here to help you.
No, you don't understand what I'm going through.
(Announcer) But she might just be too stubborn to accept it.
You're in denial.
I'm not in denial.
(Announcer) Tonight, on Kitchen Nightmares.
[Crying.]
[Aggressive surf music.]
(announcer) Pasadena, California, home to the Kingston cafe, an authentic Jamaican restaurant owned by Dr.
Una Morris, who not only is a practicing radiologist, but is a three-time olympian.
(Dr.
Morris) All my life I was able to accomplish the things I really wanted to do.
And so I started the restaurant because I really enjoy cooking, and there were no other Jamaican restaurants around.
One negril Jam steak, medium rare.
(Dr.
Morris) You know, my son is the manager, but we don't necessarily see things eye to eye.
Keone, please be quiet.
I'm talking.
She doesn't really listen to my suggestions, and I've gotten to a point where I can't deal with this.
Everything has to be cooked to order.
I know.
You can't cook everything to order.
Impossible.
Not here.
(Keone) She micromanages.
She's focusing on small details like tablecloths being an inch off.
It's not even.
See, one side over there is longer than the other.
(Keone) But the biggest focus should be why don't we have any more customers? I still see dust.
All of these have to change.
See, you have to set standard.
If you don't set standard, how you expect something to run well? These knife and forks are unacceptable.
I don't like how some of these look.
You see? (Ally) Sorry, Dr.
Morris.
[English accent.]
Everyone gets a bit nervous when she's around, even myself.
(Dr.
Morris) - Dan? - Yes.
They need their food now.
There are four people out there haven't even gotten their second yet.
Lots of cooks come in and out.
They're there for one day, then you never see them again.
Remember the salt is one of the most important things.
Not everybody can cook Jamaican food.
We can't sell this.
I don't like how it tastes at all.
It's kind of hard for someone to expect you to do a job, and then they keep stepping in and not allowing you to do it.
Mom, mom, you gotta let him work.
It's not gonna When she's in the kitchen, it slows things down.
This cannot be like this.
The plantain is hanging over the edges.
It creates a conflict when getting plates out, and then we have to deal with the customers who are not happy.
Sorry about the wait.
The restaurant's drowning, and we're all going down with it.
We don't get no customers.
You'd be lucky if you get five tables in all day.
I know, it's bad, isn't it? If it doesn't change soon, it's gonna die.
(Dr.
Morris) I cannot sleep because I have so much debt.
And my money for my retirement is almost dried up.
Keone convinced me that Gordon Ramsay would help the restaurant.
Something has to be done.
Chef Ramsay's my last resort.
(Announcer) After a phone call early this morning, chef Ramsay decides to make a detour before heading to the restaurant.
(Gordon) How are you, sir? - I'm all right.
- Good to see you.
(Announcer) Dr.
Morris' son, Keone, has requested a meeting, and chef Ramsay has obliged.
(Gordon) How's it going? Um, difficult times.
- Really? - For sure.
Probably doing about 30% of what we were doing over the summer.
Wow.
What's the number one problem, Keone, in the restaurant? What is it? I would say my mother's management.
Really? She's very much a micromanager and likes to rule with an iron fist.
If I implement something, she would get angry, and she would want to implement her version of a way of doing things.
Oh, dear, that's mixed messages, and more importantly, how confusing for not just the customers, but for the team? Exactly.
Like, you have to realize, like, she came from Jamaica essentially by herself.
She's a physician in radiology.
Okay, fantastic.
She's been to the Olympics.
- Olympics? - Yes.
That is one disciplined woman.
Right? - So she's tough.
- Yeah, absolutely.
How tough on a scale of one to ten? - Oh, jeez.
- Yeah.
My mom, what she says goes, and it definitely does have its strain on the business.
It looks like a A residence.
I would have driven right by it.
Hey, mom? That's too small.
That is too small.
You can't ser Okay, I'll get another one.
Let's go, let's go.
Here, mom, can I take over in here? No, no, no, I'm fine, I'm fine.
Hello.
- How are you? - Good.
- Nice to see you.
- Just one? Can hardly recognize it's a restaurant out there.
It looks like a house from the outside.
It doesn't look like a restaurant it's very homey.
Where are we going? We're going to the main dining room.
Okay, main dining room, right.
It's a strange entrance.
Hello.
Dr.
Morris? How are you? I'm really blessed seeing you.
I'm sorry, I didn't catch your name.
My name is Una, but everybody is calling me Dr.
Morris.
Wow.
Okay.
Doctor, good to see you.
What's that in there? (Dr.
Morris) That's curried goat.
Excellent.
Who made that? The chef, under the supervision of me.
Wow, and are you always in the kitchen or? I do everything just to make sure everything runs okay.
Right.
Who's the head chef? That would be me.
Young man, good to see you.
- And first name is? - Daniel.
The menu was designed by? Oh, you do the menu? Yes.
Good to meet you all.
Can't wait to taste it.
Thank you.
And here's the lunch menu.
Excellent.
Thank you very much.
And your server will be right with you.
Thank you.
Wow.
Bizarre menu.
Looks like something out of an office filing cabinet.
Hi, there.
How are you doing? - Starving.
- How are you? I'm very well, thank you.
I'm Matthew.
- Great accent.
- Thank you.
How long have you been here? Almost two years.
I met Dr.
Morris.
Dr.
Morris can be a little overbearing sometimes.
It's just the way she wants everything to be perfect.
Why do we have to call her "doctor"? Uh, that's just She's Dr.
Morris.
But even in a restaurant? Yes.
The doctor's office is next door.
- Literally next door? - Literally next door.
- What a headache.
- Oh, believe me.
(Matt) I think she's really taken on too much.
I personally think she's slowly but surely running herself into an early grave.
We have salad that need to take out now.
It's for Matt's table.
It doesn't matter.
It needs to be taken out.
No, we're taking it right now.
So I'll go for the Jamaican patties.
One veg and one beef.
Mm-Hmm.
Mm-Hmm.
Got to, got to, got to have the hot flashes.
Okay, sir.
Which is your jerk chicken, right? That's our signature dish, yes.
It looks like you're having some hot flashes.
You all right? Yeah.
It's hot in here.
- Is it? - Yeah.
Plus it's wearing this get-up as well.
I feel like I'm at a funeral sometimes when I come to work.
Wow.
Wow, wow, wow, wow, wow.
"Famous jerk chicken marinated in secret jerk sauce.
" What's the secret behind it? The owner of the restaurant makes the sauce.
Really? The owner pretty much does everything.
I'm not even sure the cooks even make the sauce.
Seriously.
The chef doesn't even know the secret behind the sauce? No.
Uh Ooh la la.
I've just spotted, mind you, $20.
That can't be right.
Well, it must be a phenomenal oxtail at $20.
Yeah, it's good.
Let's have that as well.
- Okay.
- Excellent.
Not stop sweating and relax.
Okay, let's see what we got, guys.
Two Jamaican patties, one beef, one veggie, jerk chicken and one oxtail.
Okay.
Let's go, you guys.
We need to get the Jamaican patties first, please.
Yes, Dr.
Morris.
Everything's soulless.
It's It's lacking charm.
It's like eating inside of a An office block.
Not good.
Tell them let's go.
They're going.
They can't go any faster.
Do we have the jerk sauce? Coming out right now.
[Bell dings.]
- Dan? - Yes, Dr.
Morris.
We need the next plate.
Are you working on this? Yes, Dr.
Morris.
Okay.
Beef Patty.
Yep.
With a little bit more jerk sauce there.
And this is the veggie Patty.
Okay, I'll leave you to enjoy those.
Thank you.
Ah.
Absolutely gross.
That sauce is dreadful.
The pastry's raw.
Soggy pile of dough.
They'd [Bleep.]
Kidnap me if I served that in Jamaica right now.
How are the patties? Um, the sauce is dreadful.
I don't like it myself.
It's like a glop.
Sad news about the Patty, the pastry's undercooked.
It's hideous, hideous.
Let me get rid of these for you.
And this one is? The jerk chicken "hot flash.
" Is that the same sauce? Yes.
Take that away, please, darling.
Take this away? You got it.
Thank you.
Look at my rice.
It looks like a silicon implant.
Perfectly formed.
Ugh.
Guys, do not put any more jerk sauce on his plate.
He hates it.
Ugh.
Nasty.
There's not an ounce of seasoning there.
Cold.
How's our signature dish? Bland as [Bleep.]
.
Cold chicken, disgusting overcooked rice.
And when was that chicken cooked? I couldn't tell you to be honest with you.
Go and ask the doctor, because it's dry as hell.
Will do.
Thank you.
When was the chicken made, Dr.
Morris? What? He didn't like it? No, he said it was dry.
You know why? Jerk chicken is dry in Jamaica.
It's supposed to be dry.
He doesn't eat Jamaican food every day.
I eat it every day, so I don't know what he knows of jerk chicken.
This is our oxtail stew and lima beans.
Ugh.
Cartilage everywhere.
What a mess.
$20.
How was the, uh, oxtail? Sadly, nothing's been trimmed, so it's full of fat.
Bland.
And the temperature, I mean, everything across the board here was sort of barely lukewarm.
Okay, let me get rid of that for you.
What an embarrassment.
You're on the right side.
Exactly.
Okay.
Doctor.
I would like a word with you.
I'm not afraid of chef Ramsay.
I'd like to talk to you and Keone.
Even if he had horns, I wouldn't be afraid of him.
Okay, I'm I'm embarrassed.
I walk in a dining room that felt cold and just flat.
When the food arrives, soulless.
Everything was horrendous.
Barely lukewarm, dry and tasteless.
It's an insult to Jamaica.
The patties, the actual pastry on the side was raw.
As for the jerk sauce, disgusting.
I'm gonna say this.
Um, from the get-go, I always felt that everything should be fresh, cooked to order.
Okay, Keone! Keone? Could you be quiet? He's talking.
[Chuckles.]
Okay, let's move on, shall we? I've got bigger issues.
Honestly, "hot flashes"? Isn't that a symptom of menopause? Not necessarily.
Not necessarily? Depends on how you perceive it.
Forget the strange name.
That dreadful jerk chicken, dry? Just a minute.
Let me set you straight.
Most jerk chicken in Jamaica are dry.
That's right.
Dry rub.
Let me finish.
I feel that the jerk chicken that we do are more moist - than the one they do in Jamaica.
- Right.
Now, let me tell you something also.
Let me finish.
Let me finish my sentence first.
Mostly dry I can accept.
Dry and inedible, I can't.
I'm ready for an argument.
'Cause I am not gonna sit here and kiss your ass for trying to tell me that is a Jamaican jerk chicken.
- I'm telling you - You're trying to lecture me.
I'm not trying to lecture you.
I wouldn't walk into your hospital and attempt to tell you your job.
I am telling you.
I don't know what kind of herb from Jamaica you've been smoking, but that is disgusting crap.
(Announcer) Coming up Why are you so stubborn? (Announcer) Chef Ramsay takes on a doctor in denial.
I'm not in denial.
You don't understand what I'm going through.
(Announcer) And a kitchen that is ready for emergency surgery.
What's the addiction to bags? (Announcer) Can chef Ramsay bring this patient back to life? I so want you to succeed! Not serving food like that you don't! [Plate breaks.]
(Announcer) Or is Kingston cafe dead on arrival? You've lost the plot.
I'm not crazy.
I'm out of here.
(Announcer) That's coming up on Kitchen Nightmares.
(Announcer) Chef Ramsay came to this Jamaican restaurant hoping to find food rich in flavor.
But instead it was Bland as [Bleep.]
.
(Announcer) Not surprisingly, he had a heated discussion with the owner.
Most jerk chicken in Jamaica are dry.
Let me tell you something also.
Let me finish Let me finish my sentence first.
That is disgusting crap.
(Announcer) Still with a bad taste in his mouth, chef Ramsay returns to Kingston cafe to see how it operates in a dinner service.
Where is the food, um, served from? The window right there.
That's the window there? You're kidding me.
We try to work with what we got.
[Bleep.]
.
(Daniel) Exactly.
Stuffed jerk, coconut rum shrimp.
(Announcer) As the first orders come into the kitchen Okay, let's go, you guys.
Let's go.
(Announcer) Kingston cafe's complimentary salads get sent out to the diners.
First course, comes with every meal.
The salad I ordered, is it gonna be, like, similar to this? It's gonna be a little similar.
It is? Can I change my order? Sure.
What the [Bleep.]
Is that in a Martini glass? The salad.
A salad? - Daniel.
- Yes? Who put the salad in a Martini glass? Is there a doctor in the house? How many glasses? There's trays in the corner there that they take.
Oh, my God.
You are kidding me.
[Bleep.]
, [Bleep.]
.
Who's doing all this? Oh, my good God.
Um, Gordon, if you continue like that, Jesus Christ actually gonna appear.
I hope so, 'cause I think that's what's needed right now.
Dressing a salad takes seconds.
Tell me what's wrong with that.
- They get soggy, and it's nasty.
- Thank you.
Turn round and tell the owner.
It's soggy and it's nasty.
It doesn't mean that it's really bad because he's never seen something like this before.
I want you to dress this salad in a bowl.
- Okay.
- Okay? (Announcer) Even though he was just planning on observing, chef Ramsay can't control himself and institutes his first change.
We've got fresh salads dressed to order and in a bowl Well done.
- Excellent.
- Yeah.
(Announcer) But Dr.
Morris Make sure it is warm.
(Announcer) Is still the woman in charge Micromanaging whenever and wherever possible.
Is that warm? This is not Jamaican.
There's no taste.
(Imani) You don't like this? Okay.
They didn't like this.
The two old people right here.
Dr.
Morris doesn't really like to hear a lot of complaints about the food.
She does what she knows and wants to do.
What is that there? Chicken breasts.
(Gordon) - Daniel? - Yes? When was that cooked? That was cooked yesterday.
[Bleep.]
.
- Doctor? - Yes? I can't believe you're doing this.
That was cooked last night.
It looks like a giraffe's tongue.
Okay.
Makes me feel validated, I guess, that the points that I've been making for months are the points that he's making now.
Do you have a dog at home? Don't feed them that.
Keone, just come over here.
Okay.
Now, Keone, he's really getting me very upset.
Suppose I punch him out? - Because - Let me finish.
- He's right, mom.
- Let me finish, Keone.
Time-out, mom.
Keone, please be quiet.
First of all, he want us to cook everything fresh.
- Why can't you do that? - You can't! Yes, you can.
Jamaican food cannot be cooked fresh every day.
Do you understand that? Mom, we'll finish this later.
[Sighs.]
What is that there? Oh, my God.
You are kidding me.
Bags everywhere.
[Bleep.]
Almighty.
Oh, please.
What's that in the microwave? Rice.
And when was that cooked? Four days ago? When I first worked here, I was like, "Oh, no, really? Bags? Come on.
" What's the addiction to bags? Is it a medical thing, like donating blood in bags, or? Everything you got is, like, in bags.
Where do you want to put it then? If you're now gonna tell me that rice stays better in a bag inside the steamer, madam, I'm really sorry, but you've lost the plot.
I don't like when you disrespect me.
(Gordon) So if you can tell me where you think I've disrespected you.
You told me that I was crazy upstairs.
I'll tell you why.
The practices and how you're running a restaurant is packed with stupidity.
I didn't say that you are demented.
Didn't say anything like that at all.
No, you specifically say like this.
That's what you say to me.
Right, do you hear what I've said? Let me finish.
If I say that to you, how would you feel? I'm not a delicate, dainty flower that's gonna take everything you say personally.
But let me tell you something.
The practices are ludicrous.
Can I just show you something? Ready? No answer.
Just just feel that.
It's frozen.
It can be well, okay.
Okay, I'm gonna argue.
It should not be frozen.
Okay, well, it is frozen.
No, no, no - Now, don't tell me - Okay, let me No, I've got to finish my sentence.
Frozen solid, disgusting, overcooked chicken.
You're resisting it.
That's fine.
No, I'm trying to say it should not be frozen if they did it yesterday.
Right, I understand.
But I've just told you it is.
Right now, you're running a hospital kitchen full of bags.
[Bleep.]
that.
I'm out of here.
He may say I'm crazy, but certain things he says about Jamaican food, I disagree with him.
I'm not crazy.
I think the doctor needs a doctor.
Who put the salad in a Martini glass? (Announcer) After a very revealing dinner service You're running a hospital kitchen full of bags.
(Announcer) Chef Ramsay knows that Kingston cafe will never overcome its problems unless Dr.
Morris realizes she is causing the sickness, not the cure.
So mission number one this morning is a quick visit the doctor's office, located right next door the the restaurant.
- Good morning.
- Oh, good morning.
- Do you mind if I come around? - Come on in.
(Dr.
Morris) When chef Ramsay came to my office, I was surprised, because I did not expect him to come back.
Okay.
You're so smart.
But you're unaware of the dramatic change that is needed to reposition this business.
Why are you so stubborn? I'm not stubborn.
The practices you thought were correct last night are backwards.
You're in denial.
Well, um, I'm not in denial, becauseI'm not in denial.
I'm not here to fight you.
I'm here to help you.
Okay Just help me understand where you are financially.
What have you put into that restaurant in the last three years? Probably over $300,000.
You know, I've just been using my credit card.
I borrowed money to just To maintain the restaurant.
So how much longer can you continue along these lines? Probably a month.
But that doesn't mean I'm gonna quit.
Well, you may not have a choice.
Does your team, does your son, does your management understand? My son doesn't tell you the honest truth.
My son, he's only telling you what he thinks you want to hear.
Well, I appreciate you telling me.
He doesn't tell you that he's not dependable and doesn't show up.
Really? No, he doesn't.
You don't understand.
Well, I won't understand unless you tell me.
You don't understand what I'm going through.
You ask him to do anything, he argues.
If I say "a," he argues about "b.
" Do you know how I'm hurt that I have my kids who I have sacrificed my life for, and They don't follow through on things that they need to do, and I have to be doing everything? Well, this is a huge amount of pressure on one pair of shoulders.
Isn't Keone worried about you in terms of I don't think he does.
I think the servers worry about me more than my son does.
[Sniffling.]
And you know, it hurts me because my mom died when I was ten.
And I didn't have a mom when I grew up.
And I just grew up and be determined to be somebody when I grew up.
And you are.
You did it, and you accomplished it.
Former olympian, radiologist, doctor.
Come on.
Don't let the negativity in the restaurant destroy your self-esteem.
No wonder you're agitated.
No wonder you're deeply concerned.
The pressure on your shoulders is ridiculous.
And you've done everything before this restaurant right in your life.
You've got every right to continue with that self-esteem.
And you're not gonna be dragged down by that restaurant.
[Sniffles.]
This may be the first time in your life, doctor, that you need help, and I'm here to do that for you, okay? I appreciate that.
Let's not clash.
I'm here to help.
- Okay.
- Okay? I appreciate that.
- Good.
- And I'm sorry.
I appreciate your honesty.
And don't be sorry.
Come on.
Come here.
Come here.
Come on.
(Dr.
Morris) I really feel like I can trust him now, and that really means a lot to me.
'Cause I'm not used to Asking for help.
[Crying.]
Una's in pain.
She's desperate, and she's got so much riding on her shoulders.
The big question for me is, how committed is her son to helping his mum? (Gordon) - Keone? - Yeah? Want to get straight to the point.
What do you want out of this restaurant? And how much are you committed to helping it turn around? If you would have met me when the restaurant first opened, it would have been a completely different vibe.
In what way? I mean, like, I was really passionate about this thing.
I really was.
I was like, "look, mom, this is a viable business," and I pushed so hard for it, and I wanted her to see that I was right, but she doesn't want to approach the business in a way that'll make it work.
You seem to be in competition with your mother.
It'sIt's the nature of our relationship.
Are you aware of the financial mess that your mother's in? She won't tell me.
This place is days away from closing.
She has horrendous credit card bills.
Right.
Her retirement's in jeopardy.
And let me tell you something.
The most important lady in my life is my mother.
Right.
And what she's done for me has been extraordinary.
Hasn't your mum done more that you could ever imagine? Absolutely.
And that's coming from a lady that had no mum.
So drop the bravado and focus on your family, because if this restaurant goes down, you're going down with it.
Got it? All right.
Thank you.
(Keone) He's definitely right, and I know that she needs help.
Love my mother to death, and I'm not leaving, you know, her to handle this by herself.
(Announcer) After important breakthrough conversations with Una and Keone Oh, my gosh.
(Announcer) Chef Ramsay looks to energize the restaurant and improve the quality of the food.
So tonight's dinner service will feature a barbecue on the patio with Keone at the helm.
That's what you'll be wearing later.
- Don't dirty it.
- All right.
I want everyone in the neighborhood lifting their windows up and, mmm! "Wow, where's that smell coming from?" (Announcer) By running a delicious barbecue outside, chef Ramsay wants Una to realize the merits of serving Jamaican food that is not only completely fresh, but rich in flavor.
So the restaurant's running in the restaurant, and the barbecue's taking place on the patio.
Any questions? Okay, jump in.
Have a little taste.
(Matt) Wow, that is amazing, (ally) It smells good out here.
The chicken is good.
That means a lot coming from you.
[Laughing.]
I like the chicken.
It's different, but it was good.
I would give him a "b"-plus.
But I'm worried because people come in like the other one also, so you don't want to change too much.
Okay, excited? - Yep.
- Yes? Good, let's go, 'cause we're open in half an hour.
(Announcer) Coming up Will the new barbecue be the answer to Kingston cafe's problems? [Bleep.]
.
(Announcer) Will the kitchen survive dinner service? I so want you to succeed! Not serving food like that you don't! [Plate breaks.]
(Announcer) And can a mother and son find a way to work together? - You like to argue too much.
- This isn't an argument.
(Announcer) These questions all get answered Oh, gosh.
(Announcer) When kitchen nightmares continues.
(Announcer) As the doors open for dinner, customers are offered the regular menu in the dining room.
All right.
(Announcer) Or the special barbecue menu served on the patio.
At any time you can just go up and start serving yourself.
Roasted corn with chili lime butter.
The colors and the smells, everything was vibrant and exciting.
That looks so good.
(Keone) It's pretty phenomenal.
It's a really good idea, though.
(Announcer) While Keone oversees the barbecue, which is already generating excitement (Daniel) I need shrimp.
(Raquel) They're defrosting right now.
(Announcer) Head chef Daniel and the kitchen staff are unfortunately stuck in their same old habits.
What in the [Bleep.]
is that? Cups and bags, cups and bags.
I thought the only thing that went in bags were bodies.
(Raquel) I hate those bags.
Uh! Ugh, gross.
So where's the fresh rice for tonight? We're using the same rice that we made yesterday.
The doctor's call.
Oh, no.
[Bleep.]
.
I'm extremely frustrated.
I wanted to make fresh beans and rice today.
It was not the decision Dr.
Morris wanted to make.
Got no fresh rice on there.
Apparently, doctor's orders are use the old rice in the bag.
I'm sorry.
Ohh! I hope they get our food out soon.
(Announcer) In spite of the frequent use of the microwave Guys, it's been on and order of ruddie shrimp.
We're just waiting for it.
(Announcer) The kitchen struggles to get food out to their customers.
I could have grown a beard by the time they bring my meal.
In the dining room, the atmosphere was a little, like, down where the food kept taking so long.
The people just weren't generally happy.
Whereas when I poked my head outside [steel drums playing.]
To the patio people were laughing, they were having fun.
It was almost like two different restaurants tonight.
That is good.
That was really good chicken.
(Gordon) Keone, great news.
Look how popular the barbecue's going.
Right.
And that smell.
Mmm! Nice.
Makes you feel like you're back in Jamaica, huh? From Jamaica to depressing.
(Announcer) After what seemed like an eternity, customers in the dining room are finally receiving their food.
Um, this is Ah.
(Announcer) But it doesn't appear to be worth the wait.
Overcooked? Okay, I'll let them know right now.
(Gordon) What's wrong with that? They said it's too dry and overcooked.
It's just gone out.
Daniel? (Daniel) What? She just wants to try something else.
(Gordon) Recommend the barbecue.
We got a stunning piece of salmon out there cooked perfectly.
Go get it quickly.
Dry and overcooked? Is that still Is that the frozen stuff? Yes, that's the frozen stuff.
Rubbery.
She's absolutely right.
(Announcer) Thoroughly frustrated, chef Ramsay jumps into action and puts together an entree of barbecue salmon.
Let's hope she enjoys.
Can't believe we're serving barbecued food in the dining room.
Here we are.
Chef Ramsay plated it for you.
Oh, my God.
- There you are.
- Thank you.
You're welcome.
Oh, my God.
That's so good.
(Man) Excuse me, how is that? - Great.
- Is it great? - It's the barbecue? - Oh, my God.
Next time, patio.
- Yeah.
[Laughs.]
- Enjoy.
(Gordon) Una? Please? The smell.
Fresh barbecue.
And the buzz out here is wonderful.
(Dr.
Morris) It's beautiful.
I really appreciate it.
Good.
Thank you.
Change is not easy, you know.
But I was really impressed with how many people enjoyed the barbecue tonight, so I'm willing to allow him to tell me how I can make it better.
(Gordon) Okay.
Tonight was a tale of two restaurants.
Una, let's hear from the boss.
Everybody out in the patio were very pleased.
Inside, that was different.
Inside, everything was bad.
Yeah, you're right.
We did confirm the barbecue worked.
Clearly.
Tonight, we're adding something, but we might have to take something away, because it's been bugging me from the first minute I walked in here.
Hang on a second, yes? Irritating.
Bloody hell.
(Ally) What is it? Does anybody know? (Keone) What could it be? What the [Bleep.]
Is going on? Oh, gosh.
(Announcer) Fed up with the amount of food that is being reheated Oh, my God.
You are kidding me.
(Announcer) Chef Ramsay I have to take something away.
Hang on a second, dear.
(Announcer) Is determined to get rid of this damaging practice.
[Bleep.]
.
There's more plastic here than in Beverly hills.
Say good-bye to your bags.
Looking at all that food, the first thing that comes to me was dollars.
- Una? - Yes? I want you to succeed.
Tonight, it stops.
We get rid of the bags, we have a simple practice of cooking raw ingredients on the day and serving them.
Trust me.
If we don't make major changes on relaunching this restaurant, we don't stand a hope in hell.
(Gordon) Good night.
See you in the morning.
Good night.
[Bleep.]
.
It was kind of hard to take.
I think it's really gonna work out, Dr.
Morris.
(Dr.
Morris) But he wants me to trust him, so I'm gonna do that.
(Announcer) With Dr.
Morris seemingly on board, chef Ramsay and his team spend the next nine overnight hours bringing the Caribbean spirit into Kingston cafe.
(Gordon) Good morning.
(Staff) Good morning.
Here, on this very patio, we had a taste of success, right? Yep.
Now the idea is to get that success in through there.
[Knocking.]
Ready? Yeah.
Let's go.
In we go, straight through.
Oh, my gosh! Whoa! - Oh, my gosh! - Jump in, jump in, jump in.
Wow.
(Dr.
Morris) Holy Toledo.
Will you look at that? (Gordon) Una, how do you feel? This is fantastic.
Chef Ramsay transformed this entire room into the Caribbean.
Let's start with the Caribbean blue.
We removed the artwork from the walls and got that cabana effect, that Caribbean feel, yes? Oh, my God.
I feel like I'm at the beach.
All I need now is a nice cocktail in my hand, and it would be a great day.
Oh, my God.
Una, if you say "oh, my God" any more times, trust me, he will appear.
[Laughing.]
That's the first thing you said to me when I arrived.
Good God! If you continue like that, Jesus Christ actually gonna appear.
Oh, my God.
(Gordon) Have a look at the tabletops.
Gone is that white linen.
It's a casual, exciting, fun, inviting dining room.
We've got some really nice woven steel place mats and beautiful China.
And look what was on every table.
Yoo-hoo! It's Jamaican jerk sauce.
That's brilliant.
Oh, I'm so happy.
Wow, good.
I know it.
Oh, thank you.
It's pretty phenomenal.
Completely happy for my mother.
That's the biggest thing.
(Announcer) Along with the new decor, chef Ramsay has has replaced the tasteless, uninspiring old menu and in its place a tasty, fresh menu that celebrates Caribbean cuisine.
(Gordon) Please take a look at the Kingston cafe.
[Overlapping chatter.]
New dishes.
(Dr.
Morris) That is so beautiful.
Just have a look at the vibrant colors, first off.
Yes.
It's real beautiful.
(Gordon) More importantly, it's fresh.
"A taste of Jamaican platter," so everything on there you could wish for in a Jamaican restaurant, yeah? The patties are phenomenal.
The Kingston special barbecue, that'll be done from outside.
Barbecue chicken, king-fish, and a tamarind marinated skirt steak.
- That's beautiful.
- It looks good, right? Yeah.
So you can look good Because we have a little fun with these! Beautiful! Yes! Yes? Look at that.
(All) Oh! [Applause.]
And Matt When you sweat in black, we won't see it! [Laughter.]
Thank you! - Yes? - Yes.
Now hold that.
Pass them along.
Your name's in there.
(Ally) This shirt's definitely a more casual feel than the white shirt and tie, and I really think this has gotta go.
Start tasting.
- That fish is perfect.
- Uh-huh.
It really is.
This is the best Jamaican food I've ever had.
This is actually probably the best food full stop I've ever had.
I love it.
Mmm, mmm, mmm.
(Dr.
Morris) Chef Ramsay has opened so many avenues for me that I could never, ever repay him for his kindness.
One more little surprise.
Come through.
When I first arrived, driving by, I missed the place.
It wasn't clear enough.
Time to make a statement to Pasadena.
Ready? Oh! Yeah! (Gordon) Look at that! Wow! You can see it from Miles away.
(Dr.
Morris) Yes, that's true.
Okay? Oh, dear, oh, dear.
It was really exciting seeing a new sign that was so visible and colorful.
Thank you.
I appreciate it so much.
Now there's no way that anybody cannot see the sign.
Let's make this service An amazing service, yes? (Announcer) With chef Ramsay's vision complete, it's time to relaunch this Pasadena restaurant.
How are you guys today? Good.
Welcome to the new and improved Kingston cafe.
As you can see, we've got the new menus down.
I'll go with the jerk chicken, the barbecue.
We're gonna do a taste of Jamaica.
Here we go.
All right, you guys, we got a tasty Jamaican platter, barbecued jerk chicken, barbecued tamarind skirt steak.
May I have some chips, please? Only minutes into dinner service Imani, appetizer platter.
Appetizers are leaving the kitchen at a steady pace.
Tuna crevice and lobster fritters are gonna come.
It's really good.
And more importantly, customers are thrilled with what they are receiving.
That is so good, isn't it? But the real pressure's about to hit.
(Daniel) Getting backed up on tickets.
[Bleep.]
, [Bleep.]
.
(Announcer) Head chef Daniel is already a little flustered.
[Dinging bell.]
Come on, guys.
K-13.
K-13? They already got their food.
K-13 already got their food.
Oh, no! K-13 has already had their food.
Why are we sending food twice? Who's organizing this? It is me.
I need one person to start taking control.
Yes, chef.
I beg you.
What table's going next, please? Platters for P-4.
So P-4.
Good.
Let's all sing off the same page Yes.
And we send P-4 together.
I was mixing up some orders, sending things to the wrong tables, and that's unexcusable.
- Let's do the red snapper.
- I've got that.
Here.
You have the red snapper? [Bleep.]
.
Oh, no! It's black as hell! - Why? - It overcooked.
Sorry, chef.
No, no, look at me! Just tell me why so I can help you.
- I so want you to succeed.
- So do I, chef.
Not serving food like that, you don't! (Announcer) It's relaunch night at the Kingston cafe.
And after a promising start, (Gordon) Oh, no! (Announcer) Head chef Daniel has lost his composure [Bleep.]
, [Bleep.]
.
And his standards.
It's black as hell! Things just weren't going the way we thought they would.
It overcooked.
And you gave it to the girl to send! Let me redo it.
[Thud, clatter.]
That table over there They were seated after us, and they've already eaten.
The food wasn't coming out on time, and it made us look bad.
It was going downhill fast.
Guys, I'm sorry about this, guys.
I can assure you, it's comin' out.
(Dr.
Morris) Okay, Keone, what about the people who've been here for an hour? Mom, what can we do? Just two seconds.
Look.
Two seconds.
Come here.
I need someone gettin' a grip of this now and [Bleep.]
Waking them up, 'cause we're making ourselves look stupid.
Dan's gotta step up to the plate, and you need to get them together a little bit.
Running 'em around, yeah? Yeah, we're sinking and we're falling behind.
All right Dan, please, just make sure that anything that you're doing you're doing two of or three of, because we're falling behind.
Keone's your man, your liaison, off the same [Bleep.]
Page.
Yes, chef.
This is what I need you guys to start doing.
Get bowls of chips, and we're gonna start giving them to the tables so they can munch on 'em while they're waiting on the food, okay? Thank you, thank you.
Everybody gets chips.
There's a little chips to hold you over.
This is really good.
Mmm! Hey, guys, there's also dessert that's floating around.
Okay, so make somebody else do it.
Mom, mom Give me the ticket I'll take it back and get it done.
No, mom, no.
You're not knowing what's going on, mom.
Hmph.
(Keone) I definitely want my mom to understand I can make this thing work.
Walk around.
Talk to the guests.
You're more important that way.
No, you can, mom.
I can't talk to them because there's no food.
Keone, I don't want to argue with you.
You like to argue too much.
This isn't an argument.
Okay, what number is this K-7? Mom, mom, mom.
Stand away from this area.
You can't help, mom, not right now.
I need two seconds with you please.
You've got to let him do it.
You've got to let Keone do it.
He's trying, you know, he's showing that level of commitment.
Let him do it.
Schmooze the dining room, okay? each little table.
Okay? Let him do it.
Let him find his voice.
I just wanna finish this order right here, guys.
- It's going too slow, Dan.
- I understand that.
You can put more shrimp in there than that, right? No, I can't.
You can at least fit one more in there.
This is almost an hour on this ticket.
There ya go.
(Announcer) Keone's leadership has helped stabilize the kitchen Can you work on four beef patties and two jerk wings? Allowing customers to finally get a taste of the new Kingston cafe.
Oh! Oh, that looks amazing! Wow.
It's beautiful.
I have the prettiest plate.
I need another coconut rum shrimp.
Finally.
I would definitely come back just for this.
We just need to finish this.
How is everybody doing? We love it.
We're enjoying just the ambiance.
Good.
I really appreciate that.
I guarantee to you we're gonna be so much faster and better, okay? The fact that I've opened up and is committed to keep his menu That's a big thing for me.
Mmm! Well, let me tell you, I grew up on patties in Jamaica in Kingston.
That squash Patty was absolutely amazing.
It took me back to my childhood days.
- Really? - Yes! Thank you, guys.
Thank you.
All right, guys.
Dinner service is over.
Okay.
What a night, yeah? But we had a buzz out there on the patio and a buzz in the dining room, right? The customers clearly love the food.
That's good.
Clearly, we did have other problems.
But there was one person that did step up and helped in a big way to turn things around.
Keone.
Keone.
Thank you.
You're welcome.
[Applause.]
(Gordon) Good job! (Dr.
Morris) Tonight, Keone really stepped up to the plate.
I'm so proud of him.
He did a fantastic job.
To all of you Cook your hearts out And serve with a smile.
Good luck.
Thank you, chef.
Una, can I have just a little word with you through there, yeah? Thank you.
It's been a gigantic step forward, and we are only gonna get better.
Now, Keone He proved he's capable.
Oh, I know he is.
Very intelligent young man.
I know, but you have a tough decision.
If you're gonna make him part of the business, then commit to doing that.
Either you make him feel like a partner in the business or you let him go, you cut the apron strings.
- One or the other, okay? - Okay.
Your decision.
Now, there's one more thing.
Do you fancy a race? - Oh, you wanna run? - Yeah! - Okay, come.
- No, I'm joking, I'm joking, I'm joking.
Oh, no.
God bless you! Initially, I didn't like chef Ramsay.
I'm telling you you're trying to lecture me No.
Let me finish.
But now I realize that he has a wonderful heart.
He's gonna be so proud of us when he comes back.
What a week.
My goodness me.
I only hope that this olympian, doctor, mother can now add successful restaurateur to her resume.
Why? Because she deserves it.
Big-time.
Let me finish! LetMeFinish! (Announcer) Shortly after chef Ramsay's departure, Una decided to encourage Keone to concentrate on his education and step back from the restaurant.
You know, I'll always love you.
Don't care, you and I fight and I - You know? - Of course.
Una, however, is more dedicated than ever.
She is committed to cooking fresh, collaborating with her staff, and maintaining the standards chef Ramsay put in place.
Please enjoy.
As long as I follow what coach Ramsay explained to me what we need to do It has to look good and has to taste good.
The future of Kingston cafe looks great.