Kitchen Nightmares: A Recipe for Success and Failure

The story begins with a system that is struggling to adapt, looking good but ultimately failing to meet expectations. The staff is frazzled, and the orders are not being fulfilled efficiently. Chef Jean-Pierre is at the helm, trying to navigate the chaos while maintaining his trademark calm demeanor. However, it quickly becomes apparent that this is no ordinary dining experience.

As the night wears on, the tension in the kitchen builds, and the front-of-house staff struggles to keep up with the demanding pace. The servers are frazzled, and the diners are growing restless. Miss Jean, the restaurant's manager, is at her wit's end, trying to keep everything together while dealing with a team that seems to be on the brink of collapse.

Despite the chaos, Chef Jean-Pierre remains focused, using his years of experience to guide his staff through the tough times. He reminds them that this is a test of their skills and their ability to work together under pressure. The camera crew captures the drama as Miss Jean struggles to keep her cool, while the kitchen staff begins to show signs of frustration.

As the night reaches its climax, Chef Jean-Pierre delivers a scathing critique of the restaurant's performance, leaving Miss Jean and her team reeling. However, in a surprise twist, the chef surprises everyone by praising Miss Jean for her leadership and determination. He explains that he has been watching her all along and is impressed with her ability to stay calm under pressure.

The next day, Miss Jean receives an unexpected honor from the mayor of Wilkinsburg. She is being recognized for her years of service to the community, and June 3rd will be declared "Miss Jean's Day." The news comes as a shock to everyone involved, but it serves as a reminder that even in the darkest of times, there is always hope for redemption.

Meanwhile, Chef Ramsey travels to a new restaurant, where he meets a husband-and-wife team who have lost their passion for the business. The kitchen is a disaster, and the staff is on the verge of mutiny. Chef Ramsey is tasked with pulling these owners together, helping them find their way again as a team. Will he be able to succeed where others have failed?

As Chef Ramsey delves deeper into the restaurant's problems, he discovers that the issues run far deeper than just the kitchen. The husband and wife are struggling to work together, and their relationship is on the brink of collapse. Can Chef Ramsey help them find their way back to each other, or will this restaurant be doomed to fail? Only time will tell.

The article concludes with a look at the journey that Miss Jean has undertaken since her appearance on Kitchen Nightmares. From the depths of despair to a newfound sense of purpose, she has emerged stronger and more resilient than ever before. Her story serves as a testament to the power of determination and leadership in the face of adversity.

"WEBVTTKind: captionsLanguage: entonight on Kitchen Nightmares Jeff Ramsey heads to Brooklyn oh my gosh to tackle the many problems of a 55-year-old restaurant I've just had one of the most disgusting lunches I've ever had owner John is not only clinging to the past it worked before why can't it work now he is no longer running his restaurant do you have any idea that this is going on he works primarily at the pizza oven they weren't a fan of the Eggman I don't know what they're doing over there and he's unaware of what's Happening where is John oh my God in the kitchen I'm embarrassed to do some of the things that we do here in the dining room look at this mess or in his storage they're frozen molding and as a result the restaurant is a disaster there's a man vomiting in the toilet now it's a Kitchen Nightmares inspection that will have you in sh it's it's off conditions are so bad we could possibly kill them kill someone a customer pays the price cool ambulance oh my God get ready for an emotional roller coaster as Chef Ram tries to save a defiant owner if I need you to tell me to put the key to the door I would have done that without you coming here from destroying his parents Legacy I don't want to be here Tom more what is that you're serving rotten food we can possibly kill them then wake up you wake up shut the place down get out of here that is amazing than thank you SE in Brooklyn New York lies the historic neighborhood of Cobble Hill a hip thriving area and home to Sal's Pizzeria run by John Esposito my parents came here from Italy and they took over this Pizzeria in 1970 and at the age of 14 I left High School to help my mom and dad run the business this has become my life ever since hello s how can I help you we ran the place very successfully thank you by the '90s we were able to purchase the restaurant next door hello how are we doing welcome to marus thank you my mom became sick she got diagnosed with cancer we thought the right thing to do was to name the room after my mom that's why you have Sal's pizza and Mama maras his father passed away his mom passed away he was the only one in charge of everything and as the years passed it started to go down we don't have that kind of volume of sales that we once had and I can't figure out the reason why I dropped off where's the people I've stayed the same I haven't changed they weren't a fan of the eggmen I don't know what they're doing over there John as the owner is supposed to be in charge of this whole place including the kitchen but he's usually up front making pizzas covered in in flour it's a nightmare right it is a nightmare a pizzeria and a restaurant are two different animals that's like the account I thought it'd be cool to open a wine B stop paying attention over here for a minute get in the kitchen really look at what's going on John treats this place like his second home he's got four kids that are always here running around the restaurant it doesn't really look good for the restaurant John is an extremely stubborn owner all right so this is the way we're going to set up the table listen Rosa get down here it's my rest in his mind the system has worked but it really stopped working like 20 years ago cill used to be a very old school Italian neighborhood but now we have much much younger people moving in uh a lot of people like to call them hipsters hey sorry uh spaghetti doesn't taste quite right I don't know what to tell you it's a fresh tomato sauce throw this out am I going to put on plastic glasses get a funky haircut put an earring in my ear just to accommodate the new people in I'm not going to do that how about things on this side bad horrible really yeah John is holding on to the past and to the waiting were done when his parents ran the business we didn't do anything tonight we didn't even do a quar of what we used to do any business man would have said enough is enough pull the plug but how do you pull the plug on family history pretty tough yeah we got to do something to boost these trcks this place it's Mom and Dad losing one's like losing a parent again I'm not prepared to handle that mama maras what is that that is ghastly holes everywhere that is not a good sign damn my goodness me hello how are you kid how are you first name is Fabio yeah good to see you I'm the manager here that outside looks like an eyesa whose idea was that the owner he actually cut the letters out why guess cuz it was tearing and he just completed the whole thing and the owner is John and he is where next door he's responsible for like the pizzeria so two restaurants right Mama Maria's I'm standing in right and then there's Sal pizzer next door um right I'm going to go meet the owner thank you no problem wow so Sals pizzera John there he's there how are you very well thank how are you good thank you excellent so are you filling in today someone phoning six I pretty much make the pizzas yeah I always work the front of the count that make oh so you're buy there constant yeah wow how long have you making pizzas since I'm 10 years old that's incredible I got confused with a hideous canopy outside was that you who cut holes in the canopy uh actually the wind did that the wind did that yeah anyway come around let's have a a catch up okay first of all give me a little insight the history my mom and dad had a pizzeria and my father my mother did all the cooking in the back by the '90s my mom got sick she came down with cancer she passed first I'm sorry he's no longer with me wow so that's why it has two different names mom and that Sal Maria Right combin restaurant what is the number one problem here we're not busy you're not busy uh there's more competition in the neighborhood and uh we're struggling we're struggling to keep the doors open it's a hard pill to squal yeah I can see that um I'd like to eat and find out what's going on here it's very uncomfortable for me to sit here right now and ask for help thank you I'm not feeling who I am I feel weak oh hello hello how are you good how are you and this is Lori Lori nice to see you nice to meet you what did you do I'm a waitress excellent what's wrong with the restaurant um lack of leadership uh John's a little frantic chaotic um usually very busy in the pizzeria John has been here forever so you would think John would know how to run this place but he doesn't want to change anything because this is what his parents knew before they passed away homemade pastas pasta made daily on the premises all the pastas made fresh on a daily basis yep okay um start off with the toini Pata okay I got to try the spaghetti meatballs spaghetti meatballs Margarita please okay thank you wow vangala reganada second course you got the talini T the food is not good here but it's not my food I'm serving it the same way we always serve it oh boy I think the chef Ram is going to have a heart attack when he sees what goes on around here oh my god oh hello Hi how are you I'm Healy how are you good I'm friend Fran nice to see that what did you do I just showed the desserts okay let's let's have a look show me wow so they showcase the desserts M so this is our desserts everything's made here fresh on premise right so what is that it's butter oh it's butter yeah just to display as the ice cream and that uh that mold on there you show that No the butter is on top so it covers that and that bit there yeah and Fabio you're the general manager right so You' got no idea this we're presenting those moldy bits of and it's stuck with butter on top those are just for display hold on for because they're for display you've got the right to cake them in mold and serve customers a display that's full of mold so we supposed to like put a fresh one every day so we can throw it out are you kidding me what do you think I think that you know as long as it's I mean it's fresh that's good I mean but I wouldn't but I wouldn't are you I mean have you lost the plot no I haven't it's changed colors four times and it absolutely reeks all I'm saying is that this is for display we're not serving it so do the customers deserve a display that's full of oh my God he's repr into him he ripping into him man look at this mess oh my God that it must be 2 months old it's probably a few days old a few days uh we don't serve it it's for presentation I'm aware you're not serving it thank gold star congratulations on that one that's that's a big breakthrough with you that's why you're here excuse me that's why you're here I'm here to tell you that that and you shouldn't be presenting it you don't know the difference between mold and fresh it's for presentation only give me two seconds I need to clean my hand I'm caked in mold I got disgusting butter and I've got hands full of pus oh my god oh Christ Amy you got talo Codine no he going to come throw it at us I'd rather him throw it at us than me serve it then the patata thank you you're welcome I don't know this is Bland I mean really Bland and Visually it looks like someone's just eaten that whole dessert tray and it shot out twice as quick as it went in Lori it's just Bland they really Bland I'll let them know and this is frozen cuz there's a grainy potato flavor inside that I don't think anything's Frozen here so the toor aren't Frozen I'll double check thank you uh-oh he said it was very very Bland he asked if the um the Tor were were frozen I wasn't sure if they were frozen or not he's right fall off pasta is fresh frozen that's the most mindboggling thing in this place we make everything and then freeze it Chef the Twitter Lees are frozen oh they are frozen they are so you advertise you're making it daily but you freeze it daily something's wrong Big Time thank you wow this a the totally newest person I I can't I didn't even know this me either I thought everything was like fresh it makes no sense what to make it fresh and then freeze it and then freeze it it makes no sense what does anyone clean here Fab how often is this place cleaned I have no idea you've got no idea when this place was last cleaned they don't have a cleaning crew all these not sure I'll have to ask joh what's that smelling here that's the smell oh my God what in the D it was a little bit of a payback cuz he just finished tearing me apart I thought that was a little bit of karma did I get you yeah where in the did all that come from flooded it who watered the plants this morning Chan they're full of water somebody water the plants someone's doing a great job at watering plants but not changing desserts M wow now I'll pay for any dry cleaning right okay me the spaghetti and meatball I would say Enjoy but I know better spaghetti meatballs spaghetti meatballs um fresh meatballs or Frozen Frozen oh come on everything is frozen look at that now in how rubbery it looks even before tasting it man look at that how dry that is dry disgusting frozen meatballs uhoh meatballs are frozen rubbery and dry he's right okay every product we use in here is Frozen when I first started here we caught up a leg of ve and I'm still waiting to use it and here's your pizza before margara Pizza it's very greasy yeah I've got oil slicks in here doesn't like the pizza either it's too greasy it's just full of grease Lori the pizza's grease is anything but what concerns me that John's behind the bar all these food's coming out and I want him to taste what he's sending me cuz I'm a little bit mythed to why I'm here if no one's caring okay please sure wow he said the pizza is greasy and that you should be tasting everything that before it gets sent out to him have enough oh boy oh my God I know I've had enough I had enough had enough after being disappointed by Bland frozen food and greasy pizza at Brooklyn's Mama Maria's a joke Chef Ramsey heads to the kitchen looking for an explanation I don't want to talk to this guy when he comes in here come on everybody outside uh introduce me to who's who this is Joel Joel this isar how are you Hi how Areo hello sir Valentino how are you good to meet you likewise good to see you too um I don't know where to start I've just had one of the most disgusting lunches I've ever had I stopped a dessert tray full of moldy desserts and the tortillini grainy Bland and the potato was just Dreadful the meatballs Frozen dry solid yes they're disgusting I don't eat them but you can't make meatballs every day you get 20 lb of chop meat you make the meatballs you freeze the rest do you know how long it takes to make 5 lb of Meatballs 10 minutes what we we've done all our lifetime I haven't just started this yesterday the me are always done if you get away with it 1967 it's 2012 John does anyone have standards here we're not in control of the menu whose menu is it this is my menu I'm embarrassed to do some of the things that we do here you kidding me we make pasta fresh and we freeze it like are you crazy but why are you doing it I don't have a choice who's stopping you the menu my menu why don't you listen to this man he's spoken more sense in the last 5 minutes than anybody has since I've been here do you listen to your staff they're not paying my bills I'm the guy paying the bills oh cuz you make the pizza and so they can't have a voice you should be nowhere near this business I don't agree with you I think we should close the doors I don't think this man actually gives a I didn't I didn't call you because I want to put the key the door if I need you to tell me to put the key to the door I would have done that without you coming here it worked before why can't it work now but you're running on nostal it Stood Still and yet outside these four walls the whole neighborhood has overtaken you you're in love with the Memories John I don't know what to say thank you for your honesty I need a shower my stink of plant juice I'm not going to close the doors just because he said he said something I don't agree with him 100% game on all right within a short time of his arrival Chef Ramsey has discovered that the staff may actually know more than the owner what are we supposed to do so we didn't make these recipes and now he's eager to see how the team functions in a dinner service oh my God hello how are we doing welcome SM Mar thank second course papel tomato sauce our boxes pizza boxes Grand before rid though what's going on down here hello business running as normal John yes this is if I wasn't here you'd be doing the exactly the same exactly the same no difference you're going to leave give me that portter Bell and clam I need that first so that's what John would normally do just all night on the pizza's out there yeah I mean he doesn't come in here he just stays out there all night he's afraid I think he's AF afraid of the kitchen he's afraid of the kitchen I think so sir he owns the place I know it's crazy it's insane as John seems content to pound away at the pizza oven Margarita sauce Margarita the kitchen led by Joe is pushing out food at a steady Pace pick it up here is your pasta but that doesn't mean the fast arriving food it's from the is pleasing the customers how's everything um the shells are like Frozen it look like it's freezer bur all I got was Rosemary all I tastes is Rosemary I don't taste any of sauce I found a bone in mine what that a bone I'm a vegetarian inside the Joe 2 seconds there a bone in artini and she's vegetarian and the tomato sauce they put pork bones in it what the she's vegetarian that's how we do it every day s John is responsible for the methods that we use to produce the food give me John urgently he says if you don't like it leave John this this is urgent now a lady had just found a pork bone in the rig of we to give to Sauce FL we always always added sausage sace so you're serving por bones in the sauce of vegetarian oh Jesus Christ that's how we prepared food for the last 40 years and I don't see her being a problem a pork sauce to a vegetarian it's the way we've always done our business you can't serve a vegetarian a pork sauce oh what the is going on here I don't know what what I had enough I had enough I had enough do you want me to order you a coffee will that make it better are you okay cuz I can't hear you are you waiting for the bathroom D no um my friend SI is he vegetarian no no what did he have the lobster tail okay and the lobster he said tasted um funny and next thing I knew John you to the gentleman being sick in the bo yeah he had Lobster I had the mushroom and then you like a medical assistant would you like for me to call 911 Joe Pass me a lobster tail please I need one lobster tail it's tough right why the guys's thrown up he's in the bathroom when he's sick please show me exactly what you serve that customer yeah please thank you hell you all right okay no Che your bl's ready John come here you smell it seriously fishy I can smell the ammonia yeah you smell that and that's what that man's just eaten that's ponia that's what releases when a body starts to decompose it's being pulled apart and then decomposed that's what makes it bed Joe just clarify something for me we could possibly kill them kill someone and whilst we're discussing this and there's a man vomiting in the toilet now I can't believe this is happening right now feels like to know that you got somebody sick and it's the first time you've got your head out the D but it's John's responsibility no matter what because John buys all the product that we use yeah please should we call an ambulance it does not look well call an ambulance hi this is Sal Pizza I need an ambulance the customer's not feeling well your face is really flushed oh my God my worst fear is for anybody to get sick in my restaurant where's a shot of something I need a shot I need a shot of something I got a guy vomiting I give me give me some give me quick f f somebody came to your house and you cook them a dinner how would you feel started puking all over the place a guy had some Lobster and he has a reaction to it the gentleman sitting down oh my God we just saw an ambulance come out yes oh my God oh my God need to kill the cameras kill the cameras it's dinner service at Mama Maria's you all right okay no one of the diners is feeling ill after after eating a questionable Lobster just smell it seriously fishy and that's what that man is just eaten and the paramedics have just arrived on the scene a guy had some Lobster and he has a reaction to it the gentleman's sitting down it's terrible for anybody to get sick on anything that you serve you you I want to stop everything just close the place down now okay so whatever's been served has I do not want to Ser I do not want to serve anything else Jo to vegetarians now this I it just stop everybody stop okay nothing else leaves this kitchen unless it's going in a garbage bag okay so when I shut it down they just kick everybody apologize no check deeply sorry and we have an issue that we have to deal with my apologies okay we need to close go to the tables tell everybody they need to go no checks just go okay close them so sorry but we're going to close the restaurant down too so should we not eat this yes don't need to just yeah don't need to just we're shutting down we are shutting down I'm sorry am I going to get sick from appetiser we eat is that is that kind of thing just they're not going to serve anything else it's embarrassing to have paramedics walk into your restaurant and to have to shut down your restaurant because of that should we take his contact information or any kind of information like that John can I have a word outside John tonight was beyond a disaster I never expected this never mind wild the streams s of humiliation but it's not just bad food John it's bad practices that mean you're so detached from your business you don't look like an owner you don't sound like an owner you're like a member of Staff back there you you're right but why I don't know why I don't know why I just because I think I've been beat up too much there's got to be some fight inside there's got to be something listen I am a fighter I've been a fighter my entire life I was thrown into this place place because they needed to they needed a horse a donkey to run the place cuz they couldn't afford to hire people they sacrificed my education and throw me in here but you've given up come on you're destroy yourself listen I'll be change I will help you but you have to understand you cannot be a member of Staff pounding dough and it's not you shouldn't be doing that I do it because I love my family and I want to provide for them the best way I know how do you think they get joyment what you knew kill yourself in there John come on you have to take a big long step back and stop running this place from a Pizza Oven no I I can't I'm in no emotionally I can't why I need to take a break I you out of I want you to get some rest okay well sorry that no no no listen you're an owner hey I can see the pain I feel it let me tell you I've got four kids of my own and I know how hard it is but I'm here for you and I want you to win understand that manto man I'm telling you I want you to win you have got to listen okay we can do this right you do I want to do it good have f St I for my kids let's do it for okay see you in the morning Chef Ramsey may have pledged his help to John but he needs to get a handle on everything before he can Implement changes so early the morning he does a little research what is this bloody hell time to see how much frozen food there really is oh God this h f a genie pen they said they had frozen food but I certainly wasn't aware there was this much oh my God this goes on it's endless how much pasta's in here look at the colors it's Frozen badly no date no name look at it oh you're kidding me what is that saus of skin I mean honestly look at this buckets of them what's that that's just out of two freezers and look there's more freezers down there oh my God you are kidding me chicken freezer burns oh man look at this this must be 5 years old this stuff it's ruined you can't cook that oh my god oh Jesus this is a joke look at that oh come on meatballs this is ridiculous they're frozen molded what's that oh God no dates No Labels another freezer frozen vegetables frozen pasta my God I don't know what it is an ice cream container summer filled with pasta shells look at this stuff freezing T soon you are kidding me that's egg plant how many portions of food is here it's just endless oh my God horrified by the amount of frozen food wow Chef Ramsey is determined to give johon and his staff unbelievable a much needed wakeup call how are you today good day yesterday yeah I've just spoken to Charles the diner from last night he got check out this morning at the hospital totally fine okay big breath of fresh air there let me tell you I was really nervous we all we all today we start fresh fortunately we are still a little Frozen in the past come with me oh boy let's go let me show you something come in wow what the is this that's our menu what do you think it is this is our store John I've never ever encountered anything like this in my entire cooking career ever never if we had to not touch anything else in this kitchen and cook what we've got you'd be open for the next 12 months and still not run out oh my god wow come on we have 40 Stacks that's like 400 lb of chicken Kentucky Fried Chicken probably doesn't have that much chicken on hand John do you have any idea that this is going on yes it is it's it's amazing when you look at it but I knew it was going on look at the meatballs freaking turn color hey don't throw it at me come on guys there's more Joe I know there's more downstairs there's more it pains me you're right there's no there's no way around it this is my this is my fault it's a sad truth it is it lies with me this is my fault I let this get out of out of my grasp past Glory we used to do 10 cases of chicken in 2 weeks I'm still buying like we were busy at that at that level and we're not the restaurant is struggling as it is but you're losing money twice as fast try to change something that's no is that true he's trying to change you're saying no yes there's resistance to change yes so that's another my big problem like I told look at this how long do you think those been special when's this from I I listen I'm just asking it's not as how long has that been here since my parents died I don't want to take it down I don't post the specials it's just something a memory to me but that's the really important issue and you mustn't take this personally you're still treating this business as if Mom and Dad are here we have to let go throw it out it's holding me onto the bed throw it out no I'm not ask to throw that out take it home take it home no joh I don't want to get upset but you got to understand you got to let go of the past okay yep guys get the out of here John let's go I am here here to help you but I can just see the pressure I can feel no it's not the FR I don't want to be here no more not that I don't want to be here I don't want to be in this position no more it's just sad just being here every day working 7 days a week I don't know if I told you I wasn't educated my mom and dad threw me in here I would come home from school not to heat lunch to serve lunch how old was a kid 8 10 and as been my life ever since it's just sad to sit here every day knowing what we used to do and not be able to do what I used to do anymore just you holding on to the wrong things and I think deep down inside you're just running scared I don't want to be scared no I want to fight my wife I send my kids to Camp they were so happy that you were coming my third child said to me Daddy what he's going to fix everything we get to spend more time together hey you will but you have got to let go of the past it's your turn now I am here to help you do you understand but it's on one condition you step away from that P I want a commitment that you are not going to jump behind there on the safety it's going to be hard I just want a commitment from you that you're going to get your head out the door yes I will yes I want to start making it not pounding it all right yeah let's do it let's do it can you hear what's going on out there I hear it I hear that's for a reason I hope they're listening it's going to be extremely hard now to fall back into your old habits but I'm ready to from today on change my ways and move forward and not let that ever happen again Chef Ramsey clearly feels for this owner and is now ready to reveal the first important change first of all good morning good morning oh good morning where are you we hear you but I don't see you don't worry about that we are relaunching Mama maras excited y good remove your blindfolds I'm my god wow oh that awning is gone that's right the awning has gone let me welcome you to the new sign mama maras when I first arrived here I saw a disgusting awning letters cut out just hideous this now this is your first statement it says a lot first impressions let me tell you oh yeah I like it it looks modern I've made some minor changes inside minor trust me when you walk through those doors I think you got to crap yourself let's go in come in please oh wow holy crap wow wow oh my God this is totally different first of all welcome to the new bright vibrant Mama Maria and my goodness does it scream Brooklyn oh wow totally different when I first came in here it was resembling a restaurant that hadn't been touched in years it was dark it was grimy and it had no life we've got stunning turquoise WS that gives that nice vibrant hop the custom artwork done by very talented artists painting the beautiful historic Brooklyn Bridge above your fireplace I like that I think this is what Brooklyn wants and needs we got rid of all the Clutter that John just is holding on to we have on the wall your parents in full-blown stunning photographs which is an amazing memory to hold on to oh have a look at the uh paper that's your mom you didn't see that no that's me serving the dog I didn't notice the pictures never forget this day moving forward a new beginning in the history of the running family run my memory is let me tell you this is my family this is me it was here in front of my eyes I didn't see it it's amazing it's changing from old to new what I letting go of the past the past is still here with us and I got a new lease online Chef Ramsay's remodel of the restaurant is only part of his master plan come through please the overhaul of the menu is the real key to turning this Brooklyn eery around first of all just take a look at the vibrancy looks great fresh yeah that's what I want too that's that's what I need right menu starting off with a delicious brushetta it's done with a really nice chopped up mozzarella served marinated tomatoes earthy rustic and Charming brilliant and fresh the muscles are just incredible a great little appetizer to get the pet the juices flowing the specialities of the house the pizzas Margarita stunning simple delicious you hit it on the head next to that you've got the ubuka served in it cooking juices over mashed potato Galata and a really nice rich Demi glass I'm hungry you're hungry that's a great sign but John what do you think I'm excited you're excited here's the scenario we have some very very influential journalists and bloggers coming in everybody on their game yes one more thing that he's a little sprucing up got this for you especially a nice beautiful shirt after 40 years I got to take my colors off that's right cuz you're no longer a pizza boy you are the owner if I catch your head inside that pizza oven I'll put it in permanently and as I look at you now right over your shoulder I see your father looking down do look that's right and you are going to run this business just like they did when they brought you into this world you got it coming up let's go it's the most important night in 20 years for Mama Maria one mistake and we fall apart will JN be able to lead his team to a successful relaunch I ain't got time for this where is John or will he collapse under the pressure and take the restaurant with him son of a I'm not letting you sink in the dining room it's relaunch night we got some big hitters in tonight yeah and Chef Ramsey is determined to let everyone know that Mama Maria's is the new cool place to dine in Brooklyn first off EA in Brooklyn blogging website Dynamic Blackboard eats blog great we're going to impress him eat to blog are also joining us followed by the New York Observer big one absolutely big one getting nervous you have got a Powerhouse full of critics look how smart you are wow turn around give us a spin amazing amazing amazing let's go welcome to M Maria this is our brand new menu welcome to Mama Maria's relaunch and I'm very proud of what we're doing now we um have the that two tops coming in just recognize them New York Observer the guy with a notepad oh he's the man 2.4 million readers don't tell me who they are cuz I'll get nervous no I just told you you need to know who they are let's go you can do it it's tough taking on this new role you know it's not my makeup I'll grab them two all right I need to step away from that pizza counter and be more handson to make sure everybody's doing their job and doing it correctly table four New York Observer yes okay okay listen up first course ministr and a Caesar got it I need this Roto Cabell please 30 seconds in the window good while John may be in the unfamiliar role of leading his staff how we're doing over here is the pizza's all done there's another one coming Mama Maria is off to a good start pick up lasagna Yi spaghetti meatballs and customers are thoroughly enjoying the food Y is delicious I think the sauce is spot on delicious but while Chef Joe continues to push dishes out in a timely manner muscles in the window Bretta in the window let's go was a typical Southern Italian red SCE joint John seems to have forgotten that he is still needed in his new rule as leader I'm so hungry yeah I'm really hung too table four in the window let's go it's a blogger's table guys let's go Rapido it's very frustrating when I see dishes not leaving the window there's no time for mistakes I ain't got time for this where is John let's go get me John let me get him are you serious right now son of a there's a guy walking around here with a white jacket blonde hair a for sake John yes sir so you can't just favor two guys at the bar you've got to be everywhere in and out we're in the middle of service I'm not letting you sink the dining room this place is full of some of the most influential influential bloggers step up period the story we have to encourage don't stop you cannot stop we're going to communicate with our team we got VIP tables out there okay the stuff is take it out them I'll take it out okay beautiful let's not drop our heads let's bounce back okay here you go guys thank you oh I'm so happy sorry about the service we're trying our best we're trying to keep up and we're trying to do whatever we can this was the first time John was acting like Theona he is tonight you're doing great you're doing great all right keep it up and that's exactly what Mama Maria needs this looks awesome and it smells yum this is delicious let me know when that Margarita is ready please I need that Margarita so guys how did everything go the spaghetti meatballs were delicious absolutely spectacular thank you we'll definitely be coming here again great job well done here have a good night thank you thank you bye thank you thank you good night guys John listen you are one hardworking honest guy thank you I feel I was living in a shell I'm coming out of that shell head shell is broken kiss and I got to be honest with you you hit it man you hit it right on the head here's my memories Mom and Dad are here yeah they here they still and so they are looking down and they right now are proud got the door open grab it just go forward don't go backward no no no I'm not going backwards I refuse to go backwards good one thing I remember my father was his leadership and that's what I'm going to continue doing thank you so much take care of yourself I know what I need to do and there's more to come of Mama Maria in the future for the last 55 years this restaurant has belonged to John's parents and even after they sadly passed away he remained a pizza maker but tonight he was an owner this restaurant now belongs to John and John only and I'm truly and I mean truly rooting for this Brooklyn Underdog how much water can be put in one plant pot sh God bless pizzas after Chef Ramsey left welcome to Mama Maria John has kept his promise of running his business away from the pizza counter I need a bowl of greated cheese please a bowl of gred cheese Mama Maria has already generated a ton of positive buzz from bloggers and websites it's really good thank you our help from Chef Ramsey we've come a long way and this 55-year-old restaurant is on its way back to being a fixture in Brooklyn once again tonight on Kitchen Nightmares Chef Ramsey Chef Ramsey Chef Ramsey makes his inaugural trip to Pittsburgh oh my God where he tries to turn around a failing soul food restaurant Whole Food only said that on death Road the owner Miss Jean is also known as miss mean look at this I can somebody mishandled bread oo she yells at her staff everybody always late uh-uh and the staff yells back you told me not to leave my post box that is Miss Jean's philosophy is the customer isn't always right there's a problem with the mac and cheese no a lady ly as for her menu oh my God it's a disaster it's drying than the Sahara Desert and the only steady customers at Miss Jeans seems to be the Flies a fly Chef Ramsey faces a massive challenge has it been a robbery here as he goes looking for the soul in this soulless restaurant the restaurant looks like a prison cafeteria can Chef ramsy save Miss Jean's Southern Cuisine you've all fallen out of love or has the restaurant gone too far south stop everybody stop I'm done I don't do theity that's tonight this is a disaster on Kitchen Nightmares it's killing me I can't continue to do it no more what is that you serving rot and food we possibly kill them then wake up you wake up shut the place down get out of here that is amazing than thank youself Wilkinsburg Pennsylvania located right outside Pittsburgh is home to Miss Jean Southern Cuisine opened by Jean Gould a retired special education teacher I love to cook and then when I started doing it at my church everybody wanted me to make food miss you have to cook this you have to cook that cheese sauce is ready they're the ones that really encourage me to open up a restaurant you'll love her food trust me that Mac should be ready to come out very good she's the type of person that will always help you if you're in a band or if you need help you sure you feel better cuz we don't want you working sick but oh wow how can I explain this she has attitude problem if I catch you on your phone it's considered your 15minute break no exception unless you fell on the floor and there's nobody in here and you can't get up M je like Dr Jeff or Mr H who cut the steam tapes on y'all got to pay attention somebody writing these orders like kindergart students y mean because a lot of my staff is lazy I don't think it I know it uh-uh uh-uh sister where you from you can't be standing back here in the kitchen on your phone let me call you back for to kill I mean that's not right you just can't do that I have to go and tell them four or five times you need to do this you need to check this you need to check that all right there's a problem with the mac and cheese they said it's overcooked and they want some more I don't want to hear it when she's dealing with a customer complaint she could be known to get a little bit nasty she said this is like eating a potato CH a lady lying sometime I find myself in the kitchen cooking and I have to stop and I go to the door just to make sure no one is out there well I don't know what happens the customers are gone oh man there was several times I came in in a morning and she's crying she's just crying and then I'm getting a frog she um she be like she owes so much she scared I'm really in need of help to the point I don't excuse me I don't know what I would do I don't even know where else I would go to seek out all I know if I put my whole life my whole life savings you know to see it go right down the drain I don't know what I'll do how are you how you well just waiting for my car Chef Ramsey Chef Ramsey hi I'm Jean you're coming to my restaurant can I speak to you a minute please I'm supposed to come to see you please I brought you a prach cobbler I need to see you a few minutes before you get to my room let's run okay uh let's get through there okay jeez all my whole life all I've ever did was help someone else let's take a seat over here and now I'm really really in need of help first of all how long have you had the restaurant I had the restaurant about 12 years and before you ran the business what were you doing oh I taught um disabled kids and adults and I did that for about 25 years tough job it is so coming out of that kind of role mhm talk to me about your restaurant what is it the food how do you rate that on the scale of 1 to 10 I'm saying eight eight yes okay the biggest problem is my staff because they're trying to cook with one hand and be on a cell phone with another hand are taking more breaks and gossiping talking and being late or just don't show and it's just not helping me keep my restaurant where it needs to be I am in big big debt because I can't keep enough clientele in a restaurant I mean I am going through so much right now I really don't know if I'm going to make it out through the month I just don't have the money so every day I do everything I waitress I'm the manager I cook which is crazy cuz that's how bad it is right now I just really need your help I'm on the edge I really really need help I can't do it I can't I I appreciate you coming here to see me thank you for the update don't get upset I can't help it's been so hard I just don't know what to do listen I'm here to help Miss jie okay okay I totally get it okay thank you okay I'm going to jump in my car get back there and I'm have a meeting with the staff come on okay thank you okay wow may be rainy in Pittsburgh but there's one thing that pick me up get some good soul food wow oh my God oh my goodness me anyone in hello here oh my goodness you droping evidence I'm scared to go out there I can't handle about to pass out oh my God hello how are you good how are you good to see you you too I'm Marissa I'm Marissa good see Marissa my goodness me was there a uh a robbery last night there's nothing in there that's our dessert display over there that is grim the restaurant looks like a prison cafeteria it's just embarrassing I mean Chef Ram is coming in asking when was the robbery who there ouch Hello nice to see you and first name is I'm Joie Joanie right Glad You Came good to see you I'd like to have a quick get together with the staff can you go to the kitchen and call everybody El yes I will uh without Miss jeene yes sir everyone to the front we have a meeting come over come over everybody come through great and first name is chef Mike chef Mike mm how are you my Dy hello and this is Chanel Chanel come over here so we all stick together now that Chef Ramsey is here I'm ready to talk about everything that's wrong believe you me um first of all Miss Genie came to see me this morning the biggest problem from her point of view was the staff oh my why would she blame the staff for the problems in the restaurant to get all the blame off of her yes yes why would she pass the blame on to you she have sort of an attitude problem she's just mean mean Mrs Jean pillar of the community for the last 20 years she's mean yes she's mean to the customers sometimes mean to the customers and employees too I don't believe it so sometimes I thought she had split personality wow you got the nitpicking Miss Jean where you just want to throw your hands up and be like I'm leaving dang you got nice Miss Jean I mean I'm really confused Miss Jean blamed you guys as the issue and what you're telling me is completely different so let me go and get her Miss Jean yes you're two seconds oh wow um so I'm I'm a little confused M je you me the big issue here was the staff that's not the case from their point of view they're saying that you have a Mean Streak are you mean I don't think it's a Mean Streak I'm a very serious person they're saying that you're heavy-handed with the customers in terms of the way they've been treated there's a young man that comes in here and he's like me and Jean's um grandson right he not like my grandson well I'm just saying Jean he's a regular and um he ordered pepper steak and rice one time and he just told Miss Jean was a little salty and she said don't eat it wow he's one of the guys that come in here and his pants is hanging to here we try to catch those guys when they come in and ask them to please pull their pants up especially on a Sunday with all the church folks and the older ladies and stuff okay I appreciate that having the pants pulled up on Sundays in front of the church Congress but brother's got these pants around his ankles he has a right you to complain about salty food let's get that clear yeah who's right who's wrong well they're wrong because they think I'm mean when I don't allow them to do something that they shouldn't do yes I do yell sometime because after I ask you to do something five or six times and it's not getting done I think I'm too soft I need to put my foot down if you do something and you should be terminated wow but no soft-hearted me I give everybody another chance there always something when I go back there they're on their phone I mean all gathered I've been back there when there was five people on their phones at one time especially you no it's not right okay you saying that never happens no every time your phone vibrates you go to the bathroom 15 times a day go to the bathroom I follow her to the bathroom and you heard me talking one time one several times you never know when I'm following you I drink like over two gallons of water a day day the only way you drink two gallons of water unless you had hot pipes uh-uh it's from the hot kitchen when you're out drinking or whatever that gives you hot pipes no uh-uh I can't deal with everybody's personal problems and it's like I'm Dr Phil now I feel like I'm uh Jerry Springer this is serious it's not funny to me they don't understand I am one person and I have to deal with all of you I'm like really getting fed up behind it this is crazy and everybody always late everybody especially mik every single day I'm very disappointed because I don't feel like they respect me enough and all these years I put into what I'm doing this is like frustrating to me and if I don't get Chef ramsy's help I am going to lose what I have within a month's time I really need it out having already witnessed the major Rift between Miss Jean and her staff Chef Ramsey is ready to try some good oldfashioned saw food okay hello here you go thank you okay right I'd like to order a few of the key elements of any good Soulful restaurants okay first off I'll go for the chiting dinner um we don't have that available right now no no no chitlins what a shame uh some fried corn with Le we don't have that okay I have the red beans we don't have the red beans the black ey piece we don't have that either wh No Veggie patter no sweet potato pie no mashed potato not right now no I don't even think we have gravy seriously why have a menu if 2/3 of it is off oh dear uh you got pork chops yes Bingo let's go for the ribs okay and the mac and cheese okay let's start off with that as the food's ready just uh bring it thank you okay ribs mac and cheese Michael please what no playing around ah wow I mean that is just like sugar syrup D can I change that please so sweet how much sugar goes in there I'm not sure it's probably just poured in there till it's sweet enough yeah that's sweet enough for I'll just go straight to a water please water he said the sweet tea is too sweet that's like Southern tea and they call it sweet tea it's supposed to be sweet that's why they call it sweet tea so depressing what's that there two seconds what is that bike what's the bike there for this Miss's exercise bike there a gym here just no just a bike but what's it for for her when she feel the exercising I've never seen anything like that wow how's that D Jesus did somebody sit on that what happened came out like that it came out like that yes came out like that did did somebody sit on that no sir can the lady not have a decent bun yes she can she can crazy wow Miss Jean what is this please tell me that the bun didn't go out looking like that I just honestly with me I really didn't look I I cannot that look at this and then y'all be talking about it's me who was send something out there looking like this look at that I mean come on I mean how do they get smashed up the first time I don't know how can somebody mishandle bread what whoever threw them up they they don't give a they just smash up put it on the Shelf this is what I'm dealing with but it's not St problem they don't hot look I don't understand why nobody don't get it I mean come on Wow Chanel no God damn I just put the three together that he should get and you went and grabb something else first of all you told me to get the stuff right no you got it looking like a slot plate you see me wiping it off Miss Jan don't get frustrated and take it out on me but you have to learn you don't plate food up and handed to somebody in account waight shoot oh my gosh I so underpaid is that for me yeah wow right we have the ribs and the rest is coming out okay great mhm how is it never a weird saltiness to them almost like they've been in a brine would you find out and just ask them sure you think of ribs and the excitement the stickiness deliciousness of it but they're very salty he said they're salty it was almost like they were in a Brine and nothing was that impressive to me they taste salty to you no this is soul food and I really don't think shef friend you know how to cook soul food just like I wouldn't know how to make food that British eat here's the ma it's nice and hot Sizzle right okay so Chanelle are you going to start the pork chops just one pork chop yeah one por chop I'm scared the cooking here's some mac and cheese what is that been it's bubbling a white can you hear that I has that been in the microwave yes what for 3 days can you hear it crackling yes I do it sounded like the little rice krispy trees with the little elves and didn't look that good thank you okay depressing one thing that should always stand out is like bloody good mac and cheese and that's just land overcooked and just Tre really bad don't cook it too too fast when you cook pork chops you got to stand right there and keep turning and keep turning it Miss Jean nit pixel you just want to tell her get the hell out the kitchen why is there so much smoke I don't know might be from De GRE damn something flew in my eye then I'll finish with that thank you how is it mac and cheese well ouch it's bland there's no seasoning and it's just cooked to heal okay he said to macaroni and cheese it's bland is what it's bland that's good tasting it's a little glow I'm not going to say the micro it is not good when it is good sound like Po jump you need another set of soap no no it's fine thank you sweet how sad does that look honestly come on how depressing is that are you serious yes can y'all please come look at the poror chop please he got it sitting up thank the map of America stand over the East Coast there's California with that little dark spot is from the central Midwest we have Seattle we're here Pittsburgh God Bless America off flying Chanel did you taste it if he got to stand up that mean it's too hard I'm not the cook okay so I see you had a chance to taste the pork chop uh-huh and uh what did you think yeah dry like um a mouthful of sand it's drier than the Sahara Desert all right even the FES no longer interested okay is there anything else you wanted me to get for you or a wheel for that bike out there that way I can get the out of it he said that this was dry like a mouth full of sand he said even the Flies no longer take interest in it is it dry M I still stand by my food because I put all I have into it and I work hard oh dear dear oh dear oh dear my lunch was a joke and anything connected to Soul passion heart you've all fallen out of love I mean how can a soul food restaurant miss the Staples no red beans no black I peas no mashed potatoes the ribs salty I mean a real weird saltiness because it's like season them up you season them up so they're salty and then they're sweet as anything with that barbecue sauce on there and then the pork chop I mean I was holding out for the pork chop it was dry the mac and cheese I mean it was just disappointing I think it was good I think the mac and cheese is disgusting well I don't Chef come on you know the macaroni and cheese we haven't had any complaints about it yet no cuz you have no customers my darling that's why we don't we don't have any custom that's why and you want my help get a grip I'm not going to take too much criticism about my food all right go on now I told Chef Ramsey I do wear a lot of hats and I feel like if he don't like my fried chicken and he don't like my macaroni and cheese then you know what Chef Ramsey can do he can wear one of my hats and that's one of them that's how I feel it didn't take long for Chef Ramsey to see that Miss Jean is in denial about her food I'm telling y'all I'm not going to see him be AAR tonight y'all might as well to get it right now it's time to see how this restaurant functions in a dinner service welcome to Jean SN Cuisine Chef Ramsey how are you how are you this is a I'm ailia I'm the host see me today excellent um and that looks like it's the waiting room of a doctor's clinic okay s don't you think does it look in fighting no I feel like I'm about to get my tooth pulled oh c Qui jeez I'm sorry excuse me how are you both now are we looking at a uh R Canal issue okay me come on they they're waiting okay will you come with me please good luck luck oh my God it is a mess the doctor will see you now holy oh man it's funny all right and how are you folks doing today Samurai I'll be your server how do the ribs you're going to have the fried pork chops okay right Mike how are you okay sure so orders come in where do the orders go the slips when the orders come they put them on the magnet on there all out there in the refrigerator Chef so you just you just do you just stick them on there that's it yes je wow this is just insane all right Co now this is what we going to do we going to get these orders out of here okay Follow My Lead okay no we're all doing our own tickets cuz we get confused when we share the same ticket I'll do a ticket you do a ticket I'll do a ticket you we can't do the same ticket got to get we got to get the orders out no calm down orders need to go out I've worked in quite a few restaurants I've never seen a restaurant run like this in my entire life the kitchen staff doesn't know how to run a kitchen and I don't think that Miss jeene fully knows how to run a restaurant so the the end result is just complete another chaos catfish is up oh Lord somehow this disorganized kitchen has managed to get the food out I have the pork CH unfortunately the customers are finding little to cheer about is everything okay pork chops feel like they've cooked for like 5 hours okay thanks what's wrong um he said the pork chops were overdone I mean that just uh man sold food I only Ser that on death rad food is not coming out right we need the food to get out here let's go no more let's go wow voice is so depressing damn I said J you really do need a job I mean like I'm broke ass so you're on your cell phone you're working yes sir I am you're on the phone I'm on the phone it's exactly that you're right any reason why not interested uh well because there was no customers out here yeah just asking she's right staff don't give a and they're always on the phone I walk out and you're on your phone oh she's talking about the people in the kitchen no I'm talking about you phone yes I'm guilty yeah there you go we want to get straight to the point okay um so why do you think it's necessary to be on your phone in the middle of service I'm working I can see out the window somebody comes I can see them right Amilia we see somebody you go over there and get them wow I can see out the window Chef I can see out the window oh my God seconds yes did you hear the chef come out here and fuss at me did you hear it he came out he said oh you're on your cell phone he said you just don't give a I said yes I do I said there's nobody else second time on your phone no no no no no right now this lady has got the world on her shoulders and the first thing she told me the morning was the fact that her staff are on the phone whilst the dining room is full and you've been on there twice now it's so unfair for you to go back on your phone I'm a volunteer let's make that very clear even if you volunteer you have to follow the rules I mean I'm I can't be up here to see what you guys are doing I hope that you're doing I told you run back if you need to help in the dining room i' be happy to do that come back there's two people come back to leave my come back that's my job all this time I you not to leave the front is when she wasn't here that is not true and that's that is you going home yes bye bye Miss je somebody need to be rung out yeah yeah she can she can do it she can do it all I'm done you painting with chicken wings please just a minute let me get somebody to reading you up bye that's what I'm saying Chef I can't be everywhere they know that to do that and they do it anyway you know they don't care they know better they know I tell them that all the time can I get you guys some more sweet tea Chien with little dry okay do you want me to take it back yeah I'll get you guys some new ones okay hey guys oh no what's wrong the chicken was dried oh my gosh chef Mike how old is that is that left over from lunch yeah that's not tonight that's old Chef how does chicken get that dry guess from being under that light chef have a little taste it's dry dry dry Chef it is but you're just yourselves you don't need me to tell you that you're completely upside down you're serving lunchtime chicken and it's dry who's paying for this Mike and do you have extra money to do this no I do not not at all chef and I may has to stop it really has to stop you all really have to learn to follow instructions it's just that simple you got to have that passion for the food you cannot continue to send food out like this cuz it's my ass on the line my ass on the line nobody else the restaurant is falling apart I can't afford it this is my whole life this is all I have and it's going to hell I mean it's it's pain it's killing me it's tearing me apart to know this is happening I can't continue to do it no more it's very embarrassing I can't be everywhere I can't be at the front desk watching people on the telephone and I come back here my food is not going out right I can't do it by myself after a dinner service that is fraught with problems with the staff you going home yes bye bye and the kitchen you're serving lunchtime chicken and it's dry Miss Jean has reached her breaking point I can't C you do it no more PR FR come on FR keep the strong Lord keep it strong come on now you know you got you know I got your back God loves you and so do I he come here to help us we it's like we almost can't even be helped sit down tough day yes jef Jean I totally get it I feel for you but the system is horrendous it is yet no one seems to care I don't care I care I do that's why I'm swear but we have to work together and I need your help and I'm willing to like I said I'm willing to do whatever but some sometimes it becomes hard when I really say I need you to do something and it doesn't get done but the system they're working against is yours and the system is bad let me tell you tomorrow I want to see a bit of an effort okay the three of you together okay good night all right Chef I'll see you tomorrow okay in the community of Wilkinsburg Miss Jean's reputation has been tarnished good morning please take a seat and before Chef Ramsey can move forward with any changes to the restaurant he needs Jean to fully understand this issue okay Miss Jean there's a lot of love for you in your community yes unfortunately that positivity is not shared by everybody so is time for the world premiere of The Other Side of Miss Jee roll it guys my gosh Jesus Miss Jean is really mean her customer service really sucks just rude we just had a really bad experience she's not really customer oriented she doesn't care she needs to work on her attitude she's mean I told her I'll never come in here and I won't send none of my customers in here to you ever again because I don't deserve to be treated like that Miss Jean remember this it takes years to get a customer it takes a second to lose one and you lost one to me wow Jean how' you explain this you have a tendency to talk to your customers the same way as you talk to your staff and as soon as anyone in the business stops respecting their customers it's time to close the doors and if you don't they will close your restaurant for you there needs to be an attitude adjustment but not just by Miss Jean by everybody my big question to you are you prepared to change are you committed yes yes chef Miss Jean yes chef good I am anxious to make some substantial changes okay see you shortly okay Che are you okay Michelle I feel hurt I had no knowledge that these people felt that I had been mean to them I want to make it right and I will fight to make it right with Miss Jean now realizing the damage she has done Chef Ramsey moves on to repairing her reputation he has gathered former diners and now it's up to Miss Jean to do the rest I appreciate all of you being here and I want to apologize for anyone that have been in my restaurant and haven't been treated nice by me cuz I really appreciate you from my heart and I can't do it without you I really really need you and I'm going to guarantee you will not be serve without a smile you're looking at the new Miss Jean I was given another chance to make it right with my customers and I'm just I'm just so happy I'm so happy I love you guys with Miss Jean's reputation already on the menend in the community Chef Ramsey moves forward with one of his biggest makeovers ever good morning good morning chef ladies are you ready to see oh my gosh the new Miss Jean Southern Cuisine let's go oh gosh come in please oh my God a miracle come here baby come on this is so right here now this place is gorgeous this is gorgeous oh my gosh gone are those green cold walls now we have that nice attractive warm gray it's bigger warmer it's just beautiful inviting we're stunning murals etched onto the walls it gives the resturant warm personality doesn't look like a robbery anymore look at the handcrafted tables made out of reclaimed wood from a local barn and that very picture there that's the barn with these new tables you've now gone from a 45 Sear restaurant to a 75 Cedar Restaurant more importantly this restaurant has Soul Miracle hallelujah it's so wonderful this is like a dream come true I mean it's a real dream come true thank you girl thank you so how beautiful is this oh my gosh my goodness me St look what we have look what we have and you also have new Miss G oh yes oh my God to go along with the dramatic change to the look of the restaurant take a menu please okay sir thank you ladies come in please Chef Ramsey has come up with an equally dramatic change to the food take a look at that presentation is beautiful you think of soul food and the message in sends out comfort and a bit of fun yes it does and the good news is everything on the menu tonight is available in all right amazing let's start off with the top here appetizers catfish PoBoy oh my gosh dressed in a French roll next night you've got the barbecue P pork sliders with fresh coal SLO all right following on the Entre slow bra oxtail absolutely delicious next to that it's wouldn't be soul food unless we have catfish blackened or fried yes one more little thing we have stunning New China courtesy of Niagara China beautiful wonderful great dig in have a little taste I don't even know what to start I didn't feel like Chef Ramy could cook this soul food but Chef Ramsey has proved me wrong about cooking it just shows I could be wrong sometimes I don't know what to eat next I know wow I think the new food is very good want Mi some more these are good M delicious M good mhm is do oh my god wow amazing oh my goodness who would ever thought they put watermelon with red onions m Miss Jeans now looks and feels like a new restaurant and there is a buzz in the town everybody wants to check out the relaunch including the town's mayor okay this our table yes this is your table it's a lot different isn't it I love the tables for tonight's dinner service shiff Ramsey has reorganized the kitchen and has put Miss Jean at the helm as the expediter when I yell at you yell back so I know you got it yes ma'am yes ma'am let's see what you got money Mike okay first order I need dip chili Fried Green Tomatoes let's go Fried Tomato perfect dip up all right how long want the fried green tomatoes Fried Tomato be up in about 2 minutes table too I need two sliders fried tomatoes di puppies this kitchen that never had a system before is adapting well looking good looking good slatter is up and appetizers are making their way quickly out to the dining room DP that's a nice presentation oh my God that sounds good really good meatloaf one jumbalaya oh my gosh I need these orders out Marissa table 12's ready Marissa table three come on guys food's getting cold while the kitchen seems to be pushing out food there is a lack of coordination between Miss Jean and the front of house Marissa table too Marissa like this is frustrating all your orders is ready right there it's just hard to breathe when whenever you you just hear your name being called like I'm getting ready to leave I can't take this we were first to sit down we just got a slow waitress I'm ready to go man's got impatient guys yet let's not screw up now Marissa I can't take this really just can't I'm so stressed out and I keep getting your I'm so busy want to leave I don't anymore Marissa Marissa this is a disaster don't even put that camera in my face I want to leave stop everybody stop everybody I'm so stressed how and I keep getting yell it's relaunch night I anymore Marissa and server Marissa is having a difficult time this is a disaster and her tables are beginning to suffer don't even put that camera in my face stop everybody stop everybody Rive calm down a minute it's new to all of us we have to work together and this is the way that we have to communicate in order to get everything out you're going to be fine okay you know imagine a chef wasn't here helping us do this I know I know just be you you're going to be okay my name was getting called and like it's a good thing we just got to work together going be fine let's go let's go you be a bad for the first time tonight I saw Miss Gina's a leader she's doing her job to help her employees get through it the best that she can fried chicken and the O I'll be right back with oh duh I'll be right back with your sign all right I got food jumia yes ma'am this is be superb very good welcome to the new Miss Jeans enjoy everything because you know what I'm loving it I am feeling terrific I am feeling so so wonderful I'm loving it I'm loving it I'm loving it come on guys we're almost there we rolling we rolling I'm real proud of Miss Jane I'm surprised at Miss Jane she used to make you not want to do it but tonight she's P she got a smile on her face woo that's not the M je I know let me tell you something tonight we made a major transformation in this restaurant and you Miss Jean you handled the pressure and turned it into something positive thank you Chef miss mean has left the building yes let me tell you yes hallelujah thank you hallelujah thank you Chef the wonderful things that Chef Ram said I can't even explain the feeling that I have right now come here you and say goodbye he made me just feel like just going on and I can just conquer anything now I am going to miss you I me I wouldn't give this up for nothing in the world you are an amazing lady you're a very special person I'm rooting for you thank you Chef I am so thank you Chef I'm just like I'm overwhelmed thank you so much I'm not going to let you down I'm not going to let you down thank you and take care thank you oh the greatest let me tell you rarely in my life have I met a individual with as big a heart as Miss Jean yes she lost away but I strongly believe right now she's on the right track my only wish is that her staff are there to support her wow Miss Jean no more mean in the days that followed the mayor of Wilkinsburg honored Miss Jean for her years of service to the community it is my honor to Proclaim this Miss Jean's day June 3rd and for this day for I am very grateful and I thank all of you from the bottom of my heart I thank you the soul is back into Miss Jean's new restaurant and she Jeff Ramsey I thank you from the bottom of my heart next time on Kitchen Nightmares Chef Ramsey meets a husband and wife team who have lost their passion not just for the restaurant but for each other as well there's an indent on the couch from where he sleeps the kitchen is disgusting look at the mess of this place and the staff is ready to Mutiny doesn't know what the he's talking about find yourself a new bom manager can Chef ramsy pull these owners heads out of of the sand someone man up and save the restaurant and their marriage you can solve this close the shoptonight on Kitchen Nightmares Jeff Ramsey heads to Brooklyn oh my gosh to tackle the many problems of a 55-year-old restaurant I've just had one of the most disgusting lunches I've ever had owner John is not only clinging to the past it worked before why can't it work now he is no longer running his restaurant do you have any idea that this is going on he works primarily at the pizza oven they weren't a fan of the Eggman I don't know what they're doing over there and he's unaware of what's Happening where is John oh my God in the kitchen I'm embarrassed to do some of the things that we do here in the dining room look at this mess or in his storage they're frozen molding and as a result the restaurant is a disaster there's a man vomiting in the toilet now it's a Kitchen Nightmares inspection that will have you in sh it's it's off conditions are so bad we could possibly kill them kill someone a customer pays the price cool ambulance oh my God get ready for an emotional roller coaster as Chef Ram tries to save a defiant owner if I need you to tell me to put the key to the door I would have done that without you coming here from destroying his parents Legacy I don't want to be here Tom more what is that you're serving rotten food we can possibly kill them then wake up you wake up shut the place down get out of here that is amazing than thank you SE in Brooklyn New York lies the historic neighborhood of Cobble Hill a hip thriving area and home to Sal's Pizzeria run by John Esposito my parents came here from Italy and they took over this Pizzeria in 1970 and at the age of 14 I left High School to help my mom and dad run the business this has become my life ever since hello s how can I help you we ran the place very successfully thank you by the '90s we were able to purchase the restaurant next door hello how are we doing welcome to marus thank you my mom became sick she got diagnosed with cancer we thought the right thing to do was to name the room after my mom that's why you have Sal's pizza and Mama maras his father passed away his mom passed away he was the only one in charge of everything and as the years passed it started to go down we don't have that kind of volume of sales that we once had and I can't figure out the reason why I dropped off where's the people I've stayed the same I haven't changed they weren't a fan of the eggmen I don't know what they're doing over there John as the owner is supposed to be in charge of this whole place including the kitchen but he's usually up front making pizzas covered in in flour it's a nightmare right it is a nightmare a pizzeria and a restaurant are two different animals that's like the account I thought it'd be cool to open a wine B stop paying attention over here for a minute get in the kitchen really look at what's going on John treats this place like his second home he's got four kids that are always here running around the restaurant it doesn't really look good for the restaurant John is an extremely stubborn owner all right so this is the way we're going to set up the table listen Rosa get down here it's my rest in his mind the system has worked but it really stopped working like 20 years ago cill used to be a very old school Italian neighborhood but now we have much much younger people moving in uh a lot of people like to call them hipsters hey sorry uh spaghetti doesn't taste quite right I don't know what to tell you it's a fresh tomato sauce throw this out am I going to put on plastic glasses get a funky haircut put an earring in my ear just to accommodate the new people in I'm not going to do that how about things on this side bad horrible really yeah John is holding on to the past and to the waiting were done when his parents ran the business we didn't do anything tonight we didn't even do a quar of what we used to do any business man would have said enough is enough pull the plug but how do you pull the plug on family history pretty tough yeah we got to do something to boost these trcks this place it's Mom and Dad losing one's like losing a parent again I'm not prepared to handle that mama maras what is that that is ghastly holes everywhere that is not a good sign damn my goodness me hello how are you kid how are you first name is Fabio yeah good to see you I'm the manager here that outside looks like an eyesa whose idea was that the owner he actually cut the letters out why guess cuz it was tearing and he just completed the whole thing and the owner is John and he is where next door he's responsible for like the pizzeria so two restaurants right Mama Maria's I'm standing in right and then there's Sal pizzer next door um right I'm going to go meet the owner thank you no problem wow so Sals pizzera John there he's there how are you very well thank how are you good thank you excellent so are you filling in today someone phoning six I pretty much make the pizzas yeah I always work the front of the count that make oh so you're buy there constant yeah wow how long have you making pizzas since I'm 10 years old that's incredible I got confused with a hideous canopy outside was that you who cut holes in the canopy uh actually the wind did that the wind did that yeah anyway come around let's have a a catch up okay first of all give me a little insight the history my mom and dad had a pizzeria and my father my mother did all the cooking in the back by the '90s my mom got sick she came down with cancer she passed first I'm sorry he's no longer with me wow so that's why it has two different names mom and that Sal Maria Right combin restaurant what is the number one problem here we're not busy you're not busy uh there's more competition in the neighborhood and uh we're struggling we're struggling to keep the doors open it's a hard pill to squal yeah I can see that um I'd like to eat and find out what's going on here it's very uncomfortable for me to sit here right now and ask for help thank you I'm not feeling who I am I feel weak oh hello hello how are you good how are you and this is Lori Lori nice to see you nice to meet you what did you do I'm a waitress excellent what's wrong with the restaurant um lack of leadership uh John's a little frantic chaotic um usually very busy in the pizzeria John has been here forever so you would think John would know how to run this place but he doesn't want to change anything because this is what his parents knew before they passed away homemade pastas pasta made daily on the premises all the pastas made fresh on a daily basis yep okay um start off with the toini Pata okay I got to try the spaghetti meatballs spaghetti meatballs Margarita please okay thank you wow vangala reganada second course you got the talini T the food is not good here but it's not my food I'm serving it the same way we always serve it oh boy I think the chef Ram is going to have a heart attack when he sees what goes on around here oh my god oh hello Hi how are you I'm Healy how are you good I'm friend Fran nice to see that what did you do I just showed the desserts okay let's let's have a look show me wow so they showcase the desserts M so this is our desserts everything's made here fresh on premise right so what is that it's butter oh it's butter yeah just to display as the ice cream and that uh that mold on there you show that No the butter is on top so it covers that and that bit there yeah and Fabio you're the general manager right so You' got no idea this we're presenting those moldy bits of and it's stuck with butter on top those are just for display hold on for because they're for display you've got the right to cake them in mold and serve customers a display that's full of mold so we supposed to like put a fresh one every day so we can throw it out are you kidding me what do you think I think that you know as long as it's I mean it's fresh that's good I mean but I wouldn't but I wouldn't are you I mean have you lost the plot no I haven't it's changed colors four times and it absolutely reeks all I'm saying is that this is for display we're not serving it so do the customers deserve a display that's full of oh my God he's repr into him he ripping into him man look at this mess oh my God that it must be 2 months old it's probably a few days old a few days uh we don't serve it it's for presentation I'm aware you're not serving it thank gold star congratulations on that one that's that's a big breakthrough with you that's why you're here excuse me that's why you're here I'm here to tell you that that and you shouldn't be presenting it you don't know the difference between mold and fresh it's for presentation only give me two seconds I need to clean my hand I'm caked in mold I got disgusting butter and I've got hands full of pus oh my god oh Christ Amy you got talo Codine no he going to come throw it at us I'd rather him throw it at us than me serve it then the patata thank you you're welcome I don't know this is Bland I mean really Bland and Visually it looks like someone's just eaten that whole dessert tray and it shot out twice as quick as it went in Lori it's just Bland they really Bland I'll let them know and this is frozen cuz there's a grainy potato flavor inside that I don't think anything's Frozen here so the toor aren't Frozen I'll double check thank you uh-oh he said it was very very Bland he asked if the um the Tor were were frozen I wasn't sure if they were frozen or not he's right fall off pasta is fresh frozen that's the most mindboggling thing in this place we make everything and then freeze it Chef the Twitter Lees are frozen oh they are frozen they are so you advertise you're making it daily but you freeze it daily something's wrong Big Time thank you wow this a the totally newest person I I can't I didn't even know this me either I thought everything was like fresh it makes no sense what to make it fresh and then freeze it and then freeze it it makes no sense what does anyone clean here Fab how often is this place cleaned I have no idea you've got no idea when this place was last cleaned they don't have a cleaning crew all these not sure I'll have to ask joh what's that smelling here that's the smell oh my God what in the D it was a little bit of a payback cuz he just finished tearing me apart I thought that was a little bit of karma did I get you yeah where in the did all that come from flooded it who watered the plants this morning Chan they're full of water somebody water the plants someone's doing a great job at watering plants but not changing desserts M wow now I'll pay for any dry cleaning right okay me the spaghetti and meatball I would say Enjoy but I know better spaghetti meatballs spaghetti meatballs um fresh meatballs or Frozen Frozen oh come on everything is frozen look at that now in how rubbery it looks even before tasting it man look at that how dry that is dry disgusting frozen meatballs uhoh meatballs are frozen rubbery and dry he's right okay every product we use in here is Frozen when I first started here we caught up a leg of ve and I'm still waiting to use it and here's your pizza before margara Pizza it's very greasy yeah I've got oil slicks in here doesn't like the pizza either it's too greasy it's just full of grease Lori the pizza's grease is anything but what concerns me that John's behind the bar all these food's coming out and I want him to taste what he's sending me cuz I'm a little bit mythed to why I'm here if no one's caring okay please sure wow he said the pizza is greasy and that you should be tasting everything that before it gets sent out to him have enough oh boy oh my God I know I've had enough I had enough had enough after being disappointed by Bland frozen food and greasy pizza at Brooklyn's Mama Maria's a joke Chef Ramsey heads to the kitchen looking for an explanation I don't want to talk to this guy when he comes in here come on everybody outside uh introduce me to who's who this is Joel Joel this isar how are you Hi how Areo hello sir Valentino how are you good to meet you likewise good to see you too um I don't know where to start I've just had one of the most disgusting lunches I've ever had I stopped a dessert tray full of moldy desserts and the tortillini grainy Bland and the potato was just Dreadful the meatballs Frozen dry solid yes they're disgusting I don't eat them but you can't make meatballs every day you get 20 lb of chop meat you make the meatballs you freeze the rest do you know how long it takes to make 5 lb of Meatballs 10 minutes what we we've done all our lifetime I haven't just started this yesterday the me are always done if you get away with it 1967 it's 2012 John does anyone have standards here we're not in control of the menu whose menu is it this is my menu I'm embarrassed to do some of the things that we do here you kidding me we make pasta fresh and we freeze it like are you crazy but why are you doing it I don't have a choice who's stopping you the menu my menu why don't you listen to this man he's spoken more sense in the last 5 minutes than anybody has since I've been here do you listen to your staff they're not paying my bills I'm the guy paying the bills oh cuz you make the pizza and so they can't have a voice you should be nowhere near this business I don't agree with you I think we should close the doors I don't think this man actually gives a I didn't I didn't call you because I want to put the key the door if I need you to tell me to put the key to the door I would have done that without you coming here it worked before why can't it work now but you're running on nostal it Stood Still and yet outside these four walls the whole neighborhood has overtaken you you're in love with the Memories John I don't know what to say thank you for your honesty I need a shower my stink of plant juice I'm not going to close the doors just because he said he said something I don't agree with him 100% game on all right within a short time of his arrival Chef Ramsey has discovered that the staff may actually know more than the owner what are we supposed to do so we didn't make these recipes and now he's eager to see how the team functions in a dinner service oh my God hello how are we doing welcome SM Mar thank second course papel tomato sauce our boxes pizza boxes Grand before rid though what's going on down here hello business running as normal John yes this is if I wasn't here you'd be doing the exactly the same exactly the same no difference you're going to leave give me that portter Bell and clam I need that first so that's what John would normally do just all night on the pizza's out there yeah I mean he doesn't come in here he just stays out there all night he's afraid I think he's AF afraid of the kitchen he's afraid of the kitchen I think so sir he owns the place I know it's crazy it's insane as John seems content to pound away at the pizza oven Margarita sauce Margarita the kitchen led by Joe is pushing out food at a steady Pace pick it up here is your pasta but that doesn't mean the fast arriving food it's from the is pleasing the customers how's everything um the shells are like Frozen it look like it's freezer bur all I got was Rosemary all I tastes is Rosemary I don't taste any of sauce I found a bone in mine what that a bone I'm a vegetarian inside the Joe 2 seconds there a bone in artini and she's vegetarian and the tomato sauce they put pork bones in it what the she's vegetarian that's how we do it every day s John is responsible for the methods that we use to produce the food give me John urgently he says if you don't like it leave John this this is urgent now a lady had just found a pork bone in the rig of we to give to Sauce FL we always always added sausage sace so you're serving por bones in the sauce of vegetarian oh Jesus Christ that's how we prepared food for the last 40 years and I don't see her being a problem a pork sauce to a vegetarian it's the way we've always done our business you can't serve a vegetarian a pork sauce oh what the is going on here I don't know what what I had enough I had enough I had enough do you want me to order you a coffee will that make it better are you okay cuz I can't hear you are you waiting for the bathroom D no um my friend SI is he vegetarian no no what did he have the lobster tail okay and the lobster he said tasted um funny and next thing I knew John you to the gentleman being sick in the bo yeah he had Lobster I had the mushroom and then you like a medical assistant would you like for me to call 911 Joe Pass me a lobster tail please I need one lobster tail it's tough right why the guys's thrown up he's in the bathroom when he's sick please show me exactly what you serve that customer yeah please thank you hell you all right okay no Che your bl's ready John come here you smell it seriously fishy I can smell the ammonia yeah you smell that and that's what that man's just eaten that's ponia that's what releases when a body starts to decompose it's being pulled apart and then decomposed that's what makes it bed Joe just clarify something for me we could possibly kill them kill someone and whilst we're discussing this and there's a man vomiting in the toilet now I can't believe this is happening right now feels like to know that you got somebody sick and it's the first time you've got your head out the D but it's John's responsibility no matter what because John buys all the product that we use yeah please should we call an ambulance it does not look well call an ambulance hi this is Sal Pizza I need an ambulance the customer's not feeling well your face is really flushed oh my God my worst fear is for anybody to get sick in my restaurant where's a shot of something I need a shot I need a shot of something I got a guy vomiting I give me give me some give me quick f f somebody came to your house and you cook them a dinner how would you feel started puking all over the place a guy had some Lobster and he has a reaction to it the gentleman sitting down oh my God we just saw an ambulance come out yes oh my God oh my God need to kill the cameras kill the cameras it's dinner service at Mama Maria's you all right okay no one of the diners is feeling ill after after eating a questionable Lobster just smell it seriously fishy and that's what that man is just eaten and the paramedics have just arrived on the scene a guy had some Lobster and he has a reaction to it the gentleman's sitting down it's terrible for anybody to get sick on anything that you serve you you I want to stop everything just close the place down now okay so whatever's been served has I do not want to Ser I do not want to serve anything else Jo to vegetarians now this I it just stop everybody stop okay nothing else leaves this kitchen unless it's going in a garbage bag okay so when I shut it down they just kick everybody apologize no check deeply sorry and we have an issue that we have to deal with my apologies okay we need to close go to the tables tell everybody they need to go no checks just go okay close them so sorry but we're going to close the restaurant down too so should we not eat this yes don't need to just yeah don't need to just we're shutting down we are shutting down I'm sorry am I going to get sick from appetiser we eat is that is that kind of thing just they're not going to serve anything else it's embarrassing to have paramedics walk into your restaurant and to have to shut down your restaurant because of that should we take his contact information or any kind of information like that John can I have a word outside John tonight was beyond a disaster I never expected this never mind wild the streams s of humiliation but it's not just bad food John it's bad practices that mean you're so detached from your business you don't look like an owner you don't sound like an owner you're like a member of Staff back there you you're right but why I don't know why I don't know why I just because I think I've been beat up too much there's got to be some fight inside there's got to be something listen I am a fighter I've been a fighter my entire life I was thrown into this place place because they needed to they needed a horse a donkey to run the place cuz they couldn't afford to hire people they sacrificed my education and throw me in here but you've given up come on you're destroy yourself listen I'll be change I will help you but you have to understand you cannot be a member of Staff pounding dough and it's not you shouldn't be doing that I do it because I love my family and I want to provide for them the best way I know how do you think they get joyment what you knew kill yourself in there John come on you have to take a big long step back and stop running this place from a Pizza Oven no I I can't I'm in no emotionally I can't why I need to take a break I you out of I want you to get some rest okay well sorry that no no no listen you're an owner hey I can see the pain I feel it let me tell you I've got four kids of my own and I know how hard it is but I'm here for you and I want you to win understand that manto man I'm telling you I want you to win you have got to listen okay we can do this right you do I want to do it good have f St I for my kids let's do it for okay see you in the morning Chef Ramsey may have pledged his help to John but he needs to get a handle on everything before he can Implement changes so early the morning he does a little research what is this bloody hell time to see how much frozen food there really is oh God this h f a genie pen they said they had frozen food but I certainly wasn't aware there was this much oh my God this goes on it's endless how much pasta's in here look at the colors it's Frozen badly no date no name look at it oh you're kidding me what is that saus of skin I mean honestly look at this buckets of them what's that that's just out of two freezers and look there's more freezers down there oh my God you are kidding me chicken freezer burns oh man look at this this must be 5 years old this stuff it's ruined you can't cook that oh my god oh Jesus this is a joke look at that oh come on meatballs this is ridiculous they're frozen molded what's that oh God no dates No Labels another freezer frozen vegetables frozen pasta my God I don't know what it is an ice cream container summer filled with pasta shells look at this stuff freezing T soon you are kidding me that's egg plant how many portions of food is here it's just endless oh my God horrified by the amount of frozen food wow Chef Ramsey is determined to give johon and his staff unbelievable a much needed wakeup call how are you today good day yesterday yeah I've just spoken to Charles the diner from last night he got check out this morning at the hospital totally fine okay big breath of fresh air there let me tell you I was really nervous we all we all today we start fresh fortunately we are still a little Frozen in the past come with me oh boy let's go let me show you something come in wow what the is this that's our menu what do you think it is this is our store John I've never ever encountered anything like this in my entire cooking career ever never if we had to not touch anything else in this kitchen and cook what we've got you'd be open for the next 12 months and still not run out oh my god wow come on we have 40 Stacks that's like 400 lb of chicken Kentucky Fried Chicken probably doesn't have that much chicken on hand John do you have any idea that this is going on yes it is it's it's amazing when you look at it but I knew it was going on look at the meatballs freaking turn color hey don't throw it at me come on guys there's more Joe I know there's more downstairs there's more it pains me you're right there's no there's no way around it this is my this is my fault it's a sad truth it is it lies with me this is my fault I let this get out of out of my grasp past Glory we used to do 10 cases of chicken in 2 weeks I'm still buying like we were busy at that at that level and we're not the restaurant is struggling as it is but you're losing money twice as fast try to change something that's no is that true he's trying to change you're saying no yes there's resistance to change yes so that's another my big problem like I told look at this how long do you think those been special when's this from I I listen I'm just asking it's not as how long has that been here since my parents died I don't want to take it down I don't post the specials it's just something a memory to me but that's the really important issue and you mustn't take this personally you're still treating this business as if Mom and Dad are here we have to let go throw it out it's holding me onto the bed throw it out no I'm not ask to throw that out take it home take it home no joh I don't want to get upset but you got to understand you got to let go of the past okay yep guys get the out of here John let's go I am here here to help you but I can just see the pressure I can feel no it's not the FR I don't want to be here no more not that I don't want to be here I don't want to be in this position no more it's just sad just being here every day working 7 days a week I don't know if I told you I wasn't educated my mom and dad threw me in here I would come home from school not to heat lunch to serve lunch how old was a kid 8 10 and as been my life ever since it's just sad to sit here every day knowing what we used to do and not be able to do what I used to do anymore just you holding on to the wrong things and I think deep down inside you're just running scared I don't want to be scared no I want to fight my wife I send my kids to Camp they were so happy that you were coming my third child said to me Daddy what he's going to fix everything we get to spend more time together hey you will but you have got to let go of the past it's your turn now I am here to help you do you understand but it's on one condition you step away from that P I want a commitment that you are not going to jump behind there on the safety it's going to be hard I just want a commitment from you that you're going to get your head out the door yes I will yes I want to start making it not pounding it all right yeah let's do it let's do it can you hear what's going on out there I hear it I hear that's for a reason I hope they're listening it's going to be extremely hard now to fall back into your old habits but I'm ready to from today on change my ways and move forward and not let that ever happen again Chef Ramsey clearly feels for this owner and is now ready to reveal the first important change first of all good morning good morning oh good morning where are you we hear you but I don't see you don't worry about that we are relaunching Mama maras excited y good remove your blindfolds I'm my god wow oh that awning is gone that's right the awning has gone let me welcome you to the new sign mama maras when I first arrived here I saw a disgusting awning letters cut out just hideous this now this is your first statement it says a lot first impressions let me tell you oh yeah I like it it looks modern I've made some minor changes inside minor trust me when you walk through those doors I think you got to crap yourself let's go in come in please oh wow holy crap wow wow oh my God this is totally different first of all welcome to the new bright vibrant Mama Maria and my goodness does it scream Brooklyn oh wow totally different when I first came in here it was resembling a restaurant that hadn't been touched in years it was dark it was grimy and it had no life we've got stunning turquoise WS that gives that nice vibrant hop the custom artwork done by very talented artists painting the beautiful historic Brooklyn Bridge above your fireplace I like that I think this is what Brooklyn wants and needs we got rid of all the Clutter that John just is holding on to we have on the wall your parents in full-blown stunning photographs which is an amazing memory to hold on to oh have a look at the uh paper that's your mom you didn't see that no that's me serving the dog I didn't notice the pictures never forget this day moving forward a new beginning in the history of the running family run my memory is let me tell you this is my family this is me it was here in front of my eyes I didn't see it it's amazing it's changing from old to new what I letting go of the past the past is still here with us and I got a new lease online Chef Ramsay's remodel of the restaurant is only part of his master plan come through please the overhaul of the menu is the real key to turning this Brooklyn eery around first of all just take a look at the vibrancy looks great fresh yeah that's what I want too that's that's what I need right menu starting off with a delicious brushetta it's done with a really nice chopped up mozzarella served marinated tomatoes earthy rustic and Charming brilliant and fresh the muscles are just incredible a great little appetizer to get the pet the juices flowing the specialities of the house the pizzas Margarita stunning simple delicious you hit it on the head next to that you've got the ubuka served in it cooking juices over mashed potato Galata and a really nice rich Demi glass I'm hungry you're hungry that's a great sign but John what do you think I'm excited you're excited here's the scenario we have some very very influential journalists and bloggers coming in everybody on their game yes one more thing that he's a little sprucing up got this for you especially a nice beautiful shirt after 40 years I got to take my colors off that's right cuz you're no longer a pizza boy you are the owner if I catch your head inside that pizza oven I'll put it in permanently and as I look at you now right over your shoulder I see your father looking down do look that's right and you are going to run this business just like they did when they brought you into this world you got it coming up let's go it's the most important night in 20 years for Mama Maria one mistake and we fall apart will JN be able to lead his team to a successful relaunch I ain't got time for this where is John or will he collapse under the pressure and take the restaurant with him son of a I'm not letting you sink in the dining room it's relaunch night we got some big hitters in tonight yeah and Chef Ramsey is determined to let everyone know that Mama Maria's is the new cool place to dine in Brooklyn first off EA in Brooklyn blogging website Dynamic Blackboard eats blog great we're going to impress him eat to blog are also joining us followed by the New York Observer big one absolutely big one getting nervous you have got a Powerhouse full of critics look how smart you are wow turn around give us a spin amazing amazing amazing let's go welcome to M Maria this is our brand new menu welcome to Mama Maria's relaunch and I'm very proud of what we're doing now we um have the that two tops coming in just recognize them New York Observer the guy with a notepad oh he's the man 2.4 million readers don't tell me who they are cuz I'll get nervous no I just told you you need to know who they are let's go you can do it it's tough taking on this new role you know it's not my makeup I'll grab them two all right I need to step away from that pizza counter and be more handson to make sure everybody's doing their job and doing it correctly table four New York Observer yes okay okay listen up first course ministr and a Caesar got it I need this Roto Cabell please 30 seconds in the window good while John may be in the unfamiliar role of leading his staff how we're doing over here is the pizza's all done there's another one coming Mama Maria is off to a good start pick up lasagna Yi spaghetti meatballs and customers are thoroughly enjoying the food Y is delicious I think the sauce is spot on delicious but while Chef Joe continues to push dishes out in a timely manner muscles in the window Bretta in the window let's go was a typical Southern Italian red SCE joint John seems to have forgotten that he is still needed in his new rule as leader I'm so hungry yeah I'm really hung too table four in the window let's go it's a blogger's table guys let's go Rapido it's very frustrating when I see dishes not leaving the window there's no time for mistakes I ain't got time for this where is John let's go get me John let me get him are you serious right now son of a there's a guy walking around here with a white jacket blonde hair a for sake John yes sir so you can't just favor two guys at the bar you've got to be everywhere in and out we're in the middle of service I'm not letting you sink the dining room this place is full of some of the most influential influential bloggers step up period the story we have to encourage don't stop you cannot stop we're going to communicate with our team we got VIP tables out there okay the stuff is take it out them I'll take it out okay beautiful let's not drop our heads let's bounce back okay here you go guys thank you oh I'm so happy sorry about the service we're trying our best we're trying to keep up and we're trying to do whatever we can this was the first time John was acting like Theona he is tonight you're doing great you're doing great all right keep it up and that's exactly what Mama Maria needs this looks awesome and it smells yum this is delicious let me know when that Margarita is ready please I need that Margarita so guys how did everything go the spaghetti meatballs were delicious absolutely spectacular thank you we'll definitely be coming here again great job well done here have a good night thank you thank you bye thank you thank you good night guys John listen you are one hardworking honest guy thank you I feel I was living in a shell I'm coming out of that shell head shell is broken kiss and I got to be honest with you you hit it man you hit it right on the head here's my memories Mom and Dad are here yeah they here they still and so they are looking down and they right now are proud got the door open grab it just go forward don't go backward no no no I'm not going backwards I refuse to go backwards good one thing I remember my father was his leadership and that's what I'm going to continue doing thank you so much take care of yourself I know what I need to do and there's more to come of Mama Maria in the future for the last 55 years this restaurant has belonged to John's parents and even after they sadly passed away he remained a pizza maker but tonight he was an owner this restaurant now belongs to John and John only and I'm truly and I mean truly rooting for this Brooklyn Underdog how much water can be put in one plant pot sh God bless pizzas after Chef Ramsey left welcome to Mama Maria John has kept his promise of running his business away from the pizza counter I need a bowl of greated cheese please a bowl of gred cheese Mama Maria has already generated a ton of positive buzz from bloggers and websites it's really good thank you our help from Chef Ramsey we've come a long way and this 55-year-old restaurant is on its way back to being a fixture in Brooklyn once again tonight on Kitchen Nightmares Chef Ramsey Chef Ramsey Chef Ramsey makes his inaugural trip to Pittsburgh oh my God where he tries to turn around a failing soul food restaurant Whole Food only said that on death Road the owner Miss Jean is also known as miss mean look at this I can somebody mishandled bread oo she yells at her staff everybody always late uh-uh and the staff yells back you told me not to leave my post box that is Miss Jean's philosophy is the customer isn't always right there's a problem with the mac and cheese no a lady ly as for her menu oh my God it's a disaster it's drying than the Sahara Desert and the only steady customers at Miss Jeans seems to be the Flies a fly Chef Ramsey faces a massive challenge has it been a robbery here as he goes looking for the soul in this soulless restaurant the restaurant looks like a prison cafeteria can Chef ramsy save Miss Jean's Southern Cuisine you've all fallen out of love or has the restaurant gone too far south stop everybody stop I'm done I don't do theity that's tonight this is a disaster on Kitchen Nightmares it's killing me I can't continue to do it no more what is that you serving rot and food we possibly kill them then wake up you wake up shut the place down get out of here that is amazing than thank youself Wilkinsburg Pennsylvania located right outside Pittsburgh is home to Miss Jean Southern Cuisine opened by Jean Gould a retired special education teacher I love to cook and then when I started doing it at my church everybody wanted me to make food miss you have to cook this you have to cook that cheese sauce is ready they're the ones that really encourage me to open up a restaurant you'll love her food trust me that Mac should be ready to come out very good she's the type of person that will always help you if you're in a band or if you need help you sure you feel better cuz we don't want you working sick but oh wow how can I explain this she has attitude problem if I catch you on your phone it's considered your 15minute break no exception unless you fell on the floor and there's nobody in here and you can't get up M je like Dr Jeff or Mr H who cut the steam tapes on y'all got to pay attention somebody writing these orders like kindergart students y mean because a lot of my staff is lazy I don't think it I know it uh-uh uh-uh sister where you from you can't be standing back here in the kitchen on your phone let me call you back for to kill I mean that's not right you just can't do that I have to go and tell them four or five times you need to do this you need to check this you need to check that all right there's a problem with the mac and cheese they said it's overcooked and they want some more I don't want to hear it when she's dealing with a customer complaint she could be known to get a little bit nasty she said this is like eating a potato CH a lady lying sometime I find myself in the kitchen cooking and I have to stop and I go to the door just to make sure no one is out there well I don't know what happens the customers are gone oh man there was several times I came in in a morning and she's crying she's just crying and then I'm getting a frog she um she be like she owes so much she scared I'm really in need of help to the point I don't excuse me I don't know what I would do I don't even know where else I would go to seek out all I know if I put my whole life my whole life savings you know to see it go right down the drain I don't know what I'll do how are you how you well just waiting for my car Chef Ramsey Chef Ramsey hi I'm Jean you're coming to my restaurant can I speak to you a minute please I'm supposed to come to see you please I brought you a prach cobbler I need to see you a few minutes before you get to my room let's run okay uh let's get through there okay jeez all my whole life all I've ever did was help someone else let's take a seat over here and now I'm really really in need of help first of all how long have you had the restaurant I had the restaurant about 12 years and before you ran the business what were you doing oh I taught um disabled kids and adults and I did that for about 25 years tough job it is so coming out of that kind of role mhm talk to me about your restaurant what is it the food how do you rate that on the scale of 1 to 10 I'm saying eight eight yes okay the biggest problem is my staff because they're trying to cook with one hand and be on a cell phone with another hand are taking more breaks and gossiping talking and being late or just don't show and it's just not helping me keep my restaurant where it needs to be I am in big big debt because I can't keep enough clientele in a restaurant I mean I am going through so much right now I really don't know if I'm going to make it out through the month I just don't have the money so every day I do everything I waitress I'm the manager I cook which is crazy cuz that's how bad it is right now I just really need your help I'm on the edge I really really need help I can't do it I can't I I appreciate you coming here to see me thank you for the update don't get upset I can't help it's been so hard I just don't know what to do listen I'm here to help Miss jie okay okay I totally get it okay thank you okay I'm going to jump in my car get back there and I'm have a meeting with the staff come on okay thank you okay wow may be rainy in Pittsburgh but there's one thing that pick me up get some good soul food wow oh my God oh my goodness me anyone in hello here oh my goodness you droping evidence I'm scared to go out there I can't handle about to pass out oh my God hello how are you good how are you good to see you you too I'm Marissa I'm Marissa good see Marissa my goodness me was there a uh a robbery last night there's nothing in there that's our dessert display over there that is grim the restaurant looks like a prison cafeteria it's just embarrassing I mean Chef Ram is coming in asking when was the robbery who there ouch Hello nice to see you and first name is I'm Joie Joanie right Glad You Came good to see you I'd like to have a quick get together with the staff can you go to the kitchen and call everybody El yes I will uh without Miss jeene yes sir everyone to the front we have a meeting come over come over everybody come through great and first name is chef Mike chef Mike mm how are you my Dy hello and this is Chanel Chanel come over here so we all stick together now that Chef Ramsey is here I'm ready to talk about everything that's wrong believe you me um first of all Miss Genie came to see me this morning the biggest problem from her point of view was the staff oh my why would she blame the staff for the problems in the restaurant to get all the blame off of her yes yes why would she pass the blame on to you she have sort of an attitude problem she's just mean mean Mrs Jean pillar of the community for the last 20 years she's mean yes she's mean to the customers sometimes mean to the customers and employees too I don't believe it so sometimes I thought she had split personality wow you got the nitpicking Miss Jean where you just want to throw your hands up and be like I'm leaving dang you got nice Miss Jean I mean I'm really confused Miss Jean blamed you guys as the issue and what you're telling me is completely different so let me go and get her Miss Jean yes you're two seconds oh wow um so I'm I'm a little confused M je you me the big issue here was the staff that's not the case from their point of view they're saying that you have a Mean Streak are you mean I don't think it's a Mean Streak I'm a very serious person they're saying that you're heavy-handed with the customers in terms of the way they've been treated there's a young man that comes in here and he's like me and Jean's um grandson right he not like my grandson well I'm just saying Jean he's a regular and um he ordered pepper steak and rice one time and he just told Miss Jean was a little salty and she said don't eat it wow he's one of the guys that come in here and his pants is hanging to here we try to catch those guys when they come in and ask them to please pull their pants up especially on a Sunday with all the church folks and the older ladies and stuff okay I appreciate that having the pants pulled up on Sundays in front of the church Congress but brother's got these pants around his ankles he has a right you to complain about salty food let's get that clear yeah who's right who's wrong well they're wrong because they think I'm mean when I don't allow them to do something that they shouldn't do yes I do yell sometime because after I ask you to do something five or six times and it's not getting done I think I'm too soft I need to put my foot down if you do something and you should be terminated wow but no soft-hearted me I give everybody another chance there always something when I go back there they're on their phone I mean all gathered I've been back there when there was five people on their phones at one time especially you no it's not right okay you saying that never happens no every time your phone vibrates you go to the bathroom 15 times a day go to the bathroom I follow her to the bathroom and you heard me talking one time one several times you never know when I'm following you I drink like over two gallons of water a day day the only way you drink two gallons of water unless you had hot pipes uh-uh it's from the hot kitchen when you're out drinking or whatever that gives you hot pipes no uh-uh I can't deal with everybody's personal problems and it's like I'm Dr Phil now I feel like I'm uh Jerry Springer this is serious it's not funny to me they don't understand I am one person and I have to deal with all of you I'm like really getting fed up behind it this is crazy and everybody always late everybody especially mik every single day I'm very disappointed because I don't feel like they respect me enough and all these years I put into what I'm doing this is like frustrating to me and if I don't get Chef ramsy's help I am going to lose what I have within a month's time I really need it out having already witnessed the major Rift between Miss Jean and her staff Chef Ramsey is ready to try some good oldfashioned saw food okay hello here you go thank you okay right I'd like to order a few of the key elements of any good Soulful restaurants okay first off I'll go for the chiting dinner um we don't have that available right now no no no chitlins what a shame uh some fried corn with Le we don't have that okay I have the red beans we don't have the red beans the black ey piece we don't have that either wh No Veggie patter no sweet potato pie no mashed potato not right now no I don't even think we have gravy seriously why have a menu if 2/3 of it is off oh dear uh you got pork chops yes Bingo let's go for the ribs okay and the mac and cheese okay let's start off with that as the food's ready just uh bring it thank you okay ribs mac and cheese Michael please what no playing around ah wow I mean that is just like sugar syrup D can I change that please so sweet how much sugar goes in there I'm not sure it's probably just poured in there till it's sweet enough yeah that's sweet enough for I'll just go straight to a water please water he said the sweet tea is too sweet that's like Southern tea and they call it sweet tea it's supposed to be sweet that's why they call it sweet tea so depressing what's that there two seconds what is that bike what's the bike there for this Miss's exercise bike there a gym here just no just a bike but what's it for for her when she feel the exercising I've never seen anything like that wow how's that D Jesus did somebody sit on that what happened came out like that it came out like that yes came out like that did did somebody sit on that no sir can the lady not have a decent bun yes she can she can crazy wow Miss Jean what is this please tell me that the bun didn't go out looking like that I just honestly with me I really didn't look I I cannot that look at this and then y'all be talking about it's me who was send something out there looking like this look at that I mean come on I mean how do they get smashed up the first time I don't know how can somebody mishandle bread what whoever threw them up they they don't give a they just smash up put it on the Shelf this is what I'm dealing with but it's not St problem they don't hot look I don't understand why nobody don't get it I mean come on Wow Chanel no God damn I just put the three together that he should get and you went and grabb something else first of all you told me to get the stuff right no you got it looking like a slot plate you see me wiping it off Miss Jan don't get frustrated and take it out on me but you have to learn you don't plate food up and handed to somebody in account waight shoot oh my gosh I so underpaid is that for me yeah wow right we have the ribs and the rest is coming out okay great mhm how is it never a weird saltiness to them almost like they've been in a brine would you find out and just ask them sure you think of ribs and the excitement the stickiness deliciousness of it but they're very salty he said they're salty it was almost like they were in a Brine and nothing was that impressive to me they taste salty to you no this is soul food and I really don't think shef friend you know how to cook soul food just like I wouldn't know how to make food that British eat here's the ma it's nice and hot Sizzle right okay so Chanelle are you going to start the pork chops just one pork chop yeah one por chop I'm scared the cooking here's some mac and cheese what is that been it's bubbling a white can you hear that I has that been in the microwave yes what for 3 days can you hear it crackling yes I do it sounded like the little rice krispy trees with the little elves and didn't look that good thank you okay depressing one thing that should always stand out is like bloody good mac and cheese and that's just land overcooked and just Tre really bad don't cook it too too fast when you cook pork chops you got to stand right there and keep turning and keep turning it Miss Jean nit pixel you just want to tell her get the hell out the kitchen why is there so much smoke I don't know might be from De GRE damn something flew in my eye then I'll finish with that thank you how is it mac and cheese well ouch it's bland there's no seasoning and it's just cooked to heal okay he said to macaroni and cheese it's bland is what it's bland that's good tasting it's a little glow I'm not going to say the micro it is not good when it is good sound like Po jump you need another set of soap no no it's fine thank you sweet how sad does that look honestly come on how depressing is that are you serious yes can y'all please come look at the poror chop please he got it sitting up thank the map of America stand over the East Coast there's California with that little dark spot is from the central Midwest we have Seattle we're here Pittsburgh God Bless America off flying Chanel did you taste it if he got to stand up that mean it's too hard I'm not the cook okay so I see you had a chance to taste the pork chop uh-huh and uh what did you think yeah dry like um a mouthful of sand it's drier than the Sahara Desert all right even the FES no longer interested okay is there anything else you wanted me to get for you or a wheel for that bike out there that way I can get the out of it he said that this was dry like a mouth full of sand he said even the Flies no longer take interest in it is it dry M I still stand by my food because I put all I have into it and I work hard oh dear dear oh dear oh dear my lunch was a joke and anything connected to Soul passion heart you've all fallen out of love I mean how can a soul food restaurant miss the Staples no red beans no black I peas no mashed potatoes the ribs salty I mean a real weird saltiness because it's like season them up you season them up so they're salty and then they're sweet as anything with that barbecue sauce on there and then the pork chop I mean I was holding out for the pork chop it was dry the mac and cheese I mean it was just disappointing I think it was good I think the mac and cheese is disgusting well I don't Chef come on you know the macaroni and cheese we haven't had any complaints about it yet no cuz you have no customers my darling that's why we don't we don't have any custom that's why and you want my help get a grip I'm not going to take too much criticism about my food all right go on now I told Chef Ramsey I do wear a lot of hats and I feel like if he don't like my fried chicken and he don't like my macaroni and cheese then you know what Chef Ramsey can do he can wear one of my hats and that's one of them that's how I feel it didn't take long for Chef Ramsey to see that Miss Jean is in denial about her food I'm telling y'all I'm not going to see him be AAR tonight y'all might as well to get it right now it's time to see how this restaurant functions in a dinner service welcome to Jean SN Cuisine Chef Ramsey how are you how are you this is a I'm ailia I'm the host see me today excellent um and that looks like it's the waiting room of a doctor's clinic okay s don't you think does it look in fighting no I feel like I'm about to get my tooth pulled oh c Qui jeez I'm sorry excuse me how are you both now are we looking at a uh R Canal issue okay me come on they they're waiting okay will you come with me please good luck luck oh my God it is a mess the doctor will see you now holy oh man it's funny all right and how are you folks doing today Samurai I'll be your server how do the ribs you're going to have the fried pork chops okay right Mike how are you okay sure so orders come in where do the orders go the slips when the orders come they put them on the magnet on there all out there in the refrigerator Chef so you just you just do you just stick them on there that's it yes je wow this is just insane all right Co now this is what we going to do we going to get these orders out of here okay Follow My Lead okay no we're all doing our own tickets cuz we get confused when we share the same ticket I'll do a ticket you do a ticket I'll do a ticket you we can't do the same ticket got to get we got to get the orders out no calm down orders need to go out I've worked in quite a few restaurants I've never seen a restaurant run like this in my entire life the kitchen staff doesn't know how to run a kitchen and I don't think that Miss jeene fully knows how to run a restaurant so the the end result is just complete another chaos catfish is up oh Lord somehow this disorganized kitchen has managed to get the food out I have the pork CH unfortunately the customers are finding little to cheer about is everything okay pork chops feel like they've cooked for like 5 hours okay thanks what's wrong um he said the pork chops were overdone I mean that just uh man sold food I only Ser that on death rad food is not coming out right we need the food to get out here let's go no more let's go wow voice is so depressing damn I said J you really do need a job I mean like I'm broke ass so you're on your cell phone you're working yes sir I am you're on the phone I'm on the phone it's exactly that you're right any reason why not interested uh well because there was no customers out here yeah just asking she's right staff don't give a and they're always on the phone I walk out and you're on your phone oh she's talking about the people in the kitchen no I'm talking about you phone yes I'm guilty yeah there you go we want to get straight to the point okay um so why do you think it's necessary to be on your phone in the middle of service I'm working I can see out the window somebody comes I can see them right Amilia we see somebody you go over there and get them wow I can see out the window Chef I can see out the window oh my God seconds yes did you hear the chef come out here and fuss at me did you hear it he came out he said oh you're on your cell phone he said you just don't give a I said yes I do I said there's nobody else second time on your phone no no no no no right now this lady has got the world on her shoulders and the first thing she told me the morning was the fact that her staff are on the phone whilst the dining room is full and you've been on there twice now it's so unfair for you to go back on your phone I'm a volunteer let's make that very clear even if you volunteer you have to follow the rules I mean I'm I can't be up here to see what you guys are doing I hope that you're doing I told you run back if you need to help in the dining room i' be happy to do that come back there's two people come back to leave my come back that's my job all this time I you not to leave the front is when she wasn't here that is not true and that's that is you going home yes bye bye Miss je somebody need to be rung out yeah yeah she can she can do it she can do it all I'm done you painting with chicken wings please just a minute let me get somebody to reading you up bye that's what I'm saying Chef I can't be everywhere they know that to do that and they do it anyway you know they don't care they know better they know I tell them that all the time can I get you guys some more sweet tea Chien with little dry okay do you want me to take it back yeah I'll get you guys some new ones okay hey guys oh no what's wrong the chicken was dried oh my gosh chef Mike how old is that is that left over from lunch yeah that's not tonight that's old Chef how does chicken get that dry guess from being under that light chef have a little taste it's dry dry dry Chef it is but you're just yourselves you don't need me to tell you that you're completely upside down you're serving lunchtime chicken and it's dry who's paying for this Mike and do you have extra money to do this no I do not not at all chef and I may has to stop it really has to stop you all really have to learn to follow instructions it's just that simple you got to have that passion for the food you cannot continue to send food out like this cuz it's my ass on the line my ass on the line nobody else the restaurant is falling apart I can't afford it this is my whole life this is all I have and it's going to hell I mean it's it's pain it's killing me it's tearing me apart to know this is happening I can't continue to do it no more it's very embarrassing I can't be everywhere I can't be at the front desk watching people on the telephone and I come back here my food is not going out right I can't do it by myself after a dinner service that is fraught with problems with the staff you going home yes bye bye and the kitchen you're serving lunchtime chicken and it's dry Miss Jean has reached her breaking point I can't C you do it no more PR FR come on FR keep the strong Lord keep it strong come on now you know you got you know I got your back God loves you and so do I he come here to help us we it's like we almost can't even be helped sit down tough day yes jef Jean I totally get it I feel for you but the system is horrendous it is yet no one seems to care I don't care I care I do that's why I'm swear but we have to work together and I need your help and I'm willing to like I said I'm willing to do whatever but some sometimes it becomes hard when I really say I need you to do something and it doesn't get done but the system they're working against is yours and the system is bad let me tell you tomorrow I want to see a bit of an effort okay the three of you together okay good night all right Chef I'll see you tomorrow okay in the community of Wilkinsburg Miss Jean's reputation has been tarnished good morning please take a seat and before Chef Ramsey can move forward with any changes to the restaurant he needs Jean to fully understand this issue okay Miss Jean there's a lot of love for you in your community yes unfortunately that positivity is not shared by everybody so is time for the world premiere of The Other Side of Miss Jee roll it guys my gosh Jesus Miss Jean is really mean her customer service really sucks just rude we just had a really bad experience she's not really customer oriented she doesn't care she needs to work on her attitude she's mean I told her I'll never come in here and I won't send none of my customers in here to you ever again because I don't deserve to be treated like that Miss Jean remember this it takes years to get a customer it takes a second to lose one and you lost one to me wow Jean how' you explain this you have a tendency to talk to your customers the same way as you talk to your staff and as soon as anyone in the business stops respecting their customers it's time to close the doors and if you don't they will close your restaurant for you there needs to be an attitude adjustment but not just by Miss Jean by everybody my big question to you are you prepared to change are you committed yes yes chef Miss Jean yes chef good I am anxious to make some substantial changes okay see you shortly okay Che are you okay Michelle I feel hurt I had no knowledge that these people felt that I had been mean to them I want to make it right and I will fight to make it right with Miss Jean now realizing the damage she has done Chef Ramsey moves on to repairing her reputation he has gathered former diners and now it's up to Miss Jean to do the rest I appreciate all of you being here and I want to apologize for anyone that have been in my restaurant and haven't been treated nice by me cuz I really appreciate you from my heart and I can't do it without you I really really need you and I'm going to guarantee you will not be serve without a smile you're looking at the new Miss Jean I was given another chance to make it right with my customers and I'm just I'm just so happy I'm so happy I love you guys with Miss Jean's reputation already on the menend in the community Chef Ramsey moves forward with one of his biggest makeovers ever good morning good morning chef ladies are you ready to see oh my gosh the new Miss Jean Southern Cuisine let's go oh gosh come in please oh my God a miracle come here baby come on this is so right here now this place is gorgeous this is gorgeous oh my gosh gone are those green cold walls now we have that nice attractive warm gray it's bigger warmer it's just beautiful inviting we're stunning murals etched onto the walls it gives the resturant warm personality doesn't look like a robbery anymore look at the handcrafted tables made out of reclaimed wood from a local barn and that very picture there that's the barn with these new tables you've now gone from a 45 Sear restaurant to a 75 Cedar Restaurant more importantly this restaurant has Soul Miracle hallelujah it's so wonderful this is like a dream come true I mean it's a real dream come true thank you girl thank you so how beautiful is this oh my gosh my goodness me St look what we have look what we have and you also have new Miss G oh yes oh my God to go along with the dramatic change to the look of the restaurant take a menu please okay sir thank you ladies come in please Chef Ramsey has come up with an equally dramatic change to the food take a look at that presentation is beautiful you think of soul food and the message in sends out comfort and a bit of fun yes it does and the good news is everything on the menu tonight is available in all right amazing let's start off with the top here appetizers catfish PoBoy oh my gosh dressed in a French roll next night you've got the barbecue P pork sliders with fresh coal SLO all right following on the Entre slow bra oxtail absolutely delicious next to that it's wouldn't be soul food unless we have catfish blackened or fried yes one more little thing we have stunning New China courtesy of Niagara China beautiful wonderful great dig in have a little taste I don't even know what to start I didn't feel like Chef Ramy could cook this soul food but Chef Ramsey has proved me wrong about cooking it just shows I could be wrong sometimes I don't know what to eat next I know wow I think the new food is very good want Mi some more these are good M delicious M good mhm is do oh my god wow amazing oh my goodness who would ever thought they put watermelon with red onions m Miss Jeans now looks and feels like a new restaurant and there is a buzz in the town everybody wants to check out the relaunch including the town's mayor okay this our table yes this is your table it's a lot different isn't it I love the tables for tonight's dinner service shiff Ramsey has reorganized the kitchen and has put Miss Jean at the helm as the expediter when I yell at you yell back so I know you got it yes ma'am yes ma'am let's see what you got money Mike okay first order I need dip chili Fried Green Tomatoes let's go Fried Tomato perfect dip up all right how long want the fried green tomatoes Fried Tomato be up in about 2 minutes table too I need two sliders fried tomatoes di puppies this kitchen that never had a system before is adapting well looking good looking good slatter is up and appetizers are making their way quickly out to the dining room DP that's a nice presentation oh my God that sounds good really good meatloaf one jumbalaya oh my gosh I need these orders out Marissa table 12's ready Marissa table three come on guys food's getting cold while the kitchen seems to be pushing out food there is a lack of coordination between Miss Jean and the front of house Marissa table too Marissa like this is frustrating all your orders is ready right there it's just hard to breathe when whenever you you just hear your name being called like I'm getting ready to leave I can't take this we were first to sit down we just got a slow waitress I'm ready to go man's got impatient guys yet let's not screw up now Marissa I can't take this really just can't I'm so stressed out and I keep getting your I'm so busy want to leave I don't anymore Marissa Marissa this is a disaster don't even put that camera in my face I want to leave stop everybody stop everybody I'm so stressed how and I keep getting yell it's relaunch night I anymore Marissa and server Marissa is having a difficult time this is a disaster and her tables are beginning to suffer don't even put that camera in my face stop everybody stop everybody Rive calm down a minute it's new to all of us we have to work together and this is the way that we have to communicate in order to get everything out you're going to be fine okay you know imagine a chef wasn't here helping us do this I know I know just be you you're going to be okay my name was getting called and like it's a good thing we just got to work together going be fine let's go let's go you be a bad for the first time tonight I saw Miss Gina's a leader she's doing her job to help her employees get through it the best that she can fried chicken and the O I'll be right back with oh duh I'll be right back with your sign all right I got food jumia yes ma'am this is be superb very good welcome to the new Miss Jeans enjoy everything because you know what I'm loving it I am feeling terrific I am feeling so so wonderful I'm loving it I'm loving it I'm loving it come on guys we're almost there we rolling we rolling I'm real proud of Miss Jane I'm surprised at Miss Jane she used to make you not want to do it but tonight she's P she got a smile on her face woo that's not the M je I know let me tell you something tonight we made a major transformation in this restaurant and you Miss Jean you handled the pressure and turned it into something positive thank you Chef miss mean has left the building yes let me tell you yes hallelujah thank you hallelujah thank you Chef the wonderful things that Chef Ram said I can't even explain the feeling that I have right now come here you and say goodbye he made me just feel like just going on and I can just conquer anything now I am going to miss you I me I wouldn't give this up for nothing in the world you are an amazing lady you're a very special person I'm rooting for you thank you Chef I am so thank you Chef I'm just like I'm overwhelmed thank you so much I'm not going to let you down I'm not going to let you down thank you and take care thank you oh the greatest let me tell you rarely in my life have I met a individual with as big a heart as Miss Jean yes she lost away but I strongly believe right now she's on the right track my only wish is that her staff are there to support her wow Miss Jean no more mean in the days that followed the mayor of Wilkinsburg honored Miss Jean for her years of service to the community it is my honor to Proclaim this Miss Jean's day June 3rd and for this day for I am very grateful and I thank all of you from the bottom of my heart I thank you the soul is back into Miss Jean's new restaurant and she Jeff Ramsey I thank you from the bottom of my heart next time on Kitchen Nightmares Chef Ramsey meets a husband and wife team who have lost their passion not just for the restaurant but for each other as well there's an indent on the couch from where he sleeps the kitchen is disgusting look at the mess of this place and the staff is ready to Mutiny doesn't know what the he's talking about find yourself a new bom manager can Chef ramsy pull these owners heads out of of the sand someone man up and save the restaurant and their marriage you can solve this close the shop\n"