Name: Gordon Ramsey Reviews Rupert Jee's Hello Deli | Letterman
Uploaded: 2024-06-04T15:00:57.000Z
Description: Watch the stand-up comedy video 'Gordon Ramsey Reviews Rupert Jee's Hello Deli | Letterman' from Letterman on Comedy Buff. Published 2024-06-04. Transcript available.

Watch the stand-up comedy video 'Gordon Ramsey Reviews Rupert Jee's Hello Deli | Letterman' from Letterman on Comedy Buff. Published 2024-06-04. Transcript available.

our next guest is a world-renowned chef who stars on the bbc america television
series ramsey's
kitchen nightmares and it's a new season begins june 21st please say hello to gordon
ramsay
welcome to the show i was watching uh one of your programs uh today and this is
probably one you're
very familiar with uh you're trying to a couple of guys running a uh a
restaurant yes in a small
town in england and it's supposed to be fine dining and and it's not really
working and these
guys are just they're like 22 23 years old and and you say give us your
signature dish
exactly and they prepare some kind of a scallop thing and the scallops uh have
turned they're
they're rancid they're they're poisoned and they feed those scallops to you and
nearly make you sick
it was uh roasted scallops sat on a bed of um deep fried parma ham under black
pudding with
hollandaise sauce spiked with paprika i mean it actually sounds disgusting um
you didn't have to
eat it um unfortunately what i found out they'd actually left the scallops to
defrost outside
overnight and like many fish it rots from the inside out so um extraordinary
and i didn't actually
realize it was starting to poison me until actually it was too late i'd
swallowed it oh my god now now
what became what i saw of it that operation looked hopeless even with your help
and you were you had
like a week to turn it around yes what became of that operation did you succeed
there um it closed it
did close um um i um i tried so hard yes yes we're in the middle of yorkshire
and um nothing regional
nothing seasonal and two sort of guys playing at it and not taking it seriously
and yeah there was one
saving grace i mean you know i was badly poisoned and violently sick there's no
two ways about that but
um you know you're engaging customers lives yes it was an extraordinary
experience because
they were so sort of wrapped up in their own little world totally oblivious to
what was necessary
yeah and for that particular restaurant i went back a month later to um do the
revisit to see where they
were had they listened have they learned um are the customers flowing through
the door and i opened up
the fridge and found 90 of the ingredients inside that fridge full of fur
so it sounds like one of the customers yes um i um i had no reason well i mean
i had every reason but
i shut it down yeah and i just wouldn't allow it to continue trading because it
wasn't wasn't healthy
what's the statistic about the restaurants opening and closing it's a
staggering isn't it's like a 66
percent don't come back or something i mean 75 of the um new russians that open
close within the first 18
months of trading and what is the big mistake is there one or is it a series of
four or five mistakes
that people make all the time combination of things really i think it's taking
customers for granted
and pricing and not really installing that level of confidence in customers
because the first visit
is crucial there's no two ways about that but the second third and fourth are
absolutely paramount
and understanding their needs is crucial and very few chefs get that right and
and i would guess
not knowing this for sure but the competition in the world of restaurants has
never been
keener is that true you're absolutely right competition is healthy and it's uh
it's quite
special being under pressure um that length of time but you've got to work at
it and you know your
customers don't tell you you're becoming boring they just go elsewhere right
and they don't come
and tell you that they're not happy with the food they just disappear and you
find out when it's too
late so you can't afford to have your own restaurants yes we have um 10 would
you believe 10 restaurants
now how can you run 10 restaurants for the yeah i mean it's uh most amazing
team but you have to be
there every night are you in every 10 restaurants each of every 10 you mean am
i cloned no um no i
you know i've got the most amazing team um great backup support um we've all
been together since
october 93 and you know we work hard at it but they're all over england um we've
got um one in
tokyo um two in dubai um my dream is to open here um in new york um hopefully
summer 2006. would
you be interested in a partnership with rupert g and hello delhi right around
the corner there now
i uh you're gonna go in there i i i just i just saw it on the way in there you
saw it on the way
in hello hello hello delhi the hello delhi yes change it to goodbye now now
stop that but uh and
and rupert's uh we've known rupert for a long long time and he's been very good
to us really and the
and the yes and the restaurant is very popular right popular in this area does
a tremendous lunch trade
it looks like a pigsty now well that's just kind of the ambiance he was
shooting for yeah so when
you when you go in there just you know be gentle with him all he really needs
is some constructive
pointers i think right okay okay mayonnaise off the floor yeah that's right
stuff like that yeah we'll
see how it works out when we come back gordon ramsay is now going to go into
the rupert g's hello
delhi to critique and help rupert with this operation i was thinking maybe we
should have sent him in to
critique the uh root canal root canal too yeah well that's that's next is
anybody there can you hear
me there in the is anybody hi hi uh rupert this is gordon ramsay hi gordon how
is it what are you
well good to see you rupert thank you thank you for hanging around after work
tonight oh you're welcome
dave yeah you went home didn't you i did yeah you went home but i rupert i
think this is going to be
useful because the place is unbelievably successful now i mean every day you
feed millions and millions of
new yorkers he's he's here to help he's just here to help constructive
criticism yeah all right gordon
go ahead take it away what's the what's the special rupert today yes oh well
our most popular
sandwich is of course called the paul schaefer paul schaefer have a little
taste uh-huh
what's in the paul schaefer it's pretty simple it's breaded chicken cutlet yeah
with mayo
sweet peppers lettuce tomato and 3d american cheese yeah and it looks beautiful
that's like gordon now let me
interrupt i don't want to tell you your business but to me that looks like a
meal in itself it does uh
chicken looks a little bit dry uh-huh yeah when was it cooked oh i just did it
mm-hmm tasty huh a little
bit greasy deep fried yeah deep fried when was the oil change
last week last week last week last week can i give you a tip don't come in
change the oil every 10 000
miles where whether you need it or not rupert yeah um there's no salt on there
it's just salt and pepper
yeah yeah uh-huh um it's very dry is it really how much of that it's 5.95 5.95
yes six dollars yes and that's it
that's it for a dry chicken sandwich well you'll get have a soft drink
the cooler full of drinks rupert give him a coke or something
you're lying about how dry it is there you go thank you so much there now it's
not so dry is it
how many times you said every day oh a lot all right yeah i think that went
pretty well