All language subtitles for Kitchen.Nightmares.S09E01.1080p.HEVC.x265-MeGusta

- This season,
I'm starting in New Orleans,

where in just
a few short weeks,

Super Bowl 59 kicks off.

- Super Bowl champions.

Throw to 15.

Touchdown!

- With hundreds
of thousands of fans

descending on this city,

trust me, it's a
"make it or break it" event.

- Ooh, girl.

- The Super Bowl is gonna
have a tremendous impact

on our city.

- It could generate over
$500 million of business

in The Big Easy.

- If we don't get any influx
of people coming in here--

[laughter]

- BYOF, bring your own
[bleep] fork.

Now, for these restaurants,

it's gonna be
anything but easy.

- It's not even shucked.

- I'm not doing it, bitch.
Get out.

- Owners on the brink.

- I've put everything
into this place.

- We're up to nearly
what in debt?

- $1 million.

- Vile kitchens.

What in the [bleep] is that?

Piping hot jambalaya
in the fridge

and chicken in lukewarm water.

Disgusting, vulgar.

This place is like the plague.

Am I really on Bourbon Street?

Is this really one of the most

sought-after corners
of New Orleans?

- Oh, my God.
- I tasted that,

and it turned my lips
into a cat's [bleep].

- I think it's the sauce.

- And truly shocking behavior

like I've never,
ever seen before.

- [bleep].

- Everything is
a [bleep] excuse.

- I'm about to punch him.

- Oh, my [bleep].

Good God.

This restaurant is festering.

I am shocked.

You're serving food with
rat [bleep] dripping down.

- Every single time I've came,
I've thrown up.

- I came here to help you,

but I can't help two owners
that are in denial.

- Leave me alone!
- Stop.

Shut it down.

Get every customer out now.

Oh, you got issues.

- Yeah, oh,
everybody has [bleep] issues.

- I don't know
what to tell you.

- You have no chance
of three more weeks,

let alone three years.

This was your dream.
- Yeah.

Turned into a nightmare.

- And I promise
I'll do everything I can

to help these struggling
restaurants to succeed.

I feel your pain.

Please, you got a chance
to change this.

There's gonna be bumps, OK?

But we're gonna get
through those bumps.

And I appreciate the fact
that you didn't

throw the towel in.

Are you ready for a change?

- Oh!
- Come in.

- Oh, this is so beautiful.

- Oh, my God.

- [squeals]
- Thank you so much.

- You've got this.
I promise you, it's within you.

Don't be scared of change.

- Thank you.
[cheering]

- Thank God for Gordon Ramsay,
right?

- Welcome to an all new season
of "Kitchen Nightmares."

[dramatic music]

This restaurant is festering.

You cannot be that deluded.

Stop, stop, stop.

I promise you.
You can't do this.

Smell it!

Shut it down.

[jazzy music]

For the next two weeks,
I'm in New Orleans,

one of the most vibrant
cities in America,

world renowned for its food
and football team.

I've come to the heart of
the city's French Quarter,

home of the oyster bar
Iberville Cuisine.

Located just off
the iconic Bourbon Street,

Iberville is owned by
an unlikely culinary couple.

- My name is Bonnie,
and my partner and I, Camille,

we opened Iberville Cuisine
in April of 2023.

- How are y'all doing?

I'ma seat y'all right here,

and y'all waitress
is gonna be right with y'all.

- And here we are
11 years later.

He is a physician,
and I'm a nurse.

- I'm a doctor, and I'm
trained in infectious disease.

Because we love to entertain.

This is like our nature.

We like people.
We love people.

And on top of it,
we love New Orleans.

- I will be your
waitress for today.

I want to get started
with anything to drink.

This is one expensive baby.

- But neither Bonnie
nor myself--

we know anything
about a restaurant.

- It's absolutely
not busy enough.

- Something is wrong.

Right now,
I do a lot of things

to keep the costs down
because Iberville

is currently losing
$20,000 a month.

- How y'all doing, my honey?
Follow me.

- I did not know
about restaurants.

I have, over the last year,

learned everything
the hard way.

I do every job
in this restaurant.

- I'm gonna seat y'all
right here,

and y'all waitress
will be right with you.

- The staff is the best
I've had since we've been open.

- Particularly Haley.

- I am the
fourth-generation waitress

in the city of New Orleans.

I want a order, ASAP.

Bonnie and Camille could
not handle anything.

They don't have the experience.

You want to run this
to table 11?

- I don't know
what table 11 is.

- Oh, my God.
Table 11 is table 11.

The waitresses know if
something's wrong, ask Haley.

Do not ask Bonnie.

Bonnie doesn't know what to do.

- Because we're
busting our ass,

and she's just sitting in the
office playing on her phone.

We get busy, she disappears.

Camille is a doctor,
so Camille is never here.

When he comes in, he comes
and eats and gets a drink.

And that is it.

- Cheers.

- Hannah and me
are first cousins.

Nathan and Sammy are first
cousins, and we all work here.

Me and Nate have
been together for--

we'll make six years
in February.

- What else do you need?

- Give me a side order of
cheese just for that burger,

just in case they want it.

- Before I worked at Iberville,

I was a plumbing apprentice.

- I'm not an actual chef.

I cook at home
but not very often.

- They didn't like this burger.

- It's a frozen piece
of [bleep] burger.

- Bonnie wanted to cut costs,

so she'll go to
the grocery store and find

the cheapest options possible.

- Customers don't want
to eat frozen food.

- They just sending them
back to back to back.

- They don't want to come back
because it's disgusting.

This is why
we don't buy frozen!

[tense music]

It just kind of sucks
because

we want
a successful restaurant.

The whole family
rely on Iberville

because it is our
main source of income.

At the end of the day,
I want people to be like,

let's go to Iberville
'cause the manager is great.

The servers are great.

So when they complain
about the food,

and you knew that your
boyfriend in the back,

and then when a table
complaining about the drinks,

and that your cousin's
running the table,

and she's busting her ass,
which just kind of sucks

'cause it's like,
it's your family.

[sniffling]

- We are giving it our
everything, but I am tired.

- I need Chef Ramsay to
put us on the right track.

- When the Super Bowl
comes to New Orleans,

Iberville is not in good shape.

Beignets up.

- Super Bowl is Iberville
Cuisine's final shot.

- If we do not do good on this,
this restaurant's done.

This food's gross.

- Chef Ramsay's
the best of the best.

I need him to come in
and fix it, fix us.

[rousing music]

- I'm in the French Quarter,
the legendary heartbeat

of New Orleans,
to find out why

Iberville Cuisine,
which is just literally

a few steps away
from Bourbon Street,

is completely empty.

Something is going wrong.

Now, Iberville Cuisine.

Oh, hello.

- Good morning and welcome
to Iberville Cuisine.

I'm Hannah.
- How are you?

- Good.
- Oh, [bleep].

- Hi, Bonnie.
- Hello.

Bonnie, nice to meet you too.
- Very nice to meet you.

Wow, he has a really
firm handshake,

and he's much taller
than I expected.

- Man, it's busy out there.

The hustle and bustle is crazy.

My God, this place is huge.

Good morning, ladies.
- I'm Sheree.

- Sheree. And you are?
- Haley.

- Haley, nice to meet you.
- Nice to meet you.

- Wow, what a place.

Is it normally this quiet?

- Yes.
- Yeah.

- We don't have a lot
of customers.

- Wow.

Walk me around.
Tell me what we've got.

- So we have a courtyard
down here.

[water dripping]

- Where's all that water
coming from?

Is that leaking from the--

- Yes.
- --air conditioning?

- You can't serve right there.
- You don't serve here?

- We try not to 'cause
it leaks really bad.

- Right. The fountain leaks
or the ceiling leaks?

- They both leak.
- They both leak.

Holy [bleep].

So the courtyard
inside a restaurant,

literally right by the
front door, that no one uses.

- Yes, sir.

- OK.

These colors,
who designed all this?

- My partner
designed the colors.

[quirky music]

- Is he an interior designer?
What does he do?

- No.

- Specializing in?
- Infectious disease.

- Wow.

Well, there's two down there
straight away.

Oh, my God.

Man, this place is huge.

What's this up here?

- Every Friday night,
we have live music,

and my partner will
play the piano.

- And do customers come in
waiting for his performance?

- No.
- OK.

Oh, we got a customer
just come from the bathroom.

Is this a customer?
- No, that's our cook.

- Oh, sorry.
- That is Nate.

- How you doing, Chef Ramsay?
- Hey, bud.

Good to meet you.
First name is?

- You as well. Nate.
- Nate, good to see you, bud.

- You as well.
- Where you from?

- Here.

- Where--where did you
go to culinary school?

[tense music]

- Nowhere.

I'm not a chef.

- [stammers] [bleep].
Hold on.

You're not a chef, but you're
in charge of the kitchen?

- Yes, sir.
- So what is your real job?

- Oh, I used to be
a apprentice plumber.

- A professional plumber?
- Apprentice.

- So just--
let's get this straight.

Your background is a--

- I'm a nurse.

- Nurse.

Go on.
- Lifeguard.

- Lifeguard.

- I'm a nurse who's her friend.
I help out.

- But we got a nurse, a nurse,

a plumber, a lifeguard.

- I've worked in
restaurant industry.

- OK.
Thank [bleep] for that.

Nate, what would you recommend?

- Uh, the gumbo--

- Um, actually, I wouldn't
recommend the gumbo.

- You wouldn't
recommend the gumbo?

- Not right now, no.

[quirky music]

- Well, hold on a minute.
Why not today?

- It was a little greasy
last night.

- Let's make this easy for you.

Seeing there's nobody else
in the restaurant,

I'll just take
one of everything.

- Yes, sir.

- I'm like, oh, [bleep].

I don't think Nate and Sammy
are used to somebody

ordering one of everything.

Before Nathan started
working at Iberville,

I didn't even know
he could cook.

He's a baby at this.
- Shall we?

- Yeah.
- Yeah, one of everything.

- You want to take
a seat over here?

- Hold on.
Is there a leak there?

- No, there is no leak
right here.

- Stay with me, the leak--

you can help the [bleep]
leak first, no?

- No, there is no
leak over here.

- Oh, man.

- Nobody told me
it was Gordon Ramsay.

- Yeah, it's Gordon Ramsay.

I'm not a trained chef,
but I'm prepared.

I'm ready for Chef Ramsay,
anything he throws at me.

I'm trying.
We trying.

- Fried alligator bites
with some boudin balls.

Man, we're in
for a party today.

- Wait, so he want a
Captain Platter, a Mother Lode.

- He wants everything.
- Everything, Sammy.

- Cooking for one of the
best chefs in the world,

I'm feeling, like,
really nervous about that.

- Bloody hell.

- I have not been
properly trained.

I don't even cook
for myself at home.

I just warm something up
in the microwave.

[microwave beeps]

- Bonnie, sit down.

How you doing?

- Fabulous.

- Fabulous?
- Yes.

- Let's cut the BS.

- OK.
- How you really doing?

- The restaurant is not doing
well, so I'm not doing well.

It's been a very
stressful journey.

- But first of all,
why take on something so big?

This is huge.

- I know a little bit
about the business.

And my partner, this was his
dream to have the restaurant.

- How much are you
losing per month?

- About $20,000.

- Five grand a week?

- Yes.

- How much money did you
sink into the business?

- We're about 850 in.

- $850,000?

- Yes.
- Wow.

So we're losing
20 grand a month.

- Uh-huh.

- And from your perspective,
the problems are where?

- From everything.

Because of my
lack of knowledge,

I had to learn
everything the hard way.

I cover every position in here.

I go "grocery shopping."

I also cook the food sometimes.

- You cook as well?

- Bonnie's starting
with her [bleep].

Lies after lies.

- I've washed the dishes.
I've worked the bar.

I've been a waitress.
- Right.

- I bus the tables.

Whatever it takes.

- You are hands on, then.
- You have to be.

- No, that's not how it is.

This is complete,
utter [bleep].

Bonnie told Gordon that she
runs this restaurant fully.

- No, what?
No, she don't.

- I bust my ass,
and you gonna say

that you run everything?

- Exactly.
- Girl, you come in

at 6:00 and go home at 9:00.

- And go sit in
the [bleep] office.

- You not about to lie.
You not--

that's like talking [bleep]
on me as a manager.

Bonnie straight up
lying to that man.

It's OK.
I'm snitching her out though.

[dramatic music]

- I'm at Iberville Cuisine
in New Orleans,

talking to Bonnie, the owner,
about her failing restaurant.

- I cover every
position in here.

- Bonnie told Gordon that she
runs this restaurant fully.

- No, she don't.
No, what?

- It's OK.
I'm snitching her out though.

All right,
these are fried pickles.

- Wow.

- These is the boudin ball
with the homemade cream sauce.

For some reason,
this week we bought frozen.

- So we're buying in
frozen balls now?

- Yeah, I don't know the reason
for the frozen ones.

- Gotcha.

- This is the fried
alligator bites.

People get upset because
that's not the portion size

we normally serve.

- And when you get
complaints like that

directly from the customer,
who do you refer them to?

- Me, because I'm the manager.

- But we've got the owner
standing next to you.

- She don't really deal with
the complaints on the table.

I deal with the complaints
on a table.

- Wait. She doesn't deal
with the complaints?

She's very hands on.
She runs this place.

- I deal with the complaints
from the customers.

- Wow.

Appreciate your honesty.

- Yes, sir.

- So you don't even
deal with complaints?

- If Haley is here,
that is her role,

because she's very good at it.

I try to avoid tables when
the customers complain.

I'm not good with people.

It doesn't come naturally
for me.

- This is
the Goldfish Iberville.

- Thank you.

- And then this is
a fried shrimp po' boy.

- Great. Man.

OK, well, um, thank you.

[sighs]

[bleep] hell.

Man, it's depressing,
seriously depressing.

I meet an owner who clearly
doesn't know what she's doing.

I've got a nurse, a plumber,
and a lifeguard,

and a dining room
that is empty.

Yeah, not good.

Jambalaya.

My God, you think
of New Orleans.

It's so sad.

Dry, salty.

Such a shame
'cause it's so dry.

- Yes, sir,
I do agree with that.

- And may I have
a glass of water as well?

- Yeah.

- Before I dive in
that [bleep] fountain.

[water dripping]

- [whispers]
Crikey.

- Maybe I should stop now.

The whole menu,
not a good idea.

Wow.

OK.

And is it--is it frozen fish?

- Yes, sir.

- Bonnie won't let us
order fresh.

- Wow.
So you've been disarmed.

- We have to go through
Bonnie to get anything.

- [bleep]. Thank you.

Bloody hell.

- As a customer,
Chef Ramsay was spot on.

I've tried the food, and it
just does not taste good.

It's dry, it's flavorless,
or it's too salty.

- All righty.
- OK, what is this?

- This is the Captain Platter.

The hushpuppies
are made in house.

Everything else is not fresh.
- Right.

- And then this is
the shrimp and grits.

- Thank you.
It smells so greasy.

Shrimp and grits.

[bleep]. So salty.

And this is the...
- Fish.

And then that's your
red beans and rice.

- Have a little taste of that.
It is so salty.

And parts of it are hot.

In the center,
on the outside is cold.

- Oh, my God.

- I tasted that, and it turned
my lips into a cat's [bleep].

- I think it's the sauce.
- The sauce?

- The cream sauce.

- Can you give a taste of that
to Bonnie, please?

- Bonnie.
- Bonnie, yeah.

- Taste that sauce.

He told you to taste it.

- [bleep].

- God.
It's nothing but salt.

- Is that salty, too?

[tense music]

- [bleep].

[bleep].

[sniffles]

- This is way too salty.

And them shrimp and grits
made me want to throw up,

they were so salty.

- The only seasonings
she buys me is salt.

That's all I can use.

If I didn't have that,

it had no flavor because
there's no seasonings.

- These are the Cajun fries
made with sauce.

And this is a raw oyster.

And then I have the rest of,
like, the different oysters

coming out for you.

- Gotcha.

And this one, this is
the same sauce, right?

- Yes, sir.
- I'm done with that.

Thank you, honestly.

And where--

- The oysters are local.

- It doesn't look very fresh.

- Uh...

the oysters I think we got
two days ago.

- They didn't clean them
very well.

- I mean, oysters
are dangerous enough.

But honestly,

I've just recently had
my sixth kid, Jesse James.

I'd love to be around to
celebrate his first birthday,

so I'll pass on that one,
thanks.

And it's just--
it's got clay and [bleep].

- Oh, absolutely.

- Thanks, darling.
God bless you, Jesse.

Fingers crossed,
I'm coming home, kid.

- How the [bleep]
do y'all serve

Gordon Ramsay a dirty oyster?

That is literally what he did.

It's not even shucked.

Like, how the [bleep]
do you serve him that?

- I'm tasting the menu
at Iberville Cuisine.

It's got clay and [bleep]
all over there.

- Oh, absolutely.

- This New Orleans oyster bar
has a lot to live up to.

- It's not even shucked.

Nathan and Sammy need to learn
to clean oysters better.

It's pathetic.

Oh, my God.

[tense music]

Think this is the last
round of everything.

- Thanks, darling.
- And these are actually clean.

- OK, I appreciate that.

- This right here is
a char-grilled oyster

with a little parm.

- How sad is that?

Where do we start?

It's like something
out of a horror movie.

No.

- Haley, is that
frozen spinach?

- Yes, sir.

- And the second one's
got what in there?

- It's butter,
but it's not real butter.

It's margarine.
- Margarine on an oyster?

- Yes, sir.
- Why?

- It's cheaper
than real butter.

- [bleep] hell.

Oh, my God.

That's terrible.
Is that it?

- I think so.
- Thank [bleep] for that.

Is there any dessert?
- Frozen beignets.

- No, there's fresh
beignets everywhere--

- Yes, sir.
- --in this quarter.

Would you do me a favor?

If I give you $20,

can you just go and get me
a beignet from down the street

so I can have it
with my coffee, please?

I am starving.
Thank you.

[jazzy music]

- Am I really doing this?

Chef Ramsay telling me
to go get some fresh beignets

was very traumatic.

Can I get a order
of the regular beignets

and the ones you recommend?

- We have frozen beignets.

[bike chime rings]

- These look so good.

- Hannah, thank you.

- We've been saying
our beignets were good,

and it's gonna be out in
the world that they're not.

- That's the first time I've
ever had to order food to go.

Never thought that [bleep] would
happen in the French Quarter.

Oh, my God.
Beautiful.

Let's get the team together.

Let's have a catch up,
shall we, a proper meeting?

I've seen enough.
- Let me grab them.

[tense music]

- This is ridiculous, honestly.

Meters away from
Bourbon Street,

a delusional owner

running a massive restaurant.

Food was bad, but then
the owner is so disconnected.

She is a million miles away

from making this place
successful.

OK, listen, I'll be honest.

That was not good.

Am I really on Bourbon Street,

one of the most sought-after
corners of New Orleans?

I'm here to help,
but I can't just

wave a [bleep] magic wand
and hey, it just happens.

But [bleep] margarine
on an oyster?

Are you kidding me?

Margarine, Nate, on an oyster?

- Yeah, that's it.
That's what I get.

That's what I have to use.

- What do you mean,
you have to use?

- That's all I have.
I don't buy the groceries.

- Seriously, what in
the [bleep] is going on?

Anybody?

Bonnie, can I just have
five minutes with the team?

- Sure.

- 'Cause I feel like we're all
standing on eggshells.

Yeah?

- The restaurant
is not doing well,

but it's not because of me.

I am giving it my everything,

and the staff doesn't see it.

- OK, she said to me earlier
she's hands on.

She can run the kitchen.
She can run the--

- [laughs]
- No, she knows she's not.

- Wow.
- She came in the kitchen

one time, she started
helping me a little bit,

and then she was like,
oh, my God, I gotta go.

I can't handle this.
I'm stressed out.

- Oh, my God.

When you see things going south,
are you telling her?

- Oh, yeah,
we tell her everything.

But she doesn't listen.
She refuses to.

We keep telling her
how we're feeling,

but she don't want to
listen to it.

Her way is the right way,
and that's it.

- And how many of you
are on salary?

- Just me.
- Just Nate.

- Are you paid as
a general manager?

- I make $40 whether
I work an 8-hour shift.

- A day?
- Yeah.

- [bleep].

Hannah, are you on
a full salary?

- If we don't have customers,
I don't get paid.

- So how much are you
earning a day?

- I've walked out of here
with nothing before.

- After a full-day shift?
- Mm-hmm.

- They don't quite understand
just how lucky they are

to have such loyalty.

This is unfair on you guys.

Why are you still here?

- We thought it was
for a dream.

- We just don't want
to see them fail.

Like, they've put
a lot of money into it.

- When we first came in,
it was like, OK, it's a family.

And then I don't know, lately,
it hasn't been like that.

It really hasn't.

And so now we've done said if
things don't change after this,

we're all leaving.

We all have a plan B.

- In a couple of months
from now,

the Super Bowl
is coming to town.

And it brings in close to
half a billion dollars

to this industry.

And those two or three weeks
could be enough

to keep you in business
for the next 12 months.

It's our last shot.

If we don't get this right
ahead of that--

- Iberville will be closed.

- And that's what
I'm focused on.

- Yes, sir.

- I'm gonna go out
and get customers in.

I want to see just
how this place rolls.

So just do what
you do normally.

Thank you.
- Thank you.

- In order to see what
a busy service looks like,

I've hit the streets to get
customers through the doors.

Would you like a bite to eat?
- Yeah, sure.

- Literally 200 meters left
hand side, Iberville Cuisine.

I'll see you in there.

Iberville Cuisine.
I'll see you inside.

Thank you.
Appreciate it.

Thank you.

- Being that we'll have
a full restaurant,

I'm a little nervous about it.

I hope I get every dish
out properly.

How do you buy iceberg lettuce
that already wilting?

That [bleep] look nasty.

But since Bonnie doesn't supply
me with the ingredients I need,

I'm basically set up
for failure.

- I rounded up
a few guests, OK?

- Yeah.
- So it's gonna be busy.

Oh, [bleep], customers.

Welcome.

[upbeat music]

- Are y'all ready
with everything?

- Yup.

- How y'all doing, my honeys?

Y'all can follow me.

Chef Ramsay is gonna definitely
see some chaos tonight.

- My name is Naomi.

I'ma be y'all waitress
for today.

- But I think he's also
gonna see the team

works together with
the little bit they have.

- Can I get y'all started
with any appetizers?

- We're gonna do
the dill pickle.

- You want to try
the Cajun fries?

[machine buzzes]

- Fried pickles, Cajun fries,

gumbo cup, and boudin balls.

- Let's get these out.
Come on.

- They're coming.
[sizzling]

- I'll go put it in for y'all.
[machine buzzes]

- Hey, we got more tickets.

- Ah, there he is.

Good evening.
- How are you? Camille.

- Camille, nice to see you.
- Yeah, it's a pleasure.

Very pleasure to meet you.
- Likewise.

How's business?
How's this running?

- Was very, very bad summer.
- Sure.

You're close to a $1 million.

- Yeah, yeah, yeah.
- In under 18 months.

That's a lot of--
that's a lot of money.

- I know. So I work daily,
seven days a week.

And I only come once a week.

But this has always
been a dream of mine.

Not necessarily a restaurant,

more than a concept,
to entertain.

- I brought these customers
in tonight

to see how this place functions.

I'm going to get up to speed,
and maybe we'll catch up later.

- Really a pleasure.

Really a pleasure
to meet you, Chef.

- Likewise.
- Thank you.

We need Chef Ramsay's expertise
in this place,

because I put a lot of money
in this project.

And we have no restaurant
background whatsoever.

But we are disciplined.

We learn quick.
[chuckles]

- I need a cup of gumbo,
and I need a boudin,

and I need that on the fly.

- Yes, ma'am.

Give me a sec 'cause
I got a lot of oysters.

- Yeah, no rush.

Well, kind of a rush.

[dramatic music]

- Um, are we ready to
put in entrée orders?

- They're in.
They should be coming out soon.

So sorry about that.

[machine buzzes]
- Oh, God.

- Should be coming.

Food's in.
It's coming.

- Them Cajun fries coming out?

Come on, Sam.

- We're getting slammed

like we've never
been slammed before.

Not even on a busy night
we've been like this.

- It's coming.
I promise.

- Goldfish Iberville
and the red beans.

- Goldfish right here.
- All righty.

I need them red beans
with that.

Bonnie, who are you
making that for?

- Camille.

- Oh, my God.

We are slammed,

and Bonnie came back here
and made Camille jambalaya.

None of our tables
have food yet.

- Thank you, honey.
- Here you go, my dear.

- But Camille has
his jambalaya.

Oh, it pisses me off.

- I'm in the heart of
New Orleans' French Quarter

at Iberville Cuisine,

where dinner service
is underway.

- It's coming, I promise.

- But the only person eating
is the owner, Camille.

[tense music]

- We had the Taste of Three

and the two Captain Platters,
right?

- Thank you.

- It's super salty.

And honestly,
it tastes like it's old.

- Yeah.

- Man, I mean, now I understand
why this place is empty.

It's a [bleep] disaster.
I can't believe it.

I need to see the kitchen
for myself.

The fryer is black.

When was the last time
that was changed, Sammy?

- A month ago.

- Almost everything
on our menu is fried.

And because Bonnie
doesn't buy me oil,

I have to use that dirty grease,
or we have nothing.

- Holy [bleep], my man.
- It's disgusting.

[sizzling]

- Yes, sir.

- All right, let me get
that Taste of Three

so I can run with it.

- The sauce they said
is too lumpy.

Hey, how are y'all doing?

- OK, so you want another
Captain Platter?

- Please.

- What's wrong with that?
- It's too salty.

- Too salty.
- We've been open for an hour,

and only five things already
have been sent back.

- [bleep].

[piano trilling]

♪ Oh, when the saints ♪

♪ Get marching in ♪

♪ Oh, when the saints
get marching in ♪

- It sounds like we're at
a [bleep] funeral.

- I know.

It's very boring,
and people don't stay.

- Oh, my lord.

- ♪ When the saints
keep marching in ♪

- Camille might sound like
Louis Armstrong in his mind.

- ♪ Yeah, when the saints
keep marching in ♪

- But in my mind, he should
find a different hobby.

[laughs]

[dramatic music]

- How much longer with
them charbroiled oysters?

- They're done now.
- They coming?

- I'm taking them off the grill.
Yeah.

- You want me to start running?

- Yeah, if you can read
both of these tickets.

- Let's go and get the bar.

- [bleep].

- It's OK.
- Let me help you.

I've got it.
There we go.

You OK?

- I do apologize about that.

We're gonna have you
two more out.

- Bonnie dropped two oysters!

Two more oysters on the grill!

- Does she normally
run food like this?

She can't even carry
a [bleep] tray.

- She does not bring food out.

- There.

Are you OK?

- Yeah.
- Are you sure?

- Yeah, it's just
kind of like--

it's aggravating
because any other day,

she wouldn't be running food.

But you saw she was
running food for 10 minutes.

- Yeah.

- And now I don't know
where she's at.

- Right.
- She's gone. She disappeared.

- Is she always disappearing
like this, Haley?

- Yes, all the time.

- But where does she go?

- Now I don't have enough help
in the kitchen,

and I have enough help
in the front.

- Where has she gone?

- It kind of sucks.

- Ugh.
[bleep].

- Cockroach.

Oh, my God.

- Yeah.
- [bleep].

[thwapping]

Oh, my God.
Bloody hell.

Never in my mind
will I ever think

the freshest thing
in a restaurant

is a [bleep] cockroach
walking up the wall.

Even the cockroach
doesn't want to eat.

The food is that bad.

Holy [bleep].
This is shocking.

There are cockroaches
running up the walls.

And I've got two owners
that are absolutely

freaking delusional.

What the hell is going on?

"Doctor" my ass.

OK, Nate.
Just stop.

Sammy, stop.

- Yes, Chef.
- Stop.

Stop, stop, stop.

- OK, Nate, just stop.
Sammy, stop.

- Yes, Chef.
- Stop.

Stop, stop, stop.

At Iberville Cuisine, things
are worse than I thought.

Nate, where's the soap?

- We've never had soap
in there, Chef.

- You've never had soap?
- No, sir.

- Body wash is what's in our
soap dispensers right now.

- Oh, my God.

[dramatic music]

Oh, there she is.

Bonnie.
- Yes.

- Do you honestly know
what the [bleep] you're doing?

- I need help
with this restaurant.

- You need help?

- I need help.

- We have to stop
pretending at this.

- I'm not pretending.
I'm trying to learn.

The process is wrong for sure.

Our food needs to be improved.

- Seriously?

You told me you learned

how to do everything
in this restaurant.

I can't even find you
half the time.

Where's the walk-in?
Do you have a walk-in?

- We do.
- Dare I?

[door creaks]

Oh, my God, even the [bleep]
door doesn't even work.

[bleep].

Oh, my God.

What in the [bleep] is in here?

[coughs]
Bonnie, just smell them.

They're stinking.

- They should be
covered and dated.

- They're gone.
They smell.

- That was very frustrating.

He said the shrimp was rotten,

but it's not going to
make anyone sick.

It is, uh, not a risk.

- What is that?

What the [bleep]?

How slimy is that?

- I'm serving poor quality
foods to customers.

And I'm scared that I'm gonna
get my customers sick,

and then that just
falls back on me.

- What's this?

- I hope it's eggs.

I'm not sure why
there is water in there.

- [bleep].

The [bleep] is this
in here for?

- Holy [bleep].

[bleep].

Can you go and get me Camille?
- Absolutely.

Camille.

- I need you two
in here now, please.

You handle diseases
for a living.

- Yeah, uh-huh.
Absolutely.

- You're running
a diseased business.

This place is [bleep]
like the plague.

Have you ever been
behind the kitchen here?

Have you even seen the mess?

Come with me.

First of all--
- Yeah.

- --we are frying in black oil.

Sammy said that was
changed months ago.

Look at that.

Look.

We've got hot water defrost--

[bleep] hell.

Defrosting shrimp.

And then people
are eating that.

- This is how you defrost it?

- No, it's not how
you defrost it.

[bleep] sake.

- Some of the things
that he said

I completely disagree with.

- [bleep].

Nothing labeled,

just food and [bleep]
thrown in here.

When's that from?

- Jambalaya,
I just made it yesterday.

- Yesterday?
Put your hand underneath there.

- It's still hot.

- It's [bleep] piping hot.

Piping hot food inside.

- It's supposed to
be fridge, Bonnie.

- [bleep].

- They put it in there.

You don't do that.
- Have a look at this.

So we've got piping hot
jambalaya in the fridge

and chicken in lukewarm water.

You're a doctor.
You're a nurse.

Come on, guys.
[bleep] hell.

I am shocked.

- It's unbelievable.

That's freaking me out
right now.

- This restaurant is festering.

- Yeah.
- I came here to help you,

but I can't help two owners
that are in denial.

And for a professional doctor
that handles diseases,

is that how you run
your practice?

- No, no, no.
Absolutely not.

- Honestly, I'm [bleep] amazed
you haven't killed anybody.

- I will not allow this
in my practice.

- [bleep] tray of paint
in the fridge.

Come on!
- Yeah, but I don't know.

This all surprise to me
right now.

- You're wasting hundreds
of thousands of dollars.

- I know. I know.
It hurts a lot.

- We're buying in
store-bought product,

and we're trying
to con customers.

Is this your dream?

- No, no, no, no, no.
Absolutely not.

- These kids aren't even
making $50 a day.

They're on the breadline.
They're struggling.

And we're content
serving [bleep].

Get all those customers
out of here and apologize.

And look at me.
Don't tell your staff to do it.

You do it.
You need to get a grip.

That's not sitting on a [bleep]
piano farting on your ass.

You need to get a grip.

- Unfortunately,
we will no longer be having

any more service tonight.

- [bleep].

- Un-[bleep]-believable.

I've never, ever, ever
witnessed anything that bad.

Honestly, I'm not even
too sure if I can help them.

They're so deluded,
it's gone beyond

because they can't even
smell their own [bleep].

- Unfortunately,
we will no longer be having

any more service tonight.

So if I could please
have you all leave,

and I greatly apologize.

- At Iberville Cuisine
in New Orleans,

I've had to close down
the restaurant

due to a festering kitchen.

Just one [bleep] look
at this [bleep],

you can tell
how badly it's run.

- Gordon is [bleep]
Camille's ass right now.

- It's gross, Camille.

[bleep].

- Something has
got to be changed.

- This is not
a Band-Aid maneuver.

- Mm-hmm.

- I don't want
to go back there.

I do not want to go back there.

I mean, everything that
could go wrong tonight

did go wrong tonight.

- It's OK.
- [sniffles]

- You're a great manager.
You got to know that.

- At the end of the day,

I don't think
I'm set up for success.

And it sucks because
it makes me

feel like as a person,
I failed.

And I don't--
I don't like to fail.

[somber music]

- [bleep].

- I'm hoping with Chef Ramsay
here that there is hope for us.

- Oh, man.
[bleep].

- But after tonight,
I just don't see hope, no.

- This, I asked them
to clean it last week.

And it wasn't done.

I just keep doing and doing
and doing and it's not enough.

- No, no, I know.

- Can I have a--
can I have a meeting

in the dining room,
all of you, please.

Quickly.

Hey, servers,
come over, please.

I'm lost for words.

[tense music]

Do you have anything
to say, Bonnie?

- No, I mean,
I'd like to apologize.

- To who?
To your staff?

- To the staff.

- 'Cause I just overheard you
blaming them.

- No, I was not blaming them.

- Start being more honest.

We are barely holding on
to any reputation.

You have to start understanding

what it takes
to run a restaurant,

not playing at running it,
not thinking about it--

properly running
a restaurant daily.

Weeks from now, the biggest
sporting event of the year

is descending upon
your neighborhood.

That is a lifeline
if you get it right.

And, Camille, you've put
a million dollars up.

You can't be a silent partner
that comes in

and gets in the way.

If you're in, you're in.
If you're out, you're out.

- No, absolutely, yeah.
- Are you in or you're out?

- Oh, I am in.
I have to.

I mean, we--we invest
a lot in this place.

- But are you "in" in?

- Absolutely.

- You need to get real.

Is that clear?
- Yes.

- Now, get your
restaurant clean,

because it is
a disgusting mess back there.

Is that clear?
- Yes, Chef.

- I want everything
out of everything,

every cooler, every plate.

- All these crab cakes
and hushpuppies going out?

- Everything that's open,
throw away.

- All right.

- Hannah.

- Ms. Bonnie needs to get back
here on her hands and knees.

She's really just walking
around doing nothing.

- Was there another
body wash in here?

- Uh, I don't know.
Ask Bonnie, I guess.

I'm thinking and meditating
and having thought

about what we heard today.

Chef Ramsay showed us
the stuff we don't know about.

I love my project,
and I make it work.

- Camille's playing on
his phone in the office.

- I thought he was in.
- I thought he was all in.

- Man, you better tell him
to get his ass in here.

- Too good for
this kind of work.

The size of the [bleep]
he ripped them,

and they're still
sitting in that office,

not caring about anything.

- Yeah.

- It really shows
what's going on here.

- Camille left?

- Oh, man.

- That shows y'all it, man.

I don't know what else
to tell you.

[dramatic music]

- Bonnie's gone.

That's just not fair.
I'm not doing it no more.

- Not at all.

I mean, you truly see

who actually cares
about this place.

The owners couldn't even
be here to help us.

Bonnie and Camille didn't
even pick up a sponge.

If nothing changes about them,
I'm gone.

So is everybody
in this restaurant.

- Next time on
"Kitchen Nightmares"...

Good morning.
How are you feeling?

- Stayed up cleaning
by ourselves.

- What?
What are you doing?

- I want you to have a taste
of your own medicine.

Hello, Chef.
I'm talking to you.

Bonnie.

- You own a restaurant
but cannot cook a burger.

That's raw.

- That is a [bleep] disgusting
[bleep] show.

Throw it away.
Holy [bleep].

Where is she?
- [bleep]'s about to get real.

- Your time is done here now.

Get the [bleep] out of here.

- All right.
Good. I'm done.

- Oh, my God.
I never expected this.