Kitchen Nightmares (2007) s07e06 Episode Script
Mangia Mangia, Pt. 2
(Male announcer) Previously on Kitchen Nightmares I have never seen anything as bad as this.
(Announcer) Chef Ramsay was forced into battle with one of the most vocal and defiant owners he has ever encountered.
You're supposed to [Bleep.]
make me lasagna for tonight! Julie Watson bought a fast-food joint and tried to turn it into her dream restaurant Go to the window this has to be a first.
And although she changed the menu to Italian, her standards are no better Not in mood for it.
(Announcer) And maybe worse Wow, this is not good.
Than the fast-food restaurant that was once there.
I don't see anything Italian in here whatsoever.
I think it's beautiful.
Only moments after Gordon arrived, it became abundantly clear that this business was dysfunctional You tried to punch me.
And that the morale was extremely low.
No one cares if I get fired.
No one cares about me.
The food was disgusting.
(Gordon) This is an absolute horror.
And so was the kitchen.
I told you not to use that microwave.
Kiss my ass.
After discovering that all the pasta was premade He's never made 'em and he doesn't know how.
Chef Ramsay asked head chef, Trevor, for fresh pasta.
It's too oily.
It's supposed to be dough, not paste.
But Trevor couldn't deliver.
A chef that doesn't know how to make pasta, and you're the head chef of an Italian restaurant? Although Chef Ramsay pointed out how dire the situation really was Meatballs frozen.
Sauce watery.
Lasagna they can't even reheat it properly.
Julie refused to accept it.
- I think our food's good.
- Oh, come on.
- I'm standing by my food.
- Oh, my God.
At dinner service, there were more shocking revelations.
That's the spinach from behind the line.
It's yellow and limp.
Our spinach has never, never, never, never, never looked like this.
Outrageous amounts of precooked pasta, enough to feed a packed restaurant for weeks What fruitcake's operating this? And the overwhelming majority of the food was cooked sometimes twice in a microwave.
In spite of all of this, Julie remained in denial mode.
You think it's okay to serve frozen meatballs? They're not frozen.
They start out frozen.
Wouldn't that be frozen? Desperately looking for a way to get through to the stubborn owner Julie, you got two seconds? Chef Ramsay asked the customers one very important question.
When you come out to dinner, what percentage of that menu would you expect to be fresh? - 90% to 100%.
- (Gordon) 90% to 100%, but let me tell you something.
It's not even 5% fresh.
(Announcer) Julie couldn't handle the ugly truth I'm leaving.
And decided she had enough.
- Julie.
- I'm not taking any more.
I'm walking out.
You're walking out? I cannot do that.
(Announcer) Tonight the dramatic conclusion of Mangia Mangia Get a grip fast.
Will Julie bail on her restaurant? I'm just exhausted.
In one of the most intense Kitchen Nightmares ever I'm so stressed out.
You will witness stunning revelations Who's on drugs? Betrayal - You are [Bleep.]
lying.
- Who interrogates it? And disappointment I didn't know that.
As Chef Ramsay is forced to deal with something he has never dealt with before.
This is not working for me anymore.
[Aggressive surf music.]
(Gordon) What is that? You're serving rotten food.
They're not crap.
They're delicious.
- Then wake up! - You wake up! [Coughs.]
Shut the place down.
Get out! (Gordon) That is amazing.
Embarrassing! Oh, God! Thank you so much.
Just out of interest, when you decided to come here this evening, you look at the menu.
What percentage of that menu (Gordon) Would you expect to be fresh? Let's start from table to table.
- 90% to 100%.
- 90% to 100%.
- 90% to 100%.
- Madam? 90% to 100%.
- 90% to 100%.
- 90% to 100%.
- Sir? - 100% all the way.
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? - Yep.
- (Man) Yes.
So why do you think it's fine now? - I'm leaving.
- (Gordon) You're running away? (Julie) I'm not taking any more.
Julie.
Walking out.
You're walking out? Wow.
(Julie) Just not in the mood for it.
I'm not gonna be screamed at like that.
- I can't do it.
- (Gordon) Julie.
I cannot do that.
I'm walking out.
I'm done.
You don't care.
You're screaming at me in front of customers.
Because you don't [Bleep.]
listen.
I do listen.
You do not listen.
I was proving a point.
I wasn't screaming at you.
I don't ugh.
What do you want me to say here? - I want you to wake up.
- You're belittling me.
You're you're I am belittling you? You're tearing me apart.
So you think it's right to take their money? [Scoffs.]
I don't know.
- You don't know? - I I am I I Okay, 90% to 95% fresh.
That's what they came to your restaurant for, and everything I've showed you tonight, you're blaming your chefs.
I am not blaming my chefs.
You can ask I take responsibility for a lot of the [Bleep.]
that goes on in this restaurant.
(Kevin) Honestly, I feel like it's a free-for-all here.
You run and do what you can as much as possible until your shift's over.
- And that's it? - That's it.
You guys have never said this kind of stuff to me, ever.
Ever.
I say stuff all the time.
(Julie) You never say anything, Kevin! I've asked for a cleaning list.
Cleaning list for the back area to keep [Bleep.]
clean.
How long ago was this? Three weeks ago? - Thank you.
- Where is it? You know, like, common stuff to clean, where is it? Hey, Kevin, let's talk about all the times you haven't showed up to work with your tie.
Two times.
You're so disrespectful to her! You need to show a little respect! She doesn't want to listen to anything we have to [Bleep.]
say! She tries to, but you guys don't even give her a chance! You guys, I have talked to you 100 times.
Stop.
I have talked to you over and over and over.
You know I have, Trevor.
You're [Bleep.]
lying.
You are.
- What? - I have sat down and talked to you so many times and said, "what can we do to make this better?" And you never [Bleep.]
say anything.
So that's a [Bleep.]
lie.
'Cause every time I do say something, get shut down! - You are [Bleep.]
lying.
- Whatever She's given you so many chances, Trevor, and you know it.
Let's talk about your habits for a second and all the times you come in so high that you throw [Bleep.]
at the walls, so high that you want to [Bleep.]
punch who interrogates it? You! No, you you get [Bleep.]
out of this restaurant, and we can work! No, I don't [Bleep.]
you anything! You're so high all the [Bleep.]
time that when you go off [bleep.]
drugs, you get so angry that you don't even want to work! Drugs? Who's on drugs? He's a [Bleep.]
tweaker! And you [Bleep.]
know you're a tweaker! You've been doing drugs for three years! (Gordon) Janelle, Janelle, come here.
Janelle, come here.
Come here, come here, come here.
No! [Bleep.]
Him! He deserves to be fired, and you know it! He tried to [Bleep.]
punch me! And if I were to let him right now, he'd probably Janelle, Janelle (Janelle) [Bleep.]
punch me again! He's such a [Bleep.]
and so disrespectful! Okay, stay away from here now.
Darling, go inside the restaurant, please, and get a glass of water, please.
[Sobbing.]
That is not right.
[Sobbing.]
How long has this been building up? A long time.
[Sighs.]
The way you're running this place is incorrect.
(Gordon) How in the hell are these doors still open? Because I fight and battle to keep the restaurant together.
For what? Because I want it to succeed.
Why do you want it to succeed? Because it's my restaurant.
It's my restaurant.
You know what? Sometimes it's good to stop completely and start again.
You're just continuing.
I'm not trying to rub your face in it, but when you tell me but that's what it feels like.
Because you're in denial.
'Cause you're telling me that's what the customers want.
(Gordon) You can't take the criticism.
(Julie) I can take it.
- No, you can't.
- Yes, I can.
You're gonna stand there and argue that the [Bleep.]
that you're defrosting and cook in the microwave is what the locals want.
Lunchtime, you kept on telling me, "my food's good.
" My food's good.
My food's good.
" And then all night, every 15 minutes, something else crops up, or that's been defrosted, or that's frozen, or that's the crazy.
Cooking vegetarian dishes in the same bread crumbs that you were with chicken parm.
And you have a catering company that provides frozen food.
You defrost it.
He reheats it and throws it out there.
Customers aren't that stupid! I'm sorry, but the truth hurts.
And I've closed a restaurant before.
I've failed in my hometown, but I don't stand there with the arrogance, thinking, "it's perfect.
" I never said it was perfect.
So why are you taking their money? Because I'm trying.
How about trying to make their experience a bit better? - Or you're not up for that? - I am up for that.
- Are you? - Yes, I am.
So where's that passion, then? I have passion.
Where? What dish? I don't know.
I'm just exhausted.
I'm struggling to find anything positive.
I'm struggling to taste something that should be served in a restaurant.
And this is not how restaurants run.
Trust me this is not normal.
I thought it was normal.
[Sobbing.]
I thought I was doing right.
I don't think they even enjoy serving that [Bleep.]
.
Apparently, I'm doing it all [Bleep.]
wrong.
What are you waiting for? I don't know what I'm waiting for.
Get a grip fast.
Finish cigarette and clear down.
[Sobs.]
My head is just spinning.
I thought I was doing it right.
I did.
I did.
[Sobs.]
And when Chef Ramsay said that I didn't care about this place, I do.
Otherwise, I wouldn't be here doing this right now.
[Sighs.]
[Sniffles, sighs.]
(announcer) It's been a long time since Chef Ramsay has seen so much tension between an owner and a kitchen staff.
Let's go in the dining room and have a quick catch-up.
(Announcer) Before he can even begin to push forward with improvements to the restaurant, he knows he needs to have a heart-to-heart with the people who work in it.
Okay, I want to talk to you all as a group.
Yesterday was a bad day.
The atmosphere in here is dreadful.
The relationships are bad.
This was ugly.
(Julie) I have to say that some of the things that happened yesterday, I was stunned.
I have never been talked to by my staff, ever.
Last night when Kevin talked to me the way he did, I was shocked.
Kevin has never raised his voice to me, ever.
Everything was at a boiling point.
(Chris) There's a fear around here.
Everybody's walking on eggshells.
They're so afraid that they think she's gonna jump off the handle because she's so frantic that we're all on edge.
That isn't true.
That's not true.
I am very forgiving.
That's a blatant lie.
You were so rude and so disrespectful to me last night.
How do you expect us to act? I never said a word to you.
Are you kidding me? I was the computer.
You gonna tell me to hurry up, get out the way? Julie, why did you go after Chris? I've had customers in this last week, told me that Chris is in the restaurant, talking [Bleep.]
, saying what a bitch I am.
Is this legit? This is legit.
All right, I and I have [laughs.]
I mean, if she's gonna say that, - then she's forcing me to defend myself.
- (Julie) Say what you want, Chris.
She has people calling her a bitch on a daily basis, out loud, in front of her face, and I have defended her.
- Well, I've heard that - And it's it's it's you know No, I've heard people saying that you're talking about everything that you think is wrong with the restaurant.
Have I been talking about what I think the problems is, what I think that could help this place out? Absolutely.
Did I ever once bad-mouth her? Absolutely not.
Yes, you did.
I did not once say anything.
If I've said anything, it's that the people that are around her are incompetent.
And she has a right to be pissed off.
That's what I've said.
- I never said anything - That's not true.
About her in a disrespectful way.
That's B.
S.
So don't tell me that I don't come in here and do what I'm supposed to do.
Don't tell me that I don't.
I've had more people tell me, "this is the best service I've had, and I've been coming here since this place was open.
" I'm not talking about last night.
I'm talking about since I've been here.
- I'm talking about the peop - Chris, I'm talking about tables that tell me that you talk And I'm telling you what the tables are telling me.
Chris, I'm not gonna argue with you, because I'm not arguing with you either.
I know what I said, and I never said nothing like that.
And I know what the customers have said to me.
Lots.
Well, I don't I can't deal with what people are telling you.
I'm telling you what I know.
All the stuff that's wrong in this place, I could've went on for days about the stuff that's going on, but I didn't.
I'm trying to be helpful.
I'm trying to help you out.
I'm trying to put you in a place where all of us can make a little bit more money, and if somebody took that as me being rude to Julie, hey, man, that's just the way it is.
You crazy.
You want to know what the problem is around here? It's blaring.
It's got stars all around it.
(Gordon) Julie, there seems to be an air of discomfort with you around the customers and the staff.
Why are you so agitated? I have to be in the back and helping the staff, and it's too stressful trying to do both.
(Janelle) I just think you should focus more on managing.
- I mean, you have a hard time focusing on what you need to - Right, I'm too scat - Yeah, you're too scattered.
- I'm too scattered.
- (Gordon) Yeah.
- Organization.
- You're right.
- I'm too scattered.
I don't know, but I think what you haven't done is, you haven't prioritized the list of importance - in terms of what you need to accomplish - Right.
Because you seem far too agitated and way too on edge.
I agree, but some of the blame is my staff.
(Janelle) The whole staff? No.
The major issues in the restaurant are Trevor.
Trevor is creating a lot of stress in the restaurant because he has a bad attitude.
He doesn't want to work.
He wants to stand behind that line and only cook his food.
I cannot schedule him in the day, or he just won't show up.
- Okay.
- He just doesn't show up.
How long has this been going on for? It's gotten really bad in the last six, eight months, really bad.
(Gordon) So he's checked out? Yes.
He's absolutely taking advantage of me because my hands are tied because I don't have anybody else in the restaurant.
And the days that he doesn't appear, what are the excuses? He doesn't have an excuse.
He just doesn't show up.
Trevor, your side what's going on? Have you given up? I had those days, yes.
Some days are better than others.
Not only are you in way over your head, but you're out of your depth.
Yes, Chef.
One mistake happens, and you get angry with everybody.
How long have you felt so angry behind that line? It's grown and built over this past year.
Why'd you come in with that attitude? I was in over my head at the time.
- Mm-hmm.
- I was in my own personal problems And brought it into the restaurant.
Mm-hmm.
And this is part of the problem.
When Trevor gets angry - Right.
- And has one of his fits, it happens in the restaurant while we're full.
Andie calls me quite a bit and says, "Trevor's refusing to cook.
He's out back smoking.
There's tickets on the line.
You need to come to the restaurant.
" - Right.
- "Because he's acting like an ass and saying, 'I won't cook.
'" and none of this is brought to my attention at the time.
How am I supposed to fix something if it's because we're scared of you, Trevor.
I'm scared of you.
Right, when you went for Janelle personally, why does the job take you that far in the unknown? - That day - You get that angry that you want to punch her? That day, we had a new cook, kind of lipped off to me, and I was saying stuff under my breath, and then out of nowhere, she comes to the back and yells, "no one cares about you.
No one cares about your life.
" That's because you were throwing things at the wall.
It doesn't involve you.
I have tables, Trevor.
I had tables saying, "that guy is high.
That guy I'm scared to be in here right now.
" You were yelling about my mom, about how she was a bitch.
She is my mother.
I don't think you realize that.
She is my mother.
How would you like it if someone talked about your mother like that? How would you like it if someone called your mom a bitch and stupid and worthless? How would you like that? I don't work with my mom.
I don't have - those kind of problems.
- Well, but how would you like - she is my mom! - I know she's is.
She is my mom.
And I have respect for her.
No, you do not.
You have no respect for her.
I don't have respect for you.
I don't have respect for you either.
(Announcer) There is no question that Mangia Mangia has major problems with the food, but the interpersonal problems of this restaurant is chef Ramsay's biggest hurdle to overcome.
We're scared of you, Trevor.
I'm scared of you.
And the relationship between Julie's daughter Janelle and Chef Trevor may be impossible to fix.
You were throwing things at the wall.
It doesn't involve you.
I had tables saying, "that guy is high.
" That guy I'm scared to be in here right now.
" So, Janelle, could the customers hear him throwing things ag yes, he was yelling and slamming [Bleep.]
and slamming pots.
He was throwing knives against the cutting boards.
- Were you scared? - Yeah, I was scared, and my table was scared too.
Here we are with a business losing thousands of dollars a week, and you start shouting and screaming in the kitchen, petrifying the customers, petrifying the owner's daughter.
Were you high? _ _ I didn't know that.
[Bleep.]
.
Julie.
- I didn't know that.
- What did you say? I didn't know that he was high that day.
You know, I thought it was maybe once every six months, and I talked to him about his drug use on several occasions, and he said, "I'm done.
" "I'll never do it again.
" He promised for me.
Obviously, I didn't know enough about drugs.
And how long has this been like this? A good time.
Longer than that.
(Gordon) And what's the substance? I didn't know.
Uh, it's amphetamines.
(Gordon) So it's serious stuff? Are you attending meetings? - No, sir.
- You're not? This is not about a chef and the owner's daughter falling out.
This is toxic.
What are we waiting for, someone to get hurt? It's it's time to make some changes in this restaurant - (Gordon) Now.
- And I'm ready.
Trevor, this is not working for me anymore.
I have had this conversation with you about your drug use for too many times.
It's become poison in the restaurant, and I can't do that.
And you're fired.
I'm not doing it anymore.
I'm sorry.
I can't have this going on.
I respect your honesty, but you cannot walk in here under the influence I understand.
On your downward spiral, start turning this place upside down, and you certainly can't cook whilst on that.
You need help.
[Sniffles.]
Listen, everybody in this room has made mistakes, and you've made one of them.
Yes, Chef.
Umm, Trevor, let's have a word outside together.
Yes, chef.
[Exhales deeply.]
[Sighs.]
Wow.
That was tough.
I talked to him.
He said, "I'm not doing that.
" I believed him, obviously.
I didn't know.
- You need help, bud.
- I know.
And you got to get into treatment quickly.
I want you to get yourself home and get yourself treatment.
I will.
Okay, bud.
Take care.
I really appreciate it.
It'll be better for him.
I didn't know he was doing drugs, and I I would've yeah, I didn't know.
I'm embarrassed.
I can't believe any of this went on.
But I think having Trevor being so young and inexperienced on my line and me expecting him to know how to move this restaurant forward, it was a big mistake.
I'm very nervous to go forward.
I don't know what's gonna happen from now.
I just don't know.
(Announcer) After learning that Mangia Mangia's head chef, Trevor, has been abusing drugs, Julie has decided to let him go.
Now Chef Ramsay wants to make sure that Julie is committed to making big changes to putting her restaurant on a path to success.
(Gordon) The atmosphere in here is dreadful.
Everybody is at such a high stress level.
Okay.
But with regards to Trevor - I didn't know.
- I understand.
I have a lot of experience with addicts, and he is in a bad place right now.
He is not fit to be a head cook or a senior cook or a personal responsibility.
I knew that I needed to let Trevor go.
I knew that he was the cancer in the restaurant - that was causing a lot of bad attitudes.
- Yeah.
Okay, I respect your decision, but I would seriously like you to consider, down the road, if he gets his act together, - just keeping that door open.
- I will.
He needs to step up and get clean.
Okay.
I understand.
But here's the thing I need to know now that you, deep down inside, are seriously committed to change.
I am absolutely committed to change, absolutely 100%.
You need to have a better vision, because you're so fragmented.
I agree.
And you're not focused on anything.
It's not the way to run a business.
I'm too spread out.
You weren't even cooking your food.
No.
We've got to change the food.
The food has got to be changed.
- Good.
- [Bleep.]
.
What other things did you think about that you want to change? I need to quit waiting tables, and I need to have better communication with my staff.
- That's a huge commitment - It is.
- Doing what you just said.
- I can do it.
- Everything you just said is - I can do this.
- It's true.
- It's true.
I agree.
I need to take care of this.
We've got a gap to fill in the kitchen.
Yes, we do, and I'm terrified.
This place needs a chef that can help run this business from the engine room and to get the business afloat and up and running and making more money.
No, I I no, I agree.
I absolutely agree with you.
I'm gonna make some calls, and I'm gonna get help.
Okay.
I appreciate it.
Thank you.
[Sighs.]
It's time to make some serious changes in this restaurant.
I know I've been part of the problem, but I'm ready to go forward and make this restaurant successful.
(Announcer) Now that Julie understands the necessity of dramatic changes to the restaurant, Chef Ramsay wants to show Julie the impact and importance of fresh ingredients.
(Gordon) I'm gonna cook, you're gonna watch.
Okay.
There are two dishes we're gonna make a simple lasagna and a simple roast salmon.
Have you ever functioned this restaurant without a microwave? - No.
- Wow.
And how many restaurants do you think function more with a microwave than they do with their ovens? - That I don't know.
- No.
Not many at all.
That's all changing as well.
Okay.
(Julie) I can't wait for Chef Ramsay to show me how a real, true kitchen is supposed to be run.
He's gonna teach me how to cook because we're doing it all wrong.
So the exciting thing about lasagna is in the layers tomato, meat sauce, mozzarella, pasta.
How difficult was that? - Looks pretty easy.
- Took five minutes.
- Pretty easy.
- Okay.
What do you dislike about being in the kitchen the most? (Julie) The stress of being behind the line.
When you've got a great prep and you've got yourself organized, it becomes the most pleasurable and the most de-stressful thing you can ever do.
Little salt, little pepper.
Now, into the microwave for four minutes [bleep.]
off.
Are you serious? [Laughter.]
You're good at taking orders, but you've got a bake.
Use it.
Okay, open the fridge and take that out, please.
- What is that? - Salmon.
Yeah.
What do you mean "salmon"? Fresh salmon.
How do you know it's fresh? Because I can tell by the look of it, it's got that dark pink color.
Right.
How'd you cook salmon? - They cook it on the flat top.
- On the grill.
Now, cooking salmon this way is a lot easier than it is on that solid top.
Once you've got a good color in salmon, turn it over once.
Wow.
That looks so much better.
The practice you were doing beforehand was so much more difficult.
You can do all these beautiful dishes so easy, in a short amount of time, and make 'em fresh.
We are done with microwaves.
We are done with frozen food.
I am buying everything fresh.
This is just a small sample of how exciting your Italian fare could be, and when you're the only restaurant within a 15- to 20-mile radius serving food like this, trust me there should be a queue up outside the door.
We are relaunching this restaurant tomorrow, and we all have to work as hard as we ever have - to reposition this restaurant.
- Yes.
I know you've gone through a lot and there's a lot happening, - Don't cry - I know.
I'm just stressed.
What are you stressed about? Just the this, all of it.
It's stressful.
Having that anxiety is normal.
Bottling it up is not.
Yeah, I've held it in for a long time.
I can see that.
- We have your back, we've got you.
- I know.
Now you're sounding like a teammate.
Now you're sounding like the way you should be supporting an owner.
Good.
Now that Trevor's gone, I did make some calls, and I have found a chef, okay? Oh, thank God.
Someone to lead your kitchen.
- I'd like you to meet don wolf.
- How are you, buddy? - You good? - (Don) Yeah, I'm great.
First of all, look at that smile on that face.
[Laughs.]
(Gordon) Colorado boy, local boy.
Oh.
Yeah, in Denver.
(Julie) Oh, cool.
Let me tell you something, he ran as an executive sous chef at a very reputable Italian restaurant in Denver.
He has an encyclopedia of knowledge in conjunction with Italian cuisine.
I've arranged for him to stay for the next two weeks, and secure a new chef coming in.
Okay.
Listen to this guy.
I plan on it.
He's gonna teach you everything he knows.
Absorb it like a sponge.
- It's my pleasure.
- I'm ready.
- Get to know your new team.
- I will.
- How's it going? I'm Kevin.
- Pretty good.
- Kevin? - Nice to meet you.
Good to meet you, man.
Cooking is a whole different story for me now.
We used to cook with microwaves.
Now we cook with ovens.
I'm gonna grasp as much as I can right now and learn from Chef Don.
We're gonna learn everything - Oh, good.
- And it's simple, and it's delicious.
It is so amazing that Chef Ramsay got this new chef for me, and I just can't believe it.
I'm over the moon.
Mmm.
That's good.
(Announcer) Coming up, Chef Ramsay re-launches Mangia Mangia.
We're cooking food now, not reheating it.
(Announcer) Will Julie be able to handle the numerous changes? We're just straight, everybody off, rushing, rushing, rushing.
It's new, it's new.
(Announcer) Or will a critical mistake ruin the restaurant's comeback? So now, you've just completely screwed us.
(Announcer) Confident in the dramatic changes that are coming for Mangia Mangia, Chef Ramsay has surprised Julie and the staff Let's go, let's go, let's go.
(Announcer) With a community event [cheers and applause.]
(Announcer) To encourage people to return to the restaurant.
[Cheers and applause.]
(Gordon) Ladies and gentlemen, welcome.
I am so grateful for you all to be here.
We are making dramatic changes to your local Italian restaurant, and I know that you are gonna love them.
Hi, my name's Julie.
I own Mangia Mangia.
I am so excited to see you all here.
Thank you so much for coming.
[Cheers and applause.]
The whole town's here.
It's a great feeling that they're here to support us.
Whoa! (Announcer) In addition to the activities Whoa! (Announcer) And the sampling of some menu items - Very good.
[Laughs.]
- Mmm.
(Announcer) Chef Ramsay has invited local dignitaries Are we ready? (Announcer) To participate in a pasta eating contest.
On your mark, get set, go! [Cheers and applause.]
It was amazing.
The crowd was all happy for us.
Everybody seeing this? [Cheers and applause.]
(All) Five, four, three, two, one! Stop! (Kevin) Now they're actually realizing that we're trying to change things, and they're supporting it.
[Cheers and applause.]
[Band playing.]
Fresh bruschetta right here, yeah.
(Woman) Thank you, thank you.
- Excellent.
- It is so delicious, I love it.
It's great flavor.
Thanks for coming.
- Thank you.
- Thanks.
I can't wait to go to Mangia Mangia and try the new menu.
It looks much better than it was before.
- This is wonderful.
- Oh, thank you! I can't wait to come to your restaurant.
Oh, please come.
Everybody is saying they love the food, I am so excited.
This is our chance to prove to everybody that Mangia Mangia is back.
(Announcer) While a big part of yesterday was spent spreading the word about the new Mangia Mangia, last night, chef Ramsay's team worked around the clock and made a massive transformation to the dining room.
[Bird squawking.]
Are you ready to see the new Mangia Mangia? - Yes.
- Yes.
(Gordon) Welcome to the new Mangia Mangia.
All right.
[Gasps.]
- (Both) Oh, my gosh.
(Gordon) Jump in.
(Man) Oh, wow.
Look at the wall, oh, my gosh.
Oh, my gosh, it's beautiful.
[All marveling.]
- Oh, my g - No way.
- Oh, no.
- (Gordon) Jump on in.
(Man) Wow.
It looks stunning.
It is, oh wow.
(Gordon) Right.
Welcome to your new restaurant.
Wow, I'm stunned.
(Gordon) Gone is that bland, beige color and in its place, a spruce, vibrant green.
(All) Wow.
(Man) Cool.
It's beautiful.
(Gordon) Gone are those dreadful, dreary booths.
We've replaced all the seating with these beautiful wooden chairs, which dramatically opens up this beautiful room.
(Chris) Wow.
I love the chairs.
Oh, my gosh, they're gorgeous.
It's awesome.
This is awesome.
And do you know what? With those booths gone, the flow of service should function so much better.
Wow, I'm overwhelmed.
It's a warm, comfort feeling in here right now.
Doesn't it? Look at the wall.
(Gordon) Before, it was an eyesore.
Now that we have beautifully made it blend right in.
(Chris) This is great.
(Kevin) Breathtaking.
- Isn't it breathtaking? - It really is.
It's gorgeous.
(Gordon) Look at the windows, full length wooden blinds draped with wonderful taupe curtains.
It is absolutely beautiful.
It's so beautiful.
And let's be honest, it does not look anything like a fast food restaurant, right? - No.
- No, not at all.
I can't thank you enough.
Did you still like the old decor that you said was beautiful? - One of those - No, no.
This is so much better.
- You sure? - Yeah, I'm sure.
[Both laughing.]
I thought my old restaurant really looked good, but after seeing this, I must've been crazy.
I'm excited.
I'm really excited.
(Julie) The place looks absolutely amazing.
It's inviting, feels like Woodland Park.
People are gonna want to come in here and enjoy themselves.
The pictures are nice.
This is really cool too.
I like this.
(Janelle) This is probably the best present my mom's ever gotten in her entire life.
I've never seen her that happy before.
(Announcer) To go along with the completely revamped dining room Please take a copy of the menu and hand it down.
(All) Wow.
(Announcer) Chef Ramsay has done his magic to the menu as well with fresh Italian cuisine that is sure to be a hit with this tight-knit community.
Visually, what do you think? Gorgeous.
Absolutely, it's beautiful.
It screams "eat me," yeah? Absolutely.
(Gordon) Let's start off with the bruschetta.
Great little board for sharing.
So whilst the guests are undecided what they're gonna be having, hit the table with the bruschetta.
Likewise with the chef's antipasto mixture of salamis, meat, cheeses, and some pickled vegetables.
Those two should hit the table immediately.
The spaghetti and meatballs come with a rich tomato sauce, fresh basil, and spicy delicious meatballs.
- Mmm, yum.
- Yum.
Mangia Mangia's very own lasagna.
Look at those layers.
And guess what.
Breaking news.
It's coming from the oven.
Not the microwave.
Not the microwave.
[Kevin laughs.]
Yes! (Gordon) Next to that, one of my favorites.
Pan-seared salmon.
A big hit.
Served with a nice, fragrant lemon Risotto.
Simple.
A chocolate molten lava cake.
Delicious, creamy, rich, sumptuous in the middle.
Cut through, it just oozes.
That's perfect.
Let me ask you this, what percent of this small menu's frozen? Well, I'm sure nothing.
(Gordon) Not a frozen ingredient anywhere, not a microwave "bing" in sight.
You have to embrace change.
Everything here is fresh.
Now, to go along with your stunning food, we have a complete new range of flatware and dinnerware provided by oneida.
Right, get up to speed.
Dig in.
Mmm, that's good.
Isn't it? It's that sauce.
(Kevin) I'm extremely excited to cook this new food.
Like, it feels like I left Mangia and went into a completely different kitchen.
- Wow.
- It's really good.
It's so good.
(Julie) Tasting this new food, compared to my old food, it's daylight and dark.
This food has great flavor.
I now realize that my other food was bland.
This is delightful.
I can't even put a plate in the microwave, they don't even fit.
[Laughter.]
(Announcer) Coming up Stop.
(Announcer) The pressure is on as Julie is in the center of the action.
We're cooking food now, not reheating it.
(Announcer) The question is, will she be able to adapt and lead her restaurant to a successful re-launch We're just straight, everybody off, rushing, rushing, rushing.
(Announcer) Or will she collapse and take the restaurant with her? So now, you've just completely screwed us.
(Announcer) It's minutes before the doors open Come over guys, please.
Let's go to the dining room, shall we? (Announcer) And the morale in the restaurant is completely different than when Chef Ramsay first arrived.
The important thing tonight is what? Getting the food out, making sure it all runs smooth.
- Communication.
- Yes.
You don't send mistakes out of the kitchen.
We're not gonna even attempt to send anything out substandard, and hey, guess what? You're not gonna be pushing any numbers tonight.
[Laughs.]
Four minutes, two minutes, cocktail sticks.
You'll be cooking.
Covering with saran wrap.
- Yeah.
- [Laughs.]
And just watch your sleeves.
It's a real oven, so it's hot in there.
[Laughs.]
- Yeah? - Are we ready? - (All) Yes.
Let's go, guys, yeah? All right.
Let's make it a night to remember.
Right this way.
Here's our new fresh menu.
I'm sure you'll enjoy it.
(Announcer) While Chef Don will be working with Kevin behind the line You're the expediter.
(Announcer) Chef Ramsay wants Julie to be working in the kitchen as well, and he has a critical tip for her before the start of service.
You've got this dreadful habit of rushing things.
- I know, I okay.
- You need to slow down.
Rushing takes place in fast food restaurants.
- Right.
- You have something unique now.
- Okay.
- You need to understand that - and nurse it.
- Okay.
Anyone around and says, "well, we waited," no, they're not really waiting that long - 'cause it's cooked to order.
- Okay.
Got to get that through in there, yeah? I know, it's new.
First ticket's coming in.
Heard? We're working on nine calamari and an antipasti salad.
Fantastic, thank you.
Calamari's going down.
Can you fire table four, please? You got it, boss.
You have a fried artichoke going, right? - Yes.
- And then, the next app - is the meatballs.
- Coming right up.
- Meatballs working hard.
- A meatball app.
Kevin, I need two fried artichokes and one calamari.
Your first one's going down right now.
Don't start the calamari.
He's got four Caesar salads on there.
Do you have an antipasto salad made? You're doing two and eight right now? (Kevin) Oh, my God.
Kevin, you heard me on that fried artichoke? (Kevin) Yeah, it's in the oven.
Yeah, you just asked a minute ago, Julie.
Give him time.
Understand one thing, we're cooking food now - Okay.
- Not reheating it.
Okay.
So you have to cut these guys - some slack.
- All right.
Understand the difference, how we're cooking, right? - Yes, I do.
- Thank you.
(Announcer) Although it is very early in service, Chef Don is pushing orders out in a timely manner.
Spaghetti and meatballs right here.
(Announcer) And customers are thrilled with what they are receiving.
Tastes so fresh.
It's delicious.
This might be the best lasagna I've ever had.
(Announcer) But about Julie's fast food mentality is returning.
- Can I take this? - Nope! (Announcer) She has lost a grip on what has been sent How we doing on the calamari and the artichoke? Already gone.
(Announcer) And has fired too many orders too quickly.
Appetizer in the window, Julie, what they for? - You got two calamari - I don't have a ticket for these, that's what I'm I'm a little confused.
(Announcer) Creating confusion in the kitchen.
Kevin, I need a chocolate lava cake.
Chocolate lava cake going down.
Don't hurry on them because they're only, like, halfway through their food.
Hey, who had the cakes? They gotta go out.
- What's wrong? - They still have their food.
But but they're ready.
I know.
This is crazy.
Get get your mother.
This is stupid.
(Janelle) Mom, chef needs you.
Come on, Julie.
[Bleep.]
.
Yes? - You're firing Come here.
You're firing desserts on seven.
They're still eating, so now, you've just completely screwed us, and I'll show you why.
- Okay.
- Look, they're ready.
"A," they deserve a gap in between entrees, appetizers, and desserts.
This is table seven.
- Yeah, it's this one.
- Okay? - I'm not I I okay, I - Well, anyway, just but they haven't finished their entree, that's all.
I understand.
Okay, okay.
Okay.
Look, a chocolate molten la it's not like taking ice cream out the freezer.
- I understand.
- It's cooked to order.
- I understand.
We'll okay.
- But they're still eating - their entree - We'll get it, okay.
And we're not gonna ram them and stuff them like pigs.
It is so important for my mom to follow through with what Chef Ramsay told her, or this place won't survive.
Julie.
Yes? That's the transition, understanding the wait.
- Okay.
- It's an experience now with this food, so you need to understand, - just the pace slows down a bit.
- Okay.
Remember, we're a different restaurant than we were And I understand that.
Here at the beginning of the week.
I'll be very careful.
I absolutely got the point.
I have to remember, this isn't a fast food restaurant anymore.
We are cooking everything fresh to order, and it takes time to get there.
Different service, we're used to slamming food out, - so this is different.
- Yeah, absolutely.
What about two? Can you fire it? Absolutely.
Tiramisu, 19.
(Julie) Are you ready for it, Andie? - Yes.
- Okay.
Can you run that to five, please? Sure.
(Announcer) Chef Ramsay's words have now clearly registered with Julie.
(Julie) So you're working on eight right now? I'm doing eight right now, yes.
Yeah, then I'm gonna need (Announcer) She is now managing the kitchen properly Artichoke hearts! Thank you.
I need a runner.
(Announcer) And understands that the operation of the new Mangia Mangia is completely different than what it was before _ Glad it wasn't microwaved.
(Announcer) And so is the appreciation for the food.
This looks really fresh.
I guess we'll have to make this part of our date night.
It's been a really long time since I've seen this restaurant with so much energy and repeat customers.
Mangia Mangia is definitely back.
Chris, how we doing out there? Everything is very smooth so far, chef.
- Good.
- They love it.
Great, good to hear.
They love the food.
They're thrilled, they just think it's so delicious.
Good job, you guys.
No, good job, you.
I saw a huge change in Julie.
She was actually standing on the line, not screaming, just keeping everybody communicating.
It's just like, you know, she was reborn.
It was perfect.
Very nice job.
Nice job, up top.
(Julia) It means the world to me that I finally have a successful restaurant.
No more messing around in this restaurant.
I'm the boss.
I never thought I'd be standing here with a huge smile on my face.
Me either, honestly.
[Laughter.]
- Well done.
- Oh, thank you.
All of you, a incredibly successful re-launch.
- How do you feel? - Great.
Good, and so you should.
And so you should.
Good job.
As dramatic as the change this restaurant has gone through, there was something else that was even more dramatic, and that was Julie.
My darling, tonight, you took the reins and you were in charge.
You sounded and you looked like a boss.
Good job.
(Kevin) Really good job.
- (Don) Very good job.
- Thank you.
Yeah, tremendous help back there.
Yeah, it was.
It really was.
Yeah, she didn't swear either.
- Yeah.
- No.
I didn't.
[Laughter.]
Just slow down and you're gonna nail it.
(Janelle) There was a really big change in my mom tonight.
Before all of this started, you could tell my mom didn't really want to be here.
She would curse and she would not care if things went wrong, or she would just get frustrated.
My mom really stepped up and really acted like the owner.
I need you all to make a promise to me.
We cannot go back.
There'll be no shortcuts.
No freezing - no microwaves.
- And no microwaves.
Thank you.
Absolutely right, yes? (All) Yes.
- There's no going back.
- Hands up.
Swear.
(All) Swear.
Thank you.
Please maintain these standards.
I will, I promise.
Make it happen, guys, yeah? Good job.
Mwah.
Make sure you look after mom.
All right, I will.
Thank you so much for coming.
- Seriously, well done.
- Thank you.
- Good job, yeah? - Thank you so much.
I'm rooting for you.
I hope so.
I'm it's gonna be great.
- You can do it, okay? - Okay.
Good night, guys.
Well done.
Thank you, good night.
Well done.
(Julie) Chef Ramsay did everything.
There are just simply no words that can describe my thanks to him.
I'm gonna have good food, the word's gonna get out, and I can come into my restaurant and be proud.
Whew.
When I first got here, Mangia Mangia may have been the only restaurant in America that didn't use an oven.
That's how bad it got.
And on top of that, there was so much animosity between the staff members, Julie was completely lost.
This has to be one of the biggest transformations ever on Kitchen Nightmares, but the good news is, the town of Woodland Park may only have one Italian restaurant, but right now, they've got a great one.
Wow, a drive-through Italian.
[Bleep.]
, that's a first for me.
He smells really good.
He really does.
(Gordon) One more thing I have to do.
[Honks horn.]
(Julie) Somebody's at the window.
One microwave to go, please.
- Okay.
- Thank you.
Okay.
Can you manage? We'll see.
That's it.
Doesn't fit that way.
Thank you.
Here, there we go.
Close your window.
There hold on.
Close your window, thank you.
Closing.
[Laughs.]
Janelle? Janelle? Janelle? Coming.
Hold on the bottom, darling.
- Okay.
- That's it.
And I've got the weight, I've got the load.
Okay.
Okay, just shove it in there.
Okay.
(Gordon) Thank you, darling.
- You're welcome.
- [Laughs.]
Excellent.
Bye-bye.
Bye.
(Gordon) Oh, [Bleep.]
.
(Janelle) Oh, that was funny.
(Announcer) After chef ramsay left, the positive mood and the positive feedback continued at Mangia Mangia.
Julie ended up extending Chef Don's stay Firing table ten, I need a lasagna and a short rib.
Lasagna's got five minutes.
(Announcer) And with his leadership, the kitchen is much better organized, and Julie is even now spending time behind the line.
We have a beet, a Caesar, and a calamari.
Calamari's coming up.
You guys are doing a great job.
Thank you.
(Announcer) Julie is a changed woman, and she finally has what she always wanted: A quaint, premier Italian restaurant in the picturesque town of Woodland Park, Colorado.
Really good.
Thanks for coming in.
Thank you.
Thanks for coming.
All the criticism that I got from Chef Ramsay was, in the long run, very good.
I have a better restaurant.
Business is great.
It's gonna be a wonderful year.
I know it.
[Laughs.]
(Announcer) Chef Ramsay was forced into battle with one of the most vocal and defiant owners he has ever encountered.
You're supposed to [Bleep.]
make me lasagna for tonight! Julie Watson bought a fast-food joint and tried to turn it into her dream restaurant Go to the window this has to be a first.
And although she changed the menu to Italian, her standards are no better Not in mood for it.
(Announcer) And maybe worse Wow, this is not good.
Than the fast-food restaurant that was once there.
I don't see anything Italian in here whatsoever.
I think it's beautiful.
Only moments after Gordon arrived, it became abundantly clear that this business was dysfunctional You tried to punch me.
And that the morale was extremely low.
No one cares if I get fired.
No one cares about me.
The food was disgusting.
(Gordon) This is an absolute horror.
And so was the kitchen.
I told you not to use that microwave.
Kiss my ass.
After discovering that all the pasta was premade He's never made 'em and he doesn't know how.
Chef Ramsay asked head chef, Trevor, for fresh pasta.
It's too oily.
It's supposed to be dough, not paste.
But Trevor couldn't deliver.
A chef that doesn't know how to make pasta, and you're the head chef of an Italian restaurant? Although Chef Ramsay pointed out how dire the situation really was Meatballs frozen.
Sauce watery.
Lasagna they can't even reheat it properly.
Julie refused to accept it.
- I think our food's good.
- Oh, come on.
- I'm standing by my food.
- Oh, my God.
At dinner service, there were more shocking revelations.
That's the spinach from behind the line.
It's yellow and limp.
Our spinach has never, never, never, never, never looked like this.
Outrageous amounts of precooked pasta, enough to feed a packed restaurant for weeks What fruitcake's operating this? And the overwhelming majority of the food was cooked sometimes twice in a microwave.
In spite of all of this, Julie remained in denial mode.
You think it's okay to serve frozen meatballs? They're not frozen.
They start out frozen.
Wouldn't that be frozen? Desperately looking for a way to get through to the stubborn owner Julie, you got two seconds? Chef Ramsay asked the customers one very important question.
When you come out to dinner, what percentage of that menu would you expect to be fresh? - 90% to 100%.
- (Gordon) 90% to 100%, but let me tell you something.
It's not even 5% fresh.
(Announcer) Julie couldn't handle the ugly truth I'm leaving.
And decided she had enough.
- Julie.
- I'm not taking any more.
I'm walking out.
You're walking out? I cannot do that.
(Announcer) Tonight the dramatic conclusion of Mangia Mangia Get a grip fast.
Will Julie bail on her restaurant? I'm just exhausted.
In one of the most intense Kitchen Nightmares ever I'm so stressed out.
You will witness stunning revelations Who's on drugs? Betrayal - You are [Bleep.]
lying.
- Who interrogates it? And disappointment I didn't know that.
As Chef Ramsay is forced to deal with something he has never dealt with before.
This is not working for me anymore.
[Aggressive surf music.]
(Gordon) What is that? You're serving rotten food.
They're not crap.
They're delicious.
- Then wake up! - You wake up! [Coughs.]
Shut the place down.
Get out! (Gordon) That is amazing.
Embarrassing! Oh, God! Thank you so much.
Just out of interest, when you decided to come here this evening, you look at the menu.
What percentage of that menu (Gordon) Would you expect to be fresh? Let's start from table to table.
- 90% to 100%.
- 90% to 100%.
- 90% to 100%.
- Madam? 90% to 100%.
- 90% to 100%.
- 90% to 100%.
- Sir? - 100% all the way.
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? - Yep.
- (Man) Yes.
So why do you think it's fine now? - I'm leaving.
- (Gordon) You're running away? (Julie) I'm not taking any more.
Julie.
Walking out.
You're walking out? Wow.
(Julie) Just not in the mood for it.
I'm not gonna be screamed at like that.
- I can't do it.
- (Gordon) Julie.
I cannot do that.
I'm walking out.
I'm done.
You don't care.
You're screaming at me in front of customers.
Because you don't [Bleep.]
listen.
I do listen.
You do not listen.
I was proving a point.
I wasn't screaming at you.
I don't ugh.
What do you want me to say here? - I want you to wake up.
- You're belittling me.
You're you're I am belittling you? You're tearing me apart.
So you think it's right to take their money? [Scoffs.]
I don't know.
- You don't know? - I I am I I Okay, 90% to 95% fresh.
That's what they came to your restaurant for, and everything I've showed you tonight, you're blaming your chefs.
I am not blaming my chefs.
You can ask I take responsibility for a lot of the [Bleep.]
that goes on in this restaurant.
(Kevin) Honestly, I feel like it's a free-for-all here.
You run and do what you can as much as possible until your shift's over.
- And that's it? - That's it.
You guys have never said this kind of stuff to me, ever.
Ever.
I say stuff all the time.
(Julie) You never say anything, Kevin! I've asked for a cleaning list.
Cleaning list for the back area to keep [Bleep.]
clean.
How long ago was this? Three weeks ago? - Thank you.
- Where is it? You know, like, common stuff to clean, where is it? Hey, Kevin, let's talk about all the times you haven't showed up to work with your tie.
Two times.
You're so disrespectful to her! You need to show a little respect! She doesn't want to listen to anything we have to [Bleep.]
say! She tries to, but you guys don't even give her a chance! You guys, I have talked to you 100 times.
Stop.
I have talked to you over and over and over.
You know I have, Trevor.
You're [Bleep.]
lying.
You are.
- What? - I have sat down and talked to you so many times and said, "what can we do to make this better?" And you never [Bleep.]
say anything.
So that's a [Bleep.]
lie.
'Cause every time I do say something, get shut down! - You are [Bleep.]
lying.
- Whatever She's given you so many chances, Trevor, and you know it.
Let's talk about your habits for a second and all the times you come in so high that you throw [Bleep.]
at the walls, so high that you want to [Bleep.]
punch who interrogates it? You! No, you you get [Bleep.]
out of this restaurant, and we can work! No, I don't [Bleep.]
you anything! You're so high all the [Bleep.]
time that when you go off [bleep.]
drugs, you get so angry that you don't even want to work! Drugs? Who's on drugs? He's a [Bleep.]
tweaker! And you [Bleep.]
know you're a tweaker! You've been doing drugs for three years! (Gordon) Janelle, Janelle, come here.
Janelle, come here.
Come here, come here, come here.
No! [Bleep.]
Him! He deserves to be fired, and you know it! He tried to [Bleep.]
punch me! And if I were to let him right now, he'd probably Janelle, Janelle (Janelle) [Bleep.]
punch me again! He's such a [Bleep.]
and so disrespectful! Okay, stay away from here now.
Darling, go inside the restaurant, please, and get a glass of water, please.
[Sobbing.]
That is not right.
[Sobbing.]
How long has this been building up? A long time.
[Sighs.]
The way you're running this place is incorrect.
(Gordon) How in the hell are these doors still open? Because I fight and battle to keep the restaurant together.
For what? Because I want it to succeed.
Why do you want it to succeed? Because it's my restaurant.
It's my restaurant.
You know what? Sometimes it's good to stop completely and start again.
You're just continuing.
I'm not trying to rub your face in it, but when you tell me but that's what it feels like.
Because you're in denial.
'Cause you're telling me that's what the customers want.
(Gordon) You can't take the criticism.
(Julie) I can take it.
- No, you can't.
- Yes, I can.
You're gonna stand there and argue that the [Bleep.]
that you're defrosting and cook in the microwave is what the locals want.
Lunchtime, you kept on telling me, "my food's good.
" My food's good.
My food's good.
" And then all night, every 15 minutes, something else crops up, or that's been defrosted, or that's frozen, or that's the crazy.
Cooking vegetarian dishes in the same bread crumbs that you were with chicken parm.
And you have a catering company that provides frozen food.
You defrost it.
He reheats it and throws it out there.
Customers aren't that stupid! I'm sorry, but the truth hurts.
And I've closed a restaurant before.
I've failed in my hometown, but I don't stand there with the arrogance, thinking, "it's perfect.
" I never said it was perfect.
So why are you taking their money? Because I'm trying.
How about trying to make their experience a bit better? - Or you're not up for that? - I am up for that.
- Are you? - Yes, I am.
So where's that passion, then? I have passion.
Where? What dish? I don't know.
I'm just exhausted.
I'm struggling to find anything positive.
I'm struggling to taste something that should be served in a restaurant.
And this is not how restaurants run.
Trust me this is not normal.
I thought it was normal.
[Sobbing.]
I thought I was doing right.
I don't think they even enjoy serving that [Bleep.]
.
Apparently, I'm doing it all [Bleep.]
wrong.
What are you waiting for? I don't know what I'm waiting for.
Get a grip fast.
Finish cigarette and clear down.
[Sobs.]
My head is just spinning.
I thought I was doing it right.
I did.
I did.
[Sobs.]
And when Chef Ramsay said that I didn't care about this place, I do.
Otherwise, I wouldn't be here doing this right now.
[Sighs.]
[Sniffles, sighs.]
(announcer) It's been a long time since Chef Ramsay has seen so much tension between an owner and a kitchen staff.
Let's go in the dining room and have a quick catch-up.
(Announcer) Before he can even begin to push forward with improvements to the restaurant, he knows he needs to have a heart-to-heart with the people who work in it.
Okay, I want to talk to you all as a group.
Yesterday was a bad day.
The atmosphere in here is dreadful.
The relationships are bad.
This was ugly.
(Julie) I have to say that some of the things that happened yesterday, I was stunned.
I have never been talked to by my staff, ever.
Last night when Kevin talked to me the way he did, I was shocked.
Kevin has never raised his voice to me, ever.
Everything was at a boiling point.
(Chris) There's a fear around here.
Everybody's walking on eggshells.
They're so afraid that they think she's gonna jump off the handle because she's so frantic that we're all on edge.
That isn't true.
That's not true.
I am very forgiving.
That's a blatant lie.
You were so rude and so disrespectful to me last night.
How do you expect us to act? I never said a word to you.
Are you kidding me? I was the computer.
You gonna tell me to hurry up, get out the way? Julie, why did you go after Chris? I've had customers in this last week, told me that Chris is in the restaurant, talking [Bleep.]
, saying what a bitch I am.
Is this legit? This is legit.
All right, I and I have [laughs.]
I mean, if she's gonna say that, - then she's forcing me to defend myself.
- (Julie) Say what you want, Chris.
She has people calling her a bitch on a daily basis, out loud, in front of her face, and I have defended her.
- Well, I've heard that - And it's it's it's you know No, I've heard people saying that you're talking about everything that you think is wrong with the restaurant.
Have I been talking about what I think the problems is, what I think that could help this place out? Absolutely.
Did I ever once bad-mouth her? Absolutely not.
Yes, you did.
I did not once say anything.
If I've said anything, it's that the people that are around her are incompetent.
And she has a right to be pissed off.
That's what I've said.
- I never said anything - That's not true.
About her in a disrespectful way.
That's B.
S.
So don't tell me that I don't come in here and do what I'm supposed to do.
Don't tell me that I don't.
I've had more people tell me, "this is the best service I've had, and I've been coming here since this place was open.
" I'm not talking about last night.
I'm talking about since I've been here.
- I'm talking about the peop - Chris, I'm talking about tables that tell me that you talk And I'm telling you what the tables are telling me.
Chris, I'm not gonna argue with you, because I'm not arguing with you either.
I know what I said, and I never said nothing like that.
And I know what the customers have said to me.
Lots.
Well, I don't I can't deal with what people are telling you.
I'm telling you what I know.
All the stuff that's wrong in this place, I could've went on for days about the stuff that's going on, but I didn't.
I'm trying to be helpful.
I'm trying to help you out.
I'm trying to put you in a place where all of us can make a little bit more money, and if somebody took that as me being rude to Julie, hey, man, that's just the way it is.
You crazy.
You want to know what the problem is around here? It's blaring.
It's got stars all around it.
(Gordon) Julie, there seems to be an air of discomfort with you around the customers and the staff.
Why are you so agitated? I have to be in the back and helping the staff, and it's too stressful trying to do both.
(Janelle) I just think you should focus more on managing.
- I mean, you have a hard time focusing on what you need to - Right, I'm too scat - Yeah, you're too scattered.
- I'm too scattered.
- (Gordon) Yeah.
- Organization.
- You're right.
- I'm too scattered.
I don't know, but I think what you haven't done is, you haven't prioritized the list of importance - in terms of what you need to accomplish - Right.
Because you seem far too agitated and way too on edge.
I agree, but some of the blame is my staff.
(Janelle) The whole staff? No.
The major issues in the restaurant are Trevor.
Trevor is creating a lot of stress in the restaurant because he has a bad attitude.
He doesn't want to work.
He wants to stand behind that line and only cook his food.
I cannot schedule him in the day, or he just won't show up.
- Okay.
- He just doesn't show up.
How long has this been going on for? It's gotten really bad in the last six, eight months, really bad.
(Gordon) So he's checked out? Yes.
He's absolutely taking advantage of me because my hands are tied because I don't have anybody else in the restaurant.
And the days that he doesn't appear, what are the excuses? He doesn't have an excuse.
He just doesn't show up.
Trevor, your side what's going on? Have you given up? I had those days, yes.
Some days are better than others.
Not only are you in way over your head, but you're out of your depth.
Yes, Chef.
One mistake happens, and you get angry with everybody.
How long have you felt so angry behind that line? It's grown and built over this past year.
Why'd you come in with that attitude? I was in over my head at the time.
- Mm-hmm.
- I was in my own personal problems And brought it into the restaurant.
Mm-hmm.
And this is part of the problem.
When Trevor gets angry - Right.
- And has one of his fits, it happens in the restaurant while we're full.
Andie calls me quite a bit and says, "Trevor's refusing to cook.
He's out back smoking.
There's tickets on the line.
You need to come to the restaurant.
" - Right.
- "Because he's acting like an ass and saying, 'I won't cook.
'" and none of this is brought to my attention at the time.
How am I supposed to fix something if it's because we're scared of you, Trevor.
I'm scared of you.
Right, when you went for Janelle personally, why does the job take you that far in the unknown? - That day - You get that angry that you want to punch her? That day, we had a new cook, kind of lipped off to me, and I was saying stuff under my breath, and then out of nowhere, she comes to the back and yells, "no one cares about you.
No one cares about your life.
" That's because you were throwing things at the wall.
It doesn't involve you.
I have tables, Trevor.
I had tables saying, "that guy is high.
That guy I'm scared to be in here right now.
" You were yelling about my mom, about how she was a bitch.
She is my mother.
I don't think you realize that.
She is my mother.
How would you like it if someone talked about your mother like that? How would you like it if someone called your mom a bitch and stupid and worthless? How would you like that? I don't work with my mom.
I don't have - those kind of problems.
- Well, but how would you like - she is my mom! - I know she's is.
She is my mom.
And I have respect for her.
No, you do not.
You have no respect for her.
I don't have respect for you.
I don't have respect for you either.
(Announcer) There is no question that Mangia Mangia has major problems with the food, but the interpersonal problems of this restaurant is chef Ramsay's biggest hurdle to overcome.
We're scared of you, Trevor.
I'm scared of you.
And the relationship between Julie's daughter Janelle and Chef Trevor may be impossible to fix.
You were throwing things at the wall.
It doesn't involve you.
I had tables saying, "that guy is high.
" That guy I'm scared to be in here right now.
" So, Janelle, could the customers hear him throwing things ag yes, he was yelling and slamming [Bleep.]
and slamming pots.
He was throwing knives against the cutting boards.
- Were you scared? - Yeah, I was scared, and my table was scared too.
Here we are with a business losing thousands of dollars a week, and you start shouting and screaming in the kitchen, petrifying the customers, petrifying the owner's daughter.
Were you high? _ _ I didn't know that.
[Bleep.]
.
Julie.
- I didn't know that.
- What did you say? I didn't know that he was high that day.
You know, I thought it was maybe once every six months, and I talked to him about his drug use on several occasions, and he said, "I'm done.
" "I'll never do it again.
" He promised for me.
Obviously, I didn't know enough about drugs.
And how long has this been like this? A good time.
Longer than that.
(Gordon) And what's the substance? I didn't know.
Uh, it's amphetamines.
(Gordon) So it's serious stuff? Are you attending meetings? - No, sir.
- You're not? This is not about a chef and the owner's daughter falling out.
This is toxic.
What are we waiting for, someone to get hurt? It's it's time to make some changes in this restaurant - (Gordon) Now.
- And I'm ready.
Trevor, this is not working for me anymore.
I have had this conversation with you about your drug use for too many times.
It's become poison in the restaurant, and I can't do that.
And you're fired.
I'm not doing it anymore.
I'm sorry.
I can't have this going on.
I respect your honesty, but you cannot walk in here under the influence I understand.
On your downward spiral, start turning this place upside down, and you certainly can't cook whilst on that.
You need help.
[Sniffles.]
Listen, everybody in this room has made mistakes, and you've made one of them.
Yes, Chef.
Umm, Trevor, let's have a word outside together.
Yes, chef.
[Exhales deeply.]
[Sighs.]
Wow.
That was tough.
I talked to him.
He said, "I'm not doing that.
" I believed him, obviously.
I didn't know.
- You need help, bud.
- I know.
And you got to get into treatment quickly.
I want you to get yourself home and get yourself treatment.
I will.
Okay, bud.
Take care.
I really appreciate it.
It'll be better for him.
I didn't know he was doing drugs, and I I would've yeah, I didn't know.
I'm embarrassed.
I can't believe any of this went on.
But I think having Trevor being so young and inexperienced on my line and me expecting him to know how to move this restaurant forward, it was a big mistake.
I'm very nervous to go forward.
I don't know what's gonna happen from now.
I just don't know.
(Announcer) After learning that Mangia Mangia's head chef, Trevor, has been abusing drugs, Julie has decided to let him go.
Now Chef Ramsay wants to make sure that Julie is committed to making big changes to putting her restaurant on a path to success.
(Gordon) The atmosphere in here is dreadful.
Everybody is at such a high stress level.
Okay.
But with regards to Trevor - I didn't know.
- I understand.
I have a lot of experience with addicts, and he is in a bad place right now.
He is not fit to be a head cook or a senior cook or a personal responsibility.
I knew that I needed to let Trevor go.
I knew that he was the cancer in the restaurant - that was causing a lot of bad attitudes.
- Yeah.
Okay, I respect your decision, but I would seriously like you to consider, down the road, if he gets his act together, - just keeping that door open.
- I will.
He needs to step up and get clean.
Okay.
I understand.
But here's the thing I need to know now that you, deep down inside, are seriously committed to change.
I am absolutely committed to change, absolutely 100%.
You need to have a better vision, because you're so fragmented.
I agree.
And you're not focused on anything.
It's not the way to run a business.
I'm too spread out.
You weren't even cooking your food.
No.
We've got to change the food.
The food has got to be changed.
- Good.
- [Bleep.]
.
What other things did you think about that you want to change? I need to quit waiting tables, and I need to have better communication with my staff.
- That's a huge commitment - It is.
- Doing what you just said.
- I can do it.
- Everything you just said is - I can do this.
- It's true.
- It's true.
I agree.
I need to take care of this.
We've got a gap to fill in the kitchen.
Yes, we do, and I'm terrified.
This place needs a chef that can help run this business from the engine room and to get the business afloat and up and running and making more money.
No, I I no, I agree.
I absolutely agree with you.
I'm gonna make some calls, and I'm gonna get help.
Okay.
I appreciate it.
Thank you.
[Sighs.]
It's time to make some serious changes in this restaurant.
I know I've been part of the problem, but I'm ready to go forward and make this restaurant successful.
(Announcer) Now that Julie understands the necessity of dramatic changes to the restaurant, Chef Ramsay wants to show Julie the impact and importance of fresh ingredients.
(Gordon) I'm gonna cook, you're gonna watch.
Okay.
There are two dishes we're gonna make a simple lasagna and a simple roast salmon.
Have you ever functioned this restaurant without a microwave? - No.
- Wow.
And how many restaurants do you think function more with a microwave than they do with their ovens? - That I don't know.
- No.
Not many at all.
That's all changing as well.
Okay.
(Julie) I can't wait for Chef Ramsay to show me how a real, true kitchen is supposed to be run.
He's gonna teach me how to cook because we're doing it all wrong.
So the exciting thing about lasagna is in the layers tomato, meat sauce, mozzarella, pasta.
How difficult was that? - Looks pretty easy.
- Took five minutes.
- Pretty easy.
- Okay.
What do you dislike about being in the kitchen the most? (Julie) The stress of being behind the line.
When you've got a great prep and you've got yourself organized, it becomes the most pleasurable and the most de-stressful thing you can ever do.
Little salt, little pepper.
Now, into the microwave for four minutes [bleep.]
off.
Are you serious? [Laughter.]
You're good at taking orders, but you've got a bake.
Use it.
Okay, open the fridge and take that out, please.
- What is that? - Salmon.
Yeah.
What do you mean "salmon"? Fresh salmon.
How do you know it's fresh? Because I can tell by the look of it, it's got that dark pink color.
Right.
How'd you cook salmon? - They cook it on the flat top.
- On the grill.
Now, cooking salmon this way is a lot easier than it is on that solid top.
Once you've got a good color in salmon, turn it over once.
Wow.
That looks so much better.
The practice you were doing beforehand was so much more difficult.
You can do all these beautiful dishes so easy, in a short amount of time, and make 'em fresh.
We are done with microwaves.
We are done with frozen food.
I am buying everything fresh.
This is just a small sample of how exciting your Italian fare could be, and when you're the only restaurant within a 15- to 20-mile radius serving food like this, trust me there should be a queue up outside the door.
We are relaunching this restaurant tomorrow, and we all have to work as hard as we ever have - to reposition this restaurant.
- Yes.
I know you've gone through a lot and there's a lot happening, - Don't cry - I know.
I'm just stressed.
What are you stressed about? Just the this, all of it.
It's stressful.
Having that anxiety is normal.
Bottling it up is not.
Yeah, I've held it in for a long time.
I can see that.
- We have your back, we've got you.
- I know.
Now you're sounding like a teammate.
Now you're sounding like the way you should be supporting an owner.
Good.
Now that Trevor's gone, I did make some calls, and I have found a chef, okay? Oh, thank God.
Someone to lead your kitchen.
- I'd like you to meet don wolf.
- How are you, buddy? - You good? - (Don) Yeah, I'm great.
First of all, look at that smile on that face.
[Laughs.]
(Gordon) Colorado boy, local boy.
Oh.
Yeah, in Denver.
(Julie) Oh, cool.
Let me tell you something, he ran as an executive sous chef at a very reputable Italian restaurant in Denver.
He has an encyclopedia of knowledge in conjunction with Italian cuisine.
I've arranged for him to stay for the next two weeks, and secure a new chef coming in.
Okay.
Listen to this guy.
I plan on it.
He's gonna teach you everything he knows.
Absorb it like a sponge.
- It's my pleasure.
- I'm ready.
- Get to know your new team.
- I will.
- How's it going? I'm Kevin.
- Pretty good.
- Kevin? - Nice to meet you.
Good to meet you, man.
Cooking is a whole different story for me now.
We used to cook with microwaves.
Now we cook with ovens.
I'm gonna grasp as much as I can right now and learn from Chef Don.
We're gonna learn everything - Oh, good.
- And it's simple, and it's delicious.
It is so amazing that Chef Ramsay got this new chef for me, and I just can't believe it.
I'm over the moon.
Mmm.
That's good.
(Announcer) Coming up, Chef Ramsay re-launches Mangia Mangia.
We're cooking food now, not reheating it.
(Announcer) Will Julie be able to handle the numerous changes? We're just straight, everybody off, rushing, rushing, rushing.
It's new, it's new.
(Announcer) Or will a critical mistake ruin the restaurant's comeback? So now, you've just completely screwed us.
(Announcer) Confident in the dramatic changes that are coming for Mangia Mangia, Chef Ramsay has surprised Julie and the staff Let's go, let's go, let's go.
(Announcer) With a community event [cheers and applause.]
(Announcer) To encourage people to return to the restaurant.
[Cheers and applause.]
(Gordon) Ladies and gentlemen, welcome.
I am so grateful for you all to be here.
We are making dramatic changes to your local Italian restaurant, and I know that you are gonna love them.
Hi, my name's Julie.
I own Mangia Mangia.
I am so excited to see you all here.
Thank you so much for coming.
[Cheers and applause.]
The whole town's here.
It's a great feeling that they're here to support us.
Whoa! (Announcer) In addition to the activities Whoa! (Announcer) And the sampling of some menu items - Very good.
[Laughs.]
- Mmm.
(Announcer) Chef Ramsay has invited local dignitaries Are we ready? (Announcer) To participate in a pasta eating contest.
On your mark, get set, go! [Cheers and applause.]
It was amazing.
The crowd was all happy for us.
Everybody seeing this? [Cheers and applause.]
(All) Five, four, three, two, one! Stop! (Kevin) Now they're actually realizing that we're trying to change things, and they're supporting it.
[Cheers and applause.]
[Band playing.]
Fresh bruschetta right here, yeah.
(Woman) Thank you, thank you.
- Excellent.
- It is so delicious, I love it.
It's great flavor.
Thanks for coming.
- Thank you.
- Thanks.
I can't wait to go to Mangia Mangia and try the new menu.
It looks much better than it was before.
- This is wonderful.
- Oh, thank you! I can't wait to come to your restaurant.
Oh, please come.
Everybody is saying they love the food, I am so excited.
This is our chance to prove to everybody that Mangia Mangia is back.
(Announcer) While a big part of yesterday was spent spreading the word about the new Mangia Mangia, last night, chef Ramsay's team worked around the clock and made a massive transformation to the dining room.
[Bird squawking.]
Are you ready to see the new Mangia Mangia? - Yes.
- Yes.
(Gordon) Welcome to the new Mangia Mangia.
All right.
[Gasps.]
- (Both) Oh, my gosh.
(Gordon) Jump in.
(Man) Oh, wow.
Look at the wall, oh, my gosh.
Oh, my gosh, it's beautiful.
[All marveling.]
- Oh, my g - No way.
- Oh, no.
- (Gordon) Jump on in.
(Man) Wow.
It looks stunning.
It is, oh wow.
(Gordon) Right.
Welcome to your new restaurant.
Wow, I'm stunned.
(Gordon) Gone is that bland, beige color and in its place, a spruce, vibrant green.
(All) Wow.
(Man) Cool.
It's beautiful.
(Gordon) Gone are those dreadful, dreary booths.
We've replaced all the seating with these beautiful wooden chairs, which dramatically opens up this beautiful room.
(Chris) Wow.
I love the chairs.
Oh, my gosh, they're gorgeous.
It's awesome.
This is awesome.
And do you know what? With those booths gone, the flow of service should function so much better.
Wow, I'm overwhelmed.
It's a warm, comfort feeling in here right now.
Doesn't it? Look at the wall.
(Gordon) Before, it was an eyesore.
Now that we have beautifully made it blend right in.
(Chris) This is great.
(Kevin) Breathtaking.
- Isn't it breathtaking? - It really is.
It's gorgeous.
(Gordon) Look at the windows, full length wooden blinds draped with wonderful taupe curtains.
It is absolutely beautiful.
It's so beautiful.
And let's be honest, it does not look anything like a fast food restaurant, right? - No.
- No, not at all.
I can't thank you enough.
Did you still like the old decor that you said was beautiful? - One of those - No, no.
This is so much better.
- You sure? - Yeah, I'm sure.
[Both laughing.]
I thought my old restaurant really looked good, but after seeing this, I must've been crazy.
I'm excited.
I'm really excited.
(Julie) The place looks absolutely amazing.
It's inviting, feels like Woodland Park.
People are gonna want to come in here and enjoy themselves.
The pictures are nice.
This is really cool too.
I like this.
(Janelle) This is probably the best present my mom's ever gotten in her entire life.
I've never seen her that happy before.
(Announcer) To go along with the completely revamped dining room Please take a copy of the menu and hand it down.
(All) Wow.
(Announcer) Chef Ramsay has done his magic to the menu as well with fresh Italian cuisine that is sure to be a hit with this tight-knit community.
Visually, what do you think? Gorgeous.
Absolutely, it's beautiful.
It screams "eat me," yeah? Absolutely.
(Gordon) Let's start off with the bruschetta.
Great little board for sharing.
So whilst the guests are undecided what they're gonna be having, hit the table with the bruschetta.
Likewise with the chef's antipasto mixture of salamis, meat, cheeses, and some pickled vegetables.
Those two should hit the table immediately.
The spaghetti and meatballs come with a rich tomato sauce, fresh basil, and spicy delicious meatballs.
- Mmm, yum.
- Yum.
Mangia Mangia's very own lasagna.
Look at those layers.
And guess what.
Breaking news.
It's coming from the oven.
Not the microwave.
Not the microwave.
[Kevin laughs.]
Yes! (Gordon) Next to that, one of my favorites.
Pan-seared salmon.
A big hit.
Served with a nice, fragrant lemon Risotto.
Simple.
A chocolate molten lava cake.
Delicious, creamy, rich, sumptuous in the middle.
Cut through, it just oozes.
That's perfect.
Let me ask you this, what percent of this small menu's frozen? Well, I'm sure nothing.
(Gordon) Not a frozen ingredient anywhere, not a microwave "bing" in sight.
You have to embrace change.
Everything here is fresh.
Now, to go along with your stunning food, we have a complete new range of flatware and dinnerware provided by oneida.
Right, get up to speed.
Dig in.
Mmm, that's good.
Isn't it? It's that sauce.
(Kevin) I'm extremely excited to cook this new food.
Like, it feels like I left Mangia and went into a completely different kitchen.
- Wow.
- It's really good.
It's so good.
(Julie) Tasting this new food, compared to my old food, it's daylight and dark.
This food has great flavor.
I now realize that my other food was bland.
This is delightful.
I can't even put a plate in the microwave, they don't even fit.
[Laughter.]
(Announcer) Coming up Stop.
(Announcer) The pressure is on as Julie is in the center of the action.
We're cooking food now, not reheating it.
(Announcer) The question is, will she be able to adapt and lead her restaurant to a successful re-launch We're just straight, everybody off, rushing, rushing, rushing.
(Announcer) Or will she collapse and take the restaurant with her? So now, you've just completely screwed us.
(Announcer) It's minutes before the doors open Come over guys, please.
Let's go to the dining room, shall we? (Announcer) And the morale in the restaurant is completely different than when Chef Ramsay first arrived.
The important thing tonight is what? Getting the food out, making sure it all runs smooth.
- Communication.
- Yes.
You don't send mistakes out of the kitchen.
We're not gonna even attempt to send anything out substandard, and hey, guess what? You're not gonna be pushing any numbers tonight.
[Laughs.]
Four minutes, two minutes, cocktail sticks.
You'll be cooking.
Covering with saran wrap.
- Yeah.
- [Laughs.]
And just watch your sleeves.
It's a real oven, so it's hot in there.
[Laughs.]
- Yeah? - Are we ready? - (All) Yes.
Let's go, guys, yeah? All right.
Let's make it a night to remember.
Right this way.
Here's our new fresh menu.
I'm sure you'll enjoy it.
(Announcer) While Chef Don will be working with Kevin behind the line You're the expediter.
(Announcer) Chef Ramsay wants Julie to be working in the kitchen as well, and he has a critical tip for her before the start of service.
You've got this dreadful habit of rushing things.
- I know, I okay.
- You need to slow down.
Rushing takes place in fast food restaurants.
- Right.
- You have something unique now.
- Okay.
- You need to understand that - and nurse it.
- Okay.
Anyone around and says, "well, we waited," no, they're not really waiting that long - 'cause it's cooked to order.
- Okay.
Got to get that through in there, yeah? I know, it's new.
First ticket's coming in.
Heard? We're working on nine calamari and an antipasti salad.
Fantastic, thank you.
Calamari's going down.
Can you fire table four, please? You got it, boss.
You have a fried artichoke going, right? - Yes.
- And then, the next app - is the meatballs.
- Coming right up.
- Meatballs working hard.
- A meatball app.
Kevin, I need two fried artichokes and one calamari.
Your first one's going down right now.
Don't start the calamari.
He's got four Caesar salads on there.
Do you have an antipasto salad made? You're doing two and eight right now? (Kevin) Oh, my God.
Kevin, you heard me on that fried artichoke? (Kevin) Yeah, it's in the oven.
Yeah, you just asked a minute ago, Julie.
Give him time.
Understand one thing, we're cooking food now - Okay.
- Not reheating it.
Okay.
So you have to cut these guys - some slack.
- All right.
Understand the difference, how we're cooking, right? - Yes, I do.
- Thank you.
(Announcer) Although it is very early in service, Chef Don is pushing orders out in a timely manner.
Spaghetti and meatballs right here.
(Announcer) And customers are thrilled with what they are receiving.
Tastes so fresh.
It's delicious.
This might be the best lasagna I've ever had.
(Announcer) But about Julie's fast food mentality is returning.
- Can I take this? - Nope! (Announcer) She has lost a grip on what has been sent How we doing on the calamari and the artichoke? Already gone.
(Announcer) And has fired too many orders too quickly.
Appetizer in the window, Julie, what they for? - You got two calamari - I don't have a ticket for these, that's what I'm I'm a little confused.
(Announcer) Creating confusion in the kitchen.
Kevin, I need a chocolate lava cake.
Chocolate lava cake going down.
Don't hurry on them because they're only, like, halfway through their food.
Hey, who had the cakes? They gotta go out.
- What's wrong? - They still have their food.
But but they're ready.
I know.
This is crazy.
Get get your mother.
This is stupid.
(Janelle) Mom, chef needs you.
Come on, Julie.
[Bleep.]
.
Yes? - You're firing Come here.
You're firing desserts on seven.
They're still eating, so now, you've just completely screwed us, and I'll show you why.
- Okay.
- Look, they're ready.
"A," they deserve a gap in between entrees, appetizers, and desserts.
This is table seven.
- Yeah, it's this one.
- Okay? - I'm not I I okay, I - Well, anyway, just but they haven't finished their entree, that's all.
I understand.
Okay, okay.
Okay.
Look, a chocolate molten la it's not like taking ice cream out the freezer.
- I understand.
- It's cooked to order.
- I understand.
We'll okay.
- But they're still eating - their entree - We'll get it, okay.
And we're not gonna ram them and stuff them like pigs.
It is so important for my mom to follow through with what Chef Ramsay told her, or this place won't survive.
Julie.
Yes? That's the transition, understanding the wait.
- Okay.
- It's an experience now with this food, so you need to understand, - just the pace slows down a bit.
- Okay.
Remember, we're a different restaurant than we were And I understand that.
Here at the beginning of the week.
I'll be very careful.
I absolutely got the point.
I have to remember, this isn't a fast food restaurant anymore.
We are cooking everything fresh to order, and it takes time to get there.
Different service, we're used to slamming food out, - so this is different.
- Yeah, absolutely.
What about two? Can you fire it? Absolutely.
Tiramisu, 19.
(Julie) Are you ready for it, Andie? - Yes.
- Okay.
Can you run that to five, please? Sure.
(Announcer) Chef Ramsay's words have now clearly registered with Julie.
(Julie) So you're working on eight right now? I'm doing eight right now, yes.
Yeah, then I'm gonna need (Announcer) She is now managing the kitchen properly Artichoke hearts! Thank you.
I need a runner.
(Announcer) And understands that the operation of the new Mangia Mangia is completely different than what it was before _ Glad it wasn't microwaved.
(Announcer) And so is the appreciation for the food.
This looks really fresh.
I guess we'll have to make this part of our date night.
It's been a really long time since I've seen this restaurant with so much energy and repeat customers.
Mangia Mangia is definitely back.
Chris, how we doing out there? Everything is very smooth so far, chef.
- Good.
- They love it.
Great, good to hear.
They love the food.
They're thrilled, they just think it's so delicious.
Good job, you guys.
No, good job, you.
I saw a huge change in Julie.
She was actually standing on the line, not screaming, just keeping everybody communicating.
It's just like, you know, she was reborn.
It was perfect.
Very nice job.
Nice job, up top.
(Julia) It means the world to me that I finally have a successful restaurant.
No more messing around in this restaurant.
I'm the boss.
I never thought I'd be standing here with a huge smile on my face.
Me either, honestly.
[Laughter.]
- Well done.
- Oh, thank you.
All of you, a incredibly successful re-launch.
- How do you feel? - Great.
Good, and so you should.
And so you should.
Good job.
As dramatic as the change this restaurant has gone through, there was something else that was even more dramatic, and that was Julie.
My darling, tonight, you took the reins and you were in charge.
You sounded and you looked like a boss.
Good job.
(Kevin) Really good job.
- (Don) Very good job.
- Thank you.
Yeah, tremendous help back there.
Yeah, it was.
It really was.
Yeah, she didn't swear either.
- Yeah.
- No.
I didn't.
[Laughter.]
Just slow down and you're gonna nail it.
(Janelle) There was a really big change in my mom tonight.
Before all of this started, you could tell my mom didn't really want to be here.
She would curse and she would not care if things went wrong, or she would just get frustrated.
My mom really stepped up and really acted like the owner.
I need you all to make a promise to me.
We cannot go back.
There'll be no shortcuts.
No freezing - no microwaves.
- And no microwaves.
Thank you.
Absolutely right, yes? (All) Yes.
- There's no going back.
- Hands up.
Swear.
(All) Swear.
Thank you.
Please maintain these standards.
I will, I promise.
Make it happen, guys, yeah? Good job.
Mwah.
Make sure you look after mom.
All right, I will.
Thank you so much for coming.
- Seriously, well done.
- Thank you.
- Good job, yeah? - Thank you so much.
I'm rooting for you.
I hope so.
I'm it's gonna be great.
- You can do it, okay? - Okay.
Good night, guys.
Well done.
Thank you, good night.
Well done.
(Julie) Chef Ramsay did everything.
There are just simply no words that can describe my thanks to him.
I'm gonna have good food, the word's gonna get out, and I can come into my restaurant and be proud.
Whew.
When I first got here, Mangia Mangia may have been the only restaurant in America that didn't use an oven.
That's how bad it got.
And on top of that, there was so much animosity between the staff members, Julie was completely lost.
This has to be one of the biggest transformations ever on Kitchen Nightmares, but the good news is, the town of Woodland Park may only have one Italian restaurant, but right now, they've got a great one.
Wow, a drive-through Italian.
[Bleep.]
, that's a first for me.
He smells really good.
He really does.
(Gordon) One more thing I have to do.
[Honks horn.]
(Julie) Somebody's at the window.
One microwave to go, please.
- Okay.
- Thank you.
Okay.
Can you manage? We'll see.
That's it.
Doesn't fit that way.
Thank you.
Here, there we go.
Close your window.
There hold on.
Close your window, thank you.
Closing.
[Laughs.]
Janelle? Janelle? Janelle? Coming.
Hold on the bottom, darling.
- Okay.
- That's it.
And I've got the weight, I've got the load.
Okay.
Okay, just shove it in there.
Okay.
(Gordon) Thank you, darling.
- You're welcome.
- [Laughs.]
Excellent.
Bye-bye.
Bye.
(Gordon) Oh, [Bleep.]
.
(Janelle) Oh, that was funny.
(Announcer) After chef ramsay left, the positive mood and the positive feedback continued at Mangia Mangia.
Julie ended up extending Chef Don's stay Firing table ten, I need a lasagna and a short rib.
Lasagna's got five minutes.
(Announcer) And with his leadership, the kitchen is much better organized, and Julie is even now spending time behind the line.
We have a beet, a Caesar, and a calamari.
Calamari's coming up.
You guys are doing a great job.
Thank you.
(Announcer) Julie is a changed woman, and she finally has what she always wanted: A quaint, premier Italian restaurant in the picturesque town of Woodland Park, Colorado.
Really good.
Thanks for coming in.
Thank you.
Thanks for coming.
All the criticism that I got from Chef Ramsay was, in the long run, very good.
I have a better restaurant.
Business is great.
It's gonna be a wonderful year.
I know it.
[Laughs.]