Kitchen.Nightmares.US.S06E11

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

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

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