Gordon Discovers RAW FOOD! | BRAND NEW Season Kitchen Nightmares | Compilation | Gordon Ramsay

Time to put this diner back on the map. OK, we good? First service with the Renault and new menu. Mom, Dad sat down? Yep. Good. I want to check that the kitchen is ready. Table five fives are in. There's a young man there from Make-A-Wish Foundation. And we've got a couple of social media stars in there. Three and a half million followers. Hello. Also here, the potential future owner of Bel-Air. Hi. Cal's daughter, Anelope. A smaller menu that should be quicker, but it's not a race, right? Don't rush it, yes? Yes. Hey, standards. Cal, last line of defense. You know how food, you send it back. May I have the BLT, please? BLT, sure. Cal is running the kitchen. Give me one French fries. You good? Yes. Flowing in fast. Peter needs to be running front of house. How's the new bar going down? It's great. It's great. I love it. Tonight, I really want to see my brother work. That coffee machine? I just learned how to do it. It's great. It's beautiful. I want him to get that buzz going and keep that buzz and keep the energy in the dining room high. Let's go, guys. Please. Very nice. Burger medium, French toast. All right, todos. As the first few plates go out. How many lambs you got working for me? I'm glad to see Cal has everything under control. Please do not overstuff yourself. Change the plate. We cannot go out like this. All eyes on us. Relaunch. Hi, guys. How are you? Let's go, guys. Pick up the pass. Come on. But I've spotted a problem. Guys, how long ago did you order? 10 minutes. Thank you. 52, they've been waiting over 10 minutes. 10 minutes is too long. These are my guests, by the way, from Make-A-Wish Foundation. After a strong start. They need to complete a table at a time. All they're doing is putting these singles up, right? Yes, sir. These guys are falling into bad habits already. Guys, you've got to talk to each other. Don't get flustered. Guys, please. Food's good today. Hopefully, it won't be any hair in the chicken fingers. And it's not just the kitchen moving backwards. One-page menu, I'm already cringing. That's like, what is that? I was also told I'm not allowed to walk around. So I was like, what are they going to do, fire me? I am frustrated that my mom stepped in and checking on my customers. She's supposed to be retired now. They always ask, like, you know, are you the boss? I said, no, I just sleep with him. Listen, I understand you're trying to do a good thing. But that, you can't do that. Stop the chitter-chatter. It's like a fine line. So like, yeah, you want to be a part of it. But you want her to, you know, take a back seat. Seriously. Seriously, fine. All right, burger medium rare. Hey, Cal, pass me that burger. What the **** is going on here? It's raw. Hey, it's raw. It's medium rare, but it's still a little bit under. It's not a little bit under. The meat is raw. Honestly, I mean, we started strong. Halfway through service now, Cal's all over the place. And he's throwing food out because his team behind the line aren't understanding that you've got to send those dishes cohesively. He asked me if the fish is frozen. No, it's not. That didn't taste like anything. Prepare the platter. Where's the plate? You've got to have the plate ready. Why is the plate not ready? What's up in there? The platter's ******* raw. Touch it, it's raw. When the fish and chips comes back, stop. Slow down. It started to go downhill pretty quickly. You need to communicate. I'm dying here. Our professional reputation is at stake. We're at risk of breaking apart. It's time to reopen the doors of Bar 46. First detail was a sack. Let's do it. And show the new and improved menu to our illustrious guest list. Hello, Mayor's house. Welcome, everyone, to Bass 46. Which includes local pillars of the community. The mayor just arrived as well, yes? This looks great. And the women's national soccer team. Ladies, how we doing? It's going to be great. This is going to be a great, great relaunch. It's going to put Bass 46 at the new destination place in Jersey. Get rid of those first nerves early. Make the mistakes, just don't send them. Thank you, Chef. Every dish that's going to walk out of here tonight, I promise you is going to be mastered. And there's not going to be an unhappy soul in this place. First order on. Pull that out, please. Let's go. All right, we got a blackened shrimp taco. Nice. Good. Order up. One wing, one sliders, one blackened shrimp taco. Great. Those tacos look great. Thank you. The way this kitchen is functioning is night and day. Thank you. Early start, but keep it going. Keep going, Chef. OK. Wow. Great atmosphere, honestly. The buzz in here is off the charts. And more importantly, customers are loving the food. The customers seem to love the new menu tonight. Bobby, you need me? We've got to order wings. Let's go. Thank you. And it might be the first time I walked into that kitchen not feeling like I was going to get my head torn off. We've got a bricked chicken, we've got the two ribeyes, we've got a shrimp taco working, and an order of sliders. OK, I've got a big order. Six shrimp tacos all day, all right? Seven. Seven all day. Oh, my life. Slammed right now. And I just, you don't understand. It's just a lot. Rapido, rapido, rapido. I'm doing everything I can. Bobby. I've been standing here for the last two minutes. There's just, there's nothing going on here. It might take a little bit. Did you guys get your food? Bobby, he got a little flustered. And there was more than one hiccup. There was more than two hiccups. There was a lot. And I don't want to let down Gordon. I don't want to let him down. Bear with us, please. No order. Come on, man. Really? It's so ******* behind. It's crazy. What are you waiting for? Really? 11 steaks all day. Middle of dinner service. Honestly, we had a good start. The problem now, the wheels are pulling off. And Bobby's reverting back to his old ways. Banging food out. And suddenly, he's not communicating. He just shut down. Get this food out of my kitchen. What do you think? How are the wings? Check it out. All right? Bobby, one second. Just check this out. Show me them. They're pink. They're bloody. I'm just so ******* done. I'm like, literally this close. I'm throwing in the towel. Oh, no. Raw ******* chicken. Eat your greens! I've ousted George from the kitchen. Tonight is the big night. I'm nervous. I have a lot to prove. Ready? And I've entrusted Solange to manage the hot plate and expedite tonight. VIP guests are arriving, including local golfers and social media influencers. Hello. Welcome to In The Brink. You ready to put in your orders? Yeah, we're ready. Oh, my goodness me. How are you feeling? I'm feeling well, thank you. Yeah, what are you working? Don't point, don't point, don't point. We're not at the zoo. We're in your restaurant. Yeah, that's right. Don't point. Got you. Float the tables. Top up the wine. Float, float, float. Like a ballerina. Let's go. So, how are you? How is that steak? Ballerina, my ass. Come here a minute. You're walking around like a bouncer. You're the owner. You look unhappy, and you're just walking around like this. Where are those? Well, I'm going to get them where I am. Smile a little bit. There you go. Smile. Float the tables. Let's go. At least the kitchen is on track, serving up some great food. Gone in 60 seconds. Literally. And there's four of them. Oh, god. And the guests are looking happy. How are we? Good. How are you? Oh, my god. I'm a lot happier now the combo batter has disappeared. First impressions, what do you think? I love the vibe in here. Yeah. How are you enjoying it? The steak was phenomenal. Oh, good. The other two, Jerry? The tributary. Amazing. OK, number 41. We'll have a puree. We'll have a pool pool taco. While Solange is running the kitchen like a boss. One, two, three. That one you don't listen to. One, two, three. Unfortunately, the same cannot be said for George, who keeps finding ways to avoid his duties front of house. You OK, Nadia, my love? Yes. All good. You OK, Sol? You need any help? No, I'm OK. I'm OK. Right, where is he? Uh, kitchen. Oh, no, he's not in the kitchen. Oh, Jesus. Sol, I'm waiting for this, bar type seven. The appetizers. Yeah, I'm just waiting. Yeah, yeah, yeah. I'm waiting for this one. I'm waiting for this. George, I get nervous when you're in here. You need to be in here. She is more than capable. Please, no meddling. Solange, tell Brie to start coming meddling. I'll kick him out. Don't worry. I'm not going to meddle. Kick him out of the way. You can do this. George is the only one who's not doing his job properly. Meddling, meddling behind the bar. Meddling in the kitchen. And mincing around the dining room. There's no grace. There's no elegance. Come here, you. Here you go. It's been a while that I haven't been in a time out. Oh, God. Now he's in the naughty step. He's in a time out seat there. With George out of the way. OK, start taking these. It's going to be dining 22. The team have an opportunity to shine. The restaurant is full, and the pressure is on. Watch the salt, Carlos. Carlos, look. Watch. They're always from a height. Just there. And it spreads nicely. Not down here, yeah? Let's go. Oh, boy. I'm hoping the new look in the restaurant will inspire Vito and Vincent to finally step up and help the family. Wait a second. What's going on here? What is this? What's going on? Wait, did we change everything? We got them going over there. What is it, Antonio making a pizza? No. Look at this thing. New. Vito started eating it already. Yeah, OK. Got me good. Three grand opening coming soon. Dumont, New Jersey. We're here. All right, posted. Oh, yeah, we just posted it. Posted it. As Damino prepares to open his doors with his new menu, it's time to put this restaurant back on the map. Word is out on the street. I don't know if you saw the boys' post, but they posted something pretty exciting. They finally did something. We good? All good. My mother and father, they put everything into this place. So, you know, if this goes down, that's it. It's time to, you know, get serious. Right, how are you feeling? The kitchen looks good, yes? Tonight, I want to hear your voice. OK. You've got to make things happen. And coordinate. Let's go. Tonight, a strong one tonight from you. I love it. Hello, welcome to Damino. We're on the clock. Let's go. It looks like Vito and Vincent's social media shout out has done the trick. People are flooding in. And I've even persuaded some former customers to give it another try. Nice to meet you, Melissa. Nice to meet you, too. All right, first two tickets on the night. So you've got two pizzas on there, yeah? Arancini's two minutes away. Let's go. Yes, sir. Let's do it. First one out. Let's go, 14. Place it down. Tell them what it is. Pizza's good? Yes, sir. Excellent. OK, so it's table 11. Ready to go. Make sure the pizza's ready. Ando, you have table 11? Coming out right now. OK. Everything's running smooth. Everything's working properly. We have a good system, great menu, and everybody's on their A game. It's good. The difference is night and day. And we've just started, so keep it up. Enjoy. Look at the difference. And they've had their entrees. At this stage, I could barely get a slice of bread. Table 7. Gents, how are the pizzas? Amazing. Yeah? I mean, it's pretty exciting having them made and rolled and cooked in front of you, eh? The fresh basil's so good. Impressionable today. On a scale of 1 to 10, what is it? Is it 7? Is it? 10. 10? What? Young man, come here. Yeah? They are loving the pizzas. The whole feel, the whole atmosphere is just, it's a 360. Well done. Yeah, for sure. Tank, what is table 11 waiting on? They've been waiting over 10 minutes. What have you guys ordered? I need somebody here. Nobody's around? They're supposed to come right away. What's coming next, please? You have to control the situation. OK. Francesca, you need to talk. OK. Go outside with the tickets and sort it out, please. Let's go, like a proper chef. You've got to listen to me. Over here, this one must go to the bar. Yes. But I haven't done French, so I'm going to get that first. It's already done. Just listen to what Francesca's saying. You don't listen. My expectations for the Juicy Box tonight are high. Let's go, let's go, let's go. Service is about to start. I need to get back to what they set out to do, a young, vibrant, cool restaurant in a very promising neighborhood. Welcome to the Juicy Box. Hey, first customer. Let's go. It's time to open the doors. Everybody in their positions right now. Let's go. And time to show the local community. This is our menu for tonight. And special guest, Pulitzer Prize-winning Haitian journalist, Gary Pierre-Pierre, the new and improved menu. You guys ready? Hi. Could we get three oysters? OK, no problem. Thank you. Chef Hailem orders Gary Pierre-Pierre. He's a journalist. This has to be made with excellency, all right? OK. I'm nervous. Nice to see you. Why don't you two sit down at a bite to eat and follow me. Let's go. Table four, Juicy Box, please. To me, this is an elevated Haitian dish. We need to get started on this entree, the grilled spiced shrimp with picklies. Good to hear the voice. Customer's loving the food, by the way. OK, loving it, yeah? Hey, Z, so when you're done, I need you to stick up in the front, all right? I want you to, that's your domain, all right? Q was more of a friend than a boss before. But now he's the boss, straight boss. It feels good. It feels really, really good. OK, Steph, what's next? We're doing table one. Three minutes, an afternoon entree. Let's go. Start dropping those wings as well, guys. We shouldn't be waiting for wings. Three top, four top, try and get all the main courses at the same time, yes? Yes, sir. We are getting full now. We got walk-ins for the pickup, the juice, and the sub. So now we need to stay cool and get behind Steph and support him. Steph, let me know if you need my help, all right? Guys, how long have you been waiting? About 20 minutes. What did you order? Meatball sub and a shrimp sub. Meatball and a shrimp, thank you. Z, two seconds. So there's college kids now. I've been waiting for 20 minutes. They got a shrimp and a meatball sub, yeah? I need one poulet, one grilled piglet, and one jerk mahi-mahi. I need both those wings. I need one plain and one hot. I need another plate. What the hell? I need another. Wait, this is for two. Stop confusing me for two seconds. Look at me now. Right now, look at me. You've got a lot on, but they're not getting fed any information. What they're not doing now is talking. Suddenly, the wheels are starting to fall off. Steph's backed up. He's just head down, in the zone, and he's shut down. You guys drop an order of wings, please. Hey, guys, anybody in there? One wings, please. Everyone's just standing staring. Kitchens just don't operate. Let's go. If he shuts down, the kitchen shuts down. He needs to open up and communicate. How long on table six? They sat there at least for 30 minutes. I don't know. Table six, Andre, I mean, appetizer's coming up right now. We haven't come this far now to shut down, OK? We've got to speak. Oh, ----. So I'm Emily. I'm going to be helping out tonight. I've also brought in a top-class front-of-house manager to help train the staff so Tess isn't so tied to the restaurant. Everyone's ready for tonight? Do we feel confident with this menu more than the last menu we had? Definitely. All right. And I also just want to tell everyone that I've been trying to work on myself, and I really want to get better. So I'm going to try to keep my calm in the kitchen, and let's just all work together as a team. OK. Thank you, Chris. We appreciate it. I'm back for dinner service. Time to pump some passion back into Love Bites. Hello. How are you? Good, how are you? How beautiful is this place? Hey, how are you feeling? I'm feeling great. You good? Chris, what you need to remind yourself is you're not on island, OK? You guys can share the load, OK? How are you? Good, good. Service is in full swing, and we're off to a great start. Chris is staying calm, and customers are enjoying the new menu. Burger came out perfect. Mayonnaise on the burger is what makes it. Table one, can I fire on that? Steak and egg, medium. French onion burger, medium. I, uh, two minutes. I have no eggs over here. But it's not long until Chris is back to his old ways. Look at me. Chef, breathe. All right. Breathe. Table six. What table's coming up next? The table that just went, uh, table six or seven. Yeah, no, no, look at me. We just sent six. You just sent the burger. We just sent six. Yeah. No, no, but look, I'm here to help you. It's gone. The burger's gone. Yeah, I understand. You're not, you're not listening. We've just sent six entrees. No one's even finished appetizers. Nobody's complaining about the wait. And so all we're doing is just traveling 1,000 miles an hour, and we're forgetting composure under pressure. Chris doesn't want to listen to any of the people around him that are actually telling him what's going on. We're rushing again, and we're throwing food out. This is insane. I don't want to do this. Take a breath again, OK? Take a breath. I need you to listen, OK? We got back to that ugly fight again, where we're just throwing food out. Joey, what do you need, DD? Hey, Chris. Yes. That hit me. Come here. That just hit me. But that's absolute ----. I'm sorry. Just so unnecessary. Woo. I'm just really getting slammed with tickets, and my anxiety is kicking in. My dry heaving, when I get, like, super anxiety ridden, I just start doing that naturally. Ew. Oh, no. No, no, no. Not right now. Ew. It's time to open the restaurant doors. Hey, welcome. We've got to go. For tonight's relaunch, I've invited a host of guests, including Omi, who agreed to give El Cantito a second chance. So what would we like to try? I really, really want to try the chicharron. Chicharron? OK, sure. You good? You got this. This is a whole new Julio. He seems a little bit more enthusiastic. We're live. First all in. I want to hear it. Let's go. Yes. All right. Tonight, Julio is going to find that passion, the desire, the hunger. He owes it, not just to his mom, but to his sister. OK, call it out, please. All right, chef. B3. We have two bacalaitos, two chicharrones, ceviche. One ceviche. Excellent. Cheers. OK, 30 seconds out. Check on the chicharron. How much longer, chef? 30 seconds. OK. That's nice. Oh, clean. It's like crispy, but then it just melts in your mouth right after. How are they? So good. The rice reminds me of when his mom was alive. Wow, that's amazing. Oh, my god. The seasoning is so beautiful. OK, good. So two minutes out. Love the fact the crossing time was off. Now we're filling up. So two baca and two chicharron and one ceviche. What's next, please? Uh. Bloody hell. How's everything, guys? Yes. Let me check on that. Yes. Julio, there's something missing from 21. A mofongo with chicken. I gave you the mofongo and the chicken. There. That was for 24. Julio. Yes, chef. All good? What's going next? We are working on B3. You can't just keep on guessing what he wants. He needs to talk to you. You know that, right? Tasha. Yes, chef. Sorry. You're finishing my order, right? Yes, I'm. OK. Thank you, mommy. We're in the middle of service now. I mean, he's sort of starting to shut down a little bit. He gets so overwhelmed too easy. What's happened to him? Clams up. Yes. I mean, he is the wet lettuce man. I mean, ----. I'm back, and it's time to see if Kelly and her team can rise to the challenge of a brand new menu, new systems, and a new layout. Look at this place. Beautiful. Less than 24 hours ago, we lost all our kitchen staff. We good? My backyard house team will really have to step up tonight. Remember, guys, it's not a race. We'll start off a little bit slow. We'll pick up the speed, but it's not a race. Yes, chef. Excellent. I need Kelly to be over the front of house, charming customers and managing her staff, not carrying plates and bussing tables. Let it shine, girl. Let it shine. Welcome to the foundry. The place is filling up. And amongst the clientele is a food blogger with over half a million followers. Bon appetit. Sounds amazing. Hi, guys. How are you? Welcome. And what are we thinking today, guys? We'll start with a whipped goat cheese flatbread. Sure. With a new, easy-to-execute menu, things have started well. All right, here we go. And food is flying out. Oh, awesome. Thanks. Jessica, welcome. Hi. Hey, how are you? Are you good? Nice to see you. Nice to meet you. Introduce me to your dad. Oh. My husband. Come on, I'm joking. I'm joking. Come on. Enjoy tonight. Flatbread coming right up. Thank you. You guys are good? Everything's going through properly? We're OK? Yes. Orders are coming in thick and fast. And it's not long until mistakes begin to occur. We have the steak. Oh, what is it? What? I think that was our main entree, but we had asked for the goat cheese. Sorry. OK, guys, table five said that they got a main course before their appetizer. They're serving food to the wrong table. With our new systems, new staff, new food, everyone has to communicate or things are going to fall apart. You good? Two hanger steaks, medium. Two hanger steaks, medium well. It seems back at house is running well. Heard. Great. But front of house has fallen apart. Kelly, I want to see some of the girls come in picking food up as well, please, yeah? And Kelly is starting to seem overwhelmed. Post your room. Who else got medium well? It was one medium well and two mediums. OK. All right. The order's wrong. This is medium well. There are two mediums. The medium well is coming out. Just go. We're going back to the way we were. Table eight, the burger? Oh, yes. Great. Thank you. Table eight only got one main course. What? I put in two main courses on table eight and only one went out. Why? I don't know. Table eight is missing a main course, chef. Where's the ticket? Got burger on there. Medium rare, yeah? Where's the steak? I'd rather you be honest with me until you forgot the order of the steak. There's no steak on there. Orders are being put in wrong. I feel very stressed in this moment. It's embarrassing. No steak on there. It's ******* terrible. Your team needs to know their tables. They have to talk to each other. This is a disaster. Nose dive. Absolute ******* ----. It's time to reopen the doors to Maxi's Bar and Grill. Hi, ladies. How are you? Welcome to Maxi's. I've invited the local community, local celebrities. And local restaurateur, James Avery. Let's go. My sous chef on Hell's Kitchen. All right, we don't want to be waiting on fries. He'll teach Jake how to take control of service. Easy money. And deliver the new menu, including the new gourmet hot dogs. That's what we're ordering? A chili dog. You got it. Here we go. Right, so my first ticket is going to be those two dogs. All right, that is table 21. Make sure you don't drop that cod yet. Chef James is showing me a lot what he does to make this place just run better and run smooth. All right, lead ticket is a Mexican dog, then followed by a Mexican dog with frickels. It makes me, you know, more vocal. Keep it up, guys. You guys are doing great. You have 14 minutes on table 17, guys. It's amazing how quick this place fills up. Timing-wise, we're OK? Yeah. Good. This is how you want the restaurant to be? Full like this? We're wanting this. We need this. We good? Thanks so much for coming. How are you? Appreciate the support locally. This place needs it, so fingers crossed this place gets back on the map. What a transformation. The buzz in that room right now is just off the charts. The locals are biting, but more importantly, they love the food. James, can we let Jay hold the reins for a bit? Absolutely, Chef. We got it, Art. Good. Excellent. Thank you. So you need your voice now, right? Let's go, big boy, yes? Yeah? Lourdes, you got five chicken bacon burgers all day. Five. How are you? Have you got food coming, or is it just waiting? I want it. OK. Uh, 16. Huh? I hope your food is coming out very soon, OK? Thank you, Chef. How's table 10 going? I don't have that ticket. Give me one sec. Oh, boy. It's a wait and see. All right, Jay, you're running about 30-minute ticket time. That's way too long for this kind of thing. OK. All right, great. Oh, boy. This is embarrassing. Middle of dinner service. Honestly, we had a good start. The problem now, the wheels are falling off. Jay is not communicating. Yeah, it's just a whole mess. Huh? What? Online profile boosted. It's now time to open the doors for relaunch dinner service. Right. Tonight, let's fill this dining room with locals, and let's get this restaurant back on the map. We will. Yes? Yes. Hi, guys. Welcome. Party of five. This way, please. Wonderful. Enjoy your dinner. All right, folks. Are we ready to order? Let's do the paneer makhani. Two paneer makhanis. Very good. Tonight, I want Bobby to hang up his apron and let Nilesh run the kitchen. I've handed over my role of a chef to my chef. My job from now on, I'm the owner. I'll walk proudly in the restaurant and take care of my guests. Order pending has one tandoori chicken tikka, one tandoori prawn, and Kerala fried chicken. This is like a make and break situation for me. Can I have one plain naan? Here you go with plain naan. Hold it. Bobby, he's the boss. This is his kitchen. So, I'm very nervous and very emotional. You okay? I'm Nilesh. We're here. How have you been? Cooking fresh, yes? Yes. Fresh. So, that is we make a very fresh food and Chef Gautam sir will be definitely impressed. These are good. These are fresh. I feel comfortable doing this. Pick up. Go. This is for you, ma'am. You're welcome. And some rice if you ever need it. Enjoy. Well, customers are loving the food. Yeah, I see a lot of satisfied faces. Where's Bobby going? Here, take this. Chilli garlic naan. Same table. Table one? Yes. For a chef, it's hard to leave his line and walk away. OK, one more lamb shank. One more shrimp curry. OK, guys, give me three orders of chicken tikka. Where's Bobby? Honestly, this guy needs to let go and understand the word delegate. Oh my goodness me.