Chef Josh Capon Revitalizes The Kitchen

Long before he was at the helm of Spike TV's Frankenfood, Chef Capon was enlisted by Jon Taffer during the first Bar Rescue ever.

Narrator: To assess the bartenders' skill level

and hone their technique,

Jon has enlisted master mixologist Scott Ford.

Scott has spent his career crafting cocktails

for exclusive bars in New York and Los Angeles.

He knows how to create recipes and provide service

to meet the elite standards high-end customers expect.

You guys makea good mojito here?

On the days we have mint,we can make a good mojito.

( laughter )

Right from the start,

I see that this barlacks organization.

I mean, they don't even havesome of the basic ingredients.

We don't have a mojito.How about a Cadillac Margarita?

When I'm asking that,do you guys have

any follow-up questions thatyou would normally ask somebody?

Do you want salt or no salt?

Guys, that'sa real common question,

and that makesa big difference

because it's just not good business.

It's gonna slow you down.

The Cadillac Margarita is a basic drink

you're gonna orderin any bar across America.

What I'm gonna be looking at

is their presentation and their pour.

We're gonna go through, we're gonna taste each one of them.

Too sweet.


It's consistent on the saltall the way around the rim.

As far as the pours go,I would probably have given it

an extra count or two.

The way these bartenders pouris a major problem for this bar.

Narrator: The South Park bartenders should be pouring

1 1/2 ounces of alcohol per cocktail,

but instead their pours are coming up short.

And I'm here to fix that.

Narrator: The perfect 1-1/2-ounce pour

is achieved by holding the bottle vertically

for a six count.

A proper pour technique ensures that customers receive

quality cocktails while keeping liquor costs in check.

All right, guys, you know,I think there's a lot of areas

that we can improve on,and we will.

To whip the kitchen into shape, Jon brings in Chef Josh Capon.

Chef Capon has achieved massive success

running some of the best kitchens in Miami and New York,

and his expertise in the back of the house

makes him the perfect guy for the job.

How are you, Chef?Nice to meet you.

You got a current menuI can look at?

Josh: There's 20 salads. There's 20 pastas.

I think we just focuson what the winners are

and get rid ofsome of the losers.

New menu's coming aboard.Fellas, it's showtime!

- Ready, baby?- Okay.

Updating the classics, baby!Updating the classics!

What's that steaksitting in, oil?


Definitely a lot of oil on that steak.

I don't think they need to be marinated in that much oil.

What do we got here?

What's that big bucketover there?

What is that, soup?

You gonna get that inan ice bath or the walk-in?

No ice bath?

You know we got to getthat cold fast, right?

- You got a big tubof soup over there.- All right.

It's a cream-based soup sitting out at a hot temperature.

Cream-based soup sitting outfor half an hour--

we call itthe temperature danger zone

between 40 degreesand 140 degrees.

There's rapid bacteria growth.

So you want to make sureit's in the refrigerator

getting cooled down properlyor it's cooking.

For now, let's get it in the walk-in or something.

- Right.- Just so it's not sitting out.

...all the expensive stuff?

- Oh, boy. Oh, boy.- Yes.

Nothing's labeled.Nothing's dated.

I don't even knowwhat this is, wow.

You know, I've been cookingsince I'm 15 years old.

Never seen this beforein my entire life.