The Drama Filled Night at Park Edge

It was a night to remember at Park Edge, a restaurant that had been struggling to regain its footing after a tumultuous week. The kitchen was abuzz with activity as chefs and cooks worked together to prepare for a packed dinner service. But just as things were starting to settle down, tensions began to rise.

In the midst of the chaos, Matt, the line cook, was at the center of it all. His attitude had been a source of frustration for his colleagues, and it seemed that he was only making things worse. "Who thinks they can't cook a chicken wing? Can't even drop a piece of pork in the prior?" Chef exclaimed, his voice rising in anger.

Matt's mistakes were mounting by the minute, and it seemed like no one was willing to step up to help him. "I don't know if there's something wrong with that or not," Matt said, his tone defensive. But before he could continue, Chef cut him off. "Get out of here, right now! You're making me look like a fool!"

The kitchen erupted into chaos as Chef's words hung in the air. Richard, one of the owners, stormed over to where Matt was standing, his face red with anger. "Chill out with the drama!" he shouted, but it was too late. The damage had been done.

Just when it seemed like things couldn't get any worse, Matt slammed down a plate of dry, overcooked pork belly in front of Chef's nose. The kitchen fell silent as everyone waited to see what would happen next. But instead of escalating further, something strange happened. Richard stepped forward and took a deep breath. "We've got this," he said, his voice calm and steady. "Let's get back to work."

And that's exactly what they did. The team came together, determined to turn things around. Chef began plating dishes, and the rest of the kitchen staff worked tirelessly to prepare for the dinner service. As the night wore on, it became clear that Richard had made a bold decision: he was taking control of the kitchen.

With renewed energy and focus, the team got back to work. The pace quickened as they worked together to plate dish after dish. "I'm still waiting on pork belly," Chef called out, his voice rising in frustration. But despite the setbacks earlier, it seemed that everything was finally coming together.

As the night wore on, the tension in the kitchen began to dissipate. The team worked together seamlessly, each member doing their part to ensure a successful dinner service. And as they finished up and started to clean down, it became clear that this was just the beginning of something special.

"We've come a long way," Richard said, looking around at his team with pride. "This is just a start. Every day you walk in here, demand the best out of yourself and each other." The team nodded in agreement, knowing that they had finally found their footing. Park Edge was back on track, and nothing was going to bring them down.

The evening drew to a close, and as the team packed up and said their goodbyes, it was clear that this was just the beginning of something amazing. Richard's vision for Park Edge was finally starting to take shape, and it looked like it would be a wild ride.

As the doors closed on another successful dinner service, Chef Ramy looked out over his team with a sense of pride and accomplishment. "We've stopped grilling Caesar salad in the weeks that followed," he joked, winking at Richard. But in all seriousness, Park Edge was finally back on its feet, thanks to the hard work and determination of its owners and staff.

Richard had taken a bold step in rebuilding the restaurant's reputation, and it seemed like it was paying off. The menu had been revamped, and the team had come together to execute it flawlessly. As for the future, Richard had no doubt that Park Edge would continue to thrive. "I definitely have a very strong feeling that we are on our way to success," he said, smiling at his team.

And as they all walked out of the kitchen, exhausted but exhilarated, it was clear that this was just the beginning of an exciting new chapter for Park Edge.

"WEBVTTKind: captionsLanguage: entonight on Kitchen Nightmares Chef Ramsey heads to an Atlanta suburb to help firsttime restaurant owners Richard and Jorge a and while the restaurant is clearly on the verge of disaster what the hell one owner is too stubborn to see the problem it's dry yeah I can't do anything about it the other doesn't seem to care oh you got to be kidding me one thing is for sure they are clearly over their head this is ridiculous with a menu that is bizarre Mexican Asian Indian sound like Fusion confusion a staff that is completely frustrated don't talk to me like that it's not surprising that the kitchen has become a Battleground get out of here right now see out with a Dr get out of here can Chef Ramsey get through to this disappointing Duo you can't even tell me the truth do you know why cuz you don't know or is the damage so severe it is impossible possible to be fixed you're a joke listen you're a joke too me what is that disgusting crap you're done I'm done I'm not shut the place down get out of here that is amazing I just can't thank you enough Inman Park Georgia an upscale Atlanta suburb known for its trendy dining scene in the middle of this tight-knit community is Park's Edge opened 3 years ago by longtime friends Richard and Jorge all right Jorge Jorge is my best friend our friendship started when I used to own an airf freight company in California and for the last 3 years we've been business partners okay where's Richard okay there you go I was looking for you when I was working for Richard I decided that I was going to go to colonary school and after I graduated from culinary school and Richard and I decided to open a this restaurant hey guys our first guest is coming in let's look alive prior to owning Park's Edge I had zero restaurant experience yeah you going to help me a little bit I just had a dream basically they had a couple dollars in their pocket and they're like hey let's open up a restaurant okay you got fires on everything's on do you know how to do it no do you no well hey how hard can it be I have a refire on 10 I don't have a refire on 10 hey one at a time the kids is a mess 45 a I don't have that man there's no organization in structure how long you got on the scallops on 21 Chef there my times they all up over here I don't think Jorge knows what he's doing when's this guy going to realize his food's just not working and he needs to do something else my cooking is something that's a little more evolving different here try it I like to just kind of take stuff that's basic and just sort of reinvent it yeah you can't s that okay damn wow Weir if I wouldn't get it again did not like the taste they said it wasn't good poor ha definitely thinks his food is like Olympic quality food it's perfect it's like having a friend that just thinks they're completely kickass at something and they're not that good at it he could either order Seafood but I would not cook another steak for them all right how your tables doing Drew 45 their order been in for an hour they got that little girl looking like she's off to die hi when the heat is on in the kitchen I've never worked this hard before Richard serves no purpose how's it going not good I know he doesn't know anything about the restaurant to help my job is run the front of the house okay and that's the easy part oh my god I didn't even see you Cass how you doing baby I just dress up and smile that's all I do voila he always has a smile on his face like nothing is going wrong he kind of has this but there's some deep SE issues with the restaurant and the community we put a tent up in the parking lot I didn't know you needed a permit and then we were pouring liquor without a license a newscaster came to the restaurant and he told me that the neighbors don't like us being here they could do better and deserve better and my response was they don't like us cuz we're a black on restaurant anywh in a white neighborhood since Rich called the neighborhood raises we lost lost most of the business what's going on out there uh you don't want to know man it was so bad I I didn't I couldn't even walk the floor I don't have a plan be for this this is my life to be a successful restaurant you need the neighborhood on your side now I did a little research on Parks before I got here and what I found was somewhat shocking they've only been open for 3 years and they've managed already to totally alienate the whole neighborhood hello hey good afternoon how you doing Chef rsey Rich coowner of the restaurant co owner of the restaurant look at you looking very Dapper we need chef Ramsey's help because or and I have built up a ill relationship which is warranted with the community and I don't know how to fix it at this point um who's at the foundation Po and I okay great who 50/50 I usually get manage the front of the house he runs the back of the house okay and is he back there now yeah want go take look yeah what you bring him out okay hold on a sec H can you step away right now or no man I got a second okay as far as the food and the Mania is concerned there there's really nothing wrong with it as far as the community is concerned I think we could definitely use some some help give me a little insight to the business so I can get my head up to speed in your eyes what's the issue is in a nutshell you know we're just trying to reach back to the neighborhood yeah we made some mistakes in this neighborhood that uh we don't know how to on why I did read something about that and we're hoping you can help us with that a little bit so the good news is it's not the food right no no no well great well I can't wait to eat all right all right let's go okay follow be back this way what you got here we go sh thank you am's going to be taking care of you she'll be right over right thank you uh-huh Place skullets avocado egg rolls Christy sh one time wow Mexican Asian Indian it sounds like a fusion confusion how are you Hi how are you nice to see you my name is Amy Amy nice to see you nice to meet you likewise I love that smile thank you what's the style of the food here what is it is it classic American no I think it's a classic Mexican with American twist or a twisted Chef or a is there a misprint on there or was that me grilled Caesar S no really the lettuce is grilled H top it on the grill you never heard of that no it hasn't hit London yet okay I'll start off with that the grilled Caesar no chicken just just you know what throw the chicken in there why not throw the chicken in there I'll go for the um um hello Hi how are you before you steal my knife and for can you say hello oh yeah my name is Kevin Kevin good to see you bud can I help you yeah we're thrilled to have you here I hope you can make some sense out of this yeah yeah Kevin I need you can you excuse me for a second please you're busy yeah D I thought he a thief that was random very random yeah I don't know what he EXC what does Kevin do he's a bartender he's a bartender yeah so he really shouldn't even be over here right now I don't bartender that just pops up and clears tabl I don't know what he's doing multitasking okay where were we I'll go for the flash fried oysters and um I'll go for the grill salmon and as it's ready just send it thank you D you're welcome coming in Chef I'm ringing in his orders okay okay to be prepared to me and Chef R is's just another customer I mean as long as he likes my food we're going to get along just fine the salad good to go walking out I think he's going to love the salad to grow lettuce I mean can't go wrong grilled salad come on it is grilled you're still amazed I'm shocked I've never thought about it but it's true like wait why are we grilling lettuce sorry for interrupting just two seconds but this is a first for me a grilled Caesar salad but they actually grilled the lettuce um could you just show a hand if anyone else has ever had a grilled Cesar salad before anybody here ladies no sorry for interrupting sorry oh jeez I always get nervous when a chef sells me the butt of the lettuce when you've got the butt of the lettuce on you can never clean the lettuce properly and unfortunately it's not very nice aside dry chicken the salad looks hideous why is it so spicy take it everything is spicy everything Jesus thanks T grilled Caesar salad coming in Chef chicken is dry the butt of the lettuce never should be at the end of the lettuce okay and why does salad have to be spicy we're a Mexican American Cuisine well he's clearly not from Mexico so first of all Caesar salad is not from Europe it's from Mexico I mean I'm the Mexican here you're not it's supposed to be spicy oysters oh the flesh fried yes than don't are you kidding me that's an oyster honestly looks like a fossil from Jurassic Park wow that is disgusting can you get me Richard please sorry yes sir sit down okay when was the last time you sat down and actually ate off your menu I have not sampled the entire menu on a regular basis wow yeah I want you to close your eyes now please all right okay I'm just trying to identify that tell me what you taste there tast a lot of bread lot of bread hello here here we go again yeah something all you right yeah okay yeah please here go please thank Rich needs water it's about time for You Know Rich to actually taste the food and see what's going on don't choke now yeah it was it was the spice that got me at the end yeah the spice that got you bread that got me I give you that no good on the oysters uh yeah not good next up is salmon salmon let's live in Hope what happened everything is just way too spicy oh yeah yay Chef Jorge thought that he was going to impress Chef Ramsey with his food and he wasn't impressed I hope that this is definitely like an eye opener for him she played us really hard don't worry bab thank you Bab okay that looks like the bottom of a bird cage all okay I mean salmon Serv a bed of sticky rice with a green curry bur blong what the is going on in there it's like the United Nations of main courses there what's the style it's a it's I guess it's a little convoluted isn't it that's one way of putting it yeah okay I want you to taste this go for the regu and the strawberries I mean just the combination the rice is just hideous the spice is ridiculous and the strawberries and the Red Onion Ru yeah I had no idea we had that many problems with the food the Chef Ramsey die seted it got a lot of work you to hear here don't we that's the understatement of the year yeah got some more input for you okay he say you got over the board with green curry R blant the strawberry Ru and the sticky rice you try it uh yeah and when you try the three together it is a little um it doesn't blend well can you take through the kitchen that way where's the chef here right here oh okay good Richard come in for 2 minutes okay uh when I arrived you said the problem with the restaurant is the neighborhood mhm and the issue wasn't the food yes sir seriously I cannot believe that you stand there and tell yourself that your food is in edible whoever idea it was to grill a Caesar salad was just hideous I understand the one was grilling a salad the salad wasn't even clean that had a butter lettuce on there but forget the grilled Caesar salad the biggest insult the salmon you're all over the place there's no thought process what Resturant did you train in when I went to school what do you mean you went to school where did you go out and train before you opened your own restaurant oh I didn't I didn't you didn't train yeah not at all out of culinary school you then went and open to your own restaurant that was great really here's it in a nutshell you're not qualified to stand behind the line let alone run your own business all you're doing is you're coming in here trashing my background as far as where I've been saying that all the food you ate today was okay one man's opinion is not an issue if you've got the arrogance to stand there and tell me that you think you're right okay you're gone listen before you came here all the things were working working in your little mind or working in your mind I know I knew I knew they needed to be tweeted tweet yeah brain surgery this guy's just out of control he doesn't have any right to come in here and talk to me in that certain of manner get the out of here this is my restaurant show me some respect I got to go after an informative lunch Chef Ramsey has a better understanding of the food problems at Park's Edge um let's catch up a he now wants to delve deeper into the issues that this restaurant has with its local community I'd like to sort of understand what happened here with the neighborhood uh number one was we erected a tent in our parking lot without a proper permit so we get cited first the neighbors came by and say hey you got to take the tent down it's not legal did you take you that we did in accordance to the city but not in accordance to the neighbors damn so that off the local next right so then we didn't have a liquor license and a business license and I'm not going to lie we were we were we were negligent wow I mean that's quite major no look like license yeah holy yeah really yeah so then first of neighbors came out and said the neighborhood could do better uh we were not good enough for the neighborhood and my response was they don't like us because we are a minority owned restaurant in a white neighborhood wow yeah so you said the neighborhood was racist yes exactly have you done anything you personally in the last 3 years to sort of build those bridges with the neighborhood I don't know what to do or what to say or how to reach out a properly we made some stupid mistakes even the statement I made was was stupid and I don't know how to fix it at this point I don't know if I think it might even be Beyond repair okay I'll be back later yeah I want to observe how you run your business all right thank you all right thank you okay ladies uh we're going to get set really really quick we got 78 people in an hour and a half with a busy night ahead of them man you need this pasta transfer no I'm good Richard and Jorge prepare their teams for dinner service I'm out back for one second oh you're all set huh you okay ready yeah you going outside with a cigarette in your hand yes customers about to come in and you're going outside for a cigarette no very embarrassing I'm not going to lie it was like a a parent replenishing a child off in there come on let's go here we go Co I just want you to do what you normally do okay so do whatever you need to do all right man thank you Chef Ramsey thinks that I don't know what I'm doing but I know what the I'm doing and this is a time for me to show Chef Ramsey what park say is all about so who does what I do Grill Pantry uh Chef's going to work sauté and Matt I believe is the in between helping us out and how much experience do you have more than 10 years more than 10 years yeah okay good so how many years experience have 15 15 wow hi ladies how are we hi my name is Drew I'll be your server we'll try the the water the dinner service underway this is the midw Carlo right here behind you and they're going to be extremely hot Chef Ramsay is eager to see how Jorge leads his team in the kitchen hey Evony talk to me where you at right now table 12 is working no it's not working yet I don't think it's Jesse okay 42 needs to go out chef are you ready on 42 what's on 42 wow hold on chance wait wait he doesn't know what he's doing mat Jesse what are you guys working on right now we need to have scallops on 36 I'm not r on the scallop what scallop 3 we're doing 36 right now unbelievable it's crazy that someone thinks that they can come out a culinary school and run a restaurant when you don't have any experience this whole running the kitchen or do they just all do what they want no he's running the kitchen he is he's a little overwhelmed right now he's overwhelmed he might be my God how is everything oh I mean it's really spicy in the middle let oh wow okay let me take that back we're going to work on that Che what is the issue uh it's dry yeah I can't do anything about it okay un real what's wrong with that one Donnie I it's medium rare it's cold Center medium rare is going to be cold Center I don't know what the problem is oh my God it's so frustrating I'm a good server like and you're just making me look bad and that's my money like that's my tip so now it's like you're messing with my money now's WR it's r i mean you can't serve that to customers what is that that's RW you cannot serve it like that je Forge thinks that his food is to Perfection like he should be cooking for President Obama for you okay yeah but I thought you owned the place ran the place I do I'm just struggling to see head chef right now yes why but the stuff that's coming back it's stuff either are gone overcooked or undercooked yeah need to wake up a little bit anyhow with Chef Jorge losing complete control of his kitchen how we going 20b it's going to be 8 minutes what the servers are frustrated table 20a really needed and not surprisingly they aren't the only ones um I'm doing all I can at this point it's our first time probably going to be our last right cuz any when you go to the table and do what you can do where do I go where do I go beyond that Richard does not like to deal with a complaints I feel like we as servers are running this restaurant I need rich don't we all Richard can I have you got you got two seconds yes sir yeah quickly please what's happening what's your role as far table times and so forth no just in general well we're right now we're in the Weise I'm him do his thing but you're not doing anything we not doing anything you just stand around they sort of Glide well right now we're overwhelmed the house is full oh come on Richard come on I don't I I don't even know where to begin with the tables I don't even know where to begin oh come on Richard during dinner service I don't know what to do differently I'm at a loss I mean yeah I'm I'm at a loss yeah I hear you so I personally don't get involved okay here's your crap cake right here can I get some Runners please y I'm here to run I'm here run run away this is a joke I've never seen two owners that are more clueless at running a place than these two idiots I'm telling you Richard just walks around and it's almost like he's in a dream and jge the self-appointed executive chef that guy hasn't got a clue thank God the locals boycotted this place cuz if they ate here they'd never come back Park Edge yeah on the edge of a disaster what a nightmare excuse me can we want to CH order we have another engagement we need to the entire s yes with disgruntled diners unwilling to wait any longer all right folks have a good night all they are not happy the dining room empties out quickly that's a rra horge but while the kitchen may be done for the night start wrapping things up man Chef Ramsay's inspection of the walk-in is just beginning look at the state of this what a mess asparagus here rubbery oh come on that's got to be a month old what the is that in there oh Jesus chist you guys got no idea is that those chicken marinating chicken it's marinating right more like fermenting what a joke H can I U Can I just have a a word with you in private with Richard yeah on our own when was the last time you looked in here probably come on straight answers just one of you think Wednesday Wednesday look what's in the box who turns the produ is over who rotates the freshness that's my staff really me seriously why you throw my LM like that for it why are you taking my product mold you pill want to see some more stay there chicken hell me look at this what's this for R's out from then Chef those are front today those are those are not going to be served to the public oh they not be serve to the public I'm telling you that I'm not going to serve this so you're you're saving them for what talk to me then they just from from this morning you bullshitting little no you're the little I'm telling you this were made today if you don't believe me that is your responsibility it's your thing you're lying through your teeth I am not lying my you can't even tell you can't even tell me the truth do you know why cuz you don't know and you're a joke listen you're a joke too after a miserable day service and discovering the state of the walk-in what's this for you're not going to be served to the public you bullshitting little Chef Ramsey has had enough of Jorge's excuses you're lying for your teeth I am not lying my you can't even tell you can't even tell me the truth you know why what you don't know and you're a joke listen all right you're a joke to me are you going to walk off now walk off listen all you do all you doing is ham do you know what what upsets me more about you than anything is that you don't even realize you're playing at running around FR and the minute you start looking at yourself in the mirror and stop blaming the people around you the quicker you may get this place turned around got it good joke H does need his eyes open a bit he didn't really think we had that many problems with the food but just obvious tonight that things are not right poor he needs to here with Chef renzy had to say after a disastrous day one Chef Ramsey wants to get through to the owners about all of the issues of the restaurant good morning morning how are we good good he wants the staff to unload and the owners will be watching via surveillance cameras what I'd love to know is what the issues are behind the scenes are you going to help do you know what the reason I'm here is to help but I can't start helping until I know exactly what is going on so what I need from you guys is a clear picture what are the main issues in here well I don't know about anybody else but I feel like Richard just is really reluctant to be interactive with the guests after they're sat it's like butts and seats and that's where he stops and we're really responsible of solving Gest problems Richard when he gets dressed he drinks wine and so sometimes it makes makes it hard for us to communicate with him when we're having problems cuz he's been drinking all day if he wants to be as effective as an owner he needs to be completely 100% when he's here that's a good point it's a very good point and does he drink every day yes and what does Jorge think of that they have a lot of Separation Jorge is in the kitchen and Richard's out front their interactions are pretty minim minimal they need to educate themselves on more about this business I know more about running a restaurant than either one of them together they're too proud to say hey I do need help yeah Chef Jorge he acts like he's like on your level he's like fresh out of culinary school I mean the ink hasn't even dried on his little certificate and now he thinks he's an executive chef has anyone ever told J that his food is so complicated Chef is extremely stubborn does not care what anybody has to say about anything and if you dare say anything to him it's your ass wow you cannot give or any negative feedback or you will get lashed out well I didn't see him lash out anybody last night does he shout does he scream what does he say when he when he goes off I get called dumb uh pinheaded he had a conversation in Spanish a couple weeks ago in the kitchen about how fat I'd gotten one day he snapped at me and I was just like don't talk to me like that and then he was like oh if you don't like it well you don't have to be here I'm like if I don't like verbal abuse like I don't have to be here seriously rude I thank you for you honesty okay I think we need to Stage an intervention for them cuz they're in denial good cuz there's no need they're right here they're here right now that's right they watching oh my God I'm going to get them and bring them out okay K like they're here right now I never would have said those things if I had known that they were listening guess everything is out in the open now after the staff detailed the problems with the owners they're too proud to say hey I do need help Gordon wants to bring the two sides together let's go and bring it all to a head uh you know the most important part now is oning this out um we heard everything you guys said and um I was enlightened period that's all I got to say um it it it touched me um deeply and um yeah I was enlightened I was I was inlight come on place your te oh man this is this is really deep for me man I've always been a pillar sit down all right you okay yeah I'm fine I'm fine you sure you go ahead hry you're just watching all of you guys just Express how you feel I was picturing the moments that you guys are talking about and um I really want to apologize um to you guys for being with fair you guys been so dedicated working with us together uh to build this restaurant I don't want you guys to feel like you've been taking advantage I don't want you guys to feel that way and I didn't know that was a feeling as far as my attitude believe me that things will change that's my word to you guys and I'm willing to take those steps that we need to take to move forward I definitely need to treat people differently you before he gets to this stage again you know what I really never thought about what you guys thought and I'm sorry I consider myself a you know a pretty nice guy for the most part in loving and concern and giving and I I I haven't been to you guys not the I haven't been and I apologize for that I've learned more in these last few minutes and I think I've learned for the 3 years I've been here I know me and I know what I'm capable of doing and I haven't cared enough I know that there's so much more I could be doing and there's so much more I could be learning as well this is definitely a turning point I'm looking for new and better ways it's high time we changed while Chef Ramsey has a plan to relaunch this restaurant he knows it's also critical that Richard and Jorge reach out to the community and he has arranged an opportunity for them to do just that if there's ever a chance for you to put a little apology out there yes I can't think of a more fitting time now all right let's go okay okay going on the news was a platform that part of this controversy started with and going on the news now will allow us to use the same platform to hopefully end it we are joined by the one and only Chef Ramsey and he's brought a couple of friends along from Parks Edge Restaurant in Inman Park and we are delighted to have you gentlemen with us let's talk about where they need to begin to get things on the right track where where do they start at Parks Edge they had the most amazing uh restaurant with a great location right smack bang in the neighborhood and we got off to a wrong sort of footing didn't we yes we did we basically didn't respect our neighborhood in the way we should have there were some things that were said out of frustration that I sincerely want to apologize about and we hope that we can gain the community's trust and respect once again being able to voice the apology on local TV was one of the greatest gifts I have ever received you see me smiling ear to ear I am so excited I can't I can't even explain after Richard and took their first big step to reconnect with the community how are we good how's it going ladies good to see you Chef Ramsey is now ready to unveil Park's Edge New Look it's the beginning of a new era let go the past and look forward to an exciting new future welcome to the new Park's Edge beautiful edgy very rustic looking rustic clean simple modern good news is the orange is gone yeah even better news the orange has gone and on the inside too you ready to come inside yes we are let's go let's go let's go come around oh my God what oh my god wow my God this is beautiful take it in gone are the Hideous colors we brought in a new contemporary fil oh my God this is phenomenal I got gooseb as I was walking in the new colors you know there's like a life in here and I am very proud to be the owner of Park s right now we've got some amazing pictures on the wall all these images are local doesn't it look good that you're bringing back in the neighborhood into your restaurant and confirming you care about them such a great idea the new log is so refreshing this is who we are beautiful hand painted hand carved stunning wood panels on the wall you're on the Park's Edge so we've incorporate that stunning backdrop into the restaurant I love it man I love it all the linion have gone and expose those beautiful wooden tables I am so happy and so proud I am flabbergasted over the changes that were made in the dining room Chef Ramsey has taken this restaurant to another level that we didn't even consider beautiful man yes in addition to revamping the decor Chef ramsy has completely overhauled Jorge's complicated menu this new menu is easy to execute and let's get one one thing right it's American Cuisine with a contemporary twist excited oh right let's start off with this delicious green fried tomatoes with a buttermilk dressing light little bit spice and delicious wow next to that spicy wings yeah served with a really nice herb blue cheese dressing I can't wait till you start so eaten Entre P salmon you just done with a cauliflower puree and a caper relish next to that a nice little robust slice of por belly with a casset easy on the line any questions when can we eat jump in those PS are so oh wow those wings are really good too this is some of the best food I've ever had was definitely making me realize that my food was just too far complicated see it was way better I hope nobody else wants these friiz it's my new favorite restaurant M no more customer complaints no more now that the menu has been revealed okay so they so musles that that's a portion for musles jef Ramsey has brought in his team to spend all day training the Parks Edge kitchen staff there's a sauté and there's a grill but not everyone is on board with the changes and then there's a fry station okay so you do the fry station I will absolutely not cook a chicken wing you won't cook a chicken wing no what's that don't feel comfortable frying a chicken wing why not unless she wants to put on a pair of orange shirts and go out there and serve it they're here to trainos okay you going to turn around and give them a part time check yourself before you check them out okay not going to ask you again he has this huge about fried chicken that's just really irrelevant he's going to do what I tell him to do now what he wants to do you put a bunch of chicken wings on the menu I think somebody ought to put some orange HS on there and got and ser them okay so how about a little bit of respect and showing these two guys little respect for a fine dining restaurant not putting chicken wings on the menu a fine dining restaurant are you listening to yourself where so who the you think you are who think I am a guy that knows when a menu sucks how dare you get jumped up telling the owners the menu cuz you think you know better why aren't you doing better why hav you got your own restaurant how about having the intelligence to calm down and to start again is that possible yes or no it's possible will you do it yes or no yes thank you tonight's a huge night there's no way I'm going to let somebody it up mad needs to be able board to get out show me what to do so I can do it thank you it's relaunch night at Park Edge big night yeah tonight we go forward happy everybody yes good and fresh off Richard and Jorge's TV appearance hey folks how you doing welcome to Parks Edge I'm Richard how's it going the restaurant is packed and the community seems ready to give Parks Edge another chance this is day one for Parks Edge we got a great new menu going we're a new restaurant and I hope everything goes perfectly we have a great new menu this evening everything's good honestly they even have wing on here here I'm going to go with the mixed mushroom Ron all right great thank you all very much here we go what in Chef thank you all right I need two ERS of muscles right here work it please Jesse two of muscles okay Matt go ahead and focus on the green fried tomatoes thank you I'm going to run my kitchen like a tie tonight I got to make sure that the food leaves this Kitchen perfect 21's up wow that was fast nice what a difference can I get a runner please with Jorge really stepping up and command in his kitchen 32 is coming up 22's working good that's exactly the ti delicious food is going out seamlessly that's so good it's good right go ahead you drive it drive drive drive yes yes yes yay the food is coming out so quick don't jinx it I'm sorry how long on wings this is ridiculous come on Matt I know you hate the wings but just sell them please hate me don't hate the wings got your orange short orange short cut the to the end of service okay big boy come on you while you want to around and take the piss let me tell you something really important what's that yeah I've forgotten more than you know just serve the food and shut the up smart ass man okay what is the big deal try to have a good time you're not having a good time and you're making life tough I'm having a good time why he he a jackass Mt is beyond the weakest link you are here to do a job do it P bill is in the window Matt just have a cook I know you don't don't care but I do and you're supposed to be working hard tonight to help get this place turned around why are you now trying to sabotage it Mr who thinks he can't cook a chicken wing can't even drop a piece of pork in the prior look at it dried piece of overcooked pork belly he's going to start sending us down matt you seriously want to me over right now no why are you being a piece of for them I don't know if there's something wrong with that or not I'm not a violent man by any means but if he it up for me tonight I will literally do something I'm still waiting on a pork belly yeah H long on a pork belly talk to me guys how you doing plating Chef thank you H please touch it please it's stone cold come on man Chef what do you think of that that's yeah all this work for this man K this is really really difficult time just into the men my's trying to destroy whole dinner service why would you up service tonight you're making me look like chill out with a drama what you say I said chill out with the drama get out of here right now get the out right now you know what it get out of here it's relaunch night at Park Edge p bly's in the window look at it drive and line cook Matt has not only made a number of mistakes you can't be tell him like that man chill out with the drama but he has had a bad attitude as well what' you say I said chill out with the drama get out of here right now and poor has had enough get the out right now you know what what you say get out of here all right F it's cool if you're going to be serious like that Matt see you let's continue working please this is my kitchen and we're moving forward and if somebody becomes an obstacle or speed bump they're gone we have no more tolerance for that I well done step up now yeah get together and make it happen Jesse can you pick up some of this stuff please okay I'm just waiting on pork belly I think it's a good thing that Matt's G now we can get down to business and not bicker like children PK belly in the window awesome you are rocking my world now with everyone pulling in the same direction Open Door Chef I got to need a runner got it thank you dishes quickly make their way out to happy diners oh those look great look great my customers are happy and it's just a completely different environment in the restaurant I'm actually happy to be working here tonight we're done now right yes we still have a lot of work to do but I definitely believe that we could build this restaurant again good job hanging in here today yeah much better M thank you thank you you're baby H yes sir it's been a rough week let me tell you we've had ups and downs Especially You and I and you know what I didn't think you were going to step up to the Mark I didn't think you were confident enough but my God strong finish thank you customers love the food let me tell you don't start over complicating your menu you got my word this this is a new beginning Richard yes sir you're a smart guy mhm you're better than just sitting meeting and greeting get in there get your hands dirty I got you we have come a long way and this is just a start every day you walk in there demand the best out of Richard you demand the best out of jge push each other yes sir definitely thank you thank you good night pleasure Chef Ramy didn't only change our business he changed our lives good night good night thank you thank you when I first got here I met two owners that were completely clueless one didn't know how to run a restaurant another one had no idea how to run a kitchen they both come a long way clearly but they've got an even longer Journey now to rebuild this reputation in the community and to become a successful restaurant honestly I wish them luck breaking news we've stopped grilling Caesar salad in the weeks that followed thank you thank you for coming back out again I know we got the wrong foot Richard and Jorge continued their community outreach I appreciate the support thank you and business at Park Edge is definitely on the rise Richard has taken a more active role okay salmon can I get a New York STP under window place for 43 that's coming right now thank you forge has not only embraced the new menu but has done a great job executing it okay two striper grids thank you shaking and bakon our future for Park Sage was not guaranteed but I definitely have a very very strong feeling that we are on our way to success there's a new light at the end of the tunneltonight on Kitchen Nightmares Chef Ramsey heads to an Atlanta suburb to help firsttime restaurant owners Richard and Jorge a and while the restaurant is clearly on the verge of disaster what the hell one owner is too stubborn to see the problem it's dry yeah I can't do anything about it the other doesn't seem to care oh you got to be kidding me one thing is for sure they are clearly over their head this is ridiculous with a menu that is bizarre Mexican Asian Indian sound like Fusion confusion a staff that is completely frustrated don't talk to me like that it's not surprising that the kitchen has become a Battleground get out of here right now see out with a Dr get out of here can Chef Ramsey get through to this disappointing Duo you can't even tell me the truth do you know why cuz you don't know or is the damage so severe it is impossible possible to be fixed you're a joke listen you're a joke too me what is that disgusting crap you're done I'm done I'm not shut the place down get out of here that is amazing I just can't thank you enough Inman Park Georgia an upscale Atlanta suburb known for its trendy dining scene in the middle of this tight-knit community is Park's Edge opened 3 years ago by longtime friends Richard and Jorge all right Jorge Jorge is my best friend our friendship started when I used to own an airf freight company in California and for the last 3 years we've been business partners okay where's Richard okay there you go I was looking for you when I was working for Richard I decided that I was going to go to colonary school and after I graduated from culinary school and Richard and I decided to open a this restaurant hey guys our first guest is coming in let's look alive prior to owning Park's Edge I had zero restaurant experience yeah you going to help me a little bit I just had a dream basically they had a couple dollars in their pocket and they're like hey let's open up a restaurant okay you got fires on everything's on do you know how to do it no do you no well hey how hard can it be I have a refire on 10 I don't have a refire on 10 hey one at a time the kids is a mess 45 a I don't have that man there's no organization in structure how long you got on the scallops on 21 Chef there my times they all up over here I don't think Jorge knows what he's doing when's this guy going to realize his food's just not working and he needs to do something else my cooking is something that's a little more evolving different here try it I like to just kind of take stuff that's basic and just sort of reinvent it yeah you can't s that okay damn wow Weir if I wouldn't get it again did not like the taste they said it wasn't good poor ha definitely thinks his food is like Olympic quality food it's perfect it's like having a friend that just thinks they're completely kickass at something and they're not that good at it he could either order Seafood but I would not cook another steak for them all right how your tables doing Drew 45 their order been in for an hour they got that little girl looking like she's off to die hi when the heat is on in the kitchen I've never worked this hard before Richard serves no purpose how's it going not good I know he doesn't know anything about the restaurant to help my job is run the front of the house okay and that's the easy part oh my god I didn't even see you Cass how you doing baby I just dress up and smile that's all I do voila he always has a smile on his face like nothing is going wrong he kind of has this but there's some deep SE issues with the restaurant and the community we put a tent up in the parking lot I didn't know you needed a permit and then we were pouring liquor without a license a newscaster came to the restaurant and he told me that the neighbors don't like us being here they could do better and deserve better and my response was they don't like us cuz we're a black on restaurant anywh in a white neighborhood since Rich called the neighborhood raises we lost lost most of the business what's going on out there uh you don't want to know man it was so bad I I didn't I couldn't even walk the floor I don't have a plan be for this this is my life to be a successful restaurant you need the neighborhood on your side now I did a little research on Parks before I got here and what I found was somewhat shocking they've only been open for 3 years and they've managed already to totally alienate the whole neighborhood hello hey good afternoon how you doing Chef rsey Rich coowner of the restaurant co owner of the restaurant look at you looking very Dapper we need chef Ramsey's help because or and I have built up a ill relationship which is warranted with the community and I don't know how to fix it at this point um who's at the foundation Po and I okay great who 50/50 I usually get manage the front of the house he runs the back of the house okay and is he back there now yeah want go take look yeah what you bring him out okay hold on a sec H can you step away right now or no man I got a second okay as far as the food and the Mania is concerned there there's really nothing wrong with it as far as the community is concerned I think we could definitely use some some help give me a little insight to the business so I can get my head up to speed in your eyes what's the issue is in a nutshell you know we're just trying to reach back to the neighborhood yeah we made some mistakes in this neighborhood that uh we don't know how to on why I did read something about that and we're hoping you can help us with that a little bit so the good news is it's not the food right no no no well great well I can't wait to eat all right all right let's go okay follow be back this way what you got here we go sh thank you am's going to be taking care of you she'll be right over right thank you uh-huh Place skullets avocado egg rolls Christy sh one time wow Mexican Asian Indian it sounds like a fusion confusion how are you Hi how are you nice to see you my name is Amy Amy nice to see you nice to meet you likewise I love that smile thank you what's the style of the food here what is it is it classic American no I think it's a classic Mexican with American twist or a twisted Chef or a is there a misprint on there or was that me grilled Caesar S no really the lettuce is grilled H top it on the grill you never heard of that no it hasn't hit London yet okay I'll start off with that the grilled Caesar no chicken just just you know what throw the chicken in there why not throw the chicken in there I'll go for the um um hello Hi how are you before you steal my knife and for can you say hello oh yeah my name is Kevin Kevin good to see you bud can I help you yeah we're thrilled to have you here I hope you can make some sense out of this yeah yeah Kevin I need you can you excuse me for a second please you're busy yeah D I thought he a thief that was random very random yeah I don't know what he EXC what does Kevin do he's a bartender he's a bartender yeah so he really shouldn't even be over here right now I don't bartender that just pops up and clears tabl I don't know what he's doing multitasking okay where were we I'll go for the flash fried oysters and um I'll go for the grill salmon and as it's ready just send it thank you D you're welcome coming in Chef I'm ringing in his orders okay okay to be prepared to me and Chef R is's just another customer I mean as long as he likes my food we're going to get along just fine the salad good to go walking out I think he's going to love the salad to grow lettuce I mean can't go wrong grilled salad come on it is grilled you're still amazed I'm shocked I've never thought about it but it's true like wait why are we grilling lettuce sorry for interrupting just two seconds but this is a first for me a grilled Caesar salad but they actually grilled the lettuce um could you just show a hand if anyone else has ever had a grilled Cesar salad before anybody here ladies no sorry for interrupting sorry oh jeez I always get nervous when a chef sells me the butt of the lettuce when you've got the butt of the lettuce on you can never clean the lettuce properly and unfortunately it's not very nice aside dry chicken the salad looks hideous why is it so spicy take it everything is spicy everything Jesus thanks T grilled Caesar salad coming in Chef chicken is dry the butt of the lettuce never should be at the end of the lettuce okay and why does salad have to be spicy we're a Mexican American Cuisine well he's clearly not from Mexico so first of all Caesar salad is not from Europe it's from Mexico I mean I'm the Mexican here you're not it's supposed to be spicy oysters oh the flesh fried yes than don't are you kidding me that's an oyster honestly looks like a fossil from Jurassic Park wow that is disgusting can you get me Richard please sorry yes sir sit down okay when was the last time you sat down and actually ate off your menu I have not sampled the entire menu on a regular basis wow yeah I want you to close your eyes now please all right okay I'm just trying to identify that tell me what you taste there tast a lot of bread lot of bread hello here here we go again yeah something all you right yeah okay yeah please here go please thank Rich needs water it's about time for You Know Rich to actually taste the food and see what's going on don't choke now yeah it was it was the spice that got me at the end yeah the spice that got you bread that got me I give you that no good on the oysters uh yeah not good next up is salmon salmon let's live in Hope what happened everything is just way too spicy oh yeah yay Chef Jorge thought that he was going to impress Chef Ramsey with his food and he wasn't impressed I hope that this is definitely like an eye opener for him she played us really hard don't worry bab thank you Bab okay that looks like the bottom of a bird cage all okay I mean salmon Serv a bed of sticky rice with a green curry bur blong what the is going on in there it's like the United Nations of main courses there what's the style it's a it's I guess it's a little convoluted isn't it that's one way of putting it yeah okay I want you to taste this go for the regu and the strawberries I mean just the combination the rice is just hideous the spice is ridiculous and the strawberries and the Red Onion Ru yeah I had no idea we had that many problems with the food the Chef Ramsey die seted it got a lot of work you to hear here don't we that's the understatement of the year yeah got some more input for you okay he say you got over the board with green curry R blant the strawberry Ru and the sticky rice you try it uh yeah and when you try the three together it is a little um it doesn't blend well can you take through the kitchen that way where's the chef here right here oh okay good Richard come in for 2 minutes okay uh when I arrived you said the problem with the restaurant is the neighborhood mhm and the issue wasn't the food yes sir seriously I cannot believe that you stand there and tell yourself that your food is in edible whoever idea it was to grill a Caesar salad was just hideous I understand the one was grilling a salad the salad wasn't even clean that had a butter lettuce on there but forget the grilled Caesar salad the biggest insult the salmon you're all over the place there's no thought process what Resturant did you train in when I went to school what do you mean you went to school where did you go out and train before you opened your own restaurant oh I didn't I didn't you didn't train yeah not at all out of culinary school you then went and open to your own restaurant that was great really here's it in a nutshell you're not qualified to stand behind the line let alone run your own business all you're doing is you're coming in here trashing my background as far as where I've been saying that all the food you ate today was okay one man's opinion is not an issue if you've got the arrogance to stand there and tell me that you think you're right okay you're gone listen before you came here all the things were working working in your little mind or working in your mind I know I knew I knew they needed to be tweeted tweet yeah brain surgery this guy's just out of control he doesn't have any right to come in here and talk to me in that certain of manner get the out of here this is my restaurant show me some respect I got to go after an informative lunch Chef Ramsey has a better understanding of the food problems at Park's Edge um let's catch up a he now wants to delve deeper into the issues that this restaurant has with its local community I'd like to sort of understand what happened here with the neighborhood uh number one was we erected a tent in our parking lot without a proper permit so we get cited first the neighbors came by and say hey you got to take the tent down it's not legal did you take you that we did in accordance to the city but not in accordance to the neighbors damn so that off the local next right so then we didn't have a liquor license and a business license and I'm not going to lie we were we were we were negligent wow I mean that's quite major no look like license yeah holy yeah really yeah so then first of neighbors came out and said the neighborhood could do better uh we were not good enough for the neighborhood and my response was they don't like us because we are a minority owned restaurant in a white neighborhood wow yeah so you said the neighborhood was racist yes exactly have you done anything you personally in the last 3 years to sort of build those bridges with the neighborhood I don't know what to do or what to say or how to reach out a properly we made some stupid mistakes even the statement I made was was stupid and I don't know how to fix it at this point I don't know if I think it might even be Beyond repair okay I'll be back later yeah I want to observe how you run your business all right thank you all right thank you okay ladies uh we're going to get set really really quick we got 78 people in an hour and a half with a busy night ahead of them man you need this pasta transfer no I'm good Richard and Jorge prepare their teams for dinner service I'm out back for one second oh you're all set huh you okay ready yeah you going outside with a cigarette in your hand yes customers about to come in and you're going outside for a cigarette no very embarrassing I'm not going to lie it was like a a parent replenishing a child off in there come on let's go here we go Co I just want you to do what you normally do okay so do whatever you need to do all right man thank you Chef Ramsey thinks that I don't know what I'm doing but I know what the I'm doing and this is a time for me to show Chef Ramsey what park say is all about so who does what I do Grill Pantry uh Chef's going to work sauté and Matt I believe is the in between helping us out and how much experience do you have more than 10 years more than 10 years yeah okay good so how many years experience have 15 15 wow hi ladies how are we hi my name is Drew I'll be your server we'll try the the water the dinner service underway this is the midw Carlo right here behind you and they're going to be extremely hot Chef Ramsay is eager to see how Jorge leads his team in the kitchen hey Evony talk to me where you at right now table 12 is working no it's not working yet I don't think it's Jesse okay 42 needs to go out chef are you ready on 42 what's on 42 wow hold on chance wait wait he doesn't know what he's doing mat Jesse what are you guys working on right now we need to have scallops on 36 I'm not r on the scallop what scallop 3 we're doing 36 right now unbelievable it's crazy that someone thinks that they can come out a culinary school and run a restaurant when you don't have any experience this whole running the kitchen or do they just all do what they want no he's running the kitchen he is he's a little overwhelmed right now he's overwhelmed he might be my God how is everything oh I mean it's really spicy in the middle let oh wow okay let me take that back we're going to work on that Che what is the issue uh it's dry yeah I can't do anything about it okay un real what's wrong with that one Donnie I it's medium rare it's cold Center medium rare is going to be cold Center I don't know what the problem is oh my God it's so frustrating I'm a good server like and you're just making me look bad and that's my money like that's my tip so now it's like you're messing with my money now's WR it's r i mean you can't serve that to customers what is that that's RW you cannot serve it like that je Forge thinks that his food is to Perfection like he should be cooking for President Obama for you okay yeah but I thought you owned the place ran the place I do I'm just struggling to see head chef right now yes why but the stuff that's coming back it's stuff either are gone overcooked or undercooked yeah need to wake up a little bit anyhow with Chef Jorge losing complete control of his kitchen how we going 20b it's going to be 8 minutes what the servers are frustrated table 20a really needed and not surprisingly they aren't the only ones um I'm doing all I can at this point it's our first time probably going to be our last right cuz any when you go to the table and do what you can do where do I go where do I go beyond that Richard does not like to deal with a complaints I feel like we as servers are running this restaurant I need rich don't we all Richard can I have you got you got two seconds yes sir yeah quickly please what's happening what's your role as far table times and so forth no just in general well we're right now we're in the Weise I'm him do his thing but you're not doing anything we not doing anything you just stand around they sort of Glide well right now we're overwhelmed the house is full oh come on Richard come on I don't I I don't even know where to begin with the tables I don't even know where to begin oh come on Richard during dinner service I don't know what to do differently I'm at a loss I mean yeah I'm I'm at a loss yeah I hear you so I personally don't get involved okay here's your crap cake right here can I get some Runners please y I'm here to run I'm here run run away this is a joke I've never seen two owners that are more clueless at running a place than these two idiots I'm telling you Richard just walks around and it's almost like he's in a dream and jge the self-appointed executive chef that guy hasn't got a clue thank God the locals boycotted this place cuz if they ate here they'd never come back Park Edge yeah on the edge of a disaster what a nightmare excuse me can we want to CH order we have another engagement we need to the entire s yes with disgruntled diners unwilling to wait any longer all right folks have a good night all they are not happy the dining room empties out quickly that's a rra horge but while the kitchen may be done for the night start wrapping things up man Chef Ramsay's inspection of the walk-in is just beginning look at the state of this what a mess asparagus here rubbery oh come on that's got to be a month old what the is that in there oh Jesus chist you guys got no idea is that those chicken marinating chicken it's marinating right more like fermenting what a joke H can I U Can I just have a a word with you in private with Richard yeah on our own when was the last time you looked in here probably come on straight answers just one of you think Wednesday Wednesday look what's in the box who turns the produ is over who rotates the freshness that's my staff really me seriously why you throw my LM like that for it why are you taking my product mold you pill want to see some more stay there chicken hell me look at this what's this for R's out from then Chef those are front today those are those are not going to be served to the public oh they not be serve to the public I'm telling you that I'm not going to serve this so you're you're saving them for what talk to me then they just from from this morning you bullshitting little no you're the little I'm telling you this were made today if you don't believe me that is your responsibility it's your thing you're lying through your teeth I am not lying my you can't even tell you can't even tell me the truth do you know why cuz you don't know and you're a joke listen you're a joke too after a miserable day service and discovering the state of the walk-in what's this for you're not going to be served to the public you bullshitting little Chef Ramsey has had enough of Jorge's excuses you're lying for your teeth I am not lying my you can't even tell you can't even tell me the truth you know why what you don't know and you're a joke listen all right you're a joke to me are you going to walk off now walk off listen all you do all you doing is ham do you know what what upsets me more about you than anything is that you don't even realize you're playing at running around FR and the minute you start looking at yourself in the mirror and stop blaming the people around you the quicker you may get this place turned around got it good joke H does need his eyes open a bit he didn't really think we had that many problems with the food but just obvious tonight that things are not right poor he needs to here with Chef renzy had to say after a disastrous day one Chef Ramsey wants to get through to the owners about all of the issues of the restaurant good morning morning how are we good good he wants the staff to unload and the owners will be watching via surveillance cameras what I'd love to know is what the issues are behind the scenes are you going to help do you know what the reason I'm here is to help but I can't start helping until I know exactly what is going on so what I need from you guys is a clear picture what are the main issues in here well I don't know about anybody else but I feel like Richard just is really reluctant to be interactive with the guests after they're sat it's like butts and seats and that's where he stops and we're really responsible of solving Gest problems Richard when he gets dressed he drinks wine and so sometimes it makes makes it hard for us to communicate with him when we're having problems cuz he's been drinking all day if he wants to be as effective as an owner he needs to be completely 100% when he's here that's a good point it's a very good point and does he drink every day yes and what does Jorge think of that they have a lot of Separation Jorge is in the kitchen and Richard's out front their interactions are pretty minim minimal they need to educate themselves on more about this business I know more about running a restaurant than either one of them together they're too proud to say hey I do need help yeah Chef Jorge he acts like he's like on your level he's like fresh out of culinary school I mean the ink hasn't even dried on his little certificate and now he thinks he's an executive chef has anyone ever told J that his food is so complicated Chef is extremely stubborn does not care what anybody has to say about anything and if you dare say anything to him it's your ass wow you cannot give or any negative feedback or you will get lashed out well I didn't see him lash out anybody last night does he shout does he scream what does he say when he when he goes off I get called dumb uh pinheaded he had a conversation in Spanish a couple weeks ago in the kitchen about how fat I'd gotten one day he snapped at me and I was just like don't talk to me like that and then he was like oh if you don't like it well you don't have to be here I'm like if I don't like verbal abuse like I don't have to be here seriously rude I thank you for you honesty okay I think we need to Stage an intervention for them cuz they're in denial good cuz there's no need they're right here they're here right now that's right they watching oh my God I'm going to get them and bring them out okay K like they're here right now I never would have said those things if I had known that they were listening guess everything is out in the open now after the staff detailed the problems with the owners they're too proud to say hey I do need help Gordon wants to bring the two sides together let's go and bring it all to a head uh you know the most important part now is oning this out um we heard everything you guys said and um I was enlightened period that's all I got to say um it it it touched me um deeply and um yeah I was enlightened I was I was inlight come on place your te oh man this is this is really deep for me man I've always been a pillar sit down all right you okay yeah I'm fine I'm fine you sure you go ahead hry you're just watching all of you guys just Express how you feel I was picturing the moments that you guys are talking about and um I really want to apologize um to you guys for being with fair you guys been so dedicated working with us together uh to build this restaurant I don't want you guys to feel like you've been taking advantage I don't want you guys to feel that way and I didn't know that was a feeling as far as my attitude believe me that things will change that's my word to you guys and I'm willing to take those steps that we need to take to move forward I definitely need to treat people differently you before he gets to this stage again you know what I really never thought about what you guys thought and I'm sorry I consider myself a you know a pretty nice guy for the most part in loving and concern and giving and I I I haven't been to you guys not the I haven't been and I apologize for that I've learned more in these last few minutes and I think I've learned for the 3 years I've been here I know me and I know what I'm capable of doing and I haven't cared enough I know that there's so much more I could be doing and there's so much more I could be learning as well this is definitely a turning point I'm looking for new and better ways it's high time we changed while Chef Ramsey has a plan to relaunch this restaurant he knows it's also critical that Richard and Jorge reach out to the community and he has arranged an opportunity for them to do just that if there's ever a chance for you to put a little apology out there yes I can't think of a more fitting time now all right let's go okay okay going on the news was a platform that part of this controversy started with and going on the news now will allow us to use the same platform to hopefully end it we are joined by the one and only Chef Ramsey and he's brought a couple of friends along from Parks Edge Restaurant in Inman Park and we are delighted to have you gentlemen with us let's talk about where they need to begin to get things on the right track where where do they start at Parks Edge they had the most amazing uh restaurant with a great location right smack bang in the neighborhood and we got off to a wrong sort of footing didn't we yes we did we basically didn't respect our neighborhood in the way we should have there were some things that were said out of frustration that I sincerely want to apologize about and we hope that we can gain the community's trust and respect once again being able to voice the apology on local TV was one of the greatest gifts I have ever received you see me smiling ear to ear I am so excited I can't I can't even explain after Richard and took their first big step to reconnect with the community how are we good how's it going ladies good to see you Chef Ramsey is now ready to unveil Park's Edge New Look it's the beginning of a new era let go the past and look forward to an exciting new future welcome to the new Park's Edge beautiful edgy very rustic looking rustic clean simple modern good news is the orange is gone yeah even better news the orange has gone and on the inside too you ready to come inside yes we are let's go let's go let's go come around oh my God what oh my god wow my God this is beautiful take it in gone are the Hideous colors we brought in a new contemporary fil oh my God this is phenomenal I got gooseb as I was walking in the new colors you know there's like a life in here and I am very proud to be the owner of Park s right now we've got some amazing pictures on the wall all these images are local doesn't it look good that you're bringing back in the neighborhood into your restaurant and confirming you care about them such a great idea the new log is so refreshing this is who we are beautiful hand painted hand carved stunning wood panels on the wall you're on the Park's Edge so we've incorporate that stunning backdrop into the restaurant I love it man I love it all the linion have gone and expose those beautiful wooden tables I am so happy and so proud I am flabbergasted over the changes that were made in the dining room Chef Ramsey has taken this restaurant to another level that we didn't even consider beautiful man yes in addition to revamping the decor Chef ramsy has completely overhauled Jorge's complicated menu this new menu is easy to execute and let's get one one thing right it's American Cuisine with a contemporary twist excited oh right let's start off with this delicious green fried tomatoes with a buttermilk dressing light little bit spice and delicious wow next to that spicy wings yeah served with a really nice herb blue cheese dressing I can't wait till you start so eaten Entre P salmon you just done with a cauliflower puree and a caper relish next to that a nice little robust slice of por belly with a casset easy on the line any questions when can we eat jump in those PS are so oh wow those wings are really good too this is some of the best food I've ever had was definitely making me realize that my food was just too far complicated see it was way better I hope nobody else wants these friiz it's my new favorite restaurant M no more customer complaints no more now that the menu has been revealed okay so they so musles that that's a portion for musles jef Ramsey has brought in his team to spend all day training the Parks Edge kitchen staff there's a sauté and there's a grill but not everyone is on board with the changes and then there's a fry station okay so you do the fry station I will absolutely not cook a chicken wing you won't cook a chicken wing no what's that don't feel comfortable frying a chicken wing why not unless she wants to put on a pair of orange shirts and go out there and serve it they're here to trainos okay you going to turn around and give them a part time check yourself before you check them out okay not going to ask you again he has this huge about fried chicken that's just really irrelevant he's going to do what I tell him to do now what he wants to do you put a bunch of chicken wings on the menu I think somebody ought to put some orange HS on there and got and ser them okay so how about a little bit of respect and showing these two guys little respect for a fine dining restaurant not putting chicken wings on the menu a fine dining restaurant are you listening to yourself where so who the you think you are who think I am a guy that knows when a menu sucks how dare you get jumped up telling the owners the menu cuz you think you know better why aren't you doing better why hav you got your own restaurant how about having the intelligence to calm down and to start again is that possible yes or no it's possible will you do it yes or no yes thank you tonight's a huge night there's no way I'm going to let somebody it up mad needs to be able board to get out show me what to do so I can do it thank you it's relaunch night at Park Edge big night yeah tonight we go forward happy everybody yes good and fresh off Richard and Jorge's TV appearance hey folks how you doing welcome to Parks Edge I'm Richard how's it going the restaurant is packed and the community seems ready to give Parks Edge another chance this is day one for Parks Edge we got a great new menu going we're a new restaurant and I hope everything goes perfectly we have a great new menu this evening everything's good honestly they even have wing on here here I'm going to go with the mixed mushroom Ron all right great thank you all very much here we go what in Chef thank you all right I need two ERS of muscles right here work it please Jesse two of muscles okay Matt go ahead and focus on the green fried tomatoes thank you I'm going to run my kitchen like a tie tonight I got to make sure that the food leaves this Kitchen perfect 21's up wow that was fast nice what a difference can I get a runner please with Jorge really stepping up and command in his kitchen 32 is coming up 22's working good that's exactly the ti delicious food is going out seamlessly that's so good it's good right go ahead you drive it drive drive drive yes yes yes yay the food is coming out so quick don't jinx it I'm sorry how long on wings this is ridiculous come on Matt I know you hate the wings but just sell them please hate me don't hate the wings got your orange short orange short cut the to the end of service okay big boy come on you while you want to around and take the piss let me tell you something really important what's that yeah I've forgotten more than you know just serve the food and shut the up smart ass man okay what is the big deal try to have a good time you're not having a good time and you're making life tough I'm having a good time why he he a jackass Mt is beyond the weakest link you are here to do a job do it P bill is in the window Matt just have a cook I know you don't don't care but I do and you're supposed to be working hard tonight to help get this place turned around why are you now trying to sabotage it Mr who thinks he can't cook a chicken wing can't even drop a piece of pork in the prior look at it dried piece of overcooked pork belly he's going to start sending us down matt you seriously want to me over right now no why are you being a piece of for them I don't know if there's something wrong with that or not I'm not a violent man by any means but if he it up for me tonight I will literally do something I'm still waiting on a pork belly yeah H long on a pork belly talk to me guys how you doing plating Chef thank you H please touch it please it's stone cold come on man Chef what do you think of that that's yeah all this work for this man K this is really really difficult time just into the men my's trying to destroy whole dinner service why would you up service tonight you're making me look like chill out with a drama what you say I said chill out with the drama get out of here right now get the out right now you know what it get out of here it's relaunch night at Park Edge p bly's in the window look at it drive and line cook Matt has not only made a number of mistakes you can't be tell him like that man chill out with the drama but he has had a bad attitude as well what' you say I said chill out with the drama get out of here right now and poor has had enough get the out right now you know what what you say get out of here all right F it's cool if you're going to be serious like that Matt see you let's continue working please this is my kitchen and we're moving forward and if somebody becomes an obstacle or speed bump they're gone we have no more tolerance for that I well done step up now yeah get together and make it happen Jesse can you pick up some of this stuff please okay I'm just waiting on pork belly I think it's a good thing that Matt's G now we can get down to business and not bicker like children PK belly in the window awesome you are rocking my world now with everyone pulling in the same direction Open Door Chef I got to need a runner got it thank you dishes quickly make their way out to happy diners oh those look great look great my customers are happy and it's just a completely different environment in the restaurant I'm actually happy to be working here tonight we're done now right yes we still have a lot of work to do but I definitely believe that we could build this restaurant again good job hanging in here today yeah much better M thank you thank you you're baby H yes sir it's been a rough week let me tell you we've had ups and downs Especially You and I and you know what I didn't think you were going to step up to the Mark I didn't think you were confident enough but my God strong finish thank you customers love the food let me tell you don't start over complicating your menu you got my word this this is a new beginning Richard yes sir you're a smart guy mhm you're better than just sitting meeting and greeting get in there get your hands dirty I got you we have come a long way and this is just a start every day you walk in there demand the best out of Richard you demand the best out of jge push each other yes sir definitely thank you thank you good night pleasure Chef Ramy didn't only change our business he changed our lives good night good night thank you thank you when I first got here I met two owners that were completely clueless one didn't know how to run a restaurant another one had no idea how to run a kitchen they both come a long way clearly but they've got an even longer Journey now to rebuild this reputation in the community and to become a successful restaurant honestly I wish them luck breaking news we've stopped grilling Caesar salad in the weeks that followed thank you thank you for coming back out again I know we got the wrong foot Richard and Jorge continued their community outreach I appreciate the support thank you and business at Park Edge is definitely on the rise Richard has taken a more active role okay salmon can I get a New York STP under window place for 43 that's coming right now thank you forge has not only embraced the new menu but has done a great job executing it okay two striper grids thank you shaking and bakon our future for Park Sage was not guaranteed but I definitely have a very very strong feeling that we are on our way to success there's a new light at the end of the tunnel\n"