All language subtitles for Sergio.Herman.Fing.Perfect.2018.1080p.AMZN.WEB-DL.DDP2.0.H.264-alfaHD

That's good. The shape was good.

Good...

Got it.

Welcome.
That's it, good smirk.

Nice and steady.

I like the way he stands.
I want to hold on to that personality.

The shoes are too big?

Raise your eyebrows a bit
for a fresh look. Yes, like that.

Turn your shoes a bit to the camera...

but stay in your own... It has to fit in, OK?

Very good, guys.

Hold that smile.
I see a beautiful future.

Good afternoon, restaurant Oud Sluis,
Merita speaking.

Unfortunately, we're fully booked
on the waiting list for April 20th.

Another Saturday is not possible either.

We're already fully booked
for every Friday evening...

and every Saturday evening
for the entire year.

Yes, I can put you
on the reserve list for April 20.

Would you like me to do that, ma'am?

Come on, are these
two person's soups, are they ready???

Come on people time is
running out.

The salmon is ready, is someone coming?

North sea crab, table 1, super!

Table 10, they loved the oysters!

Yes please, come on guys they are waiting

-Sergio nice to meet you, welcome.

-Yeah...
- You came from Canada I heard?
-It's nice to have you here.

-Have you been to Canada?
-No

Time is my enemy, and that is how it
always goes.

Hello, ma'am, sir.

Everything to your satisfaction?
We're going to spoil you tonight.

My father started here with two cooks
and now...

Now we have 18 chefs
working in that same space.

It's almost impossible.
Have a nice afternoon. Thank you.

Table 6 will be a VIP, right?

He's very difficult. Keep an eye on him
and take good care of him.

From the beginning to the end.
It's essential.

Orlando, full throttle. Focus.

Blanch the veins well, OK?

You can do something nice with it.

Hey guys? I cook, hey!
You gotta fucking cook good this
weekend guys!

You little rat...

Look at this. I mean...

You're... You have to look at it like this.

Goddammit, man. Those guests
are already inside waiting...

Start off on the right foot right away.
He's such a critical asshole.

Dammit.

Same goes for you, man.
Those people won't get their food on time.

And you know why?
Because you guys don't listen.

And if later we get an email?
Who'll have to answer it?

Sergio Herman will have to. Right?

Let's use this table.
It's the smallest, isn't it?

Get it?
- That's fine.

I asked to have it cleared,
but anyway...

Imagine... It's been set, right?

They'll have to set it like this.

This is better, right?

Because it will be...
- So?

You put that on the table...

and then the adventure starts.

There's no food yet,
but this is part of it.

Of course.
- That's the first impression.

Then they can explain it
and then the food will be presented.

The plate will be placed
with certain textures on it.

Cream and herbs on this plate, I think.

This size.
It doesn't need to be bigger.

If the plate's bigger...

it becomes too tight. See?

I think that if you cut along the form...

it has to curve nicely like this.

So that it fits closely
and looks the same on every plate.

For years...

I just worked. All I've been doing
is working my ass off.

I worked 18, 19, 20 hours a day.

Without...

I just worked, actually.

That was it.

That was my focus.

I wasn't a lot of fun to be with.

I wasn't the father I should have been, or...

the friend or husband, you know.

Careful... here it is.

Good job.

That's one...
- Now the other one.

I'll do this by myself.
- You will?

Break it open.

Go ahead.

Over the glass, OK?

Throw it in.

Thank you, chef.

I'm not a chef.
- Aren't you?

I sure was warned against
being with a chef. I always said:

"I'll never ever marry a chef."

I'm not sure how it happened, but...

There are times when I think:
"Well, Ellemieke, you were warned."

This city sucks!

Good evening.
- Good evening.

It's ridiculous.
I've mostly been driving around.

I couldn't find it.
- Welcome to Brussels.

Welcome, everybody.

Sorry, gentlemen.

Did it go well tonight?
- Everything went smoothly.

Where do I have to go?

Where do I have to go?

Dear people...

I heard it's an inspiring day.

At least, the theme
"Inspiration, reinventing yourself".

I felt that until I arrived in Brussels.

I drove around for an hour
to find this place and...

that makes inspiration hard to find.

Inspiration is something that...

You can't generate it.
It comes and it goes.

I try to deal with it calmly.

It can be a moment in the car
or a walk along the sea.

She's not my wife,
but that's OK.

It's cozy, anyway.
- It sure is.

Voilà, there you go. Thanks.

Can we take a photo of us?
- Certainly.

Australia, New Zealand...
I want to visit a lot of places.

But I need time for that.

And I'd like to do some things
with my kids, you know.

Just simple things, but also...

Go on some nice trips, enjoy things.

That will be...

I'll still have to work hard, but...

It won't be just about
Sergio Herman anymore.

Yes, that was a lot of fun.

Let's see...

We just wore flip-flops
and had the ceremony on the beach.

It was very cozy, very small.
Look, like this.

He's incredibly energetic.
Adrenalin keeps him going.

It gives him a rush,
I can tell.

When he's drained of adrenalin...

like on Sundays
or Mondays here at home...

he collapses.

He just lies on the couch.

He's exhausted.

Don't drop it. That's sad, Zenna.

Like this: on your hand.
But don't drop it.

If he were to continue doing this
for another five years, he'd...

Well, I'm not sure he would survive it
in one piece.

I think he would end up some
physical or mental problems.

I really think he won't be able
to keep this up.

Then I'll have to pick him up off the floor
or maybe I'll get a phone call:

"Your husband suffered
a heart attack."

That's what I think.

This is where we lived; until this point.

When I was young.

The wall was here.

This part used to be my room.

It was fenced off with some kind of wood.

My room was on that side
and Michel slept over there.

I followed him.

I started over there
and then I moved here.

I'm 14 years older,
so I got the biggest room.

The only living was here
and it was enclosed with wood.

That's all we were used to
when we were growing up.

When we came home from school,
our parents were here.

It was always hectic,
but, anyway, they were always here.

I enjoyed that.

And there were times
when the soccer game was on.

Important matches of the Dutch team.

I sat on the couch here.
The restaurant downstairs was busy.

The radio was on in the kitchen.
Dad was always listening to soccer.

When the Dutch team
approached the goal or scored...

Dad ran up the stairs.

He'd be standing there all sweaty
and in his work clothes.

And I'm doing the same thing now.

It's bizarre.

Full-speed, guys. Go.

-Last one please....
-Sour cream...

And six, two and two...

-And a little bit of basil please guys.
-Yes, fresh basil.

Sergio, how far are you
with those four steak tartares?

They are about to be served.

But the oysters have to go first.

And then I'll do the artichokes.

And add a bit of cream.
- I will also include some iced truffle drops.

He's the leader of everything
that happens around here.

He inspires people by who he is
and what he does.

But he does say more frequently
that he's tired...

and can't handle it as well
as he used to.

He sometimes says:

"The hours are becoming hard to handle
and getting up in the morning is tough."

I understand that.
But he keeps going.

He still works into the wee hours.

He doesn't do it any differently
than what he's used to.

He says he wants to change,
but in the end he doesn't do it.

You don't say anything.
You're just drifting around all day.

You look like Pieter van den Hoogenband.

Seriously, you work together, or what?

Are you nervous, or what?

I'm not sure. Nerves, I think.

We'll have a talk about it tonight
or tomorrow...

because this isn't getting you anywhere.

When you're in this kitchen
19 hours a day...

you can't read wine books
or try new dishes.

We don't have time to coach you.
It's too busy.

You're in the kitchen, you clearly do have
talent and I can't forbid you to enroll...

but if you participate in a competition
or one of these cooks here does...

and I don't care if there are cameras
or whatever...

The point is that when you
participate in the competition...

we will prepare you to make sure
you're in the top three. That's it.

Are the mackerels going out now?

How about table 2?

I worked at Oud Sluis for three years
and I learned many things from Sergio.

But it's crucial to have the same
attitude and personality that he does.

Not exactly the same,
but the attitude of:

Give it your all.

Go for it with each other
and give it everything you got.

Parsley carrot, Jerusalem artichoke, fig.

And there's parsley powder
on the filet.

Marinated parsley carrot,
Jerusalem artichoke jelly...

with sprinkles of parsley.

The fig is pickled in Merlot vinegar.
Jelly of Merlot vinegar.

And there's a fig
and parsley oil vinaigrette.

On Monday we can use
that mas d'anguille vinegar instead.

Right.
- Stew, mashed potatoes and gravy.

It's too salty, I think.

Come on, guys.
It doesn't run smoothly.

This is not enough.
We can add this to the potato.

What's this?

Did we agree on this?
- We're here to eat.

To eat?
- Yes.

You're here to eat?
- I made reservations.

Bunch of brats. Seriously?
- Yes, really.

I thought it would be fun
to eat here together.

Hi, sweetie.
You kept it a surprise from me too.

She didn't know yet.
We just told her.

It's cool.
- Nice, huh?

I'm a bit...
- So make something good, OK?

Shall I put together a menu?
- That's taken care of.

Is it?

VIP, right? Look.

Coming, Zenna?
- Great.

Nice.
- Isn't it?

You know how it works around here,
don't you?

You can help out.

So everyone knew about this?

Everyone, or not?

You don't have to go to Antwerp, I guess.
- I don't.

Wonderful, guys.

To serve a lunch for your family.

We have... Guys, where's the menu?

The kids want to taste something of this.
I made a small menu for them.

Sit up straight, Noah.

Hey man, you haven't prepared anything!
Not a damn thing!

You just say "No, Sergio, Yes, Sergio."
That doesn't help me, man.

If I need it, I need it.
It was all planned out right?

So why isn't it ready?

Don't you care, or what?

It's the same thing every time.

Do I have to tell you this every time?
That makes no sense.

Take this.

Hey, Noah.

Did he eat anything?
- Yes, a tomato.

They're trying everything.
Some of it they like.

Noah as well?
- Yes, they try it.

When I started in Oud Sluis...

I was able to shut out
everything and everyone...

without feeling anguished...

or bothered by it.

But now I miss being at home with
the children and enjoying family life.

He's 14, you know,
and really grown-up.

He's growing so quickly that I think:
"Fuck, this is going too fast."

"Where did all those years go?"

I'd like to go and have a beer
with him at some point.

Those are things I didn't do enough
with my Dad either.

The sign for the book sales
still has to be placed on the table.

I have to coordinate that with Jimmy-Lee.

Shit. Sorry, sorry.

They all want a piece of Sergio.

And at some point I had enough of that.

It would be a shame
if I couldn't enjoy it, you know.

Well...

I've been thinking about this decision
for a long time.

The time has come. That's it.

Ending something good
and beginning something beautiful.

Chef Sergio Herman has announced
that he is done cooking...

at his famous three-star restaurant
Oud Sluis.

It will close by the end of this year.

Herman wants to stop at the top of his game.
He says he's devoted himself for 25 years...

to raising Old Sluis to
international acclaim.

Sergio Herman has another restaurant:
Pure C in Cadzand-Bad.

And he will open a new restaurant
in Antwerp next year.

Bringing an end to his three-star status.

Celebrity Rock 'n' roll chef
is tired of working his ass off.

Leaves his creation Oud Sluis behind.

He has achieved perfection.

This dish uses a sea urchin, well, its shell.

Filled with a cream of rutabaga...

flavored with sea urchin
and a little bit of citrus...

and a little bit of tangerine
to add a little freshness.

In the sea urchin, in the cream, there will
be chips made out of Jerusalem artichoke.

So with the chips you can eat the cream.

He's closing a chapter.

But he's allowed to do so. Perfect.

You need balls to end
a success story like that.

He could easily have continued it
for another 10, 15 years.

But he doesn't say:
"I've made it to the top..."

"and now I want to rest on my laurels
and enjoy the rest of my life."

That would drive him insane, I think.
He needs new challenges.

One, two... don't move.

Another one.

I'll make another with a different cookie,
so you can see the difference.

So without the air cushion.

This one's cleaner.
I like it.

It's nice to see some texture.
- Here, right?

Otherwise you get those flat chips.
Now you can see some of the air in there.

The lightness.
- And the cream is sufficiently present.

It's not as if he's going to stop cooking.

But so much emotion has been put
into that restaurant...

which has been passed on
from generation to generation.

And he's so... well...

He's affected by that
and it also has to do with his Dad.

Sergio grew up there
and learned everything from his Dad.

And all that took place in that building,
in Oud Sluis.

Closing the restaurant...

is part of the process of finding closure
with that chapter of his life.

One of the last dishes I'll be making
is Langoustine Old School.

It's one of my Dad's recipes.

He used to make Langoustines à la Nage;
it was one of his specialties.

He'd put together a nice mix
of vegetables...

and cooked them 'a La Nage'.

It is an old kitchen...

I look a bit younger.

Damn.
- A bit younger. You too.

Let's see...

Some people don't get it.

People who aren't familiar with it,
don't understand it.

And he looks good, but it doesn't show.

Remember you went to Bruno's?
Do you?

Did you have pizza?
- Osso bucco.

Pardon?
- He had osso bucco.

He used to make osso bucco.
- Yes.

We think it started
when he was about 56 or 57.

He has a rare kind of dementia,
which starts early...

About six years ago
he started asking questions...

how to make certain dishes,
like his fish soup...

and I thought... well...
he taught me everything.

It was getting weirder and weirder.
He ate the same thing every day.

Every day he made chicken for himself,
with Greek seasoning.

When are you coming for a last dinner?
- When you have an opening.

Your Dad might want to come once more.

I'll keep a spot open in the last week.

Want to eat at Oud Sluis one more time?
Would you like that?

I'll make Langoustines à la Nage.

It will be on the final menu.

Now is the moment that when
something crosses your path, Sergio...

I'm not sure.
Something will cross your path.

Something else. That's what I hope.

We will see...

But again in Cadzand you will work...

Well, it is going to be different this time.
- But I know you Sergio, you can't let go.

Yes, but I'm doing it together with Syrco.

and in Antwerp together with Nick.

You should try to keep your distance.
- Of course.

I'll have to.

I had a good relationship with my Dad;
but it could be very tense in the kitchen.

Working together doesn't
always go smoothly.

There are arguments, of course.

My Dad was tough.

Work and don't talk. Just carry on.

He worked on the flavors.

When I let him taste something,
he was critical.

"You need more of this."

"Do it again."
He wasn't always positive right away.

That didn't motivate me.
But it did make me think about...

how to improve things,
how it has to be better.

These are all briny plants.

Salty fingers.

Sea fennel, saltbush,
saltwort, glasswort.

And that's the stone crab.

You think it doesn't grow here,
but it does.

It all grows here. It's very rich.

Of course there are moments
when I want to discuss things with him.

But that's no longer possible.

My Dad is the one
who taught me how to cook.

And trained me to become the person I am.

It's very quiet at home. It's intense.

Sergio isn't there.
He's there and yet he isn't.

He's in some kind of cave.

So I just leave him alone.
I understand completely.

All I can do is be there for him,
but he'd rather not be there.

He wants to be in the restaurant
all the time and eat there.

He doesn't say a lot when I want to
talk to him about his feelings...

or about how things went yesterday.

"It was fine. Such and such were there.
People were crying."

He does say he finds it very difficult.

Yes, I do miss him, as my partner,
as a father...

well... as a husband, really.

That can be hard sometimes. But I know
you're almost there Ellemieke, hang on.

I will get there,
but I don't know. My mind...

It's missing something.
I'm not sure what.

Can you picture anything
on the plate, or...

This is the souvenir, right?

The presentation...
- It's a the idea...

and thought: OK...

It's the last dish.

The idea where I pictured
a pigeon flying away.

Spreading his wings and flying away.
It has a poetic quality.

Of course a pigeon is also tied
to one spot.

Now it's a pigeon leaving home.

I see it as a new beginning
and a new level.

It's the last thing.

It's clearly about a pigeon.

You get this as a souvenir
with possibly...

a text on it.

I'm still missing something.
- A thing.

Sophie's idea with the egg wasn't bad.
I liked it.

It represents rebirth.

That's what it is as well.
It isn't just a farewell.

Yes...

You know what will be awesome?
White.

I'm picturing white vegetables.
I want white items.

Maybe a combination with black truffle.
It's in season.

And what I think will be awesome...

We're talking about flying away
and feathers.

Maybe I'll do something
with bird tracks on the plate.

That it looks as if it's walking
off the plate.

It would be awesome to have some sort
of powder to press the tracks into...

so it walks off the plate like this.
- You can use stamps.

Of a pigeon foot.
Because I'm going to...

The foot itself...

I'm going to leave the leg on.

I'm going to leave that brute.
That will be beautiful.

And the tracks of the feet
will be walking off the plate.

That's it.
- It has to be something like that.

Very pure and simple.

So don't over do it.

Do I get to do the honors?

Now that I still can.

OK people, here we are.

Thank you for those 25 years.

I thoroughly enjoyed...

I thoroughly enjoyed working with you.

And to end this wonderful journey
with you.

Thank you for everything.
I'll never forget you. Thank you.

What else can we take?
- 13 and 3.

Table 18 has to go fast,
the food is not at the table yet.

It takes way too long for my father,
especially at night.

Hurry up, man!

Is it overcooked?
- It's perfect.

Perfect.
- Here.

It's perfect.

Sergio, it's perfect.

Take it.

I can't find enough words to thank you.
I honestly can't.

Dammit, man.

We are going to Antwerp.

It's fine. It's been good.

It's fine, mum.

Let's go and eat, guys.

Closed on Mondays, Tuesdays, Wednesdays,
Thursdays, Fridays, Saturdays and Sundays!

Weird days for a restaurant...

Blow on it, OK?

You guess what kind of soup it is.
- Pumpkin.

There's something else in it.

Carrot.
- No.

Broccoli.
- That's right.

It's good.

It makes you strong.

It's pumpkin from the farmer.

Remember that farmer?

Where we got the pumpkin.

Have you seen it yet, Moontje?

Have you seen it yet?
- No.

What are you going to do tomorrow?

Tomorrow I have to dress the dishes.

That's only in the morning, right?
- Yes.

Ellemieke!
- Yes?

He did it in one go.
- No way.

I'll come and have a look.
I want to see that.

Don't forget your bag.

Bye, sweetheart.
- Why don't you come along?

No, I'll come and pick you up.

Dad's going to take you.
- Bye, honey.

See you.
- Are you picking me up by bike?

If it's not raining, OK?
- Come on guy, step on it.

I certainly want to do
my own things again.

I should have that opportunity, now
that I'll be able to ask Sergio for help.

I can expect more from him
in the household.

He'll be able to look after
the kids as well.

I'll have the freedom and the time
to do things for myself again.

I'm looking forward to it.

And people change.

Younger people;
maybe older people as well...

look at the world
differently these days.

Food has to be fun and relaxed as well.
A good ambience.

We want to achieve that in Antwerp.

By the way, in Pure C
we started that concept.

Pure C pioneered it.

Come here.

That's the lounge chair we picked,
with black legs.

The price will be the same; that's
not the point. It's about what you want.

Is this low; too low?
- Yes, yours will be...

I special-ordered it,
three centimeters higher...

so you can sit normally.

What's going through you mind?
- I'm thinking...

I'm thinking...

I'm thinking about a businessman
from Antwerp sitting on this chair.

Who?
- A businessman from Antwerp...

Oh, right. Sitting on that chair.

You have to keep him
in the back of your mind.

But you have to look at it like this:
An Antwerp businessman...

will go and sit right in the middle
of The Jane.

I've always seen it as a fact
that when you sit lower, you're...

Me too. We've talked about that.
- You get a bit more air.

But they are the suits,
and they don't want to sit low.

Says who?
- Well, Sergio...

I can put myself in their shoes.
It has to do with the aura.

You want your business partner...
The other thing is just a bit... Get it?

Only you, as the brand Sergio,
can sell that.

When you say "low dining for everyone",
you can sell that.

But the real business people
aren't going to go: whoop.

In Pure C at first people wouldn't
share food. Remember?

That's different.
- No, that's not true. Bullshit.

At first people were saying:
In Pure C you get dishes to share...

It was a circus.

But low dining in Belgium, say it!
- True.

The seating in Pure C is too low.

In London and Paris they've had
low dining for three years.

You see it in the big cities,
so it's OK to do it in Antwerp too.

It's just that...
You can make a statement about it.

The people who don't want it,
will have to sit upstairs.

And then they can't sit in the middle,
but only along the sides.

The middle is low seating as well.
- But everyone wants to sit in the middle.

I'm saying: go low.

I hope it will be something
I can be proud of. Something...

Something I've dreamed of.

I hope people will like it.

Everyone's watching us, but anyway...

We have a good crew,
so it's not keeping me awake.

But of course it's a challenge
to create something there.

It's...

a big project, but a great project.
Something new.

And in a big city. That's nice too.

Us boys from the country side
are going to the city!

It's a change, right?

Do you taste the difference?

That the flavor is more intense.

You can taste the potato,
the fat of the butter.

A very nice texture:
not too soft, not too firm.

It's perfect.
- Certainly.

I will also do the salt.
That's important too. Right, Syrco?

We will control the level of salt
that they'll be cooking it in.

They always do it off the cuff.
- We need standard measurements for...

Vegetables and potatoes.
Let's do that right now.

It's your job to keep an eye on that.
- Sure.

So when it's all fine-tuned,
you have to see what is happening.

That way everyone can follow the recipe.

Don't just grab your things
out of the blue.

Everything has to be weighed
and measured.

That way there's no discussion.
The flavor will always be the same.

The thyme?

Fifty rosemary.

I'll be right back.
I have to pick up the little one.

A lot is happening.
Just five more weeks to go. Exciting.

But as you know:
Today we started taking reservations.

We also got a lot of comments
on our reservations...

because it's incredibly busy.

Merita, can you tell us how we're
already doing after just half a day?

We started out well. We're fully booked
every evening of the first week.

And we're fully booked Fridays
and Saturdays for the first three months.

We put together the menu this week.

Sergio and I worked on the menu
in Paris on Wednesday and Thursday.

We have some very nice dishes...

which we think
will make it difficult for us.

We tried not to do that,
but in the end that's the case.

We're starting off with an accessible menu
that incorporates our usual flavors.

We have to go, buddy. I know...

If you want something beautiful...

If you want to achieve
something beautiful...

it takes time, doesn't it?

It takes blood, sweat and tears.

The lower arm contains my kids,
my family, my parents.

But above that...

My upper arm...

contains the flavors I grew up with.

But a poppy, for instance,
is the image I always had...

when my grandpa and I...

went for walks and built huts.
There were fields filled with poppies.

To me that's a symbol...

of my grandpa, of memories, family.

And it's all mixed in with flavors I like:
Arugula, sea-buckthorn berry...

cherry blossom.

When I'm at home
all I do is dream.

I'm absent-minded.

It's strange.

A strange feeling.
- It is.

I end up in the kitchen
and suddenly I'm awake.

Alert.

Focused.

No stars. Very simple.

Just breakfast, sandwiches, salads
and some warm dishes.

Of course there will be a fish soup.

According to dad's recipe.

Everyone who ate at Oud Sluis,
but also new people...

who followed Oud Sluis
but couldn't get in.

This is for everyone.

We're not serving dinner.
We won't be done by 6 pm.

It usually runs a bit late. But we won't
get home in the middle of the night.

And you have to go to the nature shop.
I'll write down what I need.

I can't leave the place.

I'll ask Michel to help us here.
I need more people.

Otherwise we won't make it.

Help unwrapping the plates, whatever.
All kinds of stuff.

This is 18.

These are medium size.

I'm facing a hectic period right now...

to get things established.

After that I'll try
not to be involved so much, so...

Yeah, not right now.
I am in a bind at the moment.

No, he wasn't here last night.

He first worked on that TV show
My Pop-Up Restaurant.

He stayed in Antwerp,
because after that show...

he had to go to The Jane
to see how far they'd gotten and so on.

Yes, that's tough.
It's very hard on him.

Once it's up and running, he can
catch his breath. But for now...

he's just slaving away.

Proving himself all the time
and wanting more and getting ahead.

I understand it, but at some point
your body will tell you to stop.

He already has experienced minor
symptoms like an irregular heartbeat...

and cold hands and feet
and being stressed out all the time.

I think that if he doesn't listen to that,
he'll be warned in some other way.

I tell him all the time:
Gee, don't let it get that far.

But in that sense he's like a mule.

He digs in his heels.
So who am I to tell him?

I don't want to be the nagging wife:
"Do this. Be careful."

I don't want to spoil things
between us.

So I'm like: "I told you, now you know.
Take it for what it's worth."

But I give him all sorts of nutritional
supplements from this cupboard.

This is all for Sergio
to keep him going.

To keep him active and healthy.

Romesco, two cheese bites.
Are they ready?

Man, full speed ahead.

Those are the first words you learn here.
That means: Step on it.

That means speed, OK?
- Yes, Sergio.

Let's roll!

Concentrate,
or I'll put you on the meat hook.

Table 25, delicious.

Put it on properly.

Make it look clean.
- Yes!

Sauces and dishes portioned out?
- Hurry up!

Full throttle on those noodles!

It went to 40?
- Yes.

Why?
- Two plates.

32 still had to go in, right?
- It's coming up.

Dammit, guys.

Take it easy, guys. First this.
- Two more.

Don't make so many mistakes.

This is not the way I taught you,
so why is it going wrong?

Dammit.

So 40 is already gone?

Four dishes, table 20.

OK, these plates are divided,
I will continue with the others.

Tempo, guys. Come on.
Clean the plates properly.

Check.

Everything in the same position.
The miyoga as well.

The miyoga have to look good.

Nice and clean.

I need more crumble.
- Yes.

Mom?
- Yes?

I'm coming.

Here.

Coming?

If I have time to discuss emails tomorrow?

No, I'm busy tomorrow.

Right after that I'll be
heading for Pure C.

And then Bart... It's a busy day.

How are you?
- Good.

We were a bit stressed.
- Why?

What was the problem?
- The salmon.

We didn't know what to put on it.

It will happen some day:
something simple.

I really feel like that. Just...

Nice and simple, you know.
Just honest, good, simple.

Still a bit rock 'n' roll,
but raw and simple.

I think I can pull that off.

Just uncomplicated, good food.

A raw ambience, but...

It has to be perfect.

Period.