Kitchen Nightmares (2007–2014): Season 3, Episode 9 - Anna Vincenzo's - full transcript
Tonight on Kitchen Nightmares...
Chef Ramsay heads
to Boca Raton, Florida
and finds a chef-owner who
is much better at fighting...
When people talk
about my food,
- Yeah, that pisses me off.
- Then cooking.
He was lucky I didn't
hit him with something.
I was that close.
From the minute
Chef Ramsay steps foot
in Anna Vincenzo's...
Ah, you know a lot of people
said you were a jerk.
I think I believe it.
Cece battles Gordon
every step of the way.
the food or the attitude.
This hotheaded chef
seems incapable
This hotheaded chef
seems incapable
of taking any criticism.
He's British and he doesn't know
anything about pizza.
But Gordon's not the only one
Who suffers her wrath.
Can I get some
service back here?
Cece rules her restaurant
with an iron fist.
And nobody dares
stand up to her.
Here's your!
Jeez!
Not her staff...
Cece always seems
to point the finger
in the other direction.
And not her husband.
Can you get
out of my way?
Well, life for Cece
is about to take
a dramatic turn.
As Chef Ramsay
tries everything
As Chef Ramsay
tries everything
to get through to her.
I'm not here to get
cross-examined by you.
Let's get that right.
She may have asked for his help
to save her restaurant...
And he's supposed to be here
to help me.
He's not supposed to be telling
me that nothing's good.
But her unwillingness
to change...
You're off the wall
with what you're saying.
Or even listen...
I just don't even want
to hear it right now.
May push Chef Ramsay
over the edge....
None of you have seen me
go crazy yet!
And right out the door.
What a sad case.
Boca Raton, Florida.
A wealthy community
filled with stately homes,
luxurious golf courses,
and miles
of picturesque beaches.
It's this good life that
attracted Cece and her family
to move here from New York
ten years ago.
to move here from New York
ten years ago.
Hi. What a good girl.
Mwah!
Her father, a former
pizzeria owner,
helped Cece open
Anna Vincenzo's in 2001.
My father gave me over $300,000
to open up Anna Vincenzo's.
My father's been
in the restaurant business
since before I was born.
And I've always been
around a kitchen
since I was a baby.
Okay, pumpkin, bye.
I love you.
Now Cece is raising
her own family
along with her husband,
and facing
the challenging demands
of being owner and head chef
of Anna Vincenzo's.
of being owner and head chef
of Anna Vincenzo's.
Welcome to Anna Vincenzo's.
How are you tonight?
Good.
Two veal piccatas,
please!
I'm a self-taught cook.
Veal Marsala,
quatro formaggi.
I don't think there's
any rules in cooking.
My menu, I cook
what I like.
Chicken Marsala,
padrino, snapper Anna.
I am passionate
about what I do.
Can you tell Michael
to pick up his calamari?
Wherever they go.
After I opened,
business was insane.
It was fun to come to work.
The adrenaline's going
and it's fun, it's great.
And you make money.
Some more lasagna?
Some more lasagna?
Oh, no, thanks.
No?
About two year ago,
it started to change.
Let's see,
everything that you could
possibly think of went wrong
has gone wrong.
I don't really know why
or what happened.
That looks like.
When it's slow,
I don't even want to come here.
I've lost my desire
to come.
I don't know how
to cook snapper.
Maybe it's not
cooked enough.
To be honest, I got to say
Cece's probably
the biggest reason
why we're having trouble
right now.
Okay, forget it.
Let's go to another
table.
She never really
cares what's going out.
Why is this still here?
Table 42!
Why is this still here?
Table 42!
She'll serve crap
to a table.
It's not cooked.
When she gets mad,
she's aggressive
and angry.
Here's your.
Tell everybody to
go home.
I'm shutting
the place down.
Yeah, Cece
has to be hurting
now that business
is going bad.
There's no customers left.
I don't know
what happened to them.
Where did they go?
As of right now, I--
I'm in debt about $190,000
to my father.
I stay up at night
just thinking,
how am I gonna
give him his money?
how am I gonna
give him his money?
There's like nobody
coming here,
and five tables we have,
and everything's ed up!
It's so hard for me
to see my daughter
losing money every day...
I love you.
It is very stressful
and very difficult
for Cece.
Now that we have a son,
the restaurant has to work
for our personal lives,
just--just to even live.
I'm a failure.
I'm afraid we're gonna
lose our house.
I always tell Michael
I'm afraid
I always tell Michael
I'm afraid
we're not gonna be able
to feed the baby.
Hi! Hey.
I have, like, a weight
on my shoulders that, you know,
weighs 1,000 pounds.
And that kills me.
Oh, my God.
Chef Ramsay's
my last hope.
Anna Vincenzo's.
Wow.
Hello.
Hello.
How are you?
Good. How are you?
Anna Vincenzo.
Anna Vincenzo's the restaurant.
I'm Cece.
You're Cece.
Nice to meet you.
Would you like to eat?
Uh, yeah.
Okay.
Good to see you.
Thank you.
I would say that he
should like everything.
There's really nothing
on there
that I make
that I don't like.
This is your restaurant?
Correct.
Yeah, you're the owner?
And by the look
of the state of the apron,
the chef as well.
Yep!
And where have you
learned to cook?
My father had a restaurant
since before I was born.
Wow.
So I was raised, uh,
So I was raised, uh,
pretty much in the kitchen.
There's a line cook
over there
with white hair
that keeps on staring at me.
Is he all right?
That's my father!
He works for you?
Yes, and my husband
is head server.
Oh, your husband's
here as well?
Yeah, he helps me out
because, uh, we need it.
Where is he?
You wanna meet him?
I'd love to meet
your husband.
I'll get him.
Michael!
Yes?
Um, Mr...
Chef Ramsay
wants to meet you.
Well, Michael.
There he is.
I can't believe it.
Good to see you.
Thank you very much.
Good to see you.
Thank you very much.
Uh, look nice and smart.
You dress like this
normal for work or--
I always like to look
nice for the guests, so...
You look like you're gonna
do a hit after dinner.
Huh?
You never know.
I, uh, sweat
a little extra
just to look nice
for the customers.
I gotta get back
into the kitchen.
Ashton.
How are you?
I'm doing good.
How are you doing?
Very well, thank you.
Good to see you too.
I guess we'll be
talking to each other.
Oh, yes.
Oh, good.
Right, Ashton...
I'll take
one of everything.
One of everything?
Yeah.
One ofeverything?
Why not? Great way
of really getting to see
Why not? Great way
of really getting to see
each and every dish,
understanding the flavors,
and getting a touch of that
authentic Italian cuisine.
One of everything
on the menu?
Yes, please.
Okay!
Thank you, darling.
You're welcome.
The Anna Vincenzo menu
is gi-normous.
He must be insane, 'cause
we're gonna be here all day.
He wants
one of everything.
What happened?
He said he wants
one of everything.
Just say to him,
"Let me understand:
You want one thing
on the whole entire--"
So Cece wants to clarify that
you do want one of everything.
'Cause I hope he hasn't
eaten in a week.
Ahh.
Ahh.
Ay, yi yi yi.
This is gonna be
harder than I thought.
Cece says she hopes
you haven't eaten in a week.
It's a big menu.
Have you seen it?
I haven't seen the menu.
Have a quick look?
Yes.
Ohh, what did I
get myself into?
It's quite large.
Yeah, like that's just--
1, 2, 3--Oh, my God.
It's that big?
How many dishes are on there?
A lot,
then you have--
Look at it!
Mm-hmm.
Ay, yi.
That was a joke,
by the way.
I hadn't even
looked at the menu.
I figured that.
There must be hundreds
of dishes on there.
There must be hundreds
of dishes on there.
Now, if you haven't eaten
for a while,
I'll be more than happy
to prepare that.
Let me have a look at the menu,
and I'll order, yes?
I was like,
"Oh, thank God."
Okay, so I'm ready
to order, thank you.
All right.
So I would like
to start off with...
Salmon divino.
Thank you.
And then throw in
the, uh, snapper Anna.
Snapper Anna?
Yeah.
The favorito del nonna.
Yeah?
Thank you.
You're welcome.
Wow.
Okay, here we go.
You got
a salmon divino ready?
Here's your
salmon divino salad.
Wow, this looks like
a -up version
of a science lab.
Thank you.
You're welcome.
Wow.
Salmon is dry.
And overcooked.
Where the
did she get that thing?
Huh?
What is that?
Do they paste that
together in the morning
and stick it together?
Sliced it just now.
And is the salmon fresh,
or is that frozen?
And is the salmon fresh,
or is that frozen?
Um, I couldn't tell you,
to be honest.
Would you ask her,
'cause it tastes frozen.
Okay, let me go ask.
Thank you.
He wants to know if your
salmon's fresh or frozen.
Tell him it's fresh,
but it is frozen.
She said the salmon
comes in fresh,
and then they freeze it.
It's like eating
a piece of cardboard there.
That has to be Florida's
worst dish ever.
He said
the salmon divino...
He said what?
Tastes like cardboard.
He's supposed
to be here to help me.
He's not supposed to be telling
me that nothing's good.
Give me the snapper Anna.
Give me the snapper Anna.
If he complains about this,
I'm really gonna
kick his ass.
My God.
And there's
the snapper Anna for you.
The snapper Anna?
Mm-hmm.
Just out of interest,
where is the snapper?
Well, under all that.
Under all that.
All right.
This one looks like a, uh,
a dog's dinner.
I don't know how well
this is gonna work.
My God.
I just tasted mush.
Is Michael nearby?
I'll get him for you.
Um, just taste that
for me, would you?
Um, just taste that
for me, would you?
Please?
That's the snapper Anna.
It's soggy.
Should be baked
a little longer.
That is disgusting.
Yes, sir.
Thank you.
Would you do me a favor?
Will you make sure
that Cece tastes that, yeah?
I think
it's really important.
All right.
Thank you.
What did he say?
For you taste.
Taste what?
He says it's soggy.
I'm not eat--
he touched it.
I'm not gonna
put my mouth on that.
The snapper was soft.
Well, what the hell
you want it to be?
Well, what the hell
you want it to be?
Hard, like a rock?
I mean,
I don't even get that.
Tell him, "You know what?
Cece doesn't even
want to cook you the rest."
Now I'm really getting
pissed off, I'm not kidding.
She's getting mad.
Does she always
shout like that?
Huh?
Tell him that I said
there's starving people
in the world,
and if I have to keep making
food to go in the garbage,
I don't want
to make anymore.
Right now, or when
I bring in the next--
No, right now!
him, why should
I make him anything else?
Cece said that there's
starving people in the world--
Let me just stop you there
for two seconds.
Let me just stop you there
for two seconds.
She got something
to tell me,
she should come
and tell me herself.
Okay.
I don't think it's fair
that you have to do
her dirty work for her.
So tell Cece,
when she's finished cooking,
she can tell me
everything she wants.
Until then, I'm here
to eat and to taste the food.
I'll tell her.
I appreciate that.
Okay.
Thank you so much.
You're welcome.
I didn't want to tell
Cece the truth at all
about anything he said.
She's gonna
probably kill me.
She's gonna kill the messenger
before she kills
Gordon Ramsay.
What'd he say?
He said just, later,
you can tell him yourself.
But right now, he wants
to try and eat everything.
But right now, he wants
to try and eat everything.
So he is a bigger
than I thought.
him.
What?
- him.
- him?
Here's your pizza.
Thank you, darling.
And which one is the--
That's the favorito del nonna.
Pizza's an honor.
Lovely.
I don't care how many
stars he has.
He can kiss my stars.
I'm so pissed off
right now.
That's just not nice.
Soggy in the middle.
And crispy on the outside.
And crispy on the outside.
It's dreadful.
What a shame.
It's a bit plain.
Boring. Yeah.
Bland.
Thank you.
Can I go over there
and scream at him?
Yeah, take
your knife with you.
I tried to throw it in
the garbage before she saw me,
'cause I knew
she was gonna flip.
Oh, no way!
What's wrong with that now?
He said it was bland.
Oh, my God!
He said it needed
more flavors to it.
I was so mad at him,
I wanted to rip his head off.
He's British, he doesn't
know anything about pizza.
He's British, he doesn't
know anything about pizza.
Coming up...
He's lucky I didn't
hit him with something.
If you thought lunch
was bad...
Are we gonna
be able to cook,
or are you gonna
keep busting my balls?
You haven't seen anything yet.
Don't with me.
As things at Anna Vincenzo's
go from bad to worse.
I can't do it anymore.
I'm done.
Cece is on the warpath.
Can I get some
service back here?
And Chef Ramsay
is the enemy.
You have
an attitude problem.
This stubborn chef
May have
wanted Gordon's help...
He's a pig-headed
British jerk.
He's a pig-headed
British jerk.
But now she wants him
out the door.
Can you get out of my way?
Shut it down.
Find out what sends Gordon
out the front door...
What a sad case.
And Cece out the back.
I've had it,
I'm finished, I'm done.
On a combative
Kitchen Nightmares
You have to see
to believe.
This is my life!
After a terrible lunch...
This is dreadful.
What a shame.
Chef Ramsay is ready
to give his input.
But this owner doesn't appear
ready to listen.
Let's start from
the top, shall we?
Sure, let's start.
The salmon...
Yeah.
Yeah? Hideous.
The decoration
with the cucumber--
Everybody loves
that salad.
Who's "everybody"?
The restaurant's empty.
Okay, the snapper--
bitterly disappointed.
It was macerated
in crap and mozzarella
and didn't even
taste of snapper.
and didn't even
taste of snapper.
That's.
Yeah. You didn't
taste the snapper
with the mozzarella on top?
What's wrong with that?
I asked Michael to make sure
that you tasted it.
I'm not gonna eat
something off your plate.
You are a piece of work,
aren't you?
Yes, I am.
When people talk
about my food,
Yeah, that pisses me off.
Where's Michael?
What difference does it make
where Michael is?
He's got nothing
to do with this!
He tasted it.
And what did he say?
He said it was mush.
Are you kidding me?
Where is he?
I don't like
being criticized at all.
Maybe he's talking
out of hisbum,
as they say in--
in England.
as they say in--
in England.
You said the fish
was mush?
No, it was tender, the way
everybody else enjoys it.
There it was tender!
Michael, are you honestly
trying to tell me
that you're now saying
that it was perfectly cooked?
It's soggy.
It should be baked
a little longer.
It was a little bit
on the softer side.
A little bit
on the softer side?
Right.
I'm not expecting you
to stand there
and stick up for me
but, trust me,
the food was overcooked,
and it was bland and mush.
There's nothing wrong
with that snapper.
I think it was very foolish
and very hard-headed
that she wouldn't listen.
I was like,
oh, what are you doing?
I was like,
oh, what are you doing?
What's with
the defense mechanism?
Oh, my God.
Huh?
Don't you get defensive
if somebody comments
about your food like that?
I don't cook
like that.
When was the last time
a customer complained
about the food?
Well, last night.
Mm-hmm, and what
did they say?
It was bland.
And were they right
or were they wrong?
No, they were right, but...
You're off the wall
with what you're saying.
Here's the difference
between you and me.
I listen for feedback.
You can't handle it.
I came here
because you asked me
I came here
because you asked me
to come and help you.
And your reaction to me
telling you something
quite constructive,
in a very calm manner,
is a joke.
Okay, so you want me
to be your puppet--
Why are you shouting?
Because you're pissing me
the off!
So shut the up
and talk properly.
Is this the way you react
when I'm not here?
Is this the normal procedure
when--it is, yeah?
Oh, you're gonna get
your ass kicked.
Oh, there you go.
Madame, you have
an attitude problem.
I'm not too sure
which is worse:
the food or the attitude.
Ooh, can I hit him now?
You know, a lot of people
said you were a jerk.
I think I believe it.
Anything else?
this.
No way.
What a sad case.
Am I supposed to run after him
And say, "Oh, please
come and help me"?
Well, you.
He's lucky I didn't
hit him with something.
I was that close.
In spite of his rude welcoming,
Gordon decides to give Cece
another chance
Gordon decides to give Cece
another chance
and returns to the restaurant
to observe Cece
and her staff in action
during a dinner service.
Right...so...
What do you keep in here?
Tartufos,
our gnocchi.
And who makes the gnocchi?
Uh, we used
to make them ourselves,
but we buy them now.
They look
definitely frozen.
And what are these
little babies here?
Meatballs.
They're a little,
uh, overcooked.
And when they're that
overcooked,
would you serve them?
We can't just
throw them away.
We can't just
throw them away.
They smell like cat food.
Cat food?
That smells like an authentic
meatball to you?
Well, I don't have cats,
so I don't know
what cat foods smell like.
Oh, my God.
Are we gonna be able to cook?
Or are you gonna
keep busting my balls?
I swear to God, I'm not here
to get cross-examined by you.
Let's get that right, yeah?
There's only one person
that's gonna be
losing out on this,
and it's certainly not me,
okay?
So don't with me.
I really want to prove
to that pig-headed British jerk
that I can do it.
Nice.
Hi, welcome
to Anna Vincenzo's.
Hi, welcome
to Anna Vincenzo's.
We're gonna
go right this way.
We'll sit
right over here, guys.
Who wants to go first?
Can I get
a chicken parm?
Chicken parm?
You want veal piccata?
Very good.
Thank you.
You ready?
Yes, please.
Rigatoni vodka
with chicken.
A rigatoni angelino.
A fettuccine alfredo.
Veal piccata,
fried veal chops.
Table 11.
Can somebody
pick up this food?
Can I get some
service back here?
Can I get some
service back here?
Cece always seems
to point the finger
in the other direction.
She's always
blaming the servers.
She never once
thought maybe
there was something wrong
with herself.
Get that out
of the window, please!
Ouch.
Cece pushes the first orders
out quickly,
But her customers...
Okay, we have
the grilled chicken?
Are unhappy
with what they received.
The veal has no flavor
at all.
I'm sorry about that.
I'll be back to get
those plates, okay?
What happened there?
They said there's just like
one giant chunk of it there.
That's what happens when
you use frozen food
That's what happens when
you use frozen food
and dip it in flour
that was not even shaken off
before it goes in the fryer.
Do you tell Cece that
now, or--
Um, I'm afraid to,
'cause she's so busy.
She needs to know,
trust me.
Cece, the customers
are saying
that they're too chunky.
Like they're just
like one giant piece.
The calamari
was in a big clump.
I saw that.
Do you expect people
to pay money for that
and eat that?
Come on!
Why don't I just
work by myself
and fire all these
people?
You think I can
handle it by myself?
I'm trying to help,
and you get so defensive.
Continue serving
then.
Continue serving
then.
Hey, Cece...
No, wai-wai-wait.
They just say
it's no flavor,
but they're willing to let you
try to put some flavor in it.
Like garlic.
No, I just don't want
to put nothing in it.
It's like they're just
spitting in your face,
and, "Oh, it isn't ,
it's not good."
Cece...
I need this reduced down
a little more and add a...
Michael, you know what?
I'm ready to tell everybody
just to leave.
It's coming back
for a reason, right?
Don't even...
Huh?
Don't even...
Huh?
I just don't even
want to hear it right now.
Well, you can't just start
acting like a precious princess.
Yeah, I--I look like
a princess, right?
Sorry, I thought this
was your restaurant.
I think princess Diana didn't
hang out in a kitchen.
She's from
your neck of the woods,
isn't she?
Wow.
Exasperated by the number
of returned dishes...
I can't keep doing it.
An immature Cece is ready
to throw in the towel.
I'm done.
What do you mean,
you're done?
Everything's coming back!
Why do I gotta stand here
and keep cooking for nothing?
It's a disaster.
I've had it,
I'm finished, I'm done.
I've had it,
I'm finished, I'm done.
Everything's coming back!
Why do I gotta stand here
and keep cooking for nothing?
Just 90 minutes into
a disastrous dinner service,
Cece is not only frustrated...
I'm done.
She is embarrassed
And has reached
her breaking point.
Are you gonna be all right?
You gonna finish up?
You want oxygen?
Huh?
I reached the breaking point
in the middle of everything.
I just totally
wanted to go home.
Even though Cece
has calmed down
And returned
to the kitchen...
She has no interest
in continuing to cook.
Shut the restaurant down.
What's the point
of having a chef
Who doesn't want to cook
for them?
Shut it down.
Well, we gotta--
I'll get back there.
It's too important.
It's too important.
As Michael and the line cooks
try to push the last orders out,
Back in the dining room,
many customers are fed up...
Back in the dining room,
many customers are fed up...
And leave without
ever receiving any food.
Have two minutes with you?
Thank you.
You all right?
Now, come on.
I can't start
to even attempt to help
unless you come to terms
with the problem,
and that is the food.
It's good when I cook.
It's good when I cook.
Come on!
This is not a game
for me.
It's not a
game for me!
This is my life!
It's not a joke for me.
Stop staying that.
It's not a joke.
It's not a joke for me.
I care.
If I didn't care,
I wouldn't be here.
So stop just saying
I don't care.
Just stop, please.
I haven't said that.
Yes, you did.
What I'm trying to tell you
is that you have
to come to terms internally
that there's a huge problem,
and that is with the food.
that there's a huge problem,
and that is with the food.
Nobody wants to hear that
anything that they do sucks.
I don't like to fail.
Death would be
better than failing.
It's certainly
not a sign of weakness
to admit your failings.
I've closed
three restaurants,
but I also have
a number of successful ones,
and 1,650 members--
I know who you are.
And it's--it's--I--
Yeah, a jerk,
you told me earlier.
Well, you can be a jerk!
Stop acting like
a petulant teenager.
I'm not going to stand there
and be a doormat
for you to take
the piss out of me.
But--
for you to take
the piss out of me.
But--
Let's get one thing right.
You asked me here,
and I'm here to help.
So let me in.
Okay, the food sucks.
There, you happy?
There's a problem with
the way the food is prepared.
There's a problem with the way
the food is ordered.
There's a problem with the way
the food's not respected.
I'm sorry, Cece,
but it's just not good enough.
New day tomorrow.
Okay?
What do you want me to do?
I want you to go home
and get some rest.
Right.
We start to rebuild.
I'm sorry
I called you names.
Let's go.
Up.
Let's get in there.
Let them clear down,
and I want you
out of here.
Okay?
Where am I going?
Home.
He says he wants to help me,
and I believe him.
This place means
everything to me.
And I don't want
to just give up.
Chef Ramsay
now believes that Cece
is finally prepared
to listen,
so he comes in early
the next morning
to put the first part
of his plan into action.
Now, all of you together...
No problem.
Cook me the whole menu.
That will be like 180.
181.
All right, we're gonna
give it a try then.
The cooks only
have three hours
to prepare the 181 dishes
to prepare the 181 dishes
before Cece and the rest
of the staff arrive.
Good morning.
Good morning, Chef.
Today's a new day.
Yes?
New start.
New attitude.
I've got a little
surprise for you.
A small surprise.
Let's go.
Oh, my God.
Like, holy.
There's food everywhere.
One of every dish.
Oh, my God.
Oh, my God.
Oh, my God.
I'm shocked at all
the food over here.
I'm shocked at all
the food over here.
Like, I knew the menu
was big,
but seeing it all
in front of me now is amazing.
Like, I'm just like, really?
The menu's far too big.
Yes.
Yes?
That has a huge impact
on a number of things.
Slow production
coming out of the kitchen,
high food costs,
and more importantly,
inconsistency.
The bottom line is,
you're producing
quantity over quality.
So we've seen
the menu visually.
I've got another way
of getting this menu across.
I've got another way
of getting this menu across.
I want to show you
how big your menu really is.
Oh, my God.
Debbie, Ashton,
I need your help.
Yes? Two seconds.
Come around.
I'm gonna start off
with each and every dish.
You're the frozen lady.
Yes? Ashton,
you are the fresh lady.
Let's go.
Calamari fritti.
You have tender squid,
lightly floured and fried.
Fresh or frozen?
Frozen.
Stick it here.
On we go.
Vongole--fresh or frozen?
Frozen.
Can't hear you.
Frozen!
Thank you.
Fresh-grilled salmon.
Fresh or frozen.
Frozen.
Fresh or frozen.
Frozen.
Frozen, frozen.
Frozen.
Frozen.
Frozen, please.
Frozen, let's go.
Frozen.
I've been in the freezer.
Frozen on there.
Frozen.
Definitely frozen.
Keep up, girls.
Struggling to keep up?
Trying.
Trying.
I didn't even think
I was gonna even put
a fresh sticker on that.
I'm going, okay,
I'm gonna stand here,
I guess, the whole day,
just doing nothing.
Caesar salad--
fresh or frozen?
- Fresh.
- Thank for that.
Fresh salmon
grilled to perfection,
topped with
a citrus-mango salsa.
That's fresh.
Okay, let's go.
It's a rude awakening
to see how much stuff
on the menu is actually frozen.
to see how much stuff
on the menu is actually frozen.
Just over 80% frozen
and 20% fresh.
We're gonna start off
by reducing the menu.
Cece, I'm gonna be working
with you in the kitchen
and coming up with a plan
for the Anna Vincenzo
family-style meal.
Soup, salad, pizza,
homemade lasagna.
I'm gonna do that
with you personally, okay?
Sure.
For the next dinner service,
Chef Ramsay is determined
to introduce
a special that is not only
fresh and delicious,
but positions this restaurant
as the ideal place
to get value and quality
for a family.
to get value and quality
for a family.
Okay, simple lasagna.
The meat lasagna.
Fried beef.
A little touch of the sauce.
Okay, it's gonna be
one third sauce,
one third meat.
A touch of our ricotta.
Sauce on top.
I personally like
this family-style idea,
'cause this is definitely
something that we should do.
'Cause that's gonna
help the kitchen.
It's gonna totally help us
get the food out faster.
Lasagna's in.
Okay, we've got the soup.
Have a little taste.
Have a little taste.
In terms of flavor,
it's extraordinary, yeah?
Yesterday, I really
hated Chef Ramsay
and I wanted to kill him.
Today, I really believe
he wants to help me.
Coming up...
It's , guys.
Do not send it out.
Chef Ramsay raises the bar
at Anna Vincenzo's...
That's establishing
a standard.
But is Cece up
for the challenge?
Whatever.
Just send it out.
Or will she go back
to her old, familiar ways?
- You know what?
- I don't give a.
It's a relaunch like no other.
If something's ready,
don't wait.
There's a showdown,
There's a showdown,
And this time Cece
may have gone too far.
I'm gonna flip
my lid.
And none of you have seen me
go crazy yet!
Chef Ramsay believes Cece is now
willing to take his advice
and move forward.
So he and his team
work together
to pull of a huge surprise
for Cece and her staff.
Good morning.
Morning.
I'd like to welcome you all
to the new Anna Vincenzo's.
Take your blindfolds off,
please.
Welcome to the new
Anna Vincenzo's.
Oh, my God.
It's so bright
and beautiful.
Look at the space created.
Look at the space created.
Gone are those dark,
sedated colors.
We've got lightness.
It's contemporary
and it's timeless.
Doesn't it bring so much light
in here with the windows?
I can't even describe
the difference.
And I think this change
is gonna change everything.
It's classic.
It's contemporary.
You can sit on every table
and view across the room.
You can sit on every table
and view across the room.
Webstaurant stores
have donated
$10,000 worth of plates,
knife, and forks.
Tableware, chairs.
God bless you.
And, Cece,
you, my darling,
are gonna be the star
of your new restaurant.
Have a little look
at that.
"Kiss the cook."
How cool is that?
Make it yours.
Yeah?
The color...
It felt awesome to see
Cece that happy.
Like she was blown away.
She gave him a hug.
She gave him a hug.
Before she wanted
to rip his head off,
and she just
gave him a hug.
It was cool to see.
You happy?
Yes.
Angelo, you happy?
Good.
And what do you think?
Thank you.
God, it's so different.
It looks like
a different place.
I can't get over it!
I'm ecstatic.
I'm just a little nervous
about the new menu.
After this, I don't know
what else he's got in store.
After this, I don't know
what else he's got in store.
The menu has gone down
by half.
It looks better.
Why?
So's you can keep
the cost down
and the freshness up.
Yeah?
You have to think forward.
Your kitchen needs help.
I know.
Yeah?
So I've arranged
for a top
restaurant consultant,
okay, which
I'm taking care of
for the first month,
to help you get through
this difficult time, okay?
to help you get through
this difficult time, okay?
His name is Daniel Serfer.
Daniel.
Hi, Chef.
Yeah, how are you?
I'm doing well, thanks.
Good.
Now, here's
our owner, Cece.
Yes?
Nice to meet you.
He's been
hand-picked by myself.
Years of experience
in some of the best
restaurants across Florida.
Now, this man's gonna be
by your side for the next month.
Yeah?
Look after him.
Listen to him.
I won't yell at him.
Yeah.
You have
a phenomenal chance here
to turn this around.
Today is the start.
Ready? Good.
Ready? Good.
I couldn't even believe
that he got
a chef consultant for us.
I feel more hope now.
I know that this is gonna
make a total difference.
You like the menu,
you like the decor.
Yes.
Good, what's missing?
Customers.
Customers.
So now we have to use
our initiative
and spread the word.
I started putting together
with my team
I started putting together
with my team
the most amazing
marketing plan.
So today,
five Florida radio stations
will be outside
that front door
in your parking lot.
Why?
We are having
the Anna Vincenzo's
Pizza-making Contest.
Oh, my God.
Now, that's not all.
We have three teams
competing in this contest.
Team One, representatives
of the Miami Dolphins.
Yes?
Team Two:
Team Two:
No way.
Representatives
of the Miami Heat.
Oh, my God.
Team Three!
Representatives of
the Florida Panthers.
This is crazy.
The most important
objective of this contest
is, by tonight,
the whole of south Florida,
yeah,
will have heard of Anna
Vincenzo's, yes?
Excited?
Good?
Oh, no.
Why you unhappy now?
Gonna call me a jerk again?
No?
'Cause you haven't today
so far.
It's a jerk-free day?
Wow! Oh, yes!
It's a special day for us.
The whole family
at Anna Vincenzo's,
not just me.
After a drastic makeover...
God, it's so different.
And a dramatic menu change...
The Anna Vincenzo family meal.
Gordon has created
a huge marketing event
to spread the word.
Featuring south Florida's
top pro sports teams.
The Miami Dolphins.
The Miami Heat.
The Florida Panthers.
They will be competing
In the first annual
Anna Vincenzo's
Pizza-making Contest.
The turnout today is amazing.
The turnout today is amazing.
There's camera crews.
There's news crews.
There's radio stations.
I'm like, I don't even
know where to turn.
Each team has the most amazing
ingredients in front of you guys
to make their own pizza.
You have three minutes...
to make that stunning pizza.
Take your stations.
On your marks...
Get set...
Go! Let's go!
Roll and twist!
Slap your baby's butt!
Easy, easy.
Just it flow in your hands.
Easy, easy.
Just it flow in your hands.
You gotta keep it
in a circle.
I'm trying to get it round.
How do you get it round?
10...
9...
8...7...
6...5...
4...3...
2...1!
Now stop!
There we go.
Masterpiece!
Give us a little inspiration
behind the thought
in the process.
We want to make it even.
We wanted to make it a success,
just like the Panthers.
We wanted to make it a success,
just like the Panthers.
Panther pride.
I don't even eat meat,
but I put meat on the pizza.
Just because I didn't know
what else to do, so...
The one ingredient on there
that you think is gonna
blow the mind of the judges.
Put a lot of love in it.
A lotta love?
Okay.
Excellent.
Right!
They all did
a really good job.
Even though it looks
really easy,
it's not that easy
to make pizza.
We're gonna find out
who the winner is.
The Florida Panthers.
Cheesy.
Miami Heat.
Ooh, that one's good.
Here we go.
It's gonna
be tough.
Here we go.
It's gonna
be tough.
The Miami Dolphins.
Beautiful.
Beautiful.
Good-tasting.
The winner
of the first-ever
Anna Vincenzo's
Pizza-making Contest
is gonna be Panthers,
Heat, or Dolphins?
Which one is it?
I have to say them.
The Miami Dolphins.
I'm coming that way.
Pepperoni pizza.
Pepperoni pizza!
Chef Ramsay's
marketing event
did definitely
get the word out
did definitely
get the word out
about the new Anna Vincenzo's
restaurant opening.
The whole Boca knows
that we're doing a relaunch.
It's like a dream.
It's an amazing experience
that I would never
expect in my life.
It's a new beginning.
It's gonna be awesome!
After the extraordinary
marketing event,
Consultant Chef Dan Serfer
works with Cece to prepare
the new menu.
Put these in the oven.
Then Chef Ramsay
introduces the dishes
to the staff.
We cut the menu in half,
We cut the menu in half,
increase the freshness
and the quality.
First impressions--
how does it look?
Smaller.
Smaller, yes.
Okay, let's start
from the top.
Baby fried mozzarella balls
with marinara sauce.
Shrimp scampi, yes?
Calamari fritti.
Not clumped,
glooped together.
Sea mussels, yes, with
white wine and tomato sauce.
Baked clams.
They're not frozen,
they're baked.
It's so beautiful.
Wow.
Parmesan-breaded
pork chop.
The pizzas, they're
a bit of a Hallmark here,
so we just tarted them up
a little bit.
Spaghetti and meatballs,
fresh.
If you're not happy with it,
you don't send it.
End of story.
End of story.
The line stops with you.
Have a taste of the food.
Let's dig in.
Mmm.
The eggplant tastes good.
This is my favorite.
This is my favorite.
I'm very excited
about the menu.
The family meals,
I could do stuff
like we make at home
and serve that family-style.
The Anna Vincenzo
family-style menu.
Push it, okay?
Let's go, eh?
Let's get set up
in the kitchen.
Hi, welcome
to Anna Vincenzo's tonight.
How are you?
Just a party of two?
You want to do
the family special?
You want to do
the family special?
Nice and easy, okay.
You're gonna love it.
I'm very nervous.
Everything's
at stake right now.
We need to get this
relaunch, like, going.
Tonight's about
standards, yeah?
Quality over quantity,
yes?
Anna Vincenzo's
family meal, yeah?
Gotta work tonight.
Let's go.
Give it all you've got.
Yeah?
Yes.
Okay. Please.
I feel really,
really nervous.
Tonight's a really big night.
It means so much to us.
And I just don't want
to mess it up.
Let him know the difference
between what
you're waiting for
between what
you're waiting for
and what's ordering in.
Can you start me
Two veal piccatas
and three whole lasagna.
But don't, like,
don't call it again.
Right, Cece, these first
three or four tables
have got to get out
quickly, yes?
Gordon's overhaul of the menu
has been dramatic,
with an infusion
of quality and freshness.
More salad in there, please.
His family-style meal
and smaller menu
Have made the load
on the kitchen
much more manageable.
Come on, guys,
get it together--timing.
And as a result,
Cece pushes the first orders
out quickly.
Service!
Service!
Okay, very hot plate
there.
It's amazing to see how much fun
everyone's having right now
with this family-style meal.
The atmosphere in here
is magical.
All right, that's good.
I'm glad you guys
are enjoying it.
I need family lasagna,
table ten.
After that,
there's no more.
It's only half an hour
into service
and we've nearly sold out
of the Anna Vincenzo's
family-style meals.
So, as a result, the kitchen's
running a lot smoother.
But the night
is still young.
But the night
is still young.
Those onions are a little
too cooked, I think, no?
No, man.
Whatever.
If something's ready,
don't wait.
Just send it out.
Does that
look good to you?
It doesn't matter.
Get the out.
That little chop
looks burned from here.
Are you me?
Is it burnt?
Pork chop?
Yeah.
It's done like that.
Just send it out.
Just send it out.
It looks black from here.
Well, we don't have
time for mistakes.
Service!
It's , guys.
It's , guys.
Is it just plain ignorance,
or are people thick round here?
I'd rather you
go to the table and tell them
it'll be an extra ten minutes
'cause we burnt it
than stand there
sending them.
I'm gonna flip my lid.
And none of you have seen me
go crazy yet!
- You know what?
- I don't give a.
hell.
I'd rather
you go to the table
and tell them we burnt it
than stand there
sending them.
It's relaunch night,
And although Cece
has come a long way,
it appears as though
she is slipping back
to her old habits.
It's , guys.
And Gordon is having
none of that.
I know it's hard.
You do not have
to send it out.
Make another one, now!
Thank you!
Start this table.
Eggplant parmesan,
veal parmesan, veal marsala,
spaghetti bolognese.
veal parmesan, veal marsala,
spaghetti bolognese.
No more -ups.
We don't have time.
Thank you.
That's what I need to hear!
We're gonna handle it.
Please keep an eye
on that pork chop.
Don't burn it,
please.
I was like, you know what?
New place, new rules.
Come on, we're almost there.
We're almost there!
We're gonna start following
what Gordon said.
It's like starting
all over again.
Come on, guys!
Now there's harmony now.
Yeah?
I need the pork chop
before it gets burned again.
Awesome!
Good work!
Good work.
Perfect.
Okay, pork chop.
It's a different Cece
It's a different Cece
than I've ever seen
working in the kitchen.
Now she really cares
what's going on.
She's not gonna
serve crap to a table.
She's gonna make sure
it's good.
That's establishing
a standard, Cece.
That's estab--
not there, but there, yes?
Yes, Chef.
Yeah, that's the way
I like it.
Cece, they said
that pork chop was amazing.
On table 30,
they loved your flounder.
Everything was perfect.
Awesome.
Cece proved she had
accepted Chef Ramsay's plan.
Cece proved she had
accepted Chef Ramsay's plan.
She maintained a high standard
in the kitchen
and she was rewarded
with happy customers.
Everything good, guys?
Yes.
Good.
You enjoying everything?
Good job.
Thank you.
I was just like,
oh, my God,
this feels so good again,
seeing the restaurant full.
This is wonderful!
You know, when you
see the place empty,
it--it hurts.
And when you see it full,
and everybody's like,
"Wow, this is great,"
it's, uh, it's amazing.
I got all my passion back.
Good to see you guys.
I hope to see you again.
Have a good night.
Thank you.
Have a good night.
Thank you.
Thanks for coming.
Come back and see us.
Okay, what a difference...
From the first night
I was here.
This is the restaurant
that Boca Raton
needs and wants.
You did very well tonight.
And even when
problems started,
you didn't start
throwing out mediocre food.
And that
was a telling point.
And that pork chop
that you didn't send
made me happy.
Mediocre doesn't sit
in this town.
in this town.
You're above that now.
Well done.
Thank you.
If you would have
asked me three days ago,
I would have said,
"Oh, good riddance."
I'm sorry to see him go,
actually.
He did a lot.
It's something
I'll never forget.
You've got the restaurant.
You've got the menu.
Yeah?
You've got the family
behind you.
You've got everything
you need, Cece, here
to make this place work.
Go for it.
Yeah?
Stay with it.
'Cause I know you can do it.
Thank you.
Okay?
Can I hug you?
Of course you can.
Come here, you.
- Well done.
- Well done.
Good job.
Really good job.
Yes? And good luck.
I really mean it, okay?
Thank you.
Yeah? Good look.
Thank you.
Okay?
You can do it.
Hey.
Okay.
Good to see you.
Don't be scared to take
that jacket off
from time to time,
yeah?
Loosen up a little bit.
Thank you.
Look after your daughter.
Yes? Trust me.
The money's coming back.
I can smell the dough.
Give me a hug.
Ohh.
Ohh.
Thank you so much.
Take care.
Look after her, yes?
Thank you.
Excellent.
Bye, Chef.
God bless.
Thank you.
Thank you.
Whew, what a week.
Florida may be called
the sunshine state,
but when I first arrived,
it was anything but sunny.
Cece and the restaurant
have come a long way
in just a few days.
Quite frankly,
I'm surprised.
I only hope the sun
continues to shine down
on Anna Vincenzo's.
on Anna Vincenzo's.
Please.
Forecast for tomorrow:
100% chance of tears.
See?
We made friends.
I know you did.
He's not that bad.
I take it back.
He's not a jerk.
After Chef Ramsay
left Anna Vincenzo's,
Cece continued
to follow his advice.
Welcome
to Anna Vincenzo's.
She kept a smaller menu
and buys fresh ingredients.
and buys fresh ingredients.
New and fresh and...
exciting.
And for the first time
in a long time,
Cece is hopeful
for the future.
Chef Ramsay heads
to Boca Raton, Florida
and finds a chef-owner who
is much better at fighting...
When people talk
about my food,
- Yeah, that pisses me off.
- Then cooking.
He was lucky I didn't
hit him with something.
I was that close.
From the minute
Chef Ramsay steps foot
in Anna Vincenzo's...
Ah, you know a lot of people
said you were a jerk.
I think I believe it.
Cece battles Gordon
every step of the way.
the food or the attitude.
This hotheaded chef
seems incapable
This hotheaded chef
seems incapable
of taking any criticism.
He's British and he doesn't know
anything about pizza.
But Gordon's not the only one
Who suffers her wrath.
Can I get some
service back here?
Cece rules her restaurant
with an iron fist.
And nobody dares
stand up to her.
Here's your!
Jeez!
Not her staff...
Cece always seems
to point the finger
in the other direction.
And not her husband.
Can you get
out of my way?
Well, life for Cece
is about to take
a dramatic turn.
As Chef Ramsay
tries everything
As Chef Ramsay
tries everything
to get through to her.
I'm not here to get
cross-examined by you.
Let's get that right.
She may have asked for his help
to save her restaurant...
And he's supposed to be here
to help me.
He's not supposed to be telling
me that nothing's good.
But her unwillingness
to change...
You're off the wall
with what you're saying.
Or even listen...
I just don't even want
to hear it right now.
May push Chef Ramsay
over the edge....
None of you have seen me
go crazy yet!
And right out the door.
What a sad case.
Boca Raton, Florida.
A wealthy community
filled with stately homes,
luxurious golf courses,
and miles
of picturesque beaches.
It's this good life that
attracted Cece and her family
to move here from New York
ten years ago.
to move here from New York
ten years ago.
Hi. What a good girl.
Mwah!
Her father, a former
pizzeria owner,
helped Cece open
Anna Vincenzo's in 2001.
My father gave me over $300,000
to open up Anna Vincenzo's.
My father's been
in the restaurant business
since before I was born.
And I've always been
around a kitchen
since I was a baby.
Okay, pumpkin, bye.
I love you.
Now Cece is raising
her own family
along with her husband,
and facing
the challenging demands
of being owner and head chef
of Anna Vincenzo's.
of being owner and head chef
of Anna Vincenzo's.
Welcome to Anna Vincenzo's.
How are you tonight?
Good.
Two veal piccatas,
please!
I'm a self-taught cook.
Veal Marsala,
quatro formaggi.
I don't think there's
any rules in cooking.
My menu, I cook
what I like.
Chicken Marsala,
padrino, snapper Anna.
I am passionate
about what I do.
Can you tell Michael
to pick up his calamari?
Wherever they go.
After I opened,
business was insane.
It was fun to come to work.
The adrenaline's going
and it's fun, it's great.
And you make money.
Some more lasagna?
Some more lasagna?
Oh, no, thanks.
No?
About two year ago,
it started to change.
Let's see,
everything that you could
possibly think of went wrong
has gone wrong.
I don't really know why
or what happened.
That looks like.
When it's slow,
I don't even want to come here.
I've lost my desire
to come.
I don't know how
to cook snapper.
Maybe it's not
cooked enough.
To be honest, I got to say
Cece's probably
the biggest reason
why we're having trouble
right now.
Okay, forget it.
Let's go to another
table.
She never really
cares what's going out.
Why is this still here?
Table 42!
Why is this still here?
Table 42!
She'll serve crap
to a table.
It's not cooked.
When she gets mad,
she's aggressive
and angry.
Here's your.
Tell everybody to
go home.
I'm shutting
the place down.
Yeah, Cece
has to be hurting
now that business
is going bad.
There's no customers left.
I don't know
what happened to them.
Where did they go?
As of right now, I--
I'm in debt about $190,000
to my father.
I stay up at night
just thinking,
how am I gonna
give him his money?
how am I gonna
give him his money?
There's like nobody
coming here,
and five tables we have,
and everything's ed up!
It's so hard for me
to see my daughter
losing money every day...
I love you.
It is very stressful
and very difficult
for Cece.
Now that we have a son,
the restaurant has to work
for our personal lives,
just--just to even live.
I'm a failure.
I'm afraid we're gonna
lose our house.
I always tell Michael
I'm afraid
I always tell Michael
I'm afraid
we're not gonna be able
to feed the baby.
Hi! Hey.
I have, like, a weight
on my shoulders that, you know,
weighs 1,000 pounds.
And that kills me.
Oh, my God.
Chef Ramsay's
my last hope.
Anna Vincenzo's.
Wow.
Hello.
Hello.
How are you?
Good. How are you?
Anna Vincenzo.
Anna Vincenzo's the restaurant.
I'm Cece.
You're Cece.
Nice to meet you.
Would you like to eat?
Uh, yeah.
Okay.
Good to see you.
Thank you.
I would say that he
should like everything.
There's really nothing
on there
that I make
that I don't like.
This is your restaurant?
Correct.
Yeah, you're the owner?
And by the look
of the state of the apron,
the chef as well.
Yep!
And where have you
learned to cook?
My father had a restaurant
since before I was born.
Wow.
So I was raised, uh,
So I was raised, uh,
pretty much in the kitchen.
There's a line cook
over there
with white hair
that keeps on staring at me.
Is he all right?
That's my father!
He works for you?
Yes, and my husband
is head server.
Oh, your husband's
here as well?
Yeah, he helps me out
because, uh, we need it.
Where is he?
You wanna meet him?
I'd love to meet
your husband.
I'll get him.
Michael!
Yes?
Um, Mr...
Chef Ramsay
wants to meet you.
Well, Michael.
There he is.
I can't believe it.
Good to see you.
Thank you very much.
Good to see you.
Thank you very much.
Uh, look nice and smart.
You dress like this
normal for work or--
I always like to look
nice for the guests, so...
You look like you're gonna
do a hit after dinner.
Huh?
You never know.
I, uh, sweat
a little extra
just to look nice
for the customers.
I gotta get back
into the kitchen.
Ashton.
How are you?
I'm doing good.
How are you doing?
Very well, thank you.
Good to see you too.
I guess we'll be
talking to each other.
Oh, yes.
Oh, good.
Right, Ashton...
I'll take
one of everything.
One of everything?
Yeah.
One ofeverything?
Why not? Great way
of really getting to see
Why not? Great way
of really getting to see
each and every dish,
understanding the flavors,
and getting a touch of that
authentic Italian cuisine.
One of everything
on the menu?
Yes, please.
Okay!
Thank you, darling.
You're welcome.
The Anna Vincenzo menu
is gi-normous.
He must be insane, 'cause
we're gonna be here all day.
He wants
one of everything.
What happened?
He said he wants
one of everything.
Just say to him,
"Let me understand:
You want one thing
on the whole entire--"
So Cece wants to clarify that
you do want one of everything.
'Cause I hope he hasn't
eaten in a week.
Ahh.
Ahh.
Ay, yi yi yi.
This is gonna be
harder than I thought.
Cece says she hopes
you haven't eaten in a week.
It's a big menu.
Have you seen it?
I haven't seen the menu.
Have a quick look?
Yes.
Ohh, what did I
get myself into?
It's quite large.
Yeah, like that's just--
1, 2, 3--Oh, my God.
It's that big?
How many dishes are on there?
A lot,
then you have--
Look at it!
Mm-hmm.
Ay, yi.
That was a joke,
by the way.
I hadn't even
looked at the menu.
I figured that.
There must be hundreds
of dishes on there.
There must be hundreds
of dishes on there.
Now, if you haven't eaten
for a while,
I'll be more than happy
to prepare that.
Let me have a look at the menu,
and I'll order, yes?
I was like,
"Oh, thank God."
Okay, so I'm ready
to order, thank you.
All right.
So I would like
to start off with...
Salmon divino.
Thank you.
And then throw in
the, uh, snapper Anna.
Snapper Anna?
Yeah.
The favorito del nonna.
Yeah?
Thank you.
You're welcome.
Wow.
Okay, here we go.
You got
a salmon divino ready?
Here's your
salmon divino salad.
Wow, this looks like
a -up version
of a science lab.
Thank you.
You're welcome.
Wow.
Salmon is dry.
And overcooked.
Where the
did she get that thing?
Huh?
What is that?
Do they paste that
together in the morning
and stick it together?
Sliced it just now.
And is the salmon fresh,
or is that frozen?
And is the salmon fresh,
or is that frozen?
Um, I couldn't tell you,
to be honest.
Would you ask her,
'cause it tastes frozen.
Okay, let me go ask.
Thank you.
He wants to know if your
salmon's fresh or frozen.
Tell him it's fresh,
but it is frozen.
She said the salmon
comes in fresh,
and then they freeze it.
It's like eating
a piece of cardboard there.
That has to be Florida's
worst dish ever.
He said
the salmon divino...
He said what?
Tastes like cardboard.
He's supposed
to be here to help me.
He's not supposed to be telling
me that nothing's good.
Give me the snapper Anna.
Give me the snapper Anna.
If he complains about this,
I'm really gonna
kick his ass.
My God.
And there's
the snapper Anna for you.
The snapper Anna?
Mm-hmm.
Just out of interest,
where is the snapper?
Well, under all that.
Under all that.
All right.
This one looks like a, uh,
a dog's dinner.
I don't know how well
this is gonna work.
My God.
I just tasted mush.
Is Michael nearby?
I'll get him for you.
Um, just taste that
for me, would you?
Um, just taste that
for me, would you?
Please?
That's the snapper Anna.
It's soggy.
Should be baked
a little longer.
That is disgusting.
Yes, sir.
Thank you.
Would you do me a favor?
Will you make sure
that Cece tastes that, yeah?
I think
it's really important.
All right.
Thank you.
What did he say?
For you taste.
Taste what?
He says it's soggy.
I'm not eat--
he touched it.
I'm not gonna
put my mouth on that.
The snapper was soft.
Well, what the hell
you want it to be?
Well, what the hell
you want it to be?
Hard, like a rock?
I mean,
I don't even get that.
Tell him, "You know what?
Cece doesn't even
want to cook you the rest."
Now I'm really getting
pissed off, I'm not kidding.
She's getting mad.
Does she always
shout like that?
Huh?
Tell him that I said
there's starving people
in the world,
and if I have to keep making
food to go in the garbage,
I don't want
to make anymore.
Right now, or when
I bring in the next--
No, right now!
him, why should
I make him anything else?
Cece said that there's
starving people in the world--
Let me just stop you there
for two seconds.
Let me just stop you there
for two seconds.
She got something
to tell me,
she should come
and tell me herself.
Okay.
I don't think it's fair
that you have to do
her dirty work for her.
So tell Cece,
when she's finished cooking,
she can tell me
everything she wants.
Until then, I'm here
to eat and to taste the food.
I'll tell her.
I appreciate that.
Okay.
Thank you so much.
You're welcome.
I didn't want to tell
Cece the truth at all
about anything he said.
She's gonna
probably kill me.
She's gonna kill the messenger
before she kills
Gordon Ramsay.
What'd he say?
He said just, later,
you can tell him yourself.
But right now, he wants
to try and eat everything.
But right now, he wants
to try and eat everything.
So he is a bigger
than I thought.
him.
What?
- him.
- him?
Here's your pizza.
Thank you, darling.
And which one is the--
That's the favorito del nonna.
Pizza's an honor.
Lovely.
I don't care how many
stars he has.
He can kiss my stars.
I'm so pissed off
right now.
That's just not nice.
Soggy in the middle.
And crispy on the outside.
And crispy on the outside.
It's dreadful.
What a shame.
It's a bit plain.
Boring. Yeah.
Bland.
Thank you.
Can I go over there
and scream at him?
Yeah, take
your knife with you.
I tried to throw it in
the garbage before she saw me,
'cause I knew
she was gonna flip.
Oh, no way!
What's wrong with that now?
He said it was bland.
Oh, my God!
He said it needed
more flavors to it.
I was so mad at him,
I wanted to rip his head off.
He's British, he doesn't
know anything about pizza.
He's British, he doesn't
know anything about pizza.
Coming up...
He's lucky I didn't
hit him with something.
If you thought lunch
was bad...
Are we gonna
be able to cook,
or are you gonna
keep busting my balls?
You haven't seen anything yet.
Don't with me.
As things at Anna Vincenzo's
go from bad to worse.
I can't do it anymore.
I'm done.
Cece is on the warpath.
Can I get some
service back here?
And Chef Ramsay
is the enemy.
You have
an attitude problem.
This stubborn chef
May have
wanted Gordon's help...
He's a pig-headed
British jerk.
He's a pig-headed
British jerk.
But now she wants him
out the door.
Can you get out of my way?
Shut it down.
Find out what sends Gordon
out the front door...
What a sad case.
And Cece out the back.
I've had it,
I'm finished, I'm done.
On a combative
Kitchen Nightmares
You have to see
to believe.
This is my life!
After a terrible lunch...
This is dreadful.
What a shame.
Chef Ramsay is ready
to give his input.
But this owner doesn't appear
ready to listen.
Let's start from
the top, shall we?
Sure, let's start.
The salmon...
Yeah.
Yeah? Hideous.
The decoration
with the cucumber--
Everybody loves
that salad.
Who's "everybody"?
The restaurant's empty.
Okay, the snapper--
bitterly disappointed.
It was macerated
in crap and mozzarella
and didn't even
taste of snapper.
and didn't even
taste of snapper.
That's.
Yeah. You didn't
taste the snapper
with the mozzarella on top?
What's wrong with that?
I asked Michael to make sure
that you tasted it.
I'm not gonna eat
something off your plate.
You are a piece of work,
aren't you?
Yes, I am.
When people talk
about my food,
Yeah, that pisses me off.
Where's Michael?
What difference does it make
where Michael is?
He's got nothing
to do with this!
He tasted it.
And what did he say?
He said it was mush.
Are you kidding me?
Where is he?
I don't like
being criticized at all.
Maybe he's talking
out of hisbum,
as they say in--
in England.
as they say in--
in England.
You said the fish
was mush?
No, it was tender, the way
everybody else enjoys it.
There it was tender!
Michael, are you honestly
trying to tell me
that you're now saying
that it was perfectly cooked?
It's soggy.
It should be baked
a little longer.
It was a little bit
on the softer side.
A little bit
on the softer side?
Right.
I'm not expecting you
to stand there
and stick up for me
but, trust me,
the food was overcooked,
and it was bland and mush.
There's nothing wrong
with that snapper.
I think it was very foolish
and very hard-headed
that she wouldn't listen.
I was like,
oh, what are you doing?
I was like,
oh, what are you doing?
What's with
the defense mechanism?
Oh, my God.
Huh?
Don't you get defensive
if somebody comments
about your food like that?
I don't cook
like that.
When was the last time
a customer complained
about the food?
Well, last night.
Mm-hmm, and what
did they say?
It was bland.
And were they right
or were they wrong?
No, they were right, but...
You're off the wall
with what you're saying.
Here's the difference
between you and me.
I listen for feedback.
You can't handle it.
I came here
because you asked me
I came here
because you asked me
to come and help you.
And your reaction to me
telling you something
quite constructive,
in a very calm manner,
is a joke.
Okay, so you want me
to be your puppet--
Why are you shouting?
Because you're pissing me
the off!
So shut the up
and talk properly.
Is this the way you react
when I'm not here?
Is this the normal procedure
when--it is, yeah?
Oh, you're gonna get
your ass kicked.
Oh, there you go.
Madame, you have
an attitude problem.
I'm not too sure
which is worse:
the food or the attitude.
Ooh, can I hit him now?
You know, a lot of people
said you were a jerk.
I think I believe it.
Anything else?
this.
No way.
What a sad case.
Am I supposed to run after him
And say, "Oh, please
come and help me"?
Well, you.
He's lucky I didn't
hit him with something.
I was that close.
In spite of his rude welcoming,
Gordon decides to give Cece
another chance
Gordon decides to give Cece
another chance
and returns to the restaurant
to observe Cece
and her staff in action
during a dinner service.
Right...so...
What do you keep in here?
Tartufos,
our gnocchi.
And who makes the gnocchi?
Uh, we used
to make them ourselves,
but we buy them now.
They look
definitely frozen.
And what are these
little babies here?
Meatballs.
They're a little,
uh, overcooked.
And when they're that
overcooked,
would you serve them?
We can't just
throw them away.
We can't just
throw them away.
They smell like cat food.
Cat food?
That smells like an authentic
meatball to you?
Well, I don't have cats,
so I don't know
what cat foods smell like.
Oh, my God.
Are we gonna be able to cook?
Or are you gonna
keep busting my balls?
I swear to God, I'm not here
to get cross-examined by you.
Let's get that right, yeah?
There's only one person
that's gonna be
losing out on this,
and it's certainly not me,
okay?
So don't with me.
I really want to prove
to that pig-headed British jerk
that I can do it.
Nice.
Hi, welcome
to Anna Vincenzo's.
Hi, welcome
to Anna Vincenzo's.
We're gonna
go right this way.
We'll sit
right over here, guys.
Who wants to go first?
Can I get
a chicken parm?
Chicken parm?
You want veal piccata?
Very good.
Thank you.
You ready?
Yes, please.
Rigatoni vodka
with chicken.
A rigatoni angelino.
A fettuccine alfredo.
Veal piccata,
fried veal chops.
Table 11.
Can somebody
pick up this food?
Can I get some
service back here?
Can I get some
service back here?
Cece always seems
to point the finger
in the other direction.
She's always
blaming the servers.
She never once
thought maybe
there was something wrong
with herself.
Get that out
of the window, please!
Ouch.
Cece pushes the first orders
out quickly,
But her customers...
Okay, we have
the grilled chicken?
Are unhappy
with what they received.
The veal has no flavor
at all.
I'm sorry about that.
I'll be back to get
those plates, okay?
What happened there?
They said there's just like
one giant chunk of it there.
That's what happens when
you use frozen food
That's what happens when
you use frozen food
and dip it in flour
that was not even shaken off
before it goes in the fryer.
Do you tell Cece that
now, or--
Um, I'm afraid to,
'cause she's so busy.
She needs to know,
trust me.
Cece, the customers
are saying
that they're too chunky.
Like they're just
like one giant piece.
The calamari
was in a big clump.
I saw that.
Do you expect people
to pay money for that
and eat that?
Come on!
Why don't I just
work by myself
and fire all these
people?
You think I can
handle it by myself?
I'm trying to help,
and you get so defensive.
Continue serving
then.
Continue serving
then.
Hey, Cece...
No, wai-wai-wait.
They just say
it's no flavor,
but they're willing to let you
try to put some flavor in it.
Like garlic.
No, I just don't want
to put nothing in it.
It's like they're just
spitting in your face,
and, "Oh, it isn't ,
it's not good."
Cece...
I need this reduced down
a little more and add a...
Michael, you know what?
I'm ready to tell everybody
just to leave.
It's coming back
for a reason, right?
Don't even...
Huh?
Don't even...
Huh?
I just don't even
want to hear it right now.
Well, you can't just start
acting like a precious princess.
Yeah, I--I look like
a princess, right?
Sorry, I thought this
was your restaurant.
I think princess Diana didn't
hang out in a kitchen.
She's from
your neck of the woods,
isn't she?
Wow.
Exasperated by the number
of returned dishes...
I can't keep doing it.
An immature Cece is ready
to throw in the towel.
I'm done.
What do you mean,
you're done?
Everything's coming back!
Why do I gotta stand here
and keep cooking for nothing?
It's a disaster.
I've had it,
I'm finished, I'm done.
I've had it,
I'm finished, I'm done.
Everything's coming back!
Why do I gotta stand here
and keep cooking for nothing?
Just 90 minutes into
a disastrous dinner service,
Cece is not only frustrated...
I'm done.
She is embarrassed
And has reached
her breaking point.
Are you gonna be all right?
You gonna finish up?
You want oxygen?
Huh?
I reached the breaking point
in the middle of everything.
I just totally
wanted to go home.
Even though Cece
has calmed down
And returned
to the kitchen...
She has no interest
in continuing to cook.
Shut the restaurant down.
What's the point
of having a chef
Who doesn't want to cook
for them?
Shut it down.
Well, we gotta--
I'll get back there.
It's too important.
It's too important.
As Michael and the line cooks
try to push the last orders out,
Back in the dining room,
many customers are fed up...
Back in the dining room,
many customers are fed up...
And leave without
ever receiving any food.
Have two minutes with you?
Thank you.
You all right?
Now, come on.
I can't start
to even attempt to help
unless you come to terms
with the problem,
and that is the food.
It's good when I cook.
It's good when I cook.
Come on!
This is not a game
for me.
It's not a
game for me!
This is my life!
It's not a joke for me.
Stop staying that.
It's not a joke.
It's not a joke for me.
I care.
If I didn't care,
I wouldn't be here.
So stop just saying
I don't care.
Just stop, please.
I haven't said that.
Yes, you did.
What I'm trying to tell you
is that you have
to come to terms internally
that there's a huge problem,
and that is with the food.
that there's a huge problem,
and that is with the food.
Nobody wants to hear that
anything that they do sucks.
I don't like to fail.
Death would be
better than failing.
It's certainly
not a sign of weakness
to admit your failings.
I've closed
three restaurants,
but I also have
a number of successful ones,
and 1,650 members--
I know who you are.
And it's--it's--I--
Yeah, a jerk,
you told me earlier.
Well, you can be a jerk!
Stop acting like
a petulant teenager.
I'm not going to stand there
and be a doormat
for you to take
the piss out of me.
But--
for you to take
the piss out of me.
But--
Let's get one thing right.
You asked me here,
and I'm here to help.
So let me in.
Okay, the food sucks.
There, you happy?
There's a problem with
the way the food is prepared.
There's a problem with the way
the food is ordered.
There's a problem with the way
the food's not respected.
I'm sorry, Cece,
but it's just not good enough.
New day tomorrow.
Okay?
What do you want me to do?
I want you to go home
and get some rest.
Right.
We start to rebuild.
I'm sorry
I called you names.
Let's go.
Up.
Let's get in there.
Let them clear down,
and I want you
out of here.
Okay?
Where am I going?
Home.
He says he wants to help me,
and I believe him.
This place means
everything to me.
And I don't want
to just give up.
Chef Ramsay
now believes that Cece
is finally prepared
to listen,
so he comes in early
the next morning
to put the first part
of his plan into action.
Now, all of you together...
No problem.
Cook me the whole menu.
That will be like 180.
181.
All right, we're gonna
give it a try then.
The cooks only
have three hours
to prepare the 181 dishes
to prepare the 181 dishes
before Cece and the rest
of the staff arrive.
Good morning.
Good morning, Chef.
Today's a new day.
Yes?
New start.
New attitude.
I've got a little
surprise for you.
A small surprise.
Let's go.
Oh, my God.
Like, holy.
There's food everywhere.
One of every dish.
Oh, my God.
Oh, my God.
Oh, my God.
I'm shocked at all
the food over here.
I'm shocked at all
the food over here.
Like, I knew the menu
was big,
but seeing it all
in front of me now is amazing.
Like, I'm just like, really?
The menu's far too big.
Yes.
Yes?
That has a huge impact
on a number of things.
Slow production
coming out of the kitchen,
high food costs,
and more importantly,
inconsistency.
The bottom line is,
you're producing
quantity over quality.
So we've seen
the menu visually.
I've got another way
of getting this menu across.
I've got another way
of getting this menu across.
I want to show you
how big your menu really is.
Oh, my God.
Debbie, Ashton,
I need your help.
Yes? Two seconds.
Come around.
I'm gonna start off
with each and every dish.
You're the frozen lady.
Yes? Ashton,
you are the fresh lady.
Let's go.
Calamari fritti.
You have tender squid,
lightly floured and fried.
Fresh or frozen?
Frozen.
Stick it here.
On we go.
Vongole--fresh or frozen?
Frozen.
Can't hear you.
Frozen!
Thank you.
Fresh-grilled salmon.
Fresh or frozen.
Frozen.
Fresh or frozen.
Frozen.
Frozen, frozen.
Frozen.
Frozen.
Frozen, please.
Frozen, let's go.
Frozen.
I've been in the freezer.
Frozen on there.
Frozen.
Definitely frozen.
Keep up, girls.
Struggling to keep up?
Trying.
Trying.
I didn't even think
I was gonna even put
a fresh sticker on that.
I'm going, okay,
I'm gonna stand here,
I guess, the whole day,
just doing nothing.
Caesar salad--
fresh or frozen?
- Fresh.
- Thank for that.
Fresh salmon
grilled to perfection,
topped with
a citrus-mango salsa.
That's fresh.
Okay, let's go.
It's a rude awakening
to see how much stuff
on the menu is actually frozen.
to see how much stuff
on the menu is actually frozen.
Just over 80% frozen
and 20% fresh.
We're gonna start off
by reducing the menu.
Cece, I'm gonna be working
with you in the kitchen
and coming up with a plan
for the Anna Vincenzo
family-style meal.
Soup, salad, pizza,
homemade lasagna.
I'm gonna do that
with you personally, okay?
Sure.
For the next dinner service,
Chef Ramsay is determined
to introduce
a special that is not only
fresh and delicious,
but positions this restaurant
as the ideal place
to get value and quality
for a family.
to get value and quality
for a family.
Okay, simple lasagna.
The meat lasagna.
Fried beef.
A little touch of the sauce.
Okay, it's gonna be
one third sauce,
one third meat.
A touch of our ricotta.
Sauce on top.
I personally like
this family-style idea,
'cause this is definitely
something that we should do.
'Cause that's gonna
help the kitchen.
It's gonna totally help us
get the food out faster.
Lasagna's in.
Okay, we've got the soup.
Have a little taste.
Have a little taste.
In terms of flavor,
it's extraordinary, yeah?
Yesterday, I really
hated Chef Ramsay
and I wanted to kill him.
Today, I really believe
he wants to help me.
Coming up...
It's , guys.
Do not send it out.
Chef Ramsay raises the bar
at Anna Vincenzo's...
That's establishing
a standard.
But is Cece up
for the challenge?
Whatever.
Just send it out.
Or will she go back
to her old, familiar ways?
- You know what?
- I don't give a.
It's a relaunch like no other.
If something's ready,
don't wait.
There's a showdown,
There's a showdown,
And this time Cece
may have gone too far.
I'm gonna flip
my lid.
And none of you have seen me
go crazy yet!
Chef Ramsay believes Cece is now
willing to take his advice
and move forward.
So he and his team
work together
to pull of a huge surprise
for Cece and her staff.
Good morning.
Morning.
I'd like to welcome you all
to the new Anna Vincenzo's.
Take your blindfolds off,
please.
Welcome to the new
Anna Vincenzo's.
Oh, my God.
It's so bright
and beautiful.
Look at the space created.
Look at the space created.
Gone are those dark,
sedated colors.
We've got lightness.
It's contemporary
and it's timeless.
Doesn't it bring so much light
in here with the windows?
I can't even describe
the difference.
And I think this change
is gonna change everything.
It's classic.
It's contemporary.
You can sit on every table
and view across the room.
You can sit on every table
and view across the room.
Webstaurant stores
have donated
$10,000 worth of plates,
knife, and forks.
Tableware, chairs.
God bless you.
And, Cece,
you, my darling,
are gonna be the star
of your new restaurant.
Have a little look
at that.
"Kiss the cook."
How cool is that?
Make it yours.
Yeah?
The color...
It felt awesome to see
Cece that happy.
Like she was blown away.
She gave him a hug.
She gave him a hug.
Before she wanted
to rip his head off,
and she just
gave him a hug.
It was cool to see.
You happy?
Yes.
Angelo, you happy?
Good.
And what do you think?
Thank you.
God, it's so different.
It looks like
a different place.
I can't get over it!
I'm ecstatic.
I'm just a little nervous
about the new menu.
After this, I don't know
what else he's got in store.
After this, I don't know
what else he's got in store.
The menu has gone down
by half.
It looks better.
Why?
So's you can keep
the cost down
and the freshness up.
Yeah?
You have to think forward.
Your kitchen needs help.
I know.
Yeah?
So I've arranged
for a top
restaurant consultant,
okay, which
I'm taking care of
for the first month,
to help you get through
this difficult time, okay?
to help you get through
this difficult time, okay?
His name is Daniel Serfer.
Daniel.
Hi, Chef.
Yeah, how are you?
I'm doing well, thanks.
Good.
Now, here's
our owner, Cece.
Yes?
Nice to meet you.
He's been
hand-picked by myself.
Years of experience
in some of the best
restaurants across Florida.
Now, this man's gonna be
by your side for the next month.
Yeah?
Look after him.
Listen to him.
I won't yell at him.
Yeah.
You have
a phenomenal chance here
to turn this around.
Today is the start.
Ready? Good.
Ready? Good.
I couldn't even believe
that he got
a chef consultant for us.
I feel more hope now.
I know that this is gonna
make a total difference.
You like the menu,
you like the decor.
Yes.
Good, what's missing?
Customers.
Customers.
So now we have to use
our initiative
and spread the word.
I started putting together
with my team
I started putting together
with my team
the most amazing
marketing plan.
So today,
five Florida radio stations
will be outside
that front door
in your parking lot.
Why?
We are having
the Anna Vincenzo's
Pizza-making Contest.
Oh, my God.
Now, that's not all.
We have three teams
competing in this contest.
Team One, representatives
of the Miami Dolphins.
Yes?
Team Two:
Team Two:
No way.
Representatives
of the Miami Heat.
Oh, my God.
Team Three!
Representatives of
the Florida Panthers.
This is crazy.
The most important
objective of this contest
is, by tonight,
the whole of south Florida,
yeah,
will have heard of Anna
Vincenzo's, yes?
Excited?
Good?
Oh, no.
Why you unhappy now?
Gonna call me a jerk again?
No?
'Cause you haven't today
so far.
It's a jerk-free day?
Wow! Oh, yes!
It's a special day for us.
The whole family
at Anna Vincenzo's,
not just me.
After a drastic makeover...
God, it's so different.
And a dramatic menu change...
The Anna Vincenzo family meal.
Gordon has created
a huge marketing event
to spread the word.
Featuring south Florida's
top pro sports teams.
The Miami Dolphins.
The Miami Heat.
The Florida Panthers.
They will be competing
In the first annual
Anna Vincenzo's
Pizza-making Contest.
The turnout today is amazing.
The turnout today is amazing.
There's camera crews.
There's news crews.
There's radio stations.
I'm like, I don't even
know where to turn.
Each team has the most amazing
ingredients in front of you guys
to make their own pizza.
You have three minutes...
to make that stunning pizza.
Take your stations.
On your marks...
Get set...
Go! Let's go!
Roll and twist!
Slap your baby's butt!
Easy, easy.
Just it flow in your hands.
Easy, easy.
Just it flow in your hands.
You gotta keep it
in a circle.
I'm trying to get it round.
How do you get it round?
10...
9...
8...7...
6...5...
4...3...
2...1!
Now stop!
There we go.
Masterpiece!
Give us a little inspiration
behind the thought
in the process.
We want to make it even.
We wanted to make it a success,
just like the Panthers.
We wanted to make it a success,
just like the Panthers.
Panther pride.
I don't even eat meat,
but I put meat on the pizza.
Just because I didn't know
what else to do, so...
The one ingredient on there
that you think is gonna
blow the mind of the judges.
Put a lot of love in it.
A lotta love?
Okay.
Excellent.
Right!
They all did
a really good job.
Even though it looks
really easy,
it's not that easy
to make pizza.
We're gonna find out
who the winner is.
The Florida Panthers.
Cheesy.
Miami Heat.
Ooh, that one's good.
Here we go.
It's gonna
be tough.
Here we go.
It's gonna
be tough.
The Miami Dolphins.
Beautiful.
Beautiful.
Good-tasting.
The winner
of the first-ever
Anna Vincenzo's
Pizza-making Contest
is gonna be Panthers,
Heat, or Dolphins?
Which one is it?
I have to say them.
The Miami Dolphins.
I'm coming that way.
Pepperoni pizza.
Pepperoni pizza!
Chef Ramsay's
marketing event
did definitely
get the word out
did definitely
get the word out
about the new Anna Vincenzo's
restaurant opening.
The whole Boca knows
that we're doing a relaunch.
It's like a dream.
It's an amazing experience
that I would never
expect in my life.
It's a new beginning.
It's gonna be awesome!
After the extraordinary
marketing event,
Consultant Chef Dan Serfer
works with Cece to prepare
the new menu.
Put these in the oven.
Then Chef Ramsay
introduces the dishes
to the staff.
We cut the menu in half,
We cut the menu in half,
increase the freshness
and the quality.
First impressions--
how does it look?
Smaller.
Smaller, yes.
Okay, let's start
from the top.
Baby fried mozzarella balls
with marinara sauce.
Shrimp scampi, yes?
Calamari fritti.
Not clumped,
glooped together.
Sea mussels, yes, with
white wine and tomato sauce.
Baked clams.
They're not frozen,
they're baked.
It's so beautiful.
Wow.
Parmesan-breaded
pork chop.
The pizzas, they're
a bit of a Hallmark here,
so we just tarted them up
a little bit.
Spaghetti and meatballs,
fresh.
If you're not happy with it,
you don't send it.
End of story.
End of story.
The line stops with you.
Have a taste of the food.
Let's dig in.
Mmm.
The eggplant tastes good.
This is my favorite.
This is my favorite.
I'm very excited
about the menu.
The family meals,
I could do stuff
like we make at home
and serve that family-style.
The Anna Vincenzo
family-style menu.
Push it, okay?
Let's go, eh?
Let's get set up
in the kitchen.
Hi, welcome
to Anna Vincenzo's tonight.
How are you?
Just a party of two?
You want to do
the family special?
You want to do
the family special?
Nice and easy, okay.
You're gonna love it.
I'm very nervous.
Everything's
at stake right now.
We need to get this
relaunch, like, going.
Tonight's about
standards, yeah?
Quality over quantity,
yes?
Anna Vincenzo's
family meal, yeah?
Gotta work tonight.
Let's go.
Give it all you've got.
Yeah?
Yes.
Okay. Please.
I feel really,
really nervous.
Tonight's a really big night.
It means so much to us.
And I just don't want
to mess it up.
Let him know the difference
between what
you're waiting for
between what
you're waiting for
and what's ordering in.
Can you start me
Two veal piccatas
and three whole lasagna.
But don't, like,
don't call it again.
Right, Cece, these first
three or four tables
have got to get out
quickly, yes?
Gordon's overhaul of the menu
has been dramatic,
with an infusion
of quality and freshness.
More salad in there, please.
His family-style meal
and smaller menu
Have made the load
on the kitchen
much more manageable.
Come on, guys,
get it together--timing.
And as a result,
Cece pushes the first orders
out quickly.
Service!
Service!
Okay, very hot plate
there.
It's amazing to see how much fun
everyone's having right now
with this family-style meal.
The atmosphere in here
is magical.
All right, that's good.
I'm glad you guys
are enjoying it.
I need family lasagna,
table ten.
After that,
there's no more.
It's only half an hour
into service
and we've nearly sold out
of the Anna Vincenzo's
family-style meals.
So, as a result, the kitchen's
running a lot smoother.
But the night
is still young.
But the night
is still young.
Those onions are a little
too cooked, I think, no?
No, man.
Whatever.
If something's ready,
don't wait.
Just send it out.
Does that
look good to you?
It doesn't matter.
Get the out.
That little chop
looks burned from here.
Are you me?
Is it burnt?
Pork chop?
Yeah.
It's done like that.
Just send it out.
Just send it out.
It looks black from here.
Well, we don't have
time for mistakes.
Service!
It's , guys.
It's , guys.
Is it just plain ignorance,
or are people thick round here?
I'd rather you
go to the table and tell them
it'll be an extra ten minutes
'cause we burnt it
than stand there
sending them.
I'm gonna flip my lid.
And none of you have seen me
go crazy yet!
- You know what?
- I don't give a.
hell.
I'd rather
you go to the table
and tell them we burnt it
than stand there
sending them.
It's relaunch night,
And although Cece
has come a long way,
it appears as though
she is slipping back
to her old habits.
It's , guys.
And Gordon is having
none of that.
I know it's hard.
You do not have
to send it out.
Make another one, now!
Thank you!
Start this table.
Eggplant parmesan,
veal parmesan, veal marsala,
spaghetti bolognese.
veal parmesan, veal marsala,
spaghetti bolognese.
No more -ups.
We don't have time.
Thank you.
That's what I need to hear!
We're gonna handle it.
Please keep an eye
on that pork chop.
Don't burn it,
please.
I was like, you know what?
New place, new rules.
Come on, we're almost there.
We're almost there!
We're gonna start following
what Gordon said.
It's like starting
all over again.
Come on, guys!
Now there's harmony now.
Yeah?
I need the pork chop
before it gets burned again.
Awesome!
Good work!
Good work.
Perfect.
Okay, pork chop.
It's a different Cece
It's a different Cece
than I've ever seen
working in the kitchen.
Now she really cares
what's going on.
She's not gonna
serve crap to a table.
She's gonna make sure
it's good.
That's establishing
a standard, Cece.
That's estab--
not there, but there, yes?
Yes, Chef.
Yeah, that's the way
I like it.
Cece, they said
that pork chop was amazing.
On table 30,
they loved your flounder.
Everything was perfect.
Awesome.
Cece proved she had
accepted Chef Ramsay's plan.
Cece proved she had
accepted Chef Ramsay's plan.
She maintained a high standard
in the kitchen
and she was rewarded
with happy customers.
Everything good, guys?
Yes.
Good.
You enjoying everything?
Good job.
Thank you.
I was just like,
oh, my God,
this feels so good again,
seeing the restaurant full.
This is wonderful!
You know, when you
see the place empty,
it--it hurts.
And when you see it full,
and everybody's like,
"Wow, this is great,"
it's, uh, it's amazing.
I got all my passion back.
Good to see you guys.
I hope to see you again.
Have a good night.
Thank you.
Have a good night.
Thank you.
Thanks for coming.
Come back and see us.
Okay, what a difference...
From the first night
I was here.
This is the restaurant
that Boca Raton
needs and wants.
You did very well tonight.
And even when
problems started,
you didn't start
throwing out mediocre food.
And that
was a telling point.
And that pork chop
that you didn't send
made me happy.
Mediocre doesn't sit
in this town.
in this town.
You're above that now.
Well done.
Thank you.
If you would have
asked me three days ago,
I would have said,
"Oh, good riddance."
I'm sorry to see him go,
actually.
He did a lot.
It's something
I'll never forget.
You've got the restaurant.
You've got the menu.
Yeah?
You've got the family
behind you.
You've got everything
you need, Cece, here
to make this place work.
Go for it.
Yeah?
Stay with it.
'Cause I know you can do it.
Thank you.
Okay?
Can I hug you?
Of course you can.
Come here, you.
- Well done.
- Well done.
Good job.
Really good job.
Yes? And good luck.
I really mean it, okay?
Thank you.
Yeah? Good look.
Thank you.
Okay?
You can do it.
Hey.
Okay.
Good to see you.
Don't be scared to take
that jacket off
from time to time,
yeah?
Loosen up a little bit.
Thank you.
Look after your daughter.
Yes? Trust me.
The money's coming back.
I can smell the dough.
Give me a hug.
Ohh.
Ohh.
Thank you so much.
Take care.
Look after her, yes?
Thank you.
Excellent.
Bye, Chef.
God bless.
Thank you.
Thank you.
Whew, what a week.
Florida may be called
the sunshine state,
but when I first arrived,
it was anything but sunny.
Cece and the restaurant
have come a long way
in just a few days.
Quite frankly,
I'm surprised.
I only hope the sun
continues to shine down
on Anna Vincenzo's.
on Anna Vincenzo's.
Please.
Forecast for tomorrow:
100% chance of tears.
See?
We made friends.
I know you did.
He's not that bad.
I take it back.
He's not a jerk.
After Chef Ramsay
left Anna Vincenzo's,
Cece continued
to follow his advice.
Welcome
to Anna Vincenzo's.
She kept a smaller menu
and buys fresh ingredients.
and buys fresh ingredients.
New and fresh and...
exciting.
And for the first time
in a long time,
Cece is hopeful
for the future.