TONIGHT, ON KITCHEN NIGHTMARES...
GORDON HEADS TO A QUAINT, LITTLE TOWN
IN NEW JERSEY,
AND MAKES SOME HORRIFIC DISCOVERIES.
THERE'S A FRIGHTENING FRIDGE.
THERE'S CHICKEN AGAINST RAW CHICKEN!
AND SOME DISTURBING DISHES.
I CANNOT BELIEVE
THIS IS HOW YOU GUYS ARE RUNNING AR RESTAURANT
ONE OF THE OWNERS LIVES IN FEAR.
I'M AFRAID OF THE UNKNOWN.
THE OTHER LIVES IN A WORLD OF HIS OWN.
I FIND IT HARD TO BELIEVE THAT IT'S REALLY AS BAD AS HE SAYS.
TOGETHER, THEY ARE A LETHAL COMBINATION.
YOU'RE GONNA KILL SOMEONE!
PARTNERS IN CRIME!
CAN GORDON GET THROUGH TO THE OWNERS
BEFORE IT'S TOO LATE?
IF I WANT TO LEARN TO COOK LIKE YOU,
I'LL DEFINITELY BUY YOUR COOKBOOK.
OR IS THE FOOD IN THIS HISTORIC TOWN
ABOUT TO MAKE HISTORY?
SWITCH IT OFF! I CONDEMN IT!
THIS IS ONE VALENTINE'S DAY
YOU WON'T BE ABLE TO FORGET.
THIS IS A VALENTINE MASSACRE.
IT MAY ONLY BE AN HOUR OUTSIDE OF MANHATTAN,
BUT THE QUIET TOWN OF CRANBURY, NEW JERSEY,
FEELS LIKE IT'S THOUSANDS OF MILES AWAY.
IN THIS HISTORIC VILLAGE IS A LITTLE FRENCH BISTRO
CALLED HANNAH & MASON'S.
FRIENDS CHRIS AND BRIAN WERE COWORKERS HERE
UNDER THE PREVIOUS OWNERS,
AND JUMPED AT THE OPPORTUNITY TO BUY THE RESTAURANT
THREE YEARS AGO.
CAN WE GET SERIOUS NOW, PLEASE?
ALL RIGHT. COME ON, FOCUS, FOCUS!
I WAS AFRAID FROM THE BEGINNING TO TAKE OVER THE RESTAURANT.
OH, WHAT THE AM I DOING?
THIS...
I WAS ALSO, LIKE, A LITTLE SHORT OF CASH.
SO I FIGURED BRIAN KNEW THE OPERATION.
AND WE WORKED TOGETHER ALREADY,
AND HE HAD THE OTHER HALF OF THE CASH.
WE COULD DO THIS. WE COULD DO THIS.
BUT LOOKING BACK NOW,
I DON'T THINK I WOULD GO INTO BUSINESS WITH BRIAN.
THIS WAS A MISTAKE.
I'M VERY LAID BACK.
AND I DON'T THINK I LET A LOT OF THINGS BOTHER ME.
BRIAN, YOU SUCK.
WHATEVER.
BRIAN'S VERY LAZY.
BRIAN CAN BE LAZY.
BRIAN NEEDS TO STEP UP A LOT.
I JUST FIND IT DIFFICULT TO BE MOTIVATED.
THAT'S JUST HOW I'VE ALWAYS BEEN.
AND I FIND IT DIFFICULT TO CHANGE.
WHEN YOUR HEART'S NOT IN IT,
WHY SHOULD ANYBODY ELSE'S BE IN IT--WHY?
I AGREE.
MY PARTNERSHIP WITH BRIAN IS...
NOT EQUAL.
- ENOUGH. - ENOUGH OF THIS , PLEASE.
I GENERALLY PAY MOST OF THE BILLS.
BUT I SPEND A GOOD PORTION OF THE DAY ORDERING FOOD,
DOING PREP LISTS, WORKING ON MENUS.
GENERALLY, I WORK THE LINE FOR MOST DINNERS.
BRIAN, WHY DON'T YOU CLEAN SOMETHING?
HOLD ON.
I DON'T PARTICULARLY LIKE TO WORK THE NIGHTS.
SO WE'RE ONLY OPEN THREE NIGHTS A WEEK FOR DINNER.
I'M DONE. THERE'S NO MORE TO BE HAD.
I REALLY DON'T THINK WE'RE LOSING OUT ON ANY BUSINESS.
THERE'S NOBODY HERE.
PEOPLE CALL AND THEY ASK, YOU KNOW,
"ARE YOU OPEN? CAN I COME IN ON TUESDAY?"
AND, "NO, WE'RE NOT OPEN."
IF YOU CAN'T BRING IN THE CUSTOMERS,
YOU CAN'T BRING IN THE MONEY.
WE'RE HAVING A VERY TOUGH TIME MAKING ENDS MEET.
IT HAS BEEN INCREASINGLY MORE AND MORE STRESSFUL
TO COME IN AND LOOK AT HOW MUCH WE OWE MONEY TO.
AND THE BILLS ARE PILING UP.
AND IT'S A LITTLE TOO MUCH STRESS FOR ME.
ALL RIGHT, THIS PRETTY MUCH SUCKS.
HOPEFULLY, WE MAKE SOME MONEY TONIGHT.
I GO TO TRY TO DEPOSIT MY PAYCHECK IN THE BANK,
AND I CAN'T, 'CAUSE THERE'S NO MONEY.
I GET SICK OF HOW MUCH MONEY WE SPEND ON BOUNCED CHECK FEES.
IT'S--IT'S A HORRIBLE FEELING.
OH, MY GOSH.
IF HANNAH & MASON'S EVER HAD TO CLOSE,
I WOULD BE LOST, BECAUSE I WOULDN'T BE ABLE
TO SUPPORT MY DAUGHTER.
YOU KNOW, FOR ME, IT'S A CAREER.
I DON'T KNOW ANYTHING ELSE.
I DON'T WANNA REALLY KNOW ANYTHING ELSE.
I'M TRYING TO HOLD OUT FOR HOPE.
IF IT GOES THAT MUCH LONGER, I DON'T KNOW WHAT I'M GONNA DO.
WHAT A BEAUTIFUL, QUAINT LITTLE TOWN.
I CAN'T THINK OF A BETTER WAY
TO SPEND VALENTINE'S DAY AT HANNA AND MAS--
MASO...
I GUESS THEY COULDN'T AFFORD THE "N."
THAT'S NOT A GOOD START.
RIGHT. HERE WE GO.
HELLO. HI, HOW ARE YOU?
GOOD. FOLLOW ME.
THIS OKAY? ACTUALLY, IT'S FINE.
SO YOU ARE... NICK.
NICK--OKAY, GREAT. NICE TO MEET YOU.
PLEASURE TO SEE YOU TOO.
AND WHAT DO YOU DO HERE?
I'M THE MANAGER HERE. MANAGER.
YOU'RE YOUNG.
I AM VERY YOUNG, YES.
I'M ONLY 23 YEARS OLD,
AND I BUST MY ASS DAY IN AND DAY OUT.
CHRIS. YES?
HE'S SITTING DOWN. HE'S VERY CUTE.
WHEN I SAW HIM WALK THROUGH THE DOOR,
I SAYS, "OH, MY GOSH.
LOOK AT THIS MAN."
THIS IS MARIE. SHE'S GONNA TAKE CARE OF YOU.
HELLO, CHEF. NICE TO MEET YOU.
MY NAME'S MARIE. HAPPY VALENTINE, MY DARLING.
HAPPY VALENTINE'S TO YOU.
IS THIS A PICTURE OF YOUR WIFE?
THAT'S MY DEAR LADY, YES.
CAN I SEE? OH, PLEASE, YEAH.
THAT'S THE 14TH VALENTINE'S DAY WE HAVEN'T BEEN TOGETHER.
SHE'S BEAUTIFUL.
THANK YOU, MY DARLING.
CAN'T WAIT TO TASTE THE FOOD.
I WOULD SUGGEST...
IS TO START OFF WITH THE BAKED ONION SOUP.
RIGHT. ARE YOU ASKING ME OR TELLING ME?
IF YOU WANT MY SUGGESTION, BAKED ONION SOUP.
LET'S GO FOR THAT, SHALL WE?
OKAY.
UM, THE QUICHE. I WOULD LIKE SOME QUICHE.
OKAY. THANK YOU.
UM, I'M FASCINATED BY THE LAMB LOLLIPOPS.
OKAY. GOT THAT.
LOVELY. THANK YOU, MY DARLING.
YOU'RE WELCOME.
WE'RE GONNA START WITH ONION SOUP.
OKAY.
SOME PEOPLE MIGHT SAY,
"OH, FRENCH ONION SOUP IS FRENCH ONION SOUP
IS FRENCH ONION SOUP."
BUT I THINK OURS, YOU KNOW, HAVE A DISTINCT PRESENTATION.
WOW, LET'S START OUT FOR ZERO OUT OF FOR TEN PRESENTATION.
LOVELY.
OOH... GREASY.
CAKED WITH CHEESE.
CAKED WITH BREAD.
THE ONLY THING MISSING IS THE SOUP.
WHAT IS THAT IN THERE?
THAT'S ABSOLUTELY TASTELESS.
IT TASTES LIKE I'VE JUST HAD THE DREGS FROM THE DISHWASHER.
HARDLY ANY SOUP.
THAT IS SHOCKING.
THAT WAS VERY DIFFERENT FROM FRENCH ONION SOUP.
DID YOU LIKE IT? UH...
ONCE YOU GOT RID OF ALL THE BREAD
AND THE CHEESE AND GUNK,
IT'S JUST VERY, VERY BLAND.
BUT I'LL BYPASS,
AND HOPEFULLY THE, UH,
LAMB LOLLIPOP WILL BE TASTY.
YOU WANT THOSE NEXT? THANK YOU.
YOU'RE WELCOME.
FINE DINING?
A FINE MESS.
AH, HE DIDN'T LIKE THIS.
OFF TO A GREAT START, LADIES AND GENTLEMEN.
WHAT WAS WRONG WITH IT?
ONCE HE GOT PAST ALL THE GUNK WITH THE BREAD,
HE SAID THE BROTH WAS JUST BLAND AND...
HE'S NEVER EXPERIENCED ANYTHING LIKE THAT BEFORE.
HE'S NEVER EXPERIENCED ANYTHING AS AMAZING AS THAT.
AND WE'VE GOTTEN, YOU KNOW,
FAIRLY GOOD REVIEWS HERE.
SO I FIND IT HARD TO BELIEVE
THAT IT'S REALLY AS BAD AS HE SAYS.
SAY SOMETHING, CHRIS. GET MAD, CHRIS.
I WANT CHRIS TO GET PISSED.
UGH.
THIS IS NOT GONNA GO GOOD.
BECAUSE IF I CAN'T GET HIM WITH THE FRENCH ONION,
I CA--NOTHING'S GONNA BE GOOD.
WOW.
THAT IS A BIG, BIG LOLLIPOP.
MY GOODNESS ME.
IT'S AN ABSOLUTE NIGHTMARE TO CUT.
UNDERCOOKED.
IT'S HIDEOUS.
CHRIS, NO MATTER WHAT ANYBODY SAYS,
I STILL THINK YOU HAVE THE BEST ONION SOUP
AND THE BEST LAMB.
IF HE TALKS ABOUT THE LAMB, HE'S OUT OF HIS MIND.
IT'S COMPLETELY RIDICULOUS.
THAT SAUCE THERE, THAT'S HIDEOUS.
IT'S LIKE A CARAMEL. IT'S SWEET AS ANYTHING.
VERY... UM, WHAT DID YOU SAY THAT WAS?
A ROASTED GARLIC JAM.
GOD. NICK, WOULD YOU TASTE THAT?
IT'S LIKE SOMEONE'S PUT A TOPPING
OF A GRANULATED SUGAR, CARAMEL.
ALTHOUGH GORDON DIDN'T LIKE THE LAMB,
ALL THE EMPLOYEES AND ALL THE CUSTOMERS
THINK THAT THAT'S OUR BEST DISH.
IT'S VERY SWEET, THE SUGAR.
SUDDENLY, THE LAMB IS RAW,
AND IT'S OBVIOUSLY COLD IN THE MIDDLE,
'CAUSE IT HASN'T RESTED.
OKAY, LET'S, UH, LET'S GO FOR THE QUICHE.
UH... DARLING,
YOU'VE GOT TO TURN AWAY NOW.
I DON'T WANT TO SEE YOU FACING THAT ANY LONGER.
ABSOLUTELY APPALLING.
HE SAID HE ORDERED IT RARE, NOT RAW.
AND THE SAUCE WAS A SPOONFUL OF SUGAR.
SO, CHRIS, WHY DID THAT GO OUT LIKE THAT?
WHERE'S MY CAR KEYS?
YOU GOTTA GO OUT THERE NEXT TIME HE SAYS SOMETHING.
HEY, YEAH. I WILL. I WILL.
YOU'RE STARTING TO SOUND LIKE MY WIFE NOW.
YOU'RE COWERING.
WHATEVER, I DON'T KNOW.
CHRIS IS--IS DEFINITELY SCARED
OF SOMEBODY TELLING HIM HIS DISHES AREN'T GOOD ENOUGH.
IT FRUSTRATES ME AS A MANGER,
BECAUSE HE NEEDS TO PUT HIS FOOT DOWN SOMETIMES.
HERE, POSSIBLY, MY DARLING,
THEY'RE GONNA BE SAVING THE BEST FOR LAST.
LOVELY, AND WHAT FLAVOR QUICHE IS IT?
IT IS MUSHROOM AND SPINACH.
MUSHROOM AND SPINACH, LOVELY.
THANK YOU, MY DARLING. YOU'RE WELCOME.
MY QUICHE HAS COLLAPSED.
IT'S GONE INTO, LIKE, THIS SORT OF MELTDOWN.
IT'S ALMOST LIKE IT'S LEFT OUT OF REFRIGERATION ALL DAY.
AND AS FOR THE SALAD, WELL...
DON'T REALLY KNOW.
THE ENDS OF THE SALADS ARE ALL BLACK.
HMM.
I HAVE A FEELING I'M GETTING YELLED AT ALREADY.
THEY SORT OF COLLAPSED
AND WENT ALL SORT RUNNY AND SOGGY.
I'M SORRY.
HAPPY VALENTINE, MY DARLING.
THANK YOU.
NO.
HE CUT INTO IT
AND IT JUST COLLAPSED
AND IT'S ALL GOOEY INSIDE AND--
THE CUSTOMERS MOSTLY HAVE GOOD THING TO SAY,
SO IT'S A LITTLE SHOCKING TO HEAR SOMEONE SAY
THAT ALMOST EVERYTHING WE SERVED THEM WAS HORRIBLE.
BYE, DARLING.
THIS QUAINT VILLAGE HAD PUT GORDON
IN A PLEASANT STATE OF MIND.
FIRST NAME IS... CHRIS.
AND WHERE'S THE BRIGADE?
UNFORTUNATELY, THE FOOD DESTROYED IT.
THIS IS MY PARTNER BRIAN.
HOW YOU DOING?
I'M NOT REALLY NERVOUS TO MEET CHEF RAMSAY, YOU KNOW.
HE THOUGHT EVERYTHING WAS GROSS, BUT...
WHATEVER.
OKAY.
LUNCH... WAS HIDEOUS.
IT'S REALLY IMPORTANT, BEFORE WE GO ANYWHERE,
I NEED TO KNOW THE FOUNDATION.
HOW MANY NIGHTS A WEEK ARE YOU COOKING?
WELL, WE'RE ONLY OPEN THREE NIGHTS...
A WEEK FOR DINNER.
ONLY OPEN THREE NIGHTS A WEEK? WHY?
BEING RIDICULOUSLY CAUTIOUS AND FEARFUL
AND THE WAY I'VE LED MY ENTIRE LIFE.
YOU PLAY IT SAFE. YES, SIR.
WELL, SENDING THOSE KIND OF MESSAGES
OUT TO THE LOCAL COMMUNITY
THAT YOU'RE CLOSED LONGER THAN YOU'RE OPEN
IS TELLING THE LOCALS YOU'RE CLOSED.
IF HE WASN'T HERE, WHAT'S HIS WEAK POINTS?
HE DOESN'T HAVE A LOVE OR A PASSION
FOR THE BUSINESS ITSELF.
HOW COME YOU'RE PASSIONATE AND YOU'RE NOT?
WE'RE JUST DIFFERENT PEOPLE.
A BUSINESS IS A BUSINESS.
AND IT'S A RESTAURANT.
YES, I LOVE TO COOK,
BUT IT WOULD BE EASIER SOMETIMES
JUST NOT TO OWN A RESTAURANT.
WHEN WAS THE LAST TIME YOU MADE A DECISION?
I MADE A SPECIAL.
WHAT WAS IT?
TURKEY PANINI.
RIGHT. I-I'M JUST...
I DON'T KNOW WHAT YOU'RE LOOKIN' FOR.
PASSION!
STRONG WILL, DETERMINATION.
YOU LOOK LIKE YOU'RE JUST ABOUT TO LOSE YOUR VIRGINITY.
SORRY.
SOMETHING NEEDS TO HAPPEN
TO RELIGHT THIS FLAME.
NOW I'M GONNA SEE HOW YOU OPERATE IT.
OKAY, I'LL SEE YOU IN TWO MINUTES.
RIGHT NOW, I AM ABSOLUTELY UNFOCUSED FOR DINNER.
I-I'M GONNA BE THINKING
EVERYTHING I SEND OUT IS.
UNBELIEVABLE.
ALL RIGHT, LET'S JUST GET FOCUSED
AND LET'S GET READY FOR DINNER.
'CAUSE DINNER'S GONNA BE A DEBACLE.
COMING UP...
HEY, PANINI HEAD! YOU'RE GONNA KILL SOMEONE!
IT'S A BLOODY NIGHT AT HANNAH & MASON'S...
THIS IS A VALENTINE MASSACRE.
WHEN GORDON TAKES A STAB AT THE KITCHEN STAFF.
WHAT ARE YOU DOING TO PEOPLE? GIVE ME AN ANSWER!
LET THE BLOOD BATH BEGIN.
AND ONE APPALLING BLUNDER...
CHRIS, THERE'S CHICKEN AGAINST RAW CHICKEN!
PUSHES GORDON TO THE EDGE...
YOU'VE JUST CONTAMINATED THE TOWN.
I DIDN'T KNOW IT WAS GONNA BE THIS BAD.
GORDON WAS SHOCKED TO FIND OUT THAT HANNAH & MASON'S
IS CLOSED MORE THAN IT'S OPEN.
BUT THIS IS VALENTINE'S DAY,
A DAY WHEN ALL RESTAURANTS ARE BUSY.
THIS IS OUR SPECIAL VALENTINE'S DAY MENU.
AND A GREAT OPPORTUNITY FOR HIM TO OBSERVE A DINNER SERVICE.
OKAY.
THIS WAY--IT'S TWO TABLES UPSTAIRS, RIGHT?
HOW MANY PEOPLE DO WE HAVE COMING IN
IN THE IMMEDIATE FUTURE?
I KNEW THAT, GOING INTO VALENTINE'S DAY,
AND KNOWING THAT CHEF RAMSAY WAS GOING TO BE OVERSEEING
EVERYTHING THAT WAS HAPPENING,
I WAS DEFINITELY A BIT NERVOUS.
DEAR, OH, DEAR.
UH... IS THAT READY TO GO OUT THERE?
NO, SIR. DISPLAY PURPOSES ONLY.
SERIOUSLY?
WHAT THE IS THAT?
IT'S APPLE COBBLER.
WHEN WAS THAT MADE?
IT'S ANYONE'S GUESS, CHEF.
I MEAN, NOT MORE THAN A WEEK AGO.
HOLY.
THAT'S, UH...
A MOLTEN LAVA CAKE.
A MOLTEN LAVA CAKE? YEAH.
NO, A MOLTEN ROCK.
NO, IT'S A ROCK.
WELL... SO WHAT DO YOU DO WITH THAT?
WHA...
DO YOU PLAY ICE HOCKEY? NO, THAT'S--
AGAIN, DISPLAY PURPOSES ONLY.
RIGHT OFF THE BAT--
WE WERE IN RIGHT OFF THE BAT.
WHY WOULD WE EVEN THINK ABOUT
GOING TO A CUSTOMER WITH SOMETHING A WEEK OLD?
OH, WE SHOULDN'T.
THANK YOU, CHRIS.
BRIAN. YES?
NO, THAT DOESN'T LOOK GOOD AT ALL, I AGREE.
YEAH. IT'S DISGUSTING.
YEAH? HELLO? GET RID OF IT.
YEAH?
AS TENSIONS MOUNT IN THE KITCHEN,
CUSTOMERS ARE ABOUT TO CELEBRATE
ONE OF THE MOST ROMANTIC NIGHTS OF THE YEAR.
HAPPY VALENTINE'S DAY.
THANK YOU.
SO FOOD'S STUCK UP THERE. NOBODY TAKING IT.
WHAT?
COME ON, GUYS, HUH?
WHEW.
AT LEAST YOU DON'T WORK FOR HIM ALL THE TIME.
I COULD NEVER.
- NO WAY. - NO WAY.
I THINK AFTER THE FIRST DAY,
I WOULD JUST LEAVE AND NEVER COME BACK.
I WOULDN'T EVEN CARE IF I DIDN'T GET PAID.
CHEF RAMSAY TELLING ME THAT, YOU KNOW,
WE DO THINGS THE WRONG WAY,
JUST DOESN'T REALLY WORK FOR ME.
OH, MY GOD.
BRIAN. YES?
TWO SECONDS.
HE, LIKE, NEVER SHUTS UP.
WHO'S CHECKING THIS STUFF?
DOES THIS GUY JUST SEND FOOD OUT?
YEAH. WHO'S CHECKING IT?
NOBODY'S CHECKING IT.
NOBODY, YEAH, OKAY.
THERE'S LETTUCE ALL ROTTEN THERE, YEAH?
LETTUCE ROTTEN THERE.
FIRST, YOU GOTTA PICK THROUGH THE LETTUCE BETTER.
I REALLY AM TRYING TO.
ALL RIGHT, WELL, THESE ONES ARE NO GOOD
WITH THE ROTTEN LETTUCE.
- SO JUST GO... - OH,.
WHERE'S THIS COMING FROM?
SIR, HAS IT BEEN WASHED?
I DID NOT WASH THAT.
WE DON'T WASH SPINACH?
WE GET IT PRE-WASHED.
YOU GET IT PRE-WASHED?
THAT'S A FIRST.
OHH.
LOOK, EVERY TIME I DIG MY HAND IN,
IT'S ALL ROTTEN.
JUST TOSS IT.
YEAH, IT'S GROSS.
I WOULDN'T TOSS IT. WHY DON'T YOU EAT IT?
I'D RATHER NOT.
YOU WOULDN'T? I WOULDN'T EAT IT.
BUT YOU CHARGE PEOPLE FOR IT.
THANK YOU. THERE YOU GO.
THIS SHOULDN'T BE SENT OUT.
NO, YOU SHOULD OPEN YOUR EYES.
WE'LL TRY TO FIX WHATEVER ISSUES WE HAVE,
BUT I CAN'T--I'M NOT GONNA CRY IN THE CORNER ABOUT IT.
I MEAN, LIFE GOES ON, SO...
UPON FURTHER INVESTIGATION...
OH, MY GOD.
GORDON DISCOVERS THAT SOMETHING IS MISSING
FROM THE DISPLAY-ONLY DESSERT TRAY.
HAVE WE SERVED THAT DESSERT ON THERE?
YEAH.
THERE WE ARE.
THAT DESSERT'S BEEN SERVED FROM THERE.
THAT'S NOT GOOD.
WHAT'S THIS HERE?
IT'S BEEN LEAKING IN THE FRIDGE, WHAT--
THAT'S REALLY OLD.
IT'S A BREAD PUDDING.
A BREAD PUDDING?
SURE. THAT'S A SHRIMP.
JUST SMELL THAT.
YEAH, THAT'S DISGUSTING.
WHY IS IT BUBBLING?
'CAUSE IT'S OLD.
NO, NO. NO, NO.
LEAVE IT? NO, NO. NO--NO, NO.
OKAY.
NICK, I KNOW YOU'RE BUSY.
YEAH, I'M MYSELF NOW.
I FEEL WHEN THINGS AREN'T GOING GOOD,
I'D JUST AS SOON GET OUT, YOU KNOW.
JUST MOVE ON TO THE NEXT THING.
WHERE'S BRIAN?
I KNOW YOU WANNA RUN AWAY FROM IT.
I-I'M NOT RUNNING AWAY.
NO, I CAN'T RUN AWAY FROM IT.
YEAH, I'VE JUST BEEN WATCHING
AND MYSELF FOR THE LAST HOUR.
WHAT ARE YOU DOING TO PEOPLE?!
GIVE ME AN ANSWER!
YOU KNOW, WE CAN'T OVERSEE EVERYTHING.
WE ASSUME THAT-- OKAY.
TAKE ME DOWN TO THE FRIDGE.
I WANNA SEE HOW YOU REALLY WORK.
I CANNOT BELIEVE...
OOH.
THAT THIS IS HOW YOU GUYS ARE RUNNING A RESTAURANT.
IN MY HEAD, I WAS THINKING,
"WE'RE GONNA BE SCREWED."
THAT'S WHAT IN THERE?
THAT'S THE WALK-IN FREEZER.
THAT'S THE WALK-IN FREEZER?
LOOK AT THE MESS HERE!
WHAT'S THIS HERE?
BACON.
YEAH, OBVIOUSLY BACON, SMART ASS!
THAT'S FROM LUNCH? YEAH, FIVE YEARS AGO.
YOU LEAVE A SPATULA IN THERE LIKE THAT?
I'M SORRY, NO,.
I CANNOT BELIEVE WHAT YOU GUYS ARE DOING HERE.
THERE WAS SO MUCH GOING ON, MY HEAD WAS SPINNING.
I WAS GOING TO EXPLODE.
I THOUGHT TO MYSELF,
"THIS IS A DISASTER."
WHAT'S THAT IN THERE?
OH, MY GOD.
I DON'T KNOW WHAT THE THAT--
OFF.
OH, MY GOD.
OH, NO!
IT'S RAW CHICKEN!
THAT SHOULD NEVER HAPPEN, YOU KNOW?
IT SHOULD BE-- OH, MY GOD!
CHRIS, THERE'S CHICKEN AGAINST RAW CHICKEN!
IT'S EMBARRASSING.
HEY, PANINI HEAD, ARE YOU LISTENING TO ME?!
YES. YOU'RE GONNA KILL SOMEONE!
I'VE EATEN HERE!
PARTNERS!
PARTNERS IN CRIME!
YOU SHOULD BE ASHAMED!
WE ARE ASHAMED.
YOU'VE JUST CONTAMINATED THE TOWN.
HEY, NICK, NICK.
YEAH? STOP.
YEAH, EVERYBODY,
RIGHT NOW,
THIS IS NOT A ROMANTIC EAT-OUT.
THIS IS A VALENTINE MASSACRE.
IT'S A DISGRACE!
HOW CAN YOU DO THIS?
I'M CLOSING THE PLACE DOWN!
SWITCH IT OFF!
IT'S VALENTINE'S DAY,
THE BUSIEST NIGHT OF THE YEAR FOR RESTAURANTS.
BUT WHAT THE CUSTOMERS DON'T REALIZE
IS THAT SOME SHOCKING DISCOVERIES
LEFT GORDON WITH NO OTHER CHOICE
BUT TO SHUT IT DOWN.
SWITCH IT OFF!
WHAT DO YOU WANT ME TO TELL THE PEOPLE
WHEN I TELL THEM?
YOU TELL ME, THEN? WHAT ARE WE GONNA TELL THEM?
OR I'M GONNA STAND HERE AND WATCH YOU SERVE
CONTAMINATED FOOD?
NO. YEAH.
YEAH, SHUT IT DOWN,
SWITCH IT OFF, AND CONDEMN IT!
I KNEW THAT WE WERE GONNA RUN INTO SOME PROBLEMS TONIGHT.
I DIDN'T KNOW IT WAS GONNA BE THIS BAD.
MARK, TURN EVERYTHING OFF.
THAT'S IT--WE'RE DONE.
NO ONE TOUCHES OR SERVES ANY FOOD.
RIGHT? ALL THE WAY DOWN.
I SUGGEST YOU START COMING UP WITH SOME SUGGESTIONS
TO THE CUSTOMERS, YEAH?
YES, SIR. YEAH?
HURRY UP, BRIAN.
UM, CHEF RAMSEY IS SHUTTING US DOWN.
I FEEL ABSOLUTELY HORRIBLE,
AND, UH, CERTAINLY NOT SOMETHING
I EXPECTED.
NEVER IN MY WILDEST DREAMS
THINKING THAT WE WOULD HAVE TO SHUT DOWN.
THIS IS THE MOST
HORRIFIC THING I'VE EVER HAD TO DEAL WITH
IN MY LIFE, QUITE FRANKLY.
I FELT HORRIBLE.
WHAT I'VE JUST DISCOVERED
IS TOTALLY UNACCEPTABLE.
ENOUGH'S ENOUGH.
CHRIS... YES, SIR.
YOU ARE PASSIONATE ABOUT FOOD. YES, SIR.
AND YOU FEEL DEEPLY ABOUT IT. I WANNA HEAR IT.
I'M READY, I'M READY.
I'M READY TO TEAR IT DOWN AND START OVER.
YOU'VE GOT A BIG PAIR OF S
FACING THOSE CUSTOMERS TONIGHT.
MORE THAN I CAN SAY FOR THE "PARTNER"
THAT YOU ARE IN BUSINESS WITH?
WHERE WERE YOU?
HOW MANY TABLES DID YOU TALK TO?
HOW MANY CUSTOMERS DID YOU APOLOGIZE TO?
HOW MUCH SUPPORT DID YOU GIVE THE WAITRESSES,
THE MANAGER?
OKAY. THAT'S RIGHT.
YOU WERE DOING JACK , MATE.
I DO FEEL LIKE I CARRY THE BULK OF THE RESTAURANT.
OH, IT ABSOLUTELY BOTHERS ME
THAT BRIAN DOESN'T TAKE ON SOME OF THOSE THINGS.
YOU MAKE ME SICK.
UNBELIEVABLE.
ON A NIGHT
WHEN THEY SHOULD HAVE BEEN BUSY SERVING,
THE STAFF FINDS ITSELF CLEANING UP THE MESS.
I DON'T EVEN KNOW WHERE TO START.
I MEAN, IN EVER REALLY THOUGHT I'D BE IN THIS SITUATION.
I'M REALLY TRYING TO SEE
THE LIGHT AT THE END OF THE TUNNEL.
I'M TRYING TO HOLD OUT FOR HOPE.
OH, MY GOD.
OF COURSE I'M WORRIED. THIS IS MY LIFE.
I NEED THOSE CUSTOMERS TO COME BACK.
BEFORE GORDON UNVEILS HIS PLAN FOR CHANGE,
HE EXPLORES THE TOWN OF CRANBURY LOOKING FOR INSPIRATION.
THIS WHOLE TOWN IS BUILT UP ON FARMS.
PERFECT POSITION TO HAVE A LOCAL RESTAURANT.
WOW.
AMAZED BY THE NUMBER OF LOCAL FARMS IN THE AREA,
GORDON DECIDES TO CHECK OUT THE SEASONAL PRODUCE.
HELLO, LADIES. SO HAPPY TO BE HERE.
WELCOME TO TERHUNE ORCHARDS.
GLAD TO HAVE YOU.
IT'S BEAUTIFUL. THANK YOU.
ABSOLUTELY AMAZING, JUST DRIVING AROUND LOCALLY
AND JUST LOOKING AT SOME OF THE FARMS,
I MEAN, IT'S A CHEF'S DREAM.
WE PICK EVERYTHING EVERY DAY.
AMAZING.
AND IN TERMS OF VARIETY OF APPLES,
HOW MANY DO YOU HAVE HERE?
WE GROW 35 DIFFERENT KIND OF APPLES.
PRETTY GOOD CRUNCH THERE. MM.
DELICIOUS.
RIGHT, SHALL I, UH, JUST HELP MYSELF?
YES. FILL IT IN.
EXCELLENT.
LOVELY. LOOK AT THE SIZE OF THESE.
GREAT.
THAT IS AMAZING.
NOW, I'M GONNA PUT THESE TO GOOD USE.
WHAT ARE YOU GONNA MAKE?
OH, THAT'S A SECRET.
YOU'RE GONNA HAVE TO COME FOR DINNER.
ALL RIGHT, WE'RE AVAILABLE.
THANK YOU.
INSPIRED BY THE FRESH, LOCALLY-GROWN APPLES,
CHEF RAMSAY HEADS BACK TO THE RESTAURANT
TO WORK ON A SPECIAL HE HAS IN MIND
FOR TONIGHT'S DINNER SERVICE.
RIGHT. WHAT ARE THEY CALLED?
APPLES.
"APPLES." SMART ASS.
YOU ASKED ME WHAT THEY WERE. THEY'RE APPLES.
YEAH, I KNOW, BUT IT'S THE WAY YOU SAY IT.
WITH NO ENTHUSIASM.
IF I WANT TO LEARN TO COOK LIKE YOU,
I'LL DEFINITELY BUY YOUR COOKBOOK.
BUT... THIS IS JUST NOT FOR ME.
WHY ARE YOU IN BUSINESS RUNNING A RESTAURANT
WHEN YOU'RE COMPLETELY PASSIONLESS
ABOUT TALKING ABOUT INGREDIENTS?
IT'S A IN' APPLE.
YES, THEY'RE LOCAL APPLES. THAT'S GREAT.
WHEN WAS THE LAST TIME YOU TASTED ONE?
IT'S BEEN A WHILE.
I HAVEN'T BEEN TO THE LOCAL ORCHARD TO GET AN APPLE.
TERHUNE FARM.
WELL, I'VE BEEN THERE FOR THE LAST TWO HOURS.
OKAY.
AND IT'S THE MOST UNCOMFORTABLE THING IN THE WORLD.
AND, UH, NO, I HATED IT.
YEAH, IT'S A GOOD APPLE.
YOU DON'T GET IT, DO YOU?
I DO GET IT. THEY'RE DELICIOUS.
AND SO TALKING TO YOU ABOUT IT, IT'S LIKE,
"OH, REALLY? IT'S AN APPLE.
ONE A DAY KEEPS THE DOCTOR AWAY."
AM I SUPPOSED TO JUMP UP AND DOWN FOR AN APPLE?
IT'S JUST BECOMING CLEARLY EVIDENT
THAT YOU ARE INCREDIBLY SOULLESS WHEN IT COMES TO FOOD.
YOU'RE ENTITLED TO YOUR OPINION.
IF CHEF GORDON KEEPS PUSHING ME,
I JUST WON'T BE HERE ANYMORE.
YOU WON'T SEE ME TODAY.
AS BRIAN COOLS OFF...
OKAY, APPLES IN.
GORDON TEACHES CHRIS A NEW SPECIAL.
EVERYTHING HAS TO BE RELAXED.
PORK MEDALLIONS WITH CARAMELIZED BRAEBURN APPLES.
AND THEN JUST FINISH WITH A HINT OF THE MUSTARD.
YEAH? YEAH.
HOPING TO PUT THE VALENTINE'S DAY MASSACRE BEHIND THEM,
THE STAFF GEARS UP FOR DINNER SERVICE.
AND TAKES ADVANTAGE OF THE LOCAL PRODUCE.
THESE APPLES ARE GOOD.
ARE WE, UH, ARE WE READY TO GO, YES?
YES.
OKAY, GUYS, LET'S GO. LET'S GET THEM IN.
YEP.
I AM GONNA DO THE BEST TO GET BRIAN MORE FOCUSED FOR DINNER.
BRIAN, WHY DON'T YOU SHOW ME
YOUR PASSION AND LEAD THE BRIGADE TONIGHT?
SURE, THAT'S FINE.
"THAT'S FINE."
THAT SOUNDED ENTHUSIASTIC, DIDN'T IT?
I DON'T FEEL LIKE I NEED TO PROVE ANYTHING TO HIM.
I MEAN, I AM WHO I AM,
AND WHAT ARE YOU GONNA DO?
THE SPECIAL WE HAVE IS SAUTEED PORK MEDALLIONS.
I WILL HAVE THE FILET MIGNON.
HARVEST SALAD.
FIRE THE ENTREES ON TABLE FIVE.
WHAT'S FIRST UP, UH, BRIAN?
WHAT'S THAT? WHAT'S FIRST UP?
I DON'T KNOW, I'M RUNNING AROUND
TRYING TO GET ALL THIS STUFF TOGETHER.
UM...
WITH, UH, FIVE TICKETS ON THE BOARD,
IS IT WORTH GETTING SOMETHING GOING?
BRIAN...
IT'S A VERY QUIET KITCHEN.
NORMALLY, IT'S QUIET.
WE DON'T TEND TO YELL, SHOUT OUT ORDERS.
SO HOW DO YOU GUYS KNOW WHAT'S GOING ON
WHEN NO ONE'S TALKING TO EACH OTHER?
YOU HAVEN'T SAID ANYTHING.
NOTHING MAKES ME ANGRIER
THAN NOT GETTING SERVED IN A RESTAURANT.
BEGINNING OF THE SERVICE,
BRIAN TOLD ME HE'S GONNA RUN THE KITCHEN
AND RUN IT WITH SOME PASSION.
BUT SO FAR, I DON'T SEE IT, I DON'T FEEL IT,
AND THE KITCHEN IS BACKED UP.
CUSTOMERS ARE COMPLAINING ABOUT WAITING.
AND I DON'T THINK BRIAN ACTUALLY GIVES A.
WHICH ONE? 102, STILL?
OKAY, I'LL GET IT.
102, HOW LONG?
TWO MINUTES, THREE MINUTES FOUR??
HOW LONG HAVE YOU BEEN WAITING?
15 MINUTES.
DUDE, THIS IS TAKING FOREVER.
BRIAN, SHOULD I TELL NICK
TO SLOW DOWN THE ORDERS OR WHAT?
HE SHOULD KNOW.
I MEAN, WE SHOULDN'T HAVE TO TELL HIM.
HE CAN TELL THAT WE'RE BACKED UP.
BRIAN IS NOT PUTTING IN ENOUGH EFFORT.
IT MAKES ME FRUSTRATED.
HE NEEDS TO STEP UP.
I FEEL PRESSURED WHEN SOMEONE'S THERE WATCHING ME
TELLING ME I CAN'T DO IT.
BUT I DON'T NEED HIM HERE YELLING AT ME.
THAT'S NOT GONNA MAKE ME WANNA WORK ANY HARDER.
YOUR LACK OF EXCITEMENT AND PASSION BUGS ME.
I'M STRUGGLING TO COME TO TERMS TO WHY YOU'RE IN BUSINESS.
I'M NOT LIKE YOU.
I CAN'T GET EXCITED OVER--
IT'S NOT WHAT YOU'RE DOING TO ME.
YOU GOTTA UNDERSTAND THAT.
IT'S WHAT YOU'RE DOING TO THE BUSINESS.
THE BUSINESS FOR ME IS THE BIGGER PICTURE.
I'M NOT HERE TO MASSAGE YOUR EGO, I'M REALLY SORRY.
THE CUSTOMERS ARE COMPLAINING ABOUT WAITING.
DOESN'T THAT MEAN ANYTHING TO YOU?
I JUST FELT LIKE I WAS BEING PICKED ON
AND... WHATEVER.
PANINI HEAD, I'M WORRIED...
ABOUT HOW MUCH YOU'RE PULLING THE BUSINESS DOWN.
BUT I'M NOT. YOU WON'T ACCEPT THAT.
'CAUSE YOU CAN'T BE HONEST WITH YOURSELF.
'CAUSE I'M NOT.
YOU'RE BEING A ABOUT IT.
WHAT AM I BEING A ABOUT?
JUST THE WAY YOU TALK TO PEOPLE.
DON'T RUN DOWN THE STAIRS LIKE A LITTLE GIRL--TALK TO ME.
I'M TALKING TO YOU. YOU DON'T TALK TO PEOPLE.
THAT'S YOUR PROBLEM.
CALLING PEOPLE PANINI HEAD.
NO, I CALLEDYOUTHAT.
THAT'S LIKE IN' SIXTH GRADE.
HOW IN' OLD ARE YOU?
I DON'T NEED SOMEONE TO TELL ME--
YOU KNOW, TALK TO ME LIKE THAT.
I'M PAST THAT POINT IN MY LIFE.
IT'S JUST RIDICULOUS.
ENOUGH IS ENOUGH.
, MAN.
IT'S AN HOUR INTO DINNER SERVICE,
AND BRIAN HAS THREATENED TO LEAVE THE RESTAURANT.
WITH NO FOOD LEAVING THE KITCHEN...
, MAN.
EVERYTHING IS AT A STANDSTILL.
YOU DON'T--I DON'T THINK HE'S GONNA WALK OUT TONIGHT.
YES, HE WILL. I DON'T THINK SO.
HE'S ON THE VERGE RIGHT NOW.
HE SAYS HE GIVES IT ANOTHER HOUR,
AND HE SAYS IF RAMSAY KEEPS DIGGING AT HIM,
HE'S LEAVING.
BRIAN DID GET A LITTLE FRUSTRATED WITH CHEF RAMSAY.
AND I DON'T KNOW WHAT'S GOING THROUGH BRIAN'S HEAD RIGHT NOW.
IF I DIDN'T GIVE A ,
YOU KNOW I WOULD HAVE LEFT A LONG TIME AGO.
I'M DEDICATED TO THIS PLACE.
'CAUSE I WANNA BE HERE, I WANNA DO THIS.
I WAN--I WANNA MAKE IT WORK.
ALL I WANTED IS JUST
FOR YOU TO SHOW A LITTLE BIT OF INTEREST.
I AM INTERESTED! AND STOP MOPING AROUND.
IF I WASN'T INTERESTED, I WOULDN'T BE HERE.
I WOULDN'T BE DOING THIS. RIGHT.
IN MY HEART, I REALLY, I DO CARE.
MAYBE I DON'T SHOW IT ALL THE TIME, AND I SHOULD,
BUT I DEFINITELY NEED TO SHOW THAT I HAVE MORE INTEREST
THAN WHAT I'M PERCEIVED TO HAVE.
GREAT, LET'S GO.
THIS IS TABLE 11.
TABLE 11.
UM...
I GOTTA WRAP A COUPLE MORE PORK.
TABLE 102, AN F. O.
OKAY, HERE WE ARE.
I'M SORRY ABOUT THE WAIT. I APOLOGIZE.
HIT THE BELL, PLEASE.
WOW, GOOD GOING, YES?
THAT IS GOING... TO TABLE THREE.
TABLE THREE. TABLE THREE.
ALL RIGHTY. THANK YOU SO MUCH.
MMM.
THANK YOU.
WE STARTED PUMPING THINGS OUT.
IT TOOK A LITTLE BIT WHILE IN THE BEGINNING,
BUT ONCE WE GOT GOING, IT WENT OVER PRETTY WELL.
THANK YOU. HAVE A GOOD ONE.
THE GOOD NEWS TONIGHT
IS THAT THE SPECIAL SOLD OUT.
YES. YEAH?
GREAT NEWS!
BRIAN...
YOU'RE SMILING FOR THE FIRST TIME SINCE I MET YOU.
I'M CHANGING RIGHT NOW.
I MEAN, I NEED TO BE ABLE
TO HAVE A POSITIVE ATTITUDE ALL THE TIME.
LET ME TELL YOU SOMETHING, REALLY, SERIOUSLY, HONESTLY.
IF YOU ACTUALLY THINK
THIS RESTAURANT IN THIS COMMUNITY
IS GONNA BE HERE IN FIVE YEARS TIME
WHEN YOU'RE MEDIOCRE, BANG!
YOU KNOW, WE HAVE TO DO SOMETHING DIFFERENT
TO MAKE THE BUSINESS GROW.
THANK YOU.
YOU'RE ABSOLUTELY SPOT-ON.
WE HAVE TO BE SPECIAL.
AND WE HAVE TO COOK
LOCALLY.
I THINK THE PRODUCTS WE HAD TODAY WERE EXCELLENT.
SO IT WOULD BE GOOD TO, YOU KNOW,
PUT A LOT OF THAT INTO OUR MENU.
THAT'S WHAT WE HAVE TO CHANGE.
YES.
TOMORROW, WE'RE GONNA
REVAMP THE WHOLE PLACE.
I THINK WE NEED A CHANGE,
BUT I'M NERVOUS
AND SCARED.
TOMORROW MORNING, THIS PLACE BECOMES
A CROWN JEWEL WITHIN CRANBURY.
I REALLY DON'T KNOW WHAT TO EXPECT.
IS THAT CLEAR?
IT SOUNDS GOOD.
IS ANYONE HERE THAT'S NOT FIRED UP?
OKAY.
LET'S DO IT.
WITH BRIAN FINALLY ON BOARD,
CHEF RAMSAY MOVES FORWARD,
TRANSFORMING HANNAH & MASON'S
FROM A DREARY BISTRO
INTO A DELIGHTFUL CAFE.
ALL RIGHT, GOOD MORNING.
GOOD MORNING.
EXCITED? EXTREMELY EXCITED.
I'VE GOT YOU AN "N"!
THAT'S AWESOME.
HAPPY WITH THE "N"?
YES.
NOW IT'S TIME TO OPEN
A NEW CHAPTER AT HANNAH & MASON'S.
LET'S GO.
OH, MY GOD. OH, MY GOD!
IT'S ABSOLUTELY AMAZING.
OH, MY GOD!
OH, MY GOD.
I ALMOST FELL ON THE FLOOR.
OH, MY GOD, I JUST COULDN'T BELIEVE
HOW GREAT IT LOOKED WHEN WE WALKED IN.
A NEW DELI COUNTER
SHOWCASING LOCAL, FRESH PRODUCTS.
OH, MY GOD!
WE DIDN'T JUST RENOVATE THIS PLACE.
WE CHANGED THE MEANING OF IT.
THE BREADS, THE HOMEMADE CUPCAKES.
EVERYTHING MADE LOCALLY.
I LIKE IT.
LOCAL FARMS--SHARE THE PRIDE
AND YOU SHOW IT OFF.
THIS PLACE CAN BECOME SYNONYMOUS WITH THESE FARMS.
IT'S GOT SYNERGY THERE.
OH, MY GOD!
IT'S AMAZING.
IT'S THE HAPPIEST I'VE EVER SEEN YOU.
IF THIS DOESN'T RELIGHT YOUR FIRE, I DON'T KNOW WHAT WILL.
I'M GLAD CHEF RAMSAY CAME, AND, YOU KNOW,
HE MADE THESE CHANGES.
IT'S AMAZING, IT REALLY IS.
AND I'M HOPING THAT, YOU KNOW,
IT MAKES OUR BUSINESS ALL THE BETTER.
BEAUTIFUL.
I THINK I'M IN SHOCK.
THE RESTAURANT IS GONE.
I JUST DON'T KNOW.
YOU DON'T KNOW? OH, NO, YOU CHANGE YOUR MIND?
I DON'T KNOW, IT'S A COMPLETE--
HANNAH & MASON'S CLOSED LAST NIGHT.
AND HANNA & MASON'S BAKERY AND CAFE OPENED TODAY.
I JUST DON'T KNOW, GOING FORWARD.
IT'S--I MEAN, EVERYONE'S AFRAID OF THE UNKNOWN.
I KNEW THERE WAS GONNA BE CHANGES,
BUT THIS IS A COMPLETE DEPARTURE FROM WHAT WE'VE DONE.
HANNAH & MASON'S DIDN'T CLOSE LAST NIGHT!
WE'VE JUST CHANGED--
WE'VE CHANGED, COMPLETELY. COMPLETELY.
A NEW CHAPTER.
IT'S O-- IT'S OVERWHELMING.
EMBRACE CHANGE.
JUST BEING A REALIST.
YOU'RE NOT BEING A REALIST,
YOU'RE BEING PESSIMISTIC.
CHEF RAMSAY OBLITERATED HANNAH AND MASON'S AS IT WAS,
AND IT'S NOT GONNA WORK.
COMING UP...
OH, YEA, OH, YEA, OH, YEA!
HOW WILL RELAUNCH NIGHT BE REMEMBERED
IN THE HISTORY OF HANNA & MASON'S?
SO YOU WANNA TELL THE CUSTOMERS
WE CAN'T BE BOTHERED MAKING MASHED POTATO?
NO, WE CAN SUB-- I JUST FIND IT EMBARRASSING.
- WE CAN SUB SOMETHING OUT. - YEAH, TELL 'EM TO OFF.
DOES CHRIS HAVE THE COURAGE TO CHANGE...
I DON'T FEEL LIKE I'M IN CONTROL AT ALL.
IT'S JUST EXCUSE AFTER EXCUSE--
IT'S NOT AN EXCUSE.
AND FINALLY TAKE CHARGE OF HIS KITCHEN?
YOU OWN THE PLACE. YOU'RE THE BOSS, CHEF.
THAT'S.
YEAH, YOU'RE DAMN STRAIGHT.
NEXT, ON KITCHEN NIGHTMARES.
GORDON HAS REVEALED THAT THE NEW HANNAH & MASON'S
WILL BE AN UPSCALE CAFE
AND NO LONGER A FRENCH BISTRO.
BUT NOT EVERYONE IS COMFORTABLE WITH THE CHANGE.
EMBRACE CHANGE!
JUST BEING A REALIST.
YOU'RE NOT BEING A REALIST,
YOU'RE BEING PESSIMISTIC.
HE'S RIGHT.
OKAY, WE'LL GO THROUGH THE MENU.
PREVIOUSLY, THE MENU'S--
TWO MENUS BEFORE, LUNCH AND DINNER.
ABSOLUTELY CRAZY.
YOU'VE GOT NO IDEA HOW SIMPLE THIS IS.
FINE DINING HAS GONE.
YES, IT'S SMALL.
BUT IT'S POWERFUL.
FRESH, VIBRANT, RUSTIC,
COUNTRIFIED CUISINE.
BRIAN. I'M READY.
LET'S GET STARTED.
LET'S SEE WHAT ALL THIS STUFF LOOKS LIKE.
CHRIS.
LOOK AT THAT FACE.
I'M JUST READ-- JUST READING THE MENU.
I'M THINKING IN MY HEAD,
IT'S DIFFERENT. IT'S DEFINITELY DIFFERENT.
WHY DID YOU ASK ME HERE?
THIS IS--BECAUSE WE NEEDED A KICK IN THE ASS.
THIS IS--CHEF, THIS IS... I--
JUST THINGS GOING THROUGH MY HEAD, THAT'S ALL.
I--WELL, LET'S SEE.
CHRIS IS REALLY NERVOUS TO MAKE THE CHANGE.
JUST FOR THE FEAR OF LOSING BUSINESS THAT WE HAD.
YESTERDAY,
HE ASTOUNDED ME.
AND TODAY, YOU'RE SHOCKING ME.
I-I--'CAUSE I'M SHOCKED.
OH, MY GOD.
I NEED TO GET MY HANDS IN IT.
WHILE GORDON HAD THE STAFF FOCUSING ON THE NEW MENU,
HIS TEAM PUT TOGETHER A FARMER'S MARKET,
AN EVENT TO SHOWCASE THE NEW RELATIONSHIP
BETWEEN HANNAH & MASON'S AND THE LOCAL FARM COMMUNITY.
OH, YEA, OH, YEA, OH, YEA.
WE GATHER HERE TODAY
TO CELEBRATE THE RELAUNCHING
OF HANNA & MASON'S.
THANK YOU, SIR.
LET'S GO. HI, GUYS.
MORNING, CHEF.
GOOD MORNING. HOW ARE YOU? RIGHT.
OHH... UHH. FANTASTIC.
SO WE'VE GOT A TASTE OF OLIVES.
YOU GOT SOME SCONES. GET THE STAFF INVOLVED.
AND MAKE SURE
ALL THESE MENUS GO OFF AS WELL, YES?
HELLO, EVERYBODY.
A LITTLE CHILLY OUT TONIGHT.
SCONE?
RIGHT, FLYERS GIVEN OUT, A LITTLE TASTE.
LET'S GO.
THIS IS OUR NEW MENU.
WE'RE REACHING OUT TO THE COMMUNITY.
IT'S GONNA FLOURISH OUR BUSINESS TO A WHOLE NEW LEVEL, YOU KNOW?
YOU GOTTA SEE IT. IT'S BEAUTIFUL IN THERE.
THE NEW MENU LOOKS REALLY GOOD.
IT LOOKS GREAT.
HI. HOW ARE YOU? CONGRATULATIONS.
THANK YOU. THIS IS A BIG DAY FOR YOU.
YES, IT IS, THANK YOU.
IT WAS GREAT FOR ME TO MEET THE LOCAL FARMERS.
I LOVE THE IDEA OF USING LOCALLY.
I HOPE YOU ENJOYED OUR APPLES.
WE DID. THEY WERE AWESOME.
WELL, LET'S SEE IF WE CAN
WORK SOMETHING OUT SO YOU CAN USE MORE LOCAL PRODUCE
ALL YEAR ROUND.
YEP, WE ARE GONNA ABSOLUTELY DO THAT. GREAT.
I HOPE THAT PEOPLE ARE GONNA BE HAPPY
THAT WE'RE USING LOCAL GROWERS.
AND PEOPLE ARE ALWAYS HAPPY ABOUT THAT.
AND YOU TASTE IT--YOU DEFINITELY TASTE THE DIFFERENCE.
THERE'S NO DOUBT ABOUT THAT.
AFTER A SUCCESSFUL FARMER'S MARKET,
GORDON INTRODUCES
A MENU CREATED TO TAKE FULL ADVANTAGE
OF ALL THAT THE LOCAL FARMS HAVE TO OFFER.
LET'S GO THROUGH THE MENU, YES?
FIRST OF ALL, JUST LOOK AT THE COLOR OF IT.
IT OOZES WHAT?
VIBRANCY.
FRESHNESS.
THE DISHES YOU CAN RECOGNIZE EASILY.
THE RIB-EYE SANDWICH,
THE SMOKED CHICKEN SALAD,
BEEF HASH WITH EGGS.
THE ENTREES, REALLY NICE.
UH, WINTER FREE-RANGE CHICKEN STEW.
THE LAMB BURGER.
BRAISED SHORT RIBS.
UH, FISH OF THE DAY IS GOING TO BE THE SWORD FISH.
I LIKE A LOT OF THE ITEMS,
AND I LIKE THE MENU AND I LIKE THE SIMPLICITY OF IT.
BUT I THINK THERE'S GONNA BE A LEARNING CURVE.
ANY QUESTIONS?
NO. NO?
EXCELLENT.
DID YOU SEE THE SIGN?
IT'S HANNAH ANDMASON'S,
NOT HANNAH AND MASO'S.
ALL RIGHT, COME ON IN.
WHERE, RIGHT HERE?
WE HAVE A COUPLE CHANGES TO OUR MENU,
AS YOU CAN SEE.
THE CHEF'S SPECIAL TODAY
IS A GRILLED SWORDFISH
SERVED WITH TARRAGON MASHED POTATOES,
THIS MORNING, I THOUGHT BRIAN WOULD BE REALLY
ANTI-ANY FORM OF CHANGE.
BUT HE'S ACTUALLY EMBRACED IT QUITE WELL.
BUT CHRIS, HE'S BEEN ON AND OFF THE TRAIN
ALL DAY LONG, AND THE JURY'S OUT,
AS FAR AS I'M CONCERNED, ON HIM.
TONIGHT, WE'LL FIND OUT
WHO REALLY WANTS TO TURN THIS PLACE AROUND.
IT'S GONNA BE AN INTERESTING LAUNCH.
GORDON KNOWS THAT,
IN ORDER FOR HANNAH & MASON'S TO MAKE A PROFIT,
THEY MUST SUCCESSFULLY FLIP TABLES
AND HAVE TWO COMPLETE SEATINGS.
CHRIS. YES, CHEF?
WE HAVE TO FLIP TABLES TONIGHT.
WH-WHAT DOES THAT MEAN?
MAKE YOUR MONEY.
I KNOW YOU'RE NOT USED TO IT, EH?
BUT WE GOTTA DO IT. YEAH.
OH, YES.
I DON'T FEEL LIKE I'M IN CONTROL AT ALL
FOR WHAT'S GONNA HAPPEN THIS EVENING.
NOT UNTIL THE TICKETS START ROLLING,
AND IT'S JUST THE ANTICIPATION
AT THIS POINT.
I THINK THE SPECIAL SOUNDS REALLY GOOD, THOUGH, TOO.
THE SWORDFISH.
HERE SHE COMES.
FIRST ORDER. WELL DONE, YEAH.
BRIAN, ONE COBB SALAD AWAY, PLEASE.
OKAY.
TABLE FOUR IS UP.
GENTLY, GENTLY. GOOD, NICE.
2 AND 20 GONE, BRIAN?
UH, YEAH, CHEF.
FIRST COURSE ON 23 JUST WENT.
THIS TASTES HOMEMADE.
MUCH FRESHER. MM-HMM.
SALADS, SOUPS MOVING OUT, YES?
VERY QUICKLY, YES?
ANY COMPLAINTS? ANY FEEDBACK?
NO COMPLAINT ABOUT THE FRESHNESS YET.
NO COMPLAINTS ABOUT THE FRESHNESS?
THAT WAS A JOKE. YES, IT WAS.
GOOD.
I'VE NEVER SEEN HIM MOVE SO QUICK.
YOU ALL RIGHT? LET ME JUST--
YEP, I'M ALIVE. I'M ALIVE.
I GOT A PULSE. NO, NO, NO.
I WAS JUST--IT'S MOVING. YEAH.
SURELY THERE MUST BE A DIFFERENCE INSIDE HERE.
WITH BRIAN RISING TO THE OCCASION
AND GETTING APPETIZERS OUT PROMPTLY...
I'M SORRY?
GO START TURNING THOSE TABLES DOWN NOW.
IT IS NOW UP TO CHRIS TO DELIVER THE ENTREES
SO THAT THE NEXT ROUND OF CUSTOMERS
CAN BE SEATED SHORTLY.
NEXT TABLE?
RIGHT NOW, NOTHING ELSE FIRED.
GET ME NICK, PLEASE.
ANYTHING ABOUT TO BE FIRED? ANYTHING HAPPENING OR...
GOTTA HAVE TIME. CHRIS.
THIS IS KILLIN' ME. I SAID YOU'RE KILLIN' ME.
UH, NICK, ARE WE FALLING BEHIND OR--
I THINK WE ARE FALLING BEHIND.
UNBELIEVABLE--LAST NIGHT, THE APPETIZERS TOOK
20 MINUTES TO COME OUT.
TONIGHT, THEY'RE ONLY TAKING 12.
BUT THAT'S NOT THE PROBLEM.
THE PROBLEM IS THE ENTREES AREN'T COMING OUT QUICK ENOUGH,
THE CUSTOMERS ARE STAYING AT THE TABLES LONGER,
AND WE NEED TO FLIP THOSE TABLES
IF WE'VE GOT ANY CHANCE OF SURVIVING.
GET TWO TABLES UP. GOT SOME TABLES UP.
YEAH, WITH THE QUEUE AT THE DOOR NOW,
GOTTA PUSH THESE TABLES OUT.
WHAT ARE YOU WAITING FOR, MARIE?
TABLE FOUR. TABLE FOUR, YEAH.
OPEN UP, BUDDY. WHAT'S GOING NEXT?
COME ON, YOU'RE BACKING UP WITH TICKETS.
YOU GOTTA TALK TO THESE TWO GUYS.
SOMEONE NEEDS DIRECTION HERE A LITTLE BIT.
WE'RE GOING ON A SALMON AND CRAB AND A SWORDFISH.
SO I NEED MASHED POTATOES, PLEASE.
HAVING RUN OUT OF MASHED POTATOES,
CHRIS MAKES A VERY TELLING DECISION.
NOT GONNA BE SERVING MASHED POTATOES
ON THE SWORDFISH ANYMORE.
WE WERE RUNNING LOW ON MASHED POTATOES,
UM, AND I DIDN'T THINK IT WOULD BE A BIG DEAL
TO SUB SOMETHING OUT.
I'M THINKING IN MY HEAD,
I DON'T WANT THIS TO GET BACKED UP.
THEN THE WHOLE HOUSE OF CARDS FALLS.
CAN'T WE PUT POTATOES ON, CHRIS?
BY THE TIME WE GET 'EM PEELED AND GET 'EM--PUT 'EM ON...
OH, HERE WE GO.
IT'S JUST EXCUSE AFTER EXCUSE--
IT'S NOT AN EXCUSE.
YOU OWN THE PLACE!
YEAH, YEAH, YOU'RE DAMN STRAIGHT.
SO YOU WANNA TELL THE CUSTOMERS
WE CAN'T BE BOTHERED MAKING MASHED POTATOES?
WE CAN SUB SOMETHING OUT.
I JUST FIND IT EMBARRASSING.
YOU SAID TAKE IT OFF.
AND WE COULD SUB SOMETHING OUT.
- JUST TOO EASY. - AH, IT.
- DO THE EASY ROUTE, YEAH. - TELL 'EM TO OFF.
WE CAN'T BE BOTHERED ANYMORE.
THAT'S.
IT'S THE HEART OF DINNER SERVICE,
AND IN AN EFFORT TO KEEP UP WITH THE ORDERS...
BETTER START TURNING THOSE TABLES THERE NOW.
YES.
CHRIS DECIDES TO CUT CORNERS.
NOT GONNA BE SERVING MASHED POTATOES
ON THE SWORDFISH ANYMORE.
OH, HERE WE GO.
WE WERE RUNNING LOW ON MASHED POTATOES,
UM, AND I DIDN'T THINK IT WOULD BE A BIG DEAL
TO SUB SOMETHING OUT.
I'M THINKING IN MY HEAD,
I DON'T WANT THIS TO GET BACKED UP.
THEN THE WHOLE HOUSE OF CARDS FALLS.
- JUST TOO EASY. - AH, IT.
- DO THE EASY ROUTE, YEAH. - TELL 'EM TO OFF.
WE CAN'T BE BOTHERED ANYMORE.
YOU'RE THE BOSS, CHEF.
THAT'S.
ALL HE NEEDS TO DO IS PEEL HALF THOSE POTATOES.
WE GOT THEM ON.
MARSILLIO, PEEL SOME POTATOES, PLEASE.
I TRY TO MAKE IT AS SIMPLE AS POSSIBLE
SO YOU DON'T GET BACKED UP.
YOU'RE RIGHT, YOU'RE RIGHT.
I'M TRYING TO RELAX THINGS A LITTLE BIT
AND SPEED THINGS UP A LITTLE BIT, SO... OKAY.
SO WE GET OUT OF THAT FINE DINING MENTALITY
AND SORT OF, YOU KNOW, PUSH IT FORWARD A LITTLE BIT.
YOU'D BE SURPRISED OVER A YEAR
HOW MANY TABLES YOU TURN QUICKER.
WHICH WE DO, WE NEED TO TURN 'EM.
THE STAFF QUICKLY PREPS THE MASHED POTATOES
IN AN ATTEMPT TO GET BACK ON TRACK
AND PUSH ENTREES OUT.
UH, POTATOES, POTATOES, POTATOES.
SERVICE, PLEASE.
AS CHRIS FINDS HIS GROOVE,
THE KITCHEN CATCHES UP.
AND NOW, FOR THE FIRST TIME,
THIS DINING ROOM IS TURNING TABLES.
SHE'S GONNA SIT YOU DOWN,
AND WE DO HAVE A COUPLE TABLES GETTING UP IN HERE.
I PROMISE, SOON AS WE GET THEM CLEARED,
WE'LL GET YOU RIGHT DOWN.
THREE MORE SALMON AND CRABS UP.
A MACARONI.
WE USED TO HAVE NIGHTS WHERE WE WOULD DO 30 DINNERS
AND IT FELT LIKE 85.
EVERYTHING'S LOOKING GOOD, GUYS.
BEAUTIFUL.
THE RELAUNCH, WE DID 85, IT FELT LIKE THEY WERE 30.
IT WAS A NICE CHANGE, I GOTTA SAY.
ALL RIGHT, PICK UP, PLEASE.
I--IT'S JUST GONNA TAKE CHRIS A LITTLE WHILE.
HE'S NOT REALLY GOOD WITH CHANGE.
I MEAN, THINK ABOUT IT.
WE'VE HAD THE SAME FOOD
ON THE MENU FOR ALMOST FOUR YEARS NOW.
SO CHANGE IS NOT A THING FOR CHRIS.
ARE WE STARTING TO CLEAR DOWN OR...
YEAH. YEAH?
WITH TWO DINNER SEATINGS COMPLETED,
THE NEW HANNA & MASON'S
HAS SUCCESSFULLY CLEARED ITS FIRST MAJOR HURDLE.
THE BUZZ WAS PHENOMENAL.
THE VIBRANCE, THE FRESHNESS,
AND THE FEEDBACK WAS GREAT.
HOWEVER...
MORE IMPORTANTLY
TO THIS RESTAURANT
IS QUALITY CONTROL.
A SPECIAL IS TO ENLIGHT A CUSTOMER
TO WHAT THE CHEF'S ABOUT.
ALL RIGHT, FAIR ENOUGH.
YOU CAN MAKE MASH.
FOUR POTATOES PEELED, BANG.
THAT'S WHERE WE DISCIPLINE OURSELVES.
YEAH, YOU'RE RIGHT.
YOU'RE RIGHT. I'M SAYING YOU'RE RIGHT.
RELAX WITH YOUR EYES. YOU'RE RIGHT.
BRIAN, I WANT YOU AND HIM TO BE BETTER.
DO YOU UNDERSTAND?
I WANT YOU UP THERE AND NOT TREADING WATER DOWN THERE.
I LOOK FORWARD TO THE FUTURE.
AND I JUST--I STILL THINK THERE'S A LOT
THAT WE NEED TO WORK OUT,
UM, CHRIS AND I.
SO, YOU KNOW, THERE'S STILL SOME MORE CHANGING TO DO.
THIS IS A START, SO... WE'RE EXCITED.
I CAME HERE
'CAUSE YOU ASKED ME TO COME HERE.
YOU HAD TO PUT THIS RESTAURANT BACK ON THE MAP.
YEAH, THE MINUTE I'VE GONE,
YEAH, IT'S UP TO YOU GUYS.
BUT ONE THING YOU HAVE TO DO IS MAKE MONEY TO SURVIVE.
THAT MEANS COMMITMENT,
HEART, DESIRE,
AND THE REAL HUNGER
TO MAKE IT WORK.
I GIVE YOU A NEW MENU,
NEW DECOR, NEW EQUIPMENT, NEW LAUNCH.
WHAT I CANNOT GIVE YOU
IS THE HEART...
TO MAKE THIS SUCCESSFUL.
THAT CAN ONLY COME WITHIN.
AND THAT'S WHAT IT'S GONNA TAKE
TO GET THIS PLACE PUMPING.
I THINK BRIAN SEES THAT HE CAN
PUT HIS STAMP ON THIS PLACE NOW AS WELL.
I THINK, IN THE PAST, HE THOUGHT IT WAS ONLY
CHRIS'S PLACE, CHRIS PUTTING HIS STAMP ON IT.
I THINK HE SEES NOW IT'S A CLEAN SLATE.
AND HE CAN PUT HIS THUMBPRINT ON IT.
CALL ME, YES? I WILL.
MARIE HAS YOUR CELL, RIGHT?
SHE HAS MY EMAIL.
SHE HAS MY CELL.
YEAH, AND SHE HAS MY HOME ADDRESS.
ONE THING SHE HASN'T GOT
IS MY HOTEL ROOM KEY.
RIGHT, GOOD NIGHT.
YES?
OHH!
GOOD NIGHT. THANK YOU.
GOOD NIGHT, GUYS. THANKS, CHEF.
THANK YOU. TAKE CARE.
THAT WAS TOUGH. HONESTLY, REALLY TOUGH.
FROM THE MINUTE WE HAD THE VALENTINE DAY MASSACRE
TO A SUCCESSFUL RELAUNCH TONIGHT.
IT'S BEEN A TOUGH WEEK,
AND I PERSONALLY FEEL THAT I'VE BEEN
DRAGGING NICK, BRIAN, AND CHRIS
EVERY INCH OF THE WAY.
AND I DON'T KNOW IF THEY'VE GOT THE DESIRE
TO GO THAT EXTRA MILE.
BUT WHAT I DO KNOW IS, THESE APPLES ARE DELICIOUS.