Kitchen Nightmares (2007–2014): Season 1, Episode 4 - Seascape - full transcript
For the last three years,
Chef Ramsay has whipped
aspiring chefs into shape
on Hell's Kitchen.
This is painful!
Get out!
Out!
Now, Gordon Ramsay,
the most successful
restaurateur on the planet,
with critically
acclaimed restaurants
in London, Dubai,
Tokyo, and New York,
is crisscrossing America
for the most difficult
assignment of his career.
This is disgusting!
I am gobsmacked.
Turning around America's
kitchen nightmares.
Please help me!
Each week he will
go to restaurants
Each week he will
go to restaurants
on the brink of disaster.
There is no more money.
He's not doing his job.
This place
is a disaster zone!
I put so much into it.
But to get these restaurants
back on track,
Chef Ramsay
will hold nothing back.
I've never ever, ever...
ever met someone I believe in
as little as you.
It will be intense.
At the wall,
you dirty pig!
Do we need
a death in the restaurant
before some
gets a grip?
I thought your food
was crap.
I'd rather have
this conversation downstairs.
It will be emotional.
It will be emotional.
You're a!
That's it!
Seriously, I'm pissed off!
It's not my fault!
Why did you keep eating
if it was that bad?
Go!
Just go!
And it will be shocking.
Fire them on the spot.
Oh, my God.
Look at them.
It's ing rancid.
It's rotten.
I've eaten it!
I feel like spitting
on both of them.
I think this place
would run better without you.
Can you go tell them
that the kitchen is closed?
We're shut!
It's the luckiest day
of their lives!
We're shut for the night?
We're shut for the night!
We're shut for the night!
We will make this
a success.
Put your hand up
and swear to God.
In the end, you will see
dramatic turnarounds...
Aren't they horrible?
of not just the restaurants...
Oh, I like this.
Oh, it's fantastic.
but the people
who work in them.
I'll never forget you, man,
the rest of my life.
You're the best, man.
And while most
appreciate his help...
God bless you.
You're a wonderful person.
Others aren't so grateful.
My kitchen!
My kitchen!
Chef, I know
you can hear me!
Don't run!
Why is this guy here?
Who the
are you
to turn around
and tell me
when you work
like a pig?
You ing pig!
Good-bye, Chef!
Good luck, loser!
Get ready as Chef Ramsay
turns America's
kitchen nightmares...
Dear God for what
we're about to receive,
may the Lord not kill me
with food poisoning.
back into dreams.
Please do not
screw it up.
*
*
Tonight onKitchen Nightmares,
one of Long Island's
most historical
and successful restaurants
has become a local disaster.
It's in a dumpster now.
This place
is falling apart.
There's a stink
in this place so bad.
And the owners,
a mother and her son...
He's looking for a man.
He's looking for a man.
You are going
to apologize...
Keep dreaming, Peter.
are at each other's throats.
- Take charge.
- Don't do this , Ma.
Take charge.
If Chef Ramsay
can't help me, it's done.
Gordon has one week
to turn it around.
What am I doing wrong?
Touch the wall,
you dirty pig!
But faces an extremely
uphill battle.
You'll kill whatever customers
we've got left.
The head chef is arrogant.
Let him do what he wants.
The sous chef doesn't care.
Whatever.
The waitresses are disorganized.
Is that yours
or mine, Diane?
This is mine!
And the kitchen...
This is disgusting!
This is disgusting!
is the dirtiest kitchen
Gordon has ever seen.
Look at that.
You didn't see that?
I didn't see it.
I've eaten it!
How will Gordon
return the Seascape
to its former glory?
You're running a business.
And if you don't
wanna run it as a business,
ing close it.
Get ready
for some drastic measures.
Nothing's being cooked
in here this evening.
We're going down.
Now.
Tonight onKitchen Nightmares.
Islip, New York.
Islip, New York.
Rich with history
and community spirit.
But a crown jewel
of this seaside village,
the Seascape Inn,
is on the verge of collapse.
The owners are a mother
named Irene,
and a son named Peter.
You can't put 'em
in the dining room, Ma.
Tell them
to shut the up.
Tell them to get out of here.
What's the big deal?
Close the ing doors
if you don't like it.
The Seascape has been around
since 1962.
We've been declared
the oldest restaurant
in the town of Islip.
in the town of Islip.
In the glory days
at the Seascape,
my father, he was here
when they were doing
300 covers
on a Saturday night,
and the place was alive
and everybody was smiling.
Making money.
There was love everywhere.
You could feel it
when you walked into
the Seascape.
I started to work here
at the Seascape in 1967.
It was buzzing.
You wouldn't believe
the amount of customers we had.
On Saturday night,
they'd actually stand on line
outside the door.
The restaurant?
It's in a dumpster now.
It's in a dumpster now.
I don't even like
to tell people
I work here anymore.
There's a lot
of contributing factors
of why, you know,
people don't come back.
We've had complaints
about that sewage smell.
There was a stink
in this place so bad.
And I can't even believe
anybody came in at all.
Maybe the reason why
the restaurant has gone down
in the last past two years,
is that Chef Doug
does not listen to a word I say.
is that Chef Doug
does not listen to a word I say.
Doesn't make a difference.
If I want it served in that,
that's what
I want it served in.
I've been doing this
38 years.
I went to the Culinary
Institute of America.
I've worked
in successful restaurants.
World-renowned.
I like having the command
in the kitchen.
Anybody's got a problem
with it,
they can come to me.
I'm gonna say my piece
wherever I go.
To whoever I meet.
Doesn't matter their status.
I really don't care.
Don't serve it in that.
That's all you gotta do.
It's that simple.
Doug's loud and obnoxious.
You wanna rock?
Let's rock.
You wanna rock?
Let's rock.
He's crazy.
My father,
he was a hands-on
in the kitchen.
I was always the guy
that was out front.
And two years ago,
my father passed away.
After he passed away,
it did hurt us.
The rug is being
pulled out from under me.
And I gotta
do something about it.
I need 800 to $1 million
to save the Seascape.
I don't want
my doors to close.
But what am I doing wrong?
Chef Ramsay
is my last hope.
Because if Chef Ramsay
can't help me, it's done.
Because if Chef Ramsay
can't help me, it's done.
This building's 105 years old.
When this restaurant
first opened 40 years ago,
it was the hot spot in town.
Now it's at the bottom.
I'm starting
to understand why.
What is that
pile of there?
God.
Whoa. God.
Good morning.
Good morning.
How are you?
How you doing?
And first name, sorry?
Peter.
Peter, Gordon.
Good to see you.
His height threw me off.
His height threw me off.
Didn't realize
how tall he was.
It does make you
a little bit more intimidating.
Mom, this is Gordon Ramsay.
Nice to see you.
It's a pleasure to meet you.
Not at all.
I was very impressed
with him.
Very handsome, very tall.
Blond.
Good looking, actually.
If it was, like,
20 years ago,
I would have said,
"You know what?
We connect."
This is, uh,
the veteran waitress Marilyn.
Wow.
Who has been here
since the beginning.
And when you say
the beginning,
how long have you been here?
Well,
I really started in 1967.
Well,
I really started in 1967.
'67?
Right.
I was born then.
Maybe Chef Ramsay's
gonna tell me
I just shouldn't be here,
I'm too old.
And I'd respect him
if he said that.
I'll be out the door.
And this is the chef?
Doug.
Doug, how are you?
Very nice to meet you.
Nice miniskirt there.
What is that, an apron?
Oh, okay.
Oh, okay, yeah.
Nice.
My wiping rag.
That's your wiping rag.
Gordon Ramsay
coming here to me,
it's a slap in the face.
Let's go in the dining room.
Let's go.
Let's have a blast.
Okay.
You run the place.
You run the place.
And your mom assists you.
Yes.
Describe Seascape for me.
It's the Titanic.
It was a luxury liner
and it's sinking.
I see it as
a very poorly run restaurant.
Ask her the last time
she gave me a compliment.
Because you just
don't listen.
And that's why compliments
are very hard to come by.
God.
Right now...
I'm hungry.
I wanna taste the food.
Let's meet after,
shall we?
Why not?
Absolutely.
Is there anything else
that I need to know
before I start eating?
The Board of Health
came here,
The Board of Health
came here,
and believe me,
they gave us 95.
So the place is clean.
Right, where shall I go
for, uh--
Anywhere you like.
Take the corner table.
Yeah.
Comfortable
over there.
Thank you.
You're so welcome.
I was excited.
A little butterflies
in the stomach.
I'm gonna be insulted
by the best chef
in the world.
Sewage.
God.
I can't believe
people come in here.
Okay, I'll start off
with the crab cakes, please.
Okay, I'll start off
with the crab cakes, please.
Okay.
I like the idea of pesto
lobster ravioli.
I'll go for
the Atlantic salmon,
blackened, please.
Call me a pig.
Okay.
I'm hungry.
Yeah, well, at least
she's honest.
The place stinks.
Who's this?
That's Chef Ramsay.
Okay, no problem.
One order of crab cakes.
God, this place
is falling apart.
Let's hope the food's good.
Oh, here come the crab cakes.
God.
Crab cake just falls apart.
A bit like the decor.
You touch it
and it just disintegrates.
You touch it
and it just disintegrates.
They're not fresh.
It's not a crab cake.
It's a cake.
'Cause I feel
if I eat anymore,
Are they frozen?
I don't think so.
Would you ask them
for me?
Sure.
They taste frozen.
Okay.
Thank you.
Doug, you make
the crab cakes here, right?
Yes.
Are they frozen?
I freeze them, yeah.
He says they taste like
they're frozen, that's all.
Really?
Yeah.
him.
him.
They are frozen.
Mm-hmm.
Damn.
More parsley.
Soggy.
Strange taste inside.
They're definitely not fresh.
Uh, on that Cajun salmon,
do you still want
the sautéed spinach
and the pesto?
Yeah.
What is that?
That is pesto.
Is it good?
I have no idea.
Yeah, it's never on the side.
It's usually
served on the fish.
When I served him
the salmon,
he did have something
to say about the pesto sauce.
It was tainted.
So to speak.
The salmon
is just solid inside
and dry.
God.
You can't expect
customers to come
You can't expect
customers to come
and pay for that.
You definitely have to try
my homemade Greek cookies.
And I bet you you're gonna say
you never had a better one.
Oh, Chef Ramsay,
he's a lot like me.
I love him.
When you eat that cookie,
you life it up
and you bite.
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me.
I'm surprised you guys
are still alive.
He just choked
on your mother's cookie.
Oop.
I don't have an answer.
I don't.
Before Gordon
passes on his comments
to the chef
and the owners,
he decides to observe
a dinner service
to get a more
complete picture
of the problems
in the restaurant.
In New England,
clam chowder smells fishy.
Sure, sure.
Whatever you'd like.
Yeah, it's a little cold.
I'm telling the truth,
it's cold.
It is cold.
This is so sad.
So ing sad.
With customers complaining
in the restaurant,
Gordon looks to the owner
to solve the problems.
Sir, like I said,
if you think I scam,
do me a favor,
do what you gotta do.
But I would appreciate
one thing
before you make
the phone call...
Not in front
of the customers.
ing hell.
My God!
ing hell.
My God!
Oh, my.
After being disappointed
with the front
of the house,
it was time to check out
the engine room
of the restaurant,
the kitchen.
Doug?
Yes.
He said this is cold.
And feel the plate,
it is cold.
Hey guys,
the plates are stone cold.
If the plate was cold,
would you take it out, Diane?
Yeah.
You would.
They put it up,
I take it.
me.
No, it's all right.
No, it's all right.
I don't worry about it.
What's your fascination
with all the parsley
on the plate?
I just happen to--way
like the parsley looks
to be honest with ya.
It stinks.
It's dried parsley.
It's a sign
of a dated restaurant.
Sprinkle it on your wife,
but not on
the ing plates.
He may not
like the way I cook.
He doesn't like
the way I cook,
that's his opinion.
Oops.
Oh, God.
Why aren't
they cleaning it?
This is extraordinary.
Stop there.
Come here.
How the
can you walk past
that ,
pay them to work in it?
I meet he just spilled
a bucket--
a bucket of
tomato sauce.
Why can't you
say something to him
about cleaning up his mess?
Oh.
Chef Doug does not
listen to a word I say.
Chef Doug does not
listen to a word I say.
And sometimes
I'm not in the mood.
What is going on?
Oh, now he's got a mop.
Peter!
Peter!
One second.
Did you hear what I said?
I heard you.
I didn't ask you to go
mop up their.
Oh, God almighty.
That's not
the right answer, but...
What a sad.
Can I clean it now?
Can I clean it now?
While Peter cleans up
the mess on the floor...
When was the last time
this place was clean?
Gordon realizes that this
is part of a bigger problem.
Oh, my God!
Coming up...
This is disgusting!
Gordon gets up early
to investigate.
You'll kill whatever customers
we've got left.
But what he finds
makes him wish
he'd never got up.
Look at that.
Look at that.
You didn't see that?
I didn't see it.
I've eaten it!
And owners Peter and Irene
suffer the consequences.
I'm closing it down!
Nothing's being cooked
in here this evening.
Coming up on
Kitchen Nightmares.
Before the staff comes in
to prepare for lunch,
Gordon arrives early
to do a thorough investigation
of the kitchen.
Oh, God!
What is that?
Twice-baked potato.
Thank I missed
that one twice.
Oh,.
So dirty.
God, when was that cleaned?
God, when was that cleaned?
Oh, my God.
What is that?
This is 10,000 times worse
than I thought it would be.
Looks like larva..
And crap.
Kitchen health hazard.
Bingo.
My fresh lobster ravioli.
Soggy, strange taste
inside.
Soggy, strange taste
inside.
Fresh...
my ing ass.
I've eaten this!
The general hygiene
in refrigeration--
oh hell.
So that's the pesto
I had for lunch.
Just look at the colors
in there.
Look at that!
It's moldy.
It's now lunch time.
The chefs are preparing.
Customers are getting ready
to eat,
but Gordon steps in.
Can I just have a quick word
with both of you,
two seconds?
No problem.
Yeah?
When was the last time
you went in the kitchen
and had a little look around?
Once every Tuesday or so
we'll go in
and we'll all scrub
them down.
God, when was that cleaned?
Irene, you mentioned earlier
about how clean
this place was.
Right.
The board of health came here
and believe me,
they gave us 95.
and believe me,
they gave us 95.
So the place is clean.
That's 95 out of 100.
Right.
I really don't think
you've got any idea.
Can I just take you in there?
Sure, come on,
let's go.
Yeah.
You just stop.
Charles, stop what you're doing.
Okay.
Are you aware how filthy
your kitchen is?
How dare you cook me a lunch
out of this kitchen
knowing full well
how filthy your kitchen is.
So you don't even walk
behind the line?
Look at under here!
Look at under here!
Come here two seconds.
Peter, get your ing
hand under there!
Doug, look under there!
Why have you got product
in there?
Why are you using it?
Why is not condemned?
To have another chef
in my face about my kitchen,
I'm pissed off,
believe me.
Even the croutons gone moldy.
Oh, my God.
Would you eat that?
No.
Let's go in the walk-in fridge.
I'm amazed how--
I'm amazed how you're so cool
and chilled at this,
you know that?
That's the fish bag.
That's the fish bag.
It's what?
God!
Actually, that was for me,
actually.
That's for you?
Don't eat it.
Don't ing eat it!
I already have.
You've eaten it!
Smell that there.
Smells sour.
Are you ing mad?
Sour on the outside?
Oh, come on!
It's pork!
The pork was mine.
That's my--
that's my personal meal.
Oh, hell.
I didn't expect this kind
of a mess that I see.
I didn't expect this kind
of a mess that I see.
I'm very upset.
I mean, that's the only way
to put it
Very disappointed.
Very upset.
What's this?
That's a chicken valdostano.
Does that look half cooked?
Started to be cooked?
Thank you.
I'm just not a throw-away
person.
That was cooked on Friday
and I had to recook it
Saturday.
That's what you gotta do.
You'll kill whatever customers
we've got left!
What have you
got to say about it
as someone that owns
the place?
When it comes
to the freshness of the food,
that really falls
on just the chef alone.
Can we get out of here?
Can we get out of here?
It's his name;
it's fully his fault.
Get me the bowl of pesto
please, Charles.
What was my main course
in there yesterday?
You had a Cajun salmon.
That's right.
What was the sauce?
The sauce was a pesto sauce.
Bring it over please.
You're right.
You didn't seethat?
I didn't see that.
I-I--
You got glasses on there,
man.
The pesto sauce--
that was not forgivable.
I'm humiliated about that,
believe me.
Positively, positively.
Now this is not a time,
hey--
Now this is not a time,
hey--
to laugh and take
the ing piss out of me.
I've eaten this!
What's going on, Peter?
I'm surprised that Gordon
didn't make him eat it.
And this is scrubbed
every Tuesday?
- Oh!
- every ing week?
You've got the nerve
to tell me
that you clean the walls
every ing Tuesday?
Touch--
off, will you?
Touch the wall,
you dirty pig!
This is disgusting.
I'm closing it down.
How many's booked?
About twenty.
Twenty?
Forget it.
About twenty.
Twenty?
Forget it.
Get the place steam-cleaned
from
head to tail.
I don't care,
but we're not cooking
a cookie
out of here!
Marilyn, Marilyn--
Yes, sir?
Nothing's coming out
of this kitchen.
Okay, fine.
When Chef Ramsay
shut down the restaurant
it was shocking, of course.
And his face was all red.
Chef Ramsay--
he was really upset.
Okay, should I tell
the customers outside to leave?
Please.
Switch it off.
We're going down now.
Okay, thank you for coming.
But the Chef Ramsay,
actually he wants to open up
tomorrow.
All my years,
we never shut up a kitchen
and tell the customers
to go home, never.
And that--
that's an embarrassment.
Why don't you clean
when you're quiet?
I stay busy all day
from 11:00
when I walk in the door
until 5:30-6:00
when we get tables.
Doing what?
Doing preparation
every day by myself.
Doing preparation
every day by myself.
Gordon Ramsay can go off
on somebody
for absolutely no reason.
It's impossible
to clean everything.
He just doesn't get it.
What do you find
so funny, Charlie?
What do you find--
What's funny for you?
"What do you want me to do?"
I don't know
what you want--
Kiss your ass and say
I think you're doing
a great job cleaning
on Tuesday nights
when you ing sat
on your crack
doing all?
Are you gonna do anything
or are you gonna stand there
and stare at me?
Is that your weakness?
You don't know
how to run staff.
This is what I keep telling you.
That's what I keep telling you
all this time.
Tell him
to shut the up.
Tell him to get out of here.
Close the ing doors
if you don't like him.
Take charge!
This is what he's looking--
for a man!
And that's what I'm looking
for you to become.
Where's your fire?
This is your mom.
Where's your fight?
You are running a business.
You're lucky
I'm not standing here
You're lucky
I'm not standing here
with a ing writ
on your ass
about being food poisoned!
I've never done that before--
closed down a restaurant.
But that was
a ing nightmare.
"Seascape open."
Close the ing place.
After spending 24 hours
cleaning...
What a difference.
You've got your kitchen
back to where it should be,
yeah?
It's now day four,
and if there's any hope
of relaunching the restaurant,
Gordon has to get through
to the chefs.
Right, Doug.
We'll do a quick special
for tonight, yes?
Served with
some crusty potatoes.
It's time for this
seafood restaurant
to put fresh fish
back on the menu.
to put fresh fish
back on the menu.
Tomatoes, basil,
and justbang.
It makes it
a little more vibrant, yeah.
I've been doing this
for 38 years.
I'm not happy at all.
I think he needs to back off.
It's come down to the point
where I really don't listen
anymore.
Let him do what he wants.
Fresh and fragrant.
Okay?
Can we take it through?
I want Peter, yeah--
and Irene to taste it, yes?
Irene, I want you
to taste that first.
I want you to taste it
as well.
That's a fresh,
vibrant tomato sauce.
That's a fresh,
vibrant tomato sauce.
It's very good.
It's awesome.
You don't want to taste?
No, I'm good.
Taste it.
Taste it, Doug.
No, I'm good.
Thank you.
I didn't try the fish
that Gordon had made
because I basically know
what striped bass tastes like.
If you are a chef
with 38 years experience
just tell me why
you didn't want to taste that.
I know what striped bass
tastes like
and I'm familiar with this.
Doug, one more chance.
You're sure you don't want
to taste that?
You're sure you don't want
to taste that?
Positive.
He didn't even have
the courtesy of trying.
God, that's the first time
a guy's never tasted my food.
Now I'm seriously insulted.
Now that Gordon
has shown them
how to make the special,
it's time to see
Doug and Charlie in action.
Okay, good.
Off you go.
I don't expect my cooking
to be like his.
I don't expect my bass
to be like his.
At this point
I don't even want to be here.
That's burnt, Charlie.
What are you doing?
What are you doing?
ing hell.
What the is this?
Can he not cook
a piece of fish?
The fish is cooked to.
There's piss
all over the place.
Aw, yeah, whatever.
I don't know
how both of you
can even attempt
to call yourselves chefs,
you know that?
Un-ing-believable.
I am so pissed off!
A sous chef
that can't cook fish.
A sous chef
that can't cook fish.
A head chef that's just
moping around, doesn't care.
This is a joke.
I've seen all I need to see.
Your head chef
is lazy, dirty,
and he shouldn't be
anywhere near a kitchen.
He's destroying your business
quicker than you could
ing realize.
Couldn't even be bothered
to taste what I'd cooked.
In 21 years of cooking,
that is a first for me.
In 21 years of cooking,
that is a first for me.
You asked me to come here
to work and fix
your ing business.
I can't do it
with those two schmucks
in there.
You have got to make
the biggest decision
you've ever made
since your father passed away.
Whether you continue to work
with the dead wood
that have drifted
into your business,
or whether you wake up,
get a grip,
and be the boss.
and be the boss.
The one thing that I need you
to carry out for me...
I want you to go
in the kitchen
and ask Doug and Charles
to take off.
Doug got too comfortable
in being lazy.
There's no excuse
for that.
Decision's yours.
And I realized at that moment
that something had to be done.
that something had to be done.
Do you agree with me?
A hundred percent.
Irene,
how does that sound to you?
Fire them.
Fire them on the spot.
That's what I want to hear.
That's what he wants to hear.
They're not good enough
for this place.
*
Are you sure?
I kind of expected it
from the way that we worked
tonight, so...
am I a little upset
about it?
Yeah, I'm a little bit upset.
Right now I'm humiliated.
It's freakin' horrid.
It's horrid.
It's now day five,
and the Seascape
is still closed.
Before Gordon can solve
the chef crisis,
he has to light a fire
under Peter.
So this exercise
is a way that you let go.
Release and let go, yes?
You need that right now.
Release the tension.
Okay, good.
Get in the ing ring.
Are you ready--turn around,
stand in here like that.
I'm there, 1-2-bang!
I'm there, 1-2-bang!
When you release
that third one,
1-2-boom, bang,
you shout and scream.
1-2--
Argh!
Come on, you sack of.
Ah, ah, aah!
I'm not hearing anything
inside you.
You're still holding it in.
Let's go.
Now I can see it, boss!
Come on!
And again, and again.
Come on!
Ah, ah, aah!
I don't know what's happened,
but the last three
or four punches
have been stronger and stronger.
Because I realized
how much of an ass I was.
In what way?
You've been honest
with me.
You've been honest
with me.
I kind of lied to you.
I knew my kitchen was dirty!
I did what I've been doing
my whole life--
keeping the peace
and keeping myself down.
You've got no reason
to keep yourself down, Peter.
My father...
never gave me
a compliment,
told me I sucked,
never could do nothing
with my life.
He was a great worker, yeah,
but didn't give a
about his own son
who cared about him.
I let it destroy me.
He died before
I could prove him wrong.
He died before
I could prove him wrong.
You're doing that now.
Prove him ing wrong!
You're right.
Let's go!
I blamed my father
for my failures,
but it was myself.
Can't blame him no more.
One, two, three.
Come on!
One, two, three.
Come on!
Prove him wrong!
Yeah!
Finally.
How do we get this gym
in the restaurant?
While Gordon was having
a breakthrough with Peter,
While Gordon was having
a breakthrough with Peter,
his design team was remodeling
the restaurant.
Hello, hello, hello.
Hello, hello.
Come in, come in,
come in.
Please, Irene, come through.
Oh my God.
Oh my God.
The color, Irene.
I love it.
I love it.
Definitely.
The red definitely does it.
Look how warm it is.
New wood.
It's absolutely gorgeous.
We definitely needed a change
and thank God,
Chef Ramsay,
you did it all.
Chef Ramsay,
you did it all.
You brought exactly
the old Seascape back.
Even the bar stool.
It gives it back
the old Seascape charm.
Wait till you see it
full of people.
It is gorgeous.
Marilyn, how do you feel,
my darling?
'Cause this must
go back in time for you.
I can't believe the change.
Can you?
I'm overwhelmed.
I really am.
Look at your pictures, Miss.
And to see my picture
up on the wall
makes me feel really good
that I am
maybe part of the history
of this restaurant.
I might even cry.
It looks almost like
the old Seascape.
It looks almost like
the old Seascape.
It has been brought back
to life, definitely.
I think it's wonderful.
I really do.
Uh, Peter and ladies,
tonight is the most
important night
in the history of Seascape.
Tonight, we're re-launching.
I am so thrilled.
I am so thankful.
I never expected this.
Never.
I'm still dreaming.
I'm still dreaming.
With the staff re-invigorated
by the new decor,
the focus now goes
to the kitchen.
How you doing, Scott?
Peter.
After scouring the local
community,
After scouring the local
community,
Gordon has found a new head chef
to replace Doug.
Got the bull by the horns
and go for it.
Yes.
And with only hours
until re-launch,
it's straight to work
preparing the new menu.
Okay, the tomato
and basil sauce.
Idea behind this is just giving
it a little bit of vibrance.
Nice, clean, fresh flavor.
Yeah?
Little bit of basil.
Don't rush.
Find your feet, yeah?
Yeah, I'm not--I'm fine.
No, I can see
you're nervous.
Okay, good.
We've involved
some of the old classics
from Seascape
and put a modern
interpretation on it.
Okay, let's go through it
together.
Fresh homemade crab cake.
Fresh pesto salmon.
Clam's casino.
Fried calamari.
Surf and turf.
Okay, any questions?
All around,
it's a great menu.
God must've sent him.
I love this stuff.
With the new menu and decor
all in order,
With the new menu and decor
all in order,
the next step
was to turn Peter
into a proper maitre d'.
Peter, Jean-Baptiste.
Jean-Baptiste runs my restaurant
in New York.
Okay.
His parents are from Lyon
and he grew up in restaurants.
Okay.
I want him to spend some
quality time now
in just sort of grooming you.
You're now
getting polished.
First thing is...
Too stiff.
Maybe we can get one
for tonight, don't you think?
I'm not the most
fashion-savvy guy around.
Um, show me how you walk
over on tables.
Um, show me how you walk
over on tables.
A nice flowing motion.
Was everything all right
so far?
This is you walking.
Every time I see you,
he's like this.
Running around like a
baby rhinoceros
trying to have a.
Can you just walk
nice and slowly?
Put your shoulders back.
Nice and slow.
There you go. There--
Nice. And again.
Lovely.
Actually, it's going to be
two seven tops over here.
I gotta prove myself
to everybody, town of Islip,
uh, to myself, to my employees,
to my mother,
to my father.
I just want 30 seconds
with you.
It's a fight
to re-establish this place.
Oh yeah.
I understand that.
My dad passed away
two years ago.
So there's no way
I can talk to my father.
So I feel it's the closest
I can.
That's it.
How you feeling?
Nervous.
Last chance, huh?
Okay, new decor.
New menu. New chef.
And now, I hope,
a new boss.
Speaking.
For the first time
in this guy's life,
he's gonna step up
to the mark,
come out of the shadow
of his father,
prove to his mother
and himself
he's more than capable
of running this business.
Let me have the phone.
No, no, no.
The phone stays here.
'Cause if he doesn't
make it tonight,
he's gonna sink.
Tonight is the beginning
Tonight is the beginning
of the new Seascape.
Wipe your forehead.
You're sweating.
I'm looking
at the bigger picture.
I gotta prove to my father
that I can control
what's going on.
Completely new menu.
I'll have the, uh,
clam's casino.
I'm having the seared
striped bass.
Great.
The pasta primavera.
Thank you very much.
The wait staff
is revitalized by the influx
of customers
and the new attitude
at the Seascape.
Table five, fire, please.
First ten tables are here.
Atmosphere is electric.
It smells like
a proper restaurant.
Peter now has to get a grip,
understand what's going on,
and host the room.
understand what's going on,
and host the room.
We're looking at probably
about a 20-minute wait.
A hundred customers
were coming at us,
and coming at us hard.
We were swamped.
So far...
Right, Peter. This is where
we need to step up again.
I'm gonna go talk to them.
We gotta step up big time.
Let's go, huh?
me.
With the restaurant packed,
With the restaurant packed,
the new chef
and the veteran waitresses
are about to be put
to the test.
That yours?
That's not me.
Then it must be Diane.
Oh my God.
I'm really pissed off
right now.
I'm gonna have
a heart attack.
These girls aren't used
to being busy.
Come on.
Okay, this is where
it's really critical
that manager starts running
his bloody dinning room.
Because Peter's restaurant
is now in the.
Orders are getting back up.
The service is starting
to become slow.
The service is starting
to become slow.
Kitchen's falling behind.
Peter, he's got to start
cracking the whip.
The kitchen is so backed up.
I'm so sorry.
It's coming, babe.
It's coming.
I was hoping everything
would go so perfect
and it's just not.
The food's
just not coming out.
I've been waiting
for the entrées
since like 6:00, 6:30.
What's the matter?
And what were they getting?
Pasta and mussels.
Mussels are an appetizer.
Okay, I'll tell him.
Scott.
What?
Scott.
What?
Table three did not get
their appetizers.
That's goes on the back
of the line.
You gotta wait now.
Hold on. Let's get one thing
done at a time.
I fired it a long time ago.
No, no.
When you fired it,
it still goes on the back
of the line.
Peter and the wait staff here,
they're too set
in their ways.
Oh, Scott, when I order
the French onion,
you automatically
make them for me, right?
There's no one telling them
what they can and can't do.
They're just coming in.
They're taking what they want.
They're just grabbing food.
Is that yours
or mine, Diane?
This--this is mine!
This--this is mine!
It's very frustrating.
I can't communicate
when this is too stupid.
Making sure the front
of the house is in sync
with the kitchen
is Peter's responsibility.
And Irene
is losing her patience,
because he's not stepping up
and taking control.
Please, somebody pick up
this food!
My apologies. I'm sorry.
Ma, what do you want?
What are you doing?
I can't believe this hasn't
gone out.
Ma, what do you want, Mom?
Take charge.
Mom, you know how
to rip into me,
Mom, you know how
to rip into me,
for two days saying I'm never
gonna grow up.
Shut the up.
Well, this is why
I never grow up.
Mom.
You are the boss.
Start acting like one.
Take charge.
Don't do this , Ma.
Take charge.
All the little things
mushroomed into a big thing.
I'm sorry.
We're trying the best we can.
That's the table
just walked out.
Can you find out
where Peter is
and ask what the
he's doing, please, yeah?
I don't know what I'm doing.
Peter. Peter.
My father right now
My father right now
is turning over
in his grave.
It's the big relaunch
of the Seascape,
and the restaurant
is at full capacity.
But with the front
of the house
not communicating
with the kitchen...
There's way too many people
touching food in this kitchen!
My apologies. I'm sorry.
Peter is losing control.
Peter, I need
two seconds with you.
I really want you to
shine tonight.
You've got no idea.
Thank you.
Take control.
Take control.
When you're not happy
with certain things,
get it off
your ing chest.
Think back
to the boxing ring.
I'm not asking you to be vile
and horrible.
I'm just asking you
to run your business.
To not hold it in
no more.
Gordon is 100% right.
Tonight, I gotta prove
to myself, to my employees,
to my mother,
that I'm willing to take
the challenge and be a boss.
You can do it.
Can I ask for one favor?
Of course you can.
Can I have a hug?
A hug? Why not.
Here we go. Let's go.
Let's do it tonight.
Let's go.
Let's do it.
Yes?
We got it. I'll try
and stand up straight.
Okay.
We got it. I'll try
and stand up straight.
Okay.
All right, guys.
We're starting it up.
I know what has to get done.
I might piss
some people off,
but sorry, we gotta get
it done right.
We are making a plan
right now.
Take this off.
There we go.
And make a new one.
Right.
At a critical time in the night,
Gordon's pep talk
has finally inspired Peter.
I asked Jean-Baptiste
to go back into the kitchen
to start and expedite the food
to make the food go out faster
so we can sit
the people down.
Just do me a favor.
Take the order and give it
a new number
and explain to Jean-Baptiste
what it is.
Now you can talk
to Marilyn while she's here,
and I'll find out
from Diane.
and I'll find out
from Diane.
It's what they call
improvising.
Good.
You're gonna get
your four top now.
I'm gonna get her three
top here.
You had gotten
the bar table, right?
Yes. Thank you.
Okay. Here we go.
Finally.
You're on a roll, Marilyn.
You're on a roll, baby.
I felt like I was back
when I first opened up,
when the passion
was still here
when we were moving
and grooving.
Finally got everything
under control.
The flounder
is just...
out of this world.
Considering where the Seascape
was just days ago,
Considering where the Seascape
was just days ago,
the reopening was a success.
Please, take a seat.
Sit down?
Yes.
What a night!
It was only just literally
a few days ago
that this place was closed.
We met the chef today
for the first time.
To put that standard out,
job well done.
Finally, I feel Peter
actually took charge.
So I'm really, really happy.
We know where to work at it.
To get it better. Yes.
But for me,
I know damn well,
customers tonight
will come back.
customers tonight
will come back.
Yes.
You have to seriously
continue
running your business.
Yes.
As the week progressed,
Gordon worked
with the new chef
to come up with a vibrant
new menu,
making sure to introduce
fresh produce
from the local venders.
You are the luckiest owner
in the world
to have this boat
in your back yard,
I'm telling you.
Yes.
Then to endear the restaurant
back into the community,
Gordon created
an annual chowder cook-off
that was judged
by the town mayor.
that was judged
by the town mayor.
Ladies and gentlemen,
welcome to the Seascape.
I quite like that little
burning sensation
in the back of my throat.
It's good.
Different.
The winner, Joe Berini.
Well done.
Please come back and taste it
on the menu for dinner.
Scott, the new chef,
whipped the kitchen
into shape.
You're not doing
that table first.
This one right here. Please.
I'm sorry.
Order in. Crab cake.
Two oysters.
And Marilyn brought back
one of Seascape's
old traditions,
tableside flambé.
tableside flambé.
Woo-hoo!
The place was alive
and everybody was smiling.
Isn't it lovely?
Oh, it's wonderful.
If you've got some room,
don't be scared
to ask for more, yes?
Last but not least,
a new respect
has been established
by a mother for her son.
All right, Mom.
Let's start it up.
Okay,
we have a party of six
that they called.
Okay.
So you're leaving us then,
are you?
Yes.
Yes.
It is amazing what he did.
He taught me to stand up
and be the owner.
Love and support, yes?
Love you, man.
Love you.
Take care.
Thank you.
Thank you for everything.
Not at all.
Stand strong,
buddy, yes?
I will.
Up. Yes?
You got it.
One, two, three.
Excellent.
You got it.
I feel very grateful
to Chef Ramsay.
I will never forget
what the man did.
He put his heart
and soul into this place.
He did save us.
Even though Gordon successfully
restored the Seascape
Even though Gordon successfully
restored the Seascape
to its former glory,
Peter accepted an offer
that he couldn't refuse
and sold the restaurant.
Watch Movies, Series & LiveTV
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Chef Ramsay has whipped
aspiring chefs into shape
on Hell's Kitchen.
This is painful!
Get out!
Out!
Now, Gordon Ramsay,
the most successful
restaurateur on the planet,
with critically
acclaimed restaurants
in London, Dubai,
Tokyo, and New York,
is crisscrossing America
for the most difficult
assignment of his career.
This is disgusting!
I am gobsmacked.
Turning around America's
kitchen nightmares.
Please help me!
Each week he will
go to restaurants
Each week he will
go to restaurants
on the brink of disaster.
There is no more money.
He's not doing his job.
This place
is a disaster zone!
I put so much into it.
But to get these restaurants
back on track,
Chef Ramsay
will hold nothing back.
I've never ever, ever...
ever met someone I believe in
as little as you.
It will be intense.
At the wall,
you dirty pig!
Do we need
a death in the restaurant
before some
gets a grip?
I thought your food
was crap.
I'd rather have
this conversation downstairs.
It will be emotional.
It will be emotional.
You're a!
That's it!
Seriously, I'm pissed off!
It's not my fault!
Why did you keep eating
if it was that bad?
Go!
Just go!
And it will be shocking.
Fire them on the spot.
Oh, my God.
Look at them.
It's ing rancid.
It's rotten.
I've eaten it!
I feel like spitting
on both of them.
I think this place
would run better without you.
Can you go tell them
that the kitchen is closed?
We're shut!
It's the luckiest day
of their lives!
We're shut for the night?
We're shut for the night!
We're shut for the night!
We will make this
a success.
Put your hand up
and swear to God.
In the end, you will see
dramatic turnarounds...
Aren't they horrible?
of not just the restaurants...
Oh, I like this.
Oh, it's fantastic.
but the people
who work in them.
I'll never forget you, man,
the rest of my life.
You're the best, man.
And while most
appreciate his help...
God bless you.
You're a wonderful person.
Others aren't so grateful.
My kitchen!
My kitchen!
Chef, I know
you can hear me!
Don't run!
Why is this guy here?
Who the
are you
to turn around
and tell me
when you work
like a pig?
You ing pig!
Good-bye, Chef!
Good luck, loser!
Get ready as Chef Ramsay
turns America's
kitchen nightmares...
Dear God for what
we're about to receive,
may the Lord not kill me
with food poisoning.
back into dreams.
Please do not
screw it up.
*
*
Tonight onKitchen Nightmares,
one of Long Island's
most historical
and successful restaurants
has become a local disaster.
It's in a dumpster now.
This place
is falling apart.
There's a stink
in this place so bad.
And the owners,
a mother and her son...
He's looking for a man.
He's looking for a man.
You are going
to apologize...
Keep dreaming, Peter.
are at each other's throats.
- Take charge.
- Don't do this , Ma.
Take charge.
If Chef Ramsay
can't help me, it's done.
Gordon has one week
to turn it around.
What am I doing wrong?
Touch the wall,
you dirty pig!
But faces an extremely
uphill battle.
You'll kill whatever customers
we've got left.
The head chef is arrogant.
Let him do what he wants.
The sous chef doesn't care.
Whatever.
The waitresses are disorganized.
Is that yours
or mine, Diane?
This is mine!
And the kitchen...
This is disgusting!
This is disgusting!
is the dirtiest kitchen
Gordon has ever seen.
Look at that.
You didn't see that?
I didn't see it.
I've eaten it!
How will Gordon
return the Seascape
to its former glory?
You're running a business.
And if you don't
wanna run it as a business,
ing close it.
Get ready
for some drastic measures.
Nothing's being cooked
in here this evening.
We're going down.
Now.
Tonight onKitchen Nightmares.
Islip, New York.
Islip, New York.
Rich with history
and community spirit.
But a crown jewel
of this seaside village,
the Seascape Inn,
is on the verge of collapse.
The owners are a mother
named Irene,
and a son named Peter.
You can't put 'em
in the dining room, Ma.
Tell them
to shut the up.
Tell them to get out of here.
What's the big deal?
Close the ing doors
if you don't like it.
The Seascape has been around
since 1962.
We've been declared
the oldest restaurant
in the town of Islip.
in the town of Islip.
In the glory days
at the Seascape,
my father, he was here
when they were doing
300 covers
on a Saturday night,
and the place was alive
and everybody was smiling.
Making money.
There was love everywhere.
You could feel it
when you walked into
the Seascape.
I started to work here
at the Seascape in 1967.
It was buzzing.
You wouldn't believe
the amount of customers we had.
On Saturday night,
they'd actually stand on line
outside the door.
The restaurant?
It's in a dumpster now.
It's in a dumpster now.
I don't even like
to tell people
I work here anymore.
There's a lot
of contributing factors
of why, you know,
people don't come back.
We've had complaints
about that sewage smell.
There was a stink
in this place so bad.
And I can't even believe
anybody came in at all.
Maybe the reason why
the restaurant has gone down
in the last past two years,
is that Chef Doug
does not listen to a word I say.
is that Chef Doug
does not listen to a word I say.
Doesn't make a difference.
If I want it served in that,
that's what
I want it served in.
I've been doing this
38 years.
I went to the Culinary
Institute of America.
I've worked
in successful restaurants.
World-renowned.
I like having the command
in the kitchen.
Anybody's got a problem
with it,
they can come to me.
I'm gonna say my piece
wherever I go.
To whoever I meet.
Doesn't matter their status.
I really don't care.
Don't serve it in that.
That's all you gotta do.
It's that simple.
Doug's loud and obnoxious.
You wanna rock?
Let's rock.
You wanna rock?
Let's rock.
He's crazy.
My father,
he was a hands-on
in the kitchen.
I was always the guy
that was out front.
And two years ago,
my father passed away.
After he passed away,
it did hurt us.
The rug is being
pulled out from under me.
And I gotta
do something about it.
I need 800 to $1 million
to save the Seascape.
I don't want
my doors to close.
But what am I doing wrong?
Chef Ramsay
is my last hope.
Because if Chef Ramsay
can't help me, it's done.
Because if Chef Ramsay
can't help me, it's done.
This building's 105 years old.
When this restaurant
first opened 40 years ago,
it was the hot spot in town.
Now it's at the bottom.
I'm starting
to understand why.
What is that
pile of there?
God.
Whoa. God.
Good morning.
Good morning.
How are you?
How you doing?
And first name, sorry?
Peter.
Peter, Gordon.
Good to see you.
His height threw me off.
His height threw me off.
Didn't realize
how tall he was.
It does make you
a little bit more intimidating.
Mom, this is Gordon Ramsay.
Nice to see you.
It's a pleasure to meet you.
Not at all.
I was very impressed
with him.
Very handsome, very tall.
Blond.
Good looking, actually.
If it was, like,
20 years ago,
I would have said,
"You know what?
We connect."
This is, uh,
the veteran waitress Marilyn.
Wow.
Who has been here
since the beginning.
And when you say
the beginning,
how long have you been here?
Well,
I really started in 1967.
Well,
I really started in 1967.
'67?
Right.
I was born then.
Maybe Chef Ramsay's
gonna tell me
I just shouldn't be here,
I'm too old.
And I'd respect him
if he said that.
I'll be out the door.
And this is the chef?
Doug.
Doug, how are you?
Very nice to meet you.
Nice miniskirt there.
What is that, an apron?
Oh, okay.
Oh, okay, yeah.
Nice.
My wiping rag.
That's your wiping rag.
Gordon Ramsay
coming here to me,
it's a slap in the face.
Let's go in the dining room.
Let's go.
Let's have a blast.
Okay.
You run the place.
You run the place.
And your mom assists you.
Yes.
Describe Seascape for me.
It's the Titanic.
It was a luxury liner
and it's sinking.
I see it as
a very poorly run restaurant.
Ask her the last time
she gave me a compliment.
Because you just
don't listen.
And that's why compliments
are very hard to come by.
God.
Right now...
I'm hungry.
I wanna taste the food.
Let's meet after,
shall we?
Why not?
Absolutely.
Is there anything else
that I need to know
before I start eating?
The Board of Health
came here,
The Board of Health
came here,
and believe me,
they gave us 95.
So the place is clean.
Right, where shall I go
for, uh--
Anywhere you like.
Take the corner table.
Yeah.
Comfortable
over there.
Thank you.
You're so welcome.
I was excited.
A little butterflies
in the stomach.
I'm gonna be insulted
by the best chef
in the world.
Sewage.
God.
I can't believe
people come in here.
Okay, I'll start off
with the crab cakes, please.
Okay, I'll start off
with the crab cakes, please.
Okay.
I like the idea of pesto
lobster ravioli.
I'll go for
the Atlantic salmon,
blackened, please.
Call me a pig.
Okay.
I'm hungry.
Yeah, well, at least
she's honest.
The place stinks.
Who's this?
That's Chef Ramsay.
Okay, no problem.
One order of crab cakes.
God, this place
is falling apart.
Let's hope the food's good.
Oh, here come the crab cakes.
God.
Crab cake just falls apart.
A bit like the decor.
You touch it
and it just disintegrates.
You touch it
and it just disintegrates.
They're not fresh.
It's not a crab cake.
It's a cake.
'Cause I feel
if I eat anymore,
Are they frozen?
I don't think so.
Would you ask them
for me?
Sure.
They taste frozen.
Okay.
Thank you.
Doug, you make
the crab cakes here, right?
Yes.
Are they frozen?
I freeze them, yeah.
He says they taste like
they're frozen, that's all.
Really?
Yeah.
him.
him.
They are frozen.
Mm-hmm.
Damn.
More parsley.
Soggy.
Strange taste inside.
They're definitely not fresh.
Uh, on that Cajun salmon,
do you still want
the sautéed spinach
and the pesto?
Yeah.
What is that?
That is pesto.
Is it good?
I have no idea.
Yeah, it's never on the side.
It's usually
served on the fish.
When I served him
the salmon,
he did have something
to say about the pesto sauce.
It was tainted.
So to speak.
The salmon
is just solid inside
and dry.
God.
You can't expect
customers to come
You can't expect
customers to come
and pay for that.
You definitely have to try
my homemade Greek cookies.
And I bet you you're gonna say
you never had a better one.
Oh, Chef Ramsay,
he's a lot like me.
I love him.
When you eat that cookie,
you life it up
and you bite.
Watch Movies, Series & LiveTV
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me.
I'm surprised you guys
are still alive.
He just choked
on your mother's cookie.
Oop.
I don't have an answer.
I don't.
Before Gordon
passes on his comments
to the chef
and the owners,
he decides to observe
a dinner service
to get a more
complete picture
of the problems
in the restaurant.
In New England,
clam chowder smells fishy.
Sure, sure.
Whatever you'd like.
Yeah, it's a little cold.
I'm telling the truth,
it's cold.
It is cold.
This is so sad.
So ing sad.
With customers complaining
in the restaurant,
Gordon looks to the owner
to solve the problems.
Sir, like I said,
if you think I scam,
do me a favor,
do what you gotta do.
But I would appreciate
one thing
before you make
the phone call...
Not in front
of the customers.
ing hell.
My God!
ing hell.
My God!
Oh, my.
After being disappointed
with the front
of the house,
it was time to check out
the engine room
of the restaurant,
the kitchen.
Doug?
Yes.
He said this is cold.
And feel the plate,
it is cold.
Hey guys,
the plates are stone cold.
If the plate was cold,
would you take it out, Diane?
Yeah.
You would.
They put it up,
I take it.
me.
No, it's all right.
No, it's all right.
I don't worry about it.
What's your fascination
with all the parsley
on the plate?
I just happen to--way
like the parsley looks
to be honest with ya.
It stinks.
It's dried parsley.
It's a sign
of a dated restaurant.
Sprinkle it on your wife,
but not on
the ing plates.
He may not
like the way I cook.
He doesn't like
the way I cook,
that's his opinion.
Oops.
Oh, God.
Why aren't
they cleaning it?
This is extraordinary.
Stop there.
Come here.
How the
can you walk past
that ,
pay them to work in it?
I meet he just spilled
a bucket--
a bucket of
tomato sauce.
Why can't you
say something to him
about cleaning up his mess?
Oh.
Chef Doug does not
listen to a word I say.
Chef Doug does not
listen to a word I say.
And sometimes
I'm not in the mood.
What is going on?
Oh, now he's got a mop.
Peter!
Peter!
One second.
Did you hear what I said?
I heard you.
I didn't ask you to go
mop up their.
Oh, God almighty.
That's not
the right answer, but...
What a sad.
Can I clean it now?
Can I clean it now?
While Peter cleans up
the mess on the floor...
When was the last time
this place was clean?
Gordon realizes that this
is part of a bigger problem.
Oh, my God!
Coming up...
This is disgusting!
Gordon gets up early
to investigate.
You'll kill whatever customers
we've got left.
But what he finds
makes him wish
he'd never got up.
Look at that.
Look at that.
You didn't see that?
I didn't see it.
I've eaten it!
And owners Peter and Irene
suffer the consequences.
I'm closing it down!
Nothing's being cooked
in here this evening.
Coming up on
Kitchen Nightmares.
Before the staff comes in
to prepare for lunch,
Gordon arrives early
to do a thorough investigation
of the kitchen.
Oh, God!
What is that?
Twice-baked potato.
Thank I missed
that one twice.
Oh,.
So dirty.
God, when was that cleaned?
God, when was that cleaned?
Oh, my God.
What is that?
This is 10,000 times worse
than I thought it would be.
Looks like larva..
And crap.
Kitchen health hazard.
Bingo.
My fresh lobster ravioli.
Soggy, strange taste
inside.
Soggy, strange taste
inside.
Fresh...
my ing ass.
I've eaten this!
The general hygiene
in refrigeration--
oh hell.
So that's the pesto
I had for lunch.
Just look at the colors
in there.
Look at that!
It's moldy.
It's now lunch time.
The chefs are preparing.
Customers are getting ready
to eat,
but Gordon steps in.
Can I just have a quick word
with both of you,
two seconds?
No problem.
Yeah?
When was the last time
you went in the kitchen
and had a little look around?
Once every Tuesday or so
we'll go in
and we'll all scrub
them down.
God, when was that cleaned?
Irene, you mentioned earlier
about how clean
this place was.
Right.
The board of health came here
and believe me,
they gave us 95.
and believe me,
they gave us 95.
So the place is clean.
That's 95 out of 100.
Right.
I really don't think
you've got any idea.
Can I just take you in there?
Sure, come on,
let's go.
Yeah.
You just stop.
Charles, stop what you're doing.
Okay.
Are you aware how filthy
your kitchen is?
How dare you cook me a lunch
out of this kitchen
knowing full well
how filthy your kitchen is.
So you don't even walk
behind the line?
Look at under here!
Look at under here!
Come here two seconds.
Peter, get your ing
hand under there!
Doug, look under there!
Why have you got product
in there?
Why are you using it?
Why is not condemned?
To have another chef
in my face about my kitchen,
I'm pissed off,
believe me.
Even the croutons gone moldy.
Oh, my God.
Would you eat that?
No.
Let's go in the walk-in fridge.
I'm amazed how--
I'm amazed how you're so cool
and chilled at this,
you know that?
That's the fish bag.
That's the fish bag.
It's what?
God!
Actually, that was for me,
actually.
That's for you?
Don't eat it.
Don't ing eat it!
I already have.
You've eaten it!
Smell that there.
Smells sour.
Are you ing mad?
Sour on the outside?
Oh, come on!
It's pork!
The pork was mine.
That's my--
that's my personal meal.
Oh, hell.
I didn't expect this kind
of a mess that I see.
I didn't expect this kind
of a mess that I see.
I'm very upset.
I mean, that's the only way
to put it
Very disappointed.
Very upset.
What's this?
That's a chicken valdostano.
Does that look half cooked?
Started to be cooked?
Thank you.
I'm just not a throw-away
person.
That was cooked on Friday
and I had to recook it
Saturday.
That's what you gotta do.
You'll kill whatever customers
we've got left!
What have you
got to say about it
as someone that owns
the place?
When it comes
to the freshness of the food,
that really falls
on just the chef alone.
Can we get out of here?
Can we get out of here?
It's his name;
it's fully his fault.
Get me the bowl of pesto
please, Charles.
What was my main course
in there yesterday?
You had a Cajun salmon.
That's right.
What was the sauce?
The sauce was a pesto sauce.
Bring it over please.
You're right.
You didn't seethat?
I didn't see that.
I-I--
You got glasses on there,
man.
The pesto sauce--
that was not forgivable.
I'm humiliated about that,
believe me.
Positively, positively.
Now this is not a time,
hey--
Now this is not a time,
hey--
to laugh and take
the ing piss out of me.
I've eaten this!
What's going on, Peter?
I'm surprised that Gordon
didn't make him eat it.
And this is scrubbed
every Tuesday?
- Oh!
- every ing week?
You've got the nerve
to tell me
that you clean the walls
every ing Tuesday?
Touch--
off, will you?
Touch the wall,
you dirty pig!
This is disgusting.
I'm closing it down.
How many's booked?
About twenty.
Twenty?
Forget it.
About twenty.
Twenty?
Forget it.
Get the place steam-cleaned
from
head to tail.
I don't care,
but we're not cooking
a cookie
out of here!
Marilyn, Marilyn--
Yes, sir?
Nothing's coming out
of this kitchen.
Okay, fine.
When Chef Ramsay
shut down the restaurant
it was shocking, of course.
And his face was all red.
Chef Ramsay--
he was really upset.
Okay, should I tell
the customers outside to leave?
Please.
Switch it off.
We're going down now.
Okay, thank you for coming.
But the Chef Ramsay,
actually he wants to open up
tomorrow.
All my years,
we never shut up a kitchen
and tell the customers
to go home, never.
And that--
that's an embarrassment.
Why don't you clean
when you're quiet?
I stay busy all day
from 11:00
when I walk in the door
until 5:30-6:00
when we get tables.
Doing what?
Doing preparation
every day by myself.
Doing preparation
every day by myself.
Gordon Ramsay can go off
on somebody
for absolutely no reason.
It's impossible
to clean everything.
He just doesn't get it.
What do you find
so funny, Charlie?
What do you find--
What's funny for you?
"What do you want me to do?"
I don't know
what you want--
Kiss your ass and say
I think you're doing
a great job cleaning
on Tuesday nights
when you ing sat
on your crack
doing all?
Are you gonna do anything
or are you gonna stand there
and stare at me?
Is that your weakness?
You don't know
how to run staff.
This is what I keep telling you.
That's what I keep telling you
all this time.
Tell him
to shut the up.
Tell him to get out of here.
Close the ing doors
if you don't like him.
Take charge!
This is what he's looking--
for a man!
And that's what I'm looking
for you to become.
Where's your fire?
This is your mom.
Where's your fight?
You are running a business.
You're lucky
I'm not standing here
You're lucky
I'm not standing here
with a ing writ
on your ass
about being food poisoned!
I've never done that before--
closed down a restaurant.
But that was
a ing nightmare.
"Seascape open."
Close the ing place.
After spending 24 hours
cleaning...
What a difference.
You've got your kitchen
back to where it should be,
yeah?
It's now day four,
and if there's any hope
of relaunching the restaurant,
Gordon has to get through
to the chefs.
Right, Doug.
We'll do a quick special
for tonight, yes?
Served with
some crusty potatoes.
It's time for this
seafood restaurant
to put fresh fish
back on the menu.
to put fresh fish
back on the menu.
Tomatoes, basil,
and justbang.
It makes it
a little more vibrant, yeah.
I've been doing this
for 38 years.
I'm not happy at all.
I think he needs to back off.
It's come down to the point
where I really don't listen
anymore.
Let him do what he wants.
Fresh and fragrant.
Okay?
Can we take it through?
I want Peter, yeah--
and Irene to taste it, yes?
Irene, I want you
to taste that first.
I want you to taste it
as well.
That's a fresh,
vibrant tomato sauce.
That's a fresh,
vibrant tomato sauce.
It's very good.
It's awesome.
You don't want to taste?
No, I'm good.
Taste it.
Taste it, Doug.
No, I'm good.
Thank you.
I didn't try the fish
that Gordon had made
because I basically know
what striped bass tastes like.
If you are a chef
with 38 years experience
just tell me why
you didn't want to taste that.
I know what striped bass
tastes like
and I'm familiar with this.
Doug, one more chance.
You're sure you don't want
to taste that?
You're sure you don't want
to taste that?
Positive.
He didn't even have
the courtesy of trying.
God, that's the first time
a guy's never tasted my food.
Now I'm seriously insulted.
Now that Gordon
has shown them
how to make the special,
it's time to see
Doug and Charlie in action.
Okay, good.
Off you go.
I don't expect my cooking
to be like his.
I don't expect my bass
to be like his.
At this point
I don't even want to be here.
That's burnt, Charlie.
What are you doing?
What are you doing?
ing hell.
What the is this?
Can he not cook
a piece of fish?
The fish is cooked to.
There's piss
all over the place.
Aw, yeah, whatever.
I don't know
how both of you
can even attempt
to call yourselves chefs,
you know that?
Un-ing-believable.
I am so pissed off!
A sous chef
that can't cook fish.
A sous chef
that can't cook fish.
A head chef that's just
moping around, doesn't care.
This is a joke.
I've seen all I need to see.
Your head chef
is lazy, dirty,
and he shouldn't be
anywhere near a kitchen.
He's destroying your business
quicker than you could
ing realize.
Couldn't even be bothered
to taste what I'd cooked.
In 21 years of cooking,
that is a first for me.
In 21 years of cooking,
that is a first for me.
You asked me to come here
to work and fix
your ing business.
I can't do it
with those two schmucks
in there.
You have got to make
the biggest decision
you've ever made
since your father passed away.
Whether you continue to work
with the dead wood
that have drifted
into your business,
or whether you wake up,
get a grip,
and be the boss.
and be the boss.
The one thing that I need you
to carry out for me...
I want you to go
in the kitchen
and ask Doug and Charles
to take off.
Doug got too comfortable
in being lazy.
There's no excuse
for that.
Decision's yours.
And I realized at that moment
that something had to be done.
that something had to be done.
Do you agree with me?
A hundred percent.
Irene,
how does that sound to you?
Fire them.
Fire them on the spot.
That's what I want to hear.
That's what he wants to hear.
They're not good enough
for this place.
*
Are you sure?
I kind of expected it
from the way that we worked
tonight, so...
am I a little upset
about it?
Yeah, I'm a little bit upset.
Right now I'm humiliated.
It's freakin' horrid.
It's horrid.
It's now day five,
and the Seascape
is still closed.
Before Gordon can solve
the chef crisis,
he has to light a fire
under Peter.
So this exercise
is a way that you let go.
Release and let go, yes?
You need that right now.
Release the tension.
Okay, good.
Get in the ing ring.
Are you ready--turn around,
stand in here like that.
I'm there, 1-2-bang!
I'm there, 1-2-bang!
When you release
that third one,
1-2-boom, bang,
you shout and scream.
1-2--
Argh!
Come on, you sack of.
Ah, ah, aah!
I'm not hearing anything
inside you.
You're still holding it in.
Let's go.
Now I can see it, boss!
Come on!
And again, and again.
Come on!
Ah, ah, aah!
I don't know what's happened,
but the last three
or four punches
have been stronger and stronger.
Because I realized
how much of an ass I was.
In what way?
You've been honest
with me.
You've been honest
with me.
I kind of lied to you.
I knew my kitchen was dirty!
I did what I've been doing
my whole life--
keeping the peace
and keeping myself down.
You've got no reason
to keep yourself down, Peter.
My father...
never gave me
a compliment,
told me I sucked,
never could do nothing
with my life.
He was a great worker, yeah,
but didn't give a
about his own son
who cared about him.
I let it destroy me.
He died before
I could prove him wrong.
He died before
I could prove him wrong.
You're doing that now.
Prove him ing wrong!
You're right.
Let's go!
I blamed my father
for my failures,
but it was myself.
Can't blame him no more.
One, two, three.
Come on!
One, two, three.
Come on!
Prove him wrong!
Yeah!
Finally.
How do we get this gym
in the restaurant?
While Gordon was having
a breakthrough with Peter,
While Gordon was having
a breakthrough with Peter,
his design team was remodeling
the restaurant.
Hello, hello, hello.
Hello, hello.
Come in, come in,
come in.
Please, Irene, come through.
Oh my God.
Oh my God.
The color, Irene.
I love it.
I love it.
Definitely.
The red definitely does it.
Look how warm it is.
New wood.
It's absolutely gorgeous.
We definitely needed a change
and thank God,
Chef Ramsay,
you did it all.
Chef Ramsay,
you did it all.
You brought exactly
the old Seascape back.
Even the bar stool.
It gives it back
the old Seascape charm.
Wait till you see it
full of people.
It is gorgeous.
Marilyn, how do you feel,
my darling?
'Cause this must
go back in time for you.
I can't believe the change.
Can you?
I'm overwhelmed.
I really am.
Look at your pictures, Miss.
And to see my picture
up on the wall
makes me feel really good
that I am
maybe part of the history
of this restaurant.
I might even cry.
It looks almost like
the old Seascape.
It looks almost like
the old Seascape.
It has been brought back
to life, definitely.
I think it's wonderful.
I really do.
Uh, Peter and ladies,
tonight is the most
important night
in the history of Seascape.
Tonight, we're re-launching.
I am so thrilled.
I am so thankful.
I never expected this.
Never.
I'm still dreaming.
I'm still dreaming.
With the staff re-invigorated
by the new decor,
the focus now goes
to the kitchen.
How you doing, Scott?
Peter.
After scouring the local
community,
After scouring the local
community,
Gordon has found a new head chef
to replace Doug.
Got the bull by the horns
and go for it.
Yes.
And with only hours
until re-launch,
it's straight to work
preparing the new menu.
Okay, the tomato
and basil sauce.
Idea behind this is just giving
it a little bit of vibrance.
Nice, clean, fresh flavor.
Yeah?
Little bit of basil.
Don't rush.
Find your feet, yeah?
Yeah, I'm not--I'm fine.
No, I can see
you're nervous.
Okay, good.
We've involved
some of the old classics
from Seascape
and put a modern
interpretation on it.
Okay, let's go through it
together.
Fresh homemade crab cake.
Fresh pesto salmon.
Clam's casino.
Fried calamari.
Surf and turf.
Okay, any questions?
All around,
it's a great menu.
God must've sent him.
I love this stuff.
With the new menu and decor
all in order,
With the new menu and decor
all in order,
the next step
was to turn Peter
into a proper maitre d'.
Peter, Jean-Baptiste.
Jean-Baptiste runs my restaurant
in New York.
Okay.
His parents are from Lyon
and he grew up in restaurants.
Okay.
I want him to spend some
quality time now
in just sort of grooming you.
You're now
getting polished.
First thing is...
Too stiff.
Maybe we can get one
for tonight, don't you think?
I'm not the most
fashion-savvy guy around.
Um, show me how you walk
over on tables.
Um, show me how you walk
over on tables.
A nice flowing motion.
Was everything all right
so far?
This is you walking.
Every time I see you,
he's like this.
Running around like a
baby rhinoceros
trying to have a.
Can you just walk
nice and slowly?
Put your shoulders back.
Nice and slow.
There you go. There--
Nice. And again.
Lovely.
Actually, it's going to be
two seven tops over here.
I gotta prove myself
to everybody, town of Islip,
uh, to myself, to my employees,
to my mother,
to my father.
I just want 30 seconds
with you.
It's a fight
to re-establish this place.
Oh yeah.
I understand that.
My dad passed away
two years ago.
So there's no way
I can talk to my father.
So I feel it's the closest
I can.
That's it.
How you feeling?
Nervous.
Last chance, huh?
Okay, new decor.
New menu. New chef.
And now, I hope,
a new boss.
Speaking.
For the first time
in this guy's life,
he's gonna step up
to the mark,
come out of the shadow
of his father,
prove to his mother
and himself
he's more than capable
of running this business.
Let me have the phone.
No, no, no.
The phone stays here.
'Cause if he doesn't
make it tonight,
he's gonna sink.
Tonight is the beginning
Tonight is the beginning
of the new Seascape.
Wipe your forehead.
You're sweating.
I'm looking
at the bigger picture.
I gotta prove to my father
that I can control
what's going on.
Completely new menu.
I'll have the, uh,
clam's casino.
I'm having the seared
striped bass.
Great.
The pasta primavera.
Thank you very much.
The wait staff
is revitalized by the influx
of customers
and the new attitude
at the Seascape.
Table five, fire, please.
First ten tables are here.
Atmosphere is electric.
It smells like
a proper restaurant.
Peter now has to get a grip,
understand what's going on,
and host the room.
understand what's going on,
and host the room.
We're looking at probably
about a 20-minute wait.
A hundred customers
were coming at us,
and coming at us hard.
We were swamped.
So far...
Right, Peter. This is where
we need to step up again.
I'm gonna go talk to them.
We gotta step up big time.
Let's go, huh?
me.
With the restaurant packed,
With the restaurant packed,
the new chef
and the veteran waitresses
are about to be put
to the test.
That yours?
That's not me.
Then it must be Diane.
Oh my God.
I'm really pissed off
right now.
I'm gonna have
a heart attack.
These girls aren't used
to being busy.
Come on.
Okay, this is where
it's really critical
that manager starts running
his bloody dinning room.
Because Peter's restaurant
is now in the.
Orders are getting back up.
The service is starting
to become slow.
The service is starting
to become slow.
Kitchen's falling behind.
Peter, he's got to start
cracking the whip.
The kitchen is so backed up.
I'm so sorry.
It's coming, babe.
It's coming.
I was hoping everything
would go so perfect
and it's just not.
The food's
just not coming out.
I've been waiting
for the entrées
since like 6:00, 6:30.
What's the matter?
And what were they getting?
Pasta and mussels.
Mussels are an appetizer.
Okay, I'll tell him.
Scott.
What?
Scott.
What?
Table three did not get
their appetizers.
That's goes on the back
of the line.
You gotta wait now.
Hold on. Let's get one thing
done at a time.
I fired it a long time ago.
No, no.
When you fired it,
it still goes on the back
of the line.
Peter and the wait staff here,
they're too set
in their ways.
Oh, Scott, when I order
the French onion,
you automatically
make them for me, right?
There's no one telling them
what they can and can't do.
They're just coming in.
They're taking what they want.
They're just grabbing food.
Is that yours
or mine, Diane?
This--this is mine!
This--this is mine!
It's very frustrating.
I can't communicate
when this is too stupid.
Making sure the front
of the house is in sync
with the kitchen
is Peter's responsibility.
And Irene
is losing her patience,
because he's not stepping up
and taking control.
Please, somebody pick up
this food!
My apologies. I'm sorry.
Ma, what do you want?
What are you doing?
I can't believe this hasn't
gone out.
Ma, what do you want, Mom?
Take charge.
Mom, you know how
to rip into me,
Mom, you know how
to rip into me,
for two days saying I'm never
gonna grow up.
Shut the up.
Well, this is why
I never grow up.
Mom.
You are the boss.
Start acting like one.
Take charge.
Don't do this , Ma.
Take charge.
All the little things
mushroomed into a big thing.
I'm sorry.
We're trying the best we can.
That's the table
just walked out.
Can you find out
where Peter is
and ask what the
he's doing, please, yeah?
I don't know what I'm doing.
Peter. Peter.
My father right now
My father right now
is turning over
in his grave.
It's the big relaunch
of the Seascape,
and the restaurant
is at full capacity.
But with the front
of the house
not communicating
with the kitchen...
There's way too many people
touching food in this kitchen!
My apologies. I'm sorry.
Peter is losing control.
Peter, I need
two seconds with you.
I really want you to
shine tonight.
You've got no idea.
Thank you.
Take control.
Take control.
When you're not happy
with certain things,
get it off
your ing chest.
Think back
to the boxing ring.
I'm not asking you to be vile
and horrible.
I'm just asking you
to run your business.
To not hold it in
no more.
Gordon is 100% right.
Tonight, I gotta prove
to myself, to my employees,
to my mother,
that I'm willing to take
the challenge and be a boss.
You can do it.
Can I ask for one favor?
Of course you can.
Can I have a hug?
A hug? Why not.
Here we go. Let's go.
Let's do it tonight.
Let's go.
Let's do it.
Yes?
We got it. I'll try
and stand up straight.
Okay.
We got it. I'll try
and stand up straight.
Okay.
All right, guys.
We're starting it up.
I know what has to get done.
I might piss
some people off,
but sorry, we gotta get
it done right.
We are making a plan
right now.
Take this off.
There we go.
And make a new one.
Right.
At a critical time in the night,
Gordon's pep talk
has finally inspired Peter.
I asked Jean-Baptiste
to go back into the kitchen
to start and expedite the food
to make the food go out faster
so we can sit
the people down.
Just do me a favor.
Take the order and give it
a new number
and explain to Jean-Baptiste
what it is.
Now you can talk
to Marilyn while she's here,
and I'll find out
from Diane.
and I'll find out
from Diane.
It's what they call
improvising.
Good.
You're gonna get
your four top now.
I'm gonna get her three
top here.
You had gotten
the bar table, right?
Yes. Thank you.
Okay. Here we go.
Finally.
You're on a roll, Marilyn.
You're on a roll, baby.
I felt like I was back
when I first opened up,
when the passion
was still here
when we were moving
and grooving.
Finally got everything
under control.
The flounder
is just...
out of this world.
Considering where the Seascape
was just days ago,
Considering where the Seascape
was just days ago,
the reopening was a success.
Please, take a seat.
Sit down?
Yes.
What a night!
It was only just literally
a few days ago
that this place was closed.
We met the chef today
for the first time.
To put that standard out,
job well done.
Finally, I feel Peter
actually took charge.
So I'm really, really happy.
We know where to work at it.
To get it better. Yes.
But for me,
I know damn well,
customers tonight
will come back.
customers tonight
will come back.
Yes.
You have to seriously
continue
running your business.
Yes.
As the week progressed,
Gordon worked
with the new chef
to come up with a vibrant
new menu,
making sure to introduce
fresh produce
from the local venders.
You are the luckiest owner
in the world
to have this boat
in your back yard,
I'm telling you.
Yes.
Then to endear the restaurant
back into the community,
Gordon created
an annual chowder cook-off
that was judged
by the town mayor.
that was judged
by the town mayor.
Ladies and gentlemen,
welcome to the Seascape.
I quite like that little
burning sensation
in the back of my throat.
It's good.
Different.
The winner, Joe Berini.
Well done.
Please come back and taste it
on the menu for dinner.
Scott, the new chef,
whipped the kitchen
into shape.
You're not doing
that table first.
This one right here. Please.
I'm sorry.
Order in. Crab cake.
Two oysters.
And Marilyn brought back
one of Seascape's
old traditions,
tableside flambé.
tableside flambé.
Woo-hoo!
The place was alive
and everybody was smiling.
Isn't it lovely?
Oh, it's wonderful.
If you've got some room,
don't be scared
to ask for more, yes?
Last but not least,
a new respect
has been established
by a mother for her son.
All right, Mom.
Let's start it up.
Okay,
we have a party of six
that they called.
Okay.
So you're leaving us then,
are you?
Yes.
Yes.
It is amazing what he did.
He taught me to stand up
and be the owner.
Love and support, yes?
Love you, man.
Love you.
Take care.
Thank you.
Thank you for everything.
Not at all.
Stand strong,
buddy, yes?
I will.
Up. Yes?
You got it.
One, two, three.
Excellent.
You got it.
I feel very grateful
to Chef Ramsay.
I will never forget
what the man did.
He put his heart
and soul into this place.
He did save us.
Even though Gordon successfully
restored the Seascape
Even though Gordon successfully
restored the Seascape
to its former glory,
Peter accepted an offer
that he couldn't refuse
and sold the restaurant.
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