The Kitchen Nightmare at Cafe 36: A Comprehensive Investigation

Gordon ventures into the kitchen to do a more comprehensive investigation, and what he finds is unbelievable. "Everything's frozen," he exclaims. The kitchen is a mess, with food floating in water and staff scrambling to keep up. Gordon asks Chef Pinto, "What's going on here? What's all this stuff?" The answer, it seems, is that the kitchen has been taking orders for 45 minutes without cooking anything.

The kitchen staff explains that they believe there was a lack of business, so they decided to freeze everything in an attempt to save time. However, this approach has resulted in a mess, with food not being cooked properly and customers waiting for their meals. The kitchen is cold, with cold food and even the butter used for escargot frozen.

Gordon also speaks with Ellis, who reveals that the restaurant was struggling to keep up with demand. "I'm drinking more than a meat," Ellis says, "because it's taking so long to get our food out." This highlights the chaos in the kitchen, where staff are overworked and under pressure to deliver meals quickly.

One of the biggest issues Gordon encounters is the use of frozen ingredients. Chef Pinto explains that they never freeze certain ingredients, such as calamari, because they don't want to lose their flavor. However, it seems that this approach has not worked out well for the restaurant, with customers complaining about the quality of the food.

Another issue Gordon notices is the high cost of some ingredients. Asparagus, in particular, is expensive and seems out of place on the menu. The staff admits that they don't know where to source these ingredients from, but it's clear that the cost is a problem for the restaurant.

Despite the chaos in the kitchen, Chef Pinto seems oblivious to the problems. He appears to be enjoying himself, even when Gordon points out his mistakes. However, it's clear that the staff are struggling to keep up with demand and that the restaurant needs significant improvements if it's going to succeed.

As Gordon continues his investigation, he speaks with the owners of Cafe 36. They admit that they've been struggling to make ends meet and that the kitchen has been a problem area for some time. However, it seems that they're not taking adequate steps to address the issues, instead opting for a frozen food approach that's not working out.

Overall, Gordon's investigation reveals a kitchen in chaos, with staff overworked and under pressure to deliver meals quickly. The use of frozen ingredients seems to be a major issue, and the high cost of certain ingredients is another problem area. It's clear that Cafe 36 needs significant improvements if it's going to succeed, but it's unclear whether the owners are taking adequate steps to address these issues.

"WEBVTTKind: captionsLanguage: enas the staff gets ready for dinner service Gordon ventures into the kitchen to do a more comprehensive investigation vinaigrette oil out of my carriages unbelievable everything's frozen frozen and defrosted place is a mess Pinto certified exact what's going on there what's all this stuff floating in water that's the group are taken out from the freezer to keep it up fresh frozen fresh frozen kitchen there's no such thing see the fresher is frozen and what's this in water Sesame chef frozen it was a fresh problem you keep it frozen fresh frozen it's taste more fresh it's not you making always fresh stuff freeze it and then take it out to portion of time per day because it doesn't sell enough hey Lenny businesslike they believe there was business that's lazy everything's frozen trout stuffing so we take it out which tote or it is cold cold food cold yes no thought we stuffed the trout then we refreeze the trout I rest my case certified jerk chef Dada Boober was a strong smell that's it chef opinion it's dinnertime and Gordon is about to see how this fine-dining restaurant is anything but fine good evening welcome to Cafe 36 welcome CV would you care to see our wingman I'll start here with you Ellis how are they they're terrific would you need to do the salmon yeah we do fire a Kobe and a salmon - I am very nervous very nervous and very scared and we're just hoping for the best let's go go ways that this is the butter that we use for the escargot is parsley chives garlic the bus's froze them as well what don't you freeze here Chef Ramsay one of the best chefs in the world telling Pinto that you doing wrong in fact you're doing it bad it was great to see Pinto eat a little humble pie what stuff don't you freeze Jimmy one ingredient like a calamari pumps in we never please it so the only stuff you don't freeze is the stuff that comes in frozen astounded by what he's just witnessed in the kitchen Gordon seeks out the owners Terry Carol I'm Pelican Pinto it's crap I am I don't get what he's trying to do there Jimmy in terms of all this fresh frozen stuff everything in fresh cut up portioned frozen it's 45 minutes into dinner service and most customers are still waiting for their food like I'm drinking more than a meat that's probably reasons I don't wear watch takes event along here the nightmare of camping 36 is still food time that be only get you out of the kitchen really makes your job as a server difficult cuz that's pretty much the description of your job to serve yes if you have a one more person than bushmaster yeah if you add one more personal go faster yes yep Eduardo no wonder you've done so old you've aged waiting for the last main course while the kitchen is struggling to cook the food Gordon also sees a problem with the delivery another departure I'm not aware of any particular reason why we serve ID cards I thought people got pushed into more free on trolleys now right not serving food would you like to hold the place by the hand or you want to push the trolley all day long when the orders finally make it to the tables customers find it's not worth the wait the New York's supposed to be medium the New York's supposed to be medium what is it medium rare right they said to get says leave you what they said meaty when I was here why don't you pull under the grill in times if we're in a position to argue my teens come back up doesn't mean I'm a bad book and it's not just chef pintos cooking that catches Gordon's eye well these are people they're not even seasoned asparagus uh little no not right now they're very expensive they're very expensive why we got them on a big yacht the dick a veggie of the day yeah aren't you bothered about the cost yeah it come from the different bars or whatever we can get it comes from the different part of the law are you listening to this sure it's the most expensive vegetable on the market you want that and it's out of season and you just put them on for dishes this is unbelievable I'm sorry with a new cooking techniques that I've never ever seen before slow for fresh frozen but what's becoming really clear that he seriously is taking this lovely couple for a ride and he's got a stop this is true about Pinto he's telling you his Romagna does it could that be we don't know her ass from home so scared you don't want I wouldn't walk around like Little Miss Perfect and that no yes you do no I know yes you do no I don't yes you doas the staff gets ready for dinner service Gordon ventures into the kitchen to do a more comprehensive investigation vinaigrette oil out of my carriages unbelievable everything's frozen frozen and defrosted place is a mess Pinto certified exact what's going on there what's all this stuff floating in water that's the group are taken out from the freezer to keep it up fresh frozen fresh frozen kitchen there's no such thing see the fresher is frozen and what's this in water Sesame chef frozen it was a fresh problem you keep it frozen fresh frozen it's taste more fresh it's not you making always fresh stuff freeze it and then take it out to portion of time per day because it doesn't sell enough hey Lenny businesslike they believe there was business that's lazy everything's frozen trout stuffing so we take it out which tote or it is cold cold food cold yes no thought we stuffed the trout then we refreeze the trout I rest my case certified jerk chef Dada Boober was a strong smell that's it chef opinion it's dinnertime and Gordon is about to see how this fine-dining restaurant is anything but fine good evening welcome to Cafe 36 welcome CV would you care to see our wingman I'll start here with you Ellis how are they they're terrific would you need to do the salmon yeah we do fire a Kobe and a salmon - I am very nervous very nervous and very scared and we're just hoping for the best let's go go ways that this is the butter that we use for the escargot is parsley chives garlic the bus's froze them as well what don't you freeze here Chef Ramsay one of the best chefs in the world telling Pinto that you doing wrong in fact you're doing it bad it was great to see Pinto eat a little humble pie what stuff don't you freeze Jimmy one ingredient like a calamari pumps in we never please it so the only stuff you don't freeze is the stuff that comes in frozen astounded by what he's just witnessed in the kitchen Gordon seeks out the owners Terry Carol I'm Pelican Pinto it's crap I am I don't get what he's trying to do there Jimmy in terms of all this fresh frozen stuff everything in fresh cut up portioned frozen it's 45 minutes into dinner service and most customers are still waiting for their food like I'm drinking more than a meat that's probably reasons I don't wear watch takes event along here the nightmare of camping 36 is still food time that be only get you out of the kitchen really makes your job as a server difficult cuz that's pretty much the description of your job to serve yes if you have a one more person than bushmaster yeah if you add one more personal go faster yes yep Eduardo no wonder you've done so old you've aged waiting for the last main course while the kitchen is struggling to cook the food Gordon also sees a problem with the delivery another departure I'm not aware of any particular reason why we serve ID cards I thought people got pushed into more free on trolleys now right not serving food would you like to hold the place by the hand or you want to push the trolley all day long when the orders finally make it to the tables customers find it's not worth the wait the New York's supposed to be medium the New York's supposed to be medium what is it medium rare right they said to get says leave you what they said meaty when I was here why don't you pull under the grill in times if we're in a position to argue my teens come back up doesn't mean I'm a bad book and it's not just chef pintos cooking that catches Gordon's eye well these are people they're not even seasoned asparagus uh little no not right now they're very expensive they're very expensive why we got them on a big yacht the dick a veggie of the day yeah aren't you bothered about the cost yeah it come from the different bars or whatever we can get it comes from the different part of the law are you listening to this sure it's the most expensive vegetable on the market you want that and it's out of season and you just put them on for dishes this is unbelievable I'm sorry with a new cooking techniques that I've never ever seen before slow for fresh frozen but what's becoming really clear that he seriously is taking this lovely couple for a ride and he's got a stop this is true about Pinto he's telling you his Romagna does it could that be we don't know her ass from home so scared you don't want I wouldn't walk around like Little Miss Perfect and that no yes you do no I know yes you do no I don't yes you do\n"