"Your Daughters Are Crying!" | Gordon Ramsay 24 Hours To Hell And Back Season 3 Episode 2

追加: 2026-05-11

[00:00:04]I'm Gordon Ramsey and I'm back on America's roads with my culinary command center heading to nine more struggling restaurants. Let's go to the scariest place in America.

[00:00:14]>> With these businesses on the brink of collapse.

[00:00:16]>> Just smell that. This is worse than the plague.

[00:00:19]>> You are LUCKY YOU HAVEN'T KILLED ANYBODY.

[00:00:22]>> I've got to work quickly. So, I'm giving myself just 24 hours to try and save each one of them.

[00:00:31]Did each member of staff take your turn [ __ ] in here?

[00:00:34]>> Oh my.

[00:00:35]>> It's my third time around the country.

[00:00:37]And even though my advanced scene tells them it's a new renovation show, people are suspicious. So, I've had to up my disguise and decoy game.

[00:00:45]>> Is that you?

[00:00:46]>> Yeah.

[00:00:47]>> No way. I can't even tell.

[00:00:49]>> So, I can get into these restaurants and see what's really going on.

[00:00:52]>> You are [ __ ] kidding me.

[00:00:54]>> What I discovered this time round is more shocking than ever.

[00:00:57]>> [ __ ] hell.

[00:00:59]If I have any hope of saving these restaurants, I got too much.

[00:01:02]>> I'll have to go to Helen back in 24 hours.

[00:01:06]>> We just can't STAND THERE AND SHOVE YOUR SHOULDERS. She's in tears.

[00:01:13]>> I'm on my way to the seaside community of Manisquan, New Jersey. A very popular tourist destination. Manuan host vacationers looking to relax, soak up the sun, and experience some delicious local cuisine. Now, Blend on Maine sits in a prime location on Main Street. Now, this area sees hundreds of thousands of people during the summer, but the local population isn't blending into this restaurant for the rest of the year. And now, storm clouds have formed. Owner and head chef Lou Smith has spent the last several years literally blending his home and work life to the point where both are unrecognizable. With hurricane force winds increasing, the owner needs to change course quickly or his restaurant and family could be swept out to sea.

[00:01:58]>> My name is L Smith and I am the chef co-owner of Blendon Maine in Manisquan.

[00:02:04]Blend on Main was opened in 2014 to rave reviews. We did really well. Uh the town embraced us, but we've leveled off and we've seen a bit of the decline. Blend is highly seasonal. We do really well two months out of the year, but there's 10 months left and you're struggling to break even. So, I've watched the numbers dip. We are always a few bad weeks away from having to make really tough decisions. We might have to close the doors. [ __ ] frozen again.

[00:02:32]>> It's hard owning your own restaurant. I do everything at at Blend except for cooking.

[00:02:37]>> I've been working with Tara since 1998.

[00:02:40]She's been with me the whole ride. She's had a wonderful wife, wonderful mother.

[00:02:46]>> Having a restaurant was Lou's dream for as long as I've known him. It was not my dream.

[00:02:52]>> Blend means everything to me. It's the source of income for my family. There's so much on the line. Being a half a million dollars in debt is not the easiest thing to swallow. I'm here until 10:30, 11:00 p.m. every night. Just making sure, you know, all the eyes are dotted, the tees are crossed. The pressure is so great, there's never downtime. Nobody come to Expo. Just watch us all [ __ ] struggle.

[00:03:14]>> Being married to Lou has been hard because it's always work. He's missed birthday parties. He's missed Christmas Eve.

[00:03:21]>> He definitely misses out on a lot of things that we do because he's always working.

[00:03:26]>> If we want to have dinner with dad, you know, we have to come here. It's hard to enjoy each other's company. Honestly, >> Ruby kitchen now and stay in here. Don't bust. You [ __ ] bring her food for the rest of the night.

[00:03:37]>> In the middle of service, it's war. And if I'm having a bad day, I'll go at it with everybody.

[00:03:43]>> I can't [ __ ] be waiting for [ __ ] It's like It's like you guys are working against me tonight.

[00:03:49]>> I've been working with Chef Lou about 10 years. He'll push you to your absolute limit and beyond.

[00:03:55]>> Don't go anywhere. Do not go anywhere.

[00:03:58]The [ __ ] are you not here?

[00:03:59]>> When he's angry, he can become brutal with some of the comments.

[00:04:02]>> Dude, what are you doing today? Come on, bro.

[00:04:05]>> Loose behavior twice caused me to walk off the line. [ __ ] two boxes of [ __ ] sucking fililelets in there.

[00:04:10]>> I have it. I have it.

[00:04:11]>> It's like our first [ __ ] day and where [ __ ] is.

[00:04:14]>> I don't like when he raises his voice.

[00:04:16]>> Hey, where the [ __ ] is Tara?

[00:04:17]>> Lou has definitely made me cry. Even here, you know, at times in front of the staff or, you know, it's mostly when I'm alone in the shower that I cry.

[00:04:26]>> You're [ __ ] kidding me.

[00:04:28]>> So many times I wanted to walk out and just not come back.

[00:04:31]>> I need help in the kitchen.

[00:04:33]>> We're completely capable of running without Lou. We all have a great skill set and a passion for food. He's got to let go a little bit and trust. That's the biggest problem.

[00:04:44]>> I desperately need change. My life can't move at this speed, this level for much longer.

[00:04:52]>> That doesn't go to me. It goes UP FRONT.

[00:04:53]COME ON.

[00:04:54]>> OKAY.

[00:04:55]>> [ __ ] >> There's a lot at stake if Blend fails.

[00:04:59]With only 24 hours to try and say blend on Maine, I needed to enter the eye of the hurricane to see what is really going on. So my team told the restaurants that they were trying out for a traditional renovation show.

[00:05:12]Whilst they were being interviewed, we installed hidden cameras throughout the restaurant and have been recording secret surveillance footage ever since.

[00:05:20]Unfortunately, my presence at the Jersey Shore has been discovered. So, I've decided sending my good friend and fellow chef, James Avery undercover as a distraction.

[00:05:30]>> So, Lou, this guy, he's going to be looking for Gordon Ramsey. Okay. So, the idea is putting you in disguise as me.

[00:05:37]>> But we'll make it a bad disguise so you become an obvious target. Okay.

[00:05:41]>> Meanwhile, I'm on a camera rumaging around.

[00:05:42]>> Yep.

[00:05:43]>> Divide and conquer.

[00:05:44]>> With two small airports less than 10 miles away from the restaurant, we're disguising James as a ghastly pilot.

[00:05:50]It's like Halloween. Take this home.

[00:05:58]>> Wow. Trust me, tonight you're going to stand out. What about the hair? Are you okay with that?

[00:06:02]>> It's nice to have hair.

[00:06:07]>> Cameraman James. Ready for action. And now it's time to meet our flight crew.

[00:06:13]>> Hello. I'm >> Hey, how are you? I think you are.

[00:06:15]>> Hey, we're ready for Halloween.

[00:06:17]>> Oh my lord. Good to see you. James Avery.

[00:06:20]>> That's scary.

[00:06:21]>> Gordon Ramsey in disguise, but the focus is on you three. This is my decoy. Okay, ready for takeoff?

[00:06:27]>> Absolutely.

[00:06:28]>> Excellent.

[00:06:30]>> With camera in hand and my flight crew in focus.

[00:06:33]>> Thank you.

[00:06:33]>> It's time to find out if James's ridiculous disguise is as distracting as we've planned.

[00:06:38]>> Right this way, please. Watch your step.

[00:06:47]>> Hi, folks. Welcome the blend. Is everybody all set to order?

[00:06:50]>> I'm going to go with the uh the tuna taco. The taco to start. It's loud, huh?

[00:06:55]>> All right.

[00:06:55]>> Um the lobster and panata >> and for you, sir.

[00:06:58]>> Uh chops.

[00:06:59]>> Pork chop.

[00:06:59]>> Yeah, pork chop.

[00:07:00]>> With all the attention trained on James and his disguise, I'm going to stroll into the kitchen unnoticed. And I've been told Lou already knows that I'm here.

[00:07:09]>> 22 pretzel rolls now.

[00:07:11]>> Was that with the red bliss or mash?

[00:07:13]Sir.

[00:07:13]>> Yes, sir.

[00:07:14]>> Did you see what you just [ __ ] SAID?

[00:07:15]RED BLISS OR MASH, SIR?

[00:07:16]>> I'm sorry. All right, I'll zoom with rebas. Yes, reless.

[00:07:19]>> It's like he's [ __ ] with me today. A hot >> mess >> for table 12 came in 19 minutes ago. Sir touching plates.

[00:07:31]>> Where is Tara? If somebody's preventing Tara to come back here, I'm going to be [ __ ] pissed off. This guy deserves [ __ ] with this.

[00:07:40]>> Tara, he said if he doesn't see your face now, he's going to lose it. Okay.

[00:07:45]>> All right. There we go.

[00:07:46]>> Good. I'm hungry. Let's go.

[00:07:48]>> Did you order it well done?

[00:07:50]>> Uh, no, I did not. Maybe it's just crispy on the outside.

[00:07:53]>> No, it's raw.

[00:07:54]>> It's amazing when they can burn something, it would still be raw.

[00:07:59]>> I think we have better food on the plane.

[00:08:00]>> Yeah, definitely.

[00:08:02]>> No food not being eaten.

[00:08:04]>> While it looks like my flight crew has run into some turbulence, I'm joining my production team at a crew meal table so I can taste some of the dishes myself.

[00:08:12]Now, Captain Leatherface James right now, every customer in this dining room and the staff think that is unique. The focus is on his table. So, what a great decoy. I think our plan has worked.

[00:08:27]I mean, seriously, have you ever seen anything so ridiculous in all your life? Chopsticks, calamari. That is soggy, greasy, some bits are fried, some bits are rubbery.

[00:08:42]What a mess.

[00:08:45]Wow. Thank god there's a box there.

[00:08:51]That looks like a halib mushy.

[00:08:55]Very, very fishy. Oh my god. Charlie, can you smell that? Holy [ __ ] That is terrible.

[00:09:02]>> Yeah, I know. It's soiled.

[00:09:08]>> It tastes like no one cares here anymore. This place has lost its will.

[00:09:12]And that starts with their head.

[00:09:14]>> I've seen enough.

[00:09:16]>> Captain Plastic. Let's go.

[00:09:20]>> Ladies and gentlemen, bolts and knives down. Could you please go get the kitchen?

[00:09:27]>> Chef, they want you out there right now ASAP. Who does?

[00:09:32]Because >> I must say that was one of the most underwhelming meals I've had in quite some time.

[00:09:48]Not who you thought, is it?

[00:10:00]>> Oh, [ __ ] me.

[00:10:02]Oh my god.

[00:10:06]>> Ramsey.

[00:10:14]>> And let's get one thing absolutely [ __ ] clear. There is nothing to clap about. What I've just witnessed over the last 2 hours. I am absolutely shocked and you should be disgusted. I was in the kitchen standing right by your side, literally inches away. the [ __ ] you give to the team, the out of control cooking, and the disgusting food. Are the staff too scared to tell you the [ __ ] truth? Because I'm not.

[00:10:42]I want to give you an insight to how not only is this business on its last legs, but we have a chef that's fallen out of love and has no respect for his team.

[00:10:51]Take a look at this.

[00:11:03]Flatbread, blend, and BLT got to go out now. The other stuff GOES OUT AFTER.

[00:11:07]>> HE [ __ ] UP AGAIN. Can we get some [ __ ] help in the [ __ ] sucking kitchen? Can anybody [ __ ] help?

[00:11:13]>> Did you hear that?

[00:11:14]>> What he said?

[00:11:14]>> Steve said tables 1, two, and three aren't ready.

[00:11:17]>> Tell Steve to eat a dick.

[00:11:21]>> Lou, I want to go straight to you. What is your problem?

[00:11:24]>> I don't know. I I don't even know what to say. I'm standing inches away from you. You take a cloth, you wipe your face, you go down, and you wipe the plate.

[00:11:38]>> Are you done? Have you finished?

[00:11:42]We just can't stand there and shrug your shoulders in front of your wife. She's in tears.

[00:11:54]We just can't stand there and shrug your shoulders in front of your wife. She's in tears. I'm going to apologize on Lou's behalf because he's shut down.

[00:12:03]He's refusing even to accept any responsibility. No one's paying the check today. I'd like to see all of you please back here in 24 hours from now.

[00:12:12]I've got my work cut out to get this place turned around. And that time starts now.

[00:12:21]Every member of staff, get on your phones, call home because that's right, you're part of this. I'm >> trying to breathe. I can't catch my breath.

[00:12:31]>> We just got torn a [ __ ] I'm not going to be home tonight.

[00:12:34]>> Just go to sleep. I don't have no idea, Joseph. I don't know what they're going to do to us. It's bad. It's bad. It's bad.

[00:12:43]>> I've asked Tara and Lou to step away so the staff can speak more freely.

[00:12:48]Somebody tell me truthfully what on earth is going on.

[00:12:53]>> I don't know why he's angry all the time.

[00:12:56]>> We come in at 4:00 and everybody's in a good mood.

[00:12:59]>> Yeah. Yeah.

[00:13:00]>> By 4:15 we're out here saying, "You got to be kidding me."

[00:13:03]>> He's miserable back there and he wants to make some of us miserable with them.

[00:13:06]>> It's hard when you come in and you have to see him like belittle everybody around you cuz that stresses me out.

[00:13:11]It's hard to concentrate, get things done.

[00:13:14]>> T You're a pastry chef, right? I do everything actually. I do everything.

[00:13:19]>> Out of all of you here, how many have considered quitting? Raise your hands.

[00:13:25]>> Yeah.

[00:13:26]>> How many of you feel that you've been abused?

[00:13:30]>> Wow.

[00:13:31]>> Uh, it's actually unreasonable and he takes no accountability.

[00:13:34]>> Yeah. How do you work like that?

[00:13:36]>> I work better when he's not there.

[00:13:40]>> Why are you still here?

[00:13:42]>> I need the money.

[00:13:43]>> You need the job. I have four kids and currently a single mom.

[00:13:48]>> And what's your background?

[00:13:51]>> Graduated culinary school in 98.

[00:13:53]>> With two decades of experience, does Lou respect you as a chef?

[00:13:59]>> I think he he respects me as a cook, but not so much as a chef.

[00:14:04]>> Two different things, a cook and a chef.

[00:14:06]How does that make you feel?

[00:14:07]>> I feel not important.

[00:14:11]>> Almost disempowered.

[00:14:12]>> Oh, absolutely. I need to work under people that have integrity and >> trust me.

[00:14:20]>> Except this man has a team underneath him that have been handicapped.

[00:14:23]>> Yeah.

[00:14:24]>> I want to get them both.

[00:14:26]>> Lou, two seconds, please. Would you come back out, please? Uh, T. Thank you.

[00:14:33]>> So, Lou, why are you so overcontrolling and don't trust a single member of staff in here? I'm not I'm not perfect.

[00:14:43]>> What a pathetic, desperate answer.

[00:14:47]>> I wish I could come here and have so much more input. We can't work full-time in a restaurant cuz we have kids. You know, we have six kids between us. We have passion and we all like to do food.

[00:15:00]>> TA loves food. But I wish you would trust me.

[00:15:03]>> It's not about trust. It's about what you just said.

[00:15:08]Some of the moms that do work in the kitchen can't commit to what the kitchen needs. It's not that moms are very capable. It's just working six nights, five nights a week. What do >> you mean moms?

[00:15:19]How [ __ ] chauvinistic?

[00:15:22]>> They can't be.

[00:15:23]>> You have children.

[00:15:24]>> And my wife is able to be home with them.

[00:15:27]>> Oh my god. This guy's a dinosaur.

[00:15:32]I've got something like 85 female chefs.

[00:15:35]And if they're good enough to be a head chef, three nights a week, they get the job. If it's four nights a week, they get the job. It's one night a week, I believe in talent. This man doesn't believe in talent. Whether you're here three nights a week, two nights a week, if you're good enough to run that kitchen, girl, you run that kitchen.

[00:15:53]Lou, I was in there firsthand. I've got a camera in my hand. I'm not impressed with your behavior. I'm disgusted with the way you treat the staff. And like I said, I'm done with your [ __ ] excuses.

[00:16:06]I don't know what to say. I'm sorry, guys.

[00:16:10]>> You're sat with your back to your team.

[00:16:14]You shrug your shoulders and you tell them you're sorry. Oh, boy.

[00:16:17]>> You got a lot of people that love you in this room.

[00:16:21]You don't have to be angry. You can trust us. It's not just a job. Yeah, we have a lot on the line, too, because we got bills to pay. But we love you guys.

[00:16:31]Your family, your children.

[00:16:34]Let this genius in front of you help you.

[00:16:38]>> I'm here to turn this place around with or without him. Theresa, this is Theresa, my designer. I need everybody committed to getting this place absolutely turned around. Thank you. I need you in the kitchen. Let's go.

[00:16:51]>> Okay, everybody. Uh, let's get the restaurant cleaned out. All the chairs out the back. Fold up the tablecloths.

[00:16:57]Have any questions? Ask anyone of this team. With the clock ticking, it's time for my renovation team to take this overpacked banquet hall and transform it into an upscale destination.

[00:17:08]>> The boys will carry the chairs.

[00:17:10]>> But first, I need to tackle the biggest problem. Can you not see what you're doing?

[00:17:15]>> The anger, >> the anger and the desperation.

[00:17:19]>> It's so demanding and I can't turn it off.

[00:17:21]>> But inside, I'm seeing a man that is broken, that has lost it completely and bringing everybody around. This anger comes from where? I don't know. I I I I don't know why I'm angry. I don't know why I'm angry. I I honestly >> Is it insecurity?

[00:17:35]>> I don't feel like I have to berade people, but when [ __ ] goes wrong, it's like I have no filter.

[00:17:40]>> Yeah, but there's a disconnect because you're standing there with this big wall and this shield and you're not accounting for anything. And I'm trying to get to the beginning. Who let you down in life to make you feel this way?

[00:17:52]>> I can't I can't I can't. Boohoo. My dad left when I was a kid. You know, that [ __ ] sucked. You know what? I got >> Oh, I'm sorry to hear that. Yeah, I had an issue with my father since then. My mom dated some [ __ ] complete alcoholic and you know it's been been tough. I've had nobody honestly.

[00:18:06]>> I've had to kick and scratch since I was 14.

[00:18:08]>> Having that void and making you feel that aggressive, it's affect you in a way that is going beyond.

[00:18:14]>> There's millions of people that are far worse than I am. You know what I mean?

[00:18:17]>> Lou, the business is failing and >> and my whole life is [ __ ] on the line.

[00:18:21]>> Stress.

[00:18:22]>> I'm I'm at the max all the time. Whether you like it or not, I'm here to help, Lou, but you need to look within. This place functions better without you. And if that's not a sign, you shouldn't be in the business.

[00:18:34]>> If you tell me that I can't be in my own restaurant to be successful, then I'm you're cutting my legs off.

[00:18:40]>> You're missing the point. If you continue the way you are, you end up having a severe heart attack, a broken family, or you're going to turn up to work one day and find there's going to be nobody here. Because the minute a new restaurant opens on Maine, you're gone.

[00:18:59]>> So, the team are put to work. First of all, the entrance.

[00:19:04]>> Yes. Very drab. There's no color.

[00:19:05]There's nothing approachable to this space. So, we want to bring in just a little bit more life and color.

[00:19:11]>> And we walk in.

[00:19:12]>> My saving grace uh is the fireplace.

[00:19:14]Yes.

[00:19:14]>> What's the idea?

[00:19:15]>> We're going to have a nice little seating area here with some sofas and some very comfortable chairs.

[00:19:20]And then we're going to have some hanging planters on either side just to give some life in here, some greenery.

[00:19:24]>> Also, the acoustics.

[00:19:26]>> Yes. So, what we're going to do is bring in some acoustic panels for the ceiling.

[00:19:30]Um, and then we're going to have some on the walls. Up here, we're putting in this beautiful wallpaper that kind of gives a feel of the water here.

[00:19:37]>> Yeah, I love that. So, a lot of blue coming in.

[00:19:38]>> Lot of greenery coming in.

[00:19:40]>> Yes. No tablecloths, which promise me no tablecloths.

[00:19:43]>> No tablecloth.

[00:19:44]>> Thank you. I'll check in with you later.

[00:19:46]>> Okay. It's clear my renovation team has their hands full with a massive front of house project. But right now, I've invited Lisa to Helen Wheels to see if the chefs pushed aside by Lou are as good as I hope they are.

[00:19:58]>> Come on over. So, have a look in here.

[00:20:00]State-of-the-art kitchen. The most amazing buildhouse, right? How you feeling?

[00:20:05]>> Um, it's surreal, chef.

[00:20:07]>> Surreal. Why?

[00:20:08]>> Oh, just like a dream to be here with you.

[00:20:11]>> Um, well, I'm here for you guys, you know.

[00:20:15]So, how did you get into food?

[00:20:18]>> My mom.

[00:20:18]>> Mom.

[00:20:19]>> Sicilian family.

[00:20:20]>> Sicilian. Wow. And you have a chance to take the kids back or not?

[00:20:23]>> No.

[00:20:23]>> No. How old are the kids?

[00:20:24]>> 11, 14, 18, and 25.

[00:20:28]>> 20. Stop it. 25.

[00:20:30]>> Mhm. Oh, boys.

[00:20:31]>> Seriously?

[00:20:32]>> Yeah. Mega, our eldest, is 21. The twins are 19. Tilly is 17. And Oscar's 6 months old.

[00:20:39]>> Oh, >> number five.

[00:20:41]>> That's why I work so hard. How do you manage and look after the boys?

[00:20:44]>> I only have my kids uh three and a half days a week, >> right?

[00:20:48]>> So, I work a lot when they're not with me.

[00:20:50]>> There's no time out for you.

[00:20:52]>> Not really.

[00:20:53]>> Not really.

[00:20:53]>> But I chose that.

[00:20:55]>> You're passionate, huh?

[00:20:56]>> Yeah. And I want to learn.

[00:20:58]>> Yeah, I can see that. Let's get on to something that we're more excited about anything, and that's cooking, right?

[00:21:03]Come over, guys. Please come and stand in the heat. You can stand over here. We good?

[00:21:09]>> Yes.

[00:21:10]>> Yeah. What I'm trying to do is get you beyond glue. The biggest missed opportunities for me is you guys and not being allowed to step up to the plate.

[00:21:18]Now, this is the menu we're going to be launching with. Maybe we can share one.

[00:21:22]There we are. Guys, step up there.

[00:21:24]Please come forward.

[00:21:27]Let's look at the risotto. We'll start off with a beautiful English pea rsotto and it's done with a puree. Finished with crispy brushut there. Look at it.

[00:21:34]Super simple. It's a beet cured salmon.

[00:21:36]Uh next to that we got beautiful scolops that trust me they're going to be seared both sides top and bottom. Next to that we got a beautiful pansed halibet with a roasted tomato broth with those wonderful vegetables. After that we're going to do a beautiful steak of pua. So we'll do the garnish with the fondant potatoes mushrooms. And then finally we got a beautiful maple glazed duck breast with roasted carrots. Here's what we're going to do. Let's start off with the duck. Okay. And so just a nice little score. So what that does it helps to break down the fat. A nice season.

[00:22:04]Now 90% of the duck as you know is going to be cooked fat side down but needs to be seated the sides as well.

[00:22:10]>> Keep spinning it kind of >> 100%. Fat side down goes into the oven.

[00:22:14]Garnish right parnips go beautifully well with duck. Yes.

[00:22:18]>> Oh yes.

[00:22:19]>> I've got that sort of brazed effect going on with my carrots.

[00:22:22]>> This is a dream. I'm so elated. It's giving me a lot of hope. Chef Ramsey is showing me that we can do the food we love to do. When we slice a duck too thin, we lose the texture. Too thick, then we're doing it an injustice.

[00:22:38]>> Just watching that. Is there anything complicated on here that you think, "Oh god, that's way out my wheelhouse."

[00:22:43]>> Now, so Lisa, your ideal job at Blair would be what?

[00:22:48]>> Taking charge.

[00:22:49]>> Good.

[00:22:49]>> So, you would want to cook pastries, right? That's what you train for.

[00:22:52]>> Mhm.

[00:22:52]>> Good. Madison, what would be your perfect role?

[00:22:56]>> I'd like to be on the line. Currently, I'm just doing salads and desserts, helping tea. Yeah.

[00:23:00]>> Amazing. James, what did you do?

[00:23:02]>> Uh, same thing. I grill now, but I would like to do more sauté.

[00:23:04]>> Have you been trained?

[00:23:06]>> Not in school or anything, but with another chef before I was here.

[00:23:09]>> One's been trained at Johnson and Wells.

[00:23:11]>> No.

[00:23:12]>> Culinary Institute.

[00:23:13]>> Frencher.

[00:23:13]>> French coloring. I mean, really?

[00:23:15]Seriously? Where did you train?

[00:23:16]>> French culinary.

[00:23:17]>> Oh my lord. I'm looking at four talent individuals that got a wealth of knowledge but have never had a chance to to own that. That is going to change.

[00:23:26]>> Mary, this is Mary.

[00:23:28]>> Followed by Jerry. Come over, please.

[00:23:31]Jamie, Alex, and not. Now, you have four of the most talented females I've ever had the chance of working with to train each and every one of you. Talk about girl power. James, you're the luckiest chef in New Jersey. Think of it that way. Oh, boy. Good luck, Mary. Ladies, good luck.

[00:23:46]>> All right.

[00:23:47]>> For me, this is one of the most talented brigades I've come across. This dictator wants to control their growth. These four individuals, they've been kept in the dark. They've been suppressed. How can a chef not develop that talent?

[00:23:58]>> Little chili flake.

[00:24:00]>> A little chili flake. Yep.

[00:24:02]>> While my culinary team works with Lou's culinary team.

[00:24:05]>> I think you need a little bit more time on that.

[00:24:07]>> I'm going to find Tara.

[00:24:08]>> So, let's have a uh let's have a little uh catch up. We haven't had chance to talk >> to see if I can find out what's really going on with this family.

[00:24:15]>> How you feeling?

[00:24:17]>> Exhausted it.

[00:24:19]>> Tough night, tough day. And uh the toxic relationship inside is just insane. You seem to accept that his behavior is normal.

[00:24:30]>> No, I definitely know it's not normal.

[00:24:32]It's been too much stress to enjoy life.

[00:24:36]It's awful.

[00:24:38]>> Does he listen to you?

[00:24:40]>> No. Like, no.

[00:24:44]>> I don't want the kids to feel it. I just always I just want the best for them.

[00:24:48]It's my biggest fear is just causing them trouble.

[00:24:53]>> But whether you like it or not, it is affecting them.

[00:24:57]>> How much quality time do you have as a family with Lou and the kids?

[00:25:02]>> I have to bring the kids here to see him. That's not quality time. I know that >> you bring the kids here to see their dad.

[00:25:09]>> Absolutely.

[00:25:10]>> The guy's on collision for a [ __ ] crash. A very serious crash. And what are we waiting for? A heart attack? Shut down. The staff are ready to quit. How much longer can you put up with this?

[00:25:26]Are you happy?

[00:25:39]>> Thank you for being honest with me. Are you happy?

[00:25:43]>> Surely no.

[00:25:45]You got to stop being in denial because you may think that's protecting him because you love him and that's your husband, but longterm that's making it worse. We have to identify what's happening here and we need to get him sorted out.

[00:25:57]>> You definitely have my support in that.

[00:25:59]>> Get that bit done. We're one step in the right direction.

[00:26:03]>> The idea of a husband and wife team working together is double strength, but here it's the opposite. Unless those two identify the issues, there's going to be no point.

[00:26:19]How tired are you right now? I'm so tired.

[00:26:21]>> It's exhilarating now. I'm glad I ate breakfast yesterday.

[00:26:29]>> You want to start plating your vegetables? Do multiple fish at a time.

[00:26:32]>> How are we doing, Mary? Lisa, how are we doing? Hello, >> chef.

[00:26:35]>> Um, little shaky, but ready.

[00:26:38]>> You know, it's like petting a bike. You start slowly and then you build up and all of a sudden you go, "Wow, I can't believe I'm going this far." What we do have is four solid cooks. Let's get that absolutely clear. What I'm excited to see is all of you take control behind the line tonight without Lou.

[00:26:52]>> Hands up. Who'd like Lou to behind there with you?

[00:26:56]>> I want to see you guys shine.

[00:26:58]>> All right, chef.

[00:26:59]>> Yeah. Okay. Come out yourself. Find that inner spice girl. Okay. Come on. Right.

[00:27:03]I'll see you back there. Yes.

[00:27:05]>> Yeah. Chef, >> Mary, two seconds, please. Um, happy.

[00:27:08]>> They honestly did really well. They can handle it without him back there. I think they can do more than this back there.

[00:27:14]>> Great. We'll empower them.

[00:27:15]>> Yeah.

[00:27:15]>> And we'll let Lou expedite that process will confirm to him what talent he's got underneath. Thank you.

[00:27:22]>> Now that I'm confident the kitchen staff is heading in the right path. I need to take one more crack.

[00:27:28]>> Sit down.

[00:27:29]>> At getting Lou on that path as well.

[00:27:31]>> Right. How you feeling?

[00:27:32]>> Tense.

[00:27:34]>> How do you rate yourself as a dad?

[00:27:37]>> I I I don't know. I'd like to think I'm a 10. I do.

[00:27:40]>> Great. 10 out of 10. I'd like to think that.

[00:27:42]>> What's the one asset that you'd love to hand over to the girls? What's the one thing you've taught them?

[00:27:49]>> Work ethic.

[00:27:50]>> Work ethic.

[00:27:51]>> Have they taught you anything? Because if they haven't, they're about to.

[00:27:58]>> It would be really cool if we could spend more time together as a family.

[00:28:02]>> If they have a fight about like working, then it makes them in a bad mood and makes me sad. What I want for both my parents is to not be as stressed as they are here because it's crazy.

[00:28:15]>> Yeah. Even if we're together, it's still they're always thinking about work. It's never like we're together.

[00:28:23]>> Whenever we are together, we're always just going. So, I just want us to take a nap together.

[00:28:30]>> I would love us all to take a nap together.

[00:28:34]>> It's tough stuff.

[00:28:36]It's tough to say, >> Lou. I don't know if you've ever told yourself, but those four women love you more than anything in the world. You're lucky that they're still there. No restaurant's worth destroying that, let me tell you.

[00:28:48]>> Yeah.

[00:28:48]>> You never separated the restaurant from the home life. What's the blockage inside?

[00:28:55]>> Being without uh is something I never want to be or have my kids without.

[00:28:59]>> And if you get sick, you can't provide for them. What happens then?

[00:29:05]>> Goes to [ __ ] I suppose what I'm trying to say, Lou, is you got all this talent in the kitchen that has been deafly trained.

[00:29:14]>> Let them step up and get back to being a great dad. If you can't muster that level of commitment for yourself, then do it for the kids and do it for your wife.

[00:29:25]Got it.

[00:29:27]>> Thank you, Lou.

[00:29:28]>> I hope Lou is ready to embrace the changes he needs to make both at the restaurant and at home.

[00:29:34]>> Um, this is looking lovely, by the way.

[00:29:35]the granite. We don't have to do tablecloths and it just really gives a good atmosphere.

[00:29:40]>> The uh the acoustics as well.

[00:29:41]>> Yeah, we got the panels up on the ceiling. You can really tell a difference. It kind of dampens it.

[00:29:46]>> With the renovation team hustling to beat the clock.

[00:29:48]>> All right, G. I'm not going to stand here and scream.

[00:29:51]>> I've got one more idea of how I can convince Lou that he has the staff worthy of his trust.

[00:29:56]>> This is a briefing together. Let's go to the dining room. Right. Can you stop standing like we're in front of Buckingham Palace, please? Yeah. Come over here. Stand over here. Come over here. Lou, come and stay next to me.

[00:30:05]Yeah.

[00:30:05]>> You haven't done any cooking yet, have you?

[00:30:08]>> Not yet.

[00:30:08]>> Nothing at all.

[00:30:09]>> Zero.

[00:30:10]>> Right. I think it's time for you and I to cook a dish. Let's cook a halibet dish. Yes, sir.

[00:30:16]>> Except it's not going to be side by side. I'm going to be cooking mine out here and you're going to be cooking yours out there.

[00:30:21]>> Okay, >> let's go. Wish him luck.

[00:30:23]>> One stunning halibet. Let's go.

[00:30:25]>> One stunning halibet.

[00:30:27]>> [ __ ] cool. Oh, here they are. Come here. You cook the halibut.

[00:30:35]No, keep it quiet. Seriously quiet. Yes.

[00:30:39]If there's one thing I got up to speed with was a talent. Not just in the kitchen, but in the front of house.

[00:30:44]>> Thank you, sir.

[00:30:45]>> And so what I'm trying to do now is to prove to the owner. Open your eyes.

[00:30:51]Understand how good they are. M. That smells good.

[00:30:55]>> When he walks back in with that dish, do not give it away. Okay.

[00:31:02]Good job, Lisa.

[00:31:03]>> Well done. Good job, Lisa.

[00:31:06]>> Come out. Come out, man.

[00:31:09]>> Gold charger for Lou. Silver for me.

[00:31:14]Okay. Beautiful chef. Now, it'll be a bit weird if I start tasting the dish I've just cooked. Right. So, I brought in a special captain, James. Come in.

[00:31:23]Yeah. Good to see you, man. Please.

[00:31:24]Likewise.

[00:31:25]>> Nice to see you not in that stupid mask.

[00:31:27]You know the rest of the team. You saw them all.

[00:31:28]>> Hi, guys. Nice to see you again.

[00:31:29]>> We just spent the last 15 minutes cooking um two dishes. Lou cooked one and I cooked the other. What I'd like you to do is to taste both dishes and then put myself or Chef Lou out of their misery, please.

[00:31:43]>> Wow.

[00:31:43]>> Off you go.

[00:31:44]>> All right. Um you know, Alibab's tough because it's very easy to dry it out.

[00:31:55]Wow. I'm a fan of the risoto. really shows off the halibet colors are great.

[00:32:00]Uh halibet's nice. All right. Uh visually what I like about the stew, you can see the caramelization of the actual fish. Uh it's vibrant. I see fresh herbs in there. I know what I'm about to eat.

[00:32:12]Let me taste it. That's what really matters, isn't it?

[00:32:16]>> How's that to me?

[00:32:26]To me, I'd have to say all day I'd go for the stew.

[00:32:31]Main thing is that it's fresh, it's vibrant, it's not dried out at all.

[00:32:34]>> Um, this dish here was mine and the rsotto was lose. But do you know what?

[00:32:39]I'd like to taste yours. Would you taste mine?

[00:32:42]>> Sure.

[00:32:42]>> There you go.

[00:32:48]Not on the diet. Sure.

[00:32:49]>> It's delicious. Mhm.

[00:32:52]>> Lou, I have something I want to share with you, though.

[00:32:57]The halibet dish wasn't cooked by me.

[00:33:06]That's right. Will the person who cooked the halibet please step forward?

[00:33:15]>> Well done. Well done.

[00:33:20]Good job. Excellent. It's a wonderful dish.

[00:33:24]I'd like to take this opportunity to say thank you. Thank every one of you for sticking with me and uh I look forward to the next chapter. I do.

[00:33:36]>> Thank you, chef.

[00:33:37]>> Thank you, chef.

[00:33:38]>> Let's go, guys. H good job, Lisa. Let's go.

[00:33:41]>> With Lou's renewed trust in his staff, >> girls. Girl power.

[00:33:44]>> The team rushes to put the finishing touches on the restaurant.

[00:33:48]>> Put the silverware right on top >> as the clock runs down. All right. I need you to move as quickly as possible.

[00:33:54]Table numbers. Give >> me a kiss.

[00:33:56]>> Yeah. You all right?

[00:33:57]>> All right. I'm going to be fine.

[00:33:59]>> Thank you everybody for jumping in and helping.

[00:34:03]>> We're minutes away from opening. By the way, I just want to say a big well done to the team. Tremendous work. And the attitude from you has been exemporary.

[00:34:11]Honestly, >> thank you.

[00:34:12]>> Yeah. I said 24 hours ago I was here for you and I'm so glad I stayed. Let's reaffirm our existence tonight. Make it count. 10 9 >> 8 7 6 5 4 3 2 1 >> RIGHT. READY? Let's go.

[00:34:35]>> Welcome to Blend. Welcome.

[00:34:38]>> In just 24 hours, my team and the Blend staff have given this restaurant new life.

[00:34:43]>> Looks so nice. That's it. The >> furniture is great. We've gotten rid of the stagnant banquet hall feel and replaced it with a modern yet cozy atmosphere.

[00:34:52]>> What do you think of the place?

[00:34:53]>> Very nice. It's It's got like a homey feel to it.

[00:34:56]>> Yeah. Right.

[00:34:56]>> Okay. Much better. The greenery >> and the ceiling panels too, man.

[00:35:01]Amazing.

[00:35:01]>> We've even installed acoustic panels on the ceiling to transform the once noisy dining room into a comfortable, intimate lounge.

[00:35:08]>> Being here 24 hours later, I cannot believe what a transition this place has gone through. And the sound. Oh my gosh.

[00:35:14]I can actually hear my wife talking to me, which is amazing. We may have found their new uh date night spot.

[00:35:19]>> With the dining room revamped, now the real work begins.

[00:35:23]>> I just let them do it. We'll be all right.

[00:35:25]>> I'm hoping Lisa and the other talented chefs will be able to execute the new menu.

[00:35:30]>> This ain't your first rodeo.

[00:35:32]>> And show Lou they don't need him or his temper getting in their way.

[00:35:36]>> Just two seconds. Uh let's get this clear. He's expoing.

[00:35:38]>> You're expoing.

[00:35:39]>> And you four are cooking, >> right?

[00:35:41]>> My name's Chris. I'll be taking care of you this evening.

[00:35:43]>> I'm going to go with the Howard, please.

[00:35:45]>> Um, we're going to share the risoto.

[00:35:47]>> Try the scallops.

[00:35:49]>> It looks dynamite.

[00:35:52]>> Okay, gentlemen. Order in. I have four halibit all day. Three scallop, one salmon.

[00:36:00]>> Hurry.

[00:36:02]>> All right, gang. Keep up.

[00:36:04]>> Make it happen.

[00:36:07]>> Can I get a time on those scallops, please?

[00:36:09]>> Give me a time. You have no scallops.

[00:36:12]>> How long, TA?

[00:36:13]>> I'm giving you a three right now, chef.

[00:36:15]>> Good job.

[00:36:16]>> You got to start popping me up some appetizers, please.

[00:36:20]>> Two scallop check.

[00:36:21]>> Thank you, too.

[00:36:22]>> With Lou effectively expediting while keeping his temperature in check.

[00:36:26]>> Great job, gang.

[00:36:28]>> Appetizers are flying out of the kitchen.

[00:36:31]>> Was very fast.

[00:36:32]>> Super fast.

[00:36:33]>> Kitchen's humming.

[00:36:34]>> Would you like fresh pepper?

[00:36:36]>> Enjoy.

[00:36:38]>> Delicious. And the customers seem to be happy so far.

[00:36:41]>> Perfect. And I'm very taken with my scallops.

[00:36:43]>> Good news is they haven't been pre-seared. How does it kill salmon?

[00:36:46]Fresh. Fresh.

[00:36:47]>> Fresh. Tasty.

[00:36:49]>> Guys, try this salmon. It's phenomenal.

[00:36:52]>> I'm going to need you to start plating entre.

[00:36:54]>> Give me a minute. Chef >> right now. Alls we have to do is put up nine halibit, seven steak, and one risoto.

[00:37:02]>> We need to slow down on that for a minute.

[00:37:04]>> You're staring at me. He's infuriating me. PUT UP YOUR STAKES, >> GUYS. I need the stakes.

[00:37:09]>> It's the only thing I've asked.

[00:37:11]>> Hold it. Hold on.

[00:37:12]>> Come on.

[00:37:13]>> [ __ ] lean. Do something.

[00:37:14]>> It needs more time.

[00:37:15]>> Just help me.

[00:37:16]>> We are not going backwards. These guys need to cook. Come on, Lou. Just stop.

[00:37:28]>> Right now. Alls we have to do is put up nine halibit, seven steak, and one risoto. We need to slow down on that for a minute.

[00:37:36]>> Put up YOUR STAKES, >> GUYS. I need the stakes.

[00:37:39]>> It's [ __ ] only thing I've asked.

[00:37:41]>> Hold it. Hold on.

[00:37:43]>> Come on.

[00:37:43]>> [ __ ] lean. Do something.

[00:37:44]>> It needs more time.

[00:37:46]>> Selfie.

[00:37:47]>> We are not going backwards. These guys need to cook. Come on, Lou. It's good to slow down. Stick together, guys. Yeah.

[00:37:53]Okay.

[00:37:54]>> Halfway, guys. Hey, step back. Deep breath and encouragement. We're looking behind. Who cares? It doesn't matter.

[00:38:01]One most important thing now is the quality.

[00:38:03]>> Quality. They get they get >> quity. So, I'd rather wait five or six minutes for the quality. It's worth the wait. But you're now getting higher and more impatient. Stop. Big deep breath and go again. Come on. You're not giving up now. Let's go. Three stakes. Let's make it happen.

[00:38:17]>> Come on.

[00:38:18]>> Can I get that steak, please?

[00:38:20]>> Okay. Three steaks.

[00:38:21]>> Yeah. Great job. Nice plating.

[00:38:25]>> Pardon me. You know, change doesn't happen overnight, but I am working on it and I'm looking forward to practicing that more relaxed version of myself.

[00:38:35]>> Be nice. Be nice.

[00:38:36]>> Good job, guys. I need a risotto app and a scallop.

[00:38:39]>> Definitely not going to take terror for granted anymore.

[00:38:42]>> Two salmons, please.

[00:38:44]>> Give me one minute.

[00:38:45]>> All right. Everything else just left. I thought you were ready. I'm sorry.

[00:38:50]>> I don't want to send it off.

[00:38:56]one of >> dig.

[00:39:04]>> That is legit.

[00:39:05]>> Delicious. This is exactly how a steak should taste.

[00:39:09]>> Gentlemen, how's your entree?

[00:39:11]>> Very good.

[00:39:13]>> How is that steak?

[00:39:15]>> It's cooked very well.

[00:39:17]>> Is delicious.

[00:39:18]>> Yeah, good. Cooked beautifully.

[00:39:20]>> Good. James, how's that hell? I I got some uh some seafood competition, I think, in town. You know, it's good.

[00:39:26]Yeah, it's good.

[00:39:27]>> You're starting to pick up some time, so good job.

[00:39:30]>> The biggest takeaway from this experience is he took responsibility, and that's not easy. I'm amazed.

[00:39:36]>> Uh right, let's come over here. Come over.

[00:39:40]What a night. We got the atmosphere electrifying.

[00:39:43]>> We have happy customers. That's a good thing.

[00:39:45]>> Yeah. You took a giant leap forward today to control that anger. That's the most important thing you've done. The heartbeat of the restaurant is your family. Stick together. Stay united.

[00:39:58]>> I think this is good. I think Lou really is going to listen and step back a little, which it's a relief.

[00:40:05]>> I missed you.

[00:40:07]>> You know, I had a lot of stress on my shoulders and I think it's going to get better. Hopefully, we're going to have more quality time as a family at home.

[00:40:13]I'm amazed by uh everything that's been done in 24 hours.

[00:40:18]>> Come here. Come here.

[00:40:20]>> God. Promise we look after dads.

[00:40:22]>> Yes.

[00:40:23]>> Uh my time is done. You have a committed husband, beautiful girls, and fingers crossed, a restaurant that has turned around.

[00:40:31]>> This experience has been nothing short of amazing. The gang in the kitchen did great tonight.

[00:40:35]>> I love you guys.

[00:40:38]>> It proved to me that I can take a step back. Let them do their thing. I'm definitely going to take this opportunity to spend some more time with the family.

[00:40:46]>> I love you guys.

[00:40:48]>> Chef Ramsey, I can't thank you enough for what you've done for me and my family.

[00:40:52]>> Forever grateful.

[00:40:54]>> Take care. Thank you.

[00:40:57]>> Tonight, I saw the coming together of a man that understands how important his brigade is and understands the value of his family. If they can stick together as a unit, blend on Maine will bounce back. If he goes back to his old ways, blend on Maine sadly will disappear.

[00:41:23]>> Hey, Chef Ramsey, I just wanted to say uh hello and update you on what's going on here at Blend. The business is up.

[00:41:29]The customers love the changes, the aesthetics as well as the menu changes.

[00:41:33]As far as me, I'm doing a lot less cooking and more expo and entrusting my guys.

[00:41:38]>> James, you're good on steaks. The last few months have been great. Lou has definitely been calmer. I haven't really seen him yell in a while now, which is nice. I think he's enjoying it more now, too. Trying to take, you know, some nights off here and there to be home more with family.

[00:41:54]>> It all worked out in the end, and I want to thank you for that. We'll be here a while, and uh that's that's uh thanks to you. I appreciate it.

[00:42:04]>> Next time I'm at Canela's White Rooster in Tom's River, New Jersey.

[00:42:10]You made more than vomit.

[00:42:12]>> Where things are so bad, you disgusting man, that I'm forced to bring in the heavies.

[00:42:19]>> What if I put one in the back of his [ __ ] head and we take the restaurant >> with an investor ready to pull the plug?

[00:42:25]>> I'm angry. I'm just mortified.

[00:42:28]>> And an owner in denial.

[00:42:29]>> Not true. I'm not going to even let you say that.

[00:42:32]>> I've got my work cut out for me.

[00:42:34]>> I'm tired.

[00:42:36]>> Of course. I'm so tired.

[00:42:37]>> It's Gordon Ramsay. He has to help.