After combating countless “impossible dinners,” Chef Robert Irvine faces a daunting new challenge: save America’s most desperate restaurants from impending failure in just two days with only $10,000.
In his new primetime Food Network series, Restaurant: Impossible, Robert uses creativity and resourcefulness along with a lot of muscle in his fight to rescue these restaurants and give hope to the owners and their employees.
Day one of the extreme mission begins with a thorough business assessment as Robert launches the restaurant into full service, closely observes the staff and kitchen, and determines their weakest spots. Then, he springs into action by updating the menu, retraining the staff, and implementing aesthetic changes with the help of his design team.
To ensure a packed house for the grand re-opening at the end of day two, Robert hits the streets to tell the community about the improved restaurant. Will the ruthless schedule, tight budget and ambitious task overcome Robert’s lofty goals, or will this tall order result in restaurant triumph?
*For more information, videos, and photos, visit: www.foodnetwork.com/restaurantimpossible
ABOUT ROBERT IRVINE: Born in England, Robert began cooking at age 15 when he joined the Royal Navy. As part of his service, he worked on board the Royal Yacht Britannia where the Royal Family and their entourages regularly dined. In addition, Robert participated in a guest chef program allowing him to cook at the White House. In his 25-year career, he has had the opportunity to serve 6,000 servicemen and women on a U.S. aircraft carrier and plan the menu for a star-studded Academy Awards after-party. Robert has two cookbooks: “Mission: Cook!” (Harper Collins, 2007) and “Impossible to Easy” (Harper Collins, 2010).
Premiering Wednesday, January 19th at 10pm ET/PT – SERIES PREMIERE!
“Villari’s”
Robert invades Palmyra, N.J., in an attempt to rescue Villari’s, a 60-year-old Italian family restaurant with colossal problems ranging from a non-existent executive chef and an unfocused menu to outdated décor and unidentifiable odors. With only two days to whip this locale into shape, Robert overhauls the menu and brings in a new chef while ensuring the décor gets a much-needed yet budget-friendly update. Encountering problems with the owner and design dilemmas doesn’t stop Robert from trying to get new customers into the restaurant in hopes of saving it from complete failure.
I can’t wait to see if Chef Irvine saves these desperate American restaurants in Food Network’s Restaurant: Impossible.
Thank you for reading EATnLISTEN.COM!
Brad
