Kitchen Nightmares (2007–2014): Season 3, Episode 11 - Fleming - full transcript
The only thing that has changed in 30 years at Fleming is the ownership. After literally having to pull a plate from a costumer and stop orders of a menu item, Ramsay soon realizes more help is needed than known.
Tonight on Kitchen Nightmares...
Chef Ramsay heads
to hot, trendy Miami,
but ends up in a place
that's stuck in the past.
It's almost antique.
It was once the best
family restaurant in town.
You couldn't get in here
on a Friday or Saturday night.
But all that is left
from the glory days
Is their all-pink decor
and menu that features
food from Denmark.
Which is being prepared
by a Cuban chef.
Wham! Yah!
Wham! Yah!
And eaten by a shrinking
clientele...
Health situations.
Oh, well, I'm glad
you're feeling better.
That is on life support.
You can't worry just about
what the old farts think.
Tonight, in one
of the biggest challenges
that Gordon has ever faced...
We just contaminated
the whole place!
He attempts to change an owner
who hasn't changed a thing.
Why is he so blase?
A lot of people
are afraid of change
until they're brought down
to their knees.
And somehow return Fleming
to its original glory
before it goes up in smoke.
before it goes up in smoke.
Watch out, watch out,
watch out.
My gran could do better!
And she's dead!
Holy.
Tell the chef I surrender.
That's tonight
on Kitchen Nightmares.
God bless Denmark!
Miami, Florida,
known for
its beautiful people,
sandy beaches,
and Latin-inspired culture.
And an ideal place
for a...
Danish restaurant?
What is traditional
Danish food?
Yeah, a lot of people
don't understand that.
Andy and his wife Suzanne
purchased the successful
restaurant
A taste of Denmark
eight years ago.
We knew it
was a good restaurant.
We knew it was very popular.
And the whole idea for us
was to try and keep it
And the whole idea for us
was to try and keep it
as much the same
as possible,
so there would be
little change
other than someone else
greeting them at the front door.
Hi, welcome to Fleming's.
How are you?
We were worried
about the fact
that it said,
A taste of Denmark."
'Cause neither one of us know
much about Scandinavian food.
It doesn't have celery
in it, does it?
And we struggled to try
and find a chef to come in,
Very knowledgeable
in Danish cuisine.
We finally found
something we like.
Orlando is
a classically-trained chef.
I'm from Cuba.
On the menu right now
is not 100% my cuisine.
I prefer salty.
Like, when, right away,
you eat your food,
you feel it.
what is that?
Bam!
You're gonna have to start
learning how to speak Danish.
I have this chef
who's got lots of ideas.
You know, "Let's change this,
let's change that."
But I've been
very reluctant,
'cause I, you know,
I don't want to alienate
our regular,
loyal customers.
Follow me, ladies.
Our clientele
that come to the restaurant
are old people.
All the servers,
they read the obituaries
to see if our customers
are listed on there.
After a while,
it's pretty sad
when you see them sort of
knocking down like dominoes.
So I haven't been here
for a while because
health situations.
Oh, well, I'm glad
you're feeling better.
And that's just sad to know
these are the only people
that we serve to.
If keeps going
like it's been going,
this is what we got.
this is what we got.
15 years ago,
you couldn't get in here
on a Friday or a Saturday night
'cause it was booked.
Now, we don't even have
reservations
to fill our Friday
and Saturday nights.
I think we have
to change something.
We can talk
about it later.
Andy has been afraid
to make changes.
And why, you know,
when I tell Andy,
"Well, I want to do this
and I want to do that,"
and he says,
"That's not gonna fly."
You can't worry just about
what the old farts think
that come
into your restaurant.
You got to get in
the younger people
and the middle-aged people
that are gonna be your clients
for the next ten years.
that are gonna be your clients
for the next ten years.
The huge amount of debt
that we're under right now,
it puts a strain
on the restaurant,
it puts a strain
on the relationship I have
with--with employees.
It puts a strain
on my relationship
at home with Suzanne.
Business sucks.
I know.
We can't have many more
Saturday nights like this.
Or we're not
gonna stay in business.
Our restaurant
and our whole mortgage
are tied into one loan.
I'm concerned about
losing our house.
This has been one of the most
stressful years of my life.
This has been one of the most
stressful years of my life.
We're at a point where
we need this restaurant
to be successful soon,
or--or--
we're gonna be in big trouble.
People immigrate to America
to chase
the great American dream.
They come from Sicily
to open the most amazing
Italian restaurants.
From Shanghai to open
their Chinese restaurants.
This is the first time I've ever
been to a Danish restaurant.
Can't wait to meet
the Danish immigrants.
Thank goodness
I brought my dictionary.
Hi.
Hi.
Good to see you.
Welcome to Fleming.
Gordon, please.
And your first name is...
Suzanne, and...
I'm Andy.
Andy, good
to see you.
You're the owners?
Yes.
Okay, great.
I'm sorry.
No Danish here.
But...
it's a Danish restaurant.
The Danes
have left the building.
So...
the chef's Danish.
No.
No.
Chef is Cuban.
He's Cuban.
Cuban.
And the name, Fleming's.
It means...
And the name, Fleming's.
It means...
Fleming is--was the original
owner of the restaurant.
He's Danish?
He was Danish.
So...I'm trying
to get my head around this.
Danish name.
What's Danish
in the restaurant?
There's still
some influence in our food.
And we kept everything
almost identical.
Ooh, what's going on
with the color?
Somebody colorblind?
Yes!
Uh, yeah,
actually.
I am.
You are?
Yeah.
Well, you look
very well coordinated
in terms
of dressing.
Thank you.
I get a lot of help.
Right.
And where shall I sit?
I'll take you in.
What do you got there?
Those are our desserts.
And we put them out
every day.
Why would you put them out
before the customer orders them?
So they can choose.
So you finish your entree,
and then you parade up here
to the gallery.
Uh-huh.
This is antiquated,
this idea.
This was the way
Fleming did it.
It's been kept this way.
Seriously,
does that look appetizing?
Adjacent to the bathroom door?
They all
have to walk by it
at some point
during the evening.
Trust me, if I was
on my way to the bathroom,
and I had to bypass that.
I'd be discouraged
to come back and order dessert.
I'd be discouraged
to come back and order dessert.
I've got to sit down.
Ay, yi, yi.
Dessert museum.
Maybe when he tastes them,
things'll be better.
Good evening.
How are you?
Good afternoon.
How are you?
I'm fine.
I'm Julie.
I'll be your server.
Excellent.
This is the cru d'ete
we serve with every meal.
Well, I haven't
had cru d'ete,
since my grandad's
80th birthday.
They're old-fashioned.
And how long
have you been here?
I've been here 15 years.
So you were
with the old owners?
Yes, I was.
Wow.
What's changed here
in 15 years?
The staff.
The staff.
Wow. My God.
And did the original
restaurant, Fleming's,
have pink?
Honestly, pink flowers,
pink napkins,
pink walls.
Pink everywhere.
Yeah.
Oh, good grief.
The pink walls
and the little blue plates.
To me,
it's almost antique.
It's like walking
into grandma's house.
Well, say good-bye
to grandma.
I think I'm ready,
actually.
Let's start off
with the gravlax.
Okay.
Cancel that.
Cancel that.
Frikadelle.
Certainly.
Entree, I'll go for
the grandfather duck danoise.
Okay.
Excellent.
Thank you, darling.
I have one gravlax.
One frik appetizer.
Here's your gravlax.
Wow.
Here's your gravlax.
Wow.
Take me around the plate.
Um, it's just some garnish,
and then you have
the gravlax.
Thank you, darling.
Wow.
That is hideous.
It tastes like fly paper.
Oh,.
There's a nice fly
on the side of my plate
as well.
What a shame.
That tasted very strange.
Way overdone.
And unfortunately,
there's a fly.
He's dead now, anyway.
Okay.
Hmm.
Hmm.
Oh, my God.
He absolutely hated this,
and there
was a bug on there.
Garbage.
Aggh!
One frik appetizer.
And this is our
homemade frikadelles.
Mm-hmm. Wow.
Thank you.
Frikadelle.
It's just hot and mushy.
Does the chef
ever season food?
Everything's just got
this air of blandness.
It's just like mush.
It just disintegrates.
That's our customers.
Unbelievable.
It must be a lot easier
on the dentures.
Yes.
Ohh.
So far, not so good.
My name is David.
How's everything so far?
Dreadful.
Special for you.
There's a swan
just appeared
There's a swan
just appeared
on that lady's table
over there--what is that?
Cindee does that.
What is that for, Cindee?
Oh, she has
a tiramisu in it.
Can I just have
a little look in there?
This is from
the old days.
Oh, my goodness, me.
That is extraordinary,
isn't it?
I'm gonna order dessert
just to get the swan.
How cool is that?
Enjoy.
Thanks.
It's amazing.
It reminds me of my
sixth birthday party
with my family.
You must show me
how to do that.
Okay.
Oh, yes.
I like to make my swans
and take them to the people
I like to make my swans
and take them to the people
and see their reaction.
Just take a big
piece of foil.
Just fold it over.
Uh-huh.
Give you enough room
to have a nice, big tail.
We love a big tail.
More elegant.
Like you.
Glamorous.
Bless you.
Twist it around.
I love it.
Make him
a pretty little head.
That's just about it.
Wow.
Oh, and the kids love it.
Ta da!
This is special
for you here.
Thank you very much.
My children will love it.
Thank you very much.
Safe trip.
Excellent.
Safe trip.
Excellent.
You just made their day.
Well, if this
doesn't work out,
I'll certainly
go to work for Chef Ramsay.
I'll make all his swans.
This is the duck.
Right.
My goodness, me.
When was that cooked?
Just now.
Really?
Looks like it was roasted
a couple of days ago.
Thank you.
Wow, not even moist.
Wow, not even moist.
Ugh.
Just when you think
it couldn't get any worse.
I don't think that
grandpappy
wanted duck
cooked like that.
That's definitely
one duck.
Right now,
I don't even think
a swan would cheer me up.
Ohh, God.
He didn't like it.
Come on.
Come on.
Wow, 1992.
Tell the chef I surrender.
No more, please.
God bless Denmark.
God bless Denmark.
We're done.
Son of a bitch.
What a disaster.
Where's the chef?
That way.
Straight behind
the line.
Hello.
How are you?
Hello.
How are you?
I'm very good.
And you're
the head chef here?
Yes, sir.
Why was everything
so bland?
That's some of the worst
food I've ever eaten.
The gravlax--
why is it so tough?
I don't have
an answer for that.
It was like eating
a leather belt.
Frikadelle, mushy.
The duck was dry.
Overcooked.
That was shocking.
Honestly, the food
is so outdated.
Why do you let him
cook that food?
Because we haven't
tried to change the menu.
We wan--we just--
haven't tried
to change anything.
Just been afraid to change.
Just been afraid to change.
My God.
You're nostalgic
with something
that's not worked
for a long time.
You are at the end
of the line.
hell.
Coming up, something's
rotten in Denmark.
It's a dinner service
from hell.
Dinner's ready.
Everything that is sent
out of the kitchen...
I'm not gonna eat that.
Comes right back
in the kitchen.
What didn't he like
about this?
He just said
he hated it.
Oh, come on.
There's a non-stop parade
of food being returned
to the kitchen.
of food being returned
to the kitchen.
You know that.
Yes.
And there's
a shocking discovery...
Oh, my God.
That threatens to shut down
the restaurant.
Stop!
Oh, God.
And later,
It's the most drastic
relaunch yet.
Can Chef Ramsay light a fire
under this reluctant owner...
My gran could do better!
And she's dead!
Or is Andy and the restaurant
Just impossible to save?
Good evening.
How are you?
Good.
Word of Chef Ramsay's arrival
has filled the restaurant
with customers
for the first time
in five years.
And so tonight,
the entire Fleming staff--
owners, waiters, and cooks--
will be tested.
Follow me, please.
I am disappointed at some of
the things that happened today.
How is everything
going out here?
Good, I just need to start
sitting this room now.
Good, I just need to start
sitting this room now.
Okay.
But there's nowhere to go
but up now.
And I trust Andy 100%.
And I hope to God I'm right.
'Cause if I'm not,
we're out of luck.
My name is Julie.
I'll be your server
this evening.
Gentlemen,
have you decided?
We don't know.
Something Danish, obviously.
The grandfather duck.
I'm gonna have
the wienerschnitzel, please.
I need Cindee, please.
Just 30 minutes
into service,
Just 30 minutes
into service,
And a number of entrees
have left the kitchen.
Ta da!
Perfection.
That's what you got.
Dinner's ready!
So, clearly, speed
is not a problem at Fleming.
That's pretty awful.
However, satisfying
customers is.
How is everything?
Pardon?
I'm not gonna eat that.
Let me take this away.
Thank you.
I appreciate it.
What's wrong with that?
Wienerschnitzel,
she said it was very bland.
Wienerschnitzel,
she said it was very bland.
Let's put it this way.
We won't be coming back.
Let me take this away.
Thank you.
I appreciate it.
I couldn't even
look at that meat.
You're bland too?
Bland, yeah.
Okay, I'll let him know.
53 hated this.
Okay, okay.
What didn't he
like about this?
He just said
he hated it.
Said he can't eat it.
Oh, my.
I'll bring you
the menu, Ma'am,
I'll bring you
the menu, Ma'am,
so you can choose
something else,
and I'll get you
another salmon.
Thank you.
Thank you.
Andy...
Oh, no, come on.
This is mushy.
Andy is absolutely
afraid of change.
He's tried to keep
the tradition,
and I think it's time
to move on.
Son of a bitch.
Oh, come on.
I need some extra sauce.
The fish is too dry.
What a disaster.
Come on.
No way, no way.
Oh,.
There's a non-stop
parade of food
being returned
to the kitchen.
You know that?
Yes.
You know that?
Yes.
Almost everything
coming back was bland,
Doesn't taste well,
doesn't taste good.
What's going on
with this?
He said it was very bland,
no flavor.
Three items.
Wow,.
Those dishes
were all danish-style.
Items that have been there
for 25 years.
Can I get you
something else to eat?
You're just eating bread.
That's not gonna help.
The chicken
was totally bland.
I don't see how anything
can get worse at this point.
While Andy dries to pacify
unhappy diners...
I can make something
like, uh,
coconut shrimp
very quickly, crab cakes.
Chef Ramsay has seen enough
of the kitchen in action.
Chef Ramsay has seen enough
of the kitchen in action.
He's heard the complaints
about the food
and knows that many
of the problems
are not caused
by cooking alone...
Holy mackerel.
Ay, yi, yi, yi, yi.
But by what is lurking
in the storage unit.
What the?
Ohh!
Mashed potatoes.
Piping hot.
This is unbelievable.
Andy, Suzanne.
Come in here.
Oh, God.
Orlando, I know
you're busy there, big boy.
I just need you
for 30 seconds, please.
I just need you
for 30 seconds, please.
Yeah, I'll be quick.
Come with me.
So this
is for raw meat, yes?
And here we got some...
What the
is that?
Oh, my God.
No! Come on.
Oh, my God.
Oh,!
There was one duck
on a tray
with meat
that was thawing,
and the duck
was in the meat juice.
Cooked duck
and defrosting meat!
Look at it there!
Who put the ducks there then?
Agh,.
We've been selling duck!
Stop the kitchen!
Everybody!
Stop the kitchen!
Everybody!
I need all the ducks
off the table
and stop them eating it.
No, just for this evening,
no duck.
Table 61 had duck.
Is that the duck?
Yes.
I'm so sorry.
I'll explain in two seconds.
Do excuse me.
It was embarrassing
to have Chef Ramsay
literally take the duck
from in front of the gentleman
and tell everybody,
"No duck."
hell.
Have you served
anybody duck?
Stop!
We're not serving none of that
duck out there!
We just contaminated
the whole place!
Oh, my God.
Oh, my God.
Raw meat now,
and cooked meat.
No! Come on.
A frightening discovery
in the storage unit.
Stop!
We're not serving none of that
duck out there!
We just contaminated
the whole place!
Has clearly shown Chef Ramsay
just how far
This once-legendary
restaurant has fallen.
Now I am seriously,
seriously worried.
We're.
Yeah, you're right,
you're.
If I was
a health inspector now,
what would he do?
what would he do?
He would take that product
and probably throw it out.
Throw it out?
You wouldn't
continue serving
one more plate of food.
What do you think
we're gonna do,
continue cooking?
I don't believe that the food
that's out here now
is contaminated in--
You don't believe?
I never have
seen that before.
If I did,
I would have a fit.
But I was surprised
that Andy wasn't aware of that.
I think he's had his head
buried in the sand
for last seven years.
You cook one more thing,
I'm out of here!
I'm out of here!
There are blinders at times.
When things get tough,
I put 'em on,
and I just forge ahead.
And you miss some things,
and we miss
some of those.
Chef Ramsay is frustrated
by Andy's laidback attitude,
So he decides to try
and get some answers
from Andy's wife Suzanne.
I don't know
where to start.
Okay.
I don't know
what to tell you.
All I can say
is I'm sorry.
Trying to work with
an owner that's in denial
is ten times harder.
Why is he so blase?
Why is he so blase?
I think
he's probably in shock.
I don't know, I'm not him,
so I don't know
what he's doing right now.
Suzanne, if your husband
Doesn't start realizing
what he's doing wrong
in a big way,
I can't help it.
I agree.
I agree.
I feel let down by Andy.
This is a huge,
huge wakeup call.
And if this doesn't
make any change,
nothing will.
I don't know
where to start, Suzanne.
I don't know
where to start, Suzanne.
What I do know is that,
right now,
I don't feel too good
about this one.
A dramatic change
in the weather.
That's exactly
what Fleming's needs.
A big, dramatic change.
So I'm gonna hit the streets
and find out
what the locals
really want
from their
Fleming's restaurant.
from their
Fleming's restaurant.
Hello!
Hi.
How are you?
Good to see you guys.
Now, ladies,
have you heard of Fleming's?
Yeah.
Of course.
Nobody talks about it
anymore.
Nobody says,
"Oh, I was at Fleming's.
Let's go back
and try it out."
There's a new owner,
and it went downhill.
Have you heard
of Fleming's restaurant?
Actually, I have.
What's the word
on the street?
Not-so-good food.
My parents
used to go there,
back in the day,
when it was good,
but I didn't even know
it was still open.
Uh, I haven't
heard any good reviews.
It's old.
Yeah.
It's a--it's a place
my mom and dad
would probably love to go.
And you're not gonna go
anywhere near the place again?
And you're not gonna go
anywhere near the place again?
Not until something's done.
It's extraordinary.
And this guy's
adverse to change?
When you got
all those customers
standing on your doorstep...
Unbelievable.
So sad.
Chef Ramsay's
grassroots research
Clearly points out
how damaged
this restaurant's reputation
really is.
Ironically, man of the people
who work at Fleming
realized they are
in desperate need of change.
But there is one person
who doesn't agree with that.
Unfortunately,
it's the owner.
Unfortunately,
it's the owner.
Yesterday was a really bad day.
I took the morning
this morning,
walked around the community,
done my homework.
And really confirmed...
This Danish restaurant
is no longer talk of the town.
So what I need
from each and every
one of you
is to be incredibly honest.
Let's talk about what's wrong
with the restaurant.
Orlando, tell Andy
what this place needs.
I believe we need to--
brilliant new menu.
We need to bring in
new food.
Something more attractive,
something more...
Something more attractive,
something more...
Contemporary, you know?
That's my opinion right now.
Crystal, tell Andy
why the restaurant's
not working.
You're scared
you're gonna fail.
So instead of taking
the jump and the leap
of actually doing
what you want to do,
you're scared
that no one's gonna like it
and you're gonna
lose everything.
But the truth
of the matter is, Andy,
either way,
you're gonna lose it
if you don't do something.
Suzanne,
you and I spent time
talking last night
you and I spent time
talking last night
where you were pissed off.
Tell your husband
what he needs to do
to get this place
back on track.
In my opinion,
I think a lot of people
are afraid of change.
And they don't change
until they're brought
down to their knees.
'Cause they're terrified,
because it's easier
to stay with
what they know
than to risk change.
And I think that
has been Andy's fault.
Do you understand
what she's saying?
Yeah, I--
her points are valid, my--
How do you respond to it?
how--
How do you respond to it?
how--
My response to it now is
I'm just afraid to alienate
the people that we have
and lose what we have.
The only thing right now
that's gonna
save your business
is a dramatic change.
It--it's
a long time coming,
and it's--
it's time to do it.
Andy needs to take
ownership of the restaurant,
And I think Andy
will buck up now
and take charge.
Get ready...
For a dramatic change.
For a dramatic change.
Coming up,
Gordon does what he can
to spread the word
about the new Fleming.
Step on it, big boy.
It's about
the standards, yes?
But he may have
been better off
Keeping it a secret.
Forget anything to do
with Danish.
Danish food may be
a thing of the past...
He's making Caesars
with vegetables.
He's what?
But some of the old problems
still remain.
It's a relaunch night
teetering on disaster.
Watch out, watch out,
watch out!
Water, water, water.
That's coming up
on Kitchen Nightmares.
That's coming up
on Kitchen Nightmares.
Chef Ramsay knows
that the changes to Fleming
cannot be subtle.
And the most drastic change
needs to be the food.
So step one of his plan
is to take the restrictions
off the kitchen staff
and let them cook.
I want to spend
the next 20 minutes
looking at the ingredients
that we've got
and just cooking something.
And when you start,
forget anything to do
with Danish.
People don't go out
in South Florida
to dine Danish.
Let's get that right.
Yeah?
Let's get that right.
Yeah?
Okay.
Think popular,
think trend,
and think where we are.
Okay.
Let's do some cooking.
Four of us together, yeah?
I want to see
a little bit of flair.
Oh, yeah, baby.
That's gonna be awesome.
Something different.
Yeah!
That's like
what we're looking for.
That's like--
we ready for that.
That tuna
looks beautiful.
Doesn't it?
Melts in your mouth.
Let's go. Ready?
With the shackles taken off,
the kitchen have come up
with a number of exciting,
non-Danish menu items.
non-Danish menu items.
That's definitely
not our menu.
Chef Ramsay has added
a seared tuna.
Now, to make sure everyone
is on the same page,
he shares these new dishes
with the front
of the house staff.
Scrumptious.
Excellent.
Nothing Danish there.
Taste the chips.
They've been seasoned with
a little bit of cayenne pepper.
Black beans,
pineapple salsa.
Yeah?
This is so good.
And I love this.
Seeing those dishes
and tasting them,
it's a better reflection
of what Miami is.
And I think
it'll draw in a big crowd.
And I think
it'll draw in a big crowd.
Very nice.
Very nice.
I think change is difficult
for everybody.
What we've been doing
for the same 25 years
is not working anymore.
We're gonna get
this restaurant on track.
With Chef Ramsay's newfound
belief in the kitchen staff
and Andy,
Gordon and his team
worked through the night
to pull off one of the most
ambitious makeovers yet.
Good morning.
Good morning.
Good morning.
Come through, please.
All right.
Today is about
dramatic changes.
Andy and Suzanne,
are you ready?
Absolutely.
Good, let's go.
It's time to enter
the new Fleming.
And more importantly,
time to start
a new, profitable chapter.
Holy.
Come in.
Oh, my God.
Wow.
Oh, my God.
Holy cow!
Can you believe this?
Oh, my God.
This is magic.
This is magic.
Got rid of that pink
that scares
And spooks customers away.
It was dated and uninviting.
Now it's warm, it's elegant.
It brings in a new,
modern era.
I am so excited
for Andy and Suzanne.
It's the direction that
we've been wanting to go.
And now we can take those
baby steps to do that.
Because we can't go back
to being the old Fleming's.
This color is gorgeous.
Andy, what color is it?
I'm not sure.
You're not sure.
Okay.
But it looks great.
But it looks great.
It's a Tudor brown.
We've got some new art
on the walls,
and look at the lights.
They make the brown
stand out.
And have a look at this.
Oh, look at that!
Whoo, I'm...
I can't talk.
This is no longer
Johansen Fleming's restaurant.
Birds of flight.
Taking off into
new chapters.
A new beginning.
I love it.
I'm extremely happy.
It's gorgeous.
To see Andy and Suzanne
crying for happy...
It...haven't seen that
in a long time.
It...haven't seen that
in a long time.
Nothing but grim faces.
Nothing but despair.
And this is not despair.
This is awesome.
I want to just bust.
Amazing.
I don't cry very often.
I can't tell you
the last time.
But this did it.
This is, um,
everything for us.
Gives us new hope.
You okay?
Yeah, I'm good.
I'm good.
I'm crazy.
I'm so happy
for you two.
Unbelievable.
To see my husband
cry with happiness,
cry with happiness,
to me, that was
the biggest gift of all.
I've never seen him
so happy.
It's been a huge
wakeup call for him.
Now we have a restaurant
to be proud of
to take us right into
the 21st century.
Andy, embrace it.
Really convict it.
Make it yours.
It will happen.
With the change in decor
now complete,
Chef Ramsay's next step
in turning around the business
is to market the restaurant
to a younger clientele.
So he reaches out
to two local designers
and puts together
a swimsuit fashion show.
and puts together
a swimsuit fashion show.
Oh, wow.
The fashion show was fabulous.
I was amazed.
It was good
to see younger faces
that we want to attract
to the restaurant.
People are very excited.
Our phones will probably be
ringing off the hook.
Although the main objective
of the fashion show
was to spread the word
about the new Fleming,
Chef Ramsay
had a secret mission
that he wanted to reveal.
Weren't they amazing?
Yes.
Absolutely.
For the grand finale,
please welcome
our male model.
Ladies and gentlemen,
It's Andy,
the owner
of Fleming's restaurant.
I was in shock,
because I didn't really
quite recognize him.
There's more than
a breath of fresh air.
There's a whole hurricane.
Suzanne.
Yeah?
Ten years younger.
Yes.
You look great, honey.
The clothes were amazing.
The haircut was amazing.
Most importantly,
he was smiling.
How can you not
be motivated?
Give it up, buddy.
Well done, yes?
You look great.
I feel good.
You look great.
I feel good.
I'm ready to go.
You gotta come
see this new restaurant.
It is unbelievable.
Very good!
Coming up on
Kitchen Nightmares...
Something's burning, Bobby.
I smell something burning.
Will a dangerous fire...
Water, water, water.
No, no, no.
Derail Andy's hopes
for a successful relaunch?
Watch out,watch out,
watch out.
Clear the way.
Let's go!
Holy crap.
It's hours before relaunch,
and with
the dining room makeover
and owner makeover
now complete...
Okay, Orlando,
let's go, buddy.
Chef Ramsay is ready
to unveil
The new Fleming menu.
Gone are the Danish gravlax.
The frikadelle.
And the grandfather duck.
And in its place,
a modern, contemporary menu
ideally suited
for South Miami.
Right, start off
with the crab cakes.
Give it a modern twist.
The rock shrimp
lettuce cups.
Pan seared grouper fillet.
Pan seared grouper fillet.
Seasoned with chorizo,
so it's a little bit spicy.
Playing on the Cuban
influence,
because the chef
is Cuban and,
more importantly,
nice contrast, yeah?
Look at the portion size.
What I want to see tonight,
more than anything,
is empty plates.
Because,
when desserts come,
we're gonna do this.
Very, very simple.
Ah, yeah.
Yeah, to the table.
Now...
Yes, yes.
Now...
Yes, yes.
It looks so inviting.
It's modern,
contemporary,
and it's just
an immaculate way
of serving a dessert.
We don't stand
and hold on to nostalgia.
We move on.
Andy, how does it look?
It looks fabulous, Chef.
Now there's no excuse.
Have a little taste, yeah?
We're opening in just
under an hour, guys, yeah?
Mmm!
That is good.
That is, whew,
out of this world.
The menu is fantastic,
the food tasted out great.
Everything looked wonderful.
Unbelievable.
I didn't see
any Danish food anywhere.
I didn't see
any Danish food anywhere.
Fleming has gone through
some major changes
in the last 72 hours.
It appears as though
the biggest change
may have been
the owner, Andy.
Okay, 74, 75,
77, 78.
No 76, okay?
Who has a newfound energy
And is operating
like the leader he once was.
Let's go.
We gotta roll.
Chef Ramsay definitely
put a fire under Andy.
You should have
everything out there
he was sent down
special from heaven.
I--I know he is.
Tonight, relaunch night.
Yes, it's gonna
be different,
Yes, it's gonna
be different,
but stick together.
We're not
throwing food out.
We're caring,
seasoning,
and hitting perfection.
Okay?
Yes, sir.
Let's go.
I'm feeling nervous,
excited, tense.
Everything,
everything all at once.
Crystal, daequon cook
from the Miami heat...
Yes?
Is coming for dinner.
Okay.
Okay?
So look after him, yeah?
Hi, welcome to Fleming's.
The fashion show
clearly has spread the word
about Fleming.
This is our new menu.
I like the look.
It's very clean,
and it's refreshing.
I'm very excited.
Enjoy dinner.
Thanks.
I'm very excited.
Enjoy dinner.
Thanks.
The restaurant
is fully booked.
My name's Crystal.
Daequon.
Ah, I know who you are.
Okay.
It's nice to meet you.
Are you ready to order?
Yes, Ma'am.
Appreciate it.
Cheers.
First table, yes?
Two small Caesar salads.
Snap on it, big boy.
As part of the new menu,
As part of the new menu,
All of the entrees come
with either a house salad,
a wedge salad,
or a Caesar salad.
15 minutes into service,
and the salads
are leaving the kitchen.
Rich, you gotta be quicker
with those Caesar salads.
Are our Caesars
coming with croutons,
or are they coming
with vegetables?
Vegetables?
He's making Caesars
with vegetables.
He's what?
That's what
I'm asking him,
trying to say--
that's not a Caesar.
Oh, my God.
I'm so sorry.
Is there carrots
in your Caesar salad?
I think so.
Yeah, would you excuse me?
Would you mind if I just get
a chance to do them again?
I'm so sorry.
Sure.
And--and my apologies.
Hey, guys.
Orlando, just two seconds.
You, stop.
Look at me.
We're not serving
Caesar salad
with bits of carrot
in there.
The Caesar salad
hasn't changed!
Come on, guys.
Radish?
Caesar salad?
The only thing that's missing
is the flies!
Nerves are high.
And there's a lot
of confusion back there.
And there's a lot
of confusion back there.
A lot of confusion in
the salad area tonight.
You have to watch
what he's doing.
Complicated?
What?
My gran could do better!
And she's dead!
Oh, my God.
We can't even get
out of the trap properly.
The cold food
is backing up the kitchen,
and this, right now,
doesn't look good.
hell.
It's 40 minutes
into service,
And not one proper salad
has left the kitchen.
Can you help,
please, yes?
And, not surprisingly,
And, not surprisingly,
Customers' patience
is wearing thin.
The kitchen is totally
backed up.
I can't even get
a Caesar salad.
Caesar salad is the simplest
things to do.
You just put a little
lettuce in, you know?
It's like, God.
Unbelievable.
Unbelievable.
Unbelievable.
I asked for five
Caesar salads,
like half an hour ago.
Where the
are they?
Do I have to make it myself?
I'll make it myself, yeah?
A Caesar salad.
We're dying over here.
Come on.
Hallelujah!
I got my Caesars.
Okay, here
is the Caesar salad.
The kitchen has recovered
from the salad dilemma.
Beautiful.
Let's get these going.
And an hour into service,
entrees are making their way
to the dining room.
And relaunch looks
to be back on track.
Oh, my God, it's not working.
But the old equipment
at the restaurant
has brought the kitchen
to a standstill.
No, no, no,
try to put it on the pilot.
Guys, come on!
Un--believable.
Un--believable.
If you're without
the right equipment
with that kind of business
at the same time,
we can't respond.
Give it to me.
Give it to me.
All right.
How can you work
with a range
that half of it
doesn't work?
Unbelievable.
We can't get
a meal out of here.
Let's go!
This relaunch,
we have to make it work.
We don't have time
to have another bad night.
But we don't have
what we need back there to--
to really
pull this off 100%.
While Chef Ramsay
goes to the dining room
to see how customers
are doing,
to see how customers
are doing,
the chefs continue
to tinker with faulty equipment,
unaware that
they're about to cause
a much bigger problem.
Something's burning, Bobby.
I smell something burning.
Where do you smell that?
Smell it?
Something is burning.
Something is burning
over here.
What is burning?
Bread burning?
No, it's more than bread.
Something else is burning.
Something is burning.
I smell something burning.
Something is burning.
Water, water,
water, water.
No, no, no.
Watch out, watch out.
Clear the way.
Clear the way.
Let's go.
Move in, guys.
Let's go.
Move in, guys.
Move the pan.
Move the pan.
Hurry, hurry,
hurry, hurry...Andy.
Move it, move it, move it.
Within minutes of Chef Ramsay
leaving the kitchen
to check on
the dining room...
Something is burning
over here.
A stovetop fire has erupted,
Putting the relaunch
and the restaurant in danger.
Water, water,
water, water.
No, no, no.
Watch out, watch out.
As the smell of smoke
enters the dining room...
Watch out, please, guys.
Watch out.
Chef Ramsay returns
to the kitchen
And takes charge.
If it hits
the pilot light.
It's gonna backfire,
it's gonna blow on his legs
or blow in his face.
Underneath.
It's underneath.
Underneath.
It's underneath.
Watch out.
Watch out.
hell.
Watch out, guys, please.
Clear the way!
Clear the way!
When was the last time
that was cleaned?
Chef Ramsay
got the fire out.
Now we're trying
to get reorganized
and back on track.
I need one filet,
medium rare.
One rib eye,
medium rare.
Come on, guys.
Pull together.
Let's go!
Despite being down to only
six burners in the kitchen...
Despite being down to only
six burners in the kitchen...
Finally an order out.
Okay.
Andy and Orlando
have led a comeback.
Let's see--
veal chop, lamb chop.
That's it.
And Fleming has rebounded
from the fire.
Roasted chicken.
This is outstanding.
It's delicious.
People were extremely
responsive
to the new menu.
They loved the items.
They were socializing
and having a good time.
It was more noise than
I've heard in this restaurant
in 15 years.
It's just refreshing
to see it this way.
Are you ready
for dessert?
Are you ready
for dessert?
The chocolate mousse.
We want one of everything.
Ohh! Very good.
The dessert trolley
was sensational.
And everyone
loved the desserts.
There's nothing left behind.
Nothing to box.
No swans.
Cheers to you.
Thanks.
To the continued success
of your restaurant.
Hope for you the best, sir.
Thank you, very much.
Thanks so much.
You have a good night.
Okay, uh, guys,
come over, please.
come over, please.
It was a tough night.
It was a successful night.
But the oven
slowed up service.
So it's gonna be
very difficult to produce
this new menu, or any menu,
for that matter,
with the equipment we have.
Yeah, what a night.
What a significant difference.
Wasn't there a new energy
in the dining room tonight?
A sort of vibe of--
Yes.
Yeah?
People were alive.
Yeah, we energized.
Any one of you could have
thrown in the towel.
And given up.
And you held your own.
And I--I believed
in the passion
and the fight
and the determination
and the fight
and the determination
to make
this restaurant work.
Thank you, sir.
That was the good news.
But...there's
a big problem here.
Yeah, this problem
will prevent Fleming
from being a success.
I need you to follow me.
All of you.
Please.
Well, I was scared
And I wanted to get away.
Because I had no idea
what was going to happen.
Let's hurry up, please.
Come out.
Hurry up.
Stand over there, please.
Hurry up.
Stand over there, please.
Oh, dear.
Tonight, I was forced
to make an emergency call.
And this is the result
of that call.
There we are.
Oh, my God.
A state-of-the-art,
brand-new,
tailor-made Vulcan kitchen.
When that tarp
came off,
When that tarp
came off,
I just felt this whole
sense of relief.
This was amazing.
This was the missing link.
Oh, Orlando!
Oh, my God.
What the hell?
That's one of the most
beautiful thing
I've ever seen
in my life.
That's too much.
Wow! That's for us?
Come on.
We're starting off with
a unique, six-ring burner.
A convection oven.
Phenomenal.
Followed by a six-burner,
diamond-cut
char grill.
And then, finally,
the most amazing fryer.
And then, finally,
the most amazing fryer.
I'm very happy.
It's being
installed tonight.
Now you have no excuse.
Wow.
No excuse.
Andy and Suzanne,
you have everything you need
inside that restaurant now.
Floor staff,
great decor,
great chef, great menu,
and a new kitchen.
Now...take it
and run with it.
Thank you so much.
I...Um...
I'm just...
I can't
express myself well.
I can't
express myself well.
Good-bye, my darling.
Thank you so much.
I never,
in my wildest dreams,
imagined we would be given
so much.
Well done, my darling.
Thank you very much.
Great, well done.
There's absolutely
hope for Fleming.
We are going
to make Ramsay proud,
and we're gonna
do it for ourselves too.
Well done for tonight.
Thank you.
Really well done.
Thank you.
Yes?
Yes, yes.
Restaurateur,
'cause that's
what you showed.
Thank you.
Now do it.
I will.
Good luck.
Make it work.
Thank you.
Good night.
Good night.
Thank you.
Good night.
Thank you.
Chef Ramsay did
a lot of what was necessary
to get this restaurant
on track.
He really found
the right idea
and the right design.
I think
it's gonna save us.
I think it's gonna
turn us around.
Wow, what a week.
Out of all the kitchen
nightmares I've ever done,
this has to be the biggest
transformation ever.
We completely changed
the decor,
completely
changed the menu.
But the biggest change of all
was in the owner, Andy.
Now he can make
his own history
as opposed to buying
somebody else's.
My goodness.
My goodness.
Caesar salad with carrots?
Unreal.
Group hug!
Group hug!
Group hug!
Group hug!
After Chef Ramsay left,
Andy and his loyal staff
embraced the changes
that Gordon put in place.
Wow, ready to use.
And, with a brand-new
kitchen...
Whoo!
And a new lease on life...
Oh, yeah, that's the sound
like we're looking for.
Fleming has once again
become the place to eat,
Fleming has once again
become the place to eat,
Like it was 20 years ago.
I can run a restaurant.
I just needed
the fire back.
Your menu
looks beautiful, man.
Fleming's is gonna be around
for at least another 20 years.
Hi, welcome to Fleming's.
Have a seat.
We'll be right there.
I think, yeah, we're gonna
be on the right track.
Chef Ramsay heads
to hot, trendy Miami,
but ends up in a place
that's stuck in the past.
It's almost antique.
It was once the best
family restaurant in town.
You couldn't get in here
on a Friday or Saturday night.
But all that is left
from the glory days
Is their all-pink decor
and menu that features
food from Denmark.
Which is being prepared
by a Cuban chef.
Wham! Yah!
Wham! Yah!
And eaten by a shrinking
clientele...
Health situations.
Oh, well, I'm glad
you're feeling better.
That is on life support.
You can't worry just about
what the old farts think.
Tonight, in one
of the biggest challenges
that Gordon has ever faced...
We just contaminated
the whole place!
He attempts to change an owner
who hasn't changed a thing.
Why is he so blase?
A lot of people
are afraid of change
until they're brought down
to their knees.
And somehow return Fleming
to its original glory
before it goes up in smoke.
before it goes up in smoke.
Watch out, watch out,
watch out.
My gran could do better!
And she's dead!
Holy.
Tell the chef I surrender.
That's tonight
on Kitchen Nightmares.
God bless Denmark!
Miami, Florida,
known for
its beautiful people,
sandy beaches,
and Latin-inspired culture.
And an ideal place
for a...
Danish restaurant?
What is traditional
Danish food?
Yeah, a lot of people
don't understand that.
Andy and his wife Suzanne
purchased the successful
restaurant
A taste of Denmark
eight years ago.
We knew it
was a good restaurant.
We knew it was very popular.
And the whole idea for us
was to try and keep it
And the whole idea for us
was to try and keep it
as much the same
as possible,
so there would be
little change
other than someone else
greeting them at the front door.
Hi, welcome to Fleming's.
How are you?
We were worried
about the fact
that it said,
A taste of Denmark."
'Cause neither one of us know
much about Scandinavian food.
It doesn't have celery
in it, does it?
And we struggled to try
and find a chef to come in,
Very knowledgeable
in Danish cuisine.
We finally found
something we like.
Orlando is
a classically-trained chef.
I'm from Cuba.
On the menu right now
is not 100% my cuisine.
I prefer salty.
Like, when, right away,
you eat your food,
you feel it.
what is that?
Bam!
You're gonna have to start
learning how to speak Danish.
I have this chef
who's got lots of ideas.
You know, "Let's change this,
let's change that."
But I've been
very reluctant,
'cause I, you know,
I don't want to alienate
our regular,
loyal customers.
Follow me, ladies.
Our clientele
that come to the restaurant
are old people.
All the servers,
they read the obituaries
to see if our customers
are listed on there.
After a while,
it's pretty sad
when you see them sort of
knocking down like dominoes.
So I haven't been here
for a while because
health situations.
Oh, well, I'm glad
you're feeling better.
And that's just sad to know
these are the only people
that we serve to.
If keeps going
like it's been going,
this is what we got.
this is what we got.
15 years ago,
you couldn't get in here
on a Friday or a Saturday night
'cause it was booked.
Now, we don't even have
reservations
to fill our Friday
and Saturday nights.
I think we have
to change something.
We can talk
about it later.
Andy has been afraid
to make changes.
And why, you know,
when I tell Andy,
"Well, I want to do this
and I want to do that,"
and he says,
"That's not gonna fly."
You can't worry just about
what the old farts think
that come
into your restaurant.
You got to get in
the younger people
and the middle-aged people
that are gonna be your clients
for the next ten years.
that are gonna be your clients
for the next ten years.
The huge amount of debt
that we're under right now,
it puts a strain
on the restaurant,
it puts a strain
on the relationship I have
with--with employees.
It puts a strain
on my relationship
at home with Suzanne.
Business sucks.
I know.
We can't have many more
Saturday nights like this.
Or we're not
gonna stay in business.
Our restaurant
and our whole mortgage
are tied into one loan.
I'm concerned about
losing our house.
This has been one of the most
stressful years of my life.
This has been one of the most
stressful years of my life.
We're at a point where
we need this restaurant
to be successful soon,
or--or--
we're gonna be in big trouble.
People immigrate to America
to chase
the great American dream.
They come from Sicily
to open the most amazing
Italian restaurants.
From Shanghai to open
their Chinese restaurants.
This is the first time I've ever
been to a Danish restaurant.
Can't wait to meet
the Danish immigrants.
Thank goodness
I brought my dictionary.
Hi.
Hi.
Good to see you.
Welcome to Fleming.
Gordon, please.
And your first name is...
Suzanne, and...
I'm Andy.
Andy, good
to see you.
You're the owners?
Yes.
Okay, great.
I'm sorry.
No Danish here.
But...
it's a Danish restaurant.
The Danes
have left the building.
So...
the chef's Danish.
No.
No.
Chef is Cuban.
He's Cuban.
Cuban.
And the name, Fleming's.
It means...
And the name, Fleming's.
It means...
Fleming is--was the original
owner of the restaurant.
He's Danish?
He was Danish.
So...I'm trying
to get my head around this.
Danish name.
What's Danish
in the restaurant?
There's still
some influence in our food.
And we kept everything
almost identical.
Ooh, what's going on
with the color?
Somebody colorblind?
Yes!
Uh, yeah,
actually.
I am.
You are?
Yeah.
Well, you look
very well coordinated
in terms
of dressing.
Thank you.
I get a lot of help.
Right.
And where shall I sit?
I'll take you in.
What do you got there?
Those are our desserts.
And we put them out
every day.
Why would you put them out
before the customer orders them?
So they can choose.
So you finish your entree,
and then you parade up here
to the gallery.
Uh-huh.
This is antiquated,
this idea.
This was the way
Fleming did it.
It's been kept this way.
Seriously,
does that look appetizing?
Adjacent to the bathroom door?
They all
have to walk by it
at some point
during the evening.
Trust me, if I was
on my way to the bathroom,
and I had to bypass that.
I'd be discouraged
to come back and order dessert.
I'd be discouraged
to come back and order dessert.
I've got to sit down.
Ay, yi, yi.
Dessert museum.
Maybe when he tastes them,
things'll be better.
Good evening.
How are you?
Good afternoon.
How are you?
I'm fine.
I'm Julie.
I'll be your server.
Excellent.
This is the cru d'ete
we serve with every meal.
Well, I haven't
had cru d'ete,
since my grandad's
80th birthday.
They're old-fashioned.
And how long
have you been here?
I've been here 15 years.
So you were
with the old owners?
Yes, I was.
Wow.
What's changed here
in 15 years?
The staff.
The staff.
Wow. My God.
And did the original
restaurant, Fleming's,
have pink?
Honestly, pink flowers,
pink napkins,
pink walls.
Pink everywhere.
Yeah.
Oh, good grief.
The pink walls
and the little blue plates.
To me,
it's almost antique.
It's like walking
into grandma's house.
Well, say good-bye
to grandma.
I think I'm ready,
actually.
Let's start off
with the gravlax.
Okay.
Cancel that.
Cancel that.
Frikadelle.
Certainly.
Entree, I'll go for
the grandfather duck danoise.
Okay.
Excellent.
Thank you, darling.
I have one gravlax.
One frik appetizer.
Here's your gravlax.
Wow.
Here's your gravlax.
Wow.
Take me around the plate.
Um, it's just some garnish,
and then you have
the gravlax.
Thank you, darling.
Wow.
That is hideous.
It tastes like fly paper.
Oh,.
There's a nice fly
on the side of my plate
as well.
What a shame.
That tasted very strange.
Way overdone.
And unfortunately,
there's a fly.
He's dead now, anyway.
Okay.
Hmm.
Hmm.
Oh, my God.
He absolutely hated this,
and there
was a bug on there.
Garbage.
Aggh!
One frik appetizer.
And this is our
homemade frikadelles.
Mm-hmm. Wow.
Thank you.
Frikadelle.
It's just hot and mushy.
Does the chef
ever season food?
Everything's just got
this air of blandness.
It's just like mush.
It just disintegrates.
That's our customers.
Unbelievable.
It must be a lot easier
on the dentures.
Yes.
Ohh.
So far, not so good.
My name is David.
How's everything so far?
Dreadful.
Special for you.
There's a swan
just appeared
There's a swan
just appeared
on that lady's table
over there--what is that?
Cindee does that.
What is that for, Cindee?
Oh, she has
a tiramisu in it.
Can I just have
a little look in there?
This is from
the old days.
Oh, my goodness, me.
That is extraordinary,
isn't it?
I'm gonna order dessert
just to get the swan.
How cool is that?
Enjoy.
Thanks.
It's amazing.
It reminds me of my
sixth birthday party
with my family.
You must show me
how to do that.
Okay.
Oh, yes.
I like to make my swans
and take them to the people
I like to make my swans
and take them to the people
and see their reaction.
Just take a big
piece of foil.
Just fold it over.
Uh-huh.
Give you enough room
to have a nice, big tail.
We love a big tail.
More elegant.
Like you.
Glamorous.
Bless you.
Twist it around.
I love it.
Make him
a pretty little head.
That's just about it.
Wow.
Oh, and the kids love it.
Ta da!
This is special
for you here.
Thank you very much.
My children will love it.
Thank you very much.
Safe trip.
Excellent.
Safe trip.
Excellent.
You just made their day.
Well, if this
doesn't work out,
I'll certainly
go to work for Chef Ramsay.
I'll make all his swans.
This is the duck.
Right.
My goodness, me.
When was that cooked?
Just now.
Really?
Looks like it was roasted
a couple of days ago.
Thank you.
Wow, not even moist.
Wow, not even moist.
Ugh.
Just when you think
it couldn't get any worse.
I don't think that
grandpappy
wanted duck
cooked like that.
That's definitely
one duck.
Right now,
I don't even think
a swan would cheer me up.
Ohh, God.
He didn't like it.
Come on.
Come on.
Wow, 1992.
Tell the chef I surrender.
No more, please.
God bless Denmark.
God bless Denmark.
We're done.
Son of a bitch.
What a disaster.
Where's the chef?
That way.
Straight behind
the line.
Hello.
How are you?
Hello.
How are you?
I'm very good.
And you're
the head chef here?
Yes, sir.
Why was everything
so bland?
That's some of the worst
food I've ever eaten.
The gravlax--
why is it so tough?
I don't have
an answer for that.
It was like eating
a leather belt.
Frikadelle, mushy.
The duck was dry.
Overcooked.
That was shocking.
Honestly, the food
is so outdated.
Why do you let him
cook that food?
Because we haven't
tried to change the menu.
We wan--we just--
haven't tried
to change anything.
Just been afraid to change.
Just been afraid to change.
My God.
You're nostalgic
with something
that's not worked
for a long time.
You are at the end
of the line.
hell.
Coming up, something's
rotten in Denmark.
It's a dinner service
from hell.
Dinner's ready.
Everything that is sent
out of the kitchen...
I'm not gonna eat that.
Comes right back
in the kitchen.
What didn't he like
about this?
He just said
he hated it.
Oh, come on.
There's a non-stop parade
of food being returned
to the kitchen.
of food being returned
to the kitchen.
You know that.
Yes.
And there's
a shocking discovery...
Oh, my God.
That threatens to shut down
the restaurant.
Stop!
Oh, God.
And later,
It's the most drastic
relaunch yet.
Can Chef Ramsay light a fire
under this reluctant owner...
My gran could do better!
And she's dead!
Or is Andy and the restaurant
Just impossible to save?
Good evening.
How are you?
Good.
Word of Chef Ramsay's arrival
has filled the restaurant
with customers
for the first time
in five years.
And so tonight,
the entire Fleming staff--
owners, waiters, and cooks--
will be tested.
Follow me, please.
I am disappointed at some of
the things that happened today.
How is everything
going out here?
Good, I just need to start
sitting this room now.
Good, I just need to start
sitting this room now.
Okay.
But there's nowhere to go
but up now.
And I trust Andy 100%.
And I hope to God I'm right.
'Cause if I'm not,
we're out of luck.
My name is Julie.
I'll be your server
this evening.
Gentlemen,
have you decided?
We don't know.
Something Danish, obviously.
The grandfather duck.
I'm gonna have
the wienerschnitzel, please.
I need Cindee, please.
Just 30 minutes
into service,
Just 30 minutes
into service,
And a number of entrees
have left the kitchen.
Ta da!
Perfection.
That's what you got.
Dinner's ready!
So, clearly, speed
is not a problem at Fleming.
That's pretty awful.
However, satisfying
customers is.
How is everything?
Pardon?
I'm not gonna eat that.
Let me take this away.
Thank you.
I appreciate it.
What's wrong with that?
Wienerschnitzel,
she said it was very bland.
Wienerschnitzel,
she said it was very bland.
Let's put it this way.
We won't be coming back.
Let me take this away.
Thank you.
I appreciate it.
I couldn't even
look at that meat.
You're bland too?
Bland, yeah.
Okay, I'll let him know.
53 hated this.
Okay, okay.
What didn't he
like about this?
He just said
he hated it.
Said he can't eat it.
Oh, my.
I'll bring you
the menu, Ma'am,
I'll bring you
the menu, Ma'am,
so you can choose
something else,
and I'll get you
another salmon.
Thank you.
Thank you.
Andy...
Oh, no, come on.
This is mushy.
Andy is absolutely
afraid of change.
He's tried to keep
the tradition,
and I think it's time
to move on.
Son of a bitch.
Oh, come on.
I need some extra sauce.
The fish is too dry.
What a disaster.
Come on.
No way, no way.
Oh,.
There's a non-stop
parade of food
being returned
to the kitchen.
You know that?
Yes.
You know that?
Yes.
Almost everything
coming back was bland,
Doesn't taste well,
doesn't taste good.
What's going on
with this?
He said it was very bland,
no flavor.
Three items.
Wow,.
Those dishes
were all danish-style.
Items that have been there
for 25 years.
Can I get you
something else to eat?
You're just eating bread.
That's not gonna help.
The chicken
was totally bland.
I don't see how anything
can get worse at this point.
While Andy dries to pacify
unhappy diners...
I can make something
like, uh,
coconut shrimp
very quickly, crab cakes.
Chef Ramsay has seen enough
of the kitchen in action.
Chef Ramsay has seen enough
of the kitchen in action.
He's heard the complaints
about the food
and knows that many
of the problems
are not caused
by cooking alone...
Holy mackerel.
Ay, yi, yi, yi, yi.
But by what is lurking
in the storage unit.
What the?
Ohh!
Mashed potatoes.
Piping hot.
This is unbelievable.
Andy, Suzanne.
Come in here.
Oh, God.
Orlando, I know
you're busy there, big boy.
I just need you
for 30 seconds, please.
I just need you
for 30 seconds, please.
Yeah, I'll be quick.
Come with me.
So this
is for raw meat, yes?
And here we got some...
What the
is that?
Oh, my God.
No! Come on.
Oh, my God.
Oh,!
There was one duck
on a tray
with meat
that was thawing,
and the duck
was in the meat juice.
Cooked duck
and defrosting meat!
Look at it there!
Who put the ducks there then?
Agh,.
We've been selling duck!
Stop the kitchen!
Everybody!
Stop the kitchen!
Everybody!
I need all the ducks
off the table
and stop them eating it.
No, just for this evening,
no duck.
Table 61 had duck.
Is that the duck?
Yes.
I'm so sorry.
I'll explain in two seconds.
Do excuse me.
It was embarrassing
to have Chef Ramsay
literally take the duck
from in front of the gentleman
and tell everybody,
"No duck."
hell.
Have you served
anybody duck?
Stop!
We're not serving none of that
duck out there!
We just contaminated
the whole place!
Oh, my God.
Oh, my God.
Raw meat now,
and cooked meat.
No! Come on.
A frightening discovery
in the storage unit.
Stop!
We're not serving none of that
duck out there!
We just contaminated
the whole place!
Has clearly shown Chef Ramsay
just how far
This once-legendary
restaurant has fallen.
Now I am seriously,
seriously worried.
We're.
Yeah, you're right,
you're.
If I was
a health inspector now,
what would he do?
what would he do?
He would take that product
and probably throw it out.
Throw it out?
You wouldn't
continue serving
one more plate of food.
What do you think
we're gonna do,
continue cooking?
I don't believe that the food
that's out here now
is contaminated in--
You don't believe?
I never have
seen that before.
If I did,
I would have a fit.
But I was surprised
that Andy wasn't aware of that.
I think he's had his head
buried in the sand
for last seven years.
You cook one more thing,
I'm out of here!
I'm out of here!
There are blinders at times.
When things get tough,
I put 'em on,
and I just forge ahead.
And you miss some things,
and we miss
some of those.
Chef Ramsay is frustrated
by Andy's laidback attitude,
So he decides to try
and get some answers
from Andy's wife Suzanne.
I don't know
where to start.
Okay.
I don't know
what to tell you.
All I can say
is I'm sorry.
Trying to work with
an owner that's in denial
is ten times harder.
Why is he so blase?
Why is he so blase?
I think
he's probably in shock.
I don't know, I'm not him,
so I don't know
what he's doing right now.
Suzanne, if your husband
Doesn't start realizing
what he's doing wrong
in a big way,
I can't help it.
I agree.
I agree.
I feel let down by Andy.
This is a huge,
huge wakeup call.
And if this doesn't
make any change,
nothing will.
I don't know
where to start, Suzanne.
I don't know
where to start, Suzanne.
What I do know is that,
right now,
I don't feel too good
about this one.
A dramatic change
in the weather.
That's exactly
what Fleming's needs.
A big, dramatic change.
So I'm gonna hit the streets
and find out
what the locals
really want
from their
Fleming's restaurant.
from their
Fleming's restaurant.
Hello!
Hi.
How are you?
Good to see you guys.
Now, ladies,
have you heard of Fleming's?
Yeah.
Of course.
Nobody talks about it
anymore.
Nobody says,
"Oh, I was at Fleming's.
Let's go back
and try it out."
There's a new owner,
and it went downhill.
Have you heard
of Fleming's restaurant?
Actually, I have.
What's the word
on the street?
Not-so-good food.
My parents
used to go there,
back in the day,
when it was good,
but I didn't even know
it was still open.
Uh, I haven't
heard any good reviews.
It's old.
Yeah.
It's a--it's a place
my mom and dad
would probably love to go.
And you're not gonna go
anywhere near the place again?
And you're not gonna go
anywhere near the place again?
Not until something's done.
It's extraordinary.
And this guy's
adverse to change?
When you got
all those customers
standing on your doorstep...
Unbelievable.
So sad.
Chef Ramsay's
grassroots research
Clearly points out
how damaged
this restaurant's reputation
really is.
Ironically, man of the people
who work at Fleming
realized they are
in desperate need of change.
But there is one person
who doesn't agree with that.
Unfortunately,
it's the owner.
Unfortunately,
it's the owner.
Yesterday was a really bad day.
I took the morning
this morning,
walked around the community,
done my homework.
And really confirmed...
This Danish restaurant
is no longer talk of the town.
So what I need
from each and every
one of you
is to be incredibly honest.
Let's talk about what's wrong
with the restaurant.
Orlando, tell Andy
what this place needs.
I believe we need to--
brilliant new menu.
We need to bring in
new food.
Something more attractive,
something more...
Something more attractive,
something more...
Contemporary, you know?
That's my opinion right now.
Crystal, tell Andy
why the restaurant's
not working.
You're scared
you're gonna fail.
So instead of taking
the jump and the leap
of actually doing
what you want to do,
you're scared
that no one's gonna like it
and you're gonna
lose everything.
But the truth
of the matter is, Andy,
either way,
you're gonna lose it
if you don't do something.
Suzanne,
you and I spent time
talking last night
you and I spent time
talking last night
where you were pissed off.
Tell your husband
what he needs to do
to get this place
back on track.
In my opinion,
I think a lot of people
are afraid of change.
And they don't change
until they're brought
down to their knees.
'Cause they're terrified,
because it's easier
to stay with
what they know
than to risk change.
And I think that
has been Andy's fault.
Do you understand
what she's saying?
Yeah, I--
her points are valid, my--
How do you respond to it?
how--
How do you respond to it?
how--
My response to it now is
I'm just afraid to alienate
the people that we have
and lose what we have.
The only thing right now
that's gonna
save your business
is a dramatic change.
It--it's
a long time coming,
and it's--
it's time to do it.
Andy needs to take
ownership of the restaurant,
And I think Andy
will buck up now
and take charge.
Get ready...
For a dramatic change.
For a dramatic change.
Coming up,
Gordon does what he can
to spread the word
about the new Fleming.
Step on it, big boy.
It's about
the standards, yes?
But he may have
been better off
Keeping it a secret.
Forget anything to do
with Danish.
Danish food may be
a thing of the past...
He's making Caesars
with vegetables.
He's what?
But some of the old problems
still remain.
It's a relaunch night
teetering on disaster.
Watch out, watch out,
watch out!
Water, water, water.
That's coming up
on Kitchen Nightmares.
That's coming up
on Kitchen Nightmares.
Chef Ramsay knows
that the changes to Fleming
cannot be subtle.
And the most drastic change
needs to be the food.
So step one of his plan
is to take the restrictions
off the kitchen staff
and let them cook.
I want to spend
the next 20 minutes
looking at the ingredients
that we've got
and just cooking something.
And when you start,
forget anything to do
with Danish.
People don't go out
in South Florida
to dine Danish.
Let's get that right.
Yeah?
Let's get that right.
Yeah?
Okay.
Think popular,
think trend,
and think where we are.
Okay.
Let's do some cooking.
Four of us together, yeah?
I want to see
a little bit of flair.
Oh, yeah, baby.
That's gonna be awesome.
Something different.
Yeah!
That's like
what we're looking for.
That's like--
we ready for that.
That tuna
looks beautiful.
Doesn't it?
Melts in your mouth.
Let's go. Ready?
With the shackles taken off,
the kitchen have come up
with a number of exciting,
non-Danish menu items.
non-Danish menu items.
That's definitely
not our menu.
Chef Ramsay has added
a seared tuna.
Now, to make sure everyone
is on the same page,
he shares these new dishes
with the front
of the house staff.
Scrumptious.
Excellent.
Nothing Danish there.
Taste the chips.
They've been seasoned with
a little bit of cayenne pepper.
Black beans,
pineapple salsa.
Yeah?
This is so good.
And I love this.
Seeing those dishes
and tasting them,
it's a better reflection
of what Miami is.
And I think
it'll draw in a big crowd.
And I think
it'll draw in a big crowd.
Very nice.
Very nice.
I think change is difficult
for everybody.
What we've been doing
for the same 25 years
is not working anymore.
We're gonna get
this restaurant on track.
With Chef Ramsay's newfound
belief in the kitchen staff
and Andy,
Gordon and his team
worked through the night
to pull off one of the most
ambitious makeovers yet.
Good morning.
Good morning.
Good morning.
Come through, please.
All right.
Today is about
dramatic changes.
Andy and Suzanne,
are you ready?
Absolutely.
Good, let's go.
It's time to enter
the new Fleming.
And more importantly,
time to start
a new, profitable chapter.
Holy.
Come in.
Oh, my God.
Wow.
Oh, my God.
Holy cow!
Can you believe this?
Oh, my God.
This is magic.
This is magic.
Got rid of that pink
that scares
And spooks customers away.
It was dated and uninviting.
Now it's warm, it's elegant.
It brings in a new,
modern era.
I am so excited
for Andy and Suzanne.
It's the direction that
we've been wanting to go.
And now we can take those
baby steps to do that.
Because we can't go back
to being the old Fleming's.
This color is gorgeous.
Andy, what color is it?
I'm not sure.
You're not sure.
Okay.
But it looks great.
But it looks great.
It's a Tudor brown.
We've got some new art
on the walls,
and look at the lights.
They make the brown
stand out.
And have a look at this.
Oh, look at that!
Whoo, I'm...
I can't talk.
This is no longer
Johansen Fleming's restaurant.
Birds of flight.
Taking off into
new chapters.
A new beginning.
I love it.
I'm extremely happy.
It's gorgeous.
To see Andy and Suzanne
crying for happy...
It...haven't seen that
in a long time.
It...haven't seen that
in a long time.
Nothing but grim faces.
Nothing but despair.
And this is not despair.
This is awesome.
I want to just bust.
Amazing.
I don't cry very often.
I can't tell you
the last time.
But this did it.
This is, um,
everything for us.
Gives us new hope.
You okay?
Yeah, I'm good.
I'm good.
I'm crazy.
I'm so happy
for you two.
Unbelievable.
To see my husband
cry with happiness,
cry with happiness,
to me, that was
the biggest gift of all.
I've never seen him
so happy.
It's been a huge
wakeup call for him.
Now we have a restaurant
to be proud of
to take us right into
the 21st century.
Andy, embrace it.
Really convict it.
Make it yours.
It will happen.
With the change in decor
now complete,
Chef Ramsay's next step
in turning around the business
is to market the restaurant
to a younger clientele.
So he reaches out
to two local designers
and puts together
a swimsuit fashion show.
and puts together
a swimsuit fashion show.
Oh, wow.
The fashion show was fabulous.
I was amazed.
It was good
to see younger faces
that we want to attract
to the restaurant.
People are very excited.
Our phones will probably be
ringing off the hook.
Although the main objective
of the fashion show
was to spread the word
about the new Fleming,
Chef Ramsay
had a secret mission
that he wanted to reveal.
Weren't they amazing?
Yes.
Absolutely.
For the grand finale,
please welcome
our male model.
Ladies and gentlemen,
It's Andy,
the owner
of Fleming's restaurant.
I was in shock,
because I didn't really
quite recognize him.
There's more than
a breath of fresh air.
There's a whole hurricane.
Suzanne.
Yeah?
Ten years younger.
Yes.
You look great, honey.
The clothes were amazing.
The haircut was amazing.
Most importantly,
he was smiling.
How can you not
be motivated?
Give it up, buddy.
Well done, yes?
You look great.
I feel good.
You look great.
I feel good.
I'm ready to go.
You gotta come
see this new restaurant.
It is unbelievable.
Very good!
Coming up on
Kitchen Nightmares...
Something's burning, Bobby.
I smell something burning.
Will a dangerous fire...
Water, water, water.
No, no, no.
Derail Andy's hopes
for a successful relaunch?
Watch out,watch out,
watch out.
Clear the way.
Let's go!
Holy crap.
It's hours before relaunch,
and with
the dining room makeover
and owner makeover
now complete...
Okay, Orlando,
let's go, buddy.
Chef Ramsay is ready
to unveil
The new Fleming menu.
Gone are the Danish gravlax.
The frikadelle.
And the grandfather duck.
And in its place,
a modern, contemporary menu
ideally suited
for South Miami.
Right, start off
with the crab cakes.
Give it a modern twist.
The rock shrimp
lettuce cups.
Pan seared grouper fillet.
Pan seared grouper fillet.
Seasoned with chorizo,
so it's a little bit spicy.
Playing on the Cuban
influence,
because the chef
is Cuban and,
more importantly,
nice contrast, yeah?
Look at the portion size.
What I want to see tonight,
more than anything,
is empty plates.
Because,
when desserts come,
we're gonna do this.
Very, very simple.
Ah, yeah.
Yeah, to the table.
Now...
Yes, yes.
Now...
Yes, yes.
It looks so inviting.
It's modern,
contemporary,
and it's just
an immaculate way
of serving a dessert.
We don't stand
and hold on to nostalgia.
We move on.
Andy, how does it look?
It looks fabulous, Chef.
Now there's no excuse.
Have a little taste, yeah?
We're opening in just
under an hour, guys, yeah?
Mmm!
That is good.
That is, whew,
out of this world.
The menu is fantastic,
the food tasted out great.
Everything looked wonderful.
Unbelievable.
I didn't see
any Danish food anywhere.
I didn't see
any Danish food anywhere.
Fleming has gone through
some major changes
in the last 72 hours.
It appears as though
the biggest change
may have been
the owner, Andy.
Okay, 74, 75,
77, 78.
No 76, okay?
Who has a newfound energy
And is operating
like the leader he once was.
Let's go.
We gotta roll.
Chef Ramsay definitely
put a fire under Andy.
You should have
everything out there
he was sent down
special from heaven.
I--I know he is.
Tonight, relaunch night.
Yes, it's gonna
be different,
Yes, it's gonna
be different,
but stick together.
We're not
throwing food out.
We're caring,
seasoning,
and hitting perfection.
Okay?
Yes, sir.
Let's go.
I'm feeling nervous,
excited, tense.
Everything,
everything all at once.
Crystal, daequon cook
from the Miami heat...
Yes?
Is coming for dinner.
Okay.
Okay?
So look after him, yeah?
Hi, welcome to Fleming's.
The fashion show
clearly has spread the word
about Fleming.
This is our new menu.
I like the look.
It's very clean,
and it's refreshing.
I'm very excited.
Enjoy dinner.
Thanks.
I'm very excited.
Enjoy dinner.
Thanks.
The restaurant
is fully booked.
My name's Crystal.
Daequon.
Ah, I know who you are.
Okay.
It's nice to meet you.
Are you ready to order?
Yes, Ma'am.
Appreciate it.
Cheers.
First table, yes?
Two small Caesar salads.
Snap on it, big boy.
As part of the new menu,
As part of the new menu,
All of the entrees come
with either a house salad,
a wedge salad,
or a Caesar salad.
15 minutes into service,
and the salads
are leaving the kitchen.
Rich, you gotta be quicker
with those Caesar salads.
Are our Caesars
coming with croutons,
or are they coming
with vegetables?
Vegetables?
He's making Caesars
with vegetables.
He's what?
That's what
I'm asking him,
trying to say--
that's not a Caesar.
Oh, my God.
I'm so sorry.
Is there carrots
in your Caesar salad?
I think so.
Yeah, would you excuse me?
Would you mind if I just get
a chance to do them again?
I'm so sorry.
Sure.
And--and my apologies.
Hey, guys.
Orlando, just two seconds.
You, stop.
Look at me.
We're not serving
Caesar salad
with bits of carrot
in there.
The Caesar salad
hasn't changed!
Come on, guys.
Radish?
Caesar salad?
The only thing that's missing
is the flies!
Nerves are high.
And there's a lot
of confusion back there.
And there's a lot
of confusion back there.
A lot of confusion in
the salad area tonight.
You have to watch
what he's doing.
Complicated?
What?
My gran could do better!
And she's dead!
Oh, my God.
We can't even get
out of the trap properly.
The cold food
is backing up the kitchen,
and this, right now,
doesn't look good.
hell.
It's 40 minutes
into service,
And not one proper salad
has left the kitchen.
Can you help,
please, yes?
And, not surprisingly,
And, not surprisingly,
Customers' patience
is wearing thin.
The kitchen is totally
backed up.
I can't even get
a Caesar salad.
Caesar salad is the simplest
things to do.
You just put a little
lettuce in, you know?
It's like, God.
Unbelievable.
Unbelievable.
Unbelievable.
I asked for five
Caesar salads,
like half an hour ago.
Where the
are they?
Do I have to make it myself?
I'll make it myself, yeah?
A Caesar salad.
We're dying over here.
Come on.
Hallelujah!
I got my Caesars.
Okay, here
is the Caesar salad.
The kitchen has recovered
from the salad dilemma.
Beautiful.
Let's get these going.
And an hour into service,
entrees are making their way
to the dining room.
And relaunch looks
to be back on track.
Oh, my God, it's not working.
But the old equipment
at the restaurant
has brought the kitchen
to a standstill.
No, no, no,
try to put it on the pilot.
Guys, come on!
Un--believable.
Un--believable.
If you're without
the right equipment
with that kind of business
at the same time,
we can't respond.
Give it to me.
Give it to me.
All right.
How can you work
with a range
that half of it
doesn't work?
Unbelievable.
We can't get
a meal out of here.
Let's go!
This relaunch,
we have to make it work.
We don't have time
to have another bad night.
But we don't have
what we need back there to--
to really
pull this off 100%.
While Chef Ramsay
goes to the dining room
to see how customers
are doing,
to see how customers
are doing,
the chefs continue
to tinker with faulty equipment,
unaware that
they're about to cause
a much bigger problem.
Something's burning, Bobby.
I smell something burning.
Where do you smell that?
Smell it?
Something is burning.
Something is burning
over here.
What is burning?
Bread burning?
No, it's more than bread.
Something else is burning.
Something is burning.
I smell something burning.
Something is burning.
Water, water,
water, water.
No, no, no.
Watch out, watch out.
Clear the way.
Clear the way.
Let's go.
Move in, guys.
Let's go.
Move in, guys.
Move the pan.
Move the pan.
Hurry, hurry,
hurry, hurry...Andy.
Move it, move it, move it.
Within minutes of Chef Ramsay
leaving the kitchen
to check on
the dining room...
Something is burning
over here.
A stovetop fire has erupted,
Putting the relaunch
and the restaurant in danger.
Water, water,
water, water.
No, no, no.
Watch out, watch out.
As the smell of smoke
enters the dining room...
Watch out, please, guys.
Watch out.
Chef Ramsay returns
to the kitchen
And takes charge.
If it hits
the pilot light.
It's gonna backfire,
it's gonna blow on his legs
or blow in his face.
Underneath.
It's underneath.
Underneath.
It's underneath.
Watch out.
Watch out.
hell.
Watch out, guys, please.
Clear the way!
Clear the way!
When was the last time
that was cleaned?
Chef Ramsay
got the fire out.
Now we're trying
to get reorganized
and back on track.
I need one filet,
medium rare.
One rib eye,
medium rare.
Come on, guys.
Pull together.
Let's go!
Despite being down to only
six burners in the kitchen...
Despite being down to only
six burners in the kitchen...
Finally an order out.
Okay.
Andy and Orlando
have led a comeback.
Let's see--
veal chop, lamb chop.
That's it.
And Fleming has rebounded
from the fire.
Roasted chicken.
This is outstanding.
It's delicious.
People were extremely
responsive
to the new menu.
They loved the items.
They were socializing
and having a good time.
It was more noise than
I've heard in this restaurant
in 15 years.
It's just refreshing
to see it this way.
Are you ready
for dessert?
Are you ready
for dessert?
The chocolate mousse.
We want one of everything.
Ohh! Very good.
The dessert trolley
was sensational.
And everyone
loved the desserts.
There's nothing left behind.
Nothing to box.
No swans.
Cheers to you.
Thanks.
To the continued success
of your restaurant.
Hope for you the best, sir.
Thank you, very much.
Thanks so much.
You have a good night.
Okay, uh, guys,
come over, please.
come over, please.
It was a tough night.
It was a successful night.
But the oven
slowed up service.
So it's gonna be
very difficult to produce
this new menu, or any menu,
for that matter,
with the equipment we have.
Yeah, what a night.
What a significant difference.
Wasn't there a new energy
in the dining room tonight?
A sort of vibe of--
Yes.
Yeah?
People were alive.
Yeah, we energized.
Any one of you could have
thrown in the towel.
And given up.
And you held your own.
And I--I believed
in the passion
and the fight
and the determination
and the fight
and the determination
to make
this restaurant work.
Thank you, sir.
That was the good news.
But...there's
a big problem here.
Yeah, this problem
will prevent Fleming
from being a success.
I need you to follow me.
All of you.
Please.
Well, I was scared
And I wanted to get away.
Because I had no idea
what was going to happen.
Let's hurry up, please.
Come out.
Hurry up.
Stand over there, please.
Hurry up.
Stand over there, please.
Oh, dear.
Tonight, I was forced
to make an emergency call.
And this is the result
of that call.
There we are.
Oh, my God.
A state-of-the-art,
brand-new,
tailor-made Vulcan kitchen.
When that tarp
came off,
When that tarp
came off,
I just felt this whole
sense of relief.
This was amazing.
This was the missing link.
Oh, Orlando!
Oh, my God.
What the hell?
That's one of the most
beautiful thing
I've ever seen
in my life.
That's too much.
Wow! That's for us?
Come on.
We're starting off with
a unique, six-ring burner.
A convection oven.
Phenomenal.
Followed by a six-burner,
diamond-cut
char grill.
And then, finally,
the most amazing fryer.
And then, finally,
the most amazing fryer.
I'm very happy.
It's being
installed tonight.
Now you have no excuse.
Wow.
No excuse.
Andy and Suzanne,
you have everything you need
inside that restaurant now.
Floor staff,
great decor,
great chef, great menu,
and a new kitchen.
Now...take it
and run with it.
Thank you so much.
I...Um...
I'm just...
I can't
express myself well.
I can't
express myself well.
Good-bye, my darling.
Thank you so much.
I never,
in my wildest dreams,
imagined we would be given
so much.
Well done, my darling.
Thank you very much.
Great, well done.
There's absolutely
hope for Fleming.
We are going
to make Ramsay proud,
and we're gonna
do it for ourselves too.
Well done for tonight.
Thank you.
Really well done.
Thank you.
Yes?
Yes, yes.
Restaurateur,
'cause that's
what you showed.
Thank you.
Now do it.
I will.
Good luck.
Make it work.
Thank you.
Good night.
Good night.
Thank you.
Good night.
Thank you.
Chef Ramsay did
a lot of what was necessary
to get this restaurant
on track.
He really found
the right idea
and the right design.
I think
it's gonna save us.
I think it's gonna
turn us around.
Wow, what a week.
Out of all the kitchen
nightmares I've ever done,
this has to be the biggest
transformation ever.
We completely changed
the decor,
completely
changed the menu.
But the biggest change of all
was in the owner, Andy.
Now he can make
his own history
as opposed to buying
somebody else's.
My goodness.
My goodness.
Caesar salad with carrots?
Unreal.
Group hug!
Group hug!
Group hug!
Group hug!
After Chef Ramsay left,
Andy and his loyal staff
embraced the changes
that Gordon put in place.
Wow, ready to use.
And, with a brand-new
kitchen...
Whoo!
And a new lease on life...
Oh, yeah, that's the sound
like we're looking for.
Fleming has once again
become the place to eat,
Fleming has once again
become the place to eat,
Like it was 20 years ago.
I can run a restaurant.
I just needed
the fire back.
Your menu
looks beautiful, man.
Fleming's is gonna be around
for at least another 20 years.
Hi, welcome to Fleming's.
Have a seat.
We'll be right there.
I think, yeah, we're gonna
be on the right track.