Gordon Ramsay's 24 Hours to Hell and Back (2018) s01e03 Episode Script

Brownstone Bistro

GORDON: I'm Gordon Ramsay,
and I'm hitting the road.
[blues rock music]
[truck horn honks]
I'm heading to restaurants
all across America
WOMAN: Oh, my God, no, no.
GORDON: On the brink
MAN: [bleep] you!
GORDON: Of collapse.
They're sat in blood.
What are you waiting for,
a [bleep] death?
GORDON: But having endured
so many kitchen disasters
over the years
There's a [bleep] mouse
in here.
GORDON: I know that I need
to do something
I've never, ever done before.
I must try to save
each of these restaurants
in just 24 hours.
MAN: That's not a lot of time.
WOMAN: I'm scared
we're not gonna finish.
GORDON: Because in this age
of social media,
where every customer
is a critic
If you want fast service
and good drinks, don't go here.
Next one, one star,
the food looks gross
when it comes out
of the kitchen.
[whispers] Oh, my God.
GORDON: Your business can
succeed or fail overnight.
But when people
know I'm coming,
they tend to hide
what's really going on.
So, this time,
I'll need to be covert,
hiding cameras
in the restaurants
and myself in plain sight
-Catch of the day, hepatitis B.
GORDON: To catch them all
I had to stop you
from eating in there,
and this is the reason why.
WOMAN: Oh, my God, no!
GORDON: If I have any hope
of saving them
Bless thy soul,
may I come out in one piece.
GORDON: I'll have to go
to hell and back
GORDON: Oh, my God.
GORDON: In 24 hours.
[upbeat music]

Now, I've just arrived
in Los Angeles, California,
in the heart of the city.
Home to the Brownstone Bistro,
a Caribbean fusion restaurant.
Now, when you picture LA,
you think of beaches,
palm trees,
and that incredible ocean.
But it's also home to a highly
competitive restaurant scene.
Five years after opening,
the Brownstone Bistro
is really struggling.
And unfortunately, things
aren't looking that good.
With only 24 hours
to turn this place around,
I needed to know what
the real problems were
before I arrived.
So my team told the restaurant
that they were trying out
for a traditional
renovation show.
While they're
being interviewed,
we installed hidden cameras
throughout the restaurant
and have been secretly
recording surveillance footage
since we left.
[smooth funk music]
That is shocking.
There's no excuse for that.
Without any help, trust me,
Brownstone Bistro
will definitely
close for good.
[blues rock music]
CLIVE: When I first opened
Brownstone Bistro
five years ago,
I wanted to create
a fusion restaurant.
Clive has always
dreamed of having
a restaurant.

There was lines outside.
It was busy.
[solemn music]

Clive started to display
signs of depression.
And buried his self
into the restaurant,
so that he does not
have to deal with himself.
Since I've been working here,
I haven't seen Clive
take a day off.
NICOLE: He's afraid that
when he's not here,
the restaurant
will not function.
Rib eye,
shrimp scampi, medium rare.
And please make it medium rare,
'cause I'm not
coming back in here.
That system that
chef has need to go.
Sometimes it's hard for us
to read the orders.
That's the one
you just were working on.
No, no, guys.
Because they write
the tickets wrong.
If we had a better system,
it would just run
so much better.
The staff here, they are slow,
they are lazy.
Clive's kindness
is taken for a weakness.
CANDICE: And I think
a lot of people
take advantage of him.
NICOLE: He hangs on
to his employee
because he wish he could have
done more for his son.
[pensive music]

DEE DEE: He spent
so much of the last few years
consumed with the restaurant
that he's missing out
on his daughter
and he's missing out on life.

Brownstone Bistro
needs my help.
But for me, I need to see
the problems first-hand.
[blues rock music]

GORDON: Man, when people
know I'm coming,
they all tend to be
on their best bloody behavior.
So I'm going undercover
to catch all of them
off guard.

Right. Time for a night
out on the town.
Good evening, guys.
GORDON: Today I'm getting
together with some friends
from the neighborhood.
Let's go.
GORDON: To blend in
with the locals,
so I can get
the inside scoop
on the Brownstone Bistro.
GORDON: Yo, yo, yo, yo, yo, yo.
Good to see you guys.
Um, there is no presence
in the dining room.
No host, no manager,
no greeting.
GORDON: We're ordering
classic Caribbean dishes
that any authentic
Jamaican restaurant
should be able to do.
Yeah, can we get the lobster
mac and cheese, please?
Okay, so lobster
mac and cheese.
The jerk wings
for the whole table.
And the jerk wings also?
I'll do the grilled rib eye
The oxtail?
Okay, great.
Coming up, okay.
Now, they didn't look
in love with their job.
No, no one does.
[dramatic music]
Dig in.
Oh, my wing's
cold in the middle.
When the restaurant
can't get a wing right,
it doesn't hold up much
for the entrées, does it?
And where in the [bleep]
is the lobster?
The cheese looks like it's
been sprayed out of a can.
WOMAN: It does not
look fresh at all.
Um, oxtail?
This way.
Thank you.
And I'm gonna
watch y'all all eat.
-Yeah, where's yours?
-Just a moment.
Your rib eye coming up.
What the [bleep] is this?
What is that?
Is that a pineapple?
Let's get married
with this ring.
I mean, I thought it
was somebody's spare tire.
I've had enough.
GORDON: It's time to get
out of this disguise.
And get to work.
[spy music]

Oh, my Lord.
That was pretty bad.
Oh, my goodness.

[blues rock music]
That's Chef Ramsay.
WOMAN: Holy [bleep].
Clive, good evening.
Can you get the kitchen staff
out of there, please.
That's Chef Ramsay.
Uh, ladies and gentlemen,
I just need 30 seconds
of your time, please.
Damn, Chef Ramsay here, bro.
Good evening, chef.
I wish it was a good evening.
Let's say "evening"
rather than "good."
You're yawning?
You're yawning?
[exhales deeply]
Clive, I've been sat there
with my guests
for the last 75 minutes.
From the minute we arrived,
it's almost as if
we weren't welcome.
The service was lackluster.
One of our orders
was forgotten.
And the food was shocking.
How long do you think
you've got left?
Maybe six months?
GORDON: Six months?
Ladies and gentlemen,
put your knife and forks down.
[overlapping chatter]
Stop eating.
I need to show you
something really important.
Follow me.
Let's go.
[upbeat music]
GORDON: Come down, please.
-Oh, my God.

GORDON: This is Hell on Wheels.
The heart of my command center.
My team has been secretly
filming you
in your restaurant.
And I want all of you to focus
what I'm about to show you.
'Cause this is embarrassing.
[suspenseful music]




He's laughing his head off.
You're treating this
like this is a joke.
-It's not a joke.
-It's not a joke.
Now, it's called humility.
It's called respect.
GORDON: Are you laughing again?
There's nothing wrong
with a smile.
It keep the face young.
So that's how you measure
your professionalism?
By standing there and giggling?
-I am not giggling.
-Oh, you weren't giggling?
NICOLE: I can laugh.
There's nothing wrong
with laughing.
I'm just disgusted that you're
standing there smirking away.
What would you like,
some popcorn?
What a disgusting way to behave
in front of your boss.
You should be ashamed.
I'm not.
[dramatic music]
[smooth music]

What a disgusting way to
behave in front of your boss.
You should be ashamed.
I'm not.
Clive, do you really want
to run this place
for another six months?
-Not under these conditions.
I'm here to help you, but
we do not have a lot of time.
I'm gonna give you
all 24 hours
to turn this business around.
'Cause if we can't make this
work in 24 hours,
we have got no chance.
All of you, get on your
cell phones, ring home,
and tell them you're not
gonna see them for 24 hours,
because the clock starts now.
[suspenseful music]
[clock beeping]
GORDON: You, as a team,
sort yourselves out.
And meet me back inside.
Customers, get the valet, and
get the [bleep] out of here.

COOK: How are we gonna fix
this [bleep] in 24 hours?
24 hours is gonna be hard
to get this restaurant
back up in shape.
GORDON: With the re-opening
in less than 24 hours,
we are in a race against time.
My team has installed clocks
throughout the restaurant
To track our
impending deadline.
I'm amazed that
this place is still open.
Have you ever read
any reviews online?
If you think I'm being harsh,
uh, listen to this.
"Just spent $25 on a buffet
and the food was cold.
"The staff were too busy
watching football
"and socializing.
"Extremely disappointed
in this place.
"I won't be back."
"Went in there for dinner,
"and it took us, no joke,
"an hour to get our food.
"The waiter
couldn't even remember
"what some of us
had ordered.
"If you value your time,
don't bother going here."
I mean, I'm--
I'm not gonna go on.
These are your customers.
This is not the way
to run a business.
Individuals that
are here for the check,
because when this closes
and goes bust,
you're [bleep] off
to your next jobs.
For the back of the house,
training is needed.
[tense music]
NICOLE: Wait, you can't
tell me nothing.
I know that.
I know that.
NICOLE: They need to be
certified in a lot of stuff.
Then it will be better.
So what you're saying is that
if the team
would train better
in the kitchen,
it would match your
good service.
The clock is ticking.
GORDON: I haven't got 24 weeks.
I'm here for 24 hours.
And I need everybody
I need everybody
on the same page.
And if you're not
prepared to put it in,
stand up and go now.

[door closes]
[solemn music]

Clive, as the owner
you've been very quiet.
Do you care about
this restaurant?

GORDON: I'm here to help you.
And you need to start again
and rebuild from the ground up.
And it starts right now.
I want to introduce you
to two very special
individuals that I've been
working with for years.
Theresa and Brian.
Hello, nice to meet you.
How are you, sir?
Patrick, yes.
GORDON: They're here
with a design team,
and they're gonna give you
everything they've got
to transform these four walls.
GORDON: Clive, there's
something else you should know.
People care about this.
People don't want to see
these doors closed.
And there's even more people
turning up tonight
from your parish.
GORDON: That's right, sir,
[shrieking and applause]
[inspirational music]

WOMAN: Oh, my God.
This means for all of them
as much as it does to you.
And when we say
we're committed,
GORDON: you need to understand
that they're prepared
to give up everything
to help put this place
back together.
Thank you, guys.
GORDON: We got a lot to do.
And not nearly
enough time to do it.
Let's get started.
Ladies, help out, please.
Time to go to work.
THERESA: We're gonna take out
the chairs
and set them outside.
Let's just push the tables
to the middle of the room.
I'm so ready
for this long night.
So ready.
GORDON: With the clock
already ticking,
we've got our work
cut out for us.
One, two, three--it rolls.
GORDON: It's time
to hit refresh.
Out with the old,
and in with the new.
To transform this drab,
uninviting restaurant
into a warm
and welcoming bistro.
So we're gonna tear
this whole conduit out.
GORDON: We'll make space
for modern furnishings
and fixtures,
and rejuvenate the dining room
with updated artwork
and décor.
But a facelift isn't enough.
Thank you, sir.
GORDON: I've got to get
to the real heart
of what's
happened here.
And it starts
with the kitchen.
Look at that.
It's bag on bag.
Fresh on old.
No dates, no organization,
Chris, Sergio,
this is Clive's money.
This is hundreds and hundreds
of dollars going to waste.
Clive, step in here
for two minutes.
How often is this
place cleaned?
CLIVE: Maybe once
every two months.
GORDON: That has
never been cleaned in years.
And all this is
over your food prep.
Oh, my God.
Look at that in there.
[suspenseful music]
Once every two months.

Oh, my God.

Once every two months.
This from the grill that
they clean every night.
Clive, it is littered
thick with grease.

This could go up in flames
in seconds.
This would go up in seconds.
And we're all [bleep].

GORDON: There was on time,
setting this restaurant up,
you must've been passionate,
but this is terrible.
Where's the guy
with 37 years' experience gone?

Meet me in your office.
I wanna talk to you.
[dramatic thump]
[ominous music]
Where's the guy
with 37 years' experience gone?

Meet me in your office.
I wanna talk to you.
[tense music]
Do you know where we're going
with all this stuff?
We need to grab the lift,
drive it in,
'cause we gotta pull
this big mirror.
BRIAN: I think we do it
on the lift.
GORDON: I don't have
a lot of time here.
And it's obvious to me
that something is really
upsetting Clive
beyond the state
of the kitchen.
Clive, I wanna know
what's happened.
Why are we like this?
So you told him
to take the bus.
And he was standing
at the bus stop,
and that's where he got shot.
I'm so sorry.

I know, but, Clive, you can't
bring these kids off the street
to replace junior.
You don't deserve that weight
on your shoulders.
You have a business here.
Putting up with the attitude
of individuals like Terrance,
why should putting
a roof over their heads
It's--it's--it's madness,
What kind of pressure does
this put on the family?
[tense music]

She left you?
Oh, man.
Losing your son
wasn't your fault.
But losing your wife
and your family
it will be your fault
if you don't get this sorted.
And you've lost enough.
Have a think about that.

[inspirational music]
GORDON: After hearing
that story,
I've never felt more pressure
to make this work.
He's on the verge of literally
losing everything.
My only hope
of getting this guy to fall
back in love
with his restaurant
is getting him back
to the foundation that made him
a great chef he once was.

This isn't quick at all.
It's a beautiful space.
Very cool.
What're we gonna do with that,
With the front of the bar?
We're gonna go ahead
and put a paneling on that.
Good, and how the team doing?
We're still here.
[upbeat music]
Chris, Sergio.
We're getting, uh, clean?
Yes, chef.
Right now I need
to show three of you
something really
-You ready?
Let's go.
GORDON: While my design team
is busy rushing
to renovate the restaurant,
my team of expert chefs
have been at hell on wheels
working on the new dishes.
I revamped the entire menu
by replacing
their reheated
processed food items
with fresh, authentic,
Caribbean fare.
But right now, I'm worried
that my team and I
won't have enough time
to train Clive
and his staff
to execute
the dishes properly.
Clive, you have
a chance to stand out.
And what we need to do now
is put some authenticity
back into that menu.
In here we have the
Caribbean-style red snapper,
finished with a delicious,
rich curry.
Next to that, a delicious,
fragrant ceviche.
Next, you've got
the lobster mac and cheese,
with toasted bread crumbs
for that crunch.
Next to that,
shrimp and grits.
It's got the punch;
it's got the flavor.
And then, coconut shrimp.
Seasoned beautifully,
delicious and cheerful.
Next to that,
it's the jerk chicken,
finished with
a touch of spice.
Clive, when was the last time
your team had
one-on-one training?
It's been a while.
This is not rocket science.
This is straight-forward.
Red snapper.
Skin side down.
See that?
Yeah, it's beautiful.
GORDON: That skin just
protects it all the time.
Butter goes in.
Baste, baste, baste.
And then flip.
Once you've flipped it,
skin side down.
Three minutes.
From there,
three elements.
Rice, sauce, garnish.
And then finally,
your snapper.
Dish number one.
A beautiful Caribbean
red snapper.
What'd you think?
It blended together, and yeah,
and the crunch, yeah.
Give it texture.
And it's--
it's from here.
-From the heart.
-Yeah, from the heart.
Could you do
what I've just done?
-Yeah, I think you can.
Right now, I don't give
a [bleep] how tired anyone is.
My team are gonna spend
the rest of the night
one-on-one to get
that food up to par.
Christina, Mary, please.
-Gentlemen, you ready?
-Yes, yes, yes.
GORDON: Come around. Let's go.
And Chris.
This has to work.
This has to resonate
with Clive.
Because if they can't learn
and perfect this new menu
Curry sauce.
GORDON: We won't reopen
tomorrow, and trust me,
it's a tall order.
That color looks lovely.
Oh, thank you.
Nice, deep, gray.
Yeah, and windows?
THERESA: We're going dark
up there, yeah.
And then we're gonna add some
white drapery.
So that should bounce
some light off
and make it really crisp.
Yeah, looks good.
GORDON: With so little time
to work,
we have a solid plan in place
to make over this dining room.
All I need now
is someone to run it.
And, out of my talk
with Clive,
I realize that there may be
to Nicole's fiery
than I first thought.
Nicole, uh, let's have
two minutes, uh,
together, please, darling.
Put that down.
Okay, chef.
Oh, my Lord.
I'm giving insight
to what you do.
Are you the general manager?
Yes, the front
of the house manager, yeah.
Front of house manager.
How good do you think
that service is here?
-It can be much better.
What I experienced
when I walked in the door,
you weren't charming,
your team weren't charming,
nobody was smiling.
And the minute we started
asking you things,
you and your team got pissy
with the customers.
I'm gonna watch y'all all eat.
-Yeah, where's yours?
-Just a moment.
Your rib eye coming up.
I understand what you see
there, and I know it's wrong.
Nicole, we are sinking
quicker than you know.
That man's lost his son.
He's just lost his wife.
And he's about
to lose his restaurant.
you've been part of that.
Let me ask you this,
and I'll be really blunt.
Can you do a better job?
[dramatic thump]
[ominous music]
I understand what you see
there, and I know it's wrong.
Nicole, we are sinking
quicker than you know.
you've been part of that.
Let me ask you this,
and I'll be really blunt.
Can you do a better job?
There's signs of your
potential management
that tells me you can be
a bloody good boss.
Use your voice.
The same one that was
yelling at me outside.
I can take that till
the cows come home.
I need you to promise me
that I can count on you.
I promise, yes.
Now, let's get that
team of yours working.
GORDON: It may be closing time
for restaurants
across Los Angeles,
but at
the Brownstone Bistro
MAN: Thank you.
I know it's gonna be
a long night,
but I really appreciate it.
No problem.
GORDON: The staff
and community members
are working tirelessly
through the night.
Try to get everything done,
All right, come on, let's go,
let's do it, team work, okay?
So, what's first?
Seasoning the fish.
Perfect, go for it.
Yes, I'm very tired right now.
Yes, we had a long day.
But this is a new start for me
and, uh, I'm looking
forward to it.
THERESA: I'm gonna blame the
mirror wall if we don't finish.
GORDON: With the grand
reopening only hours away,
everyone is running on empty.
Ladies, brooms down, please.
NICOLE: Brooms down.
Follow me, please,
let's go.
Amazing. What a difference
a night can make.
Let's go.
GORDON: So, Clive and his team
have prepared a well-deserved
and much needed pick-me-up.
CLIVE: Beautiful.
Right, uh, line up behind here,
All of you together.
Come down, chefs, let's go.
CANDICE: So beautiful.
Let's just look at this table.
GORDON: Everything
you're seeing here
it's fruits of all of your
labor throughout the night.
I want you all to dig in.
This is the new Brownstone.
NICOLE: I wanna taste.
CANDICE: All right, let's try,
let's try, let's try.
SERGIO: This is really good.
Holy crap,
that sauce is good, chef.
Does Nicole mean
the curry sauce?
NICOLE: Yeah, that sauce
is so good.
This is really good.
I am feeling exhausted.
CANDICE: But super energized.
The new menu is fantastic.
CANDICE: I think the people
that come in today,
they're gonna be impressed.
We're killing it.
And you look like you
haven't eaten in 24 hours.
When you finish your appetizer,
your entrée.
That's for you, okay?
That's all yours.
If this is the kind of energy
we've got together,
after being up all night,
goodness know what will happen
when we open those doors.
GORDON: While the front of
house gets familiar
with the new menu
BRIAN: Almost done, I think.
-That looks really cool.
GORDON: I have a surprise for
Clive and his kitchen team.
Welcome to a clean kitchen.
Come in.
Now, what do you think?
CLIVE: I love it,
I love it, I love it.
GORDON: If there's one thing
that's been missing
inside this kitchen,
it's space.
-We can turn around now.
Put your arms out.
We could walk around.
GORDON: Now, you've got
state-of-the-art equipment.
Some new plates and steamers.
GORDON: So we can get busy.
Now, that's the kitchen.
I've got something else to show
you that is
equally as important.
Follow me.
Let's go.
Now, uh, ladies,
I need you over here urgently,
Breaking news.
There's no way on Earth
we're moving forward
with an out-of-date system.
Now, Alex has a company
called TouchBistro.
And this is one
of the most sophisticated
POS systems on the planet.
-May I?
These tablets will
make your restaurant
and your front of house
so much more efficient.
I'm tired right now,
but I think we're ready.
I think we're gonna
pull ourselves together
and have a wonderful opening.
The attitude of the staff
over the last 22 hours
has been incredible.
There's just one big issue left
that I need to get
to the bottom of
because it hurts Clive
and it's hurting
the restaurant.
GORDON: Unbeknownst to Clive,
I've invited his wife,
Dee Dee,
because in order to put
his life back together
-A pleasure to meet you.
-Uh, it's my pleasure.
GORDON: The restaurant
isn't the only thing
that needs to be saved.
Uh one minute.
[rock music]
I just spent some serious time
with Dee Dee.
[solemn music]
So she's here?
She's here, Clive.

-Are you okay?
What's more important for you,
family or a restaurant?

My family is more
important to me.

Then they need to hear that.
Let's go.

[door knocks]

GORDON: All right, Dee Dee.
He's here.
I'm just gonna leave you.
I think you guys
need to spend--
Can you guys
Uh, you, you, out.
[tense piano music]

[dramatic thump,
timer beeps]
[ominous music]

DEE DEE: Clive.
I have not given up.
GORDON: While Clive
and Dee Dee talk,
my renovation team has only
moments to add
an important final touch
BRIAN: All right, let go of it.
Do we know
how it goes together?
GORDON: That will bring
the dining room back together.
Guys, gather around, please.
Just come and stand over here.
GORDON: Look who's here.
and stand over here.
Now, what do you think about
this gorgeous new bistro?
This is absolutely beautiful.
This place was built on love,
understanding, commitment,
and communication.
But there's one little piece
of jigsaw that's missing.
[inspirational music]
All of us are
standing underneath
this beautiful tree.
And it's a blessing tree,
in memory of your son,
Clive Junior.
[solemn music]
Now that
is a tree of joy.
And a tree
of immense inspiration.
And the minute
we start to let love,
commitments slide,
you stand under here
and take a stern reminder
of what that young man
stood for.
Each and every check
will give you an option
to write a little message.
And that message of hope
goes on, and then as you build
this tree,
take a second
to remind ourselves
how lucky we all are
to still be here
and to have each other,
and to work hard.
CLIVE: Physically,
I might be exhausted;
mentally, I'm not.
And I'm ready to move forward.
The tree of hope,
I never would thought of
or dream of.
It means a lot to us.
A whole lot.
GORDON: With passions renewed,
we have only minutes
until the doors reopen.
GORDON: Ladies, we are opening
just minutes from now.
Let's go.
-You've got this?
GORDON: And it's now a mad
dash to tie up any loose ends
and complete
the transformation.
[tense music]
Guys, seconds away.
I wish you all
the best of luck.
all: Five, four, three,
two, one.
GORDON: Let's go.
-[cheers and applause]
Let's go.
Hey, good luck.
Psst, you in the kitchen.
Let's go.
Welcome to the new
Brownstone Bistro.
[cheers and applause]
Let's go.
NICOLE: Hello, ladies.
How are you?
First impressions?
WOMAN: It changed.
Oh, my God.
GORDON: In only 24 hours,
we've completely overhauled
the Brownstone Bistro.
It's so artistic
it's inspiring.
WOMAN: The art, the mirrors.
GORDON: We've scrapped
the dated furniture
and artwork.
Well, this is nice.
Look at those pretty light
fixtures over there.
It's really bright and vibrant.
I love it.
GORDON: With added exciting
design elements
-The place looks amazing.
-I know, right?
GORDON: And planted
a beautiful blessing tree
to celebrate family
and community.
Instead of
the drab dining room,
diners will now enjoy a warm,
sophisticated ambience
Here you go, ladies,
and for you, gentleman.
Ah, this is a much better menu.
GORDON: While indulging
an elevated Caribbean cuisine.
-Oh, I can't believe, like--
-The transformation.
It's incredible.
[rock music]
All right, I have a ceviche
and a coconut shrimp.
-Thank you.
[cell phones snap]
WOMAN: Mmm, mm-hmm.
-I want everything.
-I want everything.
We're gonna try everything.
Look at you.
Gorgeous, come here.
Oh, man, look at you.
Look at--
You look gorgeous.
Thank you.
Let me show you in the kitchen.
Give me your hand.
Two seconds.
I want you to have a little
peek in the kitchen.
[tender music]
Oh, look at my baby.
So happy to see you.
I'm so happy to see Brooklyn.
I'm speechless.
All right, what'd you think
of the dining room?
Isn't it beautiful?
All right,
for my table of everything.
We have lobster mac and cheese.
Coconut shrimp.
The lobster mac and cheese.
There's, like,
a nice cheese sauce.
Not, it's not too heavy.
It's perfect.
Now, what have you gone for,
What have you ordered?
[upbeat music]

The pineapple cake
for your entrée.
-I love you.
I love you.
I love you.
[tense music]
Okay, shrimp is up.
Shrimp and grits is up.
We have a snapper here.
COOK: How long on that chicken?
Coming right now.
NICOLE: All right,
can I take this
Okay, all right.
Excuse me.

Shrimp and grits.
MAN: Oh, wonderful.
NICOLE: This red snapper.
Oh, yeah.
Thank you.
All right, I'm coming up
with your jerk chicken.
-That looks good.
-Please start, you guys.

Yeah, eat it while it's hot,
it's fine.

Jerk chicken
for the VIP table.
This chicken
is not cooking.
Clive, urgently,
on the VIP table
there's a jerk chicken missing.
-Where is it?
-Chicken is working, sir.
Oh, my Lord.
This chicken shrimp is breaded,
That this is--
One chicken is up.
JENN: There it is.
-Your jerk chicken.
-Yay, thank you.
-That smells really good.
-Smells very good.
Oh, it's a little pink.
Is it cooked all the way?
I don't know.
I could take
that back for you.
-Thank you so much.
-No problem.
Yeah, just to be safe.
I will take it back.
No problem.
Thank you.
A little too pink for comfort.
ALL: Yeah.
GORDON: What's wrong with that?
Um, it's not cooked
all the way.
GORDON: It's not cooked.
-Is this the critic?
Aw, [bleep].
GORDON: The chicken's
got blood in it.
[dramatic thump]
Aw, [bleep].
[suspenseful music]
Clive, the chicken's
got blood in it.
Not good.
Aw, [bleep].
Come with me.
The jerk chicken is
the easiest pick up.
It is not.
Look at me, if it's not ready,
don't send it.
How long is
the jerk chicken away?
I would say another 3 minutes.
Now, you need
to come together as a team.
The dining room are.
The bar is.
And you need to talk.
Yes, I know it's difficult.
-Let's go.
CLIVE: We're gonna set up
for, uh, jerk chicken.
By itself.
I wanna apologize.
Your jerk chicken
will be out in a moment.
We just wanna make sure
it is properly done.
-Okay, great, great, great.
She's so sweet.
That--I mean, that covers
a lot of sins for me.
Okay, chicken is up.
[tense music]
-Hey, he-he-he-hey!
ALL: Yay!
Smells good.
Oh, my gosh,
it's still bubbling.

I think that the Brownstone
Bistro is set up for success.
JENN: What's key is the food.
Is there something
crave-able here?
Are there dishes that
I'm gonna come back for?
And yes, there's a bunch
of dishes like that.
I can't believe
they did that in 24 hours.
That's unbelievable.
Okay, curried snapper.
-Jerk chicken.

This is like home.
Reminds me of home.
I'm shocked.
I can't believe
this was the same place.
FRANKIE: The atmosphere,
the food, the service.
It's a complete 180.
Brooklyn, will you bring
your friends here?
DEE DEE: I don't think I can
actually put into words
how much tonight
has meant to us.
I hope that Brownstone Bistro
is a success.
And I hope it is going to turn
our family around as well.
Okay, red snapper.
-One minute, please.
Send those fish out for me,
[tense music]
I'm looking at the delight
in the customers' faces.
They are loving the food.
-Well done.
CLIVE: Thank you.
I'm leaving now.
-[gasps] No.
-So I just--yeah.
I just wanted to say thank you.
You're welcome.
Thank you.
Stand next to him.
Listen, you,
tonight, young lady,
handled that dining room
Thank you.
Tonight was awesome.
[solemn music]
Job well done.
Good job.
The kitchen and the front of
the house become one,
and Brownstone Bistro become
what it's supposed to be,
You've done something
in there tonight
that you haven't done
in a long time.
You stood behind the line
and fell in love
with being a chef.
Continue digging.
Yes, sir.
The last 24 hours
have been crazy.
Keep it up.
And good luck.
-God bless.
-All right.
Moving forward, I think there's
always room for improvement.
But my staff
was amazing.
How are you?
Hey, Mom.
And to have my family
with me tonight,
what more could I ask for?
They say you can't
build Rome in a day.
Well, I think we have rebuilt
the Brownstone Bistro
in 24 hours.
-Five coconut shrimp.
-How many patties?
-And four patties.
-Very good.
Tonight there was a heartbeat.
And I think for
the first time in a long time,
it felt like
a proper restaurant.
I hope Clive can
continue digging deep
and finding that voice
and getting passionate
about what he's good at.
That is cooking.
[inspirational music]
Hi, Chef Ramsay,
I wanna say thank you.
Business has picked up
quite a bit,
and as you can see,
we are pretty busy,
and people are
loving the menu.
Thank you again.
Hi, Chef Ramsay.
Everything is good here
at the Bistro.
NICOLE: Clive is doing good.
And the POS system,
it's so great.
I really
appreciate everything.
We love it.
Thank you.

GORDON: Next time,
I head to Mississippi
where a hometown favorite
has truly gone south.
"Ordered the lasagna and
it was frozen in the middle."
GORDON: I'll meet an owner
who'd rather fight
her customers
"I was very disappointed
with my steak.
"It was not very good at all."
Oh, shut up.
GORDON: Than fight
for her business.
Step up and make
some decisions.
I'm not doing it for you.
I think he's [bleep]
done with us.
GORDON: And a chef whose
habits are so appalling
We ate this today.
GORDON: They bring me
to my knees.
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