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#Gordon Ramsay's Secret Service
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😹
FunTranscript
00:01That one is hot already.
00:02The mom created the traditional menu.
00:04The geese food is delicious, but the eaters menu is all over the place.
00:09Dear, oh, dear, oh, dear.
00:11That is a cockroach inches from a customer's head.
00:15I am shocked.
00:17We have given up.
00:18Is that beyond you?
00:19Listen, man, I can barf too, bro.
00:21No, I don't think this is helping much.
00:25You've stormed in here really angry.
00:26I'm not angry.
00:27I don't think you've seen me angry.
00:30I'm on my way to West Philly.
00:39Now, my insider told me this restaurant has been running for over 40 years
00:43and once was a strong pillar in the community.
00:46People used to drive from Atlantic City to come and eat this Eritrean cuisine.
00:52Eritrea is a small country in East Africa,
00:54and the owner opened down to honour its culinary heritage.
00:58That's the rest of their Dalak.
01:05Let's go.
01:11Keep an eye out, please.
01:13How do 220-pound guys get through tiny windows?
01:21I am in.
01:26Let's get into the kitchen.
01:28Oh, my goodness me.
01:31Bloody hell.
01:32What a mess.
01:35This space is so congested.
01:38The oven there.
01:39Got spices over there.
01:40Spices there.
01:41Microwave.
01:42Oven.
01:43How do they organise this place?
01:44Look at it.
01:45What a mess.
01:47Right, black light out.
01:49It highlights stuff you can't see to the naked eye.
01:52Look at that.
01:53When was the last time that thing was cleaned?
01:55Look at the oven there.
01:57No, it's just like, it's caked in food.
01:59Bits of fat and grease.
02:02This place is filthy dirty.
02:05But look at the residue there on top of the stove.
02:07This hasn't been cleaned for, I think, years.
02:11Look at the state in the fridge.
02:12There is nothing labelled in here.
02:16What's this?
02:19Oh, no.
02:21Overcooked wings.
02:22Surely no one's eating those.
02:24They are so dry.
02:26It's crazy.
02:28What's that down there?
02:29Oh, boy.
02:30Careful, it's a basement.
02:33Oh, my goodness me.
02:35Oh, that's a massive cockroach there, isn't it?
02:38Dear, oh, dear.
02:40There are cockroaches everywhere.
02:42That is huge.
02:44They're big.
02:45They're like stunt cockroaches.
02:49What's that smell?
02:50That's disgusting.
02:52There's a bag of onions.
02:55You see that?
02:56The onions are growing, so that's an indication just how long they've been here.
03:03Oh, the smell of this.
03:09That's been there for months.
03:11The whole bag is festering.
03:15We should have a mask.
03:17I didn't know onions could stink so bad.
03:19This place is just decaying.
03:21My insider told me that the owner, she's owned this restaurant for 42 years.
03:27In fact, she calls this restaurant her and the baby.
03:30There are restaurants similar to this over the last five years that have closed down.
03:34In fact, ten of them.
03:35So, this is the bar.
03:38This is quite a late night hangout.
03:41Look at the state of this.
03:43Everything's just so dirty.
03:45How much dust.
03:46It's an inch thick.
03:48How can a barman stand here with all that ?
03:51Oh, jeez.
03:53When was the last time this place was cleaned?
03:55Come on.
03:56Just look at the dust on Kate and that's within minutes of being in here.
04:02Look at literally my name on that.
04:05This is the last Eritrean restaurant standing on its feet.
04:13For it to close will be a travesty.
04:16But honestly, just by the looks of things, I'll be honest, we've got our work cut out.
04:21Let's get out of here.
04:25Go, go, go, go, go.
04:35Here we go.
04:48The staff think they're filming a new renovation show called Restaurant Refresh.
04:54Hi, I'm Carmen and this is Restaurant Refresh.
04:57We good?
04:58Yeah, go here.
04:59Excellent.
04:59What I spotted last night was nothing short of a disaster to come to.
05:07But my insider told me that the Eritrean food is actually good.
05:12For me, it's about the spice and the flavor.
05:14In terms of warmth and deliciousness, it gives just that.
05:18Hi.
05:19Welcome to Dalek.
05:21That's Carmen.
05:22Three of you?
05:23My mom is a total badass.
05:24We're doing this back in the 80s.
05:26My mom started the restaurant within her first two years of living in America.
05:31She's created the traditional menu all from scratch.
05:36I got discovered modeling at Dalek, waitressing.
05:40We usually put everything on one big plate.
05:42We could do two separate plates if y'all want, but that's the cultural way.
05:45There were times that I came back from Paris to come to Philly to close up Dalek.
05:50Sometimes I feel like I'm Hannah Montana living a double life.
05:53But things have been tough for us here.
06:00My mom, she's a workaholic.
06:02My father lost his life running this business from stress.
06:06I don't want her carrying this anymore.
06:10She still is dead set on doing everything here.
06:14It keeps me up at night.
06:16It stresses me all the time.
06:17Oh, my God.
06:26My insider told me that the owner is running herself into the ground.
06:31And you think with the children by her side, watching their father sadly pass, have a heart attack with a workaholic 20 years ago, that helped guide their mom.
06:41Thank you for your water.
06:42That is Negisti.
06:44She's the owner.
06:45I'm Negisti.
06:47I own Dalek restaurant since 1983.
06:50It's going to be ready soon because that one is hot already.
06:53I was born in Eritrea.
06:56Because of the war between Ethiopia and Eritrea, I came to America for political asylum.
07:02So, I had no money.
07:05I started a restaurant business.
07:07When we started it, customers, they don't know it about Eritrea.
07:11I want to teach people the culture and about the food.
07:16I always take care of the business.
07:19So, I always hear my kids.
07:22I want them to run this business.
07:25My husband died in 2005.
07:30It was a heart attack.
07:32This changed my life, but I'm strong.
07:37I, uh, yeah.
07:43Why are we doing one at a time?
07:45There is no space ever.
07:48My insider told me that they are in debt.
07:51They're losing thousands of dollars each and every month.
07:54And she's now eating into her savings to continue keeping this restaurant open.
08:00Let me get it in here.
08:03I'm sorry.
08:04I'm trying to be quick.
08:06That's Ephraim.
08:07That's the eldest son.
08:09Now, uh, he says he's the general manager.
08:13Where's my, uh, covering my stuff?
08:18But he doesn't seem to be managing much.
08:20Where's my tongs?
08:21My salad tongs.
08:22I've been working at Dalek for, I would say, most of my life.
08:25My dad passed.
08:26I was 17.
08:27And that really got me involved.
08:29My chow.
08:31You want that, sir?
08:32Yeah, I want to sit.
08:33You want to sit?
08:33Okay.
08:34In the perfect world, I want my mom to have a life of her own.
08:39I worry about her.
08:41Running a restaurant like this can take a toll on our health.
08:45This is my office for the time being.
08:48Okay.
08:48I want to honor what my mother started and keep that around for the next generation.
08:55But you don't have to do a lot, too, if you don't want, because you can say hi to customers
08:58and just talk to them.
08:59No, it's okay.
09:00I want to see my kitchen.
09:02No, my insider told me that Nagisti is doing everything and anything.
09:07Sorry, sorry.
09:07I don't want him to.
09:08Are you going to use it right now?
09:09Yeah, I'm going to do it.
09:11Nagisti, she can't let go.
09:12It's almost like she's still babysitting this restaurant.
09:16It's a hodgepodge.
09:16Everyone's just meddling, and they're crossing over one another, and not one person expediting.
09:23These aren't the same thing.
09:24Oh, it's not the same table?
09:25No.
09:25Okay.
09:25So I'm trying to see, like, which one was one.
09:29There are no systems set there.
09:30What are you waiting on?
09:32Nothing yet.
09:32That's it?
09:33All right, let's put that down.
09:34Yeah.
09:35Just zoom in on camera eight.
09:37Okay, this is going to be your combination right here.
09:40This style of food, it's all cooked from the heart.
09:43This is good.
09:44Here we go.
09:45Nagisti's food is apparently delicious.
09:48And...
09:48One cheese steak?
09:52He wanted chicken.
09:54Chicken.
09:54But my insider told me that E-Prom is responsible for putting these crazy things like wings and pasta dishes and Philly cheesesteaks on the menu.
10:05It's almost counterintuitive.
10:07I got a cheesesteak and chicken wings.
10:09He's right here coming.
10:11Look at those wings.
10:14Oh, no.
10:16That's the chicken from last night.
10:18The meat is so far overcooked.
10:22It's actually coming down off the bone.
10:25They should not be served.
10:25What's our chef doing now?
10:29What the f*** is that?
10:32Oh, my goodness me.
10:34That is the beginnings of a frozen Philly cheesesteak.
10:39Honestly, it looks like f***ed on food.
10:43Look at the state of that.
10:45Cheesesteak.
10:47Can you zoom in on camera too, please?
10:49That Philly cheesesteak.
10:52Oh, boy.
10:53It's swimming in a pool of oil.
10:56And look at those chicken wings.
10:58Look at the state of that.
11:01Dear, oh, dear, oh, dear.
11:03Come on.
11:03The menu gets all over the place.
11:05Eton is desperate to move forward, but sadly, he's been doing it wrong.
11:10I think they're missing a big trick not serving derivatives from the traditional food.
11:14They should be doing dishes that are a spin on their mum's traditional cooking.
11:18Right, I'm going to get some food in here.
11:19Cacio e pepe, a portion of wings.
11:22And then, of course, some proper eatery and cuisine.
11:31We've got wings working, right?
11:32Those chicken wings are getting reheated in the air fryer, from the air fryer into the oven.
11:38I just want to wrap it.
11:40It's crazy.
11:42You food ready?
11:43Thank you very much.
11:45I appreciate that.
11:45I'm going to start with this first.
11:46Cacio e pepe.
11:48Look at that.
11:48$12 for that.
11:50I've got to taste it.
11:51I've got to do it.
11:55That is gross.
11:57It's bland and so rubbery.
11:58It's extraordinary.
12:00Nobody's going to be eating that.
12:02Terrible.
12:03And the wings.
12:04I mean, look at the state of these wings.
12:07That is so dry.
12:09They're the same wings that I saw at 3 a.m. this morning.
12:13How crispy are they?
12:17No.
12:18No.
12:19No, no, no, no, no, no.
12:20I mean, look at the state of these wings.
12:37No.
12:38No.
12:38No.
12:39And look just how dry they are.
12:42They are destroying what little reputation they have with overcooked wings.
12:47And then the authentic dish that they pride themselves on.
12:52You grab a little bit of the injera and you dig in.
12:54It's good.
12:55No.
12:56No.
12:57It's good.
12:58Really good.
12:59It's obvious that they're wasting their time with these silly American dishes.
13:03You know, stick to this.
13:06It's so good.
13:08It really is good.
13:09You know, I need a shrimp wot, a yubeg wot, and a chicken sambu, so one plate.
13:16Okay.
13:17The guy with the beanie and the humble bar mustache, I think, Jesse.
13:22I came to Dalak just looking for, you know, kind of a placeholder bartending gig.
13:26They got their hooks in five years later.
13:28I'm, you know, I'm part of the furniture now.
13:30Did you send this one already?
13:32No.
13:32No, we didn't send this one.
13:33Oh, God.
13:34Why are you going to send it in?
13:36The quirks of this place don't lend to, I feel like, the streamlined business practices.
13:41We're good.
13:42We're good.
13:42We're grooving.
13:43It could work better.
13:45Is this coming with a side of these?
13:47Chair, like normal?
13:48Yeah.
13:48Yeah, yeah, yeah, here it is.
13:50I think that's Natasha.
13:51I'm a bartender and a server at Dalak.
13:53I've been working here for about a year and a half.
13:56Dalak is kind of like just a pirate ship, honestly.
14:00There's not a lot of systems in place, so it's kind of a free-for-all.
14:05We need two orders of salmon tips.
14:07Okay, so...
14:10We're going to turn these over-cooked or extra-trusty.
14:15I don't know.
14:15I don't know.
14:16I don't know.
14:16I don't know.
14:16I don't know.
14:16I don't know.
14:16I don't know.
14:16I don't know.
14:16Crazy.
14:17We're losing money.
14:18Can nobody see that?
14:19Somebody has said these wings are overcooked.
14:21I don't know.
14:22I don't know.
14:23Come on.
14:27Oh, my goodness me.
14:28That is a cockroach literally inches from a customer's head.
14:33That's disgusting.
14:35That waitress is standing directly in eyeline with that cockroach.
14:40Oh, yeah.
14:41And it's really good.
14:41And she's got a cloth in her hands.
14:43She's wiping the table.
14:45She's standing there talking to the customers.
14:48Yeah.
14:48And that cockroach has now become mummified.
14:51God forbid if that falls on either the plate or even the customer's hair.
14:56That is disgusting right there.
15:00I've seen enough.
15:01Dear insider, please can you send Nagisi home for a little rest?
15:05If there's one thing I'm not doing is make her feel embarrassed in front of her family.
15:11Let me finish this one, okay?
15:13I'm trying to get Nagisi out of the kitchen.
15:14It's going to be a hard challenge, let me tell you.
15:16What is my tea?
15:18She does not like leaving this building.
15:21Finally, she's out of the building.
15:25Okay, stand by.
15:26I'm going in.
15:35Hey.
15:36All right, ladies and gentlemen.
15:38I'm so sorry to interrupt.
15:41What would you stop eating?
15:42This feels like a fever dream having Chef Ramsay come into Dalek.
15:48We are done.
15:50Sir, it's for you.
15:51Please stop.
15:53Oh, boy.
15:54Would you stop serving drinks, please?
15:57Hey.
15:58Hello, sir.
16:00Turn off the oven, please.
16:02Let's get this dining room empty.
16:04We hope you all have a great night.
16:05Stay safe.
16:06Let's go through to the dining room, guys.
16:10Yeah, please.
16:11Everybody gone?
16:15I am shocked for a restaurant that's been running for over four decades with a reputation that it once had.
16:23What would that mean for this place to close?
16:26You'd have a city.
16:28Let me tell you.
16:29I've been watching you for a while just to see the performance of what we're doing.
16:36I was in your kitchen early hours in the morning behind the bar, downstairs in the basement.
16:43Have we given up?
16:44Uh, no.
16:45Everyone in this room, what's happened?
16:48Complacency.
16:49No, I mean, if we were to look at everything with a microscope, for sure, there are things here that are wrong.
16:54The systems are disorganized.
16:56It's chaotic.
16:57And no one's trying to make this dining room posh.
16:59No one's cleaning the surfaces.
17:01The two-top became a three-top because it was joined with a cockroach on the wall.
17:06To be honest, this is an old building.
17:08And no matter what you do to try to fix it, things like that will happen regardless.
17:12Tell me about the basics.
17:14I mean, yeah, the basics, but...
17:15The basics.
17:16The very, very basics.
17:18Stay there.
17:20Where'd you go?
17:26Awesome.
17:26Why'd you say awesome?
17:27Help me out, Jesse.
17:28Why, come on.
17:29I mean, it's just like a...
17:31We know.
17:31We're aware.
17:33Would you pay for that?
17:34No.
17:35But you'd serve them to your customers, but you won't eat them.
17:37I mean, before, when we started services today, they did not look like that.
17:41I've never seen a bar so disgusting as you run.
17:45Yeah.
17:45I'll give you that.
17:46Follow me.
17:47Last night, I actually wrote my name on that glass up there.
17:56Is that beyond you?
17:57No.
17:58Listen, man, I can barf too, bro.
18:00Just because you're bigger than me doesn't mean I want to step to you.
18:02All right, come over.
18:03Please.
18:05There's a sack of onions downstairs that is absolutely rotten.
18:09Where are they?
18:11I would love to see you.
18:12Oh, my God.
18:12Yeah.
18:13Stay there.
18:14Like, I haven't seen that downstairs.
18:16Absolute f***ing pleasure.
18:18If we're all asking questions, I have questions.
18:20Take it.
18:29I'm happy to take it, yeah.
18:31I can see it's rotten.
18:32I can see it's rotten.
18:34The thing is, you think, I'm exaggerating.
18:36This place is an absolute f***ing show.
18:38We had this conversation already.
18:40Now we're going back in circles.
18:41Do you know why?
18:42Because I'm embarrassed with your attitude.
18:43I understand that.
18:44You stand there laughing.
18:45Is this a joke?
18:46No.
18:46What have you got to lose?
18:47You have invested nothing in this place.
18:49This is not 40 years of your hard graft.
18:52I'm more concerned about the legend she is, standing there, grinding herself into the ground.
18:57I work with this woman every day for a whole year.
19:00I love her.
19:01I'm not going to stand here and let you f*** on everything she's built.
19:07Who's f***ing on her?
19:09Only you.
19:09No one else.
19:10Oh, I'm getting blamed for this now.
19:12Do you have any idea how many restaurants are closing in the neighborhood?
19:15Oh, I agree.
19:16Yeah.
19:17My job is to make sure that we keep this place afloat.
19:20More importantly, hold individuals accountable for not doing their job properly.
19:25Okay.
19:26And what's wrong with that?
19:27I think there is a problem.
19:29You stormed in here really angry.
19:32I'm not angry.
19:33I don't think you've seen me angry.
19:34Okay.
19:34I'm not angry at all.
19:35I'm sorry to interrupt, but I think that, like, that's why we're here now.
19:39You know?
19:40We're going to hear s*** that we don't want to hear.
19:42It's going to hurt.
19:43But he's here to rectify and fix all of this.
19:47All of us, we have pride and we have ego, but he's telling us to have pride in the establishment
19:51and have pride in taking better care of what we have going here now.
19:55I take this stuff very, very seriously.
19:59And so unbeknownst to everybody in this room, I do have an insider.
20:03My insider met with me, messaged me.
20:08If that person would like to explain why they love this place so much and they can't let it fail,
20:13well, maybe we can hear from them now.
20:15I do have an insider.
20:37If that person would like to explain why they love this place so much and they can't let it fail,
20:47well, maybe we can hear from them now.
20:56Definitely, of course, me.
20:59We haven't been receiving the business that we deserve to receive.
21:03Come in.
21:05Carmen, how are you?
21:06Excellent.
21:07Good to see you likewise.
21:08Such a pleasure to meet you.
21:08Likewise.
21:09Oh, my goodness me.
21:10I was just zooming in.
21:12Mom is always working hard.
21:14Ridiculously hard.
21:15Working.
21:16Yeah.
21:16And she won't let anyone get close.
21:18My brother pleads with her, too.
21:20He's saying, Mom, please, you need to take a break.
21:22You need to let us help you.
21:24This is not the way you want to see your mother work at 66.
21:26It's shameful and it breaks my heart and it gives me nightmares.
21:31We need to protect her legacy.
21:32I agree.
21:33And we need to establish the longevity and keep her around for the next 30 years.
21:37Yes.
21:38I agree.
21:38It's going to be tough, right?
21:41But...
21:42It's necessary.
21:43It is necessary.
21:44I'm willing to do anything.
21:47I think it's self-explanatory how much I want and need this place to succeed.
21:53Knowing all the hard work my brother, my mom, my father have been putting in here for years
21:59and not wanting it all to go in vain.
22:03With my mother's dishes, the traditional menu, it's perfect.
22:08It's unique.
22:08It's special.
22:09And there's no reason why business should be declining.
22:15I couldn't handle the doors of that lot closing.
22:18This means more to me than anything that I wanted for myself.
22:22My family has done so much for me and I just won't ever pay them back with that.
22:26Because they deserve it.
22:34The food is the shining light.
22:36That's obvious.
22:37When I think of her food, how good that food is,
22:40then we've got silly add-ons like the wings, cacio e pepe,
22:44the craziness that's destroying the legacy.
22:47Ephraim's always presenting new ideas with the menu
22:51and he's trying to modernize it and it's not working.
22:55We need to change.
22:57There needs to be more accountability.
22:59Yes.
22:59And that means standing up and owning our mistakes.
23:02Because this restaurant didn't start off like this.
23:04There's a great loss here.
23:05But I don't want to be the bearer of bad news.
23:08But there'll be an even bigger loss if we don't do something about it.
23:11I can fix your restaurant.
23:12I can transform the dining room.
23:14But honestly, that will mean zero
23:17if you're not willing to change.
23:21We need to change and we're beyond willing.
23:27I'm willing too.
23:29I'm willing.
23:31No.
23:32So I've got to tell you,
23:33I don't think this is helping much,
23:36this interaction right now.
23:38Because essentially what you're doing is you're tearing us down.
23:40I don't like that.
23:41We're in trouble.
23:43This place is not working.
23:44And the problems are evidence.
23:46You don't have all the context.
23:48Are you saying that this is...
23:49No, these are problems.
23:50But it's not like we don't care.
23:53My mom wants to still be very involved
23:54and not be written off.
23:57Ephraim only has the best of intentions.
23:59But when it's something you're not very familiar with,
24:01you'll be a bit hesitant.
24:03Because change is scary.
24:05Could I have a word with you on your own?
24:06Do you mind if you and I...
24:07Yeah, sure.
24:14Cameras, can you leave us alone for five minutes, please?
24:18Everybody, grab some air.
24:20What is happening?
24:28We're drowning.
24:29Yeah, I'm overwhelmed.
24:31I'm overwhelmed.
24:33I know I need help.
24:34I've been needing help for a long time.
24:37I mean, you mentioned the stuff with the wings
24:39and the cacio e pepe is just different
24:41from our traditional food.
24:43I took on a lot trying to make it my own as well.
24:47It's not good enough.
24:48I can help modernize it.
24:50Yeah.
24:51Now, I know you've got the toughest job, being the general manager.
24:55But can you not see what's happening to mom?
24:57I do, and that's what worries me.
24:58The future's not mom.
24:59The future's you.
25:01And no woman at that age, with a family around her, deserves to be working that hard.
25:07I agree.
25:08But it must have been hard in that first two years when dad passed.
25:12Oh, yeah, we are.
25:13You're a young kid.
25:14Yeah, I was still in high school.
25:15My dad passed.
25:19I was in the middle of service one night, a heart attack.
25:23And I got asked in the middle of service, you know, to get down three hours away in the
25:28hospital, jump to the car, sped down there.
25:30And I thought they'd still would have kept him alive.
25:34And there's things I wanted to say to him before I missed that opportunity.
25:37And it broke my heart at that age.
25:41Oh, God.
25:42I was, uh, I was woken up with the news.
25:50He was rushed to the hospital, and he didn't make it.
25:55He was with my mom.
25:56Yeah?
25:57Yeah.
25:59How did mom date with us?
26:01Uh, I feel like she buried her head in the work more.
26:05Mm-hmm.
26:07Beneath this talk.
26:09It's for the good and the great of her health.
26:11I don't think she will.
26:14She can't let go.
26:16I get that.
26:17Yeah.
26:18I have a mother.
26:19I grew up Washington have three jobs.
26:21Yeah.
26:22And it pained me.
26:23Absolutely killed me inside.
26:25It's how I feel all the time.
26:27Change is crucial.
26:29Even if that means standing up to mom.
26:31Yeah, um, I don't want her to be run down, you know, and that's my struggle.
26:39If you could help me with that.
26:40I'm here to help, and I will work my absolute butt off to try and get mom to bring English control.
26:47But you're the only person in this building that can direct this business to the future.
26:54Have you got it in you?
26:56Can you be the father figure of this business?
26:58No.
26:59Yeah, I can be.
27:00Change is needed, and if it doesn't come quick, the consequences are going to be devastating.
27:07I agree.
27:08Speaking with Ephraim, I've realized that he's willing to change, but he's worried his mother may not.
27:21So, I need to talk to Mikisi, and try to convince her that it's time to let her children take the reins.
27:33How are you?
27:34Oh, my God.
27:35How are you?
27:36How are you?
27:36Nice to see you.
27:37May I?
27:38What a beautiful house.
27:41No, it's good.
27:42You okay?
27:44That's wonderful.
27:46I love coffee.
27:48And this is a ceremony, traditionally, that brings people together, right, to talk.
27:53Thank you so much.
27:54Eritrea coffee is very traditional.
27:57Baraka, we call it, that means be blessed.
28:02What a lovely tradition.
28:04That's lovely.
28:05So, first of all, congratulations.
28:07Forty-two years.
28:08Forty-two years.
28:09I don't feel like forty-two years.
28:11I feel like, you know, yesterday.
28:13Keeping that authenticity and staying true to who you are was the best thing you could have
28:19ever done.
28:19Carmen, she's seriously concerned for the future of the business.
28:24Now we have to go up with a plan to keep it alive for the next forty-two years.
28:28Yes.
28:29Yes.
28:30I want my kids also to like it, to keep the culture and the food the same.
28:38I'll be honest with you.
28:39Your food.
28:40It was delicious.
28:42Oh, thank you so much.
28:43And so, the only problem I do have in Dalek is the crazy ideas outside of your food, the
28:54Kachal Pepe and those chicken wings.
28:56Yes.
28:57In many ways, that's bringing down your standard and it's a bit of an insult to the ethos in
29:05terms of what you've just spent the last four decades building.
29:08You know, I gave them a chance to try some food.
29:13Are you worried that they, they can't do it?
29:19You know, kids in this country.
29:23Yes.
29:24Stress, they can't, they can't handle it.
29:26Yes.
29:27We, we can handle it because, like me and most forests, particularly Africans.
29:34Yes.
29:34Because we had very hard.
29:37Upbringing.
29:38Yeah, we still live in Ethiopia.
29:40So from Ethiopia, I got to Eritrea from Eritrea because of the war.
29:44Yes.
29:45Then from Eritrea, I walk to border of Sudan.
29:50Wow.
29:5011 days.
29:51Wow.
29:52We can handle the hard life.
29:54Yes.
29:55But our kids here, you know, they're born with money.
29:59Yes.
30:00With, like, they grow with comfort.
30:02Sure.
30:03So, that stress is going to be hard for them.
30:06And that's what I worry for my kids.
30:09I have the same feeling with my children.
30:11And sometimes, um, we have to let them fall and be there to pick up the pieces.
30:19I think I'm more concerned about protecting your legacy.
30:25Do you think you can let go?
30:27They have to show me.
30:32Right.
30:33To let it go.
30:35Change is hard.
30:37Yes.
30:37Not easy.
30:38I think the children can do it.
30:40I think they're scared of bringing change to you.
30:42I think they're a little bit petrified of that.
30:44Okay.
30:44But they're adults.
30:47And now it's time for them to step up.
30:49I don't want them stressed out.
30:51Let me help.
30:52Okay.
30:52That's what I'm here to do.
30:53But we need to start appealing to a new clientele.
30:58We need to open those doors again and get that place packed.
31:02Just like it was back in the 90s.
31:06And I promise you, nobody's messing with your recipes.
31:10Nobody's touching that.
31:12And you're still the boss.
31:14Thank you so much.
31:16All the same.
31:18Thank you so much.
31:21Getting Nagisi to accept these new systems and understanding that modern way of running a restaurant
31:26will help her slow down a touch, which will then empower everybody else around her
31:32to carry that torch forward.
31:47I've thrown in my team there now to help turn this place around with a major renovation.
31:52It's vibrant.
31:53It's fresh.
31:53It's beautiful.
31:54It's airy.
31:55Now we have proper theater and traditional arts.
31:58Get this restaurant back on the map.
32:00Here we go.
32:01Oh, wow.
32:03Oh, man.
32:05Wow.
32:06This is gorgeous.
32:08Perfect.
32:09Beautiful.
32:09It's beautiful.
32:10Beautiful.
32:11My main concern was if we didn't have the cultural representation that we worked so hard
32:18to maintain throughout all of these years.
32:20But I was completely flabbergasted.
32:23No words could suffice.
32:26I honestly wanted to cry.
32:29This is exactly how a restaurant near to the tired and worn down dining room has now been
32:35upgraded with traditional seating.
32:37It's more comfortable this way.
32:39You eat around low woven tables.
32:42Stunning.
32:43Really stunning.
32:44Wait till they see the bar.
32:46Wow.
32:46Honestly, this bar before was a real dingy dive bar.
32:54And now it feels authentic.
32:56It's a good dream.
32:57It is like a dream.
32:58Yeah.
32:58It's great.
32:59Yeah.
32:59We've helped rearrange the kitchen with some more space.
33:03It is well organized now.
33:04It's incredibly clean.
33:06Brand new China.
33:07You've stunning Hexlad pans.
33:09Beautiful knives.
33:10Spice is beyond belief.
33:11It's a dream kitchen setup.
33:13Yo, Eve, look at these.
33:15Oh, what?
33:16I didn't even see these.
33:17Yo.
33:18Family pictures, just to remind them of the heritage, the background.
33:24That.
33:25Yeah, it's beautiful.
33:28He's going to really appreciate this.
33:33Wow.
33:34Yeah, I couldn't have done anything better.
33:37I couldn't have done it without my insider.
33:40Someone that was desperate for a new beginning.
33:45Time to pick up the queen.
33:48Let's go.
33:48Mom's going to enjoy this.
33:49Mom is going to love this so much.
33:52Yeah.
33:52May I invite you back in to your beautiful restaurant.
33:58Welcome home.
34:00The queen has arrived.
34:01Oh, my God.
34:02Oh, my God.
34:03It's so beautiful.
34:06Right?
34:07Yeah.
34:08Right?
34:08You love it?
34:08Right.
34:09You love it?
34:10Perfect.
34:10There's more, please.
34:12Let's take a little turn to the left.
34:13We've got some useful photographs of the family.
34:16Oh, my God.
34:17You know who that is?
34:17Oh, my sister.
34:19This is so beautiful.
34:21Thank you so much.
34:23I was so surprised.
34:24It's so beautiful.
34:26All my family is over there.
34:27Yeah.
34:28Happy?
34:29Are you happy with that?
34:30I'm very happy.
34:31I'm very happy.
34:33I'm happy with that.
34:34I'm happy with that.
34:35The place, life.
34:37That's beautiful.
34:39Not only have we upgraded the restaurant, but my team are also fixing the fusion dishes by mixing the
34:45Giza's incredible Eritrean flavors with the American-style food that Ephraim wanted to showcase.
34:58It's vegan.
35:01What is this?
35:02Deep apple cake.
35:05It's onion.
35:07That's good.
35:08Nice, right?
35:10As always, the best part of Dalak is the food.
35:15The kitchen smells incredible.
35:18And having done this many times, the big issue has always been the food.
35:24Not this time around.
35:26The food has been delicious.
35:30The most exciting thing for me was keeping hold of what you created.
35:35I can taste the history of that.
35:37It takes so much.
35:38This is what we wanted to focus on.
35:40We updated the plating of the traditional dishes to give them a fresh and vibrant look.
35:44And we've adapted the chicken wings and infused them with Eritrean ingredients and flavors.
35:51Dig in.
35:52Yeah, dig in.
35:52Yeah.
35:54We're going to get what's called the Gershaw.
35:57That's Gershaw.
35:58That's Gershaw.
35:59It's like an act of love when you serve someone.
36:01Thank you so much.
36:02Okay.
36:03Nice delicious.
36:04Oh my goodness me.
36:05That was something my dad used to do, actually, when new people would come in.
36:08It's an act of love, essentially.
36:10Here's your first bite.
36:11I'm going to feed it to you.
36:12You know, make sure that you take care of the person next to you first.
36:16May I serve you as a symbol of a respect, love, and gratitude?
36:32You okay?
36:34Yeah?
36:34Okay.
36:36Happiness.
36:37Happiness.
36:38Nice to meet you today, yeah.
36:40Here's to the next four decades.
36:42Yes.
36:43Over to you.
36:45And you.
36:45Okay.
36:47Carmen's going to be exercising tonight, and we're going to get ready to get our system
36:51set in our kitchen, function, and we're going to fill this place and remind the neighbourhood
36:57to sample that art piece.
37:12Let's go.
37:15Dalak, 2.0.
37:21Hi, welcome to Dalak.
37:23Okay, here we go.
37:24First customers.
37:26Yes.
37:28You sit down.
37:29You deserve it.
37:30I don't want a dad away.
37:31They're not going to be in their way.
37:32The queen is on her throne tonight, and she deserves a rest with Carmen, me from At The
37:39Helm, fingers crossed.
37:40I'm going to keep the yellow with us because it's less readable, that way you guys can see
37:44it better.
37:45The guestie is apprehensive.
37:47This lady's been running this restaurant for over 42 years.
37:50It's the first big, serious change she's ever had to endure.
37:53Okay, we got an order coming up, you guys.
37:56First orders are written.
37:57One spiced chicken wings.
37:59One shrimp tibs.
38:01Yes, chef.
38:03You got the plate.
38:03Put it on the plate right there for you.
38:05Four sambusas.
38:06Two dorawat sliders, please.
38:09So Carmen's stepping up.
38:10She's using her voice.
38:10Now we have some energy.
38:12Now we've got some form of coordination.
38:15I need three shrimp tibs all together.
38:18One person controlling, calling out the orders, and talking to the kitchen.
38:22So much better.
38:25It's coming out.
38:25It's looking good.
38:26Really good indeed.
38:27Here you go.
38:28So much better.
38:29Dining room is inviting its warm, and it feels like you've stepped into a tiny slice of
38:35East Africa.
38:37I've got to go in.
38:37We need two outside tibs, please.
38:42Good evening.
38:43Good evening.
38:44Good evening.
38:45How are we?
38:48How are you?
38:49Yes, all good.
38:50Let's go.
38:50We waited to complete.
38:52Oh, all of it is ready.
38:52Let me pull you out.
38:54So we have the sliders right here.
38:57That's for you right here.
38:58We're sharing everything.
39:00We are sharing everything.
39:01I love that.
39:03Enjoy.
39:05This looks really good.
39:06How are those wings?
39:08Really good.
39:09Yeah?
39:09Excellent.
39:11I think it's just waited three minutes.
39:13Oh, good?
39:14Yeah, you should.
39:14Yeah.
39:15Yeah.
39:15What have you got?
39:16Two tops.
39:17So we're trying to stick two twos together.
39:19I'm sure it's a four top.
39:20Understood.
39:21It's so much easier getting a four out than it is a two out.
39:25Do you want to turn the gas up?
39:27Yeah, it gets the heat in the pan.
39:28Yep.
39:29There you go.
39:30Excellent.
39:31I need two sambusas right now, please.
39:34I got it.
39:34And we have two outside tip orders.
39:37They're loving the food, by the way.
39:40Thank you so much.
39:41Of course.
39:41Enjoy.
39:43Yeah, that's good.
39:44That's good.
39:46And what about mama?
39:46Would you like to come to the dining room?
39:47Come on.
39:48You don't spend enough time in here.
39:54Hand them the reins.
39:56Step away.
39:57Do a little tour.
39:57Check my customers.
39:58Check your customers.
39:59If you sit and stay in there, they'll get used to you.
40:03Wow, wow, wow.
40:04Happy?
40:04Pass the queen, please.
40:05Show the queen.
40:05Right.
40:06Show the queen.
40:06So beautiful.
40:07Good girl.
40:08Well done.
40:09Well done.
40:09See?
40:10You're here.
40:12Not in the kitchen.
40:13Food's coming out.
40:14They're doing it.
40:16Happy?
40:16Yes?
40:17Good.
40:17How is everything?
40:18It's so good.
40:20It's good?
40:20Nice.
40:21I need four lamb shanks all together.
40:23Beautiful.
40:24Your favorite.
40:25Is everything okay?
40:27Very good.
40:31How are you feeling?
40:32I'm good.
40:32I feel good.
40:33Yeah.
40:33Anything you need pushing?
40:34Sliders rolling?
40:35Everything's here.
40:36Yeah.
40:36We're on to the next.
40:38We're not going to waste time on that.
40:40I really love what Ramsey has done for us.
40:43It's the kick we need.
40:45And I know that there's excitement for what's to come.
40:49The good news is they're loving the food.
40:51Okay?
40:51Seeing mum in the dining room.
40:52It was great.
40:53And most importantly, mum wasn't pinned.
40:56That was the best thing.
40:56And I know it's been a tough week.
40:58We're moving in the right direction.
40:59Okay?
41:00Take care of yourselves.
41:02Ryan, come here.
41:03Take care.
41:03It's been such an incredible journey.
41:06And witnessing all of the changes that's happening, as it's happening, has been really inspiring.
41:13And this is going to be a new world for us.
41:16I'm going to miss you.
41:17You know that?
41:17Yeah, I'm going to miss you too.
41:18Chef to chef.
41:20You're incredible.
41:21Yeah, you are incredible.
41:23And you've got something pretty incredible here.
41:25Please look after yourself.
41:27Please.
41:28I will.
41:28Damn.
41:29No.
41:30Just slow down.
41:32Promise me.
41:33Okay, I will.
41:35I'll try.
41:36Come here.
41:37Take care.
41:38I don't have enough force to express my feelings, to make you understand, but I'm very happy.
41:45I'm grateful to God.
41:46I say, thank you, God.
41:48Finally, I make it.
41:50Yeah.
41:51Customers are absolutely loving the food.
42:00And honestly, there was a point inside Dalek that I thought would never exist.
42:05And that's having the queen front of house with the children back of house.
42:09Because she started to let go and understanding the importance of her kids stepping up.
42:15And finally, taking some responsibility off their mother's shoulders.
42:20Long may that continue.
42:21If you want to save a struggling restaurant, reach out today.
42:36You could be my secret insider.
42:43Can't say I'm usually off on Mondays.
42:45I've been working seven days for how long?
42:46Oh, boy.
42:47What is going on?
42:48The owners are in their own bubble.
42:49They never help.
42:50These two owners run the team into the ground.
42:53Shame on you.
42:53I'm not going to scream with you.
42:55I'm upset because you're being ignorant.
42:56You're not listening.
42:57You don't listen.
42:58You didn't even blink an eyelid.
43:00Can we shut these cameras off?
43:01Because I'm about to throw all you out of my restaurant and be done with this.
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