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Speaker 1: This is gam nation with.

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Speaker 2: We know our next guest as the tough talking chef

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Speaker 2: on My Kitchen Rules. But strap yourself in because his

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Speaker 2: new venture looks far more stressful, far more sweary, lots

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Speaker 2: of F bombs.

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Speaker 3: Well he is Irish.

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Speaker 2: Colin Fashinage is channeling Gordon Ramsey. I mean to fix

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Speaker 2: Australian restaurants on the brink of collapse without his very

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Speaker 2: own version of kitchen nightmares.

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Speaker 4: Colin, Hello, good morning here. He is what an introduction there,

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Speaker 4: because he's Irish and he can't be that tough. He

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Speaker 4: rides in you Caddy, Oh, don't even stay.

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Speaker 2: Speaking of the swears, I've seen that. Apparently there's fifty

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Speaker 2: three f bombs in the series. Someone's counted them all.

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Speaker 2: Probably the censor's got RSI.

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Speaker 4: Someone in the Daily Mail actually put that up. I'm

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Speaker 4: surprised they can count, but anyway, you're.

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Speaker 2: Surprised that's that low. So the idea of this is

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Speaker 2: that someone's got a restaurant. It's not thriving, it's not working.

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Speaker 2: They are brave enough or foolish to say, Colin, come

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Speaker 2: and tell us what we're doing wrong, and you actually do.

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Speaker 4: No holds bart, We do well, let's put it to bed.

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Speaker 4: It's not Gordon Ramsey, right the premise the show started

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Speaker 4: with his idea, right, but that's been done, it's been dusted.

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Speaker 4: I'm busy trying to work out who Colin is. They

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Speaker 4: don't need to be Gordon Ramsey. So it's sort of

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Speaker 4: an Australian story when you think of it. We've gone

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Speaker 4: through fires, we've gone through floods, we've gone through a pandemic.

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Speaker 4: So me going in and screaming and shouting trying to

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Speaker 4: be someone else, Gordon Ramsey. We don't need to demean

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Speaker 4: people just for TV because a lot of the stories

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Speaker 4: are very sad, like people are three hundred grand in

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Speaker 4: the hole. A guy sold his car to pay the

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Speaker 4: wages when we were there on the night. So like

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Speaker 4: there is people who arec up and you do drop

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Speaker 4: a few f bombs, but if you really look at it,

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Speaker 4: people are like it's and it's all the same. Where

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Speaker 4: the restaurant industry is today and you're.

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Speaker 3: Not some fly by night guy.

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Speaker 5: You've got you run successful restaurants, You've turned places around,

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Speaker 5: and you work every day. You're cooking stuff.

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Speaker 4: Yeah yeah, yeah, But what I'm saying is I've had

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Speaker 4: restaurants that haven't worked. Everyone' said something that hasn't worked,

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Speaker 4: and it's a horrible feeling to do. But in saying that,

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Speaker 4: some of the stories are very heartwarming, actually quite funny.

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Speaker 4: And then there's a couple of disasters, a couple of

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Speaker 4: clangers in there.

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Speaker 2: And can you walk in and see straight away? I

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Speaker 2: can see what you're doing. I know what you're doing wrong.

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Speaker 4: Well, you know when you go right, you go to

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Speaker 4: a cafe and it's got sixty things on the menu, right,

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Speaker 4: and there's no one in there. Can you imagine sixty

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Speaker 4: things sitting in that fridge? How long are they?

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Speaker 3: Yeah?

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Speaker 5: But is that the problem though, is that is there

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Speaker 5: too much choice in Australia. Like you get to Italy,

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Speaker 5: you get a pizza. Yeah, you just get a normal pizza.

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Speaker 2: You don't even order it and it brings it to you.

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Speaker 5: But over here there's about fifty different pizzas people like.

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Speaker 4: The problem is everyone thinks, oh, a restaurant, let's open it.

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Speaker 4: It's great, we're gonna have a great time. Like it's

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Speaker 4: one of the hardest jobs because you're there all day,

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Speaker 4: all night, and if you're not making money, it's pretty

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Speaker 4: soul destroying. And if you don't know your market, you're

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Speaker 4: trying to be everything to everybody. You know, there's so

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Speaker 4: much choice now you've you've really got to be good.

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Speaker 2: See it seems like just a nightmare to me, the

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Speaker 2: idea of even opening a restaurant. But I can see why,

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Speaker 2: as you say, people might arc up because this is

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Speaker 2: their passion. No one likes being told what to do.

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Speaker 2: As much as we need, we want to fix things,

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Speaker 2: but it's very hard.

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Speaker 4: Look it was quite hard, as everyone thinks, like all Collins,

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Speaker 4: they're staring whatever, Like you've got to go into someone's restaurant,

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Speaker 4: like face to face and tell them how bad they

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Speaker 4: are or what they're doing. It's like going into someone's house,

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Speaker 4: like you've got to go. So I think that's sort

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Speaker 4: of upset a few people.

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Speaker 5: Many years ago, I worked in and I've worked in

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Speaker 5: two commercial kitchens.

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Speaker 3: As a kitchen hand.

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Speaker 1: And I see years ago, many years ago when I

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Speaker 1: worked for a living, but firsthand, I've seen you know,

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Speaker 1: rank stuff in the cool room, you know, and cranky

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Speaker 1: chefs and all that sort of stuff.

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Speaker 3: And i've seen on your Instagram, which I love, but

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Speaker 3: you cook a lot of awful love it. But what's

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Speaker 3: with why are we eating Lamb's brains?

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Speaker 5: Like, surely in this world we don't need to eat

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Speaker 5: that junk anymore.

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Speaker 4: Where is this guy? You're obviously making a lot more money.

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Speaker 4: Now do you know what I cooked last night? I

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Speaker 4: did the bestest dinner, the bestest for kids, the big

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Speaker 4: charity dinner. So it was twenty chefs last night and

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Speaker 4: my own tree was a piggy snitzl piggy ish schnitze. Yeah,

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Speaker 4: absolutely amazing piggy. Yeah. See that's what I want. I'm

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Speaker 4: fighting against and.

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Speaker 3: It's for charity.

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Speaker 4: The kids are going on count ten ground the table, but.

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Speaker 3: Ten people are paying tensatians. That was amazing. Well call,

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Speaker 3: It's always great to talk to you.

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Speaker 2: Does sound like a great show.

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Speaker 5: It's a great chef kitchen Nightmares Australia starts tomorrow night

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Speaker 5: seven thirty on Channel seven and seven plus.

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Speaker 3: Colin fast Enitch, thank you, see you there.