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00:00It's just madness.
00:01You're not even cooking.
00:02You're just reheating.
00:04Where's all this coming from?
00:05I don't know.
00:06That's how we've been reheating it.
00:07Have you been to another restaurant in Atlanta?
00:08Have you seen a restaurant?
00:09I haven't been in another kitchen.
00:11You've never been to another kitchen, no.
00:12It's tearing me off inside at the moment.
00:14I've never seen anything like this, I mean, ever.
00:16Chef Ramsay is criticizing every single thing that we do.
00:19Just because he doesn't like it doesn't mean that it's wrong.
00:22Show me the smokers.
00:23All right, this is it.
00:24Please.
00:26Wow. Look at them.
00:28I mean, do you know what hurts more than anything?
00:30The fact that we have the most amazing equipment,
00:33and yet the product is shit.
00:35Brisket, turkey, chicken, smoked in this.
00:39Then we slice it, pack it, chill it.
00:43Then we reheat it in the microwave.
00:45Does that make sense?
00:47Could you open the door, please?
00:50Wow.
00:51Look at that.
00:52So how long have they been in?
00:53How long has this been cooking?
00:54Yeah.
00:55So they went in two and a half hours ago.
00:58So they're ready for dinner.
01:00These, little taste.
01:03Now, that's delicious.
01:07That's what I'm screaming for.
01:08They're ready, they're delicious.
01:10We're reheating yesterday's fucking wings,
01:12and they're just immaculate.
01:15Natalie, don't open the door and then disappear.
01:18I need to talk to you urgently.
01:20So we have Rolls Royce of smokers here, pretty amazing.
01:23And you've got these that are literally
01:26minutes off the smoker.
01:28And yet, we can't hold them and serve.
01:30That's what we were trying to figure out.
01:34It's a no-brainer.
01:36Natalie hasn't proven to be able to run this restaurant.
01:39It's not in structure, it's just a bunch of guys
01:41doing their own things.
01:44That does not make sense.
01:46How much do those smokers cost?
01:48They cost $17,000 each.
01:51$17,000 each?
01:52Yes.
01:53So here you are, cooking to perfection
01:55and reheating the food in a $200 microwave.
01:58How does that make sense?
02:01While the fresh, tasty meat from the smoker
02:04gets held for another day, the kitchen
02:07sends out plate after plate of reheated food.
02:10Beef brisket.
02:12Isn't that moist?
02:13And not surprisingly, there is disappointment
02:16in the dining room.
02:17It's dry.
02:19Did that go out?
02:22It's like a dog shat on the side of it.
02:24Oh, no.
02:25It's really, really dry.
02:27Yeah, they're right.
02:28I mean, the bone's dry.
02:30Guys, this burger's supposed to be well done.
02:33Leave me alone.
02:36Where's all that going?
02:37They didn't like it.
02:38All right.
02:40They just said they didn't like it.
02:42Natalie did nothing.
02:43This is your business, and y'all don't care.
02:45Fuck me.
02:49Is that normal for so much food to come back?
02:51Yes, yes.
02:52The whole place is disorganized.
02:55It's running with no leader.
02:57Absolutely right.
03:00It was such a disappointment, because Natalie
03:02is letting us down.
03:03She needs to step up to the plate.
03:07As dinner comes to an end, Gordon's inspection
03:11of the kitchen is just beginning.
03:13What's that in there?
03:14Chicken's cooked six days ago.
03:17And in here, they were on yesterday.
03:20And these ones in here?
03:23And these ones in here?
03:24But if you cooked them yesterday,
03:25why did they cook them yesterday?
03:26Look, there must be 1,000 wings there.
03:28These people don't even deserve to be running a restaurant,
03:30let me tell you.
03:34I have never seen so many wings in all my life.
03:39Piping hot, stuck in a refrigeration unit.
03:43I suppose this is what you call winging it.
03:46After a depressing afternoon with Jake and Athena.
03:49You all right?
03:50No, I'm not good.
03:51It's going to be a long night.
03:53We're the spread that Chef Ramsay is at El Greco,
03:56and the restaurant is fully booked.
03:58How you guys doing?
03:59Now Gordon hopes to get some more insight into how Greco
04:02operates in a dinner service.
04:03This is Diego.
04:05Diego, what's your role?
04:06Pretty much just grade A line cook.
04:08Line cook?
04:09Yeah.
04:10And your training, what have you done?
04:11Well, I've been cooking in Austin
04:12in various different restaurants.
04:13So I'm 18, I'm 32 now.
04:15Wow, so 14 years experience on the line.
04:18Wow.
04:19Let's go.
04:20I'm going to braise lamb shank.
04:21OK.
04:23I'll take the tabasco as well, except with shrimp.
04:29Here come the peas orzo for the second order.
04:32Get this out.
04:34We got green beans.
04:35There you go.
04:36Microwave food.
04:37Chef Mike, 12 gas ring burners there,
04:43and not one of the chefs is using them.
04:44They're all in the microwave.
04:45It's like we've forgotten there's a kitchen here.
04:49Looks like someone's sat on a football.
04:51But it's a moussaka from Chef Mike.
04:54You'd be fucked without the microwave, wouldn't you?
04:56Unbelievable, Diego.
04:57I would love nothing more than to see
04:58both of these going to delphia.
05:00It's really humiliating.
05:01I feel like a little kid heating stuff up in a microwave.
05:04It kind of messes with my passion for cooking.
05:07Like, I don't feel like a cook the way we're doing
05:09things with the microwave.
05:11As Chef Ramsay watches plate after plate after plate
05:17being zapped in the microwave, it
05:19becomes clear that Jake doesn't really care about his food.
05:24Here we go again, waiting in line from Chef Mike.
05:27We've got to keep the microwave on.
05:32This is incredible.
05:33The minute you walk into a restaurant with an open kitchen
05:36and all the chefs are facing out,
05:38as opposed to standing in front of the stove, get out.
05:41That's what's happening here.
05:43Unbelievable.
05:44Dustin.
05:45Is this normal?
05:46Is this?
05:48I have nothing to say.
05:49That's just how we do it.
05:50I've seen a diaper look more appetizing than that.
05:52I agree.
05:53Greek restaurants, more like a Greek tragedy.
05:57It pisses me off.
05:58What I think about my food is, it's healthy, it's fresh,
06:01it's good.
06:02It's damn good.
06:03Yeah, reheat it.
06:04Microwave food.
06:05It's not microwave food.
06:07I mean, how else am I going to reheat it?
06:09Don't break my balls about getting it reheated.
06:11He's been cooking 14 years.
06:13There's a whole stove there not even being used.
06:15And this guy's like this.
06:18Come on, Jake.
06:19Fuck me.
06:21I don't use the word microwave.
06:23I'm not cooking it in the microwave.
06:26I'm reheating it in the microwave.
06:28Big difference.
06:29There's a big difference.
06:31I don't think it compromises the food, reheating it that way.
06:34But I mean.
06:35Say that again.
06:36You don't think it compromises the food?
06:38I don't think it compromises the food.
06:40It compromises the food.
06:41I don't think so.
06:42Oh my god.
06:43Oh, they're going to have a big fight.
06:46Oh my god.
06:49It doesn't compromise the standard of food?
06:52No.
06:54Wow.
06:55Yeah, you fuck off.
06:56How's that?
06:57There we go.
06:58Go.
06:59Get out of my line.
07:00Jake.
07:01Yes.
07:02I got it.
07:02Look, I'm trying to put out food.
07:03I'm not going to talk to you.
07:05Take your head out your ass and just start acting like a man.
07:07And start taking responsibility for something
07:10I am taking responsibility for it.
07:11You are.
07:12And you think it's smart turning the fuck off.
07:13I don't want to fuck around.
07:14So how about showing a little bit of respect
07:15for what you're doing?
07:16Go.
07:17Get off my line.
07:18Let me do my job.
07:19Get out of here.
07:20Jake, Jake, I'll go with pleasure.
07:23This time, I want to seize it our way.
07:25This is very important to me that when I make this burger,
07:28it's a good burger.
07:29But at least it's going to be my burger,
07:32and it's not going to be Janet Allen's burger.
07:34Let's start getting this thing ready.
07:37Are you making him a burger too?
07:39Yeah.
07:39With the way-go.
07:41A what?
07:42With the way-go.
07:44I'm smart enough to listen to what Chef Ramsay wanted.
07:46He wants a nice, juicy burger.
07:48He wants something with flavor, not frozen meat.
07:53Medium rare, brother.
07:54OK.
07:55Get it all ready.
07:58Let's give Ramsay a hamburger now.
08:00Here we go.
08:04Oh, no.
08:05You're eating lunch. Don't worry.
08:06Thanks.
08:07I just made a burger.
08:08My own ingredients.
08:09Your own ingredients?
08:10Yes.
08:11Wow. So it's not on the menu?
08:13No. Do you want to try it?
08:14Some people have called me a meat
08:17sculptor or a meat creator.
08:19A lot of different celebrities have eaten my food
08:21and have said it was fantastic.
08:23Yes.
08:24What's in there?
08:25You'll see.
08:26Yeah.
08:27Try it.
08:28I can see the blood, but what's in there?
08:29It's the way-go mix.
08:31But what I've done is I've added certain spices,
08:33and I made a cheeseburger.
08:34I don't like a mess.
08:35Alan, you're not a meat expert.
08:36You don't know a thing about meat.
08:38The only thing you know how to do
08:40is sit on the computer in there and change menus.
08:42That's what you do.
08:44And you made this?
08:45Yes.
08:46It's amazing.
08:47That is hideous.
08:50At least it's seasoned.
08:52This is the burger I'm dying for.
08:53David, please.
08:55Presentation, it looks great.
08:57Thank you, Chef.
08:58Explain, please.
08:59I'm using smoked gruyere with grilled tomato, spring mix,
09:01with a mustard aioli, and a jumbo pickle homemade.
09:04What I had earlier, this looks night and day.
09:07Wow.
09:08OK.
09:10Look at that.
09:11Bloody hell.
09:12I mean, that's what I call a burger.
09:14Jesus.
09:15And how does it taste?
09:21It's delicious.
09:22Thank you, Chef.
09:23The temperature's perfect, and the roll is crispy.
09:27Yes, Chef.
09:28Would you like to have a little taste?
09:29I'd love to.
09:32Eh, eh, eh.
09:35What is that strong taste that I'm tasting?
09:38Gruyere cheese, and it's smoked, right?
09:40Yes, Chef.
09:41Yeah, I love it.
09:42Does that go through the meat?
09:43I taste something stronger in there,
09:44like a dry-aged or something beef.
09:47But I do like my meat red in it.
09:49I am a medium-rare girl.
09:51Problem is, that's not medium-rare as it should be.
09:54It may be medium, but I can tell you one, it's bloody juicy.
09:58That is delicious.
09:59Thank you, Chef.
10:00I give that 9 out of 10.
10:02Love that title there, by the way, Redemption Burger.
10:04And you certainly did that.
10:05Suck on this burger, Jan.
10:07And you too, Alan.
10:10Why aren't we serving burgers like that?
10:12Because I thought the Wagyu meat was better.
10:16You've got your priorities wrong.
10:17Because of the word Wagyu, it sounds glamorous and expensive.
10:20It doesn't mean to say it's going to deliver
10:21you the most tastiest burger.
10:22My question to you is that if you
10:24know that your burgers are better than what
10:28you're cooking currently, what the fuck are you doing?
10:31I'm forced into making what they want me to make.
10:35If I try to do a change, I'm persecuted
10:38for making a change.
10:39He wants to blame me for everything in the kitchen.
10:41And I'm not that powerful, Chef Ramsay.
10:43I'm a 64-year-old woman.
10:45I can't control all this, what he's saying.
10:47How am I that powerful?
10:49Do you see a chef hat on me?
10:50Do you see me swirling the pans, or making the patties,
10:53or chopping the mushrooms, or putting the salt on?
10:56I mean, what really frustrates me
10:58is the fact that I get served that mediocre crap.
11:01And that thing is seasoned beautifully.
11:02Cheese gives it that little bit of saltiness.
11:05Absolutely delicious.
11:06Thank you, Chef.
11:08Jen?
11:09Whatever.
11:10Jen?
11:11Where's she going?
11:12Hey, moron.
11:13This is your table.
11:14Get the fuck out of here, really.
11:16The restaurant was owned by two brothers, who were constantly
11:18at war with each other.
11:20Two fucking hot quarrels.
11:21Get the fuck out.
11:22Don't waste my time.
11:23Frank was the chef, bitter and frustrated.
11:27Shut the fuck up.
11:28Take the food that's up in the window and come back.
11:29Worst of all, he'd given up on himself.
11:31It's 3.30.
11:32You've got to get ready for dinner.
11:34I'm definitely going to get fucked anyways tonight.
11:35Frank's brother, Anthony, just looked so down, and beat,
11:39and constantly trying to please.
11:40Anthony, why don't you go kill yourself?
11:43Oh my god, it can't work like this.
11:45To make matters worse, the brothers
11:47were hundreds of thousands of dollars in debt.
11:50Are we going to be able to take checks this week?
11:53The moment I arrived, I called the staff together,
11:56and that's when I discovered the problem ran far
11:58deeper than I ever imagined.
12:00Anthony has been in and out of the restaurant
12:03over the 13 years.
12:06Frank found out that Anthony was embezzling money.
12:08What happened?
12:10I know, I'm hooked on painkillers.
12:12Got in trouble, went to jail, the whole nine yards.
12:14Frank got left with the whole shit.
12:17I got to him.
12:18Got depressed, he got burnt out.
12:19Money went down every year.
12:21That's it.
12:22When Anthony left, Frank gave up.
12:26He's broken mentally and physically.
12:27Come on.
12:28I'm mad, I'm pissed, I'll fucking
12:30tell you to go fuck yourself for the bullshit
12:32you put me through.
12:33Oh my god, Frank, if you can't put the past behind you,
12:36we can't go on.
12:38He doesn't respect me, and I don't respect him
12:40because I think he laid down and fucking died.
12:42The family were very open and honest about their feelings.
12:45But when it came to the food tasting.
12:47All the pastas, Henry, that's a big positive.
12:50All I got was a bunch of BS.
12:53This is really spongy and horrible.
12:55Are they frozen?
12:56No, no, that's fresh.
12:58Will you just check if that was done this morning?
12:59Because it tastes like it was done last week.
13:00Sure, when were they made?
13:02Three weeks ago.
13:04Yeah, there's a batch of freezer.
13:05They don't make them till the heart of every day.
13:06It was actually made three weeks ago.
13:09Disappointed by the food, I went straight in the kitchen
13:12and gave Frank a reality check.
13:14If you can't even be bothered to cook fresh food,
13:16what do you want me to do?
13:18Wave a magic wand and turn this place around?
13:20Come on!
13:21I don't know how to do any better.
13:23That's a lie.
13:23You could do much better.
13:26That night, I was hoping for a reinvigorating Frank.
13:30Bad chance.
13:32What have you got down there, a little booth?
13:34I'm thinking.
13:35Come on.
13:36You need to sit down on your ass to think.
13:39My seat of depression.
13:41Holy crap, from the first ticket,
13:43dinner service was a disaster.
13:46Table 31, been waiting an hour.
13:49Will you shut the fuck up?
13:50I'm waiting on 32.
13:51Can't cook that fast.
13:52This is lukewarm.
13:53You son of a fucking bitch.
13:55You and your fucking lemon juice fucking stupid chicken
13:57out of your fucking mouth.
13:58I wasn't watching a dinner service.
14:01I was watching a man on the verge
14:04of an emotional breakdown.
14:05Ah!
14:08It wasn't over yet.
14:10Frank walked out of his own dinner service.
14:13Are you kidding me?
14:14I'm not fucking cooking.
14:15I'm not doing it.
14:16Davide was doomed.
14:17Unless we can bring Frank back.
14:20The fish special, that was overcooked, and it was bland.
14:23That was a perfect dish.
14:24Don't tell me that.
14:25Come on.
14:26It was like cat food.
14:28Linguini, pescatore.
14:29That one there is the best dish in the menu.
14:32It was my signature dish when I opened the restaurant.
14:34I'll stick by my food.
14:36I've been sticking with it for 30 years.
14:37I have no problem.
14:39That's the problem there.
14:40You've been doing the exact same food for 30 years.
14:43I haven't had a challenge in 30 years.
14:45No one's ever challenged me.
14:46You're the first one.
14:48Listen, you've lost your sparkle.
14:50I don't believe this is the same man that
14:52was the young maestro that was written about 30 years ago.
14:56Come on.
14:56There's something missing.
14:58I don't know what it is on the back
14:59of the fragmented relationship you've got with your brother,
15:02but the heart's gone.
15:04There's got to be some magic somewhere
15:05inside that was once there.
15:07But I need it back.
15:09He can't tell me that I don't know what the hell
15:11I'm doing in my kitchen.
15:12I've been doing it for 30 years.
15:16After being truly disappointed with Luigi's dishes
15:19and his attitude at lunch, Chef Ramsay
15:23is hoping to see something positive during dinner service.
15:26Welcome to Luigi's.
15:27What can I get for you?
15:28I'm going to have the ravioli
15:30and a Cheney Delicata.
15:32I'll be right back.
15:33Get your appetizer started, OK?
15:36All right, where's Tony?
15:37Give me your number so I can play some golf.
15:39Yeah, I'm playing maybe Saturday morning, yeah.
15:42Tony is more like easygoing.
15:44Not take a serious business job.
15:46There's only seven years between you and Luigi.
15:48How come you haven't got gray hair
15:50and he's got all the gray hair?
15:51I try to relax more.
15:52He's a stressful guy.
15:53He sees what happens.
15:55But you don't look like a guy that carries pressure.
15:56I try not to.
15:58That's a major family problem.
15:59You have to change.
16:04I'm going to show Chef Ramsay that my kitchen runs
16:06like a machine, like a smooth machine.
16:09The food is just coming out, 1,000 mile an hour.
16:12Not one chef is tasting anything.
16:15The food always gets thrown out like that?
16:17The kitchen really pumps food, yeah.
16:19They're fast.
16:21Fast and dangerous.
16:22While food may be going up to diners with lightning speed.
16:25The sauce is kind of watery.
16:27What's wrong with that?
16:28They said he doesn't like the sauce on the gnocchi.
16:30It's also coming back just as quickly.
16:32Oh, no.
16:33What's wrong with that now?
16:35They didn't like the flavor of the meatball.
16:37That's solid.
16:38I mean, they're dry as fuck.
16:41And Luigi is not taking the returns very well.
16:43The lady wanted the gnocchis to be more fluffy, like light.
16:48Lighter than that.
16:49I mean, why would we put feathers on them?
16:50We've been making gnocchi for 30 years.
16:52That's the way it is.
16:53Oh, my god.
16:54It's getting worse.
16:54He's falling asleep.
16:55I don't have any garlic.
16:56I don't have any mushrooms.
16:58Luigi back in the kitchen, it's kind of scary.
17:01Because we never know if he's going to snap
17:02and yell at us for something.
17:03Why the fuck you got to answer back
17:05and you don't get the mushrooms?
17:06That's all, like I told you.
17:07OK, put them over there.
17:09That's it.
17:10That's all you got to do is put the fucking job over there.
17:12I need you to work.
17:13That's OK.
17:14Everything's OK.
17:15Don't worry about it.
17:16Don't worry about it.
17:16Nothing happened.
17:17Wow.
17:18Customers pay extra for that?
17:20You've worked before, two people, and you make it.
17:21You can't make it now with three.
17:23Just let it go.
17:25Matcha.
17:26Oh, no.
17:27What's wrong with that now?
17:28There's a too chewy.
17:29Too chewy.
17:30Too?
17:32Nobody tastes anything before it goes out?
17:34I didn't taste this one.
17:35One complaint screws up my whole kitchen.
17:37It slows everything down.
17:38That's the way it is, one.
17:40When I have all the complaints at one time.
17:41What's wrong with you?
17:43I'm a chef.
17:44You know better than me.
17:45If you were a chef, what disrupts your kitchen most?
17:48What disrupts your kitchen most of all?
17:50Sure.
17:51What does?
17:52The arrogance.
17:53I complain.
17:54I complain, but it's not true.
17:55Arrogance of the chef.
17:57Yes, you're an arrogant chef, just like me.
18:00Worse than me.
18:01Why are you shouting at me?
18:02I'm not shouting at you.
18:03You're not shouting at me, and you're a little bit crazy.
18:06I'm a little crazy.
18:07Because you are shouting.
18:07I'm always crazy.
18:09Why don't you come here and show me how it's done, chef?
18:10You do it.
18:11You know better than me.