Kitchen Nightmares (2007) s06e11 Episode Script

Tonight on Kitchen Nightmares, Gordon heads to the heart of farm country Norwalk, Ohio Right now, I feel like I'm in a mental asylum.
where he meets Joe Nagy You can't hurt my feelings, so let's get over the bullshit.
the most pretentious owner he's ever met.
Our food is the best by far.
No one's ever done this.
Joe claims his restaurant is farm-to-table You're gonna try all these animals at the restaurant.
but Chef Ramsay quickly discovers it's anything but.
Farm-to-table it's not.
This owner runs his business like a ruthless dictator.
Just do what you do.
I don't care what he says.
Go, go, go, go.
Not surprisingly, his staff are at their wits' end.
The way you treat me is disrespectful, crude, degrading Then you need to find another place to work.
Tonight, Chef Ramsay finds himself in a war with an owner so arrogant Defensive, ignorant If I'm all that, you're my twin.
and so resistant to change You're talking bullshit now.
this restaurant just might be impossible to save.
- We don't have it.
- That's tonight Are you that stupid?! on a shocking Kitchen Nightmares.
You want me out of here? I'm gonna leave.
Good! What is that? You're serving rotten food.
- You could possibly kill them.
- Then wake up! You wake up! - Shut the place down.
- Get out of here! That is amazing.
I can't take any more.
Thank you, Chef.
is the rural farming community of Norwalk, Ohio.
It's here where Joe Nagy, after losing his job in food sales, bought a livestock ranch and decided to open Mill Street Bistro.
How you guys doing? I was trained and worked for many old-school chefs that were Europeans Let's hit it with that wine right there.
And always visualized having that place of my own.
Mon cheri.
The word "fine dining" is obnoxious Get a doily on this plate, please.
If you can't back it up.
Guys, verbiage, okay? Bruschetta, crostinis.
- You know what that is? - Okay.
But I know that I have what it takes to do it.
This is their big moment at the bistro.
Joe is in denial.
This is not a fine-dining restaurant.
Who do you think you're talking to? This is the finest of the finest.
Like, he tells us every day he has the best fucking restaurant from New York to LA.
I would put this restaurant up against anyone because the passion Really, we are mediocre at best.
- What is that? - That's kinda gross.
I don't know.
Isn't that wonderful? The food here is exceptional.
We didn't get this elk from UPS.
It comes from our ranch.
It's fresh, sustainable, and local.
We really are from farm-to-fork.
That's why our food is the best by far.
He's always playing up the quality the food.
We made that sauce from scratch.
I know most of our stuff is frozen.
There are corners that are cut.
For example, the steaks come from a wholesale food club.
Looks good.
Looks good.
They turn brown, they start smelling.
I'm like, "mm I would not eat that.
" Hey, Joe.
I'm eating right now.
- I didn't know.
You came out - Excuse me.
Excuse me.
When I think about Joe, I think of an arrogant, selfish jerk.
Quit asking all these arbitrary questions to these customers.
Get the ice.
Cool it down.
He talks down to people.
- Is there enough bread for dinner right now? - Yeah.
Or do you want me to do that part of the thinking too? It's always somebody else's fault.
It's your responsibility that the bread doesn't taste stale.
It's very unbearable to even be here.
The way you treat me is disrespectful, crude Then you need to find another place to work.
I come to win.
I didn't come to fuck up.
I don't think Joe can see past his ego.
I know that Tommy and me are handsome guys.
Don't come back here and stare at us.
Joe doesn't realize his actions affect our livelihood.
What is this? That one, "the owner was very condescending.
" "The owner was rude.
" Business is super slow, and a big reason people don't come in is because of Joe.
I've never had a piece of meat come back in here in ten years.
He's the one who needs to change his way of thinking Don't come around and start, "blah blah blah blah.
" or we're not gonna survive.
Is the Mill Street Bistro a kitchen nightmare? By no means.
We're not a kitchen nightmare when it comes to cleanliness, "functuality.
" Are we a kitchen nightmare because we have no asses in the seats? Yes.
Yes.
Before Chef Ramsay visits Mill Street Bistro, Joe wants Gordon to check out his farm, so he can show him firsthand the livestock that supplies the restaurant.
- Joe? - Chef Ramsay, how are you? - Good to see you.
- Pleased to meet you.
- What a gorgeous place.
- Yeah.
Just a small little working ranch.
- Let me show you around.
- Please.
- How long have you had the farm? - Eight years.
- How long have you had the restaurant? - Five years.
I want Chef Ramsay to critique my restaurant and say, "you got something, Joe.
" That's what I'm looking for.
Look at these beauties here.
Gorgeous.
You're gonna try all these animals - at the restaurant.
- Mm-hmm.
This is all the things I've learned in Europe - and New York and places I've worked - Right.
As a table-side culinary chef.
- So you work as a chef? - I am self-taught by old-school Europeans.
Master chefs that had a liking to me - Yes.
Yeah.
- Because of my passion.
I was in the food distribution business.
As a salesman, a - Salesman and a consultant - Brilliant.
Okay.
For all the large distributors.
Well, things changed, so I opened up a restaurant.
And what type of restaurant is it? - I like to say "fine dining.
" - Fine dining.
And is the restaurant making money? - No.
- Why? Because we have to get more asses in the seats, and we have to get people to take us serious.
I think some people are finding me pretentious.
- Really? - They're finding me arrogant.
I'm not arrogant.
I'm a passionate, loving person.
Right.
Let's just kind of swing over here.
The buffalo, they should be, in the next several weeks, having calves.
- Mm-hmm.
- This is my buddy here.
- Your buddy? - Yeah.
Oh, goat.
- Hey, come here, Skinny.
- What's his name? - His name's Skinny.
Yeah.
- Skinny.
- He's very affectionate.
He just - Lookit.
He just really wants to be loved, you know.
- Are we gonna slaughter him? - No, no.
You know, I always told skinny, I said, "you're the only one that's not gonna get whacked around here.
" You know what I mean? Everybody else is up for - debate, you know.
- Wow.
But he's like my dog, and I take him for rides.
- He's, like, your pet, Skinny.
- Yeah.
He just loves to be around me.
He's close to you, isn't he? Yeah, he's an affectionate guy.
You were about to kiss him there, weren't you? Nah, I don't kiss him.
- I can tell you guys are close.
- Yeah, we're close.
Maybe a little too close, eh? - Hey.
- Hey.
Don't you dare.
- Yeah.
- Hey! Motherfucker.
Skinny, stop, stop.
- See, he's jealous - Yeah.
Me and you talking.
I'll be two minutes, Skinny.
Okay? You grab a glass of wine, and you pull over here, and he comes over, and he's just licking your hand.
And you're just sitting there going, "it's worth it.
" So you have a glass of wine with him as well.
You think things would get a little strange - when you have this relationship - Yeah.
with farm animals.
Look at this place.
You run this single-handedly, - you and Skinny? - Me and Skinny.
When was the last time you had a day off? - Never.
- Never? Joe, come on.
The things that I'm doing, it's pretty incredible, even to my standards.
What excites me is when I see a man this motivated to put all this effort into food - in your local bistro.
- Yeah.
I'm dying to taste some of that passion.
- Let's do it.
- Okay.
- I'll see you back at the restaurant.
- I'll see you back at the restaurant.
- Thanks for coming out, Chef.
- Thank you.
Tell Skinny we're just friends.
Coming up - That was uncalled for.
- Wow.
Joe's problems are just beginning.
You are so arrogant.
And later, a massive showdown between Chef Ramsay and Joe.
- Wake up! - You wake up! No one is backing down.
- I get it.
- Are you that stupid?! It's a confrontation you have to see to believe.
- You want me out of here? I'm gonna leave.
- Good.
Farm-to-table restaurants have a strong appeal with Chef Ramsay.
After being impressed by Joe's farm, he's quite anxious to try the food.
Hello.
Good afternoon.
- What a gorgeous place.
- Thank you.
- Look at this.
- Ready to sit? It's stunning.
Yeah, very.
- Thank you.
Excellent.
- Follow me, please.
Oh, why is the fire on? Um, that is just for aesthetics.
- It is actually not putting out heat.
- Oh, aesthetics.
But it can.
It can, if you need.
So that's not really a fire.
Shall I turn it off? You could.
Well, it's 95 degrees outside, so I just thought - when it's that hot - Agreed.
When it's that hot outside, do you want to walk in and see a fire? - Right, where would you like me to sit? - Right over here.
- Thank you, my darling.
- You're welcome.
- Um - just out of interest Yes? What's the nametag for? We've always had this since we opened.
- But we're not a chain, are we? - We are not.
- No.
Could you take it off? Please.
- Of course.
Yay.
We are not little, lost dogs.
I'm fine without it.
Um, what's wrong with this fine-dining bistro? Um, the business is lacking.
Why do you think that is? It would be Joe and the way he treats the guests - Treats the guests? - out on the floor.
Yes.
If they have a complaint He goes and what, victimizes the customer? Yeah.
It has happened, yes.
- I've seen it happen.
- Wow.
And he's trained with some of the best chefs in Europe? I've heard that story, yes.
Seriously? Wow.
I mean, things are starting to unravel.
- Um, okay.
Anyway, I'd like to see as much as I can - Okay.
- So I can get up to speed with this fine-dining bistro.
- Sure.
Any specials? The features we have this evening, we have house-made bruschetta for an appetizer.
- So instead of specials - "Features.
" We are told to use "features" as our descriptive word for what we have available that is not on the menu.
I feel like I'm going to see a movie.
What restaurant says "features"? Who does that? So do you have any features? Yes.
Our features this evening elk medallion served over a grilled Portobello mushroom cap.
Let's go for the elk feature.
- Okay, what else? - All right.
The catch of the day, we are offering a trio of our Ohio-raised bluegill.
We have perch and largemouth bass.
- Let's go for that.
Local.
Love it.
- Okay.
- Um, Scallops en Croute.
- Okay.
The vegetarian ravioli Primavera.
- Onion soup, please.
- Okay.
Oyster Rockefeller.
Porcini scallops I gotta go for.
- Okay.
- Is that a quesadilla? It is a quesadilla.
That's not fine dining or bistro, but let's go a little bit Mexican, shall we? - Okay.
- I've never had an elk quesadilla.
Lots of elk, but not a quesadilla.
Is that a typo error? That is the price.
- New York Strip, $26? - Uh-huh.
- Filet mignon, $29? - Yes.
They must be some of the most expensive prices locally, right? - Correct.
Yes.
- Wow.
Um, I think we're done, darling.
- Nice to meet you.
- You as well.
The good news is at least it's farm-to-table.
So I've got something to cling onto.
All right, he wants a French onion soup.
Do his quesadilla.
Start getting that prepped.
We do things with passion, with integrity.
I need ten raviolis, please.
The food here at the bistro is the freshest, hands down.
How are you, sir? That is on the badge - Bill.
- Yes.
I know your name now.
You can take it off.
- Thank you.
- Excellent.
Come on over.
Good to meet you.
Put that down.
- You as well.
It's a pleasure.
- Likewise.
What's the first thing wrong with this place? Uh, well, we make no effort whatsoever to market to the locals.
- Really? Wow.
- Apparently, um yes.
I think Joe believes the restaurant's a little above the local area.
Seriously? I think that's probably a problem.
I thought it was pricey, but I mean, on your doorstep - why would you ignore them? - Arrogance? Wow.
So how do you rate here, in terms of the food, on a scale of one to ten? Five.
Bill, you're scaring me.
Can I meet all the staff with the badges? I want to get rid of those bloody things.
Let's call a meeting for the badges.
Say hello, and give me your badge.
Let's go.
Turn your badge in.
You're a wanted man.
Down.
Excellent.
Thank you.
- Next.
First name? - Rebecca.
- Rebecca.
Excellent.
- Becs.
Madam.
Wonderful.
Come here, you.
- Hello.
- Name tag, now.
Fire's off, badges are down.
Excellent.
- Would this be my French onion? - Yes, ma'am.
I can hear him now.
Is the onion soup supposed to be so fucking damn bloody? All right, so we have the French onion soup - to start you off.
- Thank you, my darling.
And who made the soup? - Joe makes the soup.
- Joe.
Wow.
Thank you.
The cheese is barely melted.
Jeez.
Normally, it should be a little bit more packed with onions.
There's so much fat on top of it.
Greasy.
This is going to GR.
Amy's up.
- Oh, what is that? - Oysters Rockefeller.
Okay, great.
May I take that? Thanks, darling, yeah.
It was really greasy on top.
- Okay, I'll let him know.
- Greasy, watery, - and short on the cheese and onions.
- Okay.
- What happened here? - That is a parsley-infused oil.
- And he squirts that on top? - Around the rim.
Fuck me.
Right.
- I'll check on you in a moment.
- Thanks, darling.
Wow.
Joe, Chef Ramsay said that it was greasy.
It had a lack of onions and not enough cheese.
- Not enough cheese? Hmm.
- Not enough cheese.
Let me go talk to this guy.
Fuck me.
Chef, would you like us to prepare another French onion? Joe, it takes about four hours to caramelize the onions.
I'd like to move on.
You want to mo Okay.
Sure.
Sure.
And I'd like to continue tasting and Sure.
Okay.
Let's do that then.
Have you had an opportunity to taste - the Oysters Rockefeller? - Uh, yeah, I what's is that a bechamel on top? - What is that on there? What have you put there? - Just the Hollandaise.
Hollandaise.
'Cause it's all broken.
But I had to spit that out because it's bitter.
That normally comes when oysters are frozen.
Mm-hmm.
What's the oil around the outside? - It's like - We just put a little bit of our olive oil.
It was just more of a garnish.
It should not - Can you see my rim? - Yeah.
Yeah.
But I don't see anything on the oysters.
Well, I got it in there, in there, there.
Well, we're not dousing the plate in oil.
I'm not here to argue.
I'm just telling you Yeah.
I can make you another one of these, or if you want to just keep on moving.
Oh, no, no, no, no.
No, no, no, no.
- Let's move.
Let's keep moving.
- Let's keep moving.
- Let's keep moving.
- I got you, okay.
- Well, then, I'll take these away.
- Excellent.
When it comes to Chef Ramsay, I'm not intimidated because I know a lot of chefs.
I've cooked been all around.
Oyster Rockefellers were terrible.
That's funny, man.
Ooh, may I have a look? Please put that down.
That looks ooh, why is it on a rack? Oh, this is just so we can show our - Who makes the cake? - They come from Cleveland.
And looks like a procession a funeral for the cake.
Walk past again, I'm gonna throw some flowers at it as you walk past.
Walk past.
- Okay.
- Ready? This is what you do when people are dead.
Do you want me to sing too? Yeah.
- Oh, stop it.
- Long rest the cake.
What we should be doing is, look you should have that.
Turn around.
You carry the front of the procession like - Oh, st You've got it from here.
In we go, in we go, in we go.
- Thank you.
Thank you.
- Excellent.
What in the bloody you're putting carrots on a puff pastry.
Why would you do that? - This would be your Scallop en Croute.
- Thank you, darling.
Are these the local carrots? - Micro carrots.
- Oh, micro carrots.
- Yeah.
- From? From the local farm.
Do you not think you should let it grow a bit? Well, I don't think they're there to be, really, eaten.
They're more for garnish.
- Oh.
Oh.
- That's a garnish.
- Just to add some color.
- Okay.
But I would like to explain what we're spending on micro carrots.
Yeah, can we go through this after? Whatever you want to do.
- You are here as our guest.
- Right.
Can I give those back to you? Joe? I mean, I don't personally want them.
Well, you can take 'em back to the kitchen.
Oh, no, I personally didn't want them.
- Thank you, Amy.
- You're welcome.
I have staff here that'll take care of that.
You don't hand me raw food in my dining room.
Man, that fucker pissed me off, man.
We don't need him to bust our balls over if there's little petite carrots that go there.
Those same carrots go to the White House.
Those same carrots go to the Five Seasons.
They go global, okay? Who would care if a fucking garnish micro garnish carrot was on as a garnish? You gonna hand the owner the little petite carrots? What the fuck does he know? He's in the wrong place.
Now that Chef Ramsay is beginning to question the cuisine Can I give those back to you? Joe is beginning to show his true colors.
I don't personally want them.
Scallop en Croute.
Ehh! Sorry, Amy, these things are they're like rubber bullets.
I mean, so firm.
And look at this.
The pastry's raw.
That is a common complaint.
Gooey, slimy, gross.
Let me take this right out of your way.
- Will you show that to him? Yeah? - I sure will.
- Thank you, my darling.
- You're welcome.
Wow.
En croute my ass! Joseph Firm, chewy, rubber bullets.
Disgusting.
Apparently, there's nothing that he likes.
Okay, yeah, just set it down.
- We said we'd talk about it at the end.
- Okay.
The puff pastry is about as flaky as you can fucking get right here.
- Wow, ah.
- This would be the elk quesadilla.
- Is that the, uh - The queso cheese.
Ay-yi-yi-yi-yi.
- Thank you, Amy.
Thank you.
- You're welcome.
Enjoy.
My God.
It's, like, chewy, tough.
And if there's one thing that should never go in a quesadilla, it's elk.
I've got one thing to say to this quesadilla adios.
Wow.
The vegetarian ravioli.
Oh, jeez, I've spotted some more of that oil again.
- Yes.
- Oh, jeez.
- This is the dish I least like serving.
- Wow.
- Um, thanks, darling.
Excellent.
- You're welcome.
Look at it.
That's gross.
Wow, that is a joke.
I mean, it's ice cold.
Let's get one thing right.
Farm-to-table it's not.
Farm-to-garbage can.
It's disgusting.
Amy, will you show him that? It's ice cold.
- I certainly will.
- Yeah? Thanks, darling.
Joe, these are ice cold.
They were hot when they went out.
It took me ten seconds to get from here to there.
I guess we could cook 'em till they're totally piping hot.
I think they should be.
Not cold.
Yeah, that's how we do it, man.
Right on.
- Wow.
Catch of the day.
- Catch of the day.
Oh, jeez.
You have the sea bass, the perch, and the bluegill.
One thing I did need to ask you temperature preference for your elk medallion.
I'd like to go mid-rare, please.
All right.
Thank you, my darling.
- You're welcome.
- Fuck.
The fish is dry.
Almost like it's been freezer-burned.
And that one there.
Grease.
Put your fork in there.
It's full of grease.
Amy, rescue me.
It's just rubbery.
And this one here - perch, again, it's just full of grease.
- Very greasy.
I don't know why you do a trio all the same, - with the same bread crumb - I agree.
I agree.
But the biggest disappointment is nothing tastes fresh.
A catch of the day means fresh.
- But to me, they all taste frozen.
- Okay.
- Thanks, darling.
- Okay.
Tom, it all tastes frozen.
- It does not taste fresh at all.
- Hey, Amy, just set that down right now.
- Take this out.
- Okay.
- This food's gotta get out.
- Right.
What's wrong with the He said it all tastes frozen.
And it should've been done in different bread crumbs.
This is how they fucking do it in Ohio.
Like, if you did it any other way, they wouldn't eat it in Ohio.
Ah, please.
Elk medallions on a grilled Portobello mushroom.
Wow.
And, oh, these are not for eating.
- Thank you, my darling.
- You're welcome.
It's tough as old boots.
This is incredible.
Would you p would you mind? I would not.
Yeah, please.
That is dreadful.
- You can't even chew it.
- I'm so sorry.
That's not edible.
Would you like to know how much we charge for that? - This one? - $35.
$35? - Yes, Chef.
- Wow.
Will you ask him to taste that? - Okay.
I'll be back.
- Thank you.
Wow.
He would like you to taste the elk.
Very tough.
Chewy.
The main item in the dish.
He's dead wrong.
That's aged elk.
Elk is gonna have a bite, it's gonna have a chew.
It's characteristic of it.
It's never gonna change.
That is a tender piece of elk.
Chef Ramsay does not know the bite of an elk.
And I would like to go to his restaurant, where he has elk That fucking elk is tender, it's delicious.
What I'm trying to accomplish is from farm-to-fork.
This is how these items eat.
I was surprised that he didn't get that.
I'm gonna challenge him.
I'm gonna say, "you know what? At my expense, I'm gonna go to your fucking restaurant, and you make me elk, and you show me how to make it.
" Joe said you are dead wrong.
- Dead wrong? - Dead wrong.
He had two pieces.
He said, and I quote "That is a tender piece of elk.
" Wow.
If he honestly thought that was tender, then he can eat my running shoes, you know.
- Uh, thanks for all your insight.
- Okay.
Tell everyone to get ready for dinner, - I'll be back.
Yeah.
- Okay.
Okay.
- Thank you very much.
- Thank you, darling.
- And I'll talk to Joe after, yeah? - Okay.
I'm going out for some fresh air.
- Okay.
I'll let him know.
- In fact, I'm going out.
Where is is there a local cafe nearby? - Uh, Berry's, up - Berry's.
- Yep.
The dinky.
- I've heard of Berry's.
- I saw that on main street.
- See you.
- Thank you, darling.
- Correct.
Wow.
Chef Ramsay said he is going to get something to eat, get some air, and he will be back for dinner.
I wonder where he's gonna go get something to eat that's so great? "I'm gonna go over to a restaurant to get some food.
" You fucking moron.
He's gonna leave and go get something to eat? Good luck.
Go find something better.
Chef Ramsay has returned to Mill Street Bistro after a walk around town and a quick bite.
Where's, um, Joe? He is ready to give his verdict on the food to Joe, and the staff couldn't be more excited to witness it.
I just want to talk about lunch.
Yeah.
Your thoughts on my lunch.
- My thoughts on your lunch? - Yeah, an insight.
Yeah.
I've never had anybody in my career critique my items that told me every one of 'em was a piece of shit, and he had to go down the street to eat.
- Wow.
- That was uncalled for.
Can I just give you and insight to my lunch? Sure.
Since you asked me, now you go ahead.
That's very kind of you.
I wasn't impressed with anything.
I didn't take a second or third mouthful from any dish.
Let's start off with the Scallops en Croute.
The pastry was raw.
Rubbery scallops.
- Bland.
- Okay.
Next course, Oyster Rockefeller.
Yeah, oyster disaster.
- Okay.
- Catch of the day! Out of those three fish, which one was fresh? He's not gonna answer me.
It will just be BS.
- How many of those - I'll answer you.
You think your fish is fresh? On the board it says, "fresh catch of the day.
" - What does "catch of the day" mean? - Fresh fish.
- Catch of the frozen freezer? - We have fresh fish.
- No, we don't.
- No, we do not.
The Lake Erie perch was fresh.
They were all IQF frozen.
- IQF.
Sorry.
- Individually, Quickly Frozen.
Right.
When did that come off the boat? - Four days ago.
- So you haven't got any in your freezer? Pardon? You haven't got any in your freezer? Fresh fish? Have you got it in your freezer? - Yeah.
- Thank you.
What does "catch of the day" mean, Joe? It means what is fresh local to the region at the time.
Not frozen.
You're trying to pull the wool over your customers' eyes.
If it's not fresh, don't call it fresh catch of the day.
Go to the next thing.
We got it.
You're not answering a straight question with a straight answer, and you're deflecting it.
No, I'm not deflecting everything.
- I'm telling you - Frozen fish, frozen oysters.
- You're deflected everything! Ravioli - You've made your point.
Wow! Next course elk quesadilla.
Dry, rubbery, disgusting elk that should go nowhere near a quesadilla.
What were you thinking putting that in a quesadilla? - What was I thinking? - Yeah.
Just I got the balls to make what I feel that might work.
My next course elk medallions.
There was nothing wrong with that elk.
Chewy, bland, raw in the middle.
You wanted it medium-rare.
- Oh, paying $35 for it, I thought I deserved that.
- Okay.
Excuse me.
So if I got the medium, would they have tasted better? They would have been more consistently cooked.
- Oh.
- I have been eating elk for 30 years.
Do you have it on your menu? - Seasonally.
- You explain to me what the game season is.
Sure.
So it's when game is at its absolute best.
This is back in Scotland? - No, no, no, no.
- This is where? - New York.
Yeah, New York.
- New York? Let me tell you something, you're not a chef.
Stop pretending to be one.
Did I tell you I was a chef? You told me you trained with the best chefs in Europe.
I didn't fucking tell you that.
I am self-taught by old-school Europeans.
Master chefs that had a liking to me.
Who is the chef here? It's my kitchen, I'm the chef.
You just told me you're not.
But now you are I'm not a certified chef, like yourself.
No, I know that, but who cooks? - I do.
- Right.
So you're the head chef.
You write the menus, you dictate the special features.
- Correct.
- Let me tell you something.
You're not a fine-dining bistro.
You're a small man with a fake bistro.
You're shooting way above your station.
You totally misjudged your market.
Because all these pretentious ideas that you think are gonna work are screwed.
- What are you referring to? - Oh, here we go.
- I'll make it easy for you.
Okay.
- Yeah, I speak English too.
Store-bought chocolate cake garnished with fake flowers.
You don't even cook.
You just prance around behind the line throwing raw bits of carrots on top of raw pastry.
I've never come across a bistro anywhere in the world - with name tags.
- In the world? - In the world.
- In the world? We'll research that.
You are so fucking arrogant, you don't even listen to your customers, let alone your staff.
You have a gifted young group of servers that told me more problems and issues in the first 20 minutes of meeting them than you have done all fucking day.
Yeah.
Yeah.
- Now it's funny.
- Yeah.
From a fake fireplace to fake garnish, yet you want me to blow fucking smoke up your phony ass! I don't want you to blow smoke up my phony ass.
Wow.
It was petite micro carrots that was the garnish.
It's not just about the carrots.
Carrots is just a fucking example of 20 things that have gone wrong.
- You're bustin' my balls.
- Because you're in fucking denial.
You want me just to come in and change your carrots, and make some fresh fucking chocolate cake for you? Yeah.
I'm lost for words.
Uh, I don't know what to say.
Do you know what you could do for me? Impress me with your dinner service.
Show me how you function Chef.
Do you want to see what comes back? Our elk does not come back.
I'm deeply sorry your feelings are hurt.
- My fucking feelings ain't hurt.
- Oh, well You can't hurt my feelings.
- You're ignoring my advice.
- No, I'm not.
And you're going up against me.
- No, I'm not ignoring your advice.
- Yes, you are.
Defensive, ignorant, - and in complete denial.
- And guess what.
- If I'm all that, you're my twin.
- What? Yeah, 'cause I've been called you here many a times.
So let's get over the fucking bullshit.
I can cook, Joe.
When you have the arrogance to stand in front of me and charge your locals for entrees that are inedible, have a look at yourself, man.
People seem to enjoy it.
Fucking bullshit.
It's not fucking bullshit.
Fuck.
After clashing with Chef Ramsay over the quality of his food, owner Joe is truly not understanding Gordon's point of view.
I know more about fucking elk and buffalo and beef than he'll ever know.
Gordon Ramsay didn't get it.
To say that I'm short-changing people, and that that was fraud.
Come on, let's cook our rotten fucking food that, uh that he wouldn't have if he was in the county jail.
Give me a fucking break, Chef Ramsay.
Well, he just slammed my restaurant like it's never been.
He does not know what I know about lake fish.
He does not know what I know about buffalo.
And I'm supposed to take this, that my food is garbage, and I'm a fraud? I don't give a shit what he says.
How many times did you have elk come back since you've been here, Becs? Jen? Kaleigh? Bill? Speak up.
I think every one of you, you need to get your shit together.
That's what this is about.
So I appreciate what you're doing.
I honestly appreciate each and every one of you, what you're doing.
Okay? Well, let's get to dinner service.
Right this way, folks.
My apologies of how much you heard.
This is some of the finest fucking elk you can get.
But Chef Ramsay called it garbage the worst shit in the world.
We're supposed to wait to serve it when the grass is a certain height back over in Scotland.
My name's Bill.
I'll be taking care of you tonight.
- I'll have the bistro chops.
- All right.
- I'll have the New York strip, medium.
- Medium? Tom, can you check cream of asparagus is it pure vegetarian? Listen, leave the kitchen.
Go over to the other side.
Joe gets mad is anybody's saying anything to the kitchen.
You know, he says, "you need to be in there, you need to be quick, you need a response, get the fuck out of the kitchen.
" We went over this at the beginning of the shift.
Tom, is that for "quiet"? You're not allowed to talk? - Uh - What does "quiet" mean? Neighbors complaining? No, not supposed to be any unnecessary chatter - in the kitchen.
- So no chatter? Right.
So how do you communicate? - Who put that up there? - I put that up.
It's just that we got a job to do.
We're trying to focus.
Mediocre as we are, people just, you know if they want to talk about something, just take it out there.
- You okay? - What? - You okay? - Oh, I'm fine.
- Shh.
Shit.
Don't shout.
- Oh, I'm sorry.
Not at all.
You okay? I know we can't talk, but you okay? - Yeah, I'm fine.
- Yeah, thanks.
Let me know.
Give me a sign.
Yeah, I got a Porcini Scallop, a perch, a pork chop, and a strip.
- That's not me.
- Oh, well, that might be my chicken Radicchio, then.
So you're guessing.
What table number's this? You're not allowed to ask how long? Yeah, he has not said what table is coming up.
- Fucking stupid.
- No.
Here, let's get these out.
Boom, boom, boom.
We should be okay after that.
Even though there are very few words exchanged between the front of house and the kitchen Steak, medium-rare.
food is still being delivered at a reasonable pace.
Porcini scallops.
Unfortunately, the food is missing the mark with many of the customers.
- It's kinda gross.
- It just doesn't taste good.
Let me get it out of your way.
- Is there something else we could get for you? - No.
Sorry about that.
This was sent back.
She said it doesn't taste good.
- Okay.
- What's wrong with it? She did not like it.
She said it doesn't taste right.
- It's strong.
- Huh? It's strong.
Very strong.
Have a taste.
I think she would've got it if she got a bite on rosemary Oh, God, Joe.
If she complains, she got a branch of rosemary in her teeth? No, she's not.
I think it's over-powering.
The beer doesn't work, and it's too strong.
He didn't mention anything about rosemary.
Come on! - Man! - Hey, we're past that.
Let me cook.
Okay, cook then.
Fuck me.
Try to cook, then.
Passion.
Passion fruit, mate.
That's the closest you'll get to passion.
I will take this.
- What is it? - This was in my lady's ravioli.
- What is it? - Like, a rock.
Wow.
Huh? Man.
Joe, lady ordered ravioli.
There's, like, a rock in there.
What table number, please, Amy? - 31.
- It's, like, a stone.
- Never seen it.
- My God.
That doesn't happen here.
- But it happened now.
- Man.
All right, what else can we fuck up here? He is being so critical and so brutal.
Tommy, we're gonna make all the bad food that we make for everybody.
Wow.
Oh, my God.
Ay-yi-yi.
That's it.
I can't do any more.
I could cook, let me tell ya.
But I ain't gonna do this.
- Coming up - My God.
a nasty secret is revealed.
Surely you've got a bit more respect than that! And Chef Ramsay has had enough with Joe Nagy.
- Wake up! - You wake up! It's the most intense confrontation Chef Ramsay has had all year.
- You want me out of here? I'm gonna leave.
- Good! It's dinner service at Mill Street Bistro, and in spite of multiple dishes being returned to the kitchen Joe, lady ordered ravioli.
- There's, like, a rock in there.
- All right, what else can we fuck up here? Joe remains in denial.
Tommy, we're gonna make all the bad food - that we make for everybody.
- Oh, my God.
- Head chef my ass.
- I don't care.
Hello? Ah, Teresa, how are you? As part of his research, Chef Ramsay had reached out to a former employee.
And her return phone call could not have happened at a better time.
Thanks so much for coming down.
You good? - Nice to meet you.
- Likewise.
Good to see you too.
I have just some things I wanted to share with you and tell you.
Let's go and stand over here.
Wow, wow, wow.
Um take me from the start, will you, please? Give me some background.
- You quit recently.
How long ago? - A month ago.
I was hired for garde-manger and prep.
And then what happened? I ended up being garde-manger, prep, dishes, cleaning.
I'd do my own prep list.
We have no head chef.
So I'm in there, busting my ass.
He has to have someone always to put his frustrations onto, a scapegoat.
And so he had only me to do it.
And I would come in every day, and it was just, "this is wrong, that's wrong," him telling me how horrible I was being, pretty much.
And I I just couldn't take it anymore.
- I'm doing much better now.
- Good.
I'm not crying when I go home.
I'm not stressing out before I go to work.
The reason I quit is I have too much pride.
- You all right? - No.
I took some pictures.
This is the stuff that was here.
- That's meat in a baggie.
- What's it doing in a bag? That's blood.
That's to be served.
To be served? That's the chef garden vegetables.
Wow.
That's the black-grilled pork chops.
My God.
What is it with this guy? He preaches farm-to-table.
All I've seen is frozen-to-table.
The steaks he buys, he goes to a store and buys the tenderloins and stuff, and he cuts 'em up.
Why's he pretending? Why's he playing at it? Why is he kidding himself while trying to pull the wool the customers' eyes? He just is a cheapskate.
He wants to make money.
The locals in this area, he thinks is - He calls 'em hillbillies.
- Seriously? Dreadful.
He needs to know that what he's doing is wrong.
He needs to get his stuff together in there.
I don't see how you're gonna do it.
Well, listen, I appreciate you coming down.
- Yes, it was nice to meet you.
- Likewise.
All right, thank you.
On the heels of getting more disturbing information from an insider, Chef Ramsay knows he needs to do a deeper investigation.
And it begins in the storage room.
Ah my God! Half-frozen.
Blood stains.
Sat it's not even frozen.
It's half-soft, half-frozen.
When is that from? No date.
Wow.
What a mess.
My God.
Frozen food that's been frozen since 2009.
Three years ago.
"Use by 2010.
" Frozen blue cheese.
Why would you freeze blue cheese? Farm-to-table it's not.
What is that? It's like frozen AstroTurf.
What is that? Ah, bingo.
There they are, my little Rockefellers.
Full of water.
Wow.
Lesson number one never ever freeze an oyster.
The worst thing you could ever do to it.
Wow, frozen shrimp.
From farm to freezer to defrost.
Shrimp of the day.
He's showing off his farm-to-table.
Blowing smoke up my ass about how fresh everything is, and look, a freezer full of frozen oysters, mussels, to frozen cheeses.
Why would you put blue cheese in a freezer? Why? Why, why, why? Why would you freeze any oyster? Wow.
What a fake.
I need two tips on.
Gotcha.
Gotcha.
Joe, I get upset when I see fakery.
From a frozen ravioli, a frozen perch, frozen oysters.
And when you deny it, that makes me mad.
Well, let's talk about that.
Yeah, because you're making up stories.
- I'm not making up stories.
- Yes, you are.
That's how fucking deluded you are.
No, I'm not deluded.
We have fresh stuff, okay? I'm struggling here to stay in this building right now.
- I swear to God.
- Gordon, I gotta cook right now.
Now isn't a good time? I wish you would.
I'm standing here watching a dead man walking.
Joe, I need a regular French onion soup.
Onion soup.
All right, darling, your soup's ready.
Are they raw onions in there? - What's that? - Did you put raw onions in there? Why are we doing this to each other? Is this a wind-up? Look at me.
You're putting raw onions in the soup.
I don't know if you're just fucking around.
I'm I'm lost, Joe.
Why are you doing this? You said earlier that it needed more onions.
Okay? We responded by putting the onions in there, so they had more of a bite to it.
It's raw.
What's the matter with you? We send that out, that's gonna come straight back.
What do you want to hear? Take it off, Joe! - Take it off the menu? - 86 it! Save whatever little reputation you've got left! Man! Surely you've got a bit more respect than that! I'm trying to reason with you, Joe.
- I get it.
I get it.
- Fine! Fine.
But I am not here to show an idiot you can't put fucking raw onions in an onion soup! I can't teach you that! That's called common sense! That, in your tiny mind, is not common! Pardon? Come here, you.
Should we put raw onions in a caramelized onion soup?! Tell him! - No.
- Thank you! You've got talented staff to tell you that! Ask your chef! It's like you're doing it to me on purpose.
His verbal bullshit is just a bunch of fucking shit.
But his physical stance in your way is ridiculous.
So what he needs to do is get out of the kitchen.
We can talk about it at some other time.
We're busy.
Joe, do you want me out of here? Tell me the truth.
If you want me out of here, I'm gonna leave.
Oh.
Next time on Kitchen Nightmares This guy has got his head up his ass.
Oh, my God.
it's the dramatic conclusion of Mill Street Bistro.
- We don't have it.
- Oh, here we go.
It's just insane.
The fighting intensifies Make yourself clear.
Stop asking such ridiculous questions! and Joe Nagy is not backing down.
You want me to get rid of it right fucking now? Whose restaurant is it?! And neither is Chef Ramsay.
Are you that stupid?! It's an ending you don't want to miss.
- Wake up! - You wake up!