Gordon Ramsay's 24 Hours to Hell and Back (2018) s01e04 Episode Script

Sherman's Restaurant

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.
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.
I'll have to go
to hell and back
GORDON: Oh, my God.
GORDON: In 24 hours.
(slow blues-rock music)

I've just arrived in
Greenville, Mississippi.
Now, this place is known
not only as the birthplace
of the blues,
but also for
its world famous catfish.
Look at it.
It's almost like
going back in time.
-(car honking)
-Oh, you from "Hell's Kitchen"!
-How you doing?
-You good?
-Oh, my God!
Come over, darling.
Hair looks great, by the way.
You take care.
-Bye-bye now. Bye-bye.
GORDON: Like many
small towns in America,
this once vibrant town
now sits desolate
and in desperate need of help,
much like the family-run
restaurant, Sherman's.
I'm really hoping that saving
an important small business
like Sherman's
can get that energy
back around the town.
The problem is that Sherman's
is run by the Nimrod family.
That's right,
this restaurant is owned
by a pair of Nimrods.

My name is Allison Nimrod,
and I am the owner of
Sherman's Restaurant.
PETER: A man named Charles
Sherman, he decided to make this
into a fine dining restaurant
in 1985.
We bought the restaurant
in 2012.
We kept the name Sherman's,
because Nimrod's is probably not
a good name for a restaurant.
Right. It's funny.
I decided to buy Sherman's,
because I just saw
such a great hustle and bustle
of customers come and go.
I just knew that
all this needed
was a little touch of Nimrod.
It's gonna be $7.20--
oh, that's not right.
I'm so sorry.
I had very much underestimated
the amount of work
that it would take
to be the owner of a restaurant.
-This is for Davis.
-Davis who?
-I'm not sure.
It could be their first name.
It could be their last name.
Allison pays close attention
to the reviews we get.
She'll know exactly
what table they were at,
who was their server.
It was your lady
that wrote us a bad review.
She said,
"Bland and overcooked."
"Was very disappointed
with my steak.
It was not good at all."
Oh, shut up.
VICTORIA: Allison needs
to believe those reviews,
because we've lost
a lot of customers.
(soft percussive music)
-Customers stopped coming in,
because of the food pretty much.
Let me see your ticket.
Confused right now.
Child, spaghetti please.
The cooks are fine
except Steve.
STEVE: I've worked at Sherman's
Restaurant for 32 years.
I was the head chef
from the beginning here.
I mean, Steve's part of the
foundation of this restaurant.
NICOLE: Steve done been here
for some years,
and, you know,
some peop--they say,
sometimes, you get burned out.
Is there a difference between
loin back ribs
and baby back ribs?
Steve will kill me,
but if I'm ordering a steak,
I wanna make sure
Nicole's cooking it.
I think I could put a little bit
more seasoning on there.
I have worked at
Sherman's 25 years.
I love working here.
We are family.
ALLISON: We've had
a decline in customers
and an increase in expenses.
Cost of kitchen staff goes up.
Food prices go up.
We're out of money.
We have none.
If Sherman's were to close,
the bank would
repossess our house
and repossess our cars
and take away all of
our material possessions.
Like, our whole--
our everything is on the line.
(solemn music)
(upbeat blues-rock music)
It's obvious, without help,
that Sherman's, it will be
closing its doors shortly.
With only 24 hours
to turn this place around,
I needed to know the issues
before I even
stepped foot inside.
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.
Time to get changed.
(funky folk music)
Since I'm in the heart
of the Delta,
I've decided to disguise myself
as the lifeblood
of this country:
an American farmer.

-There he is.
-You ready, man?
-Found a table, yes?
-Let's do it, man.
-Guys, come on.
-Let's go.
-About to starve.
(engine ignites, revs)
It's time for a big old plate
of that famous
Southern hospitality.
Are we gonna kinda
take a little break
before we start up the night?
I'm not sure. Um
I sure do need it.
Place looks like
it could do with a paint, no?
MAN: Yeah.
The farmers I'm with are locals,
which should help me
maintain my cover
ALLISON: Hey there.
How are y'all?
GORDON: But after spotting
the hideous décor,
I'm feeling a tad overdressed.

Do you smell that?
-Huh? What's that smell?
Something stank in this kitchen.
I am gonna just tell
y'all the truth,
I don't know what it is,
but it's something stanky.
My feet are sticking
to the [bleep] carpet.
Have I just stepped
in horse manure?
-Holy [bleep].
Well, let's test-drive
the filet mignon.
That's the best
they have to offer.
Meat and taters.
What's a tater?
-A tater?
-Oh, potato.
We're ordering menu items
that should be Southern staples.
Let me get the bowl
of the gumbo.
The fried oysters.
Can I get a side of pork chop?
I'ma try the, uh, fried catfish.
I want the large filet.
MAN: Flounder?
-The flounder?
(soft percussive music)
-Thank you, ma'am.
-You're welcome.
Being locals here,
would you come here?

-It's gone downhill.

your appetizers are up.
Those look kinda sad.

(slow symphonic music]
-Thank you.
-[bleep]. Look at that.
Very greasy, rubbery.
That's terrible.
I'ma pass on the gumbo.
Those oysters are shocking.
-That's a little chewy.
It feels like I'm chewing
a [bleep] golf ball.
Yeah, don't swallow that oyster.
A stuffed broiled flounder.
Stanky fish!
About to be stanky.

Uh, look at that.
Oh, my Lord.
The stuffing on top
of that smells.
-Catch of the day, hepatitis B.
You need to swap?
Catfish for my flounder.
Oh, Lord.
You'd think the catfish would be
exceptional, wouldn't you?
-That is terrible.
A little taste of that.
MAN: Oh, that's horrible
right there, man.
That's not good.
I'm gonna get changed, okay?
So, just, uh--just try and
pretend to eat.
(dynamic percussive music)
-Does someone need something?
-I'm good.
That was shocking.
The food is embarrassing.
Flounder, oh, my Lord.
It was [bleep] grim.

What a [bleep] disaster.
(music builds)
Hey. Hey! Oh, my God!
-You're Steve, right?
-Oh, my.
-I am Steve.
GORDON: Ladies.
Is it--is that the guy?
-Allison? Good.
(whispering) There's
Gordon Ramsay in the kitchen.
We've got Gordon Ramsay
in our kitchen.
Shut down the kitchen,
turn everything off.
I need you in the dining room.
Uh, ladies and gentlemen,
I'm so sorry to interrupt.
Um, could you stop eating
for 30 seconds, please?
I cannot believe this man
is here in my restaurant.

I've just sat there for
the last hour with my guests.

I am shocked at
what I've just experienced.
Dull, bland, embarrassing.
You can't both be in denial.
Does this restaurant need help?
-Yes, sir.
Steve, that food
was atrocious.
I didn't think it was atrocious.
GORDON: You didn't think
it was atrocious?
-No, sir.
-And you've got no idea
how appalling that kitchen is?
No, sir, I didn't.
Do I need to take what little
guests you've got left in here
and show them?
-You want me to?
Ladies and gentlemen,
follow me, please.
-Let's go.
-Oh, my God. (sighs)
Come in, come in.
So, under here is
where your food goes.
(people murmuring)
(tense music)
That's a hot plate
covered in [bleep].
Oh, my God.
GORDON: When was the last time
it was cleaned?
I don't have an answer.
I don't know.
You've been here 32 years.
You can't tell me
the last time that was cleaned?
I'm done with excuses.
Everyone, follow me, please.
I wanna show you something.
(rock music)
All right, come on down.
This is Hell on Wheels,
the heartbeat of my operation.
I'm here to help.
Let's get that right.
But there's something
you should know.
Without any of you knowing this,
I sent in my culinary team
to secretly record
the restaurant for weeks,
and I can't believe
what people get up to
when they don't know
they're being filmed.
-I ain't even looking at this.
-I don't wanna see.
GORDON: I am shocked.
Watch carefully.
So, he wants to take these off.
He doesn't wanna eat them.
Please put them in a bag
for my dog.
People just wasting
Nicole's ranch,
as if it's free.
-Who has the tail?
-I do.
I'm waiting on
the crawfish tail.
Yes, but they said
they've been here forever.
Is there a difference between
loin back ribs
and baby back ribs?
(tense music)
Steve, you full of [bleep],
you know that?

WOMAN: Disgusting.
Oh, my God, really?
Oh! Oh, my God!

WOMAN: Oh, my God.
This can't be real.
Oh, we're gonna die.
These folks gonna leave out of
here and don't never come back.
Oh, my God.
(screams, gasps)
WOMAN: Oh, my God.
WOMAN: Oh, no!
Oh, my God
(people gasping)
VICTORIA: Oh, God, it looks
so much worse on camera.
Oh, God, no.
(tense, dynamic music)
I'm lost for words.
Sherman's truly need
a shock to the system.
Now, I am gonna help
to turn this business around
in 24 hours,
because if you and your staff
don't have the drive
or the passion to change
in 24 hours,
then you never will.
And that 24 hours
starts right now.
To make this place
change quickly,
I need one thing
from all of you:
your 100% commitment
across these next 24 hours.
Are you committed?
ALL: Yes!
Customers, today's check,
that's on me,
but what I would like to see
is tomorrow night,
you come back here for dinner.
Members of the team
at Sherman's,
get on your telephone
and ring home.
You're not gonna see them
for 24 hours.
Right, go on your phones,
meet me back in the restaurant
in five minutes from now.
I need more than a cigarette.
I'm trying to find you, Mama.
That was so hard to watch.
I think all of
my customers right now
are a little disappointed in me.
I feel like it's gonna take
some winning back
to have them come in
and see us in a new light.
So, I wanna get this boat
turned around.
-It's gonna be all good.
-This is good.
We need this.
We need a kick in the butt.
(blues rock music)
Y'all see your time
ticking down, right?
You know, Mississippi
prides itself on warmth
and making you feel special.
Well, you certainly didn't
make me feel special today,
let me tell you.
It's time for a change, but
I don't know how to change it.
Oh, now you're denouncing
That's spineless.
$28 for a bland gravy.
-Did you taste that gravy?
-I did not.
You're the first chef
I've met in my life
that doesn't taste his own food.
Oh, my God.
Nicole, you're second in charge
of that menu, right?
-You go online, right,
and you read
some of these reviews.
I really don't read them,
because I can imagine
what people say about stuff.
Let me read out
a couple, shall we?
One star out of five.
"Ordered the lasagna,
and it was frozen in the middle.
It was, like, reheated
from the microwave."
Do we put lasagna
in the microwave?
(affirmative chatter)
GORDON: Tell me what we do
in the microwave.
Lasagna, we heat the gumbo
with the soup and
Soups and sauces, ribs.
-What else?
-The salmon.
The grilled asparagus.
-Half chicken.
-Half a chickens, yeah.
[bleep] me.
Oh, boy.
"For a fine dining restaurant,
the food was rather bland.
"My white wine was served warm,
and my soup was served cold."
Here's the reply.
from Allison Nimrod.
You reply to these?
"We do not serve warm wine,
"so, surely,
I can't explain what happened,
"but I do hope
writing this review
-has made you extremely happy."
-Oh, my God.
GORDON: You're washing
your dirty linen in public,
and aggravating the business
you've got dwindling.
Why'd you say this?
Next one, one star.
"Too dark on the inside.
"Probably a good thing,
because the food looks gross
when it comes out
of the kitchen."
Oh, my God.
Oh, [bleep], hold on a minute,
breaking news.
Allison Nimrod,
another response.
"It's hard to even respond
to this ridiculous review,
so I won't, except this"--
you are.
You are, you nutbag.
"Everything is fresh,
"as they've been doing
for 30 years.
You'll be forever missing
our delicious meals."
Are you drinking?
Are you on the sauce
-when you write these reviews?
-No. (laughs) Not that time.
(stifled laughter)
That clock's ticking down.
Now, I knew we had
our work cut out,
but I didn't quite understand
it was gonna be as bad as this,
on this size of scale.
Now, we've got a hell of
a lot of work to do.
Let's go, guys.
Steve, I wanna see you
in the kitchen
with Allison, Nicole,
and the chefs, please.
We need to clear
this restaurant out,
so let's start by
bussing all of the tables.
We got helpers.
Yes, yes.
GORDON: After being stuck
in a time warp for 30 years,
Sherman's is about
to change faster
than a duck on a junebug,
whatever that means.
So, they gonna do
all this in one day?
Um, that's why he said 24 hours.
GORDON: In just 24 hours,
we're gonna trade
the depressing décor
for some Southern charm.
This is the most exciting thing
that's happened at this
restaurant in five years.
GORDON: We'll tear out
the hideous carpet,
give the exterior a facelift,
and take the color scheme
from dark and bleak
to a bright farmhouse chic.
In 24 hours?
I don't see it happening.
GORDON: After studying
the surveillance footage,
I already know
some of the atrocities
I'm about to find
in Steve's kitchen.
This is all disgusting.
There's no question about it.
GORDON: Come on.
Look at that!
When was this last cleaned?
I think it was Monday.
-Possibly Saturday.
-Possibly Saturday?
STEVE: No, um, Friday,
because we weren't here
We weren't here Monday.
Come on, that's not true.
You can't be telling me
the truth here.
I mean, look at that.
Allison, do you have any idea
if this went up in flames,
how quick it would burn down?
(tense, dynamic music)
Oh, my God.
When was that cleaned last?
STEVE: Long time ago.
Steven, talk to me, please.
What's behind the line here?
One, two, three, four,
five microwaves.
We've just ordered
three new ones.
Oh, but they're
clean inside, yeah?
The only [bleep] thing clean
in here is the microwaves.
What's in the sink here?
-That's not catfish.
STEVE: That's oysters.
And this is where we wash
pots, pans?
Do you have any idea
how much is in here
I would say a good $80,
maybe more.
There's $600, $700 worth
of product there.
Bloody hell.
What's down here?
NICOLE: That's the cooler.
Oh, Lord,
please bless thy soul,
may I come out in one piece.
The smell in here.
What is this?
They're sat in blood.
They've gone.
What's in here?
STEVE: What we call
a cowboy ribeye and pork chop.
-Just smell that.
-No, that's not good.
-It's starting to turn--
It's starting to turn green.
Nicole, s--
NICOLE: I already kn--ooh!
GORDON: Oh, my God.
-What's the pork doing with it?
(tense music)
-That's cooked.
STEVE: Yes, it is.
-That's raw.
-Yes, it is.
We ate this today.
The meat is stinking.
You cannot be real.
Man. Man.
You cannot be real.
The meat is stinking.
You right now are
a walking liability.
No, I'm not.
GORDON: You're costing
this restaurant thousands.
Start cleaningquick.
(solemn music)
What's just been
confirmed in there
is the fact that Steve is
not fit to run this kitchen.
This is something
we need to work on.
-It's bad.
-Yes, it is. Yes, it is.
(slow country rock music)
He's convinced the owner
that what he's doing is good.
what he's doing
is running that business
into the ground.
Allison, let's go upstairs.
-Okay, my office?
Allison's full of excuses,
and for me,
I need to get to the bottom of
why she's willing
to go after customers,
but she can't even
keep her staff in line.
Even this place is a mess.
-Are you okay?
-I'm okay.
The kitchen is like a war zone.
I know it was a nightmare.
It was bigger than me.
You've got a chef in there
that is lazy,
setting a disgusting example.
Why didn't you fire that guy
years ago?
Everyone in the community
knows Steve.
They respect him.
They believe that Steve
is Sherman's Restaurant.
He's getting away with murder.
I look at the business plan,
I look at the turnover,
the sales, the labor costs.
He earns 90 grand a year.
I mean, I understand
what you're saying,
and I know this looks
really bad, I know it.
You've remortgaged
the house at $350,000
to keep this place open.
He's not feeling the heat.
That guy walks out of here
when he wants,
walks in when he wants,
and you're the one
holding this restaurant
that's literally falling
through your fingertips.
And what you've got
to start understanding
quickly, Allison,
is that you need
to bloody change.
I'm not even sure if
you're fit to run a restaurant,
let alone tell your head chef
how bad he is.
(solemn music)
We need to move
all of this mess.
GORDON: I worry that
Allison is afraid of change,
because she's scared of
the community's reaction
if she fires Steve
-You're gonna be all right.
-Oh, my God, that was awful.
I know.
GORDON: But right now,
I need to concentrate on
making sure there will even be
a restaurant to run.
So, my concern is this is the
biggest one we've done so far.
You know, can we get
this done in time?
It's gonna be tight.
This is the first one
I'm a little worried about.
We gotta take
all the microwaves out.
Come on, guys, we've gotta move.
Bye, stove.
GORDON: I can't force Allison
to change her staff
Uh, Steve, can I have you, Chip,
Nicole, Angie
and Diana, please, yes?
-Who want me?
-Did you wash your hands?
GORDON: But what I can do is
give them some proper training
to help get this kitchen
back on track.
Let's go, ladies.
I can't go no farther.
(rock music)
GORDON: My team is
already waiting for them
at Hell on Wheels.
It's time to get cooking.
Right, say hello to the team.
-Erica, Mary, and Ben.
-Hello, how y'all doing?
-Hi, how y'all doing?
-Nice to meet you.
GORDON: Have a quick look at
the plates. What do you think?
We've taken the key staples
from the old menu
and revamped them
with a bit of modernization.
The same staples,
but they're elevated.
Now, pick up a knife and fork,
and dig in.
Let's start off with
a beautiful French onion soup,
finished with Swiss cheese
and toasted baguette.
Mmm, that's good.
Mmm, mmm, mmm.
A delicious filet of beef,
with a twice-baked
loaded potato,
finished with cream spinach
and a peppercorn sauce.
A delicious red wine
braised short rib,
with mashed potatoes
and roasted baby carrots.
Love that short rib.
Pan-seared chicken breast,
lemon caper sauce,
arugula, and a delicious
sweet potato mash.
Cornmeal crusted catfish,
served on braised greens,
butternut squash,
and then a creole mustard sauce.
Oh, that is so good.
What needs to happen
inside Sherman's now
is that we need to
relight that fire.
Okay, we're gonna cook.
Right, catfish.
It's been lightly seasoned,
and coated thinly, okay,
with that cornmeal.
-Is that yellow cornmeal?
-That's right.
Little bit of butter in there.
Fresh lemon on there.
-Smell that.
It's like a brown butter.
The cornmeal is toasted.
-We've got a nice citrus flavor.
But here's the good news:
One, two, three, four, five,
one, two, three amazing chefs.
And we're gonna work
together, understood?
When was the last time
you taught your team a dish?
And what was it?
(solemn music)
-I don't know--I don't remember.
NICOLE: If you don't have
the passion and the drive,
then how would you teach anyone?
GORDON: Step into a real
kitchen, please, let's go.
-What's your name?
Nicole, nice to meet you.
All right, we're gonna teach you
the other dishes right now.
MARY: Go ahead and start.
Excuse me, guys,
coming through.
Maybe more lemon, depending
Mm-mm, it's perfect.
Nicole is handling
the menu very well.
She's been there
just as long as Steve has,
and she can do just everything
that Steve can do,
if not even better.
-Was that hot enough?
-I don't think it is.
We're gonna try it.
Is it cooked through?
I think it is.
-Maybe not.
MARY: Perfect.
Good job.
It's easy.
No, that's--
that's not how you plate.
That's not how he plated,
This is pretty incredible here.
These girls are stepping up,
and Steve's looking
the weakest one.
-How you doing?
This has been
the worst day of my life.
Bloody embarrassing.
I think Allison is scared
of making change,
but it needs to change,
and it needs to change quick
Because with less than
18 hours to go,
if I can't get her to act now,
it will be too late.
Allison, come over here
with Peter, please.
Can we just go in the office
for 30 seconds?
PETER: Sure.
(tense music)
How are you feeling?
Um, I'm feeling
a little more hopeful.
Uh, we're not,
by any means, out of the woods.
My team is telling me,
hour by hour,
Nicole is excelling
and Steve is doing the minimum
amount that's required.
So, Allison
second time,
what needs to happen?
I need to give Nicole
more of a responsibility
to step up,
and I need to probably
find a new role for Steve.
"Find a new role"?
Get these--
would you mind leaving--
I need two minutes, please.
If it's heavy, leave it there.
'Cause I'm fed up with
this [bleep].
The biggest problem inside
this restaurant right now
is you and your chef.
A 90 grand-a year cook
should be bringing in
$300,000 or $400,000
worth of profit.
But there's five
[bleep] microwaves
that are busier than Steve.
He has been
a pillar of Sherman's
for 30 years.
Our customers love Steve.
They think Steve is the one that
makes the Sherman's go around.
You never, ever
feel insecure about
losing a chef, a maître d',
a barman, ever,
because they're all replaceable.
Your house is on the line,
your jobs are on the line,
and your family's on the line.
Step up
and make some decisions.
I'm not doing it for you.
GORDON: I can't seem
to get through to Allison,
and I'm starting to worry
I've wasted my time here.
[bleep] hell.
There may be
nothing more I can do.
Can we talk to him about this?
-Talk to who?
I think he's [bleep] done
with us.
(music builds)
(tense music)
Peter, you don't know
how much [bleep] food
-was thrown out today.
-Right, I know.
I mean, we have lost money
-just in the last five days.
I'm already scared [bleep]
about how we're gonna even
make the next big bill.
You're right, you've been
saying it for a long time.
We pay him a lot of money,
a buttload of money.
Nicole could take his spot.
I mean, she could.
She has the respect
of that kitchen.
When I dropped one on the floor,
I threw it away.
I gotta cook another one, okay?
Gordon, can we talk
to you a second?
Excuse me for a second.
You okay?
-This is tough
but you're completely
100% right, and--
We're ready to make
that change.
I'm grateful that
you've understood
the importance of change,
and I welcome that,
but don't be scared of it.
It's so scary.
This is just the first change
in five years.
And what you've never done
so far within these four walls
that made this business yours.
-You ready?
-I'm ready.
-Good. Let's go check up
-There you go.
-Take yours home, girl.
-Good job.
Ladies, you okay?
ALL: Yes.
Steve, um, Pete and Allison
would like a quick word.
Steve, we've been
really embarrassed today.
We have.
I mean, we didn't realize the
kitchen was in such bad order.
We've wasted thousands
of dollars' worth
of product that we had out there
that's just been wasting.
Steve, it's time
to make a change.
We're gonna have to let you go.
Appreciate you.
We appreciate you.
STEVE: I'm not as bad
as he thinks I am.
I'm not.
You can feel like
you can't be replaced,
but anybody can be replaced.
You okay?
Come on, let's go talk.
-What's wrong?
-Oh, my God.
-We made a tough decision.
We had to let Steve go.
I think it was
the hard decision,
but at the same point in time,
it was a right decision,
because change is good.
So proud of y'all,
but, you know,
we would've looked like a fool
to not make that decision,
because that kitchen is foolish.
And I need for y'all
to recommit,
and just, like, know
that we are here
to just rise, okay?
And be a whole new
amazing kitchen staff
with Gordon freakin' Ramsay
behind our back, okay?
Nicole will now be
our point person.
She's shown, you know,
initiative and leadership.
She communicates well with
everyone of y'all and loves you.
-We all gonna be all right.
PETER: (chuckles)
We love you guys.
Thank y'all so much.
I know 110% I can pull it off.
We can pull it off as a team.
GORDON: While the city of
Greenville drifts off to sleep,
there is no rest
for the Sherman's crew
Oh, we're just under it.
(blues rock music)
GORDON: Because with
the hours ticking down,
there's still much to be done
14 hours!
GORDON: A new floor
and new equipment
that all need to be set up
to give this place
a true second chance.
Oh, Lord. Wake up, baby.
I hope we make it
to our timeline.
Like, we only have
a few hours left,
andin a very short
period of time,
we have to get a lot done.
GORDON: Thankfully,
Head Chef Nicole and her team
are ready to show everyone
just how good change can taste.
-You good?
Good girl.
Right, line up.
-Allison, Peter here
Rest of the team line up there.
Line up here.
Guys, come on down, please.
Let's go.
This in front of you
is what we're relaunching with.
A fresh, modern take on
Mississippi cuisine.
We fill that restaurant tonight,
and we start spreading the love
back in the community
through our plates.
-Now, who's hungry?
-Everybody's hungry.
-Pick up a knife and fork.
Dig in. Dig in, dig in, dig in.
-Is that good?
(laughs) Look at Ms. Allison.
-Is it good, Ms. Allison?
-Oh, my gosh.
I can't believe y'all did this.
-Well done, all of you.
Now, something important.
We have to look at the beginning
of the new chapter.
Stay there.
Two seconds.
I'd like to introduce you to
our new head chef at Sherman's.
You probably know her.
PETER: Nicole!
GORDON: She has shown
so much commitment,
honesty, and passion
throughout the night,
that my team were blown away.
Not only will she shine
as a head chef,
but another great spokeswoman
for the community.
-All agreed?
PETER: Absolutely, yes.
GORDON: All agreed?
PETER: Good job.
Uh, Nicole, congratulations.
I've worked 25 years
at Sherman's
-Well done.
NICOLE: And my first position
at Sherman's was a dishwasher,
and I worked my way
all the way up to a dishwasher
to the head chef cook.
I mean, that's the last spot
in the restaurant,
other than retirement.
GORDON: We are
a close-knit family, right?
Yeah, we are, we are.
GORDON: But you said
something to me interesting,
that you wanted to run
that restaurant,
and you felt that
that's what the community needed
to help turn around this town.
But then you felt that
if you changed anything,
you're lacking support
from that community,
and you worried about change,
in case they didn't come back.
But I think you must
understand right now
that you have a much larger
family than you thought you did.
Please welcome them.
GORDON: Here they come.
(laughter, cheers)
GORDON: And you're telling me
that you're lacking support?
They want you to become
the success that you dreamed of.
Welcome, guys.
-Good morning, sir. Welcome.
-Good to see ya. Thank you.
Welcome, welcome, welcome.
Good to see you, bud--
GORDON: Mayor Simmons
I know how ambitious you are
to get this town turned around.
Yes. We are a community.
This city is one.
And so, we thank you all,
we congratulate you all,
and we're gonna move forward
with this revitalization story
-for the world.
-Thank you, Mayor.
GORDON: Amazing.
-Thank you.
Father Brandt, change for you,
what does that mean
to the community?
The Delta is known
for at least two things,
in food and community,
and you get both at Sherman's.
We may go to different churches,
we may root for
different football teams,
we may vote for
different people,
-but we all like to eat
BRANDT: And Sherman's is
where we can do that.
Flowood Flooring, Mark,
you guys have been amazing.
Throughout the night,
they've kindly donated
a brand new floor to the value
of over $10,000 worth
from top to bottom
of that floor.
Associated Food
Equipment & Supplies,
you've given us an amazing
brand new Garland Range,
fresh countertop warmers,
to the value of $9,000 worth
of brand new equipment
to go back in.
Thank you.
And then,
General Parts of Memphis,
you've dealt with
the refrigeration units,
and changed the coolers as well.
And can we all agree
one thing this morning,
I know it's early,
but change is exciting, right?
(affirmative chatter)
WOMAN: Yes, it is.
-Change is exciting, right?
-Oh, yes! Absolutely, yes.
GORDON: Now, we still have
a restaurant to fix,
as you know.
Thank you. Let's go.
PETER: Thank y'all for coming.
Appreciate it.
Now, with only hours left
We need to use three more
for this table right here.
We need to get back to business.
Where's, um, Allison?
Right, uh, kitchen staff,
come through, please.
I need to show this crew
something that will
shock them all.
Ms. Allison, let's go.
Peter, let's go.
Oh, my God!
Oh, my gosh.
Right, Ms. Allison, let's go.
Peter, let's go.
Come through, please.
There's something
I'd like to show you all.
-This is called
-a clean kitchen.
-Oh, my God!
ALLISON: Oh, my gosh.
GORDON: Come on down.
-Come through, please.
Uh, guys,
turn around behind you.
No microwaves?
GORDON: We have
state-of-the-art equipment
from top to bottom.
Looks at these beautiful
scan pans.
The right tools make
all the difference.
Now, is there anything else
you need here, Ms. Nicole?
No, other than my team.
-My workers. My A-1 team.
GORDON: Let's go.
As the 24 hours come to a close,
we are in a mad dash to do
any last finishing touches.
Getting ready
Just getting myself comfortable.
(rock music)
Bright, vibrant, beautiful.
Meghan, honestly
amazing, amazing, amazing.
Look at this diner.
Just turn around, everybody.
-Come on.
-(all cheer)
I mean, seriously. Amazing.
-Reservation list?
-Yes, sir.
Keep that iPad
away from Allison
-Yes. (laughs)
-Just in case she goes
-"You're wrong! We're right!"
VICTORIA: Definitely.
Oh, my God.
Those days are gone.
-How you feeling?
ALLISON: I'm so scared.
Like, I'm shaking in my boots.
GORDON: That's a good sign.
I'm just gonna tell you again
how much I love you.
I respect every one of you.
I think you're amazing.
I think you're very capable.
And we're here
to support and encourage
and do this as a team.
GORDON: Well done.
Five, four, three, two, one.
-Let's go! Let's go!
-(all cheer)
Let's go, let's go,
let's go, let's go.
Allison, open those new doors.
Oh, my goodness!
-Welcome to Sherman's!
-(cheers and applause)
All right, come on in.
Welcome. Hello.
GORDON: First of all,
what do you think?
-It looks awesome.
Absolutely beautiful.
GORDON: In just 24 hours,
we've given new life
to this beloved restaurant.
The newly-painted dining room
speaks to this town's
bright future.
-Oh, it's so beautiful!
-How are you?
The revitalized décor
has brought back
the charm and dignity
that this place deserves,
and the newly-clean kitchen
is ready to give this crew
a fresh start.
VICTORIA: How are y'all?
WOMAN: Hi, dear.
-How do you feel?
-Oh, so much better.
Nicole, we good?
We ready?
Are y'all ready to order?
What can I get you this evening?
Sherman's is packed tonight.
I need every member of staff
to stay focused
and play their roles
-Here we go.
-Thank you, ma'am.
You're very welcome. I'm gonna
get these out of your way.
GORDON: Every staff member.
-You're not a server.
-I'm still learning.
This is my first day
of not helping.
-But you need to manage them.
Table number 18, you got
your soup and your salad up.
This is you.
-The salad?
-Right here.
-You had the soup?
-Oh, my God.
What is Allison doing now?
-A customer request.
-Oh, my Lord.
Is this y'all's?
-Where are the wine glasses?
All right, I need
to get past you.
-They're somewhere.
-All right, who had the soup?
-Everybody had the soup?
-Who has salads?
We're at the wrong table,
because we didn't have
the salads.
Where are the wine glasses?
Where are they?
Table number 14
It's table--well, this table 14.
We need a ticket for this.
We don't know what table
this is supposed to go to.
What table?
Go ahead
(tense music)
Allison? Allison?
I've got to get Allison
to stop being a server.
She needs to manage,
'cause she's running around
like a headless chicken.
Stay in her lane,
talk to each other.
We stay calm here.
Um, can we find out?
Where's Allison, please?
-'Cause this is what I'm saying.
When she's running in the back,
looking for boxes of--
these girls are there for that.
She needs to be on the floor.
Right. Right.
-There you go.
-Thank you, baby.
BRITTANY: She just sent out
my ticket number 20.
I'm missing a filet.
Because, I mean, my people
are not being served right,
and it's because--
because of dumb [bleep].
They working on it, Brittany.
They working on it back there.
We're just doing--yeah.
Come on, Brittany, we ain't
got time for petty. Go.
Get the manager.
Get me the manager.
(solemn guitar music)
Okay, she just sent out
my ticket number 20, right?
I'm missing a filet.
I'm missing a filet.
My people are not
being served right,
and it's because of
dumb [bleep].
They working on it, Brittany.
Get the manager.
Get me the manager, please.
-This is Shannon's.
-Brittany or Shannon?
I need you floating around.
You're doing stuff.
You're grabbing boxes of wine
and running back glasses,
polishing this,
get me the cheese.
I need you to manage them, okay?
You're not a server.
ALLISON: I was trying
to learn this new method
of being an owner and a manager,
and finally, I was like,
"Okay, I've gotta do this."
The table was put in
under number 13
It is actually
for table number 14
-Right, so--
-So these three filets
actually go to 13,
and she will take them to 13.
Three steaks, medium-rare,
coming up!
That's how you communicate
as a manager.
So, I finally got
my head around it,
and it felt amazing.
Can you please pre-bus
booth two's, um, soup bowl?
Anna, table number four needs
two more glasses of wine.
-I need a busser!
ALLISON: Thank you.
Two chickens
and three catfish.
Three catfish.
DIANE: I feel like
Nicole did very well,
and I was extremely proud of
the food that went out today.
Everything was perfect.
Is this me? Can I take--
-Is one of these me?
-Hi, thank you.
-All right.
(upbeat music)
The food was really good.
The fact that the kitchen staff
learned this menu
within 24 hours
is really astonishing.
You're going to table 16.
-Repeat after me.
-Table 16!
-Don't shout at me. Go.
All right, I've got the ribs.
The fruit's real tender.
Tonight was just a step above
what I had here in the past.
I think the restaurant's
in a great position
to move forward,
and I feel like it's
a positive thing for Greenville.
Oh, that was good.
Mmm. Mmm.
-God bless.
Come on, let's kiss it
up to the sky.
Ladies, they're loving the food.
That's the most important
I'm feeling like
I'm on top of the world.
Great, that's enough.
That's enough.
(stammers) There.
Lovely, perfect.
We're going to succeed;
we're not going to fail.
We Sherman's.
We Nimrod's crew.
Just watching you handle
those situations like that,
that's what you're good at.
-Look after one another.
-We will.
-Good to see you.
-Thank you. Thank you so much.
I cannot even say thank you
enough to Gordon Ramsay.
And watch out for big,
6'2" Scottish men with beards
that come in for
the occasional lunch.
We're just so overwhelmed
and blessed by it,
we don't even know
how to repay it,
and I think the only way
to really repay it
is just to thrive and keep
building and keep going.
Anybody that didn't see
the before
doesn't deserve to be here
for the after.
(both laugh)
That's wonderful.
Thank you.
When I first came
to the Deep South,
honestly, I imagined a place
that was rich with food
and packed with
that incredible Southern charm,
but what I found instead
was an owner
that would rather argue
with her guests
and a chef that was more content
operating microwaves
than cooking in his kitchen.
Trust me, this one
has been a tough 24 hours,
but now, with Nicole
running the kitchen,
and Allison willing
to fix her problems,
I strongly believe
that Sherman's can become
a beacon of light
in this community.
They may be a family of Nimrods,
but honestly, Greenville
is lucky to have them.
Hey, guys, it's the Nimrods.
We have had great feedback
on our new dishes,
and business is booming.
Someone wants
to say hello to you.
Hi, Gordon. How you doing?
Everything's going okay.
She's been super busy.
We appreciate everything.
And I haven't had to respond
to any reviews online,
because they've all been
so great.
(lively chatter)
GORDON: Next time,
I head to Hollywood,
where I meet one of the most
dysfunctional families ever
[bleep] hable Ingles.
I don't do this
to my mother, never.
GORDON: And a restaurant
that may be beyond repair.
What is that?
Trust me,
the disgusting kitchen
This is money thrown down
the [bleep] drain!
Isn't the only thing
that's rotten.
You're not running
the restaurant
the way you should be.
"Yo soy la padrona."
GORDON: This is not how
a family business runs.
You just [bleep] it.
I'm out of here.
Announcer: Tomorrow night, the
action heats up as The Four
are back to defend their seats.
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