Kitchen Nightmares (2007–2014): Season 1, Episode 10 - The Secret Garden - full transcript
Tonight on
"Kitchen Nightmares,"
Gordon goes head to
head with the most
stubborn chef he's ever met.
That's a matter of opinion.
And
unearths The Secret
Garden's dirty little secrets.
Gordon cooks up a rescue plan.
We will make this is a success.
But this
French chef fights back.
Is everything perfect
in your kitchen?
Don't you dare
start lecturing me.
This is the lowest day
of this restaurant's life.
Pick up now.
Pick up now.
Can Gordon
save The Secret Garden?
Who the are you
to turn around and tell
me when you work like a pit.
You, pig!
Find out tonight
on "Kitchen Nightmares."
Find out tonight
on "Kitchen Nightmares."
Moorpark, California,
gateway to wine
country, luxury golf courses,
and booming real estate.
A great location
for a restaurant,
but The Secret Garden is on
the brink of financial ruin.
Thank you for calling
The Secret Garden.
How may I help you?
My name is Michel.
I'm the chef and owner
at The Secret Garden.
Am I a good chef?
I think so.
He's French.
He's French.
That's his biggest problem.
He's French.
So you're going to have
to excuse my arrogance.
I'm not cooking with the
stuff that's in there.
When I lose my temper,
it's time for you to run.
You told me already.
We're going to comp it,
and they have to leave.
Michel just may or blow up
and say, what are you doing?
You want to push
me in the kitchen,
I will scream at everybody.
Michel's arrogant.
He's French.
He's a chef.
All chefs are arrogant.
You know what?
Stop repeating, OK?
French people enjoy
the quality of life
a little more than
the Americans.
a little more than
the Americans.
I spill.
Michel can be very, very
difficult to work with.
Jane?
Michel?
Serve that.
That cannot sit.
He's got an ego
the size of France.
As soon as it's ready!
Come on, I got two.
Let's fix it.
No, no, no, no.
I'm getting frustrated.
The atmosphere here
is definitely geared
toward a more mature crowd.
This is the kind of restaurant
that you take your grandma out
for a nice meal.
It's not really the happening
Saturday night spot.
It's not really the happening
Saturday night spot.
Michel is having a tough
time making ends meet.
I can only imagine what
his books must look like.
We need $200.
That's not gonna
pay the bills again.
I have about $300,000
to $320,000 in debt.
That's a lot of
money to pay back.
This is depressing.
Look at that.
If the restaurant keeps
going the way it's going,
I won't be able to
keep the doors open.
I need help.
The Secret Garden, fine dining.
Gordon
Ramsay has just one week
to uncover the problems,
to devise a plan,
and to turn this
restaurant around.
Place is locked.
Where's the entrance?
That's locked, as well.
God.
A door.
A door.
Right.
Bloody hell.
God.
Where is everybody?
Hello?
Is anyone here?
Who wants to sit
and eat in front
of that fat little bastard?
of that fat little bastard?
Morning.
Hello.
How are you?
And you are?
-Jane.
Jane.
Good to see you.
Where's chef?
Chef's here.
-OK.
-Michel.
Good morning.
Welcome.
How are you?
-Michel, how are you?
Yes.
Nice to meet you.
Good to see you.
Well, I finally got in.
Couldn't find the front door.
The front door is
off the parking lot.
Well, I mean, I
couldn't find it.
So it's the best kept
secret in Moorpark.
And you've been running the
restaurant for seven years?
-Seven years, yes.
-Got it.
And how long has
it been quiet for?
And how long has
it been quiet for?
Seven years.
OK, well I'll go and
sit in the restaurant.
I feel like I'm at
Buckingham Palace.
What is that?
That's a-- it's a doily.
People love those.
-People love those?
-Mm-hm.
Really?
You've got all that
fancy crap on there,
and yet the glass is dirty.
Ugh, god.
I feel like inviting my
gran round for lunch.
Could you not have
got a bigger basket?
Could you not have
got a bigger basket?
I feel sorry for that poor
lonely bread roll in there.
Let me just have a look
at it before you serve it.
Oh.
I feel like saying a prayer.
So--
A lunch menu and a dinner menu.
Ooh la.
Greens with sunflower
seeds, dried cranberries,
and Montrachet cheese.
God, is there anything
plain on here, Jane?
I think it's all good.
Thank on that.
Is the crab fresh?
-No, it's canned.
-It's canned.
Mm-hm.
We'll can that one then.
Baby spinach salad
with strawberries,
goat cheese, asparagus,
hard boiled egg,
goat cheese, asparagus,
hard boiled egg,
and grilled garlic shrimp.
Strawberries and shrimps?
Mm-hm.
I'll start with that,
please, as my appetizer.
Absolutely.
I've got to think about a
chef's perception of food
when he starts to
put strawberries
with fresh garlic shrimps.
We'll see how he likes it.
He's a customer.
Customer is almost always right.
Dear God, for what
we're about to receive
may the Lord not kill
me with food poisoning.
That's disgusting.
I'll wait from the next course.
Are you done?
Yeah, I'm-- yeah.
Sadly the prawns are stone
cold and under cooked.
OK.
Your prawns are
undercooked, I'm told.
When he sent the
first dish back,
I knew that we were going
to have a little problem.
Thank you.
OK, bon appetit.
A very dirty,
greasy, chipped plate,
A very dirty,
greasy, chipped plate,
and a big overgrown ball of
hair deep fat fried.
I'll be if I'm
eating that for sure.
As tough as old boots.
God.
Oh.
Damn.
Raw carrot.
Fine if you're a rabbit.
How was your steak.
Carrots were raw.
Steak was tough, and that was
just a big ball of grease,
Steak was tough, and that was
just a big ball of grease,
and the plate was interesting,
especially with the chip.
Gordon gave us a
scathing review.
Thank you.
It's lazy.
It's dirty, and it's just bad.
I mean, really crap.
Your carrots were raw.
Your steak was tough, and
your shoestring potatoes
was a big ball of grease.
A big ball of grease?
Nightmare in grandma's
house. me.
Nightmare in grandma's
house. me.
Thank god she's dead.
Michel definitely does
not respond to criticism.
He likes to be the man.
You seem proud of that food.
You seem quite--
-Yeah, I like it.
-You like it?
Yeah, I think it's good.
I mean--
Don't take this personally.
Yes.
I thought your food was crap.
Tasteless, bizarre.
Your food was long
winded, boring,
and just, you know, badly done.
Honestly, I've never seen
anyone talk to Michel in
Honestly, I've never seen
anyone talk to Michel in
the way Ramsay talked to him.
As a waitress, I don't get
complaints about the food.
The only complaint I might
get is a food's cold.
Jane, I'm not asking you to
blow smoke up his.
I've just sat there
for the last hour
and had one of the worst
meals I've ever eaten.
That's a matter of opinion.
God.
Are you that arrogant?
A matter of opinion?
No, I'm not being
that arrogant.
If you're such a
passionate chef,
and you are a natural because
you're French, and, you know,
you love cooking--
Yes.
Why are you serving
tinned crab meat.
Why are you serving
tinned crab meat.
Tinned crab?
The main reason is because
the restaurant is quiet.
I buy fresh crab, it
goes bad really fast,
so I have to buy
this-- this crab.
I'm trying to get
inside your mind
so I can start breaking down--
OK.
To how stupid you are.
I don't think he likes Michel.
We've got a lot of work to do
in a very short period of time.
OK.
That's fine.
All I need is not some
form of French arrogance.
I just need your support.
And more importantly, your
honesty, but I don't feel
And more importantly, your
honesty, but I don't feel
you're honest.
Oh, I'm honest.
Thank For for that.
Thank you for the critique.
What an arrogant.
He's so far up his own ,
he can't even breathe anymore.
Coming up.
Mold is festering.
Gordon finds
the dirty little secrets.
Leading to a fiery food fight.
That's how you work.
Is everything perfect
even in your kitchen?
Don't you dare
start lecturing me.
And later, will
this French be the one to push
And later, will
this French be the one to push
Gordon Ramsay over the edge?
Who the are you
to turn around and tell
me when you work like a pig?
I--
You, pig!
Day two.
After being disappointed
with the food,
Gordon now inspects the kitchen.
OK, Michel's not here.
I want to have a good
look around and just
find out what's in the fridges.
Ugh, that's now-- Ugh.
When was the last
time that was cleaned?
Oh my god.
It's so dirty.
Ugh.
Ugh.
My goodness me.
The food's been in this fridge
for so long, even the fridge
has now started to get moldy.
Look just here.
It's like mold caked on.
This thing hasn't been
cleaned for years.
Look.
It's real mold.
It's real mold.
it's been here that long
even the bottle's moldy.
Place is a health hazard.
So potentially dangerous in
terms of poisoning someone.
This place can't stay open.
The place is disgusting.
Oh, god.
Hi, Gordon.
Michel.
How are you doing?
Who organizes this place?
The cooks and myself.
When was the last time it
had a really good sort out?
Yesterday.
Yesterday?
Yes.
Look underneath here the
amount of mold that's growing.
Look.
It's really important that
you're honest with me.
It's really important that
you're honest with me.
Every time I say something to
you, all you do is smile at me.
Because--
When are you going
to get serious, Michel?
I am.
I am serious.
Well, show me some
seriousness then, will you?
Because if you were
serious, you wouldn't
be having this up there.
What the is that?
That's how you work?
There's finger marks
in there were someone's
gone in with their hands.
That's how you work?
Sometimes, yeah.
Sometimes.
You don't care anymore, do you?
Is everything perfect
even in your kitchen?
Is everything perfect
even in your kitchen?
I don't think so.
It's clean.
What do you mean?
He's going with
the attitude that
has no idea what's going on.
Insults me.
Tells me that he
doesn't have to,
you know-- his
restaurant.
I don't want you
to come and tell
me how everything is awful.
Look, you
hate the truth?
No, I don't
hate the truth.
You hate the truth.
I don't want you to tell
me that everything is awful.
You know what?
I can give , too.
How long?
Listen.
Yeah. look.
Let me--
Thomas Keller doesn't
run a kitchen like this.
No, he doesn't.
Thomas Keller is one of the
most amazing chefs in America.
Thomas Keller is one of the
most amazing chefs in America.
He'd be embarrassed
if he saw this?
Maybe, maybe not.
This is extraordinary.
It was good for
him to be humbled.
Michel was of the
opinion that, hey,
if I want to serve dog
on a plate and the customer
doesn't like it, too bad.
The restaurant is not
doing that bad, OK?
I make decent money.
How much money have
you made in seven years?
How much money
have I made where?
In the restaurant
in seven years?
What do you mean?
How much money have
you made in seven years?
Sorry.
It's a big question.
It's a big question.
You need to make it smaller.
How much profit have
you made in one year?
You're hiding from me.
No, not really, but--
You don't want my help.
Yeah.
Oh, yeah.
I want your help.
I want your help, but you
know, I want good help.
Don't dare
start lecturing me
what you want me to tell you.
I'm here to help.
The quicker you understand
that, the better for all of us.
Right now, every time
I tell you something
it's the man that's just
ignoring everything I say.
I've met some stubborn
in my time,
I've met some stubborn
in my time,
but you take the piss.
For the
rest of the day,
The Secret Garden was
busier than usual--
not cooking, but cleaning.
Clean
kitchen, clean food.
Yeah?
I want it spotless.
I think that the
kitchen looked gross.
It's good to
see Michel scrubbing.
He's beginning to show
some skills in the kitchen.
He's beginning to show
some skills in the kitchen.
Now that the
cleanliness of the kitchen
is up to Gordon's standards,
it's time for him to check
out a full dinner service.
Well, maybe not a
full dinner service.
The feeling when you walk
in and there's nothing,
it's kind of like
a slap in the face.
Good.
Customers.
A little on the stale side,
but customers nonetheless.
A little on the stale side,
but customers nonetheless.
What the hell kind of
puny appetizer is that?
What is that, Michel?
This is a canape.
Canape?
Yes.
We've been doing
it for a while.
People love it.
Did you lot decide?
OK, I'll
get those for you.
Thank you.
Can I have a potato
bisque, please?
The food all takes too long to
cook, so when I take my order
it will be at least 25 minutes
before it's on the table.
My belief is, you
know, it's nice to sit
down and enjoy yourself.
Spend two, three
hours in a restaurant.
That's a difference
between America and France.
People eat a lot slower in
France than they eat America.
In America--.
As customers
continue to wait,
Gordon's discovered Michel's
over complicated dishes
are taking too long to prepare.
Michel,
you're fascinated
Michel,
you're fascinated
by crusted items and
stuffing things, aren't you?
Look at the menu.
Macadamia nut mahi mahi.
Crusted.
The scallops.
Crusted.
You can have the chili
garlic crusted salmon.
Crusted.
Soft chicken.
Crusted.
-The pork chop.
-Crusted.
And then the fillet.
That's--
Stuffed.
I like good food.
I like rich food.
It's a matter of opinion.
You know, nobody likes
everything everybody does.
Oh dear, it's going
to be a long night.
God, this guy is
unbelievable.
You know, there's one
thing about being bad.
That's solvable, but
being in complete denial
throughout-- it's extraordinary.
I've never met such a
hard ass stubborn
in all my life.
This is going
to be way overcooked.
This is going
to be way overcooked.
-No.
-Medium rare.
Cooked perfect.
Even with few
diners in the dining room,
Michel's stubbornness
continues to create
problems in the kitchen.
Actually what table is
it on the fillet pickup?
That's the
soup you ordered.
Are we picking up seven?
Michel wants to be
the star of the show.
I could have been
doing so much more,
but the Michel wouldn't let me.
I got you.
If a chef is to good, Michel
does get a bit jealous.
If a chef is to good, Michel
does get a bit jealous.
I'm gonna go see what's
happening in the dining room.
With Michel headed
towards the dining room,
sous chef Devon takes over.
I know what I'm doing.
I'm a machine, and I'm
all over the place.
And the food
is finally getting out.
But where is Michel?
First time or you've
been here before?
Yes, it is.
First time?
I like to go to the customers
because it's great for my ego.
What are we drinking?
What are we drinking?
Oh, pinot noir.
Yeah, I forgot.
I think I know the guy
that sells that wine.
Michel does tend to
talk an awful lot.
Yeah.
I hope it's good.
Nothing's consistent.
No one's taken anything.
No one has got any passion, and
Is thing the French have got,
it's passion.
Here zero.
After
observing dinner service,
Gordon has come to a conclusion.
OK, so let me tell
you what I have
OK, so let me tell
you what I have
seen and witnessed all day.
I've seen a man that I think is
far more in love with himself
than he is with his restaurant.
Tomorrow we start
working together.
No arguing.
Clear understanding.
Chef to chef, and I want
to see some passion.
Do you understand the
word passion, because I
haven't seen any of it.
He tells me that I don't
give a about people.
I care only about myself.
This is all.
You can do much better.
This is all.
This is all.
Coming up.
Have all the
specials gone, Michel?
Chaos in the
kitchen has Gordon seeing red.
Any food?
Is this table four.
I don't have it.
It is, quite frankly, the
most disorganized restaurant.
How was your appetizer?
I never received it.
It's pathetic.
It's embarrassing.
Who the are you
to turn around and tell
me when you work like a pig?
Yeah.
You, pig.
And is
The Secret Garden
doomed to be a secret forever?
Day three.
Gordon is determined to get
through to this stubborn chef
with help from a
little shock therapy.
OK, new day, and I'm
determined that this guy
is going to finally
start listening
to what I'm trying to say.
So this morning I've
shut the place down.
I've boarded it up.
I'm going to make him understand
if he doesn't start changing
and listening to what I'm trying
to say that's the end result.
and listening to what I'm trying
to say that's the end result.
And that's a sign no
restaurant wants to see.
I'm not closing down.
This.
Good morning.
This is not funny.
I'm pissed.
-Good.
-Good.
You've got every
reason to be pissed.
You've got every
reason to be pissed.
I'm glad you're angry.
-Yeah.
Finally woken up.
Now I've done
this for a reason.
Just think how bad it would
be for your business to close.
I don't see
anything constructive here.
It's a small town.
10 people drove
by and guess what?
They're going to be
advertising on TV,
oh, the restaurant
is not doing well.
OK, let's go, big boy.
If the restaurant
were to close down,
I don't know what I would do.
I'd feel almost ashamed.
But for
this restaurant
to truly turn around,
it starts with the menu.
Simple food.
Simple food.
No frills.
Straightforward.
Good flavor and getting
customers coming back
once a week, not once a year.
Hey, everybody.
Every time we touch
something tonight
we're going to be tasting.
Yes, chef.
Everything.
Now Gordon
is going to teach
Michel some simple, moneymaking
specials to put on the menu.
OK, the first dish is
going to be a roast chicken.
Roasted, simple, and bang, out.
Yeah?
Nothing fancy.
Nice and easy.
There's a lot of things
just because we've
been doing them forever
does not mean we've
been doing them forever
does not mean we've
been doing them the right way.
Nothing too expensive.
That's not difficult,
is it guys?
Try to simplify, and we work
faster, cleaner, and better.
There are the four specials.
Onion gratin, tuna
nicoise, roasted chicken,
and a fresh, local
asparagus warm tart.
Yes?
Any questions?
Is he the great cook?
No.
I was voted best chef
in Conejo Valley.
Saturday night is
the one night that The Secret
Garden is busy
and a perfect time
to test Gordon's new specials.
I've got some fantastic
specials to tell you about.
Tuna nicoise.
A warm asparagus tart.
A roasted chicken.
It's very moist.
It's very good.
It's all crisp
and very delicious.
We've got some customers
in under the age of 50.
It's exciting.
And what can I
get for you, sir?
And what can I
get for you, sir?
The French onion
soup, the special.
The special.
The asparagus tart.
Oh, music to my ears.
Right here, please.
Right away.
Table 43.
How was everything?
It was excellent.
It was so good.
Oh my.
It was the perfect tenderness,
and it was the perfect size.
Gordon Ramsay
is brilliant,
because the responses I
got off all my customers
is the food is great here.
We love it.
Cheers.
Cheers.
Over an hour into
meal service, and the specials
Over an hour into
meal service, and the specials
are proving to be very popular,
but orders are starting
- to back up in the kitchen.
- 24.
- I need table three.
- No, no, no.
Not yet.
Is this table four?
Is this table four?
Table four?
What is table four?
Is this table four?
I don't know?
It's not table four.
People was making
mistakes on which
tables to run the food to.
This is not right.
This is not right.
Are they communicating
with you, Michel?
No.
They're talking too
much, not communicating.
No, that's good.
All right.
Table 16 is going to
order something else, OK?
Table 16 is going to
order something else, OK?
Let me worry about it.
You told me already you
were going to comp it,
and they have to leave.
We've been here for
like an hour and a half
and haven't eaten.
I know.
I'm going to say-- the
communication wasn't
quite there from the kitchen.
And no one
is communicating.
Will you tell her that
you have nothing left?
They're still ordering them.
Yeah, I don't
know what happened.
I've got some specials
to tell you about.
We've got a warm asparagus tart.
It's topped with a mixed greens.
Very delicious.
The specials already
sold out within 40
minutes of being
on the menu, and
minutes of being
on the menu, and
now Michel's not communicating.
They're ordering food, and
we haven't even got it.
I have an asparagus tart that
was ordered for table two.
I don't have it.
What else is 86'd
I don't know about.
Let me worry about it.
Who's in charge of that
dining room out there?
Chaos in the kitchen
has resulted in angry customers
in the dining room.
How was your appetizer?
I never received it.
I never received it.
Oh, you
haven't received it?
Why not?
No?
I keep asking.
I'm getting a little cranky.
Even though it's the kitchen's
fault, we take the brunt of it,
and we take the
brunt of the anger.
I can only hope
that you forgive us.
I know that you haven't
had your entree yet.
Customers were pissed.
They were really,
really pissed at us.
Send a manager.
Send a manager out here.
Yeah.
Send a manager.
It's cold.
Listen, all I can do at this
point is give you your food.
I can't do anything else.
And now,
instead of turning
a profit with their new specials
they're giving food away.
Yeah, you know what?
You're going to have to
hold back five minutes.
It was just chaos.
Everybody panicked.
I'm getting frustrated.
You want to push
me in the kitchen,
I will scream at everybody.
So wait five minutes.
When I lose my temper,
it's time for you to urn.
Let me worry about it.
What-- are we--
You know what?
Serve the food.
I don't care.
Serve that.
Michel is just glowering
at me the whole damn day,
Michel is just glowering
at me the whole damn day,
and I didn't deserve it.
Won't have anymore?
It's a bit demoralizing
when he's like that.
As soon as it's ready, OK?
Go get out.
Go In the dining room,
take care of the customers.
It is, quite frankly,
the most disorganized
restaurant in America tonight.
Pick up!
Jane.
I'm loaded over.
No.
No.
No.
No.
No.
Damn it!
Come here.
You have no guts.
You have no guts.
Where's Jane?
Jane's not OK.
It all got blown up
in our face today.
I just am a little
bit overwhelmed.
What table?
Whatever the table is.
They we were getting their
handed to them.
I'm mad, because everyone's
gotten their entree,
and I haven't gotten anything.
It's tough.
You know what?
Cause I'm going
to find a manager.
To me, this is the lowest
day of this restaurant's life.
To me, this is the lowest
day of this restaurant's life.
It's up now.
Still ahead, when
customers mow down the door--
Where there's a
will, there's a way.
Michel struggles
to stay out of the weeds.
I'm getting frustrated.
Oh, come on.
But old
habits die hard.
You run a
hole of a kitchen.
And Gordon loses it.
Oh, I have a kitchen?
Yeah, is it?
Well, it's your kitchen.
Then clean it, you lazy!
No!
Jane?
Janes' not OK.
No, no, no, no, no.
Where is Jane?
To me, this is the lowest
day of this restaurant's life.
Kitchen is closed.
Come on.
Out.
Even though Gordon's
new specials got them off
to a good start, the dinner
service ended in disaster,
and Michel and his
staff were exposed.
I observed tonight, and
I was watching everything.
I observed tonight, and
I was watching everything.
Waiters were picking up food
that didn't belong to them,
taking orders with specials
on them that we no longer had.
Communication, Michel, was zero.
I think everybody can
communicate properly over here.
There was no control, Michel.
This is all , OK?
My restaurant is doing
better than this.
Do you think this
is a game?
Let me tell you.
Now, my thing is--
Shut up!
Shut up!
Enough for tonight.
I want to move on.
We will make this a success.
Day
four-- relaunch day,
and time for Gordon to
start implementing his plan,
starting with The Secret
Garden's outdated decor.
Look around.
This is like walking
into a funeral parlor.
What does this do
in a restaurant?
Look at the mess of it.
I think it gives the
charm of the antique.
It's not.
This is going.
That is going.
I want to get rid of that stuff.
Here we go.
The chef right behind you there.
I'm opening up your eyes.
I'm making the
room more spacious.
I don't like it.
You don't like it?
No.
Bye, grandma.
Next step,
Gordon's design team
Next step,
Gordon's design team
moves in to bring the restaurant
into the 21st century,
redecorating the
dining room, replacing
the old fashioned sign, and
restoring the main entrance.
OK, good.
New menu.
Unstuffy dining room.
Big, big, big night tonight.
Now get in here, Chef
Michel, with your team,
and look at your new decor.
Very pretty.
Oh my goodness.
Oh my goodness.
This is gorgeous.
The room is bigger.
We've got depth, and
we've got clarity.
There's no clutter.
How beautiful.
Michel,
first impressions?
Completely different.
Do you think the
dining room looks younger?
- Yes, it does.
- Yes.
Are you
worried about that?
Uh, big time.
I don't want to destroy
the what I have.
I don't want to destroy
the what I have.
I want to improve what I have.
Can you give me two minutes
please with chef Michel?
The few
customers that we have,
I think they're
going to come in.
They're going to go, you
know, this is different.
I don't like it.
Instead of helping my business,
you might hurt my business.
Give me a chance.
Give me a chance.
I'm not too crazy
about the changes,
but let's see what
he can do, what
he can bring to the restaurant.
With only a
few hours to the relaunch
of the restaurant Gordon
unveils the most important
part of his plan, the menu.
We'll go through it together.
We'll go through it together.
For tonight's
dinner service,
gone are the crusted dishes,
stuffed dishes, and the garlic
shrimp and strawberry salad.
And in their place are--
I've done the fillet
mignon, the tuna nicoise,
the local beet salad, the pan
roasted chicken breast, and
then the double cut pork chop.
And any questions on the menu?
That's brilliant.
I know.
That's a brilliant idea.
I was concerned with that
menu because, you know,
I'm used to my old menu,
and I'm sure people
are going to ask for it.
For tonight's
grand reopening,
For tonight's
grand reopening,
Gordon has invited local
celebrities, and dignitaries,
and one very influential guest.
Big, big, night, yes?
Tonight is the beginning
of a new chapter
in Secret Garden's, yes?
Tonight is the night.
We set the standards,
tonight, yes?
If we do get busy,
we do not panic.
All right.
Now.
Knowing that there was
a food critic, I was nervous.
I mean, this is not
going to be Michel.
This is different.
This is different.
What are they going to say?
How they going to like it?
You don't know.
Good luck, everybody.
Now that Gordon's
plan has been put into effect,
it's up to Michel and
his staff to execute.
We have a reservation for Lisa.
Finally some life
in this place.
Hallelujah.
Table seven, tuna
and soup, let's go.
I was nervous.
This is an important night.
This is an important night.
We have important people
in the restaurant.
Miss California
has just turned up.
Wow.
Mike, table six only half
of the appetizers are gone.
It is so important to keep
our cool in the kitchen
because that's when
it's difficult.
Are you listening, Mike?
And that's when you
make the mistakes.
With a sudden
rush of customers,
Michel's nerves are
being put to the test.
We got a bus or 24
people that came.
Unexpectedly--
--from a local vineyard,
so it's caused pandemonium.
Michel, can you make sure they
don't start panicking now.
Yes.
We're right in the middle of
this crucial night.
Just go over there.
I need to get cooking now.
Thank you.
Not tonight, guys, yes?
Quiet in the kitchen tonight.
If Gordon gets in my
way-- give me the knife.
I'll take care of it-- I
promise I'll make him suffer.
It's relaunch
night at The Secret Garden,
and the onslaught
of new customers
is putting Michel and
his team to the test.
Mike, come right here, please.
Right away.
This is an important night.
We have food critics.
We have important people
in the restaurant.
We cannot fall apart.
Unexpectedly--
--from a local vineyard,
so it's caused pandemonium.
A bus of 24 people that came?
It's craziness.
It's craziness.
It's-- it's happening.
Seven.
Onion soup order in.
Onion soup order in.
Michel has
cleared his first hurdle,
and the rush of customers
has been taken care of,
but The Secret Garden
faces another challenge.
Jane, have you spotted
a food critic yet?
Any idea who she is?
No?
Yeah, she's actually-- she's
actually on a table of five
now.
She's joined four other people.
Oh really?
Oh really?
Yes.
Order in, chef.
Bring it here.
That's for the
food critic table.
OK, in one minute.
Tuna.
Take that out.
And over seasoned.
It was just over seasoned.
Thank you very much.
Thank you.
Oh, no.
Oh, no.
No, no. off.
No.
It was salty, and--
What's that, the tuna?
-The tuna.
-Michel?
I don't know what happened.
Come on, guys.
When some of the food came
back, the tuna was over salty.
I was sweating.
I was shivering.
No, but let's offer them
something else instead.
I did.
They don't want anything else.
The new menu-- it's good,
but it's not good enough.
We have to make it good enough.
Yeah, I apologize for that.
If I give you one of
my signature dish,
on are going to make you
feel a little bit better.
You know, something just
to balance the tartness.
You know, the--
Uh-huh.
You know, the--
Uh-huh.
Thank you very much.
Thank you for giving
me another chance.
I'll get a little
more used to the menu.
It's a brand new
menu for me, also.
Not an excuse, but it's
always a little harder.
-Yes.
-So, thank you.
Thank you.
Thank you.
Thanks.
I'm pissed.
Come on.
That's his food.
He's the one sending it out.
Gordon, your menu is
not better than mine.
Oh, , no.
After over
seasoning the tuna,
Michel is abandoning
the new menu.
He's now preparing to send
his stuffed fillet of beef,
He's now preparing to send
his stuffed fillet of beef,
and Gordon is not happy.
Hey, come on.
Please, yeah?
-Yes, yes.
-Yeah, I know.
No, but I can see
it on your face,
but I am not going to start
here and let you send.
Not tonight.
No way.
I'm getting frustrated.
Oh, come on.
Mister big chef shouldn't
be in the kitchen.
The guy's not a chef.
With the restaurant
on the verge of success,
chef Michel is insisting on
reverting back to his old ways,
and Gordon has reached
his breaking point.
-Thank you very much.
-OK.
I think it's great.
I think it's great.
You don't care anymore, do you?
Get straight to
the answer.
No, I'm not cutting no.
I'm telling you how--
Get straight to
the answer.
-OK, all right.
-OK.
All right, good.
Your menu is not
better than mine.
You know?
You're a donkey.
- What?
- Yeah.
This is--
-No, hold on.
No, hold on.
Hold on.
Hold on.
Hold on.
Let me finish.
-Don't point your finger.
-Let me finish.
-Don't push the finger.
You put your
hands up here.
Listen to me.
You run a hole of a
kitchen. yourself.
-No.
-OK?
No.
No.
No.
Who the are you
to turn around and tell
me when you work like a pig?
Yeah.
Yeah.
You, pig.
Yeah, you know what?
You have big words.
You're so
full of.
Open your eyes and
have a look around.
Big mouth.
Big.
Mouth.
You're not happy?
I'm happy.
-You can get out.
-Go on.
You can get out.
yourself.
You can get out.
- It's my kitchen.
- Yeah, is it?
Well, if it's your
kitchen, then clean it,
you lazy.
No!
It's relaunch
night at The Secret Garden,
and chef Michel is insisting on
reverting back to his old ways,
and Gordon has reached
his breaking point.
You don't
care anymore, do you?
Get straight to
the answer.
No, I'm not cutting no.
I'm telling you--
Get straight to
the answer.
-OK, all right?
-OK.
All right.
Good.
Your menu is not
better than mine.
You run a
hole of a kitchen.
OK.
You pig.
- You can get out.
- Go on.
You can get out.
Go yourself.
You can get out.
It's my kitchen.
It's my kitchen.
Yeah, is it?
Well if it's your
kitchen, then clean it,
you lazy.
No!
I've got to
get some air before I
do something I really regret.
The way Ramsay did this
incredible diatribe on Michel,
and he was just blown
away, flabbergasted.
An extraordinary
day to day, but I've
never seen anything quite
as shocking as that,
and that guy clearly doesn't
care about his customers,
his food, or his dining room.
He just cares about himself--
one selfish.
He just cares about himself--
one selfish.
Where's the train station?
I seriously thought
about walking away,
but there were other
people relying on me.
I had to finish the job.
After
cooling off, Gordon
decides to return to
prevent the old menu
dish from leaving the kitchen.
-Chef to chef?
-Yes.
Hey.
I agree.
Yes.
Every table is
a VIP table, yes?
Every table is
a VIP table, yes?
Yes.
Jane, can we get
rid of that food,
please, finally, yeah,
for the fifth time?
Good.
Michel, please don't panic.
No, everyone's--
Jane?
No one is panicking, yes?
-No.
Yeah?
Please keep it together.
-All right.
Up, up, and away.
Let's go, yeah?
That's
for the VIP table.
That's for the
food critic's table.
Finally, the food
critic was given a proper dish
from the new menu.
Oh.
Thank you.
Even though the food
critic was happy with the dish
from the new menu, Michel
was still not convinced.
You going to go out
there and see them.
I'm going to go to every table.
When I go to the customers,
they're my real critics.
Oh, it's fantastic.
Oh, it's fantastic.
And the salmon was
the best I've ever had.
Really?
-Yes.
-Excellent.
Thank you.
How do you like
the new dining room?
It's beautiful.
When I asked the customers,
they say they love it.
The food was exquisite.
It was delicious.
Now, I'm wondering
what I do wrong.
How was the people
when they left?
Everyone loved it.
Everyone--
Yes?
Not an angry face.
OK.
It was really good.
But I want to make
sure that not angry
doesn't mean they loved it.
I want to make
sure that they left
and they said
everything was great.
But if Michel needed
a little more convincing,
the answer was in
the cash register.
You know, for 60 customers,
we did $50 per person,
so we've done a bit more
than $3,000 of revenue.
This is great.
It was great to
have the business.
After an
evening of ups and downs,
the relaunch was a
success, but there is still
one question left unanswered.
Did Gordon truly get
through to Michel?
It is difficult
to do changes.
It is difficult
to do changes.
Maybe not for
everybody, but for me.
I'm so wrong.
-Are you just saying that?
-No, no.
I mean it.
I mean it.
The customers loved the changes.
I liked the way
the food came out.
It was clean, and
we made a profit.
I think it's exciting.
I know how stubborn you are.
Yes.
And it's not the
first time in my career
I've come across someone
as stubborn as you.
However, tonight was much
better than the other nights.
You put you first
foot on the ladder.
Now, you gotta keep on climbing.
Now, you gotta keep on climbing.
Yes.
When I'm wrong, I'm wrong.
Well done.
Now that you know, don't stop.
I won't.
With Gordon's
help, The Secret Garden
was functioning as
a restaurant should,
and as the week
progressed, changes
clearly began to take hold.
If we all spend half
an hour cleaning,
this kitchen becomes spotless.
Michel is
committed to kitchen hygiene.
He also promoted
Jane to manager.
I think she needs the
keys to the restaurant
with the manager title.
Congratulations.
Congratulations.
Now I'm the manager, I am
in the bitch of the place.
Gordon's
plan was a success,
and now The Secret Garden is
no longer a kitchen nightmare
and more importantly,
customers are leaving happy.
I'm feeling the love.
Cheers.
Cheers.
You really do have
something special.
Please, do not screw it up.
The restaurant has
improved immensely.
Ramsay succeeded.
Dude.
Thank you, chef.
Thank you, chef.
Manager.
If we can't be successful
now, then we're all idiots.
All right, darling.
Thank you so much.
Well done.
It was very sad to
see Gordon leave.
He's really helped us.
I think we are at the
beginning of a very,
very successful year.
-No regrets.
-Thank you.
No regrets.
-Promise?
Promise.
Still hate me?
Yes, good.
It was a very
stressful few days,
but I think we all survived.
I think it's all for the better.
The secret is out.
The secret is out.
Michel finally
learned the cardinal rule
of being a restaurateur.
You serve your
customers, not yourself.
"Kitchen Nightmares,"
Gordon goes head to
head with the most
stubborn chef he's ever met.
That's a matter of opinion.
And
unearths The Secret
Garden's dirty little secrets.
Gordon cooks up a rescue plan.
We will make this is a success.
But this
French chef fights back.
Is everything perfect
in your kitchen?
Don't you dare
start lecturing me.
This is the lowest day
of this restaurant's life.
Pick up now.
Pick up now.
Can Gordon
save The Secret Garden?
Who the are you
to turn around and tell
me when you work like a pit.
You, pig!
Find out tonight
on "Kitchen Nightmares."
Find out tonight
on "Kitchen Nightmares."
Moorpark, California,
gateway to wine
country, luxury golf courses,
and booming real estate.
A great location
for a restaurant,
but The Secret Garden is on
the brink of financial ruin.
Thank you for calling
The Secret Garden.
How may I help you?
My name is Michel.
I'm the chef and owner
at The Secret Garden.
Am I a good chef?
I think so.
He's French.
He's French.
That's his biggest problem.
He's French.
So you're going to have
to excuse my arrogance.
I'm not cooking with the
stuff that's in there.
When I lose my temper,
it's time for you to run.
You told me already.
We're going to comp it,
and they have to leave.
Michel just may or blow up
and say, what are you doing?
You want to push
me in the kitchen,
I will scream at everybody.
Michel's arrogant.
He's French.
He's a chef.
All chefs are arrogant.
You know what?
Stop repeating, OK?
French people enjoy
the quality of life
a little more than
the Americans.
a little more than
the Americans.
I spill.
Michel can be very, very
difficult to work with.
Jane?
Michel?
Serve that.
That cannot sit.
He's got an ego
the size of France.
As soon as it's ready!
Come on, I got two.
Let's fix it.
No, no, no, no.
I'm getting frustrated.
The atmosphere here
is definitely geared
toward a more mature crowd.
This is the kind of restaurant
that you take your grandma out
for a nice meal.
It's not really the happening
Saturday night spot.
It's not really the happening
Saturday night spot.
Michel is having a tough
time making ends meet.
I can only imagine what
his books must look like.
We need $200.
That's not gonna
pay the bills again.
I have about $300,000
to $320,000 in debt.
That's a lot of
money to pay back.
This is depressing.
Look at that.
If the restaurant keeps
going the way it's going,
I won't be able to
keep the doors open.
I need help.
The Secret Garden, fine dining.
Gordon
Ramsay has just one week
to uncover the problems,
to devise a plan,
and to turn this
restaurant around.
Place is locked.
Where's the entrance?
That's locked, as well.
God.
A door.
A door.
Right.
Bloody hell.
God.
Where is everybody?
Hello?
Is anyone here?
Who wants to sit
and eat in front
of that fat little bastard?
of that fat little bastard?
Morning.
Hello.
How are you?
And you are?
-Jane.
Jane.
Good to see you.
Where's chef?
Chef's here.
-OK.
-Michel.
Good morning.
Welcome.
How are you?
-Michel, how are you?
Yes.
Nice to meet you.
Good to see you.
Well, I finally got in.
Couldn't find the front door.
The front door is
off the parking lot.
Well, I mean, I
couldn't find it.
So it's the best kept
secret in Moorpark.
And you've been running the
restaurant for seven years?
-Seven years, yes.
-Got it.
And how long has
it been quiet for?
And how long has
it been quiet for?
Seven years.
OK, well I'll go and
sit in the restaurant.
I feel like I'm at
Buckingham Palace.
What is that?
That's a-- it's a doily.
People love those.
-People love those?
-Mm-hm.
Really?
You've got all that
fancy crap on there,
and yet the glass is dirty.
Ugh, god.
I feel like inviting my
gran round for lunch.
Could you not have
got a bigger basket?
Could you not have
got a bigger basket?
I feel sorry for that poor
lonely bread roll in there.
Let me just have a look
at it before you serve it.
Oh.
I feel like saying a prayer.
So--
A lunch menu and a dinner menu.
Ooh la.
Greens with sunflower
seeds, dried cranberries,
and Montrachet cheese.
God, is there anything
plain on here, Jane?
I think it's all good.
Thank on that.
Is the crab fresh?
-No, it's canned.
-It's canned.
Mm-hm.
We'll can that one then.
Baby spinach salad
with strawberries,
goat cheese, asparagus,
hard boiled egg,
goat cheese, asparagus,
hard boiled egg,
and grilled garlic shrimp.
Strawberries and shrimps?
Mm-hm.
I'll start with that,
please, as my appetizer.
Absolutely.
I've got to think about a
chef's perception of food
when he starts to
put strawberries
with fresh garlic shrimps.
We'll see how he likes it.
He's a customer.
Customer is almost always right.
Dear God, for what
we're about to receive
may the Lord not kill
me with food poisoning.
That's disgusting.
I'll wait from the next course.
Are you done?
Yeah, I'm-- yeah.
Sadly the prawns are stone
cold and under cooked.
OK.
Your prawns are
undercooked, I'm told.
When he sent the
first dish back,
I knew that we were going
to have a little problem.
Thank you.
OK, bon appetit.
A very dirty,
greasy, chipped plate,
A very dirty,
greasy, chipped plate,
and a big overgrown ball of
hair deep fat fried.
I'll be if I'm
eating that for sure.
As tough as old boots.
God.
Oh.
Damn.
Raw carrot.
Fine if you're a rabbit.
How was your steak.
Carrots were raw.
Steak was tough, and that was
just a big ball of grease,
Steak was tough, and that was
just a big ball of grease,
and the plate was interesting,
especially with the chip.
Gordon gave us a
scathing review.
Thank you.
It's lazy.
It's dirty, and it's just bad.
I mean, really crap.
Your carrots were raw.
Your steak was tough, and
your shoestring potatoes
was a big ball of grease.
A big ball of grease?
Nightmare in grandma's
house. me.
Nightmare in grandma's
house. me.
Thank god she's dead.
Michel definitely does
not respond to criticism.
He likes to be the man.
You seem proud of that food.
You seem quite--
-Yeah, I like it.
-You like it?
Yeah, I think it's good.
I mean--
Don't take this personally.
Yes.
I thought your food was crap.
Tasteless, bizarre.
Your food was long
winded, boring,
and just, you know, badly done.
Honestly, I've never seen
anyone talk to Michel in
Honestly, I've never seen
anyone talk to Michel in
the way Ramsay talked to him.
As a waitress, I don't get
complaints about the food.
The only complaint I might
get is a food's cold.
Jane, I'm not asking you to
blow smoke up his.
I've just sat there
for the last hour
and had one of the worst
meals I've ever eaten.
That's a matter of opinion.
God.
Are you that arrogant?
A matter of opinion?
No, I'm not being
that arrogant.
If you're such a
passionate chef,
and you are a natural because
you're French, and, you know,
you love cooking--
Yes.
Why are you serving
tinned crab meat.
Why are you serving
tinned crab meat.
Tinned crab?
The main reason is because
the restaurant is quiet.
I buy fresh crab, it
goes bad really fast,
so I have to buy
this-- this crab.
I'm trying to get
inside your mind
so I can start breaking down--
OK.
To how stupid you are.
I don't think he likes Michel.
We've got a lot of work to do
in a very short period of time.
OK.
That's fine.
All I need is not some
form of French arrogance.
I just need your support.
And more importantly, your
honesty, but I don't feel
And more importantly, your
honesty, but I don't feel
you're honest.
Oh, I'm honest.
Thank For for that.
Thank you for the critique.
What an arrogant.
He's so far up his own ,
he can't even breathe anymore.
Coming up.
Mold is festering.
Gordon finds
the dirty little secrets.
Leading to a fiery food fight.
That's how you work.
Is everything perfect
even in your kitchen?
Don't you dare
start lecturing me.
And later, will
this French be the one to push
And later, will
this French be the one to push
Gordon Ramsay over the edge?
Who the are you
to turn around and tell
me when you work like a pig?
I--
You, pig!
Day two.
After being disappointed
with the food,
Gordon now inspects the kitchen.
OK, Michel's not here.
I want to have a good
look around and just
find out what's in the fridges.
Ugh, that's now-- Ugh.
When was the last
time that was cleaned?
Oh my god.
It's so dirty.
Ugh.
Ugh.
My goodness me.
The food's been in this fridge
for so long, even the fridge
has now started to get moldy.
Look just here.
It's like mold caked on.
This thing hasn't been
cleaned for years.
Look.
It's real mold.
It's real mold.
it's been here that long
even the bottle's moldy.
Place is a health hazard.
So potentially dangerous in
terms of poisoning someone.
This place can't stay open.
The place is disgusting.
Oh, god.
Hi, Gordon.
Michel.
How are you doing?
Who organizes this place?
The cooks and myself.
When was the last time it
had a really good sort out?
Yesterday.
Yesterday?
Yes.
Look underneath here the
amount of mold that's growing.
Look.
It's really important that
you're honest with me.
It's really important that
you're honest with me.
Every time I say something to
you, all you do is smile at me.
Because--
When are you going
to get serious, Michel?
I am.
I am serious.
Well, show me some
seriousness then, will you?
Because if you were
serious, you wouldn't
be having this up there.
What the is that?
That's how you work?
There's finger marks
in there were someone's
gone in with their hands.
That's how you work?
Sometimes, yeah.
Sometimes.
You don't care anymore, do you?
Is everything perfect
even in your kitchen?
Is everything perfect
even in your kitchen?
I don't think so.
It's clean.
What do you mean?
He's going with
the attitude that
has no idea what's going on.
Insults me.
Tells me that he
doesn't have to,
you know-- his
restaurant.
I don't want you
to come and tell
me how everything is awful.
Look, you
hate the truth?
No, I don't
hate the truth.
You hate the truth.
I don't want you to tell
me that everything is awful.
You know what?
I can give , too.
How long?
Listen.
Yeah. look.
Let me--
Thomas Keller doesn't
run a kitchen like this.
No, he doesn't.
Thomas Keller is one of the
most amazing chefs in America.
Thomas Keller is one of the
most amazing chefs in America.
He'd be embarrassed
if he saw this?
Maybe, maybe not.
This is extraordinary.
It was good for
him to be humbled.
Michel was of the
opinion that, hey,
if I want to serve dog
on a plate and the customer
doesn't like it, too bad.
The restaurant is not
doing that bad, OK?
I make decent money.
How much money have
you made in seven years?
How much money
have I made where?
In the restaurant
in seven years?
What do you mean?
How much money have
you made in seven years?
Sorry.
It's a big question.
It's a big question.
You need to make it smaller.
How much profit have
you made in one year?
You're hiding from me.
No, not really, but--
You don't want my help.
Yeah.
Oh, yeah.
I want your help.
I want your help, but you
know, I want good help.
Don't dare
start lecturing me
what you want me to tell you.
I'm here to help.
The quicker you understand
that, the better for all of us.
Right now, every time
I tell you something
it's the man that's just
ignoring everything I say.
I've met some stubborn
in my time,
I've met some stubborn
in my time,
but you take the piss.
For the
rest of the day,
The Secret Garden was
busier than usual--
not cooking, but cleaning.
Clean
kitchen, clean food.
Yeah?
I want it spotless.
I think that the
kitchen looked gross.
It's good to
see Michel scrubbing.
He's beginning to show
some skills in the kitchen.
He's beginning to show
some skills in the kitchen.
Now that the
cleanliness of the kitchen
is up to Gordon's standards,
it's time for him to check
out a full dinner service.
Well, maybe not a
full dinner service.
The feeling when you walk
in and there's nothing,
it's kind of like
a slap in the face.
Good.
Customers.
A little on the stale side,
but customers nonetheless.
A little on the stale side,
but customers nonetheless.
What the hell kind of
puny appetizer is that?
What is that, Michel?
This is a canape.
Canape?
Yes.
We've been doing
it for a while.
People love it.
Did you lot decide?
OK, I'll
get those for you.
Thank you.
Can I have a potato
bisque, please?
The food all takes too long to
cook, so when I take my order
it will be at least 25 minutes
before it's on the table.
My belief is, you
know, it's nice to sit
down and enjoy yourself.
Spend two, three
hours in a restaurant.
That's a difference
between America and France.
People eat a lot slower in
France than they eat America.
In America--.
As customers
continue to wait,
Gordon's discovered Michel's
over complicated dishes
are taking too long to prepare.
Michel,
you're fascinated
Michel,
you're fascinated
by crusted items and
stuffing things, aren't you?
Look at the menu.
Macadamia nut mahi mahi.
Crusted.
The scallops.
Crusted.
You can have the chili
garlic crusted salmon.
Crusted.
Soft chicken.
Crusted.
-The pork chop.
-Crusted.
And then the fillet.
That's--
Stuffed.
I like good food.
I like rich food.
It's a matter of opinion.
You know, nobody likes
everything everybody does.
Oh dear, it's going
to be a long night.
God, this guy is
unbelievable.
You know, there's one
thing about being bad.
That's solvable, but
being in complete denial
throughout-- it's extraordinary.
I've never met such a
hard ass stubborn
in all my life.
This is going
to be way overcooked.
This is going
to be way overcooked.
-No.
-Medium rare.
Cooked perfect.
Even with few
diners in the dining room,
Michel's stubbornness
continues to create
problems in the kitchen.
Actually what table is
it on the fillet pickup?
That's the
soup you ordered.
Are we picking up seven?
Michel wants to be
the star of the show.
I could have been
doing so much more,
but the Michel wouldn't let me.
I got you.
If a chef is to good, Michel
does get a bit jealous.
If a chef is to good, Michel
does get a bit jealous.
I'm gonna go see what's
happening in the dining room.
With Michel headed
towards the dining room,
sous chef Devon takes over.
I know what I'm doing.
I'm a machine, and I'm
all over the place.
And the food
is finally getting out.
But where is Michel?
First time or you've
been here before?
Yes, it is.
First time?
I like to go to the customers
because it's great for my ego.
What are we drinking?
What are we drinking?
Oh, pinot noir.
Yeah, I forgot.
I think I know the guy
that sells that wine.
Michel does tend to
talk an awful lot.
Yeah.
I hope it's good.
Nothing's consistent.
No one's taken anything.
No one has got any passion, and
Is thing the French have got,
it's passion.
Here zero.
After
observing dinner service,
Gordon has come to a conclusion.
OK, so let me tell
you what I have
OK, so let me tell
you what I have
seen and witnessed all day.
I've seen a man that I think is
far more in love with himself
than he is with his restaurant.
Tomorrow we start
working together.
No arguing.
Clear understanding.
Chef to chef, and I want
to see some passion.
Do you understand the
word passion, because I
haven't seen any of it.
He tells me that I don't
give a about people.
I care only about myself.
This is all.
You can do much better.
This is all.
This is all.
Coming up.
Have all the
specials gone, Michel?
Chaos in the
kitchen has Gordon seeing red.
Any food?
Is this table four.
I don't have it.
It is, quite frankly, the
most disorganized restaurant.
How was your appetizer?
I never received it.
It's pathetic.
It's embarrassing.
Who the are you
to turn around and tell
me when you work like a pig?
Yeah.
You, pig.
And is
The Secret Garden
doomed to be a secret forever?
Day three.
Gordon is determined to get
through to this stubborn chef
with help from a
little shock therapy.
OK, new day, and I'm
determined that this guy
is going to finally
start listening
to what I'm trying to say.
So this morning I've
shut the place down.
I've boarded it up.
I'm going to make him understand
if he doesn't start changing
and listening to what I'm trying
to say that's the end result.
and listening to what I'm trying
to say that's the end result.
And that's a sign no
restaurant wants to see.
I'm not closing down.
This.
Good morning.
This is not funny.
I'm pissed.
-Good.
-Good.
You've got every
reason to be pissed.
You've got every
reason to be pissed.
I'm glad you're angry.
-Yeah.
Finally woken up.
Now I've done
this for a reason.
Just think how bad it would
be for your business to close.
I don't see
anything constructive here.
It's a small town.
10 people drove
by and guess what?
They're going to be
advertising on TV,
oh, the restaurant
is not doing well.
OK, let's go, big boy.
If the restaurant
were to close down,
I don't know what I would do.
I'd feel almost ashamed.
But for
this restaurant
to truly turn around,
it starts with the menu.
Simple food.
Simple food.
No frills.
Straightforward.
Good flavor and getting
customers coming back
once a week, not once a year.
Hey, everybody.
Every time we touch
something tonight
we're going to be tasting.
Yes, chef.
Everything.
Now Gordon
is going to teach
Michel some simple, moneymaking
specials to put on the menu.
OK, the first dish is
going to be a roast chicken.
Roasted, simple, and bang, out.
Yeah?
Nothing fancy.
Nice and easy.
There's a lot of things
just because we've
been doing them forever
does not mean we've
been doing them forever
does not mean we've
been doing them the right way.
Nothing too expensive.
That's not difficult,
is it guys?
Try to simplify, and we work
faster, cleaner, and better.
There are the four specials.
Onion gratin, tuna
nicoise, roasted chicken,
and a fresh, local
asparagus warm tart.
Yes?
Any questions?
Is he the great cook?
No.
I was voted best chef
in Conejo Valley.
Saturday night is
the one night that The Secret
Garden is busy
and a perfect time
to test Gordon's new specials.
I've got some fantastic
specials to tell you about.
Tuna nicoise.
A warm asparagus tart.
A roasted chicken.
It's very moist.
It's very good.
It's all crisp
and very delicious.
We've got some customers
in under the age of 50.
It's exciting.
And what can I
get for you, sir?
And what can I
get for you, sir?
The French onion
soup, the special.
The special.
The asparagus tart.
Oh, music to my ears.
Right here, please.
Right away.
Table 43.
How was everything?
It was excellent.
It was so good.
Oh my.
It was the perfect tenderness,
and it was the perfect size.
Gordon Ramsay
is brilliant,
because the responses I
got off all my customers
is the food is great here.
We love it.
Cheers.
Cheers.
Over an hour into
meal service, and the specials
Over an hour into
meal service, and the specials
are proving to be very popular,
but orders are starting
- to back up in the kitchen.
- 24.
- I need table three.
- No, no, no.
Not yet.
Is this table four?
Is this table four?
Table four?
What is table four?
Is this table four?
I don't know?
It's not table four.
People was making
mistakes on which
tables to run the food to.
This is not right.
This is not right.
Are they communicating
with you, Michel?
No.
They're talking too
much, not communicating.
No, that's good.
All right.
Table 16 is going to
order something else, OK?
Table 16 is going to
order something else, OK?
Let me worry about it.
You told me already you
were going to comp it,
and they have to leave.
We've been here for
like an hour and a half
and haven't eaten.
I know.
I'm going to say-- the
communication wasn't
quite there from the kitchen.
And no one
is communicating.
Will you tell her that
you have nothing left?
They're still ordering them.
Yeah, I don't
know what happened.
I've got some specials
to tell you about.
We've got a warm asparagus tart.
It's topped with a mixed greens.
Very delicious.
The specials already
sold out within 40
minutes of being
on the menu, and
minutes of being
on the menu, and
now Michel's not communicating.
They're ordering food, and
we haven't even got it.
I have an asparagus tart that
was ordered for table two.
I don't have it.
What else is 86'd
I don't know about.
Let me worry about it.
Who's in charge of that
dining room out there?
Chaos in the kitchen
has resulted in angry customers
in the dining room.
How was your appetizer?
I never received it.
I never received it.
Oh, you
haven't received it?
Why not?
No?
I keep asking.
I'm getting a little cranky.
Even though it's the kitchen's
fault, we take the brunt of it,
and we take the
brunt of the anger.
I can only hope
that you forgive us.
I know that you haven't
had your entree yet.
Customers were pissed.
They were really,
really pissed at us.
Send a manager.
Send a manager out here.
Yeah.
Send a manager.
It's cold.
Listen, all I can do at this
point is give you your food.
I can't do anything else.
And now,
instead of turning
a profit with their new specials
they're giving food away.
Yeah, you know what?
You're going to have to
hold back five minutes.
It was just chaos.
Everybody panicked.
I'm getting frustrated.
You want to push
me in the kitchen,
I will scream at everybody.
So wait five minutes.
When I lose my temper,
it's time for you to urn.
Let me worry about it.
What-- are we--
You know what?
Serve the food.
I don't care.
Serve that.
Michel is just glowering
at me the whole damn day,
Michel is just glowering
at me the whole damn day,
and I didn't deserve it.
Won't have anymore?
It's a bit demoralizing
when he's like that.
As soon as it's ready, OK?
Go get out.
Go In the dining room,
take care of the customers.
It is, quite frankly,
the most disorganized
restaurant in America tonight.
Pick up!
Jane.
I'm loaded over.
No.
No.
No.
No.
No.
Damn it!
Come here.
You have no guts.
You have no guts.
Where's Jane?
Jane's not OK.
It all got blown up
in our face today.
I just am a little
bit overwhelmed.
What table?
Whatever the table is.
They we were getting their
handed to them.
I'm mad, because everyone's
gotten their entree,
and I haven't gotten anything.
It's tough.
You know what?
Cause I'm going
to find a manager.
To me, this is the lowest
day of this restaurant's life.
To me, this is the lowest
day of this restaurant's life.
It's up now.
Still ahead, when
customers mow down the door--
Where there's a
will, there's a way.
Michel struggles
to stay out of the weeds.
I'm getting frustrated.
Oh, come on.
But old
habits die hard.
You run a
hole of a kitchen.
And Gordon loses it.
Oh, I have a kitchen?
Yeah, is it?
Well, it's your kitchen.
Then clean it, you lazy!
No!
Jane?
Janes' not OK.
No, no, no, no, no.
Where is Jane?
To me, this is the lowest
day of this restaurant's life.
Kitchen is closed.
Come on.
Out.
Even though Gordon's
new specials got them off
to a good start, the dinner
service ended in disaster,
and Michel and his
staff were exposed.
I observed tonight, and
I was watching everything.
I observed tonight, and
I was watching everything.
Waiters were picking up food
that didn't belong to them,
taking orders with specials
on them that we no longer had.
Communication, Michel, was zero.
I think everybody can
communicate properly over here.
There was no control, Michel.
This is all , OK?
My restaurant is doing
better than this.
Do you think this
is a game?
Let me tell you.
Now, my thing is--
Shut up!
Shut up!
Enough for tonight.
I want to move on.
We will make this a success.
Day
four-- relaunch day,
and time for Gordon to
start implementing his plan,
starting with The Secret
Garden's outdated decor.
Look around.
This is like walking
into a funeral parlor.
What does this do
in a restaurant?
Look at the mess of it.
I think it gives the
charm of the antique.
It's not.
This is going.
That is going.
I want to get rid of that stuff.
Here we go.
The chef right behind you there.
I'm opening up your eyes.
I'm making the
room more spacious.
I don't like it.
You don't like it?
No.
Bye, grandma.
Next step,
Gordon's design team
Next step,
Gordon's design team
moves in to bring the restaurant
into the 21st century,
redecorating the
dining room, replacing
the old fashioned sign, and
restoring the main entrance.
OK, good.
New menu.
Unstuffy dining room.
Big, big, big night tonight.
Now get in here, Chef
Michel, with your team,
and look at your new decor.
Very pretty.
Oh my goodness.
Oh my goodness.
This is gorgeous.
The room is bigger.
We've got depth, and
we've got clarity.
There's no clutter.
How beautiful.
Michel,
first impressions?
Completely different.
Do you think the
dining room looks younger?
- Yes, it does.
- Yes.
Are you
worried about that?
Uh, big time.
I don't want to destroy
the what I have.
I don't want to destroy
the what I have.
I want to improve what I have.
Can you give me two minutes
please with chef Michel?
The few
customers that we have,
I think they're
going to come in.
They're going to go, you
know, this is different.
I don't like it.
Instead of helping my business,
you might hurt my business.
Give me a chance.
Give me a chance.
I'm not too crazy
about the changes,
but let's see what
he can do, what
he can bring to the restaurant.
With only a
few hours to the relaunch
of the restaurant Gordon
unveils the most important
part of his plan, the menu.
We'll go through it together.
We'll go through it together.
For tonight's
dinner service,
gone are the crusted dishes,
stuffed dishes, and the garlic
shrimp and strawberry salad.
And in their place are--
I've done the fillet
mignon, the tuna nicoise,
the local beet salad, the pan
roasted chicken breast, and
then the double cut pork chop.
And any questions on the menu?
That's brilliant.
I know.
That's a brilliant idea.
I was concerned with that
menu because, you know,
I'm used to my old menu,
and I'm sure people
are going to ask for it.
For tonight's
grand reopening,
For tonight's
grand reopening,
Gordon has invited local
celebrities, and dignitaries,
and one very influential guest.
Big, big, night, yes?
Tonight is the beginning
of a new chapter
in Secret Garden's, yes?
Tonight is the night.
We set the standards,
tonight, yes?
If we do get busy,
we do not panic.
All right.
Now.
Knowing that there was
a food critic, I was nervous.
I mean, this is not
going to be Michel.
This is different.
This is different.
What are they going to say?
How they going to like it?
You don't know.
Good luck, everybody.
Now that Gordon's
plan has been put into effect,
it's up to Michel and
his staff to execute.
We have a reservation for Lisa.
Finally some life
in this place.
Hallelujah.
Table seven, tuna
and soup, let's go.
I was nervous.
This is an important night.
This is an important night.
We have important people
in the restaurant.
Miss California
has just turned up.
Wow.
Mike, table six only half
of the appetizers are gone.
It is so important to keep
our cool in the kitchen
because that's when
it's difficult.
Are you listening, Mike?
And that's when you
make the mistakes.
With a sudden
rush of customers,
Michel's nerves are
being put to the test.
We got a bus or 24
people that came.
Unexpectedly--
--from a local vineyard,
so it's caused pandemonium.
Michel, can you make sure they
don't start panicking now.
Yes.
We're right in the middle of
this crucial night.
Just go over there.
I need to get cooking now.
Thank you.
Not tonight, guys, yes?
Quiet in the kitchen tonight.
If Gordon gets in my
way-- give me the knife.
I'll take care of it-- I
promise I'll make him suffer.
It's relaunch
night at The Secret Garden,
and the onslaught
of new customers
is putting Michel and
his team to the test.
Mike, come right here, please.
Right away.
This is an important night.
We have food critics.
We have important people
in the restaurant.
We cannot fall apart.
Unexpectedly--
--from a local vineyard,
so it's caused pandemonium.
A bus of 24 people that came?
It's craziness.
It's craziness.
It's-- it's happening.
Seven.
Onion soup order in.
Onion soup order in.
Michel has
cleared his first hurdle,
and the rush of customers
has been taken care of,
but The Secret Garden
faces another challenge.
Jane, have you spotted
a food critic yet?
Any idea who she is?
No?
Yeah, she's actually-- she's
actually on a table of five
now.
She's joined four other people.
Oh really?
Oh really?
Yes.
Order in, chef.
Bring it here.
That's for the
food critic table.
OK, in one minute.
Tuna.
Take that out.
And over seasoned.
It was just over seasoned.
Thank you very much.
Thank you.
Oh, no.
Oh, no.
No, no. off.
No.
It was salty, and--
What's that, the tuna?
-The tuna.
-Michel?
I don't know what happened.
Come on, guys.
When some of the food came
back, the tuna was over salty.
I was sweating.
I was shivering.
No, but let's offer them
something else instead.
I did.
They don't want anything else.
The new menu-- it's good,
but it's not good enough.
We have to make it good enough.
Yeah, I apologize for that.
If I give you one of
my signature dish,
on are going to make you
feel a little bit better.
You know, something just
to balance the tartness.
You know, the--
Uh-huh.
You know, the--
Uh-huh.
Thank you very much.
Thank you for giving
me another chance.
I'll get a little
more used to the menu.
It's a brand new
menu for me, also.
Not an excuse, but it's
always a little harder.
-Yes.
-So, thank you.
Thank you.
Thank you.
Thanks.
I'm pissed.
Come on.
That's his food.
He's the one sending it out.
Gordon, your menu is
not better than mine.
Oh, , no.
After over
seasoning the tuna,
Michel is abandoning
the new menu.
He's now preparing to send
his stuffed fillet of beef,
He's now preparing to send
his stuffed fillet of beef,
and Gordon is not happy.
Hey, come on.
Please, yeah?
-Yes, yes.
-Yeah, I know.
No, but I can see
it on your face,
but I am not going to start
here and let you send.
Not tonight.
No way.
I'm getting frustrated.
Oh, come on.
Mister big chef shouldn't
be in the kitchen.
The guy's not a chef.
With the restaurant
on the verge of success,
chef Michel is insisting on
reverting back to his old ways,
and Gordon has reached
his breaking point.
-Thank you very much.
-OK.
I think it's great.
I think it's great.
You don't care anymore, do you?
Get straight to
the answer.
No, I'm not cutting no.
I'm telling you how--
Get straight to
the answer.
-OK, all right.
-OK.
All right, good.
Your menu is not
better than mine.
You know?
You're a donkey.
- What?
- Yeah.
This is--
-No, hold on.
No, hold on.
Hold on.
Hold on.
Hold on.
Let me finish.
-Don't point your finger.
-Let me finish.
-Don't push the finger.
You put your
hands up here.
Listen to me.
You run a hole of a
kitchen. yourself.
-No.
-OK?
No.
No.
No.
Who the are you
to turn around and tell
me when you work like a pig?
Yeah.
Yeah.
You, pig.
Yeah, you know what?
You have big words.
You're so
full of.
Open your eyes and
have a look around.
Big mouth.
Big.
Mouth.
You're not happy?
I'm happy.
-You can get out.
-Go on.
You can get out.
yourself.
You can get out.
- It's my kitchen.
- Yeah, is it?
Well, if it's your
kitchen, then clean it,
you lazy.
No!
It's relaunch
night at The Secret Garden,
and chef Michel is insisting on
reverting back to his old ways,
and Gordon has reached
his breaking point.
You don't
care anymore, do you?
Get straight to
the answer.
No, I'm not cutting no.
I'm telling you--
Get straight to
the answer.
-OK, all right?
-OK.
All right.
Good.
Your menu is not
better than mine.
You run a
hole of a kitchen.
OK.
You pig.
- You can get out.
- Go on.
You can get out.
Go yourself.
You can get out.
It's my kitchen.
It's my kitchen.
Yeah, is it?
Well if it's your
kitchen, then clean it,
you lazy.
No!
I've got to
get some air before I
do something I really regret.
The way Ramsay did this
incredible diatribe on Michel,
and he was just blown
away, flabbergasted.
An extraordinary
day to day, but I've
never seen anything quite
as shocking as that,
and that guy clearly doesn't
care about his customers,
his food, or his dining room.
He just cares about himself--
one selfish.
He just cares about himself--
one selfish.
Where's the train station?
I seriously thought
about walking away,
but there were other
people relying on me.
I had to finish the job.
After
cooling off, Gordon
decides to return to
prevent the old menu
dish from leaving the kitchen.
-Chef to chef?
-Yes.
Hey.
I agree.
Yes.
Every table is
a VIP table, yes?
Every table is
a VIP table, yes?
Yes.
Jane, can we get
rid of that food,
please, finally, yeah,
for the fifth time?
Good.
Michel, please don't panic.
No, everyone's--
Jane?
No one is panicking, yes?
-No.
Yeah?
Please keep it together.
-All right.
Up, up, and away.
Let's go, yeah?
That's
for the VIP table.
That's for the
food critic's table.
Finally, the food
critic was given a proper dish
from the new menu.
Oh.
Thank you.
Even though the food
critic was happy with the dish
from the new menu, Michel
was still not convinced.
You going to go out
there and see them.
I'm going to go to every table.
When I go to the customers,
they're my real critics.
Oh, it's fantastic.
Oh, it's fantastic.
And the salmon was
the best I've ever had.
Really?
-Yes.
-Excellent.
Thank you.
How do you like
the new dining room?
It's beautiful.
When I asked the customers,
they say they love it.
The food was exquisite.
It was delicious.
Now, I'm wondering
what I do wrong.
How was the people
when they left?
Everyone loved it.
Everyone--
Yes?
Not an angry face.
OK.
It was really good.
But I want to make
sure that not angry
doesn't mean they loved it.
I want to make
sure that they left
and they said
everything was great.
But if Michel needed
a little more convincing,
the answer was in
the cash register.
You know, for 60 customers,
we did $50 per person,
so we've done a bit more
than $3,000 of revenue.
This is great.
It was great to
have the business.
After an
evening of ups and downs,
the relaunch was a
success, but there is still
one question left unanswered.
Did Gordon truly get
through to Michel?
It is difficult
to do changes.
It is difficult
to do changes.
Maybe not for
everybody, but for me.
I'm so wrong.
-Are you just saying that?
-No, no.
I mean it.
I mean it.
The customers loved the changes.
I liked the way
the food came out.
It was clean, and
we made a profit.
I think it's exciting.
I know how stubborn you are.
Yes.
And it's not the
first time in my career
I've come across someone
as stubborn as you.
However, tonight was much
better than the other nights.
You put you first
foot on the ladder.
Now, you gotta keep on climbing.
Now, you gotta keep on climbing.
Yes.
When I'm wrong, I'm wrong.
Well done.
Now that you know, don't stop.
I won't.
With Gordon's
help, The Secret Garden
was functioning as
a restaurant should,
and as the week
progressed, changes
clearly began to take hold.
If we all spend half
an hour cleaning,
this kitchen becomes spotless.
Michel is
committed to kitchen hygiene.
He also promoted
Jane to manager.
I think she needs the
keys to the restaurant
with the manager title.
Congratulations.
Congratulations.
Now I'm the manager, I am
in the bitch of the place.
Gordon's
plan was a success,
and now The Secret Garden is
no longer a kitchen nightmare
and more importantly,
customers are leaving happy.
I'm feeling the love.
Cheers.
Cheers.
You really do have
something special.
Please, do not screw it up.
The restaurant has
improved immensely.
Ramsay succeeded.
Dude.
Thank you, chef.
Thank you, chef.
Manager.
If we can't be successful
now, then we're all idiots.
All right, darling.
Thank you so much.
Well done.
It was very sad to
see Gordon leave.
He's really helped us.
I think we are at the
beginning of a very,
very successful year.
-No regrets.
-Thank you.
No regrets.
-Promise?
Promise.
Still hate me?
Yes, good.
It was a very
stressful few days,
but I think we all survived.
I think it's all for the better.
The secret is out.
The secret is out.
Michel finally
learned the cardinal rule
of being a restaurateur.
You serve your
customers, not yourself.