Gordon Ramsay is not only a successful entrepreneur, but he now has two successful TV shows in the States, including “Kitchen Nightmares,” which returns for its second season on FOX. Last week’s episode was a recap of sorts, a two-hour show in which Ramsay visited six of the restaurants he helped turn around last season. All six were doing much better, further proof that this guy is not only a great chef and TV personality, but a top-notch business consultant as well.
In last night’s episode, Ramsay visited a Mount Sinai, Long Island restaurant called The Handlebar. Owners Billy and Carolyn have owned it for a year, and business has become progressively slower–not at the bar, but in the restaurant. Billy is very moody and drinks a lot, which are both problems. But more on that later. Melissa, the head chef, is not very passionate about cooking and readily admits it.
Ramsay arrives and sits down to order some food. Carolyn is shown at the bar cringing at Ramsay’s every move. He orders clam chowder, seafood crepes and beef fondue. He likes the chowder, but refers to the crepe as “seafood crap” and then likens the fondue to dog food, after waiting 30 minutes for it to come out of the kitchen. He also notes the ’80’s decor of the place and the fact that they menu is enormous.
Then Ramsay observes a dinner service. He’s stunned to find out that Melissa does not like her job or cooking in general. In one instance, the kitchen runs out of broccoli and starts serving (yuck) cooked radishes in place of broccoli. Ramsay goes into the walk-in fridge and finds fresh broccoli in a box, as well as caked-on dirt and grease everywhere. When he confronts Billy, Billy walks away, saying he doesn’t like the way Ramsay talks to him. It’s obvious right from the start that this guy does not want to change, and is a whiney, overly sensitive man. But as he leaves, Carolyn comes back and says she is determined to make this work. She does so seeming drunk and upset. So Ramsay rallies the staff, who are very dedicated and also want to make this work.
He helps Melissa shrink the menu considerably, and sets fried clams with homemade tartar sauce as a special. He even shows them how to make fresh potato chips, something each table could enjoy before their meals come out. It was a simple but really nice touch. Then, Billy came back. He said he thought things through and he really knew that Ramsay was correct in his assessment and Billy was now determined to help make this overhaul work. They organized a motorcycle ride with both Ramsay and Twisted Sister’s Dee Snider and Ramsay changed the decor to be more current.
But as they re-launched, Melissa was still having trouble. She could not keep up with orders, but part of her problem was a lack of communication, in particular with the two other chefs in the kitchen. Once she started talking to them and having them help out, everything moved more quickly and efficiently.
In addition, Ramsay dubbed The Handlebar Long Island’s first “Gastropub”….you know, I still have no idea what that means. The focus seems to be on slightly more upscale pub food, so maybe that’s what it is, but I’m still confused even after Ramsay explained it.
In the end, Melissa gets her passion back, and Billy and Carolyn are now drawing more happy customers. Gordon Ramsay, you’ve done it again. See you all next week….
