gordon ramsay funny moments,gordon ramsay kitchen nightmares,gordon ramsay cooking,hotel hell,street food,kitchen nightmares,gordon ramsay burger,gordon ramsay hotel hell,the f word,gordon ramsay recipes chicken,chef ramsay,pasta recipes,gordon ramsay steak,food,gordon ramsay recipes dinner,gordon ramsay likes the food,recipe,ramsey,ramsay,gordon,cooking,recipes,gordon ramsay,chicken recipe
Category
😹
FunTranscript
00:00You're a creep.
00:05Tonight, on Kitchen Nightmares, Gordon
00:08travels to a smokehouse.
00:09I am absolutely mortified.
00:12That instantly has him fuming.
00:14What on the hell is going on?
00:16The ailing owner is too sick to supervise his staff.
00:20There's no leader here.
00:22And his daughter refuses to take charge.
00:24I'm not just walking in here every day not doing anything.
00:27You are.
00:28her leadership.
00:29What's that noise?
00:31The microwave.
00:32The kitchen is taking shocking shortcuts.
00:34Is there anything today that wasn't microwaved?
00:36No, sir.
00:38And these bad practices.
00:39We're reheating yesterday's wings,
00:41and they're just immaculate.
00:42Has the restaurant in constant turmoil.
00:45It's so aggravated.
00:47Will Chef Ramsay's visit be a wake up
00:49call for this petulant owner?
00:51Look how dry that is.
00:52I think it's fine.
00:53Or will she be so stubborn.
00:55He's definitely wrong.
00:56That she puts her family's restaurant out
00:58of business for good.
00:59It's heading for disaster.
01:06What is that?
01:08Disgusting crap.
01:09You're done.
01:10I'm done?
01:11I'm not done.
01:12Shut the place down.
01:14Get out of here.
01:15That is amazing.
01:17Thank you, Chef.
01:19I just can't thank you enough.
01:21College Park, Georgia.
01:23Only 20 minutes from downtown Atlanta,
01:25this suburb is home to the world's busiest airport.
01:28And just down the street from the tarmac
01:30is a smokehouse called Michon's.
01:33Opened in 2002 by the Wilson family.
01:36I used to be in sales.
01:38But I've always wanted to own a restaurant, especially
01:40a barbecue restaurant.
01:42So that's what I decided to do.
01:44Our daughter is Natalie Michon.
01:47Our daughter is Natalie Michon.
01:50And we decided that that was a great name for the restaurant
01:53because our passion, our goal was to pass it to Natalie.
01:58Enjoy.
01:59The restaurant did great.
02:01This was my daddy's baby.
02:03With Mr. Al being at the top, it made everything
02:07work really smoothly.
02:08It's out of colors right here.
02:09Things went good, you know, for a long time here.
02:12And unfortunately, you know, Al had got sick
02:14and he had to have an operation.
02:16My dad had a collapsed lung.
02:18The doctor told my dad just to stay home and take a break.
02:22Chest started hurting a little bit,
02:23so I need to really go lay down.
02:25A lot of things have gone downhill in the kitchen
02:28since Al has been out.
02:29Excuse me, when was the brisket smoked?
02:32Because it's cold.
02:33Since Mr. Al is sick, the cooks do what they want to do.
02:36We're a captainless ship.
02:38Yeah, whatever, dude.
02:39Go take a nap, dog.
02:40Our food is nasty.
02:41And then when you go to take it back to get another plate,
02:43they'll complain about it.
02:45Or they'll argue.
02:45Don't come outside kicking me.
02:47You got your customer's head, dude.
02:48And I don't come back here dropping smoked wings, do I?
02:51But if it tastes like shit, don't
02:52nobody want to eat that.
02:54Isn't it rubber all the way through?
02:55It's cold?
02:56No, ma'am.
02:58The majority of the stuff in here is already prepped.
03:04Like the smoked meats, you're reheating those.
03:07All the sides are ready.
03:08All you're doing is scooping and putting it in a bowl.
03:11Is everything OK?
03:15The customers are walking out of here unsatisfied.
03:21What I would love to see is my daughter run the place,
03:24but she's just not doing, you know, the job.
03:28You never see Natalie in the kitchen.
03:30You may see her in passing, or maybe she's hungry.
03:33Can you hand me a fork or a spoon, please?
03:35She'll come in and get her some breakfast,
03:37or just come in here and rub her stomach.
03:42Natalie pretty much feels she can pass the book.
03:44I'm ready to go home.
03:45Al and I have a certain work ethic.
03:48Natalie does not necessarily share that work ethic.
03:52The type of manager that I am, I'm more hands-off.
03:56I'm a little bit more relaxed when it comes to problems.
03:58It's too much wasted energy to be frustrated.
04:03I have cameras that are spotted around the restaurant
04:05that I can check from my house.
04:07And I'm seeing things, but not going like it should be.
04:11Everyone sent their macaroni and cheese back.
04:15Between the bills, the rent, and all the overhead,
04:18it'll be like $200,000 in the hole.
04:21We are really at the point now where we need Chef Ramsay
04:25to just help us, or it will be the end of the road.
04:34Before heading to the restaurant,
04:36Chef Ramsay has agreed to get together with Nishan's owner,
04:38Al, who requested a meeting.
04:42Hey.
04:43Hi, Gordon.
04:44How are you?
04:45Al, good to see you.
04:46Yeah, thanks for meeting me here.
04:47Not at all.
04:48Good to see you, too.
04:49Please, take a seat.
04:50OK.
04:51Good to meet you.
04:52Yeah, same here.
04:53Talk to me.
04:54The restaurant, it's family run, my daughter and my wife.
04:58But I'd really want to retire, to be honest with you.
05:01I just need to get my daughter to take over and run it.
05:04So the plan is for you to hand the reins over to her?
05:07Correct.
05:08Because I've been in sort of bad health.
05:09I'm sorry to hear that.
05:10And it's still giving me some problems.
05:12And you mentioned your daughter.
05:13How old is she?
05:14She's 32.
05:1532.
05:16And how capable is she?
05:17She has the smarts.
05:18Right.
05:19Just need to get it out of her.
05:21Right.
05:22I mean, it sounds like she's been handed
05:24this amazing restaurant on a plate.
05:26Correct.
05:27And you're frustrated that she can't take the reins.
05:29And go with it.
05:30And go with it.
05:31That's it.
05:32And when you had the medical problem,
05:34and obviously you were out of the business,
05:36how did that run then?
05:38Not really.
05:39It fell apart.
05:40Right.
05:41I was watching it the best I could.
05:43You were watching from home?
05:44Yeah.
05:45I got my little security cameras I can see from my house.
05:49And from the restaurant.
05:50You watch your restaurant on a security camera?
05:53Yeah.
05:54I got about 18 cameras.
05:5618 cameras?
05:57Yeah.
05:5818.
05:59How?
06:00I just like to see what they do.
06:03That's it.
06:04That's it.
06:05Well, I'm going to get myself into the restaurant.
06:07And I'm going to have a good look around.
06:08OK.
06:09With my eyes, not your cameras.
06:11I'll see you back at the restaurant.
06:13Thanks for coming.
06:14OK.
06:15Drive carefully.
06:16OK.
06:17Thanks, Al.
06:18What a beautiful building.
06:22Wow.
06:24Hello.
06:25Hello.
06:26Hello.
06:27How are you?
06:28Fine.
06:29How are you?
06:30Nice to see you.
06:31Nice to see you, Gordon.
06:32Right.
06:33Hi.
06:34Hi.
06:35Natalie.
06:36I'm good.
06:37How are you?
06:38Nice to see you.
06:39So the Michon name came from?
06:40My middle name is Michon.
06:41OK.
06:42So the restaurant's been named after you.
06:43Right.
06:44Wow.
06:45The decor is stunning.
06:46Look at this place.
06:48So I met your amazing dear husband earlier.
06:51Had a quick catch up.
06:52And he told me a few things.
06:53I'd love to know from both you, your role is what?
06:56Well, I love being up front with the customers.
06:59Right.
07:00And your main role in a day-to-day business?
07:02The human resources, HR.
07:04Wow.
07:05So I do payroll and different things like that.
07:07So I hide in the back a lot.
07:08You hide in the back?
07:09I stay in the back.
07:10I do a lot of the paperwork and different things like that.
07:12OK.
07:13So you're not really functioning in the restaurant.
07:16And according to Al, there seems to be things right now
07:18that you could do that you haven't been doing.
07:20Really?
07:21When was the last time you took pressure off him?
07:24Mm.
07:27Are you always this flat?
07:28No.
07:29No.
07:30I'm just soaking in how you said.
07:31I'm not doing much.
07:33Yeah, no, I just like, my god, if that was my father
07:35and mother would get me a restaurant like that
07:36with my name on the door, I don't want to be sleeping here.
07:38I would be doing a little bit more than HR.
07:43I'm dying to taste the food, yeah?
07:44Please?
07:45He basically told me that I'm just
07:47kind of like the lazy child with just my name on a building.
07:50That pisses me off, and I feel disrespected
07:52in my own restaurant.
07:54He said, you don't do anything here but payroll?
07:57No, you didn't throw me under the bus.
07:59You threw me up under the train.
08:03Thank you very much.
08:04You're very welcome.
08:05Let you look through the menu, and I'm
08:06going to bring you just starter wings.
08:08Is that OK?
08:09Brilliant, thank you.
08:10OK.
08:11What I'm looking forward to Chef Ramsay doing
08:13is to say things to Natalie that I would not dare say.
08:17Because we are her parents, it's more
08:19than a business relationship.
08:21There is the personal relationship.
08:26Hello, how are you doing today?
08:27How are you?
08:28I'm doing fine.
08:29Welcome to Michon's.
08:30My name is Tadisha.
08:31I'll be your server this evening.
08:33Your hair looks immaculate.
08:34My goodness me.
08:39He ain't never seen a beautiful, thick black girl like me,
08:42so that's what that was.
08:43He liked all these curls and stuff.
08:45Are you that high maintenance, or is it just a special day
08:48today?
08:49It's a special day today.
08:50We don't make hardly any money here,
08:51so I ain't about to pay this every week.
08:54You've been here how long?
08:55I've been here for two and a half years.
08:57Two and a half years.
08:58In your mind, what's wrong?
08:59What's the biggest issue here?
09:00Management.
09:01Wow.
09:02So what does Natalie do?
09:05Um.
09:06Truthfully, what's her role?
09:10She makes sure we get paid.
09:12Mm-hmm.
09:13And that's about it.
09:15Right.
09:16OK.
09:17Natalie, she got issues.
09:18She lazy.
09:20I said it.
09:21It is what it is.
09:23OK.
09:24Let's start off with smoked chicken, gourmet salad.
09:27OK.
09:28Beef brisket, pork ribs.
09:29And what sides?
09:31Cornbread, mashed potatoes, and a potato salad as well.
09:33Potato salad?
09:34We can't do it because we don't have it.
09:36No potato salad?
09:37No.
09:38Really?
09:39Yeah, the kitchen, uh-huh.
09:40Kitchen what?
09:41They don't like to peel potatoes.
09:44Well, it's true.
09:46OK.
09:47Green beans, please, and baked beans.
09:49Obviously, black-eyed peas.
09:50OK.
09:51I didn't hear you say sweet potato souffle.
09:52Yeah.
09:53OK.
09:54Collard greens, mac and cheese, please.
09:56I'll go ahead and get your food.
09:57Yes, please.
09:58Oh, thank you.
10:00And that is the smoked chicken wing.
10:03And where were they smoked this morning?
10:04They were smoked this morning, yes.
10:05Lovely.
10:06Smells delicious.
10:07Enjoy.
10:15Damn, it's dry.
10:17What a shame.
10:18Because the sauce is lovely.
10:19But the meat, it's all dry.
10:23That's disappointing.
10:25So I'm anxious to know what you thought.
10:27Yeah.
10:28Do you know what?
10:30What's that?
10:31Yeah, will you just find out when they were smoked?
10:33I will.
10:38I'm shocked that Chef Ramsay does not like our smoked wings.
10:41That just pisses me off, because he's definitely wrong.
10:45Here you go.
10:46What a shame they were dry, the chicken.
10:48Welcome to Michon's.
10:49Yeah, at least they should be moist.
10:50Why are they dry?
10:51Because it's bootleg.
10:52Bootleg?
10:53Mm-hmm.
10:54They just don't care.
10:57Wow.
10:58Is this this morning's batch?
10:59These are just today's batch.
11:01This is yesterday's batch?
11:05OK, Chef.
11:06I have to eat crow.
11:07Those are yesterday's wings.
11:09Damn.
11:10See, I knew they didn't taste fresh.
11:12And why are they serving yesterday's wings today?
11:14Can't I get today's wings today?
11:17I don't know.
11:18Oh.
11:20Anyway, just asking.
11:22All right.
11:23Are we ready to rock and roll?
11:28Gourmet salad and all these sides.
11:29OK.
11:30Let's go.
11:31OK.
11:32Let's go.
11:33It's enough.
11:34Oh.
11:35There you go.
11:36Lovely.
11:38God, that was quick.
11:39Holy mackerel.
11:40Here you are, sir.
11:41Thank you very much.
11:42You're welcome.
11:43That's my smoked chicken gourmet salad.
11:48Gross.
11:49They're rotten tomatoes.
11:54Where's my lovely lady?
11:55I'm right here.
11:58I'm sorry, though.
11:59The tomatoes, they got old and sort of yucky and soggy.
12:04I wasn't shocked at all.
12:07Please.
12:08Have you seen the kitchen?
12:09They don't care.
12:14The tomatoes, one of them is old,
12:16and the other one has, like, a ripe thing on it.
12:21I don't think it's a problem, but.
12:23Really?
12:24But I'm not a chef, so I don't, you know, I don't know.
12:26I think it's fine.
12:28All right, your name is only on the bill, though.
12:29Get it right.
12:35They look dry.
12:39It is dry.
12:40And chewy.
12:41They should sort of fall off the bone, but it's just dry.
12:47Cornbread.
12:55Now, that's really dry.
12:58Look, it's just like being in the Sahara Desert.
13:00Look, it's like a mouthful of sand.
13:02It's like sand in an hour glass.
13:07Girl, they done fucked up all this man's food.
13:09Damn.
13:10They mess up everybody's food.
13:14Black-eyed peas.
13:17Wow.
13:18Hideous.
13:19Absolutely shocking.
13:20All right, here we are.
13:22All right, sit down.
13:23Sit down.
13:25All right.
13:26Yeah, all right.
13:28All right.
13:30What the hell?
13:31Do not open your eyes.
13:32I don't want to eat that.
13:34Our food is nasty.
13:35Open up.
13:38Mm.
13:39How does that taste of?
13:42Nasty.
13:44What was that?
13:46Black-eyed peas.
13:47You can open them now.
13:48Yeah, they nasty.
13:49Black-eyed bullets.
13:51He hit the nail on the head.
13:53We got some problems.
13:55You're welcome.
13:56I need a drink.
13:57It is.
13:58I'm in Georgia, right?
13:59Yeah.
14:02Now I feel like I'm in prison.
14:04Huh?
14:05They're dreadful.
14:07Baked beans?
14:08Can't.
14:09Damn.
14:11Collard greens?
14:14Wow.
14:15Gross.
14:16Way too sweet.
14:17Hideous.
14:18Beef brisket?
14:19Damn.
14:20It's rubbery.
14:21Dry.
14:22And chewy.
14:23Look at that.
14:25You could pass that for beef jerky.
14:27It's like a dog chew.
14:29I don't know too much about smoking.
14:31I don't even know nothing about cooking.
14:33But I know that ain't right.
14:35Wow.
14:36OK.
14:37Can you take me through the kitchen?
14:38There's going to be some shit around here.
14:40Serving brisket like that, I don't know where to fucking start.
14:45Oh, God.
14:46Here comes the chef.
14:49Coming up.
14:50What in the hell is going on?
14:53Just when Chef Ramsay thought it couldn't get any worse, it does.
14:56It's so aggravating.
14:58And Natalie's attitude.
14:59No, I'm not in denial.
15:01Has Chef Ramsay ready to make a quick exit.
15:04Fucking joke.
15:06After sampling the menu that can best be described as miserable.
15:09Serving brisket like that, I don't know where to fucking start.
15:12Chef Ramsay wants to have a little chat with the people who are responsible.
15:16Oh, God.
15:17Here comes the chef.
15:18Where's Al?
15:19Dead.
15:20Yeah.
15:21Come in, please.
15:23This is?
15:24Archie.
15:25Archie.
15:26And this is?
15:27Terrence.
15:28Terrence.
15:29Yes, sir.
15:30Good to see you, bud.
15:31And this is?
15:32Terrell.
15:33Terrell.
15:34Come over, bud, so I can see you.
15:35And this is?
15:36Kelvin.
15:37Kelvin.
15:38Right.
15:39Oh, another chef.
15:40Come through.
15:41Joe.
15:42Joe.
15:43So, who's the head chef?
15:44Does anyone know?
15:45I don't do the cooking, but I'm probably.
15:46You don't do the cooking?
15:47No, sir.
15:48Not the small meat.
15:49Something's not quite right here.
15:51What do you do here?
15:52I smoke some meat.
15:53Was there anything that I tasted today that was smoked today?
15:57Uh, brisket, maybe?
15:59This piece of shit here was smoked today?
16:02No, not today.
16:03Not today.
16:05Does that look appetizing?
16:06No, sir.
16:08That does not.
16:09When was that cooked?
16:10I believe on Saturday.
16:11On Saturday.
16:12So, today's Tuesday.
16:14Do you honestly think that customers would walk through that door thinking that you're
16:17smoking meats three or four days before eating them?
16:21How are you eating them?
16:23Microwaving them.
16:24Microwaving them.
16:25Come on.
16:26It's disgusting.
16:27For God's sake.
16:29Is there anything today that I ate that wasn't microwaved?
16:33The salad.
16:34The salad?
16:36You fucking donut.
16:38Of course you don't put a fucking salad.
16:40Guys, I'm not laughing.
16:41I'm seriously disappointed.
16:44And, Natalie, you don't need me in here to tell you that brisket is like dog chewed.
16:49If my parents named a restaurant after me, I'd make sure that was the fucking best smoked
16:53brisket.
16:55My daughter doesn't do what needs to be done to get this restaurant back in shape.
16:59It's just, you know, I don't have the words for it right now.
17:03I don't know what to say.
17:04I'll just fuck it up.
17:06I'm lost for words.
17:10After a lunch that was almost entirely microwaved, Chef Ramsay braces himself for his first observation
17:16of a dinner service.
17:18Good evening.
17:19Welcome to Michonne's.
17:20And for you, sir?
17:22Okay.
17:23All right, y'all.
17:24Let's go for round two.
17:27Chopped pork working hard, homie.
17:31What's that noise?
17:33The microwave.
17:35Fucking hell, the microwave.
17:36What is that?
17:37That's seafood dinner.
17:39We ripped it.
17:41That's how they do things.
17:42They're just throwing stuff in the microwave, and it's ridiculous.
17:45Jeez.
17:46What are they there?
17:47Rib tips.
17:48Rib tips.
17:49What's with all the bag stuff?
17:50They're washing everything and putting it in bags.
17:52It's just madness.
17:53You're not even cooking.
17:54You're just reheating.
17:56Where's all this coming from?
17:57I don't know.
17:58That's how we've been reheating it.
18:00Have you been to another restaurant in Atlanta?
18:01Have you seen a restaurant?
18:02I haven't been in another kitchen.
18:03You haven't been to another kitchen, no.
18:05It's tearing me up inside at the moment.
18:06I've never seen anything like this.
18:07I mean, ever.
18:09Chef Ramsay is criticizing every single thing that we do.
18:12Just because he doesn't like it doesn't mean that it's wrong.
18:14Show me the smokers.
18:16All right.
18:17Please.
18:19Wow.
18:20Look at them.
18:21I mean, do you know what hurts more than anything?
18:23The fact that we have the most amazing equipment, and yet the product is shit.
18:28Brisket, turkey, chicken, smoked in these.
18:32Then we slice it, bag it, chill it.
18:36Then we reheat it in the microwave.
18:38Does that make sense?
18:40Could you open the door, please?
18:43Wow.
18:44Look at that.
18:45How long has this been cooking?
18:47Half hour.
18:49So they went in two and a half hours ago.
18:51So they're ready for dinner.
18:52They're ready.
18:53These.
18:55A little taste.
18:56Now.
18:58That's delicious.
19:00That's what I'm screaming for.
19:02They're ready.
19:03They're delicious.
19:05We're reheating yesterday's fucking wings, and they're just immaculate.
19:08Natalie, don't open the door and then disappear.
19:11I need to talk to you urgently.
19:13So we have Rolls Royce of smokers here.
19:15They're really amazing.
19:17And you've got these that are literally minutes off the smoker.
19:21And yet we can't hold them and serve.
19:23That's what we were trying to figure out.
19:27It's a no-brainer.
19:29Natalie hasn't proven to be able to run this restaurant.
19:32It's not even structured.
19:34It's just a bunch of guys doing their own things.
19:36That does not make sense.
19:38How much do those smokers cost?
19:40They cost $17,000 each.
19:43$17,000 each.
19:45So here you are cooking to perfection and reheating the food in a $200 microwave.
19:52How does that make sense?
19:54While the fresh, tasty meat from the smoker gets held for another day,
19:59the kitchen sends out plate after plate of reheated food.
20:04Beef brisket.
20:06And not surprisingly, there is disappointment in the dining room.
20:10Let's try it.
20:12Did that go out?
20:13It's like a dog shat on the side of it.
20:16Oh, no. Go on.
20:18Yeah, they're right.
20:20I mean, the bone's dry.
20:22Guys, this burger's supposed to be well done.
20:27Where's all that going?
20:29They didn't like it.
20:31They just said they didn't like it.
20:33Natalie did nothing.
20:35This is your business and y'all don't care.
20:37Fuck me.
20:39Is that normal for so much food to come back?
20:42Yes, yes.
20:44The whole place is disorganized.
20:46It's running with no leader.
20:49Absolutely right.
20:51It was such a disappointment because Natalie is letting us down.
20:55She needs to step up to the plate.
20:57As dinner comes to an end, Gordon's inspection of the kitchen is just beginning.
21:04What's that in there?
21:06Chicken's cooked six days ago.
21:07And they're here?
21:09These?
21:11They were on yesterday and these ones in here?
21:13Yes, sir.
21:15And these ones in here?
21:17If you cooked them yesterday, why did they cook them yesterday?
21:19Look, there must be a thousand wings there.
21:21These people don't even deserve to be running a restaurant, let me tell you.
21:26I have never seen so many wings in all my life.
21:31Piping hot, stuck in a refrigeration unit.
21:34I suppose this is what you call winging it.
21:36I suppose this is what you call winging it.
21:42And yes, there's more.
21:49That is nasty.
21:51That is like a mass grave.
21:53At $1.67 a wing.
21:55Look at that.
21:57Appalled by his discovery of how much of the food is pre-cooked.
22:01Look, there must be a thousand wings there.
22:03Chef Ramsay is determined to give Natalie and her kitchen staff a massive reality check.
22:08Can you just come in the kitchen with me?
22:10Please, all of you.
22:14Let's go.
22:16What the fuck?
22:18Wow.
22:20Oh my God.
22:22Wow.
22:24Oh my God.
22:26Why do you have a hundred smoked wings?
22:28Like, you can't be for real.
22:30I am absolutely mortified.
22:32What in the hell is going on?
22:36We've served a hundred customers.
22:38And we're carrying all this food until tomorrow.
22:41Or the next day.
22:43Or who knows?
22:45And we have a smoker in there full of fresh wings.
22:47And I could have cried to think that this was served first before the fresh ones.
22:54I've never seen a more fragmented, disorganized setup.
22:57I've never seen a more fragmented, disorganized setup.
23:00I've never seen a more fragmented, disorganized setup.
23:02I've never, ever seen anything like this.
23:06Just looking at that food on the counter like that, I'm like, wow.
23:09Really, really shocking.
23:11I look at it like, you know, that could be going in my pocket as far as, you know, as a raise or whatever.
23:16You've got the most equipped kitchen ever.
23:18A stunning dining room.
23:20And look at the amount of staff in here.
23:22But all the advantages can't fix the mentality of how we're working.
23:28With our head up our ass, rudderless.
23:32The biggest problem? The system.
23:34Tell me about it.
23:36And you accept it because you send it.
23:39You confirm that's good enough.
23:41You have your name in lights.
23:44And you can sit there and depend on your parents for another 30 years.
23:48Someone's going to have to step up.
23:51If these are what we cook this evening, at the end of the evening, do we throw them away?
23:59It's easy. How many customers do we have tonight?
24:02100. How many portions of wings do we sell?
24:05Roughly. 25?
24:07Yep.
24:09That stops there.
24:11I don't need to tell you that.
24:13I just think you're in denial.
24:15No, I'm not in denial. I'm learning.
24:17But darling, by learning means getting involved, taking responsibility.
24:21All right.
24:24Nat, can I have a word with you, please?
24:26Every day I just stay here, count the fucking wings.
24:29I had no clue Chef Ramsay would be this critical.
24:32Chef Ramsay does not understand a lot of the ways we do things here.
24:36He was overboard.
24:38You've got your name in lights.
24:41This restaurant's named after you.
24:43Tell me, one to one, why you haven't stepped up.
24:46Just because you don't, I'm not going to sit up here and holler and scream.
24:48No one's asking you to holler.
24:50And do you know what? I wouldn't walk around like Little Miss Perfect.
24:53And I don't.
24:54Yes, you do.
24:55No, I don't.
24:56Yes, you do.
24:57No, I don't.
24:58Yes, you do.
24:59The biggest problem is, you've never heard it enough.
25:00Being brought into this world with a silver spoon, you can't sponge.
25:03You have to get off your ass and do something about it.
25:06What are we going to look at? Your father?
25:08Get mom to step up?
25:10Honestly, hand the reins over and let's get somebody else in here.
25:14If you are not going to step up to the plate.
25:16I'm not just walking in here every day not doing anything.
25:19You are.
25:21Get your head out of the fucking smoker.
25:23You've been handed a restaurant on a plate.
25:26A stunning restaurant.
25:28And yet you don't seem to bother.
25:30I'm very bothered.
25:33You blow smoke up my ass? How dare you?
25:36I'm the HR manager. I would have had you fired in two minutes.
25:40The bottom line is, you don't want it.
25:45Joke.
25:47It is clear that Natalie's lack of leadership has resulted in a frustrated and ineffective staff.
25:53Good morning.
25:55To get through to her, Gordon has asked the family to stay in the office.
25:58So they can observe a staff meeting by way of the surveillance cameras.
26:02That was a crazy 24 hours, right?
26:04Yes.
26:06So for me, I want to find out what the issues are.
26:09Is the kitchen lacking a leader?
26:12That's where all our problems come in.
26:14So that's why they all act like kids.
26:16Sure, but I mean, who decides who's working where in the kitchen?
26:18They just kind of fall into place.
26:20You do your own?
26:22What?
26:23To save the frustration and get through the night, when we come in, I ask you where you want to work at.
26:27Seriously?
26:29Okay, why do they keep switching people around?
26:31If we know Kino is the strongest in the middle, why on Fridays and Saturday night, Kino is in the damn back prepping food?
26:36It makes no sense to me.
26:38That's where we're going to suffer.
26:40Why is that?
26:41If you're not going to work where we need you, how are we going to get stuff done?
26:43The thing is, and the key word, it's not consistent.
26:45This is my thing to y'all.
26:47We get, well, we don't have this. Once we've gotten to a table and rung a table in, oh, didn't we tell y'all we don't have it?
26:52That is not the most, that's like dumb.
26:53Half the time we tell y'all, y'all don't listen.
26:56What, you want me to show you the empty bucket?
26:58No, I don't want you to show me an empty bucket.
27:00I didn't say that, it was all on you.
27:02It's a two-way street, but guess what?
27:04It's also supposed to be a little slow.
27:06Everything's just run down, dwindled.
27:08Pretty much everybody just do what they want to do.
27:10Everybody's going at each other because it's just, you know, no one running things.
27:13So everything is just hostile.
27:15If we had a leader in that kitchen, this place, I honestly believe, would be like night and day.
27:21But we need that direction.
27:23Are we not gaining direction from Natalie?
27:26Who?
27:28Natalie doesn't step up to the plate as she should.
27:31It's so aggravated.
27:33This is your establishment.
27:35I mean, come on.
27:37Bottom line, the ship ain't gonna move without a captain.
27:39We got to have some leadership, Chef.
27:41Period.
27:43It's so frustrating. No one's got the reins.
27:45And it's heading for disaster.
27:47Okay, just give me two seconds, please, yeah?
27:50It was painful to see and hear a lot of that conversation.
27:55I feel like a lot of the blame came on me today, and it hurts.
27:59There's a cry for help there.
28:01Otherwise, none of you would be here.
28:03They are begging for guidance, for a leader, for a captain, for a guiding light, an inspiration that's here, you know, 10, 12 hours a day.
28:13And that's finding that structure.
28:15Right.
28:17You know, this is serious.
28:19Natalie, do you think you are ready to step up and grab the bull by the horns and shake this place?
28:30I know I'm ready to step up.
28:33Do you want to?
28:35I want to.
28:37Come with me two seconds. Come up.
28:40Yay, come over.
28:42Please.
28:43I want to hear from you.
28:45Telling your parents, yeah, how much you want this and what it means to you.
28:53Um.
28:56Dan, you said to me, you said I didn't do this for nobody else but you.
29:03And you said you can either run the business and take it on, or you can decide to sell it.
29:11I wanted to make sure that my dad's vision and my dad's dream came true.
29:17And I'm going to work hard to make sure that's what it is.
29:21And I want you to trust me.
29:23Cassie, are you happy with us?
29:27I'm happy with it. I'm going to give her a big hug.
29:32It was really amazing, her telling me and my wife that she can do it.
29:36And I hope she'll refocus herself to really get the business and keep it going.
29:42If you're ever, ever going to let go, now's the time.
29:47Shanz is a very important legacy to my father.
29:51This is his whole life, so I'm here for him.
29:55Now that Natalie has expressed her commitment to do what it takes to lead the restaurant.
30:00I know I'm ready to step up, and I want you to trust me.
30:03Chef Ramsay is committed to her.
30:06First of all, I was very touched watching you step up and telling your parents how much you want this.
30:12Do you know what? I believe you. I'm by your side now, 110%.
30:17Don't be scared of making mistakes. Don't worry about that.
30:21I've made thousands.
30:24Chef Ramsay has opened my eyes to a lot.
30:27At first, I was kind of skeptical, I was kind of hurt, but I trust his judgment now.
30:31I've got something very important to discuss with you.
30:34I want you to nominate someone that's going to step up and become your head cook.
30:40Someone that mends the smoker, that coordinates the purchasing, that controls everything.
30:47Running through your mind now. Let's go in the kitchen.
30:50The kitchen lacks a leader, and that's where I need to start first.
30:54All right guys, listen for two seconds, please.
30:57Natalie wants a quick word with you all.
30:59All right gentlemen, so this is going to be some new waters right now for all of us.
31:05Terrence, you've been here for years. You've always had your heart in the right place.
31:11From here on out, I want you to be the head of this kitchen.
31:15For Natalie to make me a leader in this kitchen, I'm very excited about it. I'm ready for the challenge.
31:20Let's get this team rolling and make sure that we have put forth 100%.
31:25It felt great to take the reins.
31:28This is the way it's supposed to be.
31:31I finally have a sense of where I need to go to move this restaurant forward.
31:35You've got the badge now. Step up to the plate.
31:38Yeah, yeah. Good.
31:45Now that the restaurant's leadership is in place,
31:48Chef Ramsay has an important transformation of his own to present to the staff.
31:53Good morning. How are you?
31:55Good morning to you all. Nice to see you.
31:56First of all, where's Al?
31:59He's at home resting.
32:01Good. Okay. It's time to show you a menu deserving of this beautiful restaurant.
32:07Ready?
32:09Come over to the bar, please.
32:11Oh goodness.
32:13Wow.
32:16Darling, please take one and pass them along.
32:19New menu. It's easy to read. It's just a lovely, straightforward, stunning menu.
32:24And more importantly, there's not a restaurant anywhere in a 100-mile radius
32:29that has spent the money you spent on those smokers.
32:32Those smokers is equivalent to having four other members of full-time staff in your kitchen.
32:37You just wasn't using it properly.
32:39So with the way we've incorporated it, it's the backbone of the menu.
32:43Okay, let's start off at the top here.
32:45A pulled pork sandwich done with delicious corn puree running through the middle.
32:49Oh yes. Absolutely amazing.
32:51Next to that, we've got the most amazing beef brisket.
32:54Ooh.
32:56A stunning half chicken. Delicious.
32:58Smoked chicken wings. Look at the size of them.
33:01Do we need to serve any more than that? Than a portion?
33:03And look at the sauces. Every table has those amazing sauces.
33:08It's beautiful. It's the look that I want to put out there.
33:11I feel great. I'm so happy.
33:14I have a special gift for you because you are now running this place.
33:19I'd like to introduce you to someone very special.
33:22Chef Adam.
33:24Morning. How are you? Great. How are you?
33:26Good to see you. This young man, he's an expert in barbecue.
33:29He's been trained under Tom Colicchio.
33:32I've arranged for him to be with you for the next month.
33:36Great. What do you think of the smokers back there?
33:38They're brilliant. I'm very excited.
33:40So a guiding light, a huge support.
33:43And you, if you don't pick up on this and stay close to this guy for the next month.
33:47Hey, you don't have to worry about that.
33:49Chef Adam is a lifesaver and I don't even think he realizes how much I love him already.
33:56Thank you. See you shortly.
33:59Nice to meet you.
34:01I'm ready to eat. I'm looking at all this food and I'm ready to eat.
34:04Dig in, dig in, dig in.
34:06Oh wow, yes.
34:08Oh my god, this is good.
34:10It was absolutely delicious.
34:13I am past excited about selling fresh products.
34:16I think I could do a cartwheel in the dining room if there weren't so many tables in here.
34:20You know your rib is good, but you can use your fork to break it apart.
34:24Everything tastes so good.
34:26I need a plate.
34:28I'm very proud to sell this food.
34:30I hope that this new menu is symbolic of change to show that we'll just keep rising to the top.
34:36Now who's going to wheel me out of here? That's what I want to know.
34:39With the relaunch approaching, Taryn gears up for his new role as head chef.
34:44Chef Keno, you ready to roll?
34:46Got my game face on, boss.
34:48And Natalie, with the support of her new consultant Adam, embraces her new role as leader.
34:54If there's ever a time to make your mark, it's tonight.
34:57Right.
34:59Hold the reins and let them know that you're the boss.
35:01Okay.
35:02Let's go, baby.
35:03I'm ready.
35:04Let's go.
35:05I'm very anxious to show Chef Ramsay that I can do this.
35:07I can be the Michonne of Michonnes.
35:14As the doors open for Michonne's relaunch, diners are lined up around the block, eager to try the new menu.
35:21Yeah, it's going to be pretty full, so as soon as you can get here.
35:24And to help generate even more positive buzz, Chef Ramsay has invited a group of the city's most influential barbecue experts.
35:32This big table here are very, very important, and they have a festival that has 15,000 turn out.
35:37This is it.
35:39This first impression is going to be this last impression.
35:41We need to do well.
35:43Hello, my name is Michonne.
35:45I'm one of the owners here.
35:47And I just wanted to personally thank you for coming, because I hear that you guys are barbecue folks, too.
35:52I think we're going to do the smoked meat platter.
35:54And the fried pickles?
35:55All right.
35:57The catfish nuggets, it's to die for.
35:59Oh, really?
36:00Here we go.
36:01Who's calling out?
36:03Talk to each other, guys.
36:05I need a smoked chicken sandwich.
36:07I need a smoked chicken sandwich.
36:09I need a catfish nugget, please.
36:11With Natalie feeling confident that the kitchen is in good shape in Terrence's hands.
36:13See, I'll be back in five minutes.
36:15Yeah, I've got it, boss, I've got it.
36:17She heads to the dining room to check in on the customers.
36:19If you've been here before, you notice we've made several changes.
36:21As I was walking through the restaurant, I was pumped.
36:23All of our meat's here that we smoke on premise.
36:25Our meat is very tender, so.
36:27I felt good.
36:29I was doing my job well.
36:31Everything was great.
36:33But minutes later, back in the kitchen,
36:35the cooks are having a hard time adapting to the new menu.
36:37Where's the fries?
36:39I need fries.
36:41And are having problems finding a rhythm.
36:43Hey, guys, we shouldn't be waiting for fries.
36:45Food is hanging too long.
36:47I've got entrees there, entrees there.
36:49You're just stuffed.
36:51I'm starving.
36:53They wait 30 minutes for their fried chicken.
36:55Oh, no, no, no, come on.
36:57I need coleslaw.
36:59Talk to me.
37:01Still going to put the corn on it, yeah?
37:03Right?
37:05Still want the corn on that.
37:07At that moment, I got overwhelmed, you know,
37:09because everyone knows that this food is behind.
37:11Guys, we're getting complaints about long ticket times.
37:13So now everybody's morale is just, like, down.
37:15We need to all be off the same page, guys.
37:17We've got ourselves in a situation.
37:19Customers are complaining.
37:21I don't want one more dish in that window
37:23until we get this board clear.
37:25I don't know how we're going to turn this around.
37:27This is a fucking nightmare.
37:29It's 45 minutes into Michonne's relaunch,
37:31we're getting complaints about long ticket time.
37:33And although the cooks are pushing food out,
37:35they are not completing an order.
37:37And as a result, food is sitting at the pass.
37:39I don't want one more dish in that window
37:41until we get this board clear.
37:43And customers are sitting hungry.
37:45I'm starving.
37:47Including the VIPs.
37:49So they're getting backed up in the kitchen.
37:51They're panicking.
37:53And all they're doing is putting their food up in the window.
37:55One plate on top of another plate, food's drying out.
37:57So they have to take a breather, clear the board,
37:59and start again.
38:01Having the VIPs to the side helped me know
38:03that it's my job to jump in the kitchen
38:05and make sure that the cooks are actually listening.
38:07I need a fried catfish.
38:09And I need that fixed filet like yesterday.
38:11Terrible.
38:13I need you to listen to me.
38:15I need you to make sure that we're not starting another ticket
38:17until we go ahead and clear it.
38:19Claude, I really need to make sure that you're focusing
38:21and making sure that you're not just putting plates up.
38:23All right, y'all, let's roll.
38:25Yes, ma'am.
38:27Let's start. Got a lot of stuff holding up here.
38:29I need three wings on the fly.
38:31And I really got to get the burger
38:33because it's holding up the window.
38:35Good. Keep it going, yeah?
38:37I was frustrated because I still got food in the window.
38:39Waiting on the fried catfish, guys.
38:41But Natalie made me settle down.
38:43The sky's not falling.
38:45Let's just focus, breathe, and get the food out.
38:47Come on, Lion. We've had this hit before.
38:49How long on my blackened snapper?
38:51Blackened snapper working hard, chef.
38:53While Natalie has helped her kitchen
38:55navigate their way back on course...
38:57Keep on talking, guys. Let's go.
38:59...she has also come up with an idea
39:01that I would like to show you our smokers.
39:03We had some hiccups,
39:05so I took the barbecue festival guys
39:07to go out and look at the smokers.
39:09Oh!
39:11These are our babies right here.
39:13These are about four years old.
39:15Each smoker holds 700 pounds.
39:17Yes, you can.
39:19They were just so excited.
39:21I like to see people's face light up.
39:23We'll have wings on four or five racks at a time.
39:25What's the cook time?
39:27The brisket is about 12 to 14 hours,
39:29depending on the weight.
39:31Thank you very much.
39:33Thank you, thank you.
39:35Natalie's quick thinking has not only delighted
39:37the barbecue experts...
39:39Macaroni and cheese and a souffle, I can go.
39:41It has also bought the kitchen
39:43the time they needed to catch up.
39:45Make the nuggets.
39:47Enjoy.
39:49All right, y'all, how we doing?
39:51Doing good.
39:52Kino, how we doing?
39:54Beautiful.
39:56Natalie helped us get back on track.
39:58Very vocal, very visual, communicating with us.
39:59It's amazing.
40:01The menu is a big hit with diners.
40:03Mmm.
40:05Sean.
40:07Miss Sean, thank you, Miss Sean.
40:11All right.
40:13I'm amazed, seeing customers with smiles on their face.
40:15We haven't had that in forever, years.
40:17Those are some of the best ribs I've ever put in my life.
40:19Wow, that's great.
40:21I'm so happy.
40:23It was Natalie's night tonight.
40:25I think she did a great job.
40:27Bye, thank you so much.
40:34You worked your butts off.
40:36For me, the big difference was the way
40:38that you still, under immense pressure, worked together.
40:42Give yourselves a round of applause.
40:44Come on, come on.
40:46OK.
40:50And do you know what?
40:52You have an exciting, dynamic owner.
40:54Tonight, you were tested, and you did.
40:56A terrific job, let me tell you.
41:02Thank you so much.
41:04And Al, he wasn't here this evening.
41:06God bless him.
41:08He's probably watching from his bed.
41:10OK?
41:12But you did it proud, let me tell you.
41:14Chef Ramsay has been a real influence on Natalie.
41:16And now that Natalie is in charge,
41:18the future for Miss Sean's is very bright.
41:20Right, well done.
41:22All of you, well done.
41:24Thank you, Chef.
41:28I'm glad that Chef Ramsay came down
41:30to give me a swift kick to show me that I can do it.
41:33And help me show my parents that I can do it.
41:35Take care, bud.
41:42I didn't realize when Al made his plea
41:44that he'd be too ill to be with us here for relaunch night.
41:47But this restaurant, led by his daughter now,
41:50and her loyal staff, made a major transformation tonight.
41:53My hope is now that he gets well,
41:55and has the pleasure of seeing his baby
41:57becoming a big success.
41:59Wow.
42:01How ironic.
42:03Two miles from the airport,
42:05and you finally earned your wings.
42:07Good night, Georgia.
42:11After Chef Ramsay left,
42:13Natalie showed she is more committed than ever
42:15to carrying on her father's legacy.
42:17How are you?
42:19Welcome to Miss Sean's.
42:21And with Chef Adam's training,
42:23he's in complete control of the kitchen.
42:25I got another rib and fries.
42:27Got you.
42:29As for Al, he now has what he always wanted,
42:31a successful restaurant run by the one person
42:33he built it for, his daughter Natalie.