Ramsay's Kitchen Nightmares New Season Airs Tuesdays on BBC America

The new season of Ramsay's Kitchen Nightmares has begun as Chef Gordon Ramsay is summoned by a proprietor or manager of a restaurant that is on a downward spiral and possibly facing bankruptcy. Chef Ramsay arrives in the restaurant with his camera crew and samples the cuisine as only a world-class chef with a discerning palate and passion for food can do. He dissects the food and immediately realizes why the restaurant is having problems. But is the food the only problem?

As he takes in the entire scenario, he sees egotistical owners, head chefs with attitude problems, managers who would rather drink than manage, waiters and waitresses who do not even know what is on the menu, much less know what an item contains. The level of complacency in some of the staff is examined. As he goes through the food supplies and finds rotted food, fresh items long past their prime, smells that the audience can appreciate cannot be transmitted through the television and evidence of infestation by rodents or bugs and maybe even both. On a recent episode there was a pigeon flying around the storage room were produce was out in the open.

The best part of Ramsay's Kitchen Nightmares is how he turns a failing business into what it was originally meant to be. His overhauls are classic. The audience sees Chef Ramsay wear many hats as he plays the part of chef as he gets the menu back in gear, psychologist as he deals with headstrong chefs and staff members, construction manager as he guides his crew to resurrect a new interior in an overnight reconstruction, and account manager as he gets the restaurant back on its feet.

The language is not pretty as Chef Ramsay "blows his cork" when he meets his culinary resistance force. Not afraid to point an accusing finger at the wrongdoers, he gets his point across and the censors must have a ball bleeping out the "F-bombs." The final product is a well-run kitchen and knowledgeable staff preparing the tastiest of food in a safer and cleaner environment, and well worth the tirades. The customers seem to agree as their testimonials will confirm. However, one can only wonder if there are any restaurants that do not accept his help and therefore, are left to their own devices because they are too egocentric to accept his help.