The Chaos in the Kitchen: A Behind-the-Scenes Look at Restaurant Mayhem

As I walked into the kitchen, I was immediately hit with the smell of...well, I'm not quite sure what it was. But it definitely wasn't pleasant. The chef, who shall remain nameless, looked like he had just been punched in the gut. "Let me finish," he exclaimed, his voice trembling with rage. "Excuse right now, let me finish." It seemed that someone had done something to upset him, and I was about to find out what it was.

The chef began to rant and rave, his words spilling out in a torrent of anger and frustration. "Kiane, please be quiet," he said, his tone icy. "You want us to cook everything fresh, why can't you do that? You can't." It seemed that the chef had a problem with one of the kitchen staff, Kiane, who was not meeting his expectations. But as I listened in, I realized that it wasn't just about Kiane - it was about the entire kitchen and the way they were run.

The chef's anger turned to disgust as he spoke of the lack of quality control in the kitchen. "Bags everywhere," he spat. "Christ almighty." It seemed that the kitchen staff had a serious addiction to bags, which somehow made their way into every aspect of the cooking process. The chef was incensed, and I couldn't blame him. Who wants to eat food served from a bag?

As the conversation continued, it became clear that the chef's issue with Kiane went deeper than just quality control. "You're being a know-it-all," he said, his voice rising in anger. "And you can be a little rude." It seemed that Kiane had been making some...unfortunate comments about Jamaican food, and the chef was having none of it. But as I listened to their exchange, I realized that there was more to this story than just a simple disagreement.

The kitchen staff were in chaos, with orders being shouted out and dishes flying back and forth between the pass and the stove. It seemed that David, one of the owners, had been trying to prove himself by cooking up a storm on the pass. But it wasn't working. The food was overcooked, underseasoned, and just plain unappetizing.

As I watched, the chef's anger turned to amusement as he spotted some of the dishes on the table. "That's the funniest fish and chips I've ever seen in my life," he said, laughing. But his laughter was short-lived, as the staff quickly lost their cool once again. The smell that had been wafting through the kitchen earlier had turned out to be a rather pungent aroma, coming from one of the dishes.

The chef's reaction was priceless. "You're blind," he said, shaking his head in disgust. "That piece is stinking." But the staff just shrugged and laughed it off, saying that it didn't smell bad to them. It seemed like a classic case of differing opinions on food - with the chef being the ultimate arbiter of what was good or bad.

As I watched the chaos unfold before my eyes, I couldn't help but think that maybe this kitchen staff was just having a little too much fun. The owner, who had been watching from the sidelines, finally piped up, saying "The muscles...thank you we got stand-in." It seemed like they were trying to laugh off the situation, but it was clear that things were about to get even more heated.

Just as I thought it couldn't get any worse, the kitchen staff spotted a rather...interesting dish on the table. The chef's reaction was immediate - "Jamaican food cannot be cooked fresh every day," he said, his voice dripping with disdain. It seemed like there had been another issue with the quality of the dishes coming out of the kitchen.

As I watched the chaos unfold, I couldn't help but think that this kitchen staff needed to get their act together. They were clearly having more problems than just a lack of quality control - they were struggling with communication, teamwork, and basic common sense. But as I looked around at the crew, I realized that maybe this was just part of the fun. After all, who doesn't love a good kitchen drama?

"WEBVTTKind: captionsLanguage: endoes the kitchen normally this filthy last couple days it's been uh a lot going on that is foul with the kitchen in disarray chef ramsay goes on the hunt to find out what is lurking below oh my god hi this is gross down here holy crap look at that lamb bones just dumped in there like that what is that chicken carcasses oh my god have a look in there look at the state of what they're cooking out of have you any idea what's in what box uh what goes where over here now you've got a little bag of chicken carcasses on this one here you've got some raw chicken cooked pork there this is you with 30 years in the business yeah hold on it gets worse i don't know what that is well look at the cheese or something but what is that there what is that what you lost the words the place is a filthy mess look what is that lamb bones and who's organizing this you haven't got a head chef jimmy is my head chef so we have a head chef before you weren't ready to confirm he was a head chef all of a sudden we discovered mess down here now he's appointed why don't we just sell a place and just get out of this business it's like i was talking to rico has nothing to do with you has nothing to do with me excuse me what do you think i'm doing i mean i'm i'm just doing you're being a this wasn't like this wasn't like this i don't run against hold on a minute you're calling me a i am you stuck up precious little let me tell you something boy here we go listen to me i'm not gonna listen to you you're in denial yes you are and you can't even accept it but you'll walk out again there you go flick the bird that's your attitude and that's your partner i'm really sorry but this wasn't like this before i got here she just deluded that woman you weren't insane you weren't like blame me all you want these excuses that you're insane i'm just saying you're insane you can't even make your channel insane that refrigerator was not like that before you got here you're in denial flip out again i will never allow that refrigerator on those bones the moldy lamb bones i don't even talk to my staff like this perfect where would you go i would love you to go i will go you are so in denial you need therapy you're a disgrace in the industry you would get out of my restaurant are you still here not now guys please please please him how's everything here come over here ravioli it was a little cold he was complaining about this cool no this one's actually hot in the middle what's wrong they said it's cold in the middle i stuck my it's still hot he tells me it's not but it is that's cold no it's not the way i am like i i'm gonna go over there and tell the lady like stick your finger in the ravioli and tell me it's cold now i'm like ready to stab somebody whose ravioli was this it's a table five the four top hi who had this ravioli i'm so sorry hello were these yours all of these ravioli they weren't cold so i was just wondering i don't know the one that i bit into was called oh no no this is definitely your plate i took it right from the waiter yeah i know and i stuck my finger the one so they were cold when they got here and they got hot when they came back i'm just curious i'm trying to understand why like you're kind of not happy with me it's not gonna not happen just trying to figure out what's going on and i and they're all hot so i'm just wondering oh my god rita to me i was very very unprofessional the customers is always right so when he complains you want to give the best to them at my apologies you've got every right you can play i think somebody's forgotten the customers are king right uh thank you for your patience thank you this is ridiculous i think you're overreacting i mean as owners uh can anything bounce off you and get on with it or i'm still here so i'm clearly my skin is thicker than barely fairly badly i feel like i'm in like a sea of devils i feel like he brought this upon us i know you're gonna come in here and help us tonight everybody's complaining what do we do i mean you're asking me to stop the complaints you sound like a petulant teenager he's just on the defense we love the food here and we think it's good i'm gonna disagree because the food's not good i don't think my food is bad am i in denial i don't think i am but i keep saying that my food is good so that's like a sign of somebody being in denial store-bought chocolate cake garnish with fake flowers you don't even cook you just prance around behind the line throwing raw bits of carrots on top of raw pastry i've never come across a bistro anywhere in the world in the world in the world we'll research that you are so arrogant you don't even listen to your customers let alone your staff you have a gifted young group of servers that told me more problems and issues in the first 20 minutes of meeting them then you have done all day yeah yeah now it's funny yeah from a fake fireplace to fake garnish you want me to blow smoke up your phony ass i don't want you to blow smoke up my phony ass wow it was petite micro carrots it's not just about the carrots carrots is just a example of 20 things that have gone wrong you're boxing my balls because you're in denial you want me to come in and change your carrots and make some fresh chocolate cake for you yeah i'm loss of words uh i i don't know what to say do we could do for me impress me with your dinner service show me how you function chef you want to see what comes back our elk does not come back i'm deeply sorry your feelings are hot my feelings ain't hurt oh you can't hurt my feelings you're ignoring my advice no i'm not you're going up against me no i'm not i'm shorting your advice i feel like christmas has come early defensive ignorant and incomplete tonight if i'm all that you're my twin plus yeah cause i haven't called you here many times so let's get over to i can cook joe when you have the arrogance to stand in front of me and charge your locals 35 dollars for entrees that are inedible have a look at yourself man people seem to enjoy it off what is that there chicken breast daniel yes when was that cooked that was cooked yesterday jesus christ doctor yes i can't believe we're doing this that was cooked last night it looks like a giraffe's tongue okay it makes me feel validated i guess that the points that i've been making for months are the points that he's making now do you have a dog at home don't feed them that kirani just come over here okay now keoni he's really getting me very upset suppose i punch him out because let me finish excuse right now let me finish keoni all he did kiane please be quiet first of all you want us to cook everything fresh why can't you do that you can't yes you can jamaican food cannot be cooked fresh every day do you understand that mom we'll finish this later what is that there oh my god you are kidding me bags everywhere christ almighty oh please what's that in the microwave when i first worked here i was like oh no really bags come on what's the addiction to bags is it a medical thing like donating blood in bags uh everything we've got is like in bags where do you want to put it then if you're now going to tell me that rice dates better in a bag inside the steamer madam i'm really sorry but you've lost the plot i don't like when you disrespect me so if you can tell me where you think i've disrespected you you told me that i was crazy upstairs i'll tell you why the practices and how you're running a restaurant is packed with stupidity i didn't say that you are demented the same thing like that at all you specifically say like this that's what you said to me right do you know what it is let me finish if i say that to you how would you feel i'm not a delicate dainty flower's gonna take everything you say personally but let me tell you something the practices are ludicrous can i just show you something ready no answer just just feel that it's frozen it couldn't be well okay okay it should not be it should not be frozen well it is frozen no no no no don't tell me okay okay i know no i've got to finish my sentence frozen solid disgusting overcooked chicken you're resisting it that's fine no no i'm trying to say it should not be frozen if they did it yesterday i understand okay but i've just told you it is right now you're running a hospital kitchen full of bags that i'm out of here you may say i'm crazy but certain things he says about jamaican food i disagree with him i'm not crazy i think the doctor needs a doctor oh my god hey how are you guys doing i believe this may be raw what's up undercooked underkilled that way we deep fat frying it this can't be normal there's surely to show i need an order of fried shrimp this one was undercooked what are you kidding me david's lack of experience on the pass is resulting in lack of quality control they wanted these two well done zap them i'm believing what's that four ups already with them i think it was a competition amongst the three owners to try and prove to chef ramsay that they knew what they were doing and i felt greg kind of felt out of his element because he's normally in the kitchen i'll take this back and we'll do something about the muscles thank you we got stand in the muscles there's supposed to be santa's humor that's why they get a bra guys so people don't know what the they're ordering what are they ordering david's definitely a know-it-all and he can be a little rude what table is that table eight thank you hi you had the uh klimbic and there was a problem with the mussels or the steamers so they're terribly scented yeah there should be sand on this here there often is and that's why you have the broth to dip them in so what would you like instead of those uh nothing in fact i'll just eat the lobster i'm fine okay it'll be right out we just reprimanded i do not think that chef ramsay likes david because chef ramsay has a detector and david could be full of it sometimes no they're done they're done yeah they just didn't like it jesus christ that's the funniest fish and chips i've ever seen in my life you know what happened i'll just smell inside there will you please phil two seconds this smells all right to me it's from the thing what do you smell phil it smells old why didn't they eat it i don't know gordon yeah do you ever ask yourself that question i don't i ask myself that question all the time i suppose you actually don't give a you know that i do give a and you know i give a you seem a very relaxed man with your what do you want me to do i disagree it doesn't smell bad to me the fish i've just given a piece of your chef yeah the piece was stinking it wasn't stinking you're blind my friend oh if you're not blind you're clueless you know that now the owner said it's not stinking it's fragrant fresh and perfect that's why it came back right massage's ego youdoes the kitchen normally this filthy last couple days it's been uh a lot going on that is foul with the kitchen in disarray chef ramsay goes on the hunt to find out what is lurking below oh my god hi this is gross down here holy crap look at that lamb bones just dumped in there like that what is that chicken carcasses oh my god have a look in there look at the state of what they're cooking out of have you any idea what's in what box uh what goes where over here now you've got a little bag of chicken carcasses on this one here you've got some raw chicken cooked pork there this is you with 30 years in the business yeah hold on it gets worse i don't know what that is well look at the cheese or something but what is that there what is that what you lost the words the place is a filthy mess look what is that lamb bones and who's organizing this you haven't got a head chef jimmy is my head chef so we have a head chef before you weren't ready to confirm he was a head chef all of a sudden we discovered mess down here now he's appointed why don't we just sell a place and just get out of this business it's like i was talking to rico has nothing to do with you has nothing to do with me excuse me what do you think i'm doing i mean i'm i'm just doing you're being a this wasn't like this wasn't like this i don't run against hold on a minute you're calling me a i am you stuck up precious little let me tell you something boy here we go listen to me i'm not gonna listen to you you're in denial yes you are and you can't even accept it but you'll walk out again there you go flick the bird that's your attitude and that's your partner i'm really sorry but this wasn't like this before i got here she just deluded that woman you weren't insane you weren't like blame me all you want these excuses that you're insane i'm just saying you're insane you can't even make your channel insane that refrigerator was not like that before you got here you're in denial flip out again i will never allow that refrigerator on those bones the moldy lamb bones i don't even talk to my staff like this perfect where would you go i would love you to go i will go you are so in denial you need therapy you're a disgrace in the industry you would get out of my restaurant are you still here not now guys please please please him how's everything here come over here ravioli it was a little cold he was complaining about this cool no this one's actually hot in the middle what's wrong they said it's cold in the middle i stuck my it's still hot he tells me it's not but it is that's cold no it's not the way i am like i i'm gonna go over there and tell the lady like stick your finger in the ravioli and tell me it's cold now i'm like ready to stab somebody whose ravioli was this it's a table five the four top hi who had this ravioli i'm so sorry hello were these yours all of these ravioli they weren't cold so i was just wondering i don't know the one that i bit into was called oh no no this is definitely your plate i took it right from the waiter yeah i know and i stuck my finger the one so they were cold when they got here and they got hot when they came back i'm just curious i'm trying to understand why like you're kind of not happy with me it's not gonna not happen just trying to figure out what's going on and i and they're all hot so i'm just wondering oh my god rita to me i was very very unprofessional the customers is always right so when he complains you want to give the best to them at my apologies you've got every right you can play i think somebody's forgotten the customers are king right uh thank you for your patience thank you this is ridiculous i think you're overreacting i mean as owners uh can anything bounce off you and get on with it or i'm still here so i'm clearly my skin is thicker than barely fairly badly i feel like i'm in like a sea of devils i feel like he brought this upon us i know you're gonna come in here and help us tonight everybody's complaining what do we do i mean you're asking me to stop the complaints you sound like a petulant teenager he's just on the defense we love the food here and we think it's good i'm gonna disagree because the food's not good i don't think my food is bad am i in denial i don't think i am but i keep saying that my food is good so that's like a sign of somebody being in denial store-bought chocolate cake garnish with fake flowers you don't even cook you just prance around behind the line throwing raw bits of carrots on top of raw pastry i've never come across a bistro anywhere in the world in the world in the world we'll research that you are so arrogant you don't even listen to your customers let alone your staff you have a gifted young group of servers that told me more problems and issues in the first 20 minutes of meeting them then you have done all day yeah yeah now it's funny yeah from a fake fireplace to fake garnish you want me to blow smoke up your phony ass i don't want you to blow smoke up my phony ass wow it was petite micro carrots it's not just about the carrots carrots is just a example of 20 things that have gone wrong you're boxing my balls because you're in denial you want me to come in and change your carrots and make some fresh chocolate cake for you yeah i'm loss of words uh i i don't know what to say do we could do for me impress me with your dinner service show me how you function chef you want to see what comes back our elk does not come back i'm deeply sorry your feelings are hot my feelings ain't hurt oh you can't hurt my feelings you're ignoring my advice no i'm not you're going up against me no i'm not i'm shorting your advice i feel like christmas has come early defensive ignorant and incomplete tonight if i'm all that you're my twin plus yeah cause i haven't called you here many times so let's get over to i can cook joe when you have the arrogance to stand in front of me and charge your locals 35 dollars for entrees that are inedible have a look at yourself man people seem to enjoy it off what is that there chicken breast daniel yes when was that cooked that was cooked yesterday jesus christ doctor yes i can't believe we're doing this that was cooked last night it looks like a giraffe's tongue okay it makes me feel validated i guess that the points that i've been making for months are the points that he's making now do you have a dog at home don't feed them that kirani just come over here okay now keoni he's really getting me very upset suppose i punch him out because let me finish excuse right now let me finish keoni all he did kiane please be quiet first of all you want us to cook everything fresh why can't you do that you can't yes you can jamaican food cannot be cooked fresh every day do you understand that mom we'll finish this later what is that there oh my god you are kidding me bags everywhere christ almighty oh please what's that in the microwave when i first worked here i was like oh no really bags come on what's the addiction to bags is it a medical thing like donating blood in bags uh everything we've got is like in bags where do you want to put it then if you're now going to tell me that rice dates better in a bag inside the steamer madam i'm really sorry but you've lost the plot i don't like when you disrespect me so if you can tell me where you think i've disrespected you you told me that i was crazy upstairs i'll tell you why the practices and how you're running a restaurant is packed with stupidity i didn't say that you are demented the same thing like that at all you specifically say like this that's what you said to me right do you know what it is let me finish if i say that to you how would you feel i'm not a delicate dainty flower's gonna take everything you say personally but let me tell you something the practices are ludicrous can i just show you something ready no answer just just feel that it's frozen it couldn't be well okay okay it should not be it should not be frozen well it is frozen no no no no don't tell me okay okay i know no i've got to finish my sentence frozen solid disgusting overcooked chicken you're resisting it that's fine no no i'm trying to say it should not be frozen if they did it yesterday i understand okay but i've just told you it is right now you're running a hospital kitchen full of bags that i'm out of here you may say i'm crazy but certain things he says about jamaican food i disagree with him i'm not crazy i think the doctor needs a doctor oh my god hey how are you guys doing i believe this may be raw what's up undercooked underkilled that way we deep fat frying it this can't be normal there's surely to show i need an order of fried shrimp this one was undercooked what are you kidding me david's lack of experience on the pass is resulting in lack of quality control they wanted these two well done zap them i'm believing what's that four ups already with them i think it was a competition amongst the three owners to try and prove to chef ramsay that they knew what they were doing and i felt greg kind of felt out of his element because he's normally in the kitchen i'll take this back and we'll do something about the muscles thank you we got stand in the muscles there's supposed to be santa's humor that's why they get a bra guys so people don't know what the they're ordering what are they ordering david's definitely a know-it-all and he can be a little rude what table is that table eight thank you hi you had the uh klimbic and there was a problem with the mussels or the steamers so they're terribly scented yeah there should be sand on this here there often is and that's why you have the broth to dip them in so what would you like instead of those uh nothing in fact i'll just eat the lobster i'm fine okay it'll be right out we just reprimanded i do not think that chef ramsay likes david because chef ramsay has a detector and david could be full of it sometimes no they're done they're done yeah they just didn't like it jesus christ that's the funniest fish and chips i've ever seen in my life you know what happened i'll just smell inside there will you please phil two seconds this smells all right to me it's from the thing what do you smell phil it smells old why didn't they eat it i don't know gordon yeah do you ever ask yourself that question i don't i ask myself that question all the time i suppose you actually don't give a you know that i do give a and you know i give a you seem a very relaxed man with your what do you want me to do i disagree it doesn't smell bad to me the fish i've just given a piece of your chef yeah the piece was stinking it wasn't stinking you're blind my friend oh if you're not blind you're clueless you know that now the owner said it's not stinking it's fragrant fresh and perfect that's why it came back right massage's ego you\n"