All language subtitles for Kitchen.Nightmares.S09E05.1080p.HEVC.x265.MeGusta

The Super Bowl is
around the corner,

and I'm in New Orleans.

This time, I'm in Jefferson,
on the west side of the city,

home to small,
local restaurant and takeout

3 Southern Girls,
owned and run by Gabi,

with the help
of her sister, Tia...

She's the only one that need
a little guidance.

She's the baby.

I'm a strategic manager.

And best friend Monchel.

You know I'm gonna
get a drink after this.

Walking into
3 Southern Girls,

you're gonna be
welcomed with a smile.

It's very Southern hospitality.

Welcome in.

How are you doing?

How's your mom and them?

Come on in, baby.

And for you, sir?

All right, we got
order up--mac and cheese.

We come from a line of chefs.

My grandfather was a chef,

and I learned
how to cook with him.

He gave me
all the old-school recipes.

It just made me realize that

this is what
I'm passionate about.

He recently passed, but he was
raised in this neighborhood.

Segregation was
still happening.

He could not enter the
front door of this building.

When I opened,
it was emotional.

He could not only
enjoy the food,

but know that
his granddaughter

was responsible for it.

Shrimp laid down.

My shrimp is much better
than yours,

and we already know this.

I've been in business
for four years.

When we first opened,
I enjoyed the thrill of people

talking about how good it was.

We were doing really well,
the money was coming.

And then I received
a phone call

that my son had been involved
in a car accident.

I was going to Lake Charles,
where I attend college,

and I'm a part
of the football team.

The last thing I remember,

I was being loaded
into the ambulance.

You know, I could hear the
explosions coming from my car.

He went off road
into the woods.

The car was
completely crushed.

He was on the side
of the road, bleeding.

And when they rolled him out,
he was just covered in blood.

So I closed the doors.

I didn't come back to this
restaurant for 30 days.

My mom is very protective,
but I've overcome my injuries.

And now it's a lot
of pressure on my mom,

you know, to try to get
everything back under control.

It's a whole lot of debt
that I'm currently in,

and all of the weight
falls on me.

And I don't have the energy
or the time to fix it.

I got here at 5:00
this morning and prepped.

After the accident, a lot of
my life is my way or no way.

So I do everything myself
so I know

for a fact it is done right.

I am a control freak.

I just don't trust
anybody else to do it.

This is why I work better
in the kitchen by myself.

Be by yourself, then.

Gabi wants to control
everything in the kitchen.

Gabi, stop telling me
what I can't do.

'Cause you done put
your chef jacket on

and you're acting crazy.

You sure you don't want me
to help?

Girl, you can't do
a damn thing to help me.

I am getting to the point where
I'm starting to be worried.

I've been sick
for the whole week.

Gabi has been having
shoulder problems.

Her back hurts.

My eye, my teeth,
everything just hurts.

She's juggling too much,

and when it comes
to the restaurant,

it creates problems.

Anthony, got an order
in the window.

They've been waiting
a long time.

Who had the shrimp and okra?

Thanks.

The quality of our food
has declined.

It's something that
she used to prioritize,

but she's juggling too many
competing priorities.

.

We have a big opportunity.

The Super Bowl is gonna
have a tremendous impact.

But I don't think
today I could actually

handle the Super Bowl crowd.

My sinus pressure is back.

Leave me alone.

If Chef Ramsay doesn't help,

my mom is gonna have
a breakdown.

My child,
leave me alone, please.

She's been doing it
all on her own.

And it's taking a toll on her
body, physically and mentally.

I'm willing to sacrifice
for this business.

But if nothing changes,
we're not gonna survive.

Help me, Jesus.

I cannot take it.

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.

I'm in Jefferson, Louisiana,
because a young man

just reached out to me
to help his mother.

She has sacrificed everything,
and I mean everything,

for her family
and her restaurant.

He's asked me to meet him
in a local park.

Ah, there he is.

Makhi, how are you, my man?

- I'm good, sir. Thank you.
- Nice to see you, brother.

- Thank you for being here.
- Not at all.

Thanks for the call.
- Yes, sir.

Appreciate the shout-out.

Well, how are you doing first,
after the accident?

I'm doing great.

I'm fully back.

I've been practicing.

Take me back
to the beginning.

What happened?

It was early.

I was driving.

I just remember waking up,
seeing fire.

Damn.

Looking back at my vehicle,

it looked like something
no one should

ever be able to survive from.

Thank God you made it
out of there.

Yes, sir.

Your life changed
in a heartbeat.

Definitely.
I mean, um...

It was hard to process,
for one.

And, I mean,
my parents were there.

That kind of helped me a lot.

If they weren't there,
I don't really know

how I could have managed that.

Yeah.

My mom, as soon
as she found out,

she shut down
and was at the hospital.

She did not leave until
they allowed me to leave.

She just took off
whole weeks from work.

No profit.
- Wow.

She was paying her workers.

You know, she wasn't getting
income to pay those workers.

That was income strictly
just out of her pocket.

To shut that restaurant down
for that length of time...

Indeed, yeah.

The rent, the lights,
the overheads, the staff,

the labor costs,
it's--it's expensive.

And what--
what worries you the most?

Yeah,
I'd say her physical health.

Kind of hard to
be everything in a restaurant.

She puts her body
to work a lot.

I don't think she could
keep up coming in every day

and trying to make
everything happen on her own.

It's starting
to take her down.

Yes, definitely.

And do you ever try and tell
Mum to slow down a touch?

Do you--do you ask her
to sort of delegate and--

We ask her a lot,
but my mom is somebody

who's gonna have herself
at the end of the line.

She's been doing everything
on her own, you know?

Putting everybody first
and herself last.

- Yes, sir.
- She's sacrificed a lot.

She's put her life
into this restaurant.

Definitely.

So if it was to fail--

I feel like
that restaurant is

kind of her whole personality
at this point.

For her to fail, I mean,
that'd have to be devastation.

I'm here to help.

I'm gonna get into
the restaurant

and see what
I've got to work with.

But more importantly,
I appreciate

the catch-up with you, man.
- Thank you.

And we'll see you later.

Thank you.

Sounds like Gabi, his mum, has
got the weight of the world

on her shoulders.

For any woman to shut their
business down for a month

and be by his bedside,
that says a lot.

But now it's time to find out
more before it's too late.

Right, let's go!

3 Southern Girls?

Who are they?

Good morning.

Wow, this place is tiny.

Hey, bud. Are you good?

- Yeah.
- How was lunch?

Oh.

Chef Gordon
walks through the door,

I am more nervous
than I was expecting.

So I'm telling myself,
hey, keep your composure.

Mac and cheese.

Oh, my God, I love
mac and cheese.

- How you doing?
- First name?

- Anthony.
- Anthony.

Good to see you, bud.

I was expecting,
like, cocky and mean.

- And you are?
- I am Tia.

Tia, nice to see you.

But for some reason,
I thought, rawr.

Mm.

Okay.

Ooh!

Right. Oh, my lord.

Because it's busy here, I'll
get my food to go, please, Tia.

- Okay. All right.
- Thank you.

Let's go for the fresh
cornbread, right?

Is the cornbread baked here?
- Yes.

Amazing.

Love that.

Let's do, oh, mac and cheese.

Hmm.
- Okay.

How can we not do a gumbo?

Okay.

And then the smothered
shrimp and okra, please.

Give us a little bit.
We'll be right with you.

- Thank you so much.
- No problem.

I may go out to the car,
just set my table up.

Is that okay? Yeah?

How long do you think
the food will be?

I'd say about 12 minutes.

12 minutes. Okay.

That's Gordon's order.

That's coming up now.

I seen the name on the ticket.

It scared me.

But I am a good chef, and my
customers do like my food.

The restaurant is full,
so we improvise.

Oh, [bleep].

.

Nice.

I am ready to go.

Monchel, so we can
push this big order out,

I need the shrimp down for it.

That's Gordon's ticket.

Monchel.

Leave that and drop the shrimp.

Monchel, she works very hard,
and she applies herself

with everything that she does.

But in the kitchen,
my way is the only way.

Let's go, Saints!

How long you gonna have
on that shrimp plate?

Went down long enough ago.
It should be ready to come up.

Working in the kitchen
with Gabi is difficult.

because Gabi
is doing everything.

It's been 10 minutes.

Come on, man!

We don't have
a system in place.

There is no communication,

so the food tends to take
a long time.

And that's a problem.

- Okay.
- Order.

Anthony, leave me alone.

I'm already stuck with Monchel,
so leave me alone.

Catfish and shrimp.

We got too many orders.

It's busy.

And you better stop
getting on my nerves.

We're a little bit behind.

The ticket times
are starting to back up.

You've been standing
here for five minutes.

- You a liar.
- It don't even be that.

You a liar.

Mind your business.

.

3 Southern Girls?

Looks like three
hours for lunch.

I'm at 3 Southern Girls
in Jefferson, New Orleans.

And I've placed my
takeout order for food.

Order up, Gab.

But with tickets
backing up in the kitchen...

Come on, man!

I'm facing a long wait.

Gumbo in the microwave.

How long you gonna
have on that shrimp?

Went down long enough ago.
It should be ready to come up.

No, the shrimp ain't
been down that long.

3 Southern Girls?

Looks like three
hours for lunch.

Order.

That's it for that order.

Come on, guys.

I am starving.

That's it.
That's everything.

Ah.

Got forks,
everything in there.

Everything's in there?
Thank you.

Bye-bye now.

I am extremely
nervous right now.

I wonder what he's gonna say.

Okay, this is
the smothered shrimp.

It just tastes just plain.

No spice, no kick.

More than anything,
just no love.

It's almost like
they're cooking in a rush

just to get it done.

Cornbread.

Well, it's very crumbly.

That tastes like
it's almost sort of pre-made.

Fried chicken, nice and crispy.

Hmm. Crispy.

It just needs more help
on the dredging,

so it's sort of
better seasoned.

Such a shame.

Mac and cheese.

It tastes like processed
cheese with spaghetti.

So bland.

Yeah, they forgot my gumbo.

Damn.

The most important part.

Dear, there was
no gumbo in there.

- There was no gumbo?
- No.

Okay, we need a--
we need a gumbo, quickly.

A gumbo, quickly.

Damn.

Oh, no.

Gabi is always tired.

We've had multiple issues
where we missed

or overlooked customers.

It's bad.

Gabi, order being plated now.

Gumbo in the window.

Ah, here he is.

Thank you.
- There you go. Sorry.

What do you think
of the setup?

- It's great.
- What's in here?

Um, chicken,
sausage, and shrimp.

- Chicken, sausage, and shrimp?
- Yes.

Appreciate it, man.
Thanks, bud.

Thank you.

Okay, the gumbo.

That's the staple right there.

It looks hearty.

It tastes like
a short-cook gumbo.

Gumbo takes hours.

The longer you cook it,
the more it improves.

And it's nowhere near as spicy
as I thought it would be.

So almost cooking in a rush,
cooking and cutting corners

results in flavors like this.

And yet it took over an hour
to get the food.

That's a big letdown.

But you go to a restaurant
entitled 3 Southern Girls,

you just expect...

You know, food that's
packed with power, flavor,

and really punchy with spice.

It's sort of almost cooking
with no love.

What a shame.

With the lunch service over
and customers heading home...

Thank you.

I need to talk
to Gabi and the staff

to find out what's going wrong
in that kitchen.

May I meet the team, please?

both: Yes.
- Thank you.

- Come out.
- Come out?

Yeah.

I am prepared to receive
whatever criticism

he has for me.

I can't say I'm gonna
respond to any other way

other than myself,
but if it becomes too much,

you might see a little--

How are you feeling, first?

- Uh, good.
- You're feeling good?

- I'm feeling good. Yeah.
- Good.

I'm gonna ask you straight.
- Mm-hmm.

In terms of the food, how
would you rate your own food?

Honestly, on a scale
of 1 to 10.

I would say...

- 10.
- Correct.

Right.

But when I look at the title
of this restaurant,

3 Southern Girls,
I expect the Southern charm

and bloody good food.

Sadly, I didn't taste
any charm in that food today.

Stop it.

I had a catch-up with Makhi
here this morning.

Sadly for me,
the gumbo was just--

it didn't taste as authentic
as Makhi described you.

Okay.

Hardworking, passionate,
dedicated woman.

You didn't like anything?

- Well, hear me out.
- Okay.

I can give you
five local restaurants

that are serving gumbo
way better than that,

way better and cheaper.

Wait a minute.
What are you tasting?

Because you're confused,
my baby.

Like, no.

I can agree
with some of what you said.

I've experienced
Gabi's restaurant food

versus Gabi's at-home food.

Mm-hmm.

She has to keep
her business going.

And sometimes that means
making adjustments

so that she can deliver
still quality products,

but different from what
I'm used to outside

of the restaurant.

We've been cutting corners
for efficiency versus quality,

because Gabi does not accept
the help that's available.

I respect your honesty, and
I'm grateful for the truth.

We're, what,
four years in now?

- Yeah.
- We're not making money.

And there are
clearly issues here.

In your mind,
what's wrong with the place?

Uh, nothing.

I just need you
to be honest with me,

'cause this is not a joke.

I'm not here to put
a Band-Aid on things.

I'm here to get things fixed.

Now, I don't mind
butting heads,

but what we need to be
is constructive.

It's not a party.
these guys.

him. [bleep] him.
And [bleep] him.

Do you know why?

If we don't change,
we are [bleep].

I'm in Jefferson,
New Orleans,

at family-run
3 Southern Girls,

where chef-owner Gabi
is struggling to admit

there's a problem
with her food.

There are clearly issues here.

Sadly, I didn't taste
any charm in that food today.

Stop it.

If we don't change,
we are [bleep].

This is a tough business.

I get burnt out because
I do a lot of it myself.

I can see that.

That is clearly obvious.

But hear me out.
- Okay.

It feels like you're
supplementing with packets,

canned, glass jar.
I don't know.

It just tasted fast-tracked.

I'm trying.

This amazing man,
who is this?

Our grandfather.

What would he say if he knew
that his granddaughter

was fast-tracking
those recipes?

He didn't
fast-track anything.

Just experiencing
the year you've had,

the sacrificing, what you've
done to get your son

back on the road and trying
to run this thing

as well at the same time, once
you reopened, I feel your pain.

I want to see this place
function tonight.

I want to see how you operate.

I want to see how you delegate
so I can see where

corners are being cut.

Gordon was brutal,
but I am passionate.

So going into dinner service,

I feel like I just have
something to prove.

And I'm here for it.

I can see that Gabi cares
deeply about the restaurant.

Oh, Lord, have mercy.

But it's not
functioning properly

because she's exhausted.

I definitely want a nap.

So tonight, I want to see
what exactly is going wrong.

Well, hello.

How are we?

We good? Excellent.

This is it.

There she is.
We good?

Stop messing around.
Where's--where's Gabi?

Hey. There we are there.

We good?
- I'm out.

Give me a little insight
how this works.

Who does what?

When it's Monchel and I,
we kind of just float.

But I'm like three people
in the kitchen.

Right.

Gotcha, gotcha.

And what's in here?

Oh.

That was the sandwich
station, but it's broken.

How long has
that been broken?

Maybe like...

oh, that's been broke
for a while.

How long is a while?

Hi, welcome to
3 Southern Girls.

- You want the smothered okra?
- Yes, ma'am.

What up, Monchel?

Dropping the shrimp.

Where are the beginning
of those recipes

from Grandpa?

You said where are
the beginnings of them?

Yeah, in terms
of when you opened

this thing five years ago.

Did you start off
with a recipe book?

- I did not.
- You did not.

Don't be at home judging me,
'cause I'm gonna put

a little of this,
a little of that.

That is how I cook every day.

But even if you're not here,
how does someone

pick up the reins and cook?

- They can't.
- They can't.

It's all going on
up in here, yes?

- Yes.
- Yeah.

How y'all doing?

You're gonna
try the red beans.

Order up, Monchel.

Don't. Don't.

Gabi is hovering over people
all the time,

telling them what to do,
how to do it.

That's our number one issue.

Uh-huh.

This what you
making right now?

No, I'm making this
ticket over here.

Oh.

Leave me alone, Monchel.

Let me do my job.

Oof, man.

This is slow.

Who had the smothered
shrimp and okra?

No food. No food there.

No food there.

How long have
you guys been waiting?

It's probably been
at least a good maybe--

- Maybe 20.
- 20.

It's been about
20 minutes for us.

Customers are coming in.

They're waiting long times.

She's been here for five years.
This is how they run.

And because she's trying
to do it all herself,

Gabi's slowing
everything down.

What, you putting that
on top of the cake?

Man, it's--it's painful.

Really painful.

Order.

All right.
Did you want the entrée?

Thank you.

Anybody have a side
of potato salad?

Did y'all have
a side of potato salad?

Not a side.

I think this wasn't--
nobody had this.

Somebody left out of here
without their potato salad.

Definitely missed it 'cause
I'm making mistakes today.

The customers today,
they're coming in

a little faster than normal.

And I think Gabi's
communication

is not consistent.

So someone left without
one of their sides.

Just trying
to make sure we keep up

with everybody's orders.

Mac and cheese.
And what were you having, sir?

Order up.

You had the gumbo?
- Yep.

I need a pot of mac a cheese.

That's for this ticket
right here.

Catfish.

Thank you.

What did you get, my darling?
Smothered shrimp?

Yeah.

Could you cook
better at home?

- Mm-hmm.
- You could?

Oh, yes, I could.

Yes, you could.

- Mashed potato.
- Okay.

They was, like,
digging through the gumbo,

checking to see if
they had shrimp in it.

You know everybody's
not gonna like everything,

and that's okay.

But we have a great gumbo,
and life goes on.

Ain't nothing
we could do about it.

Gabi, I'm gonna
ask you straight.

Are we serving
the best gumbo in town?

I wholeheartedly feel like
we have one

of the best gumbos in the city.

I do feel like that.

Absolute [bleep].

Absolute [bleep].

You are a one-man band.

And that's dangerous
in running a restaurant.

You're in denial, girl.

Who you had that was better?

What?

Everybody has an opinion.

I'm not gonna bend
on my gumbo.

He's gonna see that other
side of me, that passion.

The gloves are off.

I just want you
to be the best.

All I want to know with my
customers, how can I improve?

What can I do better?

I know we can have
a stronger gumbo.

I know we've cut corners.

There are these hand-me-down
recipes from Granddad.

It's the foundation.

It's how you
judge a restaurant--

by its gumbo, right?

Right.

What I want to see is
us going up in standards,

not down.

But I still stand
on the gumbo.

I do get gumbo everywhere I go.

When was the last time
you went out

and tested the competition?

Everywhere.

When was the last time
you went out?

Probably last weekend
I went out to eat.

Right, and did you
have a gumbo there?

I don't like their gumbo.

You don't li--oh, my God.

And customers that told me
earlier tonight that

they can have better food
at home?

Mm-hmm.

What's the point
in coming out?

What was the point
of them coming here?

Oh, my God.

Oh, my God.

I mean, I'm the baby of five.
I don't listen.

You're the baby of five.
You don't listen.

No.

I can't help someone
that's not prepared to listen.

Mm-hmm.

Oh, my God.

That's my boy.
I'm not gonna lie.

Wow.

It's the end of a
dysfunctional dinner service

at 3 Southern Girls
in New Orleans.

And owner Gabi is refusing
to accept that anything

is wrong with her restaurant.

I'm the baby of five.
I don't listen.

Oh, my God.

Oof. Man.

Um, what a strong woman.

Good night. Thank y'all.
Y'all have a good one.

Stubborn, not good
at taking criticism,

but most importantly, it's a
one-man band in there, so--

be a tough one, this one.

Gotta peel back the layers and
reignite that fire, quickly.

Where's Gabi?

Gabi, two secs.

- Me?
- Yes.

Please. Thank you.

Thank you, thank you.

Sit down, darling.

Please.

Right.

That was a tough one.

How are you feeling?

Truthfully?

Uh...

I feel a little nervous,
but good.

What do you want
from 3 Southern Girls?

I would like
to see this succeed

because it is the first thing
that has been just for me.

Sure.

I know you've been
through a lot.

And watching you work this hard
for very little,

it's just--it's not
what it's all about.

No.

You seem to be doing
everything and anything

for everybody by yourself.

I do.

This whole place
revolves around you.

Part of this is letting go
and trusting.

- How?
- Trust is the hardest thing.

Yeah, that--that--
that takes time.

Do you struggle letting go?
- I do.

Right.

I do.

How are you keeping
all this up in the air?

I'm a mom.

That's what we do.

Because I chose the path
that I did in life,

it's like I dropped out
of eighth grade,

worked at McDonald's,
teenage mom.

Like, you learn to survive.

So I learned to do
what was necessary,

rather than what I wanted,
if that makes sense.

It does.

I grew up watching my mum
handle three jobs

trying to keep
the house together.

When you make your road hard,
you kind of learn to live in it

and get through it.

How are you managing that?

The weight of the restaurant,
business, financial worries,

the accident, that must have
shook you beyond.

Beyond.

When I got the call, the guy
says, this is state trooper.

Your son is bleeding a lot.

The car is immersed in flames.

We've called the ambulance.

We've gotta send him
to a trauma center.

We can't treat him here.

I just kept going back to God
saying, you know me, God.

Like, I can't bury a child.

Bless him.

I know I'm not the exception.

I'm not better than
anybody else, but I just--

I can't do this.

And--
- You stayed by his bedside.

- I never left the hospital.
- Wow.

Yeah.

Shutting this place down,
driving to that hospital,

it's a lot to take on.
- It was a lot.

Yeah.

To hold your child's hand
while somebody

is trying to put their face
back together, it was a lot.

In that moment,
you do what you have to do.

You know?

You put yourself aside,
and you stand for your child.

When life happens,
you close your doors.

You think nothing of it.

But this time it happened at
the beginning of the month.

So I had just paid
all of my bills.

And I gotta go into my savings
now because we made nothing.

Sure.

And you've got no business
to back up or any cash flow.

Makhi's accident put life
in perspective for me.

I went back
to my own fundamentals.

Like, if it's not getting done,

I'm just gonna step over you
and do it.

I do that a lot.

I've never really
wanted to be a boss.

I'm just bossy.

But you can't
do it on your own.

You can't do it all,
and you need help.

That is absolutely obvious.

Give me your strengths.

What are you really good at?

I don't give up.

There's no such thing
as not gonna work.

I'm gonna figure it out.

It's a blessing and a curse
to be that way,

'cause when it's time
to seek help

or hand it over
to somebody else,

you don't recognize that

because you think
you're capable, right?

You could do it all.

I am not living up to my full
potential because I'm tired.

I am tired.

I'm sick of my inability
to be able to step back

and let others help in a way
that'd actually help me.

What worries me, Gabi,
is that, you know, in business,

you control it
or it controls you.

And right now,
it's controlling you.

It's controlling me.
It is.

And God forbid,
you're a powerful, strong,

amazing young woman.

But one more issue,

this whole thing
is gonna come tumbling down.

Or I'm gonna lose
everything trying

to keep it from coming down.

I'm in Jefferson,
New Orleans,

at 3 Southern Girls.

And while my team
gets the restaurant

ready for relaunch...

I got a couple of surprises
up my sleeve,

and it's gonna be
an exciting morning.

Let's get it.

I'm taking owner Gabi
to the heart of where

the Super Bowl action
will be...

The Superdome,

to persuade her that running
a restaurant is a team sport.

- Oh, my gosh.
- Oh, man.

Look at this.
- Gorgeous.

How amazing?

Unmatched.

Does not get better
than the Superdome.

To think this place
is gonna be full

with 65,000 cheering fans.

When those Saints run out,
they're a team, right?

And they all depend
on each other every week.

You cannot do this on your own.

We have to build
a team around you.

I'm gonna introduce you
to someone now

who became a powerful player
for the Saints.

Who is it?

Craig Robertson.

Stop it.

Look, here he is, my man!

Good to see you, Captain.
- Good to see you.

Thank you so much
for being here.

Oh, man.

Can I introduce you
to Gabi, please?

Hello. How are you?

- Hello. Craig Robertson.
- I'm a hugger.

I am so excited.

I get to meet Craig Robinson.

He came to the New Orleans
Saints as a walk-on,

and then he became captain.

Thank you for being here.

Man, thank you for having me.

The story behind Craig,
you can't beat it.

Gabi's a one-man band,

and if there's one person
that can emphasize

the importance of a team,
it's you.

I'm gonna leave you guys
to catch up.

Gabi, enjoy, darling.

- I will. Thank you.
- See you shortly.

To be here, to be back,
I mean, this is really cool.

But I want to know more
about yourself.

- I love to cook.
- Mm-hmm.

I love to see, like, the
expression on people's face

when they have a solid meal.

You know, it's much like Gordon
said, I am a one-man band.

I'm gonna do everything
I have to do

to make sure that we're there
and it's successful.

Like, I do everything,
I wash dishes,

I do the cash register, I cook
the food, I take out the trash.

- This is your baby.
- It is my baby.

But I mean, think about it.

If every person in here
went to come visit...

Right.

Would you be ready
for that?

Today, no.

I probably would flatline.
- Right.

Yeah,
like slot receivers...

I probably get laid out.

I feel it on my body.

I'm not, like,
20 years old anymore.

I know that I can lose it all.

To work in any industry,
any sport, anything,

you can't do it by yourself.

I'm gonna need a team.

You're gonna need it, right?

I'm not gonna let you down.

I'm definitely not
gonna let Gordon down.

Right.

Looking at this place,

thinking about
the possibilities,

what was unimaginable
is imaginable now.

I'm ready. You ready?
- Let's go. Let's go.

All right.

Back at 3 Southern Girls,
the renovation is complete.

And my team has given the
restaurant a whole new look.

Drab decor has been replaced
with warm, inviting colors.

And I've provided
brand-new kitchen equipment,

including a working
sandwich station.

Oh, look at this!

Come on!

Uh-uh.

Wait a minute!

I absolutely
love these tables.

It's very different.

I love the colors.

I love the countertop.

I like the lighting.

I am feeling
overwhelmed right now.

Ah. Come on.

How beautiful is this?

It's absolutely beautiful.

It feels like a proper
neighborhood restaurant.

Look at Papa.

It's so cute.

Family connected
through the art on the wall

so we can understand
the history here

and start building the legacy.

Yes.

Seeing all the changes,

like the picture
of my grandfather,

it's a lot.

Oh, my goodness.
- You like it?

I like it a lot.

We're not gonna cry right now.

Right.

Let's go through the menu.

First of all,
chicken andouille gumbo,

beautifully done
from the heart and the soul.

Oh, my goodness.

And then...

Mac and cheese!

We have made
an incredible cheese sauce

and added these three cheeses.

I like it.

Now, one more thing.

Your Bible.

So you can take a day off

without the restaurant
suffering.

Just promise me one thing.

What?

That you will start
offloading these recipes

to get this business
consistent.

- Pinky promise.
- No fast tracks.

No fast tracks.

We're in great shape
to open those doors tonight.

Right. Dig in.
Have a quick bite to eat.

And I'll be back shortly.

This is so good.

We gained, like, 10 pounds when
the restaurant first opened.

And so we'll gain 10 more.

It's time to open the doors
to the restaurant.

Tonight, I'm gonna
work alongside Gabi

to show her
how important it is

to have a team in the kitchen.

Right, you ready?
- I'm ready.

Here we go.

Hi.

Welcome to 3 Southern Girls.

Amazing.

It's exciting,
the first customers in.

Okay.

Order up, ladies.

Tonight my passion is back.

I'm excited.

I just feel like
I'm ready to start.

Like, I'm ready.

Okay.

Pork is fine.

Catfish is on.

We are moving.

Yes, we are.

Hi.

Welcome in.

Among the invited guests is
NFL legend Craig Robertson...

Craig's just walked in.
- Oh, Craig's here?

Can I get two fried catfish
fillets and a mac and cheese?

Order up.

And Gabi's mother, son,
and husband.

- Do you like it?
- Beautiful.

I like the pictures too.
Generational.

Walking in is breathtaking,
very welcoming, and, you know,

like a home-like spirit.

So far, so good.

We've got a full house
out there.

We got a chicken.

One order of chicken.

You heard that?
- Yep, heard it.

Who had
the smothered pork chop?

- Smothered pork chop.
- Thank you.

Are you pulling
these tickets?

No.

Listen, we ain't
got time, girl.

So did table 3
get all of their food?

They never got
their food yet.

It feels like we should have
some orders coming out, right?

Getting backed up here.

Do you wanna call out
some orders?

Yeah, you gotta call 'em.

We're preparing things that
we have not prepared before.

We are doing things that
we're not used to doing.

Chicken-fried steak
with the mac and cheese.

Uh-uh, girl.

Leave me alone,
Monchel, please.

And Gabi is not someone
who acts well under pressure.

It's too much. It's too much.

Okay.

Okay.

Gabi, tell us what's next.
You're in charge, girl.

Oh, we got a jambalaya.

Another order
of mac and cheese.

- Coming.
- Right here.

Gordon's working on it.
- Yep.

Got it.
You added a little salt?

Yeah. Seasoned, though.

- That is not right, Gordon.
- .

Stop worrying
about that mac and cheese.

That is not right.

I looked at Gordon, and I
want to take over immediately.

Let me do it.

No, I got it, I got it,
I got it, I got it.

You can't do everything
all the time.

Let go and figure it out.

Like, I don't know
what's wrong with her.

You better do it right now.

I got it. Man! [bleep].

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

You've gotta let go
a little bit.

No, you can't plate it
like that.

, man.

.
- Let's start again.

I'm in New Orleans,
where restaurant

3 Southern Girls
is relaunching.

- I like it. Yeah.
- Yeah, it's good.

And Chef Gabi is slipping
back into her old habits...

- You added a little salt?
- Yeah.

Trying to micromanage
everyone in the kitchen...

That is not right, Gordon.

Including me.

Let me do it.

No, I've got it, I've got it,
I've got it, I've got it.

You better do it right now.

I've got it.

You've gotta let go
a little bit.

I can get overwhelmed
at times,

so I might actually
overstep and do it myself.

But I'm trying to
lean into some change.

- Mac and cheese.
- There you go.

You got it right.

Teamwork is the dreamwork, right?

Here we go.

Greens and mac and cheese.

All right, what you need
from me over here?

Table 6 to get plated.

Got it.

Gabi's in her spot.
I'm in my spot.

She's doing what
she's supposed to do.

And now dinner service
is going amazing.

Is that good?

Thanks.

- Mmm.
- Hot.

Order up, Anthony.

Is that it?
We cleared the board?

- We cleared the board.
- Seriously?

Wow.

The difference
is night and day.

That's what I want. Okay?

Gordon has changed
my perspective.

I know I can't do it alone.

I'm implementing it,
and it's working.

Do you trust me?

- I--I trust you now.
- Okay.

- Come on.
- Okay.

Y'all enjoyed y'allself,
though, huh?

I'm glad y'all
enjoyed y'allself.

I love the fact she's
in the dining room now.

I love that.

Make sure she delegates, please.

I will.

Chef Ramsay has helped Gabi
learn how to step back.

Yeah.

Gordon has taught us
how great we can be.

How are we?

- Good, very good.
- You're good?

- Yes, sir.
- You got a solid mum there.

You know that?
- Definitely.

Wife, daughter, amazing.

Very good.

Gordon, I'm very thankful
that you were able

to respond to my call and come
through to help my mom.

I see a lot more smiles
on her face, you know.

The Super Bowl will be
coming to New Orleans,

so I think we'll
be able to benefit,

you know, with a lot of
more people coming in.

- Thank you.
- Thank you!

- Everything was awesome.
- I'm glad you enjoyed.

- Everything was awesome.
- Don't forget about us.

I'll be back here
in a couple weeks.

I'm bringing the whole family.
- Okay.

- And thank you again.
- Thank you so much.

Have a good one, hear?
- Nice to meet you.

- Listen, well done.
- Thank you.

- My time is done.
- I'm not ready.

- You are ready.
- I'm not ready.

Here's why.
Customers love the food.

We did good.

You did better than good.

And we're on the verge
of becoming great.

- Okay.
- Keep it up.

Gordon changed everything.

I'm just grateful for it all.

I don't say this that often,
but I'm gonna miss you.

- Are you?
- Mm-hmm.

- I'm gonna miss you already.
- I'm telling you.

Knowing that the overwhelmed
feeling just came from the fact

that I can't do it all
by myself.

I need some more pasta water.

And now I'm gonna
start demanding help.

Today, I'll say I deserve it.

If you would have asked me
a week ago, probably not.

But today, I would say
I deserve it.

Honestly, a few days ago when
I came here, it was for Makhi.

But I've stayed
because of Gabi.

Her commitment to her family
and her restaurant,

honestly, is incredible.

Now, with systems in place
and a focus on standards,

I strongly believe
that 3 Southern Girls

is truly on its way to becoming
something even more special.

Man.

Super Bowl LIX, come on.

Two months later...

Gabi has released control
of the business

and is delegating
to trusted allies.

Started from the bottom,
now we here.

With shorter wait times
and better food quality,

business has increased,
and 3 Southern Girls

is ready to feed
the Super Bowl crowd.

Next time on
"Kitchen "Nightmares"...

- Shrimp and grits.
- Are you okay?

Oh, my God.
Women are puking up.

Stop eating.

You need to stop before
you take yourself down...

How do you think
you're acting toward me?

It's a two-way street, girl!

Your restaurant down...

We're about
over $600,000 in debt.

And your family down.

We may have to split off.

It's harder sometimes
working with your family.

- Do not touch me!
- I love you.

So now you walk away?

You just give up? Why?

She treats me like [bleep].

I'm leaving!