- anteontem
Season 2 Ep. 4
Categoria
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TVTranscrição
00:00Tonight on Kitchen Nightmares
00:02You can't create jack from here
00:04Chef Ramsay goes head to head with Long Island's most arrogant chef
00:08I'm very excited to show Chef Ramsay what I can do
00:10There will be no faults in what I produce
00:12Whose business is clearly dying
00:14There will be plenty of open tables, believe me
00:16No happy hour here
00:18Is he sleeping over there?
00:20Just an early bird special
00:22I feel like I'm in Florida
00:24His girlfriend not only supports him
00:26Her parents have put their life savings into the restaurant as well
00:29Put my home, my retirement and everything else on the line with this young man
00:33But this guy doesn't think he's doing anything wrong
00:37Oh my god, how do you expect food if you cook in this?
00:40It's my restaurant, my rules and that should be the bottom line
00:43Can Gordon get through to him?
00:45I wish you got your ass kicked in a kitchen
00:47You should be ashamed
00:48He could bust my butt with
00:49The name on the awning is Trovianos
00:51It's not Ramsey
00:52Before he not only bankrupts himself
00:54You sank half a million dollars into this
00:56But his girlfriend's family as well
00:58We should have never did this
00:59One thing's for sure
01:00There's a shocking conclusion that will change this family forever
01:04I am out of it
01:05I don't know what to do
01:06I'm gonna f***ing knock somebody out
01:08Great Neck New York is an upscale community on the north shore of Long Island
01:10Where competition among Italian restaurants is fierce
01:12Trovianos has been struggling to survive for the past three years
01:14Great Neck New York is an upscale community on the north shore of Long Island
01:18Where competition among Italian restaurants is fierce
01:20Trovianos has been struggling to survive for the past three years
01:24Owned by Anthony Trovianos and his girlfriend's parents
01:25They are now just months away from losing everything
01:26They are now just months away from losing everything
01:31My desire to own a restaurant basically started right after culinary school
01:32Working for other people
01:33Look at that, huh?
01:34And then I said to myself, why am I busting my ass for everybody?
01:36When I could be doing it for myself
01:53Coming here Joe, put a steak knife on there
01:55Man can be came to me one day
01:57This is a place for 55 years
02:05one day and says this place is available and you want to buy it i don't know if it took so i was
02:08just plain stupid doing it they go right over me and ask him having a business together you know
02:14you see too much you're together too much there's resentment because of it appetizers they go out
02:18one minute i heard you me and anthony been together for six years we used to never fight ever i thought
02:25he was like the best person in the world and then we got here i'm like who am i going out with i
02:29want a whole new slip you should have two when it comes down to running the business it's really
02:34anthony that runs it hey change the ticket bro come on it's my restaurant my rules and that should
02:41be the bottom fire 14. at the beginning chorobianos took off we didn't maintain the food coming out
02:48fast enough with quality and from there our business decreased there will be plenty of open tables believe
02:54me the early bird special was my idea any place you like it's bringing in people to keep the boat
03:02afloat how we doing folks everything all right forget about it i feel like i'm in florida it's crazy
03:09i'm working killing myself to pay bills i don't want to live like this i don't i don't really want
03:14to live this way anymore it's depressing i put my parents into this position they are finally getting
03:19comfortable and now they have no choice but to work or they're going to lose everything anthony he's only my
03:25daughter's boyfriend i put my faith i put my home my retirement my wife's well-being and everything
03:31else on the line with this young man at the end of the day you know it is my name on the awning
03:37to think that my name is going down as well as the restaurant that would definitely be disappointing
03:42you guys have to run more food okay we are more the last three years have been rough by this time in my
03:50life i thought we would've been married had kids already if we don't get chef ramsey's help there's
03:55no other options for us okay here we are oh it's for sale no that's an early bird dinner menu
04:0514.95 it's cheaper than the sub shop right strobriano
04:13hello there how are you how are you gordon please first name is joe joe good to see you very nice to
04:19meet you likewise good to see you too pat nice to see when chef rabsey came through that door i
04:23thought it was a blessing i think hopefully he'll put us straight so uh who came up with a bright idea
04:29of opening a restaurant you've bought a restaurant with your future father-in-law it was just an
04:36exciting thing you know you're able to purchase a restaurant as a dream of mine how old are you at
04:4028 28 so you're 25 when you opened it which is young to open a restaurant yeah yeah i thought that
04:46was ready ambitious you know and have you trained in italian restaurants no i have not
04:53i felt i knew everything i still do are you that arrogant possibly i wouldn't open a italian
05:00restaurant without working in one i definitely anything needs to hear that he's arrogant because
05:05i say to him sometimes and he takes it as oh yeah you know what you're talking about i'm gobsmacked
05:11that a young man at the age of 25 would manipulate his future brother-in-law to open an italian
05:16restaurant having never worked in a italian restaurant that doesn't make sense no offense
05:21i didn't pin him down and handcuff him and said you i need your house to put the restaurant you've got
05:26the house now chef ramsey was you know making me feel like it's my fault that the restaurant ain't doing
05:31too well i have enough pressure as it is you guys are struggling to get married and you've been married for
05:37a long time you know that level of pressure how do you manage that it's been rough because we can't
05:41do what we want to do anymore we just can't do it definitely i hate it here and he'll go mad at me
05:47that i'm saying this but i do i don't like it here it's not that i don't like working i like you honestly
05:52it's just hard sometimes having anthony and my parents as partners tends to be difficult anthony says
05:59one thing and my parents say another and you know sometimes they clash whose idea was put that pathetic
06:04side of the window me bringing some sort of customers in right yeah it seems everyone's in
06:14agreeance with you know the light-hearted decisions made by one individual what chef ramsey had to say
06:19to anthony was on the point sitting back and just listening and you say to yourself wow what the hell
06:24are we doing why do we do this we'll be backing out chef ramsey feels one way and i feel another and at
06:33the end of the day the name on the awning is trobianos it's not ramsey
06:42trobianos has unfortunately become known for one thing and one thing only
06:47it's inexpensive early bird special how we doing out beautiful the restaurant is only minutes away from
06:53it's nightly ritual hello how are you were you early of course
07:04put you right by the window oh my goodness gracious one thing all the family agree on is that the food
07:11is great and anthony well he's certainly a confident guy now i may be in for a treat and right now it's time
07:17for the early bird here we go this is busy yes huh got there early aren't they 4 30 4 30. two weeks
07:27there early right wow
07:33the decor matches the clientele drab fuddy-duddy yeah and seriously old-fashioned i feel like i've come to
07:40see my granny in their retirement home i can't eat dinner at 4 30 in the afternoon you enjoy your
07:47dinner i'm sure it's what would you recommend the trobiano salad is excellent it's chopped why would
07:52you chop it people seem to love it is that because of their teeth maybe it must be a nightmare knife
07:59formed straw right i can't stand here
08:03still need a few minutes no i think i'm ready all right what would you like uh first thing eggplant
08:11tower okay then i'll have the chicken wrapped shrimp please finally some fish what would you recommend
08:17the salmon's fresh it comes with potatoes and vegetables or pasta any pasta you like but you
08:21wouldn't serve spaghetti with the salmon yeah people get it all the time because they like to take the pasta
08:26home usually let's go for the salmon spaghetti more nice okay excellent thank you wow
08:34two for one you got it is he sleeping over there is he
08:48here we go right here table tens appetizers please sorry i'm very excited to show chef ramsey
08:53what i can do i feel that there will be no faults in what i produce for him there you go wow
08:57the eggplant tower oh my god when chef ramsey's appetizer was coming out you could see his face
09:06like what is this i said oh my god we're dead
09:11that's definitely not homemade mozzarella it's ghastly stone cold solid and tasteless how are you
09:17madam how was dinner fair and what have you got in the bag what is that eggplant parmesan
09:24oh lovely when will you have this for lunch tomorrow yeah yeah so you're not coming back
09:28tomorrow no not tomorrow because you've got dinner there i like your british accent thank you
09:35i like your lipstick it's great spending time in the company of the golden girls
09:42exactly
09:46kevin bring it out wow chicken wrapped shrimp thank you chicken and shrimp well i've got the chicken
09:53and where's the shrimp
09:57bingo i'm struggling with that looks like chicken tastes like shrimp
10:02oh
10:07they are solid i've never had shrimp that hard why would you stick a shrimp inside a chicken
10:13it's one of his creations i guess okay you ready oh yes thank you yeah thank you
10:22your shrimp was too hard rock hard like a bullet okay he says why would you put shrimp inside of a chicken
10:29and he says i don't get it all right
10:37when the first dish came back i was i was disgusting pissed off i wanted to prove him
10:43wrong i wanted to show my cooking skills you know are up to par somebody please run this
10:48that's the bolognese thank you thank you okay mighty
11:00and dry and absolutely hideous
11:06pretty silent it's dry but like really dry okay would you mind just
11:10not a problem would you like another piece no no no no no okay thank you
11:16your salmon was too dry he don't want another piece you said this was brutal there you go
11:23want to taste it throw it out
11:26when it came back i was just too pissed off to even taste it i was furious at chef ramsey
11:33saying that my food
11:38personally i feel that it's the wrong opinion at this point i'm furious i'm furious
11:45coming up chef ramsey tries everything to get through to anthony give me something please but he
11:50quickly finds out that anthony feels he's too important to clean you're telling me now that
11:55you don't clean that's what we have staff too confident to taste actually look at me taste i
12:00just didn't want to taste it myself and too stubborn to see that the relationships around him are on shaky
12:05ground you don't want to hear it you don't want to hear it but you have to this arrogant chef may be
12:11the one that pushes chef ramsey over the edge ah i am out of there and out the door we're finished we
12:17might just burn the place it's only 7 pm early bird customers have now left and at a time when
12:29restaurants are usually bustling trobiano's is empty all is quiet except it's time for the family to
12:35hear from gordon let's have a chat together yeah one thing that was absolutely amazing this evening
12:42is the size of the portions when you serve an entree you're serving
12:47a second entree with it it's been confirmed to why we don't open for lunch because you're serving
12:51the lunch the night before so they're robbing you however that's not the biggest problem the food
12:58hideous the leaning tower pizza what what what's going on there with that the eggplant tower what was
13:05wrong with it that's not fresh mozzarella i'm really sorry that's processed commercial crap
13:09salmon did you see it when it went back to the kitchen yes i did yeah just because you may have
13:18the inclination and i'm acting like it was dry i don't think you're acting like i just didn't want
13:23to taste it myself it's hard to hear him get yelled at but chef ramsey he knows what he's talking about
13:29so he should listen to him every time a plate comes back to my kitchen i taste it and then the worst dish
13:35the shrimp and the chicken where'd you go looking for the shrimp just seemed unique now i'm even more
13:39concerned about what you're tasting i thought you had a better palette than the customers in there this
13:44evening it was hideous you can bust my about my ego but you should not be killing me over my food
13:51i know i'm a great chef i don't think he knew what he was talking about okay i'm out of here it's been a
13:56tough day for everybody good night guys 14.95 that's not easy that slapping a family in the face
14:13especially when they're half a million dollars in debt and it's tough i honestly don't know if i can
14:19turn us around oh dear dear oh dear oh dear i don't know we're so frustrated we're so worn out we're so
14:31beat up we don't know what direction we're going anymore well obviously we have to find the right
14:36direction because we're drowning very quickly maybe this was a godsend that he came here
14:42do you know what there's no way i can sleep i'm gonna go back to the restaurant and actually find
14:50out what this guy's kitchen's like what's he working with before i start putting my plan together
14:57as gordon ventures into the kitchen the family continues their post-dinner meeting you need to
15:03take criticism better i'm gonna take criticism better you're like oh these people know what they're
15:07talking about you don't want to hear it right you don't want to hear it but you have to though
15:13like you got to take it and be like maybe i am doing something wrong this is shocking
15:24when was the last time this was clean inside my goodness look at that the floor is caked to the grime
15:37oh my god when was the last time this was clean bloody hell oh what on earth is that oh smell you know
15:55what you do wrong take more control of these guys and i feel that you don't if you want to take the
16:00control don't go second guess me about anything that i do behind there oh my god
16:10look at that there that is mouse or rat droppings oh my god a couple of hours ago i was feeling
16:18slightly embarrassed for them slightly concerned in a big way but now when a chef let go over his
16:24kitchen like this it proves he doesn't care i want to be more involved in the business
16:30end of things forget the business aspect and your portion is the hosting portion
16:37hi there yeah yeah i was going back to the hotel couldn't sleep had a look in the kitchen
16:43and i am absolutely gobsmacked how can you do that when that is
16:50say that again what is that what is that come here
16:59anthony how can you cook in this when was the last time this was cleaned the kitchen
17:05well we try to do it on a daily basis i mean what have you seen under there underneath underneath here
17:13joseph would you mind having a look i don't think you've actually seen this down there i see
17:19it look at that oh god please anthony talk to me give me some form of feedback
17:28don't me give me something please oh they're asked to do it every day staff they're what they're
17:34asked to do it every day we're on our ass with half a million dollars debt and you're telling me
17:39now that you don't even clean that's what we have staff for right oh my god what's this then
17:48what's that on there the droppings they're not caraway seeds i wasn't gonna wear it then
17:54i couldn't imagine it was been that bad from the surface everything looks nice and nice when you
18:02start digging i can't just can't believe it isn't this your bedrock isn't this where it's all created
18:08from you can't create jack from here i swear to god i don't think you give a you should be absolutely
18:17ashamed chef ramsey came in like a bat out of hell and again just whipped the living crap out of me
18:24there's only so much you you could do or say so why anthony
18:31give me something please oh my goodness come on with an answer anthony although i'm out of here
18:39i swear to god i am out of there i can't take much more of it
18:48you've got no chance
18:49i am out of there
19:01i am out of there
19:09anthony's arrogance and his refusal to take responsibility
19:13for his kitchen have pushed gordon to his breaking point i am out of there
19:19when gordon ramsey walked out i said that was it we're finished we might just burn the place
19:24i don't know the ramsey he don't even want to help us
19:28when i saw chef ramsey going out to the street i was feeling a failure i had to tell him how i felt and
19:34just not let this slip through our fingers what's going on where do we stand i want to get this place
19:41back why have you given up then tell me there must be a reason because on the ambulance in there you
19:48gave up years ago anthony that's your family in there right and each and every one of them believe
19:55in you yeah don't you feel bad honestly don't you wake up for sleepless nights yeah i do you ever had
20:05that burden on your shoulders somebody's house not quite to this extent no i've been in the industry of
20:1121 years busting my i've made mistakes yeah i've had failures but me have i learned exactly i'm trying to
20:20worry about it are you yes i am why that in there come on come on huh i think you've had it too easy
20:34you're one lucky boys to get hold of this restaurant at 25 and i don't see that level of humbleness
20:42slightly arrogant fine but a little bit of humility you know that
20:50you're able to move forward yeah chef ramsey taught me you need to face reality you need to realize
20:59that maybe you're not the only one involved in everything time to get humble and turn the corner
21:07let's go
21:13we've just had a chat and now we're going to clean
21:16when that place is clean and you see the difference you will respect it from a completely different
21:24level not just the kitchen the ingredients if that's not working what chance have we got let's do it
21:33together oh let's go when i seen gone ramsey come back in i said okay there's still a little ray hope
21:42deep clutter everything we get rid of all the food first yeah we're going to give this place a really
21:48good clean at this point i'll do anything and everything that chef ramsey does suggest he's
21:53definitely a shot of reality it's kind of just snapping me back into place
22:04after a stressful night gordon chooses an unlikely spot to introduce the family to the first of many
22:10changes what are we going to slaughter our own beef this is one idea okay in order to separate your
22:18restaurant from any other italian restaurant anywhere near great neck what do we get from cows
22:24make milk the butter cheese what do we do with milk and cheese what do we make no mozzarella exactly
22:32exactly that who's milked a cow before no lunch oh my god miss glamorous pat gloves off please gucci
22:40gloves on look at those gloves look you could have prepared me a little for this oh my gosh nice and
22:46gentle now yeah make sure your hands are warm ah yeah ah what's going on just try and keep it in the bucket
22:55back this was so out there to milk your own cow i know i can really say something but i'm
23:00i'm starting to get a little excited here i never thought i'd see my wife milk her cow she's over there
23:05playing with the others come on come on tiffany put both hands please nothing's coming up oh no tiffany
23:12i'll just squeeze it oh there you go oh my god look at this i can't believe i'm milking a cow
23:17you've done that before no i just i watch a lot of westerns come on anthony put some muscle into it
23:24this is running away you're not blaming somebody else again are you come on you're the chef
23:31well done okay on the back of last night's scenario just bringing you four together and having some fun
23:39was great because it looked like a family last night everyone was in their own little turmoil so today
23:45was really what we needed this now needs to be pasteurized we'll take it back and we'll start
23:50making our first ever fresh homemade mozzarella ready yeah that was pathetic yeah teats are not your
24:00strong point right definitely let's go back at the restaurant gordon walks them through the process of
24:12making fresh mozzarella anthony push all the way out so it gets really nice and shiny perfect there you
24:18go look that's it you've got it i did not make fresh mozzarella we actually had a nice little learning
24:23experience 45 minutes a day chef ramsey's idea to make fresh mozzarella here is definitely putting
24:29a stamp on troviano it's something that people are going to remember people are going to come for
24:32with a number of bookings for friday night gordon decides it's an opportune time to implement
24:43another one of his changes okay tonight take down that sign yeah the early bird's finished you don't
24:51need it you're running a restaurant not a retirement home let's go now that the early bird menu is a thing
24:56of the past gordon introduces pasta and mozzarella specials to the dinner service okay spaghetti lobster
25:03i don't want it flooded with a heavy coating of tomato sauce yeah yeah and over here homemade
25:07fresh mozzarella yes with caramelized red onions escarole bang beautiful all right three nine specials
25:14yeah okay good hello ladies going at the dinner service i'm real nervous i got this buzz going on we
25:23got a lot of things on the line here so you want a mozzarella special yeah you can bring them out
25:27with the appetite thank you two more specials taste taste taste yeah yeah i don't care if it's
25:35a sauce or a breadcrumb you taste yes we're looking good looking good looking good come on
25:42the mozzarella is fresh they actually milk the cow themselves right yeah it's delicious delicious
25:49mike spinach ravioli lots of ravioli eliminating our early bird special is a lot more difficult we
25:57have a lot more dishes to prepare for i need the lobster special we need to hurry up please let's go
26:03come on go go go go go go look at me taste you taste yes chef i gotta watch yeah i'm probably gonna make
26:11a big sign i think anthony needs it saying you have to taste the food before it goes out or i'll kick his ass
26:19okay we're coming we're coming here we go here we go go mike we got a side of linguine got like an oil
26:24coming up he's busy this guy's getting absolutely slammed but he can move he's definitely got talent
26:32but there's one thing this guy hasn't done is taste a thing from a chef's point of view how can you serve
26:37food out to the customers and not taste anything unacceptable beyond belief now i'm locked down while anthony
26:46might not be tasting his food the customers are i mean it's all right it's all right and they're not
26:52impressed it's all overcooked yes special's tough right yeah it's dry it seems like it's been around
27:00not being dry another another fettuccine yeah please
27:07he wants to look at the menu so get him two menus anthony yes table 17 they're complaining about
27:12their food saying it's this is too dry there's two more gentlemen said the same thing so they're
27:16gonna look at something else you gotta kidding anthony you gotta taste this food come on now we're
27:22buying games here we're in the business over here we're getting killed right now falling behind big time
27:28it's an hour into dinner service and a kitchen that is not used to being busy is starting to crumble
27:34it's all right it's 25 minutes and by the time we go i don't have to go back to where's my potatoes
27:41you've got to be kidding
27:44anthony was definitely getting his ass kicked tonight please get it out come on the food was taking too
27:49long people were scrambling because they were trying to rush go go go go hurry up
27:54something's burning fire
28:14with the kitchen already running behind michael's burnt entree has brought the dinner service to a
28:19grinding halt
28:23anthony come on come on come on come on come on oh my god
28:35we'll regroup here we'll regroup okay on a night filled with more setbacks than successes
28:40anthony is trying to salvage the evening by pleasing the remaining customers
28:44it's like nothing i'm ashamed of myself and i didn't think it was as bad as the clientele
28:56found it to be you know it could be i guess blinders that i was wearing you're not pissed i am
29:01i think tonight was a disaster you know it's depressing and i know we have to change things i just don't
29:06know what to do oh my god i'm not too slow can i have seltz please with the wine what's the matter
29:13if you please leave me alone please i'm begging you to leave me alone tiffany and i's relationship
29:19has been rocky the stress that we've been through over the past three years has definitely proved to
29:24be the breaking point if the restaurant were to fail maybe we don't move on maybe that's the end of our
29:30road my god
29:32okay tonight didn't go by without its problems anthony from the first plate that left your kitchen to the
29:45last plate you didn't taste a thing you can't be that arrogant it was a travesty that is your job and
29:58the minute you don't do that don't call yourself a chef i never really tasted things beforehand never
30:04thought it was necessary i guess that just comes with the cocky and the arrogance of me you have got
30:09to taste if you're not tasting it what are the customers experiencing you know anthony should be
30:17tasting his food you should know why the clientele is complaining it's just hurting my business and it's
30:23hurting my family tomorrow we have to be different anthony it separates you from being average to
30:30something quite special if you thought tonight was busy hey god help you because we are relaunching
30:37this restaurant tomorrow i know it's late get some sleep a big day tomorrow see you in the morning
30:43good night i feel like it can't get any worse than it is now hopefully tomorrow is going to be a new
30:50beginning for everybody in preparation for the relaunch gordon's team worked through the night
30:59updating trobiano's stodgy interior good morning morning right big day today relaunch day a lot of
31:05changes you didn't like this place when i first arrived yeah you didn't like the decor didn't like
31:11the lighting and it was bland are you ready for a change yes let's go come through come through out with the
31:20old in within you oh my god holy it's warm yes i couldn't believe what i seen i was definitely in
31:28the wrong place i was dreaming everything was unbelievable the chairs the table ports the boots
31:33i mean everywhere you look was beautiful oh look at this that's italy on there yes you're running
31:38an italian restaurant so we're gonna have some authentic italian pictures on the wall
31:43i used to hate this place i used to hate coming in here but now with the new decor everything just
31:47goes really well together because everything is just perfect it's romantic it's warm and more
31:52importantly it's sexy this is great look at this that is a mozzarella bar wow that's awesome are you
32:00happy happy good word good man good man come here no i'm happy i'm not crying i just can't believe it
32:10it's more than i've ever ever expected it's beautiful it's a total fresh start you know we're going to take
32:16from today and just keep moving forward okay good the menu absolutely crucial we've condensed it and
32:23it's simple and rustic oh my god okay no more salmon and bolognese sauce it's authentic portions have been
32:32trimmed and they're sensible portions he showed us the menu wow it was downsized the prices were better
32:38it's beautiful it's all in place now tonight is where it's got to work i'm a little nervous for anthony this
32:45is where he has to show what he's made of so hopefully he can get that done coming up
32:52with relaunch upon them trobianos is finally put to the test the editor-in-chief of the bonobot
32:58team magazine they want to join us for dinner oh my god this could be a great opportunity for trobianos
33:03or it could be the final nail on the cloth can anthony and the staff rise to the occasion the most
33:08important result you've made in your life or will they crack under the pressure what's the matter
33:12this was cold in the middle ah just when it was going perfectly well the soul comes back and at the
33:17end of service a shocking surprise that will change this family for years to come i was shocked i
33:23never expected this in a million years in preparation for the big relaunch gordon introduces the staff to
33:34the new dishes gone are the shrimp and the chicken and the dried out salmon in their place authentic italian
33:42dishes the soul spicy roast potatoes rosemary garlic salmon the ribeye steak and the lamb ragu homemade
33:49mozzarella we've got hundreds of balls of fresh mozzarella right have a taste wow this is good
33:55taste of salad joe that's good oh my god everything is so delicious okay guys it is going to be a very
34:02important night and it is absolutely crucial we stay together on it uh one more thing i had a phone call
34:09from the editor-in-chief of the bonobot team magazine they want to join us for dinner oh my god i'm very
34:16nervous about tonight you know when he just told us about the critic coming that scares the hell out
34:21of me this is a real chance to put this place on the map just under six million people read that
34:29magazine per month tonight i have to make sure anthony stays on the right track with his cooking with
34:36his tasting of the food everything is on the line this could be a great opportunity for chorobianos or
34:42to be the final nail on the cloth how are you good good hi how are you joe how you doing here you go
34:51oh it looks nice it looks just like a manhattan to go i want to take i just wanted to tell you we're
34:56trying something new we have a mozzarella bar here we go let's go so they got one each so six slices
35:01there six slices on there excellent see bang yeah 30 seconds 80 dollars off you go there's one for you
35:08and once a year what this is this is delicious another one yeah for four i can't believe how well
35:15this is gone this is unbelievable it's extraordinary i'm gonna fill up on the appetizer right here right
35:20follow him behind me chicken farm you got one ragu coming up you're tasting the food please tell me
35:26you taste it taste the stuff man it's very important to keep the standards high we have to impress a lot of people
35:33we got a lot of things on the line here i want to make sure they're tasting this they're going to watch them now
35:38with troviano's busier than it has been in years the pressure is now on anthony to keep up with the orders
35:44but his staff must come through for him as well kevin table four i have no idea what that is bro
35:50oh yeah with vegetables sorry danny i have two 16s does not make sense buddy what's going on here
35:57the wait staff here is killing anthony you can't read the then give it back to him yeah yes here take
36:02them rewrite it right here quick kevin gotta get these tickets sorted otherwise you're gonna get
36:06in 15 minutes yes yes while anthony gets the staff in line are they finished with it so is it fired right
36:12away i need to know joe scans the dining room looking for the bon appetit table any sign of bon appetit
36:19yeah yeah good eyes open yeah tony yes start pushing out these on trays now yeah you're on top of it now
36:24just stand on top of it yeah how are we going baby done yeah that's good all right enjoy
36:32oh wow now why can't i make fish like this please watch that you have potential yeah potential critic yes
36:44this and this very nice go go go go go go go go
36:46yes is it really i'm so sorry okay no problem
36:57excuse me yes what's the matter this is cold in the middle what table is that okay table 10
37:07hey just when it was going perfectly well the soul comes back when the dish came back the only thing
37:12that was running through my head was whether it was the bon appetit table the traditional stuff is
37:18very good yeah chicken parmesan very good we want all the pastas the pork chops lamb to give everybody a
37:26little taste you wanted one of each uh-huh okay thank you okay no problem you're welcome how'd you know
37:34it's them uh they ordered everything on the menu and they're asking questions they're asking questions
37:37they're ordering a lot of wine that is definitely a food critique anthony table nine it's six people
37:45yes one of them i think is the critic step it up yeah yes bounce back come on let's go okay we're
37:52gonna do table nine a very very very important table all right here we go three minutes on the pasta
37:57tony looking good looking good anthony yeah watch that risotto yes yes chef yes hey the most
38:04important risotto you've made in your life look at that beautiful table nine risotto and ragu
38:10i need your second busboy please quickly nine please wow that looks great
38:19everything's on the line tonight and if we don't make it then you know it's just going to be a disaster
38:25it's the relaunch dinner and tiffany has just delivered entrees to the editor-in-chief of bon appetit
38:41now all the family can do is hope i'm very nervous about the critics i really do think that my business
38:46is at stake tonight it's either going to make us or break us have a taste of the fish victoria i think
38:51the fish and the chicken are really winners thank you it's not overcooked no it was nicely
38:57good asking lots of questions and more importantly the passing food round which is a great sign
39:01not happy with it you don't pass it how was the bass you like it yeah very good right yes good thank you
39:08yeah any complaints no no complaints at all it's great that they're here you know it's amazing it's
39:17a dream beautiful beautiful awesome i was at an all-time high with bon appetit knowing that if this
39:24positive review comes out that it's going to put trobianos above and beyond where we ever imagined with
39:29a wealth of satisfied customers and a good response from bon appetit trobianos relaunch is a success but
39:36chef ramsey knew that anthony still had some unfinished business the restaurant's on his way tonight proved
39:43that but there's one more thing look at this beautiful wow beautiful make an honest woman offer
39:58i'm shaking this is unbelievable this is coming from you yeah to us you'd forgotten about it and
40:09if there's one thing that's missing it's that and i know personally how long you've been putting it off
40:15because of the pressure from the restaurant that is going to put an into it okay yeah speechless thank
40:22you get up there stand strong tiffany's a great girl she's put up with me for the past three years
40:28there was no better time than tonight to go ahead with this and ladies and gentlemen i'd like to
40:33introduce you to our chef patron anthony toriano i just want to thank everyone for coming here um you
40:43can see we've come a long way thanks to uh chef ramsey here and we've moved in such a positive direction
40:49that there's just one thing in my life that that hasn't been official tiffany
41:04will you marry me
41:05i was shocked that anthony proposed to me in front of everybody it was just incredible i never
41:19expected this in a million years i can't believe this it totally touched me to see anthony propose
41:25to tiffany and i know this is what he's wanted it's just unbelievable it's a dream come true you better
41:30make my daughter happy what do you mean kick your ass i have one more surprise for both of you
41:37i've arranged for both of you to get married tonight
41:48we were just totally shocked with all the excitement of everything else going on
41:52to tap it off with a wedding come on i thought i was gonna die
41:56oh my god this is crazy i love anthony i've been waiting for this for six years we have a new life
42:05to start so everything should just fall to place now
42:16tiffany and anthony have come together to proclaim their undying love through the celebration of their
42:23marriage
42:26i am sold with so many emotions it was amazing night
42:30is that in law it's unbelievable there's no other word to describe all of this really
42:35um ladies and gentlemen i'd just like to say this family has been a pleasure to work with
42:40chef ramsey did definitely serve our lives you gotta be kidding me if he didn't come here
42:44six months from now we've probably been closed i'm grateful my family's grateful and i hope this is
42:49a new beginning for all of us wow amazing i've seen many a dream turn into a nightmare tonight a nightmare
42:59turned into a beautiful dream
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