Gordon uncovers rodent droppings in the Trobiano's kitchen



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43 Responses

  3. Why don’t people just tell the truth and say “I don’t do what I should do and I need to do better.” Like come tf on! You KNOW your kitchen looks NASTY. You don’t even have to inspect that close to see it! Lord make it make sense!!!! Take RESPONSIBILITY. Wheeeeeeew chile!

  11. Wow this is the first time I've actually seen him just walk out and give up on a restaurant damn….and that guy needs to be fired he could get someone killed

  14. That's the trouble with the US cooking schools. They bang out graduates with sticks and their own head up their own asses who think they are too good to clean let alone taste or touch anything not in their wheelhouse. They have the gall to call themselves Executive chef's without proper training or experience. In Canada we not only have to do written exams, we need minimum hours with a head chef's written referral in order to take the exam. After we pass we get our Red Seal certification, but that doesn't automatically mean we're head chefs or Executive chefs.

    We need to work at least five years at the bottom before even being considered line cooks and then at least three to five years at that to be considered for Sous chef. Then another three to five years to become considered as Executive. That's 15+ years of experience before we become Executives. Both European and China's chefs follow that same extensive training and experience. Why do US school spill out graduated with sticks up their own asses who think they can be called Executive with no experience?

    Trobiano's Anthony think he can run an Italian restaurant with zero Italian training or having ever worked in an Italian restaurant… WTHF is wrong with this picture.

  17. frustration leads to a lack of care. That's why he is screaming all the time. If you can't handle him, you're (gonna be) a rubbish chef. Chefs thrive under pressure, they need it even.