All language subtitles for Kitchen.Nightmares.S09E02.1080p.HEVC.x265-MeGusta

- Previously on
"Kitchen Nightmares"...

Man.

I'm in the French Quarter,

New Orleans' culinary crown
jewel at Iberville Cuisine,

a so-called Cajun restaurant
and oyster bar.

The big problem is
no one is coming.

- Quiet, you know?

- Calling the shots with zero
experience is owner Bonnie.

- We are currently
losing 20,000 a month.

- Her partner, Camille,
is a silent investor,

bankrolling this lead balloon.

- It's always been
a dream of mine.

- Are you all ready
with everything?

- Bonnie claims
she's across everything.

- I go "grocery shopping."

I cook the food sometimes.

I wash the dishes.

- But is cutting corners
everywhere.

- How do you buy iceberg
lettuce that already wilting?

- It's margarine.
It's cheaper than real butter.

- Terrible.

Her team are working
with their hands tied.

Doesn't look very fresh.

Using cheap frozen food.

My God.

And cooking in
contaminated conditions.

- They're gone.

The whole place is dirty,
dysfunctional--

What's this in here for?

And crawling with cockroaches.

This restaurant is festering.

And the staff have had enough.

You're running
a diseased business.

Stop, stop, stop.

Get all those customers
out of here and apologize.

- Unfortunately,
we will no longer be having

any more service tonight.

- Do you have anything
to say, Bonnie?

- I'd like to apologize.

- We are barely holding on
to any reputation.

- And with a lucrative
Super Bowl coming to town,

it's going to take everything
I've got to get them

whipped into shape in time.

You can't be a silent partner
that comes in

and complains about this, that.

Are you in or you're out?

- I am in.
- Then prove it.

Now get your
restaurant cleaned.

- Everything that's open,
throw away.

- Bonnie's nowhere to be found.

- Yeah.

- Camille left?

If nothing changes
about them, I'm gone.

So is everybody
in this restaurant.

[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.

Last night, I left
the whole team cleaning.

Now the massive task
of getting this sinking ship

back on course begins.

Oh, my Lord.
- Morning.

- Good morning.
How are you feeling?

- A little tired.
- A little tired.

Good.

- We ended up cleaning
by ourselves.

- What?

- Mm-hmm, while they played on
their phones in their office.

- Who's they?
- Bonnie and Camille.

- [bleep].

- Last night, Bonnie and
Camille weren't here cleaning.

They don't help.
Bonnie was a nurse.

Camille was a doctor.

They would probably
be great at that.

But, like, you're trying
to run a restaurant

that you've never ran before.

No experience.

It's a big difference.

- Is the kitchen clean?

- We stayed here scrubbing it.

- I appreciate that.

What time did you
get out last night?

- Like 1:30.
- 1:30.

And was Bonnie and
Camille still here?

both: No, they left at,
like, 11:00.

- Bonnie wiped something,
and then

they turned everything off
and then Bonnie left.

- Where is she?
- Somewhere.

- Somewhere.
Maybe in the office.

- [bleep].

- It's about to get real.

- Good morning.
How are you?

- I'm physically a little weak

because I had to go
grocery shopping last night.

- And the team were here
till 1:30 this morning

and you left around 11:00.
- Mm-hmm.

- Did you see the kitchen?
Have you seen it?

- I've had two hours sleep.

I was literally in there
trying to get some sugar and--

- Two hours of sleep?

How come you've only
had two hours sleep?

- I'm trying to do it
all on my own

because Camille is not
rolling his sleeve up.

When I go home, I still
have to do the paperwork

and answer all the emails.

- Holy [bleep].

We have to get our
[bleep] together.

Let's sit down for two minutes.

- OK.

- You told me
when we first met

you know every aspect
of this business.

But I don't believe you.

Forget the excuses.

What do you know about
running a restaurant?

- Not enough.

- I'm going to put you
through your paces.

I need to know what
I've got to work with.

[tense music]

So I can understand how
to build this business

back where it deserves to be.
- OK.

- Get in the kitchen and
work today's lunch service.

- Why is he even asking me, you
know, to do this, necessarily?

Like, I'm feeling tired
or frustrated.

- Can I ask you
to do something

that you haven't done
in a while?

- Yes.

- Stop acting like a princess.

- OK.

- Stop blaming others and
start taking responsibility.

What your staff
are doing, cooking,

and what they're sending
or what they're serving

is based on the decisions
that you've made.

Are you aware of that?
- Yes.

- Yeah.

Stay there.

This is a chef jacket.
- OK.

- When you start
cutting corners in here,

you're jeopardizing
the future of your business.

- OK.
- I think you've made

some very stupid mistakes
so far.

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

I want you to take ownership
of the decisions you've made

and experience what it's like
to work back here.

Get changed.

We're open for lunch
in 15 minutes.

Let's go.

Nate.
- Yes, Chef?

- 15 minutes,
we're open for lunch.

You have two apps,
two entrées, yes?

- Yes, Chef.

- I've worked in
the kitchen before.

But with Chef Ramsay over me,

you know, it's going to be
much more challenging.

- Yesterday was a [bleep] show.
An absolute [bleep] show.

From you having
to defrost frozen food,

[bleep] cockroaches climbing on
the shoulder of customers.

I'm not too sure
what Bonnie knows

about running a restaurant.

So today I'm going to be
putting her through her paces.

Lunchtime today is going to be
you and her in the kitchen.

And I want her cooking.

I want her to understand what
she's giving you to work with.

- Yes, sir.

- Don't do it for her.
Is that clear?

- Yes, Chef.
- Let's go.

Ladies, we're open for lunch
in 15 minutes.

- I think it's going
to be a big disaster.

Everybody's food is
going to be sent back.

- Uh, I'm going to do
the best I can.

Little nervous.

- I've got shrimp and grits.

You have oysters
and burgers and fries.

- I've made a hamburger before,
so I think I can do that.

- I've never cooked
with Bonnie before.

She's come back here, and
I've had to take over for her,

but never personally
cooked with her.

I hope she'll be able to
handle it, but we'll see.

- I need a potato cutter.
- We can't help you.

You gotta look for it.

- OK.
I don't know what happened.

Someone just mandolined
the potato cutter?

- It doesn't have
a blade on it.

You got to find the blade.
It's up there on top.

Up top to your right.

- Thank you.

[clatters]

- She's trying to
figure out how to put

the potato-cutting piece on.

She can't figure it out.

- This doesn't always work.

And if it don't,
I'm going to hand cut them.

- We're about to open.
Mayo is not ready.

Fry's not cut.

Burger's not made.

I think it's going
to be stressful.

I'm ready to see how this goes.

You see the smile on my face.

- What I'm going to have to do
is probably just hand cut them.

This is a bread knife,
not a regular knife.

How long do we have
before the service starts?

- Not sure.

I'm just trying to
get [bleep] done.

[dramatic music]

- There are people out there.
- All right.

- So we're ready to open.
Do you wanna invite them in?

- Yes.
- Get them in.

Sit them down.
Let's go.

- I don't think
they're ready in there.

- They're not ready in here?
- Bonnie is only on potatoes.

She hasn't made burgers yet.

- [bleep] me.

- Hello. Hi.
Well, come in.

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

- Two oysters and then the two
shrimp and grits after that.

Shouldn't be too long, ladies.
[machine buzzes]

- Charbroiled oyster,
shrimp and grits entrée.

- Right.
There's your first oysters.

Let's go.
We're serving six per portion.

Hello, Chef,
I'm talking to you.

- I'm sorry.
- Six per portion. Let's go.

Nate, you take care of
the shrimp and grits, OK?

- Yes, Chef.

- How many portions of
oysters on all day?

- The first table
got two oysters.

- OK, so do two sixes.
That's 12, yes?

I'll keep opening. Let's go.
- Yes, Chef.

- So turn around
and talk to Nate.

How long for your
shrimp and grits?

- He's doing
the shrimp and grits.

- No, I know he's doing it.

I'm asking you
to ask him how long.

- How long on
the shrimp and grits?

- Three minutes.

They'll be done
before your oysters.

- You want them on--
six on a plate?

- It's two different orders.

So six on one plate,
six on the other plate.

- Thank you.
- Two separate orders.

- I've just told her that.

I've just told Princess that.

- I'm going to go ahead
and get y'all's orders.

- Lettuce, tomato,
pickle, onion? OK.

[machine buzzes]
- All-righty.

I got another ticket.

Four burgers all day.

- You know what to do
with the patty, right?

Bonnie.
[bleep] me.

Bonnie.
- Yes, Chef?

- You know how
to make a burger?

Bonnie, I'm talking to you.
Do you know how to make--

- Yes, I've made
a hamburger before.

- OK. What are you putting
in your burgers?

- Um, a lot of people
put onions,

but if the guests don't know
they have onions in them,

I don't want to do that.
- [bleep].

Nate.
- Yes, Chef?

- Do you put onions
in your burgers?

- No, Chef.
- [bleep] hell.

This is your restaurant.

What's the standard recipe
for a burger?

No answer.

Where's the recipe
for Iberville burgers?

- We don't have a recipe.
- Oh, my God.

So how do we get consistent
if you haven't got a recipe?

No answer.

How do we get consistency--

- Most of our food I did
have them write a recipe for.

Not the burgers.

- Stop [bleep] around
with onions.

A great burger
doesn't need onions.

Caramelize on top.
Onion rings.

But we don't put onions
in the base.

Just get it nice
and seasoned shape.

Are you doing 6 ounce,
8 ounce, 10 ounce?

Where are we going?
- I got six oysters all day.

- Let's do a big one.

- A big [bleep]?
What does that mean a big one?

- Well, it's a 10 ounce,
but I'd have to

pull the scale to weigh that.
- Nate.

- Yes, Chef.

- Nate, what do we do
burger size normally?

- I do smash burgers,
maybe 5 ounces.

- So 5 ounce.

We're here to make money,
not lose it.

Let's not go big super burgers.

Let's do a smash burger.

Flatten it. Season it.
Let's get it on the grill.

- There's no seasoning.

- There's no seasoning?
- There's no seasoning.

I would have picked it up
yesterday.

- So you haven't bought it?

- They should have at least
got their oysters.

Like, oysters don't
take this long.

- These oysters have got
to be ready by now, surely.

Bonnie.

- They're not ready yet.

- They're not ready?

- This is a disaster back here.

Bonnie is falling apart.

She tells Chef Ramsay that
she can do anything in

this kitchen, and she's making
herself look like a fool.

- Chef, I realize
this side is hotter.

- The truth is coming out.

- These oysters got to move.
That side's not hot enough.

That's what's slowing me down.
- But--

Is that grill on?

- This is hot.
This is not hot enough.

That's what's slowing me down.
- But it's not--

- I'm going to move them over.
- Look, the grill's not on.

Just look down there.

The oysters haven't moved.
They're cold.

It's off. It's cold.

- OK.
- What are you doing?

- I don't--
- Holy [bleep].

[dramatic music]

- At Iberville cuisine
in New Orleans...

[laughter]

- I'm putting Bonnie's claims
that she knows

how to run every aspect
of her restaurant--

Oh, my God.

To the test.

How long for the oysters
and the burgers?

- They're not ready yet.
- [bleep] me.

- OK.

- We had six tables and she
couldn't handle six tables.

What is she going to do when
Super Bowl comes around?

- Bonnie,
those burgers are on fire.

[bleep]'s sake.

- I feel great about
seeing Chef Ramsay

put her through the wringer.

How are you doing
on oysters, Bonnie?

I'm almost done.

- The oysters will
be up in two minutes.

- Oysters are appetizers.
I want the oysters first.

- Right. Appetizers before
the entrées, right?

- Oh, my God.
- Correct.

- [bleep] hell.

- She claims that she can come
back here and cook any day.

She's getting a taste
of her medicine,

what we actually go through.

- Holy [bleep].

- She needs this.

- So, um, they had a problem
with the oyster.

I'm so sorry about that.

It shouldn't be
too much longer.

- You're welcome.

- [bleep].

- We did let them know
that it was going

to be a few more minutes.
- A few more minutes.

A few more weeks.

She's grilling oysters
and the grill is not on.

- Oh, my God.

Holy [bleep].

- Those are
chargrilled oysters?

- That's what she's serving.

- I promise you
they will be sent back.

All-righty, my honeys, I have
these charbroiled oysters.

- Thank you.
- All right.

I do apologize on that wait.

- Right, Bonnie, how long
for those burgers, please?

- Two minutes, Chef.
- Two minutes.

Bonnie, just pass me those.
- Yes, Chef.

- Oh, my God.

Haley, give me two seconds.
Jump in the kitchen, please.

Bonnie, I'd like a word
in private, please.

What are we doing?
What the [bleep]?

Big, deep breath.
Get some composure, OK?

Try to handle a touch
of this pressure.

- OK.
- But that?

I'm not sending that.
Throw it away.

- Yes, Chef.

[tense music]

- Are the oysters OK?

- Overcooked?

Oysters are overcooked.

- [bleep].

Bonnie.
- Yes, Chef?

- They're tough as [bleep].

- I knew it.
- [bleep].

All I want you to do now
is focus on the burgers.

- Yes, Chef.
- OK? Please.

- Every time Chef Ramsay
yells at me,

it just makes me work harder
and determined to keep going.

- How long for
those burgers now?

- Uh, 5, 10 minutes.

What am I doing wrong?

- If you keep smashing the
burger whilst it's cooking,

it's going to go dry.

And a smash burger is smashed
once at the beginning

and that's it.

- Got it.

- Maybe she will appreciate
her kitchen staff.

- A lot more after this.

- Way [bleep] more.

- Don't start slapping them.
It's a burger, right?

- Right.
- [bleep]'s sake.

- If Chef Ramsay was over
my shoulder in the kitchen,

I don't think I would survive.
[laughs]

- Oh, my God.

- I'd have thrown the towel in

the minute I started
getting behind on orders.

But like,
she's sticking through it.

She's still going.

- That burned me.

- What's going
with those burgers?

- It just burned
the [bleep] out of me.

That's what happened.
Yeah.

- Bonnie.
- Yes, sir.

- Just taste that.

Taste that, Nate.

Haley.

Just taste it.

- That's raw.
- Uh-uh.

- That's not medium rare.
That's raw.

Ah.

- I just thought about
eating that raw burger.

I did.
I spit it out in Sammy's hand.

I was like, [bleep] raw.

- Nate, can you show the owner
how to make a [bleep] burger?

- Yes, Chef.
- And can you stand by his side?

- Yes, Chef.
- And watch him cook a burger?

That is a [bleep]
disgusting [bleep].

- We're starting
the burgers again.

- This is [bleep] embarrassing.

She can't even cook
a [bleep] burger.

No more orders.
No more.

[bleep] apologize to them.

I can't take any more
[bleep] orders in there.

Oh boy.

- This is a disaster.

[dramatic music]

- Bonnie,
those burgers are on fire.

[bleep].

I'm putting
owner Bonnie to work

in the Iberville kitchen.

This is [bleep] embarrassing.

So she can experience the
consequences of her shortcuts.

No more orders.

- I will only be able to
fulfill your appetizer orders.

We are going to do no more
orders starting now.

I do apologize.

Watching Bonnie,
it blew my mind

that she couldn't do
the simple things.

She couldn't cook oysters,
but we're an oyster bar.

- Bonnie, you keep on
running away.

Let's go.

- You own a restaurant
in the French Quarter

but cannot cook a burger.

- Can we get it on the right
side of the grill this time?

Before we cover it,
study it, yes?

- Yes, Chef.

- Chef Ramsay is showing
Bonnie what a owner

should be doing in the kitchen.

You should be able to help
your staff anywhere they need.

- One oyster coming up, Chef.

- Try to cook these oysters
properly now.

Don't overcook them.
- Yes, Chef.

- It should be taking
literally 45 seconds, OK?

- Yes, Chef.
- Get some control now.

- OK.
- Please.

- Yes, Chef.

I'm not going to fail.

I'm going to finish
the service regardless.

I'm not going to quit.

They're ready.
- OK, good. That's it.

Well done.

- It feels good to see her
want to succeed,

because before it just
seemed like she just gave up.

- All right.
Here you go.

You've got oysters.
You're very welcome.

Enjoy.

- Nate, I'ma drop
those fries now, OK?

- Heard.

- This is called communication,
Bonnie.

The right arm understands

what left arm is doing
in synchronization.

Yes?
- Yes, Chef.

- Just like the Super Bowl.
- Yes, Chef.

- Synchronize, yeah?

Let's go. Come on.

- It is extremely difficult
to run the kitchen.

Fast and flip.

- And again.

- Fast and flip it.
- Gently.

- It's crazy.
It's stressful.

And I don't always
do it the right way.

How do you know that
they're medium rare?

- Just touch in
the middle gently.

Touch.
That's it.

You can feel
a little bit firmer.

There you go.

- All right, I'm going
to plate the burgers now.

- Let's go.
Let's go.

Plate down.
Work with two hands.

- That is going to table 42.
Get that out of here.

- Apologies for the wait.

- Let me get some ketchup.

- What else we got?

- That's it.
Done.

Give me five minutes,
please, with the owner.

- Yes, Chef.
- Good job. Well done.

- Thank you, Chef.

- I don't want anybody else
in this kitchen.

- Yes, Chef.
- Tell them.

- Don't go back there.
Stay up here.

He said nobody
back there right now.

- First of all,

how are you feeling?

- Well, like I don't know
how to cook, but yeah,

it's a little overwhelming,
the whole cooking.

- I'm going to say this.
- Mm-hmm.

- I appreciate you didn't
throw in the towel in.

- I'm not a quitter.

- I can see that.

And today we hit rock bottom.

But the test for me was the fact
that you took the medicine.

- Yes.
- And you decided not to quit.

- OK.
Thank you, Chef.

- Seriously, I know how
[bleep] painful this is.

I've experienced failure.

I just haven't made
the same mistake twice.

- Right.

- This restaurant
is dysfunctional.

- Yes.

- And you're tiptoeing
over the issues

as opposed to addressing them
with a solution.

- Yes.

- Now, I want to
help you build this.

But I want you to be
an integral part.

I want you to lead
like a proper leader.

Stop taking shortcuts.

Bond with your staff.

- OK.

- I need to tell you
something really important.

They all have a plan B to quit
and to go and get a new job.

If that happens now, [bleep].

- Yes.
- Time is running out.

- It is.

- I'd like you to give
your staff an apology.

Just I'm sorry for what
I've put you through.

Because you may own this place,
but on today's performance,

you're not running it.
- Yeah.

- And you need to
run your business.

- I'm not proud of me,

the way I operate the business.

Moving forward, we're going to
have a lot of changes

that will make
their workflow easier.

- [exhales]
Well done, guys.

Grab some water, please, yeah?

[exhales]
The penny dropped.

She finally understands it's
time to get off the high horse,

stop acting like a princess,
and bet in with her team.

This woman's
calling all the shots

and has no real experience.

- Y'all want to go
sit at the table?

- She needs to be
part of the solution,

because it's clear
over the last 12 months,

she's been the biggest problem.

- Um, I'm sweaty.
Sorry.

OK, I just need a few minutes
to keep myself on track,

but I just completed
my first service.

And after doing that,

I want to apologize for putting
you all in that position.

I have a clear understanding
of what it takes,

and I'm not going to do
any more shortcuts.

- We've heard it before,
but nothing ever changes.

I just don't know
what to believe.

What did it feel like
to have Chef Ramsay

nitpick every little thing
you did?

- Very difficult, especially if
you don't have the experience.

It was beyond challenging.

- That's how this is
every single day.

And I don't think
you would want to do that

every single day.

- No, I couldn't
do that every day.

- It's not easy back there,

especially to have to
prep everything.

- I see.
- We need more people.

- More people.
- We're taking shortcuts.

We need fresh food.

Like, people are coming
here for shrimp.

They're coming here for fish.

But we're serving them
frozen [bleep]

that tastes like [bleep].

We're trying to make it cheap
and make it cheap,

and you're going to make it so
cheap we're going to close down

because we were so cheap.

It's like you hired us,
but you don't listen to us.

I'm hoping you start listening.

- I understand.

I want you to know
I've learned how difficult

it is in the kitchen.

And I'm going to be back there
and helping y'all

and giving y'all
those resources.

- We hope so.

We want to see y'all succeed.

We don't want to
see y'all fail.

And we're here to
help y'all succeed.

- Well, I hear what
y'all are saying.

I really love you guys
and y'all mean a lot to me.

And we're going to make the
changes, like whatever it takes.

We'll figure it out.

- Bonnie's finally seeing
what we go through every day,

and it makes me feel good,
because I think

there might still be
some hope here

if we actually get this place
in order.

[soft music]

- [laughs]

I feel like
I'm truly blessed.

I have the best employees
in the French Quarter.

- Thank you.

[dramatic music]

- It's a new day and a fresh
start for Iberville Cuisine.

My renovation crew
got cracking,

giving the restaurant
a total revamp.

And now that Bonnie has
got her team behind her--

- Hello.
- How you feeling?

- Much better today.

- I've invited a local legend

to empower her to be
the leader I know she can be.

I've been very lucky to get
somebody here to help you.

And trust me,
he knows how to run a team.

Jonathan Vilma.

- How you doing, Gordon?
- Good to see you, my man.

Thank you so much
for being here.

This is Bonnie.
- How are you doing, Bonnie?

- Hi, how are you?
- Nice to meet you.

- An absolute honor.
Good to see you, man.

- Jonathan Vilma
was a linebacker

for the New Orleans Saints,
and I am a very huge Saints fan.

- When I say he knows
a lot about success--

- [laughs]
- Super Bowl champ 2009.

What did that mean for you
to do it for the Saints?

- Man, I mean,
it was no better feeling,

but it was a lot of hard work.
- Yeah.

And we don't get
to see the hours

that you put in of training.

And it's a bit like
running a restaurant.

You've got 10 hours,
12 hours of prep

and you've got
three or four minutes

to devour a delicious dish.

We've only been open
just shy of 18 months,

and the business
has not been working.

We've made and are continuing
to make substantial changes.

Bonnie's restaurant
has to be back on track

in time for the Super Bowl.

What I'd love to get from you
is, you know, the playbook,

because she needs
to run it hands on

and be part of that team
like a coach.

- I'm looking forward to it.
- Bonnie, I'll see you shortly.

Thanks, Jonathan.
- Very welcome.

- This is amazing.
I'm, like, a crazy Saints fan.

- Oh, OK.
There we go.

So I would first start,
Bonnie, by saying

if we try to equate it
to football, sports,

and to business, you're
going to be the head coach.

When people go into
your restaurant,

they know there is a standard.

The food is going
to taste awesome,

the food is going to be fresh,

the atmosphere
is going to be great,

the ambiance
is going to be great.

That's what people
are going to go for.

The best thing that I learned,

and any great organization
has this,

you have to have your set
of rules, your guidelines.

And if we don't have structure,

we don't have guidelines,
if we don't have discipline,

we have no chance.
- Right.

- So you make sure
that every time

someone sees you
in your restaurant,

you have confidence.

That confidence
is going to then

permeate through the employees,
the rest of your organization.

And so you have that.

You walk with that,
that confidence, the knowledge,

and you continue to deliver that
over and over.

I mean,
the sky will be the limit.

- Moving forward, I need
to work on my confidence

running this restaurant.

You have to have the confidence
in order to lead others.

I just really appreciate you

like, coming in and
taking this time with me.

- Remember, Bonnie, it's in you.
Like, you got this, right?

You are the head coach.

- Jonathan Vilma makes me feel
one step closer

to getting this restaurant
off the ground

and succeeding.

- Matter of fact, here,
if you want to hold it.

- [screams]

[laughter]

- I am feeling nervous
right now about the relaunch,

but I need to be able
to make the calls.

I need to be the coach.
We're gonna win.

- We're gonna win. All right.
That's what I'm talking about.

[upbeat music]

- Now that Bonnie knows what
she needs to do to succeed,

it's time to show her the new,
improved Iberville Cuisine.

It's goodbye to
Camille's dingy décor

and hello to subtle colors
and stylish furniture.

I've invited Bonnie, Camille,
and all the staff

to see the transformation.

The abandoned courtyard area
can now be utilized.

We got a plumber in.
No, not Nate.

And those leaks are fixed.

- Oh, this is amazing.

- The French Quarter-inspired
design

creates
the perfect surroundings

to greet
those Super Bowl guests.

- Way better than what I did.

Gotta love it.
That's beautiful.

- The restaurant don't
look like "ugh" no more.

- Oh, my goodness.

- Oh, my goodness is right.

It's amazing.
- How you feeling?

- We love it.

I'm so happy.
I love it.

I want to stay here,
and I want to enjoy it.

The light and the bar

are perfect
for the French Quarter.

Much better than what I did.

So I think I'm going
to stick with medicine.

- Oh, my--it's so clean.

- Look at the knives.
Look at them. Look.

Oh, my gosh.

- It's not just salt anymore.

It's seasoning.

- The HexClad pans are amazing.

- Look, look.

- We got soap now.

- Do you have a tear
in your eye?

- I do.
- Are they happy tears?

- Yes.
- Good.

- If I cry, it's amazing,

because I don't usually cry
at all.

But this, it's just,
it's wonderful.

- Ladies, come over, please.

Take a menu
and pass it along.

The old menu, as we know,
a lot of it was frozen.

Now, we're going
to keep it fresh.

Let's start off
with appetizers.

Oyster Rockefeller
finished with fresh butter.

Next to that, we've got
lovely lump crab cake.

And then, of course,
our flagship.

Chicken and the
andouille sausage gumbo.

Hearty, delicious,
and incredible.

And finally, we got
those beautiful beignets.

Never, ever do we need to
buy in frozen beignets.

Now, get a little
fork, spoon, dig in.

- I don't know what
I want to try first.

Ooh, that's so good.

Them mussels are so good.

- The grits are on point.

There's color, there's
vibrancy, there's freshness,

there's more flavor.

I'm very excited to serve the
menu to customers tonight.

- It's amazing.
The food is so good.

- There's one more secret
I have for all of you.

Nate, as you know,
has done a good job,

but he's been struggling.

And so I reached out
and I got hold of

one of the best chefs I've ever
had a chance to work with,

Brandon Johnson.

I've organized him to be
with you for the next month.

Brandon, come here, bud.
Good to see you, my man.

Hey. You good?
- Well, nice to meet everybody.

I'm super excited
about this opportunity.

- Now, Brandon knows his stuff.

Nate's going to
tuck under his wing,

and he's got an incredible
month ahead of him

learning from one of
the best chefs.

- [voice breaking]
I am so excited for Nathan

because I think
this will show him, like,

the opportunity this is for him
to be something phenomenal.

So...

- I have one final thing to do

before we set up
the restaurant for reopening.

- Right.

Camille, this is how
it should be set up.

Now we've given you
all the tools.

Let your business breathe.

You're a silent partner.

Support it from
behind the scenes.

- I'm going to come
maybe more often,

because I'd love to hang out
in this place.

[tense music]

- That's the problem.

We have to treat it
like a business.

I celebrated 25 years

this year at Restaurant Gordon
Ramsay in Chelsea, London.

I've eaten there twice.

It's not there to indulge in.

It's not a venue for you
to come and meddle.

It's not helping.

So that means no pissing around
on that piano.

OK?

Leave that [bleep]
to Elton John.

- Oh, my God.
- Oh, my God.

- Oh, my God.

- Your time is done here now.

Let Bonnie take care
of the investment

and get the [bleep] out of here.

- Oh, my God.
I never expected this.

- He's kicking you out now.

- Iberville Cuisine
is transformed,

ready for relaunch.

But before we open
the doors to the diners,

owner Camille must accept
the harsh truth.

Right, Camille, you need to
get the [bleep] out of here.

- [laughs]

He want me to get the
[bleep] out of here.

But I don't know if he
really want me out of here

or it's a joke.

- I'll say thank you here.
And go and save those lives.

- OK.
- Yes?

- Pleasure.
- I'll show you the door.

- Bonnie, get him out of here.
- [laughs] All right.

Thank you again.
- Take care.

- Take care.

- I love Camille,
but Chef Ramsay is right.

He needs to go.

- All right, good. I'm done.

- We all have a place, and his
is taking care of patients,

and my place is right here
in New Orleans

at Iberville Cuisine.

[band playing "When the Saints
Go Marching In"]

- Now without the
distraction of Camille,

Bonnie can take sole control

and drive
this business forward.

It's time to get this
show on the road.

- All-righty, y'all.

We're about to
open to the public.

[claps]

- Right.
Let's go!

- Let's open.

- Good luck, guys.
Yes?

- How y'all doing, my honey?
How many?

- Can we get four?
- Four.

- Welcome.
Good to see you.

- Hi, ladies.

My name is Bonnie.

I'm just coming over
to introduce myself.

I'm the owner of
Iberville Cuisine.

- Bonnie, like Bonnie and Clyde,
but just Bonnie.

I kicked Clyde out.
[laughter]

- I'm feeling good.
Y'all ready?

- Yes, Chef.

- We're all here to
support each other,

so it's not like we're
doing nothing by ourselves.

Sam, study those pickups.

- Yes, Chef.

- OK, we're good?
- Yes, Chef.

- Yeah? In charge?
- For sure.

- Excellent. You happy?
- Yes, Chef.

- Good.
We'll start off slow.

We'll pick up the pace.
We'll change gear.

But when we change gear,
we'll change gear together.

If it's moving too fast,
Chef, call it.

Yeah?
- Yes, Chef.

- Let's go, guys.
Let's go.

Good luck, guys.
Yes?

- My name is Sheree.
I'll be taking care of y'all.

- Follow me.
- That's it.

Ooh, another table.

Man, it's getting busy
out there.

- Let's go.
First ticket in, guys.

Fire Oyster Rockefeller,
crab cakes.

- I'm very nervous.

I just want everything
to go very smoothly.

All the dishes
come out correctly.

I hope I don't get
any dishes sent back.

Oysters coming off, Chef.

- First order on.
- First ticket is in.

- Amazing.

- All right, Nate,
let's get out.

- Heard, Chef.

- We have appetizers.

- Please, dig in.

Oyster Rockefeller and a
beautiful homemade crab cake.

Enjoy.
Thank you.

- How are y'all doing,
my honey?

Two?
- How you doing?

Yes, two.

- I want some real food.

- How cool is that?
Jonathan and Cam.

When you have a reputation
for a hot spot,

you got a current
Saints player.

- Oh, my God. Oh, I know.
- There you go.

- Yeah, of course.

- We got some Saints players
in the house.

Cam's over there
and Jonathan Vilma.

- Hey, how you doing, my love?
My name is Naomi.

I'm going to be your
waitress for tonight.

Y'all want to start with
any appetizers or anything?

- I have Jonathan Vilma and
Cam Jordan in my restaurant.

I felt like this.
Ah!

- So tell me.

- Entrée?

I would go with
the shrimp and grits.

- Shrimp and grits.

- Let me know if
you need anything.

I'm confident
you'll love the food.

- All right.

- For your main course.

- And for you, sir?

- Cheeseburger.

- Shrimp and grits.

- Going in.

- All right.

One drum and grits,
one shrimp and grits.

One burger, medium rare.

One mussels.

- Yes, Chef.

- Y'all want to get started
with any appetizers or anything

at the moment, my loves?

- I need two crab cakes
up front, Sam.

You're dragging them.

- Yes, Chef.

- Oysters are very good.

- OK, you're welcome.

[machine buzzes]

- We got a lot of food
coming out at the same time.

I need to get those
apps out, y'all,

before I send these entrées.

You got to keep the pace up.
Yeah?

- Yes, Chef.
- Yes, Chef.

- Here we are.

Shrimp and grits.
- Thank you.

- Your mussels and
your burger is coming.

I apologize it didn't
all come out together

so you can eat together.
- It's fine.

- Bonnie.

Quick.

Four top here,
only two entrées there.

Where's the other two entrées?
They've been served.

They can't start eating.

- I'll check on the ticket.

- Own it.

[suspenseful music]

- We are slightly backed up
on orders a smidge.

Would you like
another glass of wine?

- Sure.
- Yeah? OK.

- I need those mussels.
Get back on the line, Nate.

Big backfire.

- Yes, Chef.

Still waiting on fried.
Oysters up, Chef.

[door creaks]

- We've got a little situation.

Not all of our orders

for like one table
are going out together.

- Where's Bonnie?

Anybody have any idea
where she is?

- When you need Bonnie,
she was nowhere to be found.

She needs to lead her staff.

- One person don't got
their food at all yet.

- What table is that?
- Eight.

- Table eight.

- My table eight.

- We're still
missing an entrée.

- We're still
missing the mussels.

- This is [bleep]
ridiculous, guys.

- Where's Bonnie?
[bleep]'s sake.

[dramatic music]

- It's opening night
at Iberville Cuisine.

- Your mussels and
your burger is coming.

I apologize it didn't
all come out together.

- This place is packed,
but the owner has gone AWOL.

We're still missing an entrée.

- We're still
missing the mussels.

- This is [bleep]
ridiculous, guys.

- Where's Bonnie?
[bleep]'s sake.

Bonnie, Bonnie, Bonnie.

[bleep].

Come on, Bonnie.

Let's go.
Come on.

Come on. Change gear.

- Yes, Chef.
- So we're backed up.

We just have to talk
and communicate.

Coach, playbook.
Right?

Take control and delegate, yes?
- Yes.

- You have to be the swan
gliding around your dining room.

This is where we need
to be on top of it.

We need to own this, right?

- Yes, Chef.
I'll take care of it.

As the owner,
I need to stand up,

take control of the situation,

and get everyone back
on the same page.

Chef, there are two entrées
at table eight not served.

- What entrées?
- Mussels and the burger.

- Put the burger up.
Put that burger up.

- Heard, Chef.

- We need to run the food
all together.

So if you don't have a full
table, don't run it, OK?

I'm like, OK, Bonnie,
you can do this.

You've been given the tools
that it takes.

- Burger, medium rare to eight.
Following a plate of mussels.

- Thank you.

I'm going to remain calm.

I'm going to regroup everyone,

and we're going to get
through this service.

- Your mussels
and your burgers.

- That's hot.
- Thank you.

- That's hot.
- Oh, it's hot.

It's fresh.

- I need these tables bussed
even if it's not yours.

If you're walking by,
don't stand still.

Clear the table.

[upbeat music]

- Did your shrimp have
a good bit of flavor to it?

It's good?

- No, I'm going to crush it.

- [laughs]
- Don't worry.

[soft music]

- Honestly, the difference
is night and day.

However, the big turning point
for me is Bonnie.

She's now starting
to look, sound,

and operate like an owner.

- What table is it
you're waiting on beignets?

- 24.
- 24. OK.

- We've got a long way to go.

But she's telling them
what to do.

She's commanding.

And it sounds like this
playbook is finally sinking in.

- Everything is done for two.
Good job.

- You're doing good, Chef?

- Yeah, I'm doing great.

- How is everything
over here, my honeys?

How does everything taste?

- The customers
are loving the food

and they're enjoying everything
and they're giving compliments.

And it makes me happy
to know that Nate's

in the kitchen doing that.

I am very proud of Nate
right now.

- Loving the food.
- Yes, Chef.

- Seriously.
Well done.

- Thank you, Chef.

- Nate, big difference, right?
- Absolutely.

- Yes.
Keep it going, yes?

- I've absolutely been
set up for success

with what Chef Ramsay
has provided me.

I have the proper equipment.

I have Chef Brandon
to teach me to be

a proper chef, even though I
didn't go to culinary school.

- Good flow, guys.
- Thank you, Chef.

- I'm excited to learn.

- My man, good to see you, bud.

- Yes.
- Good to see you.

- Yeah, absolutely.
How are you, buddy?

- I'm good. You?
- All good. Thank you.

Appreciate you both
being here for dinner.

- Yeah, thanks.

- And, yeah, I think that
message was well received.

The sort of precious princess
that I endured

at the beginning
of the week

feels a little bit
more normal now.

- Yeah, she looks relaxed.

She looks like, yeah, OK.

- Smiling.
[laughter]

- Come back and see me again.
- Yes, ma'am.

- Everything good?
- Uh-huh.

Without Chef Ramsay,
there's no way that Iberville

would have been even remotely
prepared for the Super Bowl,

much less a football game.

- Right.
My time is done.

- You're done?

- Yeah.
- So soon?

- Over to you.
- OK.

- Watching you own this tonight
like a proper owner

was good to see.

- Thank you, Chef.
- And you're on track.

I think you can do it.
You know that.

- I know I can do it.

- Keep Camille on
the sidelines, OK?

- I will.
Thank you so much.

- The Super Bowl is imminent.
OK?

Look after yourself and
look after your restaurants.

- I will. I will.
Thank you so much.

Give me a hug.
[laughter]

- OK.
- Thank you.

- Don't you dare let this slip.

- I won't.
I promise.

- Promise?
- I promise.

My word is my word.

- Good luck, girl.
- See you again.

We hit a few bumps
in the road,

but I felt like I was able
to help everyone.

It really has empowered me
to run this restaurant.

It's wonderful.

- Why are there beignets sitting
in the window over here?

Sammy, you can't just
set the beignets here

and not let somebody know
they're up.

- Chef, where are
these beignets going?

- I'm sorry, this is on
the table four, guys.

- This has to be one of
the most difficult owners

I've ever, ever encountered.

And a few days ago, this place
was empty, full of cockroaches,

and I was working with
a delusional owner

that was undercutting
her own staff.

Now, by giving Bonnie
a proper structure

and the help of Chef Brandon--

- Nice.
Good job.

- I'm hoping that
Iberville Cuisine

hopefully has the winning
formula to deliver.

What a week.

Two months later,
Bonnie has truly stepped up,

embracing her role

as a dedicated
and hands on owner.

- The staff is doing
an amazing job.

We are a much stronger team.

I am ecstatic
for the Super Bowl.

- Camille, meanwhile,
has shifted his focus

back to what matters most,
his patients.

- If y'all need anything,
just let me know.

- Leaving the restaurant
in capable hands.

- Checking oysters, Chef.

- Haley, Hannah, Nate, and
all the staff got a raise

and are working hard to
make every day a success.

- How are we?
- Very good.

- Now they're gearing up
to welcome a full house

of hungry Super Bowl fans,

ready to enjoy the game
and the food.

Next time on
"Kitchen Nightmares"...

- This [bleep] sucks.

This [bleep],
tell him I leave--

[bleep]

- Every member of your family
are standing on eggshells.

[bleep].

- And things is
not getting better.

- Get your head
out of your ass

and [bleep] understand
what's going on.

- I might be stubborn.

- 100%.

You're one stubborn [bleep].

- Something needs to change.

- It's time to step up,

and it's time for dad
to take a side step.

Yeah, I'm going to
shut this place down.

- A hostile takeover.
Let's get daddy out of here.

[dramatic music]