I'm watching Gordon Ramsay rip into a restaurant owner who hasn't a clue. His parents left him the restaurant/pizza place, but I don't think they taught him anything about running the establishment.
A customer has just become ill from the seafood from his kitchen and Gordon has ordered the kitchen shut down with everything in it thrown out. An ambulance was called for the customer.
A vegetarian customer finds a bone in her tomato sauce.
Owner: but that's the way we've always made it, with pork bones and (whatever that was) for flavour.
Gordon: you cannot serve this to a vegetarian customer!!
Gordon has asked all current customers to leave.
The owner typically stays out of the kitchen entirely and spends all his time in the front making pizzas, the place is also a pizza takeaway place.
The owner is still running the place exactly as it was since the 1960s.
Nothing has changed, not even the menu.
Fresh ingredients are bought, processed then frozen to be served later.
The food is bland and/or bad.
Finally, the owner is asking Gordon to help him, but still having to think about changes that are so necessary.
All the kitchen staff have confessed to being embarrassed to work there.
(the show is from 2013, so I'm not saying anything not already known).
Okay, right now, Gordon is emptying the upstairs freezers, so much food, SO MUCH frozen food unlabelled, undated, freezer burned, frozen mouldy meatballs, even frozen pasta and all so old.
There are more freezers down in the cellar....
Frankly, I'm horrified.
This is very sad to watch, the owner looking at many, many tables filled with many dozens of large containers of frozen goods removed from the freezers, not even knowing how old it all is. He doesn't want to change the menus because everything is as it was when his parents died. Some time in the 80s, I think.
Gordon is pleading with him to let go of the past.
The owner is talking about giving up the restaurant, change is so hard for him, but after wiping away tears, he is going to let Gordon help him try to change and start over.
Aha! we're in Brooklyn! I had no idea.
(I KNOW this is (hopefully) rare and doesn't happen everywhere, but it is one reason why I almost never eat at restaurants. Apart from the cost, which I simply can't afford too often.)
Right, day one of the freshly decorated restaurant, new menus, new foods, everyone is excited, but will the owner be able to lead his team? Or will he collapse under the pressure? Remember, this man has avoided his own kitchen for many years. Does not know what, how, why things go on in there.
Day three, first customers arrive......and the owner is making a mistake or three, food is not leaving the kitchen fast enough, it is plated ready to go, but no-one is picking it up, because owner J is busy chatting to customers.
Gordon is pushing him, as is needed, to keep on top of things, the restaurant looks like it might be turned around, people are enjoying the food, making favourable comments.
Weeks later, things are still going well at Mama Maria's.
No Small Start: 1878
1 hour ago