Kitchen Nightmares (2007–2014): Season 3, Episode 6 - Le Bistro - full transcript

Tonight on
Kitchen Nightmares...

Gordon heads
to sunny South Florida,

but ends up
in a gloomy situation.

Has the business ever
worked in nine years?

No.

At a restaurant
called Le Bistro.

Don't you dare go
to the wrong table.

In spite of the business
failing miserably...

I don't get it!

You don't
have to get it.

This chef owner still operates



Like a stubborn dictator.

Quiet, quiet, quiet.

Who doesn't listen to anybody.

I'll do what
the I like!

Not his employees...

Not his employees...

Alex, this is your fault.
You sort it out.

Not his wife.

Where you goin'?
Get back here!

You ed up
enough tonight.

And not even his customers.

He wants it
medium rare.

Tell him
to himself.

Yeah?



Tonight, Gordon is in
for the match of the year.

It's like a competition
between you and I.

You don't intimidate me.

But he is not backing down.

You treat your wife
like a dog.

Don't you
go there!

I'm gonna do it.

Get ready for a head-to-head
confrontation...

Why can't you
just cook it?

Why can't you
just cook it?

As Chef Ramsay attempts

to get through
to a man so arrogant...

I don't know if you're
hard of hearing.

And so resistant to change...

There's one person cooking.
That's me.

That his restaurant

may be impossible
to rescue.

You are
blatantly ignorant.

That's tonight

on Kitchen Nightmares.

Lighthouse Point,

An exclusive community

six miles outside
of Boca Raton, Florida,

lined with large mansions,

pristine beaches,

and home to Le Bistro.

After studying
at top Michelin star restaurants

throughout Europe,

Andy Trousdale met and married
the love of his life, Elin.

Come on,
give me a kiss.
See ya.

See ya later.

Andy and I met in St. Thomas,

Andy and I met in St. Thomas,

at the restaurant
that he was executive chef,

and I fell in love
with his food.

It was love at first bite.

I've worked as a chef

In many different areas,

in big hotels, small hotels,
little restaurants,

and can run rings
around anyone.

Anyone.

Tired of working
for other people,

They moved to South Florida
in 2001

to fulfill Andy's dream

of opening up
a restaurant of his own.

Good evening.
Le Bistro restaurant.

Can I I help you?

Hello!

Elin and myself
decided to buy a restaurant

because she obviously
tried my food,

she realized
how dedicated I was,

and I'm very
on the ball with everything.

Hey, what's up
with that?

Get it off the shelf!
Get that off there!

Andy is not only a chef,
he's a creator.

Don't forget my apples.

You need apples cooked,
three nice rings.

I would really say

He's a master
at what he does.

And if I didn't think

my husband
was a brilliant chef,

I would not be
in this business with him.

Elin?

Elin?

I'm right here.

Table 14

Is ready for the entree.

I'm gonna run this now.

There seems to be
a lot of wealth in the area,

but for some reason,

the people that live
in lighthouse point

do not seem to appreciate
Andy's food.

Andy?
They didn't want it.

They don't want
anything else

it's too dry.

The problem is he think
he's perfect,

So he really don't like it

when people
send back the food.

Steak is gristly.

Steak is gristly.

Get the
out of here.

That's beautiful
beef tenderloin.

They're
a local customer.

I don't
give a.

Alex, this your fault.
You sort it out.

My food's perfect.

I've worked
long and hard

and paid for the right
to have what I want.

Be quiet.

Whether people come

And like it,
love it, or hate it,

it's my business, it's
my reputation, it's my food.

I'm the chef,
and I'm the owner,

and that's what I want.

I really wish I knew

what the major problem
with Le Bistro was.

what the major problem
with Le Bistro was.

I can't say it's the food.

Of course,
I can't say it's me.

I don't believe
it's my staff.

I just don't know
what the problem is.

Be happy.

Don't be, uhh!

It's a bistro,
it's fun, it's upbeat.

Right now, I can't keep up
with the debt.

And I don't know where
we're going to get the money

to pay the debt off.

It's going
from bad to worse.

For the work and effort

And everything
we're doing,

everything
we've put into this,

everything
we've put into this,

we've definitely not
benefited anything.

If this restaurant closes,

that last thing
I want to do

is go and work
for some idiot somewhere else.

I hate idiots.

South Florida, known
for many great things--

great beaches, water sports,

and a place where people
like to dine out.

Le Bistro is chef-owned,
and he's on his ass.

Now, today,
he's closed for lunch,

Now, today,
he's closed for lunch,

'cause he's holding
a cooking class.

I'm about to pay him
a surprise visit.

Here we go.

Uh, the menu
is a goat cheese

that we have
on the menu,

and we put a little
bee pollen on.

You arrange it so it
looks like a flower.

Hello.
Hi.

Hello.
Good afternoon.

Hello, ladies, gentlemen,
good afternoon.

Nice to see you.
Please, don't let me stop you.

How are you?

Not a problem.
Nice to meet you.

You don't look very happy.
What's the matter?

Uh, just right
in the middle of--

Oh, fine. okay.

The first impression I had

When Gordon Ramsay
walked in the door was,

When Gordon Ramsay
walked in the door was,

what the
is he doin' here?

So what's
for entree, Chef?

Nice.

Hello.
Nice to meet you.

Nice to have you here.

Are you the...server?

Uh, she's my wife.

Oh, she's your wife.
Oh, how nice.

Lucky lady.

So maybe
like a large dice.

Bring them to a boil,

let 'em simmer
for about 15 minutes.

Gonna put a little bit
of butter in there.

Should
it be smoking?

So that's okay.

So that's okay.

We obviously just
made a little smoke.

Um...

Oh!
Whoa!

I felt that Gordon Ramsay
was just bein' a.

Thank you very much
hope you enjoyed it.

Nice to see you.

Thank you so much.
Thank you very much.

So how do you
think that went?

Happy with it?

Uh, not really.

What's the matter?

Those cooking classes go
very, very well for us.

I don't want you
to it up

to try and make a mockery
of what I'm doin'

in front of these people.

in front of these people.

Are you always
like this, or...?

Always like what?

So defensive.

You asked me a question,
I'm answering you.

Okay, so let's lighten up
a little bit.

Come over, darling,
please.

So when did you
start cookin', Andy?

I'd worked for
uh, Michel Roux in London.

You worked for Michel Roux
at the waterside inn?

That's exactly what
happened to me,

so we had very similar
sort of training.

Honestly, from a chef's
point of view,

you've got your stripes.

So, in your mind,
the one single reason

So, in your mind,
the one single reason

to why the restaurant's
not working,

Elin, would be what?

For some reason,

people don't find it
appealing to come in here,

and I mean the locals.

Our bread and butter
clientele

don't seem
to enjoy the restaurant.

They're not biting.

People really
and truly

are pretty demanding.

I'm a bit
fed up with it.

Has the business ever
worked in nine years?

No.

Never?

It's gone
up and down.

It's never been great.

Andy, Elin said--
your dear wife said,

Andy, Elin said--
your dear wife said,

very quickly, no.
if it's never worked,

don't be embarrassed.

I'm not.

But I'm just sayin'
that she's wrong.

Right, I'd like to eat.

Seen the cooking class.

Fantastic resume, and I'd
love to taste your food.

Anything?
Yeah.

Show off.
Show me what you're made of.

I'll just take it
off the menu.

Yeah?

I don't know

what Chef Ramsay's
going to say,

because Andy's food
is very good,

and he somehow manages

to stay ahead
of the trends all the time

with his menus
and his recipes.

with his menus
and his recipes.

Just as we always do.

I'm not changing up.

We don't have two or three
people cooking on the stove.

It's me on the stove.

Listen,
you gonna hand me

that
out of that fridge?

No around.

If I say I want it this way,

I want it that way,
because I've earned it.

I'm payin' for it.

Okay, just a minute
for the lamb,

and we're gonna have everything
else comin' right out.

Nice to meet you.
Likewise.

Alex.
Gordon.

Alex, do your job.
Let's go.

Okay,
here's the rillette.

Mm!

Mm!

Bon appetit.
Thank you.

You're welcome.

I think I just
chipped my tooth.

You did?

Looked like
duck cartilage.

Show him the bone
as well.

I think I just
busted my tooth.

Listen, go away.
Go away.

That's it.
That's the way he is.

You cannot change Andy.

Alex!

Alex!

Coconut curry,
jalapeno.

My God, garlic coconut
lamb inside the...

It is.

Did you show chef
the cartilage?

Yeah, I did.
He, uh...

Told me to like, go.
Go away.

He didn't want
to talk about it.

That's the truth.

It's so rubbery.

Huh?

The texture
of the lamb,

it's just
very rubbery.

Mm,
Mediterranean

Mm,
Mediterranean

crispy fried
lamb curry roll.

I'm in Florida,
not in Mumbai.

He hate it.

Whatever!

This is.

No, that's not why.

Whatever.

I'd stop right there
if I were you.

Go away.

Gordon Ramsay trashed
everything I did.

I think that's
his whole goal

is to trample over you,
make you feel bad.

Okay.

Uh, right,
that was interesting.

Uh, right,
that was interesting.

So that was you
at your best.

As in my best I've ever
done in my career,

or you mean
the best here?

Or you mean

is that the best food
that we have?

Yes and no.
I mean, you know, was that--

I asked you
to cook for me and--

yeah, just tell me
how that was for you.

That was good
for this restaurant.

It's good for here.

Here's the problem.

The food's
old-fashioned

and totally,
totally out of taste

in terms
of where you are.

That's your opinion.

Your food is sad,

Your food is sad,

stuck in the '80's.

Possibly the most
shocking dish

anywhere in Florida,

the crispy lamb roll.

What in the hell
was goin' on

when we put
that one together?

Shredded coconut,

horrible
rubbery texture.

Almost on the verge
of being depressing.

Any more you want
to put me down for?

The rillette,

I don't know if anyone
gave you feedback,

but it was on the verge
of breaking my tooth.

Oh, right, I'm supposed
to believe that.

You're not looking
at me now

as if
I'm exaggerating.

It was full
of cartilage.

It was full
of cartilage.

I'm listening
to what you're saying.

I didn't know.
No one told me.

No one told you?

Listen, go away.

Two seconds, sir.

Do you not
tell the chef

that the first mouthful
was full of cartilage?

Yeah, I did.

I mean, I told him.

He told me
to go away.

When your waiter comes to tell
you valuable information,

you should know those
kind of things, right?

Can I just have two minutes
with Andy on my own?

Would you mind?
Elin, would you mind?

Honestly?
Yeah?

Straight up,
I'm here to help.

Straight up,
I'm here to help.

So far, all you're doing
is just slam me down,

that's all
you've done with me.

I think it's about you.

You're gonna blame me.
I know you are, yeah.

He's not my chef.

He's not--
we don't work for him.

You're the chef/owner.

Right.

So why won't you
take responsibility?

I'm the chef.

If you don't like it,

that's fine.
it's your opinion.

- You don't like it?
- We're no good.

I'm lousy, whatever.

Me,
do you have issues?

Coming up...

Andy is ready
to make a confession.

Andy is ready
to make a confession.

I'm a loser,
everybody.

But that doesn't mean

he is ready to change.

Go back and tell her

choose something else.

Madness.

As he continues to battle

with the patrons...

Tell him
to himself.

Wow!

The wait staff...

Get back here! You've
ed up enough tonight.

And Chef Ramsay.

Don't you
go there!

Don't point that
thing!

You want to
our life!

That's next
on Kitchen Nightmares.

In the short time

that Chef Ramsay
has been at Le Bistro,

he is already feeling
very uncomfortable

with the arrogant owner
that cooked the food.

You don't like it?

We're no good,
I'm lousy, whatever.

Now it's time to see

How this tiny
South Florida restaurant

handles its customers
in a dinner service.

One.

That's the way
they do it.
Wow.

That's the way
they do it.
Wow.

I would love to be able
just to take the orders,

but Andy only wants
one person writin' the checks.

Is Alex the only one who
takes orders in there?

Yes, one person
takes the orders,

and it slows down
things for Andy.

I've just noticed
two tables there

are waiting to get
their order taken.

Okay, I'll go out
and see what's happening.

Hi, how are you?

Awesome. Yay!

Do you know
what you'd like?
Yes.

Do you know
what you'd like?
Yes.

Okay, who would
like to start?

Oh, my God.

So what do you do?

Usually,
I pull out everything

when he calls
an order on,

so he can get it
on the fire.

So do you actually cook
as well, or not?

I can, but Andy
does not let me cook.

This is definitely his little
kingdom here, isn't it?

He's a one-man band.

Hey, hey, hey, we don't
have time for talkin'.

I don't care if it's
him or the queen.

Just keep goin'
over to that refrigerator,

you look in there
and go over everything.

you look in there
and go over everything.

Wow.

Whose is this writin'?

That's me.
Why?

Because--
Why are you doin' that?

You're goin'
against everything we said,

and everything we did.
I'm sorry.

Where you goin'?
Get back here!

You ed up
enough tonight.

People are
really dumb sometimes,

And they think with their ass
rather than their brain.

It's an hour
into dinner service,

And this part chef,
part dictator

has now allowed a few entrees
to leave his kitchen.

Andy?

Am I ready
to take this?

Am I ready
to take this?

Been waitin' for you, yeah.
The fries are there.

I don't know what
you want me to do.

That goes
on the plate.

Madness.

For you, gentlemen.

Hi. Thank you
for your patience.

It's an inedible.

She was looking
for medium well-done.

I got you, okay.

Okay, thank you.

Andy?

She wants it well,
but not charred.

They asked for medium well,
that's medium well.

She wants it more.

I don't care. We're
not doin' it again, no.

So go back and tell her

choose something else.

Oh, jeez.

Oh, jeez.

Houston,
we have a situation.

I'm very sorry,
but the chef

would like you to make
a different choice.

This is unbelievable 'cause
there's a lot of similarities

between Andy and I.

We're both English,
and we both studied in Paris,

but there's one thing
we don't share in common.

I care
about my customers.

He clearly
doesn't give a.

What a shame.

Andy!

Andy!

Well, what's
terrible about it?

He wants it
medium rare.

Tell him
to himself.

Yeah?

Why are you looking
for excuses, Andy?

Every table
that's come back,

All you want to do
is argue with them.

Look at the potatoes!
They're black!

So sad.

Well, all you've done
is slam me

since the second
you've been here.

That's what you do,
right?

Why are you acting like this?

I don't get it!

You don't
have to get it.

Andy, seriously.

You don't give a ,
big boy.

You don't give a ,
big boy.

You're lookin'
for a justification

every time
you up.

A man that can't even
accept his own mistakes.

I'll get you started,
wipe your ass and tell you,

"It's brilliant, Chef.
You're amazing."

Treat your wife
like a dog.

Don't bring my wife
into it.

I'm gonna do it!

You know why?

Don't bring
my wife into it!

Don't you
go there!

Don't point
that.

You want to
our life!

Just calm down!

I just asked
politely.

Don't talk to her
like that.

You haven't got
respect for her,

how can you get people
workin' for you?

Yeah, whatever.

This is.

This is.

Bye-bye.

After getting nowhere

with Andy
in the kitchen...

Before you leave,
would you be so kind

just to fill out these
customer comment cards?

Gordon steps outside

not only to cool off,

but to get some feedback
from the clientele...

Let's go.

Something Andy has never done.

I asked
your customers leaving

the restaurant
this evening

to rate the service
out of ten,

to rate the food,

to rate
the experience.

So on average,

So on average,

four out of ten
for the service.

On that note,

why do you take
all the tables' order?

That's what they want.

Who? Oh.
Me.

So what's the rationale
behind it? The logic?

It helps to space
a little bit,

buys a few minutes.

There's three of you
in the kitchen!

Like I said, I don't know
if you're hard of hearing,

but...

There's
one person cooking.

That's me.

Food they rated
three out of ten.

But the most
important question was,

But the most
important question was,

would they come back?

And about 78%
of them said no.

And the weird thing

about the whole
service tonight,

every time
something comes back,

as far
as you're concerned,

your customers
are wrong.

No, that's
your evaluation.

That's
what I watched.

Don't make you right

And me wrong
about every single thing.

Oh, my God.

Why do you
have to be a?

'Cause you act
like such a.

thing.

thing.

It's like a competition
between you and I.

You don't
intimidate me.

What?

Stand up and bully me.

That's all you're
trying to do.

You're so wrapped up

in a deluded
little bubble.

And not one person
has got the balls

to tell you truth,
it's not workin'.

You are
blatantly ignorant.

Whatever.

You.
Come on.

You're one-sided.

That's all you want to
do, man.

Excuse me.

Oh, no.

It was a miserable evening

in which Chef Ramsay
tried continually

to get through to Andy.

That's your evaluation.

Oh, my God.

But this stubborn chef

flat out refuses
to listen.

Just don't want
to get better, do you?

What?

You've never,
ever, ever understood

the value
of your customers,

let alone your staff,

because you don't
give a about them.

I'm a loser,
everybody.

Oh, my God.
I'm the worst.

Oh, my God.
I'm the worst.

Anything else?
You got any more?

Guys, can you
give me two minutes

on my own, please?

Guys, can you
just back off, please?

Would you mind?

Yeah?

Everybody.

Everybody, out.

We could
never tell him that,

'cause he won't listen.

He won't listen
to nobody.

Do you want your restaurant
to work, yes or no?

Obviously, yes.

Obviously, yes.

Okay, good,
but stop there.

That's the most honest
you've been all day.

You don't need to be
so defensive with me.

Tonight was
about observing

and watching
the setup.

You have created
a monster here.

Are you committed

to making this place
change?

That's all I need to know
before I'm out of here.

That is it.

No, no, I need to hear it
from you.

You, you, you, you--
Andy.

You.

Thank you.
I'll see you in the morning.

Good night.
Get some sleep.

Good night.
Get some sleep.

me.

Gentlemen, good night.

One stubborn , huh?

Andy's statement

that he is open to change

has kept Chef Ramsay around

for at least another day,

but Gordon
is fully aware

that he is at the beginning
of a huge uphill battle.

Take a seat.

Sit down
and relax.

How cool
is this?

Terrific.

Right,
I wanted to come out

and clear the air.

Because of the stigma
and your training

Because of the stigma
and your training

and the proudness,

that's
a defense mechanism.

But before
we start changing,

you have to understand

that we have to identify

the problems
with the restaurant.

You've got to understand
where you've gone wrong.

I want you to come
downstairs with me.

I've got a little
surprise for you.

Sandwich would be nice.

Sandwich,.

Stop thinkin'
about your tummy.

Now, come down.

Because
in this door, okay?

I've arranged for you
to meet, yeah?

Some very special people.

Good morning,
ladies and gentlemen.

How are we?
Good to see you.

In this room,

are your previous customers.

And they've got some very
important information

to tell you
about the experience

the last time they ate
at Le Bistro.

Madam, tell me,
the experience,

what was it like?

It just in general

did not live up
to our expectations

and was not at all what
we expected for a bistro.

What was the
biggest disappointment

across
the whole experience?

The food.

The food.

The food.

Andy,
anything to say?

Nothing to say.

Nothing?

Anyone else?

We were there
a year or so ago,

none of us can remember
the experience.

We didn't even know
the restaurant

was still
in business until--

I don't really
want to comment,

because I don't
want to get into it.

Isn't this valuable
information?

When did you eat
at the bistro?

When was the last time?
I've eaten there twice.

The last time was probably
about a year ago.

And describe
the experience.

You walk through
the door,

it's kind
of dark, gloomy.

it's kind
of dark, gloomy.

There's no one
in there at all.

You know, and then
you sit down to eat,

and it's like you have
everyone staring at you

when you're sitting
there eating.

It's just
very uncomfortable.

Honestly, deep down,
are you lookin'

for naked women
dancin' on the table?

Whoa.
Hey, hey, relax.

I said, what are you
lookin' for?

Relax, relax,
relax.

They don't
want to see

naked dancers
on the table.

Come on, Andy.

These are customers.

He didn't want
to hear about it.

It was a wall that Andy
had around him.

He needs to listen
to what the people are saying.

Why do you take it
so personally?

Why do you take it
so personally?

This is really not nice
for us,

so I gotta
suck it up right now.

It's not personal.

Yeah.

So getting you guys
here to day was valuable

for me to understand
where we're going wrong.

I'm sure Andy and Elin
will take the information

in the right text.

But thank you.

In spite of Andy again

Refusing to take advantage
of any feedback,

Chef Ramsay pushes on

to another problem
in the restaurant.

Andy's inability

to delegate anything
to his sous chef.

To make his life easier...

To make his life easier...

Yeah?

I'll do the dish with you,

then tonight,
as we service,

Hendrick can cook the dish.

So is he gonna do
that dish?

He's gonna purely cook
one snapper,

just to make
your life easier.

Whatever.

Are you all right, by the way?
You don't look very happy.

You seem like you've gone
into a little bubble again.

No, I haven't, no.

Okay, great. Have you cooked
snapper before?

Yes.
You have? Good.

Gettin' on the stove'll
be nice tonight, cookin'.

You know,
a snapper dish.

Help speed up
just to get food out.

Help speed up
just to get food out.

If you square it up,
the fish cooks evenly.

Yeah? And nothing's
overcooked on the outside.

Fish in, always lay
away from you.

Yeah? Skin side down,
fingers on the top.

I wish we had
a stove there,

and I could
keep him there.

My concern was is that

He's gonna cook
the fish properly

and get it out in time.

Take your fish,

beautifully glazed,

and set that on top
of your vinaigrette.

You like
a little taste first?

Yeah.

Elin, please.

Local-caught snapper,

and more importantly
right now

pretty good
for the bottom line.

In terms
of profit-wise.

In terms
of profit-wise.

That's really good.

I loved the dish.
It was delicious.

Hopefully, we'll sell
most of the specials tonight,

and Hendrick
will be taking

some of the pressure
off of Andy.

Andy,
I know you're busy.

Come have
a little taste.

Yeah?

Very good.

There you go.

Very nice.

Happy with that
on your menu?

Coming up...

That ticket's like
a hot potato in your hand.

That ticket's like
a hot potato in your hand.

Get it out!

The battle between Andy
and Gordon

Escalates
to a full-out war.

If they want it
more cooked,

why can't you
just cook it?

And when Le Bistro

hits its breaking point...

It wasn't given to me
on a plate.

So don't
throw it away.

Chef Ramsay gets devious.

Something I need
to show you very quickly.

You won't believe what he does

In order to get
through to Andy.

I'm so sorry,

but now you've
overstepped the mark!

That's coming up

on Kitchen Nightmares.

In spite his frustration

and disappointment
with Andy,

Chef Ramsay has taken
a number of steps

to make sure
tonight's dinner service

will be smoother.

We'll do ten portions
of this stuff tonight, okay?

Gordon has created

A new tasty,
profitable snapper special.

Lay away from you
so you don't splash.

He's insisted that
sous chef Hendrick will cook...

Hi. Welcome
to Le Bistro.

And lastly, he's made sure

That both waiters
will be taking orders.

Which
are your tables?

I got this side.

I got this side.

With different waiters taking
the order at the same time,

it's easy
to accommodate customers.

The whole place
should run as a team.

We have some great
specials tonight.

A local-caught
red snapper.

I'd like to have
the snapper.

It was so good.

Now that both waiters
are taking orders,

One of Chef Ramsay's goals
has been realized.

Order in!

Orders are getting
into the kitchen much quicker.

Four bistros,
a middle,

one mahi,
and three snapper.

Order in.

One gazpacho,
one escargot on order.

One gazpacho,
one escargot on order.

Guys, heard?

Heard.

The only question is,

can Andy handle it?

And order in!

Tell me when to fire
those snappers, Andy.

Not yet, because the duck's
gonna be a few minutes.

What table's next?

Tryin' to do
this one here.

Do I need to fire
that snapper or no?

Hang on,
I don't want you to fire

without me bein' ready.

30 minutes into service,

and the kitchen
is already behind.

Hendrick is waiting
on the sideline

for Andy to tell him
what to do,

and Andy is still cooking
one dish at a time.

and Andy is still cooking
one dish at a time.

Andy, what's
going on with six?

I'm still missin'
the mahi

on the last table
that came on order.

That ticket's like
a hot potato in your hand.

Get it out!

Waitin' on that.

It's not making
sense, Elin.

It's not making
sense.

He'll get it.
I know he will.

I still think Andy

needs to get
up to par.

He can't do
everything himself.

Andy needs more support
back there.

I need
all the entrees now.

Elin, don't make
matters worse.

It's bad enough
havin' him on my ass.

I'm just sayin',
six has been there forever.

I'm just sayin',
six has been there forever.

This is a joke.

That's one hour,
ten minutes now,

not one entree served.

He has a restaurant
next door to him.

I'm about to prove
a very important point.

How are you?
Good evening.

Busy night
here tonight, huh?

Would you mind
if I order to go?

No, sir,
not at all.

I will go
for the seared tuna.

Okay.
How long?

About ten minutes.

About ten minutes.

Thank you very much.

Hell.

Still no entrees.
Can you believe that?

Well, that's ten minutes.

This restaurant, on average,

75 to 80 minutes
for an entree.

Let's go.

Ready?
Yes, it is.

Does food always
come out that quick?

Yes.
Thank you.

Incredible.

That is absolutely delicious.

There's somebody else

that really needs
to know about this now.

Still no entrees.

Just need 30 seconds.

Oh, God.

Something I need
to show you very quickly

out of the frustration
in terms of

why food's
taking so long...

I decided to do
a little experiment.

I ran in there,
ordered an entree.

Tuna.

Tuna.

It came out,
ten minutes.

They are full.

I'm just trying
to show you

what's happening
on your doorstep.

We're going to have to have
a serious talk.

By the way,
it was delicious.

Let me know when I need
to send those snappers.

You ready?

Can you just give
me a second,

just so I can get
these out?

Send the snapper.

Send the snapper.

Focus and get quicker
out of the box.

Go, go, go!

After Chef Ramsay's
constant prodding,

Hendrick begins to cook.

I'm firing one snapper.

Go for it.

Tonight you reclaim
your position as a sous chef.

Do a good job,
he'll trust you more.

Snapper.

Two snappers
at the window.

And now that Hendrick
is focused

On cooking his specials,

at least some entrees
are leaving the kitchen.

Snapper for you.

Oh, there we go.
Look at that.

Thank you.
Mmm.

Thank you.
Mmm.

Yeah, that snapper
is really good.

Very good.

Chef Ramsay's snapper
cooked by Hendrick

Is getting positive reviews.

You cook my fish like this,
I'm stayin' home.

But the original menu

is getting panned.

They nailed
the snapper though.

The snapper
came out perfect.

Always undercooked.

Give me the plate.

There's pink.

He never cooks
the way they want it.

I'm really sorry.

I cannot believe

that you're happy
to serve that.

If they want it
more cooked,

If they want it
more cooked,

why can't you just
cook it?

I don't need to tell you,
big boy,

this is your restaurant.

I'm so sorry.

But now you've overstepped
the mark.

I wouldn't serve that
to my dog.

After another dinner service

filled
with customer complaints,

Chef Ramsay tries
once again

to get through to Andy.

Tonight, honestly,
I was disappointed,

because you proved
yet again

that you
don't give a

about your customers.

You're in
the service industry--

customer relations.

Do you want
to hear anything

I have to say about it
to answer or...?

I have to say about it
to answer or...?

Oh, please.

There's no point.
You're just badgerin' me.

You don't want to hear
anything I say.

Talk to me...

Chef.

My name's Andy.

God.

Isn't one of the problems
that the customers here

are different
than your experience

of customers in Europe?

That is part
of the truth.

People don't here
understand

any form of food
or service

really and truly.

But you can't afford
to be a snob.

I'm not a snob.

You just told me
you know

You just told me
you know

they don't know
what they're talking about.

You just said it
yourself!

You gotta come down
a peg.

I know chefs
that would give

their right arm to have
their wife at the front,

this chef
at their helm,

and a neighborhood,
family-run business.

It's a dream come true
for any chef.

I wasn't given it.
I earned it.

Good!

It wasn't given to me
on a plate.

So don't
throw it away!

You're
about to blow it...

completely.

We're at that point.

We're at that point.

You--you've
brought it to light.

You've came and you've told
us and you've showed us,

and you've
brought it to light.

You can win
if you want to.

Andy,
wipe the slate clean

and start again.

That's the best thing
to do.

Tomorrow, together,
all three of us

are gonna re-launch
this restaurant.

Tomorrow is the beginning
of a new chapter.

Wipe the slate clean.

Good night.

With Andy's first real
commitment to change,

Chef Ramsay brings in
his renovation team

to work through the night
to transform Le Bistro.

to work through the night
to transform Le Bistro.

Right, good morning.

Good morning.
How are you?

Good.
How are you?

Great.
Yeah?

Good.
You look great.

Now, Andy,
last night, you told me

you were committed to
changing this restaurant.

Yes?
Yes.

Good, 'cause today's
about change, yes?

This is
your new restaurant.

Have a look
at your new sign.

Oh, my goodness.

Oh, that's fabulous.

Oh, that's fabulous.

Modern,

Legible,

isn't it nice.

I love it.

It's well overdue.
I love the sign.

It seems, like,
easy on the eye.

Ready to go inside
and have a look?

Oh, yes.
Let's go.

Come in.

Mmm!

Oh, beautiful.

Wow!

This is great.

Gone are the booths.

Oh, thank God.

In comes this wonderful

Leather upholstered wall.

Comfy banquette
seating.

Take a seat.

Ahh!

Ahh!

I like this.

Happy?
Happy.

Extremely happy.

It's great.

I'm stuck for words
really,

because it's
a big change for us.

I mean, I've been here
almost nine years.

To see something
in just a few minutes,

it's like a shock.

Wow.

Oh, my goodness.

It's great.

It was great to see Andy

As happy as he is.

I'm so relieved.

I'm really looking forward
to see him in the kitchen.

I think he's truly capable
of change.

This is the beginning
of a new chapter.

This is the beginning
of a new chapter.

It's what we needed,
that's for sure.

This is
what you needed,

and if this doesn't
rekindle that spirit

and that level
of passion,

I don't know
what will.

Chef Ramsay spent
most of re-launch day

Cooking side by side
with Andy.

Got your pan?

Yep. Nice and hot.

What else you got
left to do for service?

I'm just finishing
the, uh, polenta.

Gordon is hoping
these new menu dishes

will be just what
the local community wants.

Right,
how does the food look?

It looks great.
Doesn't it?

Lovely.
The gazpacho.

Perfect for
a hot summer's evening.

Perfect for
a hot summer's evening.

Oysters.
Local oysters.

Extraordinary.
Steamed mussels.

I would order that.
Perfect.

Have a taste.

Entrees,
local snapper.

Big hit last night.

It's remaining
on the menu.

Mmm.
Mmm-mmm-mmm.

Veal and foie gras burger.

It's so good.

It's quite straightforward.

And for me, the secret tonight
is the speed.

A little apprehensive.

It's someone else's menu.

But time for change,
and change is better.

Of course we're happy.

That is so good.

That is so good.

Now, everybody,
this is crucial.

Tonight,

each one of your tables
will play host

to a phenomenal
V.I.P.

That is gonna spread
the word beyond belief.

Over there,

the chief of police.

Over there,

the gentleman
is the city commissioner.

Over here,
we have the host

of the top
radio morning show.

There's also the local

renowned food critic
from the newspaper.

This is fabulous.
Thank you.

Pretty excited to be cooking
for the V.I.P.s.

Pretty excited to be cooking
for the V.I.P.s.

Obviously,
they have a big pull,

so I'm looking forward

to hopefully
keeping them happy.

I want to know why
they haven't been here before.

With a completely new
game plan in place...

So when it comes on,

you put it on there,
and you just take it, right?

Absolutely beautiful.

Le Bistro is ready
to open its doors.

And there will be
a local V.I.P.

At virtually every table
in the restaurant.

Oh, I'm so anxious.
I'm glad you're here.

Here you are.
Thank you.

We have a great new
summer menu.

We have a great new
summer menu.

The snapper, beautiful.

Comes with a little
arugula.

Madam?
I'll try the snapper.

I'm gonna have the risotto
on your recommendation.

I'm gonna try your snapper.

I think that sounds
really interesting.

Is Chef Allen happy?

Yeah, yeah.
Who is he?

He's, like, one of the top chefs
in South Florida.

Is he really?
He's very, very famous.

Le Bistro's success tonight

Rests on Andy's ability
to cook...

You and him have got
to connect now, yeah?

And his ability to delegate.

Here we go.

Here we go.

You ready?
Yeah.

Order in.
A fillet, two risotto,

a pork, a snapper,
and a burger.

Here we go, guys.
Come on.

Yes, Hendrick.
Make sure they're nice.

You're gonna need fries
for a burger.

I need that right away.

Come on, come on.
Give me 'em, give me 'em.

Check out.

The burger is for you.

Look at that.

You all enjoy, okay?

Boy, that's really good.

Andy got off
to a good start,

Andy got off
to a good start,

And customers are enjoying
the new menu.

Very good.

Order in.

But back in the kitchen,

Things are starting
to heat up.

Gotta let me know when I can
fire that second snapper.

And Andy is slipping back
to his old ways.

What do we need?

Chicken, risotto, lamb,
burger.

Andy.

Yeah?

You've just gone silent.

Last 15 minutes,
not saying a word.

Well, we're going
as fast as we can.

Andy, don't go back
to the old ways.

All right.

That's all.

That's all.

You are doing table 13.

No, 14,
and 5 has been called.

That's what we're doing.

Don't you dare
go to the wrong table.

Come on.
Hey, come on.

Go, go, go, go, go.

Where's the snapper?

I need two snapper
on the table, ready or not.

Coming with it, Chef.

Leave it.
I'll do that.

You don't want
to send these, do you?

They can go with these.
They just go in the window.

Eh,.

Andy.
Can we go with these?

Come here, two seconds,
please.

Chef?

Chef?

What the
is going on there?

Come here, you,
a minute.

Come here, come here.
Just 30 seconds.

Out of the way of everybody.

I need two snapper
on the table, ready or not.

It's re-launch night,

And the pressure is starting
to get to Andy.

Come on,
give me the thing.

They can go with these.
They just go in the window.

Old habits are returning,

And the food preparation
is suffering.

Andy, what the
is going on there?

Come here, you,
a minute.

Just 30 seconds.

Out of the way of everybody,
yeah.

You can't just send.

Why, now,
do we do this?

Why, now,
do we do this?

Sorry, Chef, what do you mean?
Do what?

Why do you have to cook
every order?

You were just about to serve
two plates of.

One mushy ,
useless piece of ,

crap bit of fish,
and one cooked to.

Why are you looking away?

Talk to me.

There's no excuse, Chef.

You were running around
doing everything.

I don't get it!

Where's the standards?

Where's the standards?

You're right.

I admit that.

You coming here,
big eye-opener.

Gordon Ramsay's a mean,
nasty son of a bitch.

It's a lesson in tough love.

It's a wake-up call,

just that I didn't see it
right till the very end.

We can't come this far now
and flake out at the end, huh?

You know what, no, 'cause
this has to go, and I--

No, it doesn't have to go.
I'm really sorry.

I'm sorry.

I'm dreadfully sorry.

He works his ass off all night,
you cook like you're a star,

He works his ass off all night,
you cook like you're a star,

and then look,
we come to this.

You've got more proudness
in you than that.

Got two snappers
in the oven there, right?

Yeah, that's it.
There you go.

Open up and talk to him,
and teach him, yeah?

Yes, Chef.

You know what you could do
would be nice,

if you put
the spinach on for me.

And if they're on,
all I've got to do

is put them
in the window that way.

Let's go.

This time Gordon has clearly
gotten through to Andy.

He's on top
of the kitchen again,

and food is getting
to the dining room quickly.

Snapper.

It's very good.
That's excellent.

Snapper's delicious.

They did a really good job.

They did a really good job.

Gordon Ramsay
is very insightful.

He knows Andy can cook.

He knows exactly
what Andy needed.

He saw the rut
that Andy was in.

It's been a dream come true.

Thank you very much.

Okay.

Andy, no more customers.

That's it.

Can we break down?
Yeah.

Yeah.

After a successful
re-launch night

And a restaurant
full of V.I.P.s,

Chef Ramsay wants to have
one last word

with the owners.

Here's the good news
about tonight.

Here's the good news
about tonight.

The re-launch...
was a success.

Absolute success.

Not one plate came back.

That is incredible.

You seriously can cook.

But, Andy,

here's my confession
to you.

There's been many times
this week

that you've frustrated
the hell out of me.

You know that, right?
I know.

And honestly,

I finally saw the man
I've been dying to see.

You cook brilliantly well.

You were a different man.
You just got on with it,

You were a different man.
You just got on with it,

delegated,
and pushed them.

I don't say a lot,
I don't smile a lot,

but I'm a thinker.

But I appreciate it,
I really do.

Without you,

it wasn't possible.

We appreciate it.

I was real down in the dumps.

I mean, ready to get
the hell out of here.

But with Gordon Ramsay
being here this week,

it's made me think we can
make a better life

and a better business here.

I just can't wait to get

into this new restaurant
that we have.

What a long way
we have come this week.

Yeah.

Yeah.

Take care of that
stubborn mule.

Yes?

Thank you.

Well done.
Good job.

Good night.
Good night.

Up until tonight's
dinner service,

I really didn't know
if Andy could make this work,

and honestly,
I'm still not convinced.

He's got everything here to make
this place a huge success.

I just hope
that his own stubbornness

doesn't get in his way.

Unbelievable.

In the months that followed,

In the months that followed,

Andy and Elin continued to
embrace Chef Ramsay's changes.

Another one.
Another fillet.

Snapper fillet,
risotto away.

Le Bistro's food
is light and fresh.

And customers
are thrilled.

It's delicious.
Yeah, very good.

Okay, well, I will
let the chef know.

Thank you very much.
Thank you very much.

And there's no better
indication of that...

Hello!
Hi!

Than Le Bistro's
repeat business.

I think Gordon Ramsay saw

that I was just doing
everything, doing too much,

and it was holding me back.

I'm really hoping
to progress and move on

and get bigger and better.

Gordon Ramsay's welcome here
anytime.

Gordon Ramsay's welcome here
anytime.

Here's to Le Bistro
and new beginnings.

Thank you.