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The venue for this programme is the Seascape restaurant in the coastal village of Islip in Long Island, New York.
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00:00For the past three years, Gordon Ramsay has been trying to rescue some of the worst restaurants in Britain.
00:09This is disgusting.
00:11God, it looks like something out of a porn movie.
00:13That's not good, that's raw.
00:16If you don't break away from the stove, I swear to God the business is going to close.
00:20I don't think you can actually cook.
00:22Now he's travelling to the USA to turn around America's kitchen nightmares.
00:28Please help me!
00:29Each week, he will go to restaurants on the brink of disaster.
00:33There is no more money.
00:34He's not doing his job.
00:35This place is a disaster zone.
00:37I put so much into it.
00:38And to get these restaurants back on track, Gordon will hold nothing back.
00:43I've never, ever, ever, ever met someone I believe in as little as you.
00:51It's intense.
00:52Touch the wall, you dirty pig.
00:54What do we need, a death in the restaurant before some fucker gets the grip?
00:57I thought your food was crap.
00:58I'd rather have this conversation downstairs.
01:00It's emotional.
01:02You're a fucking fucker!
01:03That's it!
01:04Seriously, I'm pissed off.
01:06It's not my fault.
01:07Why did you keep eating if it was that bad?
01:09Just go!
01:10Just go!
01:10And it's shocking.
01:12Find them on a spot.
01:13Oh my God.
01:15Look at them.
01:15It's fucking rancid.
01:17It's rotten.
01:18I've eaten it.
01:19I feel like spitting on both of them.
01:20I think this place will run better without you.
01:23Can you go and tell them that the kitchen is closed?
01:26We're shut.
01:27It's the luckiest day of their lives.
01:28We're shut for the night.
01:30We will make this a success.
01:33Put your hand up and swear to God.
01:35In the end, Gordon will bring about dramatic turnarounds.
01:38Aren't they horrible?
01:39Not just of the restaurants.
01:43Oh!
01:45Oh, it's fantastic.
01:47But of the people who work in them.
01:49I'll never forget you've made the best of my life.
01:51But while most appreciate Gordon's health.
01:54Oh, God bless you.
01:56You are a wonderful person.
01:58Others aren't quite so grateful.
01:59I fucking get you.
02:01Chef, I know you can hear me.
02:02Don't run.
02:03Why is this guy here?
02:04Who the fuck are you to turn around and tell me when you were like a pig?
02:08You French pig!
02:09Goodbye, chef.
02:10Good luck, loser.
02:13Get ready as Gordon Ramsay attempts to turn America's kitchen nightmares...
02:17Dear God, what we're about to receive?
02:18May the Lord not kill me with food poisoning.
02:20...back into dreams.
02:22Please do not screw it up.
02:38You can't put him in a diner right now.
02:39Tell him to shut the fuck up.
02:41Tell him to get out of here.
02:42What's the big deal?
02:43You can't put him in a diner right now.
02:43Tell him to shut the fuck up.
02:44Tell him to get out of here.
02:44What's the big deal?
02:45Close the fucking doors if you don't like him.
02:47The seascape has been around since 1962.
02:48We've been declared the oldest restaurant in the town of Iceland.
02:54In the glory days at the seascape.
02:55My father.
02:56He was here when they were doing 300 covers on a Saturday night, and the place was alive
03:02in the city.
03:03And he was like, you know what?
03:04You can't put him in a diner right now.
03:05Tell him to shut the fuck up.
03:06Tell him to get out of here.
03:07What's the big deal?
03:08Close the fucking doors if you don't like him.
03:10The seascape has been around since 1962.
03:13We've been declared the oldest restaurant in the town of Iceland.
03:17In the glory days at the seascape.
03:19My father.
03:20He was here when they were doing 300 covers on a Saturday night, and the place was alive,
03:25and everybody was smiling, making money.
03:28There was love everywhere, and you could feel it when you walked into the seascape.
03:32I started to work here at the seascape in 1967.
03:36It was buzzing.
03:38You wouldn't believe the amount of customers we had on Saturday night.
03:42They'd actually stand on line outside the door.
03:45The restaurant?
03:46It's in the dumpster now.
03:53I don't even like to tell people I work here anymore.
03:56There's a lot of contributing factors of why, you know, people don't come back.
03:59We've had complaints about that sewage smell.
04:02There was a stink in this place so bad, and I can't believe anybody came in at all.
04:09Maybe the reason why the restaurant has gone down in the last past two years,
04:15because Chef Doug has not listened to a word I say.
04:19It doesn't make a difference. If I want it served in that, that's what I want it served in.
04:24I've been doing this 38 years.
04:26I went to the Culinary Institute of America.
04:28I've worked in successful restaurants, world-renowned.
04:31I like having the command in the kitchen.
04:33Anybody's got a problem with it, they can come to me.
04:35I'm gonna say my piece wherever I go.
04:37To whoever I meet, it doesn't matter their status.
04:39I really don't care.
04:40Don't serve it in that. That's all you gotta do. It's that simple.
04:43Doug's loud and obnoxious.
04:45You wanna rock? Let's rock!
04:47He's crazy.
04:48My father, he was a hands-on in the kitchen.
04:51I was always the guy that was out front.
04:53And two years ago, my father passed away.
04:57After he passed away, he did hurt us.
05:00The rug is being pulled out from under me, and I gotta do something about it.
05:04I need $800 to $1 million to save the seascape.
05:08I don't want my doors to close, but what am I doing wrong?
05:12Chef Ramsay is my last hope, because if Chef Ramsay can't help me, it's done.
05:17I'm not wasting more time.
05:24This building is 105 years old.
05:26When this restaurant first opened 40 years ago, it was the hot spot in town.
05:29Now it's at the bottom.
05:31I'm starting to understand why.
05:33What is that pile of shit there?
05:35Go on.
05:37Whoa.
05:39Good morning.
05:40Good morning.
05:41How are you?
05:42How you doing?
05:43And first name, sorry?
05:44Peter.
05:45Peter, Gordon, good to see you.
05:46His height threw me off.
05:47Didn't realize how tall he was.
05:48Does make you a little bit more intimidating.
05:51Mom, this is Gordon Ramsay.
05:53Nice to see you.
05:54It's a pleasure to meet you.
05:55Not at all.
05:56I was very impressed with him.
05:57Very handsome, very tall, blonde.
06:00Good looking, actually.
06:01If it was like 20 years ago, I would have said, you know what?
06:05We connect.
06:07This is the veteran waitress Marilyn.
06:09Wow.
06:10Who's been here since the beginning.
06:12And when you say true beginning, how long have you been here?
06:15Well, I really started in 1967.
06:1867?
06:19Right.
06:20I was born then.
06:21Maybe Chef Ramsay's going to tell me.
06:22I just shouldn't be here.
06:23I'm too old.
06:24And I'd respect him.
06:25If he said that, I'll be out the door.
06:27And this is Chef.
06:28Doug.
06:29Doug, how are you?
06:30Very nice to meet you.
06:31Nice miniskirt there.
06:32What is that, an apron?
06:33Yeah.
06:34Oh, okay.
06:35Oh, okay, yeah.
06:36Nice.
06:37That's my wiping rag.
06:38That's your wiping rag.
06:39Gordon Ramsay coming here to me, it's a slap in the face.
06:42Let's go in the dining room, Chef.
06:43Let's go.
06:44Let's have a blast.
06:45All right.
06:46Yeah.
06:47Okay.
06:48You run the place, and your mom assists you.
06:49Yes.
06:50Yes.
06:51Describe seascape for me.
06:52It's a Titanic.
06:53It was a luxury liner, and it's sinking.
06:56I see it as a very poorly run restaurant.
06:59Ask her the last time she gave me a compliment.
07:01Because you just don't listen, and that's why compliments are very hard to come by.
07:06God.
07:07Right now, I'm hungry.
07:08I want to taste the food, and let's meet after, shall we?
07:11Why not?
07:12Absolutely.
07:13Is there anything else that I need to know before I start eating?
07:15The Board of Health came here, and believe me, they gave us 95, so the place is clean.
07:19Right, where should I go for, uh...
07:21Anywhere you like?
07:22Take the quantity.
07:24Comfortable over there.
07:25Yeah.
07:27You're so welcome.
07:28I was excited.
07:29Uh, little butterflies in the stomach.
07:31I'm going to be insulted by the best chef in the world.
07:34It's a really bad smell in here.
07:37It's sewage.
07:40God.
07:42I can't believe people come in here.
07:44Okay.
07:45Well, I'll start off with the, um, crab cakes, please.
07:47Okay.
07:48I like the idea of the pesto, lobster avioli.
07:51I'll go for the Atlantic salmon, uh, blackened, please.
07:54Call me a pig.
07:55Okay.
07:56I'm hungry.
07:57Yeah.
07:58Well, at least she's honest.
08:01The place stinks.
08:03Actually, it just plays a nightmare.
08:05You haven't seen nothing yet.
08:07Who's this?
08:09That's Chef Ramsay.
08:10Okay, no problem.
08:11Uh, one order of crab cakes.
08:21Go on.
08:22This place is falling apart.
08:24Let's hope the food's good.
08:26Oh, here come your crab cakes.
08:31Pasta everywhere.
08:35Go on.
08:36Crab cake just falls apart.
08:43A bit like the decor.
08:44You touch it, it just disintegrates.
08:46They're not fresh.
08:47They've got it wrong on the menu.
08:49It's not a crab cake.
08:51It's a crap cake.
08:53Because I feel if I eat any more,
08:55I'll be crapping for the next 105 years.
08:59Are they frozen?
09:00I don't think so.
09:01Would you ask them for me?
09:02Sure.
09:03They taste frozen.
09:04Okay.
09:06Doug, you make the crab cakes here, right?
09:08Yes.
09:09Are they frozen?
09:10I freeze them, yeah.
09:11He says they taste like they're frozen.
09:13That's all.
09:14Really?
09:15Yeah.
09:16Let's fuck off.
09:18They are frozen.
09:19Mm-hmm.
09:20Damn.
09:22More parsley.
09:29Mmm.
09:30Soggy.
09:31Strange taste inside.
09:32They're definitely not fresh.
09:33On that Cajun salmon, you still want the sauteed spinach and the pesto, or?
09:39Yeah.
09:49What is that?
09:50That is pesto.
09:51Is it good?
09:52Well, it's just all separated and sort of curdled.
09:53I have no idea.
09:54It looks like an oil slick.
09:55Yeah, and it's never on the sides.
09:56It's usually served on the fish.
09:57When I served the salmon, he did have something to say about the pesto sauce.
10:02It was painted, so to speak.
10:06And the salmon is just solid inside and dry.
10:13God.
10:14You can't expect customers to come and pay for that shit.
10:19You definitely have to try my homemade Greek cookies.
10:20And I bet you're going to say you never had a better one.
10:21Oh, Chef Ramsay.
10:22He's a lot like me.
10:23I love him.
10:24When you eat that cookie, you lift it up and you bite.
10:25Fuck me.
10:26You got water?
10:27I suppose you guys are still alive.
10:28He just choked on your mother's cookie.
10:29I mean, I don't have an answer.
10:30I don't.
10:31I don't.
10:32I don't.
10:33I don't.
10:34I don't.
10:35I don't.
10:36I don't.
10:37I don't.
10:38I'm going to eat.
10:39I don't.
10:40I'm going to eat cookies.
10:41And I bet you're going to say you never had a better one.
10:42Oh, Chef Ramsay.
10:43He's a lot like me.
10:44I love him.
10:45When you eat that cookie, you lift it up and you bite.
10:47Fuck me.
10:48You got water?
10:49I suppose you guys are still alive.
10:51He just choked on your mother's cookie.
10:52I mean, I don't have an answer.
10:53I don't.
10:55Chefs.
11:00Before Gordon passes on his comments to the chef and the owners,
11:04he decides to observe a dinner service
11:06to get a more complete picture of the problems in the restaurant.
11:10A New England clam chata smells fishy.
11:14Hot roast and it's cooked and re-cooked and eat cooked.
11:19It's a little bit too pinky for me.
11:21Is it?
11:22You want it well done?
11:23Sure.
11:24Sure.
11:25Whatever you like.
11:26Yeah, it's a little cold.
11:27I'm telling you, it's cold.
11:28It is cold.
11:29This is so sad.
11:30So fucking sad.
11:31With customers complaining all over the restaurant, Gordon looks to the owner to solve the problems.
11:37Sir, like I said, if you think I scammed, do me a favour.
11:40Do what you gotta do.
11:41But I would appreciate one thing before you make the phone call.
11:44Not in front of the customers.
11:45Get in here.
11:48Fucking hell.
11:49My God.
11:51Oh my.
11:54After finding the front of house wanting, it's time to check out the engine room of the restaurant.
11:58The kitchen.
11:59Doug.
12:00Yeah.
12:01He said this is cold and feel the plate.
12:04It is cold.
12:07No, it's not cold.
12:08It's not.
12:09Hey guys, these plates are stone cold.
12:11If the plate was cold, would you take it out, Diane?
12:13Yeah.
12:14You would.
12:15They put it up, I take it.
12:16Fuck me.
12:17No, it's all right.
12:19I don't worry about it.
12:22What's your fascination with the parsley on the plate?
12:25I just have it the way the parsley looks, to be honest with you.
12:29It stinks.
12:30It's dried parsley.
12:31Yeah.
12:32It's a sign of a dated restaurant.
12:34Sprinkle it on your wife, but not on the fucking plates.
12:36Yeah.
12:37He may not like the way I cook.
12:38If he doesn't like the way I cook, that's his opinion.
12:43Oops.
12:44Oh, God.
12:49Why aren't they cleaning it?
12:51All right, I'll repeat this.
12:52This is extraordinary.
12:54Stop there.
12:57Come here.
12:58How fucking can you walk past that shit, pay them to work in it?
13:02Yeah.
13:03I mean, he just spilled a bucket of fucking tomato sauce.
13:08Why can't you say something to him about cleaning up his mess?
13:13Hold on.
13:17Chef Doug has not listened to a word I say, but sometimes I'm not in the mood.
13:21What is going on?
13:24Oh, now he's got a mop.
13:30Peter.
13:31Peter.
13:32One second.
13:33Did you hear what I said?
13:34I heard you.
13:35I didn't ask you to go mop up their shit.
13:38You used to doing it?
13:39Oh, God.
13:40That's not the right answer, bud.
13:41What a sad fuck.
13:43Oh, can I clean it now?
13:44While Peter cleans up the mess on Doug's kitchen floor.
13:45When was the last time this place was cleaned?
13:46Gordon realises that this is part of a much bigger problem.
13:59Before the staff come in to prepare for lunch, Gordon arrives early to do a thorough investigation of the kitchen.
14:17Oh, God.
14:18What is that?
14:19Twice baked potato.
14:20Thank fuck I missed that one twice.
14:21Oh, fuck.
14:22So dirty.
14:23God.
14:24When was that cleaned?
14:25Oh, my God.
14:26What is that?
14:27What is that?
14:28This is 10,000 times worse than I thought it would be.
14:32Looks like lava.
14:33Oh, shit.
14:34Oh, shit.
14:35Oh, shit.
14:36Looks like lava.
14:37Oh, shit.
14:38That's all good.
14:39Oh, shit.
14:40What's that?
14:41Oh, shit.
14:42Oh, shit.
14:43Oh, shit.
14:44What is that?
14:45I don't know.
14:46Oh, shit.
14:47Oh, shit.
14:48Oh, shit.
14:49Oh, shit.
14:51No.
14:52This is 10,000 times worse than I thought it would be.
14:57We're just gonna be lying.
14:59Oh, shit.
15:00of shit and crab kitchen health hazard bingo my fresh lobster ravioli soggy strange taste inside
15:14fresh my fucking ass i've eaten this shit the general hygiene in refrigeration oh fucking hell
15:25so that's the pesto i had for lunch
15:34just look at the colors in there look at that it's moldy
15:44it's lunch time the chefs are preparing and the customers are getting ready to eat
15:48but gordon steps in can i just have a quick word with both you two seconds no problem
15:53when was last time you went in the kitchen and had a little look around once every tuesday or so
15:59we'll go in the wall scrub them down god when was that cleaned irene you mentioned earlier about how
16:09clean right this place was the board of health came here and believe me they gave us 95 so the place
16:14is clean that's 95 out of 100 right i really don't think you've got any idea can i just take you in
16:21there sure come on let's go yeah is that on order yeah can you just stop charles stop what you're
16:28doing yeah are you aware how filthy your kitchen is yes how dare you cook me a lunch out of this
16:36kitchen knowing full well how filthy your kitchen is so you don't even walk behind the line
16:43look at everything come here two seconds peter get your head under there
16:47dog look under there why have we got product in there why are you using it why you're not condemned
16:54to have another chef in my face about my kitchen i'm pissed off probably me
16:59even a crouton's gone moldy oh my god would you eat that no
17:04let's go in the walk-in fridge let's i'm amazed how i'm amazed how you're so cool and chilled at this you
17:10know that dog food in the fridge that's the fish bag it's what god actually that that was for me
17:19actually that's for you yeah don't eat it don't fucking eat it i already had you've eaten it smell
17:26that then it smells sour probably sour on the outside are you mad sour on the outside oh come on
17:33it's pork the pork was mine that's my that's my personal meals oh fucking hell i didn't expect
17:41this kind of a mess that i've seen i'm very upset i mean that's the only way to put it very disappointed
17:46very upset what's this that's a chicken valdestano does that look half cooked started to be cooked
17:53thank you i'm just not a throwaway person that was cooked on friday and i had to recook it saturday
17:58that's what you got to do you'll kill whatever customers we got left what have you got to say
18:05about it as someone that owns the place when it comes to the freshness of the food that really falls
18:10on just the chef alone can we get out of here it's his name it's fully his fault get me the bowl
18:16of pesto please charles what was my main course in there yesterday you had a cajun salmon that's
18:21right what was the sauce sauce was a pesto sauce bring it over please all right
18:29i didn't see it you didn't see that i didn't see it you got glasses on the man
18:34the the pesto sauce that was not forgivable i'm humiliated about that believe me positively positively
18:44and this is not a time hey to laugh and take the piss out of me i've eaten this
18:48shit what's going on peter i'm surprised that gordon didn't make him eat it and this is scrubbed
18:56every tuesday oh shit every fucking week you've got the nerve to tell me that you clean the walls
19:02every fucking tuesday touch off will you touch the wall you dirty pig this is disgusting
19:10i'm closing it down how many's booked about 20 20. forget it
19:14get the place steam clean from head to tail i don't care but we're not cooking a
19:22fucking cookie out of here marilyn marilyn yes sir nothing's coming out of this kitchen okay fine when
19:30chef ramsey shut down the restaurant it was shocking of course and his face was all red chef
19:36ramsey he was really upset okay should i tell the customers outside to leave please switch it off
19:44we're going down now
19:48okay thank you for coming but the chef ramsey actually he wants to open up tomorrow
19:53all my years we never shut up a kitchen and tell the customers to go home never and that's
19:57that's an embarrassment not here anyway why don't you clean when you're quiet i stay busy all day
20:04from 11 o'clock when i walk in the door until 5 36 when we get tables doing what doing preparation
20:11every day by myself gordon ramsey it can go off on somebody for absolutely no reason it's impossible to
20:18clean everything and he just doesn't get it what do you find so funny charlie what do you find what
20:24what's funny for you what do you want me to do what do you want me to do i don't know what you
20:29want to kiss your ass and say i think you've done a great job and clean on tuesday nights when
20:33you're fucking sat on your crack doing all are you gonna do anything or are you gonna stand and stare at
20:37me is that your weakness you don't know how to run staff you know this is what they keep telling
20:49you that's what i keep been telling you all this time tell him to shut the fuck up tell him to get
20:54out of here close the fucking doors if you don't like him take charge this is what he's looking for
20:59a man and that's what i'm looking for you to become where's your fire this is your mom where's your fight
21:08you are running a business you're lucky i'm not standing here with a fucking writ on your ass about
21:14being food poisoned i've never done that before close down the restaurant but that was a
21:20fucking nightmare let's just get open close the fucking place after spending 24 hours cleaning
21:33what a difference you've got your kitchen back to where it should be yeah it's now day four
21:39and if there's any hope of relaunching the restaurant gordon has to get through to the chefs
21:44right doug we're gonna do a quick special for tonight yes we're just gonna do a pan
21:48seared bass so with some crushed new potatoes it's time for this seafood restaurant to put fresh fish
21:54back on the menu tomatoes basil and just bang just makes it a little bit more vibrant yeah i've been
21:59doing this for 38 years i'm not happy at all i think he needs to back off that's beautiful huh
22:05it's come down to the point where i really don't listen anymore let him do what he wants
22:08fresh and fragrant okay can we take it through i want peter yeah and irene to taste it yes
22:19irene i want you to taste that first i want you to taste it as well so it's a fresh vibrant tomato
22:23sauce it's very good it's awesome you don't want to taste no i'm good no i'm good thank you i didn't
22:37try the fish that gordon had made because i i basically know what striped bass tastes like if
22:43you are a chef with 38 years experience just tell me why you didn't want to taste that
22:49i know what striped bass tastes like i'm familiar with this doug one more chance you sure you don't
22:53want to taste that positive he didn't even have the courtesy of trying god that's the first time
22:59my guys never tasted my food now i'm seriously insulted now that gordon has shown them how to make
23:07the special it's time to see doug and charlie in action okay good off we go i don't expect my cooking
23:15to be like kids i don't expect right baston to be like kids at this point i don't even want to be
23:19here that's burnt charlie what are you doing what the fuck is this can he not cook a piece of fish
23:34chef ramg's got to want to listen to what he had to say again the fish is cooked to
23:37fuck it's shit and piss all over the place oh yeah whatever i don't know how both of you can even
23:45attempt to call yourself chefs you know that fuck off what's that chef bullshit um
23:50fucking believable i am so pissed off a sous chef that can't cook fish a head chef that's just moping
23:56around doesn't care this is a joke i've seen all i need to see your head chef he's lazy dirty and he
24:12shouldn't be anywhere near a kitchen he's destroying your business quicker than you can fucking realize
24:19couldn't even be bothered to taste what i'd cooked
24:22in 21 years of cooking that is a first for me you asked me to come here to work and fix your
24:29fucking business i can't do it with those two schmucks in there
24:37you have got to make the biggest decision you've ever made since your father passed away
24:44whether you continue to work with the dead wood that have drifted into your business
24:50or whether you wake up get a grip and be the boss the one thing that i need you to carry out for me
24:59i want you to go in the kitchen and ask doug and charles to take off
25:05doug got too comfortable in being lazy there's no excuse for that
25:16decision is yours and i realized at that moment that something had to be done do you agree with me
25:27a hundred percent irene how does that sound to you that's what is horrible fire them
25:34fire them in the spot that's what i want to hear that's what he wants to hear they are not good enough
25:40for this place guys both off tomorrow tomorrow are we done here together
25:53you sure you sure yes
26:05i kind of expected it from the way that we work tonight so am i a little upset about it i'm a little
26:11bit upset right now i'm humiliated it's just freaking hard it's hard
26:28it's now day five and the seascape kitchen is still closed before gordon can solve the
26:43chef crisis he has to light a fire under peter so this exercise is a way that you let go release
26:51and let go yes you need that right now release the tension okay good get in the ring
26:57you ready turn around stand on here like that aren't there one two
27:00bang when you release that third one one two boom bang you shout and scream one two
27:06yeah come on you suck of shit get good good i'm not hearing anything inside you you're still holding
27:15it in let's go now i can feel it now i can see it boss come on and again and again come on
27:23i don't know what's happened but the last three or four punches have been stronger and stronger
27:26because i realized how much of an ass i would hey what wife you've been honest with me uh
27:32i kind of lied to you i knew my kitchen was dirty i did what i've been doing my whole life keeping the
27:41peace and keeping myself down you've got no reason to keep yourself down peter well my father never gave
27:49me a compliment told me i sucked never could do nothing with my life he was a great worker yeah but
27:55didn't give a about his own son who cared about him i let it destroy me he died before i could prove
28:02him wrong you're doing that now prove him wrong you're ready let's go i blamed my father for my
28:11failures and it was myself can't blame him no more come on come on prove him wrong
28:18god finally how do we get this gym in the restaurant
28:29while gordon was in the ring with peter his design team were working on the restaurant
28:36hello hello hello welcome come in come in come in please irene come through oh my god
28:41oh my god the color irene i love it i love it definitely
28:50the red definitely does it look how warm it is
28:54new wood it's absolutely gorgeous we definitely needed the change and thank god chef ramsey you
29:02did it all you brought exactly the old seascapes back even the bar stools
29:06it gives it back the old seascape charm wait you see it full of people it is gorgeous marilyn
29:15how do you feel my darling because this must go back in time for you i can't believe the change can
29:19you i'm overwhelmed i really am look at your pictures miss and to see my picture up on the
29:25wall makes me feel really good that i am maybe part of the history of this restaurant i might even cry
29:31it looks almost like the old seascape it has been brought back to life definitely i think it's
29:35wonderful i really do uh peter and ladies tonight is the most important night in the history of
29:42seascape tonight we're relaunching i am so thrilled i am so thankful i never expected this never i'm still
29:52dreaming i'm still dreaming with the staff reinvigorated by the new decor the focus now turns to the
29:58kitchen how you doing scott peter after scouring the local community gordon has found a new head chef to
30:05replace doug grab the bull by the horns and you know go for it yes with only hours until the
30:11relaunch it's straight to work preparing the new menu okay the tomato basil sauce the idea behind this
30:17is just giving it a little bit of uh vibrance nice clean fresh flavor yeah yeah a little bit of basil
30:24don't rush find your feet yeah i'm fine no i can see you're nervous
30:33okay good we've involved some of the old classics from seascape and put a modern interpretation on
30:39them okay let's go through together fresh homemade crab cake fresh pesto salmon clams casino fried calamari
30:48surf and turf okay any questions where's the fork all around it's a great menu god must have sent them
30:58i love this stuff with the new menu and decor in order the next step is to turn peter into a proper
31:05maitre d peter jean baptiste jean baptiste runs at my restaurant in new york okay his parents are from leon
31:11and he grew up in restaurants okay and i want him to spend some quality time now in just sort of
31:16grooming you you're now getting polished the first thing is how do you feel about wearing a jacket
31:23too stiff maybe we can get one for tonight don't you think i'm not the most fashion savvy guy around
31:30um show me how you walk around tibbers a nice flowing motion is everything right so far this is you
31:38walking that's every time i see you it's like this running around like a baby rhinoceros trying to have
31:44a shit can you just walk nice and slowly put your shoulders back nice and slow there you go there look
31:54nice and again lovely
32:04actually it's gonna be two seven tops over here i gotta prove myself to everybody the town of iceland
32:10uh to myself to my employees to my mother to my father now i just want 30 seconds with you
32:17it's a fight to reestablish this place oh yeah i understand that my dad passed away two years ago
32:22so there's no way i can talk to my father so i feel this is the closest i can
32:33how you feeling nervous last chance
32:42okay new decor new menu new chef and now i hope a new boss speaking the first time in this guy's life
32:50he's got to step up to the mark come out of the shadow of his father and prove to his mother and
32:55himself he's more capable of running this business let me have the phone no no the phone stays here
33:01because he doesn't make it tonight he's gonna sink
33:05tonight is the beginning of the new seascape white before it is sweating i'm looking at the bigger picture
33:12i got proof to my father that i can't control what's going on completely new menu i'll have the uh
33:17clams casino i'm having the seared striped back great thank you very much the waiting staff are
33:24revitalized by the influx of customers and the new attitude at the seascape and table five fire please
33:31first ten tables are here um atmosphere is electric it smells like a proper restaurant peter now has to
33:35get a grip understand what's going on and host the room we're looking at probably about a 20 minute
33:42wait 100 customers are coming at us and coming at us hard we were swamped how are we going to see
33:47those people and how long how long time they're going to wait now it starts to be messy trust me
33:52now it's messy so far i think it's not going that well to be honest all right peter this is where we
33:58need to step up again now i'm gonna go talk to that come on we gotta step up big time let's go
34:02here with the restaurant packed the veteran waitresses and the new chef are about to be put to
34:09the test everybody keeps taking food out of here this one like that it was it's not me okay then it
34:16must be diane okay oh my god if you wanted me to take i'm really pissed off right now i'm gonna have
34:22a harder time these girls aren't used to being busy come on okay this is where it's really critical
34:29that a manager starts running his bloody dining room because peter's restaurant is now in the
34:34shift orders are getting backed up the service is starting to become slow kitchen's falling behind
34:39peter you've got to start cracking the whip the kitchen is so backed up i'm so sorry it's coming
34:44babe it's coming hoping everything would go so perfect and then it's just not the food's just not
34:49coming out i've been waiting for the uh entrees it's like six o'clock 6 30. what's the matter my two
34:56kids still haven't eaten and what were they getting what were they getting and muscles muscles are
35:02an appetizer okay i'll tell oh sky what table three did not get their appetizers i mean they've only been
35:10here since friggin 6 30. that's gonna that goes on the back of the line that you gotta wait hold on
35:15let's get one thing done at a time i tried it a long time ago and no no when you fired it it still
35:20goes on the back of the line peter and the wait staff here they're too set in their ways oh scott when
35:26i load the french on you automatically make them for me right no one telling them what they can and
35:30can't do they're just coming in they're taking what they want they're just grabbing food is that
35:35yours or mine diane this this is mine very frustrating i can't communicate when this is too stupid
35:43making sure the front of house is in sync with the kitchen is peter's responsibility
35:47and his mother is losing her patience because he's not stepping up and taking control please
35:53somebody pick up this food my apologies i'm sorry ma what do you want what are you doing i can't
35:59believe this hasn't gone out ma what do you want mom kill me brother take charge mom you know how to
36:05rip into me for two days saying i'm never going to grow up shut the fuck up well this is why i never grow
36:10up mom you are the boss start acting like one take charge don't do this shit take charge all the
36:16little things mushroomed into a big thing i'm sorry we're trying the best we can that's the table
36:23that just walked out can you find out where peter is and ask him what the fuck he's doing peter peter
36:28i don't know what i'm doing peter peter i'm ready to give up my reigns thank you again my father right
36:36now is turning over in his grave
36:50it's the big relaunch of the seascape and the restaurant is at full capacity but with front of
36:55house not communicating with the kitchen there's way too many people touching food in this kitchen
37:01my apologies i'm sorry peter is losing control peter i need two seconds with you
37:09i really want you to shine tonight you've got no idea take control when you're not happy with
37:15certain things get it off your fucking chest think back to the boxing ring yes i'm not asking you to be
37:21vile no no no i'm just asking you to run your business to not hold it in on me gordon is 100
37:26right here tonight i gotta prove to myself to my employees to my mother that i'm willing to take
37:31the challenge and be a boss you can do it hey just for one favor of course you can can i have a hug
37:36a hug why not here we go let's go let's do it tonight let's go hey do it yes we got it i'll try
37:43stand up straight okay all right guys we're starting it up i know what has to get done i might piss some
37:49people off but sorry we gotta get it done right you're making a plan right now okay take this off okay
37:54there we go and make a new one right that's a critical time in the night gordon's pep talk has
37:59finally inspired peter i asked john baptist to go back into the kitchen to start an expedited food to
38:04make the food go out faster so we can sit the people down just to me take the order and give
38:09it a new number and explain to john baptist what it is now you can talk to marilyn while she's here
38:13and i'll find out from diane it's what they call improvising good you're gonna get your four top
38:19maryland's gonna get her three top here you had gotten the bar table right yes thank you okay here
38:25we go finally you're on a roll maryland you're on a roll baby i felt like i was back when i first
38:32opened up when the passion was still here we were moving and grooving finally got everything under
38:36control the flounder is just out of this world considering where the seascape was just days ago
38:43the reopening has been a success please take a seat yes okay what a nice it was only just
38:52literally a few days ago that this place was closed we met the chef today for the first time
38:57to put that standard out job well done finally i feel peter actually took charge so i'm really really
39:06happy we know where to work at it to get it better yes but for me i know damn well customers tonight
39:13and we'll come back yes you have to seriously continue running your business yes
39:22as the week progressed gordon worked with the new chef to come up with a vibrant new menu
39:27making sure to introduce fresh produce from the local fishermen you are the luckiest owner in the
39:32world to have this boat in your backyard yes i'm telling you then to endear the seascape back to the
39:38community gordon created an annual chowder cook-off that was judged by the town mayor ladies and
39:44gentlemen welcome to the seascape i quite like that little burning sensation the back of my throat
39:52it's good different the winner joe barini well done please come back and taste it on the menu for dinner
40:01new chef scott whipped the kitchen into shape no no no you're not doing that table first this one
40:06right here please i'm sorry ordering a crab cake two oysters and marilyn brought back one of the
40:12seascape's old traditions tableside flambé very good place was alive and everybody was smiling isn't it
40:21lovely oh it's wonderful if you've got some room don't be scared to ask for more yes nice to see you
40:28last but not least a new respect has been found by a mother for her son all right mom let's start it
40:34up okay we have a party of six that they call
40:40okay so you're leaving us tonight yes it is amazing what he did he taught me to stand up and be
40:48the owner love and support yes i love you thank you thank you for everything not at all stand strong
40:55buddy yes i will up yes i got it one two three i got it i feel very grateful to chef ramsey i will
41:04never forget what the man did he put his heart and soul into this place he did save us
41:09although gordon successfully restored the seascape to its former glory peter got an offer he couldn't
41:19refuse and sold the revitalized restaurant next time gordon heads for an italian restaurant in trouble
41:26the young owner and his staff just want to party leaving the diners to wait i need your specials now
41:33huge portions mean costs are out of control even the doll's got a serving there but now the party's
41:39over why did you keep beating if it was that bad if gordon can't get this cast of friends to grow up
41:45i felt like i was eating that girl the restaurant will be forced to close its doors forever
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