Before I continue one of the ways, we keep all of our content for you. The listener free of charge is our amazing sponsors, and today anchor is one of those sponsors. If you haven't heard about anchor it's the easiest way to make a podcast. Let me explain it's free. There's creation tools that allow you to record and edit your podcast right from your phone or computer anchors going to distributor podcast for you. So it can be heard on Spotify Apple podcasts and everywhere podcasts are listened to and you can even make money from your podcast with no minimum listenership. It's everything you need to make a podcast in one place download the free anchor app or go to Anchor Dot f m-- to get started. I'm Maria Menounos and you're tuned in to AfterBuzz TV the ESP and of tv top now, we're good. I'm hungry Richie and food today. Okay. Okay. Stop coming at me about that. I was supposed to bring some are tripping today, but we're going to save it for our third actually co-host apart. Panel will be here next week. Then. We'll all have the ER trinkt food. But anyway, what's up afterbuzzers? We are going to be getting into 24 hours to hell and back season 3 episode 3 and oh my goodness. Do we have a lot to chat with you guys today? So we're going to get right into it. But first let me introduce myself. I am thy one and only sub hailemariam and and I've got the awesome Mike thing. Yelling, what's up, guys? How you hosting with me today ever met another Sava? Oh, yeah, many many tons. I find no Mike's well, they're all from my country. Right? Well, actually, you know, what something is is a little bit of a universal name. You'll see girls from India with that name. You'll see girls from the Middle East with that name. It has many meanings and it's a still more unique than Mike. My joke went right over Savas head. What's up? Everybody glad to have you yet another restaurant in disrepair that I feel like we could have fixed right away our Elves yes. Yes. Okay. So we had the pleasure you guys of watching some sad things happen Okay, so we are going to get right into Ken a does. It looks like Canada. I'm not gonna lie when I first saw it kind of looked like Canada to me, but it's not because you're homesick. I am homesick. I am I am so we were watching kaneda's white Rooster Restaurant in New Jersey Toms River Toms River. They're ready to know. It's 24 hours to hell and back is really got a Jersey Shore theme going on this season. We've had two back-to-back. I think they're going to keep working their way down. Maybe we get Atlantic City. Maybe we get Wildwood. Maybe we get Wildwood Crest even so yes, we're back in my home state of New Jersey. Yeah for a Cuban restaurant guys it as you saw in the episode is anything but Cuban this look like some Posh upscale, but honestly pretty American generic food restaurant. I've been it was still beautiful, but it yeah, it definitely didn't have that. Cuban flavor Decor didn't match what they were going for whatsoever. And that's not at all everything the whole thing. I feel like about a restaurant is it supposed to attack all of your senses? So first visual right when you walk in then hopefully you're smelling something going around the other diners eating the stuff coming from the kitchen the smells and then of course finally The Taste once you actually get your food and so a restaurant like kaneda's which is billing itself as a Cuban restaurant is failing to me right off the bat. Oh, yeah. Oh, yeah it definitely Definitely was and it doesn't help that Patty. The owner wasn't really helping with that. So I would say the biggest issue with this restaurant was the owner so kind of similar to the last episode that we watched. She just did not have this leadership role to her like at all. She was too busy trying to be a friend to everybody and that was not working in her favor. What did you think about her leadership skills, you know, I absolutely thought that they were lacking this girl. Didn't really want this restaurant right off the bat, right? So that's what we see. She you know, we learn a little bit later. I know you're getting going to get into it. Yes, we learn about her her kind of upbringing and some of the hard times she went through essentially. She owned a very successful empanadas little stands stall whatever what have you and I think her initial idea and taking on investment in a partner in Jeremy was to expand the Empanada business. Yeah, so she knew this really really well how to make good empanadas and how to be successful he fell In love with those empanadas. Yes instead. They found this empty building that was for sale. So Jeremy bought it up, you know with the investment and now you're going to have a restaurant which is way over her head. She's a young relatively young owner didn't have that kind of experience of running a whole restaurant in her background and I think she bit off more than she could chew right off the bat. Absolutely and I think that was the first problem was that she did not have any experience Running a Restaurant. The first problem was the terrible disguises that Gordon Ramsay try to go into it. Yeah. He's a problem. Once you got again, we find out the Gordon Ramsay cannot drive a car in America. He had celebrities this time in the back seat and Jeremy the investor going in to do the Recon as we know they love to do dressed terribly like mafioso just really playing into my jersey Jersey stereotypes. I am part Sicilian producer. Jonathan is part of talion. Oh, yes, no fun. And our stereotypes here. We're in Jersey went to do Mafia stuff. We got the dudes from The Sopranos are okay. Great. And you had they go in and of course, we're getting crummy food right off the bat and to me. I want to see what you thought of the food right off the bat But the saddest thing to me was that the empanadas which is like that's what Pat he's good at. That was the passion. That's what started the whole thing. The empanadas were bad. Yes, and that was really sad to see and they didn't have enough filling and that was the biggest complaint that Gordon Ramsay had and not Leave that by her portion sizes were really bad. So they had one plate that was like a squid dish and there was only like two little squids and Vincent Pastore. That's how you pronounce the last name. Yeah story Vincent was so appalled like it was like, what is this to eat this like little itty bitty squid and I think he's a made man him. Absolutely, you know, they're hungry they came to heed and lo and behold they have small portions barely any feeling in the empanadas burnt salmon, right? So they had gym is you know, this is actually really Interesting to me because the dishes that they had brought out for Gordon to taste and everybody that he had with him. They were traditional Cuban dishes but one of the dishes was called Jamaican salmon, I've never yeah, I don't know Jamaican salmon. I've never done a real Cuban dish like shouldn't it be called Cuban salmon, it could maybe it is I've never heard of it before interesting. You guys know we look at the Yelp reviews. We always do that at the end, but really interesting. It's in the Yelp reviews about the authenticity of the food before and after Gordon's renovation will get into that. That's right. So that was yeah that was really disappointing. But of course, you know, nothing beats when Gordon gets a little bit into the investigator roll starts checking out the kitchen. And of course it is a disaster. It's grossie. I mean Gusty once again, we say this over and over and over again Z and I have been saying it for two seasons now. A lot of the problems of these restaurants are very easily fixable clean the kitchen that I it's not rocket science, right? It's not like you need a complete rebranding of a restaurant to know to clean your appliances clean the stove every time, you know, Gordon's gonna be able to go in there, you know ripe his fingers across a little crevice or whatever. It is up there the nooks and crannies above the stove is going to come out with goop and Gloppy, you know, they haven't cleaned it for months and months and months. That's just ridiculous, you know, you can keep times and dates on food. We saw octopus that I think was the octopus that they serve to Gordon Ramsay was obviously way expired. It was August future. This is one of the first times we've seen the cameraman gag at it. We saw the lettuce salad basically liquefying itself that was disgusting. These things are really really really easy to keep track of and if your restaurant is failing, this is Surefire stuff. That should be you know, this is basic stuff clean everything and The food that you're serving isn't rotting. Yeah. Yeah Underdog okay standard business practices, but for some reason these restaurants and it's like, you know, you're going to be on the show. This is like the least you can do obviously, they don't want them to do that because then we wouldn't have a show sure. The funny thing to me is always the reaction when they see Gordon its immediate be like, yes. Thank you God I'm gonna get a bunch of free stuff and my restaurant is gonna be made over and it's gonna be fantastic. They always seemed so scared. So, you know, your restaurant is failing their you signed up for the show. Yeah. I usually be Up the best as we haven't had in a while actually this season especially in your the end of last season if I'm remembering right has been really really tame with owners as we were talking about before the show. This show doesn't get as crazy as Kitchen Nightmares or yeah Hell's Kitchen they Kitchen Nightmares you get a lot of owners who are very defiant. Yeah. Okay, not so much with 24 hours for some reason the casting departments, whatever they're doing. They're finding the right people. I love the people that are super indignant like know my food is amazing. No, it's not if Gordon Ramsay is there your stuff is terrible. Yeah. Just have to know right off the bat that something is going wrong. Absolutely been a couple exceptions to be fair where the food was good is just terribly mismanaged and all that kind of stuff but it's been pretty crazy how open and accepting a lot of these owners have been it is it is and it's really unfortunate to at the same time because it makes you wonder like why would you even get into the restaurant business to be? With you know, the I think your hash in there and then all of a sudden it gets lost along the way somehow you and I think you get muddy down. So for actually to your point Patty is a perfect example, she loves empanadas. She had a passion for it. It's a very especially I think in the Cuban culture that Community these empanadas. I think there was a lot of love coming out of that right a lot of love she's putting in and then she ends up with this restaurant and investors investors are a whole new level of stress. Us right Running a Restaurant is a whole new level of stress that she never had to think about before right. So you're getting further and further removed from making empanadas, which is what the passion was in the first place absolute bogged down in all that other stuff. Well, you know, it's interesting that you say, you know, you become stressed and you know you tend to care less but it's funny because I feel like what we saw out of Patty wasn't so much of a stressed out individual. She seemed pretty relaxed to me. Yeah. I mean the secret Right like when Gordon was showing everybody exposing everybody. She's you know hanging out with the staff Chillin laughing sure showing stuff off her phone. It's like really well. Are you that stressed out? Are you that hot and bothered because you do not show me signs of somebody who really cares and who was really fighting to bring the restaurant back up to where it used to be. So I just I don't understand Patti. I really don't you really confused me because then when she had her moment, I believe it was like with her. Her her friend or co-worker that she was confiding in her office. You know, like that's what I really felt for her. I really did I was like, oh wow like, yeah. She she really does care. But then you see what she's doing behind the scene, right or you know, or what was caught on the secret cam. Yeah. I'm sorry. This woman know with all of these owners not care actions. Don't match what they're saying, right? So you're never going to find it owner for one of these restaurants in these shows that are doing everything they possibly can. And like grinding away putting it all the hours on top of everything you're never are because those people are going to be successful right unless there's some intangible thing that they can't control the Gordon can fix right so she's maybe this is a no excuses, but this could possibly be the way that stress is manifesting itself for her and she's you know, mmm trying to stay away from it and go towards the motherly role and trying to de-stress by honestly. Just chilling and kind of not thinking about it. She's putting all these the stresses on the back burner so she doesn't think about it and that's how it manifests for her. Either way. It's not helping the problem. It's not solving anything. Yeah, absolutely. And that's a really good take on it as well as that, you know, everyone reacts differently, right? Everyone takes stress on differently. So yeah, you're right. Maybe that doesn't mean that she doesn't care. She just handles it and that type of away, right? But let's talk about her team. So her head chef Phil right now, we get Patty, you know, she's you know, not the best leader really relaxed chill and calm Not so much of a boss, but her team is a problem as well, sir. You know, we've got Phil who's supposed to be the executive chef, right? Fill Co case of even know basic like Chef lingo might fill that was crazy to me Phil is a perfect mirror of Patti because Patty was promoted into this restaurant tour position way before she was ready as Phil has been promoted into this executive chef position way before he's ready was essentially I but I don't want to put it down or anything or denigrated. I believe he was essentially a line cook or a sous chef or something like that and I think the position was open and she just kind of shoved him there right because again, she doesn't have experience in hiring people as we come to find out later. The executive chef is completely different now right with an actual professional person, right? So her solution was while Phil's here. So we promote Phil just as she's not ready. He's not ready and everything just suffers. Yeah. Yeah, and that was a very very sad to see because if we don't see the owner taking charge and we don't even see the executive chef taking charge that means the rest of the team is literally And useless the really sad thing about Phil is similar to Patty get a little bit lazy. He's not keeping track of the food. He's not cleaning we can see but he's not like a lot of the chef's that we do see on the show where they're lacking the skills. This is way over their head. They just are missing some of the motivation and some of the leadership this kid seems like he's got it. Yeah relatively together we saw when he goes and trains with Mary right Mary Gordon's expert that he's got Lot of potential he's doing the best out of all the chef's that are training with her right? He's still not quite there. He's not assertive enough, but that can be taught and learned over time that comes with a lot of you know Gusto and a lot of self confidence that he will surely gain as he keeps cooking more and more and more but the potential is there and he's in the skills are there. So that's a real big positive for this restaurant as opposed to you know, we've seen chefs over and over again get fired because they're just not good enough. They can't hack it and they become complacent. It's not the case with this kid. So absolutely I was optimistic, but that Yes, there is room to progress but at the moment very sad and you know, what else was really sad was the tear-jerking moment that Patty was telling us about so she was giving us a story remember on how 11 years ago. Her husband walked out on her on their anniversary. Who does that on their anniversary? I you know what I'll tell you who wouldn't do that us to any of you because we love all of you viewers. You have we treat you guys like our extended panel. We love you that we can't live. Right now and it's killing us because I love interacting with all you guys on the stream, but we're reading all your comments and we love you guys so much. So please, you know, AfterBuzz is here for you with all different shows that you guys love to watch across all different genres of Television anything you want. We've got an after show for it. So if you guys are watching us on YouTube, please go ahead and subscribe to all the AfterBuzz channels. Give me a big thumbs up. And if you're listening to me on iTunes or any of the podcasting Services, give us a big five star review. Let us know that you did in the comments so we can shout you out. Thank you so much. Much for making AfterBuzz TV the ESPN of TV talk we don't walk out on anybody. We're always here. Absolutely. Absolutely. But you know what blew my mind was that you know, she did open up such a successful empanadas shop after her husband had left her not only a husband but we she had to sell all of her jewelry and stuff. She said just to just to provide for her and her family. So that's a lot of intestinal fortitude right there. That's a lot. She's got a strong person. She knows how to deal with adversity again. She's just too much too. Just over her head right off the bat with this restaurant. We know she was successful the empanadas and bananas Wow, Mike empanadas little me pockets and she could do it. It's just too much right she really needs so investor Jeremy dude really needed to provide like a manager or that should have been there higher. Here's a restaurant manager let her run the kitchen or something like that, which she's good at and let her learn instead of taking all this on and just kind of a recipe for disaster right off the bat. I just can't believe though that she's not as motivated as you would expect her to be because I find that you know, when people go through something very tumultuous or traumatizing, you know, it'll motivate you right it'll motivate you to be successful and to never ever return right back to that horrible state that they used to be in and I just don't see that motivation with her. I don't see that like desire that passion that fire like, you know what I went through something tough here I am I'm going to make this restaurant work and not only that but Oh my gosh, you guys I totally forgot to mention. So Jeremy the investor has already put two million dollars into the restaurant. What like what else do you need - I feel like she has so many, you know fires, you know lighting up her tush. I think it's I think it's just too much reacting. I think it's too much for her and she's too confused and it's just too much we see, you know, they go into the remodel and this as opposed to the first two episodes. Yeah needed a lot of remodeling because the theme of the restaurant and the look we're completely off, right? Yeah. So Gordon's team goes to changing it around to a Cuban look and style. We see with these beautiful colors and flare and she immediately hates the color right? That was so that's tough for someone to differentiate if you're over your head and you know, it's I think it's a you can't see the forest through the trees kind of thing, right? It doesn't matter. If you don't like yellow right you're running a Cuban restaurant these vibrant colors are kind of And that by Bandit having all your guests feel welcome and and just kind of get in that mood for the kind of food. They're going to take luckily though. She got there because the renovation was exactly what this place needed to get it back into the right field. Oh, yeah, it was gorgeous. I absolutely loved the renovations. Okay, as opposed to some of the some of the prior episodes where we really didn't see too much of a turnaround, right? This one was literally like night and day. Yeah. I loved it. What did you think of the renovations? I love you too. I didn't just like we said it. Is spot-on it's what it's what it needed. It's got to match the time the theme It's gotta match the food. I'm expecting to have it would be like having Italian restaurant and then having Japanese kanji all over the place and you know Chopsticks and stuff. It just doesn't I love both those foods, but they don't match up right that's not the sensory whole experience. I'm trying to get when I go to a restaurant. Absolutely. So yeah, they definitely nailed the decor. I couldn't be any more happier than that. That was definitely the Highlight for me. So now When they come back for the reopening not good. They took which was so heartbreaking. And this is what I'm this is what I'm talking about going back to what I was saying before about, you know, nothing seems to really be motivating Patty, right? You know, it's like she has all these scares all these moments were it's like listen, you know, this restaurant is on its riding on an extremely thin right like line. It's hanging off of a very sensitive thin. Thread and you know, you would think that she would you know, it would scare her into getting it together. Well this and it doesn't this is very very similar, you know, everybody who watches me on AfterBuzz here knows I'm just like a king of reality TV. I love the reality sub shark tank is when I favorite shows me to wondering if it's my favorite show that we don't cover on AfterBuzz for some reason but constant theme on Shark Tank is I don't want to give you all this money right or they don't invest in people who've already raised a ton of money because you don't have that fear. Don't eat the money ends up is like a safety blanket a security net and you don't have the fire when it's all your money online. It's Jeremy's money. So this fails and what you know, what's the real thing? So again, you see there's a lot of fires but in essence maybe not really because she's not standing to lose a lot. He's standing to lose two million. But what is she gonna lose a relationship? Right? So she hasn't put a ton of stuff into it. She doesn't even really have I mean her name is on it, but who's going to remember that like, it's not a big deal. She could all of a Can call any restaurant patties and no one know the difference? So I think that takes a bunch of fire out of it. Now what we see with the service back these guys, even though Gordon Pare down the menu, there's still a lack of knowledge. They haven't reached that the you know, they haven't really attain that level of perfection with the new dishes and we're seeing inconsistencies all over the place, but they did kind of finally see Patty step up which of course in the end led to Jeremy the investor saying, okay. I'm going to give you 90 days. I like this. They're going to take it piecemeal. Let's go. Let's do 90 days and see if we're able to make things go on the upswing in which case we can go another 90 days. So instead of just giving it he needs to take a little bit more control of his money. He's a major investor, right? He's got to get in on this and say, okay. I'm not going to just let you waste all my money. We're take this now I gave you free rein now. We're going to take a 90 days at a time and see where we're at. Making changes. Are you sticking to this stuff? Are you implementing? Otherwise sell it get the money back that you can and move. On absolutely, you know what? I really like that. You said that that was a really good point how Jeremy doesn't also seem to have like this kind of more of an assertive even aggressive leadership demeanor to him. You know, he seems also really easy going and kind of like, okay Patty. You tried your best good job. Yeah. It's like no, I'm sorry for me. I disagree with him giving her the 90 days. I think that was her Moment of Truth was the reopening of the restaurant, you know, the food being delicious in which it was he did say the food Good and water where was the entrees it was taking forever and one prop they messed up with some of the food in the kitchen and you know, Gordon Ramsay ended up throwing out like a huge plate of food. Like this is unacceptable. They know this was again the moment of truth and also where she needed to show Jeremy like hey, I'm worth it. This restaurant is worth it. I need you to continue to invest well see this we're running out of time as of but episode but I think we see kind of the changes as in the Post wrap up we see that is it Chef Lisa. I forget her name complete at least chef chef Lisa from the previous episode of blend on Main. There you go. She now works here some interesting the Gordon and start almost what I said, like if you're one of these chefs need to be whispering to Gordon. Like I really want to work for you. Somehow Gordon is assembling this little random team of people in New Jersey to move around. So maybe that was part of the condition. Look I still believe in you because of what our The past but we got to make some big changes bringing Chef Lee's in an experienced Chef who's going to do a great job on the line at great job as an executive chef. That's a really really big step. So I think that's probably something that Jeremy incorporated into his willingness to continue the relationship. We gotta get to the Yelp reviews because this is really big for this one guys producer. Jonathan is gonna bring it up for us on the screen real quick ding ding. Hey because this is one of the only times in the two seasons that we've been covering this guy's and Jonathan I can't see On the screen, but if you could please sort it to newest first right there if you have it in Yelps or we want newest first. Are you having a newest first? Thank you so much. The reviews after Gordon's renovation are at best par. If not, mostly worse. There's a reviews from before so after watching well, some of these actually are fake reviews because they actually never went there, but I'm seeing a lot of bland food or on the other. Out of that extremely over season food and then I want to find the one review that flat out said that. Before the renovation, it's okay. It's want he's review Jonathan from November 17th. Sorry about that guys. Thanks for staying with us, November 17 2019. I can't believe they're showing the old pictures. This place was great and classy before and truly traditional Cuban and they're saying that post the renovation Gordon kind of turned it more Tex-Mex than the traditional Cuban roots. Oh wow. We didn't get to see a ton right of the food, but I thought if someone went that deep I would hope they actually know what they're talking about and they call out a lot. I mean, I'm from Jersey they call out Hoboken which has some really good Cuban restaurants. He calls out a bunch of the other dishes. It seems like this gentleman one is pretty knowledgeable for as far as Yelp reviewers can go right and it's really really sad to see so I don't know a lot of issues with the service a lot. Of issues with the seasoning it's and we know that they did these Renovations around late October of last year. So hopefully by now they've been able to turn some of it around but not looking great now looking great which brings us, of course to our other special segment. Summer would you eat there? I would I would I would give it a chance. I went to I would I mean even though these reviews are a little frightening. I would give it a chance. Yeah, I would give it I would overall the cleanliness wasn't that bad, you know, it's always grows. But when you see this kind of stuff, you're like yo the restaurants you probably go to him probably be pretty grossed out if you want back in the kitchen to so, you know, whatever. All right. What about you? Yeah, I would write you trying. Oh, yeah, absolutely. Very wide range of I'm down with hole in the wall kind of places and the cleanliness and stuff seemed fine. Not too bad, especially outside of the kitchen. And yeah, I would be willing to give a shot especially for the empanadas. If you're deep frying it. You're probably killing most of the bad stuff. Anyway, absolutely. Okay, you guys well, that's all the time that we have. Thank you afterbuzzers so much for tuning in that was 24 hours to hell and back after show season 3 episode 3 with me. Me and Mike feeling and if you got failing and if you guys want to check me out a little bit more you can find me on Instagram at I am dotsub hailemariam or my website at Subway hailemariam.com. And where can they find you Mike guys? Thanks so much for joining us. I won't be here next week when someone decides to actually bring the etrian food that's messed up. But you would buy at Mike feeling well. Good night guys. Our founder Keven undergaro and me Maria Menounos would like to thank you for tuning in to AfterBuzz TV. Remember, we're not just the first were the biggest in the world and were the only destination for all your favorite TV shows whatever you crave. We've got it. So go to AfterBuzz tv.com and check out our lineup Buzz ya later. Hmm. 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We head out to Tom's River New Jersey to fix up Caneda's White Rooster - a failing Cuban restaurant. First time owner Patty Caneda has surrounded herself with an inexperienced staff and an interior that is decidedly not Cuban. The staff sees Patty as more of a mother/friend than an attentive boss. Gordon goes into the kitchen where all sorts of nastiness about - old rotting food, dirty stove, and a horrific walk-in are not helping the restaurant get on the right track. Gordon works with Phil, the Executive Chef, on the truck to teach him some new skills and reignite his passion. Midway through the renovation Patty hates the colors Gordon's team are using to infuse her restaurant with some Cuban flair. We then find out about Patty's difficult past - her husband left her on their anniversary and she had to sell much of what she had to buy simple necessities for her and her kids. Surprise - the renovation actually make's Patty's Cuban restaurant look Cuban and of course she loves the change. Gordon has also upgraded the back of the house with new kitchen equipment. Although service was rough, Patty and her investor reaffirm their mutual commitment to their partnership and agree to run the restaurant for another 90 days to implement the new changes. Hopefully it goes well! Today's After Show Was Hosted By: Mike Thieling, Saba Hailemariam  Follow us on http://www.Twitter.com/AfterBuzzTV "Like" Us on http://www.Facebook.com/AfterBuzzTV For more After Shows for your favorite TV shows and the latest news in TV, Film, and exclusive celebrity interviews, visit http://www.AfterBuzzTV.com  ---   This episode is sponsored by  · Anchor: The easiest way to make a podcast. 