Tonight on Kitchen Nightmares...
Gordon heads to sunny South Florida,
but ends up in a gloomy situation.
Has the business ever worked in nine years?
No.
At a restaurant called Le Bistro.
Don't you dare go to the wrong table.
In spite of the business failing miserably...
I don't get it!
You don't have to get it.
This chef owner still operates
Like a stubborn dictator.
Quiet, quiet, quiet.
Who doesn't listen to anybody.
I'll do what the I like!
Not his employees...
Alex, this is your fault. You sort it out.
Not his wife.
Where you goin'? Get back here!
You ed up enough tonight.
And not even his customers.
He wants it medium rare.
Tell him to himself.
Yeah?
Tonight, Gordon is in for the match of the year.
It's like a competition between you and I.
You don't intimidate me.
But he is not backing down.
You treat your wife like a dog.
Don't you go there!
I'm gonna do it.
Get ready for a head-to-head confrontation...
Why can't you just cook it?
As Chef Ramsay attempts
to get through to a man so arrogant...
I don't know if you're hard of hearing.
And so resistant to change...
There's one person cooking. That's me.
That his restaurant
may be impossible to rescue.
You are blatantly ignorant.
That's tonight
on Kitchen Nightmares.
Lighthouse Point,
An exclusive community
six miles outside of Boca Raton, Florida,
lined with large mansions,
pristine beaches,
and home to Le Bistro.
After studying at top Michelin star restaurants
throughout Europe,
Andy Trousdale met and married the love of his life, Elin.
Come on, give me a kiss. See ya.
See ya later.
Andy and I met in St. Thomas,
at the restaurant that he was executive chef,
and I fell in love with his food.
It was love at first bite.
I've worked as a chef
In many different areas,
in big hotels, small hotels, little restaurants,
and can run rings around anyone.
Anyone.
Tired of working for other people,
They moved to South Florida in 2001
to fulfill Andy's dream
of opening up a restaurant of his own.
Good evening. Le Bistro restaurant.
Can I I help you?
Hello!
Elin and myself decided to buy a restaurant
because she obviously tried my food,
she realized how dedicated I was,
and I'm very on the ball with everything.
Hey, what's up with that?
Get it off the shelf! Get that off there!
Andy is not only a chef, he's a creator.
Don't forget my apples.
You need apples cooked, three nice rings.
I would really say
He's a master at what he does.
And if I didn't think
my husband was a brilliant chef,
I would not be in this business with him.
Elin?
I'm right here.
Table 14
Is ready for the entree.
I'm gonna run this now.
There seems to be a lot of wealth in the area,
but for some reason,
the people that live in lighthouse point
do not seem to appreciate Andy's food.
Andy? They didn't want it.
They don't want anything else
it's too dry.
The problem is he think he's perfect,
So he really don't like it
when people send back the food.
Steak is gristly.
Get the out of here.
That's beautiful beef tenderloin.
They're a local customer.
I don't give a.
Alex, this your fault. You sort it out.
My food's perfect.
I've worked long and hard
and paid for the right to have what I want.
Be quiet.
Whether people come
And like it, love it, or hate it,
it's my business, it's my reputation, it's my food.
I'm the chef, and I'm the owner,
and that's what I want.
I really wish I knew
what the major problem with Le Bistro was.
I can't say it's the food.
Of course, I can't say it's me.
I don't believe it's my staff.
I just don't know what the problem is.
Be happy.
Don't be, uhh!
It's a bistro, it's fun, it's upbeat.
Right now, I can't keep up with the debt.
And I don't know where we're going to get the money
to pay the debt off.
It's going from bad to worse.
For the work and effort
And everything we're doing,
everything we've put into this,
we've definitely not benefited anything.
If this restaurant closes,
that last thing I want to do
is go and work for some idiot somewhere else.
I hate idiots.
South Florida, known for many great things--
great beaches, water sports,
and a place where people like to dine out.
Le Bistro is chef-owned, and he's on his ass.
Now, today, he's closed for lunch,
'cause he's holding a cooking class.
I'm about to pay him a surprise visit.
Here we go.
Uh, the menu is a goat cheese
that we have on the menu,
and we put a little bee pollen on.
You arrange it so it looks like a flower.
Hello. Hi.
Hello. Good afternoon.
Hello, ladies, gentlemen, good afternoon.
Nice to see you. Please, don't let me stop you.
How are you?
Not a problem. Nice to meet you.
You don't look very happy. What's the matter?
Uh, just right in the middle of--
Oh, fine. okay.
The first impression I had
When Gordon Ramsay walked in the door was,
what the is he doin' here?
So what's for entree, Chef?
Nice.
Hello. Nice to meet you.
Nice to have you here.
Are you the...server?
Uh, she's my wife.
Oh, she's your wife. Oh, how nice.
Lucky lady.
So maybe like a large dice.
Bring them to a boil,
let 'em simmer for about 15 minutes.
Gonna put a little bit of butter in there.
Should it be smoking?
So that's okay.
We obviously just made a little smoke.
Um...
Oh! Whoa!
I felt that Gordon Ramsay was just bein' a.
Thank you very much hope you enjoyed it.
Nice to see you.
Thank you so much. Thank you very much.
So how do you think that went?
Happy with it?
Uh, not really.
What's the matter?
Those cooking classes go very, very well for us.
I don't want you to it up
to try and make a mockery of what I'm doin'
in front of these people.
Are you always like this, or...?
Always like what?
So defensive.
You asked me a question, I'm answering you.
Okay, so let's lighten up a little bit.
Come over, darling, please.
So when did you start cookin', Andy?
I'd worked for uh, Michel Roux in London.
You worked for Michel Roux at the waterside inn?
That's exactly what happened to me,
so we had very similar sort of training.
Honestly, from a chef's point of view,
you've got your stripes.
So, in your mind, the one single reason
to why the restaurant's not working,
Elin, would be what?
For some reason,
people don't find it appealing to come in here,
and I mean the locals.
Our bread and butter clientele
don't seem to enjoy the restaurant.
They're not biting.
People really and truly
are pretty demanding.
I'm a bit fed up with it.
Has the business ever worked in nine years?
No.
Never?
It's gone up and down.
It's never been great.
Andy, Elin said-- your dear wife said,
very quickly, no. if it's never worked,
don't be embarrassed.
I'm not.
But I'm just sayin' that she's wrong.
Right, I'd like to eat.
Seen the cooking class.
Fantastic resume, and I'd love to taste your food.
Anything? Yeah.
Show off. Show me what you're made of.
I'll just take it off the menu.
Yeah?
I don't know
what Chef Ramsay's going to say,
because Andy's food is very good,
and he somehow manages
to stay ahead of the trends all the time
with his menus and his recipes.
Just as we always do.
I'm not changing up.
We don't have two or three people cooking on the stove.
It's me on the stove.
Listen, you gonna hand me
that out of that fridge?
No around.
If I say I want it this way,
I want it that way, because I've earned it.
I'm payin' for it.
Okay, just a minute for the lamb,
and we're gonna have everything else comin' right out.
Nice to meet you. Likewise.
Alex. Gordon.
Alex, do your job. Let's go.
Okay, here's the rillette.
Mm!
Bon appetit. Thank you.
You're welcome.
I think I just chipped my tooth.
You did?
Looked like duck cartilage.
Show him the bone as well.
I think I just busted my tooth.
Listen, go away. Go away.
That's it. That's the way he is.
You cannot change Andy.
Alex!
Coconut curry, jalapeno.
My God, garlic coconut lamb inside the...
It is.
Did you show chef the cartilage?
Yeah, I did. He, uh...
Told me to like, go. Go away.
He didn't want to talk about it.
That's the truth.
It's so rubbery.
Huh?
The texture of the lamb,
it's just very rubbery.
Mm, Mediterranean
crispy fried lamb curry roll.
I'm in Florida, not in Mumbai.
He hate it.
Whatever!
This is.
No, that's not why.
Whatever.
I'd stop right there if I were you.
Go away.
Gordon Ramsay trashed everything I did.
I think that's his whole goal
is to trample over you, make you feel bad.
Okay.
Uh, right, that was interesting.
So that was you at your best.
As in my best I've ever done in my career,
or you mean the best here?
Or you mean
is that the best food that we have?
Yes and no. I mean, you know, was that--
I asked you to cook for me and--
yeah, just tell me how that was for you.
That was good for this restaurant.
It's good for here.
Here's the problem.
The food's old-fashioned
and totally, totally out of taste
in terms of where you are.
That's your opinion.
Your food is sad,
stuck in the '80's.
Possibly the most shocking dish
anywhere in Florida,
the crispy lamb roll.
What in the hell was goin' on
when we put that one together?
Shredded coconut,
horrible rubbery texture.
Almost on the verge of being depressing.
Any more you want to put me down for?
The rillette,
I don't know if anyone gave you feedback,
but it was on the verge of breaking my tooth.
Oh, right, I'm supposed to believe that.
You're not looking at me now
as if I'm exaggerating.
It was full of cartilage.
I'm listening to what you're saying.
I didn't know. No one told me.
No one told you?
Listen, go away.
Two seconds, sir.
Do you not tell the chef
that the first mouthful was full of cartilage?
Yeah, I did.
I mean, I told him.
He told me to go away.
When your waiter comes to tell you valuable information,
you should know those kind of things, right?
Can I just have two minutes with Andy on my own?
Would you mind? Elin, would you mind?
Honestly? Yeah?
Straight up, I'm here to help.
So far, all you're doing is just slam me down,
that's all you've done with me.
I think it's about you.
You're gonna blame me. I know you are, yeah.
He's not my chef.
He's not-- we don't work for him.
You're the chef/owner.
Right.
So why won't you take responsibility?
I'm the chef.
If you don't like it,
that's fine. it's your opinion.
- You don't like it? - We're no good.
I'm lousy, whatever.
Me, do you have issues?
Coming up...
Andy is ready to make a confession.
I'm a loser, everybody.
But that doesn't mean
he is ready to change.
Go back and tell her
choose something else.
Madness.
As he continues to battle
with the patrons...
Tell him to himself.
Wow!
The wait staff...
Get back here! You've ed up enough tonight.
And Chef Ramsay.
Don't you go there!
Don't point that thing!
You want to our life!
That's next on Kitchen Nightmares.
In the short time
that Chef Ramsay has been at Le Bistro,
he is already feeling very uncomfortable
with the arrogant owner that cooked the food.
You don't like it?
We're no good, I'm lousy, whatever.
Now it's time to see
How this tiny South Florida restaurant
handles its customers in a dinner service.
One.
That's the way they do it. Wow.
I would love to be able just to take the orders,
but Andy only wants one person writin' the checks.
Is Alex the only one who takes orders in there?
Yes, one person takes the orders,
and it slows down things for Andy.
I've just noticed two tables there
are waiting to get their order taken.
Okay, I'll go out and see what's happening.
Hi, how are you?
Awesome. Yay!
Do you know what you'd like? Yes.
Okay, who would like to start?
Oh, my God.
So what do you do?
Usually, I pull out everything
when he calls an order on,
so he can get it on the fire.
So do you actually cook as well, or not?
I can, but Andy does not let me cook.
This is definitely his little kingdom here, isn't it?
He's a one-man band.
Hey, hey, hey, we don't have time for talkin'.
I don't care if it's him or the queen.
Just keep goin' over to that refrigerator,
you look in there and go over everything.
Wow.
Whose is this writin'?
That's me. Why?
Because-- Why are you doin' that?
You're goin' against everything we said,
and everything we did. I'm sorry.
Where you goin'? Get back here!
You ed up enough tonight.
People are really dumb sometimes,
And they think with their ass rather than their brain.
It's an hour into dinner service,
And this part chef, part dictator
has now allowed a few entrees to leave his kitchen.
Andy?
Am I ready to take this?
Been waitin' for you, yeah. The fries are there.
I don't know what you want me to do.
That goes on the plate.
Madness.
For you, gentlemen.
Hi. Thank you for your patience.
It's an inedible.
She was looking for medium well-done.
I got you, okay.
Okay, thank you.
Andy?
She wants it well, but not charred.
They asked for medium well, that's medium well.
She wants it more.
I don't care. We're not doin' it again, no.
So go back and tell her
choose something else.
Oh, jeez.
Houston, we have a situation.
I'm very sorry, but the chef
would like you to make a different choice.
This is unbelievable 'cause there's a lot of similarities
between Andy and I.
We're both English, and we both studied in Paris,
but there's one thing we don't share in common.
I care about my customers.
He clearly doesn't give a.
What a shame.
Andy!
Well, what's terrible about it?
He wants it medium rare.
Tell him to himself.
Yeah?
Why are you looking for excuses, Andy?
Every table that's come back,
All you want to do is argue with them.
Look at the potatoes! They're black!
So sad.
Well, all you've done is slam me
since the second you've been here.
That's what you do, right?
Why are you acting like this?
I don't get it!
You don't have to get it.
Andy, seriously.
You don't give a , big boy.
You're lookin' for a justification
every time you up.
A man that can't even accept his own mistakes.
I'll get you started, wipe your ass and tell you,
"It's brilliant, Chef. You're amazing."
Treat your wife like a dog.
Don't bring my wife into it.
I'm gonna do it!
You know why?
Don't bring my wife into it!
Don't you go there!
Don't point that.
You want to our life!
Just calm down!
I just asked politely.
Don't talk to her like that.
You haven't got respect for her,
how can you get people workin' for you?
Yeah, whatever.
This is.
Bye-bye.
After getting nowhere
with Andy in the kitchen...
Before you leave, would you be so kind
just to fill out these customer comment cards?
Gordon steps outside
not only to cool off,
but to get some feedback from the clientele...
Let's go.
Something Andy has never done.
I asked your customers leaving
the restaurant this evening
to rate the service out of ten,
to rate the food,
to rate the experience.
So on average,
four out of ten for the service.
On that note,
why do you take all the tables' order?
That's what they want.
Who? Oh. Me.
So what's the rationale behind it? The logic?
It helps to space a little bit,
buys a few minutes.
There's three of you in the kitchen!
Like I said, I don't know if you're hard of hearing,
but...
There's one person cooking.
That's me.
Food they rated three out of ten.
But the most important question was,
would they come back?
And about 78% of them said no.
And the weird thing
about the whole service tonight,
every time something comes back,
as far as you're concerned,
your customers are wrong.
No, that's your evaluation.
That's what I watched.
Don't make you right
And me wrong about every single thing.
Oh, my God.
Why do you have to be a?
'Cause you act like such a.
thing.
It's like a competition between you and I.
You don't intimidate me.
What?
Stand up and bully me.
That's all you're trying to do.
You're so wrapped up
in a deluded little bubble.
And not one person has got the balls
to tell you truth, it's not workin'.
You are blatantly ignorant.
Whatever.
You. Come on.
You're one-sided.
That's all you want to do, man.
Excuse me.
Oh, no.
It was a miserable evening
in which Chef Ramsay tried continually
to get through to Andy.
That's your evaluation.
Oh, my God.
But this stubborn chef
flat out refuses to listen.
Just don't want to get better, do you?
What?
You've never, ever, ever understood
the value of your customers,
let alone your staff,
because you don't give a about them.
I'm a loser, everybody.
Oh, my God. I'm the worst.
Anything else? You got any more?
Guys, can you give me two minutes
on my own, please?
Guys, can you just back off, please?
Would you mind?
Yeah?
Everybody.
Everybody, out.
We could never tell him that,
'cause he won't listen.
He won't listen to nobody.
Do you want your restaurant to work, yes or no?
Obviously, yes.
Okay, good, but stop there.
That's the most honest you've been all day.
You don't need to be so defensive with me.
Tonight was about observing
and watching the setup.
You have created a monster here.
Are you committed
to making this place change?
That's all I need to know before I'm out of here.
That is it.
No, no, I need to hear it from you.
You, you, you, you-- Andy.
You.
Thank you. I'll see you in the morning.
Good night. Get some sleep.
me.
Gentlemen, good night.
One stubborn , huh?
Andy's statement
that he is open to change
has kept Chef Ramsay around
for at least another day,
but Gordon is fully aware
that he is at the beginning of a huge uphill battle.
Take a seat.
Sit down and relax.
How cool is this?
Terrific.
Right, I wanted to come out
and clear the air.
Because of the stigma and your training
and the proudness,
that's a defense mechanism.
But before we start changing,
you have to understand
that we have to identify
the problems with the restaurant.
You've got to understand where you've gone wrong.
I want you to come downstairs with me.
I've got a little surprise for you.
Sandwich would be nice.
Sandwich,.
Stop thinkin' about your tummy.
Now, come down.
Because in this door, okay?
I've arranged for you to meet, yeah?
Some very special people.
Good morning, ladies and gentlemen.
How are we? Good to see you.
In this room,
are your previous customers.
And they've got some very important information
to tell you about the experience
the last time they ate at Le Bistro.
Madam, tell me, the experience,
what was it like?
It just in general
did not live up to our expectations
and was not at all what we expected for a bistro.
What was the biggest disappointment
across the whole experience?
The food.
Andy, anything to say?
Nothing to say.
Nothing?
Anyone else?
We were there a year or so ago,
none of us can remember the experience.
We didn't even know the restaurant
was still in business until--
I don't really want to comment,
because I don't want to get into it.
Isn't this valuable information?
When did you eat at the bistro?
When was the last time? I've eaten there twice.
The last time was probably about a year ago.
And describe the experience.
You walk through the door,
it's kind of dark, gloomy.
There's no one in there at all.
You know, and then you sit down to eat,
and it's like you have everyone staring at you
when you're sitting there eating.
It's just very uncomfortable.
Honestly, deep down, are you lookin'
for naked women dancin' on the table?
Whoa. Hey, hey, relax.
I said, what are you lookin' for?
Relax, relax, relax.
They don't want to see
naked dancers on the table.
Come on, Andy.
These are customers.
He didn't want to hear about it.
It was a wall that Andy had around him.
He needs to listen to what the people are saying.
Why do you take it so personally?
This is really not nice for us,
so I gotta suck it up right now.
It's not personal.
Yeah.
So getting you guys here to day was valuable
for me to understand where we're going wrong.
I'm sure Andy and Elin will take the information
in the right text.
But thank you.
In spite of Andy again
Refusing to take advantage of any feedback,
Chef Ramsay pushes on
to another problem in the restaurant.
Andy's inability
to delegate anything to his sous chef.
To make his life easier...
Yeah?
I'll do the dish with you,
then tonight, as we service,
Hendrick can cook the dish.
So is he gonna do that dish?
He's gonna purely cook one snapper,
just to make your life easier.
Whatever.
Are you all right, by the way? You don't look very happy.
You seem like you've gone into a little bubble again.
No, I haven't, no.
Okay, great. Have you cooked snapper before?
Yes. You have? Good.
Gettin' on the stove'll be nice tonight, cookin'.
You know, a snapper dish.
Help speed up just to get food out.
If you square it up, the fish cooks evenly.
Yeah? And nothing's overcooked on the outside.
Fish in, always lay away from you.
Yeah? Skin side down, fingers on the top.
I wish we had a stove there,
and I could keep him there.
My concern was is that
He's gonna cook the fish properly
and get it out in time.
Take your fish,
beautifully glazed,
and set that on top of your vinaigrette.
You like a little taste first?
Yeah.
Elin, please.
Local-caught snapper,
and more importantly right now
pretty good for the bottom line.
In terms of profit-wise.
That's really good.
I loved the dish. It was delicious.
Hopefully, we'll sell most of the specials tonight,
and Hendrick will be taking
some of the pressure off of Andy.
Andy, I know you're busy.
Come have a little taste.
Yeah?
Very good.
There you go.
Very nice.
Happy with that on your menu?
Coming up...
That ticket's like a hot potato in your hand.
Get it out!
The battle between Andy and Gordon
Escalates to a full-out war.
If they want it more cooked,
why can't you just cook it?
And when Le Bistro
hits its breaking point...
It wasn't given to me on a plate.
So don't throw it away.
Chef Ramsay gets devious.
Something I need to show you very quickly.
You won't believe what he does
In order to get through to Andy.
I'm so sorry,
but now you've overstepped the mark!
That's coming up
on Kitchen Nightmares.
In spite his frustration
and disappointment with Andy,
Chef Ramsay has taken a number of steps
to make sure tonight's dinner service
will be smoother.
We'll do ten portions of this stuff tonight, okay?
Gordon has created
A new tasty, profitable snapper special.
Lay away from you so you don't splash.
He's insisted that sous chef Hendrick will cook...
Hi. Welcome to Le Bistro.
And lastly, he's made sure
That both waiters will be taking orders.
Which are your tables?
I got this side.
With different waiters taking the order at the same time,
it's easy to accommodate customers.
The whole place should run as a team.
We have some great specials tonight.
A local-caught red snapper.
I'd like to have the snapper.
It was so good.
Now that both waiters are taking orders,
One of Chef Ramsay's goals has been realized.
Order in!
Orders are getting into the kitchen much quicker.
Four bistros, a middle,
one mahi, and three snapper.
Order in.
One gazpacho, one escargot on order.
Guys, heard?
Heard.
The only question is,
can Andy handle it?
And order in!
Tell me when to fire those snappers, Andy.
Not yet, because the duck's gonna be a few minutes.
What table's next?
Tryin' to do this one here.
Do I need to fire that snapper or no?
Hang on, I don't want you to fire
without me bein' ready.
30 minutes into service,
and the kitchen is already behind.
Hendrick is waiting on the sideline
for Andy to tell him what to do,
and Andy is still cooking one dish at a time.
Andy, what's going on with six?
I'm still missin' the mahi
on the last table that came on order.
That ticket's like a hot potato in your hand.
Get it out!
Waitin' on that.
It's not making sense, Elin.
It's not making sense.
He'll get it. I know he will.
I still think Andy
needs to get up to par.
He can't do everything himself.
Andy needs more support back there.
I need all the entrees now.
Elin, don't make matters worse.
It's bad enough havin' him on my ass.
I'm just sayin', six has been there forever.
This is a joke.
That's one hour, ten minutes now,
not one entree served.
He has a restaurant next door to him.
I'm about to prove a very important point.
How are you? Good evening.
Busy night here tonight, huh?
Would you mind if I order to go?
No, sir, not at all.
I will go for the seared tuna.
Okay. How long?
About ten minutes.
Thank you very much.
Hell.
Still no entrees. Can you believe that?
Well, that's ten minutes.
This restaurant, on average,
75 to 80 minutes for an entree.
Let's go.
Ready? Yes, it is.
Does food always come out that quick?
Yes. Thank you.
Incredible.
That is absolutely delicious.
There's somebody else
that really needs to know about this now.
Still no entrees.
Just need 30 seconds.
Oh, God.
Something I need to show you very quickly
out of the frustration in terms of
why food's taking so long...
I decided to do a little experiment.
I ran in there, ordered an entree.
Tuna.
It came out, ten minutes.
They are full.
I'm just trying to show you
what's happening on your doorstep.
We're going to have to have a serious talk.
By the way, it was delicious.
Let me know when I need to send those snappers.
You ready?
Can you just give me a second,
just so I can get these out?
Send the snapper.
Focus and get quicker out of the box.
Go, go, go!
After Chef Ramsay's constant prodding,
Hendrick begins to cook.
I'm firing one snapper.
Go for it.
Tonight you reclaim your position as a sous chef.
Do a good job, he'll trust you more.
Snapper.
Two snappers at the window.
And now that Hendrick is focused
On cooking his specials,
at least some entrees are leaving the kitchen.
Snapper for you.
Oh, there we go. Look at that.
Thank you. Mmm.
Yeah, that snapper is really good.
Very good.
Chef Ramsay's snapper cooked by Hendrick
Is getting positive reviews.
You cook my fish like this, I'm stayin' home.
But the original menu
is getting panned.
They nailed the snapper though.
The snapper came out perfect.
Always undercooked.
Give me the plate.
There's pink.
He never cooks the way they want it.
I'm really sorry.
I cannot believe
that you're happy to serve that.
If they want it more cooked,
why can't you just cook it?
I don't need to tell you, big boy,
this is your restaurant.
I'm so sorry.
But now you've overstepped the mark.
I wouldn't serve that to my dog.
After another dinner service
filled with customer complaints,
Chef Ramsay tries once again
to get through to Andy.
Tonight, honestly, I was disappointed,
because you proved yet again
that you don't give a
about your customers.
You're in the service industry--
customer relations.
Do you want to hear anything
I have to say about it to answer or...?
Oh, please.
There's no point. You're just badgerin' me.
You don't want to hear anything I say.
Talk to me...
Chef.
My name's Andy.
God.
Isn't one of the problems that the customers here
are different than your experience
of customers in Europe?
That is part of the truth.
People don't here understand
any form of food or service
really and truly.
But you can't afford to be a snob.
I'm not a snob.
You just told me you know
they don't know what they're talking about.
You just said it yourself!
You gotta come down a peg.
I know chefs that would give
their right arm to have their wife at the front,
this chef at their helm,
and a neighborhood, family-run business.
It's a dream come true for any chef.
I wasn't given it. I earned it.
Good!
It wasn't given to me on a plate.
So don't throw it away!
You're about to blow it...
completely.
We're at that point.
You--you've brought it to light.
You've came and you've told us and you've showed us,
and you've brought it to light.
You can win if you want to.
Andy, wipe the slate clean
and start again.
That's the best thing to do.
Tomorrow, together, all three of us
are gonna re-launch this restaurant.
Tomorrow is the beginning of a new chapter.
Wipe the slate clean.
Good night.
With Andy's first real commitment to change,
Chef Ramsay brings in his renovation team
to work through the night to transform Le Bistro.
Right, good morning.
Good morning. How are you?
Good. How are you?
Great. Yeah?
Good. You look great.
Now, Andy, last night, you told me
you were committed to changing this restaurant.
Yes? Yes.
Good, 'cause today's about change, yes?
This is your new restaurant.
Have a look at your new sign.
Oh, my goodness.
Oh, that's fabulous.
Modern,
Legible,
isn't it nice.
I love it.
It's well overdue. I love the sign.
It seems, like, easy on the eye.
Ready to go inside and have a look?
Oh, yes. Let's go.
Come in.
Mmm!
Oh, beautiful.
Wow!
This is great.
Gone are the booths.
Oh, thank God.
In comes this wonderful
Leather upholstered wall.
Comfy banquette seating.
Take a seat.
Ahh!
I like this.
Happy? Happy.
Extremely happy.
It's great.
I'm stuck for words really,
because it's a big change for us.
I mean, I've been here almost nine years.
To see something in just a few minutes,
it's like a shock.
Wow.
Oh, my goodness.
It's great.
It was great to see Andy
As happy as he is.
I'm so relieved.
I'm really looking forward to see him in the kitchen.
I think he's truly capable of change.
This is the beginning of a new chapter.
It's what we needed, that's for sure.
This is what you needed,
and if this doesn't rekindle that spirit
and that level of passion,
I don't know what will.
Chef Ramsay spent most of re-launch day
Cooking side by side with Andy.
Got your pan?
Yep. Nice and hot.
What else you got left to do for service?
I'm just finishing the, uh, polenta.
Gordon is hoping these new menu dishes
will be just what the local community wants.
Right, how does the food look?
It looks great. Doesn't it?
Lovely. The gazpacho.
Perfect for a hot summer's evening.
Oysters. Local oysters.
Extraordinary. Steamed mussels.
I would order that. Perfect.
Have a taste.
Entrees, local snapper.
Big hit last night.
It's remaining on the menu.
Mmm. Mmm-mmm-mmm.
Veal and foie gras burger.
It's so good.
It's quite straightforward.
And for me, the secret tonight is the speed.
A little apprehensive.
It's someone else's menu.
But time for change, and change is better.
Of course we're happy.
That is so good.
Now, everybody, this is crucial.
Tonight,
each one of your tables will play host
to a phenomenal V.I.P.
That is gonna spread the word beyond belief.
Over there,
the chief of police.
Over there,
the gentleman is the city commissioner.
Over here, we have the host
of the top radio morning show.
There's also the local
renowned food critic from the newspaper.
This is fabulous. Thank you.
Pretty excited to be cooking for the V.I.P.s.
Obviously, they have a big pull,
so I'm looking forward
to hopefully keeping them happy.
I want to know why they haven't been here before.
With a completely new game plan in place...
So when it comes on,
you put it on there, and you just take it, right?
Absolutely beautiful.
Le Bistro is ready to open its doors.
And there will be a local V.I.P.
At virtually every table in the restaurant.
Oh, I'm so anxious. I'm glad you're here.
Here you are. Thank you.
We have a great new summer menu.
The snapper, beautiful.
Comes with a little arugula.
Madam? I'll try the snapper.
I'm gonna have the risotto on your recommendation.
I'm gonna try your snapper.
I think that sounds really interesting.
Is Chef Allen happy?
Yeah, yeah. Who is he?
He's, like, one of the top chefs in South Florida.
Is he really? He's very, very famous.
Le Bistro's success tonight
Rests on Andy's ability to cook...
You and him have got to connect now, yeah?
And his ability to delegate.
Here we go.
You ready? Yeah.
Order in. A fillet, two risotto,
a pork, a snapper, and a burger.
Here we go, guys. Come on.
Yes, Hendrick. Make sure they're nice.
You're gonna need fries for a burger.
I need that right away.
Come on, come on. Give me 'em, give me 'em.
Check out.
The burger is for you.
Look at that.
You all enjoy, okay?
Boy, that's really good.
Andy got off to a good start,
And customers are enjoying the new menu.
Very good.
Order in.
But back in the kitchen,
Things are starting to heat up.
Gotta let me know when I can fire that second snapper.
And Andy is slipping back to his old ways.
What do we need?
Chicken, risotto, lamb, burger.
Andy.
Yeah?
You've just gone silent.
Last 15 minutes, not saying a word.
Well, we're going as fast as we can.
Andy, don't go back to the old ways.
All right.
That's all.
You are doing table 13.
No, 14, and 5 has been called.
That's what we're doing.
Don't you dare go to the wrong table.
Come on. Hey, come on.
Go, go, go, go, go.
Where's the snapper?
I need two snapper on the table, ready or not.
Coming with it, Chef.
Leave it. I'll do that.
You don't want to send these, do you?
They can go with these. They just go in the window.
Eh,.
Andy. Can we go with these?
Come here, two seconds, please.
Chef?
What the is going on there?
Come here, you, a minute.
Come here, come here. Just 30 seconds.
Out of the way of everybody.
I need two snapper on the table, ready or not.
It's re-launch night,
And the pressure is starting to get to Andy.
Come on, give me the thing.
They can go with these. They just go in the window.
Old habits are returning,
And the food preparation is suffering.
Andy, what the is going on there?
Come here, you, a minute.
Just 30 seconds.
Out of the way of everybody, yeah.
You can't just send.
Why, now, do we do this?
Sorry, Chef, what do you mean? Do what?
Why do you have to cook every order?
You were just about to serve two plates of.
One mushy , useless piece of ,
crap bit of fish, and one cooked to.
Why are you looking away?
Talk to me.
There's no excuse, Chef.
You were running around doing everything.
I don't get it!
Where's the standards?
You're right.
I admit that.
You coming here, big eye-opener.
Gordon Ramsay's a mean, nasty son of a bitch.
It's a lesson in tough love.
It's a wake-up call,
just that I didn't see it right till the very end.
We can't come this far now and flake out at the end, huh?
You know what, no, 'cause this has to go, and I--
No, it doesn't have to go. I'm really sorry.
I'm sorry.
I'm dreadfully sorry.
He works his ass off all night, you cook like you're a star,
and then look, we come to this.
You've got more proudness in you than that.
Got two snappers in the oven there, right?
Yeah, that's it. There you go.
Open up and talk to him, and teach him, yeah?
Yes, Chef.
You know what you could do would be nice,
if you put the spinach on for me.
And if they're on, all I've got to do
is put them in the window that way.
Let's go.
This time Gordon has clearly gotten through to Andy.
He's on top of the kitchen again,
and food is getting to the dining room quickly.
Snapper.
It's very good. That's excellent.
Snapper's delicious.
They did a really good job.
Gordon Ramsay is very insightful.
He knows Andy can cook.
He knows exactly what Andy needed.
He saw the rut that Andy was in.
It's been a dream come true.
Thank you very much.
Okay.
Andy, no more customers.
That's it.
Can we break down? Yeah.
After a successful re-launch night
And a restaurant full of V.I.P.s,
Chef Ramsay wants to have one last word
with the owners.
Here's the good news about tonight.
The re-launch... was a success.
Absolute success.
Not one plate came back.
That is incredible.
You seriously can cook.
But, Andy,
here's my confession to you.
There's been many times this week
that you've frustrated the hell out of me.
You know that, right? I know.
And honestly,
I finally saw the man I've been dying to see.
You cook brilliantly well.
You were a different man. You just got on with it,
delegated, and pushed them.
I don't say a lot, I don't smile a lot,
but I'm a thinker.
But I appreciate it, I really do.
Without you,
it wasn't possible.
We appreciate it.
I was real down in the dumps.
I mean, ready to get the hell out of here.
But with Gordon Ramsay being here this week,
it's made me think we can make a better life
and a better business here.
I just can't wait to get
into this new restaurant that we have.
What a long way we have come this week.
Yeah.
Take care of that stubborn mule.
Yes?
Thank you.
Well done. Good job.
Good night. Good night.
Up until tonight's dinner service,
I really didn't know if Andy could make this work,
and honestly, I'm still not convinced.
He's got everything here to make this place a huge success.
I just hope that his own stubbornness
doesn't get in his way.
Unbelievable.
In the months that followed,
Andy and Elin continued to embrace Chef Ramsay's changes.
Another one. Another fillet.
Snapper fillet, risotto away.
Le Bistro's food is light and fresh.
And customers are thrilled.
It's delicious. Yeah, very good.
Okay, well, I will let the chef know.
Thank you very much. Thank you very much.
And there's no better indication of that...
Hello! Hi!
Than Le Bistro's repeat business.
I think Gordon Ramsay saw
that I was just doing everything, doing too much,
and it was holding me back.
I'm really hoping to progress and move on
and get bigger and better.
Gordon Ramsay's welcome here anytime.
Here's to Le Bistro and new beginnings.
Thank you.