Bruv Alicia is now on my list of most badass women ever She was fighting game commentator, volleyball player, makes funny ass reacts, owns a restaurant and is fighting and winning against cancer? Man I wish I was half as cool as her
Actually (yes I'm gonna be that guy but for a good cause so hear me out), Zeke's didn't shut down due to poor performance but due to Ellen, the wife, being diagnosed with cancer. It was sold in 2012 as a result. (This was mentioned in video but it's the rest that's important.) However good news is that Daryl and Ellen apparently have opened a new location called LUCA Eats in 2016, still in New Orleans, as a family-owned sandwich shop which also serves locally roasted coffee for breakfast and lunch, and is still open to today with overwhelmingly positive reviews. So even if Zeke's is no longer around, Daryl and Ellen are, and have continued to learn from past mistakes. Meanwhile, the original Zeke's location was turned into a similar restaurant called "Porter and Luke's Restaurant", which is a mix of classic Creole seafood and Italian, which again, is still open to this day, and has positive reviews. So, while Zeke's name is no longer being used, it's spirit lives on not just in one location, but two, and both seem to be thriving relatively well. Albeit, separately.
So these owners actually learned. That makes me so happy. Most of the time the place ends up shutting down because the owners are delusional and revert all of Gordon’s changes.
I remember once seeing a Gordon interview about all these Nightmare shows he did, and what he missed vs didn't miss. His #1 thing he doesn't miss? The food poisoning and bathroom trips after eating so much bad food. He mentioned just entire days lost, no filming, nothing, because he couldn't leave the bathroom. Poor guy's digestive track was a hero.
Probably didn't help that he always stuck his bare hands into rancid food and mold constantly, including in Hotel Hell. That must not be good for your body either.
I saw that a lot of the places he came in to try and help, and helped a lot, ended up regressing and shutting down too. Just so sad how many people lost their jobs because of management ineptitude.
@@UltimateGamerCC Oh im sure shit was refilmed for the show, but its not like he faked 10+ worth of grime and mold in kitchens. Its a drama show for real, but also a deep dive show.
@@AngelWolf12when they talk exaggerating I think they mean how much he yells at gets all “oh fuck cmon man” with everyone, because the culinary industry does have skills that are difficult and could use honing
"He's delusional" is the EXACT summary of this entire show, especially considering all but a handful of the places he went failed within 5-7 years or so of a given episode.
They were already going to fail, the fact he saved 15 of them is impressive. And some of them closed down due to location issues or (as if the case with the chefs from this episode) opened a new restaurant.
You forget that most of these restaurants either closed down soon after or just before airing(meaning they had no time to turn around even with his help) or they closed during the recession of 2008-2009(this killed a LOT of these already struggling restaurants, killed lots of businesses) and many closed down in 2010-2012 following the recession too.
honestly Alicia owning not one but two (technically) restaurants is such a huge lore dump that my mind is completely blown. then i watched for a little bit, heard her commentary and realized that yes, she indeed is a restaurant owner but also a very good one
@@JanizMakudomaruI mean, you’ve gotta remember that they specifically scout out failing businesses - of course the majority on this show are gonna be crap, because they look FOR crap restaurants. Majority of places you could go to just aren’t gonna be as bad as these places and remain open.
One episode of Kitchen Nightmares that sticks out for me is "Sushi-Ko." The reason being is that the daughter in that episode (who was also the hostess and a waitress) is none other than Hana Hatae, who played Molly O'Brien in Star Trek: Deep Space Nine. Absolutely broke my heart to see her crying over her parents' near-constant fighting and the restaurant failing. Sadly, after that episode aired, the restaurant closed down. The son said on his personal blog that the restaurant's demise was likely inevitable, as it was just too deep in debt to last, even with Gordon coming in to try and save it. I can only hope that the family was able to turn their fortunes around afterwards.
@@Telthar Well, in all fairness, the last time we saw Hana Hatae on television before that episode of Kitchen Nightmares was when she was still a kid (just a few weeks shy of 11 years old by the time DS9 ended; she appeared in the series finale "What You Leave Behind"). It blew me away when I learned that fact, too. Frankly, it would be nice to see her return to the Star Trek franchise, with Molly joining the crew as a Starfleet officer (compared to one of the novels, which is fortunately non-canon, which had her planning on going to university to become an artist). I also didn't like how that same novel had her relationship with Keiko deteriorate to the point where they got into frequent screaming matches and threw objects at each other. So, it would be nice to see Molly follow in her father's footsteps and join Starfleet, either as an engineer or even a security officer. She could still have her hobby of artistry, but it's not her career path. I am also a big fan of DS9, by the way. It was the first Star Trek series I watched in its entirety. I checked out all the seasons on DVD from my local public library back in high school and binged the series. And when Star Trek Online became free-to-play, Deep Space 9 was the first place I visited once I cleared the tutorial mission.
I love that by having the boil house have a window, they're also encouraged to use fresh seafood, since the whole process will be on display to customers
18:02 Bro, I was cookin breakfast as I was listening to this and right when you said ‘Who do I support?” A different and very manly voice shouted ‘THE TEENAGE MUTANT NINJA TURTLES!’ And that perfectly timed add KILLED ME! I know you ain’t set it up, but that was still a good laugh, thank you.
@@FubukiTheIcyKingI’m from Texas and well only certain parts are cows a stones throw however we’ll still give you the best meat on this side of the ocean
13:45 the food service industry has been steadily changing job titles for years to be more vague. Chefs are now kitchen managers/asst kitchen managers, cooks and servers are now team members, etc. a nonspecific title means they’re more easily able to expand your responsibilities without changing your pay. Essentially, “your job description is whatever we feel like telling you to do.” Anybody can be sent to wash dishes, clean the dining room, bus tables, then hip back on their usual station. Shit gets grueling when you’re working all day without breaks and don’t get a chance to breathe even when it’s slow.
As someone who's been aspiring to become a chef since a young lad, Kitchen Nightmares has been a gold mine of what NOT to do when running a restaurant. I love this show.
It's amazing to me that Daryl is so cavalier about telling his staff that they can leave if they don't like how he does things. He lucked out massively in that the restaurant came ready with a staff that's loyal enough to both it and each other that they're willing to put up with his bullshit. If he loses them, good luck finding anyone else willing to work for him for what he's willing to pay.
@@samwallaceart288 reminds me a bit of savvi, but I personally love when reactors give insights and actually TALK about the things they're reacting to. It makes it way better than simply watching and going "uh huh" "woah thats crazy" and calling it a day
at this point I wouldn't be surprised if at some point Alicia just casually says "btw chat I was an astronaut once, went to the space station and everything", THIS WOMAN HAS DONE EVERYTHING (also lambsacue)
The North America Kitchen Nightmares are fun to gawk at, but I'd honestly recommend the UK / Europe version over it. Way less editing and music, but the drama and tension is way higher. Because there's less editing the level of delusion some of the people on there have is way more fascinating to behold than the people on the NA show. Seeing how you reacted to the owners yelling at the employees when they were talking about pay, I wonder how you'd react to the very first episode of hotel hell. The owner there verbatim told one of his employees "well you don't have to work here" when they brought up that he hadn't paid them for months.
It’s funny because I find it hard to imagine Alicia doing things that aren’t UA-cam! I’m just imaging her model in a suit making sure people do their job (ps. Lambsauce)
At 5:00 or so, I think you just restored my faith in humans a bit. Your care and dedication to your employees, making sure they can keep their hours even at cost to you... I didn't think that kind of honesty and goodness still existed among business owners anymore. Thank you for once again being an incredible person.
Can we take a moment to appreciate how fucking awesome Alicia sounds as a boss? Maintains and is strict about standards, but rewards employees and shows appreciation to encourage them while even supplementing her own money to make sure they don’t get burned out and stay passionate because she knows it’ll pay back later. I WISH my workplace had similar standards - even if it’s not in the restaurant industry. You sound like an absolute golden standard based on your methodology. Edit to add; If Gordon DID visit your restaurants, i basically garuantee he wouldn’t have nearly the same critical reaction as anything on this show. From what I’ve watched, he doesn’t demand 5 star michelin stars from everywhere he goes or anything, he just wants passion and for the owners to treat their staff properly/ for the staff to be good workers that respect the owners in return. There’s been one or two places he’s walked into and loved just because they’re a generally nice and down to earth business, and I’m sure he’d have much the same reaction to your place.
I love that Gordon always orders the biggest variety of items on the menu. He orders the simplest dish, a very common dish, a not so common dish and something that doesn't make any sense at all (like fried ravioli). He really does make the kitchen work for it. Like bro boiled shrimp should be delicious but it takes 5 seconds and a shaky hand with the spices to screw up. It's so easy to fuck up shrimp. You are seconds away from a rubbery disaster.
"When you start dealing with this crap and your names on that lease, then you tell me what you want to do." *He says to the owner of 80+ restaurants worldwide with a total of 17 Michelin Stars in his career.* -The guy who be lucky to get a positive review on yelp.
As someone with 15 years in food service, I have seen all manner of nuttery. Never seen lamb sauce, but I have seen customers asking for things that don't exist, being upset they have to pay for things, managers struck by lightning while inside a building, drug traffickers being arrested in my parking lot, and more monstrous church people than I care to remember.
Man, I hate the church crowd so much. They were the most obnoxious, rude, and by far the worst customers I've ever served. Often leaving fake tips that are really just church propaganda. Being condescending. They're like... Karens that have evolved.
one of my aunts ran a restaurant for a few years, ended up on a kitchen nightmares-like show in my country, pretty much the moment the show was over she went back to old routines and habits and the place closed a few months later. i also just got to the part of the video where alicia mentions having a taste testing of dishes. my aunt tried doing that, and then proceeded to ignore all of the feedback the customers gave and went with the dishes she liked the best instead. it was a mass
@@EAfirstlast i agree that sustainability is important, but i dont think the general advice of "listen to feedback" is unaffordable. maybe they cant afford fancier ingredients, but if the menu is clearly not to the liking of the customers, change it to something else, find out what works for the customers. also, if the restaurant is already doomed do fail by doing nothing, theres no harm in trying to follow the advice gordon gives them. they might still fail, but theres a much better chance of not failing if they actually do something new.
@@EAfirstlast negative, while some of the points ARE on the more costly side, most of the others, in the entire "save my place style reality tv" are literally the baseline. heck, in most other countries stuff that american eateries do, and get corrected on, would get them arrested!
Thanks for this, Alicia! I'm an aspiring restauranter that had to close my first business this year after 3 years. it was rough but honestly some of the best years of my life. I know I will be back and better than ever, but this reaction really re-lit the fire under me to really think about what I want to do in the world of food! One day I hope I can send you an inv to a new restaurant in WA state! you're an inspiration!
Alicia understands why small private businesses are just homier and generally nicer than large publicly traded corporations, story about the butcher and her dog was heart warming. Small businesses are part of the community, owners, employees, suppliers, all part of the community. A large Publicly traded Corporation is so large it's disconnected to any community and are often national and internationally traded firms, they're not part of the community.
I gotta admit some envy for having access to local produce. I tried to start up a CSA style food share depot to get enough farmers around me, but it was impossible. I'm 200 miles to the nearest fresh food, and 350 miles to the nearest fresh fish. Nothing like being in a desert, both food and literal.
The thing I want to tell so many of these owners, it does NOT matter if you enjoy the food, there's a chance you have weird taste. You're running a business, not just a place where someone will cook for you specifically. If your business runs well you can add 1 or 2 recipes to the repertoire and just not put it on the menu. This isn't rocket surgery, you have to play to more than your own taste. Also my gosh, soup kitchens wouldn't serve week old lasagna, how the hell is this guy okay doing it?
Your channel was recommended to me by youtube and I decided to give it a watch. I love your commentary and how you explain things. What made me want to comment was when you were speaking about your experiences with cancer. I lost my papa in 2022 to a very rare and aggressive cancer with a survival rate of just about 9% on a five year outlook. We had no idea anything was wrong until he finally went jaundice. It was bile-duct cancer. These are basically special tiny veins that run through the liver and is part of what the gallbladder is attached to. Since this area is so small, you don't know you have it until it's literally killing you. When we took my dad to the emergency room, we were so blessed that the on-call doctor that night had experience in this whole area and specifically tested my dad for cancer markers. If that man hadn't caught it that day, I would've had even less time than I did. I am so very thankful to that man and how he told us my dad needed a surgeon specialized on the liver asap. Cancer is so devastating to the entire family. I admire you for your strength
I think the golden rule a lot of these owners need to hear is "If you went to somebody else's restaurant, would you be happy to pay for this?" Regarding that week-old lasagna, for example, I bet anything that if he went to another restaurant and was told he'd be getting a reheated week-old lasagna, he'd yell and complain. Okay, fair... but then why do you think its okay when you do it?
Many years ago, I used to work in one of the restaurants they aired on Kitchen Nightmares (it was called "The Capri" if anyone feels like looking it up). It's a family-owned restaurant and was a great place to eat. My family would usually go once or twice a week. But after the twin brother owners took it over from their parents, the restaurant all went straight to hell. Quality of the food declined, the owners were constantly fighting because one of them is super bi-polar, and they didn't treat the staff particularly well -- case in point, they fired me because I called out of work due to a family emergency, and then a couple of weeks later, they called me and asked if I would come in because they were short-staffed on a Friday night. After Chef Ramsey paid a visit to them, somehow it got even worse. My family went back a couple of times just to try it, but the food was terrible and the booths (which had been replaced with old church pews that had no cushioning) were hella uncomfortable. Surprisingly, the restaurant is still open to this day, but I've never gone back. Some people just don't have the business sense to run a restaurant and the personal sense to respect their employees. Take care of your staff and they will take care of the business.
43:07 Push it? So, you’re saying that an expediter should want to… Move it, move it. They want to move it, move it. They like to… MOVE IT! Preferably with lamb sauce.
16:52 Fresh frozen 1:09:27 $400 for 50 hours is *$8/hr.* Bro was getting paid *75 CENTS USD* ABOVE THE *FEDERAL MINIMUM WAGE.* Honestly, God bless you, your family, and your staff. You and your parents sound like some truly wonderful people. Didn't expect to enjoy watching a vtuber react to Kitchen Nightmares as I don't like watching vtubers, but I'm very glad I clicked on the video and found you. I wish y'all all the best and I'm so sorry to hear you and your family had to deal with cancer. Cancer seems to love taking out good, kind-hearted people and making them suffer. Thank God you survived. 🙏💛
13:00 i remember from somewhere it was said that they put out notice to the towns they go to for kitchen nightmares and usually that bumps up business for the chances to see Gordon or be on the show, thats also how they get the stress test crowds
hearing you talk about how you manage your businesses to take care of your staff is such a lovely and refreshing thing, hope in humanity restored for the night
4:02 this is a huge issue i have with a lot of companies (restaurants to gaming) if new owners can be okay if like you said original staff stays, but if one of these places has new owners and 80% of the original staff is gone they should be required to change the name.
Listening to Alicia explain her lasagna was better than the $30 dinner out i had tonight for my birthday. I love cooking a meal with my wife. We tag team it. I make a decent risotto and chicken marsala. She makes a banging paella.
I absolutely loved this video, I already really like the longer form content because I can listend to it while I work or while I game at home and I love hearing you talk about a subject you know. I also really like Kitchen Nightmares so this is a winning combination :D
I can't wait for her to get to the Amy's baking company episode Cause lets just say the rabbit hole of that place doesn't end with just the Kitchen nightmares episode
@@mixednarwhalDo you have any idea how long Amy spent arguing with people on the internet after that episode came out? There was a time where she would comment and argue with people on every single UA-cam video made about her and her husband.
@@HolyFlippinSmokes considering the comments section I'd bet good money at some point in the video she says to put "lambsauce" in the comments for engagement reasons (a lot of youtubers do this kind of stuff)
This is why Alicia is the only 2 reaction UA-camrs I watch. With her vast experience in life, whatever the topic is, she has something to say, some insight to add, making her reactions have actual worth. (The other one is Danny Motta for a totally different reason)
Lamb sauce! I absolutely loved the commentary here! As someone who's had a lot of leftovers and frozen meals, I don't think I ever fully understood the problems that kept showing up on Kitchen Nightmares. So to have a genuine owner who cares about her staff actually explain everything, it really helps to put things in perspective. Thanks, Alicia!
Because this show is a few decades old now, and inflation has hit like a truck recently, it’s probably best to just multiply any prices you see by 2 in this show.
When i was a server, i hated the others. They would wait for over 30 minutes before they took food out of the window. It got so bad to the point that i'd run their food and take care of their customers on top of mine. So, instead of giving my 4-6 tables great service, I had to give medicore service to 15+ tables, just so people would get their food hot while their waitress was in the back smoking and being on their phones. Sometimes, they would give me the tip since i took care of them. But those girls still somehow made more money than me by the end of the night. Freaking bs
I never actually watched Kitchen Nightmares, but I did watch a lot of Bar Rescue years ago with some friends, which has a very similar concept. Struggling bar gets a big name from the industry (Jon Taffer) to come in, find out what's going wrong with the business when it's generally really obvious what's wrong, and then attempting to fix the situation.
@@pugmasterben like i understand meats being frozen because most suppliers freeze them before they get to you but whole dishes being frozen..... nah i don't want freezer burnt leftovers from 3 months ago
Hey Alicia, you talking about your health issues at 2:00:00 ish has honestly really resonated with me. I live with fibro and chronic fatigue to the point where I've been forced onto disability benefits because I just can't hold a job with everything going on, and I just wanted to say that you give me so much inspiration and hope for my future, to keep pushing through even when things are hard. Often, yours are the videos I throw on during flare ups (and just in general 😋) because you've just got this energy to you that makes it easier to keep going. You're funny, insightful and intelligent, and I look forward to seeing your videos pop up in my feed ♥ I hope you're taking enough time for yourself, though, your daily schedule sounds hectic! Well wishes from Australia! And don't forget the lamb sauce!
Your comment just made me realize this was over 2 hours long! XD I'm just at 1 & a half through and started reading comments, lol. Was just starting to think "Gee, this is going on a little, isn't it?" But I was still fascinated and entertained the whole time!
Hearing how you treat your employees at your restaurant is such a huge whiplash for me, having worked in a restaurant myself. My boss was basically the guy from this episode to a T: bought the place from the original owners, cut the staff, cut the menu, never gave raises, thought he knew best even though he never cooked. And when times were tough during Covid, he laid off everyone except for a skeleton crew and used the financial assistance money meant to keep the place running to buy himself a new land rover. You on the other hand sound like what every restaurant owner should strive to be, the gold standard.
I used to watch Hell's Kitchen as a kid and even though I didn't like Gordon Ramsey yelling I still felt inspiration to become a chef. I love cooking and baking but as I grew up and I worked in the kitchen of a restaurant I ended up not liking the pressure and my leg was giving me problems at the time. I couldn't keep up, so I had to quit. I still cook and bake now, just on my own time and when I don't feel pressured, and I love it. My favorite things to make are quiche, butterscotch cinnamon pie, brookies and ratatouille.
Honestly loving these vids. I really enjoy hearing you talk about how you run your restaurant(s). As a team lead in a manufacturing business who has also worked in food service, your style of leadership is amazing. Servant leadership is the system I utilize daily because it is just me showing care for the folks who work with me because they are.....human lol
Honestly the amount of respect I have for you for not changing your employees hours is amazing, anytime I see people working either if it’s selling flowers on the street to cleaning windshields my father and I always say “at least their kids will eat tonight.” Thank you for having that respect and loving care knowing people need to eat.
I have SO much respect for you after just watching the first 30 minutes of this video, this was an easy follow. I’m even considering getting on twitch just to come to some of your streams.
My hyperfixation for the last year or so has been Gordon and Kitchen Nightmares and this was a super fun mash-up of hyperfixations for me!! You should absolutely do more Gordon reactions :D
I’m so happy to hear you help our Canadian community. I’ve had family with drug and homelessness issues and I’m always grateful for people who help when they can.
This might be one of your best videos, it has banter, jokes, content ideas, actual knowledge sharing with tips, cooking advice. Like man, literally got me listening for 2 hours straight
The way this was my first time seeing Alicia ever, and by the end she’s one of my favourite creators 💀 the amount she’s been through (cancer, money troubles etc) yet still powering through everything every single day. Like she’s had dozens of jobs, dozens of stressors in life yet she is an absolute unit and is able to still laugh and chill while running 2 restaurants, honestly this has me realising more lately how people like Alicia exist, who go through so much, and I guarantee her mindset is “I’m luckier than most” and here I am letting my autism keep me back, hell, I almost didn’t do university to follow my dream of animation because I felt like I was falling apart and my grades were ant sized You’re insane Alicia, like damn I’m inspired as hell to not give up now (I’m a 1st year animation student)
FRESH FROZEN!! 😂😂😂😂😂 Translated: the words on the SeaPak box promised they were fresh. Daryl: "I'm gonna do what i wanna do.... its not my fault people dont like what i dont know how to make." Daryl: i dont have time to biy shrimp Gordon: where are we? Imagine not being able to find shrimp CLOSE BY in NEW ORLEANS! Alicia having a panic attack meltdown... she gonna be like the Square Hole Girl.
And then in one of his MasterClass videos or whatever, he specifically uses the two words "fresh" and "frozen", _side-by-side_ to describe one of his ingredients. *_...Ironic._*
i used to work in a restaurant and your story is touching. you sound like such a good person for using your position of power for good, keep up the good work!!
The quality will make up for the price is often a good financial lesson. As the saying goes “the the product is good the people will come” cutting corners to make less appealing food will in turn bring less dedicated customers. If they’re worried about the price they should be worried about the quality. It will make up the difference
Watching Alicia watch Kitchen nightmares was something I didn't think of, turns out its great xD A restaurant owner watching others fail and pointing out things they notice before the show does, its fun lol I'm more partial to the original KN as I feel the US one is a too extreme with its editing and dramatisation of everything but I've watched both.
I loved watching you react to this!! I binge watch these episodes at least once a year, never thought I would enjoy them on a reaction format. But your nowledge on the industry and experience makes the comentary soooo good!! Looks like I'll have a new series to binge every year now 😂😊😊
Only twenty minutes in, but I really hope Alicia reacts to more episodes. Can't wait for her to rip into these people herself in her way. And one day, we'll reach the final boss: Alicia watches the Amy's Baking Company episode.
My closest friend was diagnosed with leukemia two years ago at the age of 23, so the doctors saying you were too young for cancer at first is wild to me 😂 I'm glad you've seemed to have made a strong showing of kicking it's arse, though.
Pretty much every kitchen nightmares episode comes down to owners who inherited or bought some business that fuck it up by either not sticking to the model that made it successful or sticking to a dying model or trying to do it the 'old way' when they don't actually do it right and cut corners. Pretty much every time the nightmare is that the owner is a sloppy fuck who can't be bothered to do it right.
Someone who knows their stuff expressing how much they know their stuff with a “b**tch, I do this” in their voice. The expertise mixed with the passion. There’s just something about that that I love from people in general. One of my favorite things about the commentary in reaction videos. Thank you Alicia.
Last job I worked as a chef, there was no free food. Even when things are getting close to expiration date...not that I'd want it even if they did. And the 'staff meetings' were akin to a prayer circle every day...which I opted out of since I'm not religious. Hell I caught the varus during the initial outbreak and was forced home for a month. I didn't want to, but I could barely get out of bed. No way was I going to bring that to work with me. When I got back to work, the boss decided that my hours needed to be increased and my pay cut. Side note, WHERE'S THE LAMBSAUCE.
Not as much about the reaction itself, just wanted to say. My respect for you skyrocketed after this video! Most of your reactions are very fun, interesting and entertaining and I love watching you a lot (rarely I may not agree with your opinion or comments, which is absolutely fine, every person is different, doesn't affect me at all). But listening to you as a restaurant owner and as you working with other people especially with your parents, made me respect you SO MUCH MORE! Wish the best to you in every aspect of your life! Also, as someone who doesn't eat meat or fish and struggles to find good dishes to fill the daily protein amount, I would love to learn some of the recipes you talked about. Hope to see them here on youtube! Thank you very much)) Also also, lamb sauce)
Lambsauce and Kitchen Nightmares is a perfect show to binge. There are two versions of it, the European and the americans, and you can tell theres a different shift in tone between the shows.
Only just found Alicia, but her views and practices as a business owner alone have made me a huge fan already. Being funny and entertaining is a big plus too.
God, Alicia has to be one of the most interesting indie Vtubers out there. I’ve heard bits and pieces of her life stories in some of her videos, but hearing it all here at once really makes her all the more fascinating to me. I eagerly await for her Dad’s lore video.
As someone who is good at cooking but probably shit at the numbers games and laws and stuff, I'm excited to get info from an actual owner. Comming back from the video partway: I would like to hear anything you'd like to impart about the industry Alicia. The more we as consumers know the better informed the actions we take.
Bruv Alicia is now on my list of most badass women ever
She was fighting game commentator, volleyball player, makes funny ass reacts, owns a restaurant and is fighting and winning against cancer? Man I wish I was half as cool as her
@@john_etc She’s done more with her life than most of us will, that’s for damn sure
@@BlackIce3190yeah! Huge respect!
@BlackIce3190 i wanna be like her when i grow up. Too bad I'm 48 lol.
"So what do you do?"
"Yes."
And hopefully she gets to add mother to that list soon. She's so wonderful.
Actually (yes I'm gonna be that guy but for a good cause so hear me out), Zeke's didn't shut down due to poor performance but due to Ellen, the wife, being diagnosed with cancer. It was sold in 2012 as a result. (This was mentioned in video but it's the rest that's important.)
However good news is that Daryl and Ellen apparently have opened a new location called LUCA Eats in 2016, still in New Orleans, as a family-owned sandwich shop which also serves locally roasted coffee for breakfast and lunch, and is still open to today with overwhelmingly positive reviews. So even if Zeke's is no longer around, Daryl and Ellen are, and have continued to learn from past mistakes.
Meanwhile, the original Zeke's location was turned into a similar restaurant called "Porter and Luke's Restaurant", which is a mix of classic Creole seafood and Italian, which again, is still open to this day, and has positive reviews.
So, while Zeke's name is no longer being used, it's spirit lives on not just in one location, but two, and both seem to be thriving relatively well. Albeit, separately.
Boosting this comment so Alicia see's this!
BOOST!
good to know, and good for them
So these owners actually learned.
That makes me so happy.
Most of the time the place ends up shutting down because the owners are delusional and revert all of Gordon’s changes.
@@Kaiserboo1871 Yup, they just had other life events interfere, and had to pivot.
I remember once seeing a Gordon interview about all these Nightmare shows he did, and what he missed vs didn't miss. His #1 thing he doesn't miss? The food poisoning and bathroom trips after eating so much bad food. He mentioned just entire days lost, no filming, nothing, because he couldn't leave the bathroom. Poor guy's digestive track was a hero.
Probably didn't help that he always stuck his bare hands into rancid food and mold constantly, including in Hotel Hell. That must not be good for your body either.
I saw that a lot of the places he came in to try and help, and helped a lot, ended up regressing and shutting down too.
Just so sad how many people lost their jobs because of management ineptitude.
according to some people he faked his outbursts or overplayed them, but i think he was serious AF
@@UltimateGamerCC Oh im sure shit was refilmed for the show, but its not like he faked 10+ worth of grime and mold in kitchens. Its a drama show for real, but also a deep dive show.
@@AngelWolf12when they talk exaggerating I think they mean how much he yells at gets all “oh fuck cmon man” with everyone, because the culinary industry does have skills that are difficult and could use honing
"He's delusional" is the EXACT summary of this entire show, especially considering all but a handful of the places he went failed within 5-7 years or so of a given episode.
They were already going to fail, the fact he saved 15 of them is impressive. And some of them closed down due to location issues or (as if the case with the chefs from this episode) opened a new restaurant.
You forget that most of these restaurants either closed down soon after or just before airing(meaning they had no time to turn around even with his help) or they closed during the recession of 2008-2009(this killed a LOT of these already struggling restaurants, killed lots of businesses) and many closed down in 2010-2012 following the recession too.
honestly Alicia owning not one but two (technically) restaurants is such a huge lore dump that my mind is completely blown. then i watched for a little bit, heard her commentary and realized that yes, she indeed is a restaurant owner but also a very good one
Shes mentioned it several times already in her one piece series
That's pretty darn rare from all I've seen in this show.
@@JanizMakudomaruI mean, you’ve gotta remember that they specifically scout out failing businesses - of course the majority on this show are gonna be crap, because they look FOR crap restaurants.
Majority of places you could go to just aren’t gonna be as bad as these places and remain open.
One episode of Kitchen Nightmares that sticks out for me is "Sushi-Ko." The reason being is that the daughter in that episode (who was also the hostess and a waitress) is none other than Hana Hatae, who played Molly O'Brien in Star Trek: Deep Space Nine. Absolutely broke my heart to see her crying over her parents' near-constant fighting and the restaurant failing.
Sadly, after that episode aired, the restaurant closed down. The son said on his personal blog that the restaurant's demise was likely inevitable, as it was just too deep in debt to last, even with Gordon coming in to try and save it. I can only hope that the family was able to turn their fortunes around afterwards.
Wait, really? I missed that detail... and I'm a huge DS9 fan
@@Telthar Well, in all fairness, the last time we saw Hana Hatae on television before that episode of Kitchen Nightmares was when she was still a kid (just a few weeks shy of 11 years old by the time DS9 ended; she appeared in the series finale "What You Leave Behind"). It blew me away when I learned that fact, too.
Frankly, it would be nice to see her return to the Star Trek franchise, with Molly joining the crew as a Starfleet officer (compared to one of the novels, which is fortunately non-canon, which had her planning on going to university to become an artist).
I also didn't like how that same novel had her relationship with Keiko deteriorate to the point where they got into frequent screaming matches and threw objects at each other.
So, it would be nice to see Molly follow in her father's footsteps and join Starfleet, either as an engineer or even a security officer. She could still have her hobby of artistry, but it's not her career path.
I am also a big fan of DS9, by the way. It was the first Star Trek series I watched in its entirety. I checked out all the seasons on DVD from my local public library back in high school and binged the series. And when Star Trek Online became free-to-play, Deep Space 9 was the first place I visited once I cleared the tutorial mission.
Don't know where the sudden influx of vtubers reacting to kitchen nightmares came from, but I'm glad it's here.
I've been binge watching so many vtubers reacting to Kitchen Nightmares & its my go-to while eating lunch and dinner lol!
The Algorithm, it yearns for Ramsey and Lamb Sauce!
Lamb sauce you ass!
Reminds me when UA-cam was suddenly of a TF2 kick and everyone was reacting to TF2 stuff. I was really confused
I’ve noticed the same as well, there’s been just a massive surge of it
I love that by having the boil house have a window, they're also encouraged to use fresh seafood, since the whole process will be on display to customers
"Fresh frozen" = "We froze it before it went rotten and we think that's fancy"
18:02 Bro, I was cookin breakfast as I was listening to this and right when you said ‘Who do I support?” A different and very manly voice shouted ‘THE TEENAGE MUTANT NINJA TURTLES!’ And that perfectly timed add KILLED ME! I know you ain’t set it up, but that was still a good laugh, thank you.
I can’t believe they didn’t get fresh seafood; in frickin’ Louisiana. They are literally right next to the water.
It's like going to New Zealand to drink powdered milk.
Or Texas and meat. A fresh cow is like a stone's throw away for all your needs.
@@FubukiTheIcyKingI’m from Texas and well only certain parts are cows a stones throw however we’ll still give you the best meat on this side of the ocean
@@levievil9220Brother I will fist fight a bear for some good smoked ribs
That's like using Idaho potatoes...in a Prince Edward Island restaurant.
13:45 the food service industry has been steadily changing job titles for years to be more vague. Chefs are now kitchen managers/asst kitchen managers, cooks and servers are now team members, etc. a nonspecific title means they’re more easily able to expand your responsibilities without changing your pay. Essentially, “your job description is whatever we feel like telling you to do.” Anybody can be sent to wash dishes, clean the dining room, bus tables, then hip back on their usual station. Shit gets grueling when you’re working all day without breaks and don’t get a chance to breathe even when it’s slow.
As someone who's been aspiring to become a chef since a young lad, Kitchen Nightmares has been a gold mine of what NOT to do when running a restaurant. I love this show.
IMO no matter what restaurant you might open or work at, Kitchen Nightmares is invaluable.
Its also great as a customer so that you can learn to recognize potential red flags from the menu to the decor the food etc.
r/kitchenconfidential is also pretty good as a source of professional advice/warnings
It's amazing to me that Daryl is so cavalier about telling his staff that they can leave if they don't like how he does things. He lucked out massively in that the restaurant came ready with a staff that's loyal enough to both it and each other that they're willing to put up with his bullshit. If he loses them, good luck finding anyone else willing to work for him for what he's willing to pay.
Alicia not beating the podcast allegations, the video is almost 4x the length of what she is watching, and I'm all for it
Content: ✨️TRANSFORMED✨️
At least you know Alicia won't pop up on JJJacksfilms any time soon 😂
@@blackroomrob4205 unless she submits herself as a positive example, I guess.
@@samwallaceart288 reminds me a bit of savvi, but I personally love when reactors give insights and actually TALK about the things they're reacting to. It makes it way better than simply watching and going "uh huh" "woah thats crazy" and calling it a day
@@blackroomrob4205 Absolutely. Out of all reactors I watch (and I watch a lot) she's in the top 3 of giving topical commentary worth my time
Don’t know why I feel like I learned more about management here than I have at college.
Thanks Alicia.
Learn from example
at this point I wouldn't be surprised if at some point Alicia just casually says "btw chat I was an astronaut once, went to the space station and everything", THIS WOMAN HAS DONE EVERYTHING (also lambsacue)
The North America Kitchen Nightmares are fun to gawk at, but I'd honestly recommend the UK / Europe version over it. Way less editing and music, but the drama and tension is way higher. Because there's less editing the level of delusion some of the people on there have is way more fascinating to behold than the people on the NA show.
Seeing how you reacted to the owners yelling at the employees when they were talking about pay, I wonder how you'd react to the very first episode of hotel hell. The owner there verbatim told one of his employees "well you don't have to work here" when they brought up that he hadn't paid them for months.
It’s funny because I find it hard to imagine Alicia doing things that aren’t UA-cam! I’m just imaging her model in a suit making sure people do their job
(ps. Lambsauce)
It would be interesting to see Alicia’s new model be Cooking themed. (Lambsauce)
Be awesome if she did something like oni giri, and actually made a cooking episode now and then... Wonder if she has a good lamb sauce recipe.
@@DreamReaper7757 AliciaxFood ?
When fries are ONE HALF of your place's main thing, it's probably worth it to go the extra mile to make 'em the best you can.
I would concur.
Alicia, you really need to start a podcast or something cuz you be yapping pretty good. I can legit listen to you speak of anything.
Listening to her talk with a background of Placid Plastic Duck Simulator would be really entertaining and relaxing.
Agreed
High quality yap frfr
At 5:00 or so, I think you just restored my faith in humans a bit. Your care and dedication to your employees, making sure they can keep their hours even at cost to you... I didn't think that kind of honesty and goodness still existed among business owners anymore. Thank you for once again being an incredible person.
"Fresh frozen" is an absolutely cursed phrase, and unfortunately it will be *far* from the last time it will come up on this show.
Wait til she gets to "fresh frozen out of the can"...
yup, it is like "Choose one, which is it?" and majority in reality, just Frozen
Can we take a moment to appreciate how fucking awesome Alicia sounds as a boss?
Maintains and is strict about standards, but rewards employees and shows appreciation to encourage them while even supplementing her own money to make sure they don’t get burned out and stay passionate because she knows it’ll pay back later.
I WISH my workplace had similar standards - even if it’s not in the restaurant industry. You sound like an absolute golden standard based on your methodology.
Edit to add; If Gordon DID visit your restaurants, i basically garuantee he wouldn’t have nearly the same critical reaction as anything on this show. From what I’ve watched, he doesn’t demand 5 star michelin stars from everywhere he goes or anything, he just wants passion and for the owners to treat their staff properly/ for the staff to be good workers that respect the owners in return. There’s been one or two places he’s walked into and loved just because they’re a generally nice and down to earth business, and I’m sure he’d have much the same reaction to your place.
I somehow learned a lot more than I thought I would about running a restaurant business from Alicia than any other cooking shows I watched...
I love that Gordon always orders the biggest variety of items on the menu. He orders the simplest dish, a very common dish, a not so common dish and something that doesn't make any sense at all (like fried ravioli). He really does make the kitchen work for it.
Like bro boiled shrimp should be delicious but it takes 5 seconds and a shaky hand with the spices to screw up. It's so easy to fuck up shrimp. You are seconds away from a rubbery disaster.
She’s not prepared for the Amy’s backing company episode
I guess ABC is universally infamous.
Noone is ready for that!
hey just letting you know...................she watched it. It's her thirds episode she watched cause we bugged her to.
@@vincentprice713 but do you believe shes ready for it now?
@@vincentprice713 Oh dear lord... I'm afraid to ask how angry she got
"When you start dealing with this crap and your names on that lease, then you tell me what you want to do." *He says to the owner of 80+ restaurants worldwide with a total of 17 Michelin Stars in his career.*
-The guy who be lucky to get a positive review on yelp.
As someone with 15 years in food service, I have seen all manner of nuttery. Never seen lamb sauce, but I have seen customers asking for things that don't exist, being upset they have to pay for things, managers struck by lightning while inside a building, drug traffickers being arrested in my parking lot, and more monstrous church people than I care to remember.
I need to know the story of a manager being struck by lightning while *inside a building*
Dude... you can't just tell us about the Manager getting struck INSIDE a building and leave it hanging like that
Man, I hate the church crowd so much. They were the most obnoxious, rude, and by far the worst customers I've ever served. Often leaving fake tips that are really just church propaganda. Being condescending. They're like... Karens that have evolved.
@@pugmasterbensame
@@Altansarnai_Dazkarthere’s no in between. They’re either the rudest asshats you’ve ever met or the nicest people. There is no middle ground.
omg more of this please, i love seeing alicia reacting to this, her personality plus her actual expertise and experience? HOLY COMBO
one of my aunts ran a restaurant for a few years, ended up on a kitchen nightmares-like show in my country, pretty much the moment the show was over she went back to old routines and habits and the place closed a few months later. i also just got to the part of the video where alicia mentions having a taste testing of dishes. my aunt tried doing that, and then proceeded to ignore all of the feedback the customers gave and went with the dishes she liked the best instead. it was a mass
Because the 'advice' the shows give is not affordable or sustainable.
@@EAfirstlast i agree that sustainability is important, but i dont think the general advice of "listen to feedback" is unaffordable. maybe they cant afford fancier ingredients, but if the menu is clearly not to the liking of the customers, change it to something else, find out what works for the customers.
also, if the restaurant is already doomed do fail by doing nothing, theres no harm in trying to follow the advice gordon gives them. they might still fail, but theres a much better chance of not failing if they actually do something new.
@@EAfirstlast negative, while some of the points ARE on the more costly side, most of the others, in the entire "save my place style reality tv" are literally the baseline. heck, in most other countries stuff that american eateries do, and get corrected on, would get them arrested!
Thanks for this, Alicia! I'm an aspiring restauranter that had to close my first business this year after 3 years. it was rough but honestly some of the best years of my life. I know I will be back and better than ever, but this reaction really re-lit the fire under me to really think about what I want to do in the world of food! One day I hope I can send you an inv to a new restaurant in WA state! you're an inspiration!
Alicia understands why small private businesses are just homier and generally nicer than large publicly traded corporations, story about the butcher and her dog was heart warming. Small businesses are part of the community, owners, employees, suppliers, all part of the community. A large Publicly traded Corporation is so large it's disconnected to any community and are often national and internationally traded firms, they're not part of the community.
Love your comment, but when I first read it I legit thought you said "private business are just hornier" XD
I gotta admit some envy for having access to local produce. I tried to start up a CSA style food share depot to get enough farmers around me, but it was impossible. I'm 200 miles to the nearest fresh food, and 350 miles to the nearest fresh fish. Nothing like being in a desert, both food and literal.
The thing I want to tell so many of these owners, it does NOT matter if you enjoy the food, there's a chance you have weird taste. You're running a business, not just a place where someone will cook for you specifically. If your business runs well you can add 1 or 2 recipes to the repertoire and just not put it on the menu. This isn't rocket surgery, you have to play to more than your own taste. Also my gosh, soup kitchens wouldn't serve week old lasagna, how the hell is this guy okay doing it?
Your channel was recommended to me by youtube and I decided to give it a watch. I love your commentary and how you explain things. What made me want to comment was when you were speaking about your experiences with cancer.
I lost my papa in 2022 to a very rare and aggressive cancer with a survival rate of just about 9% on a five year outlook. We had no idea anything was wrong until he finally went jaundice. It was bile-duct cancer. These are basically special tiny veins that run through the liver and is part of what the gallbladder is attached to. Since this area is so small, you don't know you have it until it's literally killing you. When we took my dad to the emergency room, we were so blessed that the on-call doctor that night had experience in this whole area and specifically tested my dad for cancer markers.
If that man hadn't caught it that day, I would've had even less time than I did. I am so very thankful to that man and how he told us my dad needed a surgeon specialized on the liver asap. Cancer is so devastating to the entire family. I admire you for your strength
I think the golden rule a lot of these owners need to hear is "If you went to somebody else's restaurant, would you be happy to pay for this?"
Regarding that week-old lasagna, for example, I bet anything that if he went to another restaurant and was told he'd be getting a reheated week-old lasagna, he'd yell and complain. Okay, fair... but then why do you think its okay when you do it?
Do you honestly believe that that self-proclaimed "businessman" has the empathy required to consider that golden rule?
honestly, im loving the yap, some of the stories you told here were crazy. i kinda want more stories about your dad now.
Gordon is known for loving home made desserts even on social media.
Many years ago, I used to work in one of the restaurants they aired on Kitchen Nightmares (it was called "The Capri" if anyone feels like looking it up).
It's a family-owned restaurant and was a great place to eat. My family would usually go once or twice a week. But after the twin brother owners took it over from their parents, the restaurant all went straight to hell. Quality of the food declined, the owners were constantly fighting because one of them is super bi-polar, and they didn't treat the staff particularly well -- case in point, they fired me because I called out of work due to a family emergency, and then a couple of weeks later, they called me and asked if I would come in because they were short-staffed on a Friday night.
After Chef Ramsey paid a visit to them, somehow it got even worse. My family went back a couple of times just to try it, but the food was terrible and the booths (which had been replaced with old church pews that had no cushioning) were hella uncomfortable. Surprisingly, the restaurant is still open to this day, but I've never gone back.
Some people just don't have the business sense to run a restaurant and the personal sense to respect their employees. Take care of your staff and they will take care of the business.
"Oh that sounds like a nice place what happened?"
*Owner died
Oof 😵💫
"If it's a chain, it should be free" Me at Burger King in 2000: I get 50% anything that's $1 or less.
43:07 Push it? So, you’re saying that an expediter should want to…
Move it, move it.
They want to move it, move it.
They like to… MOVE IT!
Preferably with lamb sauce.
Ahahaha!! We like to move it!
They better be…
Physically fit.
Physically fit.
Physically physically physically fit.
16:52 Fresh frozen
1:09:27 $400 for 50 hours is *$8/hr.* Bro was getting paid *75 CENTS USD* ABOVE THE *FEDERAL MINIMUM WAGE.*
Honestly, God bless you, your family, and your staff. You and your parents sound like some truly wonderful people. Didn't expect to enjoy watching a vtuber react to Kitchen Nightmares as I don't like watching vtubers, but I'm very glad I clicked on the video and found you. I wish y'all all the best and I'm so sorry to hear you and your family had to deal with cancer. Cancer seems to love taking out good, kind-hearted people and making them suffer. Thank God you survived. 🙏💛
13:00 i remember from somewhere it was said that they put out notice to the towns they go to for kitchen nightmares and usually that bumps up business for the chances to see Gordon or be on the show, thats also how they get the stress test crowds
hearing you talk about how you manage your businesses to take care of your staff is such a lovely and refreshing thing, hope in humanity restored for the night
When the owner said he didn’t have time to go to the market for fresh shrimp, it looked like Alicia was physically hurt.
4:02 this is a huge issue i have with a lot of companies (restaurants to gaming) if new owners can be okay if like you said original staff stays, but if one of these places has new owners and 80% of the original staff is gone they should be required to change the name.
Listening to Alicia explain her lasagna was better than the $30 dinner out i had tonight for my birthday.
I love cooking a meal with my wife. We tag team it. I make a decent risotto and chicken marsala. She makes a banging paella.
I absolutely loved this video, I already really like the longer form content because I can listend to it while I work or while I game at home and I love hearing you talk about a subject you know. I also really like Kitchen Nightmares so this is a winning combination :D
I can't wait for her to get to the Amy's baking company episode
Cause lets just say the rabbit hole of that place doesn't end with just the Kitchen nightmares episode
😂😂 yeah that’s a 24 hours ill never get back
@@GleeKB2525 24 hours? What did you watch?
That episode will be psychological commentary rather than food service commentary.
@@mixednarwhalDo you have any idea how long Amy spent arguing with people on the internet after that episode came out? There was a time where she would comment and argue with people on every single UA-cam video made about her and her husband.
@@danteglory95 I'm aware of that but I don't think looking at her replies or finding them would take 24 hours.
I’m Quarter Italian and her describing how she preps the Lasagna is beautiful! Bravicimo Alisha!
I often forget you own a restaurant and it trips me up every time
You also fucked up with the lamb sauce.
This is the first time I learn of this!
What? @@BetaJackMaxis
@@HolyFlippinSmokes considering the comments section I'd bet good money at some point in the video she says to put "lambsauce" in the comments for engagement reasons (a lot of youtubers do this kind of stuff)
@imperialphoenix1229 oh okay. I put these kind of videos on in the background so I must not have been paying attention
As someone who works in the food industry, this video is what earned my subscrbble. Alicia, im glad that you treat your workers right.
This is why Alicia is the only 2 reaction UA-camrs I watch. With her vast experience in life, whatever the topic is, she has something to say, some insight to add, making her reactions have actual worth.
(The other one is Danny Motta for a totally different reason)
I have never met someone with the EXACT same taste in reactors down to the Quantity and the list being the same before
Lamb sauce! I absolutely loved the commentary here! As someone who's had a lot of leftovers and frozen meals, I don't think I ever fully understood the problems that kept showing up on Kitchen Nightmares. So to have a genuine owner who cares about her staff actually explain everything, it really helps to put things in perspective. Thanks, Alicia!
Because this show is a few decades old now, and inflation has hit like a truck recently, it’s probably best to just multiply any prices you see by 2 in this show.
When i was a server, i hated the others. They would wait for over 30 minutes before they took food out of the window. It got so bad to the point that i'd run their food and take care of their customers on top of mine. So, instead of giving my 4-6 tables great service, I had to give medicore service to 15+ tables, just so people would get their food hot while their waitress was in the back smoking and being on their phones. Sometimes, they would give me the tip since i took care of them. But those girls still somehow made more money than me by the end of the night. Freaking bs
I never actually watched Kitchen Nightmares, but I did watch a lot of Bar Rescue years ago with some friends, which has a very similar concept. Struggling bar gets a big name from the industry (Jon Taffer) to come in, find out what's going wrong with the business when it's generally really obvious what's wrong, and then attempting to fix the situation.
For those who watch KN for the first time, Fresh Frozen is a phrase that comes back VERY OFTEN and from very different places, its actually crazy.
Saying "fresh frozen" is like saying someone is "dead alive". You can't have both at the same fucking time, it's a goddamn oxymoron!
@@pugmasterbenThat's a rich mental image. Peter Jackson directs: _FRESH FROZEN!_ Rated R for violence against food.
@@pugmasterbenyoud hate to know that even sushi is flash frozen first
My favourite was, "Fresh, frozen, from the can-"
@@pugmasterben like i understand meats being frozen because most suppliers freeze them before they get to you
but whole dishes being frozen..... nah i don't want freezer burnt leftovers from 3 months ago
This video not only was fun but informative. Alicia taught me so much about restaurant business.
This was the episode that earned the subscribe. I relate *so* hard to everything you said related to restaurant work. 15 years in restaurants.
Ok wtf your life is insane but also amazing omg You're an absolute amazing human being
Hey Alicia, you talking about your health issues at 2:00:00 ish has honestly really resonated with me. I live with fibro and chronic fatigue to the point where I've been forced onto disability benefits because I just can't hold a job with everything going on, and I just wanted to say that you give me so much inspiration and hope for my future, to keep pushing through even when things are hard. Often, yours are the videos I throw on during flare ups (and just in general 😋) because you've just got this energy to you that makes it easier to keep going. You're funny, insightful and intelligent, and I look forward to seeing your videos pop up in my feed ♥ I hope you're taking enough time for yourself, though, your daily schedule sounds hectic! Well wishes from Australia!
And don't forget the lamb sauce!
Your comment just made me realize this was over 2 hours long! XD I'm just at 1 & a half through and started reading comments, lol. Was just starting to think "Gee, this is going on a little, isn't it?" But I was still fascinated and entertained the whole time!
Hearing how you treat your employees at your restaurant is such a huge whiplash for me, having worked in a restaurant myself. My boss was basically the guy from this episode to a T: bought the place from the original owners, cut the staff, cut the menu, never gave raises, thought he knew best even though he never cooked. And when times were tough during Covid, he laid off everyone except for a skeleton crew and used the financial assistance money meant to keep the place running to buy himself a new land rover. You on the other hand sound like what every restaurant owner should strive to be, the gold standard.
I used to watch Hell's Kitchen as a kid and even though I didn't like Gordon Ramsey yelling I still felt inspiration to become a chef. I love cooking and baking but as I grew up and I worked in the kitchen of a restaurant I ended up not liking the pressure and my leg was giving me problems at the time. I couldn't keep up, so I had to quit. I still cook and bake now, just on my own time and when I don't feel pressured, and I love it. My favorite things to make are quiche, butterscotch cinnamon pie, brookies and ratatouille.
Honestly loving these vids. I really enjoy hearing you talk about how you run your restaurant(s). As a team lead in a manufacturing business who has also worked in food service, your style of leadership is amazing. Servant leadership is the system I utilize daily because it is just me showing care for the folks who work with me because they are.....human lol
Honestly the amount of respect I have for you for not changing your employees hours is amazing, anytime I see people working either if it’s selling flowers on the street to cleaning windshields my father and I always say “at least their kids will eat tonight.” Thank you for having that respect and loving care knowing people need to eat.
Honestly this is the best kind of reaction content, someone with life experience watching something and adding to it
I've seen many reactions in my time, but never have I seen a restaurant owner react. First time for everything, well done.
Lambsause
I have SO much respect for you after just watching the first 30 minutes of this video, this was an easy follow. I’m even considering getting on twitch just to come to some of your streams.
My hyperfixation for the last year or so has been Gordon and Kitchen Nightmares and this was a super fun mash-up of hyperfixations for me!! You should absolutely do more Gordon reactions :D
I’m so happy to hear you help our Canadian community. I’ve had family with drug and homelessness issues and I’m always grateful for people who help when they can.
Alicia DEFINETLY needs to react to The Bear
This might be one of your best videos, it has banter, jokes, content ideas, actual knowledge sharing with tips, cooking advice. Like man, literally got me listening for 2 hours straight
That silent blinking on her model when he said the shrimp thing, that was amazing😂
The way this was my first time seeing Alicia ever, and by the end she’s one of my favourite creators 💀 the amount she’s been through (cancer, money troubles etc) yet still powering through everything every single day. Like she’s had dozens of jobs, dozens of stressors in life yet she is an absolute unit and is able to still laugh and chill while running 2 restaurants, honestly this has me realising more lately how people like Alicia exist, who go through so much, and I guarantee her mindset is “I’m luckier than most” and here I am letting my autism keep me back, hell, I almost didn’t do university to follow my dream of animation because I felt like I was falling apart and my grades were ant sized
You’re insane Alicia, like damn I’m inspired as hell to not give up now (I’m a 1st year animation student)
FRESH FROZEN!! 😂😂😂😂😂
Translated: the words on the SeaPak box promised they were fresh.
Daryl: "I'm gonna do what i wanna do.... its not my fault people dont like what i dont know how to make."
Daryl: i dont have time to biy shrimp
Gordon: where are we?
Imagine not being able to find shrimp CLOSE BY in NEW ORLEANS!
Alicia having a panic attack meltdown... she gonna be like the Square Hole Girl.
And then in one of his MasterClass videos or whatever, he specifically uses the two words "fresh" and "frozen", _side-by-side_ to describe one of his ingredients.
*_...Ironic._*
i used to work in a restaurant and your story is touching. you sound like such a good person for using your position of power for good, keep up the good work!!
The quality will make up for the price is often a good financial lesson. As the saying goes “the the product is good the people will come” cutting corners to make less appealing food will in turn bring less dedicated customers. If they’re worried about the price they should be worried about the quality. It will make up the difference
Thank you for your commentary I listened to you through the whole video while I was working outside at work!!!
You being a restaurant owner makes watching Kitchen Nightmares a whole lot more interesting.
Oh and lamb sauce
Mult talented Queen!!, ty fr teaching me about different topics!!
Watching Alicia watch Kitchen nightmares was something I didn't think of, turns out its great xD A restaurant owner watching others fail and pointing out things they notice before the show does, its fun lol I'm more partial to the original KN as I feel the US one is a too extreme with its editing and dramatisation of everything but I've watched both.
I loved watching you react to this!!
I binge watch these episodes at least once a year, never thought I would enjoy them on a reaction format. But your nowledge on the industry and experience makes the comentary soooo good!!
Looks like I'll have a new series to binge every year now 😂😊😊
Only twenty minutes in, but I really hope Alicia reacts to more episodes. Can't wait for her to rip into these people herself in her way. And one day, we'll reach the final boss: Alicia watches the Amy's Baking Company episode.
she watched it. it's amazing
@@vincentprice713 Aw damn. Hope she puts it up here.
My closest friend was diagnosed with leukemia two years ago at the age of 23, so the doctors saying you were too young for cancer at first is wild to me 😂 I'm glad you've seemed to have made a strong showing of kicking it's arse, though.
Pretty much every kitchen nightmares episode comes down to owners who inherited or bought some business that fuck it up by either not sticking to the model that made it successful or sticking to a dying model or trying to do it the 'old way' when they don't actually do it right and cut corners. Pretty much every time the nightmare is that the owner is a sloppy fuck who can't be bothered to do it right.
Someone who knows their stuff expressing how much they know their stuff with a “b**tch, I do this” in their voice. The expertise mixed with the passion. There’s just something about that that I love from people in general. One of my favorite things about the commentary in reaction videos. Thank you Alicia.
Last job I worked as a chef, there was no free food. Even when things are getting close to expiration date...not that I'd want it even if they did. And the 'staff meetings' were akin to a prayer circle every day...which I opted out of since I'm not religious. Hell I caught the varus during the initial outbreak and was forced home for a month. I didn't want to, but I could barely get out of bed. No way was I going to bring that to work with me. When I got back to work, the boss decided that my hours needed to be increased and my pay cut.
Side note, WHERE'S THE LAMBSAUCE.
Not as much about the reaction itself, just wanted to say.
My respect for you skyrocketed after this video! Most of your reactions are very fun, interesting and entertaining and I love watching you a lot (rarely I may not agree with your opinion or comments, which is absolutely fine, every person is different, doesn't affect me at all). But listening to you as a restaurant owner and as you working with other people especially with your parents, made me respect you SO MUCH MORE!
Wish the best to you in every aspect of your life!
Also, as someone who doesn't eat meat or fish and struggles to find good dishes to fill the daily protein amount, I would love to learn some of the recipes you talked about. Hope to see them here on youtube!
Thank you very much))
Also also, lamb sauce)
Alright, if you’re gonna do this, hold off on Amy’s Baking company. That episode will make the rest look sane by comparison.
Too late
Bro this video was the worlds most humble brag ever lol
Lambsauce and Kitchen Nightmares is a perfect show to binge. There are two versions of it, the European and the americans, and you can tell theres a different shift in tone between the shows.
First time seeing your videos but you’re hilarious. I’m a fan for sure
I didn't know about you owning restaurants on top of streaming. In any case, I wish you luck with both of them!
Only just found Alicia, but her views and practices as a business owner alone have made me a huge fan already.
Being funny and entertaining is a big plus too.
"Fresh Frozen" the catchphrase of most people on Nightmares XD
God, Alicia has to be one of the most interesting indie Vtubers out there. I’ve heard bits and pieces of her life stories in some of her videos, but hearing it all here at once really makes her all the more fascinating to me. I eagerly await for her Dad’s lore video.
As someone who is good at cooking but probably shit at the numbers games and laws and stuff, I'm excited to get info from an actual owner.
Comming back from the video partway: I would like to hear anything you'd like to impart about the industry Alicia. The more we as consumers know the better informed the actions we take.