All language subtitles for Kitchen.Nightmares.S09E04.1080p.HEVC.x265.MeGusta

[boat horn honks]

- This is
the Riverbend district

of Uptown New Orleans,
where vegan eatery Kindred

is in dire need of help.

- Well, welcome
to Kindred, y'all.

Everything on the menu
is vegan.

- The restaurant was founded
in 2020 by owner Caroline.

[rock music]

- All right.

Are we ready
to order some food?

- I have been vegan since 1997.

It's for the animals.

Animals and humans,
we're all family.

We're all kindred spirits.

[bell dings]

What table is the next order?

- Four.

- Vegan these days
is very easy to do.

Back when I went vegan,
there was very slim pickings.

And so I took the plunge

and decided
to follow my passion

and open the vegan restaurant.

Fried vegetable rolls.

The restaurant actually was
standing on its own two feet,

and then comes Hurricane Ida.

[wind gusting]

We had a hole
in the side of the restaurant.

We lost our inventory,
and I just had to pay

for everything out of pocket.

Things have been
in just panic mode ever since.

Ida really destroyed me
emotionally.

Since that time, I honestly
just wait for the next thing

to get [bleep] up, and it does.

But we're still here
because of my team

and the support from them.

- I've got the shrimp po' boy.

- There you go.

- Thank you so much.

I love working for Caroline.

She's my best friend.

- Oh, my God.

I think
that she's a miserable person

since she lost everything
that she owned.

- Dude,
I don't want to do that.

- I'll do it.

She's overworked.

She's tired.
She's stressed.

She doesn't have a restaurant
background at all.

- New Orleans is
a football city.

We love our Saints.

And we are hosting
the Super Bowl this year,

and Kindred would not be
ready at all

to handle
an influx of customers.

Hey, what's the next ticket?

- Restaurants are
hard businesses,

and she doesn't
know how to do it.

- Oh, God.

- The most obvious problem
is Frank.

[dishes clatter]

- Frank works in the kitchen.

- [coughs]

- He is a manager of sorts.

- OK, we got another order
of nachos.

We also have garlic bread
and three more starter salads.

- Another order of nachos.

I've been cooking since I was
young enough to read the box.

I am not vegan, but the title
of manager was applied to me,

and I'm more than willing
to take it.

- How's the garlic bread?

- Not started.

- Can I start taking stuff?
- Yeah.

Frank,
are the brussels sprouts ready?

- Almost.

- I'm going to be right back
for those brussels, OK?

- Frank is not somebody that
you can lean on for management.

He is not good
at doing things quickly.

- I'm probably
the most lackadaisical person

I've ever met.

- Frank, can you get the dishes
when you get a second?

- No.

I would say that I give
64% to 72% mentally.

[slurps]

- Sometimes Frank works
at Frank's speed.

But Frank is
always there for me,

and we've been friends
for a very long time,

and I can count on him.

- Nachos.

Ding, ding.

- Caroline depends
a lot on Frank,

and that may be
a little unwarranted.

I think Frank does
kind of the bare minimum.

Things are just
incredibly disorganized.

I look at this restaurant
sometimes

and feel like
it's a hoarder situation.

And it's getting worse
by the day.

Hi there, folks.
How are you doing?

- The future is pretty grim,
and I think

that Chef Ramsay is
the only hope.

[clatters]

- What's going on in there?
- He sucks.

- I have never been so
financially strapped for cash,

and so I'm overwhelmed
and stressed all the time.

[sighs]

I cry at the drop of a hat.

I'm starting to wonder

if I'm even capable
of being successful.

I don't want
my vegan restaurant to close.

I see potential
in the restaurant.

I just don't know
how to get there.

- [belches]

[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.

[jazz music]

- I'm in the Uptown district
of New Orleans,

and look at this area.

It's affluent.
The houses are stunning.

There's something
quite exciting

about vegan restaurants.

Vegan food,
it's healthy, it's clean,

the demand is off the charts,
but more importantly,

it's such a healthy,
exciting way of eating.

Restaurants like Kindred
should be packed,

and I'm dying to find out
why it's not.

- How are you?
- I'm fine. Can't complain.

- OK.

- It's a vegan restaurant, so
why not go through the garden?

Because I'm sure it's going to
be full of fresh vegetables.

Oh, my God.

Fresh vegetables, my ass.

Could be
a beautiful little terrace,

but it's like a junkyard.

What the hell?

Cigarette butts.

What a mess.

What the [bleep] is--
ah, [bleep].

So much for the vegan terrace.

[tense music]

Oh, my God.

What in the hell?

What is this?

This cannot be true.

Pots, pans, mixers.

They're seriously using this?

What a mess.

Just the color of everything,
it's so dirty.

- Could you grab spring rolls?
- Spring rolls.

- One order of spring rolls.

- How are you?
- I'm fine.

How are you?
- Nice to see you.

And this is?
- Nice to see you. I'm Holly.

- Holly, good to see you.
- Yeah.

- I'm just like, oh, my God.

Like, Gordon Ramsay is here
at my restaurant.

Like, you know,
it's very intimidating.

- What in the hell's
going on in there?

- Um, I--I'm not sure.

I try to avoid that room,
to be honest.

- Avoid it?
Come here.

- Yeah.
- Let me just show you.

All this [bleep] here,
who's it belong to?

- I guess Caroline.

So there's this room,
and we call it the hellhole.

I do know
the freezer is in there,

but I try not to go in there.

If anybody asks me to get
anything from the freezer,

I just say,
I don't know where that is.

I don't want to go in there.

- Spring rolls.

- Spring rolls.

- Who's that?

- That's Frank,
the kitchen manager.

- The kitchen manager?

- Well, yes.
- Right.

- It's good to have
Gordon come in

and give some creative input
as how to improve things,

but I might be
the only person here

with more experience
in a restaurant than him.

Dropping the spring rolls.
- OK.

- OK.

This is a vegan restaurant,
right?

- It's a vegan restaurant.

Everything is made
fresh to order.

- Right.
Did you say that was the chef

looking for spring rolls
in the freezer?

- Yes.

- There's nothing fresh there,
is there?

- No.
- No.

- I'm glad that Holly is
serving Chef Ramsay and not me.

I would probably drop a tray.

There you go. Y'all enjoy.

I mean, I keep looking over
and, like, trying to listen.

But, you know, I'm also
still trying to do my job.

- Well, let's start, Holly.
Nachos.

Let's have a nice order
of nachos.

- Nachos. OK.

- Let's go for the, uh--
the yuca fries.

- All right.
- Mac and cheese.

- OK.
- And what's the chef's name?

- Um, well, Caroline is
the owner and the creator.

- Right.
- Would you like to meet her?

- I'd love to say hello.
- Caroline, this is Gordon.

- Caroline, how are you?

- Can I drop this off
real quick?

- Of course you can
drop them off.

I didn't know
that was the owner.

- Yeah.
- I thought that was a server.

- Oh, well, I'll put
your order in, OK?

- Please.
- And you can talk to Caroline.

- Hi.
- Hey.

How are you?
- Good.

It's an honor.
- Yeah, likewise.

What happened to that room
back there with boxes

and [bleep] everywhere?

- Stress.

- Whose room is that?

- It's just, like,
the storage room

where stuff just accumulates.

- Right.

There was a chef running around
for frozen spring rolls.

Who's that?
- Frank.

- Frank.
And he's your right-hand man?

Proper true vegan?

- He's not a vegan,
but he's worked

in three vegan restaurants.

- OK.

I am here to help, but I would
like to taste the food.

- Yeah.
- And then we'll catch up.

Pleasure meeting you.
- Pleasure meeting you.

- Thank you.
- Thank you.

- That is
Gordon Ramsay's ticket.

Should we be doing that first?
- I don't care. No.

You think I have time
to use the restroom?

- Ladies, what is that?

- It's supposed to be,
like, a veggie--

- Oh, the veggie spring roll.

- It tastes like the one
I got from Costco,

the little frozen box.
- Oh, no.

When you come to a vegan
restaurant locally,

you don't expect
frozen veg rolls, right?

- No, no.
- My apologies.

- Well, that's last.

- No, that needs to be
first and important.

- Hey, who's running
the kitchen?

- I think
it's running by itself.

- OK. Yuca fries.

- Frozen bag of fries.
I'm getting it.

[quirky music]

- Thank you.
- There we go.

- Thank you.

- Holly.

Is the chef OK?

- Um, yeah.
- Yeah.

It's a bit long for the food.

Anything I can nibble on?

[bell dings]

- Can this go out?
- Yeah.

- OK.

- Does he need
any help in there?

I'll take anything, Holly.
I'm starving.

Oh.
- Oh, look.

Saved by the bell.
- No, saved by the bell.

Thank you.
- Yuca fries.

- Yuca fries. Thank you.
- Yeah.

- Oh, [bleep].

You got more excited.
That's it?

[bleep]. Yuca fries. OK.

[tense music]

- How are we doing?

- Oh, literally halfway through
a yuca fry.

Are they--are they frozen?

- Uh, yeah.

- Frank, can you drop
this mac and cheese real quick?

[bell dings]

- Oh.
- Macaroni and cheese.

- Thank you very much.

- Yes, it is. Mm-hmm.
- Gotcha.

When was the cheese sauce made?

- Yesterday.
- Right.

That absolutely stinks.

Whew!

Oh, my God.

Macaroni is all overcooked.

It's almost mush.

And it tastes--

it just tastes
like the chef's given up.

- Nachos.

- Make it fancy.

- Don't I always?

- No.

- Yeah.

- Nachos.

- Oh, boy.

Here we go.

It's just bland.

Vegans deserve
way better than this.

Holly.
- Yes.

- Is that plastic avocado?
Is that out of a bag?

- The--the guacamole
is not fresh.

I'm sorry.

- Why would you buy avocado
in bags

if you've got fresh avocados?

Would you ask Frank
that one, please?

- I will do that, Chef.

- That you, Holly.

- A lot of our food is
not made fresh in-house,

and Chef is really criticizing
a lot of that.

And I'm pretty sure he's going
to tear this kitchen apart.

Hey, Frank.
- Ma'am.

- Chef wants to know
why we use bagged guacamole

when we have avocados.

- Tell him to ask the lady
who runs the restaurant.

I find people who are
giving you criticism,

I try to be positive,
but I can become

a very negative person
very quickly.

Ask stupid questions,
win stupid prizes.

- Frank said to ask the lady
who runs the restaurant.

- No, I'm asking the person
who runs the [bleep] kitchen.

- Mm-hmm.
- Tell him that.

- Mm-hmm.

- Hey, Holly.
- Yes, Chef?

- And tell him
to grow some, will you?

A pair of vegan bollocks.
- Oh, OK.

- Yeah.

Pass the buck, my ass.

- Um, Chef says he's asking

the person
who runs the kitchen.

And he wants you to grow
some vegan balls.

- Because we're perpetually
short-staffed

and we take shortcuts
to get things done.

I mean, I don't have time
to do what I'm supposed to do.

How am I going to do that?

- The response was, we're
perpetually short-staffed,

and so sometimes
we take shortcuts.

- Wow.

- Crushing it, man.

It's not easy to make
the same dishes every day

and make them
the best that they can be.

I can't do the work
of three people.

That's not possible.

- Somebody back there
does not care.

Let's make that
absolutely clear.

- You know, there's always that
one customer you can't please.

[dramatic music]

- Chef wants to know
why we use bagged guacamole

when we have avocados.

- I'm at Kindred
in Uptown New Orleans...

- Because we're perpetually
short-staffed

and we take shortcuts
to get things done.

- Where the cook is serving up
every excuse in the book.

- We're perpetually
short-staffed,

and so sometimes
we take shortcuts.

- Oh, boy.

The food is appalling,
and a chef that doesn't care.

- [coughs]

- Lunch service over...

- Thanks, ma'am.
- Thank you. Have a good one.

- I need to meet the team
face-to-face

to find out
what's really going on here.

This is--
- Kieva.

- Kieva, yes.

- Ava.
- Ava. Very good.

- How are you, sir?
- This must be Frank.

- Another day in paradise.
- Another day in paradise.

I wouldn't call it paradise.

[tense music]

First of all, I want all of you
to know that I'm here to help,

but what I've just experienced

has been
bitterly disappointing.

- What was the worst?

- Where would you like me
to start?

- Well, at the beginning.

- What was the idea behind
store-bought avocado puree?

- There's literally no time
to do extra prep for stuff

that you're going to be
throwing away.

- That's a [bleep] excuse.

How long does it take
to make a fresh guacamole?

- Never made it in my life.

- What?
- Yeah.

I never worked
in a Spanish restaurant.

- And the frozen spring roll?

As the kitchen manager,
you're executing this stuff.

It's sort of--you're just
going through the motions

because you're getting paid?

- Well, it would be great
to come in and make

everything from scratch,
but the lack of time,

it's challenging.

- It's destroying
any little business we have.

- The frozen spring rolls?
- Just in general.

Just the attitude
of what you're doing.

We have got nobody
coming through those doors.

- Not at all.
- You know all this,

but you just keep on playing
the same old tune,

serving the same old [bleep].

- I'm trying to care
a lot more, but--

- Wow.
- It's difficult. That's--

- Do you like Caroline?

- She's a great person.
- Do you care for her?

- A little.

- A little. Wow.

- Frank is not handling
Gordon being here very well.

He's kind of acting
like a child

and not taking responsibility
for his role.

- Can I just have a word
with him on my own?

- Sure.
- Yeah. Hell yeah.

- Ladies,
I'll chat with you later.

- I mean, he's being a [bleep].

- What's going on?

Why are you here?

- I'm here to help Caroline,

but there's only so much
you can do.

- You know [bleep] damn well

what you're doing
is not helping her.

- I do the best job I can with
half the energy I used to have.

- It's like you're just having
a [bleep] jolly.

The business has disappeared.

- I don't think
it's the business.

I think this economy
is downturned.

- Oh, come on, Frank.

There's got to be
some ownership somewhere.

Do you have pride?

- I do.

It's--it's in me.

- I need to know,
have you given up?

- I have not given up.

- Do you want out?

- Not quite yet.

- I want to see you
in action tonight.

I just want to see
how this place functions.

- Oh, I got to come back
and work again?

I mean, I'm normally not doing
two shifts a day.

- Frank, we've had [bleep]
15 people in here for lunch.

Don't be [bleep] lazy.

- [slurps]

I'll be here.

- Thank you.

Frank is just taking advantage
of Caroline's weakness

and just going
through the motions,

getting his check
week by week and just, yeah,

sticking Band-Aids
on all the problems

as opposed to addressing them.

By watching the team
during a busy evening service,

I'll finally see
where the issues really lie.

- Are you ready?
- Yeah, we got this.

- Hi, welcome to Kindred.
- Hello.

- How many?
- Three.

- Three?
- Frank, we got a three-top.

- Three-top, coming up.

[upbeat music]

- Hi.
- Hello.

- I'm Caroline.
I'll be your server.

Do you want to get
some appetizers?

- Yes.
- Yuca fries?

- Yeah.
- All right.

- OK.

- Nachos and the quesadilla.

Yeah, all right.

- All right,
quesadilla and nachos.

Frank, could you make
these nachos?

- [sighs]

Having a celebrity chef coming
in to lord it over the people

working around him
is a real task.

But we're always challenged,
right?

And we adapt and overcome,
improvise,

and try to get on top
of the situation.

- I've got nachos

and a quesadilla
with the Kindred.

And you already have
side plates.

- Yes.
- Enjoy.

[tense music]

- Good evening.
How are you?

- Hi, how are you?

- How are the nachos?

- The cheese--cold cheese?

- Oh, no. Holly?

We do deserve hot cheese
on nachos, don't we?

- We do. We do.

- Do you mind asking the chef
for hot cheese?

- I can fix that up.
- Yeah.

- Sure.
- Thanks, dear. My apologies.

Sorry. Thank you.

Are you OK, Caroline?

Yeah?

Good.
Um, cold cheese on the nachos.

- That's gross.

- So the nacho cheese sauce
isn't hot.

- I don't think I can get it
any hotter than it is.

I mean, we could microwave it.

They could come back here

and stick their finger in it,
if they want.

- Should I order
another thing of nachos?

- The next ones are going to be
exactly the same as those.

- Sorry about the delay.
- Oh, no worries.

- Here's some menus.

- All right, y'all.
Coming up.

- Damn, hella burgers.

- OK, excellent.

- Cauli mac with Kindred,
and for you?

- Yes.

- I'm about to drop the
cauliflower for both those too.

I need to drop another shrimp.

Drop the burger,
drop the fettuccine.

You need to drop the chicken.

Frank, what you doing?

- Cutting bread.
That's, uh, for service.

- We're getting crushed.

- Frank gets
really easily distracted

if there are too many tickets

or if you're trying to ask him
to do too much.

I will kind of
take on the responsibility,

because he just won't do it.

- Is this the kitchen?

Uh, wow.

Good evening.
- Hi.

- You good?
- I mean--[laughs]

- It is what it is.
- It is what it is.

- How do you--
how do you operate the line?

Give us an insight to, uh--

- Oh, I don't know if right now
is a good time for me

to start explaining things.

- Well, you can work and talk
at the same time, can't you?

- Oh, I don't think I can.
- Wow.

- Not on a double, for sure.
- Chopping salad, you can't--

- I got up early this morning,
much earlier

than I normally get up.
- Wow.

Right.

Uh, Caroline,
your head line cook,

I asked him
to give me an insight.

How does this kitchen function?

"I'm too busy chopping salad."
- Yeah.

- It's like he doesn't want
to be here.

- I think he's feeling
a little overwhelmed.

- Uh-huh.
With what?

And the girls are
running around.

He's just there
chopping salad.

- You know,
some people shut down

when they're dealing
with, like, a lot of stress

and stressful situations,

and I think
that's what's going on.

- But why do--
- To be honest.

- Yeah, I appreciate
the honesty,

but it just feels like
you're making excuses for him.

- I mean, Frank has his issues.

- But does he have--

- He has--he has potential.

He has--
- Potential in what?

- I think potential
to be a cook.

- Right.

Ever thought about firing him?

- No.
- No.

- Chef Ramsay was
just kind of like,

why are you defending him?

And it's like,
I'm defending him

because Frank's been with me
for a couple years.

I can count on him.

And I feel like
it's in my nature to worry

and to care about my staff.

- Right now, he's the captain
of your ship.

And Captain Frank does not give
one single [bleep]

about you and your restaurant.

- I mean, he's stuck with me.

- [sighs]

Oh, my God,
"He's stuck with me."

[bleep] me.

Oh, my God.

I've got a chef
that does not give a damn,

an owner that is
totally oblivious,

that's making excuses
for him and her.

- First double I've had to work
in some time,

but I'm getting through it.

- Frank, stop yelling.

- This place is shocking.

- Oh, my God.

- You've got people
in the dining room.

- It's [bleep] up.
- OK, stop.

- I'm at vegan restaurant
Kindred in New Orleans,

where the only thing
worse than the food...

- No.

It's too greasy.

- Is the attitude
of kitchen manager Frank.

Frank, are you OK?

- Oh, yeah.
How are you doing?

- I've had better days,
if I'm honest.

- Well, you know,
it's New Orleans.

- Really?
- Just got to roll with it.

- Can I just have
30 seconds with you?

- What's wrong?
- Yeah, I came here to help.

- I know. You have.

- And all you want to do is
antagonize me, antagonize me.

Do you want to be here?

- I'm just trying to do my job.
- Frank.

- And you want me
to have a conversation.

- I'm just trying to find out
what's going on in your mind.

- Just trying
to get the job done.

- I appreciate that,
but I'm trying to understand

what I've got to work with.

And right now, you're not
giving me much to hold on to.

- What are you asking?

- I'm asking the truth.
Are you passionate about this?

Do you want to do this?
- Yeah, I want to do this.

I think Chef Ramsay
struggles with me.

But I would like to help
the situation improve.

I am here.

And if I didn't want
to be here,

I would not be here.

- You're so welcome.
- Thank you, baby.

- What is this?
- [mumbles]

- Stop, stop, stop,
stop, stop, stop.

Let's just stop
for two seconds.

What is that?

[tense music]

Holy [bleep].

It is everywhere.

Fresh.
- I know.

It's rat feces.

I clean it every week.

- You know?

Oh, my [bleep] good God.

Holly, close the door.

Get every customer out now.

Shut it down, now.

- Yes, Chef.

- Oh, my [bleep].

Frank, you're serving
food from here.

- Sure.

- So Chef is shutting
everything down.

He told me to clear
the dining room.

I know that you all have not
gotten your food,

but dinner service is over.

- Right.

- Come on, Frank.

Time to [bleep] own it
a little bit.

- Thank you so much
for your understanding,

and give us another chance, OK?

- Frank, come on, man,
talk to me!

You're serving food
with rat [bleep] above it,

dripping down.

- It's not dripping down on it.
- What?

- Once you wipe it off
on there, yeah.

- Oh, my [bleep].

You cannot be normal!

Oh, come on, Caroline.

Somebody take
some responsibility.

- I would shoot it if I could,

but they told me
I couldn't kill it, so...

- Oh, my God.

- What are you going to do?

- Your attitude [bleep] stinks.

- Like that rat feces.

- Is this a joke for you?

- No. It's real.
It's real life.

- It's her life on the line.

- It's my friend's life.

- She's not your friend.
- No?

- You don't [bleep] care.

- Why are you
screaming like that?

- 'Cause I'm pissed off
with your attitude.

- You're pissed off
'cause there's rat [bleep]

in the kitchen.

- In the food,
you [bleep] idiot!

- There's not [bleep]
in the food.

- What?

You're [bleep] lazy.

You just don't care.

- I don't care
to get yelled at.

- You're just festering
the [bleep],

create the [bleep]
for the owner.

- Man.
- The walk-in.

Let's come in
the walk-in together.

- Holy [bleep].
- He won't just shut up.

He keeps talking.
- Frank?

- Yes!
- Come here.

- Oh, I don't want
to go in there.

- Have you got the balls
to come in the walk-in?

Why don't you and I go
in the walk-in then, shall we?

Where are you going to go?

- Now I'm going to do
the dishes.

- Oh, are you?

- He just keeps embarrassing
everybody and himself.

He just has no shame.

It's really validating
having Gordon in the kitchen,

having somebody who actually is
not going to take any [bleep].

Frank is finally getting put
in his place.

It's refreshing.

- You think this is
a [bleep] joke, right?

- Oh, the joke's on me.
- I'm also to blame.

- You cannot be that deluded.
- I'm to blame.

- Yes, it's both of you.

He's reveling in it.
You're paying for it.

This is a joke.

When was the last time
this was cleaned?

Look at the filth.

- It's been--it's been a while

since everything was
pulled out.

That's trash.
- Trash?

It's black.

- Yeah.

- The filth.

- What in the [bleep] is that?

You can't do this!

Where's Rat Boy? Hey.

- Yeah, look at that.
Who did that?

- We missed that
when we were cleaning.

- We missed that
when we were cleaning up.

- And that got left in there.

We missed it.
- It's within...

- Disgusting.
- Eyesight.

- Is it?

It's within my eyesight
right now.

- This is not a joke, Frank.

- I just--what do you want?

You want me
to clean everything?

Let's get the pressure washer
and clean the whole kitchen.

- You're just walking around...
- What do you want?

- Taking advantage
of her kindness.

- Is that what I'm doing?
- Yes, you [bleep] are.

- Oh, that's rough.

- So what are you doing, then?

- Listening to you yell
about the moldy chicken.

Oh, that's not where that goes.

This goes in the trash.

Oh, man.
It's been a long day for me.

- Frank.

- There he goes. A joke.
A big [bleep] joke.

With his stinking attitude
and your lack of ownership,

honestly, right now,
I want to get out of here.

[dramatic music]

He's giving me [bleep]
about calling him out

with a disgusting, filthy,
rat-infested kitchen.

We can't even constructively
tell him anything

because he doesn't want
to listen.

- It hasn't been
like this always.

- You're making excuses,

and he's getting pissy with me

because I'm rubbing his nose
in it.

- Oh, God.

- I'm not too sure
if I can help anyone

that far gone in denial.

You're on your own.

- Having had enough
of Frank's disgusting attitude

and Caroline's
endless excuses,

I've left the team at Kindred
to sort out their own mess.

I'm done.

- What happened?

- Left.

- Wait, what did he say?

- What happened?

- He--it was just,
like, too many excuses.

It was Frank's behavior
and attitude.

- Well, I think
you can fix that.

- He just left.

Chef Ramsay was not happy with
Frank's attitude, for sure.

To be honest,
his attitude has been

really bad for a long time.

Feels terrible seeing
Chef Ramsay walk out the door.

You know, Chef Ramsay was

the only hope
of the restaurant.

- Frank is doing you
more harm than good right now.

Like, he is not showing
that he even cares enough

about you to stop being
a [bleep]

to help your restaurant
be saved.

- Yeah.

- So if he can't do that
for you,

why are you holding out
for him?

[tense music]

- Caroline has been
enabling Frank and babying him

and making excuses for him,

and I think that she needs
to really come to terms

with the fact
that Frank is dead weight

and not really helpful
to the team.

- It's like, is it more
important that you keep Frank

or you keep your restaurant?

- [sighs]

The restaurant's
more important.

I hear you.

I'm willing to do
what needs to get done.

It would be a damn shame

to take this opportunity
for granted.

If Chef Ramsay is willing
to come back,

I'm going to listen
to Chef Ramsay,

and I'm going to make
all the changes.

[phone rings]

- Hello.

- Chef Ramsay,
this is Caroline from Kindred.

I'm ready and willing and want
to do what needs to get done.

Would you come back
and help me?

- Let me just pull over,
please.

Caroline.
- Yes.

- I just don't know
if you are up for change.

I don't think you know
how to change.

I'm so sorry.

- I'm ready.
I'm up for the change.

I'm up to do
whatever needs to get done.

- Do you understand
how far we've slipped?

- Yes, I do, I do.

- Can you change?

- Yes, Chef.

- I'll make my way back.

- Thank you, Chef.

- See you in a bit.

[train whistle blows]

- Oh.

Chef, you're back.

- Yeah.

Can I just have, uh, 30 seconds
with Caroline, please?

Thank you.

Honestly, I was halfway home.

You are on the verge
of losing everything

if we don't get this right.

- Yes.

- It's going to be hard.
- It's going to be hard.

- I can't just wave
a magic wand.

You need to raise the bar.

Start looking for success.

- I'm ready.
I'm ready to do what it takes.

This is a once-in-a-lifetime
opportunity.

I'm the captain of the ship.

We just need to make
some crew changes.

I'm going
to turn things around,

and I'm going to make
my restaurant

a successful restaurant.

I, um--I think
I should send Frank home now.

- Send him home? Permanently?

That guy's given up.
I'm glad you've realized it.

- Frank, can we talk up front?
- Yeah.

- Um, I'm sorry.

It's not going to work.

- That's going to be
better for you, though.

- I know.

But best of luck to you.

- Yes, ma'am.

- This is
a very difficult decision

because I care about my staff,

but like, in order
for the restaurant to survive,

Frank has to go.

- Did you just let him go?

- I did just let him go.

- Well, that's the start

of a very important
cleansing period.

But for me,
the most important thing,

Caroline has made
a big decision to cut Frank.

And honestly, this is going to
be a hard enough turnaround.

But to work in a restaurant

that's got more rats
than customers,

man, it's going to be
a tough one.

[bleep] me.

- I'm at Kindred
in New Orleans,

where owner Caroline
has just cut loose

kitchen manager Frank,

who was dragging
her restaurant down.

- I know that was hard.

- It feels terrible
to let someone go,

but I know that it's better
for the restaurant.

- I know.

- I am so proud of Caroline.

I think this was
really difficult for her,

but she needed
to prioritize her business.

- With Frank
out of the picture

and a new mindset in place,

we can finally tackle
Kindred's mountains of junk.

Let's go, ladies.

Let's get clear.

Oh, boy.

How much [bleep]
can go in one yard?

- Gordon Ramsay is
helping clear up

the hellhole right now, y'all.

Like, what?

I'm proud
that we're moving forward.

[clatters]

- Caroline, what did you say
to Frank?

- I said that, um,
it's just, uh--

it's not going to work out.

- You deserve better.

Big decision.

First of many to come.

Let's get clean.

- Oh, here's the garden, Chef.

- That's the garden?

- Aww.
- No.

That is not
a [bleep] vegan garden.

- [laughs]

I'm so glad we can throw away
all this garbage in here.

I really can't wait
to see Chef's ideas

and whatever
he's going to bring.

[rock music]

- The next day, after a visit

from an exterminator
service...

- My culinary team brings
order to the chaotic kitchen

and gives some much-needed
training for Kindred's staff.

- Nice and brown on each side.

- Mm-hmm.
- Melty cheese.

- Yeah, a little toasty-toasty.

- And my renovation team
set to work

on transforming the restaurant
inside and out.

And I can't wait to show Holly
and Caroline the results.

Ladies, welcome
to the most amazing patio.

- [gasps]
- Oh, my gosh.

[laughs]
Look at this.

- Oh, my gosh.
It's beautiful.

- What a beautiful
private little spot

where you can grow fresh herbs,
fresh mint,

fresh basil, fresh tomatoes.

- So beautiful.

- Now, this is a proper patio.

- I love it.
- The place is gorgeous.

Can't believe
it's the same restaurant.

Oh, my gosh.

- The hellhole is not
a hellhole anymore.

Now it's an actual space
that we can utilize,

and that's exciting.

- I could barely walk
two meters last time.

- It's unbelievable.
- Yeah.

Wow.
- Thank you so much.

- Wait till you see
the dining room.

Welcome to the new Kindred.

- [gasps]
Oh, my God.

Oh, my God.

- Oh, this is so beautiful.

- Everything is just
so lovely.

Now Kindred is more upscale.

It feels more sophisticated.

Just gorgeous.

- One more thing.

Can I just borrow you
for 30 seconds?

Can we go back out
to the patio?

How long have you been
a Saints fan?

- I've been a Saints fan
since 2000.

- Wow.

I'd like to introduce you
to Eddie Kennison,

wide receiver for
the New Orleans Saints in 1999.

And on top of being
a Saints legend,

Eddie's also a vegan.

He's here to give you
a pep talk

before tonight's service.

Eddie, thank you.
- Thank you, Gordon.

I appreciate it.

- This is just,
like, unbelievable.

- Aww.

Take me back to the time
where you really thought

about opening this restaurant.

- I was always passionate
about food,

and I decided to take a leap.

- Mm-hmm.
And you're still leaping.

- Still leaping.

- How has your experience been?

- I felt like, um--

like I didn't know, like,
how to be successful.

- Mm-hmm.
You failed but you got back up.

Being an athlete, as many times
as I've been knocked down,

I've always been told
it's not about how many times

I get knocked down

but how many times
we get back up.

And your restaurant
will be successful

because you keep
getting back up.

- We can turn this around.
- That's right.

- You've already turned
a corner.

You know, with me being vegan,

you can rest assured
that this is one of my stops,

and I will absolutely
invite my teammates

to come and visit you.

- Thank you so much.

- You're welcome, dear.

Let's go show the world
what it is to get back up.

- Let's do this.

Eddie's so motivational.

Oh, what a genuine person.

- Thank you, dear.
- I'm just overwhelmed.

I tried to just,
like, take it all in.

But there's just, like,
so much to take in.

- Back inside the new Kindred,

I have another surprise
for Caroline.

Right.
You haven't seen the food yet.

Let's take a menu.

We have a small, incredible,
dynamic vegan menu.

- Oh, look at this.

- We got
our fresh caprese salad.

Beautiful tofu
and fresh tomatoes

finished with fresh basil
from the garden.

- Oh, my God.
- Oh, I love that.

- We grow basil in the garden.

- Yes.
[laughter]

- We have fresh corn ribs,
fried,

finished with tajin
and lime wedges.

Next to that,
we've got our Kindred burger.

100% plant-based
American burger.

- That's fantastic.

- I am speechless.

I think the food is
just absolutely as beautiful

as the whole rest
of the restaurant.

- Oh, dessert.

I've got you

a incredible
soft serve vegan ice cream.

- Oh, my gosh.
Ice cream.

- I mean--
- Oh!

- Dig in.
It is heaven.

- That is delicious.

- It's so [bleep] tasty,

even I want to become vegan.

- [laughs]
- Dig in, please.

- This new menu, this new look,

everything is going
to improve business.

- Everything is so delicious.

- Yeah.
- Mmm.

- I want you
to fall back in love

with what you wanted
to do here.

Now, I think all you need
is three to four weeks

of good business
before the Super Bowl,

and we will turn enough cash
to save this business.

- I am extremely nervous
about reopening Kindred,

but I need to prove
to Chef Ramsay

that I'm willing to do
what needs to get done

in order to be successful.

- Fill this place
and get the message out

that we mean business.

- Yes, Chef.

- In New Orleans,
the stunning new Kindred

is ready to reopen its doors.

Mm, beautiful.

I've set up the kitchen
for success with a new chef

and training to help them
execute a successful relaunch.

- Mac and cheese, small bowl.

- And so the fries go
in the bigger bowls?

- Mm-hmm.

Yeah, the fry
and the cauliflower.

- You guys good?

Happy with the new equipment
and the HexClad?

- Yeah, it's really nice.

- We'll start slowly
and we'll pick up speed,

but it's not a race.

Let's go.

[upbeat music]

- Hi, how are y'all doing?

Hi, welcome to Kindred.
- Hi.

- I'll give y'all a little time
to look at our brand-new menu,

and then I'll come back, OK?

- Are we ready
to order some food?

- Sure.

Are we just putting these
up here?

What's the plan?
- I go left to right.

Is that good for you?
- OK, yeah.

- Among the invited guests,
NFL legend Eddie is back.

- Wow.

Thank you, dear.

Wow, this is gorgeous.

- So let me tell you,
the corn ribs,

you actually, like, eat it
like a rib.

- Ooh.
- And it's a little spicy.

- All right, and let's do
the herb salad.

- Order in, heard.

Walking in, corn, herb salad.

How long on the ribs?

- I'll be ready
in, like, a minute.

- Loving the energy,
by the way.

Ladies, incredible.

What a difference, yes?

- Yes.

- Oh, buddy.
- All right, the corn ribs.

- Oh, wow.

- The herb salad.

- How's my table two coming?

- Plating right now.
- OK.

- What's that like,
talking to the chef?

Because before, we weren't
allowed to talk to the chef.

- It feels, like, confident,

like, of what's
going to be coming out.

- Feeling good?
- Yes.

- Excellent.
- Yes.

[triumphant music]

- So far, so good?

- Great.

- How is it?

- I can't eat it fast enough.

It may be the best corn
I've ever had.

- The kitchen is definitely
flowing a lot better.

Ooh, hot.

Frank was really
just slowing it down.

But now there's one less
person, like, in the way.

- I still cannot believe
this is happening.

Chef Ramsay came
to New Orleans,

to my little vegan restaurant,

and turned it into this.

Like, this is just amazing.

- Thank you.
Thank you so much.

- It feels like Kindred's going
to live on another day.

There we go.

Enjoy.

- She's been through a lot.
- Mm-hmm.

- You're a dear friend,
and so fingers crossed

this is going to
reinvigorate her.

- Yeah.
- Yeah?

- I think so.
This is what she wanted.

I have my friend back.
She smiled today.

- Right.

- There's a totally different
energy with the restaurant.

It feels electric and alive.

This is the dream
that she wanted,

and she's back to her passion.

- Good job.

- What a night.
What a night.

Just to see you falling
back in love with your dream

makes me happy.

- Thank you so much, Chef.
- OK?

I know with that spirit,
you can make this work.

- Thank you so much.

- Come on.

Do not let Frank
back in here, OK?

- Yes.
- Promise?

- Yes, Chef.
- Thank you.

- Thank you.
- Take care, my darling.

Honestly, when I first arrived,
I found an owner on the brink

financially and emotionally.

Now, with an organized space,

I believe
Caroline is on her way

to taking Kindred
into the future.

Hopefully there is no more beef
in this place.

Oh, what a week!

Two months later,
my team worked with Caroline

to reach out to the community
and grow Kindred's business.

But despite her best efforts,

Caroline made the difficult
financial decision

to close Kindred's doors

and now is focusing
on a new chapter.

Next time
on "Kitchen Nightmares"...

3 Southern Girls.
Who are they?

Man.

Sadly, I didn't taste
any Southern charm

in that food today.

- [groans]

I am worried about Gordon
coming into my kitchen,

because my way is
the only way.

That is not right, Gordon.

- Ladies, we are not arguing.

[bleep] these guys.

[bleep] him, [bleep] him,
and [bleep] him.

Because when this doesn't work,
we are [bleep].

- I'm about to punch him.

- This whole thing is going
to come tumbling down.

- There about to be a fight
in the kitchen today.

- The bottom line is,
you're just so stubborn.

Wow.