Kitchen Nightmares (2007–2014): Season 3, Episode 10 - Revisited #2 - full transcript

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It's been a year

Since Chef Gordon Ramsay

traveled cross-country

trying to save restaurants

on the verge
of collapse.

I'm gonna be pissed off!

It's well-done,
Sam.

But not only did Gordon have

to get rid of disgusting food,

he had to repair families

who were at the breaking point.



I've been
doing that

Since I was 13
next to you.

You don't see me?

I took them out.
I'm not putting 'em back.

Don't argue about everything!

Now Gordon is back

to ask the questions

to ask the questions

we've been waiting a year
to get the answers to.

Let's take it from the top.
What happened after I left?

Business, from this time
a year ago, where are we?

Is there anything
you wanted to say to me now

that you didn't get a chance
to say last year?

Tonight, you will see
emotional reunions



as Gordon finds out
what happened

to the restaurants and the
families he tried to save.

There's Giuseppi's
in Detroit.

Why don't we ever have towels
in this line?

There's a towel
right there.

I wouldn't even wipe my ass
with that.

Joe, at war with his son Sam.

Joe, at war with his son Sam.

Mom caught in the crossfire.

How many times

You looked at me
and said, "Hey,

holy good job"?

Not once.

There's Sante La Brea

in Hollywood.
What?

I'm keep in mind
what is said,!

Good-bye!

The owner Dean

on the verge of a breakdown.

Taking it out
on his two sons.

Even if I'm wrong,
do it.

Tonight, we'll see who saved

Their family restaurant,

and who turned their kitchens
back into nightmares.

I'm ready
to rock and roll.

I'm ready
to rock and roll.

Last year, Gordon tried

to turn around restaurants

across the country.

In a moment, you'll see
how they're doing today.

But first, a look back

at what Sante La Brea
was like just a year ago.

at what Sante La Brea
was like just a year ago.

Located in the heart
of Hollywood,

Sante La Brea felt like a good,
old-fashioned situation comedy.

There was the wacky owner Dean,

his two sons Sammy and Arthur,

who think Dad
has completely lost it.

I took 'em out.
I'm not putting 'em back.

, even if I'm
wrong,

Do it.

There's Mark,
the general manager

with an embarrassing problem.

I don't like wearing deodorant.

What can I tell you?
Ugh.

And lastly,
there's the grumpy Chef Aurelio.

And lastly,
there's the grumpy Chef Aurelio.

I can do whatever I want here,
so...

What the?

But Sante La Brea

was no laughing matter
as this restaurant

was failing miserably.

What's the problems
with the restaurant?

Straight off,
what is it?

Everyone takes advantage
of me.

I'm not really making money.

I'm actually spending money
for last year.

When it came time

for a healthy Sante La Brea
lunch, Gordon was horrified.

This restaurant prides itself
on being healthy.

That does not look healthy.

And they are disgusting.

And they are disgusting.

There you go, buddy.

Uh, this here
is a mobudofu.

And then came the dish

which Gordon would
forever identify

with Sante La Brea.

This is a joke.

Didn't know mobudofu means
in Chinese.

That's for sure.

How was it?

Just in terms
of the presentation,

it looked like a dog's dinner.

Mm.
Then you get to taste it.

It's hideous.

So...

Oh, God.

Oh.
Not that bad.

Oh.
Not that bad.

Show me
where the salmon is.

It was smelling fishy.

Dean was clearly in denial.

But the one thing
he couldn't deny

was what Gordon found
on an inspection

of his kitchen.
it's rotten.

Your food is about as healthy
as these vegetables.

When I smell , eh,

I go straight
for the jugular.

There's nothing

for me to say.

The biggest problem
in this restaurant is you.

Congratulations.

It's a disgrace.

Clearly, Sante La Brea

had many problems,
but the one thing

Dean had going for him

was his two devoted sons.

I see the tears forming, Dad.

I really want to cry.

Give me a hug, man.
Show me some love.

Let's see
some fatherly loving.

Same to you.

As customers came in
for dinner that night,

Aurelio was in the kitchen
doing what he normally did.

Aurelio was in the kitchen
doing what he normally did.

Ignoring Dean.

Just listen to me.

Okay, go to the back.
Don't stay here.

I want to stay here,

and you're gonna do
what I'm asking.

Just do it.
Go to the back.

No, listen, Aurelio.

As for the customers,

They weren't very happy
with what Aurelio

was doing either.
that's not good.

Yeah, we're not very happy
with this.

No, right.

It's just very bland.

Minutes later,

Chef Ramsay unveiled

another shocking discovery.

And what is that?

Fake duck.

Fake duck.

After the last
unhappy customers left,

there was one important matter

that Chef Ramsay had
to deal with right away.

If a health inspector
had witnessed what I witnessed

just in one
of the fridges,

bang. game over.

Clean this pig sty.

This place does not deserve
an "A."

And the only thing
you're getting from me tonight

is that, an "F."

There.
It's staying on.

Now move your asses.

Now move your asses.

The staff clearly

Got the message
and pulled

an all-nighter,

cleaning Sante La Brea

inch by inch.

Satisfied that Sante La Brea
was now clean,

Gordon turned his attention
to the food.

Two specials on the menu
tonight, yes?

First dish
is a halibut.

We're gonna cook it
in a marinade.

Second dish, salad of shrimp.

Local shrimps.

It's really nice to see
Chef Ramsay be able

to take hisje ne sais quoi

and bring it down
to our level.

Like we're doing ghetto Gordon.

Like we're doing ghetto Gordon.

But Gordon was not done.

Moments before dinner service,
he shocked the staff again.

Dean, yesterday,

there were some serious
infractions in this restaurant.

Yeah.
Here he is.

Do what you have
to do.

Sir, put your hands
in front of you.

Arms together.

You're not touching anything
tonight.

You're gonna tell them exactly
what you want them to do.

You're gonna tell them exactly
what you want them to do.

Run your business vocally.

You're not getting arrested,
you silly Billy.

Hey, relax.
Look at him.

He's about to cry.

Okay, first table

just about to arrive.
let's go.

Dinner service started well

Because of Gordon's
new specials.

We have a spiced halibut,

which is marinated
in fresh yogurt.

But it didn't take long

for Mark to dampen
the evening.

Mark.

You're sweating again.

Oh, no, use a napkin.

Do you guys have a reservation?

Damp it down
or dry it or absorb--

Damp it down
or dry it or absorb--

I don't know,
but it's all leaking over.

- Oh, my God.
- No,.

Gordon, please,
send him home.

Send--
I don't need him.

It's your member
of staff.

needs to leave.

Gordon ordered Mark

To run home
and change his shirt.

Secret--made for a lady,

strong enough for a man.

After another up-and-down night

at Sante La Brea,

Gordon still pushed forward

with his plan to re-launch.

He brought in crews
to give the place

a complete makeover.

a complete makeover.

Here we go. Outside patio.

Right. Come through.
Look.

Oh, my God. Oh, my God.

No dirty white curtain.

Fresh shades.

Hand-painted blinds.

New benches.

Oh, this
is comfortable, man.

What a vibrant, sexy,
healthy change.

Awesome.

I'm moved to tears so much

'cause he's a brilliant man.

It's really cool.

Chef Ramsay then unveiled
a new menu

That was not only healthy,

but tasted great
as well.

The menu. Absolutely crucial.

The menu. Absolutely crucial.

When you come
into something healthy

and vibrant--
Oh!

Dad got really emotional

When he saw the new menu.

I'm so happy
to see my dad happy.

It's fresh,

and if it's not fresh,
it's not on there.

I'm happy for you.
You deserve it.

And your sons deserve it.

Thank you, man.

Everything was in place

For a successful re-launch.

Halibut?

Wonderful,
wonderful.

Can I get the sea bass?
Sea bass.

Until Dean pushed

A little too hard

A little too hard

in the kitchen.

Just hurry up a little bit.

I need the food out.
Do it fast.

You really want me to leave?

Look, keep in mind
what I say, okay?
What?

What?

I'm keeping in mind
what is said,.

Stop it!

Good-bye!

. I'll do it.

What's the matter?

Get the out of here.

I don't need him.
Hold on.

Get out.

I'm tired of.

Aurelio! Aurelio!

Re-launch night.

Come on!

Come on!

What in the.

With the restaurant packed

with impatient customers

and no chef
in the kitchen,

re-launch night
was about to turn

into a complete flop.

Where is our grilled cheese
and our hummus?

But Aurelio had second thoughts
and came back

to apologize
to Chef Ramsay.

Come here.
I just want to say I'm sorry.

Okay, no, no,
but listen.

Listen. Come here.
This is important.

This is launch night.

I can't beg the.

You do care,
don't you?

I can't.
I begged you all my life.

Okay, at least pay me

the rest of the money
you owe me.

That's
all you care about.

That's
all you care about.

I'm not giving you
a cent.

I'm not working
till I'm paid.

Okay, how much money
are you owed?

He owe me $145.
Okay, here, here, here.

No, no, no,
come here.

There's $100.

Okay, the rest comes
after service.

Please.

Let's go.

I'm just going to do this
tonight because of him.

Okay, thank you.
Thank you.

Come here.
Calm down.

Big, deep breath,
yeah?

The crisis was averted.

And the kitchen caught up.

And re-launch night
was a Hollywood hit.

Look at it.
It's beautiful.

And I really like
the sauce

and the vegetables.

and the vegetables.

Dean was thrilled.

Thank you very much.
Thank you.

And so was Chef Ramsay

because this restaurant
was one

of the toughest turnarounds
ever.

Now it's time to see how
Sante La Brea is doing today.

I'm here at the scene

of Hollywood's biggest flop
last year,

Sante La Brea.

Now this place
gave me a headache,

an even bigger stomachache,

so I'm back to see
if this Hollywood story

has a happy ending.

Coming up...
I'm shocked.

Coming up...
I'm shocked.

Not one, but three
shocking surprises

the moment Chef Ramsay walks in.

Is there anything you wanted
to say to me now

that you didn't get a chance
to say last year?

And Mark leaves Gordon

In complete disbelief.

Say that again.

Then we go back to Giuseppi's,

A failing restaurant
tearing a family apart.

How many times you looked
at me and said, "Hey,

holy , good job"?

Not once, Dad,

so don't tell me
about that.

Chef Ramsay finds out

If the Borgias have stayed
together,

or whether they've gone back

or whether they've gone back

to their old brawling ways.

Well, it's your kitchen
then clean it, you lazy.

Plus you'll find out

One of the top three fights
in Kitchen Nightmares history.

All this
when this special edition

of Kitchen Nightmares continues.

When Chef Ramsay goes to work

on any of the restaurants,
he always does

a thorough kitchen inspection.

And while some
are absolutely fine,

others are a disgusting mess.

Oh, God.

Here are
the three worst inspections

in Kitchen Nightmares history.

Fiesta Sunrise,

a Mexican restaurant
in West Nyack, New York.

- What's that?
- The burritos.

What's that one?

The chicken for enchiladas.

Oh. What's that?

That was ground beef.

That was ground beef.

Ground beef?

How come its fat,
you idiot?

It's fatter than you.

What's that?

The beans.

Ugh.
How?

It's like a cement mixer.

Ladies and gentlemen,

I'm so sorry,
but we're stopping service.

Seascape Inn,

A family restaurant
in Islip, New York.

God, when was the last time
this place was cleaned?

God, when was the last time
this place was cleaned?

Oh,.

Oh, my God.

What is that?

So that's the pesto

I had for lunch.

This is 10,000 times worse

than I thought it would be.

How dare you cook me a lunch

out of this kitchen?

Touch the wall,
you dirty pig!

This is disgusting.

I'm closing it down.

And number one,

Dillon's, an Indian restaurant
in New York City.

Dillon's, an Indian restaurant
in New York City.

It's beyond disgusting.

You will kill somebody.

What is that?

Is that for rats
or mice?

Food for to catch
a rat.

So we have got rats here.

Rat is all over the place.

Oh, my God, look.

I got one
in my hair.

It's cockroaches.

Boxes full of them.

Oh, my God, look.

- There they are there.
- Oh,.

Oh, my God.
Look at that!

There you go.

There you go.

Now back to Sante La Brea,

Whose kitchen was no treat
for Chef Ramsay either.

It's rotten.

But another huge problem

With this restaurant
was the owner Dean.

You just got
on her!

Don't do it!

He lashed out at everyone,

Including his two sons
Arthur and Sammy.

Go --even if I'm
wrong, do it.

And then there was Mark,

the sweaty manager,

who really didn't know
what to do.

Damp it down or dry it
or absorb--

I don't know,
but it's all leaking over.

I don't know,
but it's all leaking over.

- Oh, my God.
- No,.

It was a difficult turnaround,

But Chef Ramsay
left Sante La Brea in good shape

for the future.

It's a year later.

Time to see
if this Hollywood eatery

is still in the spotlight.

Ah, Sante La Brea.

Last year, they gave me salmon
that made me sick,

the restaurant manager
had B.O.,

and I had to bribe the chef
not to quit.

Let's see if these guys have
finally got their act together.

Good morning.
Good morning, Gordon.

Welcome back.
Good to see you, sir.
Are you well?

Good to see you, man.
I'm very well.

Good to see you, man.
I'm very well.

Thank you.
You're looking good.

You're looking fresh.
Arthur, how are you?

Good to see you, buddy.
You well?
You too.

And how's things?
Things are good.

Things have been improved
since last year.

And you know...
Where is Dad?

My father retired,
passed it on to us.

Overseas.
He's in Syria, basically.

He's overseas.
I'm shocked.

If there was one thing
that was a concern

for me when I was here
is just the level of anxiety

and, I suppose, stress.

Yeah, definitely
over-stressed.

Dare I ask?

Where is he?

Mark.

Ah.

Where--
he's in the back. Mark.

Where--
he's in the back. Mark.

No, he's not in the back?
Thank God.

No, Mark has--we put him
out to pasture big time.

Mark's gone as well?

I do not miss Mark at all.

Not for a second,

not for an ounce of my being.
Nothing.

Aurelio's gone.

All the cancer.

The chef--
the chef's gone as well?

Oh, yeah.

The guy was one
of the many cancers

we had infecting
this whole place.

I'm pleased to see
you both standing strong.

More importantly the fact
that the business,

you know, is surviving.

We're doing very well.

I'm gonna have
a quick look around.

But before I do that, I'm gonna
quickly go to the bathroom.

Thank you, Arthur.

Thank you, Arthur.

Now they may never want
to see Mark again,

but I certainly do.

We went to bloody hell and back,
him and I.

Hi, Mark, it's Gordon.

I'm very well, thank you.
How are you?

Listen, I'm slightly shocked
the fact

that I just returned,
you're not here.

Can I meet you
in five or ten minutes?

I know you live locally.

Okay, good.

Now just to keep it
under wraps,

will you call me
when you're two minutes away

so I can come out
and meet you?

Dare I?

Dare I?

Dare I?
Please.

Remember here last time?

Of course.

The chicken comes in fresh.

I guess this is extra.

Why are you lying?

First thing that hits me
are the labels.

Labels and dates.
Look at the floor.

The floor's clean enough
to bloody eat off it.

No fear at all
Gordon walking into the fridge.

I wanted to show him

how organic and how clean
everything is.

Well done.
Huh?

Oh, two seconds,
I just got to get this.

Hello?

Hi.

Hi.

Okay, okay.

Give me two seconds.
I'll be just one minute.

And so nice
to talk to you.

What a surprise.
What a surprise.

First of all,
it's good to see you.

Why did you leave?

There was a little dissension
between all of us.

I never had

the respect back
after that.

I was the butt of the joke.

Do you miss working there?

It was the people.
It was nice.

I would have liked
to have taken your menu

and ran with it.

You're still sweating.

Look.
Um, it's...

We're not even working,
and you're still sweating.

So what are you doing,
apart from sweating?

Besides sweating,
I'm working

Besides sweating,
I'm working

for a company right now
that does raw food

'cause I am into raw food.

Ugh.

Is there anything you wanted
to say to me now

that you didn't get a chance
to say last year?

Give me a job.

Say that again.

Give me a job.

I thought
that when you came along,

I thought
maybe God delivered you.

Yeah.
Yeah.

So hold on.

Hold on, hold on,
hold on.

Do something
about your sweating first,

and I may think
about it.

It's like Niagara Falls
with your arm pits.

It's not Niagara Falls.

Thank you.
Good to see you.

Look after yourself.
All right.

I will. You do the same.
Take care.

I will. You do the same.
Take care.

Up next, Arthur and Sammy

Turn the tables
on Chef Ramsay.

You little.

See how they got one over
on Gordon.

Unbelievable.

And later, Gordon returns
to Giuseppi's...

I don't like that steak.
I don't like it.

- It's well-done, Sam.
- It looks like.

A struggling Italian restaurant

Where a father and son
were at war

and mom was caught
in the middle.

I've been scrubbing floors
next to you.

I've been wanting you
to notice me

For how long?

We'll find out
if the restaurant has survived

The recession and whether this
family is united or divided...

The recession and whether this
family is united or divided...

When Kitchen Nightmares
Revisited continues.

Chef Ramsay's revisit
to Sante La Brea

has been full
of surprises.

I'm shocked.

Gone are Mark,
the sweaty manager,

And Aurelio,
the belligerent chef.

But the biggest surprise
was Dean,

who moved to the Middle East

and left the restaurant
to his sons.

When I first met
your father, I felt

that he was on the verge
of a nervous breakdown.

Don't eat, don't drink,
don't do anything here.

This is not good, okay?

Whenever I see that,

I'm gonna be pissed off!

I'm gonna be pissed off!

I don't think we could really be
committed 100%

while he was still around

because, even if we did try
to make decisions,

and even if we did try
to implement our own ideas,

he would just go over our heads
and change things.

Can we call him?

Definitely, it's the middle
of the night,

but I'm sure he'll get up
to talk to you.

- Yo, Dad.
- Hello.

There we go.

Thank you.
Thank you.

Dean, it's Gordon.
How are you?

Good, listen, I'm so sorry
you're not here,

but more importantly
how have you been?

but more importantly
how have you been?

I think the boys
are doing a great job,

and I'm sure you're gonna be
incredibly proud of them

when you come back
and see what they've done.

I think
Dad's very proud of us.

Absolutely.

I mean, the fact
that he can actually leave

and go overseas

and chill with his family
for a bit

and leave the place
with us.

I think he's very, very proud.
Very happy.

And one more thing I wanted

to say before I go...
mogodufu!

Bye-bye now.

So business,

month on, month in,

from this time a year ago,

where are we?
I could say about 10% better.

So you're up 10%?

Even considering
the recession.

So who replaced Mark?

Dawn.
Yeah, got my girlfriend in.

There she is.

You lucky man.
Right.

See. Nothing.

I'm good, I hope.

Salmon's cooked beautifully.
Nice and pink.

Salmon's cooked beautifully.
Nice and pink.

My God.

I told my chef,
make this one good.

That is delicious.

Really good.

Now this is a asparagus dish.

Ginger and, like,
a vegan tofu cream sauce.

I've never been
a big fan of tofu,

but you managed to make it
delicious.

It's soy protein.
It's soy protein.

On chicken.
On chicken.

I can't believe you bastards
made me eat that.

You sneak that in
without even telling me.

You'd want to eat more,
wouldn't you?

Not only that, I just said
it's delicious,

which it is delicious.
I stand by it.

I wanted to wait
till you...

I wanted to wait
till you...

You little.

You're happy with that one,

aren't you?
yes?

We fooled the--
we fooled the master.

Honestly, I'm very proud.

And more importantly,

the fact that Dad's out of it

and, you know,
less stressful.

He can come back here
one day

and enjoy the fruits
of his labor, yeah,

and your talents.

Keep it going.
Absolutely.

If it wasn't for Gordon,

we'd probably be out
of business.

I can easily say that.

Well done.

Good to see you guys.
Awesome. Take care.

Likewise.
Take care, yes?

Take care.
Well done.

Sammy and Arthur
are well on their way.

They have a great location,
great, healthy food,

and more importantly,
a manager that doesn't sweat

all over the menus.

A Hollywood story
with a happy ending.

Now it's time for a quick update

on Finn McCool's.

♪ my young love said
to me ♪

Chef Ramsay first visited them

a few years ago.

Buddy and his two sons

were going bankrupt.

If there was
no significant improvement,

How long could you afford
to stay open for?

We're in trouble right now.

We're in trouble right now.

The food was a disaster.

Always the sign
of a very insecure chef.

When he macerates everything
in balsalmic vinegar.

They had no customers.

Why don't more locals,
you know, come?

Maybe they've come here
and had a bad experience

and didn't want to come back.

Jason had no hope.

I'm worried
every night going to bed.

Are you going to be able
to pay this mortgage?

I can't describe to you

how stressful that is.

And Brian had given up
in the kitchen.

I'm done working here.

In one week, Chef Ramsay

not only changed the restaurant,

but the family's attitude
as well.

but the family's attitude
as well.

Last year,

when Chef Ramsay returned,

we found out that buddy
maintained all the changes

and business boomed.

Business, how's it been
the last 12 months?

We are up,
average across the board,

35%.
Great.

Buddy was finally making money,

And Brian was a changed man.

You sound so confident, Brian,
you know that?

We're having fun.
Great.

Unfortunately, buddy suffered
a heart attack

But is now doing fine.

This year,
another new development

This year,
another new development

for the mazio family.

A buyer made buddy an offer
he couldn't refuse.

He turned a significant profit,

and he gives all the credit
to Chef Ramsay.

We did everything he said.

And he was spot on.

Buddy is now doing work
as a private investigator.

As for his two sons,

they both remained
at Finn McCool's.

I love my brother
to death.

Jason is still charming
customers at the bar.

What's up?

And Brian is still the chef

And impressing everyone
with his food.

Perfect.

Perfect.

Coming up...

It was one of the most emotional
Kitchen Nightmares ever.

Dad, I really, truly

only want you
to be proud of me.

Chef Ramsay brings
a feuding father and son

back together.

I never stopped loving you.

Now a year later,

Gordon returns to see
if the Borgias

are at peace or at war...
It sucks.

And whether
this family restaurant

has survived
the economic downturn.

It's gone.

Find out when Kitchen Nightmares
Revisited continues.

Now it's time to update you

on Giuseppi's.

But first,
let's take a look back

at what this restaurant was like
a year ago.

Located about 30 minutes
from Detroit,

this Italian restaurant

was not only failing badly,

it was also tearing
a family apart.

How many times you looked at me

And said, "Hey,

good job"?

Not once, Dad,
so don't tell me

about that.

Joe, the old school dad,

And his 28-year-old son Sam

were at each other's throats.

Now why can't you show me

Now why can't you show me

the same set of
that I had

And just go out there
and try

to make something
out of it?

I feel
that sometimes you hate me.

And wife and mother Kathy

was caught in the middle.

I'm tired of playing referee.

I don't want
to be everyone's mom.

On top of that,

Joe's health was failing,

and he was too stubborn
to slow down.

When Gordon first arrived,

he had a sample
of the menu.

Like a mouthful of hubba-bubba.

And it soon became clear

Why this restaurant
was being shunned by the locals.

Can't really identify
any flavors

Can't really identify
any flavors

because it's just absolutely
piping hot.

Almost like it's being nuked
in the microwave

for three minutes.

That eggplant was bland,
milky, spongy.

Chef, we got

Probably 3,000 respond when
we did this questionnaire.

And we didn't get one negative
thing about the food.

So where the
are they then?

I don't know.

All you doing
is firing me excuses.

Don't me,
and I won't you.

Do you understand?

Yes.

That night,

Chef Ramsay was back

to observe dinner service.

to observe dinner service.

How are you today?

Good. How are you?

Hi, how are you?
My name is Carol.

Does that come off then?

Looks like a cockatoo.

In the kitchen, Chef Ramsay

was horrified
that the microwave

was cooking more
than the chefs.

How come you roast potatoes
in the microwave?

That's the program here

that's what giuseppi wants.

Has he lost
his marbles?

Just minutes after customers
ordered food...

You ready, honey?

You ready, honey?

I am. I would like
the eggplant with meat sauce.

Subpar food was flying
out of the kitchen.

The food comes out quick.
Is that normal?

Really quick.
Too quick, I think.

Unfortunately,

as fast
as the food went out,

that's how fast
it came back.

The sauce is warm,
but the inside...

It needs to be warmed up.

This is supposed
to be blackened.

It wasn't blackened,
and that's all fat.

The restaurant's engine room,

the kitchen,
was a dysfunctional mess.

Why don't we ever have towels
in this line?

There's a towel
right there.

I wouldn't wipe my ass
with that.

There's towels right there.

There's a towel down here.
Joe?

There's a towel down here.
Joe?

Did not like.

What the hell?

How's that steak
on that redo?

Do you want me to cook it?

It doesn't come
out of my ass, okay?

All right. I hope it doesn't
come out of your ass.

Don't touch his steak.

What the hell?

Sam, get your ass
out of there.

With emotions between father
and son still raw,

Chef Ramsay tried to mend
the relationship.

Is Sam a good chef?

He likes to cook.

You don't put enough time here
to get involved.

You don't put enough time here
to get involved.

Where's your fire
in your belly?

I mean, why can't you show me
the same set of

That I had
and just go out there

and try to make something
out of it?

I've been
doing that

since I was 13
next to you.

You don't see me?

You don't see me?
See what, Sam?

I've been scrubbing floors
next to you.

I've been wanting you
to notice me

For how long?
I notice you.

How many times you looked at me
and said,

"Hey, holy ,
good job"?

Not once, Dad, so don't tell me
about that.

The next night,

to bring order
to this kitchen and avoid

to bring order
to this kitchen and avoid

more fighting,

Gordon made sure everyone

had specific roles.

You're gonna be expediting
in and out,

and you're on the line, yeah?
Yes.

Good.
Good man.

But Joe couldn't confine himself

to just expediting.

Don't overcook it, Sam.

It's just boom, boom,
done.

Just moments later,

Joe was back at the stove,

doing what Sam was supposed
to be doing.

Joe.

Are you expediting?
No, not really.

I can't read
without my glasses.

Your glasses around your neck.

I don't like that steak.

I don't like it.

I don't like it.

It's well-done, Sam.

It looks like.

With Gordon's encouragement,

Sam finally worked up
the courage to stand up

to his dad.
Sam.

Yeah.
Kick him off there.

I'm sorry, Dad,
but your Jigger's up.

You got to get off.
Thank you.

Late that night,

Gordon's crew worked
around the clock

to turn this restaurant

into a modern Italian eatery.

Come through.

Whoo-hoo!

Look at this.

Oh, my God!
Isn't it beautiful?

Yes!

Yes!
Ah-ha!

Yes!
Ah-ha!

It was claustrophobic.

Now it's a modern,
contemporary

Italian restaurant.

Oh, my God!

He's holding Sammy.

He was just born.

When I saw my father
look at the pictures

of me and him
when I was a little boy,

you know, when I saw
a tear come to his eyes,

I almost lost it.

Is it lovely?
It's beautiful.

Now that the restaurant

had a contemporary look,

Chef Ramsay designed
a menu to match.

It's fresher, it's quicker,

it's smaller,
and more importantly,

it's smaller,
and more importantly,

it's ten times
more exciting.

The classic soups--
pasta e fagioli,

minestrone soup.

That's the heartbeat
of the restaurant.

If this restaurant's got
a chance

of survival,
we've got to communicate

and stick together tonight.

Right now, I'm so excited.

I feel
like I'm 18 years old again.

One, two, three,
Giuseppi's!

On re-launch night...

Hello! Welcome to the new
Giuseppi's trattoria.

Everyone was feeling optimistic.

I'm ready to rock and roll.

I'm ready to rock and roll.

But within an hour,

Sam was buckling
under the pressure.

What's wrong?
It's raw.

Oh,.

He and sous-chef Brian

were falling behind.

And their standards
started to drop.

We waited an hour
for our food.

Now I'm sitting here 20 minutes
waiting for raw fish?

Making matters even worse,

Brian was not taking
the re-launch seriously.

♪ if I was rich

I sure the hell
wouldn't be here.

Chef Ramsay was having
none of that.

Okay.

And tried to get the kitchen
back on track.

Sam, just quit
the around.

Sam, just quit
the around.

You'll see a difference
in the standard.

Come on, guys.

I know we can do better.

, yeah,
we can do better.

Well, come on.
Concentrate.

Yes, Chef.

But sous-chef Brian,

clearly set in his ways,

couldn't take
the criticism.

You know who I blame?
I blame all this on you.

It's not difficult.

Just stop making

pathetic excuses.

Get back
in your truck.

Right.

Coming to me
looking for excuses.

Excuses.
I ain't got no excuses.

You just said
you blame me.

We did--
on the
when I first arrived.

That's cool.
Thanks, Chef.

That's cool.
Thanks, Chef.

- Huh?
- What a idiot.

Where's Brian?

With re-launch night
heading towards disaster,

Joe returned to the kitchen
to support his son.

Come on.
I'm not giving up.

I'm not giving up.

All right, Sam.

A couple of marsalas
coming right now.

And for the first time,

father and son worked
harmoniously as a team.

And the night was saved.

The salmon is delicious.
Yeah.

You have
to try this.

It is so good.
Delicious.

I like that a lot.

Okay, you did
an excellent job today, Sam.

Okay, you did
an excellent job today, Sam.

But before Chef Ramsay
would say good-bye,

There was one more thing
he wanted to do.

I asked all of you
to write a letter,

and, before I go,

I want you to read
a letter.

Kathy.

Joe, please try to trust

in Sam.

You need to teach
and support him.

You need to let him
make mistakes.

You need to pull back.

Dear Dad,

I really, truly
only want you

to be proud of me.

to be proud of me.

I really am sorry
if I disappointed you

and even more sorry
if I hurt you.

I love you, Dad.

Amazing.

To Sam,

you made me realize

how important you are
to me.

And I came to realize

that you are ready.

I want you
to take charge.

P.S. I never stopped loving you.

And I will be there for you
no matter what happens.

And I will be there for you
no matter what happens.

Love, your dad.

You're an amazing family.

You've just forgotten it.

Now it's time to see

How the family
is doing today.

I'm back at Giuseppi's,

Macomb township, Michigan,

a family-run Italian restaurant.

And the only problem
was the family

were at war
with each other.

were at war
with each other.

The food was about as Italian
as a microwave pizza.

Have they turned it around?
We're about to find out.

Coming up...

Kathy's heartbreaking news
gets to Chef Ramsay.

What are you gonna do?
I don't know.

And Sam reveals what life
with dad

has been really like
since Gordon left.

I'm not gonna sugarcoat it.
My dad's my dad.

Plus, we'll show you
the three biggest arguments

in Kitchen Nightmares history.

Chef Gordon,
where the are ya?

And one doesn't even involve
Chef Ramsay.

All this when Kitchen Nightmares
continues.

Kitchen Nightmareshas seen
its share of arguments,

But we've selected
the three

biggest blow-ups.

We begin with number three,

which took place at Peter's
in Babylon, New York,

where Peter took his anger out,

not on Chef Ramsay,
but on a bill collector.

Oh,.

Come on, you.

- Go ahead, tough guy.
- Come on, you.

Look, my father.

Come on.
Come on.

You made a mistake.

I'll hurt you,
you scum bag.

I'll hurt you,
you scum bag.

Go ahead, tough guy.
Go ahead.

Right now.
Right now.

Number two goes
to Sebastian's

in Burbank, California,

where this owner had trouble
facing the truth.

I've never, ever, ever,

ever met someone

I believe in
as little as you.

And he literally chased
Chef Ramsay down.

Chef Gordon!

Chef Gordon,
where the are you?

Where are you?

I'm here.
You come into my restaurant.

I'm here.
You come into my restaurant.

- Yes.
- I'm just so disappointed...

You're gonna calm down.

Stop pointing your finger
at me.

You're gonna calm down.
Are we gonna speak like men?

You're gonna speak
to me like a man?

You didn't listen--

You're not listening
to what I'm saying.

Did you just hear
what I just told you?

I'm stepping away from you

'cause I don't want
to be too close.

You ungrateful...
You have no idea.

- Nasty, vindictive joker.
- You have no idea.

you.

And the number one spot goes

to secret garden
in Moorpark, California,

where Gordon had seen enough
of owner Michel's antics.

- What?
- No, I'm not telling no.

I'm telling you how--
get straight to the
answer.

Let me finish.

Don't put your hands up
there, listen to me.

You work
like a pig.

You pig!

You're not happy?

I'm happy.

You can get out.
Go on.

- You can get out.
- yourself.

- You can get out.
- It's my kitchen.

Yeah, is it?

Well, if it's
your kitchen,

Then clean it,
you lazy!

No!

There was plenty of fighting
going on

At Giuseppi's family-run
restaurant,

At Giuseppi's family-run
restaurant,

but they weren't taking on
Chef Ramsay.

They were battling
each other.

I've been
doing that

Since I was 13
next to you.

You don't see me?
See what, Sam?

It took tough love

And plenty of tears,

but Chef Ramsay managed

to turn this place around
and bring

a family back together.

I never stopped loving you.

And I'll be there for you

no matter what happens.

Love, your dad.

Now, one year later,

Gordon's back.

Giuseppi's was very close
to my heart.

Giuseppi's was very close
to my heart.

When I got here, the restaurant
was in a complete mess.

Before I could
start fixing that,

I had to repair
something much more important,

and that was the relationship
between a father and a son.

It's a year later,
and I hope

they're not back
to their old fighting ways.

Please, God.

Hello.

Look at you two.

Mwah. Mwah.

Good to see you.

How are you,
my darling?

I'm good.
You look great.

It was good to see Ramsay.
He always makes me excited.

How are you, sir?
Good to see you.

It was great
to see Gordon again.

I mean, he truly loves
our family.

I mean, he truly loves
our family.

It's busy,
which is good news.

Um, more importantly,
how have you been?

Good.
Well, up and down.

You know, like the economy here
in Michigan is bad.

And we tried to hold down
our own, you know.

So who's in charge
of the kitchen?

Sam.
Sam.

Brilliant.
Have you left him in charge?

Or are you interfering?
No, no.

I interfere
in a point

where if it gets backed up...
What?

Some things never change.

Why don't we ever have towels
in this line?

There's a towel
right there.

I wouldn't even wipe
my ass with that.

There's towels right there.

There's a towel down here.

All right, well,
I'm gonna quickly go

All right, well,
I'm gonna quickly go

and see the man, yeah?

Okay.
Right. I'll catch up
with you in a minute.

Where is he?

This is some of the best salmon
I've ever had.

Hey, big boy.

Hey.
How are you?

So I saw Chef Ramsay poke
his head in there,

and, you know, I just wanted
to almost jump

through the window
and give him a big hug.

Absolutely.

Good to see you.
Great to see you.

And where's--
where's Brian?

- Brian?
- Yeah, no.

Gone.
Gone.

Thank for that.

Yeah, he's nothing
but trouble.

Now, Dad,
is he on your case?

Now, Dad,
is he on your case?

Is he...
I'm not gonna sugarcoat it.

My dad's my dad.

When was the last time
he paid you a compliment?

Actually, two days ago.

That's great news.
Yeah, yeah.

So he's getting better
through age.

I find it a lot easier now

to be able to talk to my dad.

Four picantes
and one Marsala

are ready to go out.

It's a lot easier,
I guess, to open up

and share each other's feelings.

How many times
a day

are you using
the microwave?

Very, very rare.

I've been keeping
the standard

as high as Chef Ramsay's
standard would be.

I'm dying
to taste your food.

I'm dying
to taste your food.

All right.
I'm dying to make you something.

Good to see you,
buddy.

Thank you.
Great to see you.

Okay, likewise.
Thank you, sir.

Let's have a catch-up.

Really good
to see you, darling.

Thank you.
Take it from the top.

What happened
after I left?

We boomed.
I mean, we boomed.

Yeah.

Reservations every night.
It was great.

It was really good.

Come January, we just tanked.

Yeah.

I mean, I have customers
coming in and out all the time.

You know, "I'm sorry.
We miss you.

But we're laid off."

I have never seen the economy
like this.

How's Joe been?

He had a little complication

He had a little complication

due to the diabetes.

But he battled back.
I'm proud of him.

He's stronger
than I thought.

I'm scared of the diabetes.

I'm scared that my husband's
only 55

and may look older than that.

I'm scared that he won't be able
to enjoy

his retirement some day.

I'm scared.

And the relationship
between Joe

and Sam?
excellent.

I mean, it came
from nothing,

almost no relationship,

to a solid father-son
relationship.

Sam doesn't live
with us now,

so it's nice.
it's better.

so it's nice.
it's better.

Now who lives
at home?

Just me and Joe.
Just you and Joe.

For a couple more weeks.

What do you mean
for a couple more weeks?

It's gone.
We lost the house.

So we need to find
a place to live.

I'm sorry, darling.
That's okay.

That's okay.
Really, I can sleep anywhere.

Yeah.
So...they foreclosed.

We have
a few more weeks.

And then I need
to find a place to go.

Kathy,.

When I told him
about being homeless

in a few weeks,

I actually saw a tear
in his eye.

I actually saw a tear
in his eye.

Like he really,
truly cared.

I've never met a woman

as strong as you,
involved in this business.

And you are a rock, and the
family depend on that rock,

and you'll bounce back.

And I know
you'll get that house back.

Oh, I will.
Oh, I will.

I'll cry a day,

and life goes on.
Yeah.

The only source

of income

that we have
in the Detroit area

is the automobile industry.

So that goes down,

everybody around the area
goes down.

So, yeah,
it's really, really bad.

So, yeah,
it's really, really bad.

Hold on to this here.

Yeah?
This is stabilized.

As long as I can.

It really hurts to watch
your parents struggle.

These are the people
that worked

their asses off
for their whole life, you know,

and they don't have nothing
to show for it.

It sucks.

Next, the Borgia Family
has a surprise

in store for Chef Ramsay.

And Gordon returns the favor
with a surprise of his own.

I'm in shock.
You're in shock.

All this
when this special edition

All this
when this special edition

of Kitchen Nightmares
continues.

Just one year ago,

this family
was in a constant battle.

Where's your fire
in your belly?

But now, even with the economy

weighing heavily
on Giuseppi's,

Joe, Sam, and Kathy

are closer than ever.

Looking at what you were like
this time

a year ago,
how emotionally

distraught it was,
fragmented--

rottweiler one side,

your son the other side...

A year ago,
I was afraid

to leave them
in the same room together.

I was afraid
there'd be bloodshed.

I was afraid
there'd be bloodshed.

As long as we're together,
nothing else matters.

Who made those?

Sam.
It's crab and shrimp tortellini.

Wow.

That is delicious.

Good.

In your eyes now,
is he a cook

or is he a chef?
he's a chef.

He's definitely a chef.

Food like that.

And what's this?

This is the stuffed pork chop,
my father's recipe.

With roasted Rosemary
red skins

and a fresh vegetable
medley.

I'm being spoiled here.

Last year,
best and worst moments.

I think the worst moment
when you were here last time

I think the worst moment
when you were here last time

is when my father got frustrated

because the orders
were coming back

and he told me
to get off my station.

Don't touch his steak.

What the hell?

Sam, get your ass
out of there.

But the best...

No, when you asked him
if he was expediting.

And he said...
No, not really.

I can't read
without my glasses.

Your glasses around your neck.

And best moment?

Probably the letters
'cause it was genuine.

And it was from the heart.

Much needed.

Dear Dad,
I really, truly only want you

to be proud of me.

I really am sorry
if I disappointed you

and even more sorry
if I hurt you.

I love you, Dad.

You know, we got together
as a family.

You know,
that was the best thing.

Now a little surprise.

Um, ladies and gentlemen,
can I just have

your attention
for 30 seconds?

I'm gonna welcome now
two very important gentlemen,

I'm gonna welcome now
two very important gentlemen,

please, yes.

From the Italian-American
Chamber of Commerce

to present to the family
of Giuseppi's

a plaque, please.

Gentlemen.

In recognition
of your commitment

to honor the Italian heritage,

we're pleased to present
this plaque to you.

Excellent!

Thank you.

For authentic Italian cuisine.

Well, I felt, you know, like
somebody got a Golden Globe,

you know?

A little speech?

Well, I'm in shock.

Well, I'm in shock.

You're in shock.

First, you come in,
you tell me like my food.

It's an honor.
Thank you.

I'll treasure this
the rest of my life.

It was nice for me
to see him beam

and shine and be proud.

Excellent.
Well done, my darling.

Come here.

The single most important thing
that Gordon did was to get

my son and my husband
on the same page,

respecting each other,

loving each other,

that he gave them a relationship
they were lacking.

Gordon taught me, you know,
that family is--is everything.

Gordon taught me, you know,
that family is--is everything.

So, even if we don't have
the house

and maybe some day we don't have
the restaurant,

we got the family.

We have the strength.

Only a month
after Gordon's visit,

the Borgias decided
to close down Giuseppi's.

The bad economic times,
especially in Michigan,

made it difficult to keep
the restaurant afloat.

The Borgias plan on looking

for new opportunities
once the economy improves

in Michigan.

And although Giuseppi's
is no longer in business,

they will always be grateful
to Chef Ramsay

for it's because of him
this family's bond

for it's because of him
this family's bond

and love for each other
is stronger than ever.