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Another piece of great Casting Call opportunity; in this case through Facebook, the audition for Kitchen Nightmares begins!
Does your restaurant need HELP? Are you trying to make some green but still running in the red? Do you and your chef have different ideas about the menu? Or maybe you have a great location, but are unable to bring in the customers?
KITCHEN NIGHTMARES NOW CASTING:
LOS ANGELES
SAN FRANCISCO
BOSTON
NEW ORLEANS
BATON ROUGE
NY TRI-STATE AREA
Email or Call for Information
KitchenNightmares@theconlincompany.com
Call: 1-866-226-2226
BOSTON CONTACT: LOUIS CARIC
Call: 323 – 251 –8129 or Email: KitchenNightmaresCasting@gmail.com
CALIFORNIA CONTACT: KRISTIN CURTIN
Call: 323 – 251 – 5958 or Email: Kristincastingshows@gmail.com
NEW ORLEANS AND BATON ROUGE CONTACT: PETER HUNTLEY
Call: 323 – 251 – 4079 or Email: KitchenNightmaresCasting@yahoo.com
NY TRI STATE AREA CONTACT: LISA AND DEBBIE GANZ
Email: BillyWonka@aol.com or Twinsworld1@aol.com
If you want CHEF GORDON RAMSAY to come into your establishment to troubleshoot your problems and try to get you back on the road to success… Contact them NOW!!!
**Make sure to include:
Your name and contact info (including a phone number), name of your restaurant and your specialty, how many seats you have, and most importantly… Why you need our help!
If you are a Restaurant Owner fill out or download the application online at: www.theconlincompany.com and email it back to: KitchenNightmares@theconlincompany.com
*Restaurants must have been open at least one year, offer dinner service, and have at least 35 seats.
Are you going to take part in this Kitchen Nightmares Audition Casting Call? Let us know!
[…] This post was mentioned on Twitter by NOLAnotes and laurabergerol, Ali . Ali said: RT @laurabergerol: Casting call 4 Kitchen Nightmares 4 LA, SF, NOLA etc; do you know a restaurant that could use some help? http://tinyurl.com/2bdadml #foodies […]
I was wondering if chef ramsay will do a grand opening in Alberta Canada. Please email me so I can share my restaurant story. Thank you.