Omg please watch the French Vegan UK episode, that one was a good one! The UK ver is slept on mostly because it doesn't have the same style edits as the US, but it's great because Gordon says even better insults that makes him somehow even more British/Scottish. Also yes, please continue this series, I love recaps. 🥺👉👈
Fun fact: inspectors try to come during heavy service times, that way you can’t hide anything, you’re too busy, and they get to see you during a high stress situation, you can’t drop standards because of high stress. Every inspection my kitchen has gotten has happened while I’m in the middle of a service, so that part might be intentional to simulate a real inspection.
Yup! Happened to me at a food service job and the stress of hating my job, working during a rush, AND having 2 inspectors there ended up making me quit after 30 minutes of pure stress.
@@KarmasAB123 It's the same where I'm from too.. Not only that, but restaurants call the inspectors to arrange an inspection (because it has to be done), and they usually just pay them to come over and 'approve' (or whatever the term is, idk). I absolutely hate this 'system' in which everyone respects that things need to be done but no one respects ACTUALLY doing the thing with quality and integrity...
Most restaurants fail within the first year. These restaurants were already bottom of the barrel. 20% of them staying open is actually amazing, almost unbelievable
The failure of restaurants within the first year is astounding when the upfront investment is so much. Not even addressing licenses for food and especially liquor.
13:00 I always noticed this. Thank you for pointing it out. Gordon will reach into a toilet bowl, pull out a turd with his bare hands and go “LOOK AT IT! LOOK!” while the owner just looks in horror.
Look, when you do a lot of cooking and cleaning like this, you deal with nasty shit all the time. If I'm not wearing longsleeves all that goes through my head is, "my nails are short, and I can easily wash my hands in a minite". You get a bit desensitised
As a culinary student and aspiring chef. Hearing a chef say that he doesn’t take criticism is crazy. Cooking is always about growth and constantly learning and exploring. Someone like that shouldn’t even be considered a chef.
And that doesn't apply only to cooking. I mean, I understand that having people criticizing what you do can hurt, as someone who's a little sensitive I understand, but bruh- that doesn't mean that I'll act like an ass bc I didn't like what someone said about my work, I'll still take the criticism
My dad was an executive chef and he's trained a lot of chefs (most are still successful to this day) but also a lot of arrogant ones. He said and I quote: The most dangerous thing a chef can say is: "No, I've always done it this way".
@@gerrardthemeek Gordon gets in people's faces because he knows the cameras are rolling, and his security squad is ten feet away. It just wouldn't fly with me. He'd be on the ground, prostrate, slipping into unconsciousness as blood streams from his nose.
From my understanding, the British version of Kitchen Nightmares was less shouty drama and more about the actual business and operations around running a restaurant
Sounds about right for British TV. I saw a few episodes of The Great British Bake Show and it was a much more chill and supportive vibe. I liked it a lot more than most American shows.
Statistically about 20% of restaurants succeed after 5 years in America; however, Gordon was tackling the FOULEST SHIT you have ever seen in your life in some of these episodes. The fact that 20% of THOSE restaurants are still open today is a FUCKING MIRACLE
Right people keep underestimating what he did. It's actually impressive bc I've watched every single episode and everytime I'm like "how are they still open"
@@fbiagent3998even if his efforts weren’t successful for a lot of them in the long run, you at least gotta hand it to him for probably saving quite a few people from food poisoning. Hell, there was even an episode where a person actually got food poisoning and had to be taken to the hospital WHILE THEY WERE FILMING, and then Gordon had to explain how the guy had gotten sick from an old lobster that had literally turned toxic.
In defense of the Gordon, some of the restaurants that closed after his visit did so because they foolishly fell back into their pre-Gordon bad habits despite the Gordon helping them
@@UltraAporiaThen there was that Irish Pub that kept up with it and was doing great, but the property owner blew the rent up so high the restaurant couldn’t afford to keep going.
Yeah at least 60% of the cases where either due to the Owners being too stubborn to listen. Or due to outside factors out of anyone's control (the Banks fuckupery in the early 2010's, property owners/landlord, fucking goughing the rent cause the place was now featured on Tv, the neighborehood changing, new places that opened near by and where much more competitive) Some cases was so much in debtn that even if they where succesfull anf fully booked Each night of the week for 2 months, they still would not meet the deadlines on their Creditors and would have to file for bankruptcy despite it. The Smartest move some did, was to put the place back on the map, make it succesfull enough, to rise the value, and sell it to someone more competent.
When I was younger, watching Kitchen Nightmares was absolutely unreal. I became a cook, and I have a few years of experience under my belt nowadays, and I've ran a couple of small joints by myself. Kitchen Nightmares isn't unreal: IT'S HOW RESTAURANTS ACTUALLY ARE. AND IT'S SO EASY TO RUN A PLACE WELL. THESE COOKS ARE BEYOND INCOMPETENT.
MOTHERFUCKER HE ADDED CHEEZ WHIZ TO A CHEESE SAUCE THAT'S WHAT IM SAYING It's so SO EASY to make a cheese sauce. You don't even need a starch in it. It's just straight up whole milk, a fatty yellow cheese, and a white creamy cheese. THAT'S IT
@josephroque3267 I've been trying to get out of it for the past year. It pays badly, and the impact it has on your body isn't fun, my knees specially are running on fumes. But anyhow, thank you for the good wishes! I wish Gordon Ramsay would critique my technique or food or basically anything!!!!! That would be the dream!
@@necromax13hey im no expert, but I recommend trying to find some Adidas with adiprene. I work retail so I stand for hours on end without sitting and I have ozweegos that even after hours feel like clouds to walk in. Besides that tho, yes the knee locking that I used to get a few years back was ridiculous
@@necromax13 I work food service and yeah running around for 8 hours a day working on orders, stocking, prep work, etc, is stressful as hell. But if you have a system and follow it every day, its not complicated to maintain clean and healthy kitchen standards. First In First Out will be a habit I keep with me forever.
my experience in the industry is considerably limited. But, even for the brief time that I worked in restaurants, I saw much of this stupidity. Kitchen Nightmares does not seem the least bit unrealistic to me.
i think we SHOULD talk about the british version. it's some of the most chilled out relaxing gordon ramsay content to ever be produced and it's so refreshing to see him just being jokey and nice with the staff hes working with
The UK original was a far better version. It wasn't overproduced with all the sound effects and dramatic music, and it didn't try to over dramatize everything with narration about broken marriages and families and all that scripted nonsense. It was just a show about restaurants.
I was going to say the same thing, I way prefer it to the american one. It's not over the top, it feels very down to earth and real. Watching gordon communicate with chefs and really try to help them understand where it all went wrong was really interesting and wholesome.
Both of my sisters worked at a restaurant at a golf course. Owner was never there, manager stole tips, and the food was outrageous. Especially for the taste. My sisters and the other waitresses staged a walk-out.
Those places are not real restaurants. They have a captive customer base 10 to be very old and very rich and there is of course huge social pressure to not notice the bill or if the food is any good
People blaming Gordon Ramsay for the closure rate of the restaurants he helped are delusional. It's not a great look, but folks forget just how screwed these restaurants were beforehand.
The typical restaurant starting without debt, without bad reputation, without having to overhaul an established business, has a 90% failure rate. Re-adjust your understanding of reality before claiming that "it's not a great look." The restaurants he helps have a 10% higher chance of the average to stay open.
@@TheEarthCreature even the “10% higher chance” isn’t entirely true. They have gordens help but only after 100s of thousands in debt and a crippled reputation. If they had his help from the start it’s reasonable to believe it would be significantly higher.
It feels like the producers are finally allowing the US audience to see more of Gordon's compassionate side in this new season. In Ep 3, he pulls that line cook out of the kitchen who was suffering from exhaustion (21 consecutive days without break) and was showing early signs of heat stroke from working the grill. In Ep 4, he takes the 22 yo son for private lessons with an expert in his field. He's still firm with everyone who he needs to be firm with, but he's also tender when he acknowledges people who are passionate and trying their best, but were never given the tools to succeed (proper training, fresh ingredients, proper leadership, etc.)
People who think the UK TV version of Ramsay is "the real" Gordon and the US Version" faked for TV" version of Ramsay are really stupid! Listen, they are both faked for TV, ok? One was faked for UK audience, one for US audience. The real Gordon Ramsay fired 500 employees (many of them worked years for him!) just days after first covid restrictions were announced. Without warnings and securities. While he had a estimated personal income of over 60 million $ in 2019 and over 70 million $ in 2020. How about keeping that in mind when "good guy" gordon ramsay is teaching bad owners about responsibility and protecting staff in difficult times...
I think it's more of a thing right now because of the state of the industry : in the original, mismanagement often came from overinflated egos, or general ignorance, in this reboot, I saw a lot more burnt out people. So yeah, i think he is more compassionate because it's what the people he's helping need.
As a point, restaurants actually have a fairly standard failure rate of about 90% within their first year of opening. I was a professional chef who went to Culinary School for the majority of my life, and worked at 5 Restaurants. Of those 5 all 5 are closed, and 4 of the 5 closed within a year of opening. The 5th was open for about 10 years, but unfortunately even successful restaurants operate on such slim margins of profit that it's often near to impossible to remain profitable as an independent restaurant. For context, when designing menus, it's typically the understood math that the food cost of your dish should be between 21-28% of the dish's price on the menu, while labour will tend to be somewhere around 26-32%. Then once you factor in the operating costs of the restaurant for things like gas and electric, usually sitting at around another 20%, you're at best operating on a 33% profit margin, and that's in the absolute best case scenario. Most of the time, you're more realistically going be operating at around a 12-20% profit margin per dish, if you are INCREDIBLY lucky when accounting for refires, food waste and such. Alcohol sales can of course mitigate some of that, but ultimately while you'll hear a lot of people say alcohol is where restaurants make their money, it's honestly not the case. Even for restaurants, buying alcohol is expensive, and while the markup on alcohol tends to be a lot higher, typically around 60% per bottle, not every customer is going to buy alcohol. Every customer is going to buy food. The final restaurant I worked at that was the one that had been open for 10 years, we operated with an expected weekly gross budget of around 12,000 dollars a week, and in order to maintain any profit for the restaurant we typically needed to make around 15,000 a week. We were in fact, typically running around 13.8-14.2 thousand a week, with the occasional good week pulling us out of being right on the edge of failure. This was a restaurant that was actually considered fairly successful with a lot of accolades in the city news, review sites, and we even pulled in a few celebrity customers like Roger Federer when he'd be visiting for the ATP tennis tournament. So even with Gordon's failure rate being about 80%, that's actually still a significant improvement over the typical failure rate of restaurants, especially given every restaurant on his show is starting from the point of already being in the hole.
From a non-professional viewpoint, I feel as though there's other things that have happened beyond the general upkeep bills - namely, Covid in 2019, massive economic depressions, and just general natural disasters like hurricanes and the like. Considering these episodes were filmed in, what, 2007 at the earliest? And several restaurants in the show specifically cite Hurricane Katrina and the housing crisis as a reason why they had to relocate to begin with? A closure rating of 80% can't just be associated with the normal overhead costs of running a restaurant, it could also just be events outside of anyone's control.
Instead of having the perspective of high end restaurants when I read the beginning of this, my first thought went to those typical little American-Chinese food spots my family and I have gotten take out from since I was like 3. Seeing the failure rate of restaurants in general makes me respect the ones that make it. Even if their food isn't complex, they become part of the community the longer they're around
@@birdsmoko Right?? That was literally my first thought. The Chinese place that's been open since before I was born, the jerk chicken place that's been going strong since I was 9, the new Guyanese place that opened a few years ago in the smallest little store but still manages to have a line that sometimes goes out the door..... I love my neighborhood man.
I have to imagine these studios have a button that says "In case of Writer's Strike, break glass" and inside is a phone that only calls directly to Gordon Ramsey
And paranormal "investigators"...I was in a real ghost hunting group...most investigations were fairly mundane but I guess that doesn't make great American television lol
@@upsilondiesbackwards7360 I can't say yes or no. I've had some very strange things happen to and around me but I'll always remain a skeptic and believe there's a scientific explanation for everything : ) One example of a "ghost" or whatever I experienced was at an animal shelter I used to work at. It would creep on the girls if no male employees were working. It went up behind me and another girl and said "hi ladies" in a deep voice. We both spun around at the same time and the dogs, who were mostly napping after lunch and potty/play time, went ballistic. The shepherd closest to us was growling at one particular corner where the voice came from. Feeling rather fed up (things often went missing or were moved around, medications that needed to be refrigerated would be found in weird places, a few times I watched locked kennel gates unlatch and open on their own, etc) by this point I marched over with a broom, tossed it into the corner and said "if you're going to hang around here might as well get to work, make yourself useful and stop being a goddamn pest. This job is hard enough, thanks!" and stomped off. My coworker said she was about to run to her car and run but my outburst broke her terror and we were able to finish out the shift without further incident. I had to stop working there for health reasons and it eventually closed down, so not sure whatever came of the weird occurrences there.
They get the most amount of crap from customers despite the wait staff having little to no control with the restaurant and how it’s conducting its business.
The Kitchen Nightmares UK series is honestly really cozy. It's something I watch pretty regularly as a guilty pleasure. Gordon actually acts like a genuine person giving them advice about cooking and life. I think the producers asked him to really play it up for the camera in the US series. I became a culinary student because of the UK series and wanted to quit after seeing the US version but luckily I stuck with it lol.
This is actually untrue the reasons the US and UK versions mostly differ is due to production value. If you watch the later UK version they are more similar to the US version with music, sound effects, and cuts the main difference being the drama. The drama as cited by Gordon is because the Americans were more loudly and openly confrontational as opposed to their British counterparts who express opposition in a more quiet snide way, like calling Gordon a pillock behind his back.
I will say, I live by one of the restaurants that Gordon helped (Leone's). And the food quality improved so much after he visited, it was like a completely new restaurant. They're always so busy and I've never had a bad meal there.
12:30 - as a former health inspector, that was literally our job: figuring out if there was anything dangerous in the kitchen while people were dining. How else are you supposed to catch them? And we very often did find out of temp foods and foods stored incorrectly
omg yes i carry the rule of 30 minute out of the fridge to heart to any kitchen i worked in and its astonishing how many people lose their temp control
@@juliangoodman9000 2 hours is the food lifetime out of temp. So for the life of the food (including cooldown) it can only be out of temp 40-140F for 2 hours.
I have a question about food regulations - the cooked / uncooked thing. 100%, uncooked meat should not be able to drip on stuff - but what if you only have a small fridge? At home, I have raw meat next to cooked meat (safely of course, in proper containers) - how does that work in a restaurant setting?
gotta be real if I saw gordon ramsey (and a film crew) walking around a restaurant I was at asking people about their meals, the way I would immediately understand that I would get food poisoning if I ate anything
I like how "shutting the restaurant down" something Gordon did only a small handful of restaurants in the original US show has become part of the episode formula.
12:38 - I think that outside of the drama reasons, Gordon is checking the kitchen during a big rush because that's when it's the hardest for personnel to hide something.
If Gordon Ramsay ever yelled at me, I'd cry, not out of fear but out of the knowledge that I truly have fucked up. Learning about his backstory made me lose the fear factor.
It's cuz he actually gives a shit about people. Knowing his childhood kind of puts a new perspective on why he tries so hard to help people I think. Also on British TV he's far less aggressive. I think at this point we've all kind of accepted Gordon as being a real cool guy who plays up the "mean" persona when he's in America cuz that's what Americans eat up. Everywhere I see him on British TV he's a real chill dude who still swears like a sailor but he's a lot nicer. Also I love seeing his RUclips cooking videos with his kids you can see how much he loves spending time with them and doing things together.
I love Kitchen Nightmares 2023. It’s everything everyone loves about the original but elevated. I like how they are showing more of the empathetic moments this time around too to show that Gordon isn’t just a guy that likes yelling. Also watching him yell at people and these delusional people yell back in 4k/1080p instead of like 360p IS EVERYTHING.
Nah, with the bit rates of modern streaming services we're still basically watching these shows in 720p so it's still authentic to the original show in that aspect aswell lol
Hello from the future! Yes, they basically shut down all but like 2 of the kitchens in this season which made it lose its luster. Also there were actual tiktokers and the episode where Gordon strongarms a guy into going to therapy just so he can loom over him while a whole camera crew films this poor dude's intake appointment was so unsettling my wife and I also dropped the season midway through it. Gordon also really likes using the word toxic in this season too; *everything is now "toxic".
Everyone always focuses on that 80% failure rate. It doesn't matter if Gordan gives them a new interior design and gives them a crash course in how to run a restaurant doesn't mean shit when you're in debt 100-500k. They also picked the worst/dirtiest restaurants with the worst owners because that makes for good TV. If Gordan went to a nice small restaurants that was ran by competent owners that just needed some guidance from Ramsey, yeah the success rate would be much higher but it wouldn't make for good TV
The older episodes has some of those restaurants, where they just needed help being more efficient business owners and getting over their pride. Then came season 2
yeah its not really fair to look at it as "oh he only has a 20% success rate" He's not running the restaurant _for_ them, he steps in, helps out a bit, offers some advice and then leaves them to their own devices. And as she pointed out, probably 100% of them would have failed without intervention of some kind, so its less that "80% failed" and more like "20% were saved". Statistics can be really misleading and its never good to just take them at their face but rather to think about the context and surrounding factors. Honestly I almost feel like statistics and scientific literacy should be required classes in high school. We gotta get people to think more in depth about statistics.
Rate would still be similar, maybe a bit higher towards success but keeping a restaurant running is pretty fucking hard. Lots of places don't make it past their first five years, more don't even make it past the first year.
He has gone to good ones. That Creole restaurant where he basically licked the plate clean because the food was so good sticks out to me. His main critiques were presentation, management keeping finances in check, and making sure the decor wasn't moldy. They succeeded.
12:32 probably for the drama but I also realized that it’s harder to hide stuff when you’re using the kitchen. That makes it easier for Gordon to inspect the workflow and the kitchen itself when everything is all set up and in use.
He does the inspection during busy times for a few reasons. First is so the chef can't hover and try to hide stuff and second so he can see their normal habits that will only be seen during operation. It definitely adds to the drama, no question, but there is a reason. Same as why health inspectors show up in the middle of lunch hours.
@@darkdemon1972usually if Gordon finds food that’s unsafe to eat while other people are eating he’ll take the food away from the person eating it or make sure no one is currently eating it
@@darkdemon1972 No, they would have been doing the same thing if he wasn't there. That's the entire point of doing a health inspection during the middle of service, while the restaurant is open, to observe all of the things they're doing wrong that aren't safe - they would still be doing them if you weren't watching.
I didn't even know there was a reboot until I saw this vid I was gonna say I wanted a kitchen nightmares-like show where Gordon just insults cooking influencers, but then I realized that's literally just his tiktok page
I think the reason such a high percentage of the places close after the show is simply that they are already so underwater that it’s often far to late to save them. The dinner service, is like Bar Rescue’s stress test, as they are both set up to fail, and to do so dramatically. I mean the places aren’t used to busy services, but they let in the entire crowd at one time, and often they’re short staffed as they have had so little business.
Not only were they screwed, 80% of restaurants never make it to year 5 under normal circumstances, and the first few seasons were in the middle of the Great Recession and its aftershock
This is like the second or third video of yours I've clicked on today and figured eh sure I'll subscribe, then went back to folding laundry as the vid played. 18:10 mark hits and I just STOP mid fold.
I liked the british version more honestly (there are whole episodes on youtube for free) because sometimes you want the kitchen nightmares experience but also want a break from that one specific violin sound that happens every five seconds in the american one. Gordon also seems to have a better time in these early days too
I can't get over Bobby the Culinary Gangster LEAVING THE WHOLE INDUSTRY. That was so... expected, lol. I'm just genuinely surprised he's been doing it for 20 years before that? HOW??
To be fair about the whole "overbooking thing" if a kitchen can't handle at least a fully booked restaurant they'll never be a successful. oh and I love the og kitchen nightmares episode "dillions" where gordon LITERALLY sticks his finger in a rotten tomato and just screams "It'S ROTTEN"
The editing of the new season is way better, with more Gordon narrating like he was in the UK version, mixed with the "dramatic" elements that the US version had, really the best of both worlds and I'm loving this new season more than anything.
Gordon cursing out the two sons in the most recent episode made my DAY! I've seen too many kids like that, and I loved seeing his reaction, when "big dogs" encounter real big dogs
12:45 they definitely orchestrate the inspection scene so as to increase drama, but it also allows them to interrogate the kitchen staff without them being able to weasel out of it since they're already under the stress of dinner service.
My dad was an executive chef and I've practically grown up in this environment. It's either like a well-oiled machine with the staff being practically family because of great trust, leadership and competence (my dad's kitchen) or absolute shitshows in others. The toxic environments I witnessed when he had jobs at other restaurants or hotels, my god! Even with my positive experiences and passion for food he encouraged me not to be in this industry and practice my love for food at home instead.
I’m from one of the NJ towns where a reboot episode was filmed and while Gordon was there a black bear also happened to make a rare appearance around the same time, so the town Facebook was going crazy with Gordon Ramsay memes, memes about the bear, and jokes about Gordon taking the bear out to dinner
His best line in the new show so far was from episode 1: "Look at it, it's foaming at the mouth! And it's already dead!" I had to pause and laugh for 5 minutes straight.
From what I recall, he wants to watch dinner service to see how they go, and then check the food quality during it. He wants to see how they handle a typical dinner service, or even a more crowded service, to see how they can handle customers. Then he does a check. If he checked first, then he wouldn't be able to see an accurate version of the dinner service they typically go through, which is crucial for him to help fix the flaws, by seeing them first hand. and also, Chefs have to work under pressure without customer bias [as far as im aware], and so Gordon books extra to really put that pressure on and get them moving, because if they can't get used to it, they won't be able to handle their own when every day becomes packed in the same manner.
I’m very glad you made this video cause, despite absolutely loving Kitchen Nightmares and Hotel Hell I didn’t know it was back! Stumbled across this in my feed of regular KN compilations and I am so happy you don’t even know
I noticed on the previous version of the show that many of these restaurant owners just want the show to come in, spend $50,000 on updates and renovations so when the place sells they aren't in as much of a mess.
The episode with the cafe in NY that had like 450 items on the menu cracked me up. Everyone knows the more stuff on the menu the higher the chance you will get something that is frozen and heated in a microwave.
One reason to check during the press of an overbooked room is to see how they deal with the stress. It's easy to make sure food safety is being followed under regular conditions but when you up the pressure they are more prone to make mistakes and all it takes is one mistake for something bad to happen. I worked in a resteraunt years ago when during the lunch rush a lovely older woman who made the tortillas with love and care got her hand caught in the mixer. All it took was a bit of pressure and people being rushed and horrible stuff happened. To me it makes sense.
Straight bullied that man into retirement. You gotta wonder what did it. Was it having his reputation blasted all over the airwaves, or was it that the second day of cooking for a full restaurant was just not what he wanted as a goal?
Conducting an inspection during heavy work is probably the most effective method of finding problems. Its definitely not just for drama. I'm not in the service industry, but i get inspected too. There is a ton of things i have to do to keep running that would fail inspection (nothing harmful to people but still gets points) so we hide it during the inspection. If you force people to work heavily during an inspection, they are forced to either fail at basic tasks or reveal things they shouldn't.
The UK version was the best! It felt far more real and you legitimately didn't know what was going to happen. The US version was pretty good but it felt more and more theatrical and dramatized as it went on. Every episode of the reboot seems to follow the same blueprint with them debt disclosure meetings with some crying, bad service, failed food storage check with slimy chicken, then shutting down so they can renovate . I still love every second lol
I had no idea that there was new Kitchen Nightmares USA. I have watched and rewatched them all so many times and never get sick of them and this news has brought me joy. Also, your patter in this video is magnificent. I could not be happier. This is a glorious day. Thank you.
> "So close in proximity to sniffing the leftovers of Gordon's scent" I don't think he is just 'your favourite chef'. We need to have a talk about this, miss.
I worked at a country club for a while. I don't know their situation on the show, but the kitchen was sort of subsidized by member dues. It didn't matter when we weren't busy, because they were paying anyway. This model also meant we had to put up with a higher amount of bullshit than a regular restaurant. People showing up an hour after we closed and demanding a steak, people wandering back into the kitchen to directly harass cooks, or help themselves to food. Getting grabby with servers. The sort of thing that would get you 86'd at a normal bar or restaurant, we just had to smile and put up with it. Like 75% of the members were retired lawyers and other entitled assholes, many of which were senile. One old guy drove his car into the side of the building, pretended it didn't happen, no one said a word, then he did it again like a month later. It was not a job I remember fondly. Oh yeah, the point is that a country club (unless they are losing members) will almost always be fully staffed, even if business is slow, because the members already paid just to be members.
On the Brittish version he checks the kitchen…… when it’s empty not during the busy service they have set up…. Also… and I’m sorry to say this … he hardly raises his voice!!! Even when a chef gave him a rancid scallop he was pretty chill !!!
One of my favorite parts of the original Kitchen Nightmares was seeing the servers get a chance to be snappy at their bosses so I’m glad to see the tradition continues
In Brazil we have our own version of this show, is so funny! A lot of memes, the cooker is a french man that no one understands what he says, rlly funny
Hey loved the video, and I love kitchen nightmares. Just so you know inspections happen while customers are being served all the time. I’ve worked in the food industry and more than 5 times have we had a health inspection while we were crazy busy. They don’t care.
The #1 problem that caused restaurants to close after Gordon visited them was going back to the exact same stuff they were doing before Gordon, but then blaming him because he didn't give them stunning PR for having dead rats floating in their soup. The #2 problem was that there was just too much debt from before Gordon visited.
80% is the average rate of resturants closing so it pretty much just follows the same path as if he didn't intervene. Though I'd reckon 100% of them where in the 80% so he most likely saved a couple.
These restaurants close because when Gordon comes to them they are already in debt and only have like 2 months left until they go bankrupt. He turns them around in hopes they can sustain it, but most can’t because they aren’t suitable to run a restaurant
Honestly Gordon checking the kitchen in the middle of a dinner rush kinda makes sense to me! You'd want to see how they perform under intense stress, so the things that they do at their highest stress levels kinda reflects what they'd be willing to allow / do normally, ya know? Like if it wouldn't be acceptable to store cooked chicken next to uncooked chicken any other time, why would a kitchen think its okay to do during a dinner rush. It's still the same chance for cross-contamination
This got recommended to me bc I've been on a kitchen nightmares kick recently and needed something in the background while I i folded laundry - your ending comment definitely got me 😆 subscribed!
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u should do the worst hell kitchen, especially barbie, jen, brett, i love them all
Omg please watch the French Vegan UK episode, that one was a good one! The UK ver is slept on mostly because it doesn't have the same style edits as the US, but it's great because Gordon says even better insults that makes him somehow even more British/Scottish. Also yes, please continue this series, I love recaps.
🥺👉👈
I used to watch old KN episodes with my wife before she passed, good times 🤙
@itsgabibelle yes cover more. Never not be covering more of this content
Not gonna lie, that sponsorship you did parodying Kitchen Nightmars was absolutely spot on and hilarious.
Idk how some of these people yell back at Gordon because if he yelled at me I would have broken down sobbing
REAL
for a very fragile ego, yelling back is the equivalent of breaking down sobbing
Having a backbone and not being a woman helps
@@kylespevak6781you’re so cool
@@kylespevak6781this is very embarrassing for you
Fun fact: inspectors try to come during heavy service times, that way you can’t hide anything, you’re too busy, and they get to see you during a high stress situation, you can’t drop standards because of high stress. Every inspection my kitchen has gotten has happened while I’m in the middle of a service, so that part might be intentional to simulate a real inspection.
I wish it was like that where I've worked. I've seen so many places where the inspector will WARN PEOPLE THAT THEY ARE COMING.
Yup! Happened to me at a food service job and the stress of hating my job, working during a rush, AND having 2 inspectors there ended up making me quit after 30 minutes of pure stress.
Yeah but your place probably wasnt overbooked by that inspector
Not really the same because the show intentionally overbooks to overwhelm the staff. That doesn’t happen with health inspectors.
@@KarmasAB123 It's the same where I'm from too.. Not only that, but restaurants call the inspectors to arrange an inspection (because it has to be done), and they usually just pay them to come over and 'approve' (or whatever the term is, idk). I absolutely hate this 'system' in which everyone respects that things need to be done but no one respects ACTUALLY doing the thing with quality and integrity...
I love when the waitress get to come back to the chef just beaming with “my mom told me i could swear at you” energy
Most restaurants fail within the first year. These restaurants were already bottom of the barrel. 20% of them staying open is actually amazing, almost unbelievable
it's definitely a miracle.
yea even seemingly successful restaurants close all the time. covid was especially bad in that regard since no one was eating our anymore :/
The failure of restaurants within the first year is astounding when the upfront investment is so much. Not even addressing licenses for food and especially liquor.
Especially since most of those restaurants were HEAVILY in debt.
@@catalin2766 yeah, unfortunately that’s a reality of most restaurants.
It's easy to not age in 3 decades when you've looked like you're 55 since you were 22.
🤭
☠️
so real
Common Gordon W
DEADDDDDDDD💀💀💀💀
13:00
I always noticed this. Thank you for pointing it out. Gordon will reach into a toilet bowl, pull out a turd with his bare hands and go “LOOK AT IT! LOOK!” while the owner just looks in horror.
Look, when you do a lot of cooking and cleaning like this, you deal with nasty shit all the time. If I'm not wearing longsleeves all that goes through my head is, "my nails are short, and I can easily wash my hands in a minite". You get a bit desensitised
that is an amazing visual. help
🤣🤣🤣 I audibly laughed, everyone can imagine his voice screaming that
I have been terribly depressed lately, and this comment has made me cackle so much lol thank you
@@JExyTanaww I hope you feel better!!
As a culinary student and aspiring chef. Hearing a chef say that he doesn’t take criticism is crazy. Cooking is always about growth and constantly learning and exploring. Someone like that shouldn’t even be considered a chef.
And that doesn't apply only to cooking. I mean, I understand that having people criticizing what you do can hurt, as someone who's a little sensitive I understand, but bruh- that doesn't mean that I'll act like an ass bc I didn't like what someone said about my work, I'll still take the criticism
Then imagine not listening to Gordon. Insane narcissism.
Right? He's so tough but can't handle criticism.
My dad was an executive chef and he's trained a lot of chefs (most are still successful to this day) but also a lot of arrogant ones. He said and I quote: The most dangerous thing a chef can say is: "No, I've always done it this way".
@@gerrardthemeek Gordon gets in people's faces because he knows the cameras are rolling, and his security squad is ten feet away. It just wouldn't fly with me. He'd be on the ground, prostrate, slipping into unconsciousness as blood streams from his nose.
From my understanding, the British version of Kitchen Nightmares was less shouty drama and more about the actual business and operations around running a restaurant
@josephroque3267no lol
I liked the British one significantly more it was nice
Sounds about right for British TV. I saw a few episodes of The Great British Bake Show and it was a much more chill and supportive vibe. I liked it a lot more than most American shows.
It has a bit more of him working with the chefs
@@slamer4000you should watch all of it, it’s a good show
"I'm the Rocky Balboa of New Jersey. I just keep getting back up"
retires literally the next day
*ref finishes counting before rocky gets up and the bell rings* “I heard the bell”
Statistically about 20% of restaurants succeed after 5 years in America; however, Gordon was tackling the FOULEST SHIT you have ever seen in your life in some of these episodes. The fact that 20% of THOSE restaurants are still open today is a FUCKING MIRACLE
Right people keep underestimating what he did. It's actually impressive bc I've watched every single episode and everytime I'm like "how are they still open"
To be fair, a number of restaurants he visited had already been open for years and already beat the 80% odds.
but the point of the show is that he's saving people's restaurant and the show portrays it as a success is basically every episode.
@@unclekarl5219 are you just copy/pasting your comment to every chain?
@@fbiagent3998even if his efforts weren’t successful for a lot of them in the long run, you at least gotta hand it to him for probably saving quite a few people from food poisoning. Hell, there was even an episode where a person actually got food poisoning and had to be taken to the hospital WHILE THEY WERE FILMING, and then Gordon had to explain how the guy had gotten sick from an old lobster that had literally turned toxic.
In defense of the Gordon, some of the restaurants that closed after his visit did so because they foolishly fell back into their pre-Gordon bad habits despite the Gordon helping them
In some other cases, they were just too far underwater financially, to ever get out
Ah yes. The Gordon.
@@UltraAporiaThen there was that Irish Pub that kept up with it and was doing great, but the property owner blew the rent up so high the restaurant couldn’t afford to keep going.
@@KhezuOnYourScreen😂😂😂
Yeah at least 60% of the cases where either due to the Owners being too stubborn to listen.
Or due to outside factors out of anyone's control (the Banks fuckupery in the early 2010's, property owners/landlord, fucking goughing the rent cause the place was now featured on Tv, the neighborehood changing, new places that opened near by and where much more competitive)
Some cases was so much in debtn that even if they where succesfull anf fully booked Each night of the week for 2 months, they still would not meet the deadlines on their Creditors and would have to file for bankruptcy despite it.
The Smartest move some did, was to put the place back on the map, make it succesfull enough, to rise the value, and sell it to someone more competent.
I can’t imagine taking $100,000 a year and feeling good about being terrible at my job.
Sign me up
You described the new American dream
Depends on where I’m employed. If I worked at a huge corporation and could easily make it bleed money for nothing at my benefit I’d be all over it
When I was younger, watching Kitchen Nightmares was absolutely unreal.
I became a cook, and I have a few years of experience under my belt nowadays, and I've ran a couple of small joints by myself. Kitchen Nightmares isn't unreal: IT'S HOW RESTAURANTS ACTUALLY ARE.
AND IT'S SO EASY TO RUN A PLACE WELL. THESE COOKS ARE BEYOND INCOMPETENT.
MOTHERFUCKER HE ADDED CHEEZ WHIZ TO A CHEESE SAUCE THAT'S WHAT IM SAYING
It's so SO EASY to make a cheese sauce. You don't even need a starch in it. It's just straight up whole milk, a fatty yellow cheese, and a white creamy cheese. THAT'S IT
@josephroque3267 I've been trying to get out of it for the past year. It pays badly, and the impact it has on your body isn't fun, my knees specially are running on fumes.
But anyhow, thank you for the good wishes! I wish Gordon Ramsay would critique my technique or food or basically anything!!!!! That would be the dream!
@@necromax13hey im no expert, but I recommend trying to find some Adidas with adiprene. I work retail so I stand for hours on end without sitting and I have ozweegos that even after hours feel like clouds to walk in. Besides that tho, yes the knee locking that I used to get a few years back was ridiculous
@@necromax13 I work food service and yeah running around for 8 hours a day working on orders, stocking, prep work, etc, is stressful as hell. But if you have a system and follow it every day, its not complicated to maintain clean and healthy kitchen standards. First In First Out will be a habit I keep with me forever.
my experience in the industry is considerably limited. But, even for the brief time that I worked in restaurants, I saw much of this stupidity. Kitchen Nightmares does not seem the least bit unrealistic to me.
i think we SHOULD talk about the british version. it's some of the most chilled out relaxing gordon ramsay content to ever be produced and it's so refreshing to see him just being jokey and nice with the staff hes working with
I would love to see a video on that! One of the head chefs gives the owner the BIGGEST thrashing of his entire life, such a great episode.
Fr I love those too!!
The UK original was a far better version. It wasn't overproduced with all the sound effects and dramatic music, and it didn't try to over dramatize everything with narration about broken marriages and families and all that scripted nonsense.
It was just a show about restaurants.
I was going to say the same thing, I way prefer it to the american one. It's not over the top, it feels very down to earth and real. Watching gordon communicate with chefs and really try to help them understand where it all went wrong was really interesting and wholesome.
I like them both. I just wish they would take away the music constantly playing and sound effects completely. American TV treats us like we’re stupid.
Both of my sisters worked at a restaurant at a golf course. Owner was never there, manager stole tips, and the food was outrageous. Especially for the taste. My sisters and the other waitresses staged a walk-out.
Those places are not real restaurants. They have a captive customer base 10 to be very old and very rich and there is of course huge social pressure to not notice the bill or if the food is any good
I usually prefer uncensored media, but using beeps in the right places can be hilarious. This show nails it.
Uncensored hell's kitchen episodes are free on RUclips!
There just something about the amount of beeping in kitchen nightmares. It somehow makes it better lol
@@darkithnamgedrf9495"You f******** donkey!" -Gordon Ramsey
It really highlights just how much Gordon is swearing@@darkithnamgedrf9495
me too lol
its soo ddamn funny
there are some songs this applies to as well where I like the radio version more bc they have a creative censor
People blaming Gordon Ramsay for the closure rate of the restaurants he helped are delusional. It's not a great look, but folks forget just how screwed these restaurants were beforehand.
And I feel like people overlook the fact that they ALL were screwed without his help
Yeah, even if Gordon Ramsey comes by, not much can change an awful reputation and hundreds of thousands of dollars of debt
The typical restaurant starting without debt, without bad reputation, without having to overhaul an established business, has a 90% failure rate. Re-adjust your understanding of reality before claiming that "it's not a great look." The restaurants he helps have a 10% higher chance of the average to stay open.
@@TheEarthCreature even the “10% higher chance” isn’t entirely true. They have gordens help but only after 100s of thousands in debt and a crippled reputation. If they had his help from the start it’s reasonable to believe it would be significantly higher.
if anything he saved lives with the way some of these restaurants were running it was food safety hell
The staff getting to play messenger is honestly the highlight of the show for me. When they are enjoying it and not crying.
Gordon: tell the chef this is not good
The waitresses every episode: he said you should quit cooking and check into a mental institution 😁
Oh my God I just got to the end and he actually quit cooking 💀
tbh the waiteresses were probably waiting for their chance to say it and embraced it when gordon gave them the green light lmaooo
I see you wit the big fish theory pfp
And God bless those waitresses for it 🫡
She did not have to tell him that business card joke but she did and you can tell she reveled in it
It feels like the producers are finally allowing the US audience to see more of Gordon's compassionate side in this new season. In Ep 3, he pulls that line cook out of the kitchen who was suffering from exhaustion (21 consecutive days without break) and was showing early signs of heat stroke from working the grill. In Ep 4, he takes the 22 yo son for private lessons with an expert in his field.
He's still firm with everyone who he needs to be firm with, but he's also tender when he acknowledges people who are passionate and trying their best, but were never given the tools to succeed (proper training, fresh ingredients, proper leadership, etc.)
yes gordon is a softie when he needs to and is a hard ass when he needs to.
People who think the UK TV version of Ramsay is "the real" Gordon and the US Version" faked for TV" version of Ramsay are really stupid!
Listen, they are both faked for TV, ok? One was faked for UK audience, one for US audience.
The real Gordon Ramsay fired 500 employees (many of them worked years for him!) just days after first covid restrictions were announced. Without warnings and securities. While he had a estimated personal income of over 60 million $ in 2019 and over 70 million $ in 2020.
How about keeping that in mind when "good guy" gordon ramsay is teaching bad owners about responsibility and protecting staff in difficult times...
He did things like that in his original kitchen nightmares too. He shows his empathetic and compassionate side in ever episode.
I think it's more of a thing right now because of the state of the industry : in the original, mismanagement often came from overinflated egos, or general ignorance, in this reboot, I saw a lot more burnt out people. So yeah, i think he is more compassionate because it's what the people he's helping need.
So many people could use a Gordon in their life to make them sit and take a break while he reams into the big guys
I need you to cover the episode where Gordon forced the abusive husband into therapy
That sounds very interesting
Gordon's the real culinary gangsta
What episode?
As a point, restaurants actually have a fairly standard failure rate of about 90% within their first year of opening. I was a professional chef who went to Culinary School for the majority of my life, and worked at 5 Restaurants. Of those 5 all 5 are closed, and 4 of the 5 closed within a year of opening. The 5th was open for about 10 years, but unfortunately even successful restaurants operate on such slim margins of profit that it's often near to impossible to remain profitable as an independent restaurant.
For context, when designing menus, it's typically the understood math that the food cost of your dish should be between 21-28% of the dish's price on the menu, while labour will tend to be somewhere around 26-32%. Then once you factor in the operating costs of the restaurant for things like gas and electric, usually sitting at around another 20%, you're at best operating on a 33% profit margin, and that's in the absolute best case scenario. Most of the time, you're more realistically going be operating at around a 12-20% profit margin per dish, if you are INCREDIBLY lucky when accounting for refires, food waste and such.
Alcohol sales can of course mitigate some of that, but ultimately while you'll hear a lot of people say alcohol is where restaurants make their money, it's honestly not the case. Even for restaurants, buying alcohol is expensive, and while the markup on alcohol tends to be a lot higher, typically around 60% per bottle, not every customer is going to buy alcohol. Every customer is going to buy food.
The final restaurant I worked at that was the one that had been open for 10 years, we operated with an expected weekly gross budget of around 12,000 dollars a week, and in order to maintain any profit for the restaurant we typically needed to make around 15,000 a week. We were in fact, typically running around 13.8-14.2 thousand a week, with the occasional good week pulling us out of being right on the edge of failure. This was a restaurant that was actually considered fairly successful with a lot of accolades in the city news, review sites, and we even pulled in a few celebrity customers like Roger Federer when he'd be visiting for the ATP tennis tournament.
So even with Gordon's failure rate being about 80%, that's actually still a significant improvement over the typical failure rate of restaurants, especially given every restaurant on his show is starting from the point of already being in the hole.
Appreciate your professional insights!
From a non-professional viewpoint, I feel as though there's other things that have happened beyond the general upkeep bills - namely, Covid in 2019, massive economic depressions, and just general natural disasters like hurricanes and the like. Considering these episodes were filmed in, what, 2007 at the earliest? And several restaurants in the show specifically cite Hurricane Katrina and the housing crisis as a reason why they had to relocate to begin with? A closure rating of 80% can't just be associated with the normal overhead costs of running a restaurant, it could also just be events outside of anyone's control.
Instead of having the perspective of high end restaurants when I read the beginning of this, my first thought went to those typical little American-Chinese food spots my family and I have gotten take out from since I was like 3. Seeing the failure rate of restaurants in general makes me respect the ones that make it. Even if their food isn't complex, they become part of the community the longer they're around
@@kewliopejones8830yep :/ sucks
@@birdsmoko Right?? That was literally my first thought. The Chinese place that's been open since before I was born, the jerk chicken place that's been going strong since I was 9, the new Guyanese place that opened a few years ago in the smallest little store but still manages to have a line that sometimes goes out the door..... I love my neighborhood man.
I have to imagine these studios have a button that says "In case of Writer's Strike, break glass" and inside is a phone that only calls directly to Gordon Ramsey
Nothing sells like steamy personal drama
And paranormal "investigators"...I was in a real ghost hunting group...most investigations were fairly mundane but I guess that doesn't make great American television lol
Wait, do you actually believe in ghosts??@@ejburgess
@@upsilondiesbackwards7360 I can't say yes or no. I've had some very strange things happen to and around me but I'll always remain a skeptic and believe there's a scientific explanation for everything : )
One example of a "ghost" or whatever I experienced was at an animal shelter I used to work at. It would creep on the girls if no male employees were working. It went up behind me and another girl and said "hi ladies" in a deep voice. We both spun around at the same time and the dogs, who were mostly napping after lunch and potty/play time, went ballistic. The shepherd closest to us was growling at one particular corner where the voice came from. Feeling rather fed up (things often went missing or were moved around, medications that needed to be refrigerated would be found in weird places, a few times I watched locked kennel gates unlatch and open on their own, etc) by this point I marched over with a broom, tossed it into the corner and said "if you're going to hang around here might as well get to work, make yourself useful and stop being a goddamn pest. This job is hard enough, thanks!" and stomped off. My coworker said she was about to run to her car and run but my outburst broke her terror and we were able to finish out the shift without further incident. I had to stop working there for health reasons and it eventually closed down, so not sure whatever came of the weird occurrences there.
Except reality shows still have writers
3:07 "So close in proximity to sniffing the leftovers of Gordon's scent..."
Good lord, someone get Gabi some water immediately.
I love how kind Gordon is to the wait staff in like every episode, dude really gets it
For real
yeah I think that’s where he started too, like dishwasher, prep, waiter etc
Became he knows that without them there is no restaurant
They get the most amount of crap from customers despite the wait staff having little to no control with the restaurant and how it’s conducting its business.
He's always nice to women and that's what matters
The Kitchen Nightmares UK series is honestly really cozy. It's something I watch pretty regularly as a guilty pleasure. Gordon actually acts like a genuine person giving them advice about cooking and life. I think the producers asked him to really play it up for the camera in the US series. I became a culinary student because of the UK series and wanted to quit after seeing the US version but luckily I stuck with it lol.
Agreed, it's definitely the superior version. And it was more than 4 episodes, more like 5 seasons.
Us kitchen nightmare fans: *screams in overused sound effects and dramatic close-up shots*
They also noticeably talk more about finances, margins, and get into the weeds of the business. Murica must not be a fan of that lol
His home cooking series that aired in 2013 is similarly down to earth and, well, quiet compared to what US audiences are used to seeing from him.
This is actually untrue the reasons the US and UK versions mostly differ is due to production value. If you watch the later UK version they are more similar to the US version with music, sound effects, and cuts the main difference being the drama. The drama as cited by Gordon is because the Americans were more loudly and openly confrontational as opposed to their British counterparts who express opposition in a more quiet snide way, like calling Gordon a pillock behind his back.
I will say, I live by one of the restaurants that Gordon helped (Leone's). And the food quality improved so much after he visited, it was like a completely new restaurant. They're always so busy and I've never had a bad meal there.
Feels crazy to see kitchen nightmares in such good quality. So used to seeing Gordon cuss people out in 360p LMAO. thank you for making this video!
This is the one!! It almost don't feel right! Lol.
12:30 - as a former health inspector, that was literally our job: figuring out if there was anything dangerous in the kitchen while people were dining. How else are you supposed to catch them? And we very often did find out of temp foods and foods stored incorrectly
omg yes i carry the rule of 30 minute out of the fridge to heart to any kitchen i worked in and its astonishing how many people lose their temp control
@carlosavalosjimenez1588 oh no, we have 2hrs before it becomes unfridgeable, but that is for stuff stored at 4°c. Maybe we're doing it wrong.
@@juliangoodman9000 2 hours is the food lifetime out of temp. So for the life of the food (including cooldown) it can only be out of temp 40-140F for 2 hours.
yea inspecting the kitchen during a rush is the best way to see if there’s any cracks in the operation
I have a question about food regulations - the cooked / uncooked thing. 100%, uncooked meat should not be able to drip on stuff - but what if you only have a small fridge? At home, I have raw meat next to cooked meat (safely of course, in proper containers) - how does that work in a restaurant setting?
gotta be real if I saw gordon ramsey (and a film crew) walking around a restaurant I was at asking people about their meals, the way I would immediately understand that I would get food poisoning if I ate anything
gordon literally crushed that man's entire career with one handshake.
I like how "shutting the restaurant down" something Gordon did only a small handful of restaurants in the original US show has become part of the episode formula.
next step is pulling the actual fire alarm like he did once in hotel hell
he probably ACTUALLY got in trouble for doing that one
To be fair it’s been a few years and seeing rotten food now is a more immediate course of action.
Or just the episodes so far the places conditions are just so bad 😂
Well, now they can make the "SHUTTING DOWN THE RESTAURANT DRAMA" clips packages either more frequently, or way longer for their YT channel
Probably because of bar rescue 'shut it the hell down' is literally one of John Taffer's catchphrases at this point
12:38 - I think that outside of the drama reasons, Gordon is checking the kitchen during a big rush because that's when it's the hardest for personnel to hide something.
If Gordon Ramsay ever yelled at me, I'd cry, not out of fear but out of the knowledge that I truly have fucked up. Learning about his backstory made me lose the fear factor.
It's cuz he actually gives a shit about people. Knowing his childhood kind of puts a new perspective on why he tries so hard to help people I think.
Also on British TV he's far less aggressive. I think at this point we've all kind of accepted Gordon as being a real cool guy who plays up the "mean" persona when he's in America cuz that's what Americans eat up. Everywhere I see him on British TV he's a real chill dude who still swears like a sailor but he's a lot nicer. Also I love seeing his RUclips cooking videos with his kids you can see how much he loves spending time with them and doing things together.
@@elizabethlevesque6978💯💯
@notville_ jesse what the fuck are you talking about
@notville_ go home, you're drunkj
@notville_how fucking high are you right now?
I love Kitchen Nightmares 2023. It’s everything everyone loves about the original but elevated. I like how they are showing more of the empathetic moments this time around too to show that Gordon isn’t just a guy that likes yelling. Also watching him yell at people and these delusional people yell back in 4k/1080p instead of like 360p IS EVERYTHING.
LOL yes the quality is just awesome hahah
I do think the weakest episode was the Juicy Box one though. That one felt a different kind of artificial drama
The quality was the very first thing I noticed!! 😂
Nah, with the bit rates of modern streaming services we're still basically watching these shows in 720p so it's still authentic to the original show in that aspect aswell lol
I kinda like the crunchy quality of the old stuff tho, it really sells the v i b e s
Hello from the future! Yes, they basically shut down all but like 2 of the kitchens in this season which made it lose its luster. Also there were actual tiktokers and the episode where Gordon strongarms a guy into going to therapy just so he can loom over him while a whole camera crew films this poor dude's intake appointment was so unsettling my wife and I also dropped the season midway through it. Gordon also really likes using the word toxic in this season too; *everything is now "toxic".
Considering 80% of restaurants fail within 5 years of operation, the 20% survival rate is not just "pretty good" it's downright impressive.
Everyone always focuses on that 80% failure rate.
It doesn't matter if Gordan gives them a new interior design and gives them a crash course in how to run a restaurant doesn't mean shit when you're in debt 100-500k. They also picked the worst/dirtiest restaurants with the worst owners because that makes for good TV.
If Gordan went to a nice small restaurants that was ran by competent owners that just needed some guidance from Ramsey, yeah the success rate would be much higher but it wouldn't make for good TV
The older episodes has some of those restaurants, where they just needed help being more efficient business owners and getting over their pride. Then came season 2
yeah its not really fair to look at it as "oh he only has a 20% success rate"
He's not running the restaurant _for_ them, he steps in, helps out a bit, offers some advice and then leaves them to their own devices. And as she pointed out, probably 100% of them would have failed without intervention of some kind, so its less that "80% failed" and more like "20% were saved".
Statistics can be really misleading and its never good to just take them at their face but rather to think about the context and surrounding factors. Honestly I almost feel like statistics and scientific literacy should be required classes in high school. We gotta get people to think more in depth about statistics.
Rate would still be similar, maybe a bit higher towards success but keeping a restaurant running is pretty fucking hard. Lots of places don't make it past their first five years, more don't even make it past the first year.
@@HighAsHeckPriestess the british original version was like that, but it was did get boring see it play out the same way
He has gone to good ones. That Creole restaurant where he basically licked the plate clean because the food was so good sticks out to me. His main critiques were presentation, management keeping finances in check, and making sure the decor wasn't moldy. They succeeded.
12:32 probably for the drama but I also realized that it’s harder to hide stuff when you’re using the kitchen. That makes it easier for Gordon to inspect the workflow and the kitchen itself when everything is all set up and in use.
He does the inspection during busy times for a few reasons. First is so the chef can't hover and try to hide stuff and second so he can see their normal habits that will only be seen during operation. It definitely adds to the drama, no question, but there is a reason. Same as why health inspectors show up in the middle of lunch hours.
But doesn't put that people coming to eat at risk?
@@darkdemon1972usually if Gordon finds food that’s unsafe to eat while other people are eating he’ll take the food away from the person eating it or make sure no one is currently eating it
are you kidding me? i want that as a notification sound on my phone
@@darkdemon1972 No, they would have been doing the same thing if he wasn't there. That's the entire point of doing a health inspection during the middle of service, while the restaurant is open, to observe all of the things they're doing wrong that aren't safe - they would still be doing them if you weren't watching.
I didn't even know there was a reboot until I saw this vid
I was gonna say I wanted a kitchen nightmares-like show where Gordon just insults cooking influencers, but then I realized that's literally just his tiktok page
LMAOOO
His stuff with Uncle Roger is brilliant.
Same lol, I thought it was still running because I never heard about it ending
I have no idea how gordon hasn't contracted some unknown disease from going in to all of those disgusting kitchens
Right, he said she’s gotten food poisoning like 4 times from doing this show.
I think the reason such a high percentage of the places close after the show is simply that they are already so underwater that it’s often far to late to save them.
The dinner service, is like Bar Rescue’s stress test, as they are both set up to fail, and to do so dramatically. I mean the places aren’t used to busy services, but they let in the entire crowd at one time, and often they’re short staffed as they have had so little business.
Not only were they screwed, 80% of restaurants never make it to year 5 under normal circumstances, and the first few seasons were in the middle of the Great Recession and its aftershock
I think they just revert back to their shitty ways and ones that don't manage to make it work
That server was 100% taking out every ounce of built up resentment on that chef ferrying Gordon’s messages lmao
This is like the second or third video of yours I've clicked on today and figured eh sure I'll subscribe, then went back to folding laundry as the vid played. 18:10 mark hits and I just STOP mid fold.
I was watching this video just before I was going to fold some laundry, and when that part came up I just stopped and stared at my phone lol
I liked the british version more honestly (there are whole episodes on youtube for free) because sometimes you want the kitchen nightmares experience but also want a break from that one specific violin sound that happens every five seconds in the american one. Gordon also seems to have a better time in these early days too
The british one also left me feeling more for the owners/operators in trouble. Couple of them were pure cringe but they came across different.
I heard that violin sound so clearly in my head just now
The violin that plays in Bioshock: Infinite once you've eliminated all the enemies in a scene
I can't get over Bobby the Culinary Gangster LEAVING THE WHOLE INDUSTRY. That was so... expected, lol. I'm just genuinely surprised he's been doing it for 20 years before that? HOW??
fake it till you make it?
To be fair about the whole "overbooking thing" if a kitchen can't handle at least a fully booked restaurant they'll never be a successful. oh and I love the og kitchen nightmares episode "dillions" where gordon LITERALLY sticks his finger in a rotten tomato and just screams "It'S ROTTEN"
It’s a good day when Gordon has already swore more times then i can count in the first 30 seconds
The editing of the new season is way better, with more Gordon narrating like he was in the UK version, mixed with the "dramatic" elements that the US version had, really the best of both worlds and I'm loving this new season more than anything.
Thanks!
Gordon cursing out the two sons in the most recent episode made my DAY! I've seen too many kids like that, and I loved seeing his reaction, when "big dogs" encounter real big dogs
those two dudes infuriated me
those two dudes infuriated me
Those 2 dipshits are like the Gen Z Beavis and Butthead
Their tiktok accounts are still active too which is really funny
I've never hated anyone on this show, original or reboot, more than those two.
It's incredible that the culinary gangster didn't even get fired, he just immediately bounced the instant he got called out.
Than he is weak
As a line cook i can say this is kind of a comfort show for me, in regards to the fact it can always be worse
12:45 they definitely orchestrate the inspection scene so as to increase drama, but it also allows them to interrogate the kitchen staff without them being able to weasel out of it since they're already under the stress of dinner service.
My dad was an executive chef and I've practically grown up in this environment. It's either like a well-oiled machine with the staff being practically family because of great trust, leadership and competence (my dad's kitchen) or absolute shitshows in others. The toxic environments I witnessed when he had jobs at other restaurants or hotels, my god! Even with my positive experiences and passion for food he encouraged me not to be in this industry and practice my love for food at home instead.
The waitress really called him 'Bobby Unfortunato' to his face. Everyone there hated that dude lmao 😆 'culinary gangsta' hahahahaha
I’m from one of the NJ towns where a reboot episode was filmed and while Gordon was there a black bear also happened to make a rare appearance around the same time, so the town Facebook was going crazy with Gordon Ramsay memes, memes about the bear, and jokes about Gordon taking the bear out to dinner
This is so funny
We're all living in our post Gordon era.
😭
Since the pandemic he has mostly been back in the UK running his actual restaurants
Good luck to him, that's awesome@@nameless.faceless.
STOP WHEN SHE SAID “subscribe if you’re folding laundry right now” I AM LITERALLY FOLDING LAUNDRY HELP😭
Culinary gangster literally couldn't handle the heat and left the kitchen. That is the power of Ramsay's handshake.
His best line in the new show so far was from episode 1: "Look at it, it's foaming at the mouth! And it's already dead!" I had to pause and laugh for 5 minutes straight.
From what I recall, he wants to watch dinner service to see how they go, and then check the food quality during it. He wants to see how they handle a typical dinner service, or even a more crowded service, to see how they can handle customers. Then he does a check. If he checked first, then he wouldn't be able to see an accurate version of the dinner service they typically go through, which is crucial for him to help fix the flaws, by seeing them first hand.
and also, Chefs have to work under pressure without customer bias [as far as im aware], and so Gordon books extra to really put that pressure on and get them moving, because if they can't get used to it, they won't be able to handle their own when every day becomes packed in the same manner.
2:35 you know it's bad when a Cameraman has to film another Cameraman dying.
me and my gf were watching this episode and we both instantly kept saying "nobody calls you that" every time Bobby said culinary gangster
I’m very glad you made this video cause, despite absolutely loving Kitchen Nightmares and Hotel Hell I didn’t know it was back! Stumbled across this in my feed of regular KN compilations and I am so happy you don’t even know
I noticed on the previous version of the show that many of these restaurant owners just want the show to come in, spend $50,000 on updates and renovations so when the place sells they aren't in as much of a mess.
The episode with the cafe in NY that had like 450 items on the menu cracked me up. Everyone knows the more stuff on the menu the higher the chance you will get something that is frozen and heated in a microwave.
One reason to check during the press of an overbooked room is to see how they deal with the stress. It's easy to make sure food safety is being followed under regular conditions but when you up the pressure they are more prone to make mistakes and all it takes is one mistake for something bad to happen. I worked in a resteraunt years ago when during the lunch rush a lovely older woman who made the tortillas with love and care got her hand caught in the mixer. All it took was a bit of pressure and people being rushed and horrible stuff happened. To me it makes sense.
Straight bullied that man into retirement.
You gotta wonder what did it. Was it having his reputation blasted all over the airwaves, or was it that the second day of cooking for a full restaurant was just not what he wanted as a goal?
9:40 her gleeful smile after she delivers that “unfortunato” line was televised gold. 😂😂😂
Conducting an inspection during heavy work is probably the most effective method of finding problems. Its definitely not just for drama. I'm not in the service industry, but i get inspected too. There is a ton of things i have to do to keep running that would fail inspection (nothing harmful to people but still gets points) so we hide it during the inspection.
If you force people to work heavily during an inspection, they are forced to either fail at basic tasks or reveal things they shouldn't.
With how much disgusting stuff Gordon has touched he must have the most powerful immune system ever
That’s probably why he hasn’t aged
I still remember when he shuffled through a stack of moldy tortillas like it was a deck of cards.
My favorite part of the new season is Gordon just yelling: “SMELL IT!” In the shows intro lmao
0:42 we do actually since the UK version is just flat out better.
If i remember correctly, they were more calm, little to none of these food Sound effects and it felt more personal.
I really enjoyed them.
Yeah, 'cause it wasn't made for people with low attention spans.
Omg yeah it's so much better
Seriously. Quality is night and day.
The UK version was the best! It felt far more real and you legitimately didn't know what was going to happen. The US version was pretty good but it felt more and more theatrical and dramatized as it went on. Every episode of the reboot seems to follow the same blueprint with them debt disclosure meetings with some crying, bad service, failed food storage check with slimy chicken, then shutting down so they can renovate . I still love every second lol
10:29 "it's partially home made. i mix it with cheese wiz." My dude, you can't call yourself a culinary gangster if you're using cheese wiz.
on gang, dont be disrespecting my cheese wiz like dat 💀 put some of dat on a slice of toast then pour chili on top and you got a 5 star hood meal
this "chef" do be a goof though
Girl I love how I was gonna skip the ad but couldn’t cause you made it hilarious
DUDE I CACKLED AT THE “he spelled it wrong”
AND SHE TOOK IT BACK
Me too!! And she had the biggest smile saying it too lmaoo
I love how the chef was so tough when he was back there in the kitchen, but the moment Gordon came back there he was like a scolded puppy dog.
Being a gangster is like being in charge: if you have to tell everyone you are, you aren't.
I had no idea that there was new Kitchen Nightmares USA. I have watched and rewatched them all so many times and never get sick of them and this news has brought me joy. Also, your patter in this video is magnificent. I could not be happier. This is a glorious day. Thank you.
> "So close in proximity to sniffing the leftovers of Gordon's scent"
I don't think he is just 'your favourite chef'. We need to have a talk about this, miss.
I worked at a country club for a while. I don't know their situation on the show, but the kitchen was sort of subsidized by member dues. It didn't matter when we weren't busy, because they were paying anyway. This model also meant we had to put up with a higher amount of bullshit than a regular restaurant. People showing up an hour after we closed and demanding a steak, people wandering back into the kitchen to directly harass cooks, or help themselves to food. Getting grabby with servers. The sort of thing that would get you 86'd at a normal bar or restaurant, we just had to smile and put up with it. Like 75% of the members were retired lawyers and other entitled assholes, many of which were senile. One old guy drove his car into the side of the building, pretended it didn't happen, no one said a word, then he did it again like a month later. It was not a job I remember fondly. Oh yeah, the point is that a country club (unless they are losing members) will almost always be fully staffed, even if business is slow, because the members already paid just to be members.
On the Brittish version he checks the kitchen…… when it’s empty not during the busy service they have set up…. Also… and I’m sorry to say this … he hardly raises his voice!!! Even when a chef gave him a rancid scallop he was pretty chill !!!
One of my favorite parts of this show is how Big G is with the wait staff. He's always patient and understanding.
One of my favorite parts of the original Kitchen Nightmares was seeing the servers get a chance to be snappy at their bosses so I’m glad to see the tradition continues
Gordon: Tell your boss this food isn't good
The waiter : Hey boss...GORDON SAID YOU'RE A PIECE OF GARBAGE AND SHOULD STICK A CACTUS UP YOUR ARSE
In Brazil we have our own version of this show, is so funny! A lot of memes, the cooker is a french man that no one understands what he says, rlly funny
Whats it called?
The UK version is nice because it isn't highly dramatized and actually seems like he's helping
I don’t think paying their chef $100,000 a year is what had them a million dollars in debt in only 6 months.
6 months! Wtf
It’s representative of poor money choices in general
no but it probably got them about 600,000 in debt
@@WillGosleethe math ain’t mathing here
It's just an example of poor money management. Also the tons of extra inventory going to waste.
This video went really nice with my morning coffee.
When you’ve worked in a restaurant long enough, you’ll touch anything as long as you’re close enough to a sink with soap
The handshake powermove hit differently after all the clips of Ramsey exposing his messy fetish. We know where that hand has been. He's a texture guy
lmao goddammit
Hey loved the video, and I love kitchen nightmares. Just so you know inspections happen while customers are being served all the time. I’ve worked in the food industry and more than 5 times have we had a health inspection while we were crazy busy. They don’t care.
The #1 problem that caused restaurants to close after Gordon visited them was going back to the exact same stuff they were doing before Gordon, but then blaming him because he didn't give them stunning PR for having dead rats floating in their soup. The #2 problem was that there was just too much debt from before Gordon visited.
80% is the average rate of resturants closing so it pretty much just follows the same path as if he didn't intervene. Though I'd reckon 100% of them where in the 80% so he most likely saved a couple.
These restaurants close because when Gordon comes to them they are already in debt and only have like 2 months left until they go bankrupt. He turns them around in hopes they can sustain it, but most can’t because they aren’t suitable to run a restaurant
Honestly Gordon checking the kitchen in the middle of a dinner rush kinda makes sense to me! You'd want to see how they perform under intense stress, so the things that they do at their highest stress levels kinda reflects what they'd be willing to allow / do normally, ya know? Like if it wouldn't be acceptable to store cooked chicken next to uncooked chicken any other time, why would a kitchen think its okay to do during a dinner rush. It's still the same chance for cross-contamination
“It’s not that bad” and “we can’t afford a manager” in the same breath is wild
This got recommended to me bc I've been on a kitchen nightmares kick recently and needed something in the background while I i folded laundry - your ending comment definitely got me 😆 subscribed!