"WEBVTTKind: captionsLanguage: enhonestly pretty disappointing both in the kitchen and the dining room there's one thing in here that I would change instantly on the back of my experience today and that's you why you are the executive chef you're supposed to be a leader a motivator you are seriously seriously leading this place into bankruptcy because the big problem in this restaurant is Pinto is in the kitchen fresh frozen slow for I think that Pinto deserved every single solitary second of that ass Riemann he got from Gordon if this was your restaurant would you be freezing everything pushing it and then dropping in bowls of water defrost it to re-cook it yes or no no I wouldn't Percy do you think I enjoyed standing there and listening to this you know I'm a proud man get a message now show me your pride chef because I'm waiting and unfortunately whether you like it or not the two people behind you is damn you're dragging down that's why I'm pissed so cut the get ready for some changes because Cafe 36 needs it urgently good night after witnessing a night of inefficient and bizarre cooking techniques Gordon's first priority is to implement changes in the kitchen if there's one thing this restaurant needs right now is something a good risotto you you and me were going to cook a risotto together here is all our fresh ingredients when I say fresh I mean fresh I bought them myself this morning are you ready yeah let's go cooking with the Chef Ramsay was it was pressure there was a lot of pressure was on this is just a really nice simple porcini risotto costumes that's sauteed already finished with Parmesan cheese and a little knob of butter make sure you're happy with it mushroom risotto first change yeah risotto yeah second change we'll be taking the plates out tonight by hand faster and not running up and down with this thing all the way up hey we're going to carry the plates Yeah by hand when Chef Ramsay took the carts off the floor it was great I hated them from day one so to me it was like yes I do have a usage for the trolleys because tonight we'll come up with a ghost cheese salad special where you'll be dressed in the salad gives us more time in the kitchen and we'll be doing like ghost cheese fritters I absolutely love the idea of having the salad made at the table site sort of a little bit of entertainment and Showmanship yeah I make screens in touch of salt Touch of pepper honey mustard vinegar yeah I go to cheese fritters yeah one two three sellers on madam so light vibrant exciting and more importantly we're changing today we're changing we're changing big time yeah I know more about elk in Buffalo in beef then he'll ever know Gordon Ramsay didn't get it they're saying that I'm short-changing people in that that was fraud come on let's cook our rotten food that uh that he wouldn't have with me he was in the county jail give me a break Chef Ramsay well he just slammed my restaurant like it's never been does not know what I know about Lake fish he does not know what I know about Buffalo and I'm supposed to take this that my food is garbage and I'm a fraud I don't give a what he says how many times did you have El come back since you've been here Bex Jen Kaylee bill speak up I think every one of it yes you need to get your together that's what this is about we've got customers out here so I I appreciate what you're doing I honestly appreciate each and every one of you what you're doing okay let's get to dinner service right this way folks my apologies of how much you heard this is some of the finest elk you can get for Chef Ramsay called it garbage the worst in the world we're supposed to wait to serve it when the grass is a certain height back over in Scotland my name is Bill I'll be taking care of you tonight I'll have the basement all right I hope that you have strep medium medium Cream of Asparagus is it pure vegetarian listen leave the kitchen go over the other side Joe gets mad if anybody's saying anybody anything to the kitchen you know he says you need to be in there you need to be quick you need to respond to get the out of the kitchen we went over to see the beginning of the shift right so how'd you communicate who put that up there I quit that up so we got a job to do we're trying to focus mediocre as we are people just said you know they want to talk about something just take it out there oh I'm sorry let me know give me a sign Mary who um who does the prices yeah yeah 23 and a half dollars foreign because I fulfill my arteries just squeezing Mary is that microwaves I'm done thank you can't afford a heart attack okay thank you you're welcome children see with no feel happy wow that's not good Greg are you put the cheese on the microwave yes here is the chili it's a very weird looking banana salty which is what is that it's a rubbery cheese is Dreadful usually the cheese is melted inside but it's spongy and rubbery no honestly that's Dreadful that stuff we show that to Mary as well yes starve it Greg look at the cheese queso Freer okay so whack Freer what a kiss of rare it's similar to the queso fresco that it wasn't available so I couldn't get it hi Greg he doing whatever he wants there's no Mexican you don't want to do it the same don't do it okay he say the cheese is prayer they said it was what cheese prayers for a year career or something that that's a little Mexican no that was stressful this is the cochinita pivia this is the cochinita corn tortillas corn tortillas thank you strawberry Bland I think it needs to dry it's very dry why is that so dry before I make the cochinita is really good no I know it's not better when you made them yeah now now the Greg's making them they're not as good yeah I think you need to go back in the kitchen unlike the kitchen in what ways it's all this it's uh to sleep the floor is no for work I don't like the kitchen because it's too tiny kitchen and it's too hot you see the kitchen too hot let me go and checking how are you next smoke ahead excellent come on that's really dry that's serious what you give to drive I do it exactly how she says every time I do it so if it's not working well then you come back here and do it there's no good what do you give it to him I don't know don't check on your floor staff no huh go check on your floor staff hi goodbye Frozen look at that oh my God a year old it's enough chimichangas here to last me a lifetime goodbye catering hello restaurant Chef Ramsay has found over twelve thousand dollars worth of frozen food in the freezer good morning fine thank you now it's time to confront the owner and the chef with his findings today's about change yes go and have a quick look around the kitchen you'll see some adjustments I was shocked everything was gone my freezer was empty my walk-in refrigerator was empty I had no idea what was happening oh my God to show the enormity of the amount of frozen food Gordon has not only removed it from the freezer but has left it on display in the restaurant I was completely floored I had just the sinking feeling in my stomach look at this what's going on there oh they've gone green Jesus look it's got his Mexican sombrero rice chimichangas five dozen ten dozen 12 dozen ouch and this isn't a catering business I didn't know it was this bad last night here's what concerns me more than anything these are from last year August and July last year what the going on I'm shocked I can see why have a good look and wash my hands it stinks I guess I should be on Pearl or more to make sure that the structure is there and the things are being handled the way that they should but then again I own the restaurant so everything comes back to be my responsibility this has made me feel quite ignoranthonestly pretty disappointing both in the kitchen and the dining room there's one thing in here that I would change instantly on the back of my experience today and that's you why you are the executive chef you're supposed to be a leader a motivator you are seriously seriously leading this place into bankruptcy because the big problem in this restaurant is Pinto is in the kitchen fresh frozen slow for I think that Pinto deserved every single solitary second of that ass Riemann he got from Gordon if this was your restaurant would you be freezing everything pushing it and then dropping in bowls of water defrost it to re-cook it yes or no no I wouldn't Percy do you think I enjoyed standing there and listening to this you know I'm a proud man get a message now show me your pride chef because I'm waiting and unfortunately whether you like it or not the two people behind you is damn you're dragging down that's why I'm pissed so cut the get ready for some changes because Cafe 36 needs it urgently good night after witnessing a night of inefficient and bizarre cooking techniques Gordon's first priority is to implement changes in the kitchen if there's one thing this restaurant needs right now is something a good risotto you you and me were going to cook a risotto together here is all our fresh ingredients when I say fresh I mean fresh I bought them myself this morning are you ready yeah let's go cooking with the Chef Ramsay was it was pressure there was a lot of pressure was on this is just a really nice simple porcini risotto costumes that's sauteed already finished with Parmesan cheese and a little knob of butter make sure you're happy with it mushroom risotto first change yeah risotto yeah second change we'll be taking the plates out tonight by hand faster and not running up and down with this thing all the way up hey we're going to carry the plates Yeah by hand when Chef Ramsay took the carts off the floor it was great I hated them from day one so to me it was like yes I do have a usage for the trolleys because tonight we'll come up with a ghost cheese salad special where you'll be dressed in the salad gives us more time in the kitchen and we'll be doing like ghost cheese fritters I absolutely love the idea of having the salad made at the table site sort of a little bit of entertainment and Showmanship yeah I make screens in touch of salt Touch of pepper honey mustard vinegar yeah I go to cheese fritters yeah one two three sellers on madam so light vibrant exciting and more importantly we're changing today we're changing we're changing big time yeah I know more about elk in Buffalo in beef then he'll ever know Gordon Ramsay didn't get it they're saying that I'm short-changing people in that that was fraud come on let's cook our rotten food that uh that he wouldn't have with me he was in the county jail give me a break Chef Ramsay well he just slammed my restaurant like it's never been does not know what I know about Lake fish he does not know what I know about Buffalo and I'm supposed to take this that my food is garbage and I'm a fraud I don't give a what he says how many times did you have El come back since you've been here Bex Jen Kaylee bill speak up I think every one of it yes you need to get your together that's what this is about we've got customers out here so I I appreciate what you're doing I honestly appreciate each and every one of you what you're doing okay let's get to dinner service right this way folks my apologies of how much you heard this is some of the finest elk you can get for Chef Ramsay called it garbage the worst in the world we're supposed to wait to serve it when the grass is a certain height back over in Scotland my name is Bill I'll be taking care of you tonight I'll have the basement all right I hope that you have strep medium medium Cream of Asparagus is it pure vegetarian listen leave the kitchen go over the other side Joe gets mad if anybody's saying anybody anything to the kitchen you know he says you need to be in there you need to be quick you need to respond to get the out of the kitchen we went over to see the beginning of the shift right so how'd you communicate who put that up there I quit that up so we got a job to do we're trying to focus mediocre as we are people just said you know they want to talk about something just take it out there oh I'm sorry let me know give me a sign Mary who um who does the prices yeah yeah 23 and a half dollars foreign because I fulfill my arteries just squeezing Mary is that microwaves I'm done thank you can't afford a heart attack okay thank you you're welcome children see with no feel happy wow that's not good Greg are you put the cheese on the microwave yes here is the chili it's a very weird looking banana salty which is what is that it's a rubbery cheese is Dreadful usually the cheese is melted inside but it's spongy and rubbery no honestly that's Dreadful that stuff we show that to Mary as well yes starve it Greg look at the cheese queso Freer okay so whack Freer what a kiss of rare it's similar to the queso fresco that it wasn't available so I couldn't get it hi Greg he doing whatever he wants there's no Mexican you don't want to do it the same don't do it okay he say the cheese is prayer they said it was what cheese prayers for a year career or something that that's a little Mexican no that was stressful this is the cochinita pivia this is the cochinita corn tortillas corn tortillas thank you strawberry Bland I think it needs to dry it's very dry why is that so dry before I make the cochinita is really good no I know it's not better when you made them yeah now now the Greg's making them they're not as good yeah I think you need to go back in the kitchen unlike the kitchen in what ways it's all this it's uh to sleep the floor is no for work I don't like the kitchen because it's too tiny kitchen and it's too hot you see the kitchen too hot let me go and checking how are you next smoke ahead excellent come on that's really dry that's serious what you give to drive I do it exactly how she says every time I do it so if it's not working well then you come back here and do it there's no good what do you give it to him I don't know don't check on your floor staff no huh go check on your floor staff hi goodbye Frozen look at that oh my God a year old it's enough chimichangas here to last me a lifetime goodbye catering hello restaurant Chef Ramsay has found over twelve thousand dollars worth of frozen food in the freezer good morning fine thank you now it's time to confront the owner and the chef with his findings today's about change yes go and have a quick look around the kitchen you'll see some adjustments I was shocked everything was gone my freezer was empty my walk-in refrigerator was empty I had no idea what was happening oh my God to show the enormity of the amount of frozen food Gordon has not only removed it from the freezer but has left it on display in the restaurant I was completely floored I had just the sinking feeling in my stomach look at this what's going on there oh they've gone green Jesus look it's got his Mexican sombrero rice chimichangas five dozen ten dozen 12 dozen ouch and this isn't a catering business I didn't know it was this bad last night here's what concerns me more than anything these are from last year August and July last year what the going on I'm shocked I can see why have a good look and wash my hands it stinks I guess I should be on Pearl or more to make sure that the structure is there and the things are being handled the way that they should but then again I own the restaurant so everything comes back to be my responsibility this has made me feel quite ignorant\n"