who are responsible where's al
yeah come in please so this is Archie
Archie and this is James turns signature
good receiver and this is Tyrell Tyrell
come over that's I can see you and this
is Jill Calvin right Oh another chef
come through me Joe
so who's the head chef does anyone know
I don't do the cooking but you
definitely know Cyril at door small me
something not quite right here
what do you do here I smoked me was
there anything that I tasted today that
was smoked today this piece of shit here
was smoked today
oh now today at stake does that look
appetizing no sir
that does not when was that cooked
Saturday on Saturday so today's Tuesday
Jhansi think that customers would walk
through that door thinking that you're
smoking meats three or four days before
eating them and eating them in the
microwave microwave enough come on it's
disgusting
for God's sake is there anything today
that I a that wasn't microwaved the
sellers you fucking donor
of course you don't perfect not that it
wasn't you guys I'm one laughing I'm so
disappointed
and Natalie you don't need me in here to
tell you that brisket is like dog chewed
if my parents named a restaurant after
me I'd make sure that was the fucking
best smoked brisket the daughter doesn't
do what needs to be done to get this
restaurant back in shape it's just I
don't have the words for it right now
I know what to say I'm not for worse
after a lunch that was almost entirely
microwaved Chef Ramsay braces himself
for his first observation of a dinner
service
yes seafood soup that's how they do
things there just don't stuff in the
microwave and it's ridiculous rifted
drip tips what's good on the back stuff
they portion everything and put it in
bags just madness you know even cooking
is reaching
whistle is coming that's how he's been
reheating he beans one of the restrooms
in Atlanta have you seen the kitchen I
thought of them I've never seen it like
this I'm you know I thought Chef Ramsay
is criticizing every single thing that
we do just because he doesn't like it
doesn't mean that it's wrong
show me the smokers all right Wow look
at them I mean Jill what hurts more
anything the fact that we we have the
most amazing equipment and yet the
product is shit briskets turkey chicken
smoked in these then we slice it back it
chill it
then we reheat it in the microwave does
that make sense is you're not pleased
Wow look at that how long have they been
in how long they're cooking
yeah about so they went in two hours ago
so they're ready for dinner
yeah all right these don't taste now
that's delicious that's what I'm
screaming for them they're ready they're
nauseous
we're reheating yesterday's fucking
wings and they're just immaculate
Natalie don't open the door then
disappear I need to talk to you urgently
so we have rolls-royce of smokers here
pretty amazing and you got these there
are literally minutes off the smoker
right and yet we can't hold them and
serve that's what we were trying to
figure out it's a no-brainer one more
fucking lip from you you're done you
welcome to shine yeah at least the
shipping boys
cuz it's bull a bootleg they just don't
care thank you
SUBSCRIBE TO THE NEW HELL’S KITCHEN CHANNEL: https://www.youtube.com/channel/UCt1fxPc6KaOeMxdhtUcEEEA This restaurant has the most advanced kitchen equipment available... yet they microwave the food from the day before. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/thefword http://www.youtube.com/kitchennightmares More Gordon Ramsay: Website: http://www.gordonramsay.com Facebook: http://www.facebook.com/GordonRamsay01 Twitter: http://www.twitter.com/GordonRamsay