gordon being a scorpio for 15 minutes straight ♏️ _ Kitchen Nightmares _ Gordon Ramsay
**Title: A Day of Chaos at the Old Stone Mill: A Transcription-Based Article**
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### **Introduction to the Chaos in the Kitchen**
The video begins with a scene of sheer panic in the kitchen. The chef, Gordon Ramsay, is seen looking through the fridge when he discovers something horrifying. He exclaims, "Look at them all, oh my God! Look there they are—there in refrigeration! Oh hell, oh my God, oh no!" His tone is one of shock and disbelief as he continues, "I was shocked, B like at nightmare... it's not even a pepper—it’s rotten." The chef is clearly appalled by the state of the food. He then turns to someone named Muhammed and says, "I know where they're breeding now—look at that! I've eaten here!" His frustration is palpable as he calls out the restaurant's standards.
Ramsay then interrupts Martin, the general manager, who is trying to handle the situation. Ramsay shouts, "We will miss you, hopefully see you soon—take care, bye!" and then addresses Martin directly: "I need Martin urgently—he’s a general manager? Yes, yes! Good, you’re you’re needed right now—I’m needed right now! Yes, in the kitchen, urgently." He then confronts the person in charge of the salad: "Are you in charge of this? Are you responsible for this? That is the salad I had lunchtime—it’s open. The bag and bang—out comes the flies! And gentleman, it gets worse than that—it's green, it's beyond enable—it's disgusting." He emphasizes his point by saying, "Look at the color of those chicken wings—everything in there was putrid."
Ramsay is clearly livid and demands answers: "How long has that been in there? Give me an answer because I’m myself! Yes... uh, there’s a head chef responsible for this, trying to rectify this will kill somebody—we’re not passing the buck. But I know my general manager knows what the going on in my fridges—where are your standards?"
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### **The Outrage Over Rotten Food**
Ramsay continues his investigation and finds more issues with the food. He spots a tomato and asks, "Where’s that from? That’s been sliced—that’s gone out. What is that? Where's it hey, Madam? Where's that tomato gone?" His frustration escalates as he realizes the tomato is rotten: "Look, it's rotten—you idiot! It's rotten." He then questions whether a customer was served a slice of the rotten tomato: "Has a customer just been served a slice of tomato? No—so where is it? Oh my God... things are looking pretty glum."
Ramsay addresses someone named Muhammed, telling him to convey his message in their language, warning that the situation could lead to serious consequences. He says, "He’ll kill somebody—we’re not passing the buck, but I know my general manager knows what's going on in my fridges." Ramsay’s anger is evident as he declares, "We are not ever again serving any of this food—I don’t give a what anyone says."
Ramsay then orders the kitchen to be closed immediately: "Can you go and tell them that the kitchen is closed right now? Out there—and tell them the truth." He adds, "Gordon was so outraged—so angry. I’ve never seen anything like it—from green burgers to furry cucumber to ranted potatoes out there."
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### **The KitchenShutdown and Customer Fallout**
Ramsay continues his tirade: "Hello hi, I'm sorry to inform you that we are not going to be serving dinner this evening." He describes the situation as "disgraceful," saying, "I feel terrible that it's gotten to this point—I’m speechless. It’s a nightmare—I should close down this place!" He emphasizes his seriousness by saying, "This is so horrible—I should close down this place."
The video cuts to Ramsay addressing the customers: "Chef Ramsey shut down the kitchen—it's just disgraceful." The host of Hell's Kitchen then explains that the restaurant is in a terrible state, and he’s appalled by the conditions. He says, "I feel terrible that it's gotten to this point—I’m speechless. It’s a nightmare."
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### **The Struggles of Managing the Restaurant**
Ramsay confronts Dean, the owner of the restaurant, about the quality of the food. He asks Dean, "You’re a fighter—you’re not going to back down from a challenge?" Dean responds defensively: "I don’t dare you—I’m telling you you’re not." Ramsay counters, "I’m trying to get through to you—if I can’t get through to you, I’ve got no chance."
Ramsay then addresses the staff and customers, explaining that the restaurant’s food quality is inconsistent and that it’s affecting their reputation. He says, "The inconsistency of food is obvious—the food needs some serious attention." He questions whether the team is addressing the issue: "And yet no one seems to address it—I asked Michael, 'Are you happy with the risotto?' He said no—and you said no!" Ramsay emphasizes that serving poor-quality food is damaging to the business.
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### **The Wake-Up Call for the Family-Owned Restaurant**
Ramsay then turns his attention to the family aspect of the restaurant. The video shows a scene where he addresses the family, including the owner, Dean, and his relatives. He says, "This business was set up 17 years ago as a family business—yes, yes. Today, we’re going to renew that commitment—we’re going to make it more family than ever before." Ramsay explains that they need to focus on improving the food quality and customer experience.
He then assigns tasks to each family member: "You, with your father—are going to go and run the kitchen—you’re going to cook. Yeah, you’re going to run the kitchen—I love it! My God... hey V—I want you to go and work in that kitchen and just experience what’s going on behind that line—and work with your dad." He adds, "You like food? You certainly eat enough of it here—Tina—you’re going to run the dining room with your mom."
Ramsay then addresses Peter, who seems uninterested in cooking: "I never seen cook—I never seen him boil an egg. Look at me—I’m looking—I’m shaking—find it! I’m shaking—you’re not shaking enough—let’s go!"
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### **The Struggles of Running a Restaurant**
The video then shifts to Peter and his father, who are struggling to run the kitchen. Ramsay is seen helping them with orders, which include clams, soup, and other items. He repeatedly asks for clean spoons, lemons, and chicken, but the staff seems overwhelmed and unprepared.
At one point, Ramsay addresses the chaos in the kitchen: "This is a cluster on the back here—Angela table of seven, please." He emphasizes the need for better organization and teamwork.
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### **The Meltdown in the Dining Room**
Meanwhile, the dining room is also facing its own set of challenges. The video shows customers waiting for their food and growing impatient. One customer says, "We’ve been sitting here for a while before anybody came to us—it’s 30 minutes for a salad." Another customer points out that they’re leaving with too much food: "I have people pointing at me and they're going like this—and I don’t understand—I can’t tell them you know how hard it is to put lettuce in a bowl with some dressing."
Ramsay later confronts the staff about the portion sizes, which are described as "humongous." He says, "Another observation by Gordon of this restaurant's inefficiency is its portion size—almost every customer leaves with a doggy bag. Unbelievable! Right—and huge portions mean unnecessary inflated food costs."
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### **The Financial Fallout and Final Words of Advice**
Ramsay then addresses the financial implications of serving oversized portions: "I’ve made the decision—bite the bullet on the portion sizes—I think that’s what the people like what uh... what's wrong with that? Nothing is wrong with it—it’s going to take it away—they're taking it away—taking it away. Oh my God—even the dogs got a serving there—there’s the bone for him as well."
He then points out that the restaurant is losing money due to poor management: "Losing business big time—as Comps' customers leave with their massive leftovers." Ramsay knows it's not just about the food but also about profit margins.
Finally, he delivers a strong message to the staff and owners: "Sit down—sit down. Did you want all this food now? Do you have friends with you? Yeah—and right now—you’re my guest." He then lists his concerns: "Let me just point two or three things out—this is two appetizers, two entrées, salad, and your Bretta—I’m trying to show you what you give your customers every day lunch and dinner. I’ve never seen such humongous portions."
Ramsay concludes by asking the staff to sit down and listen: "Every customer that left here took food to go—it’s what the customers are used to—the customers love this—they like the big portions for a man—that's financially in a—and throw money literally down the drain for every dish you put in here. And then on top of that—you can’t even grill a piece of Bretta—there see that bit there—you wouldn’t need that would you? Huh? No—talk to me."
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### **The Final Words and Reflection**
As the video closes, Ramsay reflects on the challenges faced by the restaurant. He questions whether the staff has any idea how much damage they’re causing: "What do you want? What... what do you want it's not about what I want—it's just what I'm—I’m mythed—I don’t know—I don’t know what I don't know—what you want me to say to you your rest'nt is on the ass—that's what um—but it's done—it's done."
He expresses his frustration with the facade of professionalism: "Gordon—it’s done. I love the facade you put across it—you know that it’s not a facade, no—it's not actually—"
The video ends with Ramsay shaking his head and walking away, leaving the restaurant in disarray.
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This article captures the full transcription of the video, detailing the struggles, outrage, and ultimate challenges faced by the Old Stone Mill restaurant as Gordon Ramsay intervenes to bring about much-needed change.