More than once have I voiced my opinion that the US-version of "Kitchen Nightmares" is vastly inferior to the original show, mainly due to the template-like format. A restaurant in dire straits, generally run by a family. Ramsay will have a meal, generally deem it disgusting or inedible, to much protest of a delusional chef. Problems and dysfunctions within the families will be revealed, followed by accusations, tears, etc. However, the "Dillons"-episode varies slightly. For one, this is not a family-run restaurant, for the other, it is easily among the funniest and at the same time disgusting episodes on this show.
Ramsay's first meal in a restaurant usually counts among the highlights of each episode, mount amount to the standard segment in any James-Bond-movie, where 007 picks up his new weapons and gadgets. This one didn't disappoint: Rotten tomatoes on top of a Biryani, fritters that looked like a "fried turd", in Ramsay's own words, and there was meat to be found inside a vegetarian dish. The Beef Bhuna was of course lamb, though it could have easily been mistaken for pork, due to the fact that - as one of the cooks admitted - they had cooked "some of the old lamb". Perhaps the only solace might have been that the salmon served was not "fresh" but frozen, sparing our host a potential bout with food-poisoning. Not to mention that the place looked more like a morgue than a restaurant, the plates were filthy and that the flies were a constant pest for both employees and (non-existent) customers. Perhaps Ramsay was a little to harsh on the last points, since it did indeed give an authentic atmosphere - if you're eating a bowl of food in a back-street of Calcutta, that is.
Rightfully one of the many managers of this place deducted that, "maybe Gordon Ramsay's standard is very high" - and whether that observation scored him the only point of the evening or just added shame, I leave for the beholder to decide. I must admit, I already had a few cheap laughs during this five minute segment, but from here on it would go downhill fast.
Another highlight is general the kitchen-inspection, though many participants have had the good sense to clean their kitchen, organize the store-room and not have the freezer look like a pit of hell before Gordon would begin to inspect. No such precaution was taken in the case of "Dillons". Ramsay is greeted by a rat-traps ("rats are all over the place", so the apologetic manager), rat-droppings, more flies, a veritable army of cockroaches, rotten vegetables, green meat, putrid chicken, in short: the whole program. All followed by the questioning eyes of one of the Indian cooks, who at least didn't commit the fatal mistake to blur out "what's the matter?" Needless to say that Ramsay unleashes his righteous rage on all involved and closes down the joint for the night. Again, I must admit to having laughed, while at the same time tasting bile and vomit on my tongue.
The rest of the show continues as expected, revealing mismanagement, overcrowded staff, squabbling among the managers and general incompetence. Nothing different from most other "Kitchen Nightmares"-episodes, but this particular case highlights the most common problems that plague this business. If anything, I can recommend watching it to aspiring chefs and restaurant-owners as a template of what not to do. Everybody who enjoy food, dining or cooking has probably played with the idea of running a restaurant. Perhaps not necessarily serious, but as in a "what-if"-scenario. How difficult can it be, when you know what's good? If you have the right staff, the right equipment and products, what could go wrong? Very sure that the managers of "Dillons" thought just that and had to learn the hard way.
6/10
Ramsay's first meal in a restaurant usually counts among the highlights of each episode, mount amount to the standard segment in any James-Bond-movie, where 007 picks up his new weapons and gadgets. This one didn't disappoint: Rotten tomatoes on top of a Biryani, fritters that looked like a "fried turd", in Ramsay's own words, and there was meat to be found inside a vegetarian dish. The Beef Bhuna was of course lamb, though it could have easily been mistaken for pork, due to the fact that - as one of the cooks admitted - they had cooked "some of the old lamb". Perhaps the only solace might have been that the salmon served was not "fresh" but frozen, sparing our host a potential bout with food-poisoning. Not to mention that the place looked more like a morgue than a restaurant, the plates were filthy and that the flies were a constant pest for both employees and (non-existent) customers. Perhaps Ramsay was a little to harsh on the last points, since it did indeed give an authentic atmosphere - if you're eating a bowl of food in a back-street of Calcutta, that is.
Rightfully one of the many managers of this place deducted that, "maybe Gordon Ramsay's standard is very high" - and whether that observation scored him the only point of the evening or just added shame, I leave for the beholder to decide. I must admit, I already had a few cheap laughs during this five minute segment, but from here on it would go downhill fast.
Another highlight is general the kitchen-inspection, though many participants have had the good sense to clean their kitchen, organize the store-room and not have the freezer look like a pit of hell before Gordon would begin to inspect. No such precaution was taken in the case of "Dillons". Ramsay is greeted by a rat-traps ("rats are all over the place", so the apologetic manager), rat-droppings, more flies, a veritable army of cockroaches, rotten vegetables, green meat, putrid chicken, in short: the whole program. All followed by the questioning eyes of one of the Indian cooks, who at least didn't commit the fatal mistake to blur out "what's the matter?" Needless to say that Ramsay unleashes his righteous rage on all involved and closes down the joint for the night. Again, I must admit to having laughed, while at the same time tasting bile and vomit on my tongue.
The rest of the show continues as expected, revealing mismanagement, overcrowded staff, squabbling among the managers and general incompetence. Nothing different from most other "Kitchen Nightmares"-episodes, but this particular case highlights the most common problems that plague this business. If anything, I can recommend watching it to aspiring chefs and restaurant-owners as a template of what not to do. Everybody who enjoy food, dining or cooking has probably played with the idea of running a restaurant. Perhaps not necessarily serious, but as in a "what-if"-scenario. How difficult can it be, when you know what's good? If you have the right staff, the right equipment and products, what could go wrong? Very sure that the managers of "Dillons" thought just that and had to learn the hard way.
6/10
