Kitchen Nightmares (2007–2014): Season 3, Episode 8 - Mama Rita's - full transcript
Mama Rita's looks wonderful, did well the first three weeks but in a year it's near death's door, leaving Gordon to figure out what's wrong.
Tonight on
Kitchen Nightmares...
Chef Ramsay heads
to Southern California
where a Mexican restaurant
is heading south...
The only thing
that's missing here...
In a hurry.
...Is the drive-through.
Is that bad?
The owner, Laura,
was a successful caterer
for years.
I'm just adding a dining room.
How could it be so hard?
But barely a year
into the restaurant, business...
Perla.
Hates 'em.
Nobody tasted
before we did this?
She is failing miserably.
This is not a restaurant.
Her chef
is really a cook.
Her chef
is really a cook.
Perla's never gonna
step up--ever.
Perla's family to me.
The food is really mediocre.
That's like eating
wet cardboard.
Oh, God.
Look at that!
This is unbelievable.
My God.
And the restaurant
is totally dysfunctional.
Rapido, please.
You are mad.
I don't know
what the I'm doing.
Will this owner
be able to face the truth?
Are you her boss?
I am her boss.
Wrong!
You are her friend.
And have the guts
to make the toughest decision...
- I don't want to lose this.
- ...Of her life?
I promise you
it will be okay.
I promise you
it will be okay.
Or will Laura
collapse under the pressure?
What a disaster.
It's hard, okay?
I'm frightened
to all hell right now.
This is one
Kitchen Nightmares...
Your grandmother must be
turning over in her grave.
Where Chef Ramsay
may have arrived...
Bloody hell.
Too late.
Mama Rita,
Mamma Mia.
Nestled in the hills
45 miles north of Los Angeles
is the idyllic town
of Newbury Park.
This is where,
only a year ago,
a single mom named Laura
was hoping
to fulfill her dream
by opening a restaurant
called Mama Rita's.
My grandmother
Was always cooking,
and I was always being,
you know,
brought in to help her cook.
And I loved it.
When she passed away,
When she passed away,
I said,
"I'm going to go for it.
"I'm going
to open up a place
and I'm gonna name it
after my grandmother."
Welcome to Mama Rita's.
When I started the business,
it was purely a takeout,
catering business.
We built
a really great reputation
in a very short
period of time.
And before I knew it,
I had customers that said,
"You need a restaurant."
And based on my reputation
and the fact that
everybody wanted this,
I went for it.
All right, guys.
We're open for business.
Now I'm just adding
a dining room,
and I'm serving 200 people.
I've served, you know,
1,000 people in a catering job.
I've served, you know,
1,000 people in a catering job.
How could it be so hard?
Colorado's really tender.
Yeah. Uh-huh.
I cook for Mama Rita's
for six years.
She's my right hand
and my savior.
I mean,
she's family to me.
Laura is not a good boss
because there's not
a lot of rules enforced
and--no one necessarily
knowing what they're doing.
The direction I get
from Laura
is a little hit-and-miss.
from Laura
is a little hit-and-miss.
And I don't really think
Laura knows
how to run her restaurant.
I need a cocktail now.
Laura, as a restaurant owner,
is inexperienced
'cause she's never had
any training in this business.
This is completely
brand-spanking-new to her.
So was the catering business.
But that was easier.
It was small.
This is huge.
I know, I know.
During the first month,
We were just packed.
The public--they want
the best experience,
the best service,
the best food.
Sorry about that.
Comp 'em out
and send 'em
a free dessert, please.
And I didn't deliver it.
And I'm begging people,
"Please come back
and give me another chance."
And some say, "No, I'll never
go back there again."
The debt
that I have accrued
with this business
is astronomical.
I'm on the foreclosure list,
so there's a chance
I could lose the house.
If I didn't believe in this,
I wouldn't put my heart,
my soul,
I wouldn't put my heart,
my soul,
every single thing
I've got into this.
I believe it can be saved--
if I can fix what's wrong.
Some of the best Mexican
restaurants in the world
are not actually
from Mexico.
They're here
in Southern California.
Now, this restaurant here
has been open just 12 months.
Sadly, it's only
months away from closing.
There's gotta be something
seriously wrong.
It looks beautiful.
Wow.
How are you?
I'm good, thank you.
Pleasure to meet you.
Likewise.
Pleasure to meet you.
Likewise.
Now this is Mama...
I am Maggie.
I'm the mother of the owner.
I thought you
were Mama Rita.
No, I am--
I'm Mama Rita's daughter.
Mama Rita's daughter.
Where is Mama Rita?
Mama Rita is, uh, buried in
the cemetery over the hill.
Oh. I'm sorry
to hear that.
Not a problem.
So Mama Rita's your mother.
Yes.
And it's your daughter
that is...
Laura.
Laura.
I will take you
to Laura.
Excellent.
Thank you, my darling.
This would be
my daughter, Laura.
Well, how are you?
Fine.
Nice to meet you.
Good to see you.
Nice to meet you.
Good to see you.
Can I just say
this place looks stunning?
Thank you.
My goodness, me.
Somebody spent
a lot of money here.
And you run the place?
I run the place.
I try.
This is very
different for me.
Catering is--
was my specialty.
That's what I did before
I opened the restaurant.
Ah.
I did very well
at catering.
Top dish.
What would you recommend?
The homemade tamales.
Oh, I love tamales.
Well, good to see you.
Good to see you.
Time to eat.
I'm starving.
Excellent.
This is my table?
Thank you.
Perla.
Yes.
When his order comes in,
we'll let you know.
And you need to be the one
that cooks his food, okay?
And you need to be the one
that cooks his food, okay?
How are you, sir?
What's going on?
I'm amazing.
How are you?
And you are...?
Brad.
Brad, good to see you.
How long have you
been here?
From the beginning.
From the beginning?
Mm-hmm.
I can't believe
how plush this place is.
It's like, don't judge a book
by its cover,
'cause you walk in here
and you see this gorgeous place.
But Mama Rita's doesn't
live up to its expectations.
If you can
navigate me around
the stuff
to stay away from.
Molotes...
Taquitos...
Molotes...
Taquitos...
Ooh.
Empanadas de pollo...
Really?
Yeah.
And why would
I stay away from that?
Just because...I just
think they're really dry.
Mm. I respect
your honesty.
Thank you.
I'll bear that in mind.
Yout got it.
Holy crap.
That is really scary.
Within the five minutes
I've been in the restaurant,
I've been told
what to stay away from
from the head waiter.
Ay yi yi.
Hot sauce.
Thank you.
Oh, hello.
This is Cheryl.
This is, uh,
my manager.
This is, uh,
my manager.
And you manage the kitchen
and the front of house?
Um, front of the house.
Oh.
And caterer.
And I do catering as well.
What's wrong
with the place?
Lack of customers.
So why have we got
a lack in customers?
We need more customers.
We need to figure out how
to get more people in here.
Okay.
Thank you.
And you're the manager.
Yeah.
Oh, my God.
A manager
that didn't even know
what's wrong with
the restaurant is scary.
Okay.
Look forward
to catching you up.
Not with the manager.
Thank you.
A manager that doesn't
know what's wrong.
A manager that doesn't
know what's wrong.
I don't know
what answer he wanted.
I mean, what
was wrong with that?
Lack of customers.
Really?
That's a great insight,
isn't it?
Right.
Here we go.
Let's start off
with a tamale.
Got it.
The chimichanga.
Yeah.
Let's go for a burrito.
I think that's
enough for now.
All righty.
Thank you.
Anybody taste anything?
Perla,
everything was good?
Yeah. Uh-huh.
If Chef Ramsay
Doesn't like
my grandmother's recipes,
that concerns me.
Anybody taste the tamales?
See what he thinks.
See what he thinks.
Tamale.
Extremely hot.
All right.
Oh, no. God, I hope
the tamales were moist.
It's like
soaking wet newspaper.
Sheesh.
That is so dry.
Just a second.
My goodness, me.
That's a fresh tamale?
Well, when we make them,
we make them
in big batches
and then they're steamed
and then they're served.
Because we make such
large volumes at a time...
Because we make such
large volumes at a time...
So you're sounding like
the catering company now.
Yes.
And they
go out like that?
It's--they should be wet
enough with the sauce inside
that when you re-steam
them, they stay moist.
What an embarrassment.
And this is your chef
that ran
a catering business.
Correct.
. Okay.
Okay.
Hates the tamales.
Really?
Perla.
Hates 'em.
Said it's so dry
it's inedible.
He said
it's embarrassing.
He said
it's embarrassing.
Yeah, really dry.
Are you cooking
everything?
Yeah.
Perla, are you
cooking the chimis?
Uh-huh.
Your chicken chimichangas.
Ooh!
Chimi, chimi, chimi,
chimichanga.
It's dry.
It's dry.
It's shards of dry chicken.
God, now what?
Here's the thing--
honestly,
chimichanga...
Chimi chuck it
in the bin.
What a shame.
Perla.
He hates the chimis.
He didn't like 'em.
Not to him,
apparently.
I'm frustrated
at my kitchen.
It's a bit
of a punch to the gut
about my food.
Steak burrito.
Steak burrito.
Look at that.
That is gross.
Has to be the biggest
ad for any diaper
anywhere in California.
Oh, no.
Oh, God.
My God.
That's like
eating wet cardboard.
Have a taste of that.
Please.
Bloody hell.
Bloody hell.
The steak was gamey.
It was kind of like
a car wash.
Moist and mushy.
Oh, my God.
That is disgusting.
Let me taste the steak.
He says the steak
tastes like.
Did you grill him
fresh steak for his burrito?
Yeah.
You didn't pull it
from here, right?
Didn't we taste everything
before we put it out?
Yes.
Ugh.
It's really salty.
Nobody tasted
before we did this?
Damn it.
When you have somebody
come in
that rips apart
all of your food
that--that I was proud of,
it hurts a little bit.
Grandma, I'm so sorry.
I hate to slag you off,
however, I just
want something fresh.
After a lunch
of disgusting dishes,
Chef Ramsay
has quickly realized
why this beautiful restaurant
is in an ugly situation.
is in an ugly situation.
Come round, please.
Thank you.
So...this is...
Perla.
Perla.
Sadly, the food was dry.
It's like eating
processed food.
Is the food today
the same that you serve
when you have
a catering event?
Yeah.
You'd be serving that crap?
Why don't you
do it properly?
Because everybody
loved my catering.
It's completely
two different monsters.
It's not gonna work.
Coming out
of a catering business,
trying to run a restaurant
that cost how much?
trying to run a restaurant
that cost how much?
1.5.
$1.5 million?
Yes.
Oh, my God.
And I'm $350,000
in the hole right now
on top of that.
So you're in
for just under $2 million.
God bless your grandmother,
but she must be
turning over in her grave.
Coming up...
Can Chef Ramsay
turn this caterer...
I'm shocked.
Into a restaurateur?
This is not a restaurant.
I'm scared...right now.
I'm scared...right now.
Or will Laura's bad habits...
Oh, my God.
Look at that!
Continue to get in the way?
You...are...mad.
And later...
This is the fight
of my life.
Laura is in for
a gut-wrenching decision.
Are you her boss
or are you her friend?
I am her boss.
Wrong!
Choosing between
keeping her friendship...
I'm scared,
and it's hard, okay?
And keeping her restaurant.
I have to figure out
a way to save it.
After a miserable lunch...
That is disgusting.
An alarming post-mortem...
You're in for just under
$2 million?
Chef Ramsay decides he wants
a better understanding
of how this team of people
work together
in a dinner service.
Hello.
Hello.
Tonight, I'm nervous
that Chef Ramsay may not think
that the restaurant
is running efficiently.
I really hope that the staff
hold it together,
and that they shine.
and that they shine.
What can I get you two?
Ceviche, please.
Ceviche Mama Rita.
You got it.
And for you, sir?
I'll take the chicken.
All right.
I'll put that
in for you guys.
Thank you.
I would say
that the ticket times
are not even five minutes
for entrees.
I cook really fast.
Hey, food!
They're normally
coming out this fast?
Oh, yeah.
Yeah?
Here we go.
Arroz con mariscos.
Chili relleno.
There we go.
Chicken tacos.
I'm not done
with my soup.
Send out fajitas.
It's quicker than
a drive-thru, isn't it?
Pretty much.
Whew.
Here you go.
With food flying
out of the kitchen
At an incredible pace...
Three minutes?
The kitchen staff now
has time to socialize.
Have you cleared the board?
All the tickets gone?
Yes.
Wow.
So just standing here
for the next
couple of minutes,
I can't believe how fast
the food comes out.
It's like a conveyor belt.
Is that bad?
It depends on quality.
Okay.
While the customers may
appreciate the fast service...
Here comes my shrimp!
They are not
appreciating the food.
Dry?
No, I know, obviously.
Stop, stop, stop.
The only thing
that's missing here
is a drive-thru.
is a drive-thru.
I'm pissed.
He's telling me
that all my food is.
So it's very frustrating
when I don't know how
to do it another way.
'Cause this is
all that I know.
That is unbelievable.
This has to be
the fastest-serving restaurant
in America tonight,
but it's not really
a restaurant.
It's a fast food factory.
What a joke.
On the heels of a ridiculously
fast dinner service...
Bye-bye.
Chef Ramsay suspects
that shortcuts
are being taken
in the kitchen.
Wow...fast, huh?
Wow...fast, huh?
So it's time
for a little investigation.
What are those?
Oh, they're tamales.
Yeah.
They're--they're frozen.
Ah.
So these are
your chimichangas.
Are they frozen
as well?
Wow.
When was all this made?
Oh, my God.
Can you
get me Laura, please?
Yes, yes?
I'm here, I'm here, I'm here!
What?
Come round, come round.
What?
Come round, come round.
Don't run,
not in a kitchen.
Here's the thing.
You're serving chicken
that was cooked
nearly two months ago--
defrosting it,
and then reheating it.
And you're wondering
why it's dry?
Were you aware of this or...
This is what
we did for catering.
Unbelievable.
That may be why
the place is struggling.
Where are the freezers?
Freezer's there.
Oh, my God.
More tortillas.
I hope everything's
right in there,
the shelving
and all the food.
the shelving
and all the food.
Ugh. My God.
You're joking, aren't you?
Look at all
this stuff here.
Bloody hell.
This is unbelievable.
Look at that!
This is what
we did for catering.
You must have
hundreds of portions
of stock here.
He just kept grabbing
and grabbing
And stacking my arms
with it.
All this pre-cooked,
pre-rolled,
frozen, then defrosted,
is just absolutely appalling.
is just absolutely appalling.
This is not a restaurant.
You...are...mad.
I'm gonna wash my hands.
They're stinky.
I have a man back there
ripping everything apart,
telling me I don't know
what the I'm doing.
When somebody takes
something that you have
and butchers it,
it hurts.
A shocking discovery
at dinner service...
Look at that!
You must have hundreds
of portions of stock.
Confirms to Chef Ramsay
that problems at this restaurant
are bigger
than he anticipated.
What a day.
Lunch was disappointing.
Dinner was shocking.
It started off
with defrost and serve,
followed by
defrost and serve,
followed by...
defrost and serve.
followed by...
defrost and serve.
You're running a factory.
Boom, boom.
It's mass produced.
Treating food
like a processing plant.
Perla, is that quality,
what you cook?
No.
Did you honestly
think that serving
defrosted food,
slopped out,
was gonna
make you a success.
I did well
at catering with it.
You have driven away
more customers
than you could ever imagine.
Could I have
a word with Laura?
Thank you.
Sit down.
Thank you.
Sit down.
I, um...
I'm worried.
I don't get
your level of commitment
to make this place work.
I-I never pretended to know
how to run a restaurant.
You're smart.
But you're
not being smart.
Apparently not.
This food is sinking you
faster than you
know it.
I don't want to lose this.
I want to figure out
A way to fix it
and make it great.
But you really have to start
taking responsibility
for what you're doing.
for what you're doing.
The difference in running
a catering outlet
to running
a wonderful restaurant
is night and day.
And the quicker
you get that through your head
will be the start
of the change.
Okay.
I'm really sorry.
I am too.
I had gone for something
that I maybe
shouldn't have gone for.
And now I'm here...
And I have to figure out
a way to save it
And I have to figure out
a way to save it
and fix it.
I'm scared.
Very scared.
Good God.
Thinking about
what happened last night,
Laura, she's not stupid.
Laura, she's not stupid.
She's more scared,
almost petrified.
So in order for me
to help her
to get over
that fear of change,
I'm gonna take
the first step for her.
And there's only one way
of doing this.
Good-bye, frozen.
Look at that!
God, look
at the state of that.
A year old..
There's enough chimichangas here
to last me a lifetime.
Good-bye, catering...
Good-bye, catering...
Hello, restaurant.
Chef Ramsay has found
over $12,000 worth
Of frozen food
in the freezer.
Perla, Laura, good morning.
How are you both?
Fine, thank you.
Now it's time
to confront the owner
And the chef
with his findings.
Today's about change.
Yes.
Go and have a quick look
round the kitchen.
You'll see some adjustments.
So far, it all looks the same.
I was shocked.
Everything was gone.
My freezer was empty.
My walk-in refrigerator
was empty.
I had no idea
what was happening.
Oh, my God.
To show the enormity
of the amount of frozen food...
Ohh...
Gordon has not only
removed it from the freezer,
but has left it on display
in the restaurant.
I was completely floored.
I had just this sinking feeling
in my stomach.
Look at this.
What's going on there?
Ugh.
They've gone green.
Look, he's got
his Mexican sombrero on.
Right!
Chimichangas,
five dozen, ten dozen,
twelve dozen.
Ouch.
And this isn't
a catering business.
I didn't know
it was this bad
last night.
Here's what concerns me
more than anything.
These are from last year.
August...And July.
August...And July.
Last year?
What the
is going on?
I'm shocked.
I can see why.
Have a good look.
I'm gonna wash my hands.
Stinks.
I guess I should be
on Perla more
to make sure that
the structure is there
and that things
are being handled
the way that they should.
But then again,
I own the restaurant,
so everything comes back
to be my responsibility.
This has made me feel
quite ignorant.
Next...
This is my last chance.
I have put it all on the line
for this.
Laura makes an attempt
to turn around Mama Rita's.
Perla,
you gotta cook
the steak.
It is raw.
Oh, it's a disaster.
Rapido,please.
But she may have to do it...
Give me an apron.
All alone.
We got to be able
to do it.
And later...
No one's
ever gonna take advantage
- of me again.
- a confrontation...
Are you her boss?
I am her boss.
Wrong.
You're her friend.
That puts Laura and Perla's
estranged friendship...
It's hard,
okay?
It's hard,
okay?
On the line.
Love you.
I promise you
it'll be okay.
You don't want to miss
What's coming up
on Kitchen Nightmares.
Please don't cry.
Today, Chef Ramsay
is hitting the streets,
trying to gather
former customers
of this young restaurant.
He's hoping that they'll hammer
home to Laura
what this community expects
from Mama Rita's.
Nice.
What is this?
Who are all these people?
Chef Ramsay knows that often
the best way to get
his point across
the best way to get
his point across
is through the voices
of others.
Ladies and gentlemen,
first of all, good afternoon.
I was pretty shocked to see
all these people showed up.
I really didn't know
what to expect.
Thank you so much
for coming.
It means a lot for you guys
to make an effort to be here.
These are ex-customers
that were here
at the beginning
to support this restaurant.
It's important
that we understand
what went wrong
when we had the chance to open
this restaurant.
Please, find out
what happened.
I'd like to start.
Okay.
Over the time, we felt
Over the time, we felt
we weren't getting
the service that we wanted.
And the creativity of the food
was really lacking.
On two different trips,
I got sick
within like a two-month period.
And then I came here
two months later,
I got sick again.
And I kind of stayed away.
Ouch.
I guess I underestimated
the palate
of the common person.
Some of the items
we freeze,
and as we've been going through,
we're thinking that
that's probably what it is,
and we're not gonna freeze
anymore.
So hopefully that will take care
of that issue.
And that's what we're changing.
Thank you for being
so honest.
I can vouch for Laura.
Frozen has gone.
Yes?
I can't wait
to see you again.
But next time it's going
to be inside the restaurant
rather than outside.
Thank you so much.
Right, we got work to do.
That's an eye-opener.
Today, speaking
to all those people,
I realized
people know good food.
I respect that,
and that's what I want
to give them.
To make the transition
from cooking frozen to fresh,
Chef Ramsay has
just the challenge in mind
to inspire Laura
and her Chef Perla.
Chicken, shrimp,
I've got steak here.
30 minutes.
We have a bit
of a cook-off now.
Choose between the shrimp
or the chicken.
And cook something
really delicious.
One minute gone.
Let's go.
It felt good working
with fresh ingredients.
It was fun
to just grab something
and just throw it all together
and come up
with something good.
and come up
with something good.
Let me think,
let me think.
What's the matter?
I'm thinking.
You're thinking?
I'm really nervous
because I no have idea
for what I cook.
15 minutes left.
Ay-yi-yi.
Perla, get moving.
I was nervous
about what she was making.
No pressure, Perla.
The creativity
seems not to be present.
Five minutes,
be ready to plate, yeah?
Yep.
Ready?
Let's go.
All right,
let's go.
Chef Ramsay not only wants
the staff
to taste the difference
between frozen and fresh...
Not a single item
on the plate defrosted anywhere.
He's also looking for the staff
to choose
Which of the three dishes
goes on tonight's menu.
Okay, what is it?
They are blackened shrimp tacos.
That looks good.
Darling, what is it?
Garlic breast.
Garlic breasts.
With?
Garlic and salt.
Garlic and salt
put on the chicken breast?
She just said garlic salt,
and that's it.
It wasn't very creative.
And, um, that scares me.
And, um, that scares me.
Okay, I got a flat-iron steak,
briefly marinated,
mango salsa
served on a little bit
of pickled vegetables,
finished with avocado butter.
Yum.
Okay, let's go.
Take a taste.
Oh, it's so good.
It was amazing
to taste
Chef Ramsay's dish.
And you could tell
it was gonna taste good
just by looking at it.
Robert, what do you think
of the shrimp?
It's really good.
How's the chicken?
Perla's dish had no flavor.
It's a little bland.
It needs something
to spice it up.
Okay, good, which dish
goes on the menu?
The mango salsa.
The shrimp is really good.
So both the shrimp
and the flat-iron steak
are specials tonight.
I'm disappointed in Perla.
Given her opportunity
to try to shine.
Unfortunately, I think
it fell a bit short.
For tonight's dinner service,
For tonight's dinner service,
Chef Ramsay has insisted
on using only fresh ingredients.
So for the first time,
Mama Rita's,
led by Laura and Chef Perla,
will operate
like a restaurant
and not a catering service.
Hello.
Good to see you guys.
Thank you.
You enjoy now.
Just letting you know
our specials are
Skirt steak
with mango salsa
and blackened shrimp tacos.
The steak special?
Okay.
We're cooking
everything fresh now,
so enjoy your meal.
Chef, you have
anywhere special
Chef, you have
anywhere special
you want me
just doing my thing?
Uh, yeah. As normal.
Running as normal.
How's the specials going?
Specials are going good.
You're gonna have some
of those steaks
coming up now.
I've been pushing it,
so it's coming.
I'm scared about tonight.
Cooking everything fresh
like this,
it's gonna be--
it's gonna be like something
she's never done,
and Perla's got to get
into a whole new mindset.
Perla's team
has quickly produced
the first set of specials.
This is 24, yeah?
Gracias.
All right, I got
your chef specials.
And it appears as though
And it appears as though
the kitchen has adapted well.
But have they really?
You guys good?
Was everything okay?
I'll take it back.
Cut into yours.
Too rare?
What's the matter?
It's rare.
Guys.
You got to cook
the steak.
Look it.
It is raw.
Look at that.
This isn't medium rare,
anyway.
That is rare.
Perla, I want you overseeing
the entrees,
making sure the steaks
are cooked properly.
making sure the steaks
are cooked properly.
And you shouldn't be doing
this little stuff.
You are the chef.
Finally, a voice.
Give me an apron.
I have people back there
that don't know
what they're doing.
So, obviously, I need
to be more hands-on
in the kitchen.
Specials are going,
you guys.
Leave those items out
so we can use them
and get to them easier.
I need these washed
immediately.
Very--muy caliente.
Maria, you're making me
those churros?
Yeah.
Have the refires gone out?
My redo?
Where's my--
did the other one go out yet?
Why'd you--why'd we take one
without the other?
Why'd you--why'd we take one
without the other?
That's incredible.
On the back
of all this negativity,
I finally think the penny's
dropped with Laura.
All of a sudden,
she's found her voice,
and she's treating this service
like it's her last.
Did you get one of 'em yet?
One..
There you go.
Thank you.
Okay.
Here's another steak up.
I need you guys to keep up
on this.
I shouldn't be back here
doing this for you.
Right, Laura,
Let them do it now.
Let them do it now,
yeah?
Laura has shown
that she is willing
to step in
to do whatever it takes
to step in
to do whatever it takes
to help her restaurant.
But now Chef Ramsay is looking
for Perla to do
what she is paid to do:
Run the kitchen.
Perla, I need you to step up
to the mark now, please.
Take control.
You want me to decorate
the plates?
No.
No, let 'em do it.
Look how many staff there are
behind there.
I know,
but I...
They were falling
all over themselves
in the kitchen.
And there were a lot of them
on the line.
This is incredible.
Laura is prepared to go
to hell and back
to make sure
this restaurant survives.
However, I don't get
the same feeling
from the staff.
I don't think
they actually give a damn.
I don't think
they actually give a damn.
Unbelievable.
It's just raw?
It's raw.
Fish is raw.
What?
For God's sake, guys.
Look!
That's not--
there's no excuse.
It's like fish out
of a sushi bar.
Come on, guys.
If I don't do something
immediately,
It's gonna be gone tomorrow.
It's gonna be gone tomorrow.
I just hope
we can do it.
We got to be able
to do it.
If we don't do it,
it's not gonna work.
Tonight's difficult transition
from cooking frozen
to fresh
only confirmed
what Chef Ramsay
was already feeling.
A lack of confidence.
Tonight didn't exactly go
to plan,
did it?
No, it did not.
Perla is not a head chef.
I think
tonight confirmed that.
Surely you must see that.
I-I don't know
what to do with that.
Perla's family to me.
She's not an employee
that I can just cut,
you know, after so many years
of being by my side.
you know, after so many years
of being by my side.
There was
one strong asset.
Quite refreshing.
And that was you.
I felt like this
was your last service.
You were almost fighting
for your life.
Fighting to stay open.
Fighting for every customer,
every dollar.
And you cared like I've never
seen you care before.
It was the first time
that I actually really started
to believe that you've got
what it takes
to turn this place around.
We're not going back.
Tomorrow,
we are relaunching
this restaurant
as a restaurant
this restaurant
as a restaurant
for the first time
in this town.
Thank you.
Come here.
Thank you so much
for everything.
Get some sleep,
okay?
It was great for Gordon
to sit with me
and feel that somebody
has some faith in me.
I'm an absolute fighter,
and I tell ya,
this is the fight
of my life.
Gordon's looking to revive
Laura's spirit
and avoid
a repeat
of last night's service.
So he's come up
with a surprise solution
So he's come up
with a surprise solution
for the crippling problem
in the kitchen.
Come in, please.
All right.
Now here's the big change.
A humongous change.
Hang on a second.
I've got to get it.
This is Naris.
Hi, Naris.
Hi, guys,
how are you?
Now this lady has been
with me for years.
She's an amazing chef.
Obsessed with
Mexican cuisine.
And I am giving her
And I am giving her
to you as a gift.
What she is going to do
is install
a proper service
in this restaurant.
She's going to consult
properly
for the first time
since you've opened
this place.
I would just like to say
that I'm really,
really excited.
Your restaurant
is beautiful.
Thank you.
We're gonna make
your kitchen beautiful.
We're gonna make
your food beautiful.
Thank you.
It's gonna be great.
Thank you so much.
I'm excited.
One hell of a talented chef.
And I mean that.
Thank you.
Thank you, Madame.
Oh, God.
Oh, God.
I can't believe it.
This is an opportunity
of a lifetime.
She's gonna teach
Perla so much.
For the first time
in a long time,
I have some hope,
and I think we're gonna
get through this.
Gordon is hoping
chef consultant Naris
Will get the kitchen in order,
but there's another huge
change tonight--the menu.
First of all,
look at the color.
Wow.
Oh, my God.
It's like a rainbow.
It's fresh, seasonal,
It's fresh, seasonal,
and it is
incredibly authentic.
Taco salad.
Oh, that looks good.
Carnitas.
Slowly braised.
Ooh.
The sizzling fajitas,
that is gonna be
piping hot.
Please be careful.
Have a taste.
Mm.
Oh, my gosh, you guys.
Mm. The flavor.
Ooh,
that shrimp is good.
The new menu is awesome.
My mother would be
so proud right now.
We're all so excited
about tonight.
With Mama Rita's facing
it's biggest night ever,
With Mama Rita's facing
it's biggest night ever,
Chef Ramsay
is willing to give Perla
one more chance
to command the kitchen,
but this time he has
installed a safety valve,
and her name is Naris.
Right. Uh, Perla.
Yes.
Tonight
we really have to show
that you can adapt
to cooking in a restaurant.
And there's
a big difference.
Naris is here to help you,
but she can't do everything.
So show some spirit
to try and get this place
back up to where
it should have opened
nine months ago, yeah?
Excellent. Good luck.
Excellent. Good luck.
How can we not have
a successful night?
I mean, I've got
one of Gordon's chefs
to work in the kitchen,
and I think Perla
will do all right.
Hello.
What's the name under?
Ben.
Okay.
Come with me.
Here you go.
This is our new menu.
Everything's fresher now.
We're kind of
revamping everything.
I'm just gonna start off
with an order of guacamole.
Guacamole to start?
Steak fajitas?
I will put that order in
and it should be up
shortly.
Call out the order.
Appetizer chicken taquitos,
Miguel.
So make sure
you mark 'em, okay?
Start marking
"appetizer, dinner."
Start marking
"appetizer, dinner."
Perla.
Yes?
I need you to set me up
a fish taco, okay?
Perla, are you ready
for the tacos?
Perla,
listen to me, please.
Let's get 34 out.
Whatever that is.
I need fish tacos.
Set me up the plate,
so I can just put
the fish on there.
Please.
Naris, I need
to pick up 34, yes?
Yeah, I have it.
I just need
a plate set up.
Right. Naris.
Yes, chef.
There's four of them standing
watching you do everything,
and no one's doing
anything else.
You've got
to pick it up, Perla.
Perla, are you ready
for the tacos?
Perla, are you ready
for the tacos?
No, not ready.
Do you believe that?
Cheryl.
Saw you just walk
right past that table.
Everything's
empty on there.
Can't clear it away?
Or do you want me
to do it for you?
This one?
Yeah, it's empty.
You guys all done here?
It's 20 minutes into
dinner service.
Perla,
pull your tickets.
Don't let 'em
hang like that.
And already
Perla is struggling
to organize the kitchen
and her staff.
I've never seen
so many people
standing still
behind a line.
standing still
behind a line.
What are we waiting on?
Firing the orders or not?
Yes, chef.
Perla, I need to start
firing tickets now.
Please?
What's unfolding
in my eyes is fascinating.
I'm just trying to get it set
like a normal restaurant,
not like a canteen
where they're serving
everything en masse.
Perla was still
in the catering mindset,
and with the cooking fresh
and cooking to order,
it's obvious she didn't
know how to do that
and make it happen.
Perla is clearly being exposed
Perla is clearly being exposed
For her lack of leadership,
and the kitchen
is slowly sinking.
Perla, we need to
get organized.
This is not--
this is not working.
But, finally,
an hour into dinner service,
appetizers
are leaving the kitchen.
Okay. All right.
I'll go in and send this
back for you guys.
Perla...
What's the deal with 33?
All right, burnt chips,
no beans,
and not enough cheese.
's sake.
Guys, refire.
Guys, refire.
Some more cheese in there,
but no--don't burn
the chips, yeah?
Sorry.
This is
the difference between
just taking stuff
out of a fridge
and dipping it in fryer
that got fried this morning
or trying
to cook it fresh.
On top of the three pieces
of steak they gave me,
they gave it to me raw.
send it back.
What's wrong with that?
What a disaster.
It's incredible.
You have the most
amazing looking restaurant
and a great tasting menu,
but if you haven't got the right
staff to pull it off,
you're screwed.
Perla, take your tickets.
Talk to me.
What tables have gone out?
What tables have gone out?
From the first ticket,
Perla was completely absent.
Perla.
Yes.
Please put numbers on them.
I'm not running the table.
I don't know what's going on.
I have to turn my head
100 times to say,
"Perla, what's next?
Call it out.
What are we doing?"
Perla, talk to me.
You got to talk to us.
We're not--
we're not psychic here.
Perla realized
the ticket times
And started
feeling the pressure.
She fell apart.
Perla, take control.
She's not equipped
to work a line.
There's not one ounce
of line material
in that woman.
in that woman.
Perla.
Perla.
Perla.
It's relaunch night
at Mama Rita's.
Perla has shut down,
and the kitchen
is at a standstill.
Laura.
Yes?
Two seconds.
I couldn't have made it
any easier for her.
It's clear now she's not
making the transition
from relying
on processed,
frozen, defrosted crap
to cooking fresh.
That is not
head chef material.
We're not looking for
a super duper
fine-dining chef.
I'm just looking for a cook
that can cook
I'm just looking for a cook
that can cook
from
start to finish.
Tonight it's been obvious.
Yes. But can--
I will make a comment.
I have--I have a woman
that has stuck with me
through thick and thin
for six years.
Okay,
my big question to you--
Yes.
are you her boss
or are you her friend?
I am her boss, and she--
Wrong.
You are her friend.
It would break my heart
to not have Perla
as my head chef,
but right now
I have to stand back
and really look at
what's best for my business.
Who has?
Perla.
Okay, look at me.
Naris, take over
the line, yes?
You, outside.
Five minutes.
Get some fresh--
take her outside.
Let's go.
Unbelievable.
It's okay.
It's okay.
Look at me.
It's okay.
I'm scared too.
I'm scared
and it's hard, okay?
I'm frightened
to all hell right now.
I've got to try
to pull this off
with the staff that I've got
and this new way
of cooking.
It's okay.
It'll be okay.
It'll be okay.
I promise you
it'll be okay.
One mahi-mahi.
Coming in 30 seconds.
With Perla off the line
And Naris in control...
Get some lime
on here please
And finish these for me?
Mama Rita's kitchen
is finally on track.
Two mahi tacos up.
Piping hot.
Here are the fish tacos.
Can I have
a ramekin please?
Technically, I wasn't
supposed to be on the line.
I was just supposed
to supervise.
But I can't
watch 'em go down.
Good job.
Now keep it up.
Let's finish the night.
All right. Carnitas?
Who got the mahi?
You can do it.
Just focus.
Chef Ramsay's plan
And Naris' rescue
of the kitchen
has resulted in customers
being satisfied.
You like the new relleno?
Yeah, yeah.
And the relaunch ends
on a positive note.
Without Naris,
we wouldn't have been able
to get through tonight.
Thank you so much
for coming in. Thank you.
You guys,
clean up a little.
She knows her stuff.
I mean, she's clearly
a great chef.
While the relaunch
was a success,
Unfortunately no one's
in the mood for celebrating.
Certainly not Perla.
And definitely
not Chef Ramsay.
Tonight was made
more difficult
than it ever had to be.
Perla's not a leader.
She's never gonna step up
to the mark
of a head chef ever.
It's not rocket science.
I know.
Naris,
over the next two weeks,
I want you to separate
the brigade,
focus on the strengths,
the weaknesses.
focus on the strengths,
the weaknesses.
Okay, thank you.
Thank you so much.
It'll be good.
Wonderful.
Perla's strength
isn't being a chef,
and this whole scenario
has brought that to light,
and now
it's blaringly clear
that I need to do
something about it.
Laura, the future success
of this restaurant
is in your hands.
If you don't
extract out of her
everything she knows
about cooking,
you're mad.
It will never,
ever work
if you step backwards
to your old ways.
I won't do that again.
I'm gonna run it
like a restaurant.
Good.
Next time you come you're
gonna see some staff changes.
Next time you come you're
gonna see some staff changes.
Promise me?
I--I give you my word.
Come here. Stand strong.
And good luck.
I've got one hell of a headache.
Did we honestly take a caterer
and turn her
into a restaurateur?
That question
will only be answered
when she finally decides
what to do with Perla
and her kitchen team.
What a nightmare.
Holy chimichangas.
After Gordon left,
Laura worked with Naris
to organize the kitchen
and the staff
into a fully functioning
restaurant.
Once this system
is implemented,
I think that will make it
much, much smoother.
That makes sense.
And after two weeks,
Laura finally
made the staff change
she promised Chef Ramsay.
She installed
a new head chef,
moving Perla
out of the kitchen
and back to catering.
Moving forward now,
there's definitely
gonna be a split
between my catering
and the restaurant.
They are going to be
two different businesses.
Well, guys,
thanks for coming in.
Well, guys,
thanks for coming in.
I don't think
my eyes were open,
and they haven't been open
for a very long time,
and it took Gordon
to come in here and--
whack, whack,
whack, whack, whack,
to get me to open 'em.
Kitchen Nightmares...
Chef Ramsay heads
to Southern California
where a Mexican restaurant
is heading south...
The only thing
that's missing here...
In a hurry.
...Is the drive-through.
Is that bad?
The owner, Laura,
was a successful caterer
for years.
I'm just adding a dining room.
How could it be so hard?
But barely a year
into the restaurant, business...
Perla.
Hates 'em.
Nobody tasted
before we did this?
She is failing miserably.
This is not a restaurant.
Her chef
is really a cook.
Her chef
is really a cook.
Perla's never gonna
step up--ever.
Perla's family to me.
The food is really mediocre.
That's like eating
wet cardboard.
Oh, God.
Look at that!
This is unbelievable.
My God.
And the restaurant
is totally dysfunctional.
Rapido, please.
You are mad.
I don't know
what the I'm doing.
Will this owner
be able to face the truth?
Are you her boss?
I am her boss.
Wrong!
You are her friend.
And have the guts
to make the toughest decision...
- I don't want to lose this.
- ...Of her life?
I promise you
it will be okay.
I promise you
it will be okay.
Or will Laura
collapse under the pressure?
What a disaster.
It's hard, okay?
I'm frightened
to all hell right now.
This is one
Kitchen Nightmares...
Your grandmother must be
turning over in her grave.
Where Chef Ramsay
may have arrived...
Bloody hell.
Too late.
Mama Rita,
Mamma Mia.
Nestled in the hills
45 miles north of Los Angeles
is the idyllic town
of Newbury Park.
This is where,
only a year ago,
a single mom named Laura
was hoping
to fulfill her dream
by opening a restaurant
called Mama Rita's.
My grandmother
Was always cooking,
and I was always being,
you know,
brought in to help her cook.
And I loved it.
When she passed away,
When she passed away,
I said,
"I'm going to go for it.
"I'm going
to open up a place
and I'm gonna name it
after my grandmother."
Welcome to Mama Rita's.
When I started the business,
it was purely a takeout,
catering business.
We built
a really great reputation
in a very short
period of time.
And before I knew it,
I had customers that said,
"You need a restaurant."
And based on my reputation
and the fact that
everybody wanted this,
I went for it.
All right, guys.
We're open for business.
Now I'm just adding
a dining room,
and I'm serving 200 people.
I've served, you know,
1,000 people in a catering job.
I've served, you know,
1,000 people in a catering job.
How could it be so hard?
Colorado's really tender.
Yeah. Uh-huh.
I cook for Mama Rita's
for six years.
She's my right hand
and my savior.
I mean,
she's family to me.
Laura is not a good boss
because there's not
a lot of rules enforced
and--no one necessarily
knowing what they're doing.
The direction I get
from Laura
is a little hit-and-miss.
from Laura
is a little hit-and-miss.
And I don't really think
Laura knows
how to run her restaurant.
I need a cocktail now.
Laura, as a restaurant owner,
is inexperienced
'cause she's never had
any training in this business.
This is completely
brand-spanking-new to her.
So was the catering business.
But that was easier.
It was small.
This is huge.
I know, I know.
During the first month,
We were just packed.
The public--they want
the best experience,
the best service,
the best food.
Sorry about that.
Comp 'em out
and send 'em
a free dessert, please.
And I didn't deliver it.
And I'm begging people,
"Please come back
and give me another chance."
And some say, "No, I'll never
go back there again."
The debt
that I have accrued
with this business
is astronomical.
I'm on the foreclosure list,
so there's a chance
I could lose the house.
If I didn't believe in this,
I wouldn't put my heart,
my soul,
I wouldn't put my heart,
my soul,
every single thing
I've got into this.
I believe it can be saved--
if I can fix what's wrong.
Some of the best Mexican
restaurants in the world
are not actually
from Mexico.
They're here
in Southern California.
Now, this restaurant here
has been open just 12 months.
Sadly, it's only
months away from closing.
There's gotta be something
seriously wrong.
It looks beautiful.
Wow.
How are you?
I'm good, thank you.
Pleasure to meet you.
Likewise.
Pleasure to meet you.
Likewise.
Now this is Mama...
I am Maggie.
I'm the mother of the owner.
I thought you
were Mama Rita.
No, I am--
I'm Mama Rita's daughter.
Mama Rita's daughter.
Where is Mama Rita?
Mama Rita is, uh, buried in
the cemetery over the hill.
Oh. I'm sorry
to hear that.
Not a problem.
So Mama Rita's your mother.
Yes.
And it's your daughter
that is...
Laura.
Laura.
I will take you
to Laura.
Excellent.
Thank you, my darling.
This would be
my daughter, Laura.
Well, how are you?
Fine.
Nice to meet you.
Good to see you.
Nice to meet you.
Good to see you.
Can I just say
this place looks stunning?
Thank you.
My goodness, me.
Somebody spent
a lot of money here.
And you run the place?
I run the place.
I try.
This is very
different for me.
Catering is--
was my specialty.
That's what I did before
I opened the restaurant.
Ah.
I did very well
at catering.
Top dish.
What would you recommend?
The homemade tamales.
Oh, I love tamales.
Well, good to see you.
Good to see you.
Time to eat.
I'm starving.
Excellent.
This is my table?
Thank you.
Perla.
Yes.
When his order comes in,
we'll let you know.
And you need to be the one
that cooks his food, okay?
And you need to be the one
that cooks his food, okay?
How are you, sir?
What's going on?
I'm amazing.
How are you?
And you are...?
Brad.
Brad, good to see you.
How long have you
been here?
From the beginning.
From the beginning?
Mm-hmm.
I can't believe
how plush this place is.
It's like, don't judge a book
by its cover,
'cause you walk in here
and you see this gorgeous place.
But Mama Rita's doesn't
live up to its expectations.
If you can
navigate me around
the stuff
to stay away from.
Molotes...
Taquitos...
Molotes...
Taquitos...
Ooh.
Empanadas de pollo...
Really?
Yeah.
And why would
I stay away from that?
Just because...I just
think they're really dry.
Mm. I respect
your honesty.
Thank you.
I'll bear that in mind.
Yout got it.
Holy crap.
That is really scary.
Within the five minutes
I've been in the restaurant,
I've been told
what to stay away from
from the head waiter.
Ay yi yi.
Hot sauce.
Thank you.
Oh, hello.
This is Cheryl.
This is, uh,
my manager.
This is, uh,
my manager.
And you manage the kitchen
and the front of house?
Um, front of the house.
Oh.
And caterer.
And I do catering as well.
What's wrong
with the place?
Lack of customers.
So why have we got
a lack in customers?
We need more customers.
We need to figure out how
to get more people in here.
Okay.
Thank you.
And you're the manager.
Yeah.
Oh, my God.
A manager
that didn't even know
what's wrong with
the restaurant is scary.
Okay.
Look forward
to catching you up.
Not with the manager.
Thank you.
A manager that doesn't
know what's wrong.
A manager that doesn't
know what's wrong.
I don't know
what answer he wanted.
I mean, what
was wrong with that?
Lack of customers.
Really?
That's a great insight,
isn't it?
Right.
Here we go.
Let's start off
with a tamale.
Got it.
The chimichanga.
Yeah.
Let's go for a burrito.
I think that's
enough for now.
All righty.
Thank you.
Anybody taste anything?
Perla,
everything was good?
Yeah. Uh-huh.
If Chef Ramsay
Doesn't like
my grandmother's recipes,
that concerns me.
Anybody taste the tamales?
See what he thinks.
See what he thinks.
Tamale.
Extremely hot.
All right.
Oh, no. God, I hope
the tamales were moist.
It's like
soaking wet newspaper.
Sheesh.
That is so dry.
Just a second.
My goodness, me.
That's a fresh tamale?
Well, when we make them,
we make them
in big batches
and then they're steamed
and then they're served.
Because we make such
large volumes at a time...
Because we make such
large volumes at a time...
So you're sounding like
the catering company now.
Yes.
And they
go out like that?
It's--they should be wet
enough with the sauce inside
that when you re-steam
them, they stay moist.
What an embarrassment.
And this is your chef
that ran
a catering business.
Correct.
. Okay.
Okay.
Hates the tamales.
Really?
Perla.
Hates 'em.
Said it's so dry
it's inedible.
He said
it's embarrassing.
He said
it's embarrassing.
Yeah, really dry.
Are you cooking
everything?
Yeah.
Perla, are you
cooking the chimis?
Uh-huh.
Your chicken chimichangas.
Ooh!
Chimi, chimi, chimi,
chimichanga.
It's dry.
It's dry.
It's shards of dry chicken.
God, now what?
Here's the thing--
honestly,
chimichanga...
Chimi chuck it
in the bin.
What a shame.
Perla.
He hates the chimis.
He didn't like 'em.
Not to him,
apparently.
I'm frustrated
at my kitchen.
It's a bit
of a punch to the gut
about my food.
Steak burrito.
Steak burrito.
Look at that.
That is gross.
Has to be the biggest
ad for any diaper
anywhere in California.
Oh, no.
Oh, God.
My God.
That's like
eating wet cardboard.
Have a taste of that.
Please.
Bloody hell.
Bloody hell.
The steak was gamey.
It was kind of like
a car wash.
Moist and mushy.
Oh, my God.
That is disgusting.
Let me taste the steak.
He says the steak
tastes like.
Did you grill him
fresh steak for his burrito?
Yeah.
You didn't pull it
from here, right?
Didn't we taste everything
before we put it out?
Yes.
Ugh.
It's really salty.
Nobody tasted
before we did this?
Damn it.
When you have somebody
come in
that rips apart
all of your food
that--that I was proud of,
it hurts a little bit.
Grandma, I'm so sorry.
I hate to slag you off,
however, I just
want something fresh.
After a lunch
of disgusting dishes,
Chef Ramsay
has quickly realized
why this beautiful restaurant
is in an ugly situation.
is in an ugly situation.
Come round, please.
Thank you.
So...this is...
Perla.
Perla.
Sadly, the food was dry.
It's like eating
processed food.
Is the food today
the same that you serve
when you have
a catering event?
Yeah.
You'd be serving that crap?
Why don't you
do it properly?
Because everybody
loved my catering.
It's completely
two different monsters.
It's not gonna work.
Coming out
of a catering business,
trying to run a restaurant
that cost how much?
trying to run a restaurant
that cost how much?
1.5.
$1.5 million?
Yes.
Oh, my God.
And I'm $350,000
in the hole right now
on top of that.
So you're in
for just under $2 million.
God bless your grandmother,
but she must be
turning over in her grave.
Coming up...
Can Chef Ramsay
turn this caterer...
I'm shocked.
Into a restaurateur?
This is not a restaurant.
I'm scared...right now.
I'm scared...right now.
Or will Laura's bad habits...
Oh, my God.
Look at that!
Continue to get in the way?
You...are...mad.
And later...
This is the fight
of my life.
Laura is in for
a gut-wrenching decision.
Are you her boss
or are you her friend?
I am her boss.
Wrong!
Choosing between
keeping her friendship...
I'm scared,
and it's hard, okay?
And keeping her restaurant.
I have to figure out
a way to save it.
After a miserable lunch...
That is disgusting.
An alarming post-mortem...
You're in for just under
$2 million?
Chef Ramsay decides he wants
a better understanding
of how this team of people
work together
in a dinner service.
Hello.
Hello.
Tonight, I'm nervous
that Chef Ramsay may not think
that the restaurant
is running efficiently.
I really hope that the staff
hold it together,
and that they shine.
and that they shine.
What can I get you two?
Ceviche, please.
Ceviche Mama Rita.
You got it.
And for you, sir?
I'll take the chicken.
All right.
I'll put that
in for you guys.
Thank you.
I would say
that the ticket times
are not even five minutes
for entrees.
I cook really fast.
Hey, food!
They're normally
coming out this fast?
Oh, yeah.
Yeah?
Here we go.
Arroz con mariscos.
Chili relleno.
There we go.
Chicken tacos.
I'm not done
with my soup.
Send out fajitas.
It's quicker than
a drive-thru, isn't it?
Pretty much.
Whew.
Here you go.
With food flying
out of the kitchen
At an incredible pace...
Three minutes?
The kitchen staff now
has time to socialize.
Have you cleared the board?
All the tickets gone?
Yes.
Wow.
So just standing here
for the next
couple of minutes,
I can't believe how fast
the food comes out.
It's like a conveyor belt.
Is that bad?
It depends on quality.
Okay.
While the customers may
appreciate the fast service...
Here comes my shrimp!
They are not
appreciating the food.
Dry?
No, I know, obviously.
Stop, stop, stop.
The only thing
that's missing here
is a drive-thru.
is a drive-thru.
I'm pissed.
He's telling me
that all my food is.
So it's very frustrating
when I don't know how
to do it another way.
'Cause this is
all that I know.
That is unbelievable.
This has to be
the fastest-serving restaurant
in America tonight,
but it's not really
a restaurant.
It's a fast food factory.
What a joke.
On the heels of a ridiculously
fast dinner service...
Bye-bye.
Chef Ramsay suspects
that shortcuts
are being taken
in the kitchen.
Wow...fast, huh?
Wow...fast, huh?
So it's time
for a little investigation.
What are those?
Oh, they're tamales.
Yeah.
They're--they're frozen.
Ah.
So these are
your chimichangas.
Are they frozen
as well?
Wow.
When was all this made?
Oh, my God.
Can you
get me Laura, please?
Yes, yes?
I'm here, I'm here, I'm here!
What?
Come round, come round.
What?
Come round, come round.
Don't run,
not in a kitchen.
Here's the thing.
You're serving chicken
that was cooked
nearly two months ago--
defrosting it,
and then reheating it.
And you're wondering
why it's dry?
Were you aware of this or...
This is what
we did for catering.
Unbelievable.
That may be why
the place is struggling.
Where are the freezers?
Freezer's there.
Oh, my God.
More tortillas.
I hope everything's
right in there,
the shelving
and all the food.
the shelving
and all the food.
Ugh. My God.
You're joking, aren't you?
Look at all
this stuff here.
Bloody hell.
This is unbelievable.
Look at that!
This is what
we did for catering.
You must have
hundreds of portions
of stock here.
He just kept grabbing
and grabbing
And stacking my arms
with it.
All this pre-cooked,
pre-rolled,
frozen, then defrosted,
is just absolutely appalling.
is just absolutely appalling.
This is not a restaurant.
You...are...mad.
I'm gonna wash my hands.
They're stinky.
I have a man back there
ripping everything apart,
telling me I don't know
what the I'm doing.
When somebody takes
something that you have
and butchers it,
it hurts.
A shocking discovery
at dinner service...
Look at that!
You must have hundreds
of portions of stock.
Confirms to Chef Ramsay
that problems at this restaurant
are bigger
than he anticipated.
What a day.
Lunch was disappointing.
Dinner was shocking.
It started off
with defrost and serve,
followed by
defrost and serve,
followed by...
defrost and serve.
followed by...
defrost and serve.
You're running a factory.
Boom, boom.
It's mass produced.
Treating food
like a processing plant.
Perla, is that quality,
what you cook?
No.
Did you honestly
think that serving
defrosted food,
slopped out,
was gonna
make you a success.
I did well
at catering with it.
You have driven away
more customers
than you could ever imagine.
Could I have
a word with Laura?
Thank you.
Sit down.
Thank you.
Sit down.
I, um...
I'm worried.
I don't get
your level of commitment
to make this place work.
I-I never pretended to know
how to run a restaurant.
You're smart.
But you're
not being smart.
Apparently not.
This food is sinking you
faster than you
know it.
I don't want to lose this.
I want to figure out
A way to fix it
and make it great.
But you really have to start
taking responsibility
for what you're doing.
for what you're doing.
The difference in running
a catering outlet
to running
a wonderful restaurant
is night and day.
And the quicker
you get that through your head
will be the start
of the change.
Okay.
I'm really sorry.
I am too.
I had gone for something
that I maybe
shouldn't have gone for.
And now I'm here...
And I have to figure out
a way to save it
And I have to figure out
a way to save it
and fix it.
I'm scared.
Very scared.
Good God.
Thinking about
what happened last night,
Laura, she's not stupid.
Laura, she's not stupid.
She's more scared,
almost petrified.
So in order for me
to help her
to get over
that fear of change,
I'm gonna take
the first step for her.
And there's only one way
of doing this.
Good-bye, frozen.
Look at that!
God, look
at the state of that.
A year old..
There's enough chimichangas here
to last me a lifetime.
Good-bye, catering...
Good-bye, catering...
Hello, restaurant.
Chef Ramsay has found
over $12,000 worth
Of frozen food
in the freezer.
Perla, Laura, good morning.
How are you both?
Fine, thank you.
Now it's time
to confront the owner
And the chef
with his findings.
Today's about change.
Yes.
Go and have a quick look
round the kitchen.
You'll see some adjustments.
So far, it all looks the same.
I was shocked.
Everything was gone.
My freezer was empty.
My walk-in refrigerator
was empty.
I had no idea
what was happening.
Oh, my God.
To show the enormity
of the amount of frozen food...
Ohh...
Gordon has not only
removed it from the freezer,
but has left it on display
in the restaurant.
I was completely floored.
I had just this sinking feeling
in my stomach.
Look at this.
What's going on there?
Ugh.
They've gone green.
Look, he's got
his Mexican sombrero on.
Right!
Chimichangas,
five dozen, ten dozen,
twelve dozen.
Ouch.
And this isn't
a catering business.
I didn't know
it was this bad
last night.
Here's what concerns me
more than anything.
These are from last year.
August...And July.
August...And July.
Last year?
What the
is going on?
I'm shocked.
I can see why.
Have a good look.
I'm gonna wash my hands.
Stinks.
I guess I should be
on Perla more
to make sure that
the structure is there
and that things
are being handled
the way that they should.
But then again,
I own the restaurant,
so everything comes back
to be my responsibility.
This has made me feel
quite ignorant.
Next...
This is my last chance.
I have put it all on the line
for this.
Laura makes an attempt
to turn around Mama Rita's.
Perla,
you gotta cook
the steak.
It is raw.
Oh, it's a disaster.
Rapido,please.
But she may have to do it...
Give me an apron.
All alone.
We got to be able
to do it.
And later...
No one's
ever gonna take advantage
- of me again.
- a confrontation...
Are you her boss?
I am her boss.
Wrong.
You're her friend.
That puts Laura and Perla's
estranged friendship...
It's hard,
okay?
It's hard,
okay?
On the line.
Love you.
I promise you
it'll be okay.
You don't want to miss
What's coming up
on Kitchen Nightmares.
Please don't cry.
Today, Chef Ramsay
is hitting the streets,
trying to gather
former customers
of this young restaurant.
He's hoping that they'll hammer
home to Laura
what this community expects
from Mama Rita's.
Nice.
What is this?
Who are all these people?
Chef Ramsay knows that often
the best way to get
his point across
the best way to get
his point across
is through the voices
of others.
Ladies and gentlemen,
first of all, good afternoon.
I was pretty shocked to see
all these people showed up.
I really didn't know
what to expect.
Thank you so much
for coming.
It means a lot for you guys
to make an effort to be here.
These are ex-customers
that were here
at the beginning
to support this restaurant.
It's important
that we understand
what went wrong
when we had the chance to open
this restaurant.
Please, find out
what happened.
I'd like to start.
Okay.
Over the time, we felt
Over the time, we felt
we weren't getting
the service that we wanted.
And the creativity of the food
was really lacking.
On two different trips,
I got sick
within like a two-month period.
And then I came here
two months later,
I got sick again.
And I kind of stayed away.
Ouch.
I guess I underestimated
the palate
of the common person.
Some of the items
we freeze,
and as we've been going through,
we're thinking that
that's probably what it is,
and we're not gonna freeze
anymore.
So hopefully that will take care
of that issue.
And that's what we're changing.
Thank you for being
so honest.
I can vouch for Laura.
Frozen has gone.
Yes?
I can't wait
to see you again.
But next time it's going
to be inside the restaurant
rather than outside.
Thank you so much.
Right, we got work to do.
That's an eye-opener.
Today, speaking
to all those people,
I realized
people know good food.
I respect that,
and that's what I want
to give them.
To make the transition
from cooking frozen to fresh,
Chef Ramsay has
just the challenge in mind
to inspire Laura
and her Chef Perla.
Chicken, shrimp,
I've got steak here.
30 minutes.
We have a bit
of a cook-off now.
Choose between the shrimp
or the chicken.
And cook something
really delicious.
One minute gone.
Let's go.
It felt good working
with fresh ingredients.
It was fun
to just grab something
and just throw it all together
and come up
with something good.
and come up
with something good.
Let me think,
let me think.
What's the matter?
I'm thinking.
You're thinking?
I'm really nervous
because I no have idea
for what I cook.
15 minutes left.
Ay-yi-yi.
Perla, get moving.
I was nervous
about what she was making.
No pressure, Perla.
The creativity
seems not to be present.
Five minutes,
be ready to plate, yeah?
Yep.
Ready?
Let's go.
All right,
let's go.
Chef Ramsay not only wants
the staff
to taste the difference
between frozen and fresh...
Not a single item
on the plate defrosted anywhere.
He's also looking for the staff
to choose
Which of the three dishes
goes on tonight's menu.
Okay, what is it?
They are blackened shrimp tacos.
That looks good.
Darling, what is it?
Garlic breast.
Garlic breasts.
With?
Garlic and salt.
Garlic and salt
put on the chicken breast?
She just said garlic salt,
and that's it.
It wasn't very creative.
And, um, that scares me.
And, um, that scares me.
Okay, I got a flat-iron steak,
briefly marinated,
mango salsa
served on a little bit
of pickled vegetables,
finished with avocado butter.
Yum.
Okay, let's go.
Take a taste.
Oh, it's so good.
It was amazing
to taste
Chef Ramsay's dish.
And you could tell
it was gonna taste good
just by looking at it.
Robert, what do you think
of the shrimp?
It's really good.
How's the chicken?
Perla's dish had no flavor.
It's a little bland.
It needs something
to spice it up.
Okay, good, which dish
goes on the menu?
The mango salsa.
The shrimp is really good.
So both the shrimp
and the flat-iron steak
are specials tonight.
I'm disappointed in Perla.
Given her opportunity
to try to shine.
Unfortunately, I think
it fell a bit short.
For tonight's dinner service,
For tonight's dinner service,
Chef Ramsay has insisted
on using only fresh ingredients.
So for the first time,
Mama Rita's,
led by Laura and Chef Perla,
will operate
like a restaurant
and not a catering service.
Hello.
Good to see you guys.
Thank you.
You enjoy now.
Just letting you know
our specials are
Skirt steak
with mango salsa
and blackened shrimp tacos.
The steak special?
Okay.
We're cooking
everything fresh now,
so enjoy your meal.
Chef, you have
anywhere special
Chef, you have
anywhere special
you want me
just doing my thing?
Uh, yeah. As normal.
Running as normal.
How's the specials going?
Specials are going good.
You're gonna have some
of those steaks
coming up now.
I've been pushing it,
so it's coming.
I'm scared about tonight.
Cooking everything fresh
like this,
it's gonna be--
it's gonna be like something
she's never done,
and Perla's got to get
into a whole new mindset.
Perla's team
has quickly produced
the first set of specials.
This is 24, yeah?
Gracias.
All right, I got
your chef specials.
And it appears as though
And it appears as though
the kitchen has adapted well.
But have they really?
You guys good?
Was everything okay?
I'll take it back.
Cut into yours.
Too rare?
What's the matter?
It's rare.
Guys.
You got to cook
the steak.
Look it.
It is raw.
Look at that.
This isn't medium rare,
anyway.
That is rare.
Perla, I want you overseeing
the entrees,
making sure the steaks
are cooked properly.
making sure the steaks
are cooked properly.
And you shouldn't be doing
this little stuff.
You are the chef.
Finally, a voice.
Give me an apron.
I have people back there
that don't know
what they're doing.
So, obviously, I need
to be more hands-on
in the kitchen.
Specials are going,
you guys.
Leave those items out
so we can use them
and get to them easier.
I need these washed
immediately.
Very--muy caliente.
Maria, you're making me
those churros?
Yeah.
Have the refires gone out?
My redo?
Where's my--
did the other one go out yet?
Why'd you--why'd we take one
without the other?
Why'd you--why'd we take one
without the other?
That's incredible.
On the back
of all this negativity,
I finally think the penny's
dropped with Laura.
All of a sudden,
she's found her voice,
and she's treating this service
like it's her last.
Did you get one of 'em yet?
One..
There you go.
Thank you.
Okay.
Here's another steak up.
I need you guys to keep up
on this.
I shouldn't be back here
doing this for you.
Right, Laura,
Let them do it now.
Let them do it now,
yeah?
Laura has shown
that she is willing
to step in
to do whatever it takes
to step in
to do whatever it takes
to help her restaurant.
But now Chef Ramsay is looking
for Perla to do
what she is paid to do:
Run the kitchen.
Perla, I need you to step up
to the mark now, please.
Take control.
You want me to decorate
the plates?
No.
No, let 'em do it.
Look how many staff there are
behind there.
I know,
but I...
They were falling
all over themselves
in the kitchen.
And there were a lot of them
on the line.
This is incredible.
Laura is prepared to go
to hell and back
to make sure
this restaurant survives.
However, I don't get
the same feeling
from the staff.
I don't think
they actually give a damn.
I don't think
they actually give a damn.
Unbelievable.
It's just raw?
It's raw.
Fish is raw.
What?
For God's sake, guys.
Look!
That's not--
there's no excuse.
It's like fish out
of a sushi bar.
Come on, guys.
If I don't do something
immediately,
It's gonna be gone tomorrow.
It's gonna be gone tomorrow.
I just hope
we can do it.
We got to be able
to do it.
If we don't do it,
it's not gonna work.
Tonight's difficult transition
from cooking frozen
to fresh
only confirmed
what Chef Ramsay
was already feeling.
A lack of confidence.
Tonight didn't exactly go
to plan,
did it?
No, it did not.
Perla is not a head chef.
I think
tonight confirmed that.
Surely you must see that.
I-I don't know
what to do with that.
Perla's family to me.
She's not an employee
that I can just cut,
you know, after so many years
of being by my side.
you know, after so many years
of being by my side.
There was
one strong asset.
Quite refreshing.
And that was you.
I felt like this
was your last service.
You were almost fighting
for your life.
Fighting to stay open.
Fighting for every customer,
every dollar.
And you cared like I've never
seen you care before.
It was the first time
that I actually really started
to believe that you've got
what it takes
to turn this place around.
We're not going back.
Tomorrow,
we are relaunching
this restaurant
as a restaurant
this restaurant
as a restaurant
for the first time
in this town.
Thank you.
Come here.
Thank you so much
for everything.
Get some sleep,
okay?
It was great for Gordon
to sit with me
and feel that somebody
has some faith in me.
I'm an absolute fighter,
and I tell ya,
this is the fight
of my life.
Gordon's looking to revive
Laura's spirit
and avoid
a repeat
of last night's service.
So he's come up
with a surprise solution
So he's come up
with a surprise solution
for the crippling problem
in the kitchen.
Come in, please.
All right.
Now here's the big change.
A humongous change.
Hang on a second.
I've got to get it.
This is Naris.
Hi, Naris.
Hi, guys,
how are you?
Now this lady has been
with me for years.
She's an amazing chef.
Obsessed with
Mexican cuisine.
And I am giving her
And I am giving her
to you as a gift.
What she is going to do
is install
a proper service
in this restaurant.
She's going to consult
properly
for the first time
since you've opened
this place.
I would just like to say
that I'm really,
really excited.
Your restaurant
is beautiful.
Thank you.
We're gonna make
your kitchen beautiful.
We're gonna make
your food beautiful.
Thank you.
It's gonna be great.
Thank you so much.
I'm excited.
One hell of a talented chef.
And I mean that.
Thank you.
Thank you, Madame.
Oh, God.
Oh, God.
I can't believe it.
This is an opportunity
of a lifetime.
She's gonna teach
Perla so much.
For the first time
in a long time,
I have some hope,
and I think we're gonna
get through this.
Gordon is hoping
chef consultant Naris
Will get the kitchen in order,
but there's another huge
change tonight--the menu.
First of all,
look at the color.
Wow.
Oh, my God.
It's like a rainbow.
It's fresh, seasonal,
It's fresh, seasonal,
and it is
incredibly authentic.
Taco salad.
Oh, that looks good.
Carnitas.
Slowly braised.
Ooh.
The sizzling fajitas,
that is gonna be
piping hot.
Please be careful.
Have a taste.
Mm.
Oh, my gosh, you guys.
Mm. The flavor.
Ooh,
that shrimp is good.
The new menu is awesome.
My mother would be
so proud right now.
We're all so excited
about tonight.
With Mama Rita's facing
it's biggest night ever,
With Mama Rita's facing
it's biggest night ever,
Chef Ramsay
is willing to give Perla
one more chance
to command the kitchen,
but this time he has
installed a safety valve,
and her name is Naris.
Right. Uh, Perla.
Yes.
Tonight
we really have to show
that you can adapt
to cooking in a restaurant.
And there's
a big difference.
Naris is here to help you,
but she can't do everything.
So show some spirit
to try and get this place
back up to where
it should have opened
nine months ago, yeah?
Excellent. Good luck.
Excellent. Good luck.
How can we not have
a successful night?
I mean, I've got
one of Gordon's chefs
to work in the kitchen,
and I think Perla
will do all right.
Hello.
What's the name under?
Ben.
Okay.
Come with me.
Here you go.
This is our new menu.
Everything's fresher now.
We're kind of
revamping everything.
I'm just gonna start off
with an order of guacamole.
Guacamole to start?
Steak fajitas?
I will put that order in
and it should be up
shortly.
Call out the order.
Appetizer chicken taquitos,
Miguel.
So make sure
you mark 'em, okay?
Start marking
"appetizer, dinner."
Start marking
"appetizer, dinner."
Perla.
Yes?
I need you to set me up
a fish taco, okay?
Perla, are you ready
for the tacos?
Perla,
listen to me, please.
Let's get 34 out.
Whatever that is.
I need fish tacos.
Set me up the plate,
so I can just put
the fish on there.
Please.
Naris, I need
to pick up 34, yes?
Yeah, I have it.
I just need
a plate set up.
Right. Naris.
Yes, chef.
There's four of them standing
watching you do everything,
and no one's doing
anything else.
You've got
to pick it up, Perla.
Perla, are you ready
for the tacos?
Perla, are you ready
for the tacos?
No, not ready.
Do you believe that?
Cheryl.
Saw you just walk
right past that table.
Everything's
empty on there.
Can't clear it away?
Or do you want me
to do it for you?
This one?
Yeah, it's empty.
You guys all done here?
It's 20 minutes into
dinner service.
Perla,
pull your tickets.
Don't let 'em
hang like that.
And already
Perla is struggling
to organize the kitchen
and her staff.
I've never seen
so many people
standing still
behind a line.
standing still
behind a line.
What are we waiting on?
Firing the orders or not?
Yes, chef.
Perla, I need to start
firing tickets now.
Please?
What's unfolding
in my eyes is fascinating.
I'm just trying to get it set
like a normal restaurant,
not like a canteen
where they're serving
everything en masse.
Perla was still
in the catering mindset,
and with the cooking fresh
and cooking to order,
it's obvious she didn't
know how to do that
and make it happen.
Perla is clearly being exposed
Perla is clearly being exposed
For her lack of leadership,
and the kitchen
is slowly sinking.
Perla, we need to
get organized.
This is not--
this is not working.
But, finally,
an hour into dinner service,
appetizers
are leaving the kitchen.
Okay. All right.
I'll go in and send this
back for you guys.
Perla...
What's the deal with 33?
All right, burnt chips,
no beans,
and not enough cheese.
's sake.
Guys, refire.
Guys, refire.
Some more cheese in there,
but no--don't burn
the chips, yeah?
Sorry.
This is
the difference between
just taking stuff
out of a fridge
and dipping it in fryer
that got fried this morning
or trying
to cook it fresh.
On top of the three pieces
of steak they gave me,
they gave it to me raw.
send it back.
What's wrong with that?
What a disaster.
It's incredible.
You have the most
amazing looking restaurant
and a great tasting menu,
but if you haven't got the right
staff to pull it off,
you're screwed.
Perla, take your tickets.
Talk to me.
What tables have gone out?
What tables have gone out?
From the first ticket,
Perla was completely absent.
Perla.
Yes.
Please put numbers on them.
I'm not running the table.
I don't know what's going on.
I have to turn my head
100 times to say,
"Perla, what's next?
Call it out.
What are we doing?"
Perla, talk to me.
You got to talk to us.
We're not--
we're not psychic here.
Perla realized
the ticket times
And started
feeling the pressure.
She fell apart.
Perla, take control.
She's not equipped
to work a line.
There's not one ounce
of line material
in that woman.
in that woman.
Perla.
Perla.
Perla.
It's relaunch night
at Mama Rita's.
Perla has shut down,
and the kitchen
is at a standstill.
Laura.
Yes?
Two seconds.
I couldn't have made it
any easier for her.
It's clear now she's not
making the transition
from relying
on processed,
frozen, defrosted crap
to cooking fresh.
That is not
head chef material.
We're not looking for
a super duper
fine-dining chef.
I'm just looking for a cook
that can cook
I'm just looking for a cook
that can cook
from
start to finish.
Tonight it's been obvious.
Yes. But can--
I will make a comment.
I have--I have a woman
that has stuck with me
through thick and thin
for six years.
Okay,
my big question to you--
Yes.
are you her boss
or are you her friend?
I am her boss, and she--
Wrong.
You are her friend.
It would break my heart
to not have Perla
as my head chef,
but right now
I have to stand back
and really look at
what's best for my business.
Who has?
Perla.
Okay, look at me.
Naris, take over
the line, yes?
You, outside.
Five minutes.
Get some fresh--
take her outside.
Let's go.
Unbelievable.
It's okay.
It's okay.
Look at me.
It's okay.
I'm scared too.
I'm scared
and it's hard, okay?
I'm frightened
to all hell right now.
I've got to try
to pull this off
with the staff that I've got
and this new way
of cooking.
It's okay.
It'll be okay.
It'll be okay.
I promise you
it'll be okay.
One mahi-mahi.
Coming in 30 seconds.
With Perla off the line
And Naris in control...
Get some lime
on here please
And finish these for me?
Mama Rita's kitchen
is finally on track.
Two mahi tacos up.
Piping hot.
Here are the fish tacos.
Can I have
a ramekin please?
Technically, I wasn't
supposed to be on the line.
I was just supposed
to supervise.
But I can't
watch 'em go down.
Good job.
Now keep it up.
Let's finish the night.
All right. Carnitas?
Who got the mahi?
You can do it.
Just focus.
Chef Ramsay's plan
And Naris' rescue
of the kitchen
has resulted in customers
being satisfied.
You like the new relleno?
Yeah, yeah.
And the relaunch ends
on a positive note.
Without Naris,
we wouldn't have been able
to get through tonight.
Thank you so much
for coming in. Thank you.
You guys,
clean up a little.
She knows her stuff.
I mean, she's clearly
a great chef.
While the relaunch
was a success,
Unfortunately no one's
in the mood for celebrating.
Certainly not Perla.
And definitely
not Chef Ramsay.
Tonight was made
more difficult
than it ever had to be.
Perla's not a leader.
She's never gonna step up
to the mark
of a head chef ever.
It's not rocket science.
I know.
Naris,
over the next two weeks,
I want you to separate
the brigade,
focus on the strengths,
the weaknesses.
focus on the strengths,
the weaknesses.
Okay, thank you.
Thank you so much.
It'll be good.
Wonderful.
Perla's strength
isn't being a chef,
and this whole scenario
has brought that to light,
and now
it's blaringly clear
that I need to do
something about it.
Laura, the future success
of this restaurant
is in your hands.
If you don't
extract out of her
everything she knows
about cooking,
you're mad.
It will never,
ever work
if you step backwards
to your old ways.
I won't do that again.
I'm gonna run it
like a restaurant.
Good.
Next time you come you're
gonna see some staff changes.
Next time you come you're
gonna see some staff changes.
Promise me?
I--I give you my word.
Come here. Stand strong.
And good luck.
I've got one hell of a headache.
Did we honestly take a caterer
and turn her
into a restaurateur?
That question
will only be answered
when she finally decides
what to do with Perla
and her kitchen team.
What a nightmare.
Holy chimichangas.
After Gordon left,
Laura worked with Naris
to organize the kitchen
and the staff
into a fully functioning
restaurant.
Once this system
is implemented,
I think that will make it
much, much smoother.
That makes sense.
And after two weeks,
Laura finally
made the staff change
she promised Chef Ramsay.
She installed
a new head chef,
moving Perla
out of the kitchen
and back to catering.
Moving forward now,
there's definitely
gonna be a split
between my catering
and the restaurant.
They are going to be
two different businesses.
Well, guys,
thanks for coming in.
Well, guys,
thanks for coming in.
I don't think
my eyes were open,
and they haven't been open
for a very long time,
and it took Gordon
to come in here and--
whack, whack,
whack, whack, whack,
to get me to open 'em.