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Gordon Tastes The WORST Hot Dog… — Gordon Ramsay shadowing | TryShadowing
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Gordon Ramsay
Gordon Tastes The WORST Hot Dog | BRAND NEW Season Kitchen Nightmares Compilation | Gordon Ramsay
Gordon Tastes The WORST Hot Dog | BRAND NEW Season Kitchen Nightmares Compilation | Gordon Ramsay
Gordon Ramsay
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38:01 · Apr 18, 2026
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0:00
Lastly, your French fries.
0:03
>> You know, you think of a diner menu, it's sort of rapid, it's fast,
0:07
it's comfort food, it's waffles and bacon, scrambled egg omelets,
0:10
and they're done super fast, but really tasty.
0:13
They've got way too many items here.
0:15
Everything's done badly.
0:16
And even the fries got big dirty black bits all over the things.
0:20
Look at the color of that inside.
0:21
Wow.
0:22
Wow.
0:22
Wow.
0:22
Wow.
0:23
Wow.
0:23
>> You like them?
0:26
>> No.
0:26
I have a fish and chip shop in Time Square that serve amazing fries.
0:31
I'll be shocked if I serve fries like that in Time Square.
0:35
>> Who's running this place?
0:36
>> Um, cow.
0:38
>> Right.
0:38
Let's bypass the dessert.
0:40
Let's get cow here.
0:42
This is a big worry.
0:44
>> Great.
0:44
That's That's just >> Hello.
0:52
>> Hey.
0:52
>> Hi.
0:52
>> You good?
0:53
And your name is >> Cal.
0:54
>> Cal.
0:54
Sit down.
0:56
Uh, and listen, cuz this is serious.
0:58
It >> that lunch was shocking.
1:00
I mean, really bad.
1:02
>> Oh, that.
1:02
Wow.
1:03
>> But you must know the quality here today is subpar.
1:08
>> We We could do a lot better.
1:09
>> Who's Who's accountable for this?
1:10
Who's running this place?
1:12
>> It's me.
1:12
I'm accountable.
1:13
>> But your parents are sat at the bar.
1:15
>> Yes.
1:15
>> Is it time to pass the baton?
1:16
And >> they can't
1:17
because my brother's supposed to be doing the half of the work,
1:20
but he's not here.
1:22
>> He's not here.
1:22
>> No.
1:22
Are you supposed to be running the place >> in tandem with me?
1:25
>> Where is he?
1:26
>> He's at his fiance's place.
1:27
Another restaurant.
1:29
>> So, he's paid by here, but he's working his girlfriend's restaurant.
1:32
>> Uh, yes.
1:33
>> How up does that sound?
1:35
Do you guys fall out?
1:37
>> We've had our arguments.
1:38
There was a while we didn't speak for 6 months.
1:40
We just started speaking like maybe a month or two ago.
1:42
>> Wow.
1:43
So, he doesn't commit to the business at all.
1:46
>> At all.
1:47
>> So, why the you pay him?
1:49
It's It's an allowance for my parents
1:50
that I that I have to an >> allowance sustain.
1:53
>> Would you mind just whispering how much that allowance is?
1:56
>> Let's hope. >> 50 grand a year allowance.
2:00
If you weren't family, would you accept that?
2:04
>> Absolutely not.
2:05
>> And do you talk to mom and dad about it?
2:07
>> They've I feel like they've dumped the problem on me.
2:09
So now I have to figure it out.
2:11
>> Well, that's unfair >> right there.
2:12
That's unfair.
2:15
>> It's a recipe for disaster.
2:17
>> Yeah.
2:18
Huh?
2:19
>> Hey, come on.
2:24
>> I'm married.
2:25
I'm married now.
2:25
I have a I have a beautiful little girl.
2:29
Oh my god.
2:30
I can't.
2:33
>> You're responsible for a life and and then on top of that,
2:36
I'm I'm responsible for my family's business of 25 years.
2:40
It's You're committed.
2:41
>> I sleep here.
2:43
>> You have a baby at home, young man, and you sleep here.
2:46
If I have to.
2:48
>> Cal, that's not alive.
2:49
Let me tell you, this situation is dreadful.
2:53
>> Talk about it.
2:55
>> What choice do I have?
2:56
I can't let the business fail.
3:00
My home is too far from here.
3:02
My parents' home.
3:10
>> Will you do me a favor?
3:11
>> Yeah.
3:12
Can you get your numpty of a brother on the cell
3:14
and tell him I want to meet him?
3:20
>> You knew Ramsey was coming and you still went somewhere else.
3:24
Can you leave that place?
3:25
Maybe come here.
3:26
He really wants to talk to you.
3:27
>> Two brothers at war and a diner failing miserably.
3:35
>> Here are the cheeseburgers.
3:37
>> Oh la.
3:38
>> Here you go.
3:38
>> Thank you.
3:39
What's that?
3:40
What's with the moldy antenna?
3:41
What is that thing?
3:42
>> Just decoration.
3:43
>> A decoration.
3:44
Give that like the chef.
3:46
Yeah.
3:46
>> So, loaded mac and cheese.
3:49
>> Oh.
3:50
Oh.
3:51
>> This is the wings.
3:52
Give all the antennas back to the chef.
3:55
>> Time to start saving money.
3:58
>> Hey, >> yeah.
3:58
>> Who's telling you to put these back over here?
4:01
>> Gordon Ramsay.
4:02
He said don't use that.
4:04
>> Okay.
4:05
Oh, I can't wait to meet him.
4:09
Can't wait.
4:14
>> That's terrible.
4:15
This country prides itself on a great mac and cheese.
4:17
If you get a load of mac and cheese, they make it exceptional.
4:20
Onions are raw.
4:21
The flavor is terrible.
4:22
And they're saying it's a signature cheese sauce, so it must be homemade.
4:24
But it tastes like someone just got incredibly lazy.
4:30
So, more signature sauces.
4:33
These things are like a disaster.
4:34
>> Can I take this stuff away now?
4:36
>> Yes.
4:36
Thanks, D.
4:36
These wings way overcooked.
4:38
Are they all breaded in house?
4:40
>> I don't know how they're cut and prepared.
4:41
They're >> all completely different sizes.
4:44
So, that one's going to cook way before that one,
4:45
but it feels like it's just all dumped in there.
4:49
>> Bobby, this was returned from Gordon.
4:51
Kind of question the size of the chicken, how they're different sizes,
4:54
and they would cook at different speeds.
4:57
>> I don't produce the chickens.
4:59
Really?
4:59
You're going to talk about the size of a wing?
5:01
>> I'm just the messenger.
5:03
>> He insulted me.
5:04
I'm doing this 30 years, you know.
5:06
Don't hide behind the the dining room.
5:08
What am I going to do with this thing?
5:10
Come to me and give me the review.
5:12
Manto man.
5:14
>> Now, cheese steak egg roll.
5:16
Wow, that's weird.
5:19
This chef back there is obsessed with these drizzles of this cheese sauce.
5:23
And the cheese sauce tastes processed.
5:25
It doesn't even taste fresh.
5:27
So, not good.
5:29
>> Tell my hope so taco.
5:33
>> Here are your tacos, Gordon.
5:35
>> Thank you. garnished by Chef Bobby.
5:37
>> Chef Bobby.
5:38
Uh >> chai.
5:41
>> Keep those.
5:45
>> It's just so loaded.
5:46
Everything's just so heavy and greasy.
5:48
And if you think of a taco,
5:49
it's like a three bite wonder and it's gone.
5:51
The size of those things.
5:52
>> Overwhelming.
5:55
>> Way overwhelming.
5:55
>> Okay, >> Bobby.
5:56
The tacos came back from Gordon.
5:57
Too much in them.
5:58
They should be a three bite wonder.
6:00
>> Three bite wonder.
6:01
>> I think so.
6:02
>> No one complains about the size of my tacos.
6:04
Obviously, he's probably got a small package and that upsets him.
6:10
So, he wants to take it out of my tacos.
6:12
He's saying it should be a three bite wonder.
6:14
So, what we're going to do is make it a three bite wonder.
6:17
How's that?
6:18
This is for Chef Ramsey.
6:19
Okay.
6:20
Thank you.
6:20
>> Is it This is it.
6:21
That's everything.
6:22
>> That says yes.
6:24
>> All right.
6:24
Here we go.
6:25
Chicken tacos.
6:26
Say you wanted the three bite wonder.
6:27
That's what I was told.
6:28
>> Wow.
6:29
Who?
6:29
Uh, is someone taking the >> I don't know.
6:31
It's the chef.
6:32
This is the chef.
6:33
You can tighten that back.
6:34
>> Bob, you said you take them back.
6:36
Don't want him.
6:37
>> He's sending back and and giving these messages.
6:39
Well, here's my message.
6:40
>> Who's this for?
6:42
>> Mr.
6:42
Ramsey.
6:44
>> Okay.
6:44
>> Take it and shove it up your >> What is that thing?
6:47
>> That would be Bobby's business card.
6:49
>> Bobby uh >> Fortunado, otherwise known as culinary gangster.
6:53
>> Right.
6:53
There's a spelling mistake.
6:55
Bobby unfortunat.
6:57
>> I'll point it.
6:58
I'll >> tell him.
6:59
I will.
7:01
I've never seen such a new restaurant in disarray as much as this.
7:06
There's no energy.
7:06
There's no excitement.
7:07
You can't even get a menu.
7:09
But the biggest problem starts behind that kitchen door.
7:13
>> Bobby thought there might be a spelling mistake on your business card.
7:17
Bobby, unfortunately, >> Gordon needs to understand.
7:21
If he gets in my face, there could be a problem.
7:30
Seriously, no wonder golfers don't want to eat here
7:32
because they've missed their tea time.
7:35
>> Okay, I'm going to go and see if other people have got their food.
7:40
>> How are we?
7:40
Are we enjoying lunch?
7:42
>> I did find like there was like a hair on the cheese.
7:45
>> You found a hair on the cheese?
7:46
Yeah.
7:48
>> Sorry, there's a hair on the cheese.
7:50
Let's get that thing red.
7:51
>> Yeah, I see that.
7:51
We'll take it to the kitchen.
7:52
I'm really sorry about that.
7:54
>> Nothing worse when you're trying to eat properly
7:56
and you have to floss with a pubic hair.
7:58
Sorry about that.
7:59
>> There's a hair on the food.
8:01
They sent it back.
8:03
>> Oh my god.
8:05
>> I think my restaurant is really good.
8:07
You know, I think Gordon may find here a couple of things,
8:10
simple things here and there.
8:11
We don't really need that much help.
8:16
Okay, >> we have the combo platter here for you.
8:18
>> Wow, bloody hell.
8:19
>> And the shrimp salad.
8:21
>> Thanks, darling.
8:22
>> Let me know if you need anything else.
8:23
>> Thank you.
8:25
>> It just looks like something stuck.
8:27
I'm warm from 1980.
8:29
It's like a kids batter.
8:33
>> Fried.
8:34
Fried.
8:34
Fried.
8:34
Fried.
8:35
Fried.
8:35
Fried.
8:36
Honestly, that chicken looks like it spent more time in the freezer than it
8:40
did in the farm. salad.
8:46
One of the most famous salads in the world, Caesar salad.
8:50
It's acidic.
8:51
It's storebought and it tastes terrible.
8:56
>> Watching Gordon trying our menu was absolutely mortifying.
8:59
He was picking through all the food.
9:01
>> Carlos Caesar salad.
9:03
The dressing's kind of bland.
9:05
>> And I'm seeing this, you know, and I'm just like, "Oh no."
9:08
Like, I got to go home.
9:08
I can't watch this anymore.
9:10
>> Smokehouse Burger.
9:11
Thank you very much.
9:16
Bun is burnt and the burger is overcooked.
9:20
Everything's just so greasy.
9:23
>> You dropped the food and run away.
9:25
>> Oh my god.
9:26
Embarrassing.
9:27
Open face.
9:28
No fries.
9:29
>> Yeah.
9:29
Thanks, D.
9:31
>> The burger was overcooked.
9:33
It was supposed to be medium rare and the bun was burnt.
9:37
>> Wow.
9:39
Look at that.
9:40
Promisey.
9:41
Looks like someone's melted a condom on my sandwich.
9:45
It's just bad.
9:47
That's terrible.
9:48
This restaurant looks like a cafeteria and so does the food.
9:53
I've been here for over an hour and still no sign of the owner.
9:58
>> Sam, any news with the owner?
10:00
>> Yeah, so I just texted George
10:01
and apparently he's been here in his office the whole time.
10:06
After that disappointing lunch, it's time to finally meet George and gather the team.
10:12
>> Good afternoon.
10:13
>> This is George.
10:13
This is our >> George.
10:15
Nice to meet you.
10:16
>> I was just admiring your patch.
10:18
>> My renovation.
10:18
You like that?
10:20
>> Do I like it?
10:21
>> What do you think?
10:21
>> It looks stupid.
10:24
The drive coming in this course is beautiful.
10:27
>> Yeah.
10:27
You like it?
10:28
>> Really beautiful.
10:29
To this dreary funeral home.
10:32
>> Oh my gosh.
10:33
What do you mean funeral home?
10:34
I mean, I know we need some decorations.
10:37
We need paint.
10:37
We need new things.
10:38
>> Some decorations.
10:40
>> The restaurant needs to be finished.
10:43
The best thing about this restaurant, >> yeah, >> is the service, >> right?
10:48
>> Food was terrible.
10:52
>> How can you say that?
10:53
I mean, we do have a good food.
10:55
>> Where is the good food?
10:56
And I'll order it.
10:59
>> I don't think it's that bad.
11:01
>> You don't think it's that bad?
11:02
I don't think it's that bad.
11:04
>> You haven't even got a manager inside this business.
11:06
>> No.
11:06
No, we can afford one.
11:08
>> You can't afford one?
11:09
>> That's correct.
11:11
>> Cuz you're not busy enough for one.
11:13
It's not that bad.
11:14
It's not that bad.
11:15
I might as well go home now then.
11:19
>> It's slow.
11:20
It is very, very slow.
11:21
Just >> Why is it so slow?
11:24
>> Probably a little bit the communication between the two.
11:27
Uh kitchen and uh I know you're very important,
11:30
but I'm Oh my god. >> 30 minutes in
11:37
and all I get is a kiss from Jeppe.
11:41
>> Okay.
11:41
So, Franches, should I have Antonio go with the pizza first or?
11:44
>> Yeah, I'm ready.
11:45
>> Okay, babe.
11:46
Go with the pizza for table 14.
11:48
That's Gordon's table.
11:53
>> Gotcha.
11:53
>> Okay, >> you got it.
11:58
>> How you doing?
11:58
>> This is Antonio.
12:00
Go see.
12:01
Thank you.
12:03
>> Okay, fine.
12:04
>> I'm just dropping this to you, sir.
12:06
You're welcome.
12:10
>> It's actually quite nice, Mr.
12:18
>> The mozzarella tastes terrible.
12:20
It's smells like it's synthetic.
12:22
Just the mozzarella tastes weird.
12:24
Is it fresh mozzarella?
12:25
Uh, >> no.
12:27
>> Take away.
12:27
I'll go to the next course.
12:28
And may I have some more water, please?
12:29
Thank you.
12:29
>> Yes, sir.
12:31
Yeah, when I think about Italian cuisine,
12:32
it's all about the investment at the beginning.
12:34
You got to start off with really good, strong ingredients.
12:38
Here, it's almost like they're just going through the motions.
12:41
>> Did he like the taste of it or he didn't like?
12:43
>> He got a bite and he >> Okay, throw it out.
12:49
>> Okay, guys.
12:53
Calamaruto table 142.
12:56
>> Calamari alto.
12:59
Thank you.
12:59
Thank you so much.
13:05
>> Calamari tastes like elastic bands.
13:07
Cherry tomatoes.
13:08
Not even cooked.
13:09
There's just no flavor.
13:11
>> Just happy.
13:12
It tastes bland.
13:13
>> Awesome.
13:14
Bad news again.
13:15
Yes.
13:16
>> You sure that calamari is fresh?
13:17
>> They're like frozen calamari.
13:19
>> Oh, they're frozen, right?
13:20
Okay.
13:20
There's no flavor in them.
13:22
Thank you.
13:28
What else is Gordon waiting on?
13:30
>> I need a still the bread the ball.
13:35
>> Okay.
13:35
>> And some.
13:36
>> Yep.
13:36
>> Red ball.
13:36
>> Yeah.
13:37
How many?
13:37
>> Just one.
13:38
>> All right.
13:38
Got you.
13:39
>> All right.
13:39
Give me the meatball.
13:44
>> Yeah.
13:44
>> There's all Okay.
13:48
Can you guys take this table 14?
13:54
and meatballs in a bread bowl.
13:57
>> Thank you. $22 for that.
14:00
Looks like an implant gone wrong.
14:03
Wow, sir.
14:06
>> Meatballs taste cold.
14:09
Just a bit.
14:10
Wow.
14:11
Touch that.
14:12
It's ice cold.
14:13
>> My fingers.
14:13
>> Well, yeah.
14:15
>> Yeah.
14:15
Not as I was expecting.
14:16
>> Normally when you sear a meatball,
14:18
you put it back in the sauce to cook.
14:19
>> I'm sorry again.
14:21
Beautiful.
14:22
>> All the same.
14:23
Wow.
14:25
>> So, uh, the meatballs are cold inside.
14:27
I put my finger in it and they're actually cold.
14:31
>> The meatball is cold.
14:31
>> Yeah.
14:31
>> I'm embarrassed.
14:33
>> Finish it.
14:34
Whatever.
14:37
>> I'm so upset right now.
14:40
Everything around is frozen.
14:43
I want a more high quality of a food and this is not happening.
14:49
I need you to just get through it.
14:51
I know your food is good.
14:53
>> It's not good because we don't have the good ingredients.
14:56
So, it's not very good.
14:57
>> I just need you to tell me
14:58
that you're going to get through this together.
15:01
>> Can you do it?
15:03
>> The stuff actually tastes quite fresh.
15:07
The stuff seasoned nicely.
15:09
>> Hey, I want to let you know how we season all the food.
15:12
Uh, it's a special seasoning called the poppy sauce.
15:15
>> What does it consist of?
15:16
the special peppers that come from Haiti and the Caribbean.
15:18
>> I love that.
15:19
And who's Poppy?
15:20
>> Poppy's my grandfather.
15:21
>> Yeah, I'm more concerned about the pace of this restaurant.
15:24
Juice machine's not working either.
15:26
So, we couldn't even get a fresh juice.
15:27
>> Has been working for over a year now.
15:29
>> So, maybe we should change the name.
15:30
>> Change the name.
15:31
>> Well, we can't call it Juicy Boss cuz there's no juice, is there?
15:35
>> No, it's not, sir.
15:36
>> Juice you take first thing in the morning.
15:37
I came here first thing in the morning.
15:39
Yes.
15:39
>> This place was like a ghost town.
15:42
>> Do you have another job in the morning?
15:43
Are you hitting the gym?
15:44
Where are you from?
15:45
sort of 8 till midday.
15:47
>> I'm at home recharging like you know I take a shot in the morning.
15:51
>> You need a drink in the morning?
15:53
>> Why not?
15:57
>> Q.
15:57
We've got work to do, young man.
16:00
Cuz we're in Okay, I'll be ready.
16:05
>> Well, I was thinking when I met Gordon,
16:07
he would like me cuz I have good energy,
16:09
but he sees my skills and he disliked it.
16:12
Makes me feel terrible.
16:14
It's a just a rum punch liquor.
16:16
We don't put liquor in a frozen margarita.
16:18
>> Why don't you do your job?
16:19
>> You're making a margarita with >> Why don't you do your job?
16:22
>> Are you making it?
16:23
>> What the hell was that?
16:24
>> You making the drink.
16:26
>> It's a free-for-all.
16:27
Business in need figureheads with hunger, passion, determination, drive,
16:33
and this restaurant is void of all of that.
16:38
>> Hey, Jack.
16:39
How are you, mate?
16:40
I need to talk to Q's dad to figure out how they got to
16:44
this point.
16:44
>> Take me back to the beginning.
16:45
I mean, this place started out as a as an exciting proposition, Ryan.
16:50
A dream.
16:51
>> Yes.
16:51
>> For the family, >> right?
16:52
Right.
16:52
It started out great.
16:53
First two years, we was just selling juice.
16:56
Customer base was strong.
16:58
It was a It was success.
17:00
>> How was it working at the beginning?
17:01
Was it working well?
17:02
It >> was working very well.
17:03
>> Q took it upon himself.
17:05
>> I trusted him.
17:06
That's why I hand it over to him.
17:08
How much has his attitude changed than it was two years ago
17:11
when he took the reigns?
17:12
>> Well, well, two years ago, I mean, he was really, you know, gung-ho.
17:16
He was ambitious.
17:18
Now he's a little bit settled back.
17:20
>> My mom need a >> He's not going to the gym as he used to,
17:24
but now we open at 2:00.
17:26
We used to open at 7:00 a.m.
17:27
That messes up everything.
17:29
When I was running Juicy Box,
17:30
we were open at 7:00 a.m. cuz I knew those customers coming out the
17:33
gym,
17:34
they needed to have those juices and smoothies.
17:36
So, we lost that whole 7 a.m. crowd.
17:38
Lost thousands and thousands of dollars
17:40
because my son Q doesn't want to get up on time.
17:44
>> Why is he falling out with the principles of running this place?
17:48
What's happened?
17:49
>> I think he's getting distracted.
17:51
He wants to hang out and party, you know.
17:53
Then Zappy started helping him with the stuff.
17:56
She'd be partying with him.
17:57
She gets caught up with the drinking, the partying, and then it's a mess.
18:01
This is the family business, you know.
18:03
So, it's a reflection on us.
18:04
I'm in shock.
18:05
Honestly, it's a free throw.
18:07
>> Banana.
18:08
Banana.
18:09
Banana.
18:09
Banana.
18:10
>> I don't think they even got the qualifications to run their own life,
18:13
let alone the juicy box.
18:15
>> It's not going right right now.
18:16
Like to keep this place open just to pay the bills.
18:19
I have to go in my pocket.
18:20
Wow.
18:21
Every month is something.
18:22
If it's not the electric, it's something that's pulling the business down.
18:26
It hurts that we losing money because, you know,
18:28
we put so much effort to this, you know,
18:30
and I have other businesses and things falling behind here.
18:34
>> We can't go another 60 days like this.
18:38
>> Sounds like the clock's ticking.
18:40
>> He's got 60 days.
18:41
Yeah, >> but he needs to deliver in 60 days.
18:42
>> Yeah, it's over.
18:45
>> Tough question, Robert.
18:46
Have you ever considered replacing Q
18:48
as the owner of this place to get some form of return on your
18:50
investment?
18:51
>> Yes.
18:52
I need proper management.
18:54
I gave my best shot with him.
18:59
>> I've got a sense of how Chris's behavior is affecting the kitchen.
19:03
Now I need to go
19:04
and see how it plays out on the restroom floor.
19:10
>> Hello.
19:10
Good morning.
19:11
Good morning.
19:14
>> Turn around.
19:14
Turn around.
19:16
>> Hey, you want to speak to Tess?
19:18
Hello, my darling.
19:19
>> How are you?
19:19
Are you okay?
19:20
>> Yeah.
19:20
>> Let me uh let me grab a seat and then >> check out the menu.
19:23
I really want to know what you think about it.
19:27
>> Hello.
19:27
How are we?
19:28
>> What does no chicken pee mean?
19:30
Table three.
19:31
House salad.
19:32
No chicken.
19:33
>> No chickpea.
19:34
>> Oh, wow.
19:35
Wow.
19:35
That couldn't have meant chicken, right?
19:37
Or anything else.
19:38
>> God, the noise in that kitchen is insane.
19:41
What is going on?
19:43
>> Ridiculous, man.
19:45
>> I'm going to start off with a coffee, please.
19:47
>> Just a plain coffee.
19:48
>> Plain coffee, please.
19:49
>> Cream and sugar.
19:50
>> Yes, please.
19:50
Thank you.
19:52
Okay.
19:53
To share sweet and spicy cauliflower wins flatbread hut fries steak fruit breakfast burger
20:00
the French dip cauliflower bar me African peanut soup.
20:06
This menu is all over the place.
20:08
Thanks for darling.
20:09
And uh I'm ready to order when you're ready.
20:12
Let's start with spicy breakfast salad.
20:15
Let's do the crab cake benedict.
20:18
How about the French dip as well?
20:20
Sliced uh braised brisket, Swiss sesame bagel.
20:23
>> I have that all the time.
20:24
>> Oh, do you?
20:25
Good girl.
20:28
>> No more Benedicts.
20:30
Oh my god.
20:32
>> What's going over there?
20:34
>> He's behind and he's not having a good time.
20:36
>> You just broke dishes into my station.
20:38
>> All right.
20:39
Okay.
20:40
>> Okay.
20:40
>> Yeah, that's the worst thing you could ever do in a kitchen.
20:43
>> And he can't handle the heat.
20:45
>> Sometimes he can.
20:46
Sometimes he gets testy and they kind of clash you.
20:49
>> Who's they?
20:50
>> Him and Tess.
20:51
>> Okay, Tess.
20:52
Well, I'll keep hold of the menu.
20:53
Thank you.
20:54
>> What can I do?
20:55
>> Nothing.
20:56
Get away from me.
20:57
>> Chris, I need you to save.
20:59
>> Take this down.
20:59
French tip over easy brisket.
21:01
Get it out.
21:02
And we have no more Hollands.
21:05
>> The chef screaming, smashing plates.
21:08
There's not a good image for a neighborhood restaurant in such a prestigious town
21:13
like Socritic,
21:14
let me tell you.
21:15
Chris, this is Gordon's food.
21:16
I have a crab cake benedict on here.
21:18
I need you to find holidays for it.
21:23
>> Shut up.
21:25
>> I need you to have one focus right now, Chris,
21:27
and that is table B6.
21:29
This is Gordon's order.
21:30
>> Gordon first.
21:31
You got it.
21:32
Okay.
21:35
>> Christopher, can I get you something for your stomach?
21:37
I have stuff.
21:38
You want something?
21:40
>> Shut up.
21:41
>> All right.
21:42
>> All right.
21:43
Is he okay?
21:44
Uh yeah, he's burning a little bit, but always sounds like that.
21:48
>> And this is mom in the restaurant as well.
21:50
>> That's my mom.
21:50
Yeah.
21:51
And Chris's mom is also in the restaurant.
21:53
She's dishwashing.
21:54
So I've really called in everyone I could to help.
21:57
Healthwise, I shouldn't be doing even what I'm doing.
21:59
So >> what health-wise?
22:00
>> I have really bad uh really bad health conditions.
22:04
I've been sick my entire life.
22:06
At 16, I was diagnosed with Ellers's Danlo syndrome
22:11
as well as chronic pseudo intestinal obstruction.
22:14
In the process of having the restaurants, I've had like 25 surgeries.
22:18
>> But you're barely 30.
22:20
>> Yeah.
22:20
And they had to remove my entire colon and half of my small intestine.
22:24
So, in total, I've lost 18 ft of my intestines.
22:27
Um, and that's why I have a bag which collects all of my waste.
22:30
This is something I'll deal with for the rest of my life.
22:33
And it's been it's been a really hard struggle.
22:36
You're really needed here.
22:38
>> If I'm done here, then I need >> Thank you.
22:42
>> Can we just make sure that the crab BENEDICT ARE LIKE REALLY FOR GORDON?
22:46
>> Leave me alone and I could do what I do.
22:51
>> Bloody hell, Justin.
22:54
It It looks off.
22:55
What the hell's done?
22:56
What's happened there?
22:57
Are they frozen?
22:58
>> I'm not sure.
22:59
>> Wow.
23:00
Okay. while I'm struggling to get to a 10 three appetizers deep.
23:05
>> Okay.
23:06
So, his critique was that it looks off.
23:08
He's like, it looks great.
23:10
Okay.
23:12
>> Everything is going wrong.
23:14
Like we we you know,
23:15
we have I've done this
23:16
so many times and it's just like it's not it's not coming out.
23:19
>> All right.
23:19
Are you guys ready to order?
23:20
>> We got the uh fried chicken chunks.
23:23
>> Fried chicken chunks to start.
23:24
Sure.
23:28
How is it?
23:31
>> Maybe I'm spoiled.
23:32
My grandma's so good at cooking the rice,
23:34
but it's your grandma from Puerto Rico.
23:36
>> Yeah, she's from >> taste any grandma's flavor in there?
23:39
>> No.
23:39
>> Cuz the chef Julio said that the grandma essence is in his food here.
23:44
So, >> no.
23:44
I I would be disgracing my grandmother.
23:48
>> Uh Justin, >> he's not even saying that rice is anywhere near a fine,
23:52
let alone a 10.
23:54
Well, maybe he has a different preference.
23:56
>> No, his grandma's from Puerto Rico and >> I think he knows his stuff.
24:00
>> Yeah.
24:01
Press it on top, chef.
24:02
Press it on top.
24:11
>> So, here we have.
24:15
>> Excellent.
24:15
>> So, the tostones with the garlic sauce.
24:20
>> Wow.
24:20
>> Hello, baby.
24:21
>> Hello, baby.
24:23
Thank you.
24:34
>> Thank you.
24:36
>> Right now, >> I thought they were going to just at least just
24:42
cut these off so I don't have to uh rip my esophagus off halfway
24:48
through eating.
24:51
Not an ounce of seasoning, just overcooked and dry.
24:55
It's like we've forgotten what Puerto Rico stands for.
24:58
It's dull.
25:00
A tad under $30 for that in yonkers.
25:03
Anyone paying that needs to be bonkers.
25:07
So this food would be
25:09
so much better if the individual cooking it understood the basics.
25:14
It's like there's no blood running.
25:16
It's bland.
25:19
He basically just said it was Glenn.
25:24
>> Glenn.
25:24
Oh lord.
25:26
The best chef.
25:28
And And I messed up all of his dishes.
25:31
I cook so well, you know.
25:34
And for me and for me to mess up his dishes.
25:40
>> Thank you.
25:45
>> Have you been to Puerto Rican?
25:47
>> Never.
25:47
I'm Puerto Rican.
25:49
>> And you've never been there?
25:50
>> It's It's a It's a shame.
25:58
>> That's That's not right.
26:02
>> Oh boy.
26:08
>> D, are you okay?
26:12
>> You just thrown up in the bathroom.
26:14
>> What did you eat?
26:16
the chicken chunks >> and it was raw.
26:18
Like bloody >> the chicken's raw.
26:22
>> Bloody.
26:22
>> Oh my god.
26:25
Have >> you got chicken on there as well?
26:26
Are they cooked?
26:27
Please check that coffee.
26:29
Really, please slug.
26:52
I'm supposed to be popping in for a quick lunch
26:56
and uh so far 20 minutes in nothing.
26:59
Not a good sign.
27:04
>> You're waiting for your appetizers.
27:05
>> I'll take anything.
27:06
>> Let me go check on that for you.
27:07
>> I am starving.
27:08
>> I got you, >> please.
27:11
Okay.
27:11
So, um, Chef Ramsey is starving.
27:14
>> Hi, Karen.
27:15
When it's ready, I'll ring the bell.
27:21
>> Tiny little dining room.
27:22
There's only eight tables.
27:24
Not good enough.
27:26
>> Thank you.
27:27
>> Enjoy.
27:27
>> Thank you very much.
27:34
>> The ribs aren't even hot.
27:35
They're sort of lukewarm.
27:36
Not too sure why they took so long.
27:38
That's crazy.
27:39
Very strange.
27:43
>> How was everything?
27:44
>> They were cold, the ribs.
27:46
So, I'm hanging out for my burger.
27:48
This guy's got a reputation for good burgers, right?
27:51
>> Yes.
27:51
>> Yeah.
27:51
And this thing is like sort of $27 and then fries.
27:55
So, $30. 6 especially in this neighborhood.
28:05
Great.
28:07
Chef Ramsey said that the the ribs weren't warm.
28:10
They were cold inside.
28:16
When I walk into the kitchen, I feel tense.
28:18
I feel like I'm not wanted.
28:20
I feel like I'm ignored.
28:21
The relationship has gotten very toxic, and I don't know how to fix it.
28:26
This is the last one, right?
28:32
I feel like I'm walking on eggshells.
28:33
This is like a battlefield.
28:35
I'm tired of it.
28:37
>> No, that's okay.
28:40
>> This is his food.
28:41
>> This is table two.
28:42
>> Two.
28:43
I'm going.
28:53
>> Yeah.
28:53
>> Enjoy.
28:53
>> Thanks.
28:53
>> You're welcome.
29:00
Look at Don't forget Botox next Tuesday.
29:06
Bye.
29:08
This is very strange.
29:11
You think of this being a staple in this neighborhood.
29:15
Barely two meatballs.
29:16
$28.
29:19
This This food is way overpriced.
29:24
Okay, here we go. with a $30 burger.
29:27
Having multiple burger restaurants across the US,
29:30
it's very rare we charge $30 for a burger.
29:32
So when we do, it needs to be exceptional.
29:35
And this thing exceptionally large.
29:43
It's okay.
29:44
It's under season.
29:45
It's somewhat bland.
29:46
It's just not good enough. $30 in this hole.
29:54
Are you kidding me?
29:55
>> Ray chef said that the burger was bad.
30:00
>> He said a lot of things that just I didn't agree with.
30:03
At the end of the day, I can give two.
30:08
>> He was not happy.
30:09
>> Right.
30:09
Who made the nachos for Gordon Ramsay?
30:12
He was not happy.
30:16
>> Let's knock these dogs out the park, please.
30:19
>> Okay.
30:19
We got to get this right.
30:21
>> Here you go, Gordon.
30:23
>> This is our Barney.
30:24
Okay.
30:24
>> And um I see you already have a knife and fork, so enjoy.
30:28
The the onions are homemade.
30:30
And um >> enjoy.
30:32
>> Great.
30:32
Thank you.
30:36
>> Wait, the onions are homemade.
30:44
>> Look at that.
30:44
The hot dog.
30:45
Do you know what I mean?
30:47
That is gross.
30:49
There's more wrinkles in there than it is in my granddad.
30:51
And he's been dead for 10 years.
30:55
>> He's looking at his hot dog.
30:57
>> You should have seen the look on his face when he walked away.
31:00
>> It was bad.
31:02
>> When I think about hot dogs, they should be, you know, fat, juicy, delicious.
31:07
This thing is blistered and wrinkled.
31:09
Reminiscence of a bison's Wow.
31:19
That is terrible.
31:20
Oh my god.
31:21
It's just flavorless.
31:23
It tastes of chemicals and it's just very, very salty.
31:29
>> I'm feeling stressed.
31:31
I don't think he's happy at all.
31:33
>> There's no way that this hot dog put this restaurant on the map.
31:37
Look at it.
31:39
I can find better hot dogs at 4:00 in the morning in Time Square.
31:44
That is just absolutely shocking.
31:48
The bad news is I've got another one coming.
31:51
>> Hello.
31:51
>> How are you?
31:52
>> How are you?
31:52
>> Good.
31:52
>> And first name is >> Mary Kay.
31:54
>> Mary Kay.
31:55
Nice to meet you.
31:55
Good.
31:56
>> Uh I'm done with that.
31:57
I got the Chicago dog coming next.
31:58
May I have some fresh coffee, please?
31:59
>> Of course.
31:59
I'll be right after that.
32:02
>> Okay.
32:02
Here is our Chicago >> dog with pickle, tomato, onions, pepper, and celery salt.
32:08
>> Oh, good cracked on that one.
32:12
>> Bloody hell.
32:13
This is really lazy.
32:21
>> Honestly, I've had a lot of dogs in my time,
32:23
but this one has to beat it.
32:25
I mean, it tastes rubbery.
32:28
>> How we doing?
32:29
>> The crack on this one was bigger than the Grand Canyon.
32:31
No, it's just rubbery.
32:33
Yeah.
32:33
Not good.
32:35
>> Wow.
32:35
>> Yeah.
32:36
Thank you very much.
32:36
>> You got it.
32:40
>> Good.
32:41
No, he just was not happy with it.
32:46
>> Wow, that's disappointing.
32:49
>> Hey, Jake, Gordon's reaction to our Chicago dog.
32:54
>> Okay, >> he said that the whole overall dog was just very disappointing.
33:03
>> Okay.
33:03
The kind of person that Jake is, he is on the quieter side.
33:06
But the reality of it is is
33:08
that I don't think he cares
33:10
that much.
33:11
Just letting you know.
33:19
>> That's Jake and his ordering, I guess.
33:22
>> I mean, you own the place.
33:24
>> If that I didn't hear you.
33:25
What?
33:25
>> You do own the restaurant, so if something's wrong, it is.
33:29
Well, I'm not blaming him, but >> you didn't just blame Jake.
33:31
You just said that's Jake and his ordering.
33:33
>> My ex-husband's girlfriend always yells at me.
33:36
I feel >> bullied and heard.
33:40
This has to change or I'm going to blow out.
33:43
>> You need to talk to >> But he does the food ordering,
33:45
>> but you own the rest of this conversation later.
33:47
Thank you.
33:50
>> I've come for a hot dog.
33:51
I feel like I'm in therapy.
33:54
>> The sweet and sour cauliflower.
33:57
Cold that just tastes like it was cooked three
34:00
or four days ago cuz it's soggy.
34:02
But it's strange.
34:05
>> Okay.
34:06
My samosas.
34:13
>> It's just boiled.
34:15
>> And are these made fresh?
34:16
Are they They do these every day.
34:17
>> These are made fresh in the morning.
34:19
Sorry.
34:19
>> These were made this morning.
34:20
>> These were made this morning.
34:21
You >> sure?
34:22
They taste old.
34:24
>> Oh my goodness.
34:25
>> Thanks, Fernandez.
34:26
>> That's great.
34:26
And can I get all >> Yes, please.
34:28
>> Yeah.
34:28
And so just check check with Bobby on the way in.
34:30
>> I'm definitely going to ask them something.
34:35
>> Okay, my friend.
34:36
Come here.
34:37
You come here.
34:39
When were these samosas made?
34:43
When did you make it?
34:46
>> Yesterday.
34:48
>> Day before yesterday.
34:48
He is not happy with the samosas.
34:50
I do not know what to say about that.
34:54
Rahul, we should have made fresh in the >> He's making fresh >> now.
34:59
We are making fresh when it's already went.
35:01
Job is done.
35:03
>> What are you saying?
35:04
>> He made it day before yesterday.
35:05
So, >> I told you they weren't fresh.
35:08
>> I'm in front of the guy.
35:09
I mean, it's really embarrassing.
35:11
What am I going to do?
35:12
I just need to like cover my face.
35:13
You're making fresh samosas now.
35:15
Are you serious, man?
35:16
You know who you gave the samosa to?
35:19
So we have a combination of chicken tikka, the white meat, chicken malai kebab,
35:24
the tandoori prawns and the lambs.
35:27
Those prawns look a little bit suspect.
35:30
Can you ask the chef, is there any food coloring in there?
35:33
>> Definitely, sir.
35:34
>> And tell him to be honest.
35:35
>> Yes, sir.
35:35
And I will also be honest.
35:37
It looks like food coloring, but I'm going to be checking.
35:39
>> Oh, for sake.
35:40
It's brighter than Paris Hilton's knickers.
35:44
Whenever you see these colors,
35:45
it worries me that they're cutting corners and still depending on food coloring.
35:51
There's no flavor for the marinade should be fragrant, spicy, delicious,
35:55
but they just taste like a frozen prawn.
35:59
>> Chino, please tell me, do you put color for the tandoori prawns?
36:05
>> No.
36:05
>> So that's color.
36:06
>> Do you put color for the tandoori chicken tikka?
36:08
>> No.
36:08
No.
36:10
>> Okay.
36:10
>> Yes.
36:10
>> Come on, man.
36:11
First you guys remove my shirt, then you remove my pants.
36:14
What is left?
36:18
>> You're absolutely right, sir. >> $34 for food coloring.
36:22
>> Just $42.
36:23
This is the deluxe mixture.
36:24
We are >> 42 $42.
36:27
>> Gordon was not at all happy.
36:28
I mean, the man is like like what the what the am I eating?
36:34
Oh my goodness gracious me.
36:39
Okay, happy to solve it for you.
36:40
>> Just one more thing.
36:41
>> Yes, sir.
36:43
>> Traditionally at biryani brings are cooked inside the rice
36:46
and those proteins are cooked outside the rice.
36:49
>> The rice, it's a layered a biryani is always supposed to be a
36:52
layered dish.
36:52
I agree with you.
36:53
So, >> you can take that back.
36:55
>> Okay.
36:55
>> Yeah.
36:56
Fernandez is a dream waiter because he's passionate.
37:00
He's been there for decades
37:01
and it pains him every time he brings food out
37:03
that is substandard.
37:04
But he also knows the truth.
37:06
Nothing's changed in decades.
37:08
The food is dated.
37:09
It's uninspiring.
37:10
It's almost like the owners have given up.
37:12
It's just about authenticity.
37:14
And that's gone.
37:14
That has left the building.
37:18
Look at the grease on that.
37:21
My god.
37:24
That's not a lot of fish for $28.
37:28
Fish is terrible.
37:30
Now, maybe four decades ago, Bob's intention was fine dining Indian,
37:34
but it's like food that's been stuck in a time war.
37:38
And he's got the same recipes, the same dishes from 1989.
37:44
What a shame.
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Which Country Has The Best Breakfast?
Joshua Weissman
B2
Food
Karaoke
26:41
US vs UK Fast Food
Joshua Weissman
