Kitchen Nightmares (2007) s05e12 Episode Script
Park's Edge
Tonight on Kitchen Nightmares, chef Ramsay heads to an Atlanta suburb to help first-time restaurant owners Richard and Jorge.
Aye-yi-yi.
And while the restaurant is clearly on the verge of disaster What the hell? One owner is too stubborn to see the problem.
It's dry.
Yeah, and I can't do anything about it.
The other doesn't seem to care.
You gotta be kidding me.
One thing is for sure.
They are clearly over their head.
This is ridiculous.
With a menu that is bizarre Mexican, Asian, Indian.
Sounds like a fusion confusion.
A staff that is completely frustrated Don't talk to me like that.
It's not surprising that the kitchen has become a battleground.
Get outta here right now.
Chill out with the drama.
Get outta here.
Can chef Ramsay get through to this disappointing duo? You can't even tell me the truth.
Do you know why? 'Cause you don't know.
Or is the damage so severe it is impossible to be fixed? You're a joke.
Listen, you're a joke too, man.
What is that? Disgusting crap! You're done! I'm done? I'm not in denial! Yes, you are! Shut the place down! Get outta here! That is amazing.
I can't take any more.
Inman Park, Georgia, an upscale Atlanta suburb known for its trendy dining scene.
In the middle of this tight-knit community is Park's Edge, opened three years ago by longtime friends Richard and Jorge.
All right, Jorge.
Jorge is my best friend.
Our friendship started when I used to own an air freight company in California, and for the last three years, we've been business partners.
Hey, where's Richard? Okay, there you are.
I was looking for you.
When I was working for Richard, I decided that I was gonna go to culinary school.
And after I graduated from culinary school, Richard and I decided to open up this restaurant.
Hey, guys, our first guest is coming in.
Let's look alive.
Prior to owning Park's Edge, I had zero restaurant experience.
Yeah, you gonna help me a little bit? I just had a dream.
Basically they had a couple dollars in their pocket, and they're like, "hey, let's open up a restaurant.
" Okay, you got fires on? Everything's on? "Do you know how to do it?" "No, do you?" "No, well, hey, how hard can it be?" I have a re-fire on ten.
I don't have a re-fire Hey, one at a time.
The kitchen is a mess.
I don't have that, man.
There's no organization and structure.
How long you got on the scallops on 21, chef? My times are all up over here.
I don't think Jorge knows what he's doing.
When's this guy gonna realize his food's just not working and that he needs to do something else? My cooking is something that's a little more evolved and different.
Here, try it.
I like to just kinda take stuff that's basic and just sort of reinvent it.
Yeah, you can't serve that.
Damn.
They did not like the taste.
They said it wasn't good.
Jorge definitely thinks his food is, like, olympic-quality food.
It's like having a friend that just thinks they're completely kick-ass at something and they're not that good at it.
He can either order seafood, but I will not cook another steak for him.
How are your tables doing, drew? They got that little girl looking like she's about to die.
Aye-yi-yi.
When the heat is on in the kitchen I've never worked this hard before.
Richard serves no purpose.
How's it going? Not good.
I know.
He doesn't know anything about the restaurant to help.
My job is to run the front of the house, okay? And that's the easy part.
Oh, my God, I didn't even see you, cath.
How you doing, baby? I just dress up and smile.
That's all I do.
He always has a smile on his face.
Like nothing's going wrong, he kinda has this But there's some deep-seated issues with the restaurant and the community.
We put a tent up in the parking lot.
I didn't know you needed a permit.
And then we were pouring liquor without a license.
A newscaster came to the restaurant, and he told me that the neighbors don't like us being here.
They could do better and deserve better.
And my response was they don't like us because we're a black-owned restaurant and we're in a white neighborhood.
Since rich called the neighborhood racist, we've lost most of the business.
What's going on out there? You don't want to know, man.
It was so bad, I couldn't even walk the floor.
I don't have a plan "b" for this.
This is my life.
To be a successful restaurant, you need the neighborhood on your side.
Now I did a little research on Park's Edge before I got here, and what I found was somewhat shocking.
They've only been open for three years and have managed already to totally alienate the whole neighborhood.
Hello.
Hey, good afternoon.
How you doing, chef Ramsay? I'm Richard, co-owner of the restaurant.
Co-owner of the restaurant.
Look at you, looking very dapper.
We need chef Ramsay's help because Jorge and I have built up an ill-relationship, which is warranted, with the community, and I don't know how to fix it at this point.
Who's at the foundation? Jorge and I.
Okay, great.
It was 50/50.
I usually manage the front of the house.
He runs the back of the house.
Okay, and is he back there now? Yeah, you wanna go take a look? Why don't you bring him out? Okay, hold on a sec.
Jorge.
Can you step away right now or no? I got a second.
Okay.
As far as the food and the menu's concerned, there's really nothing wrong with it.
Gordon Ramsay, it's good to see you.
As far as the community's concerned, I think we could definitely use some help.
Give me a little insight to the business, so I can get my head up to speed.
In your eyes, what's the issue? In a nutshell, you know, we're just trying to reach back to the neighborhood.
You know, we made some mistakes in this neighborhood that we don't know how to unwind.
I did read something about that.
And we're hoping you could help us with that a little bit.
So the good news is it's not the food.
No, no, no.
Well, great.
Well, I can't wait to eat.
All right.
Let's go.
Okay, follow me back this way.
Okay, what you got? Here we go, chef.
And ami's gonna be taking care of you.
She'll be right over, all right? Thank you.
Five-spice seared scallops.
Avocado egg rolls.
Crispy chevre wontons.
Mexican, Asian, Indian.
Sounds like a fusion confusion.
How are you? Hi, how are you? Nice to see you.
My name is ami.
Ami, nice to see you.
Nice to meet you.
Likewise.
I love that smile.
Thank you.
What's the style of food here? What is it? Is it classic American? No, I think it's classic Mexican with an American twist.
Or a twisted chef.
Or a Is there a misprint on there? What does that mean? Grilled Caesar salad? No.
Really? The lettuce is grilled? - chop it on the grill.
You never heard of that? No, it hasn't hit London yet.
Okay, I'll start off with that.
The grilled Caesar.
No chicken, just just Do you know what, throw the chicken in there, why not? Throw the chicken in there? Yeah.
I'll go for the, um Hello.
How are you? Before you steal my knife and fork, hello.
My name's Kevin.
Kevin, good to see you, buddy.
Can I help you? Yeah, we're thrilled to have you here.
I hope you can make some sense outta this.
Yeah.
Kevin.
I need you.
Can you excuse me for a second? Please.
You're busy.
Yeah wow.
I thought he was a thief.
That was random.
That was very random.
Yeah, I don't know What does Kevin do? He's a bartender.
He's a bartender.
Yeah, so he really shouldn't even be over here right now.
So I don't even know A bartender just pops up and clears tables.
I don't know what he's doing.
Multitasking.
Okay, where were we? I'll go for the flash-fried oysters.
I'll go for the grilled salmon.
And as it's ready, just send it.
Thank you.
You're welcome.
Coming in, chef, I'm ringing in his orders, okay? Okay.
So be prepared.
To me, chef Ramsay's just another customer.
I mean, as long as he likes my food, we're gonna get along just fine.
Here's the salad.
All right.
Good to go? Walking out.
I think he's gonna love the salad.
It's a grilled lettuce.
I mean, can't go wrong.
Grilled salad.
Come on.
It is grilled.
You're still amazed.
I'm shocked.
I've never thought about it, but it's true.
You're like, "wait, why are we grilling lettuce?" Sorry for interrupting.
Just two seconds.
This is a first for me, a grilled Caesar salad.
No, but they actually grilled the lettuce.
Can you just show a hand if anyone else has ever had a grilled Caesar salad before.
Anybody here? Ladies? No? Pass.
Sorry for interrupting.
Sorry.
Jeez.
I always get nervous when a chef serves me the butt of the lettuce.
When you've got the butt of the lettuce on, you can never clean the lettuce properly.
And unfortunately, it's not very nice inside.
Dry chicken.
The salad looks hideous.
Why is it so spicy? Everything is spicy.
Everything.
.
Thanks, darling.
Grilled Caesar salad.
Coming in, chef.
Chicken is dry.
The butt of the lettuce never should be at the end of the lettuce.
Okay.
And why does salad have to be spicy? We're a Mexican-American cuisine.
Well, he's clearly not from Mexico, so First of all, Caesar salad is not from Europe.
It's from Mexico.
I mean, I'm the Mexican here.
You're not.
It's supposed to be spicy.
Oysters.
The flash-fried.
Yes.
Thanks, darling.
Are you kidding me? That's an oyster? Honestly, looks like a fossil from Jurassic Park.
That is disgusting.
Can you get me Richard, please? Sorry.
Yes, sir? Sit down.
Okay.
When was the last time you sat down and actually ate off your menu? I have not sampled the entire menu on a regular basis.
Yeah.
I want you to close your eyes now.
Okay, all right.
Okay.
And just try and identify that.
Tell me what you taste there.
Taste a lot of bread.
A lot of bread.
A little heat.
Here we go again.
Something.
You all right? Yeah.
You okay? Yeah.
Please, here you go.
Please.
.
It's about time for, you know, rich to actually taste the food and see what's going on.
Don't choke.
Yeah, it was the spice that got me at the end.
Yeah, the spice that got you.
It was the bread that got me.
I'll give you that.
No good on the oysters? Yeah, not good.
Next up is salmon.
Salmon.
Let's live and hope.
What happened? Everything is just way too spicy.
Aye-yi-yi.
Chef Jorge thought that he was gonna impress chef Ramsay with his food, and he wasn't impressed.
I hope that this is definitely, like, an eye-opener for him.
Your plate is really hot.
Don't worry.
Thank you though.
Okay, that looks like the bottom of a bird cage.
Okay.
I mean, salmon served on a bed of sticky rice with a green curry beurre blanc.
What the is going on in there? It's like the united nations of main courses there.
What's his style? It's I guess it's a little convoluted, isn't it? That's one way of putting it.
Yeah.
Okay.
I want you to taste this.
Go for the ragout and the strawberries.
I mean, just the combination, the rice is just hideous.
Yeah.
The spice is ridiculous.
And the strawberries and the red onion ragout.
Yeah.
I had no idea we had that many problems with the food until chef Ramsay dissected it.
We got a lot of work to do here, don't we? That's the understatement of the year.
Yeah.
Jorge? Got some more input for you.
Okay.
He says you've gone overboard with green curry beurre blanc, the strawberry ragout, and the sticky rice.
You try it? Yeah.
And when you try the three together, it is a little, um It doesn't blend well.
Can you take me through the kitchen? That way.
Where's the chef? Here.
Okay, good.
Richard, come here for two minutes.
Okay.
When I arrived you said the problem with the restaurant was the neighborhood.
And the issue wasn't the food.
Yes, sir.
Seriously? I cannot believe that you stand there and tell yourself that your food is edible.
Whosever idea it was to grill a Caesar salad was just hideous.
I don't see anything wrong with grilling a salad.
The salad wasn't even clean.
It had a butt of lettuce on there.
But forget the grilled Caesar salad.
The biggest insult the salmon.
You're all over the place.
There's no thought process.
What restaurant did you train in? I went to school.
What do you mean you went to school? Where did you go out and train before you opened your own restaurant? I didn't, I didn't.
You didn't train? No, not at all.
Out of culinary school, you then went and opened your own restaurant? That is correct.
Really? Here it is in a nutshell.
You're not qualified to stand behind the line, let alone run your own business.
All you're doing is you're coming in here, trashing my background as far as where I've been, saying that all the food you ate today was, okay? One man's opinion is not an issue.
You've got the arrogance to stand there and tell me that you think you're right.
You're gone.
Listen, before you came here, all these things were working.
Working in your little mind.
Or working in your mind.
I knew I knew they needed to be tweaked.
Tweaked? Yes.
Brain surgery.
This guy's just out of control.
He doesn't have any right to come in here and talk to me in that sort of manner.
Need to get the out of here.
This is my restaurant.
Show me some respect.
I gotta go.
After an informative lunch, chef Ramsay has a better understanding of the food problems at Park's Edge.
Let's catch up.
Have a seat.
He now wants to delve deeper into the issues that this restaurant has with its local community.
I'd like to sort of understand what happened here with the neighborhood.
Number one was we erected a tent in our parking lot without a proper permit.
So we get cited.
First the neighbors came by and said, "hey, you gotta take the tent down.
It's not legal.
" Did you take it down? We did in accordance to the City, but not in accordance to the neighbors.
That So that pissed off the locals.
Next? Right, so then we didn't have a liquor license and a business license.
I'm not gonna lie, we were negligent.
I mean, that's quite major, no liquor license? Yeah.
Holy, really? Yeah.
So then, first the neighbors came out and said the neighborhood could do better.
We were not good enough for the neighborhood.
And my response was they don't like us 'cause we're a minority-owned restaurant in a white neighborhood.
Yeah.
So you said the neighborhood was racist? Yes, exactly.
Have you done anything, you personally, in the last three years to sort of build those Bridges with the neighborhood? I don't know what to do or what to say or how to reach out properly.
We made some stupid mistakes.
Even the statement I made was stupid.
And I don't know how to fix it at this point.
I think it might even be beyond repair.
Okay, I'll be back later, yeah? I want to observe how you run your business.
All right.
Thank you.
All right, thank you.
Okay, ladies.
We're gonna get set really, really quick.
We've got 78 people in an hour and a half.
With a busy night ahead of them Matt, you need this pasta transfer? Nope, I'm good.
Richard and Jorge prepare their teams for dinner service.
I'm out back for one second.
We're all set.
Okay, you ready? Yeah.
You're going outside with a cigarette in your hand.
Customers are about to come in, and you're going outside for a cigarette.
No.
It was very embarrassing, I'm not gonna lie.
It was like a parent punishing a child.
Hop in there, come on inside.
All right, here we go.
Jorge, I just want you to do what you normally do.
Okay.
So do whatever you need to do.
All right, man, thank you.
Chef Ramsay thinks that I don't know what I'm doing, but I know what the I'm doing.
And this is my time for me to show chef Ramsay what Park's Edge is all about.
So who does what? I do grill, pantry.
Chef's gonna work sautee, and Matt, I believe, is the in-between, helping us out.
And how much experience do you have? More than ten years.
More than ten years? Yeah.
Okay, good.
So how many years experience do you have? Hi, ladies.
How are we? Hi, my name is drew.
I'll be your server.
Order in.
With dinner service underway This is the mid-well Carlo right here.
Behind you.
They're gonna be extremely hot.
Chef Ramsay's eager to see how Jorge leads his team in the kitchen.
Ebony, talk to me, where are you at right now? Table 12 is working? No, it's not working yet, I don't think.
Ask Jesse.
Okay, 42 needs to go out.
Chef, are you ready on 42? What's on 42? Hold on, wait, wait.
Jorge doesn't know what he's doing.
Matt, Jesse, what are you guys working on right now? We need a scallops on 36.
On my radar, there's a scallop.
What scallops are you We're doing 36 right now.
Unbelievable.
It's crazy that someone thinks that they can come out of culinary school and run a restaurant when you don't have any experience.
Is Jorge running the kitchen, or do they just all do what they want? No, he's running the kitchen.
He is? He's overwhelmed right now.
He's overwhelmed? I think he might be.
My God.
How is everything? I mean, it's really spicy.
Let me see the inside.
Okay, let me take that back.
We're gonna work on that.
Chef.
What is the issue? It's dry.
Yeah, and I can't do anything about it.
Okay.
Un real.
What's wrong with that one, darling? It's cold.
No.
It's medium-rare.
It's cold center.
Medium-rare is gonna be cold center.
I don't know what their problem is.
My God.
It's so frustrating.
I'm a good server.
Like, you're just making me look bad.
And that's my money.
Like, that's my tips.
So now it's like you're messing with my money now.
- What's wrong with that? - Holy.
It's raw.
I mean, you can't serve that to customers.
What is that? That's raw.
You cannot serve it like that.
Chef Jorge thinks that his food is to perfection, like he should be cooking for president Obama.
Jorge, you okay? Yeah.
But I thought you owned the place, ran the place.
I do.
I'm just struggling to see a head chef right now.
Yes, well, I've been But the stuff is coming back.
Some things have gone overcooked or undercooked.
Yeah.
You need to wake up a little bit.
Anyhow.
.
With chef Jorge losing complete control of his kitchen How are we going on 20-b? It's gonna be a minute.
What? The servers are frustrated.
Table 20-a, really need it.
And not surprisingly, they aren't the only ones.
I'm doing all I can at this point.
Is there any way you can go to the table and do what you can do? Where do I go beyond that? Richard does not like to deal with the complaints.
I feel like we as servers are running his restaurant.
I need rich.
Don't we all? Richard, do you got two seconds? Yes, sir.
Yeah? Quickly please.
What's happening? What do you mean? What's your role? As far as table times and so forth? No, just in general.
Well, right now we're in the weeds, and I'm letting him do his thing.
But you're not doing anything.
What do you mean not doing anything? You just stand around and sort of guide.
Well, right now we're overwhelmed.
The house is full.
Come on, Richard.
Come on.
I don't even know where to begin with the tables.
I don't even know where to begin.
Come on, Richard.
During dinner service, I don't know what to do differently.
I'm at a loss.
I mean, I'm at a loss.
Yeah, I hear you.
So I personally don't get involved.
Okay, here's your crab cakes right here.
Can I get some runners, please? I'm here to run.
Yeah, I'm here to run, run away.
This is a joke.
I've never seen two owners that are more clueless at running a place than these two idiots, I'm telling you.
Richard just walks around, and it's almost like he's in a dream.
And Jorge, the self-appointed executive chef, that guy hasn't got a clue.
Thank God the locals boycotted this place, 'cause if they ate here, they'd never come back.
Park edge, yeah, on the edge of a disaster.
What a nightmare.
Excuse me, hey, we wanna cancel our order.
We have another engagement that we need to get to.
The entire table? Yes.
With disgruntled diners unwilling to wait any longer All right, folks, have a good night.
They are not happy.
The dining room empties out quickly.
That's a wrap, Jorge.
But while the kitchen may be done for the night Start wrapping things up, man.
Chef Ramsay's inspection of the walk-in is just beginning.
Look at the state of this.
What a mess.
Asparagus here.
Rubbery.
Come on.
That's gotta be a month old.
What the is that in there? Guy's got no idea.
What is that? That's chicken.
Marinating.
It's marinating all right.
More like fermenting.
What a joke.
Jorge, can I Can I just have a word with you in private with Richard? Yeah.
On our own.
When was the last time you looked in here? Probably Come on, straight answers.
Just one of you give me Wednesday.
Wednesday? Look what's in the box.
Who turns the produce over? Who rotates the freshness? That's my staff.
Really? Me, seriously.
Why throw my lemons like that for? Why are you taking my product They're moldy, you pillock.
Wanna see some more? Stay there.
Chicken.
Hell.
Look at this.
What's this for? When's that from then, chef? Those are from today.
Those are not gonna be served to the public.
They're not gonna be served to the public? I'm telling you that I'm not gonna serve those.
So you're saving them for what? Talk to me then.
They're just from this morning.
You little.
No, you're the little.
I'm telling you, those were made today.
And if you don't believe me, then it's your responsibility.
So you're lying through your teeth.
I am not lying through my teeth.
Yes, you are.
You can't even tell me the truth.
Do you know why? Because you don't know.
And you're a joke.
Listen, you're a joke too, man.
After a miserable dinner service and discovering the state of the walk-in What's this for? Those are not gonna be served to the public.
You little.
Chef Ramsay has had enough of Jorge's excuses.
You're lying through your teeth.
I am not lying through my teeth.
You can't even tell me the truth.
Do you know why? 'Cause you don't know.
And you're a joke.
Listen, you're a joke too, man.
Are you gonna walk off now? Walk off? Listen, all you're doing is hammering.
Do you know what? What upsets me more about you than anything is that you don't even realize you're playing at running a restaurant.
And the minute you start looking at yourself in the mirror and stop blaming the people around you, the quicker you may get this place turned around.
Got it? Good! Joke.
Jorge does need his eyes opened a bit.
He didn't really think we had that many problems with the food.
But it's obvious tonight that things are not right.
Jorge needs to hear what chef Ramsay had to say.
After a disastrous day one, chef Ramsay wants to get through to the owners about all of the issues of the restaurant.
Good morning.
Good morning.
How are we? Good.
He wants the staff to unload, and the owners will be watching via surveillance cameras.
What I'd love to know is what the issues are behind the scenes.
Are you gonna help? Do you know what? The reason I'm here is to help.
But I can't start helping until I know exactly what is going on.
So what I need from you guys is a clear picture.
What are the main issues in here? Well, I don't know about anybody else, but I feel like Richard just is really reluctant to be interactive with the guests after they're sat.
It's like butts in seats, and that's where he stops.
And we're really responsible of solving guests' problems.
Richard, when he gets stressed, he drinks wine.
And so sometimes it makes it hard for us to communicate with him when we're having problems, because he's been drinking all day.
If he wants to be effective as an owner, he needs to be completely That's a good point.
It's a very good point.
And does he drink every day? Yes.
And what does Jorge think of that? They have a lot of separation.
Jorge is in the kitchen, and Richard's out front.
Their interactions are pretty minimal.
They need to educate themselves on more about this business.
I know more about running a restaurant than either one of them together.
They're too proud to say, "hey, I do need help.
" Yeah.
Chef Jorge, he acts like he's, like, on your level.
He's, like, fresh out of culinary school.
I mean, the ink hasn't even dried on his little certificate, and now he thinks he's an executive chef.
Has anyone ever told Jorge that his food is so complicated? Chef is extremely stubborn, does not care what anybody has to say about anything.
And if you dare say anything to him, it's your ass.
You cannot give Jorge any negative feedback, or you will get lashed out.
I didn't see him lash out at anybody last night.
Does he shout? Does he scream? What does he say when he goes off? I get called dumb, pinheaded.
He had a conversation in Spanish a couple weeks ago in the kitchen about how fat I'd gotten.
One day he snapped at me, and I was just like, "don't talk to me like that.
" And then he was like, "whoa, if you don't like it, well, you don't have to be here.
" I'm like, "if I don't like verbal abuse," like, I don't have to be here?" Seriously? Rude.
I thank you for your honesty, okay.
I think we need to stage an intervention for them, 'cause they're in denial.
Good, 'cause there's no need.
They're right here.
They're here right now? That's right.
They're watching? My God.
I'm gonna go get them and bring them out.
Okay? Good.
Like, they're here right now? I never would have said those things if I had known that they were listening.
I guess everything is out in the open now.
After the staff detailed the problems with the owners They're too proud to say, "hey, I do need help.
" Gordon wants to bring the two sides together.
Let's go.
And bring it all to a head.
You know, the most important part now is ironing this out.
We heard everything you guys said.
And, um I was enlightened, period.
That's all I gotta say.
It it touched me, um, deeply and, um, yeah, I was enlightened.
I was I was enlightened.
Come on, face your team.
Man, this is this is really deep for me, man.
I've always been a pillar.
Sit down.
You okay? Yeah, I'm fine.
I'm fine.
You go ahead, Jorge.
Yeah, just watching all of you guys just express how you feel, I was picturing the moments that you guys were talking about, and I really want to apologize to you guys for being unfair.
You guys have been so dedicated working with us together to build this restaurant.
I don't want you guys to feel like you've been taken advantage.
I don't want you guys to feel that way.
And I didn't know what was a feeling.
As far as my attitude, believe me that things will change.
That's my word to you guys.
I'm willing to take those steps that we need to take to move forward.
I definitely need to treat people differently, you know, before it gets to this stage again.
You know, I really never thought about what you guys thought, and I'm sorry.
I consider myself, you know, a pretty nice guy for the most part, and loving and concerned and giving.
And I haven't been to you guys, not the I haven't been, and I apologize for that.
I've learned more in these last few minutes than I think I've learned from the three years I've been here.
I know me, and I know what I'm capable of doing.
And I haven't cared enough, I know that.
There's so much more I could be doing.
And there's so much more I could be learning as well.
This is definitely a turning point.
I'm looking for new and better ways.
It's high time we changed.
While chef Ramsay has a plan to re-launch this restaurant, he knows it's also critical that Richard and Jorge reach out to the community.
And he's arranged an opportunity for them to do just that.
If there's ever a chance for you to put a little apology out there Yes.
I can't think of a more fitting time than now.
All right, let's go.
Okay.
Going on the news was a platform that part of this controversy started with.
And going on the news now will allow us to use the same platform to hopefully end it.
We are joined by the one and only chef Ramsay, and he's brought a couple of friends along from Park's Edge restaurant in Inman Park, and we are delighted to have you gentlemen with us.
Let's talk about where they need to begin to get things on the right track.
Where do they start at Park's Edge? They have the most amazing restaurant with a great location, right smack-bang in the neighborhood.
And we got off on the wrong sort of footing, didn't we? Yes, we did.
We basically didn't respect the neighborhood in the way we should have.
There were some things that were said out of frustration that I sincerely want to apologize about.
And we hope that we can gain the community's trust and respect once again.
Being able to voice the apology on local TV was one of the greatest gifts I had ever received.
You see me smiling ear to ear.
I am so excited.
I I can't even explain it.
After Richard and Jorge took their first big step to reconnect with the community How are we? Good.
How's it going? Chef Ramsay is now ready to unveil Park's Edge new look.
It's the beginning of a new era.
Let go of the past and look forward to an exciting new future.
Welcome to the new Park's Edge.
Beautiful.
Edgy.
Edgy.
Rustic-looking.
Yes.
Clean, simple, modern.
Good news is the orange is gone.
Yes.
The orange is gone on the inside too.
You ready to come inside? Yes.
Let's go.
Let's go, let's go.
Come around.
My God! What? My God.
Oh, my God.
This is beautiful.
Take it in.
Gone are the hideous colors.
We've brought in a new contemporary feel.
Oh, my God.
This is phenomenal.
I got goosebumps as I was walking in.
I seen the new colors, and, you know, there's, like, a life in here.
And I am very proud to be the owner of Park's Edge right now.
We got some amazing pictures on the wall.
All these images are local.
Doesn't it look good that you're bringing back the neighborhood into your restaurant and confirm that you care about them? Such a great idea.
The new look is so refreshing.
This is who we are.
Beautiful hand-painted, hand-carved, stunning wood panels on the wall.
You're on the Park's Edge.
So we've incorporated that stunning backdrop into the restaurant.
I love it, man.
I love it.
It's phenomenal.
All the linens have gone and exposed those beautiful wooden tables.
I am so happy and so proud.
I am flabbergasted of the changes that were made in the dining room.
Chef Ramsay has taken this restaurant to another level that we didn't even consider.
Beautiful, man.
Yes.
In addition to revamping the decor, chef Ramsay has completely overhauled Jorge's complicated menu.
This new menu is easy to execute.
And let's get one thing right.
It's American cuisine with a contemporary twist.
Excited? Yes.
Great.
Right, let's start off with these delicious green fried tomatoes with a buttermilk dressing.
Light, little bit of spice, and delicious.
Next to that, spicy wings.
Yeah, and served with a really nice herb blue cheese dressing.
I can't wait till you stop so we can start eating.
Entrees, pan-seared salmon done with a cauliflower puree and a caper relish.
Next to that, a nice little robust slice of pork belly with a cassoulet.
Easy on the lime.
Any questions? When can we eat? Jump in.
Those scallops are so bomb.
Those wings are really good too.
This is some of the best food I've ever had.
It's definitely making me realize that my food was just too far complicated.
Simple is way better.
I hope nobody else wants these fries.
This is my new favorite restaurant.
Coming up Here we go.
When the doors are open for service He sabotaged it.
Okay.
Unbelievably, one cook in the kitchen Get outta here right now.
Chill out with the drama.
Threatens to ruin the restaurant's re-launch.
Get outta here.
Now that the menu has been revealed Okay, so mussels, that's our portion for mussels? Yeah.
Chef Ramsay has brought in his team to spend all day training the Park's Edge kitchen staff.
You sautee, and there's a grill.
But not everyone is on board with the changes.
And then there's a fry station.
Okay, so you do the fry station.
No, I'm absolutely not cooking chicken wings.
You won't cook a chicken wing? No.
I don't feel comfortable frying a chicken wing, unless she wants to put on a pair of orange shorts and go out there and serve it.
They're here to train us, okay? You're gonna turn around and give them a hard time? Check yourself before you check them out, okay? I'm not gonna ask you again.
He has this huge ego about fried chicken.
It's just really irrelevant.
Here's here to do what I tell him to do, not what he wants to do.
What's going on? You put a bunch of chicken wings on the menu.
I think somebody oughta put some orange shorts on and go out and serve them.
Okay, how 'bout a little bit of respect and showing these two guys How 'bout respect for a fine-dining restaurant and not putting chicken wings on the menu? A fine-dining restaurant? Are you listening to yourself, man? Who the do you think you are? Who do I think I am? A guy that knows when a menu sucks.
How dare you get jumped up, telling the owners the menu 'Cause you think you know better.
Well, why aren't you doing better? Why haven't you got your own restaurant? How about having the intelligence to calm down and to start again? Is that possible, yes or no? It's possible.
Will you do it, yes or no? Yes.
Thank you.
Tonight's a huge night.
There's no way I'm gonna let somebody it up.
Matt needs to be on board or get out.
Show me what to do so I can do it.
Thank you.
It's relaunch night at Park's Edge.
Big night, yeah? Tonight we go forward.
Happy, everybody? Yes.
Good.
And fresh off Richard and Jorge's TV appearance Hey, folks, how you doing? Welcome to Park's Edge.
I'm Richard.
How's it going? The restaurant is packed, and the community seems ready to give Park's Edge another chance.
This is day one for Park's Edge.
Got a great new menu going.
We're a new restaurant, and I hope everything goes perfectly.
We have a great new menu this evening.
Everything's good, honestly.
I'm gonna go with the mixed mushroom rigatoni.
All right, great.
Thank y'all very much.
Here we go.
Order in, chef.
Thank you.
All right, I need two orders of mussels right here.
Work it, please, Jesse.
Two orders of mussels.
Okay, Matt, go ahead and focus on the green fried tomatoes.
Thank you.
I'm gonna run my kitchen like a tight ship tonight.
I gotta make sure that the food leaves this kitchen perfect.
That was fast.
Nice, what a difference.
Lovely.
Can I get a runner, please? With Jorge really stepping up and commanding his kitchen Good, that's exactly the tone, Jorge.
Delicious food is going out seamlessly.
That's so good.
It's good, right? Yeah.
Jorge, you drive it.
Drive, drive, drive, yes? Yes, yes.
Yay, the food is coming out so quick.
Don't jinx it.
I'm sorry.
How long on wings? Ridiculous.
Come on, Matt, I know you hate the wings, but just serve them, please.
Hate me, don't hate the wings.
You got your orange shorts? The orange shorts.
Cut the till the end of service, okay, big boy? Come on.
Hey, you, while you wanna around and take a piss, let me tell you something really important.
What's that? Yeah.
I've forgotten more than you know.
Just serve the food and shut the up, smart-ass.
Matt, what is the big deal? Trying to have a good time.
You're not having a good time, and you're making life tough.
I'm having a good time.
Why is he acting like that? 'Cause he's a jackass.
Matt is beyond the weakest link.
You are here to do a job.
Do it.
Pork belly's in the window.
Matt, let's serve it cooked.
I know you don't care, but I do.
And you're supposed to be working hard tonight to help get this place turned around.
Why are you now trying to sabotage it? Mister who thinks he can't Cook a chicken wing can't even drop a piece of pork in the fryer.
Look at it, dry piece of overcooked pork belly.
You're gonna start sending us down.
Matt, you seriously want to me over right now? No.
What are you being a piece of for then? I don't know if there's something wrong with Matt or not.
I'm not a violent man by any means.
But if he it up for me tonight, I will literally Do something.
I'm still waiting on a pork belly.
How long on a pork belly? Talk to me, guys.
How you doing? Plating, chef.
Thank you.
Jorge, please, touch it.
Please.
It's stone cold! Come on, Matt.
Chef, what do you think of that? Yeah? All this work for this.
Matt's having just a really, really difficult time adjusting to the menu.
It's almost like he's trying to destroy this whole dinner service.
Why would you up service tonight? You're making me look like.
Chill out with the drama.
What'd you say? I said chill out with the drama.
Get outta here right now.
Get the out right now.
You know what, get outta here.
It's re-launch night at Park's Edge.
Pork belly's in the window.
Look at it.
Dry.
And line cook Matt has not only made a number of mistakes You can't be selling like that, man.
Chill out with the drama.
But he's had a bad attitude as well.
What'd you say? I said chill out with the drama.
Get outta here right now.
Jorge has had enough.
Get the out right now.
You know what, get outta here.
Hey, fine, it's cool if you're gonna be serious like that.
Matt, see ya.
Let's continue working, please.
This is my kitchen, and we're moving forward, and if somebody becomes an obstacle or a speed bump, they're gone.
We have no more tolerance for that.
Hey, Jorge, well done.
Step up now.
Yeah, get it together, and make it happen.
Jesse, can you pick up some of this stuff, please? Okay.
I'm just waiting on pork belly.
I think it's a good thing that Matt's gone.
Now we can get down to business and not bicker like children.
Pork belly in the window.
Awesome, you are rocking my world.
Now with everyone pulling in the same direction Open door, chef.
I'm gonna need a runner.
I got it.
Thank you.
Dishes quickly make their way out to happy diners.
Those look great.
Thank you.
Looks great.
You all enjoy.
My customers are happy.
And it's just a completely different environment in the restaurant.
I'm actually happy to be working here tonight.
We're done now, right? Yes.
We still have a lot of work to do.
But I definitely believe that we can build this restaurant again.
Good job hanging in there today.
Much better.
Thank you.
You're welcome.
Jorge.
Yes, sir? It's been a rough week, let me tell you.
We had our ups and downs, especially you and I.
And do you know what, I didn't think you were gonna step up to the mark.
I didn't think you were confident enough.
But my God, strong finish.
Thank you.
Customers love the food, let me tell you.
Don't start overcomplicating your menu.
You got my word, this is a new beginning.
Richard? Yes, sir.
You're a smart guy.
You're better than just sitting, meeting, greeting.
Get in there, get your hands dirty.
I got you.
We have come a long way.
And this is just the start.
Every day you walk in there, demand the best out of Richard.
You demand the best out of Jorge.
Push each other.
Yes, sir.
Definitely.
Thank you.
Thank you.
It was a pleasure.
Chef Ramsay didn't only change our business, he changed our lives.
Good night.
Good night.
Thank you.
When I first got here, I met two owners that were completely clueless.
One didn't know how to run a restaurant, and the other one had no idea how to run a kitchen.
They've both come a long way clearly, but they've got an even longer journey now, to rebuild this reputation in the community and to become a successful restaurant.
Honestly, I wish them luck.
Breaking news, we've stopped grilling Caesar salad.
In the weeks that followed Thank you, thank you for coming back out again.
I know we got off on the wrong foot.
Richard and Jorge continued their community outreach.
I appreciate the support.
Thank you.
And business at Park's Edge is definitely on the rise.
That was so good.
Richard has taken a more active role.
Okay, salmon? Salmon? Can I get a New York strip in the window, please, for 43? It's coming right now.
Thank you.
Jorge has not only embraced the new menu, but has done a great job executing it.
Here, two shrimp and grits.
Thank you.
Shakin' and bakin'.
Our future for Park's edge is not guaranteed, but I definitely have a very, very strong feeling that we are on our way to success.
There's a new light at the end of the tunnel.
Aye-yi-yi.
And while the restaurant is clearly on the verge of disaster What the hell? One owner is too stubborn to see the problem.
It's dry.
Yeah, and I can't do anything about it.
The other doesn't seem to care.
You gotta be kidding me.
One thing is for sure.
They are clearly over their head.
This is ridiculous.
With a menu that is bizarre Mexican, Asian, Indian.
Sounds like a fusion confusion.
A staff that is completely frustrated Don't talk to me like that.
It's not surprising that the kitchen has become a battleground.
Get outta here right now.
Chill out with the drama.
Get outta here.
Can chef Ramsay get through to this disappointing duo? You can't even tell me the truth.
Do you know why? 'Cause you don't know.
Or is the damage so severe it is impossible to be fixed? You're a joke.
Listen, you're a joke too, man.
What is that? Disgusting crap! You're done! I'm done? I'm not in denial! Yes, you are! Shut the place down! Get outta here! That is amazing.
I can't take any more.
Inman Park, Georgia, an upscale Atlanta suburb known for its trendy dining scene.
In the middle of this tight-knit community is Park's Edge, opened three years ago by longtime friends Richard and Jorge.
All right, Jorge.
Jorge is my best friend.
Our friendship started when I used to own an air freight company in California, and for the last three years, we've been business partners.
Hey, where's Richard? Okay, there you are.
I was looking for you.
When I was working for Richard, I decided that I was gonna go to culinary school.
And after I graduated from culinary school, Richard and I decided to open up this restaurant.
Hey, guys, our first guest is coming in.
Let's look alive.
Prior to owning Park's Edge, I had zero restaurant experience.
Yeah, you gonna help me a little bit? I just had a dream.
Basically they had a couple dollars in their pocket, and they're like, "hey, let's open up a restaurant.
" Okay, you got fires on? Everything's on? "Do you know how to do it?" "No, do you?" "No, well, hey, how hard can it be?" I have a re-fire on ten.
I don't have a re-fire Hey, one at a time.
The kitchen is a mess.
I don't have that, man.
There's no organization and structure.
How long you got on the scallops on 21, chef? My times are all up over here.
I don't think Jorge knows what he's doing.
When's this guy gonna realize his food's just not working and that he needs to do something else? My cooking is something that's a little more evolved and different.
Here, try it.
I like to just kinda take stuff that's basic and just sort of reinvent it.
Yeah, you can't serve that.
Damn.
They did not like the taste.
They said it wasn't good.
Jorge definitely thinks his food is, like, olympic-quality food.
It's like having a friend that just thinks they're completely kick-ass at something and they're not that good at it.
He can either order seafood, but I will not cook another steak for him.
How are your tables doing, drew? They got that little girl looking like she's about to die.
Aye-yi-yi.
When the heat is on in the kitchen I've never worked this hard before.
Richard serves no purpose.
How's it going? Not good.
I know.
He doesn't know anything about the restaurant to help.
My job is to run the front of the house, okay? And that's the easy part.
Oh, my God, I didn't even see you, cath.
How you doing, baby? I just dress up and smile.
That's all I do.
He always has a smile on his face.
Like nothing's going wrong, he kinda has this But there's some deep-seated issues with the restaurant and the community.
We put a tent up in the parking lot.
I didn't know you needed a permit.
And then we were pouring liquor without a license.
A newscaster came to the restaurant, and he told me that the neighbors don't like us being here.
They could do better and deserve better.
And my response was they don't like us because we're a black-owned restaurant and we're in a white neighborhood.
Since rich called the neighborhood racist, we've lost most of the business.
What's going on out there? You don't want to know, man.
It was so bad, I couldn't even walk the floor.
I don't have a plan "b" for this.
This is my life.
To be a successful restaurant, you need the neighborhood on your side.
Now I did a little research on Park's Edge before I got here, and what I found was somewhat shocking.
They've only been open for three years and have managed already to totally alienate the whole neighborhood.
Hello.
Hey, good afternoon.
How you doing, chef Ramsay? I'm Richard, co-owner of the restaurant.
Co-owner of the restaurant.
Look at you, looking very dapper.
We need chef Ramsay's help because Jorge and I have built up an ill-relationship, which is warranted, with the community, and I don't know how to fix it at this point.
Who's at the foundation? Jorge and I.
Okay, great.
It was 50/50.
I usually manage the front of the house.
He runs the back of the house.
Okay, and is he back there now? Yeah, you wanna go take a look? Why don't you bring him out? Okay, hold on a sec.
Jorge.
Can you step away right now or no? I got a second.
Okay.
As far as the food and the menu's concerned, there's really nothing wrong with it.
Gordon Ramsay, it's good to see you.
As far as the community's concerned, I think we could definitely use some help.
Give me a little insight to the business, so I can get my head up to speed.
In your eyes, what's the issue? In a nutshell, you know, we're just trying to reach back to the neighborhood.
You know, we made some mistakes in this neighborhood that we don't know how to unwind.
I did read something about that.
And we're hoping you could help us with that a little bit.
So the good news is it's not the food.
No, no, no.
Well, great.
Well, I can't wait to eat.
All right.
Let's go.
Okay, follow me back this way.
Okay, what you got? Here we go, chef.
And ami's gonna be taking care of you.
She'll be right over, all right? Thank you.
Five-spice seared scallops.
Avocado egg rolls.
Crispy chevre wontons.
Mexican, Asian, Indian.
Sounds like a fusion confusion.
How are you? Hi, how are you? Nice to see you.
My name is ami.
Ami, nice to see you.
Nice to meet you.
Likewise.
I love that smile.
Thank you.
What's the style of food here? What is it? Is it classic American? No, I think it's classic Mexican with an American twist.
Or a twisted chef.
Or a Is there a misprint on there? What does that mean? Grilled Caesar salad? No.
Really? The lettuce is grilled? - chop it on the grill.
You never heard of that? No, it hasn't hit London yet.
Okay, I'll start off with that.
The grilled Caesar.
No chicken, just just Do you know what, throw the chicken in there, why not? Throw the chicken in there? Yeah.
I'll go for the, um Hello.
How are you? Before you steal my knife and fork, hello.
My name's Kevin.
Kevin, good to see you, buddy.
Can I help you? Yeah, we're thrilled to have you here.
I hope you can make some sense outta this.
Yeah.
Kevin.
I need you.
Can you excuse me for a second? Please.
You're busy.
Yeah wow.
I thought he was a thief.
That was random.
That was very random.
Yeah, I don't know What does Kevin do? He's a bartender.
He's a bartender.
Yeah, so he really shouldn't even be over here right now.
So I don't even know A bartender just pops up and clears tables.
I don't know what he's doing.
Multitasking.
Okay, where were we? I'll go for the flash-fried oysters.
I'll go for the grilled salmon.
And as it's ready, just send it.
Thank you.
You're welcome.
Coming in, chef, I'm ringing in his orders, okay? Okay.
So be prepared.
To me, chef Ramsay's just another customer.
I mean, as long as he likes my food, we're gonna get along just fine.
Here's the salad.
All right.
Good to go? Walking out.
I think he's gonna love the salad.
It's a grilled lettuce.
I mean, can't go wrong.
Grilled salad.
Come on.
It is grilled.
You're still amazed.
I'm shocked.
I've never thought about it, but it's true.
You're like, "wait, why are we grilling lettuce?" Sorry for interrupting.
Just two seconds.
This is a first for me, a grilled Caesar salad.
No, but they actually grilled the lettuce.
Can you just show a hand if anyone else has ever had a grilled Caesar salad before.
Anybody here? Ladies? No? Pass.
Sorry for interrupting.
Sorry.
Jeez.
I always get nervous when a chef serves me the butt of the lettuce.
When you've got the butt of the lettuce on, you can never clean the lettuce properly.
And unfortunately, it's not very nice inside.
Dry chicken.
The salad looks hideous.
Why is it so spicy? Everything is spicy.
Everything.
.
Thanks, darling.
Grilled Caesar salad.
Coming in, chef.
Chicken is dry.
The butt of the lettuce never should be at the end of the lettuce.
Okay.
And why does salad have to be spicy? We're a Mexican-American cuisine.
Well, he's clearly not from Mexico, so First of all, Caesar salad is not from Europe.
It's from Mexico.
I mean, I'm the Mexican here.
You're not.
It's supposed to be spicy.
Oysters.
The flash-fried.
Yes.
Thanks, darling.
Are you kidding me? That's an oyster? Honestly, looks like a fossil from Jurassic Park.
That is disgusting.
Can you get me Richard, please? Sorry.
Yes, sir? Sit down.
Okay.
When was the last time you sat down and actually ate off your menu? I have not sampled the entire menu on a regular basis.
Yeah.
I want you to close your eyes now.
Okay, all right.
Okay.
And just try and identify that.
Tell me what you taste there.
Taste a lot of bread.
A lot of bread.
A little heat.
Here we go again.
Something.
You all right? Yeah.
You okay? Yeah.
Please, here you go.
Please.
.
It's about time for, you know, rich to actually taste the food and see what's going on.
Don't choke.
Yeah, it was the spice that got me at the end.
Yeah, the spice that got you.
It was the bread that got me.
I'll give you that.
No good on the oysters? Yeah, not good.
Next up is salmon.
Salmon.
Let's live and hope.
What happened? Everything is just way too spicy.
Aye-yi-yi.
Chef Jorge thought that he was gonna impress chef Ramsay with his food, and he wasn't impressed.
I hope that this is definitely, like, an eye-opener for him.
Your plate is really hot.
Don't worry.
Thank you though.
Okay, that looks like the bottom of a bird cage.
Okay.
I mean, salmon served on a bed of sticky rice with a green curry beurre blanc.
What the is going on in there? It's like the united nations of main courses there.
What's his style? It's I guess it's a little convoluted, isn't it? That's one way of putting it.
Yeah.
Okay.
I want you to taste this.
Go for the ragout and the strawberries.
I mean, just the combination, the rice is just hideous.
Yeah.
The spice is ridiculous.
And the strawberries and the red onion ragout.
Yeah.
I had no idea we had that many problems with the food until chef Ramsay dissected it.
We got a lot of work to do here, don't we? That's the understatement of the year.
Yeah.
Jorge? Got some more input for you.
Okay.
He says you've gone overboard with green curry beurre blanc, the strawberry ragout, and the sticky rice.
You try it? Yeah.
And when you try the three together, it is a little, um It doesn't blend well.
Can you take me through the kitchen? That way.
Where's the chef? Here.
Okay, good.
Richard, come here for two minutes.
Okay.
When I arrived you said the problem with the restaurant was the neighborhood.
And the issue wasn't the food.
Yes, sir.
Seriously? I cannot believe that you stand there and tell yourself that your food is edible.
Whosever idea it was to grill a Caesar salad was just hideous.
I don't see anything wrong with grilling a salad.
The salad wasn't even clean.
It had a butt of lettuce on there.
But forget the grilled Caesar salad.
The biggest insult the salmon.
You're all over the place.
There's no thought process.
What restaurant did you train in? I went to school.
What do you mean you went to school? Where did you go out and train before you opened your own restaurant? I didn't, I didn't.
You didn't train? No, not at all.
Out of culinary school, you then went and opened your own restaurant? That is correct.
Really? Here it is in a nutshell.
You're not qualified to stand behind the line, let alone run your own business.
All you're doing is you're coming in here, trashing my background as far as where I've been, saying that all the food you ate today was, okay? One man's opinion is not an issue.
You've got the arrogance to stand there and tell me that you think you're right.
You're gone.
Listen, before you came here, all these things were working.
Working in your little mind.
Or working in your mind.
I knew I knew they needed to be tweaked.
Tweaked? Yes.
Brain surgery.
This guy's just out of control.
He doesn't have any right to come in here and talk to me in that sort of manner.
Need to get the out of here.
This is my restaurant.
Show me some respect.
I gotta go.
After an informative lunch, chef Ramsay has a better understanding of the food problems at Park's Edge.
Let's catch up.
Have a seat.
He now wants to delve deeper into the issues that this restaurant has with its local community.
I'd like to sort of understand what happened here with the neighborhood.
Number one was we erected a tent in our parking lot without a proper permit.
So we get cited.
First the neighbors came by and said, "hey, you gotta take the tent down.
It's not legal.
" Did you take it down? We did in accordance to the City, but not in accordance to the neighbors.
That So that pissed off the locals.
Next? Right, so then we didn't have a liquor license and a business license.
I'm not gonna lie, we were negligent.
I mean, that's quite major, no liquor license? Yeah.
Holy, really? Yeah.
So then, first the neighbors came out and said the neighborhood could do better.
We were not good enough for the neighborhood.
And my response was they don't like us 'cause we're a minority-owned restaurant in a white neighborhood.
Yeah.
So you said the neighborhood was racist? Yes, exactly.
Have you done anything, you personally, in the last three years to sort of build those Bridges with the neighborhood? I don't know what to do or what to say or how to reach out properly.
We made some stupid mistakes.
Even the statement I made was stupid.
And I don't know how to fix it at this point.
I think it might even be beyond repair.
Okay, I'll be back later, yeah? I want to observe how you run your business.
All right.
Thank you.
All right, thank you.
Okay, ladies.
We're gonna get set really, really quick.
We've got 78 people in an hour and a half.
With a busy night ahead of them Matt, you need this pasta transfer? Nope, I'm good.
Richard and Jorge prepare their teams for dinner service.
I'm out back for one second.
We're all set.
Okay, you ready? Yeah.
You're going outside with a cigarette in your hand.
Customers are about to come in, and you're going outside for a cigarette.
No.
It was very embarrassing, I'm not gonna lie.
It was like a parent punishing a child.
Hop in there, come on inside.
All right, here we go.
Jorge, I just want you to do what you normally do.
Okay.
So do whatever you need to do.
All right, man, thank you.
Chef Ramsay thinks that I don't know what I'm doing, but I know what the I'm doing.
And this is my time for me to show chef Ramsay what Park's Edge is all about.
So who does what? I do grill, pantry.
Chef's gonna work sautee, and Matt, I believe, is the in-between, helping us out.
And how much experience do you have? More than ten years.
More than ten years? Yeah.
Okay, good.
So how many years experience do you have? Hi, ladies.
How are we? Hi, my name is drew.
I'll be your server.
Order in.
With dinner service underway This is the mid-well Carlo right here.
Behind you.
They're gonna be extremely hot.
Chef Ramsay's eager to see how Jorge leads his team in the kitchen.
Ebony, talk to me, where are you at right now? Table 12 is working? No, it's not working yet, I don't think.
Ask Jesse.
Okay, 42 needs to go out.
Chef, are you ready on 42? What's on 42? Hold on, wait, wait.
Jorge doesn't know what he's doing.
Matt, Jesse, what are you guys working on right now? We need a scallops on 36.
On my radar, there's a scallop.
What scallops are you We're doing 36 right now.
Unbelievable.
It's crazy that someone thinks that they can come out of culinary school and run a restaurant when you don't have any experience.
Is Jorge running the kitchen, or do they just all do what they want? No, he's running the kitchen.
He is? He's overwhelmed right now.
He's overwhelmed? I think he might be.
My God.
How is everything? I mean, it's really spicy.
Let me see the inside.
Okay, let me take that back.
We're gonna work on that.
Chef.
What is the issue? It's dry.
Yeah, and I can't do anything about it.
Okay.
Un real.
What's wrong with that one, darling? It's cold.
No.
It's medium-rare.
It's cold center.
Medium-rare is gonna be cold center.
I don't know what their problem is.
My God.
It's so frustrating.
I'm a good server.
Like, you're just making me look bad.
And that's my money.
Like, that's my tips.
So now it's like you're messing with my money now.
- What's wrong with that? - Holy.
It's raw.
I mean, you can't serve that to customers.
What is that? That's raw.
You cannot serve it like that.
Chef Jorge thinks that his food is to perfection, like he should be cooking for president Obama.
Jorge, you okay? Yeah.
But I thought you owned the place, ran the place.
I do.
I'm just struggling to see a head chef right now.
Yes, well, I've been But the stuff is coming back.
Some things have gone overcooked or undercooked.
Yeah.
You need to wake up a little bit.
Anyhow.
.
With chef Jorge losing complete control of his kitchen How are we going on 20-b? It's gonna be a minute.
What? The servers are frustrated.
Table 20-a, really need it.
And not surprisingly, they aren't the only ones.
I'm doing all I can at this point.
Is there any way you can go to the table and do what you can do? Where do I go beyond that? Richard does not like to deal with the complaints.
I feel like we as servers are running his restaurant.
I need rich.
Don't we all? Richard, do you got two seconds? Yes, sir.
Yeah? Quickly please.
What's happening? What do you mean? What's your role? As far as table times and so forth? No, just in general.
Well, right now we're in the weeds, and I'm letting him do his thing.
But you're not doing anything.
What do you mean not doing anything? You just stand around and sort of guide.
Well, right now we're overwhelmed.
The house is full.
Come on, Richard.
Come on.
I don't even know where to begin with the tables.
I don't even know where to begin.
Come on, Richard.
During dinner service, I don't know what to do differently.
I'm at a loss.
I mean, I'm at a loss.
Yeah, I hear you.
So I personally don't get involved.
Okay, here's your crab cakes right here.
Can I get some runners, please? I'm here to run.
Yeah, I'm here to run, run away.
This is a joke.
I've never seen two owners that are more clueless at running a place than these two idiots, I'm telling you.
Richard just walks around, and it's almost like he's in a dream.
And Jorge, the self-appointed executive chef, that guy hasn't got a clue.
Thank God the locals boycotted this place, 'cause if they ate here, they'd never come back.
Park edge, yeah, on the edge of a disaster.
What a nightmare.
Excuse me, hey, we wanna cancel our order.
We have another engagement that we need to get to.
The entire table? Yes.
With disgruntled diners unwilling to wait any longer All right, folks, have a good night.
They are not happy.
The dining room empties out quickly.
That's a wrap, Jorge.
But while the kitchen may be done for the night Start wrapping things up, man.
Chef Ramsay's inspection of the walk-in is just beginning.
Look at the state of this.
What a mess.
Asparagus here.
Rubbery.
Come on.
That's gotta be a month old.
What the is that in there? Guy's got no idea.
What is that? That's chicken.
Marinating.
It's marinating all right.
More like fermenting.
What a joke.
Jorge, can I Can I just have a word with you in private with Richard? Yeah.
On our own.
When was the last time you looked in here? Probably Come on, straight answers.
Just one of you give me Wednesday.
Wednesday? Look what's in the box.
Who turns the produce over? Who rotates the freshness? That's my staff.
Really? Me, seriously.
Why throw my lemons like that for? Why are you taking my product They're moldy, you pillock.
Wanna see some more? Stay there.
Chicken.
Hell.
Look at this.
What's this for? When's that from then, chef? Those are from today.
Those are not gonna be served to the public.
They're not gonna be served to the public? I'm telling you that I'm not gonna serve those.
So you're saving them for what? Talk to me then.
They're just from this morning.
You little.
No, you're the little.
I'm telling you, those were made today.
And if you don't believe me, then it's your responsibility.
So you're lying through your teeth.
I am not lying through my teeth.
Yes, you are.
You can't even tell me the truth.
Do you know why? Because you don't know.
And you're a joke.
Listen, you're a joke too, man.
After a miserable dinner service and discovering the state of the walk-in What's this for? Those are not gonna be served to the public.
You little.
Chef Ramsay has had enough of Jorge's excuses.
You're lying through your teeth.
I am not lying through my teeth.
You can't even tell me the truth.
Do you know why? 'Cause you don't know.
And you're a joke.
Listen, you're a joke too, man.
Are you gonna walk off now? Walk off? Listen, all you're doing is hammering.
Do you know what? What upsets me more about you than anything is that you don't even realize you're playing at running a restaurant.
And the minute you start looking at yourself in the mirror and stop blaming the people around you, the quicker you may get this place turned around.
Got it? Good! Joke.
Jorge does need his eyes opened a bit.
He didn't really think we had that many problems with the food.
But it's obvious tonight that things are not right.
Jorge needs to hear what chef Ramsay had to say.
After a disastrous day one, chef Ramsay wants to get through to the owners about all of the issues of the restaurant.
Good morning.
Good morning.
How are we? Good.
He wants the staff to unload, and the owners will be watching via surveillance cameras.
What I'd love to know is what the issues are behind the scenes.
Are you gonna help? Do you know what? The reason I'm here is to help.
But I can't start helping until I know exactly what is going on.
So what I need from you guys is a clear picture.
What are the main issues in here? Well, I don't know about anybody else, but I feel like Richard just is really reluctant to be interactive with the guests after they're sat.
It's like butts in seats, and that's where he stops.
And we're really responsible of solving guests' problems.
Richard, when he gets stressed, he drinks wine.
And so sometimes it makes it hard for us to communicate with him when we're having problems, because he's been drinking all day.
If he wants to be effective as an owner, he needs to be completely That's a good point.
It's a very good point.
And does he drink every day? Yes.
And what does Jorge think of that? They have a lot of separation.
Jorge is in the kitchen, and Richard's out front.
Their interactions are pretty minimal.
They need to educate themselves on more about this business.
I know more about running a restaurant than either one of them together.
They're too proud to say, "hey, I do need help.
" Yeah.
Chef Jorge, he acts like he's, like, on your level.
He's, like, fresh out of culinary school.
I mean, the ink hasn't even dried on his little certificate, and now he thinks he's an executive chef.
Has anyone ever told Jorge that his food is so complicated? Chef is extremely stubborn, does not care what anybody has to say about anything.
And if you dare say anything to him, it's your ass.
You cannot give Jorge any negative feedback, or you will get lashed out.
I didn't see him lash out at anybody last night.
Does he shout? Does he scream? What does he say when he goes off? I get called dumb, pinheaded.
He had a conversation in Spanish a couple weeks ago in the kitchen about how fat I'd gotten.
One day he snapped at me, and I was just like, "don't talk to me like that.
" And then he was like, "whoa, if you don't like it, well, you don't have to be here.
" I'm like, "if I don't like verbal abuse," like, I don't have to be here?" Seriously? Rude.
I thank you for your honesty, okay.
I think we need to stage an intervention for them, 'cause they're in denial.
Good, 'cause there's no need.
They're right here.
They're here right now? That's right.
They're watching? My God.
I'm gonna go get them and bring them out.
Okay? Good.
Like, they're here right now? I never would have said those things if I had known that they were listening.
I guess everything is out in the open now.
After the staff detailed the problems with the owners They're too proud to say, "hey, I do need help.
" Gordon wants to bring the two sides together.
Let's go.
And bring it all to a head.
You know, the most important part now is ironing this out.
We heard everything you guys said.
And, um I was enlightened, period.
That's all I gotta say.
It it touched me, um, deeply and, um, yeah, I was enlightened.
I was I was enlightened.
Come on, face your team.
Man, this is this is really deep for me, man.
I've always been a pillar.
Sit down.
You okay? Yeah, I'm fine.
I'm fine.
You go ahead, Jorge.
Yeah, just watching all of you guys just express how you feel, I was picturing the moments that you guys were talking about, and I really want to apologize to you guys for being unfair.
You guys have been so dedicated working with us together to build this restaurant.
I don't want you guys to feel like you've been taken advantage.
I don't want you guys to feel that way.
And I didn't know what was a feeling.
As far as my attitude, believe me that things will change.
That's my word to you guys.
I'm willing to take those steps that we need to take to move forward.
I definitely need to treat people differently, you know, before it gets to this stage again.
You know, I really never thought about what you guys thought, and I'm sorry.
I consider myself, you know, a pretty nice guy for the most part, and loving and concerned and giving.
And I haven't been to you guys, not the I haven't been, and I apologize for that.
I've learned more in these last few minutes than I think I've learned from the three years I've been here.
I know me, and I know what I'm capable of doing.
And I haven't cared enough, I know that.
There's so much more I could be doing.
And there's so much more I could be learning as well.
This is definitely a turning point.
I'm looking for new and better ways.
It's high time we changed.
While chef Ramsay has a plan to re-launch this restaurant, he knows it's also critical that Richard and Jorge reach out to the community.
And he's arranged an opportunity for them to do just that.
If there's ever a chance for you to put a little apology out there Yes.
I can't think of a more fitting time than now.
All right, let's go.
Okay.
Going on the news was a platform that part of this controversy started with.
And going on the news now will allow us to use the same platform to hopefully end it.
We are joined by the one and only chef Ramsay, and he's brought a couple of friends along from Park's Edge restaurant in Inman Park, and we are delighted to have you gentlemen with us.
Let's talk about where they need to begin to get things on the right track.
Where do they start at Park's Edge? They have the most amazing restaurant with a great location, right smack-bang in the neighborhood.
And we got off on the wrong sort of footing, didn't we? Yes, we did.
We basically didn't respect the neighborhood in the way we should have.
There were some things that were said out of frustration that I sincerely want to apologize about.
And we hope that we can gain the community's trust and respect once again.
Being able to voice the apology on local TV was one of the greatest gifts I had ever received.
You see me smiling ear to ear.
I am so excited.
I I can't even explain it.
After Richard and Jorge took their first big step to reconnect with the community How are we? Good.
How's it going? Chef Ramsay is now ready to unveil Park's Edge new look.
It's the beginning of a new era.
Let go of the past and look forward to an exciting new future.
Welcome to the new Park's Edge.
Beautiful.
Edgy.
Edgy.
Rustic-looking.
Yes.
Clean, simple, modern.
Good news is the orange is gone.
Yes.
The orange is gone on the inside too.
You ready to come inside? Yes.
Let's go.
Let's go, let's go.
Come around.
My God! What? My God.
Oh, my God.
This is beautiful.
Take it in.
Gone are the hideous colors.
We've brought in a new contemporary feel.
Oh, my God.
This is phenomenal.
I got goosebumps as I was walking in.
I seen the new colors, and, you know, there's, like, a life in here.
And I am very proud to be the owner of Park's Edge right now.
We got some amazing pictures on the wall.
All these images are local.
Doesn't it look good that you're bringing back the neighborhood into your restaurant and confirm that you care about them? Such a great idea.
The new look is so refreshing.
This is who we are.
Beautiful hand-painted, hand-carved, stunning wood panels on the wall.
You're on the Park's Edge.
So we've incorporated that stunning backdrop into the restaurant.
I love it, man.
I love it.
It's phenomenal.
All the linens have gone and exposed those beautiful wooden tables.
I am so happy and so proud.
I am flabbergasted of the changes that were made in the dining room.
Chef Ramsay has taken this restaurant to another level that we didn't even consider.
Beautiful, man.
Yes.
In addition to revamping the decor, chef Ramsay has completely overhauled Jorge's complicated menu.
This new menu is easy to execute.
And let's get one thing right.
It's American cuisine with a contemporary twist.
Excited? Yes.
Great.
Right, let's start off with these delicious green fried tomatoes with a buttermilk dressing.
Light, little bit of spice, and delicious.
Next to that, spicy wings.
Yeah, and served with a really nice herb blue cheese dressing.
I can't wait till you stop so we can start eating.
Entrees, pan-seared salmon done with a cauliflower puree and a caper relish.
Next to that, a nice little robust slice of pork belly with a cassoulet.
Easy on the lime.
Any questions? When can we eat? Jump in.
Those scallops are so bomb.
Those wings are really good too.
This is some of the best food I've ever had.
It's definitely making me realize that my food was just too far complicated.
Simple is way better.
I hope nobody else wants these fries.
This is my new favorite restaurant.
Coming up Here we go.
When the doors are open for service He sabotaged it.
Okay.
Unbelievably, one cook in the kitchen Get outta here right now.
Chill out with the drama.
Threatens to ruin the restaurant's re-launch.
Get outta here.
Now that the menu has been revealed Okay, so mussels, that's our portion for mussels? Yeah.
Chef Ramsay has brought in his team to spend all day training the Park's Edge kitchen staff.
You sautee, and there's a grill.
But not everyone is on board with the changes.
And then there's a fry station.
Okay, so you do the fry station.
No, I'm absolutely not cooking chicken wings.
You won't cook a chicken wing? No.
I don't feel comfortable frying a chicken wing, unless she wants to put on a pair of orange shorts and go out there and serve it.
They're here to train us, okay? You're gonna turn around and give them a hard time? Check yourself before you check them out, okay? I'm not gonna ask you again.
He has this huge ego about fried chicken.
It's just really irrelevant.
Here's here to do what I tell him to do, not what he wants to do.
What's going on? You put a bunch of chicken wings on the menu.
I think somebody oughta put some orange shorts on and go out and serve them.
Okay, how 'bout a little bit of respect and showing these two guys How 'bout respect for a fine-dining restaurant and not putting chicken wings on the menu? A fine-dining restaurant? Are you listening to yourself, man? Who the do you think you are? Who do I think I am? A guy that knows when a menu sucks.
How dare you get jumped up, telling the owners the menu 'Cause you think you know better.
Well, why aren't you doing better? Why haven't you got your own restaurant? How about having the intelligence to calm down and to start again? Is that possible, yes or no? It's possible.
Will you do it, yes or no? Yes.
Thank you.
Tonight's a huge night.
There's no way I'm gonna let somebody it up.
Matt needs to be on board or get out.
Show me what to do so I can do it.
Thank you.
It's relaunch night at Park's Edge.
Big night, yeah? Tonight we go forward.
Happy, everybody? Yes.
Good.
And fresh off Richard and Jorge's TV appearance Hey, folks, how you doing? Welcome to Park's Edge.
I'm Richard.
How's it going? The restaurant is packed, and the community seems ready to give Park's Edge another chance.
This is day one for Park's Edge.
Got a great new menu going.
We're a new restaurant, and I hope everything goes perfectly.
We have a great new menu this evening.
Everything's good, honestly.
I'm gonna go with the mixed mushroom rigatoni.
All right, great.
Thank y'all very much.
Here we go.
Order in, chef.
Thank you.
All right, I need two orders of mussels right here.
Work it, please, Jesse.
Two orders of mussels.
Okay, Matt, go ahead and focus on the green fried tomatoes.
Thank you.
I'm gonna run my kitchen like a tight ship tonight.
I gotta make sure that the food leaves this kitchen perfect.
That was fast.
Nice, what a difference.
Lovely.
Can I get a runner, please? With Jorge really stepping up and commanding his kitchen Good, that's exactly the tone, Jorge.
Delicious food is going out seamlessly.
That's so good.
It's good, right? Yeah.
Jorge, you drive it.
Drive, drive, drive, yes? Yes, yes.
Yay, the food is coming out so quick.
Don't jinx it.
I'm sorry.
How long on wings? Ridiculous.
Come on, Matt, I know you hate the wings, but just serve them, please.
Hate me, don't hate the wings.
You got your orange shorts? The orange shorts.
Cut the till the end of service, okay, big boy? Come on.
Hey, you, while you wanna around and take a piss, let me tell you something really important.
What's that? Yeah.
I've forgotten more than you know.
Just serve the food and shut the up, smart-ass.
Matt, what is the big deal? Trying to have a good time.
You're not having a good time, and you're making life tough.
I'm having a good time.
Why is he acting like that? 'Cause he's a jackass.
Matt is beyond the weakest link.
You are here to do a job.
Do it.
Pork belly's in the window.
Matt, let's serve it cooked.
I know you don't care, but I do.
And you're supposed to be working hard tonight to help get this place turned around.
Why are you now trying to sabotage it? Mister who thinks he can't Cook a chicken wing can't even drop a piece of pork in the fryer.
Look at it, dry piece of overcooked pork belly.
You're gonna start sending us down.
Matt, you seriously want to me over right now? No.
What are you being a piece of for then? I don't know if there's something wrong with Matt or not.
I'm not a violent man by any means.
But if he it up for me tonight, I will literally Do something.
I'm still waiting on a pork belly.
How long on a pork belly? Talk to me, guys.
How you doing? Plating, chef.
Thank you.
Jorge, please, touch it.
Please.
It's stone cold! Come on, Matt.
Chef, what do you think of that? Yeah? All this work for this.
Matt's having just a really, really difficult time adjusting to the menu.
It's almost like he's trying to destroy this whole dinner service.
Why would you up service tonight? You're making me look like.
Chill out with the drama.
What'd you say? I said chill out with the drama.
Get outta here right now.
Get the out right now.
You know what, get outta here.
It's re-launch night at Park's Edge.
Pork belly's in the window.
Look at it.
Dry.
And line cook Matt has not only made a number of mistakes You can't be selling like that, man.
Chill out with the drama.
But he's had a bad attitude as well.
What'd you say? I said chill out with the drama.
Get outta here right now.
Jorge has had enough.
Get the out right now.
You know what, get outta here.
Hey, fine, it's cool if you're gonna be serious like that.
Matt, see ya.
Let's continue working, please.
This is my kitchen, and we're moving forward, and if somebody becomes an obstacle or a speed bump, they're gone.
We have no more tolerance for that.
Hey, Jorge, well done.
Step up now.
Yeah, get it together, and make it happen.
Jesse, can you pick up some of this stuff, please? Okay.
I'm just waiting on pork belly.
I think it's a good thing that Matt's gone.
Now we can get down to business and not bicker like children.
Pork belly in the window.
Awesome, you are rocking my world.
Now with everyone pulling in the same direction Open door, chef.
I'm gonna need a runner.
I got it.
Thank you.
Dishes quickly make their way out to happy diners.
Those look great.
Thank you.
Looks great.
You all enjoy.
My customers are happy.
And it's just a completely different environment in the restaurant.
I'm actually happy to be working here tonight.
We're done now, right? Yes.
We still have a lot of work to do.
But I definitely believe that we can build this restaurant again.
Good job hanging in there today.
Much better.
Thank you.
You're welcome.
Jorge.
Yes, sir? It's been a rough week, let me tell you.
We had our ups and downs, especially you and I.
And do you know what, I didn't think you were gonna step up to the mark.
I didn't think you were confident enough.
But my God, strong finish.
Thank you.
Customers love the food, let me tell you.
Don't start overcomplicating your menu.
You got my word, this is a new beginning.
Richard? Yes, sir.
You're a smart guy.
You're better than just sitting, meeting, greeting.
Get in there, get your hands dirty.
I got you.
We have come a long way.
And this is just the start.
Every day you walk in there, demand the best out of Richard.
You demand the best out of Jorge.
Push each other.
Yes, sir.
Definitely.
Thank you.
Thank you.
It was a pleasure.
Chef Ramsay didn't only change our business, he changed our lives.
Good night.
Good night.
Thank you.
When I first got here, I met two owners that were completely clueless.
One didn't know how to run a restaurant, and the other one had no idea how to run a kitchen.
They've both come a long way clearly, but they've got an even longer journey now, to rebuild this reputation in the community and to become a successful restaurant.
Honestly, I wish them luck.
Breaking news, we've stopped grilling Caesar salad.
In the weeks that followed Thank you, thank you for coming back out again.
I know we got off on the wrong foot.
Richard and Jorge continued their community outreach.
I appreciate the support.
Thank you.
And business at Park's Edge is definitely on the rise.
That was so good.
Richard has taken a more active role.
Okay, salmon? Salmon? Can I get a New York strip in the window, please, for 43? It's coming right now.
Thank you.
Jorge has not only embraced the new menu, but has done a great job executing it.
Here, two shrimp and grits.
Thank you.
Shakin' and bakin'.
Our future for Park's edge is not guaranteed, but I definitely have a very, very strong feeling that we are on our way to success.
There's a new light at the end of the tunnel.