WEBVTT 00:00:03.110 --> 00:00:06.005 Gordon heads to the heart of a farm country, Norwalk, Ohio 00:00:06.005 --> 00:00:08.188 Right now, I feel like I'm in a mental asylum 00:00:08.188 --> 00:00:09.688 Where he meets Joe Nagy 00:00:09.688 --> 00:00:12.781 You can't hurt my feelings, so let's get over the bullshit 00:00:12.823 --> 00:00:15.065 The most pretentious owner he's ever met 00:00:15.188 --> 00:00:19.339 Our food is the best by far, no one has ever done this 00:00:19.339 --> 00:00:22.210 Joe claims his restaurant is farm to table 00:00:22.210 --> 00:00:24.771 You are gonna try all these animals at the restaurant 00:00:24.771 --> 00:00:28.117 But Chef Ramsay quickly discovers it's anything but 00:00:28.117 --> 00:00:29.899 Farm to table ? It's not 00:00:29.899 --> 00:00:33.315 This owner runs his business like a ruthless dictator 00:00:33.315 --> 00:00:35.550 Just do what you do I don't care what he says 00:00:35.550 --> 00:00:36.735 Go, go, go, go ! 00:00:36.735 --> 00:00:39.833 Not surprisingly, his staff are at their wits' end 00:00:39.833 --> 00:00:44.105 The way you treat me is disrespectful, crude, degrading 00:00:44.105 --> 00:00:46.136 Then you need to find another place to work 00:00:46.143 --> 00:00:50.366 Tonight, Chef Ramsay finds himself in a war with an owner so arrogant 00:00:50.481 --> 00:00:53.868 - Defensive, ignorant, - If I'm all that, you're my twin 00:00:53.996 --> 00:00:55.838 And so resistant to change 00:00:56.164 --> 00:00:57.471 You're talking bullshit now 00:00:57.471 --> 00:01:00.605 This restaurant just may be impossible to save 00:01:00.605 --> 00:01:01.592 We don't have it 00:01:01.592 --> 00:01:02.580 That's tonight 00:01:02.580 --> 00:01:03.740 Are you that stupid ?! 00:01:03.740 --> 00:01:05.718 On a shocking kitchen nightmares 00:01:05.907 --> 00:01:08.093 You want me out of here, I'm gonna leave Good ! 00:01:29.104 --> 00:01:33.254 60 miles from Cleveland is the rural farming community of Norwalk, Ohio. 00:01:34.242 --> 00:01:37.687 It's here where Joe Nagy, after losing his job in food sales, 00:01:38.322 --> 00:01:41.905 bought a livestock ranch, and decided to open Mill Street Bistro 00:01:43.080 --> 00:01:44.187 How you guys doing? 00:01:44.187 --> 00:01:49.837 I was trained and worked for many old school chefs that were European 00:01:49.837 --> 00:01:51.583 Just hit it with that wine right there 00:01:51.583 --> 00:01:55.100 And always visualized having that place of my own 00:01:56.101 --> 00:01:57.060 Mon cheri 00:01:57.878 --> 00:01:59.813 The word "fine dining" is obnoxious... 00:01:59.972 --> 00:02:01.507 Get a doily on this plate please 00:02:01.559 --> 00:02:02.680 If you can't back it up 00:02:02.680 --> 00:02:04.421 Guys, verbiage, okay ? 00:02:04.421 --> 00:02:06.299 Bruschetta, crostinis 00:02:06.392 --> 00:02:07.891 -You know what that is -Okay 00:02:07.891 --> 00:02:11.563 But I know that I have what it takes to do it 00:02:11.830 --> 00:02:13.864 This is our big moment at the bistro 00:02:14.070 --> 00:02:16.770 Joe is in denial, this is not a fine-dining restaurant 00:02:16.790 --> 00:02:20.332 Who do you think you are talking to This is the finest of the finest 00:02:20.679 --> 00:02:27.046 What he tells us everyday is he's the best fucking restaurant from New York to LA 00:02:27.060 --> 00:02:31.103 I'd put this restaurant up against anyone because the passion 00:02:31.103 --> 00:02:33.470 Really we are mediocre at best 00:02:33.562 --> 00:02:35.857 What is this, it's kinda gross I don't know 00:02:35.857 --> 00:02:36.955 Isn't that wonderful ? 00:02:39.894 --> 00:02:41.577 The food here is exceptional 00:02:41.627 --> 00:02:45.022 We didn't get this elk from UPS. It comes from our ranch 00:02:45.140 --> 00:02:48.026 It's fresh, sustainable and local 00:02:48.026 --> 00:02:50.236 We really are from farm-to-fork 00:02:51.091 --> 00:02:54.502 That's why our food is the best by far 00:02:56.202 --> 00:02:58.341 He's always playing up the quality of the food 00:02:58.341 --> 00:03:00.552 We made that sauce from scratch 00:03:00.552 --> 00:03:02.694 And I know most of our stuff is frozen 00:03:04.350 --> 00:03:05.994 There are corners that are cut 00:03:06.160 --> 00:03:08.915 For example, the steaks come from a wholesale food club 00:03:08.990 --> 00:03:10.415 Looks good, looks good 00:03:11.293 --> 00:03:13.866 They turn brown, they start smelling And I, hmm... 00:03:13.866 --> 00:03:15.083 I would not eat that 00:03:16.823 --> 00:03:18.818 -Hey Joe -I'm eating right now 00:03:18.818 --> 00:03:21.379 -I didn't know. You came out-- -Excuse me 00:03:21.379 --> 00:03:25.201 When I think about Joe, I think of an arrogant, selfish jerk 00:03:25.320 --> 00:03:28.265 Quit asking all these arbitrary questions to these customers 00:03:28.356 --> 00:03:30.016 Get the ice. Cool it down. 00:03:30.016 --> 00:03:31.631 He talks down to people 00:03:31.631 --> 00:03:33.447 Is there enough bread for dinner right now? 00:03:33.447 --> 00:03:35.711 Or do you want me to do that part of the thinking too? 00:03:35.751 --> 00:03:37.580 It's always somebody else's fault 00:03:37.580 --> 00:03:40.877 It's your responsibility that the bread doesn't taste stale 00:03:41.832 --> 00:03:43.495 He makes it very unbearable... 00:03:43.495 --> 00:03:44.818 To even be here 00:03:45.182 --> 00:03:48.501 The way you treat me is disrespectful, cruel 00:03:48.501 --> 00:03:50.398 Then you need to find another place to work 00:03:52.180 --> 00:03:54.343 I come to win, I didn't come to fuck up 00:03:54.796 --> 00:03:57.402 I didn't think Joe can see past his ego 00:03:57.777 --> 00:04:00.892 I know that Tommy and me are handsome guys 00:04:01.451 --> 00:04:03.169 Don't come back here and stare at us 00:04:04.080 --> 00:04:07.067 Joe doesn't realize his actions affect our livelihood 00:04:07.094 --> 00:04:08.682 -What is this ? -That one, 00:04:08.795 --> 00:04:12.525 "The owner was very condescending" "The owner was rude" 00:04:12.543 --> 00:04:14.561 Business is super slow, and 00:04:14.561 --> 00:04:16.994 a big reason people don't come in is because of Joe 00:04:16.994 --> 00:04:20.862 I've never had a piece of meat come back in here in ten years 00:04:21.090 --> 00:04:23.935 He's the one who needs to change his way of thinking 00:04:24.237 --> 00:04:26.896 Don't come around starting 00:04:26.992 --> 00:04:28.542 Or we are not gonna survive 00:04:29.432 --> 00:04:31.833 Is the Mill Street Bistro a kitchen nightmare ? 00:04:32.136 --> 00:04:33.333 By no means 00:04:33.663 --> 00:04:37.258 We are not a kitchen nightmare when it comes to cleanliness, punctuality 00:04:37.686 --> 00:04:41.724 Are we a kitchen nightmare because we have no asses in the seats? 00:04:42.307 --> 00:04:44.338 Yes 00:04:49.813 --> 00:04:52.454 Before Chef Ramsay visits MillStreet Bistro, 00:04:52.698 --> 00:04:54.706 Joe wants Gordon to check out his farm 00:04:54.769 --> 00:04:58.665 So he can show him first hand the livestock that supplies the restaurant 00:04:59.331 --> 00:05:00.050 Joe ? 00:05:00.266 --> 00:05:02.202 -Chef Ramsay how are you -Good to see you 00:05:02.270 --> 00:05:04.423 -Pleased to meet you -What a gorgeous place 00:05:04.629 --> 00:05:06.871 Yeah, it's just a small little working ranch 00:05:07.006 --> 00:05:08.589 -Let me show you around -Please 00:05:08.744 --> 00:05:10.533 -How long have you had the farm -8 years 00:05:10.533 --> 00:05:12.336 -How long have you had the restaurant? -5 years 00:05:12.336 --> 00:05:15.122 I want Chef Ramsay to critique my restaurant, 00:05:15.122 --> 00:05:17.004 and say "you got something Joe" 00:05:18.070 --> 00:05:19.357 That's what I'm looking for 00:05:19.865 --> 00:05:21.714 Look at these beauties here. Gorgeous 00:05:21.873 --> 00:05:24.693 You are gonna try all these animals at the restaurant 00:05:25.048 --> 00:05:28.419 This is all the things I've learnt in Europe, in New York, 00:05:28.419 --> 00:05:32.807 in places I've worked in as a tableside culinary chef 00:05:32.807 --> 00:05:33.942 So you work as a chef? 00:05:33.942 --> 00:05:36.586 I'm self-taught by old school Europeans 00:05:36.661 --> 99:59:59.999 Master Chefs that had a liking to me because of my passion. 99:59:59.999 --> 99:59:59.999 I was in the food distribution business 99:59:59.999 --> 99:59:59.999 As a salesman ? 99:59:59.999 --> 99:59:59.999 Salesman, and a consultant for all the large distributors 99:59:59.999 --> 99:59:59.999 Well, things changed so I opened up a restaurant 99:59:59.999 --> 99:59:59.999 And what type of restaurant is it? 99:59:59.999 --> 99:59:59.999 I'd like to say Fine dinning 99:59:59.999 --> 99:59:59.999 Fine dinning. And... Is the restaurant making money ? 99:59:59.999 --> 99:59:59.999 -No -Why ? 99:59:59.999 --> 99:59:59.999 Because we have to get more asses in the seats we have to get people to take us serious 99:59:59.999 --> 99:59:59.999 I think some people are finding me pretentious 99:59:59.999 --> 99:59:59.999 They are finding me arrogant. I'm a passionate, loving person 99:59:59.999 --> 99:59:59.999 Let's just kind of swing over here. 99:59:59.999 --> 99:59:59.999 The buffalo, they should be, in the next several weeks, having calves@. 99:59:59.999 --> 99:59:59.999 This is my buddy here. 99:59:59.999 --> 99:59:59.999 Your buddy 99:59:59.999 --> 99:59:59.999 Oh, goat. 99:59:59.999 --> 99:59:59.999 What is his name 99:59:59.999 --> 99:59:59.999 He's very affectionate. He just 99:59:59.999 --> 99:59:59.999 He just really wants to be loved, you know. 99:59:59.999 --> 99:59:59.999 You know, I always told Skinny I said you are not the only one 99:59:59.999 --> 99:59:59.999 who are not going to get whacked around here 99:59:59.999 --> 99:59:59.999 You know what I mean? Everybody else is up for...debate 99:59:59.999 --> 99:59:59.999 But he's like my dog and I take him for rides. 99:59:59.999 --> 99:59:59.999 He's, like, your pet, Skinny. 99:59:59.999 --> 99:59:59.999 He just loves to be around me. 99:59:59.999 --> 99:59:59.999 He's close to you, isn't he 99:59:59.999 --> 99:59:59.999 He's a affectionate guy 99:59:59.999 --> 99:59:59.999 You were about to kiss him there, weren't you? 99:59:59.999 --> 99:59:59.999 No I don't kiss him 99:59:59.999 --> 99:59:59.999 I can tell you guys are close. 99:59:59.999 --> 99:59:59.999 We are close 99:59:59.999 --> 99:59:59.999 Hey don't you dare 99:59:59.999 --> 99:59:59.999 See, he's jealous... 99:59:59.999 --> 99:59:59.999 Me and you talking 99:59:59.999 --> 99:59:59.999 I'll be two minutes, Skinny. Okay? 99:59:59.999 --> 99:59:59.999 You grab a glass of wine, and you pull over here 99:59:59.999 --> 99:59:59.999 he comes over he just looks in your eyes 99:59:59.999 --> 99:59:59.999 And you're just sitting there going, "it's worth it." 99:59:59.999 --> 99:59:59.999 o you have a glass of wine with him as well 99:59:59.999 --> 99:59:59.999 I think things are getting a little strange 99:59:59.999 --> 99:59:59.999 when you have this relationship with farm animals 99:59:59.999 --> 99:59:59.999 Look at this place, you run this single-highhandedly. 99:59:59.999 --> 99:59:59.999 You and skinny? 99:59:59.999 --> 99:59:59.999 Me and skinny 99:59:59.999 --> 99:59:59.999 When was the last time you had a day-off 99:59:59.999 --> 99:59:59.999 No 99:59:59.999 --> 99:59:59.999 Never? 99:59:59.999 --> 99:59:59.999 I don't 99:59:59.999 --> 99:59:59.999 Come on 99:59:59.999 --> 99:59:59.999 The things that I'm doing is pretty incredible even to my standards 99:59:59.999 --> 99:59:59.999 What excites me when I see a man this motivated to put all this effort into food 99:59:59.999 --> 99:59:59.999 In your local bistro. I'm dying to taste some of that passion. 99:59:59.999 --> 99:59:59.999 Let's do it 99:59:59.999 --> 99:59:59.999 I'll see you back in the restaurant 99:59:59.999 --> 99:59:59.999 Thanks for coming out. 99:59:59.999 --> 99:59:59.999 Tell skinny we are just friends 99:59:59.999 --> 99:59:59.999 Coming up 99:59:59.999 --> 99:59:59.999 That was uncalled for 99:59:59.999 --> 99:59:59.999 Joe's problems are just beginning. 99:59:59.999 --> 99:59:59.999 You are so arrogant 99:59:59.999 --> 99:59:59.999 And later a massive showdown between Chef Ramsay and Joe 99:59:59.999 --> 99:59:59.999 Wake up 99:59:59.999 --> 99:59:59.999 You wake up 99:59:59.999 --> 99:59:59.999 No one is backing down. 99:59:59.999 --> 99:59:59.999 I get it 99:59:59.999 --> 99:59:59.999 Are you that stupid 99:59:59.999 --> 99:59:59.999 It's a confrontation you have to see to believe 99:59:59.999 --> 99:59:59.999 You want me out of here, I'm gonna need 99:59:59.999 --> 99:59:59.999 Good 99:59:59.999 --> 99:59:59.999 Farm to table restaurant has a strong appeal with Chef Ramsay 99:59:59.999 --> 99:59:59.999 After being impressed by Joe's farm 99:59:59.999 --> 99:59:59.999 He's quite anxious to try the food 99:59:59.999 --> 99:59:59.999 Hello 99:59:59.999 --> 99:59:59.999 Good afternoon 99:59:59.999 --> 99:59:59.999 What a gorgeous place 99:59:59.999 --> 99:59:59.999 Thank you 99:59:59.999 --> 99:59:59.999 Look at this 99:59:59.999 --> 99:59:59.999 Ready to sit 99:59:59.999 --> 99:59:59.999 It's stunning@ Yeah Very 99:59:59.999 --> 99:59:59.999 Follow me please 99:59:59.999 --> 99:59:59.999 excellent 99:59:59.999 --> 99:59:59.999 Why is the fire on 99:59:59.999 --> 99:59:59.999 95 degrees 99:59:59.999 --> 99:59:59.999 That is just for aesthetics@ 99:59:59.999 --> 99:59:59.999 It is actually not putting out heat 99:59:59.999 --> 99:59:59.999 Oh, aesthetics. 99:59:59.999 --> 99:59:59.999 But it can. It can if you need 99:59:59.999 --> 99:59:59.999 That's not really a fire 99:59:59.999 --> 99:59:59.999 So turn it on 99:59:59.999 --> 99:59:59.999 95 degree outside, I just thought... when it's that hot 99:59:59.999 --> 99:59:59.999 Agreed 99:59:59.999 --> 99:59:59.999 When it's that hot outside, do you walk in and see a fire@. 99:59:59.999 --> 99:59:59.999 Right, where would you like@ me to sit 99:59:59.999 --> 99:59:59.999 Right over here 99:59:59.999 --> 99:59:59.999 Thank you my darling 99:59:59.999 --> 99:59:59.999 You are welcome 99:59:59.999 --> 99:59:59.999 Just out of interest@ 99:59:59.999 --> 99:59:59.999 What is that nametag for? 99:59:59.999 --> 99:59:59.999 We've always had this since we opened. 99:59:59.999 --> 99:59:59.999 But we're not a chain@, are we? 99:59:59.999 --> 99:59:59.999 We are not 99:59:59.999 --> 99:59:59.999 Could you take it off 99:59:59.999 --> 99:59:59.999 We are not little lost dogs. I'm fine without it 99:59:59.999 --> 99:59:59.999 What's wrong with this fine dinning bistro 99:59:59.999 --> 99:59:59.999 The business is lacking 99:59:59.999 --> 99:59:59.999 Why do you think that is 99:59:59.999 --> 99:59:59.999 It would be Joe and the way he treats the guests 99:59:59.999 --> 99:59:59.999 out on the floor@ 99:59:59.999 --> 99:59:59.999 If they have a complaint. 99:59:59.999 --> 99:59:59.999 He goes and what, victimizes@### the customer? 99:59:59.999 --> 99:59:59.999 It has happened. I have seen it happen. And he's trained 99:59:59.999 --> 99:59:59.999 with some of the best chefs in Europe 99:59:59.999 --> 99:59:59.999 I've heard that story, yes. 99:59:59.999 --> 99:59:59.999 Seriously 99:59:59.999 --> 99:59:59.999 I mean, things are starting to unravel. 99:59:59.999 --> 99:59:59.999 Okay 99:59:59.999 --> 99:59:59.999 Anyway 99:59:59.999 --> 99:59:59.999 I'd like to see as much as I can so I can get up to speed 99:59:59.999 --> 99:59:59.999 with this fine dinning bistro 99:59:59.999 --> 99:59:59.999 Any specials? 99:59:59.999 --> 99:59:59.999 The features we have this evening we have house-made bruschetta for an appetizer. 99:59:59.999 --> 99:59:59.999 Specials 99:59:59.999 --> 99:59:59.999 Features 99:59:59.999 --> 99:59:59.999 So instead of specials... 99:59:59.999 --> 99:59:59.999 We are told to use "features" as our descriptive word 99:59:59.999 --> 99:59:59.999 for what we have available 99:59:59.999 --> 99:59:59.999 that's not on the menu 99:59:59.999 --> 99:59:59.999 Feel like I'm going to see a movie 99:59:59.999 --> 99:59:59.999 What restaurant says features, who does that? 99:59:59.999 --> 99:59:59.999 So do you have any features 99:59:59.999 --> 99:59:59.999 elk medallion served over a grilled Portobello mushroom cap 99:59:59.999 --> 99:59:59.999 Let's go for the elk feature 99:59:59.999 --> 99:59:59.999 What else? 99:59:59.999 --> 99:59:59.999 The catch of the day we are offering a trio of our Ohio-raised bluegill. 99:59:59.999 --> 99:59:59.999 We have perch and largemouth bass. 99:59:59.999 --> 99:59:59.999 Okay, let's go for that 99:59:59.999 --> 99:59:59.999 Local I love it 99:59:59.999 --> 99:59:59.999 Um, Scallops en Croute 99:59:59.999 --> 99:59:59.999 The vegetarian ravioli Primavera 99:59:59.999 --> 99:59:59.999 Onion Soup 99:59:59.999 --> 99:59:59.999 Oyster Rockefeller 99:59:59.999 --> 99:59:59.999 Porcini scallops I gotta go for. 99:59:59.999 --> 99:59:59.999 Okay, is that a quesadilla 99:59:59.999 --> 99:59:59.999 That's not fine dinning or bistro. but let's go a little bitMexican, shall we? 99:59:59.999 --> 99:59:59.999 Lots of elk, but not a quesadilla. 99:59:59.999 --> 99:59:59.999 Is that a typo error 99:59:59.999 --> 99:59:59.999 That's the price 99:59:59.999 --> 99:59:59.999 New York Steak, 26 99:59:59.999 --> 99:59:59.999 Filet mignon, $29? 99:59:59.999 --> 99:59:59.999 Yes 99:59:59.999 --> 99:59:59.999 They must be some of the most expensive prices locally 99:59:59.999 --> 99:59:59.999 Right? 99:59:59.999 --> 99:59:59.999 Correct. Yes 99:59:59.999 --> 99:59:59.999 I think we are done, darling 99:59:59.999 --> 99:59:59.999 Nice to meet you 99:59:59.999 --> 99:59:59.999 You as well 99:59:59.999 --> 99:59:59.999 The good news is, at least it's farm to table, so 99:59:59.999 --> 99:59:59.999 I've got something to cling on to 99:59:59.999 --> 99:59:59.999 Alright 99:59:59.999 --> 99:59:59.999 He wants a French onion soup. 99:59:59.999 --> 99:59:59.999 Do his quesadilla. Start getting that prepped@. 99:59:59.999 --> 99:59:59.999 We do things with passion. 99:59:59.999 --> 99:59:59.999 With integrity 99:59:59.999 --> 99:59:59.999 I need ten raviolis, please 99:59:59.999 --> 99:59:59.999 The food here at the bistro is the freshest 99:59:59.999 --> 99:59:59.999 Hands down 99:59:59.999 --> 99:59:59.999 How are you sir 99:59:59.999 --> 99:59:59.999 That is on the badge... 99:59:59.999 --> 99:59:59.999 Bill 99:59:59.999 --> 99:59:59.999 Yes, 99:59:59.999 --> 99:59:59.999 I know your name 99:59:59.999 --> 99:59:59.999 You can take it off 99:59:59.999 --> 99:59:59.999 Excellent 99:59:59.999 --> 99:59:59.999 Come on over 99:59:59.999 --> 99:59:59.999 Good to meet you 99:59:59.999 --> 99:59:59.999 Put that down 99:59:59.999 --> 99:59:59.999 What's the first thing wrong with this place 99:59:59.999 --> 99:59:59.999 Well, we made no effort whatsoever to market to the locals. 99:59:59.999 --> 99:59:59.999 Really? 99:59:59.999 --> 99:59:59.999 Apparently. 99:59:59.999 --> 99:59:59.999 I think Joe believes the restaurant is a little above the local area 99:59:59.999 --> 99:59:59.999 Seriously? 99:59:59.999 --> 99:59:59.999 I think that's probably a problem 99:59:59.999 --> 99:59:59.999 I thought it was pricey, but I mean, 16000 locals on your doorstep, 99:59:59.999 --> 99:59:59.999 why would you ignore them? 99:59:59.999 --> 99:59:59.999 Arrogance? 99:59:59.999 --> 99:59:59.999 Wow, 99:59:59.999 --> 99:59:59.999 how would you rate it in terms of the food on the scale of 1- 10 99:59:59.999 --> 99:59:59.999 You are scaring me 99:59:59.999 --> 99:59:59.999 Can I meet all the staff with the badges. I want to get rid of those bloody things 99:59:59.999 --> 99:59:59.999 Let's call a meeting for the badges 99:59:59.999 --> 99:59:59.999 Say hello and give me your badge 99:59:59.999 --> 99:59:59.999 Turn your badge in. 99:59:59.999 --> 99:59:59.999 You are a wanted man 99:59:59.999 --> 99:59:59.999 Wonderful 99:59:59.999 --> 99:59:59.999 Come here you 99:59:59.999 --> 99:59:59.999 Five off 99:59:59.999 --> 99:59:59.999 Badges are down, excellent 99:59:59.999 --> 99:59:59.999 Would this be my French onion? 99:59:59.999 --> 99:59:59.999 Yes ma'ma 99:59:59.999 --> 99:59:59.999 I can hear it now. 99:59:59.999 --> 99:59:59.999 Is the onion soup supposed to be so fucking damn bloody? 99:59:59.999 --> 99:59:59.999 So we have the French Onion Soup to start you off 99:59:59.999 --> 99:59:59.999 Thank you my darling. Who made the soup 99:59:59.999 --> 99:59:59.999 Joe made the soup 99:59:59.999 --> 99:59:59.999 The cheese is barely melted 99:59:59.999 --> 99:59:59.999 Normally, it should@ be a little bit more packed with onions. 99:59:59.999 --> 99:59:59.999 So much fat on top of it. Greasy 99:59:59.999 --> 99:59:59.999 This is going to GR. 99:59:59.999 --> 99:59:59.999 Amy 99:59:59.999 --> 99:59:59.999 What's that? 99:59:59.999 --> 99:59:59.999 Oysters Rockefeller. 99:59:59.999 --> 99:59:59.999 Okay Great 99:59:59.999 --> 99:59:59.999 Thanks darling. 99:59:59.999 --> 99:59:59.999 Very greasy on top. Greasy watery and short on the cheese and onions. 99:59:59.999 --> 99:59:59.999 And, what happened here. That's a parsley-infused oil 99:59:59.999 --> 99:59:59.999 And he squirts that on top 99:59:59.999 --> 99:59:59.999 Around the rim 99:59:59.999 --> 99:59:59.999 I'll check on you in a moment. 99:59:59.999 --> 99:59:59.999 Thank you darling 99:59:59.999 --> 99:59:59.999 Joe, Chef Ramsay said that it was greasy and had a lack of onions 99:59:59.999 --> 99:59:59.999 and not enough cheese 99:59:59.999 --> 99:59:59.999 Let me go talk to this guy 99:59:59.999 --> 99:59:59.999 Fuck me 99:59:59.999 --> 99:59:59.999 Chef, would you like us to prepare another French onion 99:59:59.999 --> 99:59:59.999 Joe, it takes about 4 hours to caramelize the onions. 99:59:59.999 --> 99:59:59.999 I'd like to move on. And I'd like to continue to taste it and 99:59:59.999 --> 99:59:59.999 Okay, let's do that then 99:59:59.999 --> 99:59:59.999 Have you had an opportunity to taste the Oysters Rockefeller? 99:59:59.999 --> 99:59:59.999 Is that a bechamel on top? 99:59:59.999 --> 99:59:59.999 What's that on there. What have you put there 99:59:59.999 --> 99:59:59.999 Just the Hollandaise. 99:59:59.999 --> 99:59:59.999 'Cause it's all broken. I have to spit that out. It's bitter. 99:59:59.999 --> 99:59:59.999 That normally comes when oysters are frozen 99:59:59.999 --> 99:59:59.999 What's this oil around the outside. It's like-- - 99:59:59.999 --> 99:59:59.999 We just put a little bit of our olive oil. 99:59:59.999 --> 99:59:59.999 It was just more of a garnish. 99:59:59.999 --> 99:59:59.999 Can you see my rim 99:59:59.999 --> 99:59:59.999 I don't see anything on the oysters 99:59:59.999 --> 99:59:59.999 I got it in there, in there 99:59:59.999 --> 99:59:59.999 We are not dousing the plate in oil 99:59:59.999 --> 99:59:59.999 I'm not here to argue 99:59:59.999 --> 99:59:59.999 I'm just telling you... 99:59:59.999 --> 99:59:59.999 Yeah, I can make you another one of these, or if you want to just keep on moving 99:59:59.999 --> 99:59:59.999 Let's move. Let's keep moving 99:59:59.999 --> 99:59:59.999 I'll take this away 99:59:59.999 --> 99:59:59.999 Excellent 99:59:59.999 --> 99:59:59.999 When it comes to Chef Ramsay, I'm not imitated because 99:59:59.999 --> 99:59:59.999 I know a lot of Chefs, I've cooked 99:59:59.999 --> 99:59:59.999 been all around 99:59:59.999 --> 99:59:59.999 Oyster Rockefellers were terrible. 99:59:59.999 --> 99:59:59.999 That's funny 99:59:59.999 --> 99:59:59.999 Have a look, put that down. That looks 99:59:59.999 --> 99:59:59.999 Why is it on the rack. 99:59:59.999 --> 99:59:59.999 This is just so we can show our. 99:59:59.999 --> 99:59:59.999 They come from Cleveland 99:59:59.999 --> 99:59:59.999 It looks like a procession, a funeral for the cake 99:59:59.999 --> 99:59:59.999 Walk past again, I'm gonna throw some flowers at it as you walk pass 99:59:59.999 --> 99:59:59.999 Walk past 99:59:59.999 --> 99:59:59.999 Ready 99:59:59.999 --> 99:59:59.999 It's what you do when people are dead 99:59:59.999 --> 99:59:59.999 Do you want me to sing too? 99:59:59.999 --> 99:59:59.999 Long rest the cake. 99:59:59.999 --> 99:59:59.999 What you should be doing is 99:59:59.999 --> 99:59:59.999 Turn around 99:59:59.999 --> 99:59:59.999 You carry the front of the procession@ like-- 99:59:59.999 --> 99:59:59.999 What in bloody you're putting carrots on a puff pastry. Why would you do that? 99:59:59.999 --> 99:59:59.999 This would be your Scallop en Croute. 99:59:59.999 --> 99:59:59.999 Thank you darling 99:59:59.999 --> 99:59:59.999 Are these the local carrots? 99:59:59.999 --> 99:59:59.999 Micro carrots. 99:59:59.999 --> 99:59:59.999 From the local farm 99:59:59.999 --> 99:59:59.999 Don't you think you should let it grow a little bit? 99:59:59.999 --> 99:59:59.999 I don't think they are to be really eaten. They are more for garnish. 99:59:59.999 --> 99:59:59.999 Oh, that's a### garnish 99:59:59.999 --> 99:59:59.999 Just to add some color 99:59:59.999 --> 99:59:59.999 Okay, but I'd like to explain what we're spending on micro carrots. 99:59:59.999 --> 99:59:59.999 Can I go through this after 99:59:59.999 --> 99:59:59.999 Whatever you want to do. 99:59:59.999 --> 99:59:59.999 You are here as oue guest 99:59:59.999 --> 99:59:59.999 I don't personally want them myself, but you can take them back to the kitchen 99:59:59.999 --> 99:59:59.999 Oh, no, I personally didn't want them. 99:59:59.999 --> 99:59:59.999 I have staff here that will take care of that. 99:59:59.999 --> 99:59:59.999 You don't hand me raw food in my dinning room 99:59:59.999 --> 99:59:59.999 Man, that fucker pissed me off, man. 99:59:59.999 --> 99:59:59.999 He's in the wrong place 99:59:59.999 --> 99:59:59.999 Now that Chef Ramsay is beginning to question the cuisine 99:59:59.999 --> 99:59:59.999 Can I give those back to you 99:59:59.999 --> 99:59:59.999 Joe is beginning to show his true colors 99:59:59.999 --> 99:59:59.999 I don't personally want them 99:59:59.999 --> 99:59:59.999 Scallop en Croute. 99:59:59.999 --> 99:59:59.999 Sorry I mean, these things, they are like rubber bullets 99:59:59.999 --> 99:59:59.999 I mean so firm, and look at this 99:59:59.999 --> 99:59:59.999 The pastry's raw. 99:59:59.999 --> 99:59:59.999 That is a common complaint 99:59:59.999 --> 99:59:59.999 Gooey slimy gross 99:59:59.999 --> 99:59:59.999 Let me take this right out of your way### 99:59:59.999 --> 99:59:59.999 I sure will 99:59:59.999 --> 99:59:59.999 You're welcome 99:59:59.999 --> 99:59:59.999 Yeah, thank you darling 99:59:59.999 --> 99:59:59.999 En Croute 99:59:59.999 --> 99:59:59.999 Joe, firm, chewy, rubber bullets, disgusting 99:59:59.999 --> 99:59:59.999 Apparently there's nothing that he likes 99:59:59.999 --> 99:59:59.999 Oh yeah, just set it down@ 99:59:59.999 --> 99:59:59.999 We said we'd talk about it at the end. 99:59:59.999 --> 99:59:59.999 Okay 99:59:59.999 --> 99:59:59.999 The puff pastry is about as flaky as you can get right here 99:59:59.999 --> 99:59:59.999 This would be the elk quesadilla. 99:59:59.999 --> 99:59:59.999 The queso cheese. 99:59:59.999 --> 99:59:59.999 You are welcome, enjoy 99:59:59.999 --> 99:59:59.999 My god 99:59:59.999 --> 99:59:59.999 It's like chewy tough, and if there's one thing that should never go in a quesadilla 99:59:59.999 --> 99:59:59.999 It's elk 99:59:59.999 --> 99:59:59.999 I got one thing to say to this quesadilla, 99:59:59.999 --> 99:59:59.999 adios 99:59:59.999 --> 99:59:59.999 The vegetarian ravioli. 99:59:59.999 --> 99:59:59.999 Oh, jeez, I've spotted some more of that oil again.@ 99:59:59.999 --> 99:59:59.999 This is the dish I least like serving 99:59:59.999 --> 99:59:59.999 Thanks darling 99:59:59.999 --> 99:59:59.999 Look at that 99:59:59.999 --> 99:59:59.999 It's gross 99:59:59.999 --> 99:59:59.999 Wow, that is a joke. I mean. 99:59:59.999 --> 99:59:59.999 Ice cold. 99:59:59.999 --> 99:59:59.999 Let's@ get one thing right. Farm-to-table it's not farm to garbage can 99:59:59.999 --> 99:59:59.999 It's disgusting 99:59:59.999 --> 99:59:59.999 Amy, wou'ld you show him that. It's ice cold 99:59:59.999 --> 99:59:59.999 I certainly will 99:59:59.999 --> 99:59:59.999 Thanks darling 99:59:59.999 --> 99:59:59.999 These are ice cold 99:59:59.999 --> 99:59:59.999 They were hot when we went out 99:59:59.999 --> 99:59:59.999 It took me ten seconds to get from here to there. 99:59:59.999 --> 99:59:59.999 I know, I guess we could cook them till they are totally pipping hot 99:59:59.999 --> 99:59:59.999 I think they should be 99:59:59.999 --> 99:59:59.999 Not cold 99:59:59.999 --> 99:59:59.999 That's how we do it man 99:59:59.999 --> 99:59:59.999 Right on 99:59:59.999 --> 99:59:59.999 WOw, Catch of the day 99:59:59.999 --> 99:59:59.999 You have the sea bass, the perch, and the bluegill. 99:59:59.999 --> 99:59:59.999 One thing I do need to ask you, temperate preference for your elk medallion. 99:59:59.999 --> 99:59:59.999 About medium rare please 99:59:59.999 --> 99:59:59.999 Welcome 99:59:59.999 --> 99:59:59.999 The fish is dry 99:59:59.999 --> 99:59:59.999 Almost like it's been freezer-burned. 99:59:59.999 --> 99:59:59.999 And that one there, grease, put your folk in there, just full of grease. 99:59:59.999 --> 99:59:59.999 Amy 99:59:59.999 --> 99:59:59.999 Rescue me. 99:59:59.999 --> 99:59:59.999 Rubbery, and this one here, perch, again, it's just full of grease. 99:59:59.999 --> 99:59:59.999 Very greasy. 99:59:59.999 --> 99:59:59.999 I don't know why you do a trio all the same, with the same bread 99:59:59.999 --> 99:59:59.999 I agree 99:59:59.999 --> 99:59:59.999 But the biggest disappointment is, nothing tastes fresh 99:59:59.999 --> 99:59:59.999 A catch of the day means fresh, 99:59:59.999 --> 99:59:59.999 but to me, they all taste frozen 99:59:59.999 --> 99:59:59.999 Thanks darling 99:59:59.999 --> 99:59:59.999 Okay 99:59:59.999 --> 99:59:59.999 Tom, they all taste frozen 99:59:59.999 --> 99:59:59.999 They are not fresh at all 99:59:59.999 --> 99:59:59.999 Set that down, right now 99:59:59.999 --> 99:59:59.999 Take this out. 99:59:59.999 --> 99:59:59.999 This food is gonna get out 99:59:59.999 --> 99:59:59.999 What's wrong with the 99:59:59.999 --> 99:59:59.999 He said it all tastes frozen. 99:59:59.999 --> 99:59:59.999 And it should have been in different bread crumbs 99:59:59.999 --> 99:59:59.999 This is how they fucking do it in Ohio. 99:59:59.999 --> 99:59:59.999 Like if you did it in any other way they wouldn't eat it in Ohio 99:59:59.999 --> 99:59:59.999 Please 99:59:59.999 --> 99:59:59.999 Elk medallions on a grilled Portobello mushroom. 99:59:59.999 --> 99:59:59.999 These are not for eating 99:59:59.999 --> 99:59:59.999 You are welcome 99:59:59.999 --> 99:59:59.999 It's tough as old boots. This is incredible 99:59:59.999 --> 99:59:59.999 Would you, would you mind 99:59:59.999 --> 99:59:59.999 I would not 99:59:59.999 --> 99:59:59.999 Please, that's dreadful 99:59:59.999 --> 99:59:59.999 I can't even chew it 99:59:59.999 --> 99:59:59.999 I'm so sorry, that's not edible. 99:59:59.999 --> 99:59:59.999 Would you like to know how much we charge for that? 99:59:59.999 --> 99:59:59.999 This one 99:59:59.999 --> 99:59:59.999 35 dollars 99:59:59.999 --> 99:59:59.999 Yes chef 99:59:59.999 --> 99:59:59.999 Would you ask him to taste that? 99:59:59.999 --> 99:59:59.999 Okay, I'll be back 99:59:59.999 --> 99:59:59.999 Thank you 99:59:59.999 --> 99:59:59.999 He'd like you to taste the elk 99:59:59.999 --> 99:59:59.999 Very tough, chewy 99:59:59.999 --> 99:59:59.999 The main item in the dish. 99:59:59.999 --> 99:59:59.999 He's dead wrong 99:59:59.999 --> 99:59:59.999 That's aged elk. Elk is gonna have a bite. It's gonna have a chew. 99:59:59.999 --> 99:59:59.999 It's characteristic of it. It's never gonna change 99:59:59.999 --> 99:59:59.999 That is a tender@ piece of elk. 99:59:59.999 --> 99:59:59.999 Chef Ramsay doesn't know the bite of an elk, 99:59:59.999 --> 99:59:59.999 and I'd like to go to his restaurant where he has elk 99:59:59.999 --> 99:59:59.999 The fucking elk is tender and delicious 99:59:59.999 --> 99:59:59.999 What I'm trying to accomplish is from farm to fork, this is how these items eat 99:59:59.999 --> 99:59:59.999 I was surprised that he didn't get that. 99:59:59.999 --> 99:59:59.999 I'm gonna challenge him 99:59:59.999 --> 99:59:59.999 I'm gonna say, you know what, at my expense. 99:59:59.999 --> 99:59:59.999 I'm gonna to go to your fucking restaurant, you make me elk 99:59:59.999 --> 99:59:59.999 You show me how to make it 99:59:59.999 --> 99:59:59.999 Joe said you are dead wrong 99:59:59.999 --> 99:59:59.999 Dead wrong 99:59:59.999 --> 99:59:59.999 He had two pieces, he said and I quote 99:59:59.999 --> 99:59:59.999 That's a tender piece of elk 99:59:59.999 --> 99:59:59.999 Well 99:59:59.999 --> 99:59:59.999 If he honestly thought that was tender, then he can eat my running shoes, you know 99:59:59.999 --> 99:59:59.999 Thanks for your insight 99:59:59.999 --> 99:59:59.999 Tell everyone to get ready for dinner. I'll be back. 99:59:59.999 --> 99:59:59.999 Thank you very much 99:59:59.999 --> 99:59:59.999 And I'll talk to Joe after, yeah? 99:59:59.999 --> 99:59:59.999 Okay 99:59:59.999 --> 99:59:59.999 I'm going out for some fresh air 99:59:59.999 --> 99:59:59.999 I'm going out 99:59:59.999 --> 99:59:59.999 Where is-- is there a local cafe nearby? 99:59:59.999 --> 99:59:59.999 Berry's is up 99:59:59.999 --> 99:59:59.999 Yup 99:59:59.999 --> 99:59:59.999 Yep. The dinky. 99:59:59.999 --> 99:59:59.999 I've heard of Berry's. I saw that on mainstreet 99:59:59.999 --> 99:59:59.999 Thank you darling 99:59:59.999 --> 99:59:59.999 Chef Ramsay said he is going to get something to eat, get some air, 99:59:59.999 --> 99:59:59.999 and he'll be back for dinner 99:59:59.999 --> 99:59:59.999 I wonder where he's gonna go get something to eat that's so great? 99:59:59.999 --> 99:59:59.999 I'm gonna go to a restaurant to get some food 99:59:59.999 --> 99:59:59.999 He's gonna leave and go get something to eat 99:59:59.999 --> 99:59:59.999 Good luck, go find something better 99:59:59.999 --> 99:59:59.999 Chef Ramsay has returned to Mill Street Bistro after a walk around town 99:59:59.999 --> 99:59:59.999 and a quick bite 99:59:59.999 --> 99:59:59.999 Where is Joe? 99:59:59.999 --> 99:59:59.999 He's ready to give his verdict on the food to Joe, 99:59:59.999 --> 99:59:59.999 and the staff couldn't be more excited to witness it 99:59:59.999 --> 99:59:59.999 I just want to talk about lunch. 99:59:59.999 --> 99:59:59.999 Yeah 99:59:59.999 --> 99:59:59.999 Your thoughts on my lunch 99:59:59.999 --> 99:59:59.999 My thoughts on your lunch 99:59:59.999 --> 99:59:59.999 Insight, 99:59:59.999 --> 99:59:59.999 I 've never had anybody in my career critique my items that told me 99:59:59.999 --> 99:59:59.999 every one of them was a piece of shit and he had to go down the street to eat 99:59:59.999 --> 99:59:59.999 Well, that was uncalled for 99:59:59.999 --> 99:59:59.999 Oh my god 99:59:59.999 --> 99:59:59.999 Can I just give you my insight to my lunch 99:59:59.999 --> 99:59:59.999 Sure. Since you asked me, now you go ahead. 99:59:59.999 --> 99:59:59.999 Very kind of you 99:59:59.999 --> 99:59:59.999 I wasn't impressed with anything 99:59:59.999 --> 99:59:59.999 I didn't take a second or third mouthful from any dish 99:59:59.999 --> 99:59:59.999 Let's start off with the Scallops en Croute. 99:59:59.999 --> 99:59:59.999 The pastry was raw. Rubbery scallops. 99:59:59.999 --> 99:59:59.999 Bland 99:59:59.999 --> 99:59:59.999 Okay 99:59:59.999 --> 99:59:59.999 Next course 99:59:59.999 --> 99:59:59.999 Oyster Rockefeller. 99:59:59.999 --> 99:59:59.999 Oyster is disaster 99:59:59.999 --> 99:59:59.999 Okay 99:59:59.999 --> 99:59:59.999 Catch of the day 99:59:59.999 --> 99:59:59.999 Out of those three fish, which one was fresh 99:59:59.999 --> 99:59:59.999 He's not gonna answer me. It'll just be BS 99:59:59.999 --> 99:59:59.999 How many of those 99:59:59.999 --> 99:59:59.999 I'll answer you 99:59:59.999 --> 99:59:59.999 You think your fish is fresh 99:59:59.999 --> 99:59:59.999 On the board, it says fresh catch of the day 99:59:59.999 --> 99:59:59.999 What does catch of the day mean 99:59:59.999 --> 99:59:59.999 Fresh Fish 99:59:59.999 --> 99:59:59.999 Catch of the frozen freezer 99:59:59.999 --> 99:59:59.999 We have fresh fish 99:59:59.999 --> 99:59:59.999 No, we don't. We do not 99:59:59.999 --> 99:59:59.999 The Lake Erie perch was fresh 99:59:59.999 --> 99:59:59.999 They were all IQF frozen. 99:59:59.999 --> 99:59:59.999 IQF sorry 99:59:59.999 --> 99:59:59.999 Individually quickly frozen 99:59:59.999 --> 99:59:59.999 When did that come off the boat? 99:59:59.999 --> 99:59:59.999 Four days ago 99:59:59.999 --> 99:59:59.999 So you haven't got any in your freezer 99:59:59.999 --> 99:59:59.999 You haven't got any in your freezer 99:59:59.999 --> 99:59:59.999 Fresh fish 99:59:59.999 --> 99:59:59.999 Have@ you got it in your freezer? 99:59:59.999 --> 99:59:59.999 Thank you 99:59:59.999 --> 99:59:59.999 What does Catch of the day Joe 99:59:59.999 --> 99:59:59.999 It means what is fresh local to the region at the time 99:59:59.999 --> 99:59:59.999 Not frozen 99:59:59.999 --> 99:59:59.999 You're trying to pull a woe over your customer's eyes 99:59:59.999 --> 99:59:59.999 If it's not fresh, don't call it fresh. Catch of the day 99:59:59.999 --> 99:59:59.999 Go to the next thing. We really got it. 99:59:59.999 --> 99:59:59.999 You are not answering a straight question with a straight answer 99:59:59.999 --> 99:59:59.999 And you are deflecting it 99:59:59.999 --> 99:59:59.999 I'm not deflecting everything. I'm telling you 99:59:59.999 --> 99:59:59.999 Frozen fish, frozen oysters. 99:59:59.999 --> 99:59:59.999 You're deflected everything! Ravioli-- 99:59:59.999 --> 99:59:59.999 You've made your point 99:59:59.999 --> 99:59:59.999 Next course 99:59:59.999 --> 99:59:59.999 elk quesadilla. 99:59:59.999 --> 99:59:59.999 dry, rubbery, disgusting elk that should go nowhere near a quesadilla. 99:59:59.999 --> 99:59:59.999 What were you thinking putting that in in a quesadilla. 99:59:59.999 --> 99:59:59.999 What was I thinking 99:59:59.999 --> 99:59:59.999 I got the balls to make what I feel that might work 99:59:59.999 --> 99:59:59.999 My next course 99:59:59.999 --> 99:59:59.999 elk medallions. 99:59:59.999 --> 99:59:59.999 There was nothing wrong with that elk 99:59:59.999 --> 99:59:59.999 Chewy, bland, raw in the middle 99:59:59.999 --> 99:59:59.999 You wanted it medium rare 99:59:59.999 --> 99:59:59.999 Paying 35 dollars for that. I thought I deserved that. 99:59:59.999 --> 99:59:59.999 Excuse me. So if I got the medium, would they have tasted better 99:59:59.999 --> 99:59:59.999 They would have been more consistently cooked 99:59:59.999 --> 99:59:59.999 I've been elk for 30 years 99:59:59.999 --> 99:59:59.999 Do you have elk on your menu? 99:59:59.999 --> 99:59:59.999 Seasonally 99:59:59.999 --> 99:59:59.999 You explain to me what the game season is 99:59:59.999 --> 99:59:59.999 So it's when game is at@ its absolute best. 99:59:59.999 --> 99:59:59.999 This is back in Scotland? 99:59:59.999 --> 99:59:59.999 New York 99:59:59.999 --> 99:59:59.999 Let me tell you something. 99:59:59.999 --> 99:59:59.999 You are not a chef 99:59:59.999 --> 99:59:59.999 Stop pretending to be one 99:59:59.999 --> 99:59:59.999 Did I tell you I was a chef 99:59:59.999 --> 99:59:59.999 You told me you trained with the best chef in Europe 99:59:59.999 --> 99:59:59.999 I didn't fucking tell you that. 99:59:59.999 --> 99:59:59.999 I'm self-taught by old school Europeans. 99:59:59.999 --> 99:59:59.999 Master Chefs that had a liking to me 99:59:59.999 --> 99:59:59.999 Who is the chef here? 99:59:59.999 --> 99:59:59.999 It's my kitchen, I'm the chef. 99:59:59.999 --> 99:59:59.999 You just told me you are not, but not you are 99:59:59.999 --> 99:59:59.999 I'm not a certified chef, like yourself. 99:59:59.999 --> 99:59:59.999 Alright, but who cooks 99:59:59.999 --> 99:59:59.999 I do 99:59:59.999 --> 99:59:59.999 So you are the head chef, you write the menus, you dictate the special features 99:59:59.999 --> 99:59:59.999 You're not a fine-dining bistro. 99:59:59.999 --> 99:59:59.999 You're a small man with a fake bistro. 99:59:59.999 --> 99:59:59.999 You're shooting way above your station. 99:59:59.999 --> 99:59:59.999 You totally misjudged your market. 99:59:59.999 --> 99:59:59.999 Because all these pretentious ideas that you think are gonna work are screwed 99:59:59.999 --> 99:59:59.999 What are you referring to? 99:59:59.999 --> 99:59:59.999 Oh, here we go. 99:59:59.999 --> 99:59:59.999 I'll make it easy for you 99:59:59.999 --> 99:59:59.999 Yeah, I speak English too. 99:59:59.999 --> 99:59:59.999 Store bought chocolate cake, garnish with fake flowers 99:59:59.999 --> 99:59:59.999 You don't even cook. You just prance around behind the line, 99:59:59.999 --> 99:59:59.999 throwing raw bits of carrots on top of raw pastry 99:59:59.999 --> 99:59:59.999 I've never come across a bistro anywhere in the world 99:59:59.999 --> 99:59:59.999 In the world 99:59:59.999 --> 99:59:59.999 We'll research that. 99:59:59.999 --> 99:59:59.999 You are so fucking arrogant you don't even listen to your customers, 99:59:59.999 --> 99:59:59.999 let alone your staff 99:59:59.999 --> 99:59:59.999 You have a gifted young group of servers, that told me more problems and issues 99:59:59.999 --> 99:59:59.999 in the first 20 minutes of meeting them, than you have done all fucking day 99:59:59.999 --> 99:59:59.999 Now it's funny. 99:59:59.999 --> 99:59:59.999 From a fake fireplace, to fake garnish, 99:59:59.999 --> 99:59:59.999 you want me to blow fucking smoke up your phony ass 99:59:59.999 --> 99:59:59.999 I don't want to blow smoke up my phony ass. 99:59:59.999 --> 99:59:59.999 It was petite micro carrots that was the garnish. 99:59:59.999 --> 99:59:59.999 It's not just about the carrots. 99:59:59.999 --> 99:59:59.999 Carrots is just the fucking example of 20 things that have gone wrong 99:59:59.999 --> 99:59:59.999 You're bustin' my balls. 99:59:59.999 --> 99:59:59.999 You are in fucking denial 99:59:59.999 --> 99:59:59.999 You want me just to come in and change your carrots, 99:59:59.999 --> 99:59:59.999 and make some fresh chocolate cake for you 99:59:59.999 --> 99:59:59.999 Yeah 99:59:59.999 --> 99:59:59.999 I'm lost for words. 99:59:59.999 --> 99:59:59.999 I don't know what to say 99:59:59.999 --> 99:59:59.999 Do you know what you could do for me? 99:59:59.999 --> 99:59:59.999 Impress me with your dinner service 99:59:59.999 --> 99:59:59.999 Show me how you function 99:59:59.999 --> 99:59:59.999 Chef 99:59:59.999 --> 99:59:59.999 You want to see what comes back 99:59:59.999 --> 99:59:59.999 Our elf does not come back 99:59:59.999 --> 99:59:59.999 I'm deeply sorry your feelings are hurt 99:59:59.999 --> 99:59:59.999 My fucking feelings ain't hurt. 99:59:59.999 --> 99:59:59.999 You can't hurt my feelings 99:59:59.999 --> 99:59:59.999 You are ignoring my advice, are you going up against me. 99:59:59.999 --> 99:59:59.999 No I'm not 99:59:59.999 --> 99:59:59.999 Yes you are 99:59:59.999 --> 99:59:59.999 I'm not ignoring your advice 99:59:59.999 --> 99:59:59.999 Defensive, ignorant, and in complete denial. 99:59:59.999 --> 99:59:59.999 Guess what? 99:59:59.999 --> 99:59:59.999 If I'm all that, you are my twin 99:59:59.999 --> 99:59:59.999 What? 99:59:59.999 --> 99:59:59.999 'cause I've been called you here many a times 99:59:59.999 --> 99:59:59.999 So let's get over the bullshit 99:59:59.999 --> 99:59:59.999 I can cook Joe 99:59:59.999 --> 99:59:59.999 When you have the arrogance to standin front of me 99:59:59.999 --> 99:59:59.999 and charge your locals 35 dollars for entrees that are inedible, 99:59:59.999 --> 99:59:59.999 How about look at yourself, man 99:59:59.999 --> 99:59:59.999 People seem to enjoy it 99:59:59.999 --> 99:59:59.999 After clashing with Chef Ramsay over the quality of his food 99:59:59.999 --> 99:59:59.999 Owner Joe is truly not understanding Gordon point of view 99:59:59.999 --> 99:59:59.999 I know more about fucking elf, buffalo and beef than he'll ever know 99:59:59.999 --> 99:59:59.999 Gordon Ramsay didn't get it. 99:59:59.999 --> 99:59:59.999 To say that I'm shortcharging people. And that that was fraud 99:59:59.999 --> 99:59:59.999 Come on let's cook our rotten fucking food 99:59:59.999 --> 99:59:59.999 that he wouldn't have if he was in the county jail 99:59:59.999 --> 99:59:59.999 Give me a break 99:59:59.999 --> 99:59:59.999 He just slammed my restaurant like it's never been 99:59:59.999 --> 99:59:59.999 He does not know what I know about lake fish. 99:59:59.999 --> 99:59:59.999 He does not know what I know about buffalo. 99:59:59.999 --> 99:59:59.999 And I'm supposed to take this, that my food is garbage and I'm a fraud 99:59:59.999 --> 99:59:59.999 I don't give a shit what he says. 99:59:59.999 --> 99:59:59.999 How many times did you have elk come back since you have been here, 99:59:59.999 --> 99:59:59.999 Jen 99:59:59.999 --> 99:59:59.999 Kaleigh 99:59:59.999 --> 99:59:59.999 Bill 99:59:59.999 --> 99:59:59.999 Speak up 99:59:59.999 --> 99:59:59.999 I think every one of you, you need to get the fuck together. 99:59:59.999 --> 99:59:59.999 That's what this is about 99:59:59.999 --> 99:59:59.999 We have customers out here 99:59:59.999 --> 99:59:59.999 So I appreciate what you're doing. 99:59:59.999 --> 99:59:59.999 I honestly appreciate each and every one of you what you are doing, okay 99:59:59.999 --> 99:59:59.999 Well, let's get to dinner service. 99:59:59.999 --> 99:59:59.999 Right this way, folks 99:59:59.999 --> 99:59:59.999 My apologies of how much you heard 99:59:59.999 --> 99:59:59.999 This is some of the finest fucking elk you can get. 99:59:59.999 --> 99:59:59.999 Chef Ramsay called it garbage, the worst shit in the world 99:59:59.999 --> 99:59:59.999 We are supposed to wait to serve it when the grass is a certain height 99:59:59.999 --> 99:59:59.999 back over in Scotland 99:59:59.999 --> 99:59:59.999 My name's Bill. I'll be taking care of you tonight. 99:59:59.999 --> 99:59:59.999 I'll have the bistro chops. 99:59:59.999 --> 99:59:59.999 I'll have the New York strip, medium. 99:59:59.999 --> 99:59:59.999 Medium 99:59:59.999 --> 99:59:59.999 Tom, I need you to check cream of asparagus-- is it pure vegetarian? 99:59:59.999 --> 99:59:59.999 Listen, leave the kitchen, go over to the other side? 99:59:59.999 --> 99:59:59.999 Joe is mad if anybody's saying anything to the kitchen. 99:59:59.999 --> 99:59:59.999 He says, "you need to be in there, 99:59:59.999 --> 99:59:59.999 you need to be quick, you need a response, 99:59:59.999 --> 99:59:59.999 get the fuck out of the kitchen." 99:59:59.999 --> 99:59:59.999 We went over@ this at the beginning of the shift. 99:59:59.999 --> 99:59:59.999 Tom, is that for "quiet"? You're not allowed to talk? 99:59:59.999 --> 99:59:59.999 What does quiet mean? 99:59:59.999 --> 99:59:59.999 Neighbor@ complaining? 99:59:59.999 --> 99:59:59.999 No, not supposed to be any unnecessary@ chatter 99:59:59.999 --> 99:59:59.999 No chatter 99:59:59.999 --> 99:59:59.999 Right 99:59:59.999 --> 99:59:59.999 So how do you communicate 99:59:59.999 --> 99:59:59.999 Who put that up there? 99:59:59.999 --> 99:59:59.999 I put that up 99:59:59.999 --> 99:59:59.999 We got a job to do. We are trying to focus. 99:59:59.999 --> 99:59:59.999 Mediocre as we are, people, you know, 99:59:59.999 --> 99:59:59.999 if they want to talk about something, just take it out there 99:59:59.999 --> 99:59:59.999 Ricky, 99:59:59.999 --> 99:59:59.999 You are okay? 99:59:59.999 --> 99:59:59.999 Oh, I'm fine 99:59:59.999 --> 99:59:59.999 Don't shout. 99:59:59.999 --> 99:59:59.999 I'm sorry 99:59:59.999 --> 99:59:59.999 Not at all 99:59:59.999 --> 99:59:59.999 Are we okay? 99:59:59.999 --> 99:59:59.999 We can't talk, but are you okay? 99:59:59.999 --> 99:59:59.999 Let me know, give me a sign 99:59:59.999 --> 99:59:59.999 Yeah, I got a Porcini Scallop a perch, a pork chop and a scallop 99:59:59.999 --> 99:59:59.999 Well, Oh, well, that might be my chicken Radicchio, then. 99:59:59.999 --> 99:59:59.999 So you are guessing. What table is this? 99:59:59.999 --> 99:59:59.999 You are not allowed to ask how long? 99:59:59.999 --> 99:59:59.999 Yeah, he has not said what table is coming up. 99:59:59.999 --> 99:59:59.999 Let's get this out, 99:59:59.999 --> 99:59:59.999 We should be okay after that 99:59:59.999 --> 99:59:59.999 Even though there were very few words exchange between the front of house 99:59:59.999 --> 99:59:59.999 and the kitchen 99:59:59.999 --> 99:59:59.999 Steak, medium-rare. 99:59:59.999 --> 99:59:59.999 Food is still being delivered at a reasonable pace 99:59:59.999 --> 99:59:59.999 Porcini scallops. 99:59:59.999 --> 99:59:59.999 Unfortunately, the food is missing the mark with many of the customers 99:59:59.999 --> 99:59:59.999 It kinda gross 99:59:59.999 --> 99:59:59.999 It doesn't taste good 99:59:59.999 --> 99:59:59.999 Let me get out of your way, is there something else we could get for you. 99:59:59.999 --> 99:59:59.999 No 99:59:59.999 --> 99:59:59.999 Sorry about that 99:59:59.999 --> 99:59:59.999 This was sent back. She said it doesn't taste good 99:59:59.999 --> 99:59:59.999 Okay 99:59:59.999 --> 99:59:59.999 What's wrong with it? 99:59:59.999 --> 99:59:59.999 She didn't like it. She said it doesn't taste right. 99:59:59.999 --> 99:59:59.999 It's strong 99:59:59.999 --> 99:59:59.999 Have a taste. 99:59:59.999 --> 99:59:59.999 I think she would've got it if she got a bite on rosemary... 99:59:59.999 --> 99:59:59.999 Oh God Joe, if she complains she got a branch@ of rosemary in her teeth? 99:59:59.999 --> 99:59:59.999 I think it's overpowering. The beer doesn't work and it's too strong 99:59:59.999 --> 99:59:59.999 He didn't mention about anything rosemary 99:59:59.999 --> 99:59:59.999 Hey, we've passed that. I need to cook. 99:59:59.999 --> 99:59:59.999 Okay, cook then 99:59:59.999 --> 99:59:59.999 Fuck me, try to cook then 99:59:59.999 --> 99:59:59.999 Passion 99:59:59.999 --> 99:59:59.999 Passion fruit mate, that's as close as you will get to passion 99:59:59.999 --> 99:59:59.999 I will take this 99:59:59.999 --> 99:59:59.999 What's it? 99:59:59.999 --> 99:59:59.999 It was in my ladies' ravioli. 99:59:59.999 --> 99:59:59.999 What is it? 99:59:59.999 --> 99:59:59.999 Like a rock 99:59:59.999 --> 99:59:59.999 There's, like, a rock in there. 99:59:59.999 --> 99:59:59.999 What table number, please 99:59:59.999 --> 99:59:59.999 31 99:59:59.999 --> 99:59:59.999 It's like a stone 99:59:59.999 --> 99:59:59.999 Never seen it 99:59:59.999 --> 99:59:59.999 My God 99:59:59.999 --> 99:59:59.999 It doesn't happen here. But it happened now 99:59:59.999 --> 99:59:59.999 Oh my 99:59:59.999 --> 99:59:59.999 What else can we fuck up here 99:59:59.999 --> 99:59:59.999 He has been so critical, it's so brutal 99:59:59.999 --> 99:59:59.999 Tommy, we're gonna make all the bad food that we make for everybody 99:59:59.999 --> 99:59:59.999 Oh God 99:59:59.999 --> 99:59:59.999 That's it. I can't do anymor 99:59:59.999 --> 99:59:59.999 I could cook, but let me tell you, I ain't gonna do this 99:59:59.999 --> 99:59:59.999 Coming up 99:59:59.999 --> 99:59:59.999 My god 99:59:59.999 --> 99:59:59.999 A nasty secret is revealed 99:59:59.999 --> 99:59:59.999 Surely, you've got a bit more respect than that 99:59:59.999 --> 99:59:59.999 And Chef Ramsay has had enough with Joe 99:59:59.999 --> 99:59:59.999 Wake up, 99:59:59.999 --> 99:59:59.999 You wake up 99:59:59.999 --> 99:59:59.999 It's the most intense confrontation Chef Ramsay has had all year 99:59:59.999 --> 99:59:59.999 You want me out of here. I'm gonna leave 99:59:59.999 --> 99:59:59.999 It's dinner service in the restaurant 99:59:59.999 --> 99:59:59.999 And in spite of multiple dishes being returned to the kitchen 99:59:59.999 --> 99:59:59.999 Joe, lady ordered ravioli. Like a rock in there 99:59:59.999 --> 99:59:59.999 All righ, what else can we fuck up here 99:59:59.999 --> 99:59:59.999 Joe remains in denial' 99:59:59.999 --> 99:59:59.999 Tommy, we are gonna make all the bad food that we make for everybody 99:59:59.999 --> 99:59:59.999 Head Chef my ass 99:59:59.999 --> 99:59:59.999 I don't care 99:59:59.999 --> 99:59:59.999 Hello, 99:59:59.999 --> 99:59:59.999 Ah, Teresa, how are you? 99:59:59.999 --> 99:59:59.999 Chef Ramsay had reached out to a former employee 99:59:59.999 --> 99:59:59.999 And her returned phone call could not have happened at a better time 99:59:59.999 --> 99:59:59.999 Thanks so much for coming down 99:59:59.999 --> 99:59:59.999 Nice to meet you 99:59:59.999 --> 99:59:59.999 I have just some things I wanted to share with you and tell you. 99:59:59.999 --> 99:59:59.999 Let's go and stand over here. 99:59:59.999 --> 99:59:59.999 Tell me from the start 99:59:59.999 --> 99:59:59.999 Give me some background 99:59:59.999 --> 99:59:59.999 You quit recently, how long ago? 99:59:59.999 --> 99:59:59.999 A month ago. 99:59:59.999 --> 99:59:59.999 I was hired for garde-manger and prep.@ 99:59:59.999 --> 99:59:59.999 And then what happened. I ended up being a garde-manger, 99:59:59.999 --> 99:59:59.999 dishes cleaning, I'd do my own prep list. We have no head chef. 99:59:59.999 --> 99:59:59.999 So I'm in there busting my ass 99:59:59.999 --> 99:59:59.999 He has to have someone always to put his frustration on you 99:59:59.999 --> 99:59:59.999 to put his frustrations onto, a scapegoat. 99:59:59.999 --> 99:59:59.999 And so he had only me to do it. 99:59:59.999 --> 99:59:59.999 And I'd come in everyday, and I was just , this is wrong, 99:59:59.999 --> 99:59:59.999 and telling me how terrible I was being pretty much 99:59:59.999 --> 99:59:59.999 And I just couldn't take it anymore 99:59:59.999 --> 99:59:59.999 I'm doing much better, I'm not crying when I go home, 99:59:59.999 --> 99:59:59.999 I'm not stressing out before going to work 99:59:59.999 --> 99:59:59.999 The reason I quit is I have too much pride. 99:59:59.999 --> 99:59:59.999 You are alright. 99:59:59.999 --> 99:59:59.999 I took some pictures. This is the stuff that was here. 99:59:59.999 --> 99:59:59.999 That's meat in a baggie 99:59:59.999 --> 99:59:59.999 What's it doing in a bag?@ 99:59:59.999 --> 99:59:59.999 Blood, it's to be served 99:59:59.999 --> 99:59:59.999 That's the chef garden vegetables. 99:59:59.999 --> 99:59:59.999 That's the black-grilled pork chops. 99:59:59.999 --> 99:59:59.999 My God 99:59:59.999 --> 99:59:59.999 What's it@@ with this guy. 99:59:59.999 --> 99:59:59.999 He peaches farm to table 99:59:59.999 --> 99:59:59.999 What I've seen frozen to table 99:59:59.999 --> 99:59:59.999 The steak he buys he goes to a store and buys the tenderloins and stuff 99:59:59.999 --> 99:59:59.999 and he cuts them up 99:59:59.999 --> 99:59:59.999 Why is he pretending, why is he playing at it? 99:59:59.999 --> 99:59:59.999 Why is he kidding himself on trying pull a wool on customers' eyes 99:59:59.999 --> 99:59:59.999 He's a cheapskate 99:59:59.999 --> 99:59:59.999 He wants to make money 99:59:59.999 --> 99:59:59.999 The locals in this area, he thinks is... 99:59:59.999 --> 99:59:59.999 He calls 'em hillbillies.@ 99:59:59.999 --> 99:59:59.999 Seriously, 99:59:59.999 --> 99:59:59.999 Dreadful 99:59:59.999 --> 99:59:59.999 We need to know that what he is doing is wrong 99:59:59.999 --> 99:59:59.999 He needs to get his stuff together in there 99:59:59.999 --> 99:59:59.999 I don't see how you are gonna do it 99:59:59.999 --> 99:59:59.999 Well, listen, I appreciate you coming down. 99:59:59.999 --> 99:59:59.999 Yes, it was nice to meet you 99:59:59.999 --> 99:59:59.999 Okay, likewise 99:59:59.999 --> 99:59:59.999 On the heels of getting more disturbing information from an insider 99:59:59.999 --> 99:59:59.999 Chef Ramsay he needs to do a deeper investigation 99:59:59.999 --> 99:59:59.999 and it begins in the storage room 99:59:59.999 --> 99:59:59.999 My God 99:59:59.999 --> 99:59:59.999 Half frozen, blood stained, sat 99:59:59.999 --> 99:59:59.999 it's not even frozen, it's half soft, half frozen 99:59:59.999 --> 99:59:59.999 Where is that from 99:59:59.999 --> 99:59:59.999 No date. What a mess 99:59:59.999 --> 99:59:59.999 My god 99:59:59.999 --> 99:59:59.999 Frozen food 99:59:59.999 --> 99:59:59.999 That's been frozen since 2009, 3 years ago, used by 2010 99:59:59.999 --> 99:59:59.999 Frozen blue cheese 99:59:59.999 --> 99:59:59.999 Why would you freeze blue cheese 99:59:59.999 --> 99:59:59.999 Farm-to-table it's not 99:59:59.999 --> 99:59:59.999 What is that? 99:59:59.999 --> 99:59:59.999 Like frozen AstroTurf. 99:59:59.999 --> 99:59:59.999 What is that? 99:59:59.999 --> 99:59:59.999 Bingo 99:59:59.999 --> 99:59:59.999 There they are , my little Rockefellers, 99:59:59.999 --> 99:59:59.999 Full of water 99:59:59.999 --> 99:59:59.999 Lesson number one 99:59:59.999 --> 99:59:59.999 Never ever freeze a oyster 99:59:59.999 --> 99:59:59.999 The worst thing you can ever do to it 99:59:59.999 --> 99:59:59.999 Frozen shrimp from farm to freezer to defrost 99:59:59.999 --> 99:59:59.999 Shrimp of the day 99:59:59.999 --> 99:59:59.999 He's showing off his farm to table 99:59:59.999 --> 99:59:59.999 Blowing smoke up my ass about how fresh everything is 99:59:59.999 --> 99:59:59.999 And look a freezer full of frozen oyster mussels to frozen cheeses 99:59:59.999 --> 99:59:59.999 Why would you put blue cheese in a freezer 99:59:59.999 --> 99:59:59.999 Why? 99:59:59.999 --> 99:59:59.999 Why would you freeze any oyster 99:59:59.999 --> 99:59:59.999 What a fake 99:59:59.999 --> 99:59:59.999 I need two tips on. 99:59:59.999 --> 99:59:59.999 Gotcha 99:59:59.999 --> 99:59:59.999 Joe, I get upset when I see 99:59:59.999 --> 99:59:59.999 when I see fakery@. 99:59:59.999 --> 99:59:59.999 From a frozen ravioli, a frozen perch, frozen oysters. 99:59:59.999 --> 99:59:59.999 And when you deny it, that makes me mad 99:59:59.999 --> 99:59:59.999 Well, let's talk about that. 99:59:59.999 --> 99:59:59.999 Yeah, because you are making up stories 99:59:59.999 --> 99:59:59.999 I'm not making up stories 99:59:59.999 --> 99:59:59.999 I'm not making up stories 99:59:59.999 --> 99:59:59.999 That's how deluded you are 99:59:59.999 --> 99:59:59.999 No I'm not deluded 99:59:59.999 --> 99:59:59.999 We have fresh stuff okay? 99:59:59.999 --> 99:59:59.999 I'm struggling here to stay in this building right now 99:59:59.999 --> 99:59:59.999 I swear to god 99:59:59.999 --> 99:59:59.999 Gordon I gotta cook right now 99:59:59.999 --> 99:59:59.999 Now isn't a good time? I wish you would. 99:59:59.999 --> 99:59:59.999 I'm standing here watching a dead man walking 99:59:59.999 --> 99:59:59.999 Joe, I need a regular French onion soup. 99:59:59.999 --> 99:59:59.999 Okay, darling the soup is ready 99:59:59.999 --> 99:59:59.999 Are they all raw onions in there 99:59:59.999 --> 99:59:59.999 You just put raw onions in there 99:59:59.999 --> 99:59:59.999 I didn't know 99:59:59.999 --> 99:59:59.999 Why are we doing this to each other 99:59:59.999 --> 99:59:59.999 Is this a wind-up? 99:59:59.999 --> 99:59:59.999 Look at me 99:59:59.999 --> 99:59:59.999 Put a raw onion in the soup 99:59:59.999 --> 99:59:59.999 I don't know if you are fucking around 99:59:59.999 --> 99:59:59.999 I'm lost Joe, why are you doing this 99:59:59.999 --> 99:59:59.999 You said earlier that it needed more onions, okay 99:59:59.999 --> 99:59:59.999 We responded by putting the onions so they had more of a bite to it 99:59:59.999 --> 99:59:59.999 it's raw 99:59:59.999 --> 99:59:59.999 What's the matter with you 99:59:59.999 --> 99:59:59.999 We send that out that's gonna come straight back 99:59:59.999 --> 99:59:59.999 What do you want to hear? 99:59:59.999 --> 99:59:59.999 Take it off Joe 99:59:59.999 --> 99:59:59.999 Take it off the menu? 99:59:59.999 --> 99:59:59.999 86 it. 99:59:59.999 --> 99:59:59.999 Save whatever reputation you have got left 99:59:59.999 --> 99:59:59.999 Man 99:59:59.999 --> 99:59:59.999 Surely you've got a bit more respect than that! 99:59:59.999 --> 99:59:59.999 I'm trying to reason with you 99:59:59.999 --> 99:59:59.999 Joe 99:59:59.999 --> 99:59:59.999 I get it 99:59:59.999 --> 99:59:59.999 I get it 99:59:59.999 --> 99:59:59.999 Fine 99:59:59.999 --> 99:59:59.999 But I'm not here to show an idiot 99:59:59.999 --> 99:59:59.999 You can't put raw onions in the onion soup 99:59:59.999 --> 99:59:59.999 I can't teach you that 99:59:59.999 --> 99:59:59.999 That's called common sense 99:59:59.999 --> 99:59:59.999 That in your tiny mind, it's not common 99:59:59.999 --> 99:59:59.999 Pardon 99:59:59.999 --> 99:59:59.999 Come here you 99:59:59.999 --> 99:59:59.999 Should we put raw onions in a caramelized onion soup?! 99:59:59.999 --> 99:59:59.999 Tell him 99:59:59.999 --> 99:59:59.999 No. 99:59:59.999 --> 99:59:59.999 You got talented stuff to tell you that 99:59:59.999 --> 99:59:59.999 Ask your chef 99:59:59.999 --> 99:59:59.999 It's like you are doing it to me on purpose 99:59:59.999 --> 99:59:59.999 His verbal bullshit is just a bunch of fucking shit. 99:59:59.999 --> 99:59:59.999 But his physical stand in your way is ridiculous 99:59:59.999 --> 99:59:59.999 So what he needs to do is get out of the kitchen 99:59:59.999 --> 99:59:59.999 We could talk about it 99:59:59.999 --> 99:59:59.999 Some other time, we are busy 99:59:59.999 --> 99:59:59.999 Joe 99:59:59.999 --> 99:59:59.999 Do you want me out of here, tell me the truth 99:59:59.999 --> 99:59:59.999 You want me out of here,I'm gonna leave 99:59:59.999 --> 99:59:59.999 Oh my god 99:59:59.999 --> 99:59:59.999 This guy got his head up his ass 99:59:59.999 --> 99:59:59.999 Oh my god 99:59:59.999 --> 99:59:59.999 It's the dramatic conclusion of Mill Street Bistro 99:59:59.999 --> 99:59:59.999 We don't have it 99:59:59.999 --> 99:59:59.999 Oh here we go 99:59:59.999 --> 99:59:59.999 It's just insane. 99:59:59.999 --> 99:59:59.999 The fighting intensifies 99:59:59.999 --> 99:59:59.999 And Joe is not backing down 99:59:59.999 --> 99:59:59.999 You want me to get rid of it right now. 99:59:59.999 --> 99:59:59.999 Whose restaurant is it?! 99:59:59.999 --> 99:59:59.999 Are you that stupid? 99:59:59.999 --> 99:59:59.999 And neither is Chef Ramsay 99:59:59.999 --> 99:59:59.999 It's the ending you don't want to miss