*Update So I just realized that I forgot to add a link to David's music, woops my bad. I always forget at least one thing. Anyways here's his album "The Quickening" if you're curious: ruclips.net/video/ETPRVDIxJfA/видео.html Interestingly, I checked the younger David Leonard's youtube channel again and the album isn't listed in his playlists anymore. The album is now listed under "David Alan - Topic", and some comments have said that the playlist wasn't actually younger David's and that youtube just stuck it there on his channel since they have the same name. I suggested that might be the case in the video, but honestly I thought that couldn't possibly be right since it 's kind of wild to just stick a random video on someone else's channel and make it look like it belongs to them. But I guess I was wrong. I guess the two Davids just happen to have the same name and are unrelated. Anyways, I just thought I would share that. Have a merry Christmas and stay safe.
I agree completely, I analized his behaviour and David really strikes me as a person who really cares for no one but himself, he shows no respect for his Black Pearl Staff argues with his customers when they complain about the food's quality, and is really ungratefule for all the effort Gordon and the Black Pearl Staff put in to try to save it.
What David seems to forget is that, if Gordon really did ruin his menu and their way of doing things was superior: they wouldn't be financially struggling to begin with.
I love Gordon No bigger fan, eaten at almost 30 of his restaurants but he has really screwed up some of these menus He turned a Vermont bed and breakfast into Thai food. The Black Pearl's was perfect in concept and Gordons suggestions were outdated Sacrilegious to a real lobster roll also He has 50 plus restaurants and something like 9 shows. Even back in 2010 he was busier than ever. He makes mistakes
@@thegadflygang5381 I'm totally willing to admit he's definitely made mistakes. But going back to what it was before isn't the way if you think Gordon made a mistake with yours. Instead, hire an expert and actually pay them to fix your menu. (But this place was already going under before the show arrived. They just wanted the publicity to help them sell it and it didn't work in their favor.)
It most definitely was David writing that letter alone. If you notice, the letter keeps changing from third person (we) to first person (I). Kept saying things like “We did this” and then changing to “I wish that”. With the things said after the “I”, I am sure that was David, since the other 2 owners didn’t seem to be nearly as aggressive as David came close to.
Sorry to nitpick, but "we" and "I" are both first person. "We" is first-person plural, and "I" is first-person singular. Third-person is things like "he", "she", and "they".
You can tell the letter was written only by David because a co-written letter does not really use “I”. It would mainly use “Our” and “We” in reference to the writers. So either the other owners signed on to it without much thought or….David put their names there without consent.
The first 4 Paragraphs have We/Our but everything after that is I/My. The letter was at least started out with a facade of being a group effort and then the guy just couldn't keep himself from unloading his personal grievances and didn't even consider proof reading when he was finished to make sure it still read like it was from everyone.
I swear to god this fucking dude seems like he's a flat earther. He's got that same stubborn know it all type of attitude, and the fact that he is still saltier than his sandy ass oysters, really makes him give off those tiny pp vibes.
2:40 - Really??? He thinks it's okay for a restaurant meal to have SAND?? That owner really is deluded. If I found sand in my dinner, that would be a massive red flag
Imagine I serve you ANY animal and it kinda smells like pee and I go "well you know when you kill this animal the smell is there right? ALL NATURAL BABYYYYYY!!!!"
I think it’s so funny that the “owners” ie David insist that being on kitchen nightmares caused their business to fail, then also claim that the producers lied about the air date and pushed it back for months. So how could the bad publicity from the episode be the cause when nobody had even seen it yet? Lmao
@Shia Lebeouf: Life Coach More likely that those restaurants were in such a bad shape to begin with (financially, customer revenues-wise, etc.). Even a brand new restaurant WITHOUT any old baggage stands a good chance of 'going under' (tough business to get into).
@Shia Lebeouf: Life Coach well u gotta look at the amount of shit the owners originally dug the,selves into. Some owners that were on the show literally have over 1million dollars of debt. Not to mention, what’s to prevent them from slacking off after Gordon leaves? Many of these episodes were posted much later than it was actually filmed so they had time to prove themselves and that they changed their ways. So it’s not really KN’s fault that much.
“The show ruined our business.” “We couldn’t keep the business afloat until the episode aired.” 🤔 so either the show ruined you or the show didn’t come out in time to save you. Those are not the same thing even if they had the same ending.
I guess you could argue that Gordon’s changes might have made the place look like a joke for those 4 days they were still open. He did have a big cheesy lobster mascot wander out into Times Square handing out fliers telling people to visit and I’m sure some people would have an issue with how cruel the claw machine was
They said it themselves they were planning on the free publicity, most likely wanted to sell out after and take off, but David couldn't resist being an unlikable prick and sunk his own scheme and got mad about it.
I decided to look into the whole lobster situation and found this piece: "Due to the supply of Canadian lobster in U.S. markets, Maine lobster was certified as a Trade Assistance Product under the Trade Adjustment Assistance for Farmers Act (TAAF) in 2010". So Canadian lobster is just the lobster, and Maine lobster is Lobster ™. It also probably means that Maine lobster has different rules when it comes to selection and quality.
David is one of the few owners that legitimately pissed me off. He’s one of the most self-centered bastards I’ve ever seen, and I cannot think of anyone else worse than him on this godforsaken show.
There’s a website where you can check if the restaurants are still open, 90% of them sadly are closed. Gordon said he doesn’t do the show anymore because he’s tired of trying to help restaurants that are ultimately going to fail after he leaves.
You can't fix an autocracy run by an idiot. Gordon Ramsay doesn't buy out the restaurant and gift it to a better owner. Gordon doesn't democratize them into a staff-run co-op or something. All he does is give a facelift and suggestions to asinine dictators who need a multi-year course on how to manage something. The saddest example is Momma Cherri Soul Food Shack, but for a different reason. Momma Cherri is a fantastic chef and a wonderful person, but she didn't have business acumen to run a for-profit. When her restaurant closed she went back to what she did before: making food for the poor. The only thing that Gordon could've done to help her was pay her debts and give her a business course or a helpful partner. KN was never gonna save restaurants. It exists to profit off of them for our entertainment.
@@MasoTrumoi mmm, i disagree. KN was never faked or anything like that. Yes, it was edited. However, KN for most, if not all of the owners in each and every episode could have been taken as either a wakeup call or a final nail. That's literally all it was to the owners PARTICIPATING. For viewers? Everything on FOX is and was for entertainment. Every single thing you see on TV except for the News (which is still... i won't even continue on that.) is for entertainment. But yes, most KN-restaurant owners were FAR too incompetent or blind to see their imperfections. Most of them were narcissists, lol.
You hit the nail on the head with Maine vs Canadian lobster. Foodies can taste the difference and Maine lobster has a higher market price, so even if some folks can't really tell, there's an objective dollars and cents value they're lying about. If Maine lobster wasn't more valuable, to consumers, they wouldn't have lied.
Canadian Lobster has no upper size limit, Maine lobster has an upper size limit; older males tend to be larger, the younger male lobsters are eaten. There is a difference when the age difference between the two lobsters for what you're eating. The other thing is the diet of the lobster and depending on what it's mostly eaten will affect it's taste.
Newfoundland and Prince Edward lobster is the best in my opinion although it is neglible between Maine. What you're missing isn't the taste Because I guarantee out of a 1000 people the only ones who could tell the difference upon being portioned/chopped into tail segments would only be doing it luckily Lobster pretty much is lobster. Age, size, time of molt effect things but otherwise try a Prince Edward lobster I guarantee you will love it
My theory is David was so pissed about the changes because he knew he wanted to sell the restaurant and location off as soon as he could, and was mad because he thought the extra features would either devalue the place or limit who he could sell to.
David didn't even try to make the letter sound as if it was written by all three owners. It is completely in singular first person and the language use is eerily similar to how David speaks... 🤔
While technically they are the quality is definitely better than what Walmart sells never had A-5 beef want to but it’ll break my wallet just to buy enough for myself to enjoy
The Canadian lobster thing makes me laugh, because here in the Netherlands there's a type of herring called Hollandse nieuwe, which can only be named thus if it's caught in a certain timeframe. Even if it's the same species caught in the same place it can't be named that if it's not caught at the right time
@@piggypooo he meant, caught at a certain date. if i remember correctly, Hollandse Nieuwe is caught somewhere between june and august, if it's caught any other date, it's regular herring edit: so i just looked it up and it says Hollandse Nieuwe is caught between half may and juli (so around may 15th it starts). if it's not caught in that time period, it's called Hollandse Maatjes Haring (it's called that after 30 september)
As a New Englander, I’m embarrassed how David spoke on behalf of our cuisine. It’s so much better than what he peddles. From New England clam chowder, to Maine lobster rolls, to Boston baked beans… it’s so good 👌🏻
For all great cuisine, there are those who try to make pathetic simulacrums. It’s just the way of things I’m sure real New England food is very tasty tho :)
Pretty sure Gordon said they were over charging for the lobster too since they were labeling it as “Maine”. While I’m no food expert, the Maine lobster’s popularity probably boosts its pricing or there might be a different handling process compared to Canadian. Plus the shipping and handling prices would for sure be different. Heck, if one is less available because of breeding or environmental factors, the scarcity could jack up the price too.
That's kind of it, yeah! It would be like charging someone for a purse and justifying the cost as "it's Gucci" then they open it up and it's Guess. And then you say "it's all Gs, who will know the difference?"
Exactly. Plus, there can be a lot of differences even from two organisms of the same species! Take peppers for example; most of the peppers we eat are Capsicum Annuum. If I ordered some grilled sweet Italian peppers and received super spicy grilled bird's eye peppers because they're the same species, then I'd be pretty pissed off. David needs to go back to school lmao
chef here, the lobsters would also taste different because of the food which lobsters would eat, also the cleanliness of water affects taste. A myriad of different factors affect the flavour of shellfish and molluscs. However the issue isn't the particular differences between the lobsters, the issue is a case of truth i menu. In the EU (not quoting US law cos god knows if there even is any) restaurants are under a legal obligation to be as truthful as possible when selling items to a customer. So whilst you could argue that if the menu says "Wexford Strawberries" even though the strawberries used in the dish are french and since they're both technically strawberries, and are the same product. The customer has been misled into purchasing a product which is not what they requested. Even if the lobsters from Canada were somehow atomically identical to the ones in Maine, the customers are paying for Maine lobster, not Canadian.
In the US it doesn't matter if what's being sold is a style of preparation. A Chinese restaurant isn't lying if it sells Beijing Duck that isn't literally from Beijing, because it's about the way the duck is cooked, the sauces, veggies, and the rice. Same goes for a myriad of foods including pretty much everything Sichuan considering Sichuan peppercorns are illegal to import on ecological grounds. But a store here also isn't lying if it sells Wiener Schnitzel that isn't literally from Vienna, basically all that matters is a flattened cutlet that by default is veal is being sold. You want a New York Pizza in California? That's flat with few toppings made of the high quality local ingredients in the ag state of California, not a pizza flown in from New York. Americans lack the umpteen trillion city state cultural dishes of Europe so there's little incentive to protect every minor variation of a generalizable dish. In fact the immigrant nation thing means there's demand for style of preparation that can't be answered by restricting things to local foods or even exact recipes like how it works in the EU. And in general you shouldn't expect food from the other side of the planet to be anything but a style of preparation unless you want low quality frozen/dried ingredients marked up to pay for travel and tariffs or the high demand of certain locations. For most people this is undesireable and not even intuitive to desire, so it's considered unreasonable and not reflected in US law the way it is in the EU. I don't know Maine lobster. But if it's about the style of preparation - the cooking time, the balance of herbs and butter or the mayo and celery or whatever, or as the style of cuisine with lobster rolls and such - Ramsey was 100% in the wrong by American conventions.
@@tovarischkrasnyjeshi Honestly, truth in advertising is more than important enough for a customer to determine whether or not they want to spend the extra couple bucks [or any money, for that matter] at that establishment. If you tell me the lobster comes from Canada, I would expect the lobster is sourced from Canada. If you tell me that a lobster roll is prepared in Maine style, that allows for a little more leeway regarding where the lobster actually came from, so long as it's prepared in a similar way that a Maine lobster roll would be prepared. Especially in today's economy with everything going on, where I spend my extra cash when I get it matters that much more to me. After all; if a restaurant can't even tell you the truth about what they are selling, why should you trust what is going on behind the closed doors of the kitchen? It might not be something that is directly affected by US law, but you can bet your bottom dollar that how things are presented up front can and will affect whether or not your customer base trusts your product enough to buy it.
@@tovarischkrasnyjeshi It's not about preparation though. It's like calling Australian waygu beef Kobe beef. They are both waygu but they are sourced from 2 different areas. Maine lobster and Canadian lobster are sources from 2 different areas and isn't a method of preparing or cooking. Lobsters caught in Maine fetch a high price than lobsters caught in Canada. Also Maine is in the US, and Canada is a different country. Maine lobster also fetches a higher price in Canada as well.
I think the important part of Gordon's arguments of ripping off the customer regarding the lobster doesn't have anything to do with the actual taste, it's the fact that Maine Lobster is an actual official entity used by restaurants and companies for branding and pricing reasons. Titling something the "Maine Lobster" plate while serving Canadian is a clear cut scam regardless of the price, but just to add the layer of scum it's also being charged as if it were a Maine Lobster so it's just a rip off all around. The only way the "it tastes the same" argument flies is when you're telling the customer that you're getting the lobster cheaper and the customer is too, when you're charging the same as the expensive version and your excuse is "it tastes the same" you're just being a jackass.
I disagree with everyones claim that maine lobsters are gimmicks compared to canadian...it literally explains why they are more expensive, "due to water temperaratures the meat is sweeter and shell is softer" which means a sweeter meat thats easier to access! Yes its the "same creature" but if i was sold a chihuahua as a german shepherd id be pretty upset.
This is literally like arguing that Great Value Peanut Butter or Jif Peanut Butter are the same. Yes they are pretty much made the same way but GV does many MANY small different things then Jif that makes their Peanut Butter different. As it turns out. The numerous small differences matter a lot more then the 1 or 2 big similarities.
Chef Ramsey may be a hard critic that insults and yells at people, or it may just be a TV persona, who knows. That aside, the fact that he holds numerous Michelin Stars says he knows what he's doing. Those awards are not just given away and getting just one is a huge accomplishment, Chef Ramsey holds a total of 7! If I had a restaurant, and someone like Chef Ramsey gave me advise, you better believe I would take that to heart and do everything I could to follow it! Even if he yelled and insulted me while giving said advise.
Well to make things even more ridicules for how people act towards Gordon. You have to basically ask for Gordon to come help. So basically, while you're smart enough to realize that he’s there to help and clearly you fucked up on something, most of these people seem unable to realize this. Why the fuck would you ask for help from someone who knows a thing or 2 about food. And them act like he's wrong when he tells you something is shit?
@@Krensharpaw pretty much it's a matter of pride, arrogance and ignorance for most of these owners. They say they want to help but they don't want the help which is stupid on their part that they would squander a once in a lifetime opportunity to get advice and help from a world-class chef and they don't realize it until it's way too late.
@@Krensharpaw Part of the problem is that they "want the help" but think the problem is something that has nothing to do with them. So the moment that he points out that they are, in fact, the problem, they get defensive and refuse to listen. Which, in most cases, the owner(s) are almost entirely at fault, or are at least complicit because they refuse to get rid of a problem employee, (usually the head chef).
I feel like David forgot half way through that letter was supposed to be pretending to be all three owners. He even says "My partners and i" Why would a letter written by all three owner say that?
Don’t know if anyone else had said this but the difference between the two types of lobsters would be the terroir (tear-wah). Its something that happens in foods where the environment around them gives slight and distinct differences in flavors when eaten. Cheese is an easy example to site with this which is why some foods are “name-place-protected” meaning if it isn’t from a certain spot, you can’t call it that because the flavor is different. Best example is Gruyère cheese which if it is not made in a certain part of the Alps can not be called Gruyère. There was even a lawsuit when some people who made Gruyère parted ways with another and they both fought in court over which was the true Gruyère. When one side lost they were forced to change the name of their cheese even though the process was the same, but since they were in a different location in the alps, they could not use the name Gruyère. I don’t know if Maine lobster is name place protected but I imagine the situation is similar where the environment shapes how they taste.
@@MAXIMILLIONtheGREAT It's not that dumb. Those two varieties of gruyere, even if the process is the same, are not the same. Aging happens differently at various altitudes. Milk used for production changes depending on how the cows are fed. Grass pastures are different at various altitudes in the alps. Roquefort is more or less the same. you can't make Roquefort anywhere else than in Roquefort, because the caves where the cheese rests are pretty geologically unique and have an effect. With animals, it even applies to general living conditions. Two chickens of the same origin will have very different tastes if one is raised in a box while the other runs free outside for most of it's life.
That's not really how it works when it comes to biology, though. It's nothing but marketing and people convincing themselves that things taste different based on where it came from, but in blind taste tests or ones where they are made to believe something came from X region even though it didn't, they will claim it tastes different from one they were told was not of that region, even though they're eating the exact same thing taken from the exact same source both times.
@@WobblesandBean It is exactly because of biology that the same species can have a different taste. If you feed your sheep exclusively with salt grass from low-tide sea-shores, the cheese and meat will have a different taste to products from the same species but fed from exclusively grass and hay from inland hills. In the same sense, a lobster that lives in a colder, deeper area will need a more resilient shell, to resist water pressure, while the other, living in warmer shallower waters can be more plump. If you drive your car everywhere, you can become plumper with soft feet, while the Kid in Nigeria that walks 20 miles a day to go to school will have leather for feet. You're not exactly a different species... The entire wine trade is built on that. With a dozen grape varieties ("species" if you will) we get hundreds of wines depending on soil composition and maturing process. There is however, a part of marketing indeed. The key is to sift trough what's pure marketing, and what's justified as a difference to be advertised.
Here's a question for David. If there's no difference between a Maine lobster and a Canadian lobster then why is he even bothering to mention that it's Maine lobster?
Even if there is no difference between a Candian or a Maine Lobster, it also fools people that might want to support American productivity. For example I would be pretty pissed if you told me that something was made in America and found out it was made in Taiwan or something
The thing about the canadian and maine lobsters are not about finding scientific evidences about one beeing superior to the other, but the fact that obviously the one coming from Canada beeing far less fresh than the ones found locally. Freshness will do a huge difference in taste and savior.
That whole letter… Your restaurant is already failing so you ask for help from one of the most well known chefs with tons of successful restaurants, then blame him when you fail despite saying you hate all his changes and immediately revert to what was causing you to fail in the first place. How can someone have this much lack of accountability
i might be wrong on this but i speculate on the music issue, David's music was just automatically added by RUclips Music into RUclips as "David Leonard - Topic". That usually happens because the music label David was part of has associations with RUclips Music and can easily upload his music to RUclips. When the other David Leonard came in and made an actual music channel, RUclips just automatically linked David's music to that channel and then you get that weird time machine album thingy.
It doesnt even matter if the lobster tastes different. Misrepresenting something is fraud, simple as that. Think of a wine, if you make some wine in Mexico, you think you can call this wine chateau margaux, just because you use the same grapes?
I think the whole thing with bringing Steven back in the revisited episode, was that Steven seemed to have a bit of a soft spot for Gordon. So the revisited episode was almost like a lunch date for Steven and Gordon. It's funny, because we're used to seeing Gordon do lots of platonic flirting with the ladies (particularly older ladies), but it was amusing to see him do it with a young guy for once!
I just dont understand why people are so negative and hateful like David. Like that has to make your life so so so much worse. Its clearly not making him any more rich or powerful.
He is a narcissist. They are miserable, bitter people who needs to project their misery unto others to feel better about themselves. Side note I love how Gordon is a narcissists nightmare, he's confident, honest and kind and happy with himself and doesn't play their games. A thing David will never be
@@mathiasstrom7790 Not all narcissists are automatically bad people. I'm friends with a diagnosed narcissist and they've never treated me poorly or tried to put me down, quite the opposite.
Damn, that guy is a goofball. As always actions speak louder than words. Ramsey started with nothing and has been awarded multiple Michelin stars, owns multiple successful restaurants and has a 9 figure net worth, while these three guys couldn't make one restaurant work.
I love how the article starts off cordial, then turns into a David rant of how much he hates Gordon hahahah you can see him just getting caught up in it
6:08 I remember there was an episode on Bar Rescue where an owner had this exact same machine in her bar which helped the business but apparently caused controversy in the local community
When it comes to the lobster deception, while it mainly is a slight difference in flavor due to their diet and climate, it's also combined with the smaller availability and high demand that warrants the price difference (good old supply and demand) So yeah, while mislabeled seafood is far from a rare thing, it is still scummy in this case. Because if you buy a tuna sushi roll and secretly instead get escolar (a type of eel that honestly tastes exactly the same) your still paying the same amount either way. But David is deceiving his customers with a more common easy to get lobster so he can still have the upcharge of the slightly sweeter experience. He shoulda just called it 'Imitation Maine Lobster'
Seeing as how two of them were blatantly saying that they were going to change everything right back to how it was after Gordon left, I'm glad that the place is closed.
Obviously David wrote the letter - he alternates between "we" and "my" several times in the letter, and when it's "my" it's always used to make the letter-writer sound good.
When animals grow and live in different regions this could highly impact the taste, strength size etc of any animal. in different ecological zones there are different things that these animals will eat, and the water quality could affect the strength of the strength of the shell and/or general health of the animal.
I really enjoy this series of yours! I love Kitchen Nightmares and it's always super interesting to find out updates, and your delivery is very entertaining. Keep up the great work!
Fun fact : we do get softer shelled lobster here in canada but don’t export it for obvious reasons. I get a crate each year from my tribe and they are sweet and delicious if not the meatiest. Most of the softshelled get eaten locally since they are much harder to transport alive.
I live in Rhode island, me and a few friends went to the pearl 2 weeks before it aired on hells kitchen, the food was total crap, few days later we went back after it aired and to be honest the food was pretty good, I was surprised when one of my buddies told me it closed, wasn't surprised by this though.
Not a scientific answer but my father is a chef, we live in Rhode Island and has worked in multiple restaurants as head chef and owns his own place. I asked him about the lobsters and he said relatively the same thing as those sites. They're the same lobster, but they taste different. Suprisingly he said he prefers canadian lobster, but he can't eat it anymore cause he has developed an allergy to shellfish lol
David is the sort of person you would hate to work for or with, be friends with, neighbours with, or enter into any kind of. Relationship both professional or personal with.
Lemme tell you if you've ever eaten a Maine lobster vs a Canadian one you wouldn't need a scientist to tell you there's a serious quality difference. I don't know if it's the waters or what but the Maine lobster is just on a whole different level
18:49 Yes, that channel is auto-generated by RUclips. It's technically for the Christian music guy but since he has the same name. They get put on the same channel. I've seen this a lot and they're probably not related.
This episode made me curious about the difference between Maine and Canadian lobster and, on a trip to Washington D.C., I went to Hell's Kitchen to try them both. I tried both of them and, honest to god, I couldn't tell them apart minus the sauce difference. They tasted exactly the same to me.
The other David is just unlucky to share a name with him. Depending on what service you use to upload to Spotify and RUclips such as Distrokid and others, this problem occurs. They allow people to register with the same names and when it gets provided to RUclips (you can see in the description stuff like: 'Provided to RUclips by...') it doesn't separate the people and just links it as a playlist on the channel linked with the name. The artist has no choice in the matter and needs to call up the service to get it removed. My friend had the same problem with someone trying to get views by using their band name and getting onto their RUclips playlists. The younger David is most likely completely unrelated.
The difference between Maine lobster and Canadian lobster is terroir. It's a term saying soil, diet, environment and other factors can effect the same species. It's why some pigs fed on just acorns are more praised, or cattle finished on corn, even the type of grass can effect the meat and milk. There are articles on terroir do it isn't a petty argument.
@@Boby9333 200 meters can make a hell of a difference. Again it's multiple factors. There is a reason why champagne is only made in Champagne, and why scotch is only made in Scotland. The diet of an animal alone can change the taste and 200 meters is enough to change that. There are plenty of articles on terroir so I'll wait for actual evidence. The same plant grown in different soil pH can change the taste so the distance really isn't a factor and is a red herring
@@infinitesimal9001 Yeah Champain is made in the Champain region, same goes for Dijon Mustard. Two regions that are bigger than 200m square. Both country dispute Machias Seal Island, both fish there, both get lobster around the island yet magically only the lobster caught by the american can be "Maine certified". Also no 200m on sea is nothing when talking about this specific echo system. Also every site claim the only difference to be only the temperature but our fishing zone literally crossover. Too bad you guys are inventing "facts" to try to make Maine lobster different.
@@Boby9333 so temperature has no effect on how they develop? I feel like you are missing the point about terroir. Ication is just one factor. Also to be pedantic champagne* and ecosystem*
idk if you would ever consider it but it would be cool to see you cover the old UK episodes of the show. There is less over the top drama but still some good juicy moments. I think it would be cool to see the toned down version and what happened to the staffs this many years out. That may make it harder to find info it may also allow for some more in depth cool updates (not to say what you do isnt great). Plus it always seemed to me that Gordon got more time to help the businesses instead of the clearly formula of day1: show up and say foods gross, day2: observe a service and say it sucks, day3: mend fences and save bussiness that the US version has. Either way ill be enjoying your great content
I’ve tried both Canadian and maine lobster maine does have a much more sweet taste and the shell is thinner. Maine cost more and if you don’t know the different you won’t know. So Greg saying the Canadian is Maine. That’s like saying “okay I’ll get you a BMW car, but I’ll get you a Mini because ya still a four wheel vehicle so it’s still the same.
just thought of this, but if Gordon was able to correctly guess that they were canadian lobsters just by eyeballing them, id imagine the difference is at least somewhat significant granted no matter how ya slice it its false advertising
It's probably been said but yes, the Canadian lobster has a thicker shell. Taste is subjective I am sure. As seafood is like beer, it all tastes pretty much the same. But Main lobster does give more meat per lobster due to the thinner shell.
"That's the way they do it in maine" Yeah but like even if that's true, why would it matter if the lobster smells like shit in the end? I don't do a lot of cooking and i've never had lobster in my life, all i know is that lobster is apparently quite expensive. People pay a lot of money for it so as a restaurant owner / chef my top priority should be to make sure the food tastes good. And if the food is "supposed" to taste like shit i should prob sell something else
There’s something about this series that’s so addicting! I really gotta commend your effort in all these. If I could recommend an episode it’d be the fennwick arms. I looked into it a long time ago about it being sold however I’d love to learn more in detail!
even ignoring the lobsters are the same species, it definitely doesnt change the fact you dont promise one thing and offer another, and that uh, considering their location, the maine lobster is considerably fresher.
Music producer here. A simple explanation for the confusion about the playlists and channels etc: Distribution Sites/RUclips often get confused with creators who share the same name. If either of them notices it and cares enough, a couple emails tend to get them switched over to the correct channel.
*Update
So I just realized that I forgot to add a link to David's music, woops my bad. I always forget at least one thing. Anyways here's his album "The Quickening" if you're curious: ruclips.net/video/ETPRVDIxJfA/видео.html
Interestingly, I checked the younger David Leonard's youtube channel again and the album isn't listed in his playlists anymore. The album is now listed under "David Alan - Topic", and some comments have said that the playlist wasn't actually younger David's and that youtube just stuck it there on his channel since they have the same name. I suggested that might be the case in the video, but honestly I thought that couldn't possibly be right since it 's kind of wild to just stick a random video on someone else's channel and make it look like it belongs to them. But I guess I was wrong. I guess the two Davids just happen to have the same name and are unrelated. Anyways, I just thought I would share that. Have a merry Christmas and stay safe.
Plz give me a shoutout :D
Plz give me a shoutout I even subscribe and even better have my notifications on for you :D
@@danielmakesfood9664 why would he? You don't even make videos
Wow if that's actually the same David Leonard, he's a hell of a lot better musician than restauranteur, that music is actually decent lol
@@smokesletsgo2374 Its fucking shite.
the fact that the letter calls him "gordo" and "gordy" should be a dead giveaway that it was David who wrote that
It was also written a lot in 1 person and a first person view instead of multiple people and third person views
The waiter who said that Gordon has a "Bullshit Detector" was actually dead on correct.
Dude had a bullshit detector detector
@@mx.viscera2247 Nah he had a bullshit detector detector DETECTOR
David just has a Bullshit Exhaust Port
@@mx.viscera2247 no he is the bullshit detector
I agree completely, I analized his behaviour and David really strikes me as a person who really cares for no one but himself, he shows no respect for his Black Pearl Staff argues with his customers when they complain about the food's quality, and is really ungratefule for all the effort Gordon and the Black Pearl Staff put in to try to save it.
What David seems to forget is that, if Gordon really did ruin his menu and their way of doing things was superior: they wouldn't be financially struggling to begin with.
Yep!
Or they wouldn't of even written to kitchen nightmares asking for help in the first place
I love Gordon
No bigger fan, eaten at almost 30 of his restaurants but he has really screwed up some of these menus
He turned a Vermont bed and breakfast into Thai food. The Black Pearl's was perfect in concept and Gordons suggestions were outdated
Sacrilegious to a real lobster roll also
He has 50 plus restaurants and something like 9 shows. Even back in 2010 he was busier than ever. He makes mistakes
Well ya Greg had money and actual stake in the business
@@thegadflygang5381 I'm totally willing to admit he's definitely made mistakes. But going back to what it was before isn't the way if you think Gordon made a mistake with yours. Instead, hire an expert and actually pay them to fix your menu. (But this place was already going under before the show arrived. They just wanted the publicity to help them sell it and it didn't work in their favor.)
"Arrogance breeds negligence."
But in David's case. "Arrogance breeds complete stupidity and blinded unreasonable hatred."
as i've got older i've realised arrogance & ignorance usually go hand in hand
It most definitely was David writing that letter alone. If you notice, the letter keeps changing from third person (we) to first person (I). Kept saying things like “We did this” and then changing to “I wish that”. With the things said after the “I”, I am sure that was David, since the other 2 owners didn’t seem to be nearly as aggressive as David came close to.
"The owners" also went on the stupid lobster rant again, which definitely also proves that it was all David
Sorry to nitpick, but "we" and "I" are both first person. "We" is first-person plural, and "I" is first-person singular. Third-person is things like "he", "she", and "they".
He did say in the letter that they cut out 'my' witty comebacks while referring to no one in particular
ah yes, the tommy tallarico strategy. I bet his mom is also very proud of him.
You can tell the letter was written only by David because a co-written letter does not really use “I”. It would mainly use “Our” and “We” in reference to the writers. So either the other owners signed on to it without much thought or….David put their names there without consent.
Also of course he signed his name first
Yeah, it's obviosly David. Who else?
The first 4 Paragraphs have We/Our but everything after that is I/My. The letter was at least started out with a facade of being a group effort and then the guy just couldn't keep himself from unloading his personal grievances and didn't even consider proof reading when he was finished to make sure it still read like it was from everyone.
Yea it says Gordy. Even before that it looked fishy but David called him that in the show.
I swear to god this fucking dude seems like he's a flat earther. He's got that same stubborn know it all type of attitude, and the fact that he is still saltier than his sandy ass oysters, really makes him give off those tiny pp vibes.
2:40 - Really??? He thinks it's okay for a restaurant meal to have SAND?? That owner really is deluded. If I found sand in my dinner, that would be a massive red flag
What does that mean?
@@eloquentpotato6435 what?
Imagine I serve you ANY animal and it kinda smells like pee and I go "well you know when you kill this animal the smell is there right? ALL NATURAL BABYYYYYY!!!!"
Darth Vader wouldn't enjoy the food at this place
@@eloquentpotato6435 would you really want to eat something that unexpectedly has sand in it? Yuck!
I think it’s so funny that the “owners” ie David insist that being on kitchen nightmares caused their business to fail, then also claim that the producers lied about the air date and pushed it back for months. So how could the bad publicity from the episode be the cause when nobody had even seen it yet? Lmao
Man trying to gaslight and fails miserably
Fair point!
@Shia Lebeouf: Life Coach More likely that those restaurants were in such a bad shape to begin with (financially, customer revenues-wise, etc.). Even a brand new restaurant WITHOUT any old baggage stands a good chance of 'going under' (tough business to get into).
@Shia Lebeouf: Life Coach well u gotta look at the amount of shit the owners originally dug the,selves into. Some owners that were on the show literally have over 1million dollars of debt. Not to mention, what’s to prevent them from slacking off after Gordon leaves? Many of these episodes were posted much later than it was actually filmed so they had time to prove themselves and that they changed their ways. So it’s not really KN’s fault that much.
It's clear that David is just an arrogant, bumbling idiot who thinks he's a genius.
That closing letter is so bitter it’s beyond belief
It is and it shows what David really is. A bitter person that will never be happy because he cannot be grateful and he cannot be happy for others
@@mathiasstrom7790 Also likely he doesn't want to admit to any screw ups and think anything he'd come up with was good.
If his food had half as much salt as his letter they might have survived a bit longer. Lol
“The show ruined our business.”
“We couldn’t keep the business afloat until the episode aired.”
🤔 so either the show ruined you or the show didn’t come out in time to save you. Those are not the same thing even if they had the same ending.
I guess you could argue that Gordon’s changes might have made the place look like a joke for those 4 days they were still open. He did have a big cheesy lobster mascot wander out into Times Square handing out fliers telling people to visit and I’m sure some people would have an issue with how cruel the claw machine was
They said it themselves they were planning on the free publicity, most likely wanted to sell out after and take off, but David couldn't resist being an unlikable prick and sunk his own scheme and got mad about it.
@@mrcritical6751that claw machine was so fucking abysmal, I can’t believe GR actually thought it was a good idea
@@mrcritical6751 frfr so cruel :( I want my lobsters to be treated in the most humane way before being thrown into a pot to be slowly boiled alive.
I decided to look into the whole lobster situation and found this piece: "Due to the supply of Canadian lobster in U.S. markets, Maine lobster was certified as a Trade Assistance Product under the Trade Adjustment Assistance for Farmers Act (TAAF) in 2010". So Canadian lobster is just the lobster, and Maine lobster is Lobster ™. It also probably means that Maine lobster has different rules when it comes to selection and quality.
Like buying Champagne from Australia
Or Cornish Pasties from Zimbabwe
French Mustard from Tibet
I'm kinda enjoying this now tbh
Yuppers. It also has prestige with the name, and is way more expensive. Overcharging AND false advertising. Oofa.
"lobster™" has me dying ffs xD
@@mrmagoo.3678 Can we just have Tibetan mustard? I'd buy a jar of that.
this was in '07, though. I don't know how much that changes but it might be interesting to look into
As a person who is named David, I am taking this as a personal attack. I will see you in court, David from The Black Pearl.
yamete KUDASAI
Hahahahahaha.
As your legal counsel I must advise you to hold further comments on this case until the details of my payment have been ironed out.
Civil Case #:0000069420
David (the good one) v. David (the asshole one)
Me too
David is one of the few owners that legitimately pissed me off. He’s one of the most self-centered bastards I’ve ever seen, and I cannot think of anyone else worse than him on this godforsaken show.
Amy’s baking company also exists
@@twilightdream I dunno I kinda think David is worse. The Amy's baking thing was kinda proven to be a grift by them.
@@strayiggytv it was? I just thought Amy was delusional
@@strayiggytv 'a grift' sounds like Amy making shit up to save face.
@@papayerI think they meant that Amy and Sammy were basically running a scam with their business which, honestly, they kinda were.
There’s a website where you can check if the restaurants are still open, 90% of them sadly are closed. Gordon said he doesn’t do the show anymore because he’s tired of trying to help restaurants that are ultimately going to fail after he leaves.
You can't fix an autocracy run by an idiot. Gordon Ramsay doesn't buy out the restaurant and gift it to a better owner. Gordon doesn't democratize them into a staff-run co-op or something. All he does is give a facelift and suggestions to asinine dictators who need a multi-year course on how to manage something.
The saddest example is Momma Cherri Soul Food Shack, but for a different reason. Momma Cherri is a fantastic chef and a wonderful person, but she didn't have business acumen to run a for-profit. When her restaurant closed she went back to what she did before: making food for the poor. The only thing that Gordon could've done to help her was pay her debts and give her a business course or a helpful partner.
KN was never gonna save restaurants. It exists to profit off of them for our entertainment.
@@MasoTrumoi mmm, i disagree. KN was never faked or anything like that. Yes, it was edited. However, KN for most, if not all of the owners in each and every episode could have been taken as either a wakeup call or a final nail. That's literally all it was to the owners PARTICIPATING. For viewers? Everything on FOX is and was for entertainment. Every single thing you see on TV except for the News (which is still... i won't even continue on that.) is for entertainment. But yes, most KN-restaurant owners were FAR too incompetent or blind to see their imperfections. Most of them were narcissists, lol.
You hit the nail on the head with Maine vs Canadian lobster. Foodies can taste the difference and Maine lobster has a higher market price, so even if some folks can't really tell, there's an objective dollars and cents value they're lying about. If Maine lobster wasn't more valuable, to consumers, they wouldn't have lied.
Foodies can't tell the difference, it's like wine tasters. They're all just self absorbed people who talk out their ass to sound intelligent
Canadian Lobster has no upper size limit, Maine lobster has an upper size limit; older males tend to be larger, the younger male lobsters are eaten. There is a difference when the age difference between the two lobsters for what you're eating. The other thing is the diet of the lobster and depending on what it's mostly eaten will affect it's taste.
Newfoundland and Prince Edward lobster is the best in my opinion although it is neglible between Maine. What you're missing isn't the taste
Because I guarantee out of a 1000 people the only ones who could tell the difference upon being portioned/chopped into tail segments would only be doing it luckily
Lobster pretty much is lobster. Age, size, time of molt effect things but otherwise try a Prince Edward lobster
I guarantee you will love it
My theory is David was so pissed about the changes because he knew he wanted to sell the restaurant and location off as soon as he could, and was mad because he thought the extra features would either devalue the place or limit who he could sell to.
100%
David didn't even try to make the letter sound as if it was written by all three owners. It is completely in singular first person and the language use is eerily similar to how David speaks... 🤔
And the bit about all of his witty comebacks being edited out? Like who else would say that. Nobody else really fought with Ramsay.
Not similar, IT IS exactly how he speaks
@@CaptainPupu David is someone stupid who thinks they're clever.
I love the fact rhay David made such a batshit insane quote and failed to realize that Gordon isn't English but Scottish.
Good for Steven, the fact that he has an Emmy means he's killing it right now. Keep it up, brother!!
Wow he got an Emmy
You do realize you have to pay a bid to even get the award right? The game is literally rigged.
David's the kind of guy to buy a bunch of Wal-Mart steaks and think he's eating Wagyu because it's the same animal.
While technically they are the quality is definitely better than what Walmart sells never had A-5 beef want to but it’ll break my wallet just to buy enough for myself to enjoy
The Canadian lobster thing makes me laugh, because here in the Netherlands there's a type of herring called Hollandse nieuwe, which can only be named thus if it's caught in a certain timeframe. Even if it's the same species caught in the same place it can't be named that if it's not caught at the right time
Do you mean caught at a certain age? Catching it at a certain time could easily mean say ,ie, catch the bird before your colonoscopy at 10 am
Had to look this up. Very interesting! And sounds scrumptious!
My brother, don't try to explain something like this to the Americans. They won't get it. Too complicated to them
@@CaptainPupu bruh he just asked a question lmao
@@piggypooo he meant, caught at a certain date. if i remember correctly, Hollandse Nieuwe is caught somewhere between june and august, if it's caught any other date, it's regular herring
edit: so i just looked it up and it says Hollandse Nieuwe is caught between half may and juli (so around may 15th it starts). if it's not caught in that time period, it's called Hollandse Maatjes Haring (it's called that after 30 september)
As a New Englander, I’m embarrassed how David spoke on behalf of our cuisine. It’s so much better than what he peddles. From New England clam chowder, to Maine lobster rolls, to Boston baked beans… it’s so good 👌🏻
For all great cuisine, there are those who try to make pathetic simulacrums. It’s just the way of things
I’m sure real New England food is very tasty tho :)
@@imheretojest2826 Call me biased if you’d like, but I must say, here in New England food just hits different 👌🏻. Thanks for the comment! :D
David is a New Yorker. He THINKS he's a New Englander. He's just a spoiled little boy in a man's body.
Pretty sure Gordon said they were over charging for the lobster too since they were labeling it as “Maine”. While I’m no food expert, the Maine lobster’s popularity probably boosts its pricing or there might be a different handling process compared to Canadian. Plus the shipping and handling prices would for sure be different. Heck, if one is less available because of breeding or environmental factors, the scarcity could jack up the price too.
That's kind of it, yeah! It would be like charging someone for a purse and justifying the cost as "it's Gucci" then they open it up and it's Guess. And then you say "it's all Gs, who will know the difference?"
Exactly. Plus, there can be a lot of differences even from two organisms of the same species! Take peppers for example; most of the peppers we eat are Capsicum Annuum. If I ordered some grilled sweet Italian peppers and received super spicy grilled bird's eye peppers because they're the same species, then I'd be pretty pissed off. David needs to go back to school lmao
It's similar to what happens on Bar Rescue where the business uses off brand in premium bottles.
There is no difference.
I mean, you cant advertise "Maine Lobster" if it didn't come from Maine. Cut and dry fraud.
chef here, the lobsters would also taste different because of the food which lobsters would eat, also the cleanliness of water affects taste. A myriad of different factors affect the flavour of shellfish and molluscs. However the issue isn't the particular differences between the lobsters, the issue is a case of truth i menu. In the EU (not quoting US law cos god knows if there even is any) restaurants are under a legal obligation to be as truthful as possible when selling items to a customer. So whilst you could argue that if the menu says "Wexford Strawberries" even though the strawberries used in the dish are french and since they're both technically strawberries, and are the same product. The customer has been misled into purchasing a product which is not what they requested. Even if the lobsters from Canada were somehow atomically identical to the ones in Maine, the customers are paying for Maine lobster, not Canadian.
Qui’, Chef. Agreed
In the US it doesn't matter if what's being sold is a style of preparation.
A Chinese restaurant isn't lying if it sells Beijing Duck that isn't literally from Beijing, because it's about the way the duck is cooked, the sauces, veggies, and the rice. Same goes for a myriad of foods including pretty much everything Sichuan considering Sichuan peppercorns are illegal to import on ecological grounds. But a store here also isn't lying if it sells Wiener Schnitzel that isn't literally from Vienna, basically all that matters is a flattened cutlet that by default is veal is being sold. You want a New York Pizza in California? That's flat with few toppings made of the high quality local ingredients in the ag state of California, not a pizza flown in from New York.
Americans lack the umpteen trillion city state cultural dishes of Europe so there's little incentive to protect every minor variation of a generalizable dish. In fact the immigrant nation thing means there's demand for style of preparation that can't be answered by restricting things to local foods or even exact recipes like how it works in the EU.
And in general you shouldn't expect food from the other side of the planet to be anything but a style of preparation unless you want low quality frozen/dried ingredients marked up to pay for travel and tariffs or the high demand of certain locations. For most people this is undesireable and not even intuitive to desire, so it's considered unreasonable and not reflected in US law the way it is in the EU.
I don't know Maine lobster. But if it's about the style of preparation - the cooking time, the balance of herbs and butter or the mayo and celery or whatever, or as the style of cuisine with lobster rolls and such - Ramsey was 100% in the wrong by American conventions.
@@tovarischkrasnyjeshi Honestly, truth in advertising is more than important enough for a customer to determine whether or not they want to spend the extra couple bucks [or any money, for that matter] at that establishment.
If you tell me the lobster comes from Canada, I would expect the lobster is sourced from Canada.
If you tell me that a lobster roll is prepared in Maine style, that allows for a little more leeway regarding where the lobster actually came from, so long as it's prepared in a similar way that a Maine lobster roll would be prepared.
Especially in today's economy with everything going on, where I spend my extra cash when I get it matters that much more to me. After all; if a restaurant can't even tell you the truth about what they are selling, why should you trust what is going on behind the closed doors of the kitchen?
It might not be something that is directly affected by US law, but you can bet your bottom dollar that how things are presented up front can and will affect whether or not your customer base trusts your product enough to buy it.
@@tovarischkrasnyjeshi It's not about preparation though. It's like calling Australian waygu beef Kobe beef. They are both waygu but they are sourced from 2 different areas. Maine lobster and Canadian lobster are sources from 2 different areas and isn't a method of preparing or cooking. Lobsters caught in Maine fetch a high price than lobsters caught in Canada. Also Maine is in the US, and Canada is a different country. Maine lobster also fetches a higher price in Canada as well.
In that case the Canadian lobster would taste better since we have far better water
I think the important part of Gordon's arguments of ripping off the customer regarding the lobster doesn't have anything to do with the actual taste, it's the fact that Maine Lobster is an actual official entity used by restaurants and companies for branding and pricing reasons. Titling something the "Maine Lobster" plate while serving Canadian is a clear cut scam regardless of the price, but just to add the layer of scum it's also being charged as if it were a Maine Lobster so it's just a rip off all around.
The only way the "it tastes the same" argument flies is when you're telling the customer that you're getting the lobster cheaper and the customer is too, when you're charging the same as the expensive version and your excuse is "it tastes the same" you're just being a jackass.
Nice FoG logo
4:20 Legally even though they might be the “same” species they cannot be sold under another name, it’s outright illegal and it’s false advertisement
I disagree with everyones claim that maine lobsters are gimmicks compared to canadian...it literally explains why they are more expensive, "due to water temperaratures the meat is sweeter and shell is softer" which means a sweeter meat thats easier to access! Yes its the "same creature" but if i was sold a chihuahua as a german shepherd id be pretty upset.
This is literally like arguing that Great Value Peanut Butter or Jif Peanut Butter are the same. Yes they are pretty much made the same way but GV does many MANY small different things then Jif that makes their Peanut Butter different.
As it turns out. The numerous small differences matter a lot more then the 1 or 2 big similarities.
@@linhero797 🤦
@@linhero797jif is the worst peanut butter. Gv is better. Tho i prefer skippy
@@missi44 I do personally enjoy GV myself. But I am a cheap bastard who has no taste so I prefer everything GV over a name brand product.
Chef Ramsey may be a hard critic that insults and yells at people, or it may just be a TV persona, who knows. That aside, the fact that he holds numerous Michelin Stars says he knows what he's doing. Those awards are not just given away and getting just one is a huge accomplishment, Chef Ramsey holds a total of 7! If I had a restaurant, and someone like Chef Ramsey gave me advise, you better believe I would take that to heart and do everything I could to follow it! Even if he yelled and insulted me while giving said advise.
Well to make things even more ridicules for how people act towards Gordon. You have to basically ask for Gordon to come help.
So basically, while you're smart enough to realize that he’s there to help and clearly you fucked up on something, most of these people seem unable to realize this.
Why the fuck would you ask for help from someone who knows a thing or 2 about food. And them act like he's wrong when he tells you something is shit?
@@Krensharpaw pretty much it's a matter of pride, arrogance and ignorance for most of these owners. They say they want to help but they don't want the help which is stupid on their part that they would squander a once in a lifetime opportunity to get advice and help from a world-class chef and they don't realize it until it's way too late.
@@Krensharpaw Part of the problem is that they "want the help" but think the problem is something that has nothing to do with them. So the moment that he points out that they are, in fact, the problem, they get defensive and refuse to listen. Which, in most cases, the owner(s) are almost entirely at fault, or are at least complicit because they refuse to get rid of a problem employee, (usually the head chef).
I feel like David forgot half way through that letter was supposed to be pretending to be all three owners.
He even says "My partners and i"
Why would a letter written by all three owner say that?
Don’t know if anyone else had said this but the difference between the two types of lobsters would be the terroir (tear-wah). Its something that happens in foods where the environment around them gives slight and distinct differences in flavors when eaten. Cheese is an easy example to site with this which is why some foods are “name-place-protected” meaning if it isn’t from a certain spot, you can’t call it that because the flavor is different. Best example is Gruyère cheese which if it is not made in a certain part of the Alps can not be called Gruyère. There was even a lawsuit when some people who made Gruyère parted ways with another and they both fought in court over which was the true Gruyère. When one side lost they were forced to change the name of their cheese even though the process was the same, but since they were in a different location in the alps, they could not use the name Gruyère. I don’t know if Maine lobster is name place protected but I imagine the situation is similar where the environment shapes how they taste.
The stupid shit that happens when courts are involved... 🤦
@@MAXIMILLIONtheGREAT It's not that dumb. Those two varieties of gruyere, even if the process is the same, are not the same. Aging happens differently at various altitudes. Milk used for production changes depending on how the cows are fed. Grass pastures are different at various altitudes in the alps.
Roquefort is more or less the same. you can't make Roquefort anywhere else than in Roquefort, because the caves where the cheese rests are pretty geologically unique and have an effect.
With animals, it even applies to general living conditions. Two chickens of the same origin will have very different tastes if one is raised in a box while the other runs free outside for most of it's life.
That's not really how it works when it comes to biology, though. It's nothing but marketing and people convincing themselves that things taste different based on where it came from, but in blind taste tests or ones where they are made to believe something came from X region even though it didn't, they will claim it tastes different from one they were told was not of that region, even though they're eating the exact same thing taken from the exact same source both times.
@@WobblesandBean It is exactly because of biology that the same species can have a different taste. If you feed your sheep exclusively with salt grass from low-tide sea-shores, the cheese and meat will have a different taste to products from the same species but fed from exclusively grass and hay from inland hills. In the same sense, a lobster that lives in a colder, deeper area will need a more resilient shell, to resist water pressure, while the other, living in warmer shallower waters can be more plump. If you drive your car everywhere, you can become plumper with soft feet, while the Kid in Nigeria that walks 20 miles a day to go to school will have leather for feet. You're not exactly a different species...
The entire wine trade is built on that. With a dozen grape varieties ("species" if you will) we get hundreds of wines depending on soil composition and maturing process.
There is however, a part of marketing indeed. The key is to sift trough what's pure marketing, and what's justified as a difference to be advertised.
Steak is steak whether it's from Scotland or Texas Gordon wouldn't know the difference either
Here's a question for David. If there's no difference between a Maine lobster and a Canadian lobster then why is he even bothering to mention that it's Maine lobster?
Probably because it means he can charge more
The issue isn't Maine vs Canadian lobster, it is that by advertising Maine lobster implies that you are buying from and supporting Maine fishermen.
Whole lobster thing bothers me mainly because he's lying. The difference doesn't matter as much as him blatantly lying to customers.
"mainly?" Pun intended? lol
@@GasStationSushiSkatesat48 it was completely accidental.
Even if there is no difference between a Candian or a Maine Lobster, it also fools people that might want to support American productivity. For example I would be pretty pissed if you told me that something was made in America and found out it was made in Taiwan or something
@@Dislike-kq9uq don't shop at Walmart
@@morewi I don't.
The thing about the canadian and maine lobsters are not about finding scientific evidences about one beeing superior to the other, but the fact that obviously the one coming from Canada beeing far less fresh than the ones found locally. Freshness will do a huge difference in taste and savior.
That whole letter…
Your restaurant is already failing so you ask for help from one of the most well known chefs with tons of successful restaurants, then blame him when you fail despite saying you hate all his changes and immediately revert to what was causing you to fail in the first place. How can someone have this much lack of accountability
i might be wrong on this but i speculate on the music issue, David's music was just automatically added by RUclips Music into RUclips as "David Leonard - Topic". That usually happens because the music label David was part of has associations with RUclips Music and can easily upload his music to RUclips. When the other David Leonard came in and made an actual music channel, RUclips just automatically linked David's music to that channel and then you get that weird time machine album thingy.
This.
Yeah this, I've seen this happen a few other times with artists with the same name.
Adum from YMS dealt with a similar problem where a guy was able to hijack his music channel
I guessed the younger David just listened to the album out of curiosity, and YT added it to his playlist.
It doesnt even matter if the lobster tastes different. Misrepresenting something is fraud, simple as that. Think of a wine, if you make some wine in Mexico, you think you can call this wine chateau margaux, just because you use the same grapes?
Very aptly worded.
I think the whole thing with bringing Steven back in the revisited episode, was that Steven seemed to have a bit of a soft spot for Gordon. So the revisited episode was almost like a lunch date for Steven and Gordon. It's funny, because we're used to seeing Gordon do lots of platonic flirting with the ladies (particularly older ladies), but it was amusing to see him do it with a young guy for once!
Steven was the hero all along and I’m so so happy to know he got out and made splashes in casting 💜
I just dont understand why people are so negative and hateful like David. Like that has to make your life so so so much worse. Its clearly not making him any more rich or powerful.
He is a narcissist. They are miserable, bitter people who needs to project their misery unto others to feel better about themselves. Side note I love how Gordon is a narcissists nightmare, he's confident, honest and kind and happy with himself and doesn't play their games. A thing David will never be
@@mathiasstrom7790
Not all narcissists are automatically bad people. I'm friends with a diagnosed narcissist and they've never treated me poorly or tried to put me down, quite the opposite.
Damn, that guy is a goofball. As always actions speak louder than words. Ramsey started with nothing and has been awarded multiple Michelin stars, owns multiple successful restaurants and has a 9 figure net worth, while these three guys couldn't make one restaurant work.
I love how the article starts off cordial, then turns into a David rant of how much he hates Gordon hahahah you can see him just getting caught up in it
6:08 I remember there was an episode on Bar Rescue where an owner had this exact same machine in her bar which helped the business but apparently caused controversy in the local community
You forgot to mention David's big burn when he called Gordon "Gordy"
Just the way David walked in made me want to yeet him into the Shadow Realm.
I like to imagine Ramsay responded to David‘s letter saying simply:
Dear David,
[BLEEP SOUND HERE] you.
Yours truly,
Gordon Ramsay.
When it comes to the lobster deception, while it mainly is a slight difference in flavor due to their diet and climate, it's also combined with the smaller availability and high demand that warrants the price difference (good old supply and demand)
So yeah, while mislabeled seafood is far from a rare thing, it is still scummy in this case.
Because if you buy a tuna sushi roll and secretly instead get escolar (a type of eel that honestly tastes exactly the same) your still paying the same amount either way.
But David is deceiving his customers with a more common easy to get lobster so he can still have the upcharge of the slightly sweeter experience.
He shoulda just called it 'Imitation Maine Lobster'
The waiter went on to win an Emmy, what a nice twist ❤
Funniest part?
Like five minutes after Ramsay left, David sold the lobster claw machine and pocketed the money.
"We failed because of the show that didn't air until after we failed...." WHAT?
David is so salty that the British were coming to invade lol.
They closed after 4 days and the blame Ramsay? I smell bs. David is just playing the victim here.
What you smelled was a #FakeMan trying to make himself look big, which failed miserably! David is a sorry ass excuse of a human being!
Seeing as how two of them were blatantly saying that they were going to change everything right back to how it was after Gordon left, I'm glad that the place is closed.
Obviously David wrote the letter - he alternates between "we" and "my" several times in the letter, and when it's "my" it's always used to make the letter-writer sound good.
The smoking gun of that letter being David's was definitely it calling Gordon "Gordy".
When animals grow and live in different regions this could highly impact the taste, strength size etc of any animal. in different ecological zones there are different things that these animals will eat, and the water quality could affect the strength of the strength of the shell and/or general health of the animal.
Same thing like 7 other comments said lol
I really enjoy this series of yours! I love Kitchen Nightmares and it's always super interesting to find out updates, and your delivery is very entertaining. Keep up the great work!
So glad to see Steven doing well he was genuinely so sweet he deserves the best
Fun fact : we do get softer shelled lobster here in canada but don’t export it for obvious reasons. I get a crate each year from my tribe and they are sweet and delicious if not the meatiest. Most of the softshelled get eaten locally since they are much harder to transport alive.
I heard the lobster claw machine was the first thing they sold to keep open.
I thought that was a really good idea.
I live in Rhode island, me and a few friends went to the pearl 2 weeks before it aired on hells kitchen, the food was total crap, few days later we went back after it aired and to be honest the food was pretty good, I was surprised when one of my buddies told me it closed, wasn't surprised by this though.
Which part of the island u live on?
Not a scientific answer but my father is a chef, we live in Rhode Island and has worked in multiple restaurants as head chef and owns his own place. I asked him about the lobsters and he said relatively the same thing as those sites. They're the same lobster, but they taste different.
Suprisingly he said he prefers canadian lobster, but he can't eat it anymore cause he has developed an allergy to shellfish lol
David is the sort of person you would hate to work for or with, be friends with, neighbours with, or enter into any kind of. Relationship both professional or personal with.
David wrote that letter lol. He dropped "our and we" pretty quickly. Even just started writing "I" etc.
"he added lemon, lettuce, celery, salt and pepper"
....ummm that actually sounds pretty good 🙄
I'm so happy for Steven! He definitely deserves the best ♥️ & I'm glad he's doing so well in life & killing it!
Gordon has a very low tolerance for owners abusing their staff. It’s a running theme through the series.
i’m always very cautious of how the people in kitchen nightmares is portrayed, however david is fucking nuts omfg
Lemme tell you if you've ever eaten a Maine lobster vs a Canadian one you wouldn't need a scientist to tell you there's a serious quality difference. I don't know if it's the waters or what but the Maine lobster is just on a whole different level
It is exactly because of the water that they taste different
Real talk though, that lobster claw machine was tacky af
18:49 Yes, that channel is auto-generated by RUclips. It's technically for the Christian music guy but since he has the same name. They get put on the same channel.
I've seen this a lot and they're probably not related.
David 100 percent wrote that whole letter
This episode made me curious about the difference between Maine and Canadian lobster and, on a trip to Washington D.C., I went to Hell's Kitchen to try them both. I tried both of them and, honest to god, I couldn't tell them apart minus the sauce difference. They tasted exactly the same to me.
plot twist: they were both actually canadian?
Could you do a review follow-up of Mrs Jean's Southern Cuisine? I think she is the only owner/manager I've seen who was somewhat sympathetic.
Still open and doing well according to comments on another site
@@99fruitbat94 she did move location though
The other David is just unlucky to share a name with him. Depending on what service you use to upload to Spotify and RUclips such as Distrokid and others, this problem occurs. They allow people to register with the same names and when it gets provided to RUclips (you can see in the description stuff like: 'Provided to RUclips by...') it doesn't separate the people and just links it as a playlist on the channel linked with the name. The artist has no choice in the matter and needs to call up the service to get it removed. My friend had the same problem with someone trying to get views by using their band name and getting onto their RUclips playlists. The younger David is most likely completely unrelated.
An episode to round off this awful year thank you 🙏
The ship with black sails, crewed by the Damned, and captained by a man so evil that Hell itself spat him out? THAT Black Pearl?
What gets me is, these businesses ask for help then complain when they get it.
Was the diving book based on his experiences hunting Maine lobsters in Canada.
The difference between Maine lobster and Canadian lobster is terroir. It's a term saying soil, diet, environment and other factors can effect the same species. It's why some pigs fed on just acorns are more praised, or cattle finished on corn, even the type of grass can effect the meat and milk. There are articles on terroir do it isn't a petty argument.
They literally live in the same place and collected 200meters apart.
@@Boby9333 200 meters can make a hell of a difference. Again it's multiple factors. There is a reason why champagne is only made in Champagne, and why scotch is only made in Scotland. The diet of an animal alone can change the taste and 200 meters is enough to change that. There are plenty of articles on terroir so I'll wait for actual evidence. The same plant grown in different soil pH can change the taste so the distance really isn't a factor and is a red herring
@@infinitesimal9001 Yeah Champain is made in the Champain region, same goes for Dijon Mustard. Two regions that are bigger than 200m square.
Both country dispute Machias Seal Island, both fish there, both get lobster around the island yet magically only the lobster caught by the american can be "Maine certified".
Also no 200m on sea is nothing when talking about this specific echo system.
Also every site claim the only difference to be only the temperature but our fishing zone literally crossover.
Too bad you guys are inventing "facts" to try to make Maine lobster different.
@@Boby9333 so temperature has no effect on how they develop? I feel like you are missing the point about terroir. Ication is just one factor. Also to be pedantic champagne* and ecosystem*
idk if you would ever consider it but it would be cool to see you cover the old UK episodes of the show. There is less over the top drama but still some good juicy moments. I think it would be cool to see the toned down version and what happened to the staffs this many years out. That may make it harder to find info it may also allow for some more in depth cool updates (not to say what you do isnt great). Plus it always seemed to me that Gordon got more time to help the businesses instead of the clearly formula of day1: show up and say foods gross, day2: observe a service and say it sucks, day3: mend fences and save bussiness that the US version has. Either way ill be enjoying your great content
6:06 That machine is the only one in existence, according to Gordon, but that was over a decade ago, so that might have changed by now.
There is weirdly always an actor somehow working at every restaurant.
I’ve tried both Canadian and maine lobster maine does have a much more sweet taste and the shell is thinner.
Maine cost more and if you don’t know the different you won’t know. So Greg saying the Canadian is Maine. That’s like saying “okay I’ll get you a BMW car, but I’ll get you a Mini because ya still a four wheel vehicle so it’s still the same.
Weird thing is BMW owns Mini.
Also, David is that kid who never got his ass kicked and you wonder how.
just thought of this, but if Gordon was able to correctly guess that they were canadian lobsters just by eyeballing them, id imagine the difference is at least somewhat significant
granted no matter how ya slice it its false advertising
The Lobster: is Raw and Rotten
David: That's how they do it.
It's probably been said but yes, the Canadian lobster has a thicker shell. Taste is subjective I am sure. As seafood is like beer, it all tastes pretty much the same. But Main lobster does give more meat per lobster due to the thinner shell.
"That's the way they do it in maine"
Yeah but like even if that's true, why would it matter if the lobster smells like shit in the end?
I don't do a lot of cooking and i've never had lobster in my life, all i know is that lobster is apparently quite expensive. People pay a lot of money for it so as a restaurant owner / chef my top priority should be to make sure the food tastes good. And if the food is "supposed" to taste like shit i should prob sell something else
It's so clear David was the only one who wrote that...in the letter there are multiple times were he said "I" instead of "we"
That rant letter is def from David alone, just the way the words of the letter sound confirms this for me💀
So their sales dropped 50% and the sample space was 4 days?
Yeah, I think its more of a 'You' problem.
I absolutely love these "where are they now" for kitchen nightmares. I hope you keep making them!
There’s something about this series that’s so addicting! I really gotta commend your effort in all these. If I could recommend an episode it’d be the fennwick arms. I looked into it a long time ago about it being sold however I’d love to learn more in detail!
We all just wanna watch bad people act like twats
The background music at the beginning is probably the only upbeat version of "I heard the bells" that I've ever liked
even ignoring the lobsters are the same species, it definitely doesnt change the fact you dont promise one thing and offer another, and that uh, considering their location, the maine lobster is considerably fresher.
Okay, but the lobster machine is extremely questionable, to be fair.
I’m a friend of Steven’s and he’s awesome and genuine irl!
Music producer here. A simple explanation for the confusion about the playlists and channels etc: Distribution Sites/RUclips often get confused with creators who share the same name. If either of them notices it and cares enough, a couple emails tend to get them switched over to the correct channel.