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00:00Tonight, on Kitchen Nightmares, Chef Ramsay
00:03heads to hot, trendy Miami, but ends up in a place
00:07that's stuck in the past.
00:10It's almost antique.
00:12It was once the best family restaurant in town.
00:15You couldn't get in here on a Friday or Saturday night.
00:18But all that is left from the glory days
00:20is their all pink decor and a menu that
00:22features food from Denmark.
00:24Very Danish food today, huh?
00:26Which is being prepared by a Cuban chef.
00:28Bam!
00:29Ah!
00:31And eaten by a shrinking clientele.
00:33How's the situation?
00:34Well, I'm glad you're feeling better.
00:35Yeah, that is on life support.
00:37You can't worry just about what the old farts think.
00:40Tonight, in one of the biggest challenges
00:42that Gordon has ever faced.
00:44We just contaminated the whole fucking place.
00:47He attempts to change an owner who hasn't changed a thing.
00:50Why is he so blase?
00:51A lot of people are afraid of change
00:53until they're brought down to their knees.
00:55And somehow return Fleming to its original glory
00:58before it goes up in smoke.
01:00Watch out, watch out, watch out.
01:01My gran could do better.
01:03And she's dead.
01:04Holy shit.
01:06Tell the chef I surrender.
01:07That's tonight on Kitchen Nightmares.
01:10God bless Denmark.
01:11Yeah.
01:12Ah!
01:13Ah!
01:14Ah!
01:14Ah!
01:15Ah!
01:16Ah!
01:17Ah!
01:18Ah!
01:19Ah!
01:20Ah!
01:21Ah!
01:22Ah!
01:22Ah!
01:23Ah!
01:24Ah!
01:25Ah!
01:26Ah!
01:27Ah!
01:28Ah!
01:32Miami, Florida, known for its beautiful people,
01:35sandy beaches, and Latin-inspired culture.
01:39And an ideal place for a Danish restaurant?
01:43What is traditional Danish food?
01:46Yeah, a lot of people don't understand that.
01:48Andy and his wife, Suzanne, purchased
01:50the successful restaurant Fleming, A Taste of Denmark,
01:53eight years ago.
01:54We knew it was a good restaurant.
01:55We knew it was very popular.
01:57And the whole idea for us was to try and keep
02:00it as much the same as possible, so there'd
02:02be little change other than someone else
02:04greeting them at the front door.
02:06Hi, welcome to Fleming's.
02:07How are you?
02:08We were worried about the fact that it said
02:10Fleming, A Taste of Denmark.
02:11Neither one of us know much about Scandinavian food.
02:14It doesn't have celery in it, does it?
02:17We struggled to try and find a chef to come in,
02:19very knowledgeable.
02:20In Danish cuisine, we finally found something we like.
02:22Oh.
02:23Oh.
02:24Oh.
02:25Orlando is a classically trained chef.
02:28Very Danish food today, huh?
02:30I'm from Cuba.
02:31And the menu right now is not 100% my cuisine.
02:34Give me flavor on the food, flavor.
02:36I prefer something like when you right away,
02:38you eat your food, you feel it.
02:40What is that?
02:41Bam.
02:42You're going to have to start learning how to speak Danish.
02:46I have this chef who's got lots of ideas.
02:48You know, let's change this.
02:50Let's change that.
02:51But I've been very reluctant because I, you know,
02:53I don't want to alienate our regular, loyal customers.
03:01Follow me, ladies.
03:02Our clientele that comes to the restaurant are old people.
03:07All the servers, they read the obituaries
03:10to see if our customers are listed on there.
03:12After a while, it's pretty sad when you see them sort
03:15of knocking down like dominoes.
03:16I haven't been here for a while because of health situations.
03:19Oh.
03:20Well, I'm glad you're feeling better.
03:21Yeah.
03:22It's sad to know these are the only people
03:24that we've served to.
03:27Keeps going like it's been going.
03:28This is what we got.
03:2915 years ago, you couldn't get in here
03:31on a Friday or Saturday night because it was booked.
03:33Now we don't even have reservations to fill
03:36our Friday and Saturday night.
03:37I think we have to change something.
03:39We'll talk about it later.
03:41Andy has been afraid to make changes.
03:43And why, you know, when I tell Andy, well, I want to do this
03:45and I want to do that, and he says, that's not going to fly.
03:48You can't worry just about what the old farts think that
03:51come into your restaurant.
03:53You got to get in the younger people
03:55and the middle-aged people that are going to be your clients
03:58for the next 10 years.
03:59So 31 dinner.
04:01The huge amount of debt that we're under right now,
04:03it puts a strain on the restaurant.
04:05It puts a strain on the relationship
04:07I have with employees.
04:08It puts a strain on my relationship
04:11at home with Suzanne.
04:12Business sucks.
04:13I know.
04:14We can't have many more Saturday nights like this,
04:17or we're not going to stay in business.
04:19Our restaurant and our home mortgage
04:22are tied into one loan.
04:23I'm concerned about losing our house.
04:26This has been one of the most stressful years of my life.
04:31We're at a point where we need this restaurant
04:33to be successful soon, or we're going to be in big trouble.
04:44People immigrate to America to chase the great American dream.
04:47They come from Sicily to open the most
04:49amazing Italian restaurants, from Shanghai
04:51to open their Chinese restaurants.
04:52This is the first time I've ever been to a Danish restaurant.
04:54Can't wait to meet the Danish immigrants.
04:56Thank goodness I brought my dictionary.
05:01Hi.
05:02Good to see you.
05:03Welcome to Fleming's.
05:04Gordon, please, and your first name is?
05:05Suzanne.
05:06Suzanne, and?
05:07I'm Andy.
05:08Andy, good to see you.
05:09You're the owners?
05:09Yes.
05:10OK, great.
05:11Vodun Erdug.
05:14I'm sorry.
05:15No Danish here.
05:17It's a Danish restaurant?
05:18The Danes have left the building.
05:20So the chef's Danish?
05:22No.
05:23He's Cuban.
05:24Chef is Cuban.
05:25Cuban.
05:26And the name Fleming's, it means?
05:29Fleming was the original owner of the restaurant.
05:31And he's Danish.
05:33So I'm trying to get my head around this.
05:35Danish name.
05:36What's Danish in the restaurant?
05:37There's still some influence in the food.
05:39And we kept everything almost identical.
05:43What's going on with the color?
05:46Somebody colorblind?
05:47Oh, yes.
05:48Yeah, actually, I am.
05:49You are?
05:50Yeah.
05:51Well, you look very well coordinated in terms
05:52of dress sense.
05:54I get a lot of help.
05:55Right, and where should I sit?
05:55I'll take you in.
06:00Why are they there?
06:02Those are our desserts.
06:03And we put them out every day.
06:05Why would you put them out before the customer orders them?
06:06So they can choose.
06:07So you finish your entree, and then you
06:09parade up here to the gallery?
06:10Uh-huh.
06:13This is antiquated, this idea.
06:14This was the way Fleming did it.
06:16It's been kept this way.
06:17Seriously?
06:18Does that look appetizing?
06:19Adjacent to the bathroom door.
06:21They all have to walk by it at some point during the evening.
06:23Trust me, if I was on my way to the bathroom,
06:26and I had to bypass that, I'd be discouraged
06:29to come back and order dessert.
06:31I've got to sit down.
06:32Ay, ay, ay.
06:33Dessert museum.
06:36Maybe when you taste them, things will be better.
06:39Good evening, how are you?
06:40Good afternoon, how are you?
06:41I'm fine.
06:42I'm Julie, I'll be your servant.
06:43Excellent.
06:44This is the crudite we serve with every meal.
06:46Well, I'm the crudite since my granddad's 80th birthday.
06:50So old-fashioned.
06:51How long have you been here?
06:52I've been here 15 years.
06:54So you were with the old owners?
06:55Yes, I was.
06:56What's changed here in 15 years?
06:59The staff.
07:01Wow, my god.
07:03And did the original restaurant, Fleming's, have pink?
07:05Honestly, pink flowers, pink napkins, pink walls.
07:08It's pink everywhere.
07:09Yeah.
07:10Oh, good grief.
07:11The pink walls and the little blue plates,
07:14to me, it's almost antique.
07:16It's like walking into grandma's house.
07:19Or saying goodbye to grandma.
07:22I think I'm ready.
07:23Let's start off with the gravlax.
07:26OK.
07:27Gotta see that.
07:28Frikadeller.
07:29Certainly.
07:30Entree, I'll go for the grandfather duck danoise.
07:32OK.
07:33Excellent.
07:34Thank you, darling.
07:36I have one gravlax, one frik appetizer.
07:39You tell me what you know really about the food from Daymar,
07:43I don't know too much.
07:44For me, it's not very exciting.
07:46I prefer something like when you put your food in your mouth,
07:49you have pot in your mouth.
07:52Here's your gravlax.
07:54Wow.
07:55Take me around the plates.
07:56It's just some garnish, and then you have the gravlax.
08:00Thank you, darling.
08:04Here's your gravlax.
08:05Thank you, darling.
08:06Wow.
08:15That is hideous.
08:16Tastes like fly paper.
08:18Oh, Jesus.
08:19There's a nice fly on the side of my plate as well.
08:22What a shame.
08:23That tasted very strange.
08:24Way overdone.
08:25And unfortunately, it was a fly.
08:26He's dead now, anyway.
08:27OK.
08:30Oh, my god.
08:32He absolutely hated this, and there was a bug on there.
08:35Garbage.
08:40One Frick appetizer.
08:42And this is our homemade Frick-a-dellas.
08:45Wow.
08:47Frick-a-della.
08:53Jesus.
08:54It's just soft and mushy.
09:00Does the chef have a seasoned food?
09:02Everything's just got this air of blandness.
09:04It's just like mush.
09:05It just disintegrates.
09:07That's our customers.
09:08Unbelievable.
09:09There must be a lot of easy on the dentures.
09:11Yes.
09:15So far, not so good.
09:21My name's Dave.
09:22How's everything so far now?
09:24Dreadful.
09:26This is special for you.
09:28There's a swan just appeared on that lady's table over there.
09:30What is that?
09:31Cindy does that.
09:32What is that for, Cindy?
09:35She has a tiramisu in it.
09:37Can I just have a little look at that?
09:39This is from the old days.
09:40Oh, my goodness me.
09:42That is extraordinary, though.
09:44I'm going to order dessert just to get the swan.
09:47How cool is that?
09:48Enjoy.
09:49It's amazing.
09:51It reminds me of my sixth birthday party with my family.
09:54You must show me how to do that.
09:55OK.
09:56Oh, yes.
09:57I like to make my swans and take them to the people
10:00and see their reaction.
10:02Just take a big piece of foil.
10:04Just fold it over.
10:05Leave enough room to have a nice big tail.
10:07We love a big tail.
10:09More elegant, like you.
10:11Glamorous.
10:12Bless you.
10:13Twist it around.
10:15I love it.
10:16Make him a pretty little head.
10:18That's just about it.
10:19Wow.
10:20Oh, and the kids love it.
10:21Ta-da.
10:22This is special for you here.
10:24Thank you very much.
10:25My children will love it.
10:26Thank you very much.
10:27Same trip.
10:28Excellent.
10:29Why don't you just make their day?
10:30If this doesn't work out, I'll certainly
10:32go to work for Chef Ramsay.
10:34I'll make all the swans.
10:39This is the dish.
10:41My goodness me.
10:42When was that cooked?
10:43Just now.
10:44Really?
10:45It looks like it was roasted a couple of days ago.
10:57Wow.
10:57It's not even moist.
11:00Oh, Jesus.
11:01Just when you think it couldn't get any worse.
11:05I don't think that grandpappy wanted duck cooked like that.
11:09That's definitely one fucked duck.
11:12Right now, I don't even think a swan would cheer me up.
11:16Oh, god.
11:22He didn't like it.
11:24Come.
11:26Wow.
11:271992.
11:32Tell the chef I surrender.
11:33No more, please.
11:35God bless Denmark.
11:36God bless Denmark.
11:38We're done.
11:41Son of a bitch.
11:43What a disaster.
11:47Where's the chef?
11:48That way.
11:50Where's the chef?
11:51That way.
11:52Straight behind the line.
11:55Hello.
11:56How are you?
11:57I'm very good. I'm very good.
11:58And you're the head chef here?
11:59Yes, sir.
12:00Why is everything so bland?
12:03That's some of the worst food I've ever eaten.
12:05The gravlax, why is it so tough?
12:08I don't have an answer for that.
12:09It's like eating a leather belt.
12:12Frikadeller.
12:13Mushy.
12:14The duck was dry, overcooked.
12:17That was shocking.
12:19Honestly, the food is so outdated.
12:21Why did you let him cook that food?
12:23Because we haven't tried to change the menu.
12:24We want, we just haven't tried to change anything.
12:28Just been afraid to change.
12:30My god.
12:31You're nostalgic with something that's
12:33not worked for a long time.
12:36You are at the end of the line.
12:41Canal.
12:42Coming up, something's rotten in Denmark.
12:45It's a dinner service from hell.
12:47Dinner's ready.
12:48Everything that is sent out of the kitchen
12:51comes right back in the kitchen.
12:53What didn't he like about this?
12:54He just said he hated it.
12:56It's a nonstop parade of food being
12:58sent to the kitchen, you know that?
12:59Yes.
13:00And there's a shocking discovery.
13:02Oh my god.
13:03That threatens to shut down the restaurant.
13:05Stop.
13:06Oh god.
13:07And later, it's the most drastic relaunch yet.
13:10Can Chef Ramsay light a fire under this reluctant owner?
13:13My gran could do better.
13:14She's dead.
13:16Or is Andy and the restaurant just impossible to save?
13:26Good evening.
13:27How are you?
13:28Word of Chef Ramsay's arrival has
13:30filled the restaurant with customers for the first time
13:33in five years.
13:34And so tonight, the entire Fleming staff, owners, waiters,
13:38and cooks will be tested.
13:40Follow me, please.
13:42I am disappointed at some of the things that happened today.
13:46How's everything going out here?
13:47Good.
13:48I just need to start sitting this room now.
13:49OK.
13:50But there's nowhere to go but up now.
13:53And I trust Andy 100%.
13:56And I hope to god I'm right.
13:58Because if I'm not, we're shit out of luck.
14:02My name is Julie.
14:03I'll be your server this evening.
14:04Gentlemen, have you decided?
14:06I really don't know.
14:07Something Danish, obviously.
14:08The grandfather duck.
14:10I'm going to have the wiener schnitzel, please.
14:11Working in beer for wine, Danish chicken, I'm wiener.
14:15I need Cindy, please.
14:17Just 30 minutes into service, and a number of entrees
14:20have left the kitchen.
14:23Perfection.
14:24That's what you got.
14:25Dinner's ready.
14:26So clearly, speed is not a problem at Fleming.
14:32That's pretty awful.
14:35However, satisfying customers is.
14:38How is everything?
14:39This is so good.
14:41This isn't so good.
14:43I'm not going to eat that.
14:45Can you take this away?
14:47I appreciate it.
14:48What's wrong with that?
14:49Wiener schnitzel, she said it was very bland.
14:53Let's put it this way.
14:54We won't be coming back.
15:00I couldn't even look at that and eat it.
15:02It's thick and bland.
15:04And bland, too?
15:05Bland, yeah.
15:06It just doesn't taste very good.
15:09OK, I'll let him know.
15:11OK, OK.
15:12What didn't he like about this?
15:13He just said he hated it.
15:14He said he can't eat it.
15:15Oh, gosh.
15:17I'll bring you the menu, ma'am, so you
15:19can choose something else.
15:20And I'll get you another pig nollie salad.
15:24Andy.
15:25Oh, no, come on.
15:25This is mushy.
15:27Andy is absolutely afraid of change.
15:29He's tried to keep the tradition,
15:30and I think it's time to move on.
15:32Son of a bitch.
15:33I need some extra salt so the fish is to dry.
15:36What a disaster.
15:38Come on.
15:39No way, no way.
15:41Oh, jeez.
15:43It's a nonstop parade of food being
15:44returned to the kitchen. You know that?
15:46Yes.
15:47Almost everything coming back was bland,
15:48doesn't taste well, doesn't taste good.
15:50What's going on with it?
15:52I said it was very bland, no flavor.
15:54Three items.
15:55Oh, fuck.
15:56Those dishes were all Danish-style.
15:59Items that have been there for 25 years,
16:01Can I get you something else to eat?
16:02You're just eating bread.
16:03That's not going to help.
16:04The chicken was totally bland.
16:06I don't see how anything can get worse at this point.
16:09While Andy tries to pacify unhappy diners,
16:11I can make something like coconut
16:13shrimp very quickly, crab cakes.
16:15Chef Ramsay has seen enough of the kitchen in action.
16:18He's heard the complaints about the food
16:20and knows that many of the problems
16:21are not caused by cooking alone.
16:24Holy mackerel.
16:25Ay, ay, ay, ay, ay, ay.
16:28Ay, ay, ay, ay, ay, ay.
16:31But by what is lurking in the storage unit.
16:34What the fuck?
16:35Oh.
16:37Mashed potatoes, piping hot.
16:39This is unbelievable.
16:41Andy, Suzanne, come in here.
16:44Oh, god.
16:45Orlando, I know you're busy there, big boy.
16:47I just need you for 30 seconds, please.
16:48I'll be quick.
16:49Come with me.
16:50So this is for raw meat, yes?
16:52And here we've got some, what the fuck is that?
16:56Oh, my god.
16:59Oh, come on.
16:59Oh, my god.
17:00Oh, shit.
17:02There was one duck on a tray with meat that was thawing,
17:05and the duck was in the meat juice.
17:07Cooked duck and defrosted meat.
17:10Look at it there.
17:11So who put the ducks there, then?
17:12Oh, fuck.
17:14We've been selling duck.
17:18Stop the kitchen, everybody.
17:21I need all the ducks off the table and stop them eating it.
17:23Probably.
17:24They have discontinued the duck.
17:25No, just for the seasoning, no duck.
17:27Table 61 had duck.
17:29Is that the duck?
17:30I'm so sorry.
17:31I'll explain in two seconds.
17:32Do excuse me.
17:35It was embarrassing to have Chef Ramsay literally
17:38take the duck from in front of the gentleman
17:41and tell everybody no duck.
17:43Fucking hell.
17:46Have you served anybody duck?
17:48I've served about eight.
17:50Stop.
17:51We're not serving another fucking duck out there.
17:54We're just contaminating the whole fucking place.
17:58Oh, my god.
18:00Oh, my god.
18:01Raw meat now and cooked meat.
18:03No, come on.
18:04A frightening discovery in the storage unit.
18:06Stop.
18:08We're not serving another fucking duck out there.
18:10We're just contaminating the whole place.
18:12Has clearly shown Chef Ramsay just how far this once
18:16legendary restaurant has followed.
18:17Now I am seriously, seriously worried.
18:20We're fucked.
18:21Yeah, you're right, you're fucked.
18:23If I was a health inspector now, I
18:25You would take that product and probably throw it out.
18:27Throw it out?
18:29You would continue serving one more plate of food.
18:32What do you think we're going to do?
18:33Continue cooking?
18:34I don't believe that the food that's out here now
18:36is contaminated in any way.
18:37You don't believe.
18:39I never have seen that before.
18:41If I did, I would have a fit.
18:43But I was surprised that Andy wasn't aware of that.
18:45I think he's had his head buried in the sand
18:47for the last seven years.
18:48You cook one more thing, and you're
18:50going to have to do it all over again.
18:52I don't believe that the food that's out here now
18:54is contaminated in any way.
18:55I think he's had his head buried in the sand
18:57for the last seven years.
18:59You cook one more thing, I'm fucking out of here.
19:03There are blinders at times.
19:04When things get tough, I put them on,
19:06and I just forge ahead, and you miss some things.
19:08You miss some of those.
19:11Chef Ramsay is frustrated by Andy's laid back attitude.
19:14So he decides to try and get some answers
19:16from Andy's wife, Suzanne.
19:20All I can say is, I'm sorry.
19:22Trying to work with an owner that's in denial
19:25is 10 times harder.
19:26Why is he so blase?
19:30I think he's probably in shock.
19:31I don't know.
19:32I'm not him, so I don't know what he's doing right now.
19:37Suzanne, if your husband doesn't start realizing what he's
19:42doing wrong in a big way, I can't help it.
19:46I agree.
19:47I agree.
19:49I feel let down by Andy.
19:51This is a huge, huge wake up call.
19:54And if this doesn't make any change, nothing will.
19:57I don't know where to start, Suzanne.
20:01What I do know is that right now, I don't
20:03feel too good about this one.
20:04I don't know where to start with this one.
20:19A dramatic change in the weather,
20:21and that's exactly what Fleming's needs,
20:22a big, dramatic change.
20:24So I'm going to hit the streets and find
20:25out what the locals really want from their Fleming's
20:27restaurant.
20:29Hello.
20:30How are you?
20:31Good to see you guys.
20:32Now, ladies, have you heard of Fleming's?
20:33No, nobody talks about it anymore.
20:34Nobody says, oh, I was at Fleming's.
20:36Let's go back and try it out.
20:37There's a new owner, and it went downhill.
20:39Have you heard of Fleming's restaurant?
20:40Actually, I have.
20:41What's the word on the street?
20:43Not so good food.
20:44My parents used to go there back in the day when it was good,
20:47but I didn't even know it was still open.
20:49I haven't heard any good reviews.
20:51It's old.
20:52It's a place my mom and dad would probably love to go.
20:55And you're not going to go anywhere near the place again?
20:57Not until something's done.
20:59It's extraordinary.
21:00And this guy's averse to change, but you've
21:01got all those customers standing on your doorstep.
21:05Unbelievable.
21:06So sad.
21:11Chef Ramsay's grassroots research
21:13clearly points out how damaged this restaurant's
21:16reputation really is.
21:17Ironically, many of the people who work at Fleming
21:20realize they are in desperate need of change.
21:23But there is one person who doesn't agree with that.
21:26Unfortunately, it's the owner.
21:28Yesterday was a really bad day.
21:30I took the morning this morning,
21:31walked around the community, done my homework,
21:33and really confirmed this Danish restaurant
21:38is no longer talk of the town.
21:41So what I need from each and every one of you
21:43is to be incredibly honest.
21:46Let's talk about what's wrong with the restaurant.
21:48Orlando, tell Andy what this place needs.
21:52I believe we need to build a new menu.
21:55We need to build a new pool, something more attractive,
21:58something more contemporary, you know?
22:02That's my opinion right now.
22:04Crystal, tell Andy why the restaurant's not working.
22:08You're scared you're going to fail.
22:11So instead of taking the jump and the leap of actually
22:14doing what you want to do, you're
22:16scared that no one's going to like it
22:19and you're going to lose everything.
22:21But the truth of the matter is, Andy, either way,
22:23you're going to lose it if you don't do something.
22:26Suzanne, you and I spent time talking last night.
22:30You were pissed off.
22:32Tell your husband what he needs to do to get
22:34this place back on track.
22:37In my opinion, I think a lot of people are afraid of change
22:41and they don't change until they're brought down
22:43to their knees, because they're terrified.
22:45Because it's easier to stay with what
22:47they know than to risk change.
22:49And I think that has been Andy's fault.
22:53Do you understand what she's saying?
22:54Yeah, her points are valid.
22:57How do you respond to it?
22:59My response to it now is, I'm just
23:01afraid to alienate the people that we had
23:03and lose what we have.
23:05The only thing right now that's going to save your business
23:10is a dramatic change.
23:16It's a long time coming, and it's time to do it.
23:20Andy needs to take ownership of the restaurant.
23:22And I think Andy will buck up now and take charge.
23:27Get ready for a dramatic change.
23:31Coming up, Gordon does what he can to spread
23:33the word about the new Fleming.
23:35Step on it, big boy.
23:36It's about the standards, yes?
23:37But he may have been better off keeping it a secret.
23:40Forget anything to do with Danish.
23:42Danish food may be a thing of the past.
23:45He's making caesars with vegetables.
23:47He's what?
23:48But some of the old problems still remain.
23:51It's a relaunch night teetering on disaster.
23:53Watch out, watch out, watch out.
23:56That's coming up on Kitchen Nightmares.
24:02Chef Ramsay knows that the changes to Fleming
24:04cannot be subtle.
24:05And the most drastic change needs to be the food.
24:08So step one of his plan is to take the restrictions
24:10off the kitchen and let them cook.
24:14I want to spend the next 20 minutes looking
24:16at the ingredients, what we've got,
24:17and just cooking something.
24:18And when you start, forget anything to do with Danish.
24:22People don't go out in South Florida to dine Danish.
24:26Let's get that right, yeah?
24:28Think popular, think trend, and think where we are.
24:31OK, let's do some cooking.
24:32Four of us together, yes?
24:37I want to see a little bit of flair.
24:38Oh, yeah, baby.
24:40That's going to be awesome, something different.
24:42Yeah!
24:43That's what we're looking for.
24:44That's like we're ready for that.
24:46That stew is beautiful.
24:47Is it?
24:48Melts in your mouth.
24:49Let's go.
24:50Ready?
24:52With the shackles taken off, the kitchen
24:54have come up with a number of exciting non-Danish menu items.
24:57That's definitely not our menu.
24:59Chef Ramsay has added a seared tuna.
25:01Now to make sure everyone is on the same page,
25:04he shares these new dishes with the front of the house staff.
25:07Scrumptious.
25:08Excellent.
25:09Nothing Danish there.
25:10Taste the chips.
25:12They've been seasoned with a little bit of cayenne pepper,
25:13black beans, pineapple salsa, yeah?
25:16This is so good.
25:18And I love this.
25:19Seeing those dishes and tasting them
25:21is a better reflection of what Miami is.
25:24And I think it'll draw in a big crowd.
25:27Very nice, very nice.
25:29I think change is difficult for everybody.
25:31What we've been doing for the same 25 years
25:34is not working anymore.
25:35We're going to get this restaurant on track.
25:45With Chef Ramsay's newfound belief in the kitchen staff
25:47and Andy, Gordon and his team work through the night
25:50to pull off one of the most ambitious makeovers yet.
25:55Good morning.
25:57Good morning.
25:57Come through, please.
25:59All right.
26:00Today is about dramatic changes.
26:03Andy, Suzanne, are you ready?
26:04Absolutely.
26:05Yes.
26:06Good, let's go.
26:07It's time to enter the new Fleming.
26:09And more importantly, time to start a new profitable chapter.
26:14Holy shit.
26:15Come in.
26:16Please.
26:17Oh my god.
26:18Wow.
26:20Oh my god.
26:21Holy cow.
26:22Can you believe this?
26:24Oh my god.
26:25It's just magic.
26:27We got rid of that pink that scares and spooks customers
26:30away.
26:31It was dated and uninviting.
26:33Now it's warm.
26:35It's elegant.
26:36It brings in a new modern era.
26:38I am so excited for Andy and Suzanne.
26:41It's the direction that we've been wanting to go.
26:43And now we can take those baby steps
26:45to do that because we can't go back to being the old Flemings.
26:49This color is gorgeous.
26:51Andy, what color is it?
26:53I'm not sure.
26:54You're not sure?
26:55OK.
26:55But it looks great.
26:57It's a Tudor brown.
26:59We've got some new art on the walls.
27:00And look at the lights.
27:01They make the brown stand out.
27:03And have a look at this.
27:04Oh, look at that.
27:07I can't talk.
27:08This is no longer Johansson Fleming's restaurant.
27:11A wonderful new theme, birds of flight,
27:14taking off into new chapters, a new beginning.
27:17I love it.
27:18I'm extremely happy.
27:19Yes?
27:20It's gorgeous.
27:21To see Andy and Suzanne crying for happy,
27:26we haven't seen that in a long time.
27:29Nothing but grim faces.
27:30Nothing but despair.
27:32And this is not despair.
27:34This is awesome.
27:35I want to just bust.
27:36Amazing.
27:38I don't cry very often.
27:39I can't tell you the last time.
27:42But this did it.
27:44This is everything for us.
27:46It gives us new hope.
27:48You OK?
27:48Yeah, I'm good.
27:49I'm good.
27:50I'm crazy.
27:51Happy for you.
27:52So happy for you.
27:53Unbelievable.
27:54To see my husband cry with happiness, to me,
27:58that was the biggest gift of all.
28:00I've never seen him so happy.
28:01It's been a huge wake-up call for him.
28:03Now we have a restaurant to be proud of, to take
28:05us right in the 21st century.
28:08Andy, embrace it.
28:09Really convict it.
28:10Make it yours.
28:12It will happen.
28:13With the change in decor now complete,
28:16Chef Ramsay's next step in turning around the business
28:18is to market the restaurant to a younger clientele.
28:24So he reaches out to two local designers
28:26and puts together a swimsuit fashion show.
28:29Oh, wow.
28:32The fashion show was fabulous.
28:34I was amazed.
28:36It's good to see younger faces that we want
28:38to attract to the restaurant.
28:39People are very excited.
28:40Our phones will probably be ringing off the hook.
28:42Although the main objective of the fashion show
28:44was to spread the word about the new Fleming,
28:46Chef Ramsay had a secret mission that he wanted to reveal.
28:50Weren't they amazing?
28:51Yes, absolutely.
28:52For the grand finale, please welcome our male model.
28:55Ah!
28:59Ladies and gentlemen, it's Andy, the owner
29:03of Fleming's Restaurant.
29:06I was in shock, because I didn't
29:08really quite recognize him.
29:10It was more than a breath of fresh air.
29:11It was a whole hurricane.
29:13Suzanne.
29:14Yes?
29:1510 years younger.
29:16Yes?
29:17You look great, honey.
29:18The clothes were amazing.
29:20The haircut was amazing.
29:21Most importantly, he was smiling.
29:23How can you not be motivated?
29:25Give it up, buddy.
29:25Well done. Yes?
29:26You look great. Feel good.
29:27I'm ready to go.
29:28You've got to come see this new restaurant.
29:30It is unbelievable.
29:36Coming up on Kitchen Nightmares.
29:38Something's burning.
29:39Papi, I smell something burning.
29:41Will a dangerous fire begin?
29:42Water, water, water, water.
29:43No, no, no.
29:44Duriel Andy's hopes for a successful relaunch.
29:47Watch out, watch out, watch out.
29:48Clear the way.
29:48Let's go.
29:49Holy shit.
29:54It's hours before relaunch.
29:55And with the dining room makeover and owner makeover
29:58now complete.
29:59OK, violin, let's go, buddy.
30:00Chef Ramsay is ready to unveil the new Fleming menu.
30:04Donner the Danish gravel axe, the Frikadel,
30:07and the grandfather duck.
30:09And in its place, a modern contemporary menu
30:12ideally suited for South Miami.
30:14Right, start off with the crab cakes.
30:16Yeah, a modern twist.
30:17The rock shrimp lettuce cups.
30:19Pan seared, group of fillets, seasoned with chorizo.
30:22So it's a little bit spicy.
30:23Playing on the Cuban influence, because the chef is Cuban.
30:25And more importantly, nice contrast, yeah?
30:28They look more contemporary, definitely
30:30more like this century, you know?
30:32Before, we're not in this century.
30:34We go back to the 80s, you know?
30:37Look at the portion size.
30:38What I want to see tonight, more than anything,
30:40is empty plates.
30:41Because when desserts come, we're going to do this.
30:44Very, very simple.
30:45Oh, yeah.
30:47To the table.
30:48Now, it looks so inviting.
30:53It's modern, contemporary, and it's just an immaculate way
30:56of serving a dessert.
30:58We don't stand and hold on to nostalgia.
31:01We move on.
31:02Andy, how does it look?
31:03It looks fabulous, chef.
31:04Now, there's no excuse.
31:07Have a little taste.
31:08We're opening in just under an hour, guys, yeah?
31:10Oh, that is good.
31:13That is out of this world.
31:14The menu is fantastic.
31:16The food tasted out great.
31:17Everything looks wonderful.
31:18Unbelievable.
31:20I didn't see any Danish food anywhere.
31:24Fleming has gone through some major changes
31:26in the last 72 hours.
31:28It appears as though the biggest change
31:30may have been the owner, Andy.
31:31OK, 74, 75, 77, 78.
31:34No, 76, OK?
31:35Who has a newfound energy and is
31:37operating like the leader he once was?
31:39Let's go.
31:39We've got to roll.
31:41Chef Ramsay definitely put a fire under Andy.
31:43He should have everything out there.
31:44He was sent down special from heaven.
31:47I know he is.
31:48Tonight, relaunch night.
31:49Yes, it's going to be difficult, but stick together.
31:52We're not throwing food out.
31:53We're caring, seasoning it, and hitting perfection, OK?
31:56Yes, chef.
31:57Let's go.
31:58I'm feeling nervous, excited, tense, everything,
32:01everything all at once.
32:03Crystal, take one cook from the Miami Heat.
32:06He's coming for dinner, OK?
32:07So look after him, yeah?
32:11Hi, welcome to Fleming's.
32:12The fashion show clearly has spread the word about Fleming.
32:15This is our new menu.
32:16I like the look.
32:17It's very clean, and it's refreshing.
32:20I'm very excited.
32:21Enjoy your dinner.
32:22The restaurant is fully booked.
32:24My name's Crystal.
32:25Nick Warren.
32:26I know who you are.
32:27Nice to meet you.
32:29Are you ready to order?
32:31Yeah, I'm going to get like a house salad.
32:33Can I try the wood salad?
32:35So I'm going to have the pan-seared mahi-mahi.
32:37Yes, ma'am.
32:38The pesto shrimp linguine, please.
32:40I'm going to bring you the Caesar salad right now.
32:44Cheers.
32:46First table, yes?
32:48Two small Caesar salads.
32:49Snap on it, big boy.
32:51As part of the new menu, all of the entrees
32:53come with either a house salad, a wedge salad,
32:56or a Caesar salad.
32:5715 minutes into service, and the salads are leaving the kitchen.
33:02Carrots?
33:03Right to me.
33:07Rich, you got to be quick with those Caesar salads.
33:08Is our Caesars coming with croutons?
33:10Are they coming with vegetables?
33:12Vegetables?
33:13He's making Caesars with vegetables.
33:15He's what?
33:16That's what I'm asking.
33:17I'm trying to say, that's not a Caesar.
33:20Oh, my god.
33:22I'm so sorry.
33:24Is there carrots in your Caesar salad?
33:25I think so.
33:26Yeah, would you excuse me?
33:27Would you mind if I just get a chance to do them again?
33:29I'm so sorry.
33:30I mean, I'm my apologies.
33:32Hey, guys.
33:33Orlando, just two seconds.
33:35You, stop.
33:36Just look at me.
33:37We're not serving Caesar salad with bits of carrot in there.
33:41The Caesar salad hasn't changed.
33:43Come on, guys.
33:44Radish?
33:45Caesar salad?
33:46The only thing that's missing is the fucking flies.
33:49Nerves are high, and there's a lot of confusion back there.
33:52A lot of confusion in the salad area today.
33:54You have to watch what he's doing.
33:56Look, he's very complicated salad.
33:58Complicated?
34:00What?
34:01My gran could do better.
34:03And she's dead.
34:05Oh, my god.
34:06We can't even get out of the traps properly.
34:08The cold food is backing up the kitchen.
34:10And this, right now, doesn't look good.
34:12Fucking hell.
34:13It's 40 minutes into service, and not one proper salad
34:17has left the kitchen.
34:18Bowser, can you help, please?
34:20Yes?
34:21And not surprisingly, customers' patience is wearing thin.
34:24The lettuce is futon.
34:25Can you just take a bag of rummy?
34:28You're welcome.
34:29The kitchen's totally backed up.
34:31I can't even get a Caesar salad.
34:32Caesar salad is the simplest things to do.
34:34You just put a little lettuce in, a little, you know?
34:36It's a god.
34:38Unbelievable.
34:39Unbelievable.
34:40Unbelievable.
34:41I asked for five Caesar salads, like, half an hour ago.
34:44Where the fuck are they?
34:46Do I have to make them myself?
34:47I make them myself, yeah?
34:49Oh.
34:50A Caesar fucking salad.
34:52Quit dying over here. Come on.
34:53Hallelujah, I got my Caesars.
34:56OK, here is the do-it-yourself.
34:58The kitchen has recovered from the salad dilemma.
35:00Beautiful, let's get these gone.
35:02And an hour into service, entrees
35:04are making their way to the dining room.
35:05And relaunch looks to be back on track.
35:09Oh my god.
35:10It's not working.
35:11But the old equipment at the restaurant
35:13has brought the kitchen to a standstill.
35:17No, no, no, try to put it on the pilot.
35:19Guys, come on.
35:20Un-fucking-believable.
35:21If we don't have the right equipment
35:23with that kind of business, at the same time,
35:25we can't respond.
35:26Give me two minutes.
35:27All right.
35:29How can you work with a range that half of it doesn't work?
35:31Unbelievable.
35:32We can't get a fucking meal out of here.
35:33Let's go.
35:34Shit.
35:36Oh.
35:37This relaunch, we have to make it work.
35:39We don't have time to have another bad night.
35:41We don't have what we need back there
35:43to really pull this off 100%.
35:47While Chef Ramsay goes to the dining room
35:49to see how customers are doing, the chefs
35:51continue to tinker with faulty equipment,
35:54unaware that they are about to cause a much bigger problem.
35:59Something's burning.
36:00Papi, I smell something burning.
36:01Where do you smell that?
36:02Do you smell it?
36:03Something is burning.
36:05Something is burning over here.
36:07What is burning?
36:07Bread burning?
36:08No, it's more than bread.
36:09Something else is burning.
36:10Something is burning.
36:12I smell something burning.
36:13Something is burning.
36:15Water, water, water, water.
36:17No, no, no.
36:18Watch out, watch out, watch out.
36:19Clear the way. Clear the way.
36:20Let's go.
36:21Moving, guys.
36:22Move the pan, move the pan.
36:23All right, all right, all right, all right.
36:24Move it, move it, move it.
36:30Within minutes of Chef Ramsay leaving the kitchen
36:33to check on the dining room.
36:34Something is burning over here.
36:36A stovetop fire has erupted, putting the relaunch
36:39and the restaurant in danger.
36:41Water, water, water, water.
36:42No, no, no.
36:43Watch out, watch out, watch out.
36:44As the smell of smoke enters the dining room.
36:46Watch out, please, guys.
36:47Watch out.
36:48Chef Ramsay returns to the kitchen and takes charge.
36:50If it hits the pilot lights and backfires,
36:52it's going to blow on his legs or blow on his face.
36:56Underneath.
36:56It's underneath.
36:57Watch out.
36:58Watch out.
37:02Get out.
37:04Watch out, guys, please.
37:05Clear the way. Clear the way.
37:06I mean, when was the last time that was clean?
37:11All right, keep working.
37:12Keep working.
37:13Chef Ramsay got the fire out.
37:15Now we're trying to get reorganized and back on track.
37:18I need one lamb medium rare, one ribeye medium rare.
37:22Come on, guys.
37:23Pull together.
37:24Let's go.
37:25Despite being down to only six burners in the kitchen.
37:28Finally, an order out.
37:29OK.
37:30Andy and Orlando have led a comeback.
37:32This is you, vealchop, lambchop.
37:34That's it.
37:35And Fleming has rebounded from the fire.
37:37Roasted chicken.
37:38This is outstanding.
37:39It's delicious.
37:40I like that.
37:42I'm going to bite this out.
37:43People were extremely responsive to the new menu.
37:46They loved the items.
37:48They were socializing and having a good time.
37:51It was more noise than I've heard
37:52in this restaurant in 15 years.
37:54It's just refreshing to see it this way.
37:57Are you ready for dessert?
37:58The chocolate goose.
37:59We want one of everything.
38:01Oh, very good.
38:03The dessert trolley was sensational.
38:06And everyone loved the desserts.
38:07There's nothing left behind.
38:08Nothing to box.
38:09No swans.
38:10Cheers to you.
38:11Thanks.
38:12To your success of your restaurant.
38:14Hope you're the best, sir.
38:15Thank you very much.
38:16Thanks so much.
38:17Good night.
38:21OK, guys.
38:23Come over, please.
38:25It was a tough night.
38:26It was a successful night.
38:28But the oven slowed up service.
38:29So it's going to be very difficult
38:31to produce this new menu, or any menu for that matter,
38:34with the equipment we have.
38:37Yeah, what a night.
38:38What a significant difference.
38:39Wasn't there a new energy in the dining room tonight?
38:41A sort of vibe of, yeah?
38:43People were alive.
38:45Yeah, we energized.
38:46Any one of you could have thrown in the towel
38:48and given up.
38:50And you held your own.
38:52And I believed in the passion, and the fight,
38:55and the determination to make this restaurant work.
38:57Thank you, chef.
38:59That was the good news.
39:01But there's a big problem here, yeah?
39:05This problem will prevent Fleming's from being a success.
39:11I need you to follow me.
39:13All of you, please.
39:15I was scared.
39:17I was scared, and I wanted to get away,
39:19because I had no idea what was going to happen.
39:24Hurry up, please. Come out.
39:26Hurry up.
39:27Stand over there, please.
39:30Oh, dear.
39:31Tonight, I was forced to make an emergency call.
39:36And this is a result of that call.
39:45There we are.
39:46Oh, my god.
39:51A state-of-the-art, brand-new, tailor-made Vulcan kitchen.
39:56When that tarp came off, I just felt
39:57this whole sense of relief.
39:59This was amazing.
40:01This was the missing link.
40:02Oh, my god.
40:04Oh, my god.
40:05What the hell?
40:07That's one of the most beautiful thing
40:10I've ever seen in my life.
40:12That's too much.
40:13Wow.
40:14That's for us?
40:15Come on.
40:16We're starting off with a unique six-ring burner,
40:19a convection oven, phenomenal, followed
40:21by a six-burner diamond-cut char grill,
40:25and then finally, the most amazing fryer.
40:27I'm very fucking happy.
40:30It's been installed tonight.
40:31Now, you have no excuse.
40:33Wow.
40:34No excuse.
40:35Andy and Suzanne, you have everything
40:37you need inside that restaurant now.
40:39Low staff, great decor, great chef,
40:42great menu, and a new kitchen.
40:44Now, take it and run with it.
40:48Thank you so much.
40:51I, um, I'm just, I can't express myself well.
40:58Thank you so much.
41:00I never in my wildest dreams imagined
41:02we would be given so much.
41:04Well done, my darling.
41:05Thank you very much.
41:06There's absolutely hope for Fleming's.
41:08We are going to make Ramsay proud,
41:11and we're going to do it for ourselves, too.
41:13Well done for tonight.
41:15Really well done.
41:16Yes?
41:16Yes, yes.
41:17Restaurant tour, because that's what you showed.
41:21Now do it.
41:22I will.
41:23Good luck.
41:24Make it work.
41:25Good night.
41:26Good night.
41:27Chef Ramsay did a lot of what was necessary
41:29to get this restaurant on track.
41:31He really found the right idea and the right design.
41:34I think it's going to save us.
41:35I think it's going to turn us around.
41:37Wow, what a week.
41:39Out of all the kitchen nightmares I've ever done,
41:41this has to be the biggest transformation ever.
41:44We completely changed the decor, completely changed the menu.
41:47But the biggest change of all was in the owner, Andy.
41:50Now he can make his own history, as opposed
41:52to buying somebody else's.
41:55My goodness.
41:57Caesar salad with carrots?
42:00Unreal.
42:01Group hug.
42:02Group hug.
42:03Group hug.
42:03Group hug.
42:05Hi, hi, hi.
42:11After Chef Ramsay left, Andy and his loyal staff
42:14embraced the changes that Gordon put in place.
42:17Wow, ready to use.
42:19And with a brand new kitchen and a new lease on life,
42:26Fleming has once again become the place
42:27to eat like it was 20 years ago.
42:30I can run a restaurant.
42:31I just needed the fire back.
42:33Your menu looks beautiful, man.
42:34Fleming's is going to be around for at least another 20 years.
42:37Hi, welcome to Fleming's.
42:38Have a seat.
42:39We'll be right there.
42:40I think we're going to be on the right track.