/ck/ - Food & Cooking

[Anonymous No.11312728]

>Claims to """fix""" restaurants
>All he does is replace a diverse local cuisine menu with some piddly little fru fru menu and have one of his friends work in the kitchen for a week
>Gets all the credit and watches the restaurant go under because they can't handle selling overpriced Kobe beef

How is this legal?

[Anonymous No.11312741]

>>11312728
Diverse kitchens always are bleeding money because they are trying too much shit. Most all those places are going under anyways, the show is just a way for them to get one last breath of air or enough cash from accepting to pay the up coming court fees for their chapter 11.

He's not doing anything wrong, the places are basically doomed when they go in and everyone knows it

[Anonymous No.11312753]

I like how when you watch enough episodes you start to notice the bullshit little tricks he uses, like at every restaurant he makes sure to order whatever's least likely to be made fresh in-house, usually ravioli, so he can do the "THIS IS FUCKING FROZEN, NOT EVEN FRESH"

Hotel Hell is even worse, with how he always does that shit where he either uses UV lights or some pseudoscientific filth meter so he can scream at the owner about how filthy the room is, then this point is never addressed during the turnaround phase, most likely because you'd get similar results at the best hotels in the world and with any feasible cleaning process

[Anonymous No.11312765]

>>11312728
>complains about a burger from a restaurant being too big
>later makes "the perfect burger" and it's even bigger
what did he mean by this?

[Anonymous No.11312832]

>>11312728
>piddly little fru fru menu
Good job not actually watching the show. The buzz words he likes to spout are "simple, rustic, home cooking", which is the opposite of what you wrote.

[Anonymous No.11313885]

>>11312832
>"simple, rustic, home cooking",

These are fru fru code words

[Anonymous No.11313889]

>>11312728
it's legal because they have to make an audition video as to why they need his help, because they're going to fail anyway, why not ask someone who knows something for help?
and half the time, the owners will take the improved decor, take the really expensive new stove or smoker, and as soon as gordon leaves, go right back to how they always did, except with more expensive shit.

[Anonymous No.11314187]

>>11312765
Because the burgers you sell in a restaurant has to be profitable.
A burger you cook at home doesn't.
You fucking retarded

[Anonymous No.11314211]

pls be civil

[Anonymous No.11314222]

Most of the restaurants on the show know they're fucked no matter what and bringing Ramsay in is a ploy to get the place's name out there so they can get more money for the place when they sell it

[Anonymous No.11314228]

The restaurant owned by the retard twins is doing well even today, I blame the idiot owners that cannot try changing their ways.

[Anonymous No.11314239]

>>11314187
>says burger is too big to bite
>you say it's about profit
what did you mean by this?

[Anonymous No.11314275]

>>11312728

> t. fru fru coper

[Anonymous No.11314344]

>>11313885
Define "fru fru".

[Anonymous No.11314350]

>>11312728
The fact that any of the restaurants he went to are still operating is an impressive feat, considering they were all about to fail when he showed up.

[Anonymous No.11314352]

>>11314239
He's retarded. Welcome to 4chan®

[Anonymous No.11314364]

>>11312728
The restaurants all close 6 months later

[Anonymous No.11314368]

>>11312753
>THERE’S SPUNK ON THE CURTAINS KAREN!

[Anonymous No.11314382]

>>11312728
He's fighting an uphill battle. Amerilards only care about shoving low quality garbage down in cheap all you can eat buffets like Golden Corral or Red Lobster.

That's why the Yuro KN was so much better.

[Anonymous No.11314385]

>>11314382

[Anonymous No.11314415]

>>11314385

[Anonymous No.11314468]

>>11312728
>How is this legal?
It's reality TV. It's how corporate America makes a buck. Televise the ignorance and stupidity of below average people, so other ignorant, below average morons can feel superior for an hour or so. It's the ultimate expression of capitalism. Make a TV show about shit, and get rich doing so. (except for the victims of the scam, whose lives get ruined) It's good for business. It's good for ratings. Never overestimate the intelligence, or the tastes, of the great unwashed masses.

[Anonymous No.11314469]

>>11314385
>>11314415

[Anonymous No.11314513]

>>11312728
From what I've seen, it's mostly the same issue: shitty owners with shit management. Sure it's formulaic, it's a TV show for dumb masses after all. But yeah, if there's a lesson to take from this show, it's that not everybody can be a good business owner/manager, no matter how hard they can try (even though most of these owners are simply deluded).

[Anonymous No.11315205]

>>11314344
Gay.

[Anonymous No.11315217]

>>11312728

Nah. Often these places are so pretentious they have 10 page menus. Places like that he'll scale down the menu to keep it simple for the customers and more manageable for the kitchen.

I remember when he was in Paris and one day nobody turned up for work. Like seriously, your place is on TV and you don't come in? Gordon opened up for lunch by himself and just made a huge pot of tomato soup and served it with cheese on toast. Place was packed. Simple, easy stuff.

[Anonymous No.11315271]

He seems like a shithead and a pretty mediocre chef desu. Watch his cooking show, hes not that talented and he relies way too much on super expensive artisan shit to make it good.
He's a meme chef who's gotten years of extra mileage off of being angry and loud.

[Anonymous No.11315365]

>>11315271
>gordon fucking ramsay is a mediocre chef
lol @ the absolute state of you
you think rachel ray is a miracle don'tcha?

[Anonymous No.11315422]

>>11315365
Add some E V O O

[Anonymous No.11315508]

>>11315271

He worked his bollocks off from a young age to become the best of the best. Then from 2000 onwards was so successful he could reign it all in, turn to TV cooking and make shit tons of money for half the hours. He has no reason to exert himself on television. He's done that and is probably lucky he didn't have a heart attack. He made it to the top. This TV stuff is him playing.

[Anonymous No.11316044]

Look at the restaurants and their success rate. Now look at the overall success rate of restaurants and you will see he is an actual success since MOST restaurants fail. Simply the margins are too small and the market is oversaturated. Meme restaurants for instathots to take pics + promote are not sustainable either.

[Anonymous No.11316325]

>>11315271
Unironically middle brow.

[Anonymous No.11316342]

>>11314352
I guess I can understand why he said that since I only mentioned a burger being too big without the reason. But yeah, Gordon complained a burger was too big to bite into and then made an even bigger one himself later. A bit strange.

[Anonymous No.11316570]

>>11314469

I remember reading that GMO products can cause DNA damage to the lining of your insides.. maybe Amerisharts aren't really retarded but just nanoscopically jewed o_O

[Anonymous No.11316778]

>>11316044
>Meme restaurants for instathots to take pics + promote are not sustainable either.

[Anonymous No.11316810]

>>11316570
You don't say!

[Anonymous No.11316892]

>>11314469

[Anonymous No.11316899]

>>11314382
>yuro
The UK is not European
Stop weewuzzing you filthy europoor

[Anonymous No.11316905]

>>11316899
Inselaffe

[Anonymous No.11316935]

>>11312753

>he orders stuff least likely to be made fresh
wow it's almost like he's trying to prove a point that from scratch and fresh, while more effort, actually costs way less and tastes infinitely better. it's not a trick just because you see patterns you shit sipper, there's a reason these restaurants are failing. you're the same type of person that would open some shitty restaurant and not understand why it's failing until it goes completely under

[Anonymous No.11316937]

>>11314239
>Says burger is too big to eat
>Makes an even bigger burger

What did he mean by this?

[Anonymous No.11316988]

What was wrong with the decor of the tropical retaurant with the alligator? I liked it, it made the restaurant feel more unique.

[Anonymous No.11316992]

>>11316988
Unique doesn't mean good.

[Anonymous No.11317025]

>>11312728
Kitchen Nightmares US sucks ass. You can tell that Ramsay actually does a lot of shit but, for the sake of US drama, they only highlight the sensationalist parts. To explain, compare these two episodes

https://www.youtube.com/watch?v=1e6FcMI_IH0

https://www.youtube.com/watch?v=zX7-vDziUp4

In the UK episode, you can clearly see Gordon trying to help a restaurant by suggesting good ideas, and there's no unnecessary music and SFX to heighten drama. Furthermore, being trained in France, Gordon actually speaks French and you get that from the UK episode.

In the US episode, its all drama and hullaballoo bullshit. The chef of the restaurant and Gordon could clearly show him that he has worked in a French restaurant and that he can go eat Merde, but the US episode doesn't do that. Even more tellingly, they kept in the line that Ramsya says "God bless the Americans". It was a sarcastic rebuttal to the French chef, but to the Amerilard, it sounds patriotic.

The point is, most of the time, these restaurant cannot possibly recover. Ramsay may try, but the people that usually come to him have little to no business acumen.

>>11312753
>Hotel Hell is even worse

Its funny you say that, because Ramsay's influence on Hotels have so far been a lot more successful

https://www.realitytvrevisited.com/2013/06/hotel-hell-open-or-closed.html

That's an 80% success rating, the complete opposite of Kitchen Nightmares. Perhaps there is one explanation - you have more crew involved in the running of a hotel, thus, there are more opportunities for people to pick up a slack in contrast to a restaurant. Plus, hotels are worth a lot more than F&B

[Anonymous No.11317063]

>>11317025
Burger here, U.K. version is actually interesting.
U.S. version is ass

[Anonymous No.11317409]

>>11312832

I came into the thread to post exactly what you wrote.

A lot of failing restaurants have a rather huge menu... Leading to a larger inventory that cannot possibly kept "fresh." Of course any commercial cook would start freezing ingredients to prevent wastage. The regulars start noticing and patronising other places, staff moral goes down, and new customers are turned off by it. It's just a downward spiral from there.

Of course, it would make sense to freeze fries, or any type of deep fried pub food. I did work at a diner before.

Gordon Ramsey was simply telling these types of operators to reduce their menu size and start focusing on better ingredients. To basically start fresh. A tighter operation = better ingredient rotation = more motivation to clean out your fridge, pantry, behind the fryers...

I remember there was one episode where he made a "book" for the restaurant owner. It said something like "if you aren't 100% sure about opening a restaurant, don't." I think Gordon himself knew that the restaurant was going to fail even with his intervention.

[Anonymous No.11317433]

>>11312728
He does a good job. Fixing those restaurants is like catching a falling spear. They are doomed to fail no matter what.

[Anonymous No.11317446]

>>11316935

Can you do it with Cisco/GFS who basically cut and chop all of the ingredients for you? I work at catering and shipping and most of the stuff we get is prechopped save fresh produce and the odd chef special that in execution isnt as appetizing as it says

[Anonymous No.11317509]

>>11317446

Do you mean Sysco and GFS? Because they do ship whole ingredients...

[Anonymous No.11317569]

>>11316935
t. Gordon

[Anonymous No.11317592]

>>11317569

More like t. any restaurant cook

Pre-chopped vegetables are only acceptable for use in non-restaurant kitchens that don't really employ cooks. Example: low cost cafeterias, cafes, food stands, chain restaurant with high volume, etc.

[Anonymous No.11317611]

>>11314382
I've only eaten at one of his restaurants and it was shit

[Anonymous No.11317626]

>>11312728

If a restaurant featured on his show really served Japanese beef, Gordon Ramsey would be the first person to tell them to take it off the menu.

[Anonymous No.11317944]

>>11314469
God bless America

[Anonymous No.11317956]

>>11317025
>>11317063
>le US Kitchen nightmares is "ass" and UK Kitchen Nightmares is interesting meme
whoa thought I was on reddit for a minute

[Anonymous No.11317967]

>>11316892
God. At least my mother was playing the polkies and drinking while I was in the car. If she got a big win she would get me a new Gameboy game. Actually reasonably happy memories, although I now know the drives home were pretty fucking dangerous.

[Anonymous No.11317993]

>>11317956
> le reddit is bad meme
kys

[Anonymous No.11318073]

>>11312753
>some pseudoscientific filth meter
Idiot.

[Anonymous No.11318090]

>>11318073
It is. That stuff will show up everywhere in the world except a hospital operating room. It's not a real problem.

[Anonymous No.11318093]

>>11314187
>nigger speak
>calls others retarded
Wew

[Anonymous No.11318113]

https://youtu.be/yvIKTcOb2Us?t=365
>it's actually a recipe from the good food magazine
wew lad

[Anonymous No.11318118]

>>11318073
Granted that that anon's wrong with the term "pseudoscientific" since it is (sorta) a proper tool, but the way Ramsay uses it in Hotel Hell is just incorrect. What's used there is known as an ATP tester. Ramsay claims a result of more than 30 is considered hazardous, and while he's right, it's in the wrong context. ATP luminometers/testers are commonly used in the F&B industry to test the bacteria growth on surfaces in food factories, where you obviously want as little bacteria growth as possible. A value of 30 is nothing in the real world, where things are definitely going to be far dirtier than a food processing plant.

[Anonymous No.11318136]

...you do know the whole thing is scripted right?

[Anonymous No.11318803]

>>11318136
>reality tv is scripted meme
wew

[Anonymous No.11318806]

>>11317993
Go back.

[Anonymous No.11318917]

Let me break down why this show and Restaurant Impossible dont work

>Thinks you can 'fix' a restaurant by giving the staff a pep talk after years of them being fuck ups
>Teaching chefs new recipes at lightning speed overnight and expecting them to just immediately accept the new menu and it work for the community
>Owners refuse to make actual meaningful changes and 9/10 times refuse to fire poor performing staff that are friends or family

[Anonymous No.11318921]

>>11316935
You're delusional if you think the average small town restaurant has the time and money to make their whole menu from scratch daily. Maybe if they drop 90% of their menu and become a one trick type restaurant that only does one type of food.

[Anonymous No.11318927]

>>11312728
It’s almost like a television show designed to deliver light entertainment to America’s lowest common denominator isn’t it?
Do you watch a lot of tv, anon?

[Anonymous No.11318946]

>>11318921
>Maybe if they drop 90% of their menu and become a one trick type restaurant that only does one type of food.
Which is often what Gordon suggests.

[Anonymous No.11318963]

>>11318921
>Maybe if they drop 90% of their menu
You mean the thing he always tells them to do?

[Anonymous No.11319109]

>>11317025
>UK version
>Gay pats on backs and kiddy gloves
>US version
>Actually pushes them to get their shit together

[Anonymous No.11319115]

>>11312728
>How is this legal?
It's a television show and the participants agree to it.

No one is forcing them to participate.

[Anonymous No.11319122]

>>11312753
>whatever's least likely to be made fresh in-house, usually ravioli, so he can do the "THIS IS FUCKING FROZEN, NOT EVEN FRESH"
To be fair, making ravioli fresh is fucking dead simple, if you have some pasta dough laying around it shouldn't even take more than 3-5 minutes to prepare a dozen or so ravioli assuming your filling is ready to go when you're rolling out the dough.

[Anonymous No.11319326]

>>11314382
Red Lobster isn't a buffet and is a terrific dining experience good sir

[Anonymous No.11319387]

>>11316778
this might be one of the most infuriating persons i have ever seen
i swear to guy i cant stand any of the facial expressions she does
for the first time in my life, im certain i would fuck someone up for no reason except not liking them vere there no reprecussion afterwards
my god i hate her so much i want her to die

[Anonymous No.11319443]

>>11319387
agree fully

[Anonymous No.11320090]

>>11317446
>>11318921

>but how am I going to make it from scratch when I order pre-prepped ingredients?? checkmate

ok, retards, then how about dropping stuff from your menu if it's so time consuming? Most anything on your menu should be like 90% scratch barring any specialty ingredients like cured anchovies etc. But yes, frozen ravioli at a nice little sit down restaurant is unacceptable and if you can't make it yourself don't put it on the fucking menu.

[Anonymous No.11320144]

>>11314364
the mccoy's tavern one did okay for like another year or two but then they ended up selling it anyway.

[Anonymous No.11320163]

>>11316778
(((WEISMAN)))

[Anonymous No.11320171]

>>11316935
it's not cheaper, but the idea is that the food is way better and you'll get more business in the long run. but that's a risk a failing business is hesitant to take.

that, and yes, you do have to revamp the whole menu to streamline your purchasing and you'll have way less options. that's how it should be, though.

[Anonymous No.11320172]

>>11320163
>replying with "le jews xD" meme to a 500 year old webm

How fresh off the boat are you, kid?

[Anonymous No.11320175]

>>11317025
US jew television producers think our audience has down syndrome, i watched a few episodes and every one is edited in the exact same way, so fake. couldn't watch any more

[Anonymous No.11320185]

>>11320172
t. jew

[Anonymous No.11320187]

>>11319326
Well you're half right.

[Anonymous No.11320203]

>>11320171

ya actually from scratch is cheaper in most cases, just more work. and the cases it isn't cheaper is when you shouldn't even bother putting it on the menu.

[Anonymous No.11320256]

Wow is this board filled with this many people who don't know how to cook? Like there are a lot of retards in this thread arguing that frozen TGI Fridays food is fine.

[Anonymous No.11320263]

>>11320203
Cheaper but also requires more prep/work time, so you still gotta spend more money since the cook is staying longer in kitchen.
But actually a lot of frozen food are really disgustingly cheap nowadays. I used to work in a hotel, mostly lunch and dinner service, sometimes late night meals (about 300 rooms). I once had to help some fellow cooks for the breakfast service, and most of the baked goods, especially croissants, were frozen. Imported French buttery croissants, about 40-50 cents each, sometimes less if we order more. They were more than good enough for your average dumb fatass. And the owner still thought it was too fucking expensive, so he asked to switch for a cheaper frozen croissant, which my team did. Needless to say it was disgusting and not even close to what a real croissant should taste like.

[Anonymous No.11320269]

>>11314344
Performative fanciness

[Anonymous No.11320341]

>>11320263

The cost of extra man hours is negligible if your kitchen is well run and focused, and if it isn't, using premade crap isn't going to help that so it really is never cheaper to use premade because the ingredients individually are so much cheaper than what they charge for premade, even after accounting for extra labor.

[Anonymous No.11320345]

>>11312728
Why do you feel the need to lie like this on a Himalayan basket weaving newsgroup?
https://www.youtube.com/watch?v=7RWhcmfIvX4
>For me, the golden rule is "always keep it simple."

[Anonymous No.11320349]

>>11320263

Forgot to reply to your anecdote, sorry, but yeah baked goods are a usual exception because finding a good Baker can be hard. However a croissant made from scratch is ridiculously cheap if you make enough of them since it's literally just butter, flour and then a few other ingredients in small quantities.

[Anonymous No.11320358]

>>11320341
Yeah but I doubt braindead owners take in account all of these, especially if no customers are turning up. It's a vicious circle. Nobody comes, you freeze food, you minimize the cooks' work hours and so on.

[Anonymous No.11320375]

>>11312728

>Wait till debt goes full retard
>Then ask for help
>Go back to old ways after being shown the way

[Anonymous No.11321258]

>>11320172
4chan time is weird. Apparently March 3, 2018 was 500 years ago.

[Anonymous No.11321261]

>>11312728
Fuck off

[Anonymous No.11321412]

>>11320358

yeah unfortunately most restaurants are run by people who know nothing about the industry or even cooking

[Anonymous No.11321466]

>>11317993
>le
You made me bite, quality bait

[Anonymous No.11321511]

>>11312728
>No business sense or education
>no hospitality standards
>no sense of hygiene
>know nothing about cooking
>SAVE US, GORDON

This is the Kitchen Nightmares formula for basically every episode. For his newer show 24 hours to hell and back I think they make the owner act like an even bigger dumbass or scout for people with unstable personalities.

[Anonymous No.11321600]

>>11321412
>yeah unfortunately most restaurants are run by people who know nothing about the industry or even cooking
I thought most of them were either
A) run by guys who want to fuck young waitresses
B) run by stupid kids who watch celebrity chef shows and have rich parents to waste money on them

[Anonymous No.11322055]

>>11312728
>Fru fru

It's frou-frou you mongrel. Wa la, the uncultured American swine is exposed.

[Anonymous No.11322492]

>>11321600
B is especially true, but not really because of celebrity chef shows. More because they want to be featured on Instagram or some stupid "foodie" youtuber.
And while we're at it, let's add C) Run by people who barely know how to cook because their friends never stopped complimenting their shit food.

[Anonymous No.11322500]

>>11317993
Upvoted.

[Anonymous No.11322542]

>>11315217
>Lazy ass French people not showing up to work
Color me surprised

[Anonymous No.11322553]

>>11316778
God damn anon congrats. I've never been filled with rage so quickly by a thot. Top kek.

[Anonymous No.11322571]

>>11319109
>US version
>Scripts a sequence where he takes them to a gym to do some boxing and pretends to be their therapist while they tell their life story of childhood abuse and then have a dramatic change of heart

[Anonymous No.11322628]

>>11316778
I think avocado is here to stay. And the way we are approaching that is we are building a healthy fast food.

[Anonymous No.11322679]

>>11312728
He is literally the most overrated chef i can think of

[Anonymous No.11322715]

>>11318136
REALity tv. It's real man

[Anonymous No.11322719]

>>11315217
They were told not to show up for work because it would be good publicity for the restaurant if there was an episode where nobody showed up and Ramsay was forced to just serve tomato soup to keep it open.

[Anonymous No.11322742]

>>11318136
yes. I spread the message of this also

[Anonymous No.11322749]

>>11322679
he's rated just fine. overrated is someone like rachel ray who has a line of cookware, a tv show, cook books, but no personality or ability to tell you why you do what you do when you cook

[Anonymous No.11322754]

The show does fine, two thirds of all restaurants fail after two years. They get these shit heaps up to that same standard, which given the state of some of their owners is a pure miracle.

[Anonymous No.11322855]

>>11322749
Have you cooked his recipes?

[Anonymous No.11322864]

>>11322855
yes, including ones with creme fraiche. they're good

[Anonymous No.11322892]

>>11316778
This is why avocados cost 10 bucks a pound.

[Anonymous No.11322919]

>>11322864
ask me how I know you're lying

[Anonymous No.11323049]

>>11322864
Exactly- they're good, but not great. For some reason he is seen as one of the best chefs alive and that simply isn't true. Very overrated

[Anonymous No.11323052]

>>11322919
How do you know i'm lying?

[Anonymous No.11323080]

>owner is barely literate who boils frozen burgers and serves rotten food
>has put 1 million dollars of his own money into the business and is 2 million in debt
How do these retards get the money? I guess they were successful in other fields but still, you would expect at least a little bit of common sense coming from relatively wealthy people

[Anonymous No.11323505]

>>11314187
What? Are you literally retarded?

[Anonymous No.11323535]

>>11315217
> Place was packed.
Restaurant's don't get packed during the same day because of one good lunch, son.

[Anonymous No.11323638]

>>11316778
that is one of the most disgusting human beings i have ever seen, she looks like a literal demon
also
>nearly 20 essential nutrients
>nearly 20
what did they mean by this?

[Anonymous No.11323790]

>>11322542
In my memory it was actually a restaurant operated by a British bitch with a Brazilian (or something like that) chef.

[Anonymous No.11323797]

This guy is so fucking overrated. "I have the most FANTASTIC...the most INCREDIBLE....BAHHHHH-SIL..."

Also his stupid fucking shows actually promoted buying steak from Wal-Mart for the quality

[Anonymous No.11323804]

>>11323080
No one would open resturants if they had common sense. Its one of the most commonly failed businesses out there.

[Anonymous No.11323886]

>>11322055
>wa la
nice bait

[Anonymous No.11324005]

>>11316778
this is disgusting, but mayn people don't know that the avocado craze is playing a part in destroying the planet. and the fucking vegans are eating it constantly

[Anonymous No.11324789]

>>11323080
Usually it’s inheritance, like in the one where the parents stole $300k from their son. Sometimes the owners are just stupid brick-layers who get a massive loan and prepay rent for a decade.

[Anonymous No.11326116]

>>11314344
cuck shit

[Anonymous No.11326390]

>>11315271
>years of extra mileage off of being angry and loud
To be fair so has 4chan

[Anonymous No.11326431]

>>11312728
How about this Korean version where the chef is nice, and they visit all sorts of restaurants to help instead of just the ones that's about to go bankrupt? Frequently, the chef will say the food is perfect for what the restaurant's trying to be, and the only advice is to redesign the menu or rearrange the tables. Other times, the restaurant is a fucking disaster, and the chef will be teaching the owner the most basic thing like basic catering school techniques for dicing onions quickly. Then, at the end of the program, they evaluate restaurants based mostly on how much they improved and how much effort the owners put into following the advice and less on whether they're still kinda shit or not because they were too shitty to begin with.

[Anonymous No.11326458]

>>11312753
>like at every restaurant he makes sure to order whatever's least likely to be made fresh in-house, usually ravioli, so he can do the "THIS IS FUCKING FROZEN, NOT EVEN FRESH"
I hate americans

[Anonymous No.11326486]

>>11312753
>restaruant tells him its all fresh and handmade
>order something easily handmade but also easy to call out bullshit
woah wow ramsey is so mean!!!!!!

[Anonymous No.11326535]

>>11315508
Competence as a chef is not a prerequisite for success in TV cooking. All that hard work must have been for nothing.

[Anonymous No.11326543]

>>11326431
Sauce on this show

[Anonymous No.11326711]

>>11312728
One of my local restaurants was on his show. It did help them in the short term but eventually it became to much for them to manage and they shut down last year, now there's an Italian place where it used to be.