Kitchen Nightmares (2007) s07e05 Episode Script
Mangia Mangia, Pt. 1
Tonight on Kitchen Nightmares, Chef Ramsay heads to the rocky mountain town Woodland Park, Colorado Oh, my God.
And discovers a Kitchen Nightmares first Go to the window.
A casual, fine dining Italian restaurant with a drive-through.
This looks like a fast-food restaurant.
This bizarre restaurant is run by a very vocal owner named Julie.
We got a [Bleep.]
problem.
She is clearly the judge You don't handle this kitchen.
I handle this [Bleep.]
kitchen.
The jury What the [Bleep.]
is this? And the dictator of the struggling establishment.
You go away.
Go away from my face right now.
She not only refuses to listen to her staff Use the one in the back, I said.
But Chef Ramsay as well.
Do you have any idea what's going on behind here? We've been cooking these for four years this way.
All of the sudden, they're [Bleep.]
up? Julie's defense is to go on the offense Our spinach has never, never, never, never looked like this.
Pointing the fingers at others.
You know what, Trevor? You refuse to do anything.
The head chef? He has only two moods Kiss my ass.
Downright angry She doesn't want to listen to anything we have to [Bleep.]
say.
Or passive-aggressive.
They don't like this, how about this? And while there are numerous problems with the food I have never seen anything as bad as this.
The biggest problem is that Julie I think our food's good.
Oh, come on.
Is in complete denial.
I'm standing by my food.
This owner may be impossible to get through.
The way you're running this place is incorrect.
It's my restaurant.
And Chef Ramsay may be stuck in neutral in Woodland Park, Colorado.
Why doesn't he just leave it alone? Get ready for a battle.
Oh, this is gonna be [Bleep.]
great.
It's Chef Ramsay versus owner Julie.
I'm leaving.
- Julie.
- I can't do it.
And you'll be surprised how it turns out.
You're walking out? I'm walking out.
What is that? You're serving rotten food.
They're not crap, and they're delicious.
- Then wake up! - You wake up! - Shut the place down.
- Get out! That is amazing.
Embarrassing! Oh, God! Thank you so much.
Woodland Park, Colorado.
it's known as the city above the clouds, and it's home to Mangia Mangia, an Italian restaurant owned by former realtor Julie Watson.
Hi, Mangia Mangia, this is Julie.
Can I help you? We got the building.
It was a fast-food restaurant, and I didn't know what concept I wanted to do.
Would anyone like some cracked pepper? My mom decided to open up an Italian restaurant because there aren't any other Italian restaurants.
There's three Mexican and two Chinese.
You guys need tables.
This is the only Italian restaurant in Woodland Park, and we've blown it Come on, people.
Because Julie is a poor manager.
Just do whatever you like, Andrea.
How's that? She doesn't know what she's doing.
I said to use plates.
How are we supposed to plate up spaghetti? [Bleep.]
.
This restaurant runs like a Jerry Springer show.
Get rid of this [Bleep.]
.
And what's in the walk-in? We fight a lot.
My mom has a tendency to yell No, you're supposed to [Bleep.]
make a meat lasagna for tonight! Instead of solving the problem.
The next [Bleep.]
lasagna I bring back is going up your [Bleep.]
.
She gets mad, and she you stay out of her way.
I'm just not in the mood for it.
You know, you say anything, then you're going to get it.
Is someone hiding [Bleep.]
? Because I just ordered three dozen bowls.
The king-of-the-world attitude that Julie has causes a lot of problems.
Trevor, that's burned to a crisp.
We have to start that over.
My biggest problem in the restaurant is my head chef, Trevor, who thinks he's a God.
I want it done, and it better be done by 2:00.
_ [Bleep.]
you, Trevor.
I hate Trevor.
He's disrespectful.
He's just not a very nice person.
He throws fits.
Foot's going in.
He's thrown stuff at me.
He's messed food up on purpose.
This is always a good way to check.
Ew.
He's walked out before.
Here, if you don't like this, how about this? I have never been into a sit-down restaurant with a drive-through window.
Hi, there.
How are you? All right, thank you.
A drive-through screams fast food, and not just casual, fine dining restaurant.
Wow, this is not good.
The food isn't cooked with much love.
It's cooked with stress and a microwave.
Where is my other lasagna? It's in the microwave.
_ There's, like, no taste to it.
That one table bitched so much, I don't know what to do with them.
I have had more people tell me what is wrong with me than ever in my whole life.
It's like open field day on Julie.
I've reached my breaking point.
I'm stressed and cannot take any more.
Deep breath.
If this restaurant goes out of business, I will lose everything.
I have put all my money into this restaurant.
Having Chef Ramsay here is the last resort.
Wow, here we are.
Wait, hold on a minute.
Go to the window.
This looks like a fast-food restaurant.
This has to be a first.
He's here.
I see him.
Janelle, just chill.
I wonder if they have tables inside.
Hi.
- Hello, how are you? - Good, how are you? Very well, thank you.
Nice to see you.
What was your first name? - Janelle.
- Janelle.
Okay, great.
Okay, let's get one thing right.
- You do have tables inside, right? - Yeah.
Okay, great, and the drive-through, why is that here? Normally, people call in their order, and then they pick it up.
So, on average, how many guests drive by a day? - Maybe, like, one or two.
- So I'm the one of the day.
- Yes, you're the one.
- Wow.
Well, let's make this quick.
Soup of the day is what? It's chicken and wild rice.
Let's have a, um, chicken and wild rice.
- Okay.
- Thanks, darling.
Mm-hmm.
Wow.
Why are you making me do this, mom? Janelle, stop.
What, should I just do soup how we normally do, in the yep, just do it like we normally do it.
Let's see how quick they are.
Very nerve-racking.
- He's gonna need a spoon.
- I know, mom.
Hey, janelley, don't forget to tape the top.
I'm going to tape the top.
This is super frustrating.
Just want this to be over.
Where'd he go? Oh, that's my soup.
- Thank you.
- You're welcome.
Wow, a Kitchen Nightmares first.
He smells really good.
A drive-through Italian restaurant.
It's hilarious.
He has an adorable accent.
Yes, he does have an adorable accent.
Wow.
That is it.
That is it.
Wow.
It doesn't look very appetizing.
And a Knife and fork.
No spoon To eat my soup.
Mind you, it is actually thick enough to eat the soup with a fork.
You forgot to give him his spoon.
How's he supposed to eat his soup? - You didn't give me a spoon.
- I gave you a spoon.
No, you didn't hand it to me.
Trust me.
If you're going to be in the drive-through business, first of all, you could give me a spoon, and secondly, you could at least fill my cup.
But this is It's pretty horrific.
Ugh.
Wow.
Oh, [Bleep.]
.
- Hello.
- Hi.
- How are you? - I'm Julie Watson.
- Julie, nice to see you.
- Nice to meet you.
- And you are the - I'm the owner.
The owner.
Well, let me tell you something.
That's a first for me.
A drive-through Pick-up in an Italian restaurant.
- Wasn't that great? - The soup wasn't.
- Oh, the soup wasn't good? - No.
- Oh, I'm sorry.
- Just thick and bland and - I'm sorry.
- So let's catch up, shall we? - Okay.
- Yeah.
What's all these little frilly curtains? People didn't like the fact that the booths were down, and so they asked me to raise the booths, and that's how we raised them.
Oh, by curtains.
- Right, how are you? - I'm good.
Excellent.
So what was the plan opening this place? 'Cause it looks like a chain restaurant.
It was a chain restaurant.
- No, it looks like it now.
- Still? It doesn't resemble a fast-food restaurant for you? - Well, kind of, but not that bad.
- Right.
I don't see anything Italian in here whatsoever.
Really? - Yeah, really.
- I think it's cute.
Okay, when was the last time you were in Italy? - Never.
- Ah, okay.
I'm Irish.
Okay.
Is that all fake? Are they Christmas tree lights as well on the top yes, it is.
And we're in August.
No, but that's light.
It gives light into the dark.
I think it's beautiful.
Which part is beautiful for you? The fake flowers or the curtains? You're just not gonna let that go, are ya? - Well, I'm just - Holy [Bleep.]
.
I'm just curious, that's all.
It's, uh oh, [Bleep.]
, you're making me laugh.
Why Italian cuisine, then? I opened an Italian restaurant because people in Woodland Park said, "there's no Italian.
Open an Italian restaurant.
" And so I opened an Italian restaurant.
Right.
You must have some good staff, surely.
- I do.
- So who are the highlights? Andrea is a great waitress.
My daughter, Janelle.
Oh, Janelle, who the one who forgot - The window - to give me a spoon for the soup.
Yeah, the one that forgot to give you the spoon.
Um, I have Kevin's great.
He's one of my cooks.
Right.
Problems.
What are they? I think our food's great, but I have a cook that has worked with me since the day I opened, and he has an attitude.
- Right.
- But I haven't fired him because it's hard to get help up here in Woodland Park.
- It is.
- Really? Yes, it is.
Who maintains the standards here? Me.
The buck stops here.
Right, but you just confirmed you've kept the wrong chef for four years.
But he shows up.
what he's supposed to do.
- Okay.
- But 10% of the time, he's a [Bleep.]
.
And which restaurant did he come from? He's never worked in a restaurant.
So he had no background and training? - Exactly.
- So how did he start? He would start washing dishes.
Okay, and does he get on with the rest of the team, the front of house staff? - No.
- He doesn't? No, he makes them crazy.
What do the servers think of him? They think he's an [Bleep.]
.
If he gets pissed off, he'll walk out the back door and sit and smoke.
- In the middle of service? - Yeah.
- What? - Yes.
Where does that come from, the attitude? Because he thinks he's a God.
He's seen the parade of people that I've had through this restaurant.
Okay, so he's put you over a barrel.
And so he's yeah, exactly.
He knows that I can't fire him because I have no one else.
How old is he? - 22.
- He's 22? - Yes.
- I mean, at 22 years of age, he shouldn't be running the kitchen.
But somehow, the food turns out good? It does turn out good.
How is that possible? Because we haven't changed anything for four years.
Okay, well, we'll see.
- Prove it to me tonight.
- That's right.
- Show me around, please.
- Okay.
Excellent.
The great wall of Woodland Park.
Yes.
I love my wall.
Don't make fun of my wall.
Good.
No, no, it's it's hideous.
Ladies, how are we? - Good, thank you.
- This is Andrea.
Andrea.
Okay, great.
Uh, young man, come over.
How are you, buddy? Trevor Peterson.
Nice to meet you.
Trevor Peterson.
Okay.
- And what do you do? - I'm the head chef.
So you're the young 22-year-old that 90% is good and 10% is a [Bleep.]
? - Yeah.
- Okay.
Or the other way around.
Whichever way you want to look at it.
No, I'm just going off what the owner said.
How do you rate the food, out of ten? - Five.
- F oh.
That's your own food, Trevor.
Wow.
And I would give it a 50/50 on Trevor's behavior.
And where does this stem from? Did we fall out? We were dating back in the day, I guess you could say.
Right.
Might even be a 40/60, on the bad side.
Seriously? You make me that mad.
You were caught trying to punch me.
Whoa, whoa, hold up, now.
Janelle Janelle, come over here, my darling, please.
This young man tried to punch you? Yeah, he pushed me into the walk-in and tried to punch me, and when I told him I was gonna call the cops When? About a month ago.
- Is that real? - I didn't It's somewhat real, yeah.
So you grab her, threaten to punch her, and push her into the walk-in? After she tells me no one cares if I get fired, no one cares about my well-being, no one cares about me, no one gives a [Bleep.]
about me.
It's true, though.
No one likes you.
Coming up We got a [Bleep.]
problem.
Julie is on the warpath as Chef Ramsay tries the food.
Why doesn't he just leave it alone? Then Enough pasta for close to 400 portions.
It's a discovery unlike any other.
What fruitcake's operating this? And Chef Ramsay may be ready to throw in the towel.
I'm gonna drive straight back to the [Bleep.]
airport.
And he's not the only one.
I'm not taking any more [Bleep.]
tables.
What? You're walking out? I'm walking out.
Chef Ramsay has already witnessed some minor problems like the decor, and some major problems like the serious tension between the owner's daughter and the head chef.
He's hoping that he can find some positivity in the food.
- How are you, darling? - Good, thank you.
How are you? - Andrea, right? - Yes.
I tasted that soup.
I felt like going straight back to the airport.
Okay, my darling, let's order, shall we? - Okay.
- Um, right.
Let's go for the wild mushroom ravioli, please.
Veal picatta, and, um where did I see it? The fresh pacific salmon.
Okay.
Mama's own meat lasagna as well, and I've gotta go for the meatballs.
I think we're done, my darling.
Wow.
Thank you.
Of course.
Here's his orders.
Got a good mix.
Is that for Gordon? Julie, you're in the way, like always.
You know what, Trevor? That's [Bleep.]
, Trevor, and you know it.
Kiss my ass.
Although I'm not a fan of Trevor's antics, I think our food is still very good.
Mushroom ravioli.
Mushroom raviolis.
And what's the sauce? It's an Alfredo sauce.
And can you ask the chef when he made the raviolis, please? - Yeah.
- Thank you.
Wow, that looks like a pile of defrosted snow with bear [Bleep.]
sprinkled all over it.
Trevor, when were the raviolis defrosted? Just now.
Yeah.
Wow.
Do they look homemade? I don't think so.
They're frozen, and they were just made.
So it's store-bought.
Yes.
Damn.
Can the chef make a ravioli? I don't think they ever have, no.
Can you ask him if he can make a ravioli? - Sure.
Mm-hmm.
- Thank you.
Wow, that is bad.
Trevor, have you ever made ravioli before, fresh ravioli? - I have not.
- Do you know how? No, he does not know how.
He's never made them, and he doesn't know how.
He doesn't know how? You know making pasta's like making bread, right? So 550 grams of flour.
Six egg yolks.
_ He's having Andy write down how to make How to make raviolis? Lovely.
You ball it together.
That's called pasta.
Then knead it like bread.
- Okay.
- Yeah? - I'll tell him.
- Okay, thank you.
- They were disgusting.
- Okay.
Wow.
- Did you throw that away? - Yes.
What the [Bleep.]
is wrong with it? Trevor, he would like you to get together - Yeah? - Six eggs, oil, a pinch of salt, everything you need to make pasta.
Whisk 550 grams of I don't know what that is.
Of flour.
He needs to get the stuff to make - I know, but what is 550 grams? - Yeah, there's a conversion.
Yeah, he's British, mom.
I know, but what does that mean? We gotta do the conversion.
We have to figure out how many cups that is.
Okay, figure it out.
I don't know.
Okay.
He wants him to get everything to make ravioli? He wants him to just get everything together, start making pasta.
Oh, this is gonna be [Bleep.]
great.
A chef that doesn't know how to make pasta? And you're the head chef of an Italian restaurant? What do you mean, you can't make ravioli? Linguini? Spaghetti? Lasagna? Wow.
It's too oily.
Trial and error.
Never done it before, Julie.
Thank you.
Yeah, that's way too oily.
Yeah, that is too much oil in there.
Yes, it's supposed to be dough, not paste.
Well, that was my first try.
Bear with me.
Trevor is way out of his league right now.
He has absolutely no idea what he's doing.
That guy's an idiot.
Here's your meat lasagna.
Thank you, my darling.
And there's a big, disgusting thumb print with meat sauce.
Can you ask him just to take his paws off my side of you see that thumbprint? - I do.
- It's, like, dumped in the sauce and Right on the edge of it.
Yeah, right on the side of the plate.
Not appetizing.
Can you ask him, just quickly wipe that off, please? Absolutely.
And tell him to clean his fingers, please.
Yes.
Chef's thumbprint all over my plate, covered in tomato sauce.
No, thank you.
That's disgusting.
- Now what? - He hasn't tried it yet.
He just wants you guys to clean the edges of the plate.
There's fingerprints.
There's a really bad one right there, and there's some more here.
And he said to make sure you guys clean your hands.
Yeah.
I'm stressing out.
Mama's meat lasagna.
Thank you.
Um, darling, why is it so watery there? Um, that would be from the marinara.
Wow.
Thank you, darling.
You're welcome.
Ugh.
Damn.
That is stone-cold.
I mean Wow.
Andy, just touch that there with your finger.
Yikes.
It's cold.
- It is ice-cold.
- It's ice-cold right here.
Yeah, ice-cold.
- Okay.
- Show Julie.
- Julie? - Please, thank you.
You're welcome.
Disgusting.
Chef would like you guys to feel right here.
It's cold.
That [Bleep.]
lasagna's cold.
Julie, it's the microwave.
I told you not to use that microwave.
Use the one in the back, I said.
It's not gonna make a difference.
I guarantee it.
I said to use the one in the back because I don't want this [Bleep.]
to happen again.
It's not gonna make a difference.
It's a microwave.
Then why, all of a sudden, did it change, after four [Bleep.]
years? That's [Bleep.]
.
I said don't use it.
Okay, Julie.
Julie's in denial about everything.
And I don't understand why she won't acknowledge that.
Make sure there's no fingerprints.
Here's your spaghetti with meatballs.
Thank you, my darling.
And are the meatballs homemade? No, they're frozen.
Oh, come on.
Serious? Does he know how to make a meatball? He does know how to make a meatball.
Oh, okay, great.
So why doesn't he do them? Um, I believe that they used to do them, and they fell apart too much before.
That means he doesn't know how to make them.
He doesn't know how to make them right.
Wow.
Ask the chef why he can't make a meatball.
- Okay.
- Please.
Yeah.
Thank you, darling.
Wow, the meatballs taste like Warm foam.
Trevor, chef would like to know why our meatballs would fall apart.
Why would you not be able to make a meatball? I told him the reason we stopped serving them is 'cause they fell apart.
That was the original chef.
I didn't say that.
That was putting words in my mouth, thank you.
I would love to go back to making handmade meatballs.
Okay.
That's [Bleep.]
.
Trevor, I can't get you to do [Bleep.]
prep, and you want to make meatballs? That's gonna work.
Ha, ha.
Kiss my ass.
You don't wanna pay anybody to do anything.
I have to beg you to come to work in the day.
I can't even put you on days because you don't show up.
Do you think I want to come back here and try to handle a whole [Bleep.]
kitchen? You don't handle this kitchen.
I handle this [Bleep.]
kitchen, because you refuse to do anything.
I don't know what to do.
You asked for this job.
You always walk around saying, "I'm the head chef.
" I didn't ask you.
God.
Now do you see why no one likes you? You can shut your mouth.
Oh, I'm scared.
Trevor says it was the original chef's meatballs that fell apart.
He's never made the meatballs here.
Okay, so he knows how, he says.
Wow, yeah, that's, uh, dreadful texture.
Meatballs taste frozen, and that marinara, if you just tip the plate to the side I'll actually show you it's just full of water.
I didn't expect a watery marinara.
And the spaghetti's not even glazed.
- It's just bland.
- Okay.
Thank you.
Now what? The spaghetti is not glazed.
It's bland.
The marinara's watery.
The meatballs, you can taste they're frozen.
- What's wrong with it? - It's [Bleep.]
.
- Well - I don't I don't know what you The spaghetti is bland.
The marinara is watery.
And he can tell the meatballs are frozen.
I don't think it was that bad.
I don't.
I think it's fine.
Thank you.
Oh.
Veal picatta.
- Thank you, darling.
- You're welcome.
Man, that's bad.
[Bleep.]
.
How's the veal? Yes, it's all still raw.
See there? It won't even cut, so I'm still scraping it.
It's that raw.
It's not even hot.
I don't mind it being pink, but it's raw.
Yuck.
- Okay.
- [Bleep.]
.
Veal picatta.
The veal was raw.
I mean, I know it just needs to be kissed in the pan, but it was that thick.
Raw in the middle.
The veal is still raw.
It's raw.
Raw? Yeah.
I mean, I can't say anything about that.
[Bleep.]
Raw.
I'm starting to get, like, [bleep.]
Pissed.
Excellent.
Thanks, darling.
You're very welcome.
And could you ask the chef to just show me his bowl of pasta? - Yeah.
- Thank you.
You're welcome.
Chef wants to see the bowl of pasta you started.
Oh, I tossed it.
You threw it away? He threw it away.
He threw it away? - He did.
- Why? I have no idea.
He did it earlier, I guess.
Damn.
That better be right.
Thank you, darling.
Wow.
Now, what is that? That's your salmon with the balsamic paint.
- With the balsamic paint.
- Yes.
Is the salmon fresh? I believe it's frozen as well.
- You're kidding me.
- Mm-mm.
It says "fresh" on the menu.
It says "fresh" on the menu.
You're absolutely right.
Fresh pacific salmon.
- Frozen.
- Yes, it's frozen.
Good God.
I've gotta tell you, it's terrible.
The mash tastes weird.
- It tastes weird? - Do you mind? No.
It just it just it just tastes old.
When were they made? - I'll go find out.
- Would you mind? Please, darling.
Thank you.
When were the potatoes made, and by whom? Are you [Bleep.]
kidding me? What's wrong with it? The mashed potatoes taste old.
They just made them last [Bleep.]
night.
They were made last night.
Okay.
That's [Bleep.]
.
This is [Bleep.]
stressing me out, man.
Chef Ramsay liked nothing today.
And I don't know what the hell happened, and I'm completely shocked.
That's [Bleep.]
.
There's nothing wrong with that salmon.
And those potatoes were made last [Bleep.]
night.
So that's [Bleep.]
.
I love my food.
Why doesn't he just leave it alone? We got a [Bleep.]
problem.
Lunch was a complete disaster, as Chef Ramsay discovered issue after issue.
Wow.
It's now apparent to him why this, the only Italian restaurant in town, is struggling so much.
Uh, let's get the team out.
- Let's have a chat.
- Okay.
Everybody, come.
Uh, so I'm I don't know where to start.
Has anyone got an ounce of training? I personally don't.
The first question I asked Andy was, does the chef make pasta? I Don't how bad does that sound, when we're standing inside an Italian restaurant that you're the head cook of? The fact that you can't even make a [Bleep.]
meatball, that scares the [Bleep.]
out of me.
Uh, my interest has dwindled.
If you don't have the interest, you shouldn't be putting the jacket on.
I mean, is anything fresh? I don't have fresh food.
Everything we come in, except for our produce okay, but, I mean, you don't have fresh food.
All of our we make all of our sauces.
Oh, come on.
We do.
Come on, what, do you expect me to give you a round of applause 'cause you make your own sauce? Right.
Mushroom raviolis.
The filling was hideous.
Bland sauce.
Lasagna.
Stone-[Bleep.]
-cold in the middle.
The worst thing about you defrosting it "A", you can't operate a [Bleep.]
microwave, and "B", the bits that you were cooking, they were bland.
Now, the veal the veal is old.
I'll tell you that.
What do you mean, old? I mean I don't order veal very often.
It was raw.
That was what I was trying to say.
Oh.
Fresh pacific salmon, $18.
50.
Yeah? Frozen.
Frozen, very weird taste, looked dreadful.
Overcooked.
No one complains about that salmon.
- Oh, come on.
- People like it.
So you don't think that customers need to know it's frozen? If they knew it was frozen, do you think they'd order it? Does it say "fresh" on the menu? Yes.
- Oh, okay, well, then - Big, bold letters.
Okay, then that's a mistake.
You don't know.
No.
It was changed w it was changed.
When was it changed? How long ago was it fresh? About 2 1/2, 3 years.
When did the salmon arrive? Couldn't tell you, honestly.
- You couldn't tell me.
- I couldn't tell you.
Oh, my God.
I've seen that salmon in there for a while.
I don't believe that either.
- I'm just saying.
- I don't believe that either.
- That's okay.
- Okay.
Why do you go in denial when they're telling the truth, and they're in the engine room? Because I'm the one that orders the food.
But we're the ones that cook and make the food.
I don't cook it, but I order it.
So when was the last time you ordered salmon? Probably two weeks ago.
Why are you shaking your head? 'Cause it's been in there longer than a month.
Trevor, that is [Bleep.]
.
Do you think customers locally, do you think they should leave their homes, come into your restaurant and pay for frozen food that they could cook better at home? I think our food's good.
I'm standing by my food.
I think our food's good.
So what part of store-bought frozen food do you think is good? I think our food's good.
Help me to understand.
What part do you think is good? - I think it's good.
- No I mean, I don't understand what you're asking me.
Okay, so out of all the dishes that I had, the veal picatta that's old, that you agree to I do.
The lasagna that's microwaved that was stone-cold, not even microwaved properly, and the salmon with the paint.
I'm asking you, very politely, what part of your menu do you think is good? I think our food's good.
But you're not stupid.
I'm not stupid.
So meatballs frozen, sauce watery, Lasagna they can't even [Bleep.]
reheat it properly.
And then why are you blowing smoke up your own ass, telling yourself in a deluded way that your food's good? Or have I missed the trick, and I haven't ordered something that you said I should be eating? I think our food's good.
Who's telling you it's good? - The customers.
- They're not coming.
That's why you're in debt, you're putting your funds - into this place.
- Okay, fine.
No, but come on, then, man up.
I will say this.
We have never had a customer Andy will b I have very had very few customers ever actually complain to my face.
Okay, Janelle, I'm not interested about the customers that blow smoke up your ass currently.
I'm interested in the customers that aren't coming any longer.
And truthfully, most customers don't like to complain to your face.
They just don't come back.
They vote with their feet.
I don't think you've got any idea how this business is functioning.
I do understand how the business is functioning.
You don't know what's on your menu.
You don't know how it's written.
Your chefs disagree with you.
I mean, I've never seen so many people so far apart.
And the proof's in the tasting.
'Cause it felt just all over the shop.
You are way out of your depth.
The food bland, boring, dated.
And when a head cook can't even operate a [Bleep.]
microwave, that scares the [Bleep.]
out of me.
But the owner said your food's good.
So Continue kissing their ass.
Wow.
"My food's good.
" - "My food's good.
" - Yeah.
"My food's good.
" Well, that wasn't pleasant.
_ Trevor's being a little [Bleep.]
[Bleep.]
.
Don't cry.
- It hurts my feelings.
- I know.
If you cry, I'll cry.
Oh, God.
That was brutal.
That was a little too rough.
Let's go outside.
Okay.
That was very unpleasant.
I don't even know if I've ever felt like this before ever in my life.
This is horrible.
After a frustrating conversation with the defiant owner about the many problems with the food Hi, there.
How y'all doing? Chef Ramsay returns to see how the dishes are prepared by this band of young cooks at Mangia Mangia.
So talk to me about the line.
How does that how does this roll? - Well, we got our saute.
- Saute? Yep.
All of our raws our veggies, our produce, yada yada.
What's in here? The meatballs and sausage and marinara.
It's like an oil slick in there.
Wow.
That's terrible.
Is that normally like that? She said the spinach was tart, didn't taste fresh.
I think it looks just fine.
- We haven't met, have we? - Yes, sir.
How long have you been here, bud? - Couple months.
- Couple of months? What's wrong with the place, in your mind? We have a leadership problem.
These guys haven't been trained properly.
Yeah, you're not wrong.
Honestly, I don't feel that Julie has the leadership qualities.
We have a very young staff, an inexperienced staff, and unfortunately, she's the biggest reason that they're not where they need to be.
Oh, no, what's wrong, Janelle? Said they're too salty, so they're ordering something else, just so you know.
Too salty.
Are you not interested in tasting this when it comes back, or you just, [Bleep.]
It, it comes back? I just say [Bleep.]
it.
I don't taste it.
You just say [Bleep.]
it and don't taste it? - Yes, Chef.
- Wow.
It's yellow.
It's limp.
Julie, that's the spinach from behind the line.
It can't look like this.
It's behind the line.
They're cooking with it.
Okay, why does the spinach look like this? That's what we've been getting in.
No [Bleep.]
way.
And we've had to wash it because someone last night had a piece of sand in it.
Seriously? What the [Bleep.]
is this? Spinach that you ordered.
This is not our spinach has never, never, never, never, never looked like this.
He's trying to impress Chef Ramsay.
But that is not Trevor.
Trevor is a spoiled little bastard that refuses to do his job.
I have never seen our spinach look like this in four years.
They've cooked with it.
They've sent it.
You've charged for it.
- You need to see it.
- I see it.
And you're just gonna let them cook with it? No, I'm gonna have we're gonna have to figure something out.
Uh-huh.
Throw that [Bleep.]
out.
It's hard not to laugh.
- I know.
- [Bleep.]
.
Look at this in here.
In the walk-in he goes.
There's mold on the floor.
Look at that.
This is an absolute horror.
It's just used like a trash can.
They're even buying peeled onions.
How much pasta are they cooking? Man, is he expecting a pasta rush? And more pasta.
He's obsessed with spaghetti.
Containers of pasta cooked.
All this work for what? What is he doing? Okay.
- Julie, you got two seconds? - Sure.
How often does the restaurant cook pasta? About every day, every other day.
So, like, twice a day? - Fresh for lunch, fresh for dinner? - No.
Once a day, they'll cook it in the like, midday.
- All right.
- Yeah.
Uh-huh, okay.
Do you have any idea what's going on behind here? This will be used today.
Can you stop dreaming? Do you have any idea how many portions are in here? - No, I don't.
- You've got you've got no idea how many portions of cappellini pasta are in there? No, I don't.
Okay, how many do you think, then? Roughly? - 20? - 20.
Now, that is a lot of cappellini.
That's just one container.
It's pasta mania.
Enough pasta for close to 400 portions on this table here.
And we've got how many customers tonight? - 53.
- 47.
I don't know why there's this much pasta cooked.
I'm only asking you because I don't know either! I'm looking at it thinking, what fruitcake's operating this? We don't have this much pasta.
It didn't reproduce itself.
Let's get that right.
I absolutely agree with you.
There's usually three.
One, two, three.
Not all this other.
These two, I don't know why these are here.
You just told me this is all gonna be used in a day.
- No, I'm say - If you if it - Okay, they usually - 'Cause here's the thing.
- I'm gonna get changed.
- Okay.
And I'm gonna drive straight back to the [Bleep.]
airport, because you are just [Bleep.]
me.
Okay, let me ask you this.
Please.
How can they cook the pasta for every order that fast? Doesn't it take it would these people would be waiting.
"These people would be waiting.
" So this is cappellini.
I know it is.
Which cooks in how long? - About three minutes.
- 90 seconds.
- I'm telling you - I have never seen I'm not a chef.
I have never seen anything as bad as this.
- Okay.
- But what I'm just trying to explain to you is common sense.
Maybe you are a fast-food restaurant.
It's dinner service at Mangia Mangia.
I have never seen anything as bad as this.
And Chef Ramsay has discovered over 400 portions of pre-cooked pasta, and Julie refuses to take any responsibility.
Maybe you are a fast-food restaurant.
Look at all this pasta! I [Bleep.]
agree with you.
Oh, no, no more pasta.
Where did that come from? That's gluten-free.
- This is gluten-free.
- Gluten-free.
And there's the angel hair that is from somebody needs to go wait on my table.
You guys need to pick up table 19.
You continue running your business.
I don't want to stop you.
Any more pasta in the house? Not that I know of, Chef.
[Bleep.]
me.
They way overcooked pasta like you wouldn't believe.
They're trying to bury me.
Yeah, I think they are too.
How's that fish looking? Not the prettiest, but I'm getting it out.
I don't know why Julie doesn't want to fire Trevor.
He half-asses stuff.
He's lazy.
- So what is that? - It's our meat lasagna.
We nuke it for four minutes, put cheese on, and nuke it for two minutes.
So it's a double nuke.
Wow.
That looks like a science experiment.
Now you're gonna put it back in there with cheese? Cheese on it.
My God.
Oh, [Bleep.]
me.
Hold on a minute.
- Where's that going now? - Eggplant Into the microwave.
And then what? - Back on the plate.
- Then back on the plate.
And marinara, and send it out.
[Bleep.]
hell.
Can I use any of the microwaves? Psh, I don't know.
Microwaves are full right now.
Oh, for [Bleep.]
sake.
Once again, we're working that microwave.
One, two ovens.
One, two, three microwaves.
More microwaves than ovens.
I have to agree.
- Oh, [Bleep.]
, hold on.
- Get that.
- Oh, my God.
- It's hot.
And what is this? They're supposed to be veggie lasagnas, but the microwave, like, goos it out.
The final result is a hard piece.
I can't even cut it.
That's because it's been microwaved too long.
Yep.
Doctor, do you need a scalpel? I think the patient is dead.
- Julie? - Yes? Time of death, 7:44.
Just touch that for two seconds.
- It won't hurt.
- Mm-hmm.
But when you just say "okay," it's like I'm not saying okay.
I'm saying, something's [Bleep.]
up.
Something's [Bleep.]
up.
Why does it look like that, Trevor? Because it's microwaved.
We have been cooking these for four years this way.
All of the sudden, they're [Bleep.]
up? It's been [Bleep.]
up for a while.
No, they haven't.
Did you use the microwave that I said don't [Bleep.]
use? Yeah.
Then why'd you use it? 'Cause all the microwaves do the same thing.
Why'd you [Bleep.]
use the one I said 'cause all the microwaves do the same thing.
I'm serious, Kevin.
If you use it again, me and you are gonna have a [Bleep.]
problem.
All right.
Ha.
Deal.
Kevin has never talked to me that way, and I can see that Trevor is rubbing off on that guy.
Chris, hurry up.
I need to put something in.
What do you want me to do? I can't go any faster than the computer's going.
No, I you're fiddly -[Bleep.]
around.
I'm not I'm not doing anything.
You want to plate up these raviolis and get 'em out? Wasn't there supposed to be no sauce? Kiss my ass.
While Julie and Trevor continue to point the finger at each other - It is salty.
- It's so salty.
Chef Ramsay observes the majority of tables in the dining room are disappointed with the food.
That's overcooked.
Medium-well.
Should be a thin, pink line, gentlemen.
Thin, pink line.
Oh, that's that's just it's way over.
It's way over.
- Tastes frozen.
- Right? - Cafeteria? - Yeah.
So very sorry about that.
They are working on another one for you.
Should be out in just a second.
Wow.
What happened? They weren't happy with the breading on the eggplant.
They said it was too thick and didn't taste fresh.
[Bleep.]
.
Truthfully, now, when was the last time that was changed, your breadcrumbs? Yesterday.
So you don't do it daily? No.
Wow.
She complains about the price.
- Who complains about the price? - Julie.
What else do you put in there? Chicken and eggplant.
You bread eggplant - Yes.
- And chicken in the same container? Yes.
- But look at that in there.
- Yeah.
So what happens for a vegetarian? Cross-contamination.
- I honestly never even thought about that.
- Julie.
- Yes? - They change your breadcrumbs once every two days.
You laugh.
I'm not laughing at you.
I'm laughing 'cause that's [Bleep.]
.
What I'm trying to say is that I asked about the breadcrumbs.
I understand.
The kitchen said they change them every two days.
That's I don't okay.
- So when when - Okay.
- In your mind, when do they change them? - Every day.
You're saying one thing.
They're saying the other.
- All I want is the truth.
- Okay.
- That's all I want! - I understand that.
Is this from yesterday? - Yes.
- And how often do you change it? - Every other day.
- Every other day? - Yes.
- Because Julie makes sure that you don't throw them away.
That's [Bleep.]
.
Okay, it's worse than that.
Do you know what they put in there? Egg.
- Chicken - And egg.
And eggplant.
I know what they put in there.
What I'm concerned about is in there, there's bits of chicken.
I understand that.
If I was sat here with my wife or my children, and they wanted a vegetarian dish, and they got bits of chicken [Bleep.]
Okay, I'm not taking any more [Bleep.]
tables.
- What? - I'm stressed out.
I'm not taking any more tables.
You're closing down.
I just cannot do this and that.
During dinner service at Mangia Mangia Look at all this pasta! Chef Ramsay has discovered over 400 portions of pre-cooked pasta That looks like a science experiment.
And almost every dish being cooked in the microwave.
Owner Julie still maintains that her food is good and that all of tonight's problems are caused by the cooks.
I'm not taking any more [Bleep.]
tables.
You're closing down? I just cannot do this and that.
I'm waiting on tables.
Can you pass them on to the waiters or not? Yes, I can.
It's just going from bad to worse, and you seem to be happy with it.
Mom, you just got, like, four tables.
What the hell do you want me to do, Janelle? I don't know.
You need to check on your tables, though.
- Julie's in for it.
- Mm-hmm.
What's the soup today? Italian wedding.
Who made that soup? It's store-bought.
Wedding soup frozen.
What else? - What else is frozen? - Yeah.
- Everything.
- Here, I'll show you.
Yeah, we got a full freezer full.
This is insane.
We got our tuna.
We got our salmon.
We got our beef.
We've got our chicken.
We've got our soup.
- So everything's frozen? - Everything.
So there's nothing fresh? - No, sir.
- Nothing.
Deep breaths, deep breaths, deep breaths.
Julie, have you got two seconds? Tonight's the wedding soup.
- Yes.
- Yeah.
Popular? Yes.
Chef made it? Right.
Well, they - They defrosted it.
- They defrosted it.
- That's it.
- And the customers love it? Yes.
They do like it.
How many of them know that it's frozen? I have not had that conversation.
Right.
But you take their money.
Yes, I do.
Shame on you.
What do you want me to say? You've given up, haven't you? No, I haven't given up at all.
You don't think you can do better? No.
You think it's fine to microwave frozen food? I'm not microwaving frozen food.
We're microwaving You think it's okay to serve frozen meatballs? They're not frozen.
The meatballs are frozen.
They start out frozen.
Wouldn't that be frozen? No.
No, no, no, no, no.
You've worked at three restaurants.
You can't be that stupid.
And I know you're not.
I would respect you more if you would just be honest with yourself.
- I'm being honest.
- You're done, honey.
You're not fit to run this restaurant.
Yes, I am.
What qualifies you? Yeah, I was just about to ask that.
You go away.
Get out.
- Go away from my face right now.
- Wow.
It's a fake.
- It's not fake.
- If it's not fake, then what is it? It's a restaurant.
Where is there a restaurant? - Here.
- You don't make anything.
You buy everything.
If I got those tables out of that dining room to watch you reheat eggplant, lasagna, meatballs, they would [Bleep.]
themselves.
I thought it was normal.
When you go to restaurants, what do you expect? Fresh or reheated frozen via a microwave twice? Do you expect that as a customer? No, I don't.
So why do you do it? Because that's how I thought it was supposed to be done.
You didn't.
'Cause you don't give a [Bleep.]
.
I do give a [Bleep.]
.
Where do you give a [Bleep.]
? If I ask 45 customers, "what percentage do you think of your food was fresh?" What do you think they would say to me? I no, you tell me.
What do you think they would say? Do you think they think it's normal? Excuse me, ladies and gentlemen.
- Oh, Julie Julie.
- What? - Are you running away? - No, I thought you were done.
Can we ask the customers a question? - I thought we were done.
- Oh, no, no.
I'm not done yet.
Shortly, I'll be done.
First of all, I'm sorry to disturb your dinner.
Just out of interest, when you decided to come here this evening, you look at the menu.
What percentage of that menu would you expect to be fresh? Let's start from table to table.
Ladies? _ Sir? Well, I am deeply sorry.
But let me tell you something.
It's not even 5% fresh.
- _ - It was obvious.
And 95% of everything you've eaten this evening is frozen.
And you can cook better at home, yes? Yes.
Yes.
So why do you think it's fine now? - I'm leaving.
- You running away? I'm not taking any more.
Julie.
I'm walking out.
You're walking out? Wow.
Just not in the mood for it.
I'm not gonna be screamed at like that.
I can't do it.
Julie I cannot do that.
I'm walking out.
And discovers a Kitchen Nightmares first Go to the window.
A casual, fine dining Italian restaurant with a drive-through.
This looks like a fast-food restaurant.
This bizarre restaurant is run by a very vocal owner named Julie.
We got a [Bleep.]
problem.
She is clearly the judge You don't handle this kitchen.
I handle this [Bleep.]
kitchen.
The jury What the [Bleep.]
is this? And the dictator of the struggling establishment.
You go away.
Go away from my face right now.
She not only refuses to listen to her staff Use the one in the back, I said.
But Chef Ramsay as well.
Do you have any idea what's going on behind here? We've been cooking these for four years this way.
All of the sudden, they're [Bleep.]
up? Julie's defense is to go on the offense Our spinach has never, never, never, never looked like this.
Pointing the fingers at others.
You know what, Trevor? You refuse to do anything.
The head chef? He has only two moods Kiss my ass.
Downright angry She doesn't want to listen to anything we have to [Bleep.]
say.
Or passive-aggressive.
They don't like this, how about this? And while there are numerous problems with the food I have never seen anything as bad as this.
The biggest problem is that Julie I think our food's good.
Oh, come on.
Is in complete denial.
I'm standing by my food.
This owner may be impossible to get through.
The way you're running this place is incorrect.
It's my restaurant.
And Chef Ramsay may be stuck in neutral in Woodland Park, Colorado.
Why doesn't he just leave it alone? Get ready for a battle.
Oh, this is gonna be [Bleep.]
great.
It's Chef Ramsay versus owner Julie.
I'm leaving.
- Julie.
- I can't do it.
And you'll be surprised how it turns out.
You're walking out? I'm walking out.
What is that? You're serving rotten food.
They're not crap, and they're delicious.
- Then wake up! - You wake up! - Shut the place down.
- Get out! That is amazing.
Embarrassing! Oh, God! Thank you so much.
Woodland Park, Colorado.
it's known as the city above the clouds, and it's home to Mangia Mangia, an Italian restaurant owned by former realtor Julie Watson.
Hi, Mangia Mangia, this is Julie.
Can I help you? We got the building.
It was a fast-food restaurant, and I didn't know what concept I wanted to do.
Would anyone like some cracked pepper? My mom decided to open up an Italian restaurant because there aren't any other Italian restaurants.
There's three Mexican and two Chinese.
You guys need tables.
This is the only Italian restaurant in Woodland Park, and we've blown it Come on, people.
Because Julie is a poor manager.
Just do whatever you like, Andrea.
How's that? She doesn't know what she's doing.
I said to use plates.
How are we supposed to plate up spaghetti? [Bleep.]
.
This restaurant runs like a Jerry Springer show.
Get rid of this [Bleep.]
.
And what's in the walk-in? We fight a lot.
My mom has a tendency to yell No, you're supposed to [Bleep.]
make a meat lasagna for tonight! Instead of solving the problem.
The next [Bleep.]
lasagna I bring back is going up your [Bleep.]
.
She gets mad, and she you stay out of her way.
I'm just not in the mood for it.
You know, you say anything, then you're going to get it.
Is someone hiding [Bleep.]
? Because I just ordered three dozen bowls.
The king-of-the-world attitude that Julie has causes a lot of problems.
Trevor, that's burned to a crisp.
We have to start that over.
My biggest problem in the restaurant is my head chef, Trevor, who thinks he's a God.
I want it done, and it better be done by 2:00.
_ [Bleep.]
you, Trevor.
I hate Trevor.
He's disrespectful.
He's just not a very nice person.
He throws fits.
Foot's going in.
He's thrown stuff at me.
He's messed food up on purpose.
This is always a good way to check.
Ew.
He's walked out before.
Here, if you don't like this, how about this? I have never been into a sit-down restaurant with a drive-through window.
Hi, there.
How are you? All right, thank you.
A drive-through screams fast food, and not just casual, fine dining restaurant.
Wow, this is not good.
The food isn't cooked with much love.
It's cooked with stress and a microwave.
Where is my other lasagna? It's in the microwave.
_ There's, like, no taste to it.
That one table bitched so much, I don't know what to do with them.
I have had more people tell me what is wrong with me than ever in my whole life.
It's like open field day on Julie.
I've reached my breaking point.
I'm stressed and cannot take any more.
Deep breath.
If this restaurant goes out of business, I will lose everything.
I have put all my money into this restaurant.
Having Chef Ramsay here is the last resort.
Wow, here we are.
Wait, hold on a minute.
Go to the window.
This looks like a fast-food restaurant.
This has to be a first.
He's here.
I see him.
Janelle, just chill.
I wonder if they have tables inside.
Hi.
- Hello, how are you? - Good, how are you? Very well, thank you.
Nice to see you.
What was your first name? - Janelle.
- Janelle.
Okay, great.
Okay, let's get one thing right.
- You do have tables inside, right? - Yeah.
Okay, great, and the drive-through, why is that here? Normally, people call in their order, and then they pick it up.
So, on average, how many guests drive by a day? - Maybe, like, one or two.
- So I'm the one of the day.
- Yes, you're the one.
- Wow.
Well, let's make this quick.
Soup of the day is what? It's chicken and wild rice.
Let's have a, um, chicken and wild rice.
- Okay.
- Thanks, darling.
Mm-hmm.
Wow.
Why are you making me do this, mom? Janelle, stop.
What, should I just do soup how we normally do, in the yep, just do it like we normally do it.
Let's see how quick they are.
Very nerve-racking.
- He's gonna need a spoon.
- I know, mom.
Hey, janelley, don't forget to tape the top.
I'm going to tape the top.
This is super frustrating.
Just want this to be over.
Where'd he go? Oh, that's my soup.
- Thank you.
- You're welcome.
Wow, a Kitchen Nightmares first.
He smells really good.
A drive-through Italian restaurant.
It's hilarious.
He has an adorable accent.
Yes, he does have an adorable accent.
Wow.
That is it.
That is it.
Wow.
It doesn't look very appetizing.
And a Knife and fork.
No spoon To eat my soup.
Mind you, it is actually thick enough to eat the soup with a fork.
You forgot to give him his spoon.
How's he supposed to eat his soup? - You didn't give me a spoon.
- I gave you a spoon.
No, you didn't hand it to me.
Trust me.
If you're going to be in the drive-through business, first of all, you could give me a spoon, and secondly, you could at least fill my cup.
But this is It's pretty horrific.
Ugh.
Wow.
Oh, [Bleep.]
.
- Hello.
- Hi.
- How are you? - I'm Julie Watson.
- Julie, nice to see you.
- Nice to meet you.
- And you are the - I'm the owner.
The owner.
Well, let me tell you something.
That's a first for me.
A drive-through Pick-up in an Italian restaurant.
- Wasn't that great? - The soup wasn't.
- Oh, the soup wasn't good? - No.
- Oh, I'm sorry.
- Just thick and bland and - I'm sorry.
- So let's catch up, shall we? - Okay.
- Yeah.
What's all these little frilly curtains? People didn't like the fact that the booths were down, and so they asked me to raise the booths, and that's how we raised them.
Oh, by curtains.
- Right, how are you? - I'm good.
Excellent.
So what was the plan opening this place? 'Cause it looks like a chain restaurant.
It was a chain restaurant.
- No, it looks like it now.
- Still? It doesn't resemble a fast-food restaurant for you? - Well, kind of, but not that bad.
- Right.
I don't see anything Italian in here whatsoever.
Really? - Yeah, really.
- I think it's cute.
Okay, when was the last time you were in Italy? - Never.
- Ah, okay.
I'm Irish.
Okay.
Is that all fake? Are they Christmas tree lights as well on the top yes, it is.
And we're in August.
No, but that's light.
It gives light into the dark.
I think it's beautiful.
Which part is beautiful for you? The fake flowers or the curtains? You're just not gonna let that go, are ya? - Well, I'm just - Holy [Bleep.]
.
I'm just curious, that's all.
It's, uh oh, [Bleep.]
, you're making me laugh.
Why Italian cuisine, then? I opened an Italian restaurant because people in Woodland Park said, "there's no Italian.
Open an Italian restaurant.
" And so I opened an Italian restaurant.
Right.
You must have some good staff, surely.
- I do.
- So who are the highlights? Andrea is a great waitress.
My daughter, Janelle.
Oh, Janelle, who the one who forgot - The window - to give me a spoon for the soup.
Yeah, the one that forgot to give you the spoon.
Um, I have Kevin's great.
He's one of my cooks.
Right.
Problems.
What are they? I think our food's great, but I have a cook that has worked with me since the day I opened, and he has an attitude.
- Right.
- But I haven't fired him because it's hard to get help up here in Woodland Park.
- It is.
- Really? Yes, it is.
Who maintains the standards here? Me.
The buck stops here.
Right, but you just confirmed you've kept the wrong chef for four years.
But he shows up.
what he's supposed to do.
- Okay.
- But 10% of the time, he's a [Bleep.]
.
And which restaurant did he come from? He's never worked in a restaurant.
So he had no background and training? - Exactly.
- So how did he start? He would start washing dishes.
Okay, and does he get on with the rest of the team, the front of house staff? - No.
- He doesn't? No, he makes them crazy.
What do the servers think of him? They think he's an [Bleep.]
.
If he gets pissed off, he'll walk out the back door and sit and smoke.
- In the middle of service? - Yeah.
- What? - Yes.
Where does that come from, the attitude? Because he thinks he's a God.
He's seen the parade of people that I've had through this restaurant.
Okay, so he's put you over a barrel.
And so he's yeah, exactly.
He knows that I can't fire him because I have no one else.
How old is he? - 22.
- He's 22? - Yes.
- I mean, at 22 years of age, he shouldn't be running the kitchen.
But somehow, the food turns out good? It does turn out good.
How is that possible? Because we haven't changed anything for four years.
Okay, well, we'll see.
- Prove it to me tonight.
- That's right.
- Show me around, please.
- Okay.
Excellent.
The great wall of Woodland Park.
Yes.
I love my wall.
Don't make fun of my wall.
Good.
No, no, it's it's hideous.
Ladies, how are we? - Good, thank you.
- This is Andrea.
Andrea.
Okay, great.
Uh, young man, come over.
How are you, buddy? Trevor Peterson.
Nice to meet you.
Trevor Peterson.
Okay.
- And what do you do? - I'm the head chef.
So you're the young 22-year-old that 90% is good and 10% is a [Bleep.]
? - Yeah.
- Okay.
Or the other way around.
Whichever way you want to look at it.
No, I'm just going off what the owner said.
How do you rate the food, out of ten? - Five.
- F oh.
That's your own food, Trevor.
Wow.
And I would give it a 50/50 on Trevor's behavior.
And where does this stem from? Did we fall out? We were dating back in the day, I guess you could say.
Right.
Might even be a 40/60, on the bad side.
Seriously? You make me that mad.
You were caught trying to punch me.
Whoa, whoa, hold up, now.
Janelle Janelle, come over here, my darling, please.
This young man tried to punch you? Yeah, he pushed me into the walk-in and tried to punch me, and when I told him I was gonna call the cops When? About a month ago.
- Is that real? - I didn't It's somewhat real, yeah.
So you grab her, threaten to punch her, and push her into the walk-in? After she tells me no one cares if I get fired, no one cares about my well-being, no one cares about me, no one gives a [Bleep.]
about me.
It's true, though.
No one likes you.
Coming up We got a [Bleep.]
problem.
Julie is on the warpath as Chef Ramsay tries the food.
Why doesn't he just leave it alone? Then Enough pasta for close to 400 portions.
It's a discovery unlike any other.
What fruitcake's operating this? And Chef Ramsay may be ready to throw in the towel.
I'm gonna drive straight back to the [Bleep.]
airport.
And he's not the only one.
I'm not taking any more [Bleep.]
tables.
What? You're walking out? I'm walking out.
Chef Ramsay has already witnessed some minor problems like the decor, and some major problems like the serious tension between the owner's daughter and the head chef.
He's hoping that he can find some positivity in the food.
- How are you, darling? - Good, thank you.
How are you? - Andrea, right? - Yes.
I tasted that soup.
I felt like going straight back to the airport.
Okay, my darling, let's order, shall we? - Okay.
- Um, right.
Let's go for the wild mushroom ravioli, please.
Veal picatta, and, um where did I see it? The fresh pacific salmon.
Okay.
Mama's own meat lasagna as well, and I've gotta go for the meatballs.
I think we're done, my darling.
Wow.
Thank you.
Of course.
Here's his orders.
Got a good mix.
Is that for Gordon? Julie, you're in the way, like always.
You know what, Trevor? That's [Bleep.]
, Trevor, and you know it.
Kiss my ass.
Although I'm not a fan of Trevor's antics, I think our food is still very good.
Mushroom ravioli.
Mushroom raviolis.
And what's the sauce? It's an Alfredo sauce.
And can you ask the chef when he made the raviolis, please? - Yeah.
- Thank you.
Wow, that looks like a pile of defrosted snow with bear [Bleep.]
sprinkled all over it.
Trevor, when were the raviolis defrosted? Just now.
Yeah.
Wow.
Do they look homemade? I don't think so.
They're frozen, and they were just made.
So it's store-bought.
Yes.
Damn.
Can the chef make a ravioli? I don't think they ever have, no.
Can you ask him if he can make a ravioli? - Sure.
Mm-hmm.
- Thank you.
Wow, that is bad.
Trevor, have you ever made ravioli before, fresh ravioli? - I have not.
- Do you know how? No, he does not know how.
He's never made them, and he doesn't know how.
He doesn't know how? You know making pasta's like making bread, right? So 550 grams of flour.
Six egg yolks.
_ He's having Andy write down how to make How to make raviolis? Lovely.
You ball it together.
That's called pasta.
Then knead it like bread.
- Okay.
- Yeah? - I'll tell him.
- Okay, thank you.
- They were disgusting.
- Okay.
Wow.
- Did you throw that away? - Yes.
What the [Bleep.]
is wrong with it? Trevor, he would like you to get together - Yeah? - Six eggs, oil, a pinch of salt, everything you need to make pasta.
Whisk 550 grams of I don't know what that is.
Of flour.
He needs to get the stuff to make - I know, but what is 550 grams? - Yeah, there's a conversion.
Yeah, he's British, mom.
I know, but what does that mean? We gotta do the conversion.
We have to figure out how many cups that is.
Okay, figure it out.
I don't know.
Okay.
He wants him to get everything to make ravioli? He wants him to just get everything together, start making pasta.
Oh, this is gonna be [Bleep.]
great.
A chef that doesn't know how to make pasta? And you're the head chef of an Italian restaurant? What do you mean, you can't make ravioli? Linguini? Spaghetti? Lasagna? Wow.
It's too oily.
Trial and error.
Never done it before, Julie.
Thank you.
Yeah, that's way too oily.
Yeah, that is too much oil in there.
Yes, it's supposed to be dough, not paste.
Well, that was my first try.
Bear with me.
Trevor is way out of his league right now.
He has absolutely no idea what he's doing.
That guy's an idiot.
Here's your meat lasagna.
Thank you, my darling.
And there's a big, disgusting thumb print with meat sauce.
Can you ask him just to take his paws off my side of you see that thumbprint? - I do.
- It's, like, dumped in the sauce and Right on the edge of it.
Yeah, right on the side of the plate.
Not appetizing.
Can you ask him, just quickly wipe that off, please? Absolutely.
And tell him to clean his fingers, please.
Yes.
Chef's thumbprint all over my plate, covered in tomato sauce.
No, thank you.
That's disgusting.
- Now what? - He hasn't tried it yet.
He just wants you guys to clean the edges of the plate.
There's fingerprints.
There's a really bad one right there, and there's some more here.
And he said to make sure you guys clean your hands.
Yeah.
I'm stressing out.
Mama's meat lasagna.
Thank you.
Um, darling, why is it so watery there? Um, that would be from the marinara.
Wow.
Thank you, darling.
You're welcome.
Ugh.
Damn.
That is stone-cold.
I mean Wow.
Andy, just touch that there with your finger.
Yikes.
It's cold.
- It is ice-cold.
- It's ice-cold right here.
Yeah, ice-cold.
- Okay.
- Show Julie.
- Julie? - Please, thank you.
You're welcome.
Disgusting.
Chef would like you guys to feel right here.
It's cold.
That [Bleep.]
lasagna's cold.
Julie, it's the microwave.
I told you not to use that microwave.
Use the one in the back, I said.
It's not gonna make a difference.
I guarantee it.
I said to use the one in the back because I don't want this [Bleep.]
to happen again.
It's not gonna make a difference.
It's a microwave.
Then why, all of a sudden, did it change, after four [Bleep.]
years? That's [Bleep.]
.
I said don't use it.
Okay, Julie.
Julie's in denial about everything.
And I don't understand why she won't acknowledge that.
Make sure there's no fingerprints.
Here's your spaghetti with meatballs.
Thank you, my darling.
And are the meatballs homemade? No, they're frozen.
Oh, come on.
Serious? Does he know how to make a meatball? He does know how to make a meatball.
Oh, okay, great.
So why doesn't he do them? Um, I believe that they used to do them, and they fell apart too much before.
That means he doesn't know how to make them.
He doesn't know how to make them right.
Wow.
Ask the chef why he can't make a meatball.
- Okay.
- Please.
Yeah.
Thank you, darling.
Wow, the meatballs taste like Warm foam.
Trevor, chef would like to know why our meatballs would fall apart.
Why would you not be able to make a meatball? I told him the reason we stopped serving them is 'cause they fell apart.
That was the original chef.
I didn't say that.
That was putting words in my mouth, thank you.
I would love to go back to making handmade meatballs.
Okay.
That's [Bleep.]
.
Trevor, I can't get you to do [Bleep.]
prep, and you want to make meatballs? That's gonna work.
Ha, ha.
Kiss my ass.
You don't wanna pay anybody to do anything.
I have to beg you to come to work in the day.
I can't even put you on days because you don't show up.
Do you think I want to come back here and try to handle a whole [Bleep.]
kitchen? You don't handle this kitchen.
I handle this [Bleep.]
kitchen, because you refuse to do anything.
I don't know what to do.
You asked for this job.
You always walk around saying, "I'm the head chef.
" I didn't ask you.
God.
Now do you see why no one likes you? You can shut your mouth.
Oh, I'm scared.
Trevor says it was the original chef's meatballs that fell apart.
He's never made the meatballs here.
Okay, so he knows how, he says.
Wow, yeah, that's, uh, dreadful texture.
Meatballs taste frozen, and that marinara, if you just tip the plate to the side I'll actually show you it's just full of water.
I didn't expect a watery marinara.
And the spaghetti's not even glazed.
- It's just bland.
- Okay.
Thank you.
Now what? The spaghetti is not glazed.
It's bland.
The marinara's watery.
The meatballs, you can taste they're frozen.
- What's wrong with it? - It's [Bleep.]
.
- Well - I don't I don't know what you The spaghetti is bland.
The marinara is watery.
And he can tell the meatballs are frozen.
I don't think it was that bad.
I don't.
I think it's fine.
Thank you.
Oh.
Veal picatta.
- Thank you, darling.
- You're welcome.
Man, that's bad.
[Bleep.]
.
How's the veal? Yes, it's all still raw.
See there? It won't even cut, so I'm still scraping it.
It's that raw.
It's not even hot.
I don't mind it being pink, but it's raw.
Yuck.
- Okay.
- [Bleep.]
.
Veal picatta.
The veal was raw.
I mean, I know it just needs to be kissed in the pan, but it was that thick.
Raw in the middle.
The veal is still raw.
It's raw.
Raw? Yeah.
I mean, I can't say anything about that.
[Bleep.]
Raw.
I'm starting to get, like, [bleep.]
Pissed.
Excellent.
Thanks, darling.
You're very welcome.
And could you ask the chef to just show me his bowl of pasta? - Yeah.
- Thank you.
You're welcome.
Chef wants to see the bowl of pasta you started.
Oh, I tossed it.
You threw it away? He threw it away.
He threw it away? - He did.
- Why? I have no idea.
He did it earlier, I guess.
Damn.
That better be right.
Thank you, darling.
Wow.
Now, what is that? That's your salmon with the balsamic paint.
- With the balsamic paint.
- Yes.
Is the salmon fresh? I believe it's frozen as well.
- You're kidding me.
- Mm-mm.
It says "fresh" on the menu.
It says "fresh" on the menu.
You're absolutely right.
Fresh pacific salmon.
- Frozen.
- Yes, it's frozen.
Good God.
I've gotta tell you, it's terrible.
The mash tastes weird.
- It tastes weird? - Do you mind? No.
It just it just it just tastes old.
When were they made? - I'll go find out.
- Would you mind? Please, darling.
Thank you.
When were the potatoes made, and by whom? Are you [Bleep.]
kidding me? What's wrong with it? The mashed potatoes taste old.
They just made them last [Bleep.]
night.
They were made last night.
Okay.
That's [Bleep.]
.
This is [Bleep.]
stressing me out, man.
Chef Ramsay liked nothing today.
And I don't know what the hell happened, and I'm completely shocked.
That's [Bleep.]
.
There's nothing wrong with that salmon.
And those potatoes were made last [Bleep.]
night.
So that's [Bleep.]
.
I love my food.
Why doesn't he just leave it alone? We got a [Bleep.]
problem.
Lunch was a complete disaster, as Chef Ramsay discovered issue after issue.
Wow.
It's now apparent to him why this, the only Italian restaurant in town, is struggling so much.
Uh, let's get the team out.
- Let's have a chat.
- Okay.
Everybody, come.
Uh, so I'm I don't know where to start.
Has anyone got an ounce of training? I personally don't.
The first question I asked Andy was, does the chef make pasta? I Don't how bad does that sound, when we're standing inside an Italian restaurant that you're the head cook of? The fact that you can't even make a [Bleep.]
meatball, that scares the [Bleep.]
out of me.
Uh, my interest has dwindled.
If you don't have the interest, you shouldn't be putting the jacket on.
I mean, is anything fresh? I don't have fresh food.
Everything we come in, except for our produce okay, but, I mean, you don't have fresh food.
All of our we make all of our sauces.
Oh, come on.
We do.
Come on, what, do you expect me to give you a round of applause 'cause you make your own sauce? Right.
Mushroom raviolis.
The filling was hideous.
Bland sauce.
Lasagna.
Stone-[Bleep.]
-cold in the middle.
The worst thing about you defrosting it "A", you can't operate a [Bleep.]
microwave, and "B", the bits that you were cooking, they were bland.
Now, the veal the veal is old.
I'll tell you that.
What do you mean, old? I mean I don't order veal very often.
It was raw.
That was what I was trying to say.
Oh.
Fresh pacific salmon, $18.
50.
Yeah? Frozen.
Frozen, very weird taste, looked dreadful.
Overcooked.
No one complains about that salmon.
- Oh, come on.
- People like it.
So you don't think that customers need to know it's frozen? If they knew it was frozen, do you think they'd order it? Does it say "fresh" on the menu? Yes.
- Oh, okay, well, then - Big, bold letters.
Okay, then that's a mistake.
You don't know.
No.
It was changed w it was changed.
When was it changed? How long ago was it fresh? About 2 1/2, 3 years.
When did the salmon arrive? Couldn't tell you, honestly.
- You couldn't tell me.
- I couldn't tell you.
Oh, my God.
I've seen that salmon in there for a while.
I don't believe that either.
- I'm just saying.
- I don't believe that either.
- That's okay.
- Okay.
Why do you go in denial when they're telling the truth, and they're in the engine room? Because I'm the one that orders the food.
But we're the ones that cook and make the food.
I don't cook it, but I order it.
So when was the last time you ordered salmon? Probably two weeks ago.
Why are you shaking your head? 'Cause it's been in there longer than a month.
Trevor, that is [Bleep.]
.
Do you think customers locally, do you think they should leave their homes, come into your restaurant and pay for frozen food that they could cook better at home? I think our food's good.
I'm standing by my food.
I think our food's good.
So what part of store-bought frozen food do you think is good? I think our food's good.
Help me to understand.
What part do you think is good? - I think it's good.
- No I mean, I don't understand what you're asking me.
Okay, so out of all the dishes that I had, the veal picatta that's old, that you agree to I do.
The lasagna that's microwaved that was stone-cold, not even microwaved properly, and the salmon with the paint.
I'm asking you, very politely, what part of your menu do you think is good? I think our food's good.
But you're not stupid.
I'm not stupid.
So meatballs frozen, sauce watery, Lasagna they can't even [Bleep.]
reheat it properly.
And then why are you blowing smoke up your own ass, telling yourself in a deluded way that your food's good? Or have I missed the trick, and I haven't ordered something that you said I should be eating? I think our food's good.
Who's telling you it's good? - The customers.
- They're not coming.
That's why you're in debt, you're putting your funds - into this place.
- Okay, fine.
No, but come on, then, man up.
I will say this.
We have never had a customer Andy will b I have very had very few customers ever actually complain to my face.
Okay, Janelle, I'm not interested about the customers that blow smoke up your ass currently.
I'm interested in the customers that aren't coming any longer.
And truthfully, most customers don't like to complain to your face.
They just don't come back.
They vote with their feet.
I don't think you've got any idea how this business is functioning.
I do understand how the business is functioning.
You don't know what's on your menu.
You don't know how it's written.
Your chefs disagree with you.
I mean, I've never seen so many people so far apart.
And the proof's in the tasting.
'Cause it felt just all over the shop.
You are way out of your depth.
The food bland, boring, dated.
And when a head cook can't even operate a [Bleep.]
microwave, that scares the [Bleep.]
out of me.
But the owner said your food's good.
So Continue kissing their ass.
Wow.
"My food's good.
" - "My food's good.
" - Yeah.
"My food's good.
" Well, that wasn't pleasant.
_ Trevor's being a little [Bleep.]
[Bleep.]
.
Don't cry.
- It hurts my feelings.
- I know.
If you cry, I'll cry.
Oh, God.
That was brutal.
That was a little too rough.
Let's go outside.
Okay.
That was very unpleasant.
I don't even know if I've ever felt like this before ever in my life.
This is horrible.
After a frustrating conversation with the defiant owner about the many problems with the food Hi, there.
How y'all doing? Chef Ramsay returns to see how the dishes are prepared by this band of young cooks at Mangia Mangia.
So talk to me about the line.
How does that how does this roll? - Well, we got our saute.
- Saute? Yep.
All of our raws our veggies, our produce, yada yada.
What's in here? The meatballs and sausage and marinara.
It's like an oil slick in there.
Wow.
That's terrible.
Is that normally like that? She said the spinach was tart, didn't taste fresh.
I think it looks just fine.
- We haven't met, have we? - Yes, sir.
How long have you been here, bud? - Couple months.
- Couple of months? What's wrong with the place, in your mind? We have a leadership problem.
These guys haven't been trained properly.
Yeah, you're not wrong.
Honestly, I don't feel that Julie has the leadership qualities.
We have a very young staff, an inexperienced staff, and unfortunately, she's the biggest reason that they're not where they need to be.
Oh, no, what's wrong, Janelle? Said they're too salty, so they're ordering something else, just so you know.
Too salty.
Are you not interested in tasting this when it comes back, or you just, [Bleep.]
It, it comes back? I just say [Bleep.]
it.
I don't taste it.
You just say [Bleep.]
it and don't taste it? - Yes, Chef.
- Wow.
It's yellow.
It's limp.
Julie, that's the spinach from behind the line.
It can't look like this.
It's behind the line.
They're cooking with it.
Okay, why does the spinach look like this? That's what we've been getting in.
No [Bleep.]
way.
And we've had to wash it because someone last night had a piece of sand in it.
Seriously? What the [Bleep.]
is this? Spinach that you ordered.
This is not our spinach has never, never, never, never, never looked like this.
He's trying to impress Chef Ramsay.
But that is not Trevor.
Trevor is a spoiled little bastard that refuses to do his job.
I have never seen our spinach look like this in four years.
They've cooked with it.
They've sent it.
You've charged for it.
- You need to see it.
- I see it.
And you're just gonna let them cook with it? No, I'm gonna have we're gonna have to figure something out.
Uh-huh.
Throw that [Bleep.]
out.
It's hard not to laugh.
- I know.
- [Bleep.]
.
Look at this in here.
In the walk-in he goes.
There's mold on the floor.
Look at that.
This is an absolute horror.
It's just used like a trash can.
They're even buying peeled onions.
How much pasta are they cooking? Man, is he expecting a pasta rush? And more pasta.
He's obsessed with spaghetti.
Containers of pasta cooked.
All this work for what? What is he doing? Okay.
- Julie, you got two seconds? - Sure.
How often does the restaurant cook pasta? About every day, every other day.
So, like, twice a day? - Fresh for lunch, fresh for dinner? - No.
Once a day, they'll cook it in the like, midday.
- All right.
- Yeah.
Uh-huh, okay.
Do you have any idea what's going on behind here? This will be used today.
Can you stop dreaming? Do you have any idea how many portions are in here? - No, I don't.
- You've got you've got no idea how many portions of cappellini pasta are in there? No, I don't.
Okay, how many do you think, then? Roughly? - 20? - 20.
Now, that is a lot of cappellini.
That's just one container.
It's pasta mania.
Enough pasta for close to 400 portions on this table here.
And we've got how many customers tonight? - 53.
- 47.
I don't know why there's this much pasta cooked.
I'm only asking you because I don't know either! I'm looking at it thinking, what fruitcake's operating this? We don't have this much pasta.
It didn't reproduce itself.
Let's get that right.
I absolutely agree with you.
There's usually three.
One, two, three.
Not all this other.
These two, I don't know why these are here.
You just told me this is all gonna be used in a day.
- No, I'm say - If you if it - Okay, they usually - 'Cause here's the thing.
- I'm gonna get changed.
- Okay.
And I'm gonna drive straight back to the [Bleep.]
airport, because you are just [Bleep.]
me.
Okay, let me ask you this.
Please.
How can they cook the pasta for every order that fast? Doesn't it take it would these people would be waiting.
"These people would be waiting.
" So this is cappellini.
I know it is.
Which cooks in how long? - About three minutes.
- 90 seconds.
- I'm telling you - I have never seen I'm not a chef.
I have never seen anything as bad as this.
- Okay.
- But what I'm just trying to explain to you is common sense.
Maybe you are a fast-food restaurant.
It's dinner service at Mangia Mangia.
I have never seen anything as bad as this.
And Chef Ramsay has discovered over 400 portions of pre-cooked pasta, and Julie refuses to take any responsibility.
Maybe you are a fast-food restaurant.
Look at all this pasta! I [Bleep.]
agree with you.
Oh, no, no more pasta.
Where did that come from? That's gluten-free.
- This is gluten-free.
- Gluten-free.
And there's the angel hair that is from somebody needs to go wait on my table.
You guys need to pick up table 19.
You continue running your business.
I don't want to stop you.
Any more pasta in the house? Not that I know of, Chef.
[Bleep.]
me.
They way overcooked pasta like you wouldn't believe.
They're trying to bury me.
Yeah, I think they are too.
How's that fish looking? Not the prettiest, but I'm getting it out.
I don't know why Julie doesn't want to fire Trevor.
He half-asses stuff.
He's lazy.
- So what is that? - It's our meat lasagna.
We nuke it for four minutes, put cheese on, and nuke it for two minutes.
So it's a double nuke.
Wow.
That looks like a science experiment.
Now you're gonna put it back in there with cheese? Cheese on it.
My God.
Oh, [Bleep.]
me.
Hold on a minute.
- Where's that going now? - Eggplant Into the microwave.
And then what? - Back on the plate.
- Then back on the plate.
And marinara, and send it out.
[Bleep.]
hell.
Can I use any of the microwaves? Psh, I don't know.
Microwaves are full right now.
Oh, for [Bleep.]
sake.
Once again, we're working that microwave.
One, two ovens.
One, two, three microwaves.
More microwaves than ovens.
I have to agree.
- Oh, [Bleep.]
, hold on.
- Get that.
- Oh, my God.
- It's hot.
And what is this? They're supposed to be veggie lasagnas, but the microwave, like, goos it out.
The final result is a hard piece.
I can't even cut it.
That's because it's been microwaved too long.
Yep.
Doctor, do you need a scalpel? I think the patient is dead.
- Julie? - Yes? Time of death, 7:44.
Just touch that for two seconds.
- It won't hurt.
- Mm-hmm.
But when you just say "okay," it's like I'm not saying okay.
I'm saying, something's [Bleep.]
up.
Something's [Bleep.]
up.
Why does it look like that, Trevor? Because it's microwaved.
We have been cooking these for four years this way.
All of the sudden, they're [Bleep.]
up? It's been [Bleep.]
up for a while.
No, they haven't.
Did you use the microwave that I said don't [Bleep.]
use? Yeah.
Then why'd you use it? 'Cause all the microwaves do the same thing.
Why'd you [Bleep.]
use the one I said 'cause all the microwaves do the same thing.
I'm serious, Kevin.
If you use it again, me and you are gonna have a [Bleep.]
problem.
All right.
Ha.
Deal.
Kevin has never talked to me that way, and I can see that Trevor is rubbing off on that guy.
Chris, hurry up.
I need to put something in.
What do you want me to do? I can't go any faster than the computer's going.
No, I you're fiddly -[Bleep.]
around.
I'm not I'm not doing anything.
You want to plate up these raviolis and get 'em out? Wasn't there supposed to be no sauce? Kiss my ass.
While Julie and Trevor continue to point the finger at each other - It is salty.
- It's so salty.
Chef Ramsay observes the majority of tables in the dining room are disappointed with the food.
That's overcooked.
Medium-well.
Should be a thin, pink line, gentlemen.
Thin, pink line.
Oh, that's that's just it's way over.
It's way over.
- Tastes frozen.
- Right? - Cafeteria? - Yeah.
So very sorry about that.
They are working on another one for you.
Should be out in just a second.
Wow.
What happened? They weren't happy with the breading on the eggplant.
They said it was too thick and didn't taste fresh.
[Bleep.]
.
Truthfully, now, when was the last time that was changed, your breadcrumbs? Yesterday.
So you don't do it daily? No.
Wow.
She complains about the price.
- Who complains about the price? - Julie.
What else do you put in there? Chicken and eggplant.
You bread eggplant - Yes.
- And chicken in the same container? Yes.
- But look at that in there.
- Yeah.
So what happens for a vegetarian? Cross-contamination.
- I honestly never even thought about that.
- Julie.
- Yes? - They change your breadcrumbs once every two days.
You laugh.
I'm not laughing at you.
I'm laughing 'cause that's [Bleep.]
.
What I'm trying to say is that I asked about the breadcrumbs.
I understand.
The kitchen said they change them every two days.
That's I don't okay.
- So when when - Okay.
- In your mind, when do they change them? - Every day.
You're saying one thing.
They're saying the other.
- All I want is the truth.
- Okay.
- That's all I want! - I understand that.
Is this from yesterday? - Yes.
- And how often do you change it? - Every other day.
- Every other day? - Yes.
- Because Julie makes sure that you don't throw them away.
That's [Bleep.]
.
Okay, it's worse than that.
Do you know what they put in there? Egg.
- Chicken - And egg.
And eggplant.
I know what they put in there.
What I'm concerned about is in there, there's bits of chicken.
I understand that.
If I was sat here with my wife or my children, and they wanted a vegetarian dish, and they got bits of chicken [Bleep.]
Okay, I'm not taking any more [Bleep.]
tables.
- What? - I'm stressed out.
I'm not taking any more tables.
You're closing down.
I just cannot do this and that.
During dinner service at Mangia Mangia Look at all this pasta! Chef Ramsay has discovered over 400 portions of pre-cooked pasta That looks like a science experiment.
And almost every dish being cooked in the microwave.
Owner Julie still maintains that her food is good and that all of tonight's problems are caused by the cooks.
I'm not taking any more [Bleep.]
tables.
You're closing down? I just cannot do this and that.
I'm waiting on tables.
Can you pass them on to the waiters or not? Yes, I can.
It's just going from bad to worse, and you seem to be happy with it.
Mom, you just got, like, four tables.
What the hell do you want me to do, Janelle? I don't know.
You need to check on your tables, though.
- Julie's in for it.
- Mm-hmm.
What's the soup today? Italian wedding.
Who made that soup? It's store-bought.
Wedding soup frozen.
What else? - What else is frozen? - Yeah.
- Everything.
- Here, I'll show you.
Yeah, we got a full freezer full.
This is insane.
We got our tuna.
We got our salmon.
We got our beef.
We've got our chicken.
We've got our soup.
- So everything's frozen? - Everything.
So there's nothing fresh? - No, sir.
- Nothing.
Deep breaths, deep breaths, deep breaths.
Julie, have you got two seconds? Tonight's the wedding soup.
- Yes.
- Yeah.
Popular? Yes.
Chef made it? Right.
Well, they - They defrosted it.
- They defrosted it.
- That's it.
- And the customers love it? Yes.
They do like it.
How many of them know that it's frozen? I have not had that conversation.
Right.
But you take their money.
Yes, I do.
Shame on you.
What do you want me to say? You've given up, haven't you? No, I haven't given up at all.
You don't think you can do better? No.
You think it's fine to microwave frozen food? I'm not microwaving frozen food.
We're microwaving You think it's okay to serve frozen meatballs? They're not frozen.
The meatballs are frozen.
They start out frozen.
Wouldn't that be frozen? No.
No, no, no, no, no.
You've worked at three restaurants.
You can't be that stupid.
And I know you're not.
I would respect you more if you would just be honest with yourself.
- I'm being honest.
- You're done, honey.
You're not fit to run this restaurant.
Yes, I am.
What qualifies you? Yeah, I was just about to ask that.
You go away.
Get out.
- Go away from my face right now.
- Wow.
It's a fake.
- It's not fake.
- If it's not fake, then what is it? It's a restaurant.
Where is there a restaurant? - Here.
- You don't make anything.
You buy everything.
If I got those tables out of that dining room to watch you reheat eggplant, lasagna, meatballs, they would [Bleep.]
themselves.
I thought it was normal.
When you go to restaurants, what do you expect? Fresh or reheated frozen via a microwave twice? Do you expect that as a customer? No, I don't.
So why do you do it? Because that's how I thought it was supposed to be done.
You didn't.
'Cause you don't give a [Bleep.]
.
I do give a [Bleep.]
.
Where do you give a [Bleep.]
? If I ask 45 customers, "what percentage do you think of your food was fresh?" What do you think they would say to me? I no, you tell me.
What do you think they would say? Do you think they think it's normal? Excuse me, ladies and gentlemen.
- Oh, Julie Julie.
- What? - Are you running away? - No, I thought you were done.
Can we ask the customers a question? - I thought we were done.
- Oh, no, no.
I'm not done yet.
Shortly, I'll be done.
First of all, I'm sorry to disturb your dinner.
Just out of interest, when you decided to come here this evening, you look at the menu.
What percentage of that menu would you expect to be fresh? Let's start from table to table.
Ladies? _ Sir? Well, I am deeply sorry.
But let me tell you something.
It's not even 5% fresh.
- _ - It was obvious.
And 95% of everything you've eaten this evening is frozen.
And you can cook better at home, yes? Yes.
Yes.
So why do you think it's fine now? - I'm leaving.
- You running away? I'm not taking any more.
Julie.
I'm walking out.
You're walking out? Wow.
Just not in the mood for it.
I'm not gonna be screamed at like that.
I can't do it.
Julie I cannot do that.
I'm walking out.