TONIGHT ON KITCHEN NIGHTMARES,
GORDON GOES TO LOS ANGELES.
AND DISCOVERS A PIZZERIA ON ITS LAST LEGS.
IN MOVIE TERMS,
YOU'VE GONE STRAIGHT TO DVD.
GORDON HAS ONE WEEK TO TAKE THIS RESTAURANT
FROM TWO THUMBS DOWN...
HERE WE GO. CUE ACTION, DRAMA.
TO A BOX OFFICE SMASH.
BUT WITH A BOSS WHO'S IN LA LA LAND,
MY PIZZAS WILL BE IN SUPERMARKETS.
WHAT? SEBASTIAN'S ALL OVER THE WORLD.
OH, MY GOD.
AND A SPACED OUT MENU,
WE HAVE A CONCEPT.
WHAT WE HAVE IS 20 DIFFERENT COMBINATIONS.
THIS MAY BE HIS TOUGHEST CHALLENGE YET.
THAT GUY NEEDS THERAPY.
I'M A DAMN GOOD COOK.
AND WHEN THE OWNER FLIPS OUT,
THIS IS MY LIFE.
WE'RE DONE.
GET THE CAMERA OUTTA HERE.
AND BREAKS ALL THE RULES,
HE JUST CHANGED LIKE DR. JEKYLL TO MR. HYDE.
GORDON GIVES HIM A COLD REVIEW.
I'VE NEVER, EVER, EVER, EVER
MET SOMEONE I BELIEVE IN AS LITTLE AS YOU.
TONIGHT ON KITCHEN NIGHTMARES.
*
BURBANK, CALIFORNIA.
HOME TO MAJOR HOLLYWOOD STUDIOS
WHOSE EMPLOYEES ENJOY DINING AND MAKING DEALS
AT THE LOCAL RESTAURANTS.
BUT THERE'S ONE RESTAURANT
THAT IS NOT BENEFITING FROM THIS LOCATION.
AND IT'S IN FINANCIAL HELL.
IT'S A NEIGHBORHOOD PIZZERIA CALLED SEBASTIAN'S,
NAMED AFTER ITS OWNER, WHO IS ALSO A PART TIME ACTOR.
AND WHO'S ABOUT TO RECEIVE MUCH-NEEDED HELP
FROM GORDON RAMSAY.
HOW'S EVERYTHING GOING? GOOD.
I'VE OWNED THE RESTAURANT
FOR A LITTLE OVER TWO YEARS.
I CAN COOK ANYTHING.
AY, THAT'S A SANDWICH.
AND MY MOTHER'S BEEN TEACHING ME SINCE I COULD WALK,
SO I GUESS THAT'S MY FORMAL TRAINING.
MY ABILITY IS ENDLESS.
PUT IT IN FRONT OF ME, AND I'LL MAKE THE DISH FOR YOU.
I'LL EAT IT MYSELF.
I THINK I'M VERY POLITE TO MY STAFF.
THIS IS UNBELIEVABLE.
TREAT 'EM GREAT.
LOU!
I'M VERY UNDERSTANDING, I THINK.
THIS IS FILTHY.
THIS IS RIDICULOUS.
WHEN HE GETS UPSET, YOU MIGHT SEE
PANS FLYING ACROSS THE KITCHEN.
BETTER DUCK. THAT'S ALL I HAVE TO SAY.
I ASKED THEM TO DO ONE DAMN THING.
ONE THING! THIS IS WHY WE'RE LOSING MONEY.
SEBASTIAN, YOU KNOW, HE'S KIND OF ABRASIVE AT TIMES.
SOMETIMES, THE THINGS HE SAYS ARE LIKE, WHAT?
I MEAN, IT'S A BIG JOKE TO EVERYBODY, RIGHT?
BIG JOKE. THEY'RE NOT PAYING THE BILLS.
PEOPLE ARE SCARED OF SEBASTIAN.
THIS IS RIDICULOUS.
I DON'T DEAL WITH CRAP. I DON'T.
YOU MAKE SOMETHING WRONG,
I'VE TOLD YOU HOW TO MAKE IT SIX TIMES,
I HAVE NO PROBLEM WITH FIRING YOU.
I HAVE NO PROBLEM AT ALL.
I FIRED 49 PEOPLE IN THE LAST YEAR.
I'M STILL GETTING USED TO THE MENU.
IT GETS EXHAUSTING, EXPLAINING THE MENU.
I KNOW. IT'S OVERWHELMING.
I'VE CREATED A UNIQUE MENU THAT NOBODY ELSE HAS.
WE HAVE 23 GOURMET FLAVOR COMBINATIONS.
THERE'S 21 GOURMET FLAVOR COMBINATIONS.
THERE'S 20 GOURMET FLAVOR COMBINATIONS.
WAIT.
PICK A FLAVOR COMBINATION.
AND THEN YOU ADD BEEF, CHICKEN, PORTOBELLO MUSHROOM, OR STEAK.
SHRIMP.
WAIT, CAN I START OVER?
SO THE MEAT IS IN THE COMBINATIONS.
IF I SAW IT, I CAN DO IT. I MEAN, 'CAUSE...
NO, NO, IT'S CHICKEN.
NO, LET ME START OVER.
LET ME LOOK AT IT REAL QUICK.
THAT'S SERIOUSLY THE MENU.
THE MAJORITY OF THE SERVERS ARE ACTORS.
WE ALL KNOW IT'S REAL EXPENSIVE TO LIVE IN L. A.,
SO WE NEED TO MAKE MONEY,
BUT SEBASTIAN DOESN'T DO A GOOD JOB OF RUNNING SEBASTIAN'S.
SOMETHING GO IN OVER THERE?
I'D SAY 90% OF THE TIME WE ARE LOSING MONEY.
CALL HIM. DADDY!
HEY, MAMA. HEY.
MY WIFE ORIGINALLY INVESTED PROBABLY ABOUT $300, 000.
WHAT'S UP, BUDDY?
I'M VERY FORTUNATE SHE DOES MAKE GOOD MONEY.
YEAH, I WISH. WE NEED CHECKS.
I BASICALLY CONTROL ALL OF THE CASH.
THE INVESTMENT GETS TO BE RESENTFUL
BECAUSE IT'S SO DAUNTING.
WE DID $490 TODAY.
ALL DAY.
IT'S HARD SOMETIMES TO LOOK AT MY WIFE
AND LET HER KNOW THAT I DON'T HAVE THE MONEY.
IF THINGS DON'T CHANGE HERE AT SEBASTIAN'S--
HEY, GUYS.
I DON'T SEE US OPEN LONGER THAN SIX MORE MONTHS.
I REALLY DON'T.
IT'S 8:00.
AND THERE'S NOBODY HERE, SO
SO WE'RE GONNA GO. LET'S GO.
RIGHT OUTTA HERE.
IT WOULD BE VERY SAD FOR THIS PLACE TO CLOSE BECAUSE
I LOVE THIS PLACE.
COMING IN DAY TO DAY AND TRYING TO DEAL WITH THAT,
IT TAKES EVERY BIT OF STRENGTH I HAVE SOMETIMES
TO REALLY HOLD ON.
LIVE MUSIC, WOOD FIRE, BREAKFAST, PLASMA TVs.
SEBASTIAN'S. FINALLY FOUND IT.
AND IT'S HERE RIGHT AMONGST ALL THESE STUDIOS,
AND ON THE FRONT OUT THERE, VERY TACKY.
I MEAN, GOD.
SEBASTIAN. YES.
YEAH, GORDON. HOW ARE YOU?
YES, CHEF GORDON. HOW ARE YOU, SIR?
VERY WELL. YOURSELF?
PLEASURE TO MEET YOU. LIKEWISE.
WORKING HERE WITH CHEF GORDON RAMSAY
IT'S LIKE AS AN ACTOR,
HAVING ROBERT DENIRO SAY, "YOU KNOW WHAT?
"I'M GONNA HELP YOU WITH THIS ROLE."
MAN!
LET ME TAKE A SEAT. PLEASE.
I'LL GO TO THIS ONE HERE, ACTUALLY. OKAY.
THANK YOU.
DO YOU ALWAYS SERVE? DO I ALWAYS SERVE?
NO, BUT I DO GREET AND MEET
EVERY CUSTOMER THAT WALKS IN THE DOOR.
EVERY SINGLE CUSTOMER.
WHETHER I COME OVER AND JUST SAY HELLO,
OR I SPEND TEN MINUTES, SIT DOWN,
AND HAVE A GLASS OF WINE WITH YOU.
YOU SIT DOWN WITH THE CUSTOMERS AND DRINK WINE?
WHY NOT?
ME.
THERE'S PHOTOGRAPHS ON THE MENU.
PICTURES.
ARE THESE REAL, THESE PHOTOGRAPHS? YES.
YES, THEY ARE, SIR. I TOOK THOSE MYSELF.
IT LOOKS GHASTLY.
I'VE ALWAYS HAD ONE SIMPLE RULE.
YES, SIR. WHENEVER YOU COME ACROSS A MENU WITH PHOTOGRAPHS,
GET THE OUT OF THERE.
OUR MENU CONCEPT IS VERY UNUSUAL AND UNIQUE.
I LOVE THE VARIETY.
WOULD YOU LIKE A WALK-THROUGH
OF OUR MAIN CONCEPT OF THE MENU?
CONCEPT? WE HAVE A CONCEPT.
PLEASE.
OVER HERE IS OUR MAIN CONCEPT OF THE RESTAURANT.
WHAT WE HAVE IS 20 DIFFERENT COMBINATIONS
OF MARINADES, TOPPINGS, AND SEASONINGS.
WHAT YOU DO IS YOU CHOOSE ONE.
AND THEN YOU ADD IT TO EITHER CHICKEN,
PORTOBELLO MUSHROOM, NEW YORK STRIP,
OR SHRIMP.
ANGUS RIB-EYE, PRIME CUT THAT'S CUT FOR SEBASTIAN'S.
YOU CAN HAVE ONE OF THESE COMBINATIONS WITH AN ENTREE.
WITH CHIPS AND GRAVY ON THE SIDE, IF YOU'D LIKE.
WITH ONE OF OUR SIDE SALADS.
AVAILABLE AT ANY POINT IN TIME,
WE HAVE A HALF-POUND ANGUS PRIME BURGER.
I HAD ACTUALLY 20 MORE.
ARE YOU SERIOUS?
YES, SIR.
GOD, I'VE NEVER HEARD SUCH A COMPLEX MENU
IN MY ENTIRE LIFE.
PROBABLY NOT.
OKAY. OKAY, I'M GONNA START WITH SOME CALAMARI.
CALAMARI? YES.
THEY'RE FRESH?
YES, IT IS. SMALL PORTION OF CALAMARI.
OKAY. UM...
CHEF GORDON QUESTIONED THE QUALITY OF THE CALAMARI.
MY CALAMARI IS FRESH.
AND THEN, FOR MY ENTREE, I'D LIKE TO HAVE A NEW YORK STRIP.
OKAY.
CAN YOU MAKE ME A LITTLE FRESH PIZZA?
YOU DECIDE. WHAT TYPE OF PIZZA WOULD YOU LIKE?
I'LL DECIDE? YUP.
PERFECT. THANK YOU.
LOU, SET ME UP A SMALL DOUGH, PLEASE.
AND WHAT'S YOUR NAME? SONIA.
SONIA, GOOD TO SEE YOU. HI.
NICE TO MEET YOU. WHAT DO YOU DO?
UM...
I'M AN ACTRESS.
YOU'RE AN ACTRESS? YES, I AM.
ORDER UP.
DO YOU PLAY WITH SEBASTIAN?
WHAT DO YOU MEAN? 'CAUSE HE'S AN ACTOR.
OH, NO. I HAVEN'T. OKAY.
AND THE CALAMARI...
ARE THEY FRESH OR ARE THEY FROZEN?
THEY ARE FROZEN. FROZEN.
*
OH, DEAR.
HE TOLD ME THEY'RE FRESH.
AND THEY'RE NOT FRESH. THEY'RE FROZEN.
THAT CONFIRMS TWO THINGS.
CHEF.
AND A DISHONEST ONE.
CAN I GET YOU ANYTHING?
NO?
HE ASKED ME FOR A SICK BAG,
WHICH I DIDN'T KNOW WHAT TO SAY, SO I WAS LIKE, OKAY.
OH, GOD.
HE SAID THAT HE WANTED A PUKE BAG.
EXCELLENT. FANTASTIC.
I DIDN'T KNOW WHAT TO SAY, THOUGH.
YOU DON'T HAVE TO SAY ANYTHING. OKAY.
JUST SAY, "YES, SIR" AND WALK AWAY. OKAY.
NO PROBLEM. OKAY.
SEBASTIAN, JUST--YOU COULD TELL IN HIS FACE
THAT HE WASN'T VERY HAPPY WITH THE COMMENT.
I UNDERSTAND THE GUY'S A PROFESSIONAL.
BUT TO SAY SOMETHING LIKE THAT, A SICK BAG, COME ON.
THIS IS THE HOUSE SPECIALTY?
YES. YES, AND WHAT KIND OF PIZZA IS IT?
WHAT FLAVOR? IT'S A POP-EYE PIZZA.
POP-EYE. YES.
THANK YOU. YOU'RE WELCOME.
HEY.
SO I GOT THE CHEF HERE, CHEF GORDON RAMSAY.
YEAH, HE'S IN THE DINING ROOM EATING.
YEAH. HE THINKS MY FOOD IS TERRIBLE.
YUP, A WAITRESS ASKED, "CAN I GET YOU ANYTHING ELSE?"
HE SAID, "YEAH, A SICK BAG."
YEAH. I DON'T AGREE WITH HIS OPINION.
AH, CAN'T THROW HIM OUT. YEAH.
WITH TWO WOOD BURNING OVENS THERE,
I THOUGHT AT LEAST THEY WOULD BE ABLE TO
BE IN A POSITION TO DO A STUNNING PIZZA,
BUT THE BASE IS SOGGY.
IT'S ALL WATERY.
I'M SURE HE TOLD ME
THEY MAKE THE FRESH PIZZA DOUGH HERE.
SONIA.
I WANT YOU TO PLATE IT TO HIM
AND I WANT YOU TO SAY, "AS SEBASTIAN'S MOTHER WOULD SAY,
"MANGIA." MANGIA?
YEAH.
STEAK, AND AS SEBASTIAN'S MOTHER WOULD SAY,
MANGIA.
IT'S VERY DIFFICULT TOMANGIAWITHOUT
YES, OF COURSE. MY KNIFE AND FORK.
I'M SORRY, I SHOULD HAVE BROUGHT YOU A CLEAN ONE.
YOU'VE GOT THE PART. RELAX. THANKS.
OKAY.
IT LOOKS LIKE A CAN OF DOG FOOD.
WHAT AN EMBARRASSMENT TO NEW YORK STRIP STEAK.
JUST CHOPPED AND COOKED TO HELL.
EVERYTHING'S UNDER SEASONED.
ENOUGH CANNED PET FOOD FOR TODAY.
RIGHT NOW, OKAY? IN MY MIND, YES.
I'M HOPING THAT YOU CAN ACT.
BECAUSE YOU CLEARLY CAN'T COOK.
THE FOOD WAS SHOCKING.
THE CALAMARI WEREN'T EVEN FRESH.
WHY'D YOU NEED TO LIE TO ME ON A PROFESSIONAL FRONT?
CALAMARI. THEY'RE FRESH?
YES, IT IS.
THEY ARE FROZEN. FROZEN.
I'M NOT GONNA BUY TOP CALAMARI TO MIX IN THE SEAFOOD MEDLEY.
WE'RE NOT A FOUR-STAR RESTAURANT.
EVERYTHING IS COOKED TO ORDER.
EVEN OUR HAMBURGERS THAT WE JUST STARTED MAKING, WE MAKE FRESH.
PIZZA DOUGH? PIZZA DOUGH, NO.
THAT COMES IN FLASH-FROZEN FOR US.
I THOUGHT PIZZA WAS YOUR SPECIALTY.
I THOUGHT THAT'S WHAT THIS PLACE WAS FAMED FOR.
NO, SIR, OUR MENU, THAT CONCEPT THAT BAFFLES YOU,
THAT'S WHAT WE'RE FAMOUS FOR.
THAT'S WHY THEY'RE QUEUING UP AT THE DOOR
AND YOU'RE PACKING THEM IN RIGHT NOW.
UM, I DON'T KNOW WHY MY BUSINESS ISN'T HERE.
YOU'RE TELL ME NOW THAT THOSE 20 COMBINATIONS
IS SOMETHING THAT'S BLOWN YOUR CUSTOMERS AWAY.
UNBELIEVABLY. EVERYONE THAT--
BLOWING THEM TO THE OTHER END OF THE WORLD.
I WAS BASICALLY KICKED IN THE FACE.
TO ME, THAT SHOWS IGNORANCE.
AND A LACK OF RESPECT.
I TRULY HAVE NO RESPECT FOR THE MAN.
AND HIS AWARDS, THEY MEAN NOTHING TO ME AT THIS POINT.
OKAY, MY PIZZAS
SOON WILL BE IN SUPERMARKETS.
WHAT?
I WOULD LOVE TO FRANCHISE THIS
AND HAVE A SEBASTIAN'S ALL OVER THE WORLD.
OH, MY GOD.
JUST THINK HOW THAT SOUNDS.
SEBASTIAN'S ALL OVER THE WORLD. THAT MAKES ME EXCITED.
YOU HAVEN'T GOT ONE RIGHT SO FAR.
HOW THE CAN YOU THINK ABOUT TWO?
I NEED SOME FRESH AIR.
THE GUY'S GONE.
THIS GUY IS SERIOUSLY OFF HIS TROLLEY.
I JUST WON THAT ONE. I WON THAT ONE.
WHAT ON EARTH IS GOING ON IN HIS DELUSIONAL MIND?
WHOO! I WON THAT ONE. I WON THAT ONE.
HE WAS GIVING ME. I WAS GIVING IT BACK TO HIM.
AND HE WAS LIKE, UH...
- WHATEVER. - SEBASTIAN?
YES? HELLO CHEF.
LISTEN, BIG BOY.
RIGHT NOW, YOU'VE WON JACK.
YOU GOT THE AUDACITY TO STAND THERE TALKING TO ME
ABOUT A FRANCHISE.
IT TOOK EVERYTHING IN ME NOT TO JUST
FREAK OUT.
I BEEN HERE TWO YEARS.
IT MIGHT NOT SEEM LIKE A LONG-- WHAT HAVE YOU GOT TO SHOW?
WHAT HAVE I GOT TO SHOW? YEAH.
I'LL TELL YOU WHAT I HAVE TO SHOW. TELL ME.
PRIDE. PRIDE.
YOU'RE DELUSIONAL.
YOU ARE-- THAT IS YOUR OPINION, SIR.
A LOT OF PEOPLE FEEL THAT WAY ABOUT YOU.
WHAT'S SUCCESSFUL ABOUT OUT THERE?
I'M STILL HERE.
THAT'S WHAT MAKES IT SUCCESSFUL?
YOU JUST ANSWERED MY QUESTION.
I'LL SEE YOU LATER.
YEAH?
ME.
WHOO!
I THINK I WON THAT ONE.
YES!
COMING UP, GORDON FINDS THAT WHEN IT COMES TO COOKING,
IT'S FROZEN.
FROZEN.
SEBASTIAN THINKS INSIDE THE BOX.
YOU'RE HAPPY TO BE
A FAKE CHEF, AREN'T YOU?
AND LATER, WHEN SEBASTIAN LOSES IT,
THIS IS MY LIFE.
WE'RE DONE. GET THE CAMERA OUTTA HERE.
GORDON TELLS IT LIKE IT IS.
I'VE NEVER, EVER, EVER, EVER
MET SOMEONE
I BELIEVE IN AS LITTLE AS YOU.
COMING UP ON KITCHEN NIGHTMARES.
AFTER A LUNCH THAT WAS NOT ONLY DISAPPOINTING,
BUT CONFUSING, GORDON RETURNS TO OBSERVE A DINNER SERVICE.
WHAT'S UP, BEAUTIFUL? HI.
HOW YOU DOING? GOOD.
GOOD TO SEE YOU. HOW ARE YOU?
I'M GONNA COME OUT AND HAVE A BEER WITH YOU GUYS.
NICE. YES.
WE GET A LOT OF DIRECTORS, PRODUCERS,
YOU KNOW, INDUSTRY PEOPLE COMING IN.
YEAH. YEAH, MAN.
I'M LIKE, HOLY , HOW DO I KNOW THIS GUY?
THE MAJORITY OF THE SERVERS ARE ACTORS, RAPPERS, MODELS.
WELL...
I'M A MODEL MYSELF.
I'VE GOTTEN A COUPLE GIGS OFF WORKING AT SEBASTIAN'S.
HOW YOU DOIN', BROTHER? GOOD TO SEE YOU.
SEBASTIAN'S IS THE YOUNG WHO'S WHO OF HOLLYWOOD.
BUT FOR THESE YOUNG ACTORS,
THEIR BIGGEST PERFORMANCE HAPPENS NIGHTLY WHEN
THEY HAVE TO SELL SEBASTIAN'S OVERCOMPLICATED MENU.
OKAY, LET ME EXPLAIN THE MENU TO YOU.
IT'S A LITTLE BIT DIFFERENT.
THERE'S 20 GOURMET FLAVOR COMBINATIONS.
YOU DECIDE IF YOU WANT CHICKEN, PORTOBELLO MUSHROOMS,
NEW YORK STRIP...
IT CAN TAKE UP TO 20 MINUTES BECAUSE THERE'S SO MANY
DIFFERENT COMBINATIONS, AND SO MANY DIFFERENT OPTIONS
YOU HAVE ON OUR MENU.
AND YOU DECIDE IF YOU WOULD LIKE IT IN A ROLL AS A SANDWICH,
ON A BED OF LETTUCE AS A SALAD, OR JUST AS AN ENTREE.
WHILE THE WAITRESSES STRUGGLE WITH THE MENU,
GORDON HOPES TO OBSERVE SEBASTIAN LEADING THE KITCHEN.
BUT THAT IS NOT THE CASE.
Q, I'M SELLING TABLE 100.
I GOT THE SICILIANO.
GET ME THE SHRIMP PITTSBURG WITH THE CAPRESE SALAD.
IT'S COMING IN 20 SECONDS.
I LOVE TO COOK. THAT'S MY PASSION.
I LOVE TO COOK, SO IT'S CRAZY,
BUT MY STRONG POINT IS WHEN WE'RE BUSY.
YOU GET ALL OF THIS. ALL OF THIS, RIGHT?
ALL OF THIS.
AND THEN YOU DEEP FRY IT?
BLOODY HELL.
IS THERE ANYTHING THAT'S EVER COOKED HOMEMADE?
VERY RARE, LOU?
AND WHAT YOU PUT IN THERE?
THIS IS JUST THE POTATOES. WE JUST PIPE 'EM THROUGH.
AND YOU MAKE FRESH CREAM POTATOES?
I BELIEVE IT COMES IN FROZEN. FROZEN.
SO WHAT DO YOU DO TO IT?
WE JUST HEAT IT UP. YOU JUST HEAT IT UP?
SO IT'S NOT EVEN POWDERED MASH, IT'S ALREADY MADE
IN THE FACTORY AND IT COMES IN?
YES. WOW.
PROCESSED MASHED POTATO.
NOTICING THE LACK OF FRESH FOOD,
GORDON HEADS TO THE FRIDGE TO CONFIRM HIS SUSPICIONS.
AND WHAT HE FINDS IS A KEY REASON
AS TO WHY THE RESTAURANT IS FAILING.
WELL...
IT'S DEFINITELY PROCESSED.
A FRIDGE STOCKED WITH PREPACKAGED FROZEN FOOD.
NOTHING'S FRESH MADE? IT'S ALL BOUGHT-IN SAUCES? YES, SIR.
YES.
BUY-IN.
YES.
I DON'T THINK WE SHOULD BE SERVING
AS MUCH OF THE STUFF THAT WE DO OUT OF CANS.
AND I THINK THAT MOST OF THE STUFF THAT WE SERVE OUT OF CANS,
WE CAN PROBABLY MAKE THAT IN-HOUSE.
WHERE'S YOUR BOUGHT-IN DOUGH?
AND TO GORDON'S AMAZEMENT,
EVEN THE PIZZA DOUGH IS FROZEN AT THIS PIZZERIA.
AND YOU GET THEM IN FROZEN? YES, COMES IN FROZEN.
I THINK IT'S ONE OF THE BEST FROZEN DOUGHS I'VE SEEN.
AND IT'S THE ONLY WE CAN, RIGHT NOW, TO SAVE A DOLLAR.
WITH THE PRESENCE OF A WORLD-CLASS CHEF IN THE HOUSE,
SEBASTIAN DECIDES IT'S TIME TO TAKE OVER
IN AN ATTEMPT TO IMPRESS CHEF RAMSAY.
MARCELLI, LOU. PIZZA.
US THREE WORK HERE.
OKAY? THANK YOU VERY MUCH.
I GOT IT, LOU.
I CAN DO IT.
I JUST MOVED LOU TO ANOTHER STATION WHERE I THOUGHT
SHE'D BE MORE USEFUL AT THAT POINT.
AND I COULD KINDA JUST RE-GAIN THINGS.
I HAVE NO IDEA WHY HE ASKED ME TO COME OVER HERE.
NEXT PIZZA YOU GUYS HAVE I WANNA MAKE.
I WAS REALLY WANTING TO SHOW GORDON
THAT MY ABILITY IS ENDLESS.
THERE'S NOTHING I CAN'T COOK.
PUT IT IN FRONT OF ME, AND I'LL MAKE IT.
THAT'S GONE NOW.
THAT'S HISTORY.
I THOUGHT THEY TASTE BETTER THAN THEY LOOK.
AND TO MAKE MATTERS WORSE,
THIS PIZZERIA'S MOST IMPORTANT COOKING DEVICE
IS NOT THE PIZZA OVENS,
BUT A MICROWAVE.
ORDER UP.
HOLY.
NOW SEBASTIAN'S CARELESSNESS IS AFFECTING THE CUSTOMERS.
I HAD A SALAD GO OUT, AND IT HAD A HAIR IN IT.
IS IT YOURS?
IT'S NOT MY HAIR BECAUSE IT'S NOT DYED.
NO, I DON'T WANNA SEE YOU EAT IT.
THE WAITRESS CAME OVER TO ME AND TOLD ME
THAT THERE WAS A HAIR IN HER SALAD.
WHAT HAPPENED?
I JUST TOOK A PIECE OF HAIR OUT OF MY MOUTH.
I WAS EATING THE SALAD.
A PIECE OF HAIR?
IT WAS GOING DOWN MY THROAT.
AND THEN MY FRIEND SAW ME PULL IT OUT OF MY MOUTH.
I'M GONNA MAKE YOU A FRESH, NEW SALAD IN JUST A FEW MOMENTS.
I DON'T THINK I WANT ANOTHER SALAD.
THE SALADS' GONE, AND SO IS YOUR PIZZA.
PIZZA'S ON US TONIGHT.
THANK YOU. YOU'RE WELCOME.
FOOD THAT WAS COMPED.
THERE WAS $300 WORTH OF FOOD COMPED TONIGHT.
WE GOT THAT ONE COMING OUT.
WE THIS ONE. THIS ONE'S ON THE HOUSE.
SHARE, MAKE SOME FRIENDS.
THANK YOU.
COME ON, PAY ATTENTION.
WITH DINNER SERVICE COMING TO AN END,
GORDON HAS MANY CONCERNS.
HEY, I NEED SOMEBODY OVER HERE
TO GET SOME OF THESE PLATES GOING.
NOT THE LEAST OF THEM BEING
THAT THE OWNER SEEMS TO BE UNCONCERNED
YOU'LL COME BACK TOMORROW,
I'LL BE SITTING ON THE SAME COUCH,
CURLED UP WITH A BOTTLE OF VODKA,
JUST GOING,.
TALKIN' TO MYSELF.
HOW ARE YOU, CHEF?
FINE, THANK YOU. AND YOU?
I'M DOING OKAY.
UH, YES, I AM.
HE DIDN'T THINK THAT THAT WAS...
PROFESSIONAL.
DID YOU NEED ME, CHEF?
I NEED TWO MINUTES WITH YOU ON YOUR OWN.
OKAY.
I'M GONNA GET INSIDE AND WORK.
YOU GUYS GONNA HANG OUT FOR A LITTLE BIT? YEAH.
I WAS KIND OF UPSET AT CHEF GORDON AT THAT POINT.
I FELT LIKE HE WAS BEING A LITTLE UNREASONABLE.
LET'S JUST HAVE A LITTLE TASTE TOGETHER.
*
WHAT IS THAT TASTE FOR YOU?
IT'S NOT GREAT.
IT'S A LITTLE DRY.
IT'S CUT THE END OFF, SQUEEZE IT INTO THE CONTAINER,
AND SEND IT.
A LOT OF STUFF ISN'T HOMEMADE.
95% OF STUFF IS BOUGHT-IN.
UH, OKAY. I WAS GONNA GO WITH 80%.
THIS IS THE MOST DISGUSTING
BOUGHT-IN CRAP I'VE EVER TASTED IN MY ENTIRE LIFE.
IT'S ALMOST MORE IMPORTANT FOR ME
TO LET THIS GO OUT AT HALF ITS QUALITY
AND GO OUT AND MAKE SURE THAT THE GUESTS ARE HAPPY,
AND MEET THE GUESTS, AND TALK TO THEM.
YOU'RE HAPPY...
TO BE A FAKE CHEF, AREN'T YOU?
NO.
BECAUSE I DON'T BELIEVE I'M A FAKE CHEF.
IT'S A FRANCHISABLE CONCEPT.
WHY ARE YOU SO OBSESSED
WITH BECOMING FAMOUS WITH A FRANCHISE?
WHY CAN'T YOU JUST HAVE A RESTAURANT
AND COOK YOUR ASS OFF
AND GET CUSTOMERS IN HERE FOR THE LOVE OF WHAT YOU'RE DOING?
I WAS HOPING THAT THIS WOULD BE MY LAUNCHING PAD FOR MY NAME.
HOW?
THAT'S NOT COOKING.
IF YOU ARE CONVINCED IN YOUR MIND,
RIGHT. THAT WHAT YOU'RE DOING IS GONNA WORK
YOU'RE BEYOND REACH, DO YOU KNOW THAT?
REALLY?
ME.
GONE.
THE OLD MENU IS GONE WITH THE WIND.
END THE CONFUSION.
BUT A NEW MENU,
I DON'T SEE ANY UNIQUENESS.
HAS SEBASTIAN SEEING RED.
AND LATER...
THIS IS MY LIFE.
WE'RE DONE. GET THE CAMERA OUTTA HERE.
HE JUST CHANGED LIKE DR. JEKYLL AND MR. HYDE.
GORDON GIVES SEBASTIAN THE PAINFUL TRUTH.
I'VE NEVER, EVER, EVER, EVER
MET SOMEONE
I BELIEVE IN AS LITTLE AS YOU.
COMING UP ON KITCHEN NIGHTMARES.
IN A TOWN KNOWN FOR ITS MOVIES,
TONIGHT'S DINNER SERVICE IS A MAJOR FLOP.
THE NOMINEES FOR THE MOST CONFUSED RESTAURANT
IN HOLLYWOOD IS SEBASTIAN'S,
SEBASTIAN'S,
AND SEBASTIAN'S.
AND YOUR MOST FAMOUS WORDS TONIGHT
WAS NOT ANY FORM OF DELEGATION,
ORGANIZING INSIGHT.
"IT'S ON ME."
"COMP THAT ONE."
"I'LL TAKE CARE OF THAT BILL",
"SERVE THAT TO THAT."
YOU'RE RUNNING A BUSINESS.
NOT A FREEBIE, DRIVE-BY, PICK UP AND GO HOME.
YOU SHOULD BE SAYING THAT AT TEN TO NINE
IN THE MIDDLE OF A BLOODY BUSY NIGHT.
WHAT DID WE COMP IN TERMS OF DOLLARS?
PROBABLY CLOSE TO 300.
300 BUCKS? YEAH.
I DON'T KNOW WHAT TO SAY.
WORKING WITH GORDON IS GOING TO BE A CHALLENGE.
I FELT LIKE HE WAS BEING A LITTLE UNREASONABLE.
HERE'S THE THING.
BIG CHANGE.
WE WILL HAVE A NEW MENU.
ARE YOU ALL RIGHT?
*
IT'S DAY TWO.
AND AFTER YESTERDAY'S EYE-OPENING OBSERVATIONS,
IT'S TIME FOR GORDON TO GET THROUGH TO THIS STUBBORN CHEF.
WITH PREPACKAGED AND FROZEN FOOD TURNING CUSTOMERS OFF,
GORDON GETS THE STAFF HEADED IN A NEW DIRECTION
TO TAKE ADVANTAGE OF THE PIZZA OVENS,
WHICH UP UNTIL NOW HAVE BEEN USED JUST FOR SHOW,
AND NOT FOR COOKING.
SEBASTIAN'S, YES? YES.
NEEDS TO BECOME KNOWN FOR ONE THING
AND ONE THING ONLY.
FRESH PIZZAS.
WHAT ARE THOSE TWO THINGS THERE?
PIZZA OVENS.
THIS PLACE COULD BECOME SO POPULAR
FOR HOMEMADE, FRESH, WOOD-BURNING PIZZA.
I'M NOT MAKING THE MONEY.
AND IT'S QUITE EXPENSIVE
TO REALLY START USING FRESH DOUGH AGAIN.
GUYS, COME HERE.
HAVE YOU
OR YOU, OR YOU
EVER TOSSED A PIZZA DOUGH?
NO. NO.
NOT YET.
ALL OF YOU, YEAH?
ARE NOW GONNA BECOME GREAT TOSSERS.
I'VE GOT TWO, PHENOMENAL, EXPERT TOSSERS
HERE NOW.
GENTLEMEN, COME IN, PLEASE.
COME AND SAY HELLO.
GORDON BROUGHT IN A COUPLE OF GUYS TO SHOW US
HOW TO BE PIZZA TOSSERS AND EVERYTHING.
IT WAS JUST LIKE GOING TO BENIHANA'S
AND WATCHING THEM CHOP YOUR FOOD AND COOK IT RIGHT AT THE TABLE.
I THINK THIS LOOKS WONDERFUL IN FRONT OF CUSTOMERS.
IF I SAT HERE WITH MY FAMILY WATCHING YOU DO THIS,
NOW, YEAH?
I WANT YOU TO BECOME THE PERFECT TOSSER.
LOU, YOU'LL HAVE A GO. YES?
Q. LET'S GO, GUYS.
ALL OF US, YEAH?
I'M UP FOR A CHALLENGE, AND WILLING TO TRY SOMETHING NEW.
GO, LOU.
*
ONLY THING I HATE ABOUT THAT WHOLE THING
IS I HAVE TO GET RID OF MY NAILS, BUT
OTHER THAN THAT, I LOVE THE FRESH PIZZA DOUGH.
OKAY, GUYS, LET'S GO.
AT THIS POINT IN THE GAME,
ONE OF TWO THINGS HAS TO HAPPEN.
I HAVE TO ACCEPT WHAT HE SAYS AND GO WITH IT,
OR ASK HIM TO LEAVE.
COMING UP,
WHEN THE KITCHEN HEATS UP,
SEBASTIAN STARTS TO CRACK.
OKAY.
CAN GORDON REIN HIM IN?
I'M STEPPING AWAY FROM YOU
BECAUSE I DON'T WANNA BE TOO CLOSE.
YOU UNGRATEFUL...
WELL, YOU HAVE NO IDEA--
NASTY, VINDICTIVE.
NO IDEA.
JOKER.
YOU. THAT'S IT, IS IT?
COMING UP ON KITCHEN NIGHTMARES.
IT'S DAY THREE.
WHILE GORDON TOOK THE DAY TO GET THE STAFF FOCUSED
ON FRESH FOOD AND USING THE BRICK PIZZA OVENS,
HIS DESIGN TEAM WORKED OVERNIGHT
TO TRANSFORM THE RESTAURANT.
GOOD MORNING, GUYS.
LADIES, HOW ARE WE?
ARE WE WELL?
I'M EXCITED TO SEE THE CHANGES SUCH AS NEW DECOR.
- GUYS, READY? - YES.
OKAY. DON'T DROP THE BABY.
LET'S GO.
IN YOU GO. GO GO GO GO GO.
RIGHT.
FIRST MINUTE I WALKED IN THIS PLACE,
IT WAS RIDICULOUS.
IT FEELS NEW AND FRESH, YES?
IT'S JUST OVERWHELMING THE WAY THE PLACE LOOKS.
OH, MY , LOOK AT THE COUCHES.
NEW CHAIRS, NEW COUCHES, NEW LINEN.
LITTLE BAR THERE TO SERVE YOUR COCKTAILS FROM.
THIS IS GREAT. THIS IS SO GORGEOUS.
YOU START TO SEE JUST A NICE,
VIBRANT, CLEAN LOOK.
WOW. IT LOOKS NEW.
SEBASTIAN, THE FIRST TIME I'VE HEARD YOU
LOST FOR WORDS, YES?
YOU'RE SPEECHLESS.
IT'S ABSOLUTELY BEAUTIFUL.
LOU, HAPPY?
VERY, VERY. YES? GOOD.
THIS IS HUGE.
IT'S BIGGER THAN BIG.
I JUST CANNOT DESCRIBE HOW HAPPY AND OVERWHELMED I AM NOW.
ONE MORE THING.
WE GOT RID OF THE FROZEN PIZZA DOUGH.
BECAUSE FROM THIS DAY ON,
YOU'RE NOW GONNA BE MAKING YOUR OWN DOUGH.
THAT IS THE BEST OF THE BEST.
IT IS AN EXTRAORDINARY PIECE OF EQUIPMENT.
LOU, COME OVER, MY DARLING.
YOU WANTED FRESH DOUGH IN HERE, IS THAT RIGHT?
RUMOR HAS IT. YES.
NOW YOU CAN MAKE FRESH DOUGH TO YOUR HEART'S CONTENT.
DO YOU KNOW THAT?
I WAS OVERWHELMED.
I WAS LOOKING AT THAT MIXER. IT WAS PHENOMENAL.
NOW YOU'VE REALLY GOT YOUR WORK CUT OUT, MY DARLING.
YOU KNOW THAT? OKAY, GOOD.
THIS IS THE START, YEAH?
OF SEBASTIAN'S TURNING AROUND.
THERE'S NO EXCUSE ANYWHERE
FROM DECOR TO WOOD-BURNING OVEN
TO VIBRANT ATTITUDE FROM THE STAFF,
THE REAL WORK STARTS TONIGHT.
THERE'S NO EXCUSE.
ALTHOUGH SEBASTIAN CRAVES SUCCESS,
HE HAS BEEN RESISTANT TO CHANGE.
AND NOW HE'S ABOUT TO FACE HIS BIGGEST FEAR.
FIRST THING WE'RE GONNA DO
IS PLAY TO OUR STRENGTHS.
OKAY?
KINDA NOTICED THAT HE WAS HOLDING TWO MENUS.
ONE BEING MINE, AND ONE BEING THE CHANGE
THAT I THINK I WAS MOST AFRAID OF.
AND THAT REALLY MADE ME NERVOUS.
WHAT I'M GONNA CONFIRM NOW
IS THAT THE CONFUSION HAS GONE.
GONE, YEAH? IS THE CONFUSION.
GONE IS SEBASTIAN'S
20 INGREDIENT MIX AND MATCH FLAVOR MENU
WITH PRE-PROCESSED FROZEN FOOD.
IT LOOKS LIKE A CAN OF DOG FOOD.
AND IN ITS PLACE ARE MADE-TO-ORDER ITEMS
USING FRESH AND HOMEMADE INGREDIENTS.
JUST HAVE A LOOK.
LET ME READ YOU THROUGH THE MENU FIRST, OKAY?
PIZZAS, ALL COOKED TO ORDER,
ON OUR VERY OWN WOOD-BURNING OVEN.
A MARGARITA, A SALAMI,
A VEGETARIAN.
GRILLED NEW YORK STEAK
AND A WOOD-BURNING OVEN-COOKED CHICKEN.
THERE'S NOTHING QUITE LIKE THIS CURRENTLY GOING ON
IN THIS NEIGHBORHOOD.
YOU HAVE GOT AN AMAZING CHANCE TO SUCCEED HERE
IF YOU KEEP IT SIMPLE.
I LIKE THE NEW MENU. IT'S SIMPLE.
THE FRESH PRODUCTS, AND THE FRESH DOUGH
THAT'S A BIG THING FOR ME.
TAKE AWAY THE INTIMIDATION, SEBASTIAN.
PLAY TO YOUR STRENGTHS.
USE WHAT YOU'VE GOT.
WHEN GORDON SHOWED US THE NEW MENU,
I THINK IT WAS A BIT OVERWHELMING
FOR SEBASTIAN'S HEAD.
ARE YOU UPSET THERE'S NO PHOTOS ON THERE?
THERE'S PHOTOGRAPHS ON THE MENU.
THERE'S PICTURES OF THE FOOD.
I TOOK THOSE MYSELF.
NO, NO, THE PHOTOS
ISN'T THE THING THAT I'M CONCERNED OF.
IT'S JUST, UH, IT'S THE CHANGE I WAS SCARED OF.
ARE YOU WORRIED ABOUT THE SIZE OF THE MENU?
NO, THE SIZE ISN'T THE CONCERN.
IT'S UH... I DON'T SEE ANY UNIQUENESS.
YOU'RE NOT GONNA NOW ASK ME TO TURN AROUND AND SAY
WHAT YOU GAVE ME IN TERMS OF PIZZA WAS UNIQUE.
I'VE CREATED A UNIQUE MENU THAT NOBODY ELSE HAS.
AND CHEF GORDON SAID,
"I'VE NEVER SEEN A MENU LIKE THIS BEFORE."
SO I'M ASSUMING THAT IT'S QUITE UNIQUE TO HIM ALSO.
STOP TRYING TO BE TOO CLEVER.
DON'T TRY TO BE TOO SMART.
IF YOU ARE ANXIOUS ABOUT 20 COMBINATIONS,
IT'S 20 TIMES CONFUSING.
I THOUGHT THERE'D BE MORE COMPROMISE WITH MY MENU.
I DIDN'T EXPECT IT TO BE JUST COMPLETELY GONE.
I LOVE THAT MENU.
YOU TRIED FOR TWO AND A HALF YEARS.
AND IT HASN'T WORKED.
THAT'S THE END OF THAT CHAPTER.
WITH THE ACADEMY AWARDS FALLING ON THE SAME NIGHT
AS THE RE-LAUNCH,
GORDON DECIDES THAT THIS COINCIDENCE
SHOULD BE TAKEN ADVANTAGE OF.
AND IS ROLLING OUT THE RED CARPET
FOR AN OSCAR NIGHT PARTY.
AND SEBASTIAN'S IS FULLY BOOKED.
WE GONNA KICK ASS AND EVERYTHING'S GONNA BE
A WHOLE LOT BETTER TONIGHT.
I LIKE TO SEE THIS PLACE ROCK.
TONIGHT, EXPECT A LOTTA CHAOS.
BUT IT SHOULD BE FUN.
I'M FIGHTING RIGHT NOW STILL INSIDE ABOUT THAT MENU.
IT'S DRIVING ME CRAZY RIGHT NOW IN MY HEAD.
WE'RE SERVING 100 PEOPLE IN 20 MINUTES.
WITH THE KITCHEN HARD AT WORK
WITH LAST MINUTE PREPARATIONS,
SEBASTIAN IS STILL BROODING
OVER GORDON'S OVERHAUL OF HIS MENU.
BIG JOKE TO EVERYBODY, RIGHT?
THIS PLACE IS A MESS. NOBODY WANTS TO CLEAN.
OKAY, RIGHT.
UH, SEBASTIAN. WHERE IS HE?
SEND EVERYBODY HOME AND DO THE MYSELF.
WHERE'S SEBASTIAN?
PROBABLY IN HIS OFFICE.
IN HIS OFFICE?
LOU!
THIS PLACE IS A MESS.
AND THE WAITERS, THEY CAN'T EVEN CLEAN.
I GOTTA COME IN AND VACUUM THE RUGS.
WHAT IS THAT ABOUT?
ONE MINUTE HE CAN BE THE HAPPY-GO-LUCKY SEBASTIAN.
WHO PUT THIS CHAIR ON THE FLOOR?
THIS IS WHAT I'M TALKING ABOUT.
AND THEN WE WONDER WHY WE'RE LOSING BUSINESS.
OKAY.
ANYBODY GONNA GET THE PHONE?
IT'S OSCAR NIGHT.
AND MORE IMPORTANTLY, RE-LAUNCH NIGHT AT SEBASTIAN'S.
I'M VERY EXCITED,
AND WE'RE JUST GONNA HAVE SO MUCH FUN
WITH THE NEW EVERYTHING.
WHEREVER YOU WANT, GRAB A SEAT.
I'M REALLY EXCITED TO PROVE
TO CHEF GORDON THAT WE CAN ACTUALLY DO SOMETHING RIGHT.
AND ALTHOUGH THERE'S EXCITEMENT IN THE AIR,
SEBASTIAN IS FEELING ONE THING MORE THAN ANYTHING ELSE.
WHERE'S SEBASTIAN?
PRESSURE.
THIS IS RIDICULOUS.
SEBASTIAN.
EXCUSE ME, SIR.
OKAY, TWO SECONDS WITH ME.
CONTROL IT, WHETHER YOU'RE RUNNING THE PIZZA SIDE,
OR WHETHER ON THE GRILL.
AS THOSE ORDERS COME IN, PUSH THEM OUT, GET ON TOP OF IT.
AND MAKE SURE THAT EVERYONE IS NOT
SHOUTING ACROSS EACH OTHER.
ONE PERSON CONTROLLING IT.
YES? OKAY?
ANY QUESTIONS? NO, SIR.
GOOD. THANK YOU.
LET'S GO.
ALREADY, THE RESTAURANT IS BUZZING ABOUT THE NEW MENU.
CAN I HAVE YOUR ORDER, PLEASE?
OKAY.
YOU'RE GONNA TRY THE SHRIMP NICKY? YEAH.
YOU'RE GONNA LOVE IT.
SO FAR, EVERYBODY REALLY LIKES THE NEW MENU.
IT'S REALLY NICE.
AND THE FIRST WAVE OF ORDERS IS NOW HITTING THE KITCHEN.
I GOT TWO MARGARITAS IN.
OKAY, GOOD.
TONIGHT, THE PIZZAS ARE SELLING GREAT.
THESE SHRIMP NICKIES ARE GOING LIKE CRAZY.
LIKE CRAZY.
THE MARGARITA, THE SALMON, AND THE SLAW?
SELL IT, SELL IT.
AN HOUR INTO SERVICE,
AND THE NEW, SIMPLIFIED MENU
IS ENABLING THE KITCHEN TO RUN SMOOTHLY.
AND THE ORDERS ARE GETTING OUT IN GOOD TIME.
THIS HAS GOT RICOTTA CHEESE, MOZZARELLA CHEESE, AND SPINACH.
KEEP IN MIND ALL THE DOUGH IS ALL HOMEMADE.
ENJOY. I HOPE YOU LIKE IT.
AND GORDON'S NEW MADE-TO-ORDER ENTREES
ARE IMPRESSING THE CUSTOMERS.
THE NIGHT IS GOING VERY WELL.
A LOT OF PEOPLE ARE ENJOYING THE NEW FOOD
'CAUSE THEY THINK IT'S REALLY FRESH.
MUCH BETTER.
MUCH, MUCH BETTER.
BUT INSTEAD OF BEING HAPPY,
SEBASTIAN IS STILL DISTURBED
OVER THE MENU CHANGE.
HEY, LOOK AT THAT.
YEAH? AND THINK FROZEN MASHED POTATOES.
BOLLOCKS.
I WANNA TRY TO GO BACK
TO ALL THOSE 20 FLAVOR COMBINATIONS.
THERE'S A LOT OF UNIQUENESS WITH THE MENU I WAS USING.
WHETHER HE THOUGHT IT WAS GOOD FOOD OR BAD FOOD,
IT WAS UNIQUE.
SEBASTIAN STILL DOESN'T FULLY SUPPORT
GORDON'S MANDATE FOR FRESHNESS.
THIS IS GONE. THIS IS GONE.
GOTTA PULL THEM TICKETS.
AND BEFORE THE NIGHT IS OVER,
THE MICROWAVE IS BACK IN ACTION.
MAKE ME A PRIMAVERA.
ALL RIGHT?
A PRIMAVERA, AN ANTIPASTI, AND ANOTHER PITTSBURG.
I NEED TO KNOW WHAT SEBASTIAN DID HERE 'CAUSE THIS IS A MESS.
UNFORTUNATELY, SEBASTIAN'S REVERSION
TO HIS OLD MENU HAS CAUSED CONFUSION IN THE KITCHEN.
I NEED THIS FOR 35.
WAS THAT 35 WHAT YOU JUST SENT OUT RIGHT THERE?
NO, THIS IS TABLE THREE, AND-- NO, I THINK
IT'S THE SAME. ERIKA.
GET HER, GET HER, GET HER. I NEED THAT SANDWICH.
OKAY.
I CAN ONLY TELL YOU FROM A SERVER'S STANDPOINT,
IT WAS ALMOST LIKE A DOMINO EFFECT.
ONCE ONE THING STARTED HAPPENING,
THEN ANOTHER, THEN ANOTHER.
HEY, SEBASTIAN.
I CAN TELL YOU RIGHT NOW.
WE'RE GONNA NEED SOME HELP OVER HERE.
OKAY, THIS IS WHAT HAPPENED, IT GOES
YEAH, YEAH.
THE SCAMPI IS GONE FOR TABLE NINE.
I HANDED IT RIGHT THERE.
WE STARTED USING THE OLD MENU,
AND THERE WAS SO MUCH CONFUSION IN THE KITCHEN.
SO YOU'RE SERVING THE OLD MENU NOW? YEAH.
I LOVE THE NEW MENU,
BUT THE ORIGINAL CONCEPT OF SEBASTIAN'S,
THE 20 FLAVOR COMBINATIONS,
I'LL NEVER LOSE THAT.
NO WAY WE'RE SERVING THE OLD MENU.
ME.
LOOKS LIKE SOMETHING FROM A DOG'S DINNER.
NO WAY.
NO, NO, NO.
NO, I JUST WANTED TO KNOW WHAT WOULD HAPPEN IF I WASN'T HERE.
ARE YOU SERIOUS?
YOU THINK I'M-- I'M ASKING, YEAH.
DON'T START. THE STOVE'S COLD.
HERE WE GO. CUE ACTION, DRAMA.
ME.
WELCOME, GUYS.
I HOPE YOU ENJOY YOUR PIZZA.
OH, DEAR.
IT APPEARS AS THOUGH SEBASTIAN'S EGO
IS GETTING IN THE WAY OF HIS POTENTIAL SUCCESS.
AND GORDON'S HAD ENOUGH.
SEBASTIAN, I NEED A WORD WITH YOU FIRST.
RIGHT. WITH ME.
HE CAN TALK TO ME ANY WAY HE WANTS.
BUT WHEN IT COMES DOWN TO IT, I KNOW WHAT I'M DOING.
OKAY.
WHEN I FIRST ARRIVED HERE,
WE GOT OFF TO A SHAKY START.
SURE, OH YEAH.
AND THEN WE KEPT OUR HEADS DOWN,
AND WE GOT THROUGH IT TOGETHER.
YES, WE DID. AND WE..
MADE SOME REALLY EXCITING CHANGES.
THE MENU'S CHANGED.
THE STAFF HAVE CHANGED.
YES.
MATE, THERE'S ONE THING THAT HASN'T CHANGED
IN THIS ESTABLISHMENT.
AND THAT'S YOU,
SEBASTIAN.
I'M 40 YEARS OF AGE.
AND I'VE GONE TO A LOT OF RESTAURANTS.
BUT I'VE NEVER, EVER, EVER, EVER
EVER MET SOMEONE
I BELIEVE IN AS LITTLE AS YOU.
I THINK
THAT YOU WILL GO BACK
TO YOUR SLOPPY, SHORTCUT,
FIVE OUT OF TEN, FROZEN WAYS.
GOOD LUCK.
UNBELIEVABLE.
- SO USELESS. - ARE YOU KIDDING ME?
YOU KIDDING ME RIGHT NOW?
THIS IS MY LIFE.
OH, MY GOD.
THIS IS MY LIFE.
HONESTLY, I HAVEN'T SEEN SEBASTIAN THIS EMOTIONAL.
SEBASTIAN JUST GOT REAL LOUD.
HE JUST CHANGED LIKE DR. JEKYLL TO MR. HYDE.
YOU'RE--
THAT'S PISSED ON HIS BONFIRE.
ARROGANT.
WE'RE DONE.
GET THE CAMERA OUTTA HERE.
CHEF GORDON!
CHEF GORDON, WHERE THE ARE YOU?
WHERE ARE YOU?
I'M HERE. YOU COME INTO MY RESTAURANT.
- YES. - I'M JUST SO DIS--
DON'T SHOUT. ARE YOU GONNA CALM DOWN?
OR SHOULD I GET YOU OUT THERE? STOP POINTING YOUR FINGER AT ME.
YOU'RE GONNA CALM DOWN. ARE WE GONNA SPEAK LIKE MEN?
ARE YOU GONNA SPEAK TO ME LIKE A MAN?
YOU DIDN'T LISTEN TO WHAT I JUST TOLD YOU.
YOU'RE NOT LISTENING TO WHAT I'M SAYING.
DID YOU JUST HEAR WHAT I JUST TOLD YOU?
I'M STEPPING AWAY FROM YOU
BECAUSE I DON'T WANNA BE TOO CLOSE.
YOU UNGRATEFUL--
WELL, YOU HAVE NO IDEA--
NASTY, VINDICTIVE.
NO IDEA.
JOKER.
YOU. THAT'S IT, IS IT?
YEAH, IT IS IT.
YOU'RE VERY DISAPPOINTING.
THAT'S YOUR SECOND PERFORMANCE TONIGHT.
ARE YOU KIDDING ME?
- YOUR WHOLE ACT IS A JOKE. - ANYTHING ELSE?
YOUR WHOLE ACT IS A JOKE, YOU'RE A PHONY.
YOU SHOULDN'T RUN LIKE THAT. RUN LIKE WHAT?
AM I SUPPOSED TO BE SCARED NOW, SEBASTIAN?
COME ON, GIVE ME A BREAK.
I BUSTED MY ASS IN THERE, YOU TELL ME-- YOU WHAT?
ARE YOU KIDDING ME?
LET ME JUST TELL YOU SOMETHING. ARE YOU KIDDING ME?
LET ME JUST TELL YOU SOMETHING. YOU AIN'T TELLING ME NOTHING.
I'M DONE, I'M DONE. SEE, THERE YOU GO.
YOU GET YOUR-- LOSER.
I'M TELLING YOU ONE LAST TIME.
YOU'RE A.
LOSER.
I'M TELLING YOU ONE LAST TIME.
YOU'RE A.
WHILE SEBASTIAN LETS OFF STEAM OUTSIDE,
INSIDE, THE KITCHEN HAS COME TO A HALT.
GORDON HAS PUT IN ENORMOUS AMOUNT OF EFFORT
INTO SEBASTIAN'S.
HE HAS ALSO BEEN IMPRESSED BY THE STAFF'S WILLINGNESS
TO CHANGE.
THEY LOOK LOVELY, DON'T THEY?
HUH? TASTES LOVELY.
ARE THEY GOING OUT NOW?
WOW, IT'S HARD TO HEAR
THAT WHAT YOU'VE DONE IS A FAILURE.
COME ON, GUYS. SALMON AND CHICKEN AWAY, YEAH?
ROASTED VEGETABLES. LET'S GO.
IT'S TRUE SOME OF THE STUFF HE SAYS.
MAYBE I WAS A LITTLE TWISTED WITH MY IDEAS
AND MY GOALS.
IF YOU LOOK AT THE NUMBERS,
THEN I GUESS IT LOOKS LIKE I'M FAILING.
OKAY. READY?
HAPPY? LITTLE SLICE OF LEMON.
KNIFE, PLEASE.
IT'S A SLAP OF REALITY.
AND I KNOW HE'S RIGHT.
IT'S NOT EASY TO ACCEPT.
BUT I GUESS BEFORE YOU GROW, YOU GOTTA ACCEPT IT.
KEEP THEM IN THERE, GET THEM NICE AND... YEAH?
IT'S MY FAMILY, MY KIDS,
MAKES YOU WANNA WORK HARDER.
LET'S GO. WHAT'S NEXT?
Q, TALK TO ME, BIG BOY.
SHRIMP, YEAH? GOOD.
I DON'T HAVE THE DEGREE. I DIDN'T GO TO SCHOOL.
I KNOW I'VE GOT TALENT.
I'M A DAMN GOOD COOK.
I'M NOT GIVING UP.
I'LL GET THERE. I'LL GET THERE.
*
EVERYONE'S JUST KINDA LOOKING AROUND, AND...
WE DIDN'T KNOW WHAT WAS GONNA HAPPEN.
I WAS SPEECHLESS.
I COULDN'T EVEN TELL YOU HOW WORRIED I WAS
'CAUSE HE'S SUPPOSED TO BE THIS BIG BAD GUY, RIGHT?
I COULD FEEL HIM WATCHING ME.
I FELT LIKE HE WOULD'VE SAID,
"WHAT ARE YOU GONNA DO ABOUT YOUR KITCHEN?
IT'S FALLING APART."
I'M LIKE, YOU'RE RIGHT. I GOTTA FIX THIS.
HOW WE LOOKIN'?
ARE WE BACK ON TOP NOW? OH YES, CHEF.
WE ARE, YEAH?
YEAH. ON POINT, CHEF.
NOT CONFUSED NOW? NO, SIR.
GOOD.
ORDER UP.
SEBASTIAN JUST CAME IN AND HE WAS READY TO GO.
GIVE ME A LARGE CROSTINI. I GOT YOU.
ABSOLUTELY PERFECT.
PERFECT, PERFECT.
ONCE THINGS STARTED GOING SMOOTHLY,
SEBASTIAN SEEMED TO BE A LOT MORE OPTIMISTIC.
GET A LITTLE EXCITED IN HERE, SEBASTIAN.
I APPRECIATE THE ENTHUSIASM.
THE FACT I'VE GOT A ONE IN A MILLION OPPORTUNITY HERE,
I'D BE A FOOL NOT TO ACCEPT IT.
TABLE EIGHT. SEND IT OUT.
LET'S GO.
SALMON'S GONE. YES.
TABLE 11. LET'S GO.
ORDER UP, ORDER UP.
I NEED A SALAD ON THE FLY.
TABLE NINE.
WITH SEBASTIAN BACK IN THE SADDLE,
THE STAFF RALLIES TOGETHER
AND TURNS THE KITCHEN AROUND.
SERVICE HAS STEPPED UP.
FOOD IS GOING OUT ON TIME.
AND MOST IMPORTANTLY,
THE CUSTOMERS ARE HAPPY.
BLOODY WELL DONE.
YOU TOOK ON THE CHANGES WELL.
YOU ALL ADAPTED.
CHANGE IS A CHALLENGE. IT'S HARD.
BUT I THINK IT'LL BE WORTH IT IN THE LONG RUN.
IT'S EVERYTHING THAT WE'VE WORKED FOR.
LOU, YOUR ENTHUSIASM IS INFECTIOUS.
YOU KNOW THAT.
COMING FROM CHEF GORDON, IT MADE ME FEEL REALLY GOOD TO KNOW
THAT HE SAW THAT IN ME, SO THAT WAS COOL.
ANDRE. HAPPY?
VERY. YES?
YES. YEAH, WE STARTED OFF SLOW,
BUT HEY, WE DIDN'T CRUMBLE, DID WE?
WE GOT MORE ADJUSTED TO THE MENU.
AND THINGS STARTED WORKING A LOT MORE SMOOTHLY FOR US.
TOMORROW, IT STARTS AGAIN.
YES?
WELL DONE.
YES.
VERY GOOD.
I RESPECTED CHEF WHEN HE CAME IN,
MY OPINION CHANGED OF HIM WHEN I MET HIM,
AND HE'S REITERATED TO ME
I DON'T HAVE TO AGREE WITH HIS METHODS.
THE RESULTS IS WHAT IT IS.
AS I LEAVE SEBASTIAN'S, I HAVE A LOT OF MIXED FEELINGS.
I REALLY KNOW THIS RESTAURANT CAN BE A BIG SUCCESS,
BUT I ALSO FEEL SEBASTIAN HAS VERY LITTLE INTEREST
IN STICKING TO THE NEW PLAN.