Original subtitles

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.

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.

What table is the next order for?

Vegan these days is very easy to do. Back when I went vegan, there was very

picking, and so I took the plunge and decided to follow my passion and open

vegan restaurant.

Fried vegetable rolls.

The restaurant actually was standing on its own two feet.

And then comes Hurricane Ida.

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 f***ed up.

And it does, but we're still here because of my team and the support from

I've got the shrimp po' boy.

Thank you. There you go. Thank you. Thank you so much.

I love working for Caroline.

She's my best friend. Why'd you start just slowing down there like that?

I just had a huge amount, and there was no tray for me to put it onto.

Oh, my God.

I think that she's a miserable person since she lost everything that she owns.

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.

The problem is inside.

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.

The most obvious problem is Frank.

Frank works in the kitchen.

He is a manager of sorts.

Okay, 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 Bach.

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?

All moved.

I'm going to be right back for those Brussels, okay?

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

64 % to 72 % mentally.

Sometimes Frank works at Frank's speed.

But Frank is always there for me, and we've been friends for a very long time.

can count on him.

Nacho. Ding, ding.

Caroline depends a lot on Frank in that maybe a little unwarranted. I think

Frank does kind of the bare minimum. Things are just incredibly disorganized.

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 you doing? Pretty much everything was unavailable. The

future is pretty grim, and I think that Chef Ramsay is the only hope.

What's going on in there? They suck.

I've never been so financially strapped for cash, and so I'm

overwhelmed and stressed all the time.

I cry at the drop of a hat.

I am 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

just don't know how to get there.

This restaurant is festering. You cannot be that delusional. Stop, stop, stop.

I promise you, you can't do this. Smell it!

Stop it now!

I'm in the uptown district of New Orleans.

Look at this area. It's affluent. The houses are stunning.

There's something quite exciting about vegan restaurants, vegan food. It's

healthy, lean. The demand is off the charts. But more importantly, it's such

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?

Fine. Can't perform.

I'd like to try the vegetable rolls. Okay.

It's a vegan restaurant, so why not go through the garden? Because I'm sure

going to be full of fresh vegetables.

Oh my gosh.

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 f*** is that?

So much for the vegan terrace.

Oh my god.

What in the hell?

What is this?

It cannot be true.

Pots, pans, mixers.

What a mess.

The color of everything is 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. Nice to see you. I'm Holly. Holly, good

to see you. Yeah. I'm just like, oh, my God.

Like, Gordon Ramsay's here at my restaurant.

Like, you know, it's very intimidating.

What in the hell's going on in there?

I'm not sure. I try to avoid that room, to be honest.

Avoid it? Yeah. Let me just show you.

All this here.

Who does 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.

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

in the restaurant than him.

Dropping the spring rolls.

Okay.

Okay.

This is a vegan restaurant, right? It's a vegan restaurant. Everything is made

fresh to order.

Right. Did you say that was a 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

tray. No, y 'all enjoy.

I mean, I keep looking over and, like, trying to listen, but, you know, I'm

still trying to do my job.

Well, let's start, Holly.

Nachos. Let's have a nacho. Nachos? Okay.

Let's go for the yucca fries.

All right. Mac and cheese.

Okay. And what's the chef's name?

Well, Caroline is the owner and the creator. Would you like to meet her? I'd

love to say hello.

Caroline. Caroline, how are you? Can I drop those off real quick? Of course you

can drop them off. I didn't know that was the owner. Yeah.

I thought that was a servant.

Well, I'll put your order in, okay? 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 everywhere?

Who's room was 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 vegan, but he's worked in three vegan restaurants. Okay.

I am here to help.

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 chicken.

Should we be doing that first?

I don't care. No.

Do 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. Oh, no.

When you come to a vegan restaurant locally, you don't expect frozen veggie

rolls, right? No. My apologies.

What are you waiting on? I'm waiting on the big ticket. Wow.

That's loud.

No, that needs to be first and important. Hey, who's running the

I think it's running by itself.

Okay.

You can fry it.

Frozen bag of fries.

I'm getting it.

There we go. Thank you.

Holly.

Is the chef okay?

Yeah. Yeah.

Anything I can nibble on?

Can this go out?

Yeah. Okay.

Does he need any help in there? I'll take anything, Holly. I'm starving. Oh.

Oh, look.

Saved by the bell.

Saved by the bell. Thank you.

Yucca fries. Yucca fries. Thank you.

Oh, you got more excited. That's it.

Yucca fries. Okay.

How are we doing?

Oh, literally halfway through a yucca fry. Are they frozen?

Yeah.

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

Macaroni and cheese.

Thank you very much.

Yes,

it is.

When was the tea course made?

Yesterday? Right.

That absolutely stinks.

Oh, my God.

The macaroni's all overcooked. It's almost a mess.

How did it taste?

It just tastes like the chef's given up.

Nachos.

Make it fancy.

Don't I always?

No.

Is this his too?

Yeah.

Nachos.

Oh, boy.

Here we go.

It's just bland.

I think you'll deserve way better than this.

Holly? Yes? Is that plastic avocado?

Is that out of the bag? The guacamole is not fresh. I'm sorry. Why would you buy

avocado oil in bags if you've got fresh avocado?

Will you ask Frank that one, please?

We'll do that, Chef.

Thank you, ma 'am.

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

become a very negative person very quickly. Ask stupid questions, win

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

No, I'm asking the person who runs the kitchen.

Tell him that.

Hey, Holly. Yes, chef. Tell him to grow somebody.

A pair of vegan balls. Oh, okay.

Yeah. Part the butt, my art.

Um.

Chef says he's asking the person who runs the kitchen and he wants you to

some vegan balls. Because we're perpetually short -staffed and we take

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

can be.

I can't do the work of three people.

That's not possible.

Somebody back there does not care.

That's made absolutely clear.

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

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 stuffing 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.

Lunch service over.

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... Kiva. Kiva, yeah.

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

Another day in paradise.

Another day in paradise. I wouldn't call it paradise.

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, 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 excuse.

How long did it take to make a fresh crock? 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

It's sort of, you just go 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 roll? 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.

No.

I'm trying to care a lot more, but it's difficult.

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.

I'll catch you later.

I mean, he's being a... 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 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 jolly.

The business has disappeared.

I don't think...

It's the business. I think this economy is downturn. Oh, come on, Frank. There's

got to be some ownership somewhere.

Do you have pride?

I do.

It's in me. I need to know. Have you given up?

I've not given up.

Do you want out?

Not quite yet.

I want to see you in Ashton tonight. I just want to see how this place

functions. Oh, I've got to come back and work again?

I mean, I'm normally not doing T -shirts today. Frank, we've had 15 people here

for lunch. Don't be f***ing lazy.

I'll be here.

Thank you.

Frank is taking advantage of Caroline's weakness and just going through the

motions, getting his check week by week and, yeah, sticking Band -Aid on all the

problems as opposed to addressing them.

By watching the team during a busy evening service, I'll finally see where

issues really lie.

Are you ready?

Yeah, we got this.

Hi, welcome to Kindred.

Hello. How many?

Three. Three?

Frank, we have three tops.

Three tops coming up.

Hi. Hello. I'm Caroline. I'll be your server.

Do you want to get some appetizers?

You're trying to be nougat fries? Yeah. Nougat fries?

Yeah. All right.

11 nachos. Okay.

Nachos and the quesadillas? Yeah. All right.

All right. Quesadilla and nachos.

Frank, can you make me some nachos?

I don't know.

Having a celebrity chef come in to lord it over the people working around them

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.

Enjoy.

Good evening. How are you? How are you?

How are the nachos?

Honestly, the cheese is cold.

The cold cheese?

It's like canned.

Oh, no. Holly, we do deserve hot cheese on nachos, don't we? We do. We do.

Do you mind asking your chef for hot cheese? I can fix that up. Yeah. Sure.

apologies. Sorry.

Thank you.

You okay, Caroline?

Yeah.

Good. It's cold cheese on the nachos. That's gross.

So the nacho cheese sauce isn't hot?

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

I mean, we could microwave it. They could come back here and stick their

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.

Here's the menus.

I'll try the maple sweet pepper, please.

All right, all coming up.

Damn, hella burgers.

I like the cauliflower. I like the cauliflower.

Okay, excellent.

Calling Mac with kindred and freeze.

Can I do the shrimp po' boy? Yep.

I'm about to drop the cauliflower for both those two. I need to drop another

shrimp. Drop the burger. Drop the fettuccine. I need to drop the chicken.

Frank, what you doing?

Cutting bread. That's 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?

Wow,

good evening.

Hi. You good? I mean... It is what it is. It is what it is.

How do you operate the line? Give us an insight to... Ooh, 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? Ooh, I don't think I

can. Wow.

Not on a double, for sure.

Chopping salad. I got up early this morning. Much earlier than I normally

up. Wow.

Right.

Caroline, your headline cook. I asked him to give me an insight. How does his

kitchen function? I'm too busy chopping salad. It's like he doesn't want to be

here.

I think he's feeling a little overwhelmed.

With what?

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

and stressful situations, and I think that's what's going on.

To be honest. Yeah, I appreciate your honesty, but it just feels like you're

making excuses for him.

I mean, if Frank has his issues, he has potential.

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 of

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, the captain of your ship and Captain Frank does not give one single

about you and your restaurant. I mean, he's stuck with me.

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

Me.

Oh, my God.

I've got a chef that does not give a damn. An owner that is totally

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.

Stop. Okay, stop.

I'm at vegan restaurant Kindred in New Orleans, where the only thing worse than

the food... You want to try mine again?

No. It's too greasy.

...is the attitude of kitchen manager Frank.

Frank, you okay?

Oh, yeah. How you doing?

I've had better days than the morning.

Well, you know, two more hours.

Really? Just got to roll with it.

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,

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.

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

What is this?

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

Just stop for two seconds. What is that?

It is everywhere.

Frank, I know, it's rat feces.

I clean it every week.

You know.

Oh, my good God.

Holly, close the door. Get every customer out now.

Shut it down now.

Yes, Chef.

Oh, my.

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 tone it a little bit. Thank you so much for your

understanding, and give us another chance, okay?

Frank, come on, man. Talk to me.

You're serving food with wrap above it.

Dripping down. No, it's not dripping down on it.

What? Once you wipe it off on there, yeah.

Oh, my.

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. Oh, my God.

What are you going to do? Your attitude stinks.

Like that rat he sees.

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 care.

Why are you screaming like that? Because I'm pissed off with your attitude.

You're pissed off because there's rats.

In the kitchen. In the food, you idiot!

Not in the food.

What? You're lazy.

You just don't care.

I don't care that you yell that.

You just fester in it.

Create the owner.

Man. The walk -in. Let's come in the walk -in together.

Holy. He won't just shut up. He keeps talking.

Frank? Yes! Come here.

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

Frank is finally getting put in his place. It's refreshing.

You think this is a joke, right? Ah, 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 revving 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 a while since everything was pulled out.

That's trash.

Trash? It's black.

Yeah. The filth. What in the is that?

You can't do this.

Where's that 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.

Disgusting. Within 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.

Hey, you're just walking around.

What do you want? Taking advantage of her kindness. Is that what I'm doing?

Yes, you are.

Oh. So what are you doing then? Listening to you yell about the moldy

Oh, that's not where that goes.

This goes in the trash.

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

Frank. There we go. A joke.

A big joke.

With his stinking attitude and your lack of ownership, honestly, right now, I

want to get out of here.

He's giving me about calling him out with a disgusting, filthy, rat -infested

kitchen. We can't even constructively tell him anything because he doesn't

want... It hasn't been like this always.

You're making excuses, and he's getting pity 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?

What?

What did he say? What happened?

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.

It 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 me to

your restaurant be saved.

Yeah.

So if he can't do that for you, why are you holding up for him?

Caroline has been enabling Frank and babying him and making excuses for him.

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?

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

willing to come back.

I'm going to listen to Chef Ramsay, and I'm going to make all the changes.

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.

Chef, you're back.

Yeah. Can I just have 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.

Well, 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 think I should send Frank home now.

Send him home?

Permanently?

That guy's given up. I'm glad you 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,

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's 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.

Me.

I'm at Kindred in New Orleans, where owner Caroline has just cut loose

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. You do need to know.

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 can go in one yard?

Gordon Ramsay is helping clear up the hellhole right now.

Like, what?

I'm proud that we're moving forward.

Carolyn, what did you say to Frank?

I said that, um...

Just thought 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?

Aw. No, that is not a vegan garden.

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.

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 staff.

Nice and brown on each side.

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 result.

Ladies, welcome to the most amazing patio.

Oh, my gosh.

Oh, my gosh.

It's beautiful.

What a beautiful private little spot. We 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 hell hole is not a hell hole 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.

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. It's just gorgeous.

One more thing. Can I just borrow you for 30 seconds? Can we go back out of

patio? How long have you been a Saints fan?

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 is 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.

Take me back to the time where you really thought about opening this

I was always passionate about food, and I decided to take a leap.

And you're still leaping. Still leaping. How has your experience been?

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

You fail, but you got back up. Being an athlete, many times 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 could turn this around.

That's right.

Like we're going to turn this around. You've already turned a corner. You

with me being vegan, you can rest assured that this is one of my stops,

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've tried to take it all in, but there's just 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've got our fresh caprese salad, beautiful tofu and fresh tomatoes,

with fresh basil from the garden.

Oh, I love that. We grow basil in the garden.

Yes.

We have fresh corn ribs, fried, finished with tagine and lime wedges. Next to

that, we've got a 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 an incredible soft serve vegan ice cream.

Oh, my gosh.

Ice cream. I mean, dig in. It is heaven. That is delicious.

It's so tasty. Even I want to become vegan.

Dig in, please.

This new menu, this new look, everything is going to improve business.

Everything is so delicious.

Yeah. 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 good business before the

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.

Good job.

In New Orleans, the stunning new kindred is ready to reopen its door.

Beautiful. I set up the kitchen for success with a new chef and training to

them execute a successful relaunch. And that gives you a small bowl. And so the

fries go in the bigger bowl? Yeah, the fry and the cauliflower.

You guys good? Happy with the new equipment and the Hexclad? Yeah, it's

nice. We'll start slowly and we'll pick up speed.

But it's not a race. Let's go.

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

back, okay?

Are we ready to order some food?

Can I just ask, what's your name or what is your food? Can I also get the

Kindred cheeseburger?

Let me do the Kindred cheeseburger.

Sure.

Are we just putting these up here?

What's the plan?

I go left to right, is that good for you? Okay, yeah.

Among the invited guests, NFL legend Eddie is back.

Thank you, dear.

Wow, this is gorgeous.

So let me tell you, the corn ribs, you actually eat it like a rib, and it's a

little spicy.

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

Order in, hurry.

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.

All right. The corn ribs.

Oh, wow.

The herb salad.

How's my table two coming?

Plating right now. Okay.

What's that like, talking to the chef? Because before, we weren't allowed to

talk to the chef.

I feel, like, confident, like, of what's going to be coming out. Feeling good?

Yes. Excellent. Yes.

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.

Frank was really just slowing it down, but now there's one less person, like,

the way.

I still cannot believe that 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. Feels like Kindred's going to live on another day.

There we go.

Enjoy.

She's been through a lot.

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

and alive.

This is the dream that she wanted, and she's back to her passion.

What a night.

What a night. Just to see you falling back in love with your dream makes me

happy. Thank you so much, Seth. I know with that spirit, you can make this

Thank you so much. Come on.

Do not let Frank back in here, okay? Yes.

Promise? Yes, sir.

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 organised space, I believe Caroline's on her way

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

grow Kindred's business.

But despite her best efforts, Caroline made the difficult financial decision to

close Kindred's doors. And now it's focusing on a new chapter.

Next time on Kitchen Nightmares. Three southern girls. Who are they?

Max.

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

I am worried about Gordon coming into my kitchen, because my weed is the only

weed. That is not right, Gordon. Ladies, we are not arguing.

These guys.

Him, him, and him.

Because when this doesn't work, we are.

I'm about to punch him.

This whole thing's going to come tumbling down.

There's about to be a fight in the kitchen today.

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

Wow.