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00:00Oh, my god.
00:01Oh, my god.
00:02Oh, my god.
00:03Oh, my god.
00:04Oh, my god.
00:05Oh, my god.
00:06Oh, my god.
00:07Oh, my god.
00:08Oh, my god.
00:09Oh, my god.
00:10Oh, my god.
00:11Oh, my god.
00:12Oh, my god.
00:13Oh, my god.
00:14Oh, my god.
00:15Oh, my god.
00:16Oh, my god.
00:17Oh, my god.
00:18Oh, my god.
00:19Oh, my god.
00:20Oh, my god.
00:21Oh, my god.
00:22Oh, my god.
00:23Oh, my god.
00:24Oh, my god.
00:25Oh, my god.
00:26Oh, my god.
00:27Oh, my god.
00:28Oh, my god.
00:29Oh, my god.
00:30Oh, my god.
00:31Oh, my god.
00:32Oh, my god.
00:33Oh, my god.
00:34Oh, my god.
00:35Oh, my god.
00:36Oh, my god.
00:37Oh, my god.
00:38Oh, my god.
00:39Oh, my god.
00:40Oh, my god.
00:41Oh, my god.
00:42Oh, my god.
00:43Oh, my god.
00:44Oh, my god.
00:45Oh, my god.
00:46Oh, my god.
00:47Oh, my god.
00:48Oh, my god.
00:49Oh, my god.
00:50Oh, my god.
00:51Oh, my god.
00:52Oh, my god.
00:53Oh, my god.
00:54Oh, my god.
00:55Oh, my god.
00:56Oh, my god.
00:57Oh, my god.
00:58Oh, my god.
00:59Oh, my god.
01:00You are the one that decided to say
01:01you knocked your ass out of here.
01:02Oh, you are. You are.
01:03You are.
01:04Come here right now.
01:05Anger.
01:06I want you to get out of the way right now.
01:07And pain.
01:08This is really hard.
01:09Yeah.
01:10Chef Ramsay does his best to right the ship.
01:12You have the world on your shoulders, but god's sake.
01:15But there are so many leaks.
01:17Get the fuck out of here.
01:19Burger Kitchen may be impossible to stay afloat.
01:22This is crazy.
01:23I can't do it, you know?
01:26What is that?
01:28Disgusting.
01:29Crap.
01:30You're done.
01:31I'm done?
01:32I'm not.
01:33Shut the place down.
01:34Get out of here.
01:35That is amazing.
01:39I just can't thank you enough.
01:45Third Street in Los Angeles, a young, hip neighborhood
01:49known for trendy shops and restaurants.
01:52In 2010, Alan and Jen Saffron opened a restaurant
01:55called The Burger Kitchen.
01:57Good evening.
01:58Welcome to Burger Kitchen.
01:59My name's Alan.
02:00Thank you for coming.
02:01Alan's always had the dream to run a restaurant
02:03because he's always enjoyed meat.
02:05You do the cheese in the middle, you seal the beef,
02:08and then you do the cheese on the top.
02:10That's what the ultimate cheeseburger is.
02:12I've really eaten meat all my life.
02:14I've eaten in hundreds of different steak restaurants,
02:16and then I figured I'll try and get into a hamburger restaurant.
02:20I didn't have the money to open up the best burger in L.A.,
02:23and I took the money from my son, Daniel.
02:27I was kind of dragged into this.
02:30I got a sizable inheritance from my grandfather.
02:33There was money in a trust account,
02:36and my dad took $250,000 of my money
02:38to put it into this restaurant.
02:40Hey, guys, how you doing?
02:41Because of that, I had to make the place work,
02:43but my dad is not running Burger Kitchen well.
02:46All of our burgers are prime wagyu.
02:48That's the best meat you can buy in the country.
02:50I've now changed our standard burgers all to Australian wagyu.
02:54It's all frozen, we take it out of the freezer.
02:57That meat sucks though, dude.
02:58I know.
02:59It's, like, really dry.
03:01Throw that out.
03:02My God, man.
03:04You buy your patties pre-made, and they're dry,
03:07and you know it's not good, but you continually say it is
03:10because you don't have any taste buds.
03:11Really not good.
03:13Burger Kitchen is managed by a dysfunctional family.
03:17We've got three chiefs and about four Indians today.
03:20There's a lot of tension within all the family members,
03:23which filters down to us, of course.
03:26I have an order of sweet potato fries,
03:28and I have two chicken wings.
03:30David, David, David, you need to listen to me.
03:33It's hard to be belittled every day,
03:35and so for me to come to work now is, like, almost unbearable.
03:39David, I'll handle this,
03:40and then you can come back and expedite, okay?
03:43You can't expedite nothing.
03:46It is such a chaotic work environment
03:48with Alan, Jen, Daniel.
03:50Is he doing a natural for 44?
03:52Yes, he is doing a natural for 44.
03:55It is just a train wreck and a half.
03:58I can organize the tickets.
04:00I don't know why they can't get it through their fucking skulls.
04:02It's okay. All right, relax.
04:04I did not picture myself doing this,
04:06but these are the cards I've been dealt,
04:08and I want to make it a success.
04:10Table 11 still does not have their sides.
04:12It's coming. It's all coming.
04:14I've told Ricardo to make it on the fly.
04:15I know, I know, I know, I know, I know.
04:17But my father, he does not treat me as an equal partner.
04:20He still treats me like a child.
04:22It's very infuriating.
04:23Please help me. Please.
04:26I am absolutely at the end of my rope.
04:28I don't have anyone to lean on. I really don't.
04:31Chef Ramsay is our last hope.
04:41What an amazing place to have a restaurant
04:43smack bang in the middle of Los Angeles.
04:45The Burger Kitchen. Wow.
04:50Nice.
04:51Hello.
04:52Good morning. How are you?
04:53Alan Saffron. How are you?
04:54Alan, good to see you.
04:55Thank you very much for coming.
04:56This is my wife, Jen.
04:57Jen.
04:58Jen, good to see you.
04:59When Chef Ramsay arrived, it just blew my mind.
05:02Let's sit down and have a chat, shall we, yes?
05:04I mean, we've got Chef Ramsay in here to improve us.
05:08Otherwise, what the hell is he here for?
05:12Nice to meet you both.
05:13Nice to meet you.
05:14Good to see you.
05:16How long have you been open?
05:1716 months.
05:18So 16 months ago.
05:19So just opened.
05:20Yes.
05:21Is the business making money?
05:22No.
05:23We're losing $5,000 up to $6,000 a month every month.
05:26Wow.
05:27Wow, wow, wow.
05:28How can it go so wrong?
05:30I think it was a combination of a lot of things
05:32that I think we did wrong.
05:33I think we changed the menu too many times.
05:35How many times have you changed the menu?
05:37Probably 10.
05:3810 times?
05:39Yes.
05:40That's nearly once a month.
05:41What about the chef?
05:42I mean, normally a menu changes when the chefs change.
05:44How many chefs have you had?
05:45Well, we've had about 10.
05:4710 as well?
05:48Yes.
05:49Front of house been as bad?
05:50Yeah, we've been through about 20 servers.
05:5410 menus, 10 chefs, 20 servers.
05:58What's going wrong?
06:00Yelp has killed us.
06:03Yelp has trashed us terribly.
06:05They're also deleting five-star reviews.
06:07Oh, come on.
06:08I can prove it.
06:09I can show you right on the Yelp.
06:12Is there a plot against you from Yelp to close this business?
06:16No question in my mind.
06:17Oh, Alan, come on.
06:18You've been watching too many fucking Bond movies.
06:22So opening restaurants in LA is pretty expensive.
06:26Where did the money come from?
06:28Alan had about $250,000 that he inherited from his dad's estate.
06:32OK, nice.
06:33So he put all that money into it,
06:34and then we started running out of money.
06:36And in order to open, my husband went to my son.
06:39And now my son Daniel is in for another, I think,
06:43over $250,000 as well, because he inherited some money too.
06:47I was managing his money, so I actually
06:50took part of that money.
06:52And as the manager of his funds, you then
06:55invested in the business?
06:56Yes.
06:57Did your son Daniel know?
06:59Well, of course, he knew eventually.
07:03What do you say eventually?
07:04I told him after the fact.
07:06What?
07:07I kind of forced him into it by taking his money.
07:11Seriously?
07:14Is Daniel here? He's in the business?
07:15He does the nighttime shift.
07:16OK.
07:17You work in the daytime.
07:19And you don't work together?
07:21Not really that much.
07:23Our heads log together.
07:25Right.
07:26My son has a great deal of resentment towards me.
07:30I don't know why.
07:31What about the food?
07:32I think it's pretty damn good now, yes.
07:34I'd say it's four to five stars.
07:35Four to five stars.
07:36So you're one star out.
07:37OK.
07:38I can't wait to taste it.
07:39We've got the background.
07:40Thank you. I appreciate it.
07:41OK.
07:43Chef Ramsay will love my burgers
07:45without a shadow of a doubt.
07:48I'm Marilyn.
07:49Marilyn, nice to see you.
07:50Nice to meet you.
07:51First off, what's wrong with the restaurant?
07:52There's lack of management.
07:54Right.
07:55And the burgers, they're never cooked right.
07:57They're always sent back.
07:58Wow.
07:59Yeah.
08:00I tell people that I'm sorry probably 15 times a night.
08:04There's no consistency whatsoever.
08:06And that's wearing on me, like, as a person.
08:08I go home, and I'm like, oh, I feel
08:10so guilty for serving bad food.
08:13OK, let's start off.
08:14I'm in California.
08:15So let's go for a California burger, please.
08:16California, sure.
08:18And how would you like it cooked?
08:19Medium rare, please.
08:20Medium rare?
08:22OK.
08:23Definitely a cowboy burger.
08:24OK.
08:25Got to see the Australian meat pie.
08:26Yeah.
08:27Obviously, I'll have to go for the award-winning burger.
08:28OK.
08:30Thank you, my darling.
08:31Good, thank you.
08:32Good to see you.
08:33You too.
08:34Dirty plates, guys.
08:35Come on.
08:36OK.
08:37This is a lot of food.
08:39At first, I loved working at Burger Kitchen.
08:42But all I'm doing now is fighting with the management.
08:45David, I'll handle this.
08:46Jen, I want you to get out of the way right now.
08:48It's a runaway restaurant.
08:49I have no control.
08:5113 southern burgers for two.
08:53Hey, Lena.
08:54Yes.
08:55Anything you have to say, go through me.
08:57I'm not going to tell you more than once.
08:58Get out of the way.
08:59Chef David does not like me.
09:02He doesn't want me in the kitchen.
09:04Oh, my god.
09:05That woman is a mess.
09:08And he tends to gossip and blame me for a lot that's going on.
09:12Out walks the diablo.
09:14We've made some errors here in staffing.
09:18This is like a green ring circus.
09:20Chef Ramsay, I noticed you ordered the cowboy.
09:23That'll take a little longer.
09:24Don't you worry.
09:25I'm a man.
09:26It's a one pound burger.
09:28Lovely.
09:29Executive chef, David Blaine?
09:31Yes.
09:32What, the magician?
09:33No, no, no.
09:34He's not the magician.
09:35He's just coincidentally the same name.
09:37He was the head pastry chef at the Peninsula Hotel.
09:39Now he's the executive chef of the burger restaurant.
09:41Yes.
09:42David Copperfield, your dessert chef?
09:44No.
09:47David, he was like, Chef David Blaine, like the magician.
09:52Too bad I can't disappear from here.
09:55When I came in here, I wasn't allowed to do any of my recipes.
09:59I had to do exactly what Alan told me to do.
10:02That's the California.
10:03Even if I knew it was wrong, I still had to do it.
10:06This is the California burger.
10:08Wow.
10:09Thank you, darling.
10:10OK.
10:11California burger.
10:12I better let you eat.
10:13Yes, please.
10:14I'll leave you to it.
10:16Jeez.
10:20That's a bit rare.
10:21It's raw.
10:26Bread's just sweet, sweet and doughy.
10:29Bland, tasteless, raw, meat, no flavor.
10:34Wow.
10:35That's nasty.
10:36How are you doing?
10:37Yeah, that's rough.
10:38Does anybody season anything?
10:39Yeah.
10:40And do the kitchen cook with seasoning?
10:42I know they throw a little bit of salt in.
10:44Well, they're obviously blind because they're missing it.
10:46I mean, that is ghastly.
10:47What's wrong with this one?
10:49What?
10:50Stop, stop, stop, stop.
10:51What's wrong with that one?
10:52No seasoning.
10:53He doesn't like it.
10:54It's one of the best burgers I've ever tasted in my life.
10:57So it's very disappointing.
10:59OK, this is a natural.
11:00All right.
11:01Natural with white cheddar.
11:03Yes.
11:04How was it cooked?
11:05What did you ask for?
11:06No, that's good, medium rare.
11:07Oh, we're good on it?
11:08Yeah, yeah.
11:09And this one is?
11:10Natural with white cheddar.
11:11Oh, this is the award winning.
11:13Yeah.
11:14Great.
11:15Thank you, darling.
11:16Mm.
11:21Wow.
11:22That's raw.
11:24Wow.
11:25That's the award winning burger.
11:28Shocking.
11:29Marilyn, sorry about that.
11:31I know I asked for it mid-rare, but that's a first for me.
11:34They serve a burger with a tartare in the middle.
11:36That's just raw.
11:37It is what it is, raw.
11:39I can't believe that my burger was that bad.
11:44That is just shocking.
11:47I don't know what to think anymore.
11:49It is natural.
11:50It's raw in the middle.
11:52Oh, come on, guys.
11:53What the fuck is that?
11:55I was shocked that it was undercooked
11:57because I OK'd the burger.
11:59But, you know, we were under a lot of stress.
12:01David, this is really bad.
12:03But instead of looking at their own deficiencies,
12:06they wanted to put it on me.
12:07I'm about done with this childhood shit in here, man.
12:10I'm out of here.
12:11Don't leave yet.
12:12100% I am their scapegoat.
12:15I'm about to blow up.
12:18Chef Ramsay had a horrendous start to his lunch.
12:22And after sending another raw burger back to the kitchen.
12:25David, this is really bad.
12:27I'm about done with this childhood shit in here, man.
12:30Wow.
12:31I'm out of here.
12:32Don't leave yet.
12:34Chef David Blaine wants to disappear.
12:37I'm about to blow up.
12:39People are crazy.
12:40I left out of frustration.
12:42But when I came on, I made a decision.
12:45But when I came on, I made a deal with my staff to stay.
12:50I keep my word.
12:51And that's what I'm doing.
12:52Let's do this.
12:53OK.
12:54We've got the big cowboy burger, medium rare.
12:57If we don't have any of those extras, make fun of us.
12:59No, no.
13:00We just have everything.
13:01Oh, this is going to be interesting.
13:03We got the cowboy done.
13:05I'm terrified to bring out of this burger.
13:08I don't even think it could swallow.
13:10Me neither.
13:11Here is the cowboy burger.
13:16Cowboy with a very small hat on top.
13:20Look at the bun.
13:21Where do you start?
13:28Honestly, look at that.
13:43Come on.
13:44Seriously?
13:47$39.
13:49You'd expect a decent bun.
13:58It's just so bland.
14:01Greasy, cooked to hell.
14:04Damn.
14:05Thanks, man.
14:07That is dreadful.
14:09Dreadful.
14:10I'm so sorry.
14:11It's not your fault.
14:13Wow.
14:15I was shocked, disappointed, embarrassed.
14:18Good.
14:22Meat pie's up, guys.
14:23But one thing I have that's a little different
14:25is an Australian meat pie.
14:27The Australian meat pie is the number one staple in Australia.
14:31I have brought them to America, and Chef Ramsay
14:34will absolutely love it.
14:36That's Ramsay, by the way.
14:38She's not going to like it.
14:39What?
14:40She's not going to like it.
14:44Oh.
14:47So this is the?
14:48The Australian meat pie.
14:49Oh.
14:50The beef.
14:52Time to go down under.
14:54What is that thing?
15:02What a mess.
15:03I mean, that's disgusting.
15:05That Australian pie can flock off back to Australia
15:07with pleasure.
15:08I've got raw, doughy pastry on top
15:11soggy, gooey stuff on the bottom.
15:13One word for this, meow.
15:15Cat food.
15:16Disgusting.
15:18Didn't like nothing at all.
15:19Nothing.
15:20It's everything.
15:21I believe Chef David can't handle the menu.
15:24He's not an executive chef, as he claims.
15:26We didn't do good.
15:28He's a pastry chef.
15:31Wow.
15:32Well, that was a eye opener.
15:34Let's meet the team.
15:35This is Chef David.
15:37This is the executive chef, David.
15:38Hello, Chef. How are you?
15:39David Blaine, right?
15:40The magician.
15:41Wow.
15:42Shame you didn't work your magic today.
15:43This is?
15:44Jalapeno.
15:45Jalapeno.
15:46OK, great.
15:47David, that was fucking hideous.
15:50Everything I've tasted has been nasty, awful, bland.
15:54And you watched all that coming out?
15:57Or did you cook any of it?
15:58I helped cook everything.
16:00And you can't work your magic on a burger?
16:04Seriously?
16:06You get paid as an executive chef?
16:09Wow.
16:10What's funny now?
16:11Is this an ego massage for you?
16:14I follow the recipes as I am told by the owners.
16:17And if I try to change the recipes, I am tossed out of here.
16:21What?
16:22It's not quite true.
16:23Come on, guys.
16:24Man up.
16:25I've been drinking again.
16:27Drinking again?
16:28My husband doesn't drink.
16:29I don't know.
16:30I don't know.
16:31I can't get the truth out of anybody here.
16:32Explain this to me, Jen.
16:33He does have a lot of control in the kitchen.
16:35That's not true, Chef.
16:36What about the mushrooms?
16:37You added the mushrooms, and you changed the whole recipe,
16:39and you added wine.
16:40You didn't want salt on the mushrooms.
16:42Let's tell the truth.
16:44Did you add wine to the mushroom recipe?
16:47That's how you make sauteed mushrooms the way you do it.
16:49I just have to question.
16:50Did you add wine?
16:51Yes, ma'am.
16:52You didn't tell anyone that you added wine to the mushrooms?
16:54Honey, you're missing the point.
16:56You're focusing on a mushroom.
16:58Mushrooms are important to me.
16:59I'm from Poland.
17:01I think of all the problem is, instead of putting sugar
17:03in that coffee, put a little Prozac in it.
17:06Chef David, I just want the truth.
17:08This is the truth.
17:09I would be better off as a brain surgeon
17:11than you running this restaurant.
17:15After Chef Ramsay was served raw and tasteless burgers.
17:18That is ghastly.
17:19They serve a burger with a tartar in the middle.
17:21Jen and Chef David can't seem to agree on who
17:24has control of the kitchen.
17:25I follow the recipes as I am told.
17:27What about the mushrooms?
17:28You changed the whole recipe, and you added wine.
17:31You didn't want salt on the mushrooms.
17:33And it's starting to get personal.
17:35Jen, let's get down to where it's supposed to be.
17:37The way you treat us, the way you manipulate,
17:39and the way I had to buy groceries this morning.
17:41Where's my money for my groceries that you owe me?
17:44Now, first of all, my son was.
17:46You haven't paid me.
17:47My son was wired this morning, and you gave him.
17:49I'd say he was wired.
17:50Excuse me.
17:51We don't do that, David.
17:52I come in here, and I work.
17:54I open the place.
17:55I do what I'm supposed to.
17:56And I don't get paid.
17:57Where's my paycheck?
17:58That's not true, David.
17:59Why hasn't he been paid?
18:00I have checks written out to your wife.
18:02That's not right.
18:03He has been working on the spirit of getting paid.
18:08The spirit.
18:09And I will pay him.
18:10This sounds crazy.
18:11Where's Jen going?
18:12She's running to get checks all of a sudden.
18:14Honey, you're missing the point.
18:16Don't concentrate on the check.
18:18I said I'm going to pay him.
18:20That's all that's important.
18:21I feel I'm a little bit sort of in a land of loopy loops.
18:26You see how much bullshit's flying around here?
18:28Your chef says that he's forced to follow your recipes.
18:33Let's see what he can come up with.
18:36Do me a favor.
18:37Yes, chef.
18:38Get out there now.
18:39Go and get some beef pate.
18:40And cook me a burger.
18:43A burger.
18:44Yes, chef.
18:45Both of you get out there.
18:46Bye, guys.
18:47This is my career.
18:48This is what I love to do.
18:49I'm smart enough to know that he's going to like my burger.
18:52That Jen is a liar, dude.
18:53She can't tell the truth.
18:54She's crazy.
18:55The whole place should be on fucking LSD, man.
18:58OK.
18:59I need to taste what this guy can cook.
19:03Yes?
19:04Jen and David do not get along that well.
19:06He's very opinionated, and that's difficult for my wife.
19:10Jen.
19:11You heard how he attacked me.
19:12I know that.
19:13You didn't even stand up for your wife of 35 years.
19:16I am.
19:17I am standing up for you, but I'm realizing
19:19how difficult our situation is.
19:24While Chef David shops for ingredients for his burger,
19:27Chef Ramsay decides to visit Daniel
19:29to get his perspective on the issues at Burger Kitchen.
19:34Daniel.
19:35Hi.
19:36How are you?
19:37Good.
19:38Good to see you.
19:39Hanging in there.
19:40Hanging in there.
19:41Yeah.
19:42It's a nice little cozy place.
19:43How long have you been in here?
19:44Five years.
19:45Five years?
19:46Yeah, five years.
19:47I've lived with Wendy for three.
19:48She is my girlfriend.
19:49OK.
19:50Wendy.
19:51Likewise.
19:52Good to see you, too.
19:53What does Wendy do?
19:54I go in when he's there.
19:55Only at night.
19:56I go in when he comes in.
19:57Well, sit down.
19:58Let's have a chat.
19:59There was a falling out between Wendy and my family.
20:03My dad doesn't respect her, and I don't know why.
20:06Take me back to the beginning, when
20:08you invested in this restaurant, unknown to you.
20:12Mm-hmm.
20:13Yeah?
20:14How frustrating was that?
20:15Very.
20:16Your dad was handling your money?
20:17It was in a trust account.
20:18Right.
20:19That he had access to.
20:20How'd you get in this situation?
20:22My dad, in all his wisdom and the way he can just manipulate,
20:25he said, why don't we open a restaurant?
20:27And I said, well, that's a little ridiculous.
20:29We know nothing about it.
20:30Let's not do that.
20:31Unbelievable.
20:32How much did it take?
20:33$250,000.
20:34Wow.
20:35I was infuriated.
20:36Why did you do this without even my approval?
20:38And he's like, I thought you'd like it.
20:40Are you kidding me?
20:41This is ridiculous.
20:42It's your money.
20:43Yeah.
20:44I know.
20:45What's the relationship with your father like now?
20:47How'd you get on?
20:48It's not good.
20:49No.
20:50I can feel that.
20:51When was the last time you actually
20:52made a decision together?
20:55Never.
20:56My dad still treats me like a child.
20:58It almost makes me want to cry.
21:00He changes the menu way too often.
21:02And he doesn't tell anyone.
21:0410 menus.
21:05More.
21:06Over 20.
21:07Over 20 different menu changes.
21:09Wow.
21:10I can't get even on the books.
21:12I'm not even on the records.
21:13You know, I've asked him numerous times.
21:15I've asked the accountant.
21:16This is like three months ago.
21:18This is the only fucking proof I have, which is a joke.
21:20This was to placate me when the restaurant first opened.
21:23That's a joke.
21:24That's not true.
21:25This is printed out on a computer.
21:27$5 a share, by the way.
21:28This is nothing.
21:29This is nothing.
21:30This is not.
21:31This is toilet paper.
21:32It's nothing.
21:33I thought it was going to be bad,
21:34but I didn't think it was going to be quite that bad.
21:36I don't trust him anymore.
21:37It's taken a while for me to kind of like
21:39come to that realization, you know?
21:42But sorry.
21:49It's hard, you know?
21:50It's hard to watch this happen.
21:52It's hard to watch somebody get beaten down so much
21:54that like the fight is no longer there.
21:58OK.
21:59Well, that's given me an even deeper insight.
22:02Run it as normal tonight.
22:03Yeah.
22:04And just pretend I'm not there.
22:05But I'll be in and out.
22:06Yeah.
22:07Watching everything.
22:08Yeah.
22:09OK?
22:10OK.
22:11Good to meet you both.
22:13I have to say thank you again.
22:15See you later tonight.
22:16Bye.
22:17Thank you very much.
22:19Bye.
22:22Back at the restaurant, David is preparing Chef Ramsay's burger.
22:25Let's call this one the redemption burger.
22:28And for the first time since he started working at the restaurant,
22:31he's using his own recipe.
22:33But this time, I want to seize it our way.
22:36This is very important to me that when I make this burger,
22:39it's a good burger.
22:40But at least it's going to be my burger,
22:42and it's not going to be Jen and Alan's burger.
22:45Let's start getting this thing ready.
22:48Are you making him a burger too?
22:50Yeah.
22:51With the Wagyu.
22:52A what?
22:53With the Wagyu.
22:55I'm smart enough to listen to what Chef Ramsay wanted.
22:58He wants a nice, juicy burger.
23:00He wants something with flavor, not frozen meat.
23:04Medium rare, brother.
23:06OK.
23:07Get it all ready.
23:09Let's give Ramsay a hamburger now.
23:11Here we go.
23:12Oh, no.
23:13You're eating lunch.
23:14Don't worry.
23:15Thanks.
23:16I just made a burger.
23:17My ingredients.
23:18Your own ingredients?
23:19Yes.
23:20Wow.
23:21So it's not on the menu?
23:22No.
23:23Do you want to try it?
23:24Some people have called me a meat sculptor or a meat creator.
23:28A lot of different celebrities have eaten my food
23:30and have said it was fantastic.
23:32Yes.
23:33What's in there?
23:34You'll see.
23:35Yeah.
23:36Try it.
23:37I can see the blood, but what's in there?
23:38It's the Wagyu mix.
23:40But what I've done is I've added certain spices
23:42and I made a cheeseburger.
23:43I don't like a bun.
23:44Alan, you're not a meat expert.
23:46You don't know a thing about meat.
23:47The only thing you know how to do is sit on the computer
23:50in there and change menus.
23:51That's what you do.
23:53And you made this?
23:54Yes.
23:55It's amazing.
23:56That is hideous.
23:59At least it's seasoned.
24:01This is the burger I'm dying for.
24:02David, please.
24:04Presentation.
24:05It looks great.
24:06Thank you, Chef.
24:07Explain, please.
24:09I'm using smoked gruyere with grilled tomato,
24:11spring mix with a mustard aioli, and a jumbo pickle homemade.
24:14What I had earlier, this looks night and day.
24:18Wow.
24:19OK.
24:20Look at that.
24:22Bloody hell.
24:23I mean, that's what I call a burger.
24:24Jesus.
24:25And how does it taste?
24:31It's delicious.
24:32Thank you, Chef.
24:34The temperature's perfect, and the roll is crispy.
24:37Yes, Chef.
24:38Would you like to have a little taste?
24:39I'd love to.
24:46What is that strong taste that I'm tasting?
24:49Gruyere cheese, and it's smoked, right?
24:50Yes, Chef.
24:51Yeah, I love it.
24:52Does that go through the meat?
24:53I taste something stronger in there,
24:55like a dry-aged or something beef.
24:57But I do like my meat red in it.
24:59I am a medium rare girl.
25:01Problem is, that's not medium rare as it should be.
25:04It may be medium, but I can tell you one, it's bloody juicy.
25:08That is delicious.
25:09Thank you, Chef.
25:10Yeah, I'd give that 9 out of 10.
25:12Love that title there, by the way, Redemption Burger.
25:14And you certainly did that.
25:15Sucked on this burger, Jan.
25:17And you too, Alan.
25:20Why aren't we serving burgers like that?
25:22Because I thought the Wagyu meat was better.
25:26You've got your priorities wrong.
25:27Because the word Wagyu sounds glamorous and expensive,
25:29it doesn't mean to say it's going to deliver
25:31you the most tastiest burger.
25:32My question to you is that if you
25:34know that your burgers are better than what
25:38you're cooking currently, what the fuck are you doing?
25:41I am forced into making what they want me to make.
25:45And if I try to do a change, I'm persecuted
25:48for making a change.
25:49He wants to blame me for everything in the kitchen.
25:51And I'm not that powerful, Chef Ramsay.
25:53I'm a 64-year-old woman.
25:55I can't control all this, what he's saying.
25:57How am I that powerful?
25:59Do you see a chef hat on me?
26:00Do you see me swirling the pans or making the patties
26:03or chopping the mushrooms or putting the salt on?
26:06I mean, what really frustrates me
26:07is the fact that I get served that mediocre crap.
26:10And that thing is seasoned beautifully.
26:12Cheese gives it that little bit of saltiness.
26:15Absolutely delicious.
26:16Thank you, Chef.
26:18Jen?
26:19Whatever.
26:20Jen?
26:21Where's she going?
26:22This is ridiculous.
26:25David has proven to Chef Ramsay that thing
26:27is seasoned beautifully.
26:28That thing is seasoned beautifully.
26:29Absolutely delicious.
26:30He can cook a winning burger when he is not confined
26:33by Jen and Alan's recipes.
26:35Mm.
26:36But the chef's success doesn't appear to be
26:38appreciated by one of the owners.
26:40Jen?
26:41Jen?
26:42Come on.
26:44Where's Jen?
26:47Jen got up from the tasting because Jen
26:51wanted me to be the reason that their pitiful restaurant
26:56hasn't made it.
26:58Jen, what's the matter?
26:59What's wrong?
27:01I'm 64 years old.
27:03I've been through many, many different situations.
27:07My situation is to get this restaurant productive.
27:11Right.
27:12Prosperous.
27:13It's not about some bully or some fool.
27:15Is that why you just walked out?
27:16Because my heart hurt.
27:18What do I do?
27:19Is that a false thing?
27:20If I have to sit there and smile and say
27:22that everything is fine, I can't do that.
27:25You just didn't tell me what's going on.
27:27That's all.
27:28I'm facing a bully who has been abusive to me.
27:31We need to address this.
27:32But just for you to get up and walk out,
27:34it just looks a little bit weird.
27:36I need you.
27:37And I think more importantly, I think Alan does.
27:41Yeah.
27:42OK.
27:43Please.
27:44Come on.
27:45OK.
27:46I feel a good energy from Chef Ramsay.
27:48If I was here to be in a positive place,
27:51I felt very comfortable in coming back.
27:54OK, Jen's back.
27:55Found her.
27:56Oh, yeah.
27:57She got a little bit upset, and she was, uh.
27:58I understand.
27:59Well, because I know that the chef can
28:02deliver this kind of burger.
28:04Please say this.
28:05And should have delivered it before.
28:06Why did Jen just walk out the back door?
28:09That was a different issue.
28:10That's got nothing to do with it.
28:11Well, what is the issue?
28:12Because you're a bully.
28:13No, because you're a bully.
28:14It's got nothing to do.
28:15You say nasty things to me.
28:17Let me explain something to you, Jen.
28:18And I don't care what you say.
28:19Jen, stop.
28:20Take it easy.
28:21I've seen eight to 12 chefs walk out.
28:25Since the day I walked in here, you want me to fail?
28:29I think that woman's a shark.
28:30If you get in the water with them,
28:31you might get your testicles bit off.
28:33The reason you walked out the back door
28:35is because you were Chef Ramsay's pirate.
28:37Jen, Jen, Jen, Jen.
28:38That's why she walked out.
28:39That is not the truth.
28:40Right.
28:41Stop.
28:42Stop there two seconds.
28:43I want to see the place in operation.
28:44You running your job, watching you do your job,
28:47and you running the kitchen.
28:48OK?
28:49When we finish service, we'll talk after that.
28:51OK?
28:52Delicious.
28:53Thank you, Chef.
28:54Let's go.
28:57As the staff prepares for dinner service,
29:00Alan has something he wants to share with Chef Ramsay.
29:03I'd like to give you my book.
29:04You've got your own cookbook?
29:06I wrote a book.
29:07You wrote a book?
29:08Yeah, I wrote a book.
29:09Gentle Satan.
29:10It was about my father.
29:11That's what my mother called him.
29:13Is that you on the cover there?
29:14That's my father.
29:15That's your father.
29:16That's me.
29:17Did you have a bad relationship with him?
29:18No, because 34 years ago, he wanted
29:20me to stay in Australia and be in his business.
29:24And I said, Dad, I don't want to be in their business.
29:26Plus, I've met a wonderful girl in New York.
29:28I want to move there.
29:29He said, if you leave Australia, it'll
29:32be the end of us forever.
29:34You didn't want to be controlled, right?
29:35No, I didn't want to be controlled.
29:36Did you love him?
29:39It's hard to say.
29:40It's a love-hate relationship.
29:41How can you love someone who stabbed
29:44you so much in the back?
29:45And to think that a father would do that to his own son
29:48is beyond shocking.
29:50It sounds like a compelling read.
29:52I'll have a read of that tonight.
29:54Bedtime reading.
29:56I'll see you later.
30:04Welcome to Burger Kitchen.
30:05My name's Alan. I'm the editor.
30:06Thank you for coming.
30:07From the moment Chef Ramsay arrived,
30:09he has been hit with a variety of issues.
30:12It's now time for dinner service.
30:13One, two, three.
30:14Let's go.
30:15Let's go.
30:16One, two, three, let's go, OK?
30:17All right? OK, good.
30:18And for the first time in a long time,
30:20Daniel will be working alongside his father and mother.
30:24All right.
30:25What can I get you?
30:26Can I get a Texas chili burger, please?
30:28Sure.
30:29How do you want it cooked?
30:30Medium, please.
30:31OK.
30:32Texas chili, medium.
30:33Texas chili.
30:34Bar.
30:35You got that?
30:36You got your two tickets.
30:37All right.
30:38So two Texas chili, one Texas chili.
30:39That's it, just one.
30:40Alejandro, Texas chili burger, medium.
30:42Hey.
30:43What are you actually going to do?
30:44What are you doing tonight?
30:45I've been hosting, expediting, serving.
30:47Good.
30:48A lot.
30:49So is your father taking orders as well?
30:51No, he's just hosting.
30:52OK.
30:53I don't want him to do it.
30:54I've been wanting him to just stay by the register.
30:55Yeah.
30:56And just run bills.
30:57He doesn't like listening, does he?
30:58No one likes listening.
30:59That beer is rated in the top 10 in California
31:01by the leading beer editor.
31:03Excellent beer.
31:04I didn't want my dad to be host again.
31:06He has a breath problem.
31:07He does have bad breath.
31:08He walks around with bad breath.
31:10And I know, I know for a fact, I've seen it.
31:12Some of the customers, when he starts talking,
31:14they lean back.
31:15Every beer that's just.
31:18Come on.
31:19Don't leave.
31:20Don't linger on the table.
31:21I'm not.
31:22OK, but come on.
31:25Doesn't listen.
31:26Doesn't listen.
31:27Hey, Danny.
31:28Do you mind if I see you in my office?
31:30I'm not talking to you.
31:32Just for a second.
31:33All I did was greet people.
31:34That's fine.
31:35I didn't do anything else.
31:36I know.
31:37OK, so listen.
31:38And I'm happy to take that role.
31:39I don't need any other role.
31:40Fine, then greet.
31:41And then don't linger on the tables.
31:42I won't linger.
31:43You're mistaken about my, you're mistaken.
31:45Alan and Daniel never work together.
31:46No.
31:47No.
31:48They usually get in there and yell.
31:50The relationship is not fragmented.
31:52No, it's just, it's just how it is.
31:54Daniel's dad doesn't listen.
31:56No matter how hard you fight, he doesn't understand the word no.
31:59He just doesn't.
32:00He doesn't listen to Danny.
32:01All right.
32:02So where we at?
32:03We're OK.
32:04I can't do these tickets like this.
32:05There's not enough room for them.
32:06All right.
32:07It's OK. It's OK.
32:08I'll help you.
32:09I'll help you.
32:10I'm waiting for a breakfast.
32:11Breakfast with turkey meat.
32:12Is that breakfast turkey?
32:13Yes.
32:14No, that's a godfather.
32:15It's OK.
32:16Hold on.
32:17Hold on.
32:18Don't.
32:19No, no, no.
32:20Sorry.
32:21I don't need you second guessing me, Oscar.
32:22I'm not.
32:23I'm not going to.
32:24Despite all the confusion in the kitchen.
32:25Let's go, guys.
32:26Pick it up.
32:27Burgers are being sent out quickly.
32:28Got a breakfast burger here.
32:29But that doesn't mean the customers
32:30are satisfied with their meal.
32:32It's like oozing grease.
32:34Yeah.
32:35It's really mushy.
32:36Oh, OK.
32:37And as dinner service continues.
32:39Yeah.
32:40No marinara sauce.
32:41No marinara sauce.
32:42So does the pattern of unhappy customers.
32:44I said medium well.
32:45OK.
32:46All right.
32:47This is not medium well.
32:48I'm sorry about that.
32:49All right.
32:50Medium.
32:51Oh, shit.
32:52Medium well.
32:53That's not a medium well.
32:54Fucking hell.
32:55Guys, this isn't a medium well.
32:56And frequent returns to the kitchen.
32:57Table 52.
32:58This was not supposed to be a junior cheeseburger.
33:00I'm not going to say that the food isn't the problem.
33:03But the entire ticket system is messed up.
33:06It's total chaos.
33:07Let me show you something.
33:08What does it say?
33:09It says junior burger with fries.
33:10OK.
33:11That's a junior cheeseburger with fries.
33:12Let's go with it.
33:14What's really screwed up is the ticket system.
33:16It's like.
33:17Are you throwing me under the bus right now?
33:19I'm talking about your ticket system.
33:21You have the carbons here.
33:22The order comes out.
33:23You give the carbon to the waiter.
33:24They take it to the table.
33:25That's it.
33:26Final.
33:27Done.
33:28Simple.
33:29You know?
33:30I don't know what's going on.
33:31Let me run it.
33:32I can run it then.
33:33You want to run it, boy?
33:34Yes.
33:36All right.
33:37OK, fine.
33:38David doesn't know what the fuck he's doing.
33:40He looks like a deer in headlights.
33:41A trained monkey could take tickets
33:43and get them out on time.
33:44That's nothing.
33:45I've never seen a family that's so worried
33:47of being thrown under a bus.
33:49No one's being thrown under a bus here, man.
33:51Thank you very much.
33:52You're welcome.
33:53I will help you out.
33:54What in the fuck is all this for?
33:56All these tickets here.
33:57This is ridiculous.
33:58It's like a game of solitaire.
33:59Is this what it's like normally?
34:00This is.
34:01Yes.
34:02I think this place needs help so bad.
34:03With the ticketing process, it's hard for the kitchen
34:05to really take time and focus on every burger
34:08and make it the best.
34:09Table two.
34:10Do they have their fries?
34:11Table two?
34:12There is no table two.
34:13Give me it.
34:14Table fucking two.
34:15Jesus, guys.
34:17I'm going to throw up.
34:18This is 42.
34:19That's 42.
34:20There's two guests.
34:21Why did you say it?
34:23It says table right there.
34:24It says table two.
34:25Listen, you're fucked.
34:27Does that say table two?
34:29It says 42.
34:30There's two people.
34:32Table two is not going to have 42 fucking guests?
34:34Danny, stop.
34:35I'm going to jump over the side of this thing
34:38and knock your ass out if you don't stop.
34:40You are.
34:41You are.
34:42Come here right now, man.
34:43Come here right now.
34:44Get out of here.
34:45Get out of here.
34:46He wants to fucking fight me.
34:47You want to threaten me?
34:48You want to threaten me?
34:49Get the fuck out right now.
34:50Get out of here.
34:51Get out right now.
34:52Get the fuck out right now.
34:53Get out.
34:54Out.
34:55Done.
34:56Done.
34:57You're done.
34:58I'm done.
34:59You're done.
35:00You're done.
35:01You fucking threatened me.
35:02Get the fuck out of here.
35:06It's 90 minutes into a terrible dinner service.
35:08I'm going to jump over the side of this thing
35:10and knock your ass out if you don't stop.
35:11You are.
35:12You are.
35:13You are.
35:14Come here right now, man.
35:15Come here right now.
35:16And Chef David is targeting another member
35:18of this dysfunctional family.
35:19You want to threaten me?
35:20You want to threaten me?
35:21Get the fuck out right now.
35:22You're done.
35:23Get the fuck out of here.
35:25Get the fuck out of here.
35:26You're done.
35:27Goodbye.
35:30I probably am in the wrong,
35:32but I'm not going to have some crackhead yell at me.
35:35Don't do that right now.
35:36What the fuck?
35:37Dude, it was a miscommunication on the phone.
35:39I don't care.
35:40Just chill.
35:41Let Danny chill out.
35:42Let Danny handle it.
35:44I've taken so much shit from so many people,
35:47so many, that I just crack.
35:49I crack.
35:50What's wrong?
35:51Oh, he's in there screaming like a maniac.
35:53I told him to scream at me.
35:54Could act like a kid.
35:55I jump over there and thump his ass.
35:56I don't need him acting like that in there.
35:58You've got too much confusion going on.
36:00You've got Danny.
36:02You've got his girlfriend.
36:04You've got the mother.
36:06And you've got the father.
36:08And none of them go to the top four.
36:10The elevator don't go there, brother.
36:12I'm sorry, chef.
36:13Did he ask you to leave with him?
36:14Yes, he did.
36:15He told me I'm fired.
36:19This is the most fucked up place I've ever worked at.
36:22The entire family is insane.
36:24They're all crazy.
36:25I don't know what to say.
36:27What happened?
36:28He threatened me.
36:29Said he was going to beat me up.
36:30So I fired him.
36:32Is it always this crazy?
36:33Always?
36:34All right.
36:3514, we need less cooked fries, and this is too rare.
36:38Look at this.
36:39Oh, come on.
36:40What is this?
36:41What was this?
36:42My dad was supposed to be, I'll double check the ticket,
36:44but I think it's a Somerset Shire.
36:46It's supposed to be medium rare.
36:47Come on, guys.
36:48I'd rather keep them waiting five minutes
36:49for something cooked beautifully.
36:52While chaos reigns in the kitchen,
36:54surprisingly, the dining room is a disaster as well.
36:57Oh, my goodness.
36:58There's no customers.
36:59Marilyn.
37:00They left.
37:01Jesus.
37:02And they just got up and went?
37:04They said they don't want to order anything else.
37:06All they had was a root beer float,
37:07so I gave it to them on the house.
37:08I don't know what else to do.
37:10Bloody hell.
37:11When a customer gets up a second time around
37:14and walks out and leaves their food, now it's terrible.
37:18Burger kitchen, burger massacre.
37:22With their service completely falling apart,
37:24Chef David Blaine returns.
37:26Hi, Chef.
37:27But he hasn't come back to cook.
37:29Hey, Jen, you fired me.
37:30I need a $1,000 paycheck right now.
37:32California law states that you pay me before you fire me.
37:35That's right in my check.
37:36All right.
37:37And I don't want this one to bounce, please.
37:38All right, David.
37:39We're trying our best.
37:40I don't feel like playing handball
37:41today with my checks.
37:42David is over here, and he wants his $1,000 check
37:45because Danny's fired him.
37:47When did Danny fire me?
37:48He was right to fire him.
37:50He's saying he wants his $1,000 check.
37:52The other ones have bounced.
37:53Do we have $1,000 to pay him?
37:55You can't talk to him right now.
37:56OK, OK.
37:58David, as you know, I don't have $1,000 right today,
38:01but I can pay you tomorrow.
38:03I demand my check because I won't come back here.
38:05Who knows tomorrow if you're going to even be here?
38:08I'm obviously going to be here.
38:09That's obvious.
38:10And you know that.
38:11You know what?
38:12And I don't know what happened.
38:13Hopefully you won't be here, man.
38:15I'm telling you that.
38:16Give me my check, and I'll cash it tomorrow.
38:18Postdate it for tomorrow.
38:19Fine.
38:20Want me to do it, honey?
38:21I'll write a check for $1,000.
38:22Jen, take $20 out and go buy strips of the Prozac.
38:26It's not necessary.
38:27Jen, Jen, Jen, just write the check.
38:29No, I need to say this.
38:31Please, I'm not upset.
38:32What do you need to say?
38:33What do you need to say?
38:34Did Danny give you back the money for the produce
38:35you both were ordering?
38:36Yes, he did.
38:37Why did he give you back?
38:38He gave me back $100.
38:39I also gave you $15 in change.
38:41Oh, would you like some money?
38:42Well, then take $15 out minus $20 for your Prozac.
38:45We'll be even.
38:46We don't need to say that.
38:48First of all, Jen had nothing to do with what happened.
38:50Danny did something.
38:51This isn't about, this isn't between me
38:52and Danny at this point.
38:53It's not between me and you.
38:54It's between me and you and your use and me, the Prozac.
38:59Now give me my check.
39:02While Chef Ramsay has observed many difficult situations
39:05over the years.
39:06Give me my check.
39:07Tonight's dinner service might just be
39:09the craziest he has ever seen.
39:11Give me my check right now and postdate it for tomorrow.
39:13I'm not playing.
39:14I want my check.
39:15David, I will write you a check.
39:16Please stop.
39:17Please stop saying all this.
39:18Please stop saying all this.
39:19Wait, Jen, can I write a check?
39:22I'm not on anything.
39:24He's the one that needs this so-called Prozac.
39:26I don't even know what it does.
39:28What do we owe you?
39:29What do we owe you?
39:30What do we owe you?
39:31$1,000.
39:32$1,000?
39:33Let's pay it up.
39:34What is the problem?
39:35Danny, Jen had nothing to do with it.
39:36Oh, come on.
39:37She is the problem.
39:38Danny.
39:39It doesn't matter if God fired me.
39:40She's the problem.
39:41Danny.
39:42The problem in this restaurant, my God, is that lady, Alan.
39:46How can you blame her for something that Danny did?
39:49I'm not blaming her.
39:50I'm just telling her she needs Prozac.
39:51I'm telling her the truth.
39:53To say that she needs Prozac or anything like that,
39:55that's below the belt, and it's disgusting,
39:58and I've lost all respect for it.
40:00I'm not on Prozac.
40:01Who cares if you're on the fucking Prozac?
40:03Don't worry about that.
40:04Let's pay it up.
40:05Jesus Christ.
40:06Write the check for $1,000.
40:07And you can put the money in tomorrow for us?
40:10How the fuck can he put the money in?
40:11No.
40:12I don't think so.
40:13Wendy.
40:14Wendy.
40:15Please don't get involved right now.
40:17These people will never respect him.
40:19I'm just over Dan and Alan taking money.
40:21They're just fucked up people.
40:23I'm sorry.
40:24I never have, man.
40:25You can't do that.
40:26You don't have the money in there, so I'm sorry.
40:28Jesus Christ.
40:29What?
40:31No, I have to be legitimate.
40:33Danny's not giving you any more money.
40:34They're giving you too much, and I'm sorry.
40:36That's pissing me off.
40:37It's not your choice.
40:38Alan, please don't yell at a girl.
40:39I love it.
40:40Alan, please don't yell at a girl.
40:41I love it.
40:42Please go out.
40:43You're too sick.
40:45You ain't even an owner, Wendy.
40:46Wendy, this is not a legitimate time part either.
40:48Not tonight, and she's a young lady.
40:49Please don't yell at her.
40:51All right.
40:52Thank you, ma'am.
40:53And David, for the record, I'm not on Prozac, dear.
40:56And for the record, you should be.
41:01Fucking meth heads.
41:03What a joke, honestly.
41:05No, Marilyn, what's wrong with this one?
41:07It's too well done.
41:08They ordered medium rare.
41:09And it's white in the middle.
41:10On a night when 21 dishes are returned.
41:13And yet another chef is fired.
41:15Are you OK?
41:16No.
41:17Daniel is devastated.
41:19This is really hard.
41:26That was horrendous.
41:27Yeah.
41:28You all right?
41:29I even got threatened to be beaten up.
41:30And all I want to do is fucking, oh.
41:34I just want to serve a good burger, you know?
41:36I mean, you're 29 years of age.
41:37You've got the world on your shoulders.
41:39God's sake.
41:40This is crazy.
41:41I just can't do it, you know?
41:44It all hit me like a floodgate.
41:46I just started crying.
41:47I couldn't take it.
41:51Come here.
41:52Go look outside.
41:53Come on.
41:54Take over you.
41:55Wake up and take over.
41:56Let's go.
41:57Come here.
41:58We're going under.
41:59Maybe I should just close the doors.
42:00I can't do this.
42:01Not this.
42:02You know?
42:03Bloody hell.
42:04God, that's.
42:05That's just insane.
42:06Oh, man.