After 24 Hours of Cleaning, Gordon Ramsay's Restaurant is Back to Its Former Glory

As the clock struck day four, Gordon Ramsay was finally able to breathe a sigh of relief as his restaurant, which had been in shambles for days, began to show signs of its former self. The once spotless kitchen was now sparkling clean, and the aroma of freshly cooked food wafted through the air, enticing customers to come back and try the culinary delights that Gordon had promised.

Gordon Ramsay's Plan to Relaunch the Restaurant

To relaunch the restaurant, Gordon decided to do a quick special for tonight. He chose a pan-seared scallop dish with some crushed new potatoes, which would put fresh fish back on the menu at this seafood restaurant. The addition of tomatoes and basil would add a touch of vibrancy to the dish, making it more appealing to customers.

Gordon's Experience as a Chef

As Gordon had been doing this for 38 years, he knew that the key to success lay in simplicity and freshness. He thought that the chefs needed to "back off" and focus on creating dishes that were true to their culinary roots. Gordon was not happy with the current state of the restaurant and felt that he needed to take charge once again.

The Quick Special

Gordon began by telling the chefs, Doug and Charlie, that they would be doing a quick special for tonight. He gave them a clear instruction on how to prepare the dish, emphasizing the importance of using fresh ingredients. The tomato sauce was particularly important, as Gordon felt that it was what made all the difference in creating a vibrant and flavorful dish.

Tasting the Dish

As Gordon and his team began preparing the dish, he asked Irene to taste it first. He wanted her to experience the freshness and vibrancy that he had described earlier. When she took a bite, Gordon asked if she wanted to try the fish as well. However, Irene politely declined, stating that she knew what the fish would taste like based on her previous experiences.

Doubt and Insult

When it was finally time for Doug and Charlie to take their turn in the kitchen, Gordon was confident that they would be able to produce a dish that rivaled his own cooking. However, as soon as they began preparing the food, things quickly went awry. The fish was burnt and overcooked, and the aroma of charred flesh filled the air. Gordon couldn't help but express his disappointment and frustration with the two chefs.

A Lesson in Cooking

Gordon took a deep breath and decided to offer Doug another chance to prove himself. He wanted him to taste the dish again, to see if he could replicate the flavors and textures that Gordon had created. However, as soon as Doug took a bite, it was clear that something was amiss. The fish was still overcooked, and the flavors were off.

Insulting the Chefs

Gordon couldn't help but express his outrage at the state of the kitchen and the lack of culinary skills displayed by Doug and Charlie. He felt that they had no business calling themselves chefs and that their incompetence was an insult to the culinary world. As he looked around the kitchen, Gordon saw a restaurant in disarray, with burnt food and dirty dishes scattered everywhere.

The Future of the Restaurant

Despite the setbacks and disappointments, Gordon remained committed to reviving his restaurant. He knew that it would take time and effort to rebuild the kitchen and restore the menu to its former glory. However, with his expert guidance and leadership, he was confident that his team could produce a culinary experience that would delight customers and put the restaurant back on the map.

"WEBVTTKind: captionsLanguage: enafter 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 going to do a pan seared space so with some crushed new potatoes it's time for this seafood restaurant to put fresh fish back on the menu tomatoes basil 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 that's beautiful let's come down to the point where i really don't listen anymore let him do what he wants fresh i'm 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 taste 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 bears 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 that tastes like i'm familiar with this doug one more chance you sure you don't want to taste that positive 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 i don't expect bright bass 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 ramsey i didn't want to listen to what he had to say again the fish is cooked to there's 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 the four-star chef i'm believable i am so pissed off a sous chef that can't cook fish a head chef that's just moping around doesn't care this is a joke youafter 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 going to do a pan seared space so with some crushed new potatoes it's time for this seafood restaurant to put fresh fish back on the menu tomatoes basil 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 that's beautiful let's come down to the point where i really don't listen anymore let him do what he wants fresh i'm 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 taste 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 bears 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 that tastes like i'm familiar with this doug one more chance you sure you don't want to taste that positive 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 i don't expect bright bass 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 ramsey i didn't want to listen to what he had to say again the fish is cooked to there's 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 the four-star chef i'm believable i am so pissed off a sous chef that can't cook fish a head chef that's just moping around doesn't care this is a joke you\n"