Original subtitles

A desperate insider reached out for help.

But when restaurants see me coming...

- Oh, my God. - Uh-oh.

Oh, hell no.

They cover up their problems.

What are you guys throwing out? Stop it. I've seen enough.

So now I need to go undercover...

There is nowhere for these guys to hide.

To uncover the fatal flaws

of a once-successful restaurant.

This place is on its last legs. We're dying.

With the help of my insider...

Keep your head down and speak the truth.

I'll restore the restaurant...

Let's get cooking.

From the inside out.

This is where it starts.

You can't wait for something to break.

You've got to do it now before it's too late.

Come on. - I got it. I got it.

Oh, my God. Thank you.

I'm headed to Caffe Boa,

where an insider from their staff

has secretly reached out

about the failing restaurant and owner.

My insider has hidden a key

behind the back door of the kitchen.

Hey, Jason. - Good evening, Chef.

Key's there.

All good? - All good.

This is pretty exciting for me.

Let's go have a look.

Oh, my God, this place smells.

Coming in undercover like this

means I can inspect the kitchen

before they know I'm here

and they've had a chance to cover things up.

Oh, my God, look at the state of this place.

My God.

Damn, there's rat droppings everywhere.

It's so gross.

The rat droppings are huge.

This is appalling.

I've got a very special snake camera.

This wire is incredibly flexible.

Look at that.

I mean, we're talking years of grime.

Is that ingredients, or is that a [bleep] mouse?

That right there is a fire hazard.

Oh, boy, look at that.

Let me my black light on there.

It highlights stuff you can't see to the naked eye.

Oh, my God almighty.

This is an entrance to a walk-in fridge.

And that handle and the door is caked in grime.

This is where the food comes from.

That's one of the fastest ways of spreading bacteria.

Dare I go in?

Oh, my goodness me.

Look at the state of this.

It's almost 73 degrees inside of a walk-in.

It should be 37 degrees in here.

Oh, my God.

What's that?

Hot lasagna just stuck in the fridge.

These meatballs here-- hot underneath, hot on top.

You've got piping-hot cooked meatballs.

And it's melting bags of calamari on top of it

that are bubbly inside.

Bags have blown up

in the way that they are already gone sour.

This is appalling.

.

He's put the sales on a calendar?

My insider said that they felt somewhat humiliated.

That is a quick way on how to piss off your team

and not trust them

and almost rub their nose in it that we're failing.

My insider gave me the heads-up that this is dysfunctional.

But for me, this is a restaurant

that is ran poorly.

Just the basic hygiene, no respect for his staff--

I need to take a much closer look

how this place functions tomorrow

without them seeing me.

Let's get out of here.

Paul, you got me?

Thank you, sir.

Each and every one of these members of staff

are under the impression

they're on a "Restaurant Refresh" show.

Half mark.

My name is Patrick; I'm the owner/operator of Caffe Boa.

Welcome to "Restaurant Refresh."

Here we go.

Chris, what was it that--

what did we need to prep today? - Let's go through it.

Now, the insider told me that's Jenny.

Her title is executive head chef.

My name is Jenny.

I am the owner of Caffe Boa and executive chef.

I don't have a lot of restaurant experience.

Everything I've learned,

I've learned from owning this restaurant.

Why is this not hot?

Oh, my goodness, the executive chef, Jenny,

sticking her fingers in marinara.

There's nothing executive in that.

Oh, boy.

Four spinach and ricotta arancinis--four per order.

- Spinach and ricotta? - Yeah.

That's Patrick. He's the actual owner.

"Aran-chini" or "aran-sini"?

Google it.

He's married to Jenny.

No previous experience in running restaurants.

- Heard? - Heard, yes.

Let us do our thing.

I knew there was a reason I hired you.

Well, I was basically a consultant/sales executive

for a large internet company.

But that came with being tied to a desk.

I didn't want to have someone tell me,

no, you have to work tonight.

So I traded my nine-to-five in for Caffe Boa.

It's...

Very heated at times.

Our working relationship

has definitely gotten a lot better from the beginning.

The direction that has to be given sometimes

is just quick and to the point.

It's like, I need this now.

She should take it as her boss is telling her something

rather than her husband. - Mm-hmm.

It hasn't exactly worked out, you know, the best.

Camera three.

Hi.

Customers.

- You got two? - Yes.

Let's go by the window.

They've sat down, and the dining room looks drab.

It looks tired.

The energy for a restaurant that's just opened is shocking,

let me tell you.

I'd like to try your calamari.

- Calamari? - Calamari.

They were in the fridge last night, rotting in there.

Oh, my goodness me.

All right, here we go, you guys.

Nick, let's go. Showtime.

- Good. You got two? - Two.

Awesome.

That is Alisha,

one incredibly experienced server.

I like your style.

He's like, this picture looks good.

This is what I'm getting.

I have worked in hospitality for over 15 years.

I've worked in very high-end restaurants.

If it's front of house, I've basically done it.

All right.

So you guys have another IFC and lasagna.

Heard. Italian fried chicken.

I stay here because I love the staff.

I truly adore Jenny.

Good job, you guys.

She is constantly trying to make this place

as good as it can be, and it's exhausting for her.

There's only so much you can do.

I think if this restaurant failed,

it would be heartbreaking, because I see the potential.

But I think Patrick needs to stay

out of his own way sometimes.

Hey, guys, try not to anything up tonight, okay?

That's a joke. You're supposed to laugh.

Ha-ha... ha.

Oh, boy.

One of the things that would help the restaurant

is Patrick appreciating the staff that he has.

He can be too abrasive at times.

- Rice balls, please. - About five minutes.

He will say things under his breath...

Act like he's the only one doing any work around here,

just take us for granted.

Jenny, go get that Italian fried chicken out.

They take five to six minutes, Patrick.

- You've had 25 minutes. - Ugh.

Oh, boy.

My insider told me

that he can't level with the staff.

And watching Patrick work, his manner is so abrupt.

I'm not happy with the way

Patrick's talking down to his wife.

- Who's got the lasagna? - Right here.

Good, I got them in the right hands.

I got a degree in overall business management.

Chicken Marsala and salmon [indistinct], please.

Yeah.

And I'm trained to manage my employees,

and it's really hard because no one wants to work anymore.

Where's the Voodoo? I need the Voodoo.

Uh-huh.

So I cannot wait

that AI replaces cooks and servers.

Everything else is out of the kitchen already.

Three minutes away.

AI doesn't bitch.

15 seconds, let's get it out. - Patrick.

I do my job. You better do your job.

Those four tickets too much for you?

You know what? You're not even funny.

Just sitting there barking at me, and I hate it.

Wow.

What is he doing mocking his wife like that?

And also in front of the staff.

Thank you guys. Appreciate you.

His persona is really showing up, and it's not good.

That's Christian-- chef, married with six kids.

Three minutes.

That guy looks like he's got the world on his shoulders.

Let's go. Let's go.

My name is Christian.

I've been cooking for a long time,

long as I can remember, man.

Bon appétit, bonjour, doo-doo, whatever.

I mean, I love working here.

You know, I love showing my talent,

but sometimes it can get frustrating.

So I trained Jenny to be a sous chef

because she don't have any culinary background.

We good over there?

Jenny, we good? - Yep, good.

In my head, I'm just like...

You know, the whole credit for executive chef,

that should have been me.

How does that work?

Christian, can you come over here and plate fettuccine?

I mean, I do got, you know, stuff going on.

Let's get it out.

I'm definitely close to my breaking point.

You know, like, I might have to leave.

that.

All finished here? Was it good?

It was bland.

- Wow. - Okay.

Okay. Good to know.

How embarrassing.

So I just talked to this table about their tortellini

because he, like, basically didn't eat any of it.

Maybe, like, you go over there and talk to him.

Just go over there and be like, I'm the executive chef.

How can you do that to your wife?

Hi, my name is Jenny.

I am the executive chef and one of the owners.

That is very weak of Patrick

to throw his wife under the bus.

The sauce just wasn't good. Sorry.

Okay. No, no, don't apologize.

Now, the insider told me that it was bad,

but, honestly, this owner is toxic.

Thank you again.

Patrick, this guy,

he doesn't even seem to care about his staff.

Jenny, honestly, she should not be the head chef.

Lasagna, two minutes.

The one with talent is Christian.

He knows what he's doing.

But why is Jenny the head chef? What's going on in there?

Luckily, I have a secret weapon:

my undercover diner, Rock Harper.

And he can do something that I cannot do:

taste everything on that menu and give live feedback.

Good to see you, man.

Yeah, good to see you as well.

Now, I've seen so many bad things.

Mm-hmm.

Right now, this place is in a mess.

Got it.

So I have an insider keeping me updated on everything.

- Mm-hmm. - And the owners have no idea.

- Okay. - So you going in there

undercover will give me a proper,

proper insight to their food.

Got it.

I'll be talking to you on your comms.

- Okay. I'm on it. Yeah. - Okay.

And as always, man, good luck. - Thank you, man.

- Good luck. - Appreciate it. Pray for me.

Yeah, I'm praying for you.

- How we doing? - How you doing? Good.

- Table for two. - Two?

I'm waiting on some-- Is it possible to seat here?

I appreciate you. All right, thank you.

- Rock, can you hear me? - Yes.

Okay, great. That's good.

- Hey. - Hey.

What's up?

How you doing? It's so good to see you.

- You too. - Thanks for coming.

We're going to see what we're going to order.

- Hello. How are you? - Perfect timing.

My name is Marcus. I'll take care of you today.

When you order a pasta dish,

ask if the pasta is cooked fresh as well, please.

So a couple questions for you.

You all make the pasta or-- - No, we don't make the pasta.

Okay. What's made here?

Great question.

The lasagna.

All right, let's do a lasagna.

Let's do the agnolotti. - Okay.

- Is the sausage made here? - No.

Tell me what's made here. The meatballs made here?

The meatballs are made here, yes.

Boom! I love a good meatball.

Everything's going to be a big portion,

so you're going to be full.

It's going to be good.

.

Can we get a lasagna in, please?

Dear, oh, dear.

This whole reheating-- that's going to be overcooked.

Are you hungry? He said the portions are big.

Look at that.

She's sticking a probe in a bowl of pasta.

Has it been cleaned? Where does it come from?

Really bad practices.

Hot, coming around.

Lasagna going in the window. Thank you.

Oh, here we go.

The agnolotti and the lasagna.

Okay, Rock, this is where you're my

eyes and ears now, okay?

And don't hold back. - Okay.

Hmm. That's not right.

The tomato sauce tastes canned.

It's like crushed tomatoes just came out of a can.

Oh, boy.

Homemade meatball, let's get in.

That's funky.

Damn, meatballs. .

What the-- I don't even know what that is.

Rock, those meatballs were festering in the fridge

last night-- absolutely stinking.

Okay. Let's go in.

Rock, do not eat the meatballs.

Oh, no.

- Oh, my God. - Ugh.

Rock, do not eat the meatballs.

Mm. Excuse me.

Mm.

Oh, my God.

The meatballs smelled, like, rancid.

It's making my stomach--

excuse me.

Are they fresh or-- - Yeah, the meatballs,

they make them every day. - Every day, my ass.

Something's not right with that.

I apologize.

Where's Patrick gone?

There he is.

Lead ticket's at 24 minutes.

And it's coming out right now.

- Is it, though? - Yeah.

- Is it, though, Jenny? - Please stop.

He shows her no respect.

Is it so busy for you right now?

No.

- You do you. - Patrick, shut up.

Hey, you're doing good, for real.

- Yes, please. - Chop-chop.

I'm not kidding, I'm going to walk out

of this [bleep] restaurant.

Well, I've seen bad food,

an executive chef that isn't trained,

and an owner that looks down on his staff.

I've had enough.

Son of a bitch.

Welcome in. My name's Patrick Larson.

I run this place.

Yeah, I definitely know who you are.

- Oh, [bleep]. - Uh-oh.

- What's going on? - Holy [bleep]. Holy [bleep].

It's [bleep] Gordon Ramsay.

We're in trouble, because it's usually not good

if Chef Ramsay's walking through the door.

Oh, my God, it is. It is.

It is. I'm terrified.

Like, he walks in, and I'm like, uh-oh.

What's going to happen now?

Heads up. Look alive. Look alive. Look alive.

Ladies and gentlemen, stop eating, all of you,

and leave the restaurant, please.

My apologies. Thank you.

- What did he say? - We're closed.

You guys want a bag?

No?

Can you bring the team over?

Come and line up over there.

All of you are under the impression

that this is some renovation show.

I want to cut the BS. It's not real.

Within this establishment, I have an insider.

They've been talking to me. They've met with me.

I feel disrespected

because someone's behind my back talking [bleep].

If you don't like it here, there's lots of places hiring.

Go work somewhere else.

I've been in here undercover.

I've listened to every word you've said, Patrick.

Early hours this morning, 2:00 a.m.,

I snuck in.

Your kitchen's festering.

There's rat droppings everywhere.

There's meatballs piping-hot,

condensation dripping all over the place.

There's bags of calamari that are blowing up

because of the heat.

And then the humiliating sales

on the calendar for the rest of the year?

Right, so I want my staff to know

whether the business is up or down.

Do you not enjoy talking to your team?

I know you're into AI, and you think one day that bots

are going to be in your kitchen,

and you prefer them over human talent.

They already got robots cooking, so...

Who knows?

"They've already got robots cooking."

And that's maybe why you have robotic food,

because you're thinking like one.

You should be ashamed.

I'm not ashamed

of the 4.6 Google rating I have.

- That's [bleep]. - Go read them.

Go read 4.6?

- Nothing but 5 stars. - 4.6!

No one else in the area's got a higher score than us.

Studying you, watching your performance...

a jack-of-all-trades and master of [bleep].

Where's that on your 4.6 Google rating?

You're [bleep] deluded.

You've got an executive chef that's not a chef.

She's the chef.

Says right on the door,

executive chef: Jennifer Larson.

- Oh, stop it. - What?

It's [bleep].

She's never worked in a restaurant

before you bought one. - I know.

If you want to find me an executive chef,

I'm all for that.

I think you've got a talented head chef

that needs that recognition.

I can teach hungry cooks.

I can transform a kitchen.

But I need to know that you are ready for change.

I am ready for change.

Are you ready for change?

Yes, Chef!

Now you're just taking the [bleep].

Do you think he's ready to change?

- That's a big question. - I'm asking you.

I think he wants the restaurant to succeed.

You're not going to be the one who broke me.

I'm not here to break you. I'm here to tell you the truth.

Oh, my God, Patrick.

Stop mumbling to me under your breath.

I'll say what I want to say to this man and to anyone else.

Yeah, it's ridiculous is what it is.

That's why I'm mumbling.

Can you guys give me two minutes, please?

Can I just have him on his own?

Why do you talk to her like that?

I don't need her permission

to say whatever I'm going to say to you.

So I asked her to stop. - You put her in this mess.

This restaurant is spiraling out of control.

I came here to help you,

but I cannot help you unless you're prepared to change.

That's all I've ever done my whole life is change.

Constant improvement is one of my pillars.

Can you ever answer a question straight, yes or no?

Or is everything laced with [bleep]?

Nothing is laced with [bleep].

I can't start to even consider...

changing this restaurant

unless you tell me you can change.

Think about it.

Oh, my God.

Why would you do that?

I'm trying to have a conversation with him,

and you're going to be in my ear?

I'm right behind you, sorry.

I barely said anything.

- I'm right behind you. - Three or four times.

Yeah, because you're being stupid.

I think Chef Ramsay has his work cut out for him.

Patrick needs to be really hit hard

for him to, like, actually realize what's going on

and how this is only helping the restaurant, not his ego.

Patrick reacted exactly like I expected him to.

He does not like being wrong.

Hey, Christian.

Now everyone's like, is it you?

Is it you? Is it you?

So everyone's--now everyone's kind of like,

eh, I don't know if I want to tell you stuff.

Could be anybody.

Whoever it is,

just hope they ain't said nothing bad about me.

I have two thoughts on the insider.

One, Jenny could be the insider

because she has the most knowledge

of what's going on here.

Or it's Christian because he's been here the longest.

But either way, I want to know who you are.

Okay.

I don't think it matters.

Patrick is not not going to be Patrick.

- No. - He's going to be snarky.

Nobody thinks Patrick can change.

I need to talk to Jenny.

Jenny, two seconds, please.

Let's grab a seat somewhere.

Sit down.

How are you?

Well, I don't know now.

It's abundantly clear that you are overwhelmed.

I agree.

I agree.

Working together, husband and wife,

is hard enough. - Mm-hmm.

But the way he talks to you, it's not good.

It's not good. It's not good.

I don't feel like his partner or his wife.

I feel like an employee when I'm here.

Right now I'm staying for you, not him.

What kind of pressure has it brought to the marriage?

It's hard. It's hard.

We end up fighting about it constantly.

Restaurants need to be run with passion.

We've absolutely lost it.

And I would love to get it back,

because I love this place and I want it to do good.

And I want it to run without me

so that I can go spend time with my daughter.

She's 3 1/2. - Wow.

That's very young to not see their mom, right?

It kills me. It kills me every day.

We've owned this restaurant since Charlotte was born,

so I want to be able to step away from this kitchen.

But the reality is that owning a restaurant,

it's very difficult.

Watch. Here we go!

I feel like I've let her down

because I'm not around enough.

It's heartbreaking. It's hard.

Number one thing is Charlotte.

She is--she's everything.

And that's why we wanted to do this

is so we had more time to spend with her.

And it's gone horribly wrong.

And so you're sacrificing

the excitement of a three-year-old daughter

to spend time here

with something that's not functioning properly.

I think we both think in the back of our heads

that it's going to change soon.

I think maybe-- we're obviously delusional.

I promise you, nothing will change

unless Patrick can change.

How do you get through to him?

I haven't figured that out yet.

- Leave that to me. - Okay.

- Thank you. - Thank you.

I don't think he's going to change.

He's very, very stubborn.

Patrick is right, and nobody else is,

and that's how it's going to be.

I don't know if it's actually sunk in to Patrick

that he needs to listen

and not everybody else is wrong.

So we need to find somewhere private to talk.

- How private? - Private.

I'm going this way.

Tell me what Gordon said to you outside.

He talked about how you talk to me and how you treat me.

Gordon can piss off.

Wow, the mask is slipping.

This is how he really behaves.

Oh, my God.

Anything that somebody tells you, you can't accept it.

You can have 14 people telling you something,

and they're all wrong.

You've got to accept that maybe you can be a [bleep] sometimes.

He's just sulking now

because he's being schooled.

I love you, Patrick, and we both want this to work.

We both want to be there for Charlotte more.

I can't do this anymore,

where I just get her up in the morning

and then I put her to bed at night.

You need to change.

At least admit that. - That's all I do is change.

Patrick, he won't even listen to his wife.

And he should hold his head in shame.

You need to at least open your mind

and accept some help.

Like, my mind is completely open.

Seriously, Patrick?

All I'm asking is that you change.

We need his help, Patrick.

You have to accept his help.

I guess so.

Even though I don't think I'm the problem,

I want to know what he thinks needs to change.

And if he can make it make sense to me,

then, yes, I'm ready to change.

It's going to be a tough one, this one.

Oh, boy.

Oh, my God, this is disgusting.

Wow, now he's trying to mock me?

Stop it.

- Who cooked this? - I'm [bleep] serious.

What?

You're going to this up for all of us.

I don't need you whispering at me anymore.

Okay, you're going to [bleep] it up for everybody.

Oh, I'm going to [bleep] it up!

Oh, man, what is his problem?

- It's a joke. - But it's not funny.

Patrick keeps running his mouth,

but he needs to listen.

I'm not hungry.

You know, you can't have this many people

telling you something

and all these people are wrong.

But I'm not 100% convinced that Patrick will change.

It's clear that Patrick isn't taking this seriously

and is putting even more stress on Jenny.

I woke up this morning

and realized that Patrick needs to understand

the burden he's placing on Jenny.

And in order to help them do that,

I've asked them to meet me away from the restaurant.

Good morning.

Let's get some fresh air, shall we?

- Sounds good. - Good to see you.

How you feeling? - Good, good.

Good. Glad to hear.

How are you? - Chef, great.

When was the last time you guys got out

of that restaurant together?

I can't even tell you. It's been a long time.

- We're talking years? - Probably, yeah.

Well...

let's go.

I'm getting updates

from my insider,

and I'll be honest, it's not looking good.

Now, how weighed down do you feel in that restaurant?

Very weighed down.

The real purpose of this hike

is for Patrick to understand just how much

he's weighing down on his wife, Jenny.

Each one of those heavy rocks is representing a burden,

and I'm here to lift that burden.

Watching your performance in that restaurant,

you seem to be top of the hill, you know, king of the tower

because you're the owner.

Why can't you shed the same kind of respect for your wife?

I ask her all the time, what do you think of this idea--

No. No.

I can smell the [bleep].

How do you feel about that? - Patrick, I don't--

I feel like an employee to you.

I don't remind you that you're an owner?

A lot of times, the way talk to me

makes me feel like I'm not doing a good job,

even though I'm there busting my butt.

And nothing I do is good enough.

It's hard because I think I'm doing all the right things.

So to come to the realization that I'm not,

yeah, it's tough.

Let me take this off you, please.

How does that feel? - Oh, much better.

Up that mountain, I've been adding heavier rocks

because that's exactly what you've been doing

over the last five years: sandbagging your wife.

Do you understand what I'm getting at?

I do understand what you're getting at, yes.

We both just did the same hike,

but her hike was much, much harder

because of the weight she was carrying.

I would have gladly taken that weight off her shoulders

and carried it up this mountain.

This could be something spectacular

over the next five years if you get this right.

Right.

This restaurant fails,

the consequences is off the charts.

- Yeah. - You need to dig deep.

You need to understand what's going on.

Is that clear? - It's clear.

- Are you willing to change? - I am willing to change.

I feel like my voice is finally heard

and that he finally hears and sees...

How hard it's been for me.

This is not the life I envisioned

when I bought this restaurant.

- So let's get it together. - Absolutely.

I'll see you both back at the restaurant.

It's like our marriage has been on hold for four years

because we're working on something else.

Yep, and every time we think that we have a second,

we don't.

And, yeah, we got lost. We got lost in it.

From what I saw yesterday,

I didn't think there was any way to help Patrick.

But now I'm starting to see real change.

These are really tough key lessons for him.

I'm just hoping Patrick understands loud and clear.

We're going to make this work.

- Yeah. I love you. - I love you.

It feels like Patrick is finally on the path to change.

So my reno team have been hard at work

to make Caffe Boa a place to be proud of.

Okay.

This is pretty exciting for me--

to see their reaction, that first impression.

- You ready? - I'm ready.

Camera three on the front door.

Here we go, guys.

Oh, my God. Look at the tables.

Oh, my goodness.

Oh, my--

We put together a restaurant that actually feels

like a proper authentic Italian restaurant.

Oh, my--

look how just bright and inviting it is.

This is everything that I envisioned

that I wanted this restaurant to be.

It makes me happy to be in there now.

I love seeing how happy they are,

but wait till they see the kitchen.

Got more space, and so therefore,

we can work cleaner.

Incredible knives, HexClad pans--

you name it, they've got them.

Oh, my God, look at this.

Wow. That's incredible.

These are the plates we need right here.

Oh, my God.

Now we've got the right equipment.

We've got the right pans.

We got the right knives. We got the cutting boards.

It is spectacular. Top to bottom, phenomenal.

This is amazing.

This is such the refresh that we needed.

I'm so happy.

Oh, my God.

Let's go.

May I come in? - Please, Chef.

We're here to fall back in love with this thing.

Right, both of you, take a seat.

I'd like to go and spend ten minutes in the kitchen

and cook you something fresh.

Thank you, Chef.

Oh, my God, this is just amazing.

It's just beautiful.

You good, bud? How are you feeling?

- Good, how are you? - Yeah, all good indeed.

Great.

Now that I've managed to get Jenny out of the kitchen,

I think we can see if Christian can step up.

They think I'm cooking this,

but you're cooking it. - Yes, sir.

You know the new menu inside out?

Yes, sir.

You do the rigatoni with the sausage,

and I'll do the salmon, yes? - No problem.

Menu was great.

It's exactly what you needed, right?

Yes, it is.

- In terms of... - Simplicity.

Yeah, exactly.

Beautiful.

I did not expect to be cooking

with Chef Gordon Ramsay.

I'm just looking over, just, like, was so proud to do it.

Kind of crazy, nerve-racking.

A little taste?

What does that need?

- Salt and pepper. - Just a touch. Well done.

Top star chef, you know,

teaching me how to do things different.

Okay. Nicely done.

You've got your Parmesan,

and we're just going to finish that with some olive oil.

Nice.

And a little touch of your Maldon salt on top.

It's nice.

- You guys hungry? - A little bit, Chef, yes.

Good. Please enjoy.

Thank you.

- Mmm, it's so good. - Yeah, this is really good.

Oh, my God.

I want to be honest here.

I didn't cook this.

You've got a talented kid in there desperate to step up.

He needs to be in the front seat,

and I'd appreciate it if you told him that.

Okay.

All right, guys, how we like it?

- It's great. - It was amazing.

- Great. - Sit down.

Okay.

I want to start by apologizing.

We've stood in your way, and it wasn't really intentional,

because you are a great chef.

And, you know, I'm sorry

that it has been such a tough road up until now.

And it's not going to be.

We're going to step back, and we are going to trust you.

You are now the executive chef of Caffe Boa Ahwatukee.

- She's done cooking. - I'm done.

That means a lot. Thank you.

My name needs to be off the door

because I'm not an executive chef.

He is.

That kitchen is your kitchen.

Thank you.

It's been a long time coming.

I have so many emotions going on right now,

but the biggest one is just happiness, you know.

I am so pumped.

Now that Patrick and Jenny have promoted Christian,

I've asked the rest of the team to join us.

- Welcome, guys. - Whoa!

Oh, it looks so good.

Just line up across there, together, just like a team.

This has been a crazy week.

I came here to help this place succeed.

I couldn't have done it without my insider.

You ready to meet them?

- Yes. - Yeah.

Would the insider like to step forward?

I have every reason to be the insider.

I'm busting my ass in here every day.

I'm making all the recipes.

I had every reason to call for help.

So it's, like, kind of crazy, because if not me, then who?

Would the insider like to step forward?

It was me.

I did it. - Wow.

- Alisha, sit down. - Hi.

Oh, my goodness me, what a mess.

Yeah.

Watching Patrick, he's hardly motivational, is he?

The expectations can be higher

than they should be sometimes.

I try and always make sure

that what's best for the staff is happening.

And understanding how dysfunctional this place is...

Jenny, go get that Italian fried chicken out.

They take five to six minutes, Patrick.

You've had 25 minutes.

Ugh.

- I mean, that's not normal. - 100%.

Yeah. Why is Jenny the exec chef?

I don't know why they don't pay Christian more

so he can step up and do the job

and she can get out of there.

He thinks we're all expendable.

We all really want to help each other succeed.

I appreciate that, but it starts at the top.

You've got to keep this a secret.

I will.

She loves you both. She wants to see you succeed.

- Thank you, Alisha. - Thanks.

We wouldn't have changed.

This has changed us, so thank you.

I mean, you guys put everything into this.

And Charlotte comes in,

and you'll get to be more together now.

Just don't fire me.

We're not going to fire you.

I cannot believe that Alisha was the insider.

She was trying to help us.

So it was coming from a place of, you know, loyalty

and respect and love.

So I get it.

What does that mean to you when you've got

four talented individuals that have your back 24-7?

It means everything to me.

We have to depend on these people.

We got to treat them right so they stick around.

One team, one dream.

Let's get set up, ready to launch this place.

- Yes, Chef. - Let's go.

- Yes, Chef. Thank you. - Let's go.

With the restaurant ready to open...

Let's go.

I'm back in my surveillance van

so I can make sure Patrick and the team

have changed for the better.

So this is the whole setup first thing, okay?

Okay.

Arugula, zucchini, and Parmesan.

Today I hope to show my team that I'm ready for this

and I deserve this title.

I'm ready to show them some talent.

I'm ready for it.

We're ready. - Ready.

- How are you? - Thank you.

You're the first table. Yay.

- You guys want to sit there? - Yeah.

Can I please have an order of the garlic shrimp?

Walking in, two garlic shrimp, three all day.

Tonight is the night. Kitchen is in sync.

I got two New York strip.

Christian's performing like an executive chef.

Now with the finish here.

Hi, I'm Jenny. Nice to meet you.

Jenny's laughing, she's relaxed...

Thank you. Yeah, it's--

It is.

And, for the first time in five years,

enjoying her business.

- How is everything so far? - Fantastic.

Good? Good.

Customers loving the food.

Now, where's Patrick?

Table 22 is up.

So two shrimp, two Caesars.

Good.

This is the way Caffe Boa should be run.

I need three orders of that sausage.

I got appetizers coming in, but don't worry about it yet, okay?

Got to get in there.

Christian looks like he's getting swamped

with those orders.

The chicken Parm and the New York strip cooked medium.

Two roasted carrots

and the salmon and chicken Parm too.

Thank you.

Walking in, meatball, garlic shrimp.

Walking in, two more garlic shrimp.

Try and make sure he's completely on the same page.

You have to talk to him. - I will.

It's first night,

but when you're getting slammed like that,

we just need to get some slack, that's all, yes?

There's a lot of tables coming in at the same time.

And now we'll just do a couple of more charcuterie boards

just to give us ten minutes so we can play catch-up.

Sure thing.

So we're going to start cleaning off

one table at a time, okay, yeah?

Right, what's going next, Christian?

What's going next right now? I got a garlic shrimp.

I got three of them. I have three strips.

I have one medium, two mid-rare,

broccolini, chicken Parm-- that's next two tickets.

Gotcha.

I'm going to be three minutes for my mid-rare.

Three minutes, thank you.

Patrick, two rigatoni coming now.

And the carrots coming now as well.

Less cream on the bottom there, yes?

Next time, less. Let's go. - Got it. Got it.

Patrick, we're catching up.

Now we're on the same page, yes?

The transformation is incredible.

No, this is amazing.

I just want to commend you for being that brave.

You've been a tremendous insider.

- Thank you. - Thank you. Great job.

I'll clear your plates.

The restaurant is full to the brim,

but there's space for one more customer.

This is the new restaurant.

Do you love it? Is it so cute?

Yeah.

- This is Chef Gordon Ramsay. - Oh, my--

- Charlotte. - Hello, Charlotte.

High five, please. Oh, my Lord, you are beautiful.

This journey has been a roller coaster

full of ups and downs.

It was all worth it.

- I love the new restaurant. - Do you? Oh.

We just can't wait to see what happens next.

This is what counts the most. You know that.

I'm glad that Alisha was communicating

with Chef Ramsay.

Doing that probably wasn't easy,

and she was probably scared.

And she did it because she cares.

And I...

I love her for it.

Turn around.

Just have a look at all these customers

enjoying this.

You've got this. - We do.

- Look after each other. - Thank you.

- Good luck. - Thank you.

What a transformation that was.

Jenny looks like a completely different woman,

not walking around with that title of executive chef.

And, finally, Patrick knows how to talk to his team

and show them respect.

And the kitchen is in safe hands

with a confident Chef Christian.

The change has been huge for them and the restaurant.

And if they can stay on track,

they've got every chance of being successful.

Fingers crossed.

Oh, boy, they're in trouble.

Disgusting.

It's literally making me sick.

The catfish is swai from Vietnam.

It's fake, Larry.

I don't want all my years here to be for nothing.

You need to protect the legacy...

I am 101.

Not destroy it.