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00:00Mhm.
00:01Mhm.
00:04Tonight on Kitchen Nightmares,
00:07Gordon visits Austin, Texas for the first time,
00:10but this isn't a tale of a classic Western.
00:15It's a disturbing Greek tragedy.
00:17There's a mother at the end of the road.
00:23And a son who has completely lost his passion.
00:25I don't want to be in here with these two.
00:27The two have become sworn enemies.
00:30I don't need you.
00:31With a relationship that is completely destroyed.
00:33Be 10 o'clock here.
00:34I don't want to hear that shit in the morning.
00:36And a restaurant that is near death.
00:38I'd rather be dead.
00:39Chef Ramsay may be walking into a situation that
00:44is too far gone to rescue.
00:46Don't fucking come to work.
00:47You and her leave.
00:52What is that?
00:54Disgusting crap.
00:55You're done.
00:56I'm done?
00:57I'm not done.
00:58Shut the place down.
00:59Get out of here.
01:01That is amazing.
01:02I can't take it anymore.
01:04I just can't thank you enough.
01:13Austin, Texas.
01:15Home to over 50,000 students that
01:17attend the University of Texas.
01:20Located only blocks away is El Greco,
01:23an authentic Greek restaurant opened in 2007
01:27by Jake and his mother, Athena.
01:29This is my favorite one.
01:31I always want to open a restaurant.
01:33I always love to cook.
01:36Let's do this.
01:37You're awesome, guys.
01:37Come on.
01:39My mother wanted to open up a restaurant.
01:41I love to cook, so my mother brought her sister down
01:44and we opened up a restaurant.
01:46I got a hummus appetizer.
01:47I'll get that going.
01:48I was so excited to open.
01:50The first half a year was very, very busy.
01:57Let's get this. Come on, guys.
01:58Those were good times.
01:59I mean, it was busy all day long.
02:02It was thriving, I mean, every day, just in and out, packed.
02:07But Jake is a big reason why everything is screwed up.
02:10In the last year, I would say, it's
02:12really turned around to be pretty disappointing.
02:14Where is Jake?
02:16On a typical day, Jake would spend three,
02:18maybe four hours here.
02:20Jake is not here.
02:21Not all in a row.
02:24Smile and wave.
02:26He freaking abandoned us again.
02:30I'm not spending as much time as I
02:32used to in the restaurant.
02:33I'm just tired of coming into work knowing that I
02:35got to deal with my mother.
02:38Come on, guys.
02:39Athena, it's going.
02:40I know it's not.
02:41Athena, stop.
02:42Get to work.
02:43Stop yelling.
02:44Nag, nag, nag.
02:45She nags constantly.
02:47Come on, let's do it.
02:49Athena, stop.
02:50Come on.
02:50I have to yell at him.
02:51Hey.
02:53Athena, if you come in here one more time,
02:55we're going to have problems.
02:56If I tell you once and they tell you twice,
02:59the third time, I'm going to fire it up, yes.
03:01Mom, get the fuck out of my kitchen.
03:05Jake does not speak to his mother like a mother
03:09should be spoken to.
03:10Day before, we peeled two fucking buckets of potatoes.
03:13Where did the buckets of potatoes go?
03:15Did we sell that many fucking potatoes?
03:17I don't think so.
03:18This restaurant came between us.
03:21I see my son, and I say, this is not my son.
03:25He used to spoil me like to death.
03:29And now, he hates me.
03:32Mom, get out of my line.
03:33The turmoil between Jake and Athena.
03:36You can get the hell out of here.
03:38It's just been bad vibes, and it's
03:40really affecting the restaurant.
03:43The food quality is really low.
03:45They said their moussaka and orzo was way too mushy.
03:48What?
03:48That was nasty.
03:51The morale is really low.
03:52I'm to the threshold of how much
03:54shit I can handle, period, bro.
03:56Without Chef Ramsay's help, El Greco's doomed.
03:59This fucking sucks.
04:01I put up everything, whatever I had, all of my money.
04:06This restaurant, if it doesn't work,
04:08I'm going to be in the streets.
04:10I wish I was dead.
04:20I'm in a Greek restaurant in Austin.
04:22OK.
04:27How you doing?
04:28Good to see you.
04:29It's good to see you, too. It's a pleasure.
04:30Gordon.
04:31Dustin.
04:32Dustin, good to see you, brother, and you are?
04:33The waiter.
04:34OK, great.
04:35Are the others about?
04:35Yeah.
04:36Jake and Athena?
04:37I'd love to meet them.
04:39Jake, Athena.
04:40Hey.
04:41Hi.
04:42How you doing?
04:43Very well, thank you.
04:44How are you?
04:45Jake, I'm doing good, sir.
04:46Very good.
04:46Jake?
04:47Yeah, yes, sir.
04:48OK, great.
04:49Hey, can I give you a hug?
04:50A hug?
04:51I was waiting for that.
04:52OK, let's have a little hug.
04:54Always nice.
04:55Welcome to my restaurant.
04:57Welcome, thank you.
04:58Well, nice to see you.
04:59And your name is?
05:00Athena.
05:01This is your?
05:02My mother.
05:03And you guys are partners, right?
05:04Yeah, yes.
05:05Good.
05:06Let's spend a couple minutes catching up
05:07and give me a little insight into what's been happening.
05:08You got it.
05:09Shall we?
05:10Yeah.
05:11Things have gone bad with me and my mother
05:12since the restaurant has opened.
05:14My first priority is getting the restaurant fixed.
05:18And if that gets fixed, I think our relationship will get fixed.
05:21And so, mother and son.
05:22Yes, sir.
05:23Who does what?
05:24You are obviously the chef.
05:26Yes, yes, sir.
05:27And I'm just the mother and the cook
05:28back there with my sister.
05:30Oh, you cook as well?
05:30Yes.
05:31I try my best.
05:33I try to do it like my mother and my grandmother.
05:35So authentic.
05:36It's authentic ancestral recipes.
05:39How old were you when you first started cooking?
05:40I've been cooking all my life, but I went to culinary school
05:44about eight years ago.
05:45My mom always wanted to open up a restaurant
05:47and get her sister down here from Greece.
05:49Said, you know what, let me go to culinary school
05:50and see what we can do.
05:51So that's what I'm doing here.
05:53Are we?
05:54I'm ready.
05:55Damn.
05:56Are they all set?
05:56I'm very good.
05:58Are you great at catching flies?
06:00Oh, yes.
06:01I am.
06:02Are you?
06:03No, no, come over here.
06:04I'm going to kill one.
06:05One second.
06:06Maybe not for the customers.
06:07No, no.
06:08There we go.
06:09There you go.
06:10OK.
06:11There you go.
06:12Well caught, by the way.
06:13That's lightning.
06:14Yeah, that was lightning.
06:15Of course.
06:17Great reflexes.
06:18So let's go back to the beginning when you first opened.
06:20What was that like?
06:20It was great.
06:22The first eight months were great.
06:24We were busy all day long.
06:25There wouldn't be a lull in service at all.
06:28Wow.
06:29But we was busy.
06:30We didn't even feel we was tired.
06:32What time do you start in the morning?
06:33We have to come here at 6 o'clock.
06:35We'd be here at 6.
06:36Naturally, yeah.
06:37Not at my side.
06:39Don't say we'd be here, because you are not here.
06:42I haven't been here in a while.
06:43But you're the chef, so you're here at the same time.
06:45No, no, sir.
06:47So what time do you come in the morning?
06:49Probably 11, 11 o'clock.
06:5111.30.
06:52Right before lunch, 12, yeah.
06:53Hold on a minute.
06:54Your mom comes in at 6, and you come in at 11.30,
06:57five and a half hours later.
06:58Yes.
07:01So if your mom and your auntie does all the prep,
07:04what do you actually do?
07:09Yeah, I cook food for customers, you know?
07:11You cook for customers.
07:12Yeah, that's about it.
07:13You tired?
07:15He's always tired.
07:16He's always tired.
07:19He's still yawning.
07:23What do you think the biggest problem with the restaurant
07:25is right now, today?
07:27I don't know what the reason is.
07:28It's Jake.
07:30It's Jake?
07:31Exactly.
07:32I see my son how he used to be and how he's not.
07:36Don't tell me you are not, because you are.
07:39No, I'm not.
07:40My son changed.
07:42He doesn't care.
07:43Not about his life, not about the restaurant,
07:45not about anything.
07:47How much was the investment for the initial restaurant?
07:50How much did it cost?
07:51I came here with $300,000 plus another $500,000.
07:55$800,000 for this?
07:57Almost, yeah.
07:58$800,000?
07:59Everything's gone.
08:01Not only I'm losing all my money, I lost my son, too.
08:07It's very dramatic.
08:08He doesn't want to hear my voice.
08:11No, I'm not.
08:12You're his mother.
08:13He's nagging all the time.
08:15He says constantly, he says I'm yelling at him,
08:18even if I'm talking to him nicely.
08:21I can't take it anymore.
08:23The hell with the money, the hell with the restaurant.
08:26But losing my son, too, on top of everything.
08:29Shut up about that, please.
08:32Christ, man.
08:33I can't take it anymore.
08:35I'd rather be dead.
08:40I'd rather be dead.
08:41I don't have a son like you now.
08:49Within minutes of arriving at El Greco,
08:51Gordon quickly realizes that the pressures of the restaurant
08:54has ruined the relationship between mother and son.
08:57I'd rather be dead.
08:58I don't have a son like you now.
09:00After that gloomy greeting, he's hoping that the lunch
09:03is a little more cheerful.
09:05You want to go grab something to drink?
09:06I'm just going to have a glass of water, please.
09:08That's awesome.
09:09And who's that young man in the kitchen there, who's that?
09:11That's Anthony.
09:12Anthony, may I have a quick word?
09:12Yeah, definitely.
09:14Anthony, how are you?
09:16Good to see you.
09:17You're welcome.
09:18Sit down.
09:19And what's your position here?
09:22Kitchen manager.
09:23Kitchen manager?
09:24So you've got Jake as an executive chef,
09:26and you're the kitchen manager?
09:27Yes.
09:28Wow, I haven't tasted the food yet,
09:29but I'm more shocked at the relationship with his mother.
09:30Is that?
09:32That is the most shocking thing when anybody works here.
09:35Is it him or her?
09:36It all starts with him showing up in the morning.
09:39Unbelievable.
09:40He just doesn't like to be here.
09:41He'll come when it gets busy.
09:43How many hours a day is Jake here?
09:48On an average day, I'd say about three.
09:50Three total hours in one day?
09:52Yeah, yeah.
09:53Is he in love?
09:54Is he got a girlfriend?
09:54A video game.
09:57It's unbelievable.
09:58A video game?
09:59Yeah.
10:00He's not playing it right now, but I can
10:01tell you he's thinking about it.
10:04What a disaster.
10:07OK.
10:08Well, thank you for the update.
10:09I appreciate it.
10:10I wish I could meet you under better conditions.
10:11I really do.
10:12Let's get you some food, all right?
10:17Wow.
10:19Can I start off with stuffed zucchini,
10:21and then I've got to go for the lamb shank as well.
10:23That's all there.
10:24And then moussaka?
10:25Moussaka, please.
10:26Cool.
10:27And I think that'll be it for now.
10:28OK.
10:29Yeah, definitely.
10:30Thank you, Sarge.
10:32Bring it up, come on.
10:33Well, obviously, things aren't going right
10:34since Chef Ramsay came out today.
10:38But I'm not going to let anyone defeat me.
10:45Zucchini.
10:49Let's fucking do this.
10:50Jake likes to just get in and get out fast.
10:54He knows better, and I know better,
10:56than to use the microwave and try to go around and eat.
10:59Right now, Jake is very lazy.
11:01It's pretty messed up.
11:03Embarrassing scene, dude.
11:06Stuffed zucchini is delightful.
11:09It's good.
11:11What is that?
11:11That's one stuffed zucchini.
11:13Stuffed zucchini.
11:14Yeah.
11:15Look at that.
11:17It's like two grenades about to explode.
11:20My god.
11:21Now it looks like something out of an alien movie.
11:23When zucchinis attack.
11:29Wow.
11:30That's badly seasoned.
11:31Bland.
11:34No go?
11:35No.
11:37Disgusting.
11:38I could cry.
11:39What a joke.
11:41Wow.
11:42Sorry about that.
11:45What did they say?
11:47Stuffed zucchini was horrible.
11:49Oh, fuck it.
11:49We're good.
11:51Hated it.
11:52What?
11:53Try this.
11:54I did it.
11:54If you hate it?
11:55It's soup.
11:56So am I.
11:59That's good.
12:00Oh, yeah, that's good.
12:03Jake's ability at this moment is zero.
12:07Lamb shank?
12:08It's coming, man.
12:09I'm doomed.
12:10Completely.
12:11Lamb shank?
12:15Now there's a very anemic-looking lamb shank.
12:18Look at the presentation.
12:19It's depressing.
12:20Almost like it's been in the microwave for an hour.
12:23Sure that it wouldn't microwave a lamb shank.
12:25I'm a little bit nervous to how gray the meat is.
12:30That is way too salty and badly balanced.
12:33Justin?
12:34I mean, so salty.
12:35Who cooked that, Justin?
12:37That's Chef Mike.
12:39Chef who?
12:40Chef Mike.
12:42It's a microwave.
12:43I thought it was a third chef.
12:45He kind of is.
12:46He does a lot of work in the kitchen.
12:47We use Chef Mike a lot.
12:49Whenever there's lights on in this restaurant,
12:50Chef Mike's working.
12:51He's a dedicated employee.
12:53He asked about Chef Mike.
12:55He asked who cooked it.
12:57I mean, I can't lie to him.
12:59So I told him.
13:01He's not happy.
13:02Holy fuck, dude.
13:05They can't take this bullshit.
13:11Hello.
13:12Hi.
13:14I am Kiki.
13:16Kiki?
13:16How are you?
13:17Nice to see you.
13:19Nothing is good.
13:20May I finish my lunch first and then have a chat?
13:23No English?
13:24OK, I'm sorry.
13:26Scottish?
13:27French?
13:29Spanish?
13:30German?
13:31A little bit.
13:33OK.
13:34I don't speak German.
13:35But it's good to know.
13:38This is the one I'm going to serve?
13:39You can serve it to me.
13:40Go.
13:41God.
13:42It's so embarrassing.
13:43I don't care right now.
13:44At this point, I don't give a fuck about anything else.
13:47Moussaka.
13:50Now you think of Greece, you think of authenticity.
13:55That is not authentic.
13:58It's a non-moving moussaka.
14:01What a disaster.
14:02He went like this, stayed on there.
14:04Jake goes, I don't care.
14:06If you saw this food in a dog food bowl,
14:08you would not think twice.
14:11Moussaka?
14:12When was that made?
14:13When was that made?
14:14I'm not sure you don't like it, the eggplant or anything?
14:17No.
14:18And did Chef Mike have a hand in this one?
14:20Chef Mike has a hand in a lot of dishes.
14:22Oh, really?
14:23Wow.
14:24Yeah.
14:25How'd you like to try anything else?
14:25No.
14:27Gotcha.
14:28It's just too painful.
14:29It's not possible for a restaurant to be so bad.
14:34Yes, Chef Mike again with the moussaka.
14:36Well, where is everybody?
14:38This will be fun.
14:39I want to run away and hide.
14:41Hide.
14:42I'm putting out a high-end quality product.
14:44And if you don't appreciate it, then get the fuck out.
14:50I've never felt so depressed in my entire life.
14:52That was embarrassing.
14:55The stuffed zucchini?
14:56He doesn't like it.
14:57No.
14:58Bland, depressing.
14:59The lamb shank, I mean, salty, sad.
15:02And then it was just dumped on a plate like a dog bowl.
15:07And then the moussaka.
15:08That was made this morning, was it?
15:10Yeah.
15:10Yesterday, they were made.
15:13What wasn't fresh about it?
15:14It was yesterday.
15:15What wasn't fresh about it?
15:16You served me yesterday, so any chance of it
15:18tasting fresh has gone.
15:20It's not even 24 hours old.
15:22So what's not fresh about that?
15:25Executive Chef, Chef Mike, the freaking microwave
15:30has more qualifications than you.
15:35I think your big problem is, Jake, you don't care.
15:38You don't want to even be here, do you?
15:42I can see it in the body language, the attitude,
15:45and just the way you perform.
15:47I've come across a lot of executive chefs in my time.
15:49I've never seen one quite like a sack of shit
15:53that's standing in front of me now.
15:56Ramsay told me how it is.
15:58I feel the same way.
16:00Could I just have two minutes with the owner, please?
16:03Oh, with her?
16:04Yeah.
16:07Damn.
16:11I'm really sorry.
16:16I'm sorry.
16:22Listen, I need to be really honest with you.
16:25The hardest restaurants to fix ever
16:28are the ones where the passion is gone.
16:30And his passion has gone way before he
16:33thought about asking me here.
16:34I'm sorry.
16:37I don't know what to say.
16:39I'm going to be here tonight.
16:41I'm going to see how this place functions.
16:44I need to see everything as it is.
16:46I don't know what to do, Mr. Ramsay.
16:48You are my last hope for me and my son.
16:53Yeah, I just hope it's not too late, OK?
16:56I'll see you later.
16:57OK, thank you.
16:58Thank you, Athena.
17:02Nightmare.
17:04I hope it's not too late.
17:05Ah.
17:11Afterwards, a pressing afternoon with Jake and Athena.
17:14You all right?
17:15No, I'm not all right.
17:16It's going to be a long night.
17:18Word has spread that Chef Ramsay is at El Greco,
17:21and the restaurant is closed.
17:23Chef Ramsay is at El Greco, and the restaurant is fully booked.
17:26How are you guys doing?
17:28Now Gordon hopes to get some more insight into how Greco
17:30operates in a dinner service.
17:32This is Diego.
17:33Diego, what's your role?
17:35Pretty much just radio line cook.
17:37Line cook?
17:38Yeah.
17:39And your training, what have you done?
17:40Well, I've been cooking in Afton and various
17:41different restaurants.
17:42So I'm 18, I'm 32 now.
17:44Wow, so 14 years' experience on the line.
17:46Wow.
17:47Let's go.
17:50OK.
17:51I think the kabobs as well, except we have shrimp.
17:58Here come the peas orzo for the second order.
18:01Get this out.
18:03We got green beans.
18:04There you go.
18:05Microwave food.
18:06Chef Mike.
18:0912 gas ring burners there, and not one of the chefs
18:12is using them.
18:13They're all in the microwave.
18:14It's like we've forgotten there was a kitchen here.
18:17What is that in there?
18:18Looks like someone's sat on a football.
18:20Well, it's moussaka from Chef Mike.
18:22You'd be fucked without the microwave, wouldn't you?
18:25Unbelievable, Diego.
18:26I would love nothing more than to see
18:27both of these going to nothing.
18:28It's really humiliating.
18:30I feel like a little kid heating stuff up in a microwave.
18:33It kind of messes with my passion for cooking.
18:36Like, I don't feel like a cook the way we're
18:37doing things with the microwave.
18:40As Chef Ramsay watches plate after plate after plate being
18:46zapped in the microwave, it becomes clear
18:49that Jake doesn't really care about his food.
18:53Here we go again, waiting in line from Chef Mike.
18:55We got a queue for the microwave.
19:01This is incredible.
19:02The minute you walk into a restaurant with an open kitchen
19:04and all the chefs are facing out,
19:07as opposed to standing in front of the stove, get out.
19:10That's what's happening here.
19:12Unbelievable.
19:15Dustin.
19:17Is this normal?
19:19I have nothing to say.
19:21That's just how we do it.
19:22I've seen a diaper look more appetizing than that.
19:24I agree.
19:25Greek restaurants.
19:26More like a Greek tragedy.
19:29Pisses me off.
19:30What I think about my food is, it's healthy, it's fresh,
19:32it's good.
19:33It's damn good.
19:34Yeah, reheat it.
19:36Microwave food.
19:37It's not microwave food.
19:39I mean, how else am I going to reheat it?
19:40Don't break my balls about getting
19:42and reheating it in a microwave.
19:43He's been cooking 14 years.
19:45There's a whole stove there.
19:46It's not even being used.
19:47And this guy's like this.
19:50Come on, Jake.
19:52Fuck me.
19:53I don't use the word microwave.
19:55I'm not cooking it in the microwave.
19:58I'm reheating it in the microwave.
20:00Big difference.
20:01There's a big difference.
20:03I don't think it compromises the food, reheating it that way.
20:06But I mean, say that again.
20:07You don't think it compromises the food?
20:09I don't think so.
20:10Oh my god.
20:12Oh, they're going to have a big fight.
20:15Oh my god.
20:17It doesn't compromise the standard of food?
20:20No.
20:23Wow.
20:24Yeah, you can fuck off. How's that?
20:25There we go.
20:26Go.
20:27Get out of my line.
20:28Jake.
20:29Yes?
20:30I got to, look, I'm trying to put out food.
20:32I'm not ready to talk to you.
20:33Take your head out your ass and just
20:35start acting like a man.
20:36And start taking responsibility for something, will you?
20:38I'm taking responsibility.
20:39You are.
20:40And you think it's smart telling me to fuck off?
20:41I don't want to fuck around.
20:43So how about showing a little bit of respect
20:44for what you're doing?
20:45Go.
20:46Get out of my line and let me do my job.
20:47Get out of here.
20:48Jake, Jake, I'll go.
20:49With pleasure.
20:59It's an hour and a half into dinner service at El Greco.
21:02Preheated.
21:03Microwave food.
21:05And while Chef Ramsay has had enough with the microwave.
21:08Yeah, you fuck off.
21:09How's that?
21:09There we go.
21:10Jake has had enough of Chef Ramsay.
21:13Go. Get out of my line.
21:14You think it's smart telling me to fuck off?
21:16I don't want to fuck around.
21:17So how about showing a little bit of respect
21:18for what you're doing?
21:19Go. Get out of my line.
21:20Let me do my job.
21:21I'll go.
21:22With pleasure.
21:25Wow.
21:26Wow, yeah.
21:27I need table 20.
21:28I know it's a mess.
21:31A mess?
21:32You can fix it.
21:33You can tell him whatever we have to do and we will do it.
21:36I've never seen a kitchen function with a microwave
21:39as much as here.
21:40OK.
21:41All right.
21:42That's number one.
21:45Number two.
21:46Your son doesn't care.
21:49It's depressing.
21:51There's three chefs standing on the line
21:53and not one person's cooking.
21:55OK.
21:57If you have passion and love for food, you don't zap it.
22:02You don't microwave it.
22:04I'm really sorry.
22:06I'm sorry, too.
22:08Greek restaurant, nuclear power station.
22:12Right, Mr. Ramsey?
22:14My son changed.
22:16He doesn't even care about himself.
22:19Makes me feel bad.
22:28Honestly, seriously, I'm in shock.
22:30Let me tell you why.
22:32The busiest chef tonight is Chef Mike.
22:35And how dare you tell me that food cooked in the microwave.
22:38It's not cooked in the microwave.
22:40It's reheated.
22:41Are you honestly saying there's no difference
22:43in food that's been reheated than cooking something fresh?
22:47I mean, I don't think it tastes that much different.
22:49There's no love, no care, no passion.
22:51He doesn't care.
22:52Athena, please.
22:53He has to care.
22:54Athena.
22:55You have to take in charge, and you are not.
22:58Quiet, quiet, OK?
23:01Get out of my fucking restaurant right now.
23:03Out.
23:03It's not your restaurant.
23:04Yeah, it is my restaurant. Out.
23:06I'm not going to listen to your bullshit, OK?
23:08I wouldn't be alive right now if I talked to my mother
23:10the way Jake does.
23:12My mom would murder me.
23:13Athena, you know what?
23:14I'm sick and tired of nag, nag, nag, nag every goddamn day.
23:17Oh, leave me alone.
23:19Oh, yeah, leave you alone.
23:27I need to go and have a fucking good thing.
23:32I got you.
23:33I'll see you in the morning.
23:34Good night.
23:35Good night.
23:39My son gave up.
23:40Jake should be more committed to this restaurant.
23:44You will have to change, James.
23:46I hope my son comes to his senses,
23:50and Chef Ramsay will bring the old Jake back.
23:53I can give my life for that.
23:56Come and prep.
23:57I'm going to be here at 10 o'clock.
24:04As another day begins, Athena and her sister Kiki
24:07arrive early to begin the daily ritual
24:09of prepping for lunch and dinner.
24:11But in spite of promising to be there at 10 o'clock,
24:14Jake is nowhere to be seen.
24:18The bank money, by all, is in my name.
24:21He's blowing it for me.
24:29They tell you 10 o'clock, be 10 o'clock here.
24:39I made the affairies.
24:46I don't want either your bullshit or her bullshit.
24:49That's why I don't come down here.
24:57This is exactly why I don't come down,
24:58because they yell at me.
24:59They came up on me.
25:00Yeah, yeah, OK.
25:02You are high.
25:03You are high.
25:04There's nothing left of me in here.
25:06I'm sick of it.
25:10I think that he's not anymore a human.
25:13I don't know what he is.
25:15After spending the morning doing research around Austin,
25:18Gordon is ready to put some changes into effect.
25:20Morning.
25:21Morning.
25:22But the real question is, is Jake
25:24ready to change his attitude?
25:27Morning.
25:27Morning.
25:28How are you?
25:30I'm OK.
25:31Yeah, you don't look OK.
25:33What's going on?
25:34I just had an argument with my son.
25:37That's what happens every day.
25:38If he tells me he's going to come at 10 o'clock,
25:41he comes at 12 o'clock.
25:43This is crazy.
25:46What did she say?
25:47Excuse me?
25:47I don't understand Greek.
25:51This is ridiculous.
25:54Get in here, please.
25:55Two minutes.
25:56Yes, sir.
25:59The atmosphere in here is horrific.
26:03What's going on?
26:05I don't want to be in here with these two.
26:06I really don't.
26:07Every time I walk in here, they look for something
26:09to complain at.
26:11And then they both gang up on me.
26:13And I don't need you two bucking me coming in here,
26:15and you guys yapping and yapping and yapping.
26:18I don't want to hear that shit in the morning.
26:19I really don't.
26:30No.
26:31Yeah, whatever.
26:32Wash yourself, sir.
26:36What was that, please?
26:37They say I don't come down on time.
26:40I don't.
26:41You never do.
26:42This is the reason.
26:43No.
26:44All you do is yell and nag, Athena.
26:47No, I don't create it.
26:49Athena, who the hell wants to come down early in the morning
26:52and listen to people yelling at them?
26:54I don't know what else I'm going to do.
26:56I'm up to here with that.
26:57I get very upset.
27:01That's what I got to put up with every morning.
27:04He doesn't give a damn about mine.
27:06Come on, it can't be that cold-hearted.
27:08Yeah, and sometimes I don't.
27:10I mean, I don't want to deal with it, dude.
27:12I mean, if you put up with this shit for two years,
27:15you're not going to give a damn about it either.
27:17You won't.
27:18They're not your friends.
27:19It's your mom and your aunt.
27:21Yeah.
27:21He doesn't give a damn about that.
27:23No, but why should I give a damn when you're swearing at me,
27:26you're cursing me, you're calling me names all day long?
27:32Yeah.
27:33This is what I got to put up with every fucking morning.
27:37You don't need to be here.
27:39You and her do not need to be here.
27:42I don't need this fucking stress.
27:51Yeah.
27:52Good to have you.
27:53Yeah.
28:01Excuse me, Kiki, please.
28:07Oh, please.
28:20You two need to just go home.
28:22Go home.
28:29You know, I'd be better off with both of you staying home
28:31and let me do what I need to fucking do.
28:33Then do it.
28:34I will.
28:35Don't fucking come to work.
28:37You and her, leave.
28:43After years of pain and suffering at El Greco,
28:49the family has finally reached its breaking point.
28:52Don't fucking come to work.
28:53You and her, leave.
28:55Don't come.
28:58But is that what you really want?
28:59Is that what you dig down?
29:00No, I don't really want that, no.
29:02What the fuck are we doing?
29:03We didn't do this in the beginning.
29:05All this arguing has brought our restaurant down
29:08and brought our relationship to a halt.
29:11This fighting has got to stop.
29:12Yes.
29:13This is insane.
29:16He has to commit to getting in here earlier,
29:18and you have to stop beating him with a stick.
29:22What do you want me to do?
29:24Wipe the board clean.
29:26Are you willing to change?
29:28I am willing to change.
29:29Because it's got to stop today.
29:31Stop right now.
29:33I'll start all over again.
29:34Look, it's the first day.
29:37That is a commitment that will save you.
29:57If my son can change,
29:59I think I'm going to be the most happiest mother in the world.
30:03Yes.
30:07We've forgotten the importance and the advantage
30:09of having a family-run restaurant.
30:12Because when it works brilliantly, it's amazing.
30:14And we have to get back.
30:16And it's not going to get better unless you
30:18change, all three of you.
30:21OK.
30:22I got my mom and aunt back.
30:23I really love both of them.
30:24You know what I'm saying?
30:25I don't like arguing with them.
30:26I love my aunt like she is my mom.
30:31Now that the family has made a commitment to work together,
30:34as opposed to fighting each other.
30:36Right, I just need all of you for two minutes outside,
30:38please.
30:39Chef Ramsay has made a commitment of his own
30:41that he hopes will have a major impact on the dining
30:44experience at El Greco.
30:46They're going to run us over.
30:47Yeah, car, bam.
30:48It's a firing squad.
30:50I fixed the problem in the restaurant.
30:52I ran over everybody.
30:54Chef Mike, you've been so busy.
30:57It's time that you took a little vacation.
31:02Wow.
31:04What's going on?
31:05I don't know.
31:09Hey, guys.
31:11I've got something to show you.
31:13What are you doing?
31:15Oh.
31:16Oh.
31:17Yay.
31:18Oh.
31:19Smell the microwave.
31:21It's time to say goodbye to a very busy Chef Mike.
31:28Chef Mike.
31:28Guys, dad.
31:31Yes.
31:32Later, Chef Mike.
31:33Yay.
31:34Whoa.
31:35Adios, amigos.
31:38Chef Mike is gone.
31:40Good riddance.
31:42Chef Mike, it was good knowing you,
31:43but we're better off without you.
31:46Chef Mike.
31:47Nice shot.
31:48Has left the building.
31:50Has left the building.
31:52A beginning of a new era.
31:53Yes, sir.
31:54Because we are relaunching this restaurant tomorrow,
31:57and you do not need a microwave to cook in your restaurant.
32:03You know, it's a family business.
32:04By losing my passion, I've hurt the restaurant.
32:07I've hurt my employees.
32:08I've hurt my customers.
32:09And I need to get back to the basics
32:11and cook food the way it needs to be cooked.
32:13That's what I'm going to do.
32:15With a microwave no longer the essential piece
32:17of equipment in the kitchen, Chef Ramsay
32:20begins to put his plan into effect,
32:23cooking fresh Greek food.
32:24We're going to do a grilled salmon.
32:26Nicely seasoned.
32:28Salt, pepper, OK.
32:29Extra touch of salt on the skin.
32:31And getting Jake passionate about cooking again.
32:34Nicely marked all the way around.
32:36Literally 90 seconds on each side.
32:38We got it here.
32:39I'm not in here to pre-cook food.
32:40I'm here to cook it.
32:41That's why I went to school.
32:42That's why I'm in here.
32:43We'll take a spoon of tzatziki just on the plate.
32:47The salmon sits on there.
32:50That's beautiful.
32:51Jake's passion, I think, is coming back for cooking.
32:54I think I'm going to have my son back.
32:57That tastes really good.
32:59Wonderful.
33:00I'm excited for Jake and Athena.
33:02I feel a huge weight has been lifted here.
33:04I feel like I can actually be a chef now.
33:06Thank you, Chef.
33:07Let's go.
33:08Woo-hoo.
33:10Coming up.
33:11Damn you people.
33:12It's relaunch night, and El Greco
33:14gets a new lease on life.
33:15Jake, calm through everything.
33:17But will Jake be able to lead his kitchen
33:19to a successful evening?
33:20What are you doing, man?
33:21You don't listen to me.
33:23Because I don't got nothing for you to do yet.
33:25Or will he be the only cook standing
33:27when dinner service ends?
33:28One more fucking lip from you, you're done.
33:37Now that the family at El Greco is focused on moving ahead
33:40instead of looking behind, Chef Ramsay's renovation team
33:44works through the night to give El Greco
33:46its own unique identity.
33:51Good morning.
33:52Are you ready to see the new restaurant?
33:54Yes, I'm ready.
33:55I want to go in.
33:56I want to see it.
33:57Right, let's go.
33:58All right.
33:59Ladies first.
34:01Oh, wow.
34:03Wow.
34:04Wow.
34:05That's great.
34:06Oh my god.
34:07Yeah, it's nice.
34:08It's very light.
34:10It is beautiful.
34:12Yes, it is.
34:13When you walk through these doors, you think of Greece.
34:15That is awesome.
34:16The restaurant was soulless.
34:18It was dull.
34:19It was drab.
34:20No identity.
34:21Now when you walk in, it's clean.
34:23It's Mediterranean.
34:24I love it.
34:25Keeping with the classic Greek flag with the blue and white.
34:29Chairs, blue and white.
34:31The silhouettes on the walls, beautiful.
34:34Yeah, yeah, this is awesome.
34:36I notice something different every time I look.
34:38And you have a centralized table here.
34:40And look at it, it's got the right height.
34:41We've got new stools, brushed stainless steel.
34:43Oh, wow.
34:44Oh, beautiful.
34:46I love it.
34:47This is perfect, the picture.
34:49Everything's perfect.
34:50Words can't describe how I feel about the restaurant.
34:53This is like a new place.
34:55It's a new beginning, a fresh start.
34:57That's what we want.
34:59It's awesome.
35:01With the excitement of the new dining room still in the air,
35:04Chef Ramsay's carefully designed menu is ready to be revealed.
35:08Welcome to the most amazing, vibrant Greek menu
35:11here in Austin, Texas.
35:13And guess what?
35:14Chef Mike didn't touch a thing.
35:16He didn't touch a thing.
35:18We'll start off with the lamb chop, lightly seasoned,
35:21and grilled to perfection.
35:23Half a roasted chicken.
35:24Amazing.
35:25Grilled octopus, braised slowly, and served
35:27with a little Greek marinade.
35:29That's very classic.
35:30Additional entrees, pressed eggplant moussaka, yeah,
35:34and the beef moussaka running alongside it.
35:36Beautiful.
35:37OK, get some knife and forks, dig in.
35:41Yeah?
35:42Grab me one of these.
35:44Very nice.
35:47Dude, that's killer.
35:48Amazing.
35:49That was phenomenal, too.
35:50My dream came true.
35:52This is a new start for us, for me and my son and my sister.
35:58It's a new beginning.
36:00Oppa!
36:07Hello.
36:09Welcome to El Greco.
36:11What can I start you off with?
36:12It's relaunch night at El Greco.
36:14I'm going to get the beef moussaka.
36:15Beef moussaka?
36:17It's all going to feel really weird and awkward,
36:19but of course it's going to feel weird, because we're
36:21laying down the foundation again.
36:23And for the first time in a long time,
36:25everything will be cooked fresh to order.
36:27There we go.
36:28We got a crispy feta and we got a grilled octopus.
36:31Let's do this, dude.
36:32It feels awesome to finally be able to cook again.
36:35I want to hit the road running.
36:36Drop the feta, please.
36:37I'm ready to go.
36:38Drop the feta, please.
36:39I got it.
36:41I got it.
36:42I should be doing it.
36:43I should be saying, I'm dropping the feta.
36:44Go ahead, come on, finish.
36:46And stunning fresh food makes its way out to the diners.
36:49The demand in the kitchen continues to grow.
36:51Drop a falafel, OK?
36:53I'll get that.
36:54But just as importantly, so does Jake's enthusiasm.
36:57I got it, I got it, I got it, I got it.
36:58Jake, Jake, you can't do everything.
37:00Yes, sir.
37:01I am now plating a veggie moussaka.
37:03Falafel, where did you get these in the oven?
37:04Falafel.
37:05These are the falafels?
37:06Yeah.
37:07I got it. Jake.
37:08Yes, sir.
37:09Jake, talk to us.
37:10Come on.
37:11Talk to us, OK.
37:12I need you to start getting these two tickets out,
37:15right here.
37:16Call them out for me.
37:17OK, walking in.
37:18No, no, no, no.
37:19That's a bad idea.
37:20Let me put these up.
37:23Unbelievable.
37:24When I first arrived here, Jake was just a lazy chef
37:26doing nothing.
37:27Now, he's the other extreme.
37:29He's doing everything and delegating nothing,
37:31which is just as dangerous.
37:33Unbelievable.
37:37Hey, what's this lamb doing here, man?
37:38Are we selling this?
37:39With Jake unwilling to accept help from anyone,
37:46the kitchen is completely stalled.
37:48And a relaunch that started off so well is now in jeopardy.
37:52What else can I be doing?
37:56Jake, can you answer me?
37:56What?
37:57What are you doing, man?
37:58You don't listen to me.
37:59Because I don't got nothing for you to do yet.
38:03Jake's got to be able to either work with us better,
38:05or the whole thing will go down.
38:06Don't give me attitude, Jake.
38:07Oh, please.
38:08We have a chance, starting today,
38:09to do things completely different.
38:11And we should work together.
38:12God damn.
38:13Few people, man.
38:14Well, yeah.
38:15Can't be fucking nobody else.
38:17Hey, dude.
38:17One more fucking lip from you, you're done.
38:20Both of you.
38:21I think my son is to fall off.
38:22Come on, Jake.
38:23Or it's going to fall apart.
38:25Listen to what I'm telling you.
38:26Oh, god.
38:36It's relaunch night at El Greco.
38:37I got it.
38:38I got it.
38:40And with Jake trying to run the entire kitchen solo.
38:43What are you doing, man?
38:45Because I don't got nothing for you to do yet.
38:47Dinner service is on the verge of disaster.
38:50God damn you people, man.
38:52Well, yeah.
38:53Can't be fucking nobody else.
38:54Ridiculous.
38:55Hey, dude.
38:56One more fucking lip from you, you're done.
38:58Both of you.
39:00This is ridiculous.
39:02Jake, two seconds.
39:03Anthony.
39:04Anthony, come here.
39:05Diego, Jake.
39:06Yes, sir.
39:07Two seconds.
39:07You have got to start delegating.
39:10We're about to go down.
39:11Stop running around, and delegate these two.
39:14Stay as a team, guys.
39:16Don't start fucking arguing.
39:17There was a lot of mistakes that shouldn't
39:19be happening at this point.
39:20Chef Ramsay is totally right.
39:22I need to delegate more, so this is going to stop.
39:25Green beans, green beans.
39:26We got them, right?
39:27Right here, chef.
39:28I need an orzo, a bean, and a pilaf ready.
39:31Right here, chef.
39:32With Jake finally working in tandem
39:34with his team in the kitchen.
39:35This is going to 28.
39:37Thank god.
39:38Stunning, delicious Greek dishes are once
39:40again leaving the kitchen.
39:41Gorgeous, huh?
39:42That is some intense bufosil.
39:46Everybody had smiles on their face.
39:49Everybody in the dining room.
39:51Happy?
39:52Oh, very.
39:53The tickets took a little bit time, but they loved the food.
39:58Eat, or leave.
40:00Make me a steak plate, please.
40:01That's it. That's all I want.
40:02That's it.
40:03That's all you've got.
40:04I'm happy with the results of what
40:05we were pushing out tonight.
40:07Made a few mistakes, but we made good food.
40:09And it actually felt good to smell the smells,
40:11and hear the sounds, and actually really be cooking.
40:13That's it.
40:15We have another thing.
40:16We don't have any more tickets.
40:16They're done. They're done.
40:17The ticket is done.
40:18Take care. Thank you.
40:20Thanks for being patient.
40:26OK, in a matter of days, we've come a very, very long way.
40:29Let me tell you that.
40:30And the atmosphere here tonight, in comparison
40:32to when I first walked through those doors,
40:34the difference is night and day.
40:36Very good, guys.
40:37Well done, you.
40:38Ramsay, he's the man.
40:39And no one else could have done it but him.
40:41Jake's a hard cookie to crack, and he bashed it.
40:44It was a major, and I mean major, transformation.
40:48I think we've been given kind of a golden ticket
40:51to either bring this restaurant to the brink of greatness,
40:54or to flush it down the toilet.
40:56And it's totally up to Jake and Athena at this point.
40:59Here's to El Greco.
41:00Let's go!
41:01Oh!
41:02Hey!
41:04Well done.
41:06Well done.
41:07Breaking the plates is like breaking the old habits.
41:11We can work this clean, new start, new beginning.
41:17Jake, you were under pressure tonight.
41:20If I can give you one piece of advice,
41:21you need to show respect to your team.
41:23Yes, sir.
41:24You're their leader.
41:25You're their inspiration.
41:25I was very proud of him.
41:28It's a good feeling, man.
41:29I'm so happy about that.
41:30Not a lot of people get second chances.
41:32You know, we're definitely not going to swander.
41:34We're going to move forward and make something of it.
41:37You need to respect him, and he needs to respect you.
41:40Exactly.
41:41Give me a hug.
41:42Goodbye.
41:46Chef, it was a pleasure.
41:48Look after yourself.
41:48Yes, sir.
41:49And look after your team.
41:50Yes, sir.
41:51Team first.
41:52Good night.
41:53Good night.
41:53Thank you so much.
41:59For nearly two years, this restaurant
42:01was microwaving everything.
42:02So the fact that we had a successful relaunch
42:04is amazing.
42:05But the biggest, and I mean the biggest miracle of all,
42:08is the fact that we brought Athena and Jake together.
42:10And quite honestly, I didn't think that was going to happen.
42:14Wow.
42:15Chef Mike, rest in pieces.
42:28In the months that followed,
42:29Welcome to El Greco.
42:31Let's do this.
42:32El Greco received positive feedback from the community.
42:36It has a really good flavor.
42:37And it appeared as though the restaurant
42:39was going to be turned around.
42:43But Jake and Athena's insurmountable debt
42:46was too much to overcome.
42:51And the mother and son were forced to close El Greco.