Gordon heads to the heart of a farm country, Norwalk, Ohio
Right now, I feel like I'm in a mental asylum
Where he meets Joe Nagy
You can't hurt my feelings, so let's get over the bullshit
The most pretentious owner he's ever met
Our food is the best by far, no one has ever done this
Joe claims his restaurant is farm to table
You are gonna try all these animals at the restaurant
But Chef Ramsay quickly discovers it's anything but
Farm to table ? It's not
This owner runs his business like a ruthless dictator
Just do what you do I don't care what he says
Go, go, go, go !
Not surprisingly, his staff are at their wits' end
The way you treat me is disrespectful, crude, degrading
Then you need to find another place to work
Tonight, Chef Ramsay finds himself in a war with an owner so arrogant
- Defensive, ignorant, - If I'm all that, you're my twin
And so resistant to change
You're talking bullshit now
This restaurant just may be impossible to save
We don't have it
That's tonight
Are you that stupid ?!
On a shocking kitchen nightmares
You want me out of here, I'm gonna leave Good !
60 miles from Cleveland is the rural farming community of Norwalk, Ohio.
It's here where Joe Nagy, after losing his job in food sales,
bought a livestock ranch, and decided to open Mill Street Bistro
How you guys doing?
I was trained and worked for many old school chefs that were European
Just hit it with that wine right there
And always visualized having that place of my own
Mon cheri
The word "fine dining" is obnoxious...
Get a doily on this plate please
If you can't back it up
Guys, verbiage, okay ?
Bruschetta, crostinis
-You know what that is -Okay
But I know that I have what it takes to do it
This is our big moment at the bistro
Joe is in denial, this is not a fine-dining restaurant
Who do you think you are talking to This is the finest of the finest
What he tells us everyday is he's the best fucking restaurant from New York to LA
I'd put this restaurant up against anyone because the passion
Really we are mediocre at best
What is this, it's kinda gross I don't know
Isn't that wonderful ?
The food here is exceptional
We didn't get this elk from UPS. It comes from our ranch
It's fresh, sustainable and local
We really are from farm-to-fork
That's why our food is the best by far
He's always playing up the quality of the food
We made that sauce from scratch
And I know most of our stuff is frozen
There are corners that are cut
For example, the steaks come from a wholesale food club
Looks good, looks good
They turn brown, they start smelling And I, hmm...
I would not eat that
-Hey Joe -I'm eating right now
-I didn't know. You came out-- -Excuse me
When I think about Joe, I think of an arrogant, selfish jerk
Quit asking all these arbitrary questions to these customers
Get the ice. Cool it down.
He talks down to people
Is there enough bread for dinner right now?
Or do you want me to do that part of the thinking too?
It's always somebody else's fault
It's your responsibility that the bread doesn't taste stale
He makes it very unbearable...
To even be here
The way you treat me is disrespectful, cruel
Then you need to find another place to work
I come to win, I didn't come to fuck up
I didn't think Joe can see past his ego
I know that Tommy and me are handsome guys
Don't come back here and stare at us
Joe doesn't realize his actions affect our livelihood
-What is this ? -That one,
"The owner was very condescending" "The owner was rude"
Business is super slow, and
a big reason people don't come in is because of Joe
I've never had a piece of meat come back in here in ten years
He's the one who needs to change his way of thinking
Don't come around starting
Or we are not gonna survive
Is the Mill Street Bistro a kitchen nightmare ?
By no means
We are not a kitchen nightmare when it comes to cleanliness, punctuality
Are we a kitchen nightmare because we have no asses in the seats?
Yes
Before Chef Ramsay visits MillStreet Bistro,
Joe wants Gordon to check out his farm
So he can show him first hand the livestock that supplies the restaurant
Joe ?
-Chef Ramsay how are you -Good to see you
-Pleased to meet you -What a gorgeous place
Yeah, it's just a small little working ranch
-Let me show you around -Please
-How long have you had the farm -8 years
-How long have you had the restaurant? -5 years
I want Chef Ramsay to critique my restaurant,
and say "you got something Joe"
That's what I'm looking for
Look at these beauties here. Gorgeous
You are gonna try all these animals at the restaurant
This is all the things I've learnt in Europe, in New York,
in places I've worked in as a tableside culinary chef
So you work as a chef?
I'm self-taught by old school Europeans
Master Chefs that had a liking to me because of my passion.
I was in the food distribution business
As a salesman ?
Salesman, and a consultant for all the large distributors
Well, things changed so I opened up a restaurant
And what type of restaurant is it?
I'd like to say Fine dinning
Fine dinning. And... Is the restaurant making money ?
-No -Why ?
Because we have to get more asses in the seats we have to get people to take us serious
I think some people are finding me pretentious
They are finding me arrogant. I'm a passionate, loving person
Let's just kind of swing over here.
The buffalo, they should be, in the next several weeks, having calves@.
This is my buddy here.
Your buddy
Oh, goat.
What is his name
He's very affectionate. He just
He just really wants to be loved, you know.
You know, I always told Skinny I said you are not the only one
who are not going to get whacked around here
You know what I mean? Everybody else is up for...debate
But he's like my dog and I take him for rides.
He's, like, your pet, Skinny.
He just loves to be around me.
He's close to you, isn't he
He's a affectionate guy
You were about to kiss him there, weren't you?
No I don't kiss him
I can tell you guys are close.
We are close
Hey don't you dare
See, he's jealous...
Me and you talking
I'll be two minutes, Skinny. Okay?
You grab a glass of wine, and you pull over here
he comes over he just looks in your eyes
And you're just sitting there going, "it's worth it."
o you have a glass of wine with him as well
I think things are getting a little strange
when you have this relationship with farm animals
Look at this place, you run this single-highhandedly.
You and skinny?
Me and skinny
When was the last time you had a day-off
No
Never?
I don't
Come on
The things that I'm doing is pretty incredible even to my standards
What excites me when I see a man this motivated to put all this effort into food
In your local bistro. I'm dying to taste some of that passion.
Let's do it
I'll see you back in the restaurant
Thanks for coming out.
Tell skinny we are just friends
Coming up
That was uncalled for
Joe's problems are just beginning.
You are so arrogant
And later a massive showdown between Chef Ramsay and Joe
Wake up
You wake up
No one is backing down.
I get it
Are you that stupid
It's a confrontation you have to see to believe
You want me out of here, I'm gonna need
Good
Farm to table restaurant has a strong appeal with Chef Ramsay
After being impressed by Joe's farm
He's quite anxious to try the food
Hello
Good afternoon
What a gorgeous place
Thank you
Look at this
Ready to sit
It's stunning@ Yeah Very
Follow me please
excellent
Why is the fire on
95 degrees
That is just for aesthetics@
It is actually not putting out heat
Oh, aesthetics.
But it can. It can if you need
That's not really a fire
So turn it on
95 degree outside, I just thought... when it's that hot
Agreed
When it's that hot outside, do you walk in and see a fire@.
Right, where would you like@ me to sit
Right over here
Thank you my darling
You are welcome
Just out of interest@
What is that nametag for?
We've always had this since we opened.
But we're not a chain@, are we?
We are not
Could you take it off
We are not little lost dogs. I'm fine without it
What's wrong with this fine dinning bistro
The business is lacking
Why do you think that is
It would be Joe and the way he treats the guests
out on the floor@
If they have a complaint.
He goes and what, victimizes@### the customer?
It has happened. I have seen it happen. And he's trained
with some of the best chefs in Europe
I've heard that story, yes.
Seriously
I mean, things are starting to unravel.
Okay
Anyway
I'd like to see as much as I can so I can get up to speed
with this fine dinning bistro
Any specials?
The features we have this evening we have house-made bruschetta for an appetizer.
Specials
Features
So instead of specials...
We are told to use "features" as our descriptive word
for what we have available
that's not on the menu
Feel like I'm going to see a movie
What restaurant says features, who does that?
So do you have any features
elk medallion served over a grilled Portobello mushroom cap
Let's go for the elk feature
What else?
The catch of the day we are offering a trio of our Ohio-raised bluegill.
We have perch and largemouth bass.
Okay, let's go for that
Local I love it
Um, Scallops en Croute
The vegetarian ravioli Primavera
Onion Soup
Oyster Rockefeller
Porcini scallops I gotta go for.
Okay, is that a quesadilla
That's not fine dinning or bistro. but let's go a little bitMexican, shall we?
Lots of elk, but not a quesadilla.
Is that a typo error
That's the price
New York Steak, 26
Filet mignon, $29?
Yes
They must be some of the most expensive prices locally
Right?
Correct. Yes
I think we are done, darling
Nice to meet you
You as well
The good news is, at least it's farm to table, so
I've got something to cling on to
Alright
He wants a French onion soup.
Do his quesadilla. Start getting that prepped@.
We do things with passion.
With integrity
I need ten raviolis, please
The food here at the bistro is the freshest
Hands down
How are you sir
That is on the badge...
Bill
Yes,
I know your name
You can take it off
Excellent
Come on over
Good to meet you
Put that down
What's the first thing wrong with this place
Well, we made no effort whatsoever to market to the locals.
Really?
Apparently.
I think Joe believes the restaurant is a little above the local area
Seriously?
I think that's probably a problem
I thought it was pricey, but I mean, 16000 locals on your doorstep,
why would you ignore them?
Arrogance?
Wow,
how would you rate it in terms of the food on the scale of 1- 10
You are scaring me
Can I meet all the staff with the badges. I want to get rid of those bloody things
Let's call a meeting for the badges
Say hello and give me your badge
Turn your badge in.
You are a wanted man
Wonderful
Come here you
Five off
Badges are down, excellent
Would this be my French onion?
Yes ma'ma
I can hear it now.
Is the onion soup supposed to be so fucking damn bloody?
So we have the French Onion Soup to start you off
Thank you my darling. Who made the soup
Joe made the soup
The cheese is barely melted
Normally, it should@ be a little bit more packed with onions.
So much fat on top of it. Greasy
This is going to GR.
Amy
What's that?
Oysters Rockefeller.
Okay Great
Thanks darling.
Very greasy on top. Greasy watery and short on the cheese and onions.
And, what happened here. That's a parsley-infused oil
And he squirts that on top
Around the rim
I'll check on you in a moment.
Thank you darling
Joe, Chef Ramsay said that it was greasy and had a lack of onions
and not enough cheese
Let me go talk to this guy
Fuck me
Chef, would you like us to prepare another French onion
Joe, it takes about 4 hours to caramelize the onions.
I'd like to move on. And I'd like to continue to taste it and
Okay, let's do that then
Have you had an opportunity to taste the Oysters Rockefeller?
Is that a bechamel on top?
What's that on there. What have you put there
Just the Hollandaise.
'Cause it's all broken. I have to spit that out. It's bitter.
That normally comes when oysters are frozen
What's this oil around the outside. It's like-- -
We just put a little bit of our olive oil.
It was just more of a garnish.
Can you see my rim
I don't see anything on the oysters
I got it in there, in there
We are not dousing the plate in oil
I'm not here to argue
I'm just telling you...
Yeah, I can make you another one of these, or if you want to just keep on moving
Let's move. Let's keep moving
I'll take this away
Excellent
When it comes to Chef Ramsay, I'm not imitated because
I know a lot of Chefs, I've cooked
been all around
Oyster Rockefellers were terrible.
That's funny
Have a look, put that down. That looks
Why is it on the rack.
This is just so we can show our.
They come from Cleveland
It looks like a procession, a funeral for the cake
Walk past again, I'm gonna throw some flowers at it as you walk pass
Walk past
Ready
It's what you do when people are dead
Do you want me to sing too?
Long rest the cake.
What you should be doing is
Turn around
You carry the front of the procession@ like--
What in bloody you're putting carrots on a puff pastry. Why would you do that?
This would be your Scallop en Croute.
Thank you darling
Are these the local carrots?
Micro carrots.
From the local farm
Don't you think you should let it grow a little bit?
I don't think they are to be really eaten. They are more for garnish.
Oh, that's a### garnish
Just to add some color
Okay, but I'd like to explain what we're spending on micro carrots.
Can I go through this after
Whatever you want to do.
You are here as oue guest
I don't personally want them myself, but you can take them back to the kitchen
Oh, no, I personally didn't want them.
I have staff here that will take care of that.
You don't hand me raw food in my dinning room
Man, that fucker pissed me off, man.
He's in the wrong place
Now that Chef Ramsay is beginning to question the cuisine
Can I give those back to you
Joe is beginning to show his true colors
I don't personally want them
Scallop en Croute.
Sorry I mean, these things, they are like rubber bullets
I mean so firm, and look at this
The pastry's raw.
That is a common complaint
Gooey slimy gross
Let me take this right out of your way###
I sure will
You're welcome
Yeah, thank you darling
En Croute
Joe, firm, chewy, rubber bullets, disgusting
Apparently there's nothing that he likes
Oh yeah, just set it down@
We said we'd talk about it at the end.
Okay
The puff pastry is about as flaky as you can get right here
This would be the elk quesadilla.
The queso cheese.
You are welcome, enjoy
My god
It's like chewy tough, and if there's one thing that should never go in a quesadilla
It's elk
I got one thing to say to this quesadilla,
adios
The vegetarian ravioli.
Oh, jeez, I've spotted some more of that oil again.@
This is the dish I least like serving
Thanks darling
Look at that
It's gross
Wow, that is a joke. I mean.
Ice cold.
Let's@ get one thing right. Farm-to-table it's not farm to garbage can
It's disgusting
Amy, wou'ld you show him that. It's ice cold
I certainly will
Thanks darling
These are ice cold
They were hot when we went out
It took me ten seconds to get from here to there.
I know, I guess we could cook them till they are totally pipping hot
I think they should be
Not cold
That's how we do it man
Right on
WOw, Catch of the day
You have the sea bass, the perch, and the bluegill.
One thing I do need to ask you, temperate preference for your elk medallion.
About medium rare please
Welcome
The fish is dry
Almost like it's been freezer-burned.
And that one there, grease, put your folk in there, just full of grease.
Amy
Rescue me.
Rubbery, and this one here, perch, again, it's just full of grease.
Very greasy.
I don't know why you do a trio all the same, with the same bread
I agree
But the biggest disappointment is, nothing tastes fresh
A catch of the day means fresh,
but to me, they all taste frozen
Thanks darling
Okay
Tom, they all taste frozen
They are not fresh at all
Set that down, right now
Take this out.
This food is gonna get out
What's wrong with the
He said it all tastes frozen.
And it should have been in different bread crumbs
This is how they fucking do it in Ohio.
Like if you did it in any other way they wouldn't eat it in Ohio
Please
Elk medallions on a grilled Portobello mushroom.
These are not for eating
You are welcome
It's tough as old boots. This is incredible
Would you, would you mind
I would not
Please, that's dreadful
I can't even chew it
I'm so sorry, that's not edible.
Would you like to know how much we charge for that?
This one
35 dollars
Yes chef
Would you ask him to taste that?
Okay, I'll be back
Thank you
He'd like you to taste the elk
Very tough, chewy
The main item in the dish.
He's dead wrong
That's aged elk. Elk is gonna have a bite. It's gonna have a chew.
It's characteristic of it. It's never gonna change
That is a tender@ piece of elk.
Chef Ramsay doesn't know the bite of an elk,
and I'd like to go to his restaurant where he has elk
The fucking elk is tender and delicious
What I'm trying to accomplish is from farm to fork, this is how these items eat
I was surprised that he didn't get that.
I'm gonna challenge him
I'm gonna say, you know what, at my expense.
I'm gonna to go to your fucking restaurant, you make me elk
You show me how to make it
Joe said you are dead wrong
Dead wrong
He had two pieces, he said and I quote
That's a tender piece of elk
Well
If he honestly thought that was tender, then he can eat my running shoes, you know
Thanks for your insight
Tell everyone to get ready for dinner. I'll be back.
Thank you very much
And I'll talk to Joe after, yeah?
Okay
I'm going out for some fresh air
I'm going out
Where is-- is there a local cafe nearby?
Berry's is up
Yup
Yep. The dinky.
I've heard of Berry's. I saw that on mainstreet
Thank you darling
Chef Ramsay said he is going to get something to eat, get some air,
and he'll be back for dinner
I wonder where he's gonna go get something to eat that's so great?
I'm gonna go to a restaurant to get some food
He's gonna leave and go get something to eat
Good luck, go find something better
Chef Ramsay has returned to Mill Street Bistro after a walk around town
and a quick bite
Where is Joe?
He's ready to give his verdict on the food to Joe,
and the staff couldn't be more excited to witness it
I just want to talk about lunch.
Yeah
Your thoughts on my lunch
My thoughts on your lunch
Insight,
I 've never had anybody in my career critique my items that told me
every one of them was a piece of shit and he had to go down the street to eat
Well, that was uncalled for
Oh my god
Can I just give you my insight to my lunch
Sure. Since you asked me, now you go ahead.
Very kind of you
I wasn't impressed with anything
I didn't take a second or third mouthful from any dish
Let's start off with the Scallops en Croute.
The pastry was raw. Rubbery scallops.
Bland
Okay
Next course
Oyster Rockefeller.
Oyster is disaster
Okay
Catch of the day
Out of those three fish, which one was fresh
He's not gonna answer me. It'll just be BS
How many of those
I'll answer you
You think your fish is fresh
On the board, it says fresh catch of the day
What does catch of the day mean
Fresh Fish
Catch of the frozen freezer
We have fresh fish
No, we don't. We do not
The Lake Erie perch was fresh
They were all IQF frozen.
IQF sorry
Individually quickly frozen
When did that come off the boat?
Four days ago
So you haven't got any in your freezer
You haven't got any in your freezer
Fresh fish
Have@ you got it in your freezer?
Thank you
What does Catch of the day Joe
It means what is fresh local to the region at the time
Not frozen
You're trying to pull a woe over your customer's eyes
If it's not fresh, don't call it fresh. Catch of the day
Go to the next thing. We really got it.
You are not answering a straight question with a straight answer
And you are deflecting it
I'm not deflecting everything. I'm telling you
Frozen fish, frozen oysters.
You're deflected everything! Ravioli--
You've made your point
Next course
elk quesadilla.
dry, rubbery, disgusting elk that should go nowhere near a quesadilla.
What were you thinking putting that in in a quesadilla.
What was I thinking
I got the balls to make what I feel that might work
My next course
elk medallions.
There was nothing wrong with that elk
Chewy, bland, raw in the middle
You wanted it medium rare
Paying 35 dollars for that. I thought I deserved that.
Excuse me. So if I got the medium, would they have tasted better
They would have been more consistently cooked
I've been elk for 30 years
Do you have elk on your menu?
Seasonally
You explain to me what the game season is
So it's when game is at@ its absolute best.
This is back in Scotland?
New York
Let me tell you something.
You are not a chef
Stop pretending to be one
Did I tell you I was a chef
You told me you trained with the best chef in Europe
I didn't fucking tell you that.
I'm self-taught by old school Europeans.
Master Chefs that had a liking to me
Who is the chef here?
It's my kitchen, I'm the chef.
You just told me you are not, but not you are
I'm not a certified chef, like yourself.
Alright, but who cooks
I do
So you are the head chef, you write the menus, you dictate the special features
You're not a fine-dining bistro.
You're a small man with a fake bistro.
You're shooting way above your station.
You totally misjudged your market.
Because all these pretentious ideas that you think are gonna work are screwed
What are you referring to?
Oh, here we go.
I'll make it easy for you
Yeah, I speak English too.
Store bought chocolate cake, garnish with fake flowers
You don't even cook. You just prance around behind the line,
throwing raw bits of carrots on top of raw pastry
I've never come across a bistro anywhere in the world
In the world
We'll research that.
You are so fucking arrogant you don't even listen to your customers,
let alone your staff
You have a gifted young group of servers, that told me more problems and issues
in the first 20 minutes of meeting them, than you have done all fucking day
Now it's funny.
From a fake fireplace, to fake garnish,
you want me to blow fucking smoke up your phony ass
I don't want to blow smoke up my phony ass.
It was petite micro carrots that was the garnish.
It's not just about the carrots.
Carrots is just the fucking example of 20 things that have gone wrong
You're bustin' my balls.
You are in fucking denial
You want me just to come in and change your carrots,
and make some fresh chocolate cake for you
Yeah
I'm lost for words.
I don't know what to say
Do you know what you could do for me?
Impress me with your dinner service
Show me how you function
Chef
You want to see what comes back
Our elf does not come back
I'm deeply sorry your feelings are hurt
My fucking feelings ain't hurt.
You can't hurt my feelings
You are ignoring my advice, are you going up against me.
No I'm not
Yes you are
I'm not ignoring your advice
Defensive, ignorant, and in complete denial.
Guess what?
If I'm all that, you are my twin
What?
'cause I've been called you here many a times
So let's get over the bullshit
I can cook Joe
When you have the arrogance to standin front of me
and charge your locals 35 dollars for entrees that are inedible,
How about look at yourself, man
People seem to enjoy it
After clashing with Chef Ramsay over the quality of his food
Owner Joe is truly not understanding Gordon point of view
I know more about fucking elf, buffalo and beef than he'll ever know
Gordon Ramsay didn't get it.
To say that I'm shortcharging people. And that that was fraud
Come on let's cook our rotten fucking food
that he wouldn't have if he was in the county jail
Give me a break
He just slammed my restaurant like it's never been
He does not know what I know about lake fish.
He does not know what I know about buffalo.
And I'm supposed to take this, that my food is garbage and I'm a fraud
I don't give a shit what he says.
How many times did you have elk come back since you have been here,
Jen
Kaleigh
Bill
Speak up
I think every one of you, you need to get the fuck together.
That's what this is about
We have customers out here
So I appreciate what you're doing.
I honestly appreciate each and every one of you what you are doing, okay
Well, let's get to dinner service.
Right this way, folks
My apologies of how much you heard
This is some of the finest fucking elk you can get.
Chef Ramsay called it garbage, the worst shit in the world
We are supposed to wait to serve it when the grass is a certain height
back over in Scotland
My name's Bill. I'll be taking care of you tonight.
I'll have the bistro chops.
I'll have the New York strip, medium.
Medium
Tom, I need you to check cream of asparagus-- is it pure vegetarian?
Listen, leave the kitchen, go over to the other side?
Joe is mad if anybody's saying anything to the kitchen.
He says, "you need to be in there,
you need to be quick, you need a response,
get the fuck out of the kitchen."
We went over@ this at the beginning of the shift.
Tom, is that for "quiet"? You're not allowed to talk?
What does quiet mean?
Neighbor@ complaining?
No, not supposed to be any unnecessary@ chatter
No chatter
Right
So how do you communicate
Who put that up there?
I put that up
We got a job to do. We are trying to focus.
Mediocre as we are, people, you know,
if they want to talk about something, just take it out there
Ricky,
You are okay?
Oh, I'm fine
Don't shout.
I'm sorry
Not at all
Are we okay?
We can't talk, but are you okay?
Let me know, give me a sign
Yeah, I got a Porcini Scallop a perch, a pork chop and a scallop
Well, Oh, well, that might be my chicken Radicchio, then.
So you are guessing. What table is this?
You are not allowed to ask how long?
Yeah, he has not said what table is coming up.
Let's get this out,
We should be okay after that
Even though there were very few words exchange between the front of house
and the kitchen
Steak, medium-rare.
Food is still being delivered at a reasonable pace
Porcini scallops.
Unfortunately, the food is missing the mark with many of the customers
It kinda gross
It doesn't taste good
Let me get out of your way, is there something else we could get for you.
No
Sorry about that
This was sent back. She said it doesn't taste good
Okay
What's wrong with it?
She didn't like it. She said it doesn't taste right.
It's strong
Have a taste.
I think she would've got it if she got a bite on rosemary...
Oh God Joe, if she complains she got a branch@ of rosemary in her teeth?
I think it's overpowering. The beer doesn't work and it's too strong
He didn't mention about anything rosemary
Hey, we've passed that. I need to cook.
Okay, cook then
Fuck me, try to cook then
Passion
Passion fruit mate, that's as close as you will get to passion
I will take this
What's it?
It was in my ladies' ravioli.
What is it?
Like a rock
There's, like, a rock in there.
What table number, please
31
It's like a stone
Never seen it
My God
It doesn't happen here. But it happened now
Oh my
What else can we fuck up here
He has been so critical, it's so brutal
Tommy, we're gonna make all the bad food that we make for everybody
Oh God
That's it. I can't do anymor
I could cook, but let me tell you, I ain't gonna do this
Coming up
My god
A nasty secret is revealed
Surely, you've got a bit more respect than that
And Chef Ramsay has had enough with Joe
Wake up,
You wake up
It's the most intense confrontation Chef Ramsay has had all year
You want me out of here. I'm gonna leave
It's dinner service in the restaurant
And in spite of multiple dishes being returned to the kitchen
Joe, lady ordered ravioli. Like a rock in there
All righ, what else can we fuck up here
Joe remains in denial'
Tommy, we are gonna make all the bad food that we make for everybody
Head Chef my ass
I don't care
Hello,
Ah, Teresa, how are you?
Chef Ramsay had reached out to a former employee
And her returned phone call could not have happened at a better time
Thanks so much for coming down
Nice to meet you
I have just some things I wanted to share with you and tell you.
Let's go and stand over here.
Tell me from the start
Give me some background
You quit recently, how long ago?
A month ago.
I was hired for garde-manger and prep.@
And then what happened. I ended up being a garde-manger,
dishes cleaning, I'd do my own prep list. We have no head chef.
So I'm in there busting my ass
He has to have someone always to put his frustration on you
to put his frustrations onto, a scapegoat.
And so he had only me to do it.
And I'd come in everyday, and I was just , this is wrong,
and telling me how terrible I was being pretty much
And I just couldn't take it anymore
I'm doing much better, I'm not crying when I go home,
I'm not stressing out before going to work
The reason I quit is I have too much pride.
You are alright.
I took some pictures. This is the stuff that was here.
That's meat in a baggie
What's it doing in a bag?@
Blood, it's to be served
That's the chef garden vegetables.
That's the black-grilled pork chops.
My God
What's it@@ with this guy.
He peaches farm to table
What I've seen frozen to table
The steak he buys he goes to a store and buys the tenderloins and stuff
and he cuts them up
Why is he pretending, why is he playing at it?
Why is he kidding himself on trying pull a wool on customers' eyes
He's a cheapskate
He wants to make money
The locals in this area, he thinks is...
He calls 'em hillbillies.@
Seriously,
Dreadful
We need to know that what he is doing is wrong
He needs to get his stuff together in there
I don't see how you are gonna do it
Well, listen, I appreciate you coming down.
Yes, it was nice to meet you
Okay, likewise
On the heels of getting more disturbing information from an insider
Chef Ramsay he needs to do a deeper investigation
and it begins in the storage room
My God
Half frozen, blood stained, sat
it's not even frozen, it's half soft, half frozen
Where is that from
No date. What a mess
My god
Frozen food
That's been frozen since 2009, 3 years ago, used by 2010
Frozen blue cheese
Why would you freeze blue cheese
Farm-to-table it's not
What is that?
Like frozen AstroTurf.
What is that?
Bingo
There they are , my little Rockefellers,
Full of water
Lesson number one
Never ever freeze a oyster
The worst thing you can ever do to it
Frozen shrimp from farm to freezer to defrost
Shrimp of the day
He's showing off his farm to table
Blowing smoke up my ass about how fresh everything is
And look a freezer full of frozen oyster mussels to frozen cheeses
Why would you put blue cheese in a freezer
Why?
Why would you freeze any oyster
What a fake
I need two tips on.
Gotcha
Joe, I get upset when I see
when I see fakery@.
From a frozen ravioli, a frozen perch, frozen oysters.
And when you deny it, that makes me mad
Well, let's talk about that.
Yeah, because you are making up stories
I'm not making up stories
That's how deluded you are
No I'm not deluded
We have fresh stuff okay?
I'm struggling here to stay in this building right now
I swear to god
Gordon I gotta cook right now
Now isn't a good time? I wish you would.
I'm standing here watching a dead man walking
Joe, I need a regular French onion soup.
Okay, darling the soup is ready
Are they all raw onions in there
You just put raw onions in there
I didn't know
Why are we doing this to each other
Is this a wind-up?
Look at me
Put a raw onion in the soup
I don't know if you are fucking around
I'm lost Joe, why are you doing this
You said earlier that it needed more onions, okay
We responded by putting the onions so they had more of a bite to it
it's raw
What's the matter with you
We send that out that's gonna come straight back
What do you want to hear?
Take it off Joe
Take it off the menu?
86 it.
Save whatever reputation you have got left
Man
Surely you've got a bit more respect than that!
I'm trying to reason with you
Joe
I get it
Fine
But I'm not here to show an idiot
You can't put raw onions in the onion soup
I can't teach you that
That's called common sense
That in your tiny mind, it's not common
Pardon
Come here you
Should we put raw onions in a caramelized onion soup?!
Tell him
No.
You got talented stuff to tell you that
Ask your chef
It's like you are doing it to me on purpose
His verbal bullshit is just a bunch of fucking shit.
But his physical stand in your way is ridiculous
So what he needs to do is get out of the kitchen
We could talk about it
Some other time, we are busy
Joe
Do you want me out of here, tell me the truth
You want me out of here,I'm gonna leave
Oh my god
This guy got his head up his ass
Oh my god
It's the dramatic conclusion of Mill Street Bistro
We don't have it
Oh here we go
It's just insane.
The fighting intensifies
And Joe is not backing down
You want me to get rid of it right now.
Whose restaurant is it?!
Are you that stupid?
And neither is Chef Ramsay
It's the ending you don't want to miss