Gordon Ramsay's Inspirational Pep Talk Saves Seascape Restaurant

The Seascape restaurant was on the brink of collapse, but thanks to a pep talk from Gordon Ramsay, the front-of-house and back-of-house teams were able to come together and create an unforgettable dining experience. The restaurant had been closed for days, and with only hours to go before it reopened, tensions were running high. Peter, the owner, was struggling to regain control of the kitchen and front-of-house staff.

As the evening wore on, Gordon Ramsay took charge, rallying the team and reminding them of their importance in creating a seamless dining experience. He reminded them that they were not just servers or cooks, but artists who were creating an experience for their customers. With renewed energy and focus, the team sprang into action, working together to create a memorable evening.

Gordon's pep talk was inspiring, and it brought out the best in his team. He encouraged Peter to take charge and assert himself as the leader of the restaurant. Gordon reminded Peter that he had the power to make a difference and that he needed to step up and lead by example. With renewed confidence, Peter took control of the kitchen and began to whip the staff into shape.

As the evening progressed, the team worked together seamlessly, creating dishes that were not only delicious but also visually stunning. The kitchen was humming along, with pots clanging and pans sizzling as the chefs worked their magic. Meanwhile, in the front-of-house, the servers were providing exceptional service, ensuring that every table received the attention they deserved.

One of the key things that Gordon emphasized was the importance of communication between the front-of-house and back-of-house teams. He reminded them that when they worked together, they could create something truly special. With this in mind, he encouraged Peter to establish clear lines of communication and to ensure that every dish that went out was not only delicious but also presented with flair.

As the evening drew to a close, Gordon's team had achieved their goal, creating an unforgettable dining experience that would leave customers talking for weeks to come. The Seascape restaurant was back on track, and thanks to Gordon Ramsay's inspirational pep talk, it had been saved from certain doom.

The success of the evening was not just due to Gordon's leadership but also to the hard work and dedication of his team. Peter had taken control of the kitchen, and with Gordon's guidance, he had whipped the staff into shape. The new chef, Scott, had brought a fresh perspective to the menu, creating dishes that were both delicious and visually stunning.

The restaurant's success was also due in part to Gordon's creation of an annual chowder cook-off, which had become a beloved tradition in the community. The event had brought the town together, with local vendors and chefs coming together to showcase their culinary skills.

As the evening drew to a close, Gordon took a moment to thank his team for their hard work and dedication. He reminded them that they were lucky to have this opportunity to create something special and to bring people together through food. With renewed energy and enthusiasm, the team looked forward to continuing their success and creating more unforgettable dining experiences.

For Peter, the experience had been transformative. He had learned the importance of taking control and leading his team with confidence. He had also rediscovered his passion for cooking and serving, and he was determined to continue this journey. The experience had brought him closer to his mother, who had been instrumental in supporting him throughout his career.

In the end, Gordon Ramsay's inspirational pep talk had saved Seascape restaurant from disaster. It had brought the team together, reminded them of their importance, and inspired them to create something truly special. As the evening drew to a close, everyone knew that they had achieved something truly remarkable, and they looked forward to continuing this journey in the days to come.

The Seascape restaurant was once again thriving, thanks to the hard work and dedication of its team. Gordon Ramsay's inspirational pep talk had been the catalyst for this success, reminding everyone of their importance and encouraging them to take control and lead by example. As the evening drew to a close, everyone knew that they had created something truly special, and they looked forward to continuing this journey in the days to come.

In the end, Seascape restaurant was not just a business; it was a community. It was a place where people came together to share meals and make memories. And thanks to Gordon Ramsay's inspirational pep talk, it had become something truly special – a place of warmth, hospitality, and delicious food.

"WEBVTTKind: captionsLanguage: enmoore park california gateway to wine country luxury golf courses and booming real estate a great location for a restaurant but the secret garden is on the brink of financial ruin thank you for calling the secret garden how may i help you my name is michelle i'm the chef and owner at the secret garden am i a good chef i think so he's french that's his biggest problem he's french so you're gonna have to uh excuse my arrogance i'm not cooking with the stuff that's in there when i lose my temper it's time for you to run you told me already earlier you were gonna compete and they have to leave michelle just may blow up and say what are you doing you want to push me in the kitchen i will scream at everybody michelle's arrogant his friend she's a chef all chefs are arrogant you know what stop repeating okay french people enjoy the quality of life a little more than the americans i spill michelle can be very very difficult to work with jane michelle deserve that that cannot sit he's got an ego the size of france as soon as it's ready let's fix it i'm getting frustrated the atmosphere here is definitely geared toward a more mature crowd this is the kind of restaurant that you take your grandma out for a nice meal it's not really the happening saturday night spot michelle is having a tough time making ends meet i can only imagine what his books must look like only 200 dollars that's not going to pay the bills again i have about 300 to 320 000 in that that's a lot of money to pay back this is depressing look at that if the restaurant keeps going the way it's going i won't be able to keep the doors open i need help a secret garden fine dining gordon ramsay has just one week to uncover the problems to devise a plan and to turn this restaurant around places locked where's the entrance that's locked as well god hey door right god where is everybody hello is anyone here who wants to sit and eat in front of that fat little bastard molly hello how are you and you are jane jane good to see you uh where's chef jeff's here okay michelle good morning welcome how are you michelle how are you nice to meet you good to see you well i finally got in you couldn't find the front door the front door is off the parking lot well i mean i couldn't find it so it's the best kept secret in moore park and you've been running the restroom for seven years seven years yes god and how long has you been quiet for seven years okay well i'll go and sit in the restaurant i feel like i'm at buckingham palace um jesus what is that that's it it's it's uh people love those people love those really you've got all that fancy crap on there and yet the glass is dirty oh god brady's almost ready jane i feel like inviting my grandma for lunch could you not have got a bigger basket i feel sorry for that poor lonely bread roll in there let me just have a look at it before you serve it yeah oh christ i feel like saying a prayer so um a lunch menu and a dinner menu dave missed greens with sunflower seeds dry cranberries and montrachet cheese god is there anything plain on here jane i think it's all good thank god for that is the crab fresh no it's cunned it's canned we'll can that one then baby spinach salad with strawberries goat's cheese asparagus hard-boiled egg and grilled garlic shrimp strawberries and shrimps i'll start with that please as my appetizer absolutely i've got to think about a chef's perception of food when he starts to put strawberries with fresh garlic shrimps we'll see how he likes it he's a customer customer is almost always right there girl thought about to receive may the lord not kill me with food poisoning oh jesus that's disgusting i'll wait for the next course are you done uh yeah i'm uh yeah sadly the uh prawns are uh stone cold and undercooked okay uh yeah prawns are undercooked and cold when he sent the first dish back i knew that we were gonna have a little problem yeah i wrote for stuff for afp okay thank you okay bon appetit big dirty greasy chip plate and like a big overgrown ball of pubic hair deep fat fried i'm if i'm eating that that's for sure it's tough as old boots go on damn raw carrot finely if you're a rabbit how's your steak um carrots were raw steak was tough um and that was just a big ball of grease um the play was interesting especially with a chip gordon gave us a scathing review thank you it's lazy it's dirty and it's just bad i mean really crap your carrots were raw your steak was tough and your uh shoestring potatoes was a big ball of grease a big ball of grease nightmare in grandma's house me thank god she's dead michelle definitely does not respond to criticism he likes to be the man you seem proud of that food you seem quite yeah i like it you like it yeah i think it's good i mean don't take this personally yes i thought your food was crack tasteless bizarre your food was long-winded boring and just you know badly done honestly i've never seen anyone talk to michelle in the way ramsay talked to him there's a waitress i don't get complaints about the food the only complaint i might get is a food cold jane i'm not asking you to blow smoke up his i've just sat there for the last hour and had one of the worst meals i've ever eaten that's a matter of opinion oh my god you're not are you that arrogant a matter of opinion not not being that arrogant if you're such a passionate chef then you are a natural because you're french and you love cooking yes why are you serving tin crab meat um tin crab the main reason is because the restaurant is quiet i buy fresh crab it goes bad really fast so i have to buy this this strap i'm trying to get inside your mind so i can start breaking down okay to how stupid you are i don't think he likes michelle we've got a lot of work to do in a very short period of time that's all i need is not some form of french arrogance i just need your support and more importantly honesty but i don't feel you are i'm honest thank for that thank you for the critique for an arrogant he's so far up his own ass he can't even breathe anymore day two after being disappointed with the food gordon now inspects the kitchen okay michelle's not here i wanna have a good look around and just find out what's in the fridges oh when was the last time that was clean oh my god ah my goodness me mold everywhere the food's been in this fridge for so long even the fridge has now started to go mouldy look just here there's like mold caked on this thing hasn't been cleaned for years look it's real mold it's been here that long even the bottle's mouldy place is a health hazard mold is festering so potentially dangerous in terms of poisoning someone this place can't stay open the place is disgusting maggots confess the maggots oh god this is christ hi gordon michelle how you doing who organizes this place the cooks and myself when was the last time i had a really good sort out um um yesterday yesterday yes look underneath here the amount of mold that's growing look it's really important that you're honest with me every time i say something to you all you do is smile at me when are you gonna get serious michelle i i am serious well show me some seriousness then will you because if you were serious you wouldn't be having this up there what the is that that's the uh dark chocolate and that's how you work there's finger marks in there where someone's gone in with their hands that's how you work sometimes yeah sometimes you don't care anymore do you is everything perfect even in your kitchen i don't think so it's clean what do you mean this guy with the attitude that has no idea what's going on insults me tells me that he doesn't have to you know he's restaurant i don't want you to come and tell me everything is our fault you know the truth no i don't hate them tell me that everything is awful you know what i can give the right to our foot on my skiller i don't know how the kitchen goes how long ago i worked for tonight listen up thomas keller doesn't want a kitchen like this no he doesn't thomas keller's one of the most amazing chefs in america he'd be embarrassed if he saw this uh maybe maybe no this is extraordinary it was good for him to be humbled michelle was of the opinion that hey if i want to serve dog on a plate and the customer doesn't like it too bad the restaurant is not doing that bad okay i make decent money how much money have you made in seven years how much money have i made where in the restaurant in seven years wait what do you mean how much money have you made in seven years ah sorry it's a big question you need to make it smaller how much profit have you made in one year you're hiding from me no not really but you don't want my help i've yeah i want your help i want your help but you know i want good help don't dare start lecturing me what you want me to tell you i'm here to help the quicker you understand that the better for all of us right now every time i tell you something it's the man that's just ignoring everything i say i bet some stubborn in my time but you take the piss for the rest of the day the secret garden was busier than usual not cooking but cleaning clean kitchen clean food yeah i want it spotless i think that the kitchen looked gross it's good to see michelle scrubbing he's beginning to show some skills in a kitchen now that the cleanliness of the kitchen is up to gordon standards it's time for him to check out a full dinner service well maybe not a full dinner service the feeling when you walk in and there's nothing it's kind of like a slap in the face good customers a little on the stale side but customers nonetheless what the hell kind of puny appetizer is that what is that michelle this is a cafe yes strawberries aren't even right then we've been doing it for a while people love it did you decide i will take a sweet potato bisque okay i'll get this for you thank you can i have a potato fish please yeah i'll take a couple minutes we need to cook it the food all takes too long to cook so when i take my order it'll be at least 25 minutes before it's on the table my belief is you know it's nice to sit down and enjoy yourself spend 2-3 hours in a restaurant that's the difference between america and france people eat a lot slower in france in america god bless america as customers continue to wait gordon's discovered michelle's over complicated dishes are taking too long to prepare michelle you're fascinated by crusted items and stuffing things now let me do everything look at the menu i'm academia kristen the scallops crusted i have the chili garlic crusted salmon crusted stuffed chicken the pork chop crusted and then the filet that's uh stuff i like good food i like rich food i think it's great it's a little spicy but not too spicy it's a matter of opinion nobody likes everything everybody does for free oh jeez it'll be a long night god this guy is unbelievable you know there's one thing about being bad that's solvable but being in complete denial throughout it's extraordinary i've never met such a hard-ass stubborn bullshitter in all my life this is gonna be way overcooked nope medium-rare cooked perfect even with few diners in the dining room michelle's stubbornness continues to create problems in the kitchen that's the soup are we picking up seven oh my god michelle wants to be the star of the show let me worry about it please understood chef i could have been doing so much more but michelle wouldn't let me i got you i got it if a chef is too good michelle does get a bit jealous i'm gonna go see what's happening in the dining room with michelle headed towards the dining room sous chef devon takes over i know what i'm doing i'm a machine and i'm all over the place and the food is finally getting out right where is michelle first time you've been here before first time i like to go to the customers because it's great for my eagle why are we drinking oh pinot noir i forgot i think i know the guy that sells that one michelle does tend to talk an awful lot i have a glass of wine waiting for me i hope it's no one's good anything no one's got any passion and if one thing the french have got is passion air zero after observing dinner service gordon has come to a conclusion okay so let me tell you what i have seen and witnessed all day i've seen a man that i think is far more in love with himself than he is with his restaurant okay tomorrow we start working together no arguing clear understanding chef to chef and i want to see some passion do you understand the word passion because i haven't seen any of it it tells me that i don't give a about people like you're only about myself this is all you can do much better this is all day three gordon is determined to get through to this stubborn chef with help from a little shock therapy okay new day and i'm determined that this guy is gonna finally start listening to what i'm trying to say so this morning i've shut the place down i've brought it up i'm gonna make him understand if he doesn't start changing and listening to what i'm trying to say that's for the end result and that's a sign no restaurant wants to see pay your time to work so late what's going on i'm not closing down this good morning this is not funny i'm pissed good good you've got every reason to be pissed i'm glad you're angry yeah finally woken up now i've done this for a reason just think how bad it would be for your business to close i don't see anything constructive here it's a small town 10 people drove by and guess what they're going to be advertising on tv oh the restaurant is not doing well okay let's get a big boy if the restaurant were to close down i don't know what i would do that feel almost a shame but for this restaurant to truly turn around it starts with the menu simple food no frills straightforward good flavor and getting customers coming back once a week not once a year hey everybody every time we touch something tonight we're gonna be tasting yes sure everything now gordon is going to teach michelle some simple money-making specials to put on the menu okay the first dish should be roast chicken roasted simple and bang out yeah nothing fancy nice and easy there's a lot of things just because we've been doing them forever does not mean we've been doing them the right way nothing too expensive that's not difficult is it guys trying to simplify how we work faster cleaner and better they're the four specials onion gratin tuna nicoise roasted chicken and a fresh local asparagus warm tart yes any questions is he the great cook no i was voted by chef in conejo valley saturday night is the one night that the secret garden is busy and a perfect time to test gordon's new specials i've got some fantastic specials to tell you about a warm asparagus tart the roasted chicken it's very moist it's very good it's all crisp and it's very delicious we've got some customers in under the age of 50. it's exciting what can i get for you sir the french onion soup the special the special the asparagus tart music to my eggs right here please right away stable 43 how was everything it was so good it was the perfect tenderness and it was the perfect size because the responses i get off all my customers is the food is great here we love it cheers over an hour into meal service and the specials are proving to be very popular but orders are starting to back up in the kitchen no no not yet is this table four is this table four table four what is table four is this i don't know people were making mistakes on which tables to run the food to that's not right this is not right are they communicating with you michelle no they're talking too much not communicating all right let me worry about it you told me already earlier you were gonna compete and they have to leave uh we've been here for like an hour and a half and haven't eaten i know i'm gonna say the communication wasn't quite there from the kitchen there's not enough potatoes for the special there's not enough eggs for this special and no one's communicating we're telling you you have nothing left we're still ordering them yeah i don't know what happened i've got some specials to tell you about we've got a warm asparagus tart it's topped with a mixed greens very delicious especially they sold out within 40 minutes have been on the menu and now michelle's not communicating we're ordering food and we haven't even got it i have a nice package stock that was ordered for the ball uh two i don't have it i ate 60 20 minutes ago what else is 86 i don't know about it let me worry about it who's in charge of that dining room out there chaos in the kitchen has resulted in angry customers in the dining room how was your appetizer oh you haven't received anyone else no i keep asking i'm getting a little cranky even though it's the kitchen's fault we take the brunt of it and we take the brunt of the anger i can only hope that you forgive us i know that you haven't had your entree yet customers were pissed they were really really pissed out all i can do at this point is give you food i can't do anything else and now instead of turning a profit with their new specials they're giving food away yeah you know what you're gonna have to hold back five minutes it was just chaos everybody panicked i'm getting frustrated you want to push me in the kitchen i will scream at everybody so wait five minutes when i lose my temper it's time for you to run i can make one shot you want to do it let me worry about it you know what sell the food i don't care deserve that michelle who's just like glaring at me all damn day and i didn't deserve it jane you know what save your words do i have any more it's a bit demoralizing when he's like that as soon as it's ready okay you all get out go in the dining room take care of the customers it is quite frankly the most disorganized restaurant in america tonight pick up zayn let's go i'm loaded over now come here you have no guts where's shane i can't do it james not okay it all got blown up in our face today i just i'm a little bit overwhelmed what table whatever the table is out there they were getting their asses handed to him i'm mad because everyone's gotten their entree and i haven't done anything it's tough because i'm going to find a manager to me this is the lowest day of this restaurant's life to me this is the lowest day of this restaurant fly kitchen is closed come on even though gordon's new specials got them off to a good start the dinner service ended in disaster and michelle and his staff were exposed i observed tonight and i was watching everything waiters were picking up food that didn't belong to them taking orders with specials on them that we no longer had communication michelle was zero i think everybody can communicate properly over here there was no control michelle this is all okay my restaurant is doing better than visas all over do you think this is a game let me tell you now my thing is shut up enough of tonight i want to move on we will make this a success day four relaunch day and time for gordon to start implementing his plan starting with the secret gardens outdated decor look around this is like walking into funeral parlor what does this do in a restaurant look at the mess of it i think gives the charm of the antique it's not this is going that is going i want to get rid of that stuff here we go chef right behind you there i'm opening up your eyes i'm making the room more spacious i don't like it you don't like it no bye grandma next step gordon's design team moves in to bring the restaurant into the 21st century redecorating the dining room replacing the old-fashioned sign and restoring the main entrance okay good new menu unstuffy dining room big big big night tonight now get in here chef michelle with your team and look at your new decor very pretty oh my goodness this is gorgeous the rumor is bigger we've got depth and we've got clarity there's no clutter oh beautiful wow michelle first impressions completely different it's not the secret door anymore it's a totally different restaurant do you think the dining room looks younger yes it does are you worried about that uh big time i don't want to destroy what i have i want to improve what i have can you give me two minutes please with uh chef michelle the few customers that we have i think they're gonna come in they're gonna go you know this is different i like it instead of helping my business you might hurt my business give me a chance okay give me chance i'm not too crazy about the changes but let's see what he can do what he can bring to the restaurant with only a few hours to the relaunch of the restaurant gordon unveils the most important part of his plan the menu we'll go through it together yeah for tonight's dinner service gone are the crusted dishes stuffed dishes and the garlic shrimp and strawberry salad and in their place are i've done the filet mignon the tuna nicoise the local beet salad the pan roasted chicken breast and then the double cup pork chop any questions on the menu that's brilliant that's a really nice idea i was concerned with that menu because you know i'm used to my old menu and i'm sure people are gonna ask for it for tonight's grand reopening gordon has invited local celebrities and dignitaries and one very influential guest big big night yes tonight is the beginning of a new chapter in secret gardens yes tonight is the night we set the standards tonight yes if we do get busy we do not panic now there's a food critic in tonight knowing that there was a food critic i was nervous i mean this is not gonna be michelle this is different what are they gonna say how they gonna like it you don't know good luck everybody now that gordon's plan has been put into effect it's up to michelle and his staff to execute that reservation finally some life in this place hallelujah i was nervous this is an important night we have important people in the restaurant miss california has just turned up wow mike level six only half of the appetizers are gone it is so important to keep our cool in the kitchen because that's when it's difficult are you listening mike that's when you make the mistakes with a sudden rush of customers michelle's nerves are being put to the test we got a bus of 24 people that came unexpectedly um a large bus to stand up from a local vineyard so it's called pandemonium michelle can you make sure they don't start panicking now we're right in the middle of this crucial night let's go over there i need to get cooking now thank you not tonight guys yes that's right tonight if gordon gets in my way give me the knife i'll take care of it i promise i'll make him suffer it's relaunch night at the secret garden and the onslaught of new customers is putting michelle and his team to the test mike come right here please right away this is an important night we have food critics we have important people in the restaurant we can fall apart unexpectedly a large bus has turned up from a local vineyard so it's called pandemonium the bus of 24 people that came it's craziness it's it's happening seven onion soup buttery onions water in michelle has cleared his first hurdle and the rush of customers has been taken care of but the secret garden faces another challenge jane have you spotted a food critic yet any idea who she is no yeah she's actually um she's actually on a table of five now she joined four of the people is that table tennis yes that is the one we give the biggest about honouration bring it here that's for the food critic table okay in one minute take that out huh do you have any feedback for me they're going to ask yes the fish itself was very salty and overseason and it was just overseas thank you very much thank you table 10 hates it oh no no no off no it was salty tuna michelle i don't know what happened come on guys when some of the food came back the tuna was over salty i was sweating i was shivering no but let's offer them something else i did they don't want anything else the new menu it's good but it's not good enough we have to make it good enough i apologize for that if i give you uh one of my signature dish um these are gonna make you feel a little bit better uh yeah something just uh balanced the tightness you know uh-huh thank you very much thank you for giving me another chance you know i'll get a little more used to the menu it's a brand new menu for me also not an excuse but it's always a little harder so thank you thank you thank you thanks i'm pissed come on that's his food is the one sending it out remember devon when there's a will there's a way lauren your menu is not better than mine oh you know after over seasoning the tuna michelle is abandoning the new menu he's now preparing to send his stuffed filet of beef and gordon is not happy i come on please ah yes yeah no no no no i can see it on your face but i am not going to start here i'll let you send not tanaya no way i'm getting frustrated oh come on mr big chef shouldn't be in the kitchen you guy's not a chef with the restaurant on the verge of success chef michelle is insisting on reverting back to his old ways and gordon has reached his breaking point thank you very much i think it's great you don't care anymore do you go straight to the answer no i'm not cutting no i'm telling you you're hiding okay all right okay all right good your menu is not better than mine you know you're a donkey my food been voted best chef in the inventory connie what listen to me you run a out of the kitchen yourself no no no off who the are you to turn around and tell me when you were like a pig you french pig yeah you know what you're a lazy pig full of open your eyes big mouth you're not happy i'm happy you can get out go on you can get out yourself you can't get out my kitchen it's relaunch night at the secret garden and chef michelle is insisting on reverting back to his old ways and gordon has reached his breaking point you don't care anymore do you go straight to the answer no i'm not cutting no i'm just telling you okay all right okay all right good your menu is not better than mine you run a all over the kitchen your friend's big you can get come on you can get out yourself you can get out my kitchen yeah is it where's your kitchen cleaner you lazy now i've got to get some air before i do something i really regret i don't want him in my kitchen the way ramsay did this incredible diatribe on michelle and he was just blown away flabbergasted an extraordinary day today but i've never seen anything quite as shocking as that and that guy clearly doesn't care about his customers his food or his dining room just cares about himself one selfish french where's the train station i seriously thought about walking away but there were other people relying on me i had to finish the job after cooling off gordon decides to return to prevent the old menu dish from leaving the kitchen hey i know i'll look at you in a month's time and say you've got screwed slam food i just want everything to be everywhere i agree and you want that to be as well yes yes every table's a vip table yes yes jane can we get rid of that food please finally yeah for the fifth time good michelle please don't panic no no jane no one's panicking yes no no please keep it together up up and away let's go yeah that's for the vip table that's for the food critics table finally the food critic was given a proper dish from the new menu even though the food critic was happy with the dish from the new menu michelle was still not convinced you're gonna go out there and see them i'm gonna go to every every table when i go to the customers they're my real critics let's see what people think about scotland's new menu oh it's fantastic was everything you're lacking this evening yeah seriously thank you how do you like the new dining room it's beautiful when i ask the customers they say they love it the food was exquisite now i'm wondering what i do wrong how's the people when they left um everyone loved it everyone not an angry face okay but i want to make sure that not angry doesn't mean they loved it i want to make sure that they left and they say everything was great but if michelle needed a little more convincing the answer was in the cash register you know for 60 customers we did 50 dollars per person so we need a little bit more than 3 000 of revenue this is great it was great to have the business after an evening of ups and downs the relaunch was a success but there is still one question left unanswered did gordon truly get through to michelle it is difficult to do changes maybe not for everybody but for me i'm like so wrong are you just saying no no i mean it i mean it the customers love that changes i like the way the food came out i it was clean and we made a profit i think it's exciting i i know how stubborn you are yes and it's not the first time in my career i've come across someone as stubborn as you however tonight was much better than the other night you put your first foot on the ladder now you got to keep on climbing yes when i'm wrong i'm wrong well done now that you know don't stop i won't with gordon's help the secret garden was functioning as a restaurant should and as the week progressed changes clearly began to take hold if we all spend half an hour cleaning this kitchen becomes spotless michelle is committed to kitchen hygiene he also promoted jane to manager i think you need the keys at the restaurant with the manager title tonight now i'm the manager i am the of the place gordon's plan was a success and now the secret garden is no longer a kitchen nightmare and more importantly customers are leaving happy i'm feeling the love you really do have something special please do not screw it up the restaurant has improved immensely ramsay succeeded dude manager if we can't be successful now then we're all idiots well done it was very sad to see gordon leaves really helped us i think we are at the beginning of a very very successful year no regrets thank you no promise promise you still hate me oh yes yes it was a very stressful few days but i think we all survived i think it's all for the better the secret is out michelle finally learned the cardinal rule of being a restaurateur you serve your customers not yourself islip new york rich with history and community spirit but a crown jewel of this seaside village the seascape inn is on the verge of collapse the owners are a mother named irene and a son named peter you can't put him in a dining room to shut the up tell him to get out of here it's a big deal close the thoughts if you don't like him the seascape has been around since 1962. we've been declared the oldest restaurant in the town of iceland in the glory days at the seascape my father he was here when they were doing 300 covers on a saturday night and the place was alive and everybody was smiling making money there was love everywhere and you could feel it when you walked into the seascape i started torque here with the seascape in 1967. it was buzzing you you wouldn't believe the amount of customers we had on saturday night they'd actually stand online outside the door the restaurant it's in a dumpster now i don't even like to tell people i work here anymore there's a lot of contributing factors of why you know people don't come back we've had complaints about that sewage smell there was a stink in this place so bad and i can't even believe anybody came in at all maybe the reason why the restaurant has gone down in the last past two years because chef doug is not listening to a word i say it doesn't make a difference if i want it served an hour that's what i want to serve then i've been doing this 38 years i went to the culinary institute of america i worked in successful restaurants world renown i like having the command in the kitchen anybody's got a problem with it they can come to me i'm going to say my piece wherever i go to whoever i meet doesn't matter their status i really don't care don't serve it in that that's all you got to do it's that simple thug's loud and obnoxious you want a rockless rock he's crazy my father he was a hands-on in the kitchen i was always the guy that was out front and two years ago my father passed away after he passed away he did hurt us the rug is being pulled out from um to me and i got to do something about it i need 800 to a million dollars to save the seascape i don't want my doors to close but what am i doing wrong chef ramsay is my last hope because if chef ramsay can't help me it's done i'm not wasting more time this building's 105 years old and when this restaurant first opened 40 years ago is the hot spot in town now it's at the bottom i'm starting to understand why what is that pile of there god good morning good morning how are you how are you doing and first name sorry peter peter gordon good to see you his height threw me off didn't realize how tall he was does make you a little bit more intimidating mom this is gordon ramsay nice to see you it's a pleasure to meet you also i was very impressed with him very handsome very tall blonde good looking actually if it was like 20 years ago i would have said you know what we connect this is uh the veteran waitress marilyn wow who's been here since the the beginning and when you say the beginning how long have you been here well i really started in 1967. 67 right i left i was born then maybe chef ramsay's gonna tell me i just wouldn't be here i'm too old and i'd respect him if he said that i'll be out the door and this is chef dough dough how are you nice miniskirt there what is that an apron yeah what oh this yeah okay yeah nice that's my wiping rack as your wiping rack gordon ramsay coming here to me it's a slap in the face now let's get in the dining room let's go let's have a blast all right okay you run the place and your mum assists you yes yes describe seascape for me it's a titanic it was a luxury liner and it's sinking i see it as a very poorly run restaurant that's the last time she gave me a compliment because you just don't listen and that's why compliments are very hard to come by god right now i'm hungry i want to taste the food and let's meet after shall we absolutely is there anything else that i need to know before i start eating the border health came here and believe me they gave us 95 so the place is clean right where should i go for uh anywhere comfortable thank you you're so welcome i was excited uh little butterflies in the stomach i'm gonna be insulted by the best chef in the world there's some really bad smell in here sewage i can't believe people come in here okay well i'll start off with the um crab cakes please okay i like the idea of the pesto lobster ravioli i'll go for the atlantic salmon uh blackened please call me a pig okay i'm i'm hungry yeah well at least she's honest place stinks i feel like this place don't nightmare me we haven't seen nothing yet uh who's this that's chef ramsay okay no problem uh one order of crab cakes go this place is falling apart let's hope the food's good oh hey can we crab cakes just falls apart a bit like the decor you touch it just disintegrate they're not fresh they've got it wrong on the menu it's not a crab cake it's a crap cake because i feel if i eat anymore i'll be crapping for the next 105 years are they frozen i don't think so are you answering for me sure it tastes frozen okay thank you doug you make the crab cakes here right yes are they frozen i freeze them yeah he says they taste like they're frozen that's all really yeah they are frozen time more parsley hmm soggy strange taste inside they're definitely not fresh uh on that cajun salmon you want you still want the uh sauteed spinach in a pesto or what is that that is pesto is it good well it's just all separated and i have no idea it looks like an oil slick yeah and it's never on the sides it's usually served on the fish when i serve in the salmon he did have something to say about the pesto sauce it was painted so to speak and the salmon is just solid inside and dry and god you can't expect customers to come and pay for that you definitely have to try my homemade greek cookies and i basically you're going to say you never had a better one oh chef ramsey he's a lot like me i love him when you eat that cookie you lift it up and you bite me you got water i suppose you guys are still alive he just choked on your mother's cookie i mean i don't have an answer i don't before gordon passes on his comments to the chef and the owners he decides to observe a dinner service to get a more complete picture of the problems in the restaurant the new england clam chowder smells fishy customers complaining in the restaurant gordon looks to the owner to solve the problems sir like i said if you think i scam do me a favor do what you got to do but i would have there's no more there's one thing before you make the phone call not in front of customers after being disappointed with the front of the house it was time to check out the engine room of the restaurant the kitchen doug yeah he said this is cold and feel the plate it is cold no it's not cold it's not hey guys these plates are stone cold if the plate was cold would you take it out diane yeah you would they put it up i take it me no it's all right i don't worry about it what's your uh fascination with the parsley on the plate i i just happened to wait like the parsley looks to be honest with you it stinks it's dried parsley it's a sign of a dated russian sprinkle it on your wife but not on the plate yes you mean i like the way i cook he doesn't like the way i cook that's his opinion oops oh god why aren't they cleaning it i got a few pieces this is extraordinary stop there come here how can you walk past that ship pay them to work in it yeah i mean he just spilled a bucket a bucket of tomato sauce why can't you say something to him about cleaning up his mess chef doug has not listened to a word i say but sometimes i'm not in the mood what is going on oh no he's got a mop peter peter one second did you hear what i said marriage i didn't ask you to go mop up their used to doing it oh it's not the right answer but what a sad oh can i clean it now while peter cleans up the mess on the floor when was the last time this place was cleaned gordon realizes that this is part of a bigger problem before the staff comes in to prepare for lunch gordon arrives early to do a thorough investigation of the kitchen oh god what is that twice baked potato thank i missed that one twice oh so dirty god when was that cleaned oh god what is that this is 10 000 times worse than i thought it would be looks like lava oh and crap kitchen health hazard bingo my fresh lobster ravioli soggy strange taste inside fresh i asked i've eaten this the general hygiene in refrigeration oh hell so that's the pesto i had for lunch just look at the colors in there look at that it's moldy it's now lunchtime the chefs are preparing customers are getting ready to eat but gordon steps in can you have a quick word with both you two seconds when was last time you went in the kitchen and had a little look around once every tuesday or so we'll go in the wall scrub them down god when was that cleaned irene you mentioned earlier about how clean right this place was the border health came here and believe me that gave us 95 so the place is clean that's 95 out of 100 right i really don't think you've got any idea can i just take you in there sure come on let's go yeah is that an order yeah you just stop charles stop what you're doing are you aware how filthy your kitchen is yes ma'am how dare you cook me a lunch out of this kitchen known for well how filthy your kitchen is so you don't even walk behind the line look at them everything come here two seconds peter get your head under there dog look under there why have we got product in there why are you using it why you're not condemned to have another chef in my face about my kitchen i'm pissed off probably even a croutons gone mouldy oh my god would you eat that let's go in the walk-in fridge i'm amazed how i'm amazed how you're so cool and chilled at this you know that dog food in the fridge that's the fish bag it's what god actually that's that was for me actually that's for you yeah don't eat it don't eat it i already have you've eaten it smell that then it's not sour probably runny outside are you mad sour on the outside oh come on it's pork the pork was mine that's my that's my personal meals oh how i didn't expect this kind of a mess that i've seen i'm very upset i mean that's the only way to put it very disappointed very upset what's this that's a chicken uh valdistano does that look half cooked started to be cooked thank you i'm just not a throwaway person that was cooked on friday and i had to recook it saturday that's what you got to do you kill whatever customers we've got left what have you got to say about it as someone that owns the place when it comes to the freshness of the food that really falls on just the chef alone can we get out of here it's his name it's probably his four get me the bowl of pesto please charles what was my main course in there yesterday you had a cajun salmon that's right what's the sauce sauce was a pesto sauce bring it over please you're right i didn't see it you didn't see that i didn't see that you got glasses on the man the pesto sauce that was not forgivable i'm humiliated about that believe me positively positively this is not a time hey to laugh and take the piss out of me i've eaten this what's going on peter i'm surprised that gordon didn't make him eat it and this is scrubbed every tuesday oh every week you've got the nerve to tell me that you clean the walls every tuesday off with you touch the wall you dirty pig this is disgusting i'm closing it down how many's booked about 20. 20. forget it get the place steam clean from head to tail i don't care but we're not cooking a cookie out of here marilyn marilyn yes sir nothing's coming out of this kitchen okay fine when chef ramsay shut down the restaurant it was shocking of course and his face was all red chef ramsay he was really upset okay should i tell the customers outside to leave please switch it off we're going down now okay thank you for coming but the chef ramsay actually he wants to open up tomorrow all my years will never shut up a kitchen and tell the customers to go home never and that's that's an embarrassment not here anyway why don't you clean when you're quiet i stay busy all day from 11 o'clock when i walk in the door until 5 36 when we get tables dude doing preparation every day by myself gordon ramsay he can go off on somebody for absolutely no reason it's impossible to clean everything and he just doesn't get it what do you find so funny charlie what'd you find what what's funny for you what what do you want me to do stand here and start trying something what do you want me to do i don't know where you want to work kiss your ass and say i think you know a great job and clean on tuesday nights when you're sat on your crack doing croco are you gonna do anything or are you gonna stand and stare at me is that your weakness you don't know how to run staff you know this is what they keep telling you and that's why i keep telling you all this time tell him to shut the up tell him to get out of here close the doors if you don't like him take charge this is what he's looking for a man and that's what i'm looking for you to become where's your fire this is your mom where's your fight you are running a business you're lucky i'm not standing here with a rit on your ass about being food poisoned i've never done that before close down the restaurant but that was a nightmare cisco open close the place after spending 24 hours cleaning what a difference you've got your kitchen back to where it should be yeah it's now day four and if there's any hope of relaunching the restaurant gordon has to get through to the chefs right doug we'll do a quick special for tonight yes we're just gonna do a pan seared fast so with some crushed potatoes it's time for this seafood restaurant to put fresh fish back on the menu tomatoes just bang just makes it a little bit more vibrant yeah i've been doing this for 38 years i'm not happy at all i think he needs to back off class is beautiful let's come down to the point where i really don't listen anymore let him do what he wants fresh and fragrant okay can we take it through i want peter yeah and i mean to taste it yes irene i want you to taste that first i want you to say it as well so it's a fresh vibrant tomato sauce it's very good it's awesome you don't want to taste no i'm good i just did that no i'm good thank you i didn't try the fish that gordon had made because i i basically know what striped bass tastes like if you are a chef of 38 years experience just tell me why you didn't want to taste that i know it's right best tastes like i'm familiar with this doug one more chance you sure you want to taste that positive he didn't even have the courtesy of trying god that's the first time a guy's never tasted my food now i'm seriously insulted now that gordon has shown them how to make the special it's time to see doug and charlie in action okay good off we go i don't expect my cooking to be like his and i'll expect by bath to be like kids at this point i don't really want to be here that's burnt charlie what are you doing what the is this can he not cook a piece of fish chef ramsay i didn't want to listen to what he had to say again the fish is cooked to a and piss all over the place oh yeah whatever i don't know how both of you can even attempt to call yourself chefs you know that a four-star chef i'm believable i am so pissed off a sous chef that can't cook fish head chef that's just moping around doesn't care this is a joke i've seen all i need to see you're head chef he's lazy dirty and he shouldn't be anywhere near a kitchen he's destroying your business quicker than you can realize couldn't even be bothered to taste what i'd cooked in 21 years of cooking that is a first for me you asked me to come here to work and fix your business i can't do it with those two schmucks in there you have got to make the biggest decision you've ever made since your father passed away whether you continue to work with the dead wood that have drifted into your business or whether you wake up get a and be the boss the one thing that i need you to carry out for me i want you to go in the kitchen and ask doug and charles to take off doug got too comfortable in being lazy there's no excuse for that decision's yours and i realized at that moment that something had to be done do you agree with me 100 irene how does that sound to you that's what is horrible fire them try them in a spot that's what i want to hear that's what he wants to hear they're not good enough for this place guys both off tomorrow are we done here together you sure yes i kind of expected it from the way that we work tonight so am i a little uh upset about it i'm a little bit upset right now i'm humiliated it's just freaking hard it's hard it's now day five and the seascape is still closed before gordon can solve the chef crisis he has to light a fire under peter so this exercise is a way that you let go release and let go yes you need that right now release the tension okay good get in the ring are you ready turn around stand on here like that on there one two when you release that third one one two boom back you shout and scream one two ah come on you sucker get good good i'm not hearing anything inside you you're still holding it in let's go now i can feel it now i can see your boss come on again and again come on i don't know what happened but the last three or four punches have been stronger and stronger because i realized how much of an ass i was hey what wife you've been honest with me uh i kind of lied to you i knew my kitchen was dirty i did what i've been doing my whole life keeping the peace and keeping myself down you've got no reason to keep yourself down peter my fault never gave me a compliment told me i sucked never could do nothing with my life he was a great worker yeah but didn't give a about his own son who cared about him i'd let her destroy me he died before i could prove him wrong you're doing that now prove him wrong you're right let's go i blame my father for my failures and it was myself can't blame him no more come on come on prove him wrong finally how do we get this gym in the restaurant while gordon was having a breakthrough with peter his design team was remodeling the restaurant hello hello welcome come in come in come in please irene come through oh my god oh my god the color irene i love it i love it definitely the red definitely does it look how warm it is new wood it's absolutely gorgeous we definitely needed a change and thank god chef ramsay you did it all you brought exactly the whole seascapes back even the bar stools it gives it back the old seascape charm why'd you say it full of people it is gorgeous marilyn how'd you feel my darling because this must go back in time for you i can't believe the change can you i'm overwhelmed i really am look at your pictures miss and to see my picture up on the wall makes me feel really good that i am maybe part of the history of this restaurant i might even cry it looks almost like the old seascape it has been brought back to life definitely i think it's wonderful i really do uh peter and ladies tonight is the most important night in the history of seascape tonight we're relaunching i am so thrilled i am so thankful i never expected this never i'm still dreaming i'm still dreaming with the staff reinvigorated by the new decor the focus now goes to the kitchen scott peter after scouring the local community gordon has found a new head chef to replace doug got the ball by the horns and you know go for it yes and with only hours until relaunch it's straight to work preparing the new menu okay the smart and basil sauce the idea behind this is just giving it a little bit of vibrance nice clean fresh flavor yeah yeah a little bit of basil don't rush find your feet yeah yeah i'm fine no i can see if you're nervous okay good we've involved some of the old classics from seascape and put a modern interpretation on them okay let's go through it together fresh homemade crab cake fresh pesto salmon clams casino fried calamari surf and turf okay any questions where's the fork all around it's a great menu god must have sent them i love this stuff with the new menu and decor all in order the next step was to turn peter into a proper major d peter jean baptiste jean-baptiste runs at my restaurant in new york okay his parents are from lyon and he grew up in restaurants okay and i want him to spend some quality time now in just sort of grooming you you're now getting polished uh first thing is how do you feel about wearing jackets too stiff maybe we can get one for tonight don't you think i'm not the most fashion savvy guy around um show me how you walk around tables a nice flowing motion was everything right so far this is you walking yes every time i see you it's like running around like a baby rhinoceros trying to have a can you just walk nice and slowly put your shoulders back nice and slow there you go there look nice and again lovely actually it's gonna be two seven tops over here i gotta prove myself to everybody the town of islip uh to myself to my employees to my mother to my father now i just want 36 with you it's a fight to re-establish this place oh yeah i understand that my dad passed away two years ago so there's no way i can talk to my father so i feel this is the close second how you feeling nervous last chance okay new decor new menu new chef and now i hope a new boss speaking for the first time in this guy's life he's got to step up to the mark come out with a shadow of his father and prove to his mother and himself he's more than capable of running this business let me have the phone no no the phone stays here because if he doesn't make it tonight he's gonna sink tonight is the beginning of the new seascape why before it is sweating i'm looking at the bigger picture i gotta prove to my father but i can't control what's going on completely new menu i'll have the uh clams casino i'm having the seared stripe back thank you very much the wait staff is revitalized by the influx of customers and the new attitude at the seascape and table five fire please first ten tables are here um atmosphere is electric it smells like a proper restaurant peter now has to get a grip understand what's going on and host the room we're looking at probably about uh 20 minute wait 100 customers are coming at us and coming at us hard we were swamped how are we going to see those people and how long long time they're going to wait now it starts to be messy trust me no it's messy so far i think it's not going that well to be honest all right peter this is where we need to step up again now i'm going to go talk again we've got to step up big time let's go with the restaurant packed the new chef and the veteran waitresses are about to be put to the test everybody keeps taking food out of here this one is not me okay it must be diane oh my god is he wanting me to take i'm really pissed off right now i'm gonna have a heart attack these girls aren't used to being busy come on okay this is where it's really critical that a manager starts running his bloody dining room because peter's restaurant is now in the ship orders are getting backed up the service is starting to become slow kitchen's falling behind peter you've got to start cracking the whip the kitchen is so backed up i'm so sorry it's coming babe it's coming hoping everything would go so perfect and it's just not the food's just not coming out i've been waiting for the uh entrees it's like six o'clock 6 30. what's the matter what my two kids still haven't eaten and what were they getting what were they getting in muscles muscles are an appetizer okay i'll show oh skye what table three did not get their appetizers i mean they only been here since bringing 6 30. that's gonna that goes on the back of the line that you got to wait hold on let's get one thing done at a time quieted a long time ago and no no when we fired it it still goes on the back of the line peter the wait staff here they're too set in their ways oh scott when i order the french on you automatically make them for me right no one telling them what they can and can't do they're just coming in they're taking what they want they're just grabbing food is that yours are mine diane this this is mine it's very frustrating i can't communicate when this is too stupid making sure the front of the house is in sync with the kitchen is peter's responsibility and irene is losing her patience because he's not stepping up and taking control please somebody pick up this food my apologies i'm sorry mom what do you want what are you doing i can't believe this hasn't gone out mom what do you want mom killing me brother take charge mom you know how to rip into me for two days saying i'm never gonna grow up shut the up well this is why i never grow up mom you are the boss start acting like one take charge don't do this take charge all the little things mushroomed into a big thing i'm sorry we're trying the best can that just walked out can you find that's we out where peter is and ask him what the he's doing please yeah peter i don't know what i'm doing peter peter i'm ready to give him my reins back again my father right now is turning over in his grave it's the big relaunch of the seascape and the restaurant is at full capacity but with the front of the house not communicating with the kitchen there's way too many people touching food in this kitchen my apologies i'm sorry peter is losing control peter i need two seconds with you i really want you to shine tonight you've got no idea do you take control when you're not happy with certain things get it off your chest think back to the boxing ring that's underrated asking you to be vile no no no no no you're right i'm just asking you to run yourself gordon is 100 right there tonight i got to prove to myself to my employees to my mother that i'm willing to take the challenge and be a boss you can do it for one favor of course you can have a hug a hug why not here we go i don't know yeah let's do it tonight let's go hey do it yes we got it i'll try stand up straight okay all right guys we're starting it up i know what has to get done i might piss some people off but sorry we gotta get it done right we are making a plan right now okay take this off okay there we go we make a new one right at a critical time in the night gordon's pep talk has finally inspired peter i asked john baptiste to go back into the kitchen and start our next like the food to make the food go out faster so we can sit the people down just to me they take the order and give it a new number and explain to jon patties what it is now you can talk to marilyn while she's here and i'll find out from diane it's what they call improvising good you're gonna get your four top mountains and get her three top here you had gotten the bar table right yes thank you okay here we go finally you're on a roll marilyn you're on a roll baby i felt like i was back when i first opened up and the passion was still here we were moving and grooving finally got everything under control out of this world considering where the seascape was just days ago the reopening was a success please thank you sit down yes okay what a nice it was only just literally a few days ago that this place was closed we met the chef today for the first time to put that standard out job well done finally i feel peter actually took charge so i'm really really happy we know where to work at it to get a better yes but for me i know damn well customers tonight will come back yes you have to seriously continue running your business yes as the week progressed gordon worked with the new chef to come up with a vibrant new menu making sure to introduce fresh produce from the local vendors you are the luckiest owner in the world to have this boat in your backyard yes telling you then to endear the restaurant back into the community gordon created an annual chowder cook-off that was judged by the town mayor ladies and gentlemen welcome to the seascape yes i quite like that little burning sensation the back of my throat it's good different the winner joe barini well done please come back and taste it on the menu for dinner scott the new chef whipped the kitchen into shape you're not doing that table first this one right here please i'm sorry ordering a crab cake two oysters and maryland brought back one of seascape's old traditions tableside flambe very good the place was alive and everybody was smiling is it lovely oh if you've got some room don't be scared to ask for more yes last but not least a new respect has been established by a mother for her son all right mom let's start it up uh okay we have a party of six that they call okay so you're leaving us tonight yes it is amazing what he did he taught me to stand up and be the owner love and support yes love you man take care thank you thank you for everything not at all stand strong buddy yes i will up yes you got it one two three i got it i feel very grateful to chef ramsay i will never forget what the man did he put his heart and soul into this place he did save us even though gordon successfully restored the seascape to its former glory peter accepted an offer that he couldn't refuse and sold the restaurant\n"