Kitchen Nightmares (2007–2014): Season 1, Episode 6 - Sebastian's - full transcript
TONIGHT
ON KITCHEN NIGHTMARES,
GORDON GOES TO LOS ANGELES.
AND DISCOVERS A PIZZERIA
ON ITS LAST LEGS.
IN MOVIE TERMS,
YOU'VE GONE STRAIGHT TO DVD.
GORDON HAS ONE WEEK
TO TAKE THIS RESTAURANT
FROM TWO THUMBS DOWN...
HERE WE GO.
CUE ACTION, DRAMA.
TO A BOX OFFICE SMASH.
BUT WITH A BOSS
WHO'S IN LA LA LAND,
MY PIZZAS WILL BE
IN SUPERMARKETS.
WHAT?
SEBASTIAN'S
ALL OVER THE WORLD.
OH, MY GOD.
AND A SPACED OUT MENU,
AND A SPACED OUT MENU,
WE HAVE A CONCEPT.
WHAT WE HAVE
IS 20 DIFFERENT COMBINATIONS.
THIS MAY BE
HIS TOUGHEST CHALLENGE YET.
THAT GUY NEEDS THERAPY.
I'M A DAMN GOOD COOK.
AND WHEN THE OWNER FLIPS OUT,
THIS IS MY LIFE.
WE'RE DONE.
GET THE CAMERA
OUTTA HERE.
AND BREAKS ALL THE RULES,
HE JUST CHANGED
LIKE DR. JEKYLL TO MR. HYDE.
GORDON GIVES HIM A COLD REVIEW.
I'VE NEVER, EVER, EVER, EVER
MET SOMEONE I BELIEVE IN
AS LITTLE AS YOU.
TONIGHT ON KITCHEN NIGHTMARES.
TONIGHT ON KITCHEN NIGHTMARES.
*
BURBANK, CALIFORNIA.
HOME TO MAJOR HOLLYWOOD STUDIOS
WHOSE EMPLOYEES ENJOY
DINING AND MAKING DEALS
AT THE LOCAL RESTAURANTS.
BUT THERE'S ONE RESTAURANT
THAT IS NOT BENEFITING
FROM THIS LOCATION.
THAT IS NOT BENEFITING
FROM THIS LOCATION.
AND IT'S IN FINANCIAL HELL.
IT'S A NEIGHBORHOOD PIZZERIA
CALLED SEBASTIAN'S,
NAMED AFTER ITS OWNER,
WHO IS ALSO A PART TIME ACTOR.
AND WHO'S ABOUT TO RECEIVE
MUCH-NEEDED HELP
FROM GORDON RAMSAY.
HOW'S EVERYTHING GOING?
GOOD.
I'VE OWNED THE RESTAURANT
FOR A LITTLE OVER TWO YEARS.
I CAN COOK ANYTHING.
AY, THAT'S A SANDWICH.
AND MY MOTHER'S BEEN TEACHING ME
SINCE I COULD WALK,
SO I GUESS
THAT'S MY FORMAL TRAINING.
MY ABILITY IS ENDLESS.
PUT IT IN FRONT OF ME,
AND I'LL MAKE THE DISH FOR YOU.
PUT IT IN FRONT OF ME,
AND I'LL MAKE THE DISH FOR YOU.
I'LL EAT IT MYSELF.
I THINK I'M VERY POLITE
TO MY STAFF.
THIS IS UNBELIEVABLE.
TREAT 'EM GREAT.
LOU!
I'M VERY UNDERSTANDING,
I THINK.
THIS IS FILTHY.
THIS IS RIDICULOUS.
WHEN HE GETS UPSET,
YOU MIGHT SEE
PANS FLYING ACROSS THE KITCHEN.
BETTER DUCK.
THAT'S ALL I HAVE TO SAY.
I ASKED THEM TO DO
ONE DAMN THING.
ONE THING!
THIS IS WHY WE'RE LOSING MONEY.
SEBASTIAN, YOU KNOW,
HE'S KIND OF ABRASIVE AT TIMES.
SOMETIMES, THE THINGS HE SAYS
ARE LIKE, WHAT?
I MEAN, IT'S A BIG JOKE
TO EVERYBODY, RIGHT?
I MEAN, IT'S A BIG JOKE
TO EVERYBODY, RIGHT?
BIG JOKE.
THEY'RE NOT PAYING THE BILLS.
PEOPLE ARE SCARED
OF SEBASTIAN.
THIS IS RIDICULOUS.
I DON'T DEAL WITH CRAP.
I DON'T.
YOU MAKE SOMETHING WRONG,
I'VE TOLD YOU
HOW TO MAKE IT SIX TIMES,
I HAVE NO PROBLEM
WITH FIRING YOU.
I HAVE NO PROBLEM AT ALL.
I FIRED 49 PEOPLE
IN THE LAST YEAR.
I'M STILL GETTING USED
TO THE MENU.
IT GETS EXHAUSTING,
EXPLAINING THE MENU.
I KNOW.
IT'S OVERWHELMING.
I'VE CREATED A UNIQUE MENU
THAT NOBODY ELSE HAS.
I'VE CREATED A UNIQUE MENU
THAT NOBODY ELSE HAS.
WE HAVE 23 GOURMET FLAVOR
COMBINATIONS.
THERE'S 21 GOURMET FLAVOR
COMBINATIONS.
THERE'S 20 GOURMET FLAVOR
COMBINATIONS.
WAIT.
PICK A FLAVOR COMBINATION.
AND THEN YOU ADD BEEF, CHICKEN,
PORTOBELLO MUSHROOM, OR STEAK.
SHRIMP.
WAIT, CAN I START OVER?
SO THE MEAT
IS IN THE COMBINATIONS.
IF I SAW IT, I CAN DO IT.
I MEAN, 'CAUSE...
NO, NO, IT'S CHICKEN.
NO, LET ME START OVER.
LET ME LOOK AT IT
REAL QUICK.
THAT'S SERIOUSLY THE MENU.
THAT'S SERIOUSLY THE MENU.
THE MAJORITY OF THE SERVERS
ARE ACTORS.
WE ALL KNOW IT'S REAL EXPENSIVE
TO LIVE IN L. A.,
SO WE NEED TO MAKE MONEY,
BUT SEBASTIAN DOESN'T DO A GOOD
JOB OF RUNNING SEBASTIAN'S.
SOMETHING GO IN OVER THERE?
I'D SAY 90% OF THE TIME
WE ARE LOSING MONEY.
CALL HIM.
DADDY!
HEY, MAMA.
HEY.
MY WIFE ORIGINALLY INVESTED
PROBABLY ABOUT $300, 000.
WHAT'S UP, BUDDY?
I'M VERY FORTUNATE
SHE DOES MAKE GOOD MONEY.
YEAH, I WISH.
WE NEED CHECKS.
I BASICALLY CONTROL
ALL OF THE CASH.
THE INVESTMENT GETS
TO BE RESENTFUL
BECAUSE IT'S SO DAUNTING.
WE DID $490 TODAY.
ALL DAY.
IT'S HARD SOMETIMES
TO LOOK AT MY WIFE
AND LET HER KNOW
THAT I DON'T HAVE THE MONEY.
IF THINGS DON'T CHANGE HERE
AT SEBASTIAN'S--
HEY, GUYS.
I DON'T SEE US OPEN LONGER
THAN SIX MORE MONTHS.
I REALLY DON'T.
IT'S 8:00.
IT'S 8:00.
AND THERE'S NOBODY HERE, SO
SO WE'RE GONNA GO.
LET'S GO.
RIGHT OUTTA HERE.
IT WOULD BE VERY SAD
FOR THIS PLACE TO CLOSE BECAUSE
I LOVE THIS PLACE.
COMING IN DAY TO DAY
AND TRYING TO DEAL WITH THAT,
IT TAKES EVERY BIT OF STRENGTH
I HAVE SOMETIMES
TO REALLY HOLD ON.
LIVE MUSIC, WOOD FIRE,
BREAKFAST, PLASMA TVs.
SEBASTIAN'S.
FINALLY FOUND IT.
SEBASTIAN'S.
FINALLY FOUND IT.
AND IT'S HERE
RIGHT AMONGST ALL THESE STUDIOS,
AND ON THE FRONT
OUT THERE, VERY TACKY.
I MEAN, GOD.
SEBASTIAN.
YES.
YEAH, GORDON.
HOW ARE YOU?
YES, CHEF GORDON.
HOW ARE YOU, SIR?
VERY WELL.
YOURSELF?
PLEASURE TO MEET YOU.
LIKEWISE.
WORKING HERE
WITH CHEF GORDON RAMSAY
IT'S LIKE AS AN ACTOR,
HAVING ROBERT DENIRO SAY,
"YOU KNOW WHAT?
"I'M GONNA HELP YOU
WITH THIS ROLE."
MAN!
LET ME TAKE A SEAT.
PLEASE.
I'LL GO TO THIS ONE HERE,
ACTUALLY.
OKAY.
THANK YOU.
DO YOU ALWAYS SERVE?
DO I ALWAYS SERVE?
DO YOU ALWAYS SERVE?
DO I ALWAYS SERVE?
NO, BUT I DO GREET AND MEET
EVERY CUSTOMER THAT WALKS
IN THE DOOR.
EVERY SINGLE CUSTOMER.
WHETHER I COME OVER
AND JUST SAY HELLO,
OR I SPEND TEN MINUTES,
SIT DOWN,
AND HAVE A GLASS
OF WINE WITH YOU.
YOU SIT DOWN WITH THE CUSTOMERS
AND DRINK WINE?
WHY NOT?
ME.
THERE'S PHOTOGRAPHS
ON THE MENU.
PICTURES.
ARE THESE REAL,
THESE PHOTOGRAPHS?
YES.
YES, THEY ARE, SIR.
I TOOK THOSE MYSELF.
IT LOOKS GHASTLY.
I'VE ALWAYS HAD
ONE SIMPLE RULE.
I'VE ALWAYS HAD
ONE SIMPLE RULE.
YES, SIR.
WHENEVER YOU COME
ACROSS A MENU WITH PHOTOGRAPHS,
GET THE OUT OF THERE.
OUR MENU CONCEPT
IS VERY UNUSUAL AND UNIQUE.
I LOVE THE VARIETY.
WOULD YOU LIKE
A WALK-THROUGH
OF OUR MAIN CONCEPT
OF THE MENU?
CONCEPT?
WE HAVE A CONCEPT.
PLEASE.
OVER HERE IS OUR MAIN CONCEPT
OF THE RESTAURANT.
WHAT WE HAVE
IS 20 DIFFERENT COMBINATIONS
OF MARINADES,
TOPPINGS, AND SEASONINGS.
WHAT YOU DO IS YOU CHOOSE ONE.
AND THEN YOU ADD IT
TO EITHER CHICKEN,
PORTOBELLO MUSHROOM,
NEW YORK STRIP,
PORTOBELLO MUSHROOM,
NEW YORK STRIP,
OR SHRIMP.
ANGUS RIB-EYE, PRIME CUT
THAT'S CUT FOR SEBASTIAN'S.
YOU CAN HAVE ONE OF THESE
COMBINATIONS WITH AN ENTREE.
WITH CHIPS AND GRAVY
ON THE SIDE, IF YOU'D LIKE.
WITH ONE OF OUR SIDE SALADS.
AVAILABLE
AT ANY POINT IN TIME,
WE HAVE A HALF-POUND
ANGUS PRIME BURGER.
I HAD ACTUALLY 20 MORE.
ARE YOU SERIOUS?
YES, SIR.
GOD, I'VE NEVER HEARD
SUCH A COMPLEX MENU
GOD, I'VE NEVER HEARD
SUCH A COMPLEX MENU
IN MY ENTIRE LIFE.
PROBABLY NOT.
OKAY. OKAY, I'M GONNA START
WITH SOME CALAMARI.
CALAMARI?
YES.
THEY'RE FRESH?
YES, IT IS.
SMALL PORTION OF CALAMARI.
OKAY.
UM...
CHEF GORDON QUESTIONED
THE QUALITY OF THE CALAMARI.
MY CALAMARI IS FRESH.
AND THEN, FOR MY ENTREE, I'D
LIKE TO HAVE A NEW YORK STRIP.
OKAY.
CAN YOU MAKE ME
A LITTLE FRESH PIZZA?
YOU DECIDE.
WHAT TYPE OF PIZZA
WOULD YOU LIKE?
I'LL DECIDE?
YUP.
PERFECT.
THANK YOU.
LOU, SET ME UP
A SMALL DOUGH, PLEASE.
LOU, SET ME UP
A SMALL DOUGH, PLEASE.
AND WHAT'S YOUR NAME?
SONIA.
SONIA, GOOD TO SEE YOU.
HI.
NICE TO MEET YOU.
WHAT DO YOU DO?
UM...
I'M AN ACTRESS.
YOU'RE AN ACTRESS?
YES, I AM.
ORDER UP.
DO YOU PLAY WITH SEBASTIAN?
WHAT DO YOU MEAN?
'CAUSE HE'S AN ACTOR.
OH, NO.
I HAVEN'T.
OKAY.
AND THE CALAMARI...
ARE THEY FRESH
OR ARE THEY FROZEN?
THEY ARE FROZEN.
FROZEN.
*
OH, DEAR.
OH, DEAR.
HE TOLD ME THEY'RE FRESH.
AND THEY'RE NOT FRESH.
THEY'RE FROZEN.
THAT CONFIRMS
TWO THINGS.
CHEF.
AND A DISHONEST ONE.
CAN I GET YOU ANYTHING?
NO?
HE ASKED ME FOR A SICK BAG,
WHICH I DIDN'T KNOW WHAT TO SAY,
SO I WAS LIKE, OKAY.
OH, GOD.
HE SAID THAT
HE WANTED A PUKE BAG.
EXCELLENT.
FANTASTIC.
I DIDN'T KNOW
WHAT TO SAY, THOUGH.
YOU DON'T HAVE TO SAY ANYTHING.
OKAY.
YOU DON'T HAVE TO SAY ANYTHING.
OKAY.
JUST SAY, "YES, SIR"
AND WALK AWAY.
OKAY.
NO PROBLEM.
OKAY.
SEBASTIAN, JUST--YOU COULD TELL
IN HIS FACE
THAT HE WASN'T VERY HAPPY
WITH THE COMMENT.
I UNDERSTAND
THE GUY'S A PROFESSIONAL.
BUT TO SAY SOMETHING LIKE THAT,
A SICK BAG, COME ON.
THIS IS THE HOUSE SPECIALTY?
YES.
YES, AND WHAT KIND
OF PIZZA IS IT?
WHAT FLAVOR?
IT'S A POP-EYE PIZZA.
POP-EYE.
YES.
THANK YOU.
YOU'RE WELCOME.
HEY.
SO I GOT THE CHEF HERE,
CHEF GORDON RAMSAY.
YEAH, HE'S
IN THE DINING ROOM EATING.
YEAH.
HE THINKS MY FOOD IS TERRIBLE.
YUP, A WAITRESS ASKED, "CAN I
GET YOU ANYTHING ELSE?"
HE SAID, "YEAH, A SICK BAG."
YEAH.
I DON'T AGREE WITH HIS OPINION.
AH, CAN'T THROW HIM OUT.
YEAH.
WITH TWO WOOD BURNING OVENS
THERE,
I THOUGHT AT LEAST
THEY WOULD BE ABLE TO
BE IN A POSITION TO DO
A STUNNING PIZZA,
BUT THE BASE IS SOGGY.
BUT THE BASE IS SOGGY.
IT'S ALL WATERY.
I'M SURE HE TOLD ME
THEY MAKE THE FRESH PIZZA
DOUGH HERE.
SONIA.
I WANT YOU TO PLATE IT TO HIM
AND I WANT YOU TO SAY, "AS
SEBASTIAN'S MOTHER WOULD SAY,
"MANGIA."
MANGIA?
YEAH.
STEAK, AND AS SEBASTIAN'S
MOTHER WOULD SAY,
MANGIA.
IT'S VERY DIFFICULT
TOMANGIAWITHOUT
IT'S VERY DIFFICULT
TOMANGIAWITHOUT
YES, OF COURSE.
MY KNIFE AND FORK.
I'M SORRY, I SHOULD
HAVE BROUGHT YOU A CLEAN ONE.
YOU'VE GOT THE PART.
RELAX.
THANKS.
OKAY.
IT LOOKS LIKE A CAN
OF DOG FOOD.
WHAT AN EMBARRASSMENT
TO NEW YORK STRIP STEAK.
JUST CHOPPED AND COOKED TO HELL.
EVERYTHING'S UNDER SEASONED.
ENOUGH CANNED PET FOOD
FOR TODAY.
RIGHT NOW, OKAY?
IN MY MIND,
YES.
I'M HOPING THAT YOU CAN ACT.
I'M HOPING THAT YOU CAN ACT.
BECAUSE YOU CLEARLY
CAN'T COOK.
THE FOOD WAS SHOCKING.
THE CALAMARI
WEREN'T EVEN FRESH.
WHY'D YOU NEED TO LIE TO ME
ON A PROFESSIONAL FRONT?
CALAMARI.
THEY'RE FRESH?
YES, IT IS.
THEY ARE FROZEN.
FROZEN.
I'M NOT GONNA BUY TOP CALAMARI
TO MIX IN THE SEAFOOD MEDLEY.
WE'RE NOT A FOUR-STAR
RESTAURANT.
EVERYTHING
IS COOKED TO ORDER.
EVEN OUR HAMBURGERS THAT WE JUST
STARTED MAKING, WE MAKE FRESH.
PIZZA DOUGH?
PIZZA DOUGH, NO.
THAT COMES IN
FLASH-FROZEN FOR US.
I THOUGHT PIZZA
WAS YOUR SPECIALTY.
I THOUGHT THAT'S
WHAT THIS PLACE WAS FAMED FOR.
I THOUGHT THAT'S
WHAT THIS PLACE WAS FAMED FOR.
NO, SIR, OUR MENU,
THAT CONCEPT THAT BAFFLES YOU,
THAT'S WHAT WE'RE FAMOUS FOR.
THAT'S WHY THEY'RE QUEUING UP
AT THE DOOR
AND YOU'RE PACKING
THEM IN RIGHT NOW.
UM, I DON'T KNOW
WHY MY BUSINESS ISN'T HERE.
YOU'RE TELL ME NOW
THAT THOSE 20 COMBINATIONS
IS SOMETHING THAT'S BLOWN
YOUR CUSTOMERS AWAY.
UNBELIEVABLY.
EVERYONE THAT--
BLOWING THEM TO THE OTHER END
OF THE WORLD.
I WAS BASICALLY KICKED
IN THE FACE.
TO ME, THAT SHOWS IGNORANCE.
AND A LACK OF RESPECT.
I TRULY HAVE NO RESPECT
FOR THE MAN.
I TRULY HAVE NO RESPECT
FOR THE MAN.
AND HIS AWARDS, THEY MEAN
NOTHING TO ME AT THIS POINT.
OKAY, MY PIZZAS
SOON WILL BE
IN SUPERMARKETS.
WHAT?
I WOULD LOVE TO FRANCHISE THIS
AND HAVE A SEBASTIAN'S
ALL OVER THE WORLD.
OH, MY GOD.
JUST THINK HOW THAT SOUNDS.
SEBASTIAN'S ALL OVER THE WORLD.
THAT MAKES ME EXCITED.
YOU HAVEN'T GOT ONE
RIGHT SO FAR.
HOW THE CAN
YOU THINK ABOUT TWO?
I NEED SOME FRESH AIR.
THE GUY'S GONE.
THIS GUY IS SERIOUSLY
OFF HIS TROLLEY.
THIS GUY IS SERIOUSLY
OFF HIS TROLLEY.
I JUST WON THAT ONE.
I WON THAT ONE.
WHAT ON EARTH IS GOING ON
IN HIS DELUSIONAL MIND?
WHOO! I WON THAT ONE.
I WON THAT ONE.
HE WAS GIVING ME.
I WAS GIVING IT BACK TO HIM.
AND HE WAS LIKE, UH...
- WHATEVER.
- SEBASTIAN?
YES?
HELLO CHEF.
LISTEN, BIG BOY.
RIGHT NOW, YOU'VE WON
JACK.
YOU GOT THE AUDACITY TO STAND
THERE TALKING TO ME
ABOUT A FRANCHISE.
IT TOOK EVERYTHING IN ME
NOT TO JUST
IT TOOK EVERYTHING IN ME
NOT TO JUST
FREAK OUT.
I BEEN HERE TWO YEARS.
IT MIGHT NOT SEEM LIKE A LONG--
WHAT HAVE YOU GOT TO SHOW?
WHAT HAVE I GOT TO SHOW?
YEAH.
I'LL TELL YOU
WHAT I HAVE TO SHOW.
TELL ME.
PRIDE.
PRIDE.
YOU'RE DELUSIONAL.
YOU ARE--
THAT IS YOUR OPINION, SIR.
A LOT OF PEOPLE FEEL
THAT WAY ABOUT YOU.
WHAT'S SUCCESSFUL
ABOUT OUT THERE?
I'M STILL HERE.
THAT'S WHAT
MAKES IT SUCCESSFUL?
YOU JUST ANSWERED
MY QUESTION.
I'LL SEE YOU LATER.
YEAH?
ME.
WHOO!
I THINK I WON THAT ONE.
YES!
COMING UP, GORDON FINDS
THAT WHEN IT COMES TO COOKING,
IT'S FROZEN.
FROZEN.
SEBASTIAN THINKS INSIDE THE BOX.
YOU'RE HAPPY
TO BE
A FAKE CHEF,
AREN'T YOU?
AND LATER, WHEN SEBASTIAN
LOSES IT,
THIS IS MY LIFE.
WE'RE DONE.
GET THE CAMERA OUTTA HERE.
GORDON TELLS IT LIKE IT IS.
I'VE NEVER, EVER, EVER, EVER
MET SOMEONE
I BELIEVE IN
AS LITTLE AS YOU.
COMING UP ON KITCHEN NIGHTMARES.
COMING UP ON KITCHEN NIGHTMARES.
AFTER A LUNCH THAT
WAS NOT ONLY DISAPPOINTING,
BUT CONFUSING, GORDON RETURNS
TO OBSERVE A DINNER SERVICE.
WHAT'S UP, BEAUTIFUL?
HI.
HOW YOU DOING?
GOOD.
GOOD TO SEE YOU.
HOW ARE YOU?
I'M GONNA COME OUT AND HAVE
A BEER WITH YOU GUYS.
NICE.
YES.
WE GET A LOT OF DIRECTORS,
PRODUCERS,
YOU KNOW, INDUSTRY PEOPLE
COMING IN.
YEAH.
YEAH, MAN.
I'M LIKE, HOLY ,
HOW DO I KNOW THIS GUY?
THE MAJORITY OF THE SERVERS
ARE ACTORS, RAPPERS, MODELS.
THE MAJORITY OF THE SERVERS
ARE ACTORS, RAPPERS, MODELS.
WELL...
I'M A MODEL MYSELF.
I'VE GOTTEN A COUPLE GIGS
OFF WORKING AT SEBASTIAN'S.
HOW YOU DOIN', BROTHER?
GOOD TO SEE YOU.
SEBASTIAN'S IS THE YOUNG
WHO'S WHO OF HOLLYWOOD.
BUT FOR THESE YOUNG ACTORS,
THEIR BIGGEST PERFORMANCE
HAPPENS NIGHTLY WHEN
THEY HAVE TO SELL SEBASTIAN'S
OVERCOMPLICATED MENU.
OKAY, LET ME EXPLAIN
THE MENU TO YOU.
IT'S A LITTLE BIT DIFFERENT.
THERE'S 20 GOURMET FLAVOR
COMBINATIONS.
YOU DECIDE IF YOU WANT CHICKEN,
PORTOBELLO MUSHROOMS,
NEW YORK STRIP...
NEW YORK STRIP...
IT CAN TAKE UP TO 20 MINUTES
BECAUSE THERE'S SO MANY
DIFFERENT COMBINATIONS, AND SO
MANY DIFFERENT OPTIONS
YOU HAVE ON OUR MENU.
AND YOU DECIDE IF YOU WOULD LIKE
IT IN A ROLL AS A SANDWICH,
ON A BED OF LETTUCE AS A SALAD,
OR JUST AS AN ENTREE.
WHILE THE WAITRESSES
STRUGGLE WITH THE MENU,
GORDON HOPES TO OBSERVE
SEBASTIAN LEADING THE KITCHEN.
BUT THAT IS NOT THE CASE.
Q, I'M SELLING TABLE 100.
I GOT THE SICILIANO.
GET ME THE SHRIMP PITTSBURG
WITH THE CAPRESE SALAD.
IT'S COMING
IN 20 SECONDS.
IT'S COMING
IN 20 SECONDS.
I LOVE TO COOK.
THAT'S MY PASSION.
I LOVE TO COOK, SO IT'S CRAZY,
BUT MY STRONG POINT
IS WHEN WE'RE BUSY.
YOU GET ALL OF THIS.
ALL OF THIS, RIGHT?
ALL OF THIS.
AND THEN YOU DEEP FRY IT?
BLOODY HELL.
IS THERE ANYTHING
THAT'S EVER COOKED HOMEMADE?
VERY RARE, LOU?
AND WHAT YOU PUT IN THERE?
THIS IS JUST THE POTATOES.
WE JUST PIPE 'EM THROUGH.
AND YOU MAKE
FRESH CREAM POTATOES?
AND YOU MAKE
FRESH CREAM POTATOES?
I BELIEVE IT COMES IN FROZEN.
FROZEN.
SO WHAT DO YOU DO TO IT?
WE JUST HEAT IT UP.
YOU JUST HEAT IT UP?
SO IT'S NOT EVEN POWDERED MASH,
IT'S ALREADY MADE
IN THE FACTORY
AND IT COMES IN?
YES.
WOW.
PROCESSED MASHED POTATO.
NOTICING THE LACK OF FRESH FOOD,
GORDON HEADS TO THE FRIDGE
TO CONFIRM HIS SUSPICIONS.
AND WHAT HE FINDS
IS A KEY REASON
AS TO WHY THE RESTAURANT
IS FAILING.
WELL...
IT'S DEFINITELY PROCESSED.
A FRIDGE STOCKED WITH
PREPACKAGED FROZEN FOOD.
A FRIDGE STOCKED WITH
PREPACKAGED FROZEN FOOD.
NOTHING'S FRESH MADE?
IT'S ALL BOUGHT-IN SAUCES?
YES, SIR.
YES.
YES.
BUY-IN.
YES.
I DON'T THINK
WE SHOULD BE SERVING
AS MUCH OF THE STUFF THAT WE DO
OUT OF CANS.
AND I THINK THAT MOST OF THE
STUFF THAT WE SERVE OUT OF CANS,
WE CAN PROBABLY
MAKE THAT IN-HOUSE.
WHERE'S YOUR
BOUGHT-IN DOUGH?
AND TO GORDON'S AMAZEMENT,
EVEN THE PIZZA DOUGH IS FROZEN
AT THIS PIZZERIA.
AND YOU GET THEM IN FROZEN?
YES, COMES IN FROZEN.
I THINK IT'S ONE OF THE BEST
FROZEN DOUGHS I'VE SEEN.
I THINK IT'S ONE OF THE BEST
FROZEN DOUGHS I'VE SEEN.
AND IT'S THE ONLY WE CAN,
RIGHT NOW, TO SAVE A DOLLAR.
WITH THE PRESENCE OF
A WORLD-CLASS CHEF IN THE HOUSE,
SEBASTIAN DECIDES
IT'S TIME TO TAKE OVER
IN AN ATTEMPT
TO IMPRESS CHEF RAMSAY.
MARCELLI, LOU.
PIZZA.
US THREE WORK HERE.
OKAY?
THANK YOU VERY MUCH.
I GOT IT, LOU.
I CAN DO IT.
I CAN DO IT.
I JUST MOVED LOU TO
ANOTHER STATION WHERE I THOUGHT
SHE'D BE MORE USEFUL
AT THAT POINT.
AND I COULD KINDA JUST
RE-GAIN THINGS.
I HAVE NO IDEA WHY HE ASKED ME
TO COME OVER HERE.
I HAVE NO IDEA WHY HE ASKED ME
TO COME OVER HERE.
NEXT PIZZA YOU GUYS HAVE
I WANNA MAKE.
I WAS REALLY WANTING
TO SHOW GORDON
THAT MY ABILITY IS ENDLESS.
THERE'S NOTHING I CAN'T COOK.
PUT IT IN FRONT OF ME,
AND I'LL MAKE IT.
THAT'S GONE NOW.
THAT'S HISTORY.
I THOUGHT THEY TASTE BETTER
THAN THEY LOOK.
AND TO MAKE MATTERS WORSE,
THIS PIZZERIA'S MOST IMPORTANT
COOKING DEVICE
IS NOT THE PIZZA OVENS,
BUT A MICROWAVE.
ORDER UP.
HOLY.
HOLY.
NOW SEBASTIAN'S CARELESSNESS
IS AFFECTING THE CUSTOMERS.
I HAD A SALAD GO OUT,
AND IT HAD A HAIR IN IT.
IS IT YOURS?
IT'S NOT MY HAIR
BECAUSE IT'S NOT DYED.
NO, I DON'T WANNA SEE
YOU EAT IT.
THE WAITRESS CAME OVER TO ME
AND TOLD ME
THAT THERE WAS A HAIR
IN HER SALAD.
WHAT HAPPENED?
I JUST TOOK A PIECE OF HAIR
OUT OF MY MOUTH.
I WAS EATING THE SALAD.
A PIECE OF HAIR?
IT WAS GOING
DOWN MY THROAT.
IT WAS GOING
DOWN MY THROAT.
AND THEN MY FRIEND SAW ME
PULL IT OUT OF MY MOUTH.
I'M GONNA MAKE YOU A FRESH, NEW
SALAD IN JUST A FEW MOMENTS.
I DON'T THINK
I WANT ANOTHER SALAD.
THE SALADS' GONE,
AND SO IS YOUR PIZZA.
PIZZA'S ON US TONIGHT.
THANK YOU.
YOU'RE WELCOME.
FOOD THAT WAS COMPED.
THERE WAS $300 WORTH
OF FOOD COMPED TONIGHT.
WE GOT THAT ONE COMING OUT.
WE THIS ONE.
THIS ONE'S ON THE HOUSE.
SHARE, MAKE SOME FRIENDS.
THANK YOU.
COME ON, PAY ATTENTION.
WITH DINNER SERVICE
COMING TO AN END,
WITH DINNER SERVICE
COMING TO AN END,
GORDON HAS MANY CONCERNS.
HEY, I NEED SOMEBODY
OVER HERE
TO GET SOME
OF THESE PLATES GOING.
NOT THE LEAST OF THEM BEING
THAT THE OWNER SEEMS
TO BE UNCONCERNED
YOU'LL COME BACK TOMORROW,
I'LL BE SITTING
ON THE SAME COUCH,
CURLED UP
WITH A BOTTLE OF VODKA,
JUST GOING,.
TALKIN' TO MYSELF.
HOW ARE YOU, CHEF?
FINE, THANK YOU.
AND YOU?
I'M DOING OKAY.
UH, YES, I AM.
HE DIDN'T THINK THAT THAT WAS...
HE DIDN'T THINK THAT THAT WAS...
PROFESSIONAL.
DID YOU NEED ME, CHEF?
I NEED TWO MINUTES WITH YOU
ON YOUR OWN.
OKAY.
I'M GONNA GET INSIDE
AND WORK.
YOU GUYS GONNA HANG OUT
FOR A LITTLE BIT?
YEAH.
I WAS KIND OF UPSET
AT CHEF GORDON AT THAT POINT.
I FELT LIKE HE WAS BEING
A LITTLE UNREASONABLE.
LET'S JUST HAVE
A LITTLE TASTE TOGETHER.
*
WHAT IS THAT TASTE
FOR YOU?
IT'S NOT GREAT.
IT'S NOT GREAT.
IT'S A LITTLE DRY.
IT'S CUT THE END OFF,
SQUEEZE IT INTO THE CONTAINER,
AND SEND IT.
A LOT OF STUFF
ISN'T HOMEMADE.
95% OF STUFF
IS BOUGHT-IN.
UH, OKAY.
I WAS GONNA GO WITH 80%.
THIS IS THE MOST
DISGUSTING
BOUGHT-IN CRAP I'VE EVER TASTED
IN MY ENTIRE LIFE.
IT'S ALMOST MORE IMPORTANT
FOR ME
TO LET THIS GO OUT
AT HALF ITS QUALITY
AND GO OUT AND MAKE SURE
THAT THE GUESTS ARE HAPPY,
AND MEET THE GUESTS,
AND TALK TO THEM.
YOU'RE HAPPY...
YOU'RE HAPPY...
TO BE A FAKE CHEF,
AREN'T YOU?
NO.
BECAUSE I DON'T BELIEVE
I'M A FAKE CHEF.
IT'S A FRANCHISABLE CONCEPT.
WHY ARE YOU
SO OBSESSED
WITH BECOMING FAMOUS
WITH A FRANCHISE?
WHY CAN'T YOU JUST HAVE
A RESTAURANT
AND COOK YOUR ASS OFF
AND GET CUSTOMERS IN HERE FOR
THE LOVE OF WHAT YOU'RE DOING?
I WAS HOPING THAT THIS WOULD BE
MY LAUNCHING PAD FOR MY NAME.
HOW?
THAT'S NOT COOKING.
IF YOU ARE CONVINCED
IN YOUR MIND,
IF YOU ARE CONVINCED
IN YOUR MIND,
RIGHT.
THAT WHAT YOU'RE DOING
IS GONNA WORK
YOU'RE BEYOND REACH,
DO YOU KNOW THAT?
REALLY?
ME.
GONE.
THE OLD MENU IS GONE
WITH THE WIND.
END THE CONFUSION.
BUT A NEW MENU,
I DON'T SEE ANY UNIQUENESS.
HAS SEBASTIAN SEEING RED.
AND LATER...
THIS IS MY LIFE.
WE'RE DONE.
GET THE CAMERA OUTTA HERE.
HE JUST CHANGED
LIKE DR. JEKYLL AND MR. HYDE.
GORDON GIVES SEBASTIAN
THE PAINFUL TRUTH.
I'VE NEVER, EVER, EVER, EVER
MET SOMEONE
MET SOMEONE
I BELIEVE IN
AS LITTLE AS YOU.
COMING UP ON KITCHEN NIGHTMARES.
IN A TOWN KNOWN FOR ITS MOVIES,
TONIGHT'S DINNER SERVICE
IS A MAJOR FLOP.
THE NOMINEES FOR THE MOST
CONFUSED RESTAURANT
IN HOLLYWOOD
IS SEBASTIAN'S,
SEBASTIAN'S,
AND SEBASTIAN'S.
AND YOUR MOST FAMOUS WORDS
TONIGHT
WAS NOT ANY FORM OF DELEGATION,
ORGANIZING INSIGHT.
"IT'S ON ME."
"IT'S ON ME."
"COMP THAT ONE."
"I'LL TAKE CARE OF THAT BILL",
"SERVE THAT TO THAT."
YOU'RE RUNNING A BUSINESS.
NOT A FREEBIE, DRIVE-BY,
PICK UP AND GO HOME.
YOU SHOULD BE SAYING
THAT AT TEN TO NINE
IN THE MIDDLE
OF A BLOODY BUSY NIGHT.
WHAT DID WE COMP
IN TERMS OF DOLLARS?
PROBABLY CLOSE TO 300.
300 BUCKS?
YEAH.
I DON'T KNOW WHAT TO SAY.
WORKING WITH GORDON
IS GOING TO BE A CHALLENGE.
I FELT LIKE HE WAS BEING
A LITTLE UNREASONABLE.
I FELT LIKE HE WAS BEING
A LITTLE UNREASONABLE.
HERE'S THE THING.
BIG CHANGE.
WE WILL HAVE A NEW MENU.
ARE YOU ALL RIGHT?
*
IT'S DAY TWO.
AND AFTER YESTERDAY'S
EYE-OPENING OBSERVATIONS,
AND AFTER YESTERDAY'S
EYE-OPENING OBSERVATIONS,
IT'S TIME FOR GORDON TO GET
THROUGH TO THIS STUBBORN CHEF.
WITH PREPACKAGED AND FROZEN FOOD
TURNING CUSTOMERS OFF,
GORDON GETS THE STAFF HEADED
IN A NEW DIRECTION
TO TAKE ADVANTAGE
OF THE PIZZA OVENS,
WHICH UP UNTIL NOW HAVE BEEN
USED JUST FOR SHOW,
AND NOT FOR COOKING.
SEBASTIAN'S, YES?
YES.
NEEDS TO BECOME KNOWN
FOR ONE THING
AND ONE THING ONLY.
FRESH PIZZAS.
WHAT ARE THOSE
TWO THINGS THERE?
PIZZA OVENS.
THIS PLACE COULD BECOME
SO POPULAR
FOR HOMEMADE, FRESH,
WOOD-BURNING PIZZA.
FOR HOMEMADE, FRESH,
WOOD-BURNING PIZZA.
I'M NOT MAKING THE MONEY.
AND IT'S QUITE EXPENSIVE
TO REALLY START USING
FRESH DOUGH AGAIN.
GUYS,
COME HERE.
HAVE YOU
OR YOU, OR YOU
EVER TOSSED
A PIZZA DOUGH?
NO.
NO.
NOT YET.
ALL OF YOU, YEAH?
ARE NOW GONNA BECOME
GREAT TOSSERS.
I'VE GOT TWO, PHENOMENAL,
EXPERT TOSSERS
HERE NOW.
GENTLEMEN, COME IN, PLEASE.
COME AND SAY HELLO.
GORDON BROUGHT IN A COUPLE
OF GUYS TO SHOW US
GORDON BROUGHT IN A COUPLE
OF GUYS TO SHOW US
HOW TO BE PIZZA TOSSERS
AND EVERYTHING.
IT WAS JUST LIKE GOING
TO BENIHANA'S
AND WATCHING THEM CHOP YOUR FOOD
AND COOK IT RIGHT AT THE TABLE.
I THINK THIS LOOKS WONDERFUL
IN FRONT OF CUSTOMERS.
IF I SAT HERE WITH MY FAMILY
WATCHING YOU DO THIS,
NOW, YEAH?
I WANT YOU TO BECOME
THE PERFECT TOSSER.
LOU, YOU'LL HAVE A GO.
YES?
Q.
LET'S GO, GUYS.
ALL OF US, YEAH?
I'M UP FOR A CHALLENGE, AND
WILLING TO TRY SOMETHING NEW.
GO, LOU.
*
*
ONLY THING I HATE
ABOUT THAT WHOLE THING
IS I HAVE TO GET RID
OF MY NAILS, BUT
OTHER THAN THAT, I LOVE
THE FRESH PIZZA DOUGH.
OKAY, GUYS, LET'S GO.
AT THIS POINT IN THE GAME,
ONE OF TWO THINGS HAS TO HAPPEN.
I HAVE TO ACCEPT WHAT HE SAYS
AND GO WITH IT,
OR ASK HIM TO LEAVE.
COMING UP,
WHEN THE KITCHEN HEATS UP,
SEBASTIAN STARTS TO CRACK.
OKAY.
CAN GORDON REIN HIM IN?
CAN GORDON REIN HIM IN?
I'M STEPPING AWAY FROM YOU
BECAUSE I DON'T WANNA
BE TOO CLOSE.
YOU UNGRATEFUL...
WELL, YOU HAVE NO IDEA--
NASTY, VINDICTIVE.
NO IDEA.
JOKER.
YOU.
THAT'S IT, IS IT?
COMING UP ON KITCHEN NIGHTMARES.
IT'S DAY THREE.
WHILE GORDON TOOK THE DAY TO GET
THE STAFF FOCUSED
ON FRESH FOOD AND USING
THE BRICK PIZZA OVENS,
HIS DESIGN TEAM WORKED OVERNIGHT
TO TRANSFORM THE RESTAURANT.
GOOD MORNING, GUYS.
LADIES, HOW ARE WE?
ARE WE WELL?
I'M EXCITED TO SEE THE CHANGES
SUCH AS NEW DECOR.
- GUYS, READY?
- YES.
OKAY.
DON'T DROP THE BABY.
LET'S GO.
IN YOU GO.
GO GO GO GO GO.
RIGHT.
FIRST MINUTE I WALKED
IN THIS PLACE,
IT WAS RIDICULOUS.
IT FEELS NEW AND FRESH,
YES?
IT'S JUST OVERWHELMING
THE WAY THE PLACE LOOKS.
OH, MY ,
LOOK AT THE COUCHES.
NEW CHAIRS, NEW COUCHES,
NEW LINEN.
LITTLE BAR THERE
TO SERVE YOUR COCKTAILS FROM.
THIS IS GREAT.
THIS IS SO GORGEOUS.
THIS IS GREAT.
THIS IS SO GORGEOUS.
YOU START TO SEE JUST A NICE,
VIBRANT, CLEAN LOOK.
WOW.
IT LOOKS NEW.
SEBASTIAN, THE FIRST TIME
I'VE HEARD YOU
LOST FOR WORDS,
YES?
YOU'RE SPEECHLESS.
IT'S ABSOLUTELY BEAUTIFUL.
LOU, HAPPY?
VERY, VERY.
YES? GOOD.
THIS IS HUGE.
IT'S BIGGER THAN BIG.
I JUST CANNOT DESCRIBE HOW HAPPY
AND OVERWHELMED I AM NOW.
I JUST CANNOT DESCRIBE HOW HAPPY
AND OVERWHELMED I AM NOW.
ONE MORE THING.
WE GOT RID
OF THE FROZEN PIZZA DOUGH.
BECAUSE FROM THIS DAY ON,
YOU'RE NOW GONNA BE MAKING
YOUR OWN DOUGH.
THAT IS THE BEST OF THE BEST.
IT IS AN EXTRAORDINARY PIECE
OF EQUIPMENT.
LOU, COME OVER, MY DARLING.
YOU WANTED FRESH DOUGH IN HERE,
IS THAT RIGHT?
RUMOR HAS IT.
YES.
NOW YOU CAN MAKE FRESH DOUGH
TO YOUR HEART'S CONTENT.
DO YOU KNOW THAT?
I WAS OVERWHELMED.
I WAS LOOKING AT THAT MIXER.
IT WAS PHENOMENAL.
I WAS LOOKING AT THAT MIXER.
IT WAS PHENOMENAL.
NOW YOU'VE REALLY GOT YOUR WORK
CUT OUT, MY DARLING.
YOU KNOW THAT?
OKAY, GOOD.
THIS IS THE START, YEAH?
OF SEBASTIAN'S TURNING AROUND.
THERE'S NO EXCUSE ANYWHERE
FROM DECOR TO WOOD-BURNING OVEN
TO VIBRANT ATTITUDE
FROM THE STAFF,
THE REAL WORK
STARTS TONIGHT.
THERE'S NO EXCUSE.
ALTHOUGH SEBASTIAN
CRAVES SUCCESS,
HE HAS BEEN RESISTANT TO CHANGE.
AND NOW HE'S ABOUT TO FACE
HIS BIGGEST FEAR.
FIRST THING WE'RE GONNA DO
IS PLAY TO OUR STRENGTHS.
OKAY?
OKAY?
KINDA NOTICED
THAT HE WAS HOLDING TWO MENUS.
ONE BEING MINE,
AND ONE BEING THE CHANGE
THAT I THINK
I WAS MOST AFRAID OF.
AND THAT REALLY MADE ME NERVOUS.
WHAT I'M GONNA CONFIRM NOW
IS THAT THE CONFUSION
HAS GONE.
GONE, YEAH?
IS THE CONFUSION.
GONE IS SEBASTIAN'S
20 INGREDIENT MIX AND MATCH
FLAVOR MENU
WITH PRE-PROCESSED FROZEN FOOD.
IT LOOKS LIKE A CAN OF DOG FOOD.
AND IN ITS PLACE
ARE MADE-TO-ORDER ITEMS
USING FRESH AND HOMEMADE
INGREDIENTS.
JUST HAVE A LOOK.
LET ME READ YOU
THROUGH THE MENU FIRST, OKAY?
LET ME READ YOU
THROUGH THE MENU FIRST, OKAY?
PIZZAS,
ALL COOKED TO ORDER,
ON OUR VERY OWN
WOOD-BURNING OVEN.
A MARGARITA,
A SALAMI,
A VEGETARIAN.
GRILLED NEW YORK STEAK
AND A WOOD-BURNING
OVEN-COOKED CHICKEN.
THERE'S NOTHING QUITE
LIKE THIS CURRENTLY GOING ON
IN THIS NEIGHBORHOOD.
YOU HAVE GOT AN AMAZING CHANCE
TO SUCCEED HERE
IF YOU KEEP IT SIMPLE.
I LIKE THE NEW MENU.
IT'S SIMPLE.
THE FRESH PRODUCTS,
AND THE FRESH DOUGH
THAT'S A BIG THING FOR ME.
TAKE AWAY THE INTIMIDATION,
SEBASTIAN.
PLAY TO YOUR STRENGTHS.
PLAY TO YOUR STRENGTHS.
USE WHAT YOU'VE GOT.
WHEN GORDON SHOWED US
THE NEW MENU,
I THINK IT WAS A BIT
OVERWHELMING
FOR SEBASTIAN'S HEAD.
ARE YOU UPSET
THERE'S NO PHOTOS ON THERE?
THERE'S PHOTOGRAPHS ON THE MENU.
THERE'S PICTURES OF THE FOOD.
I TOOK THOSE MYSELF.
NO, NO, THE PHOTOS
ISN'T THE THING
THAT I'M CONCERNED OF.
IT'S JUST, UH,
IT'S THE CHANGE I WAS SCARED OF.
ARE YOU WORRIED
ABOUT THE SIZE OF THE MENU?
NO, THE SIZE
ISN'T THE CONCERN.
IT'S UH... I DON'T SEE
ANY UNIQUENESS.
IT'S UH... I DON'T SEE
ANY UNIQUENESS.
YOU'RE NOT GONNA NOW ASK ME
TO TURN AROUND AND SAY
WHAT YOU GAVE ME IN TERMS
OF PIZZA WAS UNIQUE.
I'VE CREATED A UNIQUE MENU
THAT NOBODY ELSE HAS.
AND CHEF GORDON SAID,
"I'VE NEVER SEEN A MENU LIKE
THIS BEFORE."
SO I'M ASSUMING THAT
IT'S QUITE UNIQUE TO HIM ALSO.
STOP TRYING TO BE
TOO CLEVER.
DON'T TRY TO BE
TOO SMART.
IF YOU ARE ANXIOUS
ABOUT 20 COMBINATIONS,
IT'S 20 TIMES CONFUSING.
I THOUGHT THERE'D BE MORE
COMPROMISE WITH MY MENU.
I DIDN'T EXPECT IT TO BE
JUST COMPLETELY GONE.
I DIDN'T EXPECT IT TO BE
JUST COMPLETELY GONE.
I LOVE THAT MENU.
YOU TRIED FOR TWO
AND A HALF YEARS.
AND IT HASN'T WORKED.
THAT'S THE END
OF THAT CHAPTER.
WITH THE ACADEMY AWARDS FALLING
ON THE SAME NIGHT
AS THE RE-LAUNCH,
GORDON DECIDES
THAT THIS COINCIDENCE
SHOULD BE TAKEN ADVANTAGE OF.
AND IS ROLLING OUT
THE RED CARPET
FOR AN OSCAR NIGHT PARTY.
AND SEBASTIAN'S IS FULLY BOOKED.
WE GONNA KICK ASS
AND EVERYTHING'S GONNA BE
A WHOLE LOT BETTER TONIGHT.
I LIKE TO SEE THIS PLACE ROCK.
I LIKE TO SEE THIS PLACE ROCK.
TONIGHT, EXPECT A LOTTA CHAOS.
BUT IT SHOULD BE FUN.
I'M FIGHTING RIGHT NOW STILL
INSIDE ABOUT THAT MENU.
IT'S DRIVING ME CRAZY RIGHT NOW
IN MY HEAD.
WE'RE SERVING 100 PEOPLE
IN 20 MINUTES.
WITH THE KITCHEN HARD AT WORK
WITH LAST MINUTE PREPARATIONS,
SEBASTIAN IS STILL BROODING
OVER GORDON'S OVERHAUL
OF HIS MENU.
BIG JOKE TO EVERYBODY, RIGHT?
THIS PLACE IS A MESS.
NOBODY WANTS TO CLEAN.
OKAY, RIGHT.
UH, SEBASTIAN.
WHERE IS HE?
SEND EVERYBODY HOME
AND DO THE MYSELF.
WHERE'S SEBASTIAN?
PROBABLY IN HIS OFFICE.
IN HIS OFFICE?
LOU!
THIS PLACE IS A MESS.
AND THE WAITERS,
THEY CAN'T EVEN CLEAN.
I GOTTA COME IN
AND VACUUM THE RUGS.
WHAT IS THAT ABOUT?
ONE MINUTE HE CAN BE
THE HAPPY-GO-LUCKY SEBASTIAN.
WHO PUT THIS CHAIR ON THE FLOOR?
WHO PUT THIS CHAIR ON THE FLOOR?
THIS IS WHAT I'M TALKING ABOUT.
AND THEN WE WONDER WHY
WE'RE LOSING BUSINESS.
OKAY.
ANYBODY GONNA GET THE PHONE?
IT'S OSCAR NIGHT.
AND MORE IMPORTANTLY,
RE-LAUNCH NIGHT AT SEBASTIAN'S.
I'M VERY EXCITED,
AND WE'RE JUST GONNA HAVE
SO MUCH FUN
WITH THE NEW EVERYTHING.
WHEREVER YOU WANT,
GRAB A SEAT.
I'M REALLY EXCITED TO PROVE
TO CHEF GORDON THAT WE CAN
ACTUALLY DO SOMETHING RIGHT.
AND ALTHOUGH THERE'S EXCITEMENT
IN THE AIR,
SEBASTIAN IS FEELING ONE THING
MORE THAN ANYTHING ELSE.
SEBASTIAN IS FEELING ONE THING
MORE THAN ANYTHING ELSE.
WHERE'S SEBASTIAN?
PRESSURE.
THIS IS RIDICULOUS.
SEBASTIAN.
EXCUSE ME, SIR.
OKAY,
TWO SECONDS WITH ME.
CONTROL IT, WHETHER YOU'RE
RUNNING THE PIZZA SIDE,
OR WHETHER
ON THE GRILL.
AS THOSE ORDERS COME IN,
PUSH THEM OUT, GET ON TOP OF IT.
AND MAKE SURE
THAT EVERYONE IS NOT
SHOUTING
ACROSS EACH OTHER.
ONE PERSON
CONTROLLING IT.
YES?
OKAY?
ANY QUESTIONS?
NO, SIR.
GOOD.
THANK YOU.
LET'S GO.
ALREADY, THE RESTAURANT
IS BUZZING ABOUT THE NEW MENU.
CAN I HAVE
YOUR ORDER, PLEASE?
OKAY.
YOU'RE GONNA TRY
THE SHRIMP NICKY?
YEAH.
YOU'RE GONNA LOVE IT.
SO FAR, EVERYBODY REALLY LIKES
THE NEW MENU.
IT'S REALLY NICE.
AND THE FIRST WAVE OF ORDERS
IS NOW HITTING THE KITCHEN.
I GOT TWO MARGARITAS IN.
OKAY, GOOD.
TONIGHT, THE PIZZAS
ARE SELLING GREAT.
THESE SHRIMP NICKIES
ARE GOING LIKE CRAZY.
THESE SHRIMP NICKIES
ARE GOING LIKE CRAZY.
LIKE CRAZY.
THE MARGARITA, THE SALMON,
AND THE SLAW?
SELL IT, SELL IT.
AN HOUR INTO SERVICE,
AND THE NEW, SIMPLIFIED MENU
IS ENABLING THE KITCHEN
TO RUN SMOOTHLY.
AND THE ORDERS ARE GETTING OUT
IN GOOD TIME.
THIS HAS GOT RICOTTA CHEESE,
MOZZARELLA CHEESE, AND SPINACH.
KEEP IN MIND ALL THE DOUGH
IS ALL HOMEMADE.
ENJOY.
I HOPE YOU LIKE IT.
AND GORDON'S NEW
MADE-TO-ORDER ENTREES
ARE IMPRESSING THE CUSTOMERS.
THE NIGHT IS GOING VERY WELL.
A LOT OF PEOPLE
ARE ENJOYING THE NEW FOOD
A LOT OF PEOPLE
ARE ENJOYING THE NEW FOOD
'CAUSE THEY THINK
IT'S REALLY FRESH.
MUCH BETTER.
MUCH, MUCH BETTER.
BUT INSTEAD OF BEING HAPPY,
SEBASTIAN IS STILL DISTURBED
OVER THE MENU CHANGE.
HEY, LOOK AT THAT.
YEAH? AND THINK
FROZEN MASHED POTATOES.
BOLLOCKS.
I WANNA TRY TO GO BACK
TO ALL THOSE 20 FLAVOR
COMBINATIONS.
TO ALL THOSE 20 FLAVOR
COMBINATIONS.
THERE'S A LOT OF UNIQUENESS
WITH THE MENU I WAS USING.
WHETHER HE THOUGHT IT
WAS GOOD FOOD OR BAD FOOD,
IT WAS UNIQUE.
SEBASTIAN STILL DOESN'T
FULLY SUPPORT
GORDON'S MANDATE
FOR FRESHNESS.
THIS IS GONE.
THIS IS GONE.
GOTTA PULL THEM TICKETS.
AND BEFORE THE NIGHT IS OVER,
THE MICROWAVE IS BACK IN ACTION.
MAKE ME A PRIMAVERA.
ALL RIGHT?
A PRIMAVERA, AN ANTIPASTI,
AND ANOTHER PITTSBURG.
A PRIMAVERA, AN ANTIPASTI,
AND ANOTHER PITTSBURG.
I NEED TO KNOW WHAT SEBASTIAN
DID HERE 'CAUSE THIS IS A MESS.
UNFORTUNATELY,
SEBASTIAN'S REVERSION
TO HIS OLD MENU HAS CAUSED
CONFUSION IN THE KITCHEN.
I NEED THIS FOR 35.
WAS THAT 35 WHAT YOU JUST SENT
OUT RIGHT THERE?
NO, THIS IS TABLE THREE,
AND--
NO, I THINK
IT'S THE SAME.
ERIKA.
GET HER, GET HER, GET HER.
I NEED THAT SANDWICH.
OKAY.
I CAN ONLY TELL YOU
FROM A SERVER'S STANDPOINT,
I CAN ONLY TELL YOU
FROM A SERVER'S STANDPOINT,
IT WAS ALMOST
LIKE A DOMINO EFFECT.
ONCE ONE THING STARTED
HAPPENING,
THEN ANOTHER, THEN ANOTHER.
HEY, SEBASTIAN.
I CAN TELL YOU RIGHT NOW.
WE'RE GONNA NEED
SOME HELP OVER HERE.
OKAY, THIS IS WHAT HAPPENED,
IT GOES
YEAH, YEAH.
THE SCAMPI IS GONE
FOR TABLE NINE.
I HANDED IT RIGHT THERE.
WE STARTED USING THE OLD MENU,
AND THERE WAS SO MUCH CONFUSION
IN THE KITCHEN.
SO YOU'RE SERVING THE OLD MENU NOW?
YEAH.
SO YOU'RE SERVING THE OLD MENU NOW?
YEAH.
I LOVE THE NEW MENU,
BUT THE ORIGINAL CONCEPT
OF SEBASTIAN'S,
THE 20 FLAVOR COMBINATIONS,
I'LL NEVER LOSE THAT.
NO WAY WE'RE SERVING
THE OLD MENU.
ME.
LOOKS LIKE SOMETHING
FROM A DOG'S DINNER.
NO WAY.
NO, NO, NO.
NO, I JUST WANTED TO KNOW WHAT
WOULD HAPPEN IF I WASN'T HERE.
ARE YOU SERIOUS?
YOU THINK I'M--
I'M ASKING, YEAH.
DON'T START.
THE STOVE'S COLD.
HERE WE GO.
CUE ACTION, DRAMA.
ME.
WELCOME, GUYS.
WELCOME, GUYS.
I HOPE YOU ENJOY YOUR PIZZA.
OH, DEAR.
IT APPEARS AS THOUGH
SEBASTIAN'S EGO
IS GETTING IN THE WAY
OF HIS POTENTIAL SUCCESS.
AND GORDON'S HAD ENOUGH.
SEBASTIAN,
I NEED A WORD WITH YOU FIRST.
RIGHT.
WITH ME.
HE CAN TALK TO ME
ANY WAY HE WANTS.
BUT WHEN IT COMES DOWN TO IT,
I KNOW WHAT I'M DOING.
OKAY.
WHEN I FIRST ARRIVED HERE,
WE GOT OFF
TO A SHAKY START.
SURE, OH YEAH.
AND THEN WE KEPT
OUR HEADS DOWN,
AND THEN WE KEPT
OUR HEADS DOWN,
AND WE GOT
THROUGH IT TOGETHER.
YES, WE DID.
AND WE..
MADE SOME REALLY
EXCITING CHANGES.
THE MENU'S CHANGED.
THE STAFF HAVE CHANGED.
YES.
MATE, THERE'S ONE THING
THAT HASN'T CHANGED
IN THIS ESTABLISHMENT.
AND THAT'S YOU,
SEBASTIAN.
I'M 40 YEARS OF AGE.
AND I'VE GONE
TO A LOT OF RESTAURANTS.
BUT I'VE NEVER,
EVER, EVER, EVER
EVER MET SOMEONE
I BELIEVE IN
AS LITTLE AS YOU.
I BELIEVE IN
AS LITTLE AS YOU.
I THINK
THAT YOU WILL GO BACK
TO YOUR SLOPPY,
SHORTCUT,
FIVE OUT OF TEN,
FROZEN WAYS.
GOOD LUCK.
UNBELIEVABLE.
UNBELIEVABLE.
- SO USELESS.
- ARE YOU KIDDING ME?
YOU KIDDING ME
RIGHT NOW?
THIS IS MY LIFE.
OH, MY GOD.
THIS IS MY LIFE.
HONESTLY, I HAVEN'T SEEN
SEBASTIAN THIS EMOTIONAL.
SEBASTIAN JUST GOT REAL LOUD.
HE JUST CHANGED
LIKE DR. JEKYLL TO MR. HYDE.
YOU'RE--
THAT'S PISSED ON HIS BONFIRE.
ARROGANT.
WE'RE DONE.
GET THE CAMERA
OUTTA HERE.
GET THE CAMERA
OUTTA HERE.
CHEF GORDON!
CHEF GORDON,
WHERE THE ARE YOU?
WHERE ARE YOU?
I'M HERE.
YOU COME INTO MY RESTAURANT.
- YES.
- I'M JUST SO DIS--
DON'T SHOUT.
ARE YOU GONNA CALM DOWN?
OR SHOULD I GET YOU OUT THERE?
STOP POINTING YOUR FINGER AT ME.
YOU'RE GONNA CALM DOWN.
ARE WE GONNA SPEAK LIKE MEN?
ARE YOU GONNA SPEAK
TO ME LIKE A MAN?
YOU DIDN'T LISTEN
TO WHAT I JUST TOLD YOU.
YOU'RE NOT LISTENING
TO WHAT I'M SAYING.
DID YOU JUST HEAR
WHAT I JUST TOLD YOU?
I'M STEPPING AWAY FROM YOU
BECAUSE I DON'T
WANNA BE TOO CLOSE.
BECAUSE I DON'T
WANNA BE TOO CLOSE.
YOU UNGRATEFUL--
WELL, YOU HAVE NO IDEA--
NASTY, VINDICTIVE.
NO IDEA.
JOKER.
YOU.
THAT'S IT, IS IT?
YEAH, IT IS IT.
YOU'RE VERY DISAPPOINTING.
THAT'S YOUR SECOND
PERFORMANCE TONIGHT.
ARE YOU KIDDING ME?
- YOUR WHOLE ACT IS A JOKE.
- ANYTHING ELSE?
YOUR WHOLE ACT IS
A JOKE, YOU'RE A PHONY.
YOU SHOULDN'T RUN LIKE THAT.
RUN LIKE WHAT?
AM I SUPPOSED
TO BE SCARED NOW, SEBASTIAN?
COME ON,
GIVE ME A BREAK.
I BUSTED MY ASS IN THERE,
YOU TELL ME--
YOU WHAT?
ARE YOU KIDDING ME?
LET ME JUST TELL YOU SOMETHING.
ARE YOU KIDDING ME?
LET ME JUST TELL YOU SOMETHING.
YOU AIN'T TELLING ME NOTHING.
I'M DONE, I'M DONE.
SEE, THERE YOU GO.
YOU GET YOUR--
LOSER.
YOU GET YOUR--
LOSER.
I'M TELLING YOU ONE LAST TIME.
YOU'RE A.
LOSER.
I'M TELLING YOU ONE LAST TIME.
YOU'RE A.
WHILE SEBASTIAN
LETS OFF STEAM OUTSIDE,
INSIDE, THE KITCHEN
HAS COME TO A HALT.
GORDON HAS PUT IN
ENORMOUS AMOUNT OF EFFORT
INTO SEBASTIAN'S.
HE HAS ALSO BEEN IMPRESSED
BY THE STAFF'S WILLINGNESS
TO CHANGE.
THEY LOOK LOVELY,
DON'T THEY?
HUH?
TASTES LOVELY.
ARE THEY GOING OUT NOW?
WOW, IT'S HARD TO HEAR
WOW, IT'S HARD TO HEAR
THAT WHAT YOU'VE DONE
IS A FAILURE.
COME ON, GUYS.
SALMON AND CHICKEN AWAY, YEAH?
ROASTED VEGETABLES.
LET'S GO.
IT'S TRUE SOME
OF THE STUFF HE SAYS.
MAYBE I WAS A LITTLE TWISTED
WITH MY IDEAS
AND MY GOALS.
IF YOU LOOK AT THE NUMBERS,
THEN I GUESS
IT LOOKS LIKE I'M FAILING.
OKAY.
READY?
HAPPY?
LITTLE SLICE OF LEMON.
KNIFE, PLEASE.
IT'S A SLAP OF REALITY.
AND I KNOW HE'S RIGHT.
IT'S NOT EASY TO ACCEPT.
BUT I GUESS BEFORE YOU GROW,
YOU GOTTA ACCEPT IT.
KEEP THEM IN THERE, GET THEM
NICE AND... YEAH?
IT'S MY FAMILY,
MY KIDS,
MAKES YOU WANNA
WORK HARDER.
LET'S GO.
WHAT'S NEXT?
Q, TALK TO ME,
BIG BOY.
SHRIMP, YEAH?
GOOD.
I DON'T HAVE THE DEGREE.
I DIDN'T GO TO SCHOOL.
I KNOW I'VE GOT TALENT.
I'M A DAMN GOOD COOK.
I'M NOT GIVING UP.
I'LL GET THERE.
I'LL GET THERE.
I'LL GET THERE.
I'LL GET THERE.
*
EVERYONE'S JUST KINDA LOOKING
AROUND, AND...
WE DIDN'T KNOW
WHAT WAS GONNA HAPPEN.
I WAS SPEECHLESS.
I COULDN'T EVEN TELL YOU
HOW WORRIED I WAS
'CAUSE HE'S SUPPOSED TO BE
THIS BIG BAD GUY, RIGHT?
I COULD FEEL HIM WATCHING ME.
I FELT LIKE HE WOULD'VE SAID,
I FELT LIKE HE WOULD'VE SAID,
"WHAT ARE YOU GONNA DO
ABOUT YOUR KITCHEN?
IT'S FALLING APART."
I'M LIKE, YOU'RE RIGHT.
I GOTTA FIX THIS.
HOW WE LOOKIN'?
ARE WE BACK ON TOP NOW?
OH YES, CHEF.
WE ARE, YEAH?
YEAH.
ON POINT, CHEF.
NOT CONFUSED NOW?
NO, SIR.
GOOD.
ORDER UP.
SEBASTIAN JUST CAME IN
AND HE WAS READY TO GO.
GIVE ME A LARGE CROSTINI.
I GOT YOU.
ABSOLUTELY PERFECT.
PERFECT, PERFECT.
ONCE THINGS
STARTED GOING SMOOTHLY,
SEBASTIAN SEEMED TO BE
A LOT MORE OPTIMISTIC.
GET A LITTLE EXCITED
IN HERE, SEBASTIAN.
I APPRECIATE
THE ENTHUSIASM.
I APPRECIATE
THE ENTHUSIASM.
THE FACT I'VE GOT A ONE
IN A MILLION OPPORTUNITY HERE,
I'D BE A FOOL NOT TO ACCEPT IT.
TABLE EIGHT.
SEND IT OUT.
LET'S GO.
SALMON'S GONE.
YES.
TABLE 11.
LET'S GO.
ORDER UP, ORDER UP.
I NEED A SALAD ON THE FLY.
TABLE NINE.
WITH SEBASTIAN
BACK IN THE SADDLE,
THE STAFF RALLIES TOGETHER
AND TURNS THE KITCHEN AROUND.
SERVICE HAS STEPPED UP.
FOOD IS GOING OUT ON TIME.
AND MOST IMPORTANTLY,
THE CUSTOMERS ARE HAPPY.
BLOODY WELL DONE.
YOU TOOK ON THE CHANGES WELL.
YOU ALL ADAPTED.
CHANGE IS A CHALLENGE.
IT'S HARD.
BUT I THINK IT'LL BE WORTH IT
IN THE LONG RUN.
IT'S EVERYTHING
THAT WE'VE WORKED FOR.
LOU, YOUR ENTHUSIASM
IS INFECTIOUS.
YOU KNOW THAT.
COMING FROM CHEF GORDON, IT MADE
ME FEEL REALLY GOOD TO KNOW
THAT HE SAW THAT IN ME,
SO THAT WAS COOL.
ANDRE.
HAPPY?
VERY.
YES?
YES.
YEAH, WE STARTED OFF SLOW,
YES.
YEAH, WE STARTED OFF SLOW,
BUT HEY,
WE DIDN'T CRUMBLE, DID WE?
WE GOT MORE ADJUSTED
TO THE MENU.
AND THINGS STARTED WORKING A LOT
MORE SMOOTHLY FOR US.
TOMORROW, IT STARTS AGAIN.
YES?
WELL DONE.
YES.
VERY GOOD.
I RESPECTED CHEF
WHEN HE CAME IN,
MY OPINION CHANGED OF HIM
WHEN I MET HIM,
AND HE'S REITERATED TO ME
I DON'T HAVE TO AGREE
WITH HIS METHODS.
I DON'T HAVE TO AGREE
WITH HIS METHODS.
THE RESULTS IS WHAT IT IS.
AS I LEAVE SEBASTIAN'S,
I HAVE A LOT OF MIXED FEELINGS.
I REALLY KNOW THIS RESTAURANT
CAN BE A BIG SUCCESS,
BUT I ALSO FEEL SEBASTIAN
HAS VERY LITTLE INTEREST
IN STICKING TO THE NEW PLAN.
ON KITCHEN NIGHTMARES,
GORDON GOES TO LOS ANGELES.
AND DISCOVERS A PIZZERIA
ON ITS LAST LEGS.
IN MOVIE TERMS,
YOU'VE GONE STRAIGHT TO DVD.
GORDON HAS ONE WEEK
TO TAKE THIS RESTAURANT
FROM TWO THUMBS DOWN...
HERE WE GO.
CUE ACTION, DRAMA.
TO A BOX OFFICE SMASH.
BUT WITH A BOSS
WHO'S IN LA LA LAND,
MY PIZZAS WILL BE
IN SUPERMARKETS.
WHAT?
SEBASTIAN'S
ALL OVER THE WORLD.
OH, MY GOD.
AND A SPACED OUT MENU,
AND A SPACED OUT MENU,
WE HAVE A CONCEPT.
WHAT WE HAVE
IS 20 DIFFERENT COMBINATIONS.
THIS MAY BE
HIS TOUGHEST CHALLENGE YET.
THAT GUY NEEDS THERAPY.
I'M A DAMN GOOD COOK.
AND WHEN THE OWNER FLIPS OUT,
THIS IS MY LIFE.
WE'RE DONE.
GET THE CAMERA
OUTTA HERE.
AND BREAKS ALL THE RULES,
HE JUST CHANGED
LIKE DR. JEKYLL TO MR. HYDE.
GORDON GIVES HIM A COLD REVIEW.
I'VE NEVER, EVER, EVER, EVER
MET SOMEONE I BELIEVE IN
AS LITTLE AS YOU.
TONIGHT ON KITCHEN NIGHTMARES.
TONIGHT ON KITCHEN NIGHTMARES.
*
BURBANK, CALIFORNIA.
HOME TO MAJOR HOLLYWOOD STUDIOS
WHOSE EMPLOYEES ENJOY
DINING AND MAKING DEALS
AT THE LOCAL RESTAURANTS.
BUT THERE'S ONE RESTAURANT
THAT IS NOT BENEFITING
FROM THIS LOCATION.
THAT IS NOT BENEFITING
FROM THIS LOCATION.
AND IT'S IN FINANCIAL HELL.
IT'S A NEIGHBORHOOD PIZZERIA
CALLED SEBASTIAN'S,
NAMED AFTER ITS OWNER,
WHO IS ALSO A PART TIME ACTOR.
AND WHO'S ABOUT TO RECEIVE
MUCH-NEEDED HELP
FROM GORDON RAMSAY.
HOW'S EVERYTHING GOING?
GOOD.
I'VE OWNED THE RESTAURANT
FOR A LITTLE OVER TWO YEARS.
I CAN COOK ANYTHING.
AY, THAT'S A SANDWICH.
AND MY MOTHER'S BEEN TEACHING ME
SINCE I COULD WALK,
SO I GUESS
THAT'S MY FORMAL TRAINING.
MY ABILITY IS ENDLESS.
PUT IT IN FRONT OF ME,
AND I'LL MAKE THE DISH FOR YOU.
PUT IT IN FRONT OF ME,
AND I'LL MAKE THE DISH FOR YOU.
I'LL EAT IT MYSELF.
I THINK I'M VERY POLITE
TO MY STAFF.
THIS IS UNBELIEVABLE.
TREAT 'EM GREAT.
LOU!
I'M VERY UNDERSTANDING,
I THINK.
THIS IS FILTHY.
THIS IS RIDICULOUS.
WHEN HE GETS UPSET,
YOU MIGHT SEE
PANS FLYING ACROSS THE KITCHEN.
BETTER DUCK.
THAT'S ALL I HAVE TO SAY.
I ASKED THEM TO DO
ONE DAMN THING.
ONE THING!
THIS IS WHY WE'RE LOSING MONEY.
SEBASTIAN, YOU KNOW,
HE'S KIND OF ABRASIVE AT TIMES.
SOMETIMES, THE THINGS HE SAYS
ARE LIKE, WHAT?
I MEAN, IT'S A BIG JOKE
TO EVERYBODY, RIGHT?
I MEAN, IT'S A BIG JOKE
TO EVERYBODY, RIGHT?
BIG JOKE.
THEY'RE NOT PAYING THE BILLS.
PEOPLE ARE SCARED
OF SEBASTIAN.
THIS IS RIDICULOUS.
I DON'T DEAL WITH CRAP.
I DON'T.
YOU MAKE SOMETHING WRONG,
I'VE TOLD YOU
HOW TO MAKE IT SIX TIMES,
I HAVE NO PROBLEM
WITH FIRING YOU.
I HAVE NO PROBLEM AT ALL.
I FIRED 49 PEOPLE
IN THE LAST YEAR.
I'M STILL GETTING USED
TO THE MENU.
IT GETS EXHAUSTING,
EXPLAINING THE MENU.
I KNOW.
IT'S OVERWHELMING.
I'VE CREATED A UNIQUE MENU
THAT NOBODY ELSE HAS.
I'VE CREATED A UNIQUE MENU
THAT NOBODY ELSE HAS.
WE HAVE 23 GOURMET FLAVOR
COMBINATIONS.
THERE'S 21 GOURMET FLAVOR
COMBINATIONS.
THERE'S 20 GOURMET FLAVOR
COMBINATIONS.
WAIT.
PICK A FLAVOR COMBINATION.
AND THEN YOU ADD BEEF, CHICKEN,
PORTOBELLO MUSHROOM, OR STEAK.
SHRIMP.
WAIT, CAN I START OVER?
SO THE MEAT
IS IN THE COMBINATIONS.
IF I SAW IT, I CAN DO IT.
I MEAN, 'CAUSE...
NO, NO, IT'S CHICKEN.
NO, LET ME START OVER.
LET ME LOOK AT IT
REAL QUICK.
THAT'S SERIOUSLY THE MENU.
THAT'S SERIOUSLY THE MENU.
THE MAJORITY OF THE SERVERS
ARE ACTORS.
WE ALL KNOW IT'S REAL EXPENSIVE
TO LIVE IN L. A.,
SO WE NEED TO MAKE MONEY,
BUT SEBASTIAN DOESN'T DO A GOOD
JOB OF RUNNING SEBASTIAN'S.
SOMETHING GO IN OVER THERE?
I'D SAY 90% OF THE TIME
WE ARE LOSING MONEY.
CALL HIM.
DADDY!
HEY, MAMA.
HEY.
MY WIFE ORIGINALLY INVESTED
PROBABLY ABOUT $300, 000.
WHAT'S UP, BUDDY?
I'M VERY FORTUNATE
SHE DOES MAKE GOOD MONEY.
YEAH, I WISH.
WE NEED CHECKS.
I BASICALLY CONTROL
ALL OF THE CASH.
THE INVESTMENT GETS
TO BE RESENTFUL
BECAUSE IT'S SO DAUNTING.
WE DID $490 TODAY.
ALL DAY.
IT'S HARD SOMETIMES
TO LOOK AT MY WIFE
AND LET HER KNOW
THAT I DON'T HAVE THE MONEY.
IF THINGS DON'T CHANGE HERE
AT SEBASTIAN'S--
HEY, GUYS.
I DON'T SEE US OPEN LONGER
THAN SIX MORE MONTHS.
I REALLY DON'T.
IT'S 8:00.
IT'S 8:00.
AND THERE'S NOBODY HERE, SO
SO WE'RE GONNA GO.
LET'S GO.
RIGHT OUTTA HERE.
IT WOULD BE VERY SAD
FOR THIS PLACE TO CLOSE BECAUSE
I LOVE THIS PLACE.
COMING IN DAY TO DAY
AND TRYING TO DEAL WITH THAT,
IT TAKES EVERY BIT OF STRENGTH
I HAVE SOMETIMES
TO REALLY HOLD ON.
LIVE MUSIC, WOOD FIRE,
BREAKFAST, PLASMA TVs.
SEBASTIAN'S.
FINALLY FOUND IT.
SEBASTIAN'S.
FINALLY FOUND IT.
AND IT'S HERE
RIGHT AMONGST ALL THESE STUDIOS,
AND ON THE FRONT
OUT THERE, VERY TACKY.
I MEAN, GOD.
SEBASTIAN.
YES.
YEAH, GORDON.
HOW ARE YOU?
YES, CHEF GORDON.
HOW ARE YOU, SIR?
VERY WELL.
YOURSELF?
PLEASURE TO MEET YOU.
LIKEWISE.
WORKING HERE
WITH CHEF GORDON RAMSAY
IT'S LIKE AS AN ACTOR,
HAVING ROBERT DENIRO SAY,
"YOU KNOW WHAT?
"I'M GONNA HELP YOU
WITH THIS ROLE."
MAN!
LET ME TAKE A SEAT.
PLEASE.
I'LL GO TO THIS ONE HERE,
ACTUALLY.
OKAY.
THANK YOU.
DO YOU ALWAYS SERVE?
DO I ALWAYS SERVE?
DO YOU ALWAYS SERVE?
DO I ALWAYS SERVE?
NO, BUT I DO GREET AND MEET
EVERY CUSTOMER THAT WALKS
IN THE DOOR.
EVERY SINGLE CUSTOMER.
WHETHER I COME OVER
AND JUST SAY HELLO,
OR I SPEND TEN MINUTES,
SIT DOWN,
AND HAVE A GLASS
OF WINE WITH YOU.
YOU SIT DOWN WITH THE CUSTOMERS
AND DRINK WINE?
WHY NOT?
ME.
THERE'S PHOTOGRAPHS
ON THE MENU.
PICTURES.
ARE THESE REAL,
THESE PHOTOGRAPHS?
YES.
YES, THEY ARE, SIR.
I TOOK THOSE MYSELF.
IT LOOKS GHASTLY.
I'VE ALWAYS HAD
ONE SIMPLE RULE.
I'VE ALWAYS HAD
ONE SIMPLE RULE.
YES, SIR.
WHENEVER YOU COME
ACROSS A MENU WITH PHOTOGRAPHS,
GET THE OUT OF THERE.
OUR MENU CONCEPT
IS VERY UNUSUAL AND UNIQUE.
I LOVE THE VARIETY.
WOULD YOU LIKE
A WALK-THROUGH
OF OUR MAIN CONCEPT
OF THE MENU?
CONCEPT?
WE HAVE A CONCEPT.
PLEASE.
OVER HERE IS OUR MAIN CONCEPT
OF THE RESTAURANT.
WHAT WE HAVE
IS 20 DIFFERENT COMBINATIONS
OF MARINADES,
TOPPINGS, AND SEASONINGS.
WHAT YOU DO IS YOU CHOOSE ONE.
AND THEN YOU ADD IT
TO EITHER CHICKEN,
PORTOBELLO MUSHROOM,
NEW YORK STRIP,
PORTOBELLO MUSHROOM,
NEW YORK STRIP,
OR SHRIMP.
ANGUS RIB-EYE, PRIME CUT
THAT'S CUT FOR SEBASTIAN'S.
YOU CAN HAVE ONE OF THESE
COMBINATIONS WITH AN ENTREE.
WITH CHIPS AND GRAVY
ON THE SIDE, IF YOU'D LIKE.
WITH ONE OF OUR SIDE SALADS.
AVAILABLE
AT ANY POINT IN TIME,
WE HAVE A HALF-POUND
ANGUS PRIME BURGER.
I HAD ACTUALLY 20 MORE.
ARE YOU SERIOUS?
YES, SIR.
GOD, I'VE NEVER HEARD
SUCH A COMPLEX MENU
GOD, I'VE NEVER HEARD
SUCH A COMPLEX MENU
IN MY ENTIRE LIFE.
PROBABLY NOT.
OKAY. OKAY, I'M GONNA START
WITH SOME CALAMARI.
CALAMARI?
YES.
THEY'RE FRESH?
YES, IT IS.
SMALL PORTION OF CALAMARI.
OKAY.
UM...
CHEF GORDON QUESTIONED
THE QUALITY OF THE CALAMARI.
MY CALAMARI IS FRESH.
AND THEN, FOR MY ENTREE, I'D
LIKE TO HAVE A NEW YORK STRIP.
OKAY.
CAN YOU MAKE ME
A LITTLE FRESH PIZZA?
YOU DECIDE.
WHAT TYPE OF PIZZA
WOULD YOU LIKE?
I'LL DECIDE?
YUP.
PERFECT.
THANK YOU.
LOU, SET ME UP
A SMALL DOUGH, PLEASE.
LOU, SET ME UP
A SMALL DOUGH, PLEASE.
AND WHAT'S YOUR NAME?
SONIA.
SONIA, GOOD TO SEE YOU.
HI.
NICE TO MEET YOU.
WHAT DO YOU DO?
UM...
I'M AN ACTRESS.
YOU'RE AN ACTRESS?
YES, I AM.
ORDER UP.
DO YOU PLAY WITH SEBASTIAN?
WHAT DO YOU MEAN?
'CAUSE HE'S AN ACTOR.
OH, NO.
I HAVEN'T.
OKAY.
AND THE CALAMARI...
ARE THEY FRESH
OR ARE THEY FROZEN?
THEY ARE FROZEN.
FROZEN.
*
OH, DEAR.
OH, DEAR.
HE TOLD ME THEY'RE FRESH.
AND THEY'RE NOT FRESH.
THEY'RE FROZEN.
THAT CONFIRMS
TWO THINGS.
CHEF.
AND A DISHONEST ONE.
CAN I GET YOU ANYTHING?
NO?
HE ASKED ME FOR A SICK BAG,
WHICH I DIDN'T KNOW WHAT TO SAY,
SO I WAS LIKE, OKAY.
OH, GOD.
HE SAID THAT
HE WANTED A PUKE BAG.
EXCELLENT.
FANTASTIC.
I DIDN'T KNOW
WHAT TO SAY, THOUGH.
YOU DON'T HAVE TO SAY ANYTHING.
OKAY.
YOU DON'T HAVE TO SAY ANYTHING.
OKAY.
JUST SAY, "YES, SIR"
AND WALK AWAY.
OKAY.
NO PROBLEM.
OKAY.
SEBASTIAN, JUST--YOU COULD TELL
IN HIS FACE
THAT HE WASN'T VERY HAPPY
WITH THE COMMENT.
I UNDERSTAND
THE GUY'S A PROFESSIONAL.
BUT TO SAY SOMETHING LIKE THAT,
A SICK BAG, COME ON.
THIS IS THE HOUSE SPECIALTY?
YES.
YES, AND WHAT KIND
OF PIZZA IS IT?
WHAT FLAVOR?
IT'S A POP-EYE PIZZA.
POP-EYE.
YES.
THANK YOU.
YOU'RE WELCOME.
HEY.
SO I GOT THE CHEF HERE,
CHEF GORDON RAMSAY.
YEAH, HE'S
IN THE DINING ROOM EATING.
YEAH.
HE THINKS MY FOOD IS TERRIBLE.
YUP, A WAITRESS ASKED, "CAN I
GET YOU ANYTHING ELSE?"
HE SAID, "YEAH, A SICK BAG."
YEAH.
I DON'T AGREE WITH HIS OPINION.
AH, CAN'T THROW HIM OUT.
YEAH.
WITH TWO WOOD BURNING OVENS
THERE,
I THOUGHT AT LEAST
THEY WOULD BE ABLE TO
BE IN A POSITION TO DO
A STUNNING PIZZA,
BUT THE BASE IS SOGGY.
BUT THE BASE IS SOGGY.
IT'S ALL WATERY.
I'M SURE HE TOLD ME
THEY MAKE THE FRESH PIZZA
DOUGH HERE.
SONIA.
I WANT YOU TO PLATE IT TO HIM
AND I WANT YOU TO SAY, "AS
SEBASTIAN'S MOTHER WOULD SAY,
"MANGIA."
MANGIA?
YEAH.
STEAK, AND AS SEBASTIAN'S
MOTHER WOULD SAY,
MANGIA.
IT'S VERY DIFFICULT
TOMANGIAWITHOUT
IT'S VERY DIFFICULT
TOMANGIAWITHOUT
YES, OF COURSE.
MY KNIFE AND FORK.
I'M SORRY, I SHOULD
HAVE BROUGHT YOU A CLEAN ONE.
YOU'VE GOT THE PART.
RELAX.
THANKS.
OKAY.
IT LOOKS LIKE A CAN
OF DOG FOOD.
WHAT AN EMBARRASSMENT
TO NEW YORK STRIP STEAK.
JUST CHOPPED AND COOKED TO HELL.
EVERYTHING'S UNDER SEASONED.
ENOUGH CANNED PET FOOD
FOR TODAY.
RIGHT NOW, OKAY?
IN MY MIND,
YES.
I'M HOPING THAT YOU CAN ACT.
I'M HOPING THAT YOU CAN ACT.
BECAUSE YOU CLEARLY
CAN'T COOK.
THE FOOD WAS SHOCKING.
THE CALAMARI
WEREN'T EVEN FRESH.
WHY'D YOU NEED TO LIE TO ME
ON A PROFESSIONAL FRONT?
CALAMARI.
THEY'RE FRESH?
YES, IT IS.
THEY ARE FROZEN.
FROZEN.
I'M NOT GONNA BUY TOP CALAMARI
TO MIX IN THE SEAFOOD MEDLEY.
WE'RE NOT A FOUR-STAR
RESTAURANT.
EVERYTHING
IS COOKED TO ORDER.
EVEN OUR HAMBURGERS THAT WE JUST
STARTED MAKING, WE MAKE FRESH.
PIZZA DOUGH?
PIZZA DOUGH, NO.
THAT COMES IN
FLASH-FROZEN FOR US.
I THOUGHT PIZZA
WAS YOUR SPECIALTY.
I THOUGHT THAT'S
WHAT THIS PLACE WAS FAMED FOR.
I THOUGHT THAT'S
WHAT THIS PLACE WAS FAMED FOR.
NO, SIR, OUR MENU,
THAT CONCEPT THAT BAFFLES YOU,
THAT'S WHAT WE'RE FAMOUS FOR.
THAT'S WHY THEY'RE QUEUING UP
AT THE DOOR
AND YOU'RE PACKING
THEM IN RIGHT NOW.
UM, I DON'T KNOW
WHY MY BUSINESS ISN'T HERE.
YOU'RE TELL ME NOW
THAT THOSE 20 COMBINATIONS
IS SOMETHING THAT'S BLOWN
YOUR CUSTOMERS AWAY.
UNBELIEVABLY.
EVERYONE THAT--
BLOWING THEM TO THE OTHER END
OF THE WORLD.
I WAS BASICALLY KICKED
IN THE FACE.
TO ME, THAT SHOWS IGNORANCE.
AND A LACK OF RESPECT.
I TRULY HAVE NO RESPECT
FOR THE MAN.
I TRULY HAVE NO RESPECT
FOR THE MAN.
AND HIS AWARDS, THEY MEAN
NOTHING TO ME AT THIS POINT.
OKAY, MY PIZZAS
SOON WILL BE
IN SUPERMARKETS.
WHAT?
I WOULD LOVE TO FRANCHISE THIS
AND HAVE A SEBASTIAN'S
ALL OVER THE WORLD.
OH, MY GOD.
JUST THINK HOW THAT SOUNDS.
SEBASTIAN'S ALL OVER THE WORLD.
THAT MAKES ME EXCITED.
YOU HAVEN'T GOT ONE
RIGHT SO FAR.
HOW THE CAN
YOU THINK ABOUT TWO?
I NEED SOME FRESH AIR.
THE GUY'S GONE.
THIS GUY IS SERIOUSLY
OFF HIS TROLLEY.
THIS GUY IS SERIOUSLY
OFF HIS TROLLEY.
I JUST WON THAT ONE.
I WON THAT ONE.
WHAT ON EARTH IS GOING ON
IN HIS DELUSIONAL MIND?
WHOO! I WON THAT ONE.
I WON THAT ONE.
HE WAS GIVING ME.
I WAS GIVING IT BACK TO HIM.
AND HE WAS LIKE, UH...
- WHATEVER.
- SEBASTIAN?
YES?
HELLO CHEF.
LISTEN, BIG BOY.
RIGHT NOW, YOU'VE WON
JACK.
YOU GOT THE AUDACITY TO STAND
THERE TALKING TO ME
ABOUT A FRANCHISE.
IT TOOK EVERYTHING IN ME
NOT TO JUST
IT TOOK EVERYTHING IN ME
NOT TO JUST
FREAK OUT.
I BEEN HERE TWO YEARS.
IT MIGHT NOT SEEM LIKE A LONG--
WHAT HAVE YOU GOT TO SHOW?
WHAT HAVE I GOT TO SHOW?
YEAH.
I'LL TELL YOU
WHAT I HAVE TO SHOW.
TELL ME.
PRIDE.
PRIDE.
YOU'RE DELUSIONAL.
YOU ARE--
THAT IS YOUR OPINION, SIR.
A LOT OF PEOPLE FEEL
THAT WAY ABOUT YOU.
WHAT'S SUCCESSFUL
ABOUT OUT THERE?
I'M STILL HERE.
THAT'S WHAT
MAKES IT SUCCESSFUL?
YOU JUST ANSWERED
MY QUESTION.
I'LL SEE YOU LATER.
YEAH?
ME.
WHOO!
I THINK I WON THAT ONE.
YES!
COMING UP, GORDON FINDS
THAT WHEN IT COMES TO COOKING,
IT'S FROZEN.
FROZEN.
SEBASTIAN THINKS INSIDE THE BOX.
YOU'RE HAPPY
TO BE
A FAKE CHEF,
AREN'T YOU?
AND LATER, WHEN SEBASTIAN
LOSES IT,
THIS IS MY LIFE.
WE'RE DONE.
GET THE CAMERA OUTTA HERE.
GORDON TELLS IT LIKE IT IS.
I'VE NEVER, EVER, EVER, EVER
MET SOMEONE
I BELIEVE IN
AS LITTLE AS YOU.
COMING UP ON KITCHEN NIGHTMARES.
COMING UP ON KITCHEN NIGHTMARES.
AFTER A LUNCH THAT
WAS NOT ONLY DISAPPOINTING,
BUT CONFUSING, GORDON RETURNS
TO OBSERVE A DINNER SERVICE.
WHAT'S UP, BEAUTIFUL?
HI.
HOW YOU DOING?
GOOD.
GOOD TO SEE YOU.
HOW ARE YOU?
I'M GONNA COME OUT AND HAVE
A BEER WITH YOU GUYS.
NICE.
YES.
WE GET A LOT OF DIRECTORS,
PRODUCERS,
YOU KNOW, INDUSTRY PEOPLE
COMING IN.
YEAH.
YEAH, MAN.
I'M LIKE, HOLY ,
HOW DO I KNOW THIS GUY?
THE MAJORITY OF THE SERVERS
ARE ACTORS, RAPPERS, MODELS.
THE MAJORITY OF THE SERVERS
ARE ACTORS, RAPPERS, MODELS.
WELL...
I'M A MODEL MYSELF.
I'VE GOTTEN A COUPLE GIGS
OFF WORKING AT SEBASTIAN'S.
HOW YOU DOIN', BROTHER?
GOOD TO SEE YOU.
SEBASTIAN'S IS THE YOUNG
WHO'S WHO OF HOLLYWOOD.
BUT FOR THESE YOUNG ACTORS,
THEIR BIGGEST PERFORMANCE
HAPPENS NIGHTLY WHEN
THEY HAVE TO SELL SEBASTIAN'S
OVERCOMPLICATED MENU.
OKAY, LET ME EXPLAIN
THE MENU TO YOU.
IT'S A LITTLE BIT DIFFERENT.
THERE'S 20 GOURMET FLAVOR
COMBINATIONS.
YOU DECIDE IF YOU WANT CHICKEN,
PORTOBELLO MUSHROOMS,
NEW YORK STRIP...
NEW YORK STRIP...
IT CAN TAKE UP TO 20 MINUTES
BECAUSE THERE'S SO MANY
DIFFERENT COMBINATIONS, AND SO
MANY DIFFERENT OPTIONS
YOU HAVE ON OUR MENU.
AND YOU DECIDE IF YOU WOULD LIKE
IT IN A ROLL AS A SANDWICH,
ON A BED OF LETTUCE AS A SALAD,
OR JUST AS AN ENTREE.
WHILE THE WAITRESSES
STRUGGLE WITH THE MENU,
GORDON HOPES TO OBSERVE
SEBASTIAN LEADING THE KITCHEN.
BUT THAT IS NOT THE CASE.
Q, I'M SELLING TABLE 100.
I GOT THE SICILIANO.
GET ME THE SHRIMP PITTSBURG
WITH THE CAPRESE SALAD.
IT'S COMING
IN 20 SECONDS.
IT'S COMING
IN 20 SECONDS.
I LOVE TO COOK.
THAT'S MY PASSION.
I LOVE TO COOK, SO IT'S CRAZY,
BUT MY STRONG POINT
IS WHEN WE'RE BUSY.
YOU GET ALL OF THIS.
ALL OF THIS, RIGHT?
ALL OF THIS.
AND THEN YOU DEEP FRY IT?
BLOODY HELL.
IS THERE ANYTHING
THAT'S EVER COOKED HOMEMADE?
VERY RARE, LOU?
AND WHAT YOU PUT IN THERE?
THIS IS JUST THE POTATOES.
WE JUST PIPE 'EM THROUGH.
AND YOU MAKE
FRESH CREAM POTATOES?
AND YOU MAKE
FRESH CREAM POTATOES?
I BELIEVE IT COMES IN FROZEN.
FROZEN.
SO WHAT DO YOU DO TO IT?
WE JUST HEAT IT UP.
YOU JUST HEAT IT UP?
SO IT'S NOT EVEN POWDERED MASH,
IT'S ALREADY MADE
IN THE FACTORY
AND IT COMES IN?
YES.
WOW.
PROCESSED MASHED POTATO.
NOTICING THE LACK OF FRESH FOOD,
GORDON HEADS TO THE FRIDGE
TO CONFIRM HIS SUSPICIONS.
AND WHAT HE FINDS
IS A KEY REASON
AS TO WHY THE RESTAURANT
IS FAILING.
WELL...
IT'S DEFINITELY PROCESSED.
A FRIDGE STOCKED WITH
PREPACKAGED FROZEN FOOD.
A FRIDGE STOCKED WITH
PREPACKAGED FROZEN FOOD.
NOTHING'S FRESH MADE?
IT'S ALL BOUGHT-IN SAUCES?
YES, SIR.
YES.
YES.
BUY-IN.
YES.
I DON'T THINK
WE SHOULD BE SERVING
AS MUCH OF THE STUFF THAT WE DO
OUT OF CANS.
AND I THINK THAT MOST OF THE
STUFF THAT WE SERVE OUT OF CANS,
WE CAN PROBABLY
MAKE THAT IN-HOUSE.
WHERE'S YOUR
BOUGHT-IN DOUGH?
AND TO GORDON'S AMAZEMENT,
EVEN THE PIZZA DOUGH IS FROZEN
AT THIS PIZZERIA.
AND YOU GET THEM IN FROZEN?
YES, COMES IN FROZEN.
I THINK IT'S ONE OF THE BEST
FROZEN DOUGHS I'VE SEEN.
I THINK IT'S ONE OF THE BEST
FROZEN DOUGHS I'VE SEEN.
AND IT'S THE ONLY WE CAN,
RIGHT NOW, TO SAVE A DOLLAR.
WITH THE PRESENCE OF
A WORLD-CLASS CHEF IN THE HOUSE,
SEBASTIAN DECIDES
IT'S TIME TO TAKE OVER
IN AN ATTEMPT
TO IMPRESS CHEF RAMSAY.
MARCELLI, LOU.
PIZZA.
US THREE WORK HERE.
OKAY?
THANK YOU VERY MUCH.
I GOT IT, LOU.
I CAN DO IT.
I CAN DO IT.
I JUST MOVED LOU TO
ANOTHER STATION WHERE I THOUGHT
SHE'D BE MORE USEFUL
AT THAT POINT.
AND I COULD KINDA JUST
RE-GAIN THINGS.
I HAVE NO IDEA WHY HE ASKED ME
TO COME OVER HERE.
I HAVE NO IDEA WHY HE ASKED ME
TO COME OVER HERE.
NEXT PIZZA YOU GUYS HAVE
I WANNA MAKE.
I WAS REALLY WANTING
TO SHOW GORDON
THAT MY ABILITY IS ENDLESS.
THERE'S NOTHING I CAN'T COOK.
PUT IT IN FRONT OF ME,
AND I'LL MAKE IT.
THAT'S GONE NOW.
THAT'S HISTORY.
I THOUGHT THEY TASTE BETTER
THAN THEY LOOK.
AND TO MAKE MATTERS WORSE,
THIS PIZZERIA'S MOST IMPORTANT
COOKING DEVICE
IS NOT THE PIZZA OVENS,
BUT A MICROWAVE.
ORDER UP.
HOLY.
HOLY.
NOW SEBASTIAN'S CARELESSNESS
IS AFFECTING THE CUSTOMERS.
I HAD A SALAD GO OUT,
AND IT HAD A HAIR IN IT.
IS IT YOURS?
IT'S NOT MY HAIR
BECAUSE IT'S NOT DYED.
NO, I DON'T WANNA SEE
YOU EAT IT.
THE WAITRESS CAME OVER TO ME
AND TOLD ME
THAT THERE WAS A HAIR
IN HER SALAD.
WHAT HAPPENED?
I JUST TOOK A PIECE OF HAIR
OUT OF MY MOUTH.
I WAS EATING THE SALAD.
A PIECE OF HAIR?
IT WAS GOING
DOWN MY THROAT.
IT WAS GOING
DOWN MY THROAT.
AND THEN MY FRIEND SAW ME
PULL IT OUT OF MY MOUTH.
I'M GONNA MAKE YOU A FRESH, NEW
SALAD IN JUST A FEW MOMENTS.
I DON'T THINK
I WANT ANOTHER SALAD.
THE SALADS' GONE,
AND SO IS YOUR PIZZA.
PIZZA'S ON US TONIGHT.
THANK YOU.
YOU'RE WELCOME.
FOOD THAT WAS COMPED.
THERE WAS $300 WORTH
OF FOOD COMPED TONIGHT.
WE GOT THAT ONE COMING OUT.
WE THIS ONE.
THIS ONE'S ON THE HOUSE.
SHARE, MAKE SOME FRIENDS.
THANK YOU.
COME ON, PAY ATTENTION.
WITH DINNER SERVICE
COMING TO AN END,
WITH DINNER SERVICE
COMING TO AN END,
GORDON HAS MANY CONCERNS.
HEY, I NEED SOMEBODY
OVER HERE
TO GET SOME
OF THESE PLATES GOING.
NOT THE LEAST OF THEM BEING
THAT THE OWNER SEEMS
TO BE UNCONCERNED
YOU'LL COME BACK TOMORROW,
I'LL BE SITTING
ON THE SAME COUCH,
CURLED UP
WITH A BOTTLE OF VODKA,
JUST GOING,.
TALKIN' TO MYSELF.
HOW ARE YOU, CHEF?
FINE, THANK YOU.
AND YOU?
I'M DOING OKAY.
UH, YES, I AM.
HE DIDN'T THINK THAT THAT WAS...
HE DIDN'T THINK THAT THAT WAS...
PROFESSIONAL.
DID YOU NEED ME, CHEF?
I NEED TWO MINUTES WITH YOU
ON YOUR OWN.
OKAY.
I'M GONNA GET INSIDE
AND WORK.
YOU GUYS GONNA HANG OUT
FOR A LITTLE BIT?
YEAH.
I WAS KIND OF UPSET
AT CHEF GORDON AT THAT POINT.
I FELT LIKE HE WAS BEING
A LITTLE UNREASONABLE.
LET'S JUST HAVE
A LITTLE TASTE TOGETHER.
*
WHAT IS THAT TASTE
FOR YOU?
IT'S NOT GREAT.
IT'S NOT GREAT.
IT'S A LITTLE DRY.
IT'S CUT THE END OFF,
SQUEEZE IT INTO THE CONTAINER,
AND SEND IT.
A LOT OF STUFF
ISN'T HOMEMADE.
95% OF STUFF
IS BOUGHT-IN.
UH, OKAY.
I WAS GONNA GO WITH 80%.
THIS IS THE MOST
DISGUSTING
BOUGHT-IN CRAP I'VE EVER TASTED
IN MY ENTIRE LIFE.
IT'S ALMOST MORE IMPORTANT
FOR ME
TO LET THIS GO OUT
AT HALF ITS QUALITY
AND GO OUT AND MAKE SURE
THAT THE GUESTS ARE HAPPY,
AND MEET THE GUESTS,
AND TALK TO THEM.
YOU'RE HAPPY...
YOU'RE HAPPY...
TO BE A FAKE CHEF,
AREN'T YOU?
NO.
BECAUSE I DON'T BELIEVE
I'M A FAKE CHEF.
IT'S A FRANCHISABLE CONCEPT.
WHY ARE YOU
SO OBSESSED
WITH BECOMING FAMOUS
WITH A FRANCHISE?
WHY CAN'T YOU JUST HAVE
A RESTAURANT
AND COOK YOUR ASS OFF
AND GET CUSTOMERS IN HERE FOR
THE LOVE OF WHAT YOU'RE DOING?
I WAS HOPING THAT THIS WOULD BE
MY LAUNCHING PAD FOR MY NAME.
HOW?
THAT'S NOT COOKING.
IF YOU ARE CONVINCED
IN YOUR MIND,
IF YOU ARE CONVINCED
IN YOUR MIND,
RIGHT.
THAT WHAT YOU'RE DOING
IS GONNA WORK
YOU'RE BEYOND REACH,
DO YOU KNOW THAT?
REALLY?
ME.
GONE.
THE OLD MENU IS GONE
WITH THE WIND.
END THE CONFUSION.
BUT A NEW MENU,
I DON'T SEE ANY UNIQUENESS.
HAS SEBASTIAN SEEING RED.
AND LATER...
THIS IS MY LIFE.
WE'RE DONE.
GET THE CAMERA OUTTA HERE.
HE JUST CHANGED
LIKE DR. JEKYLL AND MR. HYDE.
GORDON GIVES SEBASTIAN
THE PAINFUL TRUTH.
I'VE NEVER, EVER, EVER, EVER
MET SOMEONE
MET SOMEONE
I BELIEVE IN
AS LITTLE AS YOU.
COMING UP ON KITCHEN NIGHTMARES.
IN A TOWN KNOWN FOR ITS MOVIES,
TONIGHT'S DINNER SERVICE
IS A MAJOR FLOP.
THE NOMINEES FOR THE MOST
CONFUSED RESTAURANT
IN HOLLYWOOD
IS SEBASTIAN'S,
SEBASTIAN'S,
AND SEBASTIAN'S.
AND YOUR MOST FAMOUS WORDS
TONIGHT
WAS NOT ANY FORM OF DELEGATION,
ORGANIZING INSIGHT.
"IT'S ON ME."
"IT'S ON ME."
"COMP THAT ONE."
"I'LL TAKE CARE OF THAT BILL",
"SERVE THAT TO THAT."
YOU'RE RUNNING A BUSINESS.
NOT A FREEBIE, DRIVE-BY,
PICK UP AND GO HOME.
YOU SHOULD BE SAYING
THAT AT TEN TO NINE
IN THE MIDDLE
OF A BLOODY BUSY NIGHT.
WHAT DID WE COMP
IN TERMS OF DOLLARS?
PROBABLY CLOSE TO 300.
300 BUCKS?
YEAH.
I DON'T KNOW WHAT TO SAY.
WORKING WITH GORDON
IS GOING TO BE A CHALLENGE.
I FELT LIKE HE WAS BEING
A LITTLE UNREASONABLE.
I FELT LIKE HE WAS BEING
A LITTLE UNREASONABLE.
HERE'S THE THING.
BIG CHANGE.
WE WILL HAVE A NEW MENU.
ARE YOU ALL RIGHT?
*
IT'S DAY TWO.
AND AFTER YESTERDAY'S
EYE-OPENING OBSERVATIONS,
AND AFTER YESTERDAY'S
EYE-OPENING OBSERVATIONS,
IT'S TIME FOR GORDON TO GET
THROUGH TO THIS STUBBORN CHEF.
WITH PREPACKAGED AND FROZEN FOOD
TURNING CUSTOMERS OFF,
GORDON GETS THE STAFF HEADED
IN A NEW DIRECTION
TO TAKE ADVANTAGE
OF THE PIZZA OVENS,
WHICH UP UNTIL NOW HAVE BEEN
USED JUST FOR SHOW,
AND NOT FOR COOKING.
SEBASTIAN'S, YES?
YES.
NEEDS TO BECOME KNOWN
FOR ONE THING
AND ONE THING ONLY.
FRESH PIZZAS.
WHAT ARE THOSE
TWO THINGS THERE?
PIZZA OVENS.
THIS PLACE COULD BECOME
SO POPULAR
FOR HOMEMADE, FRESH,
WOOD-BURNING PIZZA.
FOR HOMEMADE, FRESH,
WOOD-BURNING PIZZA.
I'M NOT MAKING THE MONEY.
AND IT'S QUITE EXPENSIVE
TO REALLY START USING
FRESH DOUGH AGAIN.
GUYS,
COME HERE.
HAVE YOU
OR YOU, OR YOU
EVER TOSSED
A PIZZA DOUGH?
NO.
NO.
NOT YET.
ALL OF YOU, YEAH?
ARE NOW GONNA BECOME
GREAT TOSSERS.
I'VE GOT TWO, PHENOMENAL,
EXPERT TOSSERS
HERE NOW.
GENTLEMEN, COME IN, PLEASE.
COME AND SAY HELLO.
GORDON BROUGHT IN A COUPLE
OF GUYS TO SHOW US
GORDON BROUGHT IN A COUPLE
OF GUYS TO SHOW US
HOW TO BE PIZZA TOSSERS
AND EVERYTHING.
IT WAS JUST LIKE GOING
TO BENIHANA'S
AND WATCHING THEM CHOP YOUR FOOD
AND COOK IT RIGHT AT THE TABLE.
I THINK THIS LOOKS WONDERFUL
IN FRONT OF CUSTOMERS.
IF I SAT HERE WITH MY FAMILY
WATCHING YOU DO THIS,
NOW, YEAH?
I WANT YOU TO BECOME
THE PERFECT TOSSER.
LOU, YOU'LL HAVE A GO.
YES?
Q.
LET'S GO, GUYS.
ALL OF US, YEAH?
I'M UP FOR A CHALLENGE, AND
WILLING TO TRY SOMETHING NEW.
GO, LOU.
*
*
ONLY THING I HATE
ABOUT THAT WHOLE THING
IS I HAVE TO GET RID
OF MY NAILS, BUT
OTHER THAN THAT, I LOVE
THE FRESH PIZZA DOUGH.
OKAY, GUYS, LET'S GO.
AT THIS POINT IN THE GAME,
ONE OF TWO THINGS HAS TO HAPPEN.
I HAVE TO ACCEPT WHAT HE SAYS
AND GO WITH IT,
OR ASK HIM TO LEAVE.
COMING UP,
WHEN THE KITCHEN HEATS UP,
SEBASTIAN STARTS TO CRACK.
OKAY.
CAN GORDON REIN HIM IN?
CAN GORDON REIN HIM IN?
I'M STEPPING AWAY FROM YOU
BECAUSE I DON'T WANNA
BE TOO CLOSE.
YOU UNGRATEFUL...
WELL, YOU HAVE NO IDEA--
NASTY, VINDICTIVE.
NO IDEA.
JOKER.
YOU.
THAT'S IT, IS IT?
COMING UP ON KITCHEN NIGHTMARES.
IT'S DAY THREE.
WHILE GORDON TOOK THE DAY TO GET
THE STAFF FOCUSED
ON FRESH FOOD AND USING
THE BRICK PIZZA OVENS,
HIS DESIGN TEAM WORKED OVERNIGHT
TO TRANSFORM THE RESTAURANT.
GOOD MORNING, GUYS.
LADIES, HOW ARE WE?
ARE WE WELL?
I'M EXCITED TO SEE THE CHANGES
SUCH AS NEW DECOR.
- GUYS, READY?
- YES.
OKAY.
DON'T DROP THE BABY.
LET'S GO.
IN YOU GO.
GO GO GO GO GO.
RIGHT.
FIRST MINUTE I WALKED
IN THIS PLACE,
IT WAS RIDICULOUS.
IT FEELS NEW AND FRESH,
YES?
IT'S JUST OVERWHELMING
THE WAY THE PLACE LOOKS.
OH, MY ,
LOOK AT THE COUCHES.
NEW CHAIRS, NEW COUCHES,
NEW LINEN.
LITTLE BAR THERE
TO SERVE YOUR COCKTAILS FROM.
THIS IS GREAT.
THIS IS SO GORGEOUS.
THIS IS GREAT.
THIS IS SO GORGEOUS.
YOU START TO SEE JUST A NICE,
VIBRANT, CLEAN LOOK.
WOW.
IT LOOKS NEW.
SEBASTIAN, THE FIRST TIME
I'VE HEARD YOU
LOST FOR WORDS,
YES?
YOU'RE SPEECHLESS.
IT'S ABSOLUTELY BEAUTIFUL.
LOU, HAPPY?
VERY, VERY.
YES? GOOD.
THIS IS HUGE.
IT'S BIGGER THAN BIG.
I JUST CANNOT DESCRIBE HOW HAPPY
AND OVERWHELMED I AM NOW.
I JUST CANNOT DESCRIBE HOW HAPPY
AND OVERWHELMED I AM NOW.
ONE MORE THING.
WE GOT RID
OF THE FROZEN PIZZA DOUGH.
BECAUSE FROM THIS DAY ON,
YOU'RE NOW GONNA BE MAKING
YOUR OWN DOUGH.
THAT IS THE BEST OF THE BEST.
IT IS AN EXTRAORDINARY PIECE
OF EQUIPMENT.
LOU, COME OVER, MY DARLING.
YOU WANTED FRESH DOUGH IN HERE,
IS THAT RIGHT?
RUMOR HAS IT.
YES.
NOW YOU CAN MAKE FRESH DOUGH
TO YOUR HEART'S CONTENT.
DO YOU KNOW THAT?
I WAS OVERWHELMED.
I WAS LOOKING AT THAT MIXER.
IT WAS PHENOMENAL.
I WAS LOOKING AT THAT MIXER.
IT WAS PHENOMENAL.
NOW YOU'VE REALLY GOT YOUR WORK
CUT OUT, MY DARLING.
YOU KNOW THAT?
OKAY, GOOD.
THIS IS THE START, YEAH?
OF SEBASTIAN'S TURNING AROUND.
THERE'S NO EXCUSE ANYWHERE
FROM DECOR TO WOOD-BURNING OVEN
TO VIBRANT ATTITUDE
FROM THE STAFF,
THE REAL WORK
STARTS TONIGHT.
THERE'S NO EXCUSE.
ALTHOUGH SEBASTIAN
CRAVES SUCCESS,
HE HAS BEEN RESISTANT TO CHANGE.
AND NOW HE'S ABOUT TO FACE
HIS BIGGEST FEAR.
FIRST THING WE'RE GONNA DO
IS PLAY TO OUR STRENGTHS.
OKAY?
OKAY?
KINDA NOTICED
THAT HE WAS HOLDING TWO MENUS.
ONE BEING MINE,
AND ONE BEING THE CHANGE
THAT I THINK
I WAS MOST AFRAID OF.
AND THAT REALLY MADE ME NERVOUS.
WHAT I'M GONNA CONFIRM NOW
IS THAT THE CONFUSION
HAS GONE.
GONE, YEAH?
IS THE CONFUSION.
GONE IS SEBASTIAN'S
20 INGREDIENT MIX AND MATCH
FLAVOR MENU
WITH PRE-PROCESSED FROZEN FOOD.
IT LOOKS LIKE A CAN OF DOG FOOD.
AND IN ITS PLACE
ARE MADE-TO-ORDER ITEMS
USING FRESH AND HOMEMADE
INGREDIENTS.
JUST HAVE A LOOK.
LET ME READ YOU
THROUGH THE MENU FIRST, OKAY?
LET ME READ YOU
THROUGH THE MENU FIRST, OKAY?
PIZZAS,
ALL COOKED TO ORDER,
ON OUR VERY OWN
WOOD-BURNING OVEN.
A MARGARITA,
A SALAMI,
A VEGETARIAN.
GRILLED NEW YORK STEAK
AND A WOOD-BURNING
OVEN-COOKED CHICKEN.
THERE'S NOTHING QUITE
LIKE THIS CURRENTLY GOING ON
IN THIS NEIGHBORHOOD.
YOU HAVE GOT AN AMAZING CHANCE
TO SUCCEED HERE
IF YOU KEEP IT SIMPLE.
I LIKE THE NEW MENU.
IT'S SIMPLE.
THE FRESH PRODUCTS,
AND THE FRESH DOUGH
THAT'S A BIG THING FOR ME.
TAKE AWAY THE INTIMIDATION,
SEBASTIAN.
PLAY TO YOUR STRENGTHS.
PLAY TO YOUR STRENGTHS.
USE WHAT YOU'VE GOT.
WHEN GORDON SHOWED US
THE NEW MENU,
I THINK IT WAS A BIT
OVERWHELMING
FOR SEBASTIAN'S HEAD.
ARE YOU UPSET
THERE'S NO PHOTOS ON THERE?
THERE'S PHOTOGRAPHS ON THE MENU.
THERE'S PICTURES OF THE FOOD.
I TOOK THOSE MYSELF.
NO, NO, THE PHOTOS
ISN'T THE THING
THAT I'M CONCERNED OF.
IT'S JUST, UH,
IT'S THE CHANGE I WAS SCARED OF.
ARE YOU WORRIED
ABOUT THE SIZE OF THE MENU?
NO, THE SIZE
ISN'T THE CONCERN.
IT'S UH... I DON'T SEE
ANY UNIQUENESS.
IT'S UH... I DON'T SEE
ANY UNIQUENESS.
YOU'RE NOT GONNA NOW ASK ME
TO TURN AROUND AND SAY
WHAT YOU GAVE ME IN TERMS
OF PIZZA WAS UNIQUE.
I'VE CREATED A UNIQUE MENU
THAT NOBODY ELSE HAS.
AND CHEF GORDON SAID,
"I'VE NEVER SEEN A MENU LIKE
THIS BEFORE."
SO I'M ASSUMING THAT
IT'S QUITE UNIQUE TO HIM ALSO.
STOP TRYING TO BE
TOO CLEVER.
DON'T TRY TO BE
TOO SMART.
IF YOU ARE ANXIOUS
ABOUT 20 COMBINATIONS,
IT'S 20 TIMES CONFUSING.
I THOUGHT THERE'D BE MORE
COMPROMISE WITH MY MENU.
I DIDN'T EXPECT IT TO BE
JUST COMPLETELY GONE.
I DIDN'T EXPECT IT TO BE
JUST COMPLETELY GONE.
I LOVE THAT MENU.
YOU TRIED FOR TWO
AND A HALF YEARS.
AND IT HASN'T WORKED.
THAT'S THE END
OF THAT CHAPTER.
WITH THE ACADEMY AWARDS FALLING
ON THE SAME NIGHT
AS THE RE-LAUNCH,
GORDON DECIDES
THAT THIS COINCIDENCE
SHOULD BE TAKEN ADVANTAGE OF.
AND IS ROLLING OUT
THE RED CARPET
FOR AN OSCAR NIGHT PARTY.
AND SEBASTIAN'S IS FULLY BOOKED.
WE GONNA KICK ASS
AND EVERYTHING'S GONNA BE
A WHOLE LOT BETTER TONIGHT.
I LIKE TO SEE THIS PLACE ROCK.
I LIKE TO SEE THIS PLACE ROCK.
TONIGHT, EXPECT A LOTTA CHAOS.
BUT IT SHOULD BE FUN.
I'M FIGHTING RIGHT NOW STILL
INSIDE ABOUT THAT MENU.
IT'S DRIVING ME CRAZY RIGHT NOW
IN MY HEAD.
WE'RE SERVING 100 PEOPLE
IN 20 MINUTES.
WITH THE KITCHEN HARD AT WORK
WITH LAST MINUTE PREPARATIONS,
SEBASTIAN IS STILL BROODING
OVER GORDON'S OVERHAUL
OF HIS MENU.
BIG JOKE TO EVERYBODY, RIGHT?
THIS PLACE IS A MESS.
NOBODY WANTS TO CLEAN.
OKAY, RIGHT.
UH, SEBASTIAN.
WHERE IS HE?
SEND EVERYBODY HOME
AND DO THE MYSELF.
WHERE'S SEBASTIAN?
PROBABLY IN HIS OFFICE.
IN HIS OFFICE?
LOU!
THIS PLACE IS A MESS.
AND THE WAITERS,
THEY CAN'T EVEN CLEAN.
I GOTTA COME IN
AND VACUUM THE RUGS.
WHAT IS THAT ABOUT?
ONE MINUTE HE CAN BE
THE HAPPY-GO-LUCKY SEBASTIAN.
WHO PUT THIS CHAIR ON THE FLOOR?
WHO PUT THIS CHAIR ON THE FLOOR?
THIS IS WHAT I'M TALKING ABOUT.
AND THEN WE WONDER WHY
WE'RE LOSING BUSINESS.
OKAY.
ANYBODY GONNA GET THE PHONE?
IT'S OSCAR NIGHT.
AND MORE IMPORTANTLY,
RE-LAUNCH NIGHT AT SEBASTIAN'S.
I'M VERY EXCITED,
AND WE'RE JUST GONNA HAVE
SO MUCH FUN
WITH THE NEW EVERYTHING.
WHEREVER YOU WANT,
GRAB A SEAT.
I'M REALLY EXCITED TO PROVE
TO CHEF GORDON THAT WE CAN
ACTUALLY DO SOMETHING RIGHT.
AND ALTHOUGH THERE'S EXCITEMENT
IN THE AIR,
SEBASTIAN IS FEELING ONE THING
MORE THAN ANYTHING ELSE.
SEBASTIAN IS FEELING ONE THING
MORE THAN ANYTHING ELSE.
WHERE'S SEBASTIAN?
PRESSURE.
THIS IS RIDICULOUS.
SEBASTIAN.
EXCUSE ME, SIR.
OKAY,
TWO SECONDS WITH ME.
CONTROL IT, WHETHER YOU'RE
RUNNING THE PIZZA SIDE,
OR WHETHER
ON THE GRILL.
AS THOSE ORDERS COME IN,
PUSH THEM OUT, GET ON TOP OF IT.
AND MAKE SURE
THAT EVERYONE IS NOT
SHOUTING
ACROSS EACH OTHER.
ONE PERSON
CONTROLLING IT.
YES?
OKAY?
ANY QUESTIONS?
NO, SIR.
GOOD.
THANK YOU.
LET'S GO.
ALREADY, THE RESTAURANT
IS BUZZING ABOUT THE NEW MENU.
CAN I HAVE
YOUR ORDER, PLEASE?
OKAY.
YOU'RE GONNA TRY
THE SHRIMP NICKY?
YEAH.
YOU'RE GONNA LOVE IT.
SO FAR, EVERYBODY REALLY LIKES
THE NEW MENU.
IT'S REALLY NICE.
AND THE FIRST WAVE OF ORDERS
IS NOW HITTING THE KITCHEN.
I GOT TWO MARGARITAS IN.
OKAY, GOOD.
TONIGHT, THE PIZZAS
ARE SELLING GREAT.
THESE SHRIMP NICKIES
ARE GOING LIKE CRAZY.
THESE SHRIMP NICKIES
ARE GOING LIKE CRAZY.
LIKE CRAZY.
THE MARGARITA, THE SALMON,
AND THE SLAW?
SELL IT, SELL IT.
AN HOUR INTO SERVICE,
AND THE NEW, SIMPLIFIED MENU
IS ENABLING THE KITCHEN
TO RUN SMOOTHLY.
AND THE ORDERS ARE GETTING OUT
IN GOOD TIME.
THIS HAS GOT RICOTTA CHEESE,
MOZZARELLA CHEESE, AND SPINACH.
KEEP IN MIND ALL THE DOUGH
IS ALL HOMEMADE.
ENJOY.
I HOPE YOU LIKE IT.
AND GORDON'S NEW
MADE-TO-ORDER ENTREES
ARE IMPRESSING THE CUSTOMERS.
THE NIGHT IS GOING VERY WELL.
A LOT OF PEOPLE
ARE ENJOYING THE NEW FOOD
A LOT OF PEOPLE
ARE ENJOYING THE NEW FOOD
'CAUSE THEY THINK
IT'S REALLY FRESH.
MUCH BETTER.
MUCH, MUCH BETTER.
BUT INSTEAD OF BEING HAPPY,
SEBASTIAN IS STILL DISTURBED
OVER THE MENU CHANGE.
HEY, LOOK AT THAT.
YEAH? AND THINK
FROZEN MASHED POTATOES.
BOLLOCKS.
I WANNA TRY TO GO BACK
TO ALL THOSE 20 FLAVOR
COMBINATIONS.
TO ALL THOSE 20 FLAVOR
COMBINATIONS.
THERE'S A LOT OF UNIQUENESS
WITH THE MENU I WAS USING.
WHETHER HE THOUGHT IT
WAS GOOD FOOD OR BAD FOOD,
IT WAS UNIQUE.
SEBASTIAN STILL DOESN'T
FULLY SUPPORT
GORDON'S MANDATE
FOR FRESHNESS.
THIS IS GONE.
THIS IS GONE.
GOTTA PULL THEM TICKETS.
AND BEFORE THE NIGHT IS OVER,
THE MICROWAVE IS BACK IN ACTION.
MAKE ME A PRIMAVERA.
ALL RIGHT?
A PRIMAVERA, AN ANTIPASTI,
AND ANOTHER PITTSBURG.
A PRIMAVERA, AN ANTIPASTI,
AND ANOTHER PITTSBURG.
I NEED TO KNOW WHAT SEBASTIAN
DID HERE 'CAUSE THIS IS A MESS.
UNFORTUNATELY,
SEBASTIAN'S REVERSION
TO HIS OLD MENU HAS CAUSED
CONFUSION IN THE KITCHEN.
I NEED THIS FOR 35.
WAS THAT 35 WHAT YOU JUST SENT
OUT RIGHT THERE?
NO, THIS IS TABLE THREE,
AND--
NO, I THINK
IT'S THE SAME.
ERIKA.
GET HER, GET HER, GET HER.
I NEED THAT SANDWICH.
OKAY.
I CAN ONLY TELL YOU
FROM A SERVER'S STANDPOINT,
I CAN ONLY TELL YOU
FROM A SERVER'S STANDPOINT,
IT WAS ALMOST
LIKE A DOMINO EFFECT.
ONCE ONE THING STARTED
HAPPENING,
THEN ANOTHER, THEN ANOTHER.
HEY, SEBASTIAN.
I CAN TELL YOU RIGHT NOW.
WE'RE GONNA NEED
SOME HELP OVER HERE.
OKAY, THIS IS WHAT HAPPENED,
IT GOES
YEAH, YEAH.
THE SCAMPI IS GONE
FOR TABLE NINE.
I HANDED IT RIGHT THERE.
WE STARTED USING THE OLD MENU,
AND THERE WAS SO MUCH CONFUSION
IN THE KITCHEN.
SO YOU'RE SERVING THE OLD MENU NOW?
YEAH.
SO YOU'RE SERVING THE OLD MENU NOW?
YEAH.
I LOVE THE NEW MENU,
BUT THE ORIGINAL CONCEPT
OF SEBASTIAN'S,
THE 20 FLAVOR COMBINATIONS,
I'LL NEVER LOSE THAT.
NO WAY WE'RE SERVING
THE OLD MENU.
ME.
LOOKS LIKE SOMETHING
FROM A DOG'S DINNER.
NO WAY.
NO, NO, NO.
NO, I JUST WANTED TO KNOW WHAT
WOULD HAPPEN IF I WASN'T HERE.
ARE YOU SERIOUS?
YOU THINK I'M--
I'M ASKING, YEAH.
DON'T START.
THE STOVE'S COLD.
HERE WE GO.
CUE ACTION, DRAMA.
ME.
WELCOME, GUYS.
WELCOME, GUYS.
I HOPE YOU ENJOY YOUR PIZZA.
OH, DEAR.
IT APPEARS AS THOUGH
SEBASTIAN'S EGO
IS GETTING IN THE WAY
OF HIS POTENTIAL SUCCESS.
AND GORDON'S HAD ENOUGH.
SEBASTIAN,
I NEED A WORD WITH YOU FIRST.
RIGHT.
WITH ME.
HE CAN TALK TO ME
ANY WAY HE WANTS.
BUT WHEN IT COMES DOWN TO IT,
I KNOW WHAT I'M DOING.
OKAY.
WHEN I FIRST ARRIVED HERE,
WE GOT OFF
TO A SHAKY START.
SURE, OH YEAH.
AND THEN WE KEPT
OUR HEADS DOWN,
AND THEN WE KEPT
OUR HEADS DOWN,
AND WE GOT
THROUGH IT TOGETHER.
YES, WE DID.
AND WE..
MADE SOME REALLY
EXCITING CHANGES.
THE MENU'S CHANGED.
THE STAFF HAVE CHANGED.
YES.
MATE, THERE'S ONE THING
THAT HASN'T CHANGED
IN THIS ESTABLISHMENT.
AND THAT'S YOU,
SEBASTIAN.
I'M 40 YEARS OF AGE.
AND I'VE GONE
TO A LOT OF RESTAURANTS.
BUT I'VE NEVER,
EVER, EVER, EVER
EVER MET SOMEONE
I BELIEVE IN
AS LITTLE AS YOU.
I BELIEVE IN
AS LITTLE AS YOU.
I THINK
THAT YOU WILL GO BACK
TO YOUR SLOPPY,
SHORTCUT,
FIVE OUT OF TEN,
FROZEN WAYS.
GOOD LUCK.
UNBELIEVABLE.
UNBELIEVABLE.
- SO USELESS.
- ARE YOU KIDDING ME?
YOU KIDDING ME
RIGHT NOW?
THIS IS MY LIFE.
OH, MY GOD.
THIS IS MY LIFE.
HONESTLY, I HAVEN'T SEEN
SEBASTIAN THIS EMOTIONAL.
SEBASTIAN JUST GOT REAL LOUD.
HE JUST CHANGED
LIKE DR. JEKYLL TO MR. HYDE.
YOU'RE--
THAT'S PISSED ON HIS BONFIRE.
ARROGANT.
WE'RE DONE.
GET THE CAMERA
OUTTA HERE.
GET THE CAMERA
OUTTA HERE.
CHEF GORDON!
CHEF GORDON,
WHERE THE ARE YOU?
WHERE ARE YOU?
I'M HERE.
YOU COME INTO MY RESTAURANT.
- YES.
- I'M JUST SO DIS--
DON'T SHOUT.
ARE YOU GONNA CALM DOWN?
OR SHOULD I GET YOU OUT THERE?
STOP POINTING YOUR FINGER AT ME.
YOU'RE GONNA CALM DOWN.
ARE WE GONNA SPEAK LIKE MEN?
ARE YOU GONNA SPEAK
TO ME LIKE A MAN?
YOU DIDN'T LISTEN
TO WHAT I JUST TOLD YOU.
YOU'RE NOT LISTENING
TO WHAT I'M SAYING.
DID YOU JUST HEAR
WHAT I JUST TOLD YOU?
I'M STEPPING AWAY FROM YOU
BECAUSE I DON'T
WANNA BE TOO CLOSE.
BECAUSE I DON'T
WANNA BE TOO CLOSE.
YOU UNGRATEFUL--
WELL, YOU HAVE NO IDEA--
NASTY, VINDICTIVE.
NO IDEA.
JOKER.
YOU.
THAT'S IT, IS IT?
YEAH, IT IS IT.
YOU'RE VERY DISAPPOINTING.
THAT'S YOUR SECOND
PERFORMANCE TONIGHT.
ARE YOU KIDDING ME?
- YOUR WHOLE ACT IS A JOKE.
- ANYTHING ELSE?
YOUR WHOLE ACT IS
A JOKE, YOU'RE A PHONY.
YOU SHOULDN'T RUN LIKE THAT.
RUN LIKE WHAT?
AM I SUPPOSED
TO BE SCARED NOW, SEBASTIAN?
COME ON,
GIVE ME A BREAK.
I BUSTED MY ASS IN THERE,
YOU TELL ME--
YOU WHAT?
ARE YOU KIDDING ME?
LET ME JUST TELL YOU SOMETHING.
ARE YOU KIDDING ME?
LET ME JUST TELL YOU SOMETHING.
YOU AIN'T TELLING ME NOTHING.
I'M DONE, I'M DONE.
SEE, THERE YOU GO.
YOU GET YOUR--
LOSER.
YOU GET YOUR--
LOSER.
I'M TELLING YOU ONE LAST TIME.
YOU'RE A.
LOSER.
I'M TELLING YOU ONE LAST TIME.
YOU'RE A.
WHILE SEBASTIAN
LETS OFF STEAM OUTSIDE,
INSIDE, THE KITCHEN
HAS COME TO A HALT.
GORDON HAS PUT IN
ENORMOUS AMOUNT OF EFFORT
INTO SEBASTIAN'S.
HE HAS ALSO BEEN IMPRESSED
BY THE STAFF'S WILLINGNESS
TO CHANGE.
THEY LOOK LOVELY,
DON'T THEY?
HUH?
TASTES LOVELY.
ARE THEY GOING OUT NOW?
WOW, IT'S HARD TO HEAR
WOW, IT'S HARD TO HEAR
THAT WHAT YOU'VE DONE
IS A FAILURE.
COME ON, GUYS.
SALMON AND CHICKEN AWAY, YEAH?
ROASTED VEGETABLES.
LET'S GO.
IT'S TRUE SOME
OF THE STUFF HE SAYS.
MAYBE I WAS A LITTLE TWISTED
WITH MY IDEAS
AND MY GOALS.
IF YOU LOOK AT THE NUMBERS,
THEN I GUESS
IT LOOKS LIKE I'M FAILING.
OKAY.
READY?
HAPPY?
LITTLE SLICE OF LEMON.
KNIFE, PLEASE.
IT'S A SLAP OF REALITY.
AND I KNOW HE'S RIGHT.
IT'S NOT EASY TO ACCEPT.
BUT I GUESS BEFORE YOU GROW,
YOU GOTTA ACCEPT IT.
KEEP THEM IN THERE, GET THEM
NICE AND... YEAH?
IT'S MY FAMILY,
MY KIDS,
MAKES YOU WANNA
WORK HARDER.
LET'S GO.
WHAT'S NEXT?
Q, TALK TO ME,
BIG BOY.
SHRIMP, YEAH?
GOOD.
I DON'T HAVE THE DEGREE.
I DIDN'T GO TO SCHOOL.
I KNOW I'VE GOT TALENT.
I'M A DAMN GOOD COOK.
I'M NOT GIVING UP.
I'LL GET THERE.
I'LL GET THERE.
I'LL GET THERE.
I'LL GET THERE.
*
EVERYONE'S JUST KINDA LOOKING
AROUND, AND...
WE DIDN'T KNOW
WHAT WAS GONNA HAPPEN.
I WAS SPEECHLESS.
I COULDN'T EVEN TELL YOU
HOW WORRIED I WAS
'CAUSE HE'S SUPPOSED TO BE
THIS BIG BAD GUY, RIGHT?
I COULD FEEL HIM WATCHING ME.
I FELT LIKE HE WOULD'VE SAID,
I FELT LIKE HE WOULD'VE SAID,
"WHAT ARE YOU GONNA DO
ABOUT YOUR KITCHEN?
IT'S FALLING APART."
I'M LIKE, YOU'RE RIGHT.
I GOTTA FIX THIS.
HOW WE LOOKIN'?
ARE WE BACK ON TOP NOW?
OH YES, CHEF.
WE ARE, YEAH?
YEAH.
ON POINT, CHEF.
NOT CONFUSED NOW?
NO, SIR.
GOOD.
ORDER UP.
SEBASTIAN JUST CAME IN
AND HE WAS READY TO GO.
GIVE ME A LARGE CROSTINI.
I GOT YOU.
ABSOLUTELY PERFECT.
PERFECT, PERFECT.
ONCE THINGS
STARTED GOING SMOOTHLY,
SEBASTIAN SEEMED TO BE
A LOT MORE OPTIMISTIC.
GET A LITTLE EXCITED
IN HERE, SEBASTIAN.
I APPRECIATE
THE ENTHUSIASM.
I APPRECIATE
THE ENTHUSIASM.
THE FACT I'VE GOT A ONE
IN A MILLION OPPORTUNITY HERE,
I'D BE A FOOL NOT TO ACCEPT IT.
TABLE EIGHT.
SEND IT OUT.
LET'S GO.
SALMON'S GONE.
YES.
TABLE 11.
LET'S GO.
ORDER UP, ORDER UP.
I NEED A SALAD ON THE FLY.
TABLE NINE.
WITH SEBASTIAN
BACK IN THE SADDLE,
THE STAFF RALLIES TOGETHER
AND TURNS THE KITCHEN AROUND.
SERVICE HAS STEPPED UP.
FOOD IS GOING OUT ON TIME.
AND MOST IMPORTANTLY,
THE CUSTOMERS ARE HAPPY.
BLOODY WELL DONE.
YOU TOOK ON THE CHANGES WELL.
YOU ALL ADAPTED.
CHANGE IS A CHALLENGE.
IT'S HARD.
BUT I THINK IT'LL BE WORTH IT
IN THE LONG RUN.
IT'S EVERYTHING
THAT WE'VE WORKED FOR.
LOU, YOUR ENTHUSIASM
IS INFECTIOUS.
YOU KNOW THAT.
COMING FROM CHEF GORDON, IT MADE
ME FEEL REALLY GOOD TO KNOW
THAT HE SAW THAT IN ME,
SO THAT WAS COOL.
ANDRE.
HAPPY?
VERY.
YES?
YES.
YEAH, WE STARTED OFF SLOW,
YES.
YEAH, WE STARTED OFF SLOW,
BUT HEY,
WE DIDN'T CRUMBLE, DID WE?
WE GOT MORE ADJUSTED
TO THE MENU.
AND THINGS STARTED WORKING A LOT
MORE SMOOTHLY FOR US.
TOMORROW, IT STARTS AGAIN.
YES?
WELL DONE.
YES.
VERY GOOD.
I RESPECTED CHEF
WHEN HE CAME IN,
MY OPINION CHANGED OF HIM
WHEN I MET HIM,
AND HE'S REITERATED TO ME
I DON'T HAVE TO AGREE
WITH HIS METHODS.
I DON'T HAVE TO AGREE
WITH HIS METHODS.
THE RESULTS IS WHAT IT IS.
AS I LEAVE SEBASTIAN'S,
I HAVE A LOT OF MIXED FEELINGS.
I REALLY KNOW THIS RESTAURANT
CAN BE A BIG SUCCESS,
BUT I ALSO FEEL SEBASTIAN
HAS VERY LITTLE INTEREST
IN STICKING TO THE NEW PLAN.