Tonight on "Kitchen Nightmares,"
Gordon goes head to head with the most
stubborn chef he's ever met.
That's a matter of opinion.
And unearths The Secret
Garden's dirty little secrets.
Gordon cooks up a rescue plan.
We will make this is a success.
But this French chef fights back.
Is everything perfect in your kitchen?
Don't you dare start lecturing me.
This is the lowest day of this restaurant's life.
Pick up now.
Can Gordon save The Secret Garden?
Who the are you to turn around and tell
me when you work like a pit.
You, pig!
Find out tonight on "Kitchen Nightmares."
Moorpark, California, gateway to wine
country, luxury golf courses, and booming real estate.
A great location for a restaurant,
but The Secret Garden is on the brink of financial ruin.
Thank you for calling The Secret Garden.
How may I help you?
My name is Michel.
I'm the chef and owner at The Secret Garden.
Am I a good chef?
I think so.
He's French.
That's his biggest problem.
He's French.
So you're going to have to excuse my arrogance.
I'm not cooking with the stuff that's in there.
When I lose my temper, it's time for you to run.
You told me already.
We're going to comp it, and they have to leave.
Michel just may or blow up and say, what are you doing?
You want to push me in the kitchen,
I will scream at everybody.
Michel's arrogant.
He's French. He's a chef.
All chefs are arrogant.
You know what?
Stop repeating, OK?
French people enjoy the quality of life
a little more than the Americans.
I spill.
Michel can be very, very difficult to work with.
Jane?
Michel?
Serve that.
That cannot sit.
He's got an ego the size of France.
As soon as it's ready!
Come on, I got two. Let's fix it.
No, no, no, no.
I'm getting frustrated.
The atmosphere here is definitely geared
toward a more mature crowd.
This is the kind of restaurant that you take your grandma out
for a nice meal.
It's not really the happening Saturday night spot.
Michel is having a tough time making ends meet.
I can only imagine what his books must look like.
We need $200.
That's not gonna pay the bills again.
I have about $300,000 to $320,000 in debt.
That's a lot of money to pay back.
This is depressing.
Look at that.
If the restaurant keeps going the way it's going,
I won't be able to keep the doors open.
I need help.
The Secret Garden, fine dining.
Gordon Ramsay has just one week
to uncover the problems, to devise a plan,
and to turn this restaurant around.
Place is locked.
Where's the entrance?
That's locked, as well.
God.
A door.
Right.
Bloody hell.
God.
Where is everybody?
Hello?
Is anyone here?
Who wants to sit and eat in front
of that fat little bastard?
Morning.
Hello.
How are you?
And you are? -Jane.
Jane.
Good to see you.
Where's chef?
Chef's here.
-OK. -Michel.
Good morning. Welcome.
How are you? -Michel, how are you?
Yes. Nice to meet you.
Good to see you.
Well, I finally got in.
Couldn't find the front door.
The front door is off the parking lot.
Well, I mean, I couldn't find it.
So it's the best kept secret in Moorpark.
And you've been running the restaurant for seven years?
-Seven years, yes. -Got it.
And how long has it been quiet for?
Seven years.
OK, well I'll go and sit in the restaurant.
I feel like I'm at Buckingham Palace.
What is that?
That's a-- it's a doily.
People love those.
-People love those? -Mm-hm.
Really?
You've got all that fancy crap on there,
and yet the glass is dirty.
Ugh, god.
I feel like inviting my gran round for lunch.
Could you not have got a bigger basket?
I feel sorry for that poor lonely bread roll in there.
Let me just have a look at it before you serve it.
Oh.
I feel like saying a prayer.
So--
A lunch menu and a dinner menu.
Ooh la.
Greens with sunflower seeds, dried cranberries,
and Montrachet cheese.
God, is there anything plain on here, Jane?
I think it's all good.
Thank on that.
Is the crab fresh?
-No, it's canned. -It's canned.
Mm-hm.
We'll can that one then.
Baby spinach salad with strawberries,
goat cheese, asparagus, hard boiled egg,
and grilled garlic shrimp.
Strawberries and shrimps?
Mm-hm.
I'll start with that, please, as my appetizer.
Absolutely.
I've got to think about a chef's perception of food
when he starts to put strawberries
with fresh garlic shrimps.
We'll see how he likes it.
He's a customer.
Customer is almost always right.
Dear God, for what we're about to receive
may the Lord not kill me with food poisoning.
That's disgusting.
I'll wait from the next course.
Are you done?
Yeah, I'm-- yeah.
Sadly the prawns are stone cold and under cooked.
OK.
Your prawns are undercooked, I'm told.
When he sent the first dish back,
I knew that we were going to have a little problem.
Thank you.
OK, bon appetit.
A very dirty, greasy, chipped plate,
and a big overgrown ball of hair deep fat fried.
I'll be if I'm eating that for sure.
As tough as old boots.
God.
Oh.
Damn.
Raw carrot.
Fine if you're a rabbit.
How was your steak.
Carrots were raw.
Steak was tough, and that was just a big ball of grease,
and the plate was interesting, especially with the chip.
Gordon gave us a scathing review.
Thank you.
It's lazy.
It's dirty, and it's just bad.
I mean, really crap.
Your carrots were raw.
Your steak was tough, and your shoestring potatoes
was a big ball of grease.
A big ball of grease?
Nightmare in grandma's house. me.
Thank god she's dead.
Michel definitely does not respond to criticism.
He likes to be the man.
You seem proud of that food.
You seem quite--
-Yeah, I like it. -You like it?
Yeah, I think it's good.
I mean--
Don't take this personally.
Yes.
I thought your food was crap.
Tasteless, bizarre.
Your food was long winded, boring,
and just, you know, badly done.
Honestly, I've never seen anyone talk to Michel in
the way Ramsay talked to him.
As a waitress, I don't get complaints about the food.
The only complaint I might get is a food's cold.
Jane, I'm not asking you to blow smoke up his.
I've just sat there for the last hour
and had one of the worst meals I've ever eaten.
That's a matter of opinion.
God.
Are you that arrogant?
A matter of opinion?
No, I'm not being that arrogant.
If you're such a passionate chef,
and you are a natural because you're French, and, you know,
you love cooking--
Yes.
Why are you serving tinned crab meat.
Tinned crab?
The main reason is because the restaurant is quiet.
I buy fresh crab, it goes bad really fast,
so I have to buy this-- this crab.
I'm trying to get inside your mind
so I can start breaking down--
OK.
To how stupid you are.
I don't think he likes Michel.
We've got a lot of work to do in a very short period of time.
OK.
That's fine.
All I need is not some form of French arrogance.
I just need your support.
And more importantly, your honesty, but I don't feel
you're honest.
Oh, I'm honest.
Thank For for that.
Thank you for the critique.
What an arrogant.
He's so far up his own , he can't even breathe anymore.
Coming up.
Mold is festering.
Gordon finds the dirty little secrets.
Leading to a fiery food fight.
That's how you work.
Is everything perfect even in your kitchen?
Don't you dare start lecturing me.
And later, will this French be the one to push
Gordon Ramsay over the edge?
Who the are you to turn around and tell
me when you work like a pig?
I--
You, pig!
Day two.
After being disappointed with the food,
Gordon now inspects the kitchen.
OK, Michel's not here.
I want to have a good look around and just
find out what's in the fridges.
Ugh, that's now-- Ugh.
When was the last time that was cleaned?
Oh my god.
It's so dirty.
Ugh.
My goodness me.
The food's been in this fridge for so long, even the fridge
has now started to get moldy.
Look just here.
It's like mold caked on.
This thing hasn't been cleaned for years.
Look.
It's real mold.
it's been here that long even the bottle's moldy.
Place is a health hazard.
So potentially dangerous in terms of poisoning someone.
This place can't stay open.
The place is disgusting.
Oh, god.
Hi, Gordon.
Michel.
How are you doing?
Who organizes this place?
The cooks and myself.
When was the last time it had a really good sort out?
Yesterday.
Yesterday?
Yes.
Look underneath here the amount of mold that's growing.
Look.
It's really important that you're honest with me.
Every time I say something to you, all you do is smile at me.
Because--
When are you going to get serious, Michel?
I am.
I am serious.
Well, show me some seriousness then, will you?
Because if you were serious, you wouldn't
be having this up there.
What the is that?
That's how you work?
There's finger marks in there were someone's
gone in with their hands.
That's how you work?
Sometimes, yeah.
Sometimes.
You don't care anymore, do you?
Is everything perfect even in your kitchen?
I don't think so.
It's clean.
What do you mean?
He's going with the attitude that
has no idea what's going on.
Insults me.
Tells me that he doesn't have to,
you know-- his restaurant.
I don't want you to come and tell
me how everything is awful.
Look, you hate the truth?
No, I don't hate the truth.
You hate the truth.
I don't want you to tell me that everything is awful.
You know what?
I can give , too.
How long?
Listen. Yeah. look.
Let me--
Thomas Keller doesn't run a kitchen like this.
No, he doesn't.
Thomas Keller is one of the most amazing chefs in America.
He'd be embarrassed if he saw this?
Maybe, maybe not.
This is extraordinary.
It was good for him to be humbled.
Michel was of the opinion that, hey,
if I want to serve dog on a plate and the customer
doesn't like it, too bad.
The restaurant is not doing that bad, OK?
I make decent money.
How much money have you made in seven years?
How much money have I made where?
In the restaurant in seven years?
What do you mean?
How much money have you made in seven years?
Sorry.
It's a big question.
You need to make it smaller.
How much profit have you made in one year?
You're hiding from me.
No, not really, but--
You don't want my help.
Yeah. Oh, yeah.
I want your help.
I want your help, but you know, I want good help.
Don't dare start lecturing me
what you want me to tell you.
I'm here to help.
The quicker you understand that, the better for all of us.
Right now, every time I tell you something
it's the man that's just ignoring everything I say.
I've met some stubborn in my time,
but you take the piss.
For the rest of the day,
The Secret Garden was busier than usual--
not cooking, but cleaning.
Clean kitchen, clean food.
Yeah?
I want it spotless.
I think that the kitchen looked gross.
It's good to see Michel scrubbing.
He's beginning to show some skills in the kitchen.
Now that the cleanliness of the kitchen
is up to Gordon's standards, it's time for him to check
out a full dinner service.
Well, maybe not a full dinner service.
The feeling when you walk in and there's nothing,
it's kind of like a slap in the face.
Good.
Customers.
A little on the stale side, but customers nonetheless.
What the hell kind of puny appetizer is that?
What is that, Michel?
This is a canape.
Canape?
Yes.
We've been doing it for a while.
People love it.
Did you lot decide?
OK, I'll get those for you.
Thank you.
Can I have a potato bisque, please?
The food all takes too long to cook, so when I take my order
it will be at least 25 minutes before it's on the table.
My belief is, you know, it's nice to sit
down and enjoy yourself.
Spend two, three hours in a restaurant.
That's a difference between America and France.
People eat a lot slower in France than they eat America.
In America--.
As customers continue to wait,
Gordon's discovered Michel's over complicated dishes
are taking too long to prepare.
Michel, you're fascinated
by crusted items and stuffing things, aren't you?
Look at the menu.
Macadamia nut mahi mahi.
Crusted.
The scallops.
Crusted.
You can have the chili garlic crusted salmon.
Crusted.
Soft chicken.
Crusted.
-The pork chop. -Crusted.
And then the fillet. That's--
Stuffed.
I like good food.
I like rich food.
It's a matter of opinion.
You know, nobody likes everything everybody does.
Oh dear, it's going to be a long night.
God, this guy is unbelievable.
You know, there's one thing about being bad.
That's solvable, but being in complete denial
throughout-- it's extraordinary.
I've never met such a hard ass stubborn
in all my life.
This is going to be way overcooked.
-No. -Medium rare.
Cooked perfect.
Even with few diners in the dining room,
Michel's stubbornness continues to create
problems in the kitchen.
Actually what table is it on the fillet pickup?
That's the soup you ordered.
Are we picking up seven?
Michel wants to be the star of the show.
I could have been doing so much more,
but the Michel wouldn't let me.
I got you.
If a chef is to good, Michel does get a bit jealous.
I'm gonna go see what's happening in the dining room.
With Michel headed towards the dining room,
sous chef Devon takes over.
I know what I'm doing.
I'm a machine, and I'm all over the place.
And the food is finally getting out.
But where is Michel?
First time or you've been here before?
Yes, it is.
First time?
I like to go to the customers because it's great for my ego.
What are we drinking?
Oh, pinot noir.
Yeah, I forgot.
I think I know the guy that sells that wine.
Michel does tend to talk an awful lot.
Yeah.
I hope it's good.
Nothing's consistent.
No one's taken anything.
No one has got any passion, and Is thing the French have got,
it's passion.
Here zero.
After observing dinner service,
Gordon has come to a conclusion.
OK, so let me tell you what I have
seen and witnessed all day.
I've seen a man that I think is far more in love with himself
than he is with his restaurant.
Tomorrow we start working together.
No arguing.
Clear understanding.
Chef to chef, and I want to see some passion.
Do you understand the word passion, because I
haven't seen any of it.
He tells me that I don't give a about people.
I care only about myself.
This is all.
You can do much better.
This is all.
Coming up.
Have all the specials gone, Michel?
Chaos in the kitchen has Gordon seeing red.
Any food?
Is this table four.
I don't have it.
It is, quite frankly, the most disorganized restaurant.
How was your appetizer?
I never received it.
It's pathetic.
It's embarrassing.
Who the are you to turn around and tell
me when you work like a pig?
Yeah.
You, pig.
And is The Secret Garden
doomed to be a secret forever?
Day three.
Gordon is determined to get through to this stubborn chef
with help from a little shock therapy.
OK, new day, and I'm determined that this guy
is going to finally start listening
to what I'm trying to say.
So this morning I've shut the place down.
I've boarded it up.
I'm going to make him understand if he doesn't start changing
and listening to what I'm trying to say that's the end result.
And that's a sign no restaurant wants to see.
I'm not closing down.
This.
Good morning.
This is not funny.
I'm pissed.
-Good. -Good.
You've got every reason to be pissed.
I'm glad you're angry. -Yeah.
Finally woken up.
Now I've done this for a reason.
Just think how bad it would be for your business to close.
I don't see anything constructive here.
It's a small town.
10 people drove by and guess what?
They're going to be advertising on TV,
oh, the restaurant is not doing well.
OK, let's go, big boy.
If the restaurant were to close down,
I don't know what I would do.
I'd feel almost ashamed.
But for this restaurant
to truly turn around, it starts with the menu.
Simple food.
No frills.
Straightforward.
Good flavor and getting customers coming back
once a week, not once a year.
Hey, everybody.
Every time we touch something tonight
we're going to be tasting.
Yes, chef.
Everything.
Now Gordon is going to teach
Michel some simple, moneymaking specials to put on the menu.
OK, the first dish is going to be a roast chicken.
Roasted, simple, and bang, out.
Yeah?
Nothing fancy.
Nice and easy.
There's a lot of things just because we've
been doing them forever does not mean we've
been doing them the right way.
Nothing too expensive.
That's not difficult, is it guys?
Try to simplify, and we work faster, cleaner, and better.
There are the four specials.
Onion gratin, tuna nicoise, roasted chicken,
and a fresh, local asparagus warm tart.
Yes?
Any questions?
Is he the great cook?
No.
I was voted best chef in Conejo Valley.
Saturday night is the one night that The Secret
Garden is busy and a perfect time
to test Gordon's new specials.
I've got some fantastic specials to tell you about.
Tuna nicoise.
A warm asparagus tart.
A roasted chicken.
It's very moist.
It's very good.
It's all crisp and very delicious.
We've got some customers in under the age of 50.
It's exciting.
And what can I get for you, sir?
The French onion soup, the special.
The special.
The asparagus tart.
Oh, music to my ears.
Right here, please.
Right away.
Table 43.
How was everything?
It was excellent.
It was so good.
Oh my.
It was the perfect tenderness, and it was the perfect size.
Gordon Ramsay is brilliant,
because the responses I got off all my customers
is the food is great here.
We love it.
Cheers.
Over an hour into meal service, and the specials
are proving to be very popular, but orders are starting
- to back up in the kitchen. - 24.
- I need table three. - No, no, no.
Not yet.
Is this table four?
Table four?
What is table four?
Is this table four?
I don't know?
It's not table four.
People was making mistakes on which
tables to run the food to.
This is not right.
Are they communicating with you, Michel?
No.
They're talking too much, not communicating.
No, that's good.
All right.
Table 16 is going to order something else, OK?
Let me worry about it.
You told me already you were going to comp it,
and they have to leave.
We've been here for like an hour and a half
and haven't eaten.
I know.
I'm going to say-- the communication wasn't
quite there from the kitchen.
And no one is communicating.
Will you tell her that you have nothing left?
They're still ordering them.
Yeah, I don't know what happened.
I've got some specials to tell you about.
We've got a warm asparagus tart.
It's topped with a mixed greens.
Very delicious.
The specials already sold out within 40
minutes of being on the menu, and
now Michel's not communicating.
They're ordering food, and we haven't even got it.
I have an asparagus tart that was ordered for table two.
I don't have it.
What else is 86'd I don't know about.
Let me worry about it.
Who's in charge of that dining room out there?
Chaos in the kitchen has resulted in angry customers
in the dining room.
How was your appetizer?
I never received it.
Oh, you haven't received it?
Why not?
No?
I keep asking.
I'm getting a little cranky.
Even though it's the kitchen's fault, we take the brunt of it,
and we take the brunt of the anger.
I can only hope that you forgive us.
I know that you haven't had your entree yet.
Customers were pissed.
They were really, really pissed at us.
Send a manager.
Send a manager out here.
Yeah.
Send a manager.
It's cold.
Listen, all I can do at this point is give you your food.
I can't do anything else.
And now, instead of turning
a profit with their new specials they're giving food away.
Yeah, you know what?
You're going to have to hold back five minutes.
It was just chaos.
Everybody panicked.
I'm getting frustrated.
You want to push me in the kitchen,
I will scream at everybody.
So wait five minutes.
When I lose my temper, it's time for you to urn.
Let me worry about it.
What-- are we--
You know what? Serve the food.
I don't care.
Serve that.
Michel is just glowering at me the whole damn day,
and I didn't deserve it.
Won't have anymore?
It's a bit demoralizing when he's like that.
As soon as it's ready, OK?
Go get out.
Go In the dining room, take care of the customers.
It is, quite frankly, the most disorganized
restaurant in America tonight.
Pick up!
Jane.
I'm loaded over. No.
No.
Damn it!
Come here.
You have no guts.
Where's Jane?
Jane's not OK.
It all got blown up in our face today.
I just am a little bit overwhelmed.
What table?
Whatever the table is.
They we were getting their handed to them.
I'm mad, because everyone's gotten their entree,
and I haven't gotten anything.
It's tough.
You know what?
Cause I'm going to find a manager.
To me, this is the lowest day of this restaurant's life.
It's up now.
Still ahead, when customers mow down the door--
Where there's a will, there's a way.
Michel struggles to stay out of the weeds.
I'm getting frustrated.
Oh, come on.
But old habits die hard.
You run a hole of a kitchen.
And Gordon loses it.
Oh, I have a kitchen?
Yeah, is it?
Well, it's your kitchen.
Then clean it, you lazy!
No!
Jane?
Janes' not OK.
No, no, no, no, no.
Where is Jane?
To me, this is the lowest day of this restaurant's life.
Kitchen is closed.
Come on.
Out.
Even though Gordon's new specials got them off
to a good start, the dinner service ended in disaster,
and Michel and his staff were exposed.
I observed tonight, and I was watching everything.
Waiters were picking up food that didn't belong to them,
taking orders with specials on them that we no longer had.
Communication, Michel, was zero.
I think everybody can communicate properly over here.
There was no control, Michel.
This is all , OK?
My restaurant is doing better than this.
Do you think this is a game?
Let me tell you.
Now, my thing is--
Shut up!
Enough for tonight.
I want to move on.
We will make this a success.
Day four-- relaunch day,
and time for Gordon to start implementing his plan,
starting with The Secret Garden's outdated decor.
Look around.
This is like walking into a funeral parlor.
What does this do in a restaurant?
Look at the mess of it.
I think it gives the charm of the antique.
It's not.
This is going.
That is going.
I want to get rid of that stuff.
Here we go.
The chef right behind you there.
I'm opening up your eyes.
I'm making the room more spacious.
I don't like it.
You don't like it?
No.
Bye, grandma.
Next step, Gordon's design team
moves in to bring the restaurant into the 21st century,
redecorating the dining room, replacing
the old fashioned sign, and restoring the main entrance.
OK, good.
New menu.
Unstuffy dining room.
Big, big, big night tonight.
Now get in here, Chef Michel, with your team,
and look at your new decor.
Very pretty.
Oh my goodness.
This is gorgeous.
The room is bigger.
We've got depth, and we've got clarity.
There's no clutter.
How beautiful.
Michel, first impressions?
Completely different.
Do you think the dining room looks younger?
- Yes, it does. - Yes.
Are you worried about that?
Uh, big time.
I don't want to destroy the what I have.
I want to improve what I have.
Can you give me two minutes please with chef Michel?
The few customers that we have,
I think they're going to come in.
They're going to go, you know, this is different.
I don't like it.
Instead of helping my business, you might hurt my business.
Give me a chance.
I'm not too crazy about the changes,
but let's see what he can do, what
he can bring to the restaurant.
With only a few hours to the relaunch
of the restaurant Gordon unveils the most important
part of his plan, the menu.
We'll go through it together.
For tonight's dinner service,
gone are the crusted dishes, stuffed dishes, and the garlic
shrimp and strawberry salad.
And in their place are--
I've done the fillet mignon, the tuna nicoise,
the local beet salad, the pan roasted chicken breast, and
then the double cut pork chop.
And any questions on the menu?
That's brilliant.
I know.
That's a brilliant idea.
I was concerned with that menu because, you know,
I'm used to my old menu, and I'm sure people
are going to ask for it.
For tonight's grand reopening,
Gordon has invited local celebrities, and dignitaries,
and one very influential guest.
Big, big, night, yes?
Tonight is the beginning of a new chapter
in Secret Garden's, yes?
Tonight is the night.
We set the standards, tonight, yes?
If we do get busy, we do not panic.
All right.
Now.
Knowing that there was a food critic, I was nervous.
I mean, this is not going to be Michel.
This is different.
What are they going to say?
How they going to like it?
You don't know.
Good luck, everybody.
Now that Gordon's plan has been put into effect,
it's up to Michel and his staff to execute.
We have a reservation for Lisa.
Finally some life in this place.
Hallelujah.
Table seven, tuna and soup, let's go.
I was nervous.
This is an important night.
We have important people in the restaurant.
Miss California has just turned up.
Wow.
Mike, table six only half of the appetizers are gone.
It is so important to keep our cool in the kitchen
because that's when it's difficult.
Are you listening, Mike?
And that's when you make the mistakes.
With a sudden rush of customers,
Michel's nerves are being put to the test.
We got a bus or 24 people that came.
Unexpectedly--
--from a local vineyard, so it's caused pandemonium.
Michel, can you make sure they don't start panicking now.
Yes.
We're right in the middle of this crucial night.
Just go over there.
I need to get cooking now. Thank you.
Not tonight, guys, yes?
Quiet in the kitchen tonight.
If Gordon gets in my way-- give me the knife.
I'll take care of it-- I promise I'll make him suffer.
It's relaunch night at The Secret Garden,
and the onslaught of new customers
is putting Michel and his team to the test.
Mike, come right here, please.
Right away.
This is an important night.
We have food critics.
We have important people in the restaurant.
We cannot fall apart.
Unexpectedly--
--from a local vineyard, so it's caused pandemonium.
A bus of 24 people that came?
It's craziness.
It's-- it's happening.
Seven.
Onion soup order in.
Michel has cleared his first hurdle,
and the rush of customers has been taken care of,
but The Secret Garden faces another challenge.
Jane, have you spotted a food critic yet?
Any idea who she is?
No?
Yeah, she's actually-- she's actually on a table of five
now.
She's joined four other people.
Oh really?
Yes.
Order in, chef.
Bring it here.
That's for the food critic table.
OK, in one minute.
Tuna.
Take that out.
And over seasoned.
It was just over seasoned.
Thank you very much.
Thank you.
Oh, no.
No, no. off. No.
It was salty, and-- What's that, the tuna?
-The tuna. -Michel?
I don't know what happened.
Come on, guys.
When some of the food came back, the tuna was over salty.
I was sweating.
I was shivering.
No, but let's offer them something else instead.
I did.
They don't want anything else.
The new menu-- it's good, but it's not good enough.
We have to make it good enough.
Yeah, I apologize for that.
If I give you one of my signature dish,
on are going to make you feel a little bit better.
You know, something just to balance the tartness.
You know, the-- Uh-huh.
Thank you very much.
Thank you for giving me another chance.
I'll get a little more used to the menu.
It's a brand new menu for me, also.
Not an excuse, but it's always a little harder.
-Yes. -So, thank you.
Thank you.
Thanks.
I'm pissed. Come on.
That's his food.
He's the one sending it out.
Gordon, your menu is not better than mine.
Oh, , no.
After over seasoning the tuna,
Michel is abandoning the new menu.
He's now preparing to send his stuffed fillet of beef,
and Gordon is not happy.
Hey, come on. Please, yeah?
-Yes, yes. -Yeah, I know.
No, but I can see it on your face,
but I am not going to start here and let you send.
Not tonight.
No way.
I'm getting frustrated.
Oh, come on.
Mister big chef shouldn't be in the kitchen.
The guy's not a chef.
With the restaurant on the verge of success,
chef Michel is insisting on reverting back to his old ways,
and Gordon has reached his breaking point.
-Thank you very much. -OK.
I think it's great.
You don't care anymore, do you?
Get straight to the answer.
No, I'm not cutting no. I'm telling you how--
Get straight to the answer.
-OK, all right. -OK.
All right, good.
Your menu is not better than mine.
You know?
You're a donkey.
- What? - Yeah.
This is-- -No, hold on.
No, hold on. Hold on.
Hold on.
Let me finish. -Don't point your finger.
-Let me finish. -Don't push the finger.
You put your hands up here.
Listen to me.
You run a hole of a kitchen. yourself.
-No. -OK?
No. No.
Who the are you to turn around and tell
me when you work like a pig?
Yeah.
You, pig.
Yeah, you know what?
You have big words.
You're so full of.
Open your eyes and have a look around.
Big mouth. Big.
Mouth.
You're not happy?
I'm happy.
-You can get out. -Go on.
You can get out.
yourself.
You can get out.
- It's my kitchen. - Yeah, is it?
Well, if it's your kitchen, then clean it,
you lazy.
No!
It's relaunch night at The Secret Garden,
and chef Michel is insisting on reverting back to his old ways,
and Gordon has reached his breaking point.
You don't care anymore, do you?
Get straight to the answer.
No, I'm not cutting no.
I'm telling you--
Get straight to the answer.
-OK, all right? -OK.
All right. Good.
Your menu is not better than mine.
You run a hole of a kitchen.
OK.
You pig.
- You can get out. - Go on.
You can get out.
Go yourself.
You can get out.
It's my kitchen.
Yeah, is it?
Well if it's your kitchen, then clean it,
you lazy.
No!
I've got to get some air before I
do something I really regret.
The way Ramsay did this incredible diatribe on Michel,
and he was just blown away, flabbergasted.
An extraordinary day to day, but I've
never seen anything quite as shocking as that,
and that guy clearly doesn't care about his customers,
his food, or his dining room.
He just cares about himself-- one selfish.
Where's the train station?
I seriously thought about walking away,
but there were other people relying on me.
I had to finish the job.
After cooling off, Gordon
decides to return to prevent the old menu
dish from leaving the kitchen.
-Chef to chef? -Yes.
Hey.
I agree.
Yes.
Every table is a VIP table, yes?
Yes.
Jane, can we get rid of that food,
please, finally, yeah, for the fifth time?
Good.
Michel, please don't panic.
No, everyone's--
Jane?
No one is panicking, yes? -No.
Yeah?
Please keep it together. -All right.
Up, up, and away.
Let's go, yeah?
That's for the VIP table.
That's for the food critic's table.
Finally, the food critic was given a proper dish
from the new menu.
Oh.
Thank you.
Even though the food critic was happy with the dish
from the new menu, Michel was still not convinced.
You going to go out there and see them.
I'm going to go to every table.
When I go to the customers, they're my real critics.
Oh, it's fantastic.
And the salmon was the best I've ever had.
Really?
-Yes. -Excellent.
Thank you.
How do you like the new dining room?
It's beautiful.
When I asked the customers, they say they love it.
The food was exquisite.
It was delicious.
Now, I'm wondering what I do wrong.
How was the people when they left?
Everyone loved it. Everyone--
Yes?
Not an angry face.
OK.
It was really good.
But I want to make sure that not angry
doesn't mean they loved it.
I want to make sure that they left
and they said everything was great.
But if Michel needed a little more convincing,
the answer was in the cash register.
You know, for 60 customers, we did $50 per person,
so we've done a bit more than $3,000 of revenue.
This is great.
It was great to have the business.
After an evening of ups and downs,
the relaunch was a success, but there is still
one question left unanswered.
Did Gordon truly get through to Michel?
It is difficult to do changes.
Maybe not for everybody, but for me.
I'm so wrong.
-Are you just saying that? -No, no.
I mean it. I mean it.
The customers loved the changes.
I liked the way the food came out.
It was clean, and we made a profit.
I think it's exciting.
I know how stubborn you are.
Yes.
And it's not the first time in my career
I've come across someone as stubborn as you.
However, tonight was much better than the other nights.
You put you first foot on the ladder.
Now, you gotta keep on climbing.
Yes.
When I'm wrong, I'm wrong.
Well done.
Now that you know, don't stop.
I won't.
With Gordon's help, The Secret Garden
was functioning as a restaurant should,
and as the week progressed, changes
clearly began to take hold.
If we all spend half an hour cleaning,
this kitchen becomes spotless.
Michel is committed to kitchen hygiene.
He also promoted Jane to manager.
I think she needs the keys to the restaurant
with the manager title.
Congratulations.
Now I'm the manager, I am in the bitch of the place.
Gordon's plan was a success,
and now The Secret Garden is no longer a kitchen nightmare
and more importantly, customers are leaving happy.
I'm feeling the love.
Cheers.
You really do have something special.
Please, do not screw it up.
The restaurant has improved immensely.
Ramsay succeeded.
Dude.
Thank you, chef.
Manager.
If we can't be successful now, then we're all idiots.
All right, darling.
Thank you so much.
Well done.
It was very sad to see Gordon leave.
He's really helped us.
I think we are at the beginning of a very,
very successful year.
-No regrets. -Thank you.
No regrets. -Promise?
Promise.
Still hate me?
Yes, good.
It was a very stressful few days,
but I think we all survived.
I think it's all for the better.
The secret is out.
Michel finally learned the cardinal rule
of being a restaurateur.
You serve your customers, not yourself.