Gordon Ramsay’s Secret Service Season 1 Episode 4
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00:00How much junk is in here?
00:03We can't hold on to 20 years of nostalgia because right now, we're on our own.
00:09I know.
00:10Oh my goodness, you're dating the chef, the new promoter.
00:13Do you know what's in your walk-ins?
00:15That's mold.
00:16I need you to be firmer.
00:18Enough's enough. Enough is enough.
00:20I'm telling you tonight.
00:30I'm on my way to McGregor's in Marylands.
00:32My insider told me that they are right on the water.
00:36And this restaurant was packed for years under the old ownership.
00:42It's now run by a woman who's still haunted by the old owner.
00:46I'm here to help it before, sadly, it has to close its doors.
00:55Here we go.
00:58And it's at a gate.
01:00Oh, man.
01:04That's locked.
01:05Okay, I've got no option.
01:08Crawl through the basement.
01:10Let me go first.
01:12Freaking mess in here.
01:19Now, my insider told me that this place is haunted.
01:27This must be the coal storage.
01:30It's not even cold in here.
01:33What is that?
01:33It says chili?
01:36And...
01:36Oh, no.
01:39It's a furry chili.
01:41That's mold.
01:42That's mold.
01:42That's so dangerous.
01:46This is chili with a side of penicillin.
01:50This has been in here for weeks.
01:51This has been in here for weeks.
01:53There's a weird smell in here that does not smell good.
01:56It's baked beans.
01:57It's baked beans in mold.
01:58It's a little bit.
01:59What kind of chef is running this place?
02:01It does not give a damn.
02:03frozen mac and cheese.
02:06Do they even have a chef in here?
02:08If they do, they can't call themselves a head chef.
02:12Look at that.
02:13The most expensive sprouts on the planet.
02:16They're trimmed.
02:17They're washed.
02:18They're cut in half.
02:19So a chef can't even bother to cut his own sprouts.
02:22This freezer reminds me of a chef that's just cutting corners because it's bought in.
02:31It's just defrost and cook.
02:36Oh, my goodness.
02:40Frozen shrimp from Ecuador.
02:43Crab meat from China.
02:46And next to that, look at this.
02:48This is jumbo crab from Vietnam.
02:51We are literally 10 feet away from the harbor.
02:54How sad is that?
02:55The fact that we can buy fresh crab, oysters, shellfish, literally within a five-mile radius of here.
03:01Now, my inside source has told me this place is losing thousands, and I mean thousands of dollars a week.
03:06Even before getting to the restaurant, I can tell you why they're losing so much money.
03:10It starts in here.
03:13Not the best start.
03:16Let's get in that kitchen, shall we?
03:18I'm smelling here.
03:21Let's do the black light first.
03:24That's always a great indicator of just how clean this place is.
03:29Look at that.
03:30This whole hot plate is a true health hazard.
03:34How disgusting is that?
03:36Come on.
03:37Look at that.
03:39This is a fan.
03:40This is directly outside, coming from that hood.
03:44This is not toppy sauce.
03:46That is just grease.
03:49That hasn't been cleaned in years.
03:53All it's doing is blocking any form of fresh air in here.
03:57That is laden with bacteria.
03:59Oh, my goodness me.
04:02The staff caught this, my dungeon.
04:07How much junk is in here?
04:10We used to use those things in the 90s.
04:13A chipper.
04:14Why would you keep that stuff?
04:17Right, my insider said the old owner left this stuff.
04:21I'm not too sure if it's haunted, but it's certainly haunted by an owner that's
04:26scared of giving stuff away.
04:27Let me tell you.
04:28Right.
04:29Up the stairs.
04:30The dining room.
04:38Oh, my goodness me.
04:40So, my insider told me the current owner has a shrine that's dedicated to the previous
04:50owner.
04:51He's down in Florida playing golf.
04:54But why hold on to all this stuff?
04:56It's very strange.
04:58Do you hear that noise?
05:01What was that?
05:02What the ?
05:03It's just come on.
05:05What in the ?
05:07I don't know if this is haunted, but it's definitely scary.
05:10Because it's one of the biggest missed opportunities I've ever come across.
05:13This restaurant is sat on the water.
05:15And we've got crab meat from Vietnam and China.
05:18And the kitchen is disgusting.
05:21What's the owner doing?
05:30Let's go.
05:37Come check.
05:38We're good.
05:39There's a guy outside.
05:40He actually thinks I'm a dog grooming van.
05:42If only he knew.
05:43Let's go.
05:44Each and every one of these members of staff are under the impression they're on a restaurant
06:00refresh show.
06:01Sir.
06:02Come on.
06:03Okay.
06:04That's on line.
06:05I'm a chief chef.
06:06Good.
06:07Here we go.
06:08I got a new vacuum.
06:11And I love it.
06:16That must be Stephanie.
06:19The blonde hair lady.
06:21She is the owner.
06:22Now my inside source has told me she bought it two years ago from the previous owner Dan,
06:28who retired.
06:29She took out a big loan in excess of one and a half million dollars.
06:33And she is now the sole owner.
06:37I started working at McGregor's in 2001.
06:40I was a single mother with small children.
06:43I didn't really have that confidence.
06:45And I didn't really feel that great about myself.
06:48Dan Lee was the original owner.
06:50And he showed me that I could do these different things.
06:54Dan believed in me.
06:55It's like he's like my father.
06:58And I was never going to leave at that point.
07:01He really was an amazing person.
07:02And he still is.
07:03I talk about him like he's passed away.
07:04No, he's in Florida.
07:05Okay.
07:06You guys have plenty of pins?
07:07You got plenty of pins?
07:08Yeah.
07:09Yep.
07:10Kristen, the manager.
07:11Number two.
07:12Been here a while.
07:13Knows the place inside out.
07:14Pictures.
07:15Where's all of our pictures?
07:16I just looked at the wrong area.
07:17You did it together.
07:18You got time for your .
07:19I have worked at McGregor's going on six years.
07:23I owned a tow truck company when I started here.
07:25Sadly, I lost my husband.
07:26So that's when Steph talked me into coming here full time.
07:29I feel like this restaurant, this is home.
07:30Stephanie has the biggest heart ever.
07:32But we've got a lot of junk around here.
07:34I do like it in here.
07:35I like the paintings and things.
07:36It reminds me of when Dan was here.
07:38As you walk around here, there's so much of Mr. Dan that is left here.
07:43It is creepy sometimes, but I feel like Stephanie keeps this thing because she feels like she
07:48would disappoint him from him being her mentor.
07:51But it's time for her to let go.
07:53How, how long have you had these tables?
08:08They're very nice.
08:09It's just that they are very warped.
08:11That is Stephanie's mom.
08:12That is Sharon, the professional bookkeeper, held out in the restaurant when necessary.
08:17What's wrong?
08:18Why are you looking at the side and standing there?
08:22What's wrong? Why are you with Sam?
08:24No, I was just thinking what else I should be doing.
08:27My daughter sunk a lot of money into this place.
08:30I do the daily reports, which show what we do every day.
08:33And this year has been extremely hard.
08:36I feel like I'm, like, battling every bill that I open.
08:40I'll help you. We'll pay. I'll pay for these things.
08:42No, Mom, I'm not paying for stuff.
08:43Well, I don't mind.
08:45Stephanie, she's calling a time warp.
08:47Dan's made his millions of dollars, and he's enjoying every day on the golf course.
08:51And she's being burdened with this debt, and she's living off of Dan's DNA.
08:56And she hasn't created her own.
09:03Can someone check the men's room? Has anybody checked that?
09:06I did. It actually looks fine. It's all good.
09:08That's Brando. And camera two.
09:11Bread is after you take the order, okay?
09:14Okay. Okay.
09:14All right.
09:15I've worked off and on for about six years for McGregor's.
09:18I need Mike.
09:18I'm going to go check downstairs.
09:21Mike is the head chef.
09:22Stephanie and Mike, they've been in a relationship for a few years now.
09:26Hey, Mike.
09:27Yeah.
09:27Service could be as early as, like, 20 minutes.
09:30So we could, like, check it, please.
09:32Yeah, absolutely.
09:33All right. Sorry. I'm out of here.
09:35I think that's why he's in the kitchen.
09:39Like, no disrespect.
09:40I just don't think he's used to running a kitchen, honestly.
09:47You ready, Bobby?
09:48Ready as you'll ever be.
09:50That is the head chef, Mike.
09:53Last night, I found a kitchen harboring some of the most unhygienic, lazy practices I've ever seen.
09:59He's got a lot to answer for.
10:02How do you want this to go, Mike?
10:03I'm, like, I'm 29.
10:052015, I started as a server here and worked my way to where I am now.
10:10I knew Steph was looking for a chef, and I felt like, well, I can do it.
10:15The crab linguine, it's hard to kind of fly that stuff out when kind of falling behind.
10:22That was a holdup yesterday.
10:24Before that, I hadn't really worked in the kitchen at all.
10:28Yeah, maybe just, like, don't do it today.
10:3186 in the pasta because it took too long to cook.
10:34Come on.
10:37What do you think about 86 in the pasta for today?
10:40I just wish you would have told me when I was going to do it this morning, Mike, in front of my ears.
10:45How would you have printed them?
10:47Because I would have taken it off, and I would have printed them.
10:50Why 86 in the pasta?
10:51It's the only thing that's cooked fresh, for God's sake.
10:53He shouldn't be calling those shots.
10:54Come on, Stephanie.
10:56Hold them accountable.
10:58Let me see if I can get yours printed, okay?
11:01Dear, oh, dear.
11:02Honestly, it's bad enough when you want to just promote your boyfriend to the head chef, but she's the owner.
11:08She's worried more about her staff's feelings than her business.
11:11It's too nice.
11:13Um, thank you.
11:13That's all.
11:14Hold your team accountable, Stephanie.
11:17No pasta, guys.
11:18But there is, um, macaroni and cheese.
11:22This place, uh, is convinced it's haunted, um, and apparently we've got footage to confirm that.
11:29Paul, uh, can you play that footage back, please?
11:33Things are falling off the shelf and are moving, but I think the biggest problem in this restaurant
11:40room has got so much clutter and crap everywhere is just falling on itself.
11:44Does that signify a ghost?
11:46Does that signify a ghost?
11:46No.
11:46No.
11:46Come on.
11:48There's something even scarier here, and that's your frickin' food.
11:56Customers are arriving.
11:57Here?
11:57Mm-hmm.
11:58You ready, Si?
11:59Go over.
11:59You're always ready?
12:00Yeah.
12:01Sure about that.
12:01Have the, uh, bourbon salmon and shrimp.
12:03I love the bourbon salmon and shrimp.
12:08Look at that grill.
12:10Filthy dirty.
12:11How can any chef not want to clean that thing?
12:14How's that possible?
12:17My insider has given me vast amounts of knowledge, but me, I want someone I can trust that can taste
12:22the food and give me some honest feedback.
12:24So, I'm sending in my undercover diners, Sammy and Rock.
12:28Hi.
12:28Hi.
12:29How you doing?
12:29Good.
12:30How are you?
12:30Good.
12:31Rock's a powerhouse chef local to the area.
12:34Thank you again for coming in.
12:37And Sammy is one of the most sought-after private chefs in the country.
12:41Okay, guys, uh, welcome.
12:43Have an earpiece.
12:44Can you hear me?
12:45You're good.
12:46Hi, guys.
12:47Good afternoon.
12:47How are you?
12:48I'm good.
12:48How are you?
12:49Good.
12:49I'm Kristen.
12:50I'll be your server today.
12:53There's bread.
12:54There's shrimp.
12:54There's chicken.
12:56There's burgers.
12:56Oh, my goodness me.
12:58Cross-contamination.
13:00Can you imagine if there's a pescatarian eating here or a vegetarian?
13:02Every time you put fresh protein on top of there, you've got to clean it.
13:07So, Sammy, we've been watching the practice in the kitchen.
13:10There's a lot of cross-contamination going on here.
13:12I just want to stress test the systems.
13:14Tell them you have a strong shellfish allergy, please.
13:17Do we know what we're having, guys?
13:18Um, I'll get the pesto chicken.
13:20I am allergic to shellfish.
13:22Okay.
13:22So, I'm going to put that on my check.
13:24Allergic to shellfish.
13:26Yeah, I think I'm going to go with the crab chick sandwich.
13:28Is the crab like Chesapeake crab?
13:31So, it is local.
13:33Okay.
13:33Yeah.
13:34We have guys that bring in fresh fish.
13:36Okay.
13:37Oh, my goodness.
13:38Chesapeake crab from Vietnam.
13:41How embarrassing is that?
13:42Try to pull it all over the customer's eyes.
13:44Okay.
13:44I got you, honey.
13:45Appreciate you.
13:46You're welcome.
13:48Wow.
13:49Well done, both of you.
13:51Uh, Mike, pesto chicken just walked in.
13:53Pesto chicken hurt.
13:54Crab just to get out.
13:55Right, camera eight.
13:56Um, they're just pulled Sammy's chicken on the grill.
14:00Oh, look at that.
14:01Rocks canned crab meat from Vietnam and China.
14:04Honestly, we are literally sat on the water 10 feet away.
14:08It should be freshly cooked seafood.
14:11Oh, man.
14:12Mike, I need, uh, six shrimp for a Chesapeake.
14:18Oh, my goodness me.
14:20Paul, can you zoom in on camera nine, please?
14:22Will do, chef.
14:23The chicken is literally sat on top of those shrimp.
14:27They should even be on the same grill.
14:31Oh, man.
14:32The chicken is hitting the shrimp.
14:35Whether it's a shark fish allergy, a peanut allergy,
14:37it's a matter of life and death.
14:39We have to be so careful.
14:41Okay, here you go.
14:43Pick it up.
14:44He's serving us.
14:45Come on.
15:00Oh, my goodness me.
15:02Paul, can you zoom in on camera nine, please?
15:04The chicken is literally sat on top of those shrimp.
15:07Whether it's a shellfish allergy, a peanut allergy,
15:09it's a matter of life and death.
15:10The owner, Stephanie, I haven't heard her.
15:17She's just laughing and joking.
15:19Bad food and served by a bunch of idiots
15:22that do not give a damn.
15:25Okay, here you go.
15:25Take it up.
15:27Sammy, when your entree gets put down,
15:30just remind them you have a strong shellfish allergy, please.
15:33I've just seen something that is very unpleasant.
15:36Okay, we got a crab cake sandwich.
15:38That is me.
15:38And we have this for you, Doug.
15:41And this didn't touch any shellfish, right?
15:42No, no, I went downstairs.
15:43Okay.
15:44Yeah, you're good.
15:44I'm really allergic.
15:45You're fine, I promise.
15:47No, it's not fine.
15:49Okay.
15:50All right, my friend.
15:50First impressions of the food.
15:53Brock, how does yours taste?
15:58Crab cake is bland.
15:59It's cold in the middle.
16:01Oh, dear.
16:02I swear to God, there's more filler in that crab cake
16:04than Simon Cowell's left cheek.
16:07Oh, my God.
16:09Tell me, how does that chicken taste?
16:10This sauce that's sitting at the bottom around my plate
16:16just tastes like shrimp.
16:18Gross.
16:19Oh, my goodness me.
16:20She doesn't have a shellfish allergy,
16:22but you know how severe those allergies are.
16:26It's a matter of life and death.
16:27It's so bad.
16:29It's really bad.
16:30Right, enough's enough.
16:32I'm coming in.
16:40Ladies and gentlemen.
16:48Oh, B.
16:50Like, my heart is pounding out of my chest.
16:52I am so sorry to intrude.
16:55Could you all stop eating?
16:57I'm not going to let you eat one more mouthful.
17:01I feel like I'm about to pass out.
17:03Put your knife and fork down
17:05and exit the restaurant, please.
17:07My apologies.
17:11Let's go.
17:12Thank you for coming in.
17:13I apologize.
17:14I'm not sure what's going on.
17:15It was very intense.
17:17It was a shock to the system.
17:20This is crazy.
17:22Hey.
17:25You can stop what you're doing.
17:27Mike, come here.
17:28F***.
17:28Yeah, right now.
17:29What are you doing?
17:31What are you doing?
17:33I'm not laughing.
17:34It's not funny.
17:35Gordon Ramsay is standing in front of me
17:38and he is not happy.
17:40That is not a good feeling to have.
17:42Get all that s*** off there
17:44and turn that off.
17:46Yes, sir.
17:47Oh, my goodness.
17:54Line up here, please.
17:56You guys know you're being filmed
17:59for a restaurant refresh show?
18:01I'm sorry.
18:02It's not real.
18:03I've studied this place.
18:05I've watched.
18:06I've listened.
18:06And I've missed nothing.
18:10I've been in here
18:11undercover
18:13in the early hours of the morning.
18:15In fact,
18:16there's something you should all know.
18:18There's an insider
18:19that I've been talking to.
18:21And the insider
18:26is in this room.
18:31Chef Mike?
18:33You're the head chef.
18:35Yes, sir.
18:35Watching you
18:36is like watching my five-year-old son
18:38putting Lego together.
18:39You're just defrosting?
18:40F***.
18:41Cross-contaminating it
18:42and sending it.
18:44Have you any idea
18:45what you're doing?
18:47What does that mean?
18:49A shellfish allergy?
18:51Mike?
18:52Um,
18:53consuming shellfish
18:54um,
18:56is...
18:58It means your throat
19:00could close up.
19:01Heart,
19:02palpitations,
19:03seizures.
19:04I'm just glad
19:05you haven't f***ing killed anybody.
19:08I don't...
19:09So,
19:09I didn't see these things.
19:11I...
19:11I didn't see them.
19:13Stay there two seconds.
19:15Come on now.
19:18I know.
19:19We need to know this stuff.
19:21It's gonna be tough.
19:22But we're gonna get through this
19:23and we're gonna fix it.
19:25I know.
19:25I know.
19:27This...
19:28Do you know
19:29what's in your walk-ins?
19:32Yes.
19:32You do?
19:33Yeah.
19:33You don't think
19:34that mold?
19:38That is mold, yes.
19:40I am just
19:41horrified.
19:42I'm out here
19:44serving people this
19:46just to see it.
19:48It's embarrassing for Steph.
19:49I mean...
19:50And it makes me sad
19:52for the restaurant.
19:53It can't be better.
20:02Kristen,
20:03you were talking to
20:05customers
20:06that crab was
20:07from...
20:08Where did you say?
20:09Local.
20:10Do you know how local
20:11that crab is?
20:12It's North Carolina crab.
20:14Vietnam!
20:15And then we jump over
20:18to China
20:18to get the lump
20:20crab meat
20:21via Ecuador
20:23for the shrimp.
20:25It's like the United Nations
20:26shellfish.
20:28I did not know that.
20:30Oh, you didn't?
20:31No.
20:33We are literally
20:3420 feet
20:35from the water.
20:37I am devastated.
20:43What is the vision
20:44for McGregor's?
20:46I want the business
20:46to thrive
20:47and I want it to continue
20:48and I want it to go on
20:49for another 35 years
20:51to sing Dan's name
20:52and in his honor.
20:53You bought it off Dan.
20:55Yes.
20:55Why did you buy it?
20:57To continue
20:57in Dan's name.
20:58Right.
20:59Yeah.
20:59And what did you change
21:01when you bought it?
21:03Very little
21:04because I felt as if
21:06what he was doing
21:07was correct.
21:08Dan's playing golf
21:09down in Florida.
21:10Dan's fine.
21:10You've paid him
21:11a ton of money.
21:12He's left the building.
21:14We can't hold on
21:15to 20 years
21:16of nostalgia
21:17because right now
21:18we're on our ass.
21:36Can I just have a word
21:45with you on your own?
21:46Can you guys
21:47just give me five minutes?
21:48Yeah, sure.
21:49Come with me.
21:50I felt sad
21:51as I watched my daughter
21:53totally stressed out
21:55but in the same token
21:56Chef Ramsay
21:57held everyone accountable
21:59saying things
22:00that were truths.
22:02We got a snitch.
22:03We got a rat.
22:06I literally cannot
22:07keep it secret.
22:08I can't shut my mouth
22:09so if it was me
22:10like trust me
22:11you would know.
22:11This is juicy as hell.
22:13I think Kristen
22:14could be the insider
22:14because Kristen
22:17knows everything.
22:18So I can see
22:19Sharon being the insider.
22:21If she knew
22:22it was going to help
22:22Stephanie
22:23I think she'd be
22:23willing to
22:24do just about anything.
22:27Where is that dungeon?
22:30Our third act
22:31to the left.
22:31We have our
22:34storage space
22:35which is known
22:36as our dungeon.
22:37I have a lot
22:39a lot
22:39a lot
22:40of old equipment.
22:43My insider told me
22:44that you will not
22:45let go of Dan's stuff.
22:47It is junk.
22:48I know.
22:49This is crazy.
22:51It is.
22:51Is it because
22:52you feel closer
22:53to Dan?
22:54What is it?
22:55I feel like
22:57I might need it.
22:58Panini grill.
22:59It's broken.
22:59I'm sure it's broken.
23:00There is no use
23:01for that.
23:02You need to
23:03exercise
23:03the ghost of Dan.
23:07I'm pretty upset.
23:08I'm disappointed
23:08in myself.
23:09So I'm just
23:10processing it right now.
23:12Upstairs.
23:13Sit down.
23:18Oh my goodness me.
23:20Dan left
23:21and didn't take
23:22your s*** with him?
23:23No.
23:24It's just...
23:25It is
23:27packed with crap.
23:28I know.
23:31You should have put
23:32a stake in the ground,
23:34cleared this place out,
23:35made a fresh start.
23:38You've paid him
23:39a fortune.
23:41Why this loyalty
23:42when we're in
23:43such turmoil?
23:45Help me understand.
23:49I started here.
23:50It was a single wall.
23:51He just believed in me
23:53and I didn't believe
23:54in myself.
23:55And Dan took care of me
23:56and I thought
23:56that's what you...
23:57I don't know.
23:58Are you worried
23:58about letting him down?
24:01Yeah.
24:02Why?
24:04I want to make him proud.
24:07When you spend
24:07that amount of money
24:08buying this from him,
24:10it was your chance
24:10then to have an imprint,
24:13have your own DNA.
24:15My insider told me
24:16that you're not even
24:17taking a paycheck
24:18and we're saddled
24:19with this loan.
24:21I walked into
24:22Big Chef's Shoes
24:23once when I bought
24:24his restaurant.
24:25I was up to my neck
24:27in debt.
24:28I had three years
24:29to make it,
24:29otherwise I was done,
24:31down and out.
24:33I had to have
24:34an impact
24:35on that restaurant
24:36with my own identity.
24:38This has so much potential.
24:42It does.
24:42But do you know
24:43what worries me?
24:44There's not one area
24:45I can say,
24:46that was Steph,
24:46because I can see
24:47a stunning vault
24:48in there.
24:50I have a restaurant
24:51as an old bank,
24:52an old vault.
24:53And it's one of the most
24:54sought-after tables
24:55we've ever got.
24:55It's full of junk.
24:58You need your own way,
24:59your own direction.
24:59I do.
25:00And you cannot be scared
25:01of change.
25:02I know.
25:03And you've got to
25:04let go of Dan.
25:05Yes.
25:07You're in an awkward position,
25:08because outside of being
25:10the owner
25:11and the sole proprietor
25:12of this place,
25:14you're dating the chef.
25:16Yes.
25:17Let's go back
25:17to Mike's resume.
25:20A busser
25:21at the age of 19
25:22walking through these doors.
25:23Never did one day,
25:25one hour
25:26of culinary study.
25:29Just picked up
25:29multiple bad habits.
25:33And you promote it
25:34to head chef
25:36because you're in love
25:37with him.
25:38And the cross-contamination
25:39and the store-bought
25:41frozen product,
25:42that is not
25:43a head chef.
25:44That is not
25:45a head chef.
25:48You're too nice.
25:50That level of kindness
25:50has been taken advantage of.
25:53I need you
25:54to be stronger.
25:56Okay?
25:57It's time for them
25:58to give back
25:59to you.
26:03I'm here to help you.
26:05Please?
26:06I appreciate it.
26:07Okay.
26:09I'll be back shortly.
26:11Okay.
26:12Try those eyes.
26:14Okay?
26:14Yes.
26:25Crying around my staff
26:26isn't a part of problems.
26:27You know,
26:28I need to be the strong one.
26:29They don't need to see me cry.
26:30Gosh.
26:36All right.
26:38All right, guys.
26:40Mike,
26:41where did this come from?
26:43Walking.
26:44When?
26:44To me too.
26:47I mean,
26:48this is disgusting.
26:49Hold your team accountable,
26:51Stephanie.
26:53We have to make a huge change.
26:54Yes.
26:54A huge change.
26:55Because this is not okay.
26:57I'm telling you,
26:58be nice.
27:00And enough's enough.
27:02Enough is enough.
27:04We have so much work to do.
27:07Because right now,
27:07I'd fire them all.
27:09I'd start again.
27:19First,
27:20my insider warned me.
27:22Then,
27:22I went undercover
27:23and saw for myself
27:24that Stephanie struggles
27:25with change.
27:26Good morning,
27:27chef.
27:27Good to see you.
27:28So,
27:28I've asked her to meet me
27:29away from the restaurant.
27:30How are you feeling?
27:31I'm feeling really good today.
27:32I really am.
27:33Good, good, good.
27:34I'll be honest,
27:35that was a tough day yesterday.
27:36It was the toughest day
27:37I ever had.
27:38But,
27:39embracing change is hard.
27:41You invested heavily
27:42in this restaurant.
27:43You've got a lot
27:44on your plate there.
27:45And,
27:45standards have slipped.
27:47And the only one
27:47brunting the risk,
27:48the real risk,
27:49is you.
27:50Not your manager,
27:51not your chef,
27:52you,
27:52and you only.
27:53You need to let go.
27:55of the past.
27:56Are you ready for change?
27:57It's very hard.
27:58Yeah.
27:58I have to put
27:59my heart away a little bit.
28:01I love that building.
28:02That's my life.
28:03Yeah.
28:03I've put everything into it
28:04and I'm not going to let it go.
28:06No.
28:06And,
28:07I'm the only one
28:07that can fix that.
28:08Right.
28:08I'd like you to take
28:10this leap of faith
28:10and show me your commitment
28:12to change.
28:13Follow me.
28:13Something I want to show you.
28:16This is an important moment
28:18for Stephanie.
28:19She needs to find
28:20the inner strength
28:20to let go.
28:22Committing to change
28:23is the most important thing
28:24I need to see today
28:25because if she's not prepared
28:27to change,
28:29the future's not bright
28:29for McGregor's.
28:32Something that's been
28:33refusing the clarity
28:35that you need
28:36to go forth
28:37and change.
28:38Almost in a way,
28:39it's haunting you
28:40and there's something
28:41you haven't done.
28:42Oh, God.
28:43Yes.
28:43Recognize that stuff?
28:45Do you?
28:46Maybe.
28:47Maybe.
28:47I've only been looking
28:48at it for years.
28:50This is all Dan's junk
28:51from the dungeon
28:52and it needs to go
28:53so you can put your own stamp
28:55on your restaurant.
28:57Have you ever been
28:57inside a raised room?
28:58No, I have not.
28:59I think this one,
29:00you're going to love.
29:02There's your gloves.
29:03I'm ready.
29:03Not only are we
29:04letting go of the past,
29:06we are smashing the past.
29:08Oh, my gosh.
29:09Go, Dan.
29:10Yes.
29:11Yes.
29:12And again.
29:13And again.
29:14Wait, wait, wait, wait.
29:15****.
29:16Wait.
29:17Yeah.
29:18Yes.
29:21Yeah.
29:26Now we've released
29:27the beast.
29:31You play baseball?
29:33Now, people say
29:33I'm angry,
29:34but oh, my goodness me.
29:36Well done.
29:37That's awesome.
29:38Do you know what?
29:39Stay there one minute.
29:45Okay.
29:53You ready?
29:56Send me,
29:56I'm ready for change.
29:57I'm ready for change.
29:59Louder.
29:59I'm ready for change.
30:01Time to put you
30:02in the driving seat.
30:02Let's go, girl.
30:03All right.
30:05Yes!
30:08Yes!
30:08Crush that ****!
30:10Let's go!
30:13Yes!
30:15Yes!
30:18Yes!
30:18Well done!
30:19Oh, my goodness me.
30:20Now, that's what I call a boss.
30:22That is fun.
30:24How'd that feel?
30:25Um, empowering.
30:26Yeah?
30:26This whole exercise here,
30:28running over all these things
30:29that I've been hiding.
30:31Sometimes you have to do things
30:32that are hard even
30:32if you don't want to
30:34because you need it.
30:35I feel different.
30:36I feel like
30:36everything's new.
30:39You've steamrolled
30:40over all of the past.
30:41I never thought
30:41I'd get rid of it.
30:42Driving in
30:43to the future.
30:46It's a fresh start,
30:47a beginning of a new chapter.
30:49And so,
30:49going forward,
30:50you are not carrying
30:52any baggage
30:53in any area
30:54of that restaurant.
30:56Anymore.
30:56You compensating
30:57for their inadequacies?
30:59That's got to stop.
31:00And that's why
31:01I was so hard
31:02on your chef yesterday.
31:03As a young professional,
31:05the jury's still out.
31:06So,
31:07he has to step up
31:07to really prove himself.
31:09No, I agree.
31:09And that's tough for you.
31:10It's a hard position,
31:11but at the same time,
31:12I'm going to lose my building
31:13if I don't make a change
31:14because if I'm not holding
31:15none of the cannibals,
31:16then I'm not holding myself
31:17for cannibals.
31:17No.
31:17You're the boss.
31:18Yes.
31:19And are you starting
31:21to believe in yourself,
31:23Stephanie, the boss,
31:24as opposed to Stephanie,
31:25the best friend?
31:26I am.
31:26Ready for change?
31:27I am.
31:29Out with the old
31:29and in with the new.
31:31I'm ready.
31:32I'm ready.
31:32I'm absolutely ready.
31:34I see at the end of this
31:36something amazing.
31:40After seeing the relics
31:41that Stephanie
31:42is reluctant to let go,
31:45I've closed the restaurant
31:46and got my team in
31:47to give it a deep clean
31:48and a much-needed overhaul.
31:52Man, the transformation
31:53is stunning.
31:54It's really important
31:55for me to see this side.
31:56I never get to see
31:57this revealed.
31:57We're ready.
31:58You ready?
31:58Oh, my God.
32:04Are you kidding me?
32:09Here we are.
32:23McGregor's 2.0.
32:25Oh, my God!
32:27Oh, my God!
32:28Oh, my God!
32:29Holy crap!
32:30Holy crap!
32:31Wow!
32:32Dude!
32:33Wow!
32:33Are you kidding me?
32:35Wow!
32:37Wow.
32:38What a reception.
32:40The boss is a real boss.
32:41Look, he's got a VIP section!
32:44This is amazing!
32:46That was just a
32:48badly used corner
32:49of the restaurant
32:49just cluttered with junk.
32:51The transformation
32:51is extraordinary.
32:53I have a restaurant
32:53in Old Bank
32:54and the vault
32:55was the number one
32:56demanded space
32:57for private dining
32:57celebrations.
32:59Now, you have
33:00an asset
33:01on top of
33:02a stunning restaurant.
33:03Oh, my God!
33:03This is so amazing!
33:05This is just the bar.
33:06They haven't even seen
33:07the dining room yet.
33:08Oh, my God!
33:09Wow, man!
33:10This is so perfect!
33:13I love the lights.
33:13Oh, it's so nice, Stephanie.
33:15The dated
33:16and dusty
33:17seating has long gone.
33:19New bar stalls,
33:20new tabletops,
33:21beautiful.
33:22Ah, deco wallpaper.
33:23Stunning.
33:24Absolutely stunning.
33:25And the ghosts
33:26have left the building.
33:26I love it!
33:27I'm absolutely in love
33:29with the new McGregor's.
33:30This is beyond
33:31my wellness dreams.
33:32I had no idea
33:32what to expect.
33:33It absolutely does
33:34feel like my restaurant now.
33:36I don't know
33:36how everyone is,
33:37but this is everything
33:38that I dream.
33:39This is me.
33:40And that's not all.
33:41We've given the kitchen
33:42a deep clean
33:43and beautiful knives,
33:44boards,
33:44pans.
33:45It's a dream kitchen setup.
33:48Oh, my God!
33:49It's so good!
33:51I didn't think
33:51I was going to cry.
33:53To see how much
33:54this change means
33:55for them,
33:55especially Stephanie,
33:57they're basically so happy.
33:58This is amazing, guys.
33:59This changes everything.
34:01My insider told me
34:02that this place
34:03has gone downhill
34:04over the last two years.
34:05Now we've updated this.
34:07This place is going
34:07and they go absolutely crazy.
34:16Are we happy?
34:19Oh, my God.
34:21Does it feel different?
34:22It feels like me.
34:24Everybody feels reborn.
34:26This place is now Steph.
34:28I don't feel like
34:29I'm in someone else's house.
34:31Whose house is it?
34:32It's mine.
34:32When I walk
34:33into this restaurant now,
34:34I know that I'm walking
34:35into change.
34:37I have a lot of new tools now
34:38and I have a lot
34:39of new confidence.
34:40It feels like
34:41we're coming back.
34:42As well as
34:43a renovated restaurant,
34:44I've also created
34:45a new menu
34:46that uses local produce
34:47instead of canned goods
34:49from around the world.
34:50Fresh, cooked order.
34:59The difference
35:00in executing this
35:01is going to be
35:02night and day
35:02from where we were previously.
35:04We're right on the water.
35:06We should have local seafood
35:07and now we do
35:09and that just feels
35:11so great.
35:12Mike, let's spend
35:13some time together
35:14downstairs.
35:15Okay.
35:15We're going to
35:16rust up some dishes.
35:17I'm feeling pretty nervous
35:18that Gordon Ramsay
35:19was going to walk
35:20back into the kitchen.
35:21Everything that happens
35:21in the kitchen here
35:22is my responsibility.
35:23This is the final shop.
35:26You 86ed the dish yesterday.
35:28Pasta, yes.
35:29Because you said
35:29it was taking too long.
35:31It was.
35:31It was backing us up.
35:32Your professional status
35:33cannot go forward
35:35pulling the wool
35:35over her eyes.
35:36How much do you love her?
35:38An incredible amount.
35:40Right.
35:41And if this place failed,
35:42how would that make you feel?
35:44I can't really even
35:45put it into words
35:46how it would make me feel.
35:46No, I know
35:47crab season hasn't hit here yet
35:48so we're using crab
35:49from Louisiana.
35:50It's a lot closer
35:51than Vietnam.
35:52It is.
35:53And it tastes delicious.
35:54Yes.
35:55So get on it, right?
35:56Yeah.
35:57So white wine,
35:59crab stock,
35:59butter,
36:00and we Monteverda.
36:01We just bring that together.
36:02That starts to glaze.
36:03You know the deal, right?
36:04Get the pasta out.
36:05Don't put the crab
36:06in too early.
36:07What happens
36:07when you put the crab
36:08in too early?
36:09It turns rubbery.
36:10Yeah.
36:10It goes dry.
36:11And then what do we
36:11finish this with?
36:13Tarragon and arugula.
36:14Arugula, that's right.
36:15What's the one thing
36:15you do before you serve it?
36:17Taste it.
36:20And that's what
36:21I want to see you do tonight.
36:22I want to see you taste.
36:23So how long
36:24did this take to make?
36:25Not even five minutes.
36:26Yeah.
36:27Let's go upstairs.
36:28Beautiful.
36:28Let's take that upstairs.
36:32What do we have?
36:33Oh.
36:35This is the crab linguine.
36:36It's a fresh, local crab meat.
36:42This is wonderful.
36:44Pasta's over here.
36:45I'm not going to let
36:46staff down.
36:47I'm not going to let
36:48the rest of my staff down.
36:50And I'm not going to let
36:51Gordon Ramsay down.
36:54What a week.
36:55Studying and watching
36:56this place function.
36:58I could not have done this
36:59without the insider knowledge.
37:02This person has been
37:04an extraordinary insider.
37:06Would you like to meet them?
37:09As far as the insider goes,
37:11I don't know who it is.
37:13I was being a little
37:13like sneaky snake.
37:16I can't have any more
37:17room for negativity.
37:18I need to.
37:20Would they mind
37:20standing up, please?
37:36I could not have done this
37:41without the insider knowledge.
37:45Would they mind
37:46standing up, please?
37:47I knew it.
37:55I knew it.
37:56I knew it.
37:59I reached out for help
38:01because I knew we needed it.
38:03We are one big family
38:04and I love this place.
38:06Good morning.
38:07Good morning.
38:08Sit down, sit down.
38:09Why do you fight
38:12for Stephanie?
38:12I was in a really
38:14bad spot
38:15when I met her.
38:16I'm sorry.
38:17And this restaurant
38:19means everything.
38:20Right.
38:20Because this is my
38:21second home.
38:22Right.
38:23I'm here to help.
38:24Okay.
38:24This was so important
38:28to me because
38:29you've always been
38:30so great to me
38:32and I could never
38:33stand back
38:34and not help you.
38:36I just want to
38:36see us succeed.
38:38You know that.
38:39I'm glad that you did it.
38:40You know that, right?
38:41No, thank you.
38:42I needed that.
38:44It was everything
38:45that really needed
38:45to be addressed.
38:46You know I needed that, right?
38:47I know.
38:48You know that, right?
38:49We take care of each other.
38:51All the things
38:51that were being said
38:52were absolutely true
38:53and with love.
38:55Now,
38:56we have
38:56an empowered boss.
38:58We have an incredible
38:59new dining room
39:00and a chef
39:01that's desperate
39:02to prove his worth.
39:03Oh, yeah.
39:04So,
39:04tonight,
39:06let go
39:06of the old ghost.
39:08McGregor's
39:09Ghost Live 2.0.
39:11Yeah?
39:11Let's get this place
39:12back where it belongs.
39:14All right.
39:15Yay.
39:19Yes, sir.
39:20We're good.
39:23All right.
39:23Bobby,
39:24Bobby, you ready?
39:25Ready as y'all ever be?
39:26Yeah.
39:26Hi, welcome.
39:28How are you?
39:30All right.
39:30We'll have crab clothes.
39:32Crab clothes for you.
39:33Hot wings walking
39:34in crab clothes.
39:35Hey, Mike,
39:36I have a steak
39:37that's overclocked over here.
39:38It should be mid-rare.
39:39It's definitely medium.
39:40And then I should have
39:41two blackened crabs,
39:42one with no tomatoes.
39:44Stephanie's looking like a boss.
39:45She's there to guide her team.
39:47Just remember,
39:47you're the little
39:47advertiser plate this month.
39:49Bobby, I need you to fire
39:51one soft shell.
39:53Finally,
39:54the kitchen's looking
39:54professional.
39:55Everyone's sticking
39:56to their lane.
39:57Pan roast land
39:58at table four.
39:59It's so good
40:00to see clean pans,
40:01clean boards,
40:02and no cross-contamination.
40:03Food's coming up
40:04looking awesome.
40:05We're serving the community
40:06real fresh,
40:07Maryland-style seafood.
40:09Yeah,
40:09this is the best house
40:10I've ever had,
40:10even though I'm kidding.
40:11I can't believe
40:12this is so McGregor's.
40:13Here we go.
40:15That's for you.
40:16My goodness,
40:17it's so nice to see
40:17customers sat in that vault.
40:18It's such a beautiful little area.
40:20Look at that.
40:21Isn't that neat?
40:22This is unique.
40:23Not just the history
40:24of the building,
40:24but rooms like this
40:25can generate
40:26a lot of money.
40:27It's private.
40:28It's a lovely space.
40:29I need to get in there.
40:36Burrs are working.
40:37Linguine for table six.
40:41They're loving the food,
40:42so you're in the driver's seat,
40:43right?
40:43Yes, sir.
40:44Good.
40:45Put that down.
40:46That's cold.
40:47So we'll keep on lifting that.
40:48Use it.
40:49Look at me.
40:50Powerful.
40:52How are you?
40:53We good?
40:53Yes.
40:54Look at this dining room.
40:56Okay,
40:56I know how tough that was,
40:58but fingers crossed
40:59the door will pay off.
41:00Thank you so much.
41:01I appreciate all your help.
41:03Stephanie deserves this
41:04because she does so much
41:05for everybody,
41:06and it's her turn
41:08for us to give back to her.
41:11Right.
41:12I need you for 30 seconds.
41:13Sure.
41:17Come in, come in.
41:18Please sit down.
41:19Yeah, yeah, yeah.
41:19Oh, this is awesome.
41:20This whole thing
41:21has been monitored
41:23for days,
41:26and I'll be honest with you,
41:27the biggest change in here
41:28is you.
41:30You think?
41:30Yeah.
41:31You've crossed the line.
41:32You are the boss.
41:35I, Gordon Ramsay,
41:35know that you, Stephanie,
41:37can shine.
41:39There's somebody else
41:41that knows you can.
41:42Your previous boss, Dan.
41:44All right, Steph,
41:46from when you started
41:47with us
41:48almost two and a half
41:50decades ago,
41:51you have grown
41:53and taken over
41:55so many projects
41:57in the restaurant
41:58and did them
41:59better than I could.
42:01It's going to be
42:02your legacy,
42:04and good luck
42:05with any endeavor
42:07you take on.
42:08While I'm crying,
42:12this is probably
42:13the happiest tear
42:13that I've ever owned
42:14in my life.
42:15But did you hear
42:16what you said?
42:16I wanted to become
42:18your legacy.
42:20Come on.
42:21Let's step outside.
42:22Because right now,
42:23I feel like
42:25I can do anything.
42:28Not only are you a boss,
42:30but you deserve
42:31to be a pillar
42:32of the community.
42:33Thank you for everything.
42:38Come on, girl.
42:40And run that place
42:40like a boss.
42:42Take care.
42:43You've got this.
42:47Let's go.
42:48Look at this place.
42:50Man.
42:51Just dumps it back
42:52in the large bowl
42:53of chili.
42:54The customer
42:54has eaten from that.
42:56That spazz
42:56on your dumb ass.
42:58Out of my kitchen.
42:59I've seen enough.
43:00No one gives a s***
43:00about the customers.
43:02You can try to push
43:02around all you want.
43:03Oh, boy.
43:04Can I have a way
43:05with him on my own?
43:05Oh, my God.
43:06Cameras,
43:07get out of here.
43:08Please.
43:08Everybody else.