*Update So I just realized that I forgot to add a link to David's music, woops my bad. I always forget at least one thing. Anyways here's his album "The Quickening" if you're curious: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ETPRVDIxJfA.html Interestingly, I checked the younger David Leonard's youtube channel again and the album isn't listed in his playlists anymore. The album is now listed under "David Alan - Topic", and some comments have said that the playlist wasn't actually younger David's and that youtube just stuck it there on his channel since they have the same name. I suggested that might be the case in the video, but honestly I thought that couldn't possibly be right since it 's kind of wild to just stick a random video on someone else's channel and make it look like it belongs to them. But I guess I was wrong. I guess the two Davids just happen to have the same name and are unrelated. Anyways, I just thought I would share that. Have a merry Christmas and stay safe.
You can tell the letter was written only by David because a co-written letter does not really use “I”. It would mainly use “Our” and “We” in reference to the writers. So either the other owners signed on to it without much thought or….David put their names there without consent.
The first 4 Paragraphs have We/Our but everything after that is I/My. The letter was at least started out with a facade of being a group effort and then the guy just couldn't keep himself from unloading his personal grievances and didn't even consider proof reading when he was finished to make sure it still read like it was from everyone.
I swear to god this fucking dude seems like he's a flat earther. He's got that same stubborn know it all type of attitude, and the fact that he is still saltier than his sandy ass oysters, really makes him give off those tiny pp vibes.
Lemme tell you if you've ever eaten a Maine lobster vs a Canadian one you wouldn't need a scientist to tell you there's a serious quality difference. I don't know if it's the waters or what but the Maine lobster is just on a whole different level
Not exactly a study but my father was a lobster fisherman here n Canada. The water is colder here, which means that the lobsters have different molting times, and their shells ARE actually thicker.
The letter was written by David. He called Gordon 'gordy'. So yeah Greg probably had nothing to do with it. I also kinda snooped around...his record the quickening was recorded by private label in 2010. Perhaps the page that the younger man with the same name has, has an automated generated list that older David was added to because of the same name. I didn't see that he has ever been married or has a child but I did find out apparently as a musician his bio claims he has worked with many top names in music. Chuck Berry, Cyndi Lauper, and Tommy Shaw (Styx) just to name a few. He's still a crap person tho.
To throw out some taxonomy bs, you can have a genus, species, and sub-species. So I think you can make a pretty strong phenological argument the two lobsters are not the same
I've not seen the episode but I do kind of agree on his letter about editing/formula. Yes most of these places need help but pre intervention, restaurant in back will be full'ish but 100% of people asked say horrible stuff about food and when Gordon tastes something, 100% rubbish. He can't eat that much and never have something good or only needs a bit of adjusting. Plus, the fact of the conflict/ confrontational employee in every show. But, I still watch them. So the formula works mostly
I agree completely, I analized his behaviour and David really strikes me as a person who really cares for no one but himself, he shows no respect for his Black Pearl Staff argues with his customers when they complain about the food's quality, and is really ungratefule for all the effort Gordon and the Black Pearl Staff put in to try to save it.
What David seems to forget is that, if Gordon really did ruin his menu and their way of doing things was superior: they wouldn't be financially struggling to begin with.
I love Gordon No bigger fan, eaten at almost 30 of his restaurants but he has really screwed up some of these menus He turned a Vermont bed and breakfast into Thai food. The Black Pearl's was perfect in concept and Gordons suggestions were outdated Sacrilegious to a real lobster roll also He has 50 plus restaurants and something like 9 shows. Even back in 2010 he was busier than ever. He makes mistakes
@@thegadflygang5381 I'm totally willing to admit he's definitely made mistakes. But going back to what it was before isn't the way if you think Gordon made a mistake with yours. Instead, hire an expert and actually pay them to fix your menu. (But this place was already going under before the show arrived. They just wanted the publicity to help them sell it and it didn't work in their favor.)
“The show ruined our business.” “We couldn’t keep the business afloat until the episode aired.” 🤔 so either the show ruined you or the show didn’t come out in time to save you. Those are not the same thing even if they had the same ending.
I guess you could argue that Gordon’s changes might have made the place look like a joke for those 4 days they were still open. He did have a big cheesy lobster mascot wander out into Times Square handing out fliers telling people to visit and I’m sure some people would have an issue with how cruel the claw machine was
They said it themselves they were planning on the free publicity, most likely wanted to sell out after and take off, but David couldn't resist being an unlikable prick and sunk his own scheme and got mad about it.
The more we learned about David after the restaurant closed, the more it seemed like the show's editing actually did him a favour. The show just made him look arrogant and pompous, not the type of person who has hundreds of scrapbooks full of Gordon's photo with his eyes scratched out.
And funny enough, David tried so hard to humiliate Gordon by bringing his supposed affair but Gordon got the last laugh because he just got his new son 2 years ago named Oscar and then his daughter, Matilda / Tilly is the contestant of Strictly Come Dancing (The UK version of Dancing With The Stars) and she got 6th place this year and Gordon is still famous till these days. Meanwhile, David is just a member of the unknown band (probably an indie band) and he should be minding someone's business and his ex-employee, Steven is a succesful casting director.
2:40 - Really??? He thinks it's okay for a restaurant meal to have SAND?? That owner really is deluded. If I found sand in my dinner, that would be a massive red flag
Imagine I serve you ANY animal and it kinda smells like pee and I go "well you know when you kill this animal the smell is there right? ALL NATURAL BABYYYYYY!!!!"
It most definitely was David writing that letter alone. If you notice, the letter keeps changing from third person (we) to first person (I). Kept saying things like “We did this” and then changing to “I wish that”. With the things said after the “I”, I am sure that was David, since the other 2 owners didn’t seem to be nearly as aggressive as David came close to.
Sorry to nitpick, but "we" and "I" are both first person. "We" is first-person plural, and "I" is first-person singular. Third-person is things like "he", "she", and "they".
I think it’s so funny that the “owners” ie David insist that being on kitchen nightmares caused their business to fail, then also claim that the producers lied about the air date and pushed it back for months. So how could the bad publicity from the episode be the cause when nobody had even seen it yet? Lmao
@Shia Lebeouf: Life Coach More likely that those restaurants were in such a bad shape to begin with (financially, customer revenues-wise, etc.). Even a brand new restaurant WITHOUT any old baggage stands a good chance of 'going under' (tough business to get into).
@Shia Lebeouf: Life Coach well u gotta look at the amount of shit the owners originally dug the,selves into. Some owners that were on the show literally have over 1million dollars of debt. Not to mention, what’s to prevent them from slacking off after Gordon leaves? Many of these episodes were posted much later than it was actually filmed so they had time to prove themselves and that they changed their ways. So it’s not really KN’s fault that much.
You hit the nail on the head with Maine vs Canadian lobster. Foodies can taste the difference and Maine lobster has a higher market price, so even if some folks can't really tell, there's an objective dollars and cents value they're lying about. If Maine lobster wasn't more valuable, to consumers, they wouldn't have lied.
Canadian Lobster has no upper size limit, Maine lobster has an upper size limit; older males tend to be larger, the younger male lobsters are eaten. There is a difference when the age difference between the two lobsters for what you're eating. The other thing is the diet of the lobster and depending on what it's mostly eaten will affect it's taste.
Newfoundland and Prince Edward lobster is the best in my opinion although it is neglible between Maine. What you're missing isn't the taste Because I guarantee out of a 1000 people the only ones who could tell the difference upon being portioned/chopped into tail segments would only be doing it luckily Lobster pretty much is lobster. Age, size, time of molt effect things but otherwise try a Prince Edward lobster I guarantee you will love it
David is one of the few owners that legitimately pissed me off. He’s one of the most self-centered bastards I’ve ever seen, and I cannot think of anyone else worse than him on this godforsaken show.
I remember watching this on a binge maybe a year ago, and I was happy to see Steven was able to stay. He was a totally nice guy just doing the best he could with what he was given, but I hope he's getting paid more than slave wages.
I decided to look into the whole lobster situation and found this piece: "Due to the supply of Canadian lobster in U.S. markets, Maine lobster was certified as a Trade Assistance Product under the Trade Adjustment Assistance for Farmers Act (TAAF) in 2010". So Canadian lobster is just the lobster, and Maine lobster is Lobster ™. It also probably means that Maine lobster has different rules when it comes to selection and quality.
David didn't even try to make the letter sound as if it was written by all three owners. It is completely in singular first person and the language use is eerily similar to how David speaks... 🤔
As a Mainer, I feel obligated to talk about whether or not we season lobster. The answer is, it's complicated. Maine Lobster isn't seasoned the way most other foods are seasoned. For a lobster boil, (lobster being boiled in a pot, then being served alongside butter sauce to dip, some people will add lemon or buttersauce to the water that the lobster is boiled in. Some others will add conventional spices and herbs, but traditionally it's just a bit of salt and butter. Once it's done being cooked you put it on a platter for everyone to dig into and enjoy. The only time Maine lobster is seasoned like other foods is usually when you are eating the tail meat in a fine dining setting. However I really dislike the way most places do Maine Lobster tail. As for David saying that Maine doesn't season our Lobster at all, he's he's dumbass who clearly has never had the fun of a lobster boil. Maine Lobster and Canadian Lobster are technically the same species, however the difference in environment causes a very noticeable change in taste. Honestly though if someone had me pay the price for a Maine Lobster for a Canadian Lobster, I'd freak out on them. That's like paying for Wagu Beef only to find out its local grocery store beef. Does it taste bad? No, not really, but it's not the same as the real thing. Considering Maine has the largest fishing industry in the entirety of the US, to pass off Canadian Lobster as Maine lobster is absolutely insulting to all of Maine. A reminder to all chefs, lobster and other crustaceans decompose very quickly after death, making the meat disgusting and poisonous depending on how long the lobster has been dead for. For the best tasting fresh lobster, keep them in a tank of saltwater that is filtered for bacteria and make sure to check on them daily. If one dies, it's meat will contaminate the water which all lobster are swimming through and eating the sediments of. Basically your fresh lobster will taste like the dead one real quick of you don't remove the dead lobster within a reasonable period. Also another tip, larger lobsters have tougher meat that tastes worse. Most people believe lobster are similar to other animals used for meat, in that the larger they are typically the better they taste. Well, lobster are the inverse. One at the lower end of the legal catching size will taste much better than one that is massive. Don't make the mistake of buying a very expensive, large lobster only to be disappointed with its flavor.
David's life must have been miserable after Gordon ripped him a new one. You don't hold a grudge for twenty years for nothing. "You're soulless" can really hurt someone who is self centered.
It really shows how childish he is. No normal person should hold a grudge, and especially for that long. I mean, it's okay to remember some of the insults, but not to be bitter about it. Like, I remember my first hate comment, but I don't think about everyday
David seems like a knob but I get it. He was humiliated by Gordon globally. I could see myself letting that stew in me forever as well Not sure if you are a man or woman but certain men are just built different. I call it honor but really it is ego
The fact that David said Maine and Canadian Lobsters are the same just because those are lobsters is just like saying Toyota and Mitsubishi are the same just because those are cars
A pitbull and a dashhound are both "Canis familiaris" too. But clearly very different from one another. So yes, it's very fair to say that Maine lobster which have very distinct characteristics are in fact not the same as Canadian lobsters.
There’s a website where you can check if the restaurants are still open, 90% of them sadly are closed. Gordon said he doesn’t do the show anymore because he’s tired of trying to help restaurants that are ultimately going to fail after he leaves.
You can't fix an autocracy run by an idiot. Gordon Ramsay doesn't buy out the restaurant and gift it to a better owner. Gordon doesn't democratize them into a staff-run co-op or something. All he does is give a facelift and suggestions to asinine dictators who need a multi-year course on how to manage something. The saddest example is Momma Cherri Soul Food Shack, but for a different reason. Momma Cherri is a fantastic chef and a wonderful person, but she didn't have business acumen to run a for-profit. When her restaurant closed she went back to what she did before: making food for the poor. The only thing that Gordon could've done to help her was pay her debts and give her a business course or a helpful partner. KN was never gonna save restaurants. It exists to profit off of them for our entertainment.
@@MasoTrumoi mmm, i disagree. KN was never faked or anything like that. Yes, it was edited. However, KN for most, if not all of the owners in each and every episode could have been taken as either a wakeup call or a final nail. That's literally all it was to the owners PARTICIPATING. For viewers? Everything on FOX is and was for entertainment. Every single thing you see on TV except for the News (which is still... i won't even continue on that.) is for entertainment. But yes, most KN-restaurant owners were FAR too incompetent or blind to see their imperfections. Most of them were narcissists, lol.
The host/bartender Nigel (he has like one or two lines in this episode) ended up working the bar at a VERY iconic and expensive steak house in NYC. Saw him there a few times before the pandemic.
My theory is David was so pissed about the changes because he knew he wanted to sell the restaurant and location off as soon as he could, and was mad because he thought the extra features would either devalue the place or limit who he could sell to.
The Canadian lobster thing makes me laugh, because here in the Netherlands there's a type of herring called Hollandse nieuwe, which can only be named thus if it's caught in a certain timeframe. Even if it's the same species caught in the same place it can't be named that if it's not caught at the right time
@@piggypooo he meant, caught at a certain date. if i remember correctly, Hollandse Nieuwe is caught somewhere between june and august, if it's caught any other date, it's regular herring edit: so i just looked it up and it says Hollandse Nieuwe is caught between half may and juli (so around may 15th it starts). if it's not caught in that time period, it's called Hollandse Maatjes Haring (it's called that after 30 september)
Chef Ramsey may be a hard critic that insults and yells at people, or it may just be a TV persona, who knows. That aside, the fact that he holds numerous Michelin Stars says he knows what he's doing. Those awards are not just given away and getting just one is a huge accomplishment, Chef Ramsey holds a total of 7! If I had a restaurant, and someone like Chef Ramsey gave me advise, you better believe I would take that to heart and do everything I could to follow it! Even if he yelled and insulted me while giving said advise.
Well to make things even more ridicules for how people act towards Gordon. You have to basically ask for Gordon to come help. So basically, while you're smart enough to realize that he’s there to help and clearly you fucked up on something, most of these people seem unable to realize this. Why the fuck would you ask for help from someone who knows a thing or 2 about food. And them act like he's wrong when he tells you something is shit?
@@Krensharpaw pretty much it's a matter of pride, arrogance and ignorance for most of these owners. They say they want to help but they don't want the help which is stupid on their part that they would squander a once in a lifetime opportunity to get advice and help from a world-class chef and they don't realize it until it's way too late.
@@Krensharpaw Part of the problem is that they "want the help" but think the problem is something that has nothing to do with them. So the moment that he points out that they are, in fact, the problem, they get defensive and refuse to listen. Which, in most cases, the owner(s) are almost entirely at fault, or are at least complicit because they refuse to get rid of a problem employee, (usually the head chef).
While technically they are the quality is definitely better than what Walmart sells never had A-5 beef want to but it’ll break my wallet just to buy enough for myself to enjoy
Pretty sure Gordon said they were over charging for the lobster too since they were labeling it as “Maine”. While I’m no food expert, the Maine lobster’s popularity probably boosts its pricing or there might be a different handling process compared to Canadian. Plus the shipping and handling prices would for sure be different. Heck, if one is less available because of breeding or environmental factors, the scarcity could jack up the price too.
That's kind of it, yeah! It would be like charging someone for a purse and justifying the cost as "it's Gucci" then they open it up and it's Guess. And then you say "it's all Gs, who will know the difference?"
Exactly. Plus, there can be a lot of differences even from two organisms of the same species! Take peppers for example; most of the peppers we eat are Capsicum Annuum. If I ordered some grilled sweet Italian peppers and received super spicy grilled bird's eye peppers because they're the same species, then I'd be pretty pissed off. David needs to go back to school lmao
I think the important part of Gordon's arguments of ripping off the customer regarding the lobster doesn't have anything to do with the actual taste, it's the fact that Maine Lobster is an actual official entity used by restaurants and companies for branding and pricing reasons. Titling something the "Maine Lobster" plate while serving Canadian is a clear cut scam regardless of the price, but just to add the layer of scum it's also being charged as if it were a Maine Lobster so it's just a rip off all around. The only way the "it tastes the same" argument flies is when you're telling the customer that you're getting the lobster cheaper and the customer is too, when you're charging the same as the expensive version and your excuse is "it tastes the same" you're just being a jackass.
All of the restaurants on Kitchen Nightmares were headed for bankruptcy before Gordon came in. Only restaurants that actually followed through on Gordon's advice recovered. In some cases, he was too late because they were too far in debt to recover even with Gordon's help.
It's honestly sad. He put his time, money, physical and mental health into trying to help these (mostly) ungrateful people. No wonder he quit. I do wonder how much say Gordon had in which restaurants he'd try to help, compared to the Network's demands for drama.
Its is nice seeing the resturants that he did help AND actually followed through with what he said are still doing good to this day such as Yannis and Lido
If u remember from Steven in the revisited episode, the last check he got from the black pearl owners had bounced...David sounded like an egomaniac, he didn't appreciate what was given to him and treated his staff like like second class citizens
The fact that the manager went to the reopening just to shit on the changes Gordon made is not only super petty but one of the dumbest things I’ve ever seen
As a New Englander, I’m embarrassed how David spoke on behalf of our cuisine. It’s so much better than what he peddles. From New England clam chowder, to Maine lobster rolls, to Boston baked beans… it’s so good 👌🏻
For all great cuisine, there are those who try to make pathetic simulacrums. It’s just the way of things I’m sure real New England food is very tasty tho :)
chef here, the lobsters would also taste different because of the food which lobsters would eat, also the cleanliness of water affects taste. A myriad of different factors affect the flavour of shellfish and molluscs. However the issue isn't the particular differences between the lobsters, the issue is a case of truth i menu. In the EU (not quoting US law cos god knows if there even is any) restaurants are under a legal obligation to be as truthful as possible when selling items to a customer. So whilst you could argue that if the menu says "Wexford Strawberries" even though the strawberries used in the dish are french and since they're both technically strawberries, and are the same product. The customer has been misled into purchasing a product which is not what they requested. Even if the lobsters from Canada were somehow atomically identical to the ones in Maine, the customers are paying for Maine lobster, not Canadian.
In the US it doesn't matter if what's being sold is a style of preparation. A Chinese restaurant isn't lying if it sells Beijing Duck that isn't literally from Beijing, because it's about the way the duck is cooked, the sauces, veggies, and the rice. Same goes for a myriad of foods including pretty much everything Sichuan considering Sichuan peppercorns are illegal to import on ecological grounds. But a store here also isn't lying if it sells Wiener Schnitzel that isn't literally from Vienna, basically all that matters is a flattened cutlet that by default is veal is being sold. You want a New York Pizza in California? That's flat with few toppings made of the high quality local ingredients in the ag state of California, not a pizza flown in from New York. Americans lack the umpteen trillion city state cultural dishes of Europe so there's little incentive to protect every minor variation of a generalizable dish. In fact the immigrant nation thing means there's demand for style of preparation that can't be answered by restricting things to local foods or even exact recipes like how it works in the EU. And in general you shouldn't expect food from the other side of the planet to be anything but a style of preparation unless you want low quality frozen/dried ingredients marked up to pay for travel and tariffs or the high demand of certain locations. For most people this is undesireable and not even intuitive to desire, so it's considered unreasonable and not reflected in US law the way it is in the EU. I don't know Maine lobster. But if it's about the style of preparation - the cooking time, the balance of herbs and butter or the mayo and celery or whatever, or as the style of cuisine with lobster rolls and such - Ramsey was 100% in the wrong by American conventions.
@@tovarischkrasnyjeshi Honestly, truth in advertising is more than important enough for a customer to determine whether or not they want to spend the extra couple bucks [or any money, for that matter] at that establishment. If you tell me the lobster comes from Canada, I would expect the lobster is sourced from Canada. If you tell me that a lobster roll is prepared in Maine style, that allows for a little more leeway regarding where the lobster actually came from, so long as it's prepared in a similar way that a Maine lobster roll would be prepared. Especially in today's economy with everything going on, where I spend my extra cash when I get it matters that much more to me. After all; if a restaurant can't even tell you the truth about what they are selling, why should you trust what is going on behind the closed doors of the kitchen? It might not be something that is directly affected by US law, but you can bet your bottom dollar that how things are presented up front can and will affect whether or not your customer base trusts your product enough to buy it.
@@tovarischkrasnyjeshi It's not about preparation though. It's like calling Australian waygu beef Kobe beef. They are both waygu but they are sourced from 2 different areas. Maine lobster and Canadian lobster are sources from 2 different areas and isn't a method of preparing or cooking. Lobsters caught in Maine fetch a high price than lobsters caught in Canada. Also Maine is in the US, and Canada is a different country. Maine lobster also fetches a higher price in Canada as well.
It doesnt even matter if the lobster tastes different. Misrepresenting something is fraud, simple as that. Think of a wine, if you make some wine in Mexico, you think you can call this wine chateau margaux, just because you use the same grapes?
I disagree with everyones claim that maine lobsters are gimmicks compared to canadian...it literally explains why they are more expensive, "due to water temperaratures the meat is sweeter and shell is softer" which means a sweeter meat thats easier to access! Yes its the "same creature" but if i was sold a chihuahua as a german shepherd id be pretty upset.
This is literally like arguing that Great Value Peanut Butter or Jif Peanut Butter are the same. Yes they are pretty much made the same way but GV does many MANY small different things then Jif that makes their Peanut Butter different. As it turns out. The numerous small differences matter a lot more then the 1 or 2 big similarities.
Even if there is no difference between a Candian or a Maine Lobster, it also fools people that might want to support American productivity. For example I would be pretty pissed if you told me that something was made in America and found out it was made in Taiwan or something
Owners: Help we are struggling. Gorden: It's because you sell expired overcooked, some raw food with bad ingredients, you donkey. And decor is an eyesore. Owner: No, you're wrong, I wanted you to agree with me, I refuse to change from my current ways, that’s not what is damaging it, last customers who said my food was overcooked or undercooked I push them in the face. *Turns his ways was damaging the business and failed* Owners: How could Gorden do this to us?
Here's a question for David. If there's no difference between a Maine lobster and a Canadian lobster then why is he even bothering to mention that it's Maine lobster?
Don’t know if anyone else had said this but the difference between the two types of lobsters would be the terroir (tear-wah). Its something that happens in foods where the environment around them gives slight and distinct differences in flavors when eaten. Cheese is an easy example to site with this which is why some foods are “name-place-protected” meaning if it isn’t from a certain spot, you can’t call it that because the flavor is different. Best example is Gruyère cheese which if it is not made in a certain part of the Alps can not be called Gruyère. There was even a lawsuit when some people who made Gruyère parted ways with another and they both fought in court over which was the true Gruyère. When one side lost they were forced to change the name of their cheese even though the process was the same, but since they were in a different location in the alps, they could not use the name Gruyère. I don’t know if Maine lobster is name place protected but I imagine the situation is similar where the environment shapes how they taste.
@@MAXIMILLIONtheGREAT It's not that dumb. Those two varieties of gruyere, even if the process is the same, are not the same. Aging happens differently at various altitudes. Milk used for production changes depending on how the cows are fed. Grass pastures are different at various altitudes in the alps. Roquefort is more or less the same. you can't make Roquefort anywhere else than in Roquefort, because the caves where the cheese rests are pretty geologically unique and have an effect. With animals, it even applies to general living conditions. Two chickens of the same origin will have very different tastes if one is raised in a box while the other runs free outside for most of it's life.
That's not really how it works when it comes to biology, though. It's nothing but marketing and people convincing themselves that things taste different based on where it came from, but in blind taste tests or ones where they are made to believe something came from X region even though it didn't, they will claim it tastes different from one they were told was not of that region, even though they're eating the exact same thing taken from the exact same source both times.
@@WobblesandBean It is exactly because of biology that the same species can have a different taste. If you feed your sheep exclusively with salt grass from low-tide sea-shores, the cheese and meat will have a different taste to products from the same species but fed from exclusively grass and hay from inland hills. In the same sense, a lobster that lives in a colder, deeper area will need a more resilient shell, to resist water pressure, while the other, living in warmer shallower waters can be more plump. If you drive your car everywhere, you can become plumper with soft feet, while the Kid in Nigeria that walks 20 miles a day to go to school will have leather for feet. You're not exactly a different species... The entire wine trade is built on that. With a dozen grape varieties ("species" if you will) we get hundreds of wines depending on soil composition and maturing process. There is however, a part of marketing indeed. The key is to sift trough what's pure marketing, and what's justified as a difference to be advertised.
I feel like David forgot half way through that letter was supposed to be pretending to be all three owners. He even says "My partners and i" Why would a letter written by all three owner say that?
I just dont understand why people are so negative and hateful like David. Like that has to make your life so so so much worse. Its clearly not making him any more rich or powerful.
He is a narcissist. They are miserable, bitter people who needs to project their misery unto others to feel better about themselves. Side note I love how Gordon is a narcissists nightmare, he's confident, honest and kind and happy with himself and doesn't play their games. A thing David will never be
@@mathiasstrom7790 Not all narcissists are automatically bad people. I'm friends with a diagnosed narcissist and they've never treated me poorly or tried to put me down, quite the opposite.
i might be wrong on this but i speculate on the music issue, David's music was just automatically added by RU-vid Music into RU-vid as "David Leonard - Topic". That usually happens because the music label David was part of has associations with RU-vid Music and can easily upload his music to RU-vid. When the other David Leonard came in and made an actual music channel, RU-vid just automatically linked David's music to that channel and then you get that weird time machine album thingy.
It really does sound like David wrote the whole statement. Just look at how he calls Gordon "Gordo". When an award winning chef tries to help your restaurant after someone or yourself writes in for help, just don't be an arsehole David and remember the TRADE DESCRIPTION ACT...
When it comes to the lobster deception, while it mainly is a slight difference in flavor due to their diet and climate, it's also combined with the smaller availability and high demand that warrants the price difference (good old supply and demand) So yeah, while mislabeled seafood is far from a rare thing, it is still scummy in this case. Because if you buy a tuna sushi roll and secretly instead get escolar (a type of eel that honestly tastes exactly the same) your still paying the same amount either way. But David is deceiving his customers with a more common easy to get lobster so he can still have the upcharge of the slightly sweeter experience. He shoulda just called it 'Imitation Maine Lobster'
The thing about the canadian and maine lobsters are not about finding scientific evidences about one beeing superior to the other, but the fact that obviously the one coming from Canada beeing far less fresh than the ones found locally. Freshness will do a huge difference in taste and savior.
I think the whole thing with bringing Steven back in the revisited episode, was that Steven seemed to have a bit of a soft spot for Gordon. So the revisited episode was almost like a lunch date for Steven and Gordon. It's funny, because we're used to seeing Gordon do lots of platonic flirting with the ladies (particularly older ladies), but it was amusing to see him do it with a young guy for once!
That whole letter… Your restaurant is already failing so you ask for help from one of the most well known chefs with tons of successful restaurants, then blame him when you fail despite saying you hate all his changes and immediately revert to what was causing you to fail in the first place. How can someone have this much lack of accountability
Damn, that guy is a goofball. As always actions speak louder than words. Ramsey started with nothing and has been awarded multiple Michelin stars, owns multiple successful restaurants and has a 9 figure net worth, while these three guys couldn't make one restaurant work.
David is the kind of guy who only likes something if it’s his idea. The restaurant was probably already too far gone financially for anything Gordon did would save the restaurant, also there wasn’t enough time between when the show aired and when the place closed for the show to have anything to do with it closing. Every restaurant claims their customers liked the old menu better yet the place was empty most of the time.
I love how the article starts off cordial, then turns into a David rant of how much he hates Gordon hahahah you can see him just getting caught up in it
As a chef I get pissed off when people decide not to source the proper product. Here in Australia we have some of the best Oysters in the world in Coffin Bay. Just recently the testing identified a slight problem that could have bad effects on customers, namely food poisoning due to bacteria. A complete stop on the Oysters until all of the problems got solved. The Oysters may be the same as others but the water and care makes a huge difference to quality.
I really enjoy this series of yours! I love Kitchen Nightmares and it's always super interesting to find out updates, and your delivery is very entertaining. Keep up the great work!
6:08 I remember there was an episode on Bar Rescue where an owner had this exact same machine in her bar which helped the business but apparently caused controversy in the local community
When animals grow and live in different regions this could highly impact the taste, strength size etc of any animal. in different ecological zones there are different things that these animals will eat, and the water quality could affect the strength of the strength of the shell and/or general health of the animal.
18:49 Yes, that channel is auto-generated by RU-vid. It's technically for the Christian music guy but since he has the same name. They get put on the same channel. I've seen this a lot and they're probably not related.
I live in Rhode island, me and a few friends went to the pearl 2 weeks before it aired on hells kitchen, the food was total crap, few days later we went back after it aired and to be honest the food was pretty good, I was surprised when one of my buddies told me it closed, wasn't surprised by this though.
I thought that the issue with lobster was that different environments and possibly different food availability would cause a slight change in taste (I remember on some other gordon Ramsey show where you have to be careful cooking catfish because they eat mud and thus might affect the meat) There’s also probably a lot of protection and product traceability with having the correct name
Salmon in Lake Michigan still have pollutants from a factory that was dumping its waste into the Lake. They state of Illinois have a warning that one should only one serving of Lake Michigan salmon a month. So yes, environment matters.
You know what, I thought this was going to be one of those typical videos that just get pumped out by these random RU-vid channels that just tell you what happened in the episode you could've just watched yourself. But I was wrong and I think you do really good research. You have definitely earned a sub from me and I think I will be binging these videos from now on.
Obviously David wrote the letter - he alternates between "we" and "my" several times in the letter, and when it's "my" it's always used to make the letter-writer sound good.
I had an outrageously terrible boss who was very, very much like David (incidentally named Dave). In fact, their appearance and mannerisms are similar enough if you told me they were related I wouldn't be shocked. Dave had more hair, but he was every bit the same narcissitic asshole who could do no wrong, only be wronged by others. He ran a tech company with ~50 employees and during my 2 years there they literally (yes I mean *literally*) had a turnover average of an employee a month.
I have literally eaten lobster rolls in maine, in bar harbor, during peak lobster season. I love whe he says that gordon "bastardized" their lobster by adding less lobster, lemon, lettuce, salt and pepper, and mayo because uhhh... thats how they are in maine. If you get massive lobsters they wont taste good and theyll overpower everything else like the lemon juice lettuce and mayo on the roll and youll just taste trashy lobster with no flavor, just like gordon said theres was. What a concept.
I’ve tried both Canadian and maine lobster maine does have a much more sweet taste and the shell is thinner. Maine cost more and if you don’t know the different you won’t know. So Greg saying the Canadian is Maine. That’s like saying “okay I’ll get you a BMW car, but I’ll get you a Mini because ya still a four wheel vehicle so it’s still the same.
