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Gordon Is Served A RAW Burger!… — Gordon Ramsay shadowing | TryShadowing
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Gordon Ramsay
Gordon Is Served A RAW Burger! | Hotel Hell | Gordon Ramsay
Gordon Is Served A RAW Burger! | Hotel Hell | Gordon Ramsay
Gordon Ramsay
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30:13 · Apr 20, 2026
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what
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0:00
Well, what would you like?
0:01
We are in New Mexico, aren't we?
0:02
Yes, we are in Los Angeles. >> is taste of Tuscany.
0:05
Yes.
0:06
Why wouldn't you just go for a modern, stunning, delicious Mexican cuisine?
0:10
I guess it's because she thinks there's enough of them.
0:12
It's crazy.
0:14
Uh the prosciutto looks good.
0:15
>> Okay.
0:16
The chicken piccata, that sounds interesting.
0:18
>> Okay.
0:19
The lamb lollipops, wow, it's not cheap, is it?
0:21
$23 for the lamb lollipops.
0:23
Thank you, my darling.
0:25
Bloody hell.
0:27
I got the prosciutto.
0:29
I know good food.
0:30
Thank you so much.
0:31
>> No problem.
0:32
Our food is really bad.
0:34
To be forewarned.
0:36
It's not the capers on my plate.
0:37
Prosciutto normally goes with tomatoes.
0:40
Yes, and this is olives and anchovies.
0:42
Popular dish?
0:43
Um no.
0:45
It's like vomit that I guess I think.
0:50
Woof.
0:50
Dear, oh dear.
0:51
Word got out that I'm in town
0:52
and the restaurant is starting to fill up with customers. >> this away,
0:55
please?
0:55
I feel sorry for all of them.
0:57
Well, here we go, my $23 lollipops.
1:00
Been the longest member of staff here,
1:01
what do you think's wrong with this place?
1:03
Um I think Cali's reputation.
1:05
Is it that bad?
1:06
She's rude.
1:07
She's rude.
1:08
Mhm.
1:09
She's brass.
1:10
She's short.
1:11
She's not flexible.
1:13
I think you get the picture.
1:15
Thank you, my darling.
1:16
Blimey, not what I'd call a loyal workforce.
1:19
Awful, flat, $23, dreadful.
1:24
Tough as Do you like lamb?
1:28
I love lamb.
1:29
It's tough as anything.
1:29
A little tougher and perhaps a little rarer.
1:32
>> What is going on?
1:33
I know you haven't got much hotel experience, but isn't this your forte, restaurants?
1:36
Yes.
1:37
Bloody hell.
1:38
I'm finished with that.
1:39
Thank you.
1:40
I mean, dreadful.
1:41
Absolutely, you can tell that Is the lamb frozen?
1:43
The lamb comes frozen and we thaw, of course.
1:45
Can you find out where it's from?
1:49
Yes.
1:49
Lamb lollipops, no go.
1:53
So far, nothing I've tasted has even a remote connection to the area.
1:57
Nothing local, nothing authentic, nothing New Mexico.
2:00
New Zealand.
2:01
New Zealand lamb?
2:02
>> Mhm.
2:02
Wow.
2:04
That part's right.
2:05
That part's right.
2:07
Our chicken is um piccata's non-traditional.
2:10
Thank you for visiting us here at La Sandia Mountain View.
2:12
My name is Cali.
2:12
I'm going to do just a little music for you this afternoon.
2:16
Little rock number from Cher.
2:18
Love her.
2:53
>> >> Hi, ladies.
2:54
How are we?
2:55
Nice to see you.
2:57
I'm so sorry about the noise.
2:59
>> >> I just want to make sure you're enjoying it.
3:00
Yeah, it's a little bit much.
3:02
I'm not too sure what's more scary, the food or the singing.
3:06
What would you say?
3:08
>> >> I don't know.
3:08
They complimented us on the music.
3:10
I wouldn't worry, ladies.
3:11
Take my advice.
3:12
Bunch of grapes.
3:23
>> >> And thanks for joining us here.
3:25
Is that normal?
3:26
Yes.
3:27
That's not just because I'm here.
3:28
No.
3:29
She is not Cher.
3:31
I am sorry.
3:32
I I love to sing.
3:33
That's probably why I bought this place.
3:36
I've got to get away from this horrendous singing.
3:39
We haven't met you, have we?
3:40
Say again, sir?
3:41
We haven't met you, have we?
3:42
No, sir.
3:42
I'm David.
3:42
David, what do you do?
3:44
Yes, sir.
3:44
I'm a pantry.
3:46
Pantry?
3:46
Yes, sir.
3:46
Tell us.
3:47
Are you trained, David?
3:48
Well, trained a little bit, sir.
3:50
I've been around, sir.
3:51
And where's your love of food coming from?
3:53
Where Where did you Where >> My mother.
3:54
Your mother?
3:55
Was she a chef?
3:56
No, sir.
3:56
My dad was a nurse, but he loved to eat.
3:58
Wow.
3:58
Oh, hello.
3:59
Good evening.
4:00
>> How are you?
4:00
I'm fine.
4:01
I'm Debbie.
4:02
>> Debbie Gordon, nice to see you.
4:03
I have a table for you right over here.
4:05
Now, how long have you been here?
4:06
I have been here 12 years.
4:08
Wow, seriously, 12 years?
4:10
Yes.
4:10
>> >> Um all right, what would you recommend?
4:12
I recommend our crab and artichoke dip.
4:16
Okay, let's go for one of those.
4:17
All right.
4:18
Philip's triple tower.
4:20
Yes.
4:21
What's that?
4:22
It's a three-tier tower of three different appetizers.
4:25
>> And is his name big enough on the menu there?
4:27
I would say suffering from small man syndrome.
4:30
Let's go for that.
4:31
And then the butternut ravioli, let's try that.
4:33
>> All right.
4:33
Thanks, David.
4:34
Nice to see you.
4:36
So, the appetizers first, please.
4:38
Okay.
4:39
Well, I'm feeling really nervous about cooking for Gordon.
4:42
It's all froze together.
4:43
Most of the food is prepackaged
4:45
or canned or frozen
4:47
because Ginger and Philip are running this place like real misers.
4:50
They pinch a a penny on every corner.
4:54
This is our crab and artichoke dip.
4:56
It's served with deep fried pita bread.
4:57
And um is it fresh crab or canned?
5:00
Frozen Chilean crab.
5:02
Frozen Chilean crab?
5:05
>> Correct.
5:05
Jesus Christ. >> >> snot dip.
5:12
Ah, I mean, it's like a dish ready for one of Philip's girlfriends,
5:16
no teeth.
5:17
Oh god.
5:18
>> It's got a sour taste to it.
5:19
I don't know what it is.
5:21
No, Jesus Christ, David.
5:22
You're welcome.
5:25
He felt it tasted sour?
5:27
It always got that taste to me.
5:28
I don't like it.
5:31
You are kidding me.
5:33
Off the tower?
5:34
This is the tower.
5:35
This is the tower.
5:36
>> Oh my god.
5:37
Holy mackerel, so No, I mean,
5:41
but it's like something you should have in your garden, not in your restaurant.
5:43
Are those shrimp Are they fresh or are they frozen?
5:45
>> They're frozen.
5:46
They're frozen, damn. disgusting.
5:54
And what's in here?
5:55
They're teriyaki beef tips.
6:00
Jesus.
6:00
That sauce is hideous.
6:01
That's just tough.
6:04
Beef tips, it's like beef chew.
6:07
And that middle one's another portion of snot dip.
6:09
I'll skip that.
6:10
Well, unfortunately for the chef, he doesn't get to dictate his own menu.
6:14
What?
6:16
The chef doesn't write his own menu?
6:17
>> He does not.
6:18
Let's move on, shall we?
6:19
My god, careful.
6:21
So, Philip's dictating the menu.
6:23
I suppose if his staff can't be trusted to clock in and out,
6:26
they can't be trusted to choose the food.
6:29
Any feedback on that?
6:30
Um the meat is too tough.
6:32
The sauce tastes weird.
6:34
He can tell it's not homemade.
6:38
Is this Ramsay's?
6:39
Uh-huh.
6:40
And it is.
6:40
The meat is too tough.
6:42
Yeah, he's getting the full picture and that's just what I wanted.
6:46
Right, feel very good about it.
6:48
I am very disappointed with Sam's food.
6:51
It's horrible.
6:52
I just hope that Gordon sees the problems with the staff.
6:59
Ravioli.
6:59
>> >> I'm dreading bringing this dish out to him right now, the butternut ravioli.
7:04
Thank you.
7:05
Who made the raviolis?
7:06
I don't know the name of the manufacturer.
7:08
Manufacturer?
7:09
Correct.
7:10
So, the raviolis aren't even made here?
7:12
>> They are not made here.
7:13
Oh, Jesus.
7:13
They're packaged.
7:18
It's dreadful, like a mouthful of sugar every time.
7:22
Oh dear.
7:23
Thank you, David.
7:26
Wow.
7:26
Frozen crab, frozen shrimp, prepackaged ravioli,
7:29
it's more like eating in a badly run old folks home than a decent
7:33
restaurant.
7:33
Obviously from a package.
7:35
We all knew that one was coming.
7:39
I think there's a better way
7:40
that the our kitchen can function than it's functioning right now.
7:43
I see this blatant neglect.
7:47
Um tell me about Philip's management style.
7:50
Well, when he's sober, I get along with him just fine.
7:54
When he's drinking, I avoid him at all costs.
7:58
People have heard about my visit
7:59
and both the hotel
8:00
and restaurant are booked for the night.
8:02
>> And rate this week, guys.
8:02
I feel sorry for all of them.
8:04
Hi there.
8:04
Come on over here.
8:05
I'll check you in.
8:06
How you folks doing tonight?
8:07
And I'm sorry about the furniture in the lobby.
8:10
They haven't got any.
8:11
Please take a seat on the stairs.
8:13
The guests don't look impressed with the hotel
8:14
and neither do the customers in the restaurant,
8:16
but at least they've got furniture to sit on.
8:18
>> Appreciate it here, guys.
8:19
Oh, That's right.
8:21
Appreciate it here for you, guys.
8:23
Oh, man.
8:24
Gabe, fire up.
8:25
You got your tri-tip.
8:27
I'm not looking forward to going to dinner service with Gordon.
8:29
Um the interaction I had with him beforehand,
8:32
I just know it's going to be a nightmare.
8:34
Everything okay with that?
8:35
The soup is pretty cold and it didn't have any salt.
8:39
It's just water and potatoes.
8:42
My apologies.
8:46
Potatoes here and it's firing off, guys.
8:48
And we got cream of horseradish coming right at you, guys.
8:51
The dog at the table, is that normal at all?
8:53
The dog does he sit there like that in front of customers?
8:54
Yes, sir.
8:55
Some request him to stay.
8:56
Some call him over.
8:57
Yes.
8:57
Some customers call the dog over?
8:58
>> Oh, yes, of course.
8:59
The food's that bad?
9:02
While I'm trying to figure out what's wrong in the restaurant,
9:04
guests in the hotel are enjoying the unique charm of the Applegate Lodge.
9:09
Is the goober or some kind of here?
9:11
You know what I mean?
9:11
You got your dry cleaner hangers.
9:13
I just got to know about the bear, though.
9:14
I mean, that's kind of Oh my gosh.
9:17
Where's the TV?
9:20
I hope the restaurant's better than the rooms.
9:25
Cam, I need that thousand island that goes with this one here.
9:27
Um we don't ketchup.
9:32
Okay, we're adding ketchup to a ranch
9:32
and that would be a thousand right here.
9:34
Okay.
9:34
And what was Was that ketchup in the salad?
9:36
Yeah.
9:37
Awful.
9:37
It was the thousand island. hell.
9:41
I can't believe this restaurant is making money.
9:43
The guests must be coming for the view because the food is dreadful.
9:47
This is grilled salmon with peppers,
9:49
but it tastes like you literally just sprinkled it with sugar.
9:51
The salmon is frozen.
9:52
I I'll be more than happy to I'll just take that off your tab.
9:54
Certainly.
9:55
I can't stand to watch another minute of this.
9:57
Thank goodness that the service is almost over because this place is a joke.
10:01
Oh dear.
10:03
Got two minutes?
10:08
I'm embarrassed.
10:09
I'm amazed you're still open.
10:11
There's no standards in here.
10:13
I don't believe that there's no standards.
10:15
You got a river running outside your patio with salmon in it
10:19
and you're serving frozen salmon.
10:21
Where's the standard then?
10:22
What we do here is not You may be able to manipulate your mother
10:27
but you are not going to pull the wool over my eyes.
10:31
Because you're playing at running a restaurant that's been given to you.
10:34
You haven't actually worked for this, have you?
10:35
You grew up here so it's hey mom,
10:37
I want to be a restaurant owner this week.
10:39
>> >> Without your mother in this lodge you're >> >> Oh jeez.
10:55
I nodded off there.
10:56
My god.
10:57
Does the CC Yummy take this long?
10:58
Yes, sir.
10:59
What is this one?
11:00
Las Vegas.
11:01
Oh my god.
11:02
Salmon cream cheese and asparagus and it's deep fried and comes with a jalapenos.
11:07
Fried salmon with cream cheese.
11:17
Disgusting.
11:17
What a strange combination.
11:18
Very weird.
11:18
It doesn't work for me that one.
11:19
I mean it's just greasy.
11:22
Um Can I get this out of the way?
11:24
As quick as possible.
11:24
Okay.
11:25
Thank you.
11:26
You're welcome.
11:27
This is dreadful.
11:28
My first impressions of the food here is
11:30
that it's as bad
11:31
as the rooms.
11:38
Sakura Sakura and there's cream cheese in the middle.
11:41
Look at that thing.
11:42
So it's pretty big, right?
11:44
So how are you supposed to get it in your mouth?
11:47
I've never eaten it before.
11:49
Let's try.
11:50
Come on.
11:51
Me?
11:51
We're in this together.
11:53
Oh no, you ordered this one all on your own.
11:55
That's yours.
11:56
That's your there.
11:57
Ready?
11:58
Open wide, please.
11:59
Wait, there is no way this is going to fit in my mouth.
12:01
Ready?
12:02
One, two, three.
12:04
Ah.
12:04
Uh-uh, I can't do it.
12:07
Now I know how my granddad feels when he puts his new teeth in.
12:12
Can I throw it away now?
12:14
So you took one little bite.
12:16
I did.
12:17
Damn.
12:18
Disaster.
12:19
Total disaster.
12:20
How did it taste by the way?
12:22
Not very good.
12:24
The sakura is very chewy.
12:26
Suki does try her best but she has no idea what she's doing.
12:30
What's wrong with the sakura?
12:32
Bland?
12:33
Ugly?
12:33
Chewy, strange combination.
12:37
Chewy.
12:37
Yep.
12:38
And then impossible to put in your mouth.
12:40
Let me tell you about my sushi.
12:42
>> >> I'm not a Morimoto or Nobu.
12:44
Absolutely I'm doing my best and I respect rice.
12:48
>> >> What is this one?
12:49
Strawberry field.
12:50
Now look at that.
12:51
Strawberry on sushi.
12:55
On behalf of every Japanese chef in America, I'd like to apologize.
12:58
It's very weird.
12:59
Which part is so strange?
13:00
>> Just you just you you wouldn't cover white tuna with strawberries
13:03
and then glaze it.
13:06
Strawberry fields.
13:08
I'd rather eat a beetle.
13:13
It's too sweet.
13:14
Strawberries don't belong with tuna.
13:16
I am frustrated that Gordon does not like my sushi.
13:20
I've tried all I can.
13:25
How you doing, honey bun?
13:27
Oh, he doesn't like any.
13:28
He doesn't like any of it.
13:30
No.
13:33
>> >> So truthfully, what is wrong with this place?
13:36
Lack of business.
13:37
So on an average weekend, how many guests would you do?
13:39
On a busy weekend, maybe 12 people.
13:42
>> Are they in-house guests, hotel guests?
13:45
>> Usually.
13:45
>> >> So virtually nobody from the outside.
13:47
Correct.
13:47
Jesus.
13:50
Anyway, where are the owners?
13:51
Can you >> >> tell me where they are?
13:52
Sure.
13:53
Thank you.
13:55
They've got just 36 bedrooms yet on a busy night just 12 guests eat
13:59
here.
14:00
With food that bad, I'm not surprised.
14:05
Congratulations on the longest lunch I've ever had in my entire cooking career.
14:09
That was 97 minutes.
14:13
Yeah, and half of it was raw.
14:14
As an office cook, why are you making sushi?
14:16
It's crazy.
14:17
I'm trying my best to to at least introduce Mississippi let's eat a little
14:22
bit healthier.
14:23
There's nothing healthier with my lunch.
14:25
Maybe a health warning.
14:28
It's lonely in here.
14:30
Where the hell is everybody?
14:33
Hello.
14:34
Hello.
14:35
My name's Gwen.
14:36
Gwen, nice to see you.
14:37
Where did you pop out of?
14:38
Popped out of the kitchen.
14:41
Going to get you started with a glass of water here.
14:44
Hi Layla.
14:46
>> >> That's Layla.
14:47
She kind of runs the house here if you haven't met her yet.
14:50
Yeah, she seems busier than the owner.
14:54
>> >> Um entrees.
14:55
I'll have the mushroom ravioli.
14:56
Sounds delicious.
14:57
Let's go for the salmon as well after that.
14:59
Cooked with apples, finished with maple glaze and a apple risotto.
15:03
And you would like that risotto.
15:04
Okay, great.
15:05
All right.
15:07
She's placing an order.
15:08
Line them up.
15:09
I'm so nervous.
15:10
I'm trying not to puke.
15:11
I puked last night before service
15:12
and after service and I'll probably do the same tonight.
15:15
>> >> Apple risotto with the salmon salmon seared.
15:18
Not cooked through.
15:19
You got it, babe.
15:20
I think we're going to knock Gordon's socks off with the food.
15:23
Fantastic.
15:24
All right.
15:24
We have some bread for you.
15:27
What do you think?
15:28
Yeah, disgusting.
15:30
It's just so heavy and doughy.
15:34
Hey.
15:34
You eat that?
15:35
Curry bread.
15:37
You'll eat anything.
15:40
Gordon did not approve of the curry bread.
15:44
Oh lord.
15:45
Sandy being a business owner with no culinary experience or training in any way.
15:49
What I was saying last night, it's doughy.
15:51
I don't feel that he should be back in the kitchen working.
15:57
Layla.
15:58
Oh I thought you'd gone.
16:01
Stay with me, girl.
16:03
It's only curry bread.
16:05
I'm hoping these next couple of dishes are at least edible.
16:11
Send it.
16:14
Flavor.
16:14
Flavor bread.
16:14
>> I'm sure there's going to be a lot of flavor here.
16:18
Wild mushroom ravioli.
16:20
Did the dog just throw up on my plate?
16:22
I hope not.
16:28
Wow.
16:28
How is it?
16:32
Um weird.
16:32
And the pasta's undercooked.
16:36
Bizarre.
16:37
Thank you.
16:38
Sorry.
16:39
No, it's not your fault.
16:41
What's the main problem with this place?
16:43
Um management.
16:44
I mean the management is Sandy, right?
16:46
>> Yeah.
16:47
I've worked for him and haven't received checks.
16:50
Oh well.
16:51
Staff have worked hard and not been paid.
16:54
Yeah.
16:56
Wow.
16:56
Jeez, that's tough.
16:57
Sandy can be extremely hard to work with and for.
17:05
Bizarre and weird.
17:07
Good god, if can this get any worse?
17:09
He said it's undercooked.
17:11
Okay.
17:11
All food in house right now that is coming off of this menu,
17:15
none of it is local.
17:17
None of it is fresh.
17:18
Sandy's menu is garbage.
17:22
Hello Gordon.
17:23
Good afternoon.
17:24
Customer, right?
17:25
Richard.
17:25
Oh Richard, I'm sorry.
17:26
First time we met.
17:27
I'm Richard.
17:27
You're not a customer.
17:28
What do you do?
17:28
I work with Sandy on ideas for marketing.
17:30
What was the last big idea you put into the Four Seasons?
17:34
Last big idea we had was purchasing lift tickets at a discounted rate.
17:38
Right.
17:38
I would have fired you five months ago.
17:40
Coming into the summer, what's the next big plan?
17:42
>> I can present plenty of plenty of ideas but he has to accept them.
17:45
I'm frustrated.
17:47
I feel that the ideas I bring to him are helpful.
17:49
They would work but Sandy, he's just not listening.
17:53
And here is your salmon.
17:55
Excellent.
17:55
Thank you, my darling.
17:56
Enjoy.
17:57
Thank you.
17:59
>> Thank you.
17:59
Good god, I hope it's at least halfway good.
18:03
>> >> And that is a apple risotto.
18:08
Wow.
18:08
What a pile of That sums it up on that plate there.
18:11
He's as good a chef as he is an innkeeper. useless.
18:16
I can't believe I've not seen Sandy once through my whole meal.
18:19
What sort of innkeeper ignores his guests and hides in the kitchen?
18:22
This hotel is owned by three guys uh with a pink dining room.
18:26
Pink's the new black.
18:27
Well, it's like a girl's bedroom.
18:31
Ghastly ghastly.
18:32
Um any specials on today?
18:33
We had a fresh Alaskan halibut with uh Now that I'm talking to you,
18:42
I've I've completely forgotten.
18:43
Now we had we had the halibut with a Well,
18:46
this is first time I forget specials.
18:48
Don't worry.
18:48
Why don't you check with the chef?
18:49
All right, I will.
18:50
You're a restaurant manager, right?
18:51
Yes, and I was a server, too.
18:53
Restaurant manager, employee of the month and a waiter.
18:55
Yes, all the above.
18:56
Employee of the month, I'm going to take that plaque back.
18:58
Can't even remember the specials.
19:00
Hey, Joe.
19:01
Have you forgotten the specials just now?
19:04
Ryan just kind of forgot our specials.
19:06
I have seen him do that before.
19:08
The special available tonight is the macadamia encrusted halibut.
19:12
Right.
19:13
Let's try the escargot.
19:14
Entrees, the lamb shank.
19:15
And then what's the calamari door?
19:17
What does door mean?
19:17
>> It's a doray.
19:18
It's just a calamari steak.
19:19
All right.
19:20
I'll go for that as well.
19:21
Okay.
19:21
Thank you.
19:22
I'll keep all of them in.
19:22
Thank you very much.
19:23
You're welcome.
19:24
Once Gordon has a bite of Joel's food Order in.
19:27
It's going to put a smile on his face, guaranteed.
19:31
Thank you.
19:33
Here we go, sir.
19:35
Escargot in a red wine garlic sauce.
19:39
Red wine garlic.
19:45
Wow.
19:45
Jeez.
19:45
Absolutely rancid.
19:48
Have a little taste.
19:51
>> >> I mean nothing's hot.
19:55
Uh yeah, strange taste.
19:56
You know, that's the first actually the first time in the history
19:59
that I've eaten the escargot.
20:00
Oh, really?
20:01
And um I'm going to say
20:02
that I I don't like it in any way.
20:03
No.
20:04
The escargot tasted like a dirty, funky, disgusting flip-flop.
20:08
If you uh sauteed a flip-flop,
20:10
I think that would be a good good way of describing it.
20:13
>> That was disgusting.
20:15
I I want to run home and get some mouthwash for sure,
20:17
but I don't I don't >> whatever you need to do.
20:19
All right.
20:19
Yeah, cuz I stink.
20:23
Can I get you a glass of water for you?
20:25
>> >> Please.
20:25
Do you have any um little samples of like wine flights, anything regional?
20:29
We have talked about that, but we've not implemented it.
20:32
So, you've been talking about it for 9 months,
20:34
but you haven't actually done it yet.
20:35
No one's even bothered to sort of wine flights
20:37
or Trying to get it together,
20:38
so >> So, you've got this place almost a year,
20:40
and you haven't implemented something that this town thrives on.
20:43
Correct.
20:44
Right.
20:44
Mhm.
20:45
Have you tasted those escargot?
20:46
I mean Escargot?
20:48
No, really.
20:48
Have you Have you eaten I mean You eat here, right?
20:50
Not very often.
20:52
And when was the last time you guys sat down
20:54
and had dinner in the restaurant?
20:55
>> Never sat down with all three of us together.
20:56
Strange strange I'm getting slightly nervous that nothing actually gets done here.
21:01
Anyway, I'm living in hope.
21:03
Have some more bread, for sure.
21:05
>> >> Uh I got a lamb shank coming right out, bro.
21:08
Oh my god.
21:10
Look at Holy crap.
21:12
What is that?
21:13
>> This is our lamb shank.
21:14
>> That's a weird-looking lamb shank.
21:16
Visually, it looks like the biggest plate of puke.
21:20
I've never personally had lamb shank ever been here.
21:23
I do not like lamb.
21:24
You're the restaurant manager.
21:26
You don't like lamb, don't eat escargot.
21:28
>> I'm in a restaurant manager, but I'm not I'm not the chef.
21:30
Wow.
21:31
I think they would just call that a dog's dinner.
21:33
What a mess.
21:34
I do apologize again.
21:38
>> >> I'm totally embarrassed that our food is this quality.
21:41
I've always thought it was better.
21:43
Hey, Joel.
21:44
Yeah.
21:44
The lamb shank, he mentioned
21:45
that the vegetable gravy goo was a little little too much.
21:50
Oh, okay.
21:50
I'm going to run this out.
21:53
>> Okay.
21:53
So, fine dining.
21:54
Frozen, inedible, nasty, excrement.
21:57
I mean, I I'm amazed.
21:59
What's this one?
22:00
This is the calamari doré steak.
22:02
That's not garlic in there again, is it?
22:04
There is garlic in there again.
22:05
Jesus.
22:05
It's just how that dish is prepared.
22:07
Everything's just laced with garlic.
22:12
Please.
22:12
Be my guest.
22:13
I I I this What What is it trying to be?
22:16
A sponge?
22:19
Still good dinner menu.
22:23
Wow.
22:23
What would you say?
22:24
Crab cakes?
22:24
The crab cakes Yeah, you Yes.
22:27
>> All right, don't look at me like that.
22:28
That's a hesitation.
22:29
They're They're hit or miss.
22:30
They're hit or miss?
22:31
>> Yeah.
22:31
All right, crab cakes and what else?
22:33
Um I'll take some calamari.
22:35
And you know what, let's have a little taste of the burger.
22:36
How do you like it cooked?
22:37
>> Medium rare, please.
22:38
>> Medium rare?
22:38
Thank you.
22:39
You're welcome.
22:42
Hey, Mike.
22:44
All right, listen.
22:45
This is Ramsay.
22:47
Crab cakes, calamari with gorgonzola and he wants the burger medium rare.
22:52
I am very proud of my food.
22:53
Whenever I eat other places, I think we're better than 90% of them.
22:56
Do we have calamari on the line or no?
23:00
The crab cakes.
23:01
Lovely.
23:03
Um Let's do this together, if you don't mind.
23:05
Please.
23:06
Come on, you're supposed to be my my wingman.
23:12
I I had to swallow it.
23:13
It was not enjoyable.
23:15
Hit or miss?
23:16
For me, that's a miss.
23:16
>> Yeah, it's not Holy These I wouldn't do about.
23:19
You didn't move about.
23:20
>> >> Thank you.
23:20
You're welcome.
23:22
How was lunch, my darling?
23:23
It wasn't very good.
23:24
It everything feels institutional.
23:26
Right.
23:26
You know, like we just got out of the hospital
23:28
and it's the best food we could get.
23:29
>> It's not a nice surprise for Mother's Day, is it?
23:31
No, it's not.
23:32
Calamari and then I'll have the the burger.
23:34
Hey, cocktail sauce, fork and lemon.
23:36
Monkey dish for the marinara.
23:43
So, fried calamari?
23:46
Can you hear any crispiness?
23:50
That's limper than my granddad's dick.
23:53
Oh my god.
23:53
Oh my god.
23:54
Oh my god.
23:56
That's disgusting.
23:57
It's awful.
23:58
It's awful.
23:59
>> I'll bypass that.
24:00
I'll pass.
24:00
Yeah.
24:01
Okay.
24:01
Thank you.
24:02
You're welcome.
24:04
Yeah, what would you like?
24:05
The calamari was mostly greasy.
24:07
>> You know I have to bring this food out.
24:08
>> >> You know he's going to critique it,
24:10
and you know I'm going to come right back with it in 1 second
24:12
because you don't care.
24:12
You're just setting me like on a plate, basically.
24:16
What are these mushrooms, Mike?
24:20
Uh My burger.
24:21
Your burger with the sweet potato >> very much.
24:23
Jesus.
24:23
Where's my burger?
24:26
What a mess.
24:28
Did you tell him it's medium rare?
24:31
Jesus.
24:32
It's raw.
24:34
That is not medium rare.
24:35
What a shame.
24:37
That is dreadful.
24:38
My uncle can't cook a burger medium rare?
24:40
Are you freaking kidding me?
24:41
Can you tell me who it is who's the chef?
24:43
Of course.
24:43
>> Yeah, thank you.
24:44
Oh, your uncle?
24:45
Yep.
24:46
Uncle >> Uncle Chris.
24:47
I can't believe how bad my food was.
24:49
I've got to see the kitchen in action for myself.
24:51
Right back here is my cousin Mike.
24:54
Hi, chef. >> is Chef Ramsay and this is Uncle Chris.
24:56
Okay, so TJ's little brother.
24:57
Yes, baby brother.
24:59
Mike Shiro.
24:59
Mike Shiro, good to see you.
25:01
Likewise, and this is Cheyenne.
25:12
Cheyenne.
25:12
Fire.
25:12
Yeah, mushroom wrap one all day and a primavera.
25:15
Fire away.
25:24
Is it okay?
25:25
Am I okay?
25:26
Yeah, but we need 10 minutes.
25:27
I'm amazed none of you have asked me how my lunch was.
25:38
What's most shocking isn't the food
25:39
or that they have zero interest in my experience
25:42
as a diner.
25:42
It's the fact that Chris and his sister don't exchange a single word.
25:46
They won't even look at each other.
25:49
You could cut the atmosphere in here with a knife.
25:53
Wow.
25:54
This guy must really hate mothers the way he's treating these dishes.
25:57
You put food on a plate like you're slopping it.
25:59
Can I borrow that cloth a minute?
26:02
You're wiping plates with this.
26:06
You don't care.
26:09
I don't know about that.
26:12
How are you, Mandy?
26:13
Hi.
26:13
Sorry.
26:13
You busy?
26:14
You're always running around.
26:15
>> Yeah.
26:15
Amazing.
26:16
Um How long have you been general manager?
26:18
Um 2 years. 2 years.
26:20
No disrespect, you don't look like a general manager.
26:22
Right.
26:22
I'm not that anymore.
26:24
Oh.
26:25
Yeah.
26:25
>> >> Seriously?
26:26
Seriously.
26:27
Did you have a falling out with them because No.
26:29
>> Everybody's incompetent, apparently.
26:31
Really?
26:32
I'm sick of not really being the general manager.
26:35
Um I kind of feel like I'm being pulled in all different directions.
26:37
I don't really have a say in anything.
26:39
>> >> How would you describe the owners?
26:41
Vianda's borderline sociopath.
26:43
Um the other one, I don't know.
26:45
I can't describe her.
26:45
She's never here.
26:46
So.
26:47
Wow.
26:47
I appreciate your honesty.
26:48
Thank you.
26:49
>> >> Wow.
26:50
Mandy seems pissed.
26:51
I suppose if I was working
26:52
as hard as she is
26:53
and the owners thought the staff were the problem,
26:54
I'd be pissed, too.
26:55
Thank you.
26:56
This is a broccoli cauliflower.
26:57
Right.
26:58
Get you a drink?
26:59
>> Thank you.
26:59
Thank you.
27:03
It smells burnt.
27:10
That's burnt.
27:13
So far Taste it.
27:16
Just a small bit.
27:22
Look.
27:22
Mhm.
27:23
It is absolutely disgusting.
27:26
Does the chef not care?
27:26
Mhm.
27:28
No.
27:28
No.
27:30
I don't think the cooks care anymore.
27:32
But I feel like a lot of us have gotten to that point.
27:35
Mhm.
27:36
Okay.
27:37
What a fish trip.
27:38
It isn't a strip.
27:38
It's like a ball.
27:39
Honestly.
27:40
How hard is that thing?
27:42
I've never had it cuz I don't like it.
27:43
Is it fresh or frozen?
27:44
Frozen.
27:45
But it looks like crap, so I wouldn't eat it.
27:50
That's what it takes.
27:53
Uh yeah, that is disgusting.
27:57
I mean, who's running this place?
27:58
What's Everything.
28:01
Who's the most assertive out of the sisters?
28:02
Vianda.
28:03
Cuz Rina's not here.
28:05
No.
28:05
How committed are they to running the business?
28:07
Don't care.
28:09
I think they look at it as like, well, I own it,
28:11
so we can do whatever we want.
28:12
>> No.
28:13
Sleep till 3:00 in the afternoon,
28:14
keep the bar open till 5:00 in the morning.
28:16
I mean, how do you respect somebody who does that?
28:17
>> Oh, no no no no no no.
28:19
You have the owners and the chefs.
28:21
Yeah.
28:22
Thank you, Daddy.
28:22
You're welcome.
28:23
The food here is horrific.
28:25
It's as if the chef is cooking in her sleep.
28:27
>> Gordon wants to talk to you guys.
28:29
>> >> Now, you don't need me here to tell you the soup is
28:32
that disgusting that even before anybody tasting it,
28:34
it smells burnt.
28:35
>> This is where we make our own food.
28:38
I don't want to eat here anymore.
28:43
Unbelievable.
28:43
Have you given up, young lady?
28:45
Do you hate food?
28:48
What's going on?
28:50
I used to love my job.
28:52
And now I hate it.
28:55
I can see what's not working for you.
28:57
The owners.
28:59
I'm not going to tolerate disrespect.
29:01
You know, we're not getting paid.
29:02
We're not paying ourselves. >> owners complain about not being paid.
29:05
You own the place.
29:08
They don't have ownership of this historic building.
29:12
Their daddy's not paying for everything.
29:15
Can I tell you something, Gordon?
29:18
Jen has called herself the best cook in town.
29:21
She has called us >> on her.
29:23
You have turned every member of staff against you.
29:30
I used to be really chirpy and happy,
29:32
and I I can't even smile anymore.
29:35
>> >> It's not about you.
29:36
Yeah, and I can't even I can't even motivate myself to do my projects
29:39
anymore.
29:40
Again, just listen to both of you.
29:43
Kill me.
29:44
Kill me.
29:44
Kill me.
29:45
You're only as good as the team underneath you.
29:48
Whether you're here 3 months a year or 3 hours a day,
29:50
it doesn't matter.
29:51
Yeah.
29:52
Yeah.
29:55
Grow up.
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