Original subtitles

- This season, I'm starting in New Orleans,

where in just a few short weeks,

Super Bowl 59 kicks off.

- Super Bowl champions.

Throw to 15.

Touchdown!

- With hundreds of thousands of fans

descending on this city,

trust me, it's a "make it or break it" event.

- Ooh, girl.

- The Super Bowl is gonna have a tremendous impact

on our city.

- It could generate over $500 million of business

in The Big Easy.

- If we don't get any influx of people coming in here--

[laughter]

- BYOF, bring your own [bleep] fork.

Now, for these restaurants,

it's gonna be anything but easy.

- It's not even shucked.

- I'm not doing it, bitch. Get out.

- Owners on the brink.

- I've put everything into this place.

- We're up to nearly what in debt?

- $1 million.

- Vile kitchens.

What in the [bleep] is that?

Piping hot jambalaya in the fridge

and chicken in lukewarm water.

Disgusting, vulgar.

This place is like the plague.

Am I really on Bourbon Street?

Is this really one of the most

sought-after corners of New Orleans?

- Oh, my God. - I tasted that,

and it turned my lips into a cat's [bleep].

- I think it's the sauce.

- And truly shocking behavior

like I've never, ever seen before.

- [bleep].

- Everything is a [bleep] excuse.

- I'm about to punch him.

- Oh, my [bleep].

Good God.

This restaurant is festering.

I am shocked.

You're serving food with rat [bleep] dripping down.

- Every single time I've came, I've thrown up.

- I came here to help you,

but I can't help two owners that are in denial.

- Leave me alone! - Stop.

Shut it down.

Get every customer out now.

Oh, you got issues.

- Yeah, oh, everybody has [bleep] issues.

- I don't know what to tell you.

- You have no chance of three more weeks,

let alone three years.

This was your dream. - Yeah.

Turned into a nightmare.

- And I promise I'll do everything I can

to help these struggling restaurants to succeed.

I feel your pain.

Please, you got a chance to change this.

There's gonna be bumps, OK?

But we're gonna get through those bumps.

And I appreciate the fact that you didn't

throw the towel in.

Are you ready for a change?

- Oh! - Come in.

- Oh, this is so beautiful.

- Oh, my God.

- [squeals] - Thank you so much.

- You've got this. I promise you, it's within you.

Don't be scared of change.

- Thank you. [cheering]

- Thank God for Gordon Ramsay, right?

- Welcome to an all new season of "Kitchen Nightmares."

[dramatic music]

This restaurant is festering.

You cannot be that deluded.

Stop, stop, stop.

I promise you. You can't do this.

Smell it!

Shut it down.

[jazzy music]

For the next two weeks, I'm in New Orleans,

one of the most vibrant cities in America,

world renowned for its food and football team.

I've come to the heart of the city's French Quarter,

home of the oyster bar Iberville Cuisine.

Located just off the iconic Bourbon Street,

Iberville is owned by an unlikely culinary couple.

- My name is Bonnie, and my partner and I, Camille,

we opened Iberville Cuisine in April of 2023.

- How are y'all doing?

I'ma seat y'all right here,

and y'all waitress is gonna be right with y'all.

- And here we are 11 years later.

He is a physician, and I'm a nurse.

- I'm a doctor, and I'm trained in infectious disease.

Because we love to entertain.

This is like our nature.

We like people. We love people.

And on top of it, we love New Orleans.

- I will be your waitress for today.

I want to get started with anything to drink.

This is one expensive baby.

- But neither Bonnie nor myself--

we know anything about a restaurant.

- It's absolutely not busy enough.

- Something is wrong.

Right now, I do a lot of things

to keep the costs down because Iberville

is currently losing $20,000 a month.

- How y'all doing, my honey? Follow me.

- I did not know about restaurants.

I have, over the last year,

learned everything the hard way.

I do every job in this restaurant.

- I'm gonna seat y'all right here,

and y'all waitress will be right with you.

- The staff is the best I've had since we've been open.

- Particularly Haley.

- I am the fourth-generation waitress

in the city of New Orleans.

I want a order, ASAP.

Bonnie and Camille could not handle anything.

They don't have the experience.

You want to run this to table 11?

- I don't know what table 11 is.

- Oh, my God. Table 11 is table 11.

The waitresses know if something's wrong, ask Haley.

Do not ask Bonnie.

Bonnie doesn't know what to do.

- Because we're busting our ass,

and she's just sitting in the office playing on her phone.

We get busy, she disappears.

Camille is a doctor, so Camille is never here.

When he comes in, he comes and eats and gets a drink.

And that is it.

- Cheers.

- Hannah and me are first cousins.

Nathan and Sammy are first cousins, and we all work here.

Me and Nate have been together for--

we'll make six years in February.

- What else do you need?

- Give me a side order of cheese just for that burger,

just in case they want it.

- Before I worked at Iberville,

I was a plumbing apprentice.

- I'm not an actual chef.

I cook at home but not very often.

- They didn't like this burger.

- It's a frozen piece of [bleep] burger.

- Bonnie wanted to cut costs,

so she'll go to the grocery store and find

the cheapest options possible.

- Customers don't want to eat frozen food.

- They just sending them back to back to back.

- They don't want to come back because it's disgusting.

This is why we don't buy frozen!

[tense music]

It just kind of sucks because

we want a successful restaurant.

The whole family rely on Iberville

because it is our main source of income.

At the end of the day, I want people to be like,

let's go to Iberville 'cause the manager is great.

The servers are great.

So when they complain about the food,

and you knew that your boyfriend in the back,

and then when a table complaining about the drinks,

and that your cousin's running the table,

and she's busting her ass, which just kind of sucks

'cause it's like, it's your family.

[sniffling]

- We are giving it our everything, but I am tired.

- I need Chef Ramsay to put us on the right track.

- When the Super Bowl comes to New Orleans,

Iberville is not in good shape.

Beignets up.

- Super Bowl is Iberville Cuisine's final shot.

- If we do not do good on this, this restaurant's done.

This food's gross.

- Chef Ramsay's the best of the best.

I need him to come in and fix it, fix us.

[rousing music]

- I'm in the French Quarter, the legendary heartbeat

of New Orleans, to find out why

Iberville Cuisine, which is just literally

a few steps away from Bourbon Street,

is completely empty.

Something is going wrong.

Now, Iberville Cuisine.

Oh, hello.

- Good morning and welcome to Iberville Cuisine.

I'm Hannah. - How are you?

- Good. - Oh, [bleep].

- Hi, Bonnie. - Hello.

Bonnie, nice to meet you too. - Very nice to meet you.

Wow, he has a really firm handshake,

and he's much taller than I expected.

- Man, it's busy out there.

The hustle and bustle is crazy.

My God, this place is huge.

Good morning, ladies. - I'm Sheree.

- Sheree. And you are? - Haley.

- Haley, nice to meet you. - Nice to meet you.

- Wow, what a place.

Is it normally this quiet?

- Yes. - Yeah.

- We don't have a lot of customers.

- Wow.

Walk me around. Tell me what we've got.

- So we have a courtyard down here.

[water dripping]

- Where's all that water coming from?

Is that leaking from the--

- Yes. - --air conditioning?

- You can't serve right there. - You don't serve here?

- We try not to 'cause it leaks really bad.

- Right. The fountain leaks or the ceiling leaks?

- They both leak. - They both leak.

Holy [bleep].

So the courtyard inside a restaurant,

literally right by the front door, that no one uses.

- Yes, sir.

- OK.

These colors, who designed all this?

- My partner designed the colors.

[quirky music]

- Is he an interior designer? What does he do?

- No.

- Specializing in? - Infectious disease.

- Wow.

Well, there's two down there straight away.

Oh, my God.

Man, this place is huge.

What's this up here?

- Every Friday night, we have live music,

and my partner will play the piano.

- And do customers come in waiting for his performance?

- No. - OK.

Oh, we got a customer just come from the bathroom.

Is this a customer? - No, that's our cook.

- Oh, sorry. - That is Nate.

- How you doing, Chef Ramsay? - Hey, bud.

Good to meet you. First name is?

- You as well. Nate. - Nate, good to see you, bud.

- You as well. - Where you from?

- Here.

- Where--where did you go to culinary school?

[tense music]

- Nowhere.

I'm not a chef.

- [stammers] [bleep]. Hold on.

You're not a chef, but you're in charge of the kitchen?

- Yes, sir. - So what is your real job?

- Oh, I used to be a apprentice plumber.

- A professional plumber? - Apprentice.

- So just-- let's get this straight.

Your background is a--

- I'm a nurse.

- Nurse.

Go on. - Lifeguard.

- Lifeguard.

- I'm a nurse who's her friend. I help out.

- But we got a nurse, a nurse,

a plumber, a lifeguard.

- I've worked in restaurant industry.

- OK. Thank [bleep] for that.

Nate, what would you recommend?

- Uh, the gumbo--

- Um, actually, I wouldn't recommend the gumbo.

- You wouldn't recommend the gumbo?

- Not right now, no.

[quirky music]

- Well, hold on a minute. Why not today?

- It was a little greasy last night.

- Let's make this easy for you.

Seeing there's nobody else in the restaurant,

I'll just take one of everything.

- Yes, sir.

- I'm like, oh, [bleep].

I don't think Nate and Sammy are used to somebody

ordering one of everything.

Before Nathan started working at Iberville,

I didn't even know he could cook.

He's a baby at this. - Shall we?

- Yeah. - Yeah, one of everything.

- You want to take a seat over here?

- Hold on. Is there a leak there?

- No, there is no leak right here.

- Stay with me, the leak--

you can help the [bleep] leak first, no?

- No, there is no leak over here.

- Oh, man.

- Nobody told me it was Gordon Ramsay.

- Yeah, it's Gordon Ramsay.

I'm not a trained chef, but I'm prepared.

I'm ready for Chef Ramsay, anything he throws at me.

I'm trying. We trying.

- Fried alligator bites with some boudin balls.

Man, we're in for a party today.

- Wait, so he want a Captain Platter, a Mother Lode.

- He wants everything. - Everything, Sammy.

- Cooking for one of the best chefs in the world,

I'm feeling, like, really nervous about that.

- Bloody hell.

- I have not been properly trained.

I don't even cook for myself at home.

I just warm something up in the microwave.

[microwave beeps]

- Bonnie, sit down.

How you doing?

- Fabulous.

- Fabulous? - Yes.

- Let's cut the BS.

- OK. - How you really doing?

- The restaurant is not doing well, so I'm not doing well.

It's been a very stressful journey.

- But first of all, why take on something so big?

This is huge.

- I know a little bit about the business.

And my partner, this was his dream to have the restaurant.

- How much are you losing per month?

- About $20,000.

- Five grand a week?

- Yes.

- How much money did you sink into the business?

- We're about 850 in.

- $850,000?

- Yes. - Wow.

So we're losing 20 grand a month.

- Uh-huh.

- And from your perspective, the problems are where?

- From everything.

Because of my lack of knowledge,

I had to learn everything the hard way.

I cover every position in here.

I go "grocery shopping."

I also cook the food sometimes.

- You cook as well?

- Bonnie's starting with her [bleep].

Lies after lies.

- I've washed the dishes. I've worked the bar.

I've been a waitress. - Right.

- I bus the tables.

Whatever it takes.

- You are hands on, then. - You have to be.

- No, that's not how it is.

This is complete, utter [bleep].

Bonnie told Gordon that she runs this restaurant fully.

- No, what? No, she don't.

- I bust my ass, and you gonna say

that you run everything?

- Exactly. - Girl, you come in

at 6:00 and go home at 9:00.

- And go sit in the [bleep] office.

- You not about to lie. You not--

that's like talking [bleep] on me as a manager.

Bonnie straight up lying to that man.

It's OK. I'm snitching her out though.

[dramatic music]

- I'm at Iberville Cuisine in New Orleans,

talking to Bonnie, the owner, about her failing restaurant.

- I cover every position in here.

- Bonnie told Gordon that she runs this restaurant fully.

- No, she don't. No, what?

- It's OK. I'm snitching her out though.

All right, these are fried pickles.

- Wow.

- These is the boudin ball with the homemade cream sauce.

For some reason, this week we bought frozen.

- So we're buying in frozen balls now?

- Yeah, I don't know the reason for the frozen ones.

- Gotcha.

- This is the fried alligator bites.

People get upset because that's not the portion size

we normally serve.

- And when you get complaints like that

directly from the customer, who do you refer them to?

- Me, because I'm the manager.

- But we've got the owner standing next to you.

- She don't really deal with the complaints on the table.

I deal with the complaints on a table.

- Wait. She doesn't deal with the complaints?

She's very hands on. She runs this place.

- I deal with the complaints from the customers.

- Wow.

Appreciate your honesty.

- Yes, sir.

- So you don't even deal with complaints?

- If Haley is here, that is her role,

because she's very good at it.

I try to avoid tables when the customers complain.

I'm not good with people.

It doesn't come naturally for me.

- This is the Goldfish Iberville.

- Thank you.

- And then this is a fried shrimp po' boy.

- Great. Man.

OK, well, um, thank you.

[sighs]

[bleep] hell.

Man, it's depressing, seriously depressing.

I meet an owner who clearly doesn't know what she's doing.

I've got a nurse, a plumber, and a lifeguard,

and a dining room that is empty.

Yeah, not good.

Jambalaya.

My God, you think of New Orleans.

It's so sad.

Dry, salty.

Such a shame 'cause it's so dry.

- Yes, sir, I do agree with that.

- And may I have a glass of water as well?

- Yeah.

- Before I dive in that [bleep] fountain.

[water dripping]

- [whispers] Crikey.

- Maybe I should stop now.

The whole menu, not a good idea.

Wow.

OK.

And is it--is it frozen fish?

- Yes, sir.

- Bonnie won't let us order fresh.

- Wow. So you've been disarmed.

- We have to go through Bonnie to get anything.

- [bleep]. Thank you.

Bloody hell.

- As a customer, Chef Ramsay was spot on.

I've tried the food, and it just does not taste good.

It's dry, it's flavorless, or it's too salty.

- All righty. - OK, what is this?

- This is the Captain Platter.

The hushpuppies are made in house.

Everything else is not fresh. - Right.

- And then this is the shrimp and grits.

- Thank you. It smells so greasy.

Shrimp and grits.

[bleep]. So salty.

And this is the... - Fish.

And then that's your red beans and rice.

- Have a little taste of that. It is so salty.

And parts of it are hot.

In the center, on the outside is cold.

- Oh, my God.

- I tasted that, and it turned my lips into a cat's [bleep].

- I think it's the sauce. - The sauce?

- The cream sauce.

- Can you give a taste of that to Bonnie, please?

- Bonnie. - Bonnie, yeah.

- Taste that sauce.

He told you to taste it.

- [bleep].

- God. It's nothing but salt.

- Is that salty, too?

[tense music]

- [bleep].

[bleep].

[sniffles]

- This is way too salty.

And them shrimp and grits made me want to throw up,

they were so salty.

- The only seasonings she buys me is salt.

That's all I can use.

If I didn't have that,

it had no flavor because there's no seasonings.

- These are the Cajun fries made with sauce.

And this is a raw oyster.

And then I have the rest of, like, the different oysters

coming out for you.

- Gotcha.

And this one, this is the same sauce, right?

- Yes, sir. - I'm done with that.

Thank you, honestly.

And where--

- The oysters are local.

- It doesn't look very fresh.

- Uh...

the oysters I think we got two days ago.

- They didn't clean them very well.

- I mean, oysters are dangerous enough.

But honestly,

I've just recently had my sixth kid, Jesse James.

I'd love to be around to celebrate his first birthday,

so I'll pass on that one, thanks.

And it's just-- it's got clay and [bleep].

- Oh, absolutely.

- Thanks, darling. God bless you, Jesse.

Fingers crossed, I'm coming home, kid.

- How the [bleep] do y'all serve

Gordon Ramsay a dirty oyster?

That is literally what he did.

It's not even shucked.

Like, how the [bleep] do you serve him that?

- I'm tasting the menu at Iberville Cuisine.

It's got clay and [bleep] all over there.

- Oh, absolutely.

- This New Orleans oyster bar has a lot to live up to.

- It's not even shucked.

Nathan and Sammy need to learn to clean oysters better.

It's pathetic.

Oh, my God.

[tense music]

Think this is the last round of everything.

- Thanks, darling. - And these are actually clean.

- OK, I appreciate that.

- This right here is a char-grilled oyster

with a little parm.

- How sad is that?

Where do we start?

It's like something out of a horror movie.

No.

- Haley, is that frozen spinach?

- Yes, sir.

- And the second one's got what in there?

- It's butter, but it's not real butter.

It's margarine. - Margarine on an oyster?

- Yes, sir. - Why?

- It's cheaper than real butter.

- [bleep] hell.

Oh, my God.

That's terrible. Is that it?

- I think so. - Thank [bleep] for that.

Is there any dessert? - Frozen beignets.

- No, there's fresh beignets everywhere--

- Yes, sir. - --in this quarter.

Would you do me a favor?

If I give you $20,

can you just go and get me a beignet from down the street

so I can have it with my coffee, please?

I am starving. Thank you.

[jazzy music]

- Am I really doing this?

Chef Ramsay telling me to go get some fresh beignets

was very traumatic.

Can I get a order of the regular beignets

and the ones you recommend?

- We have frozen beignets.

[bike chime rings]

- These look so good.

- Hannah, thank you.

- We've been saying our beignets were good,

and it's gonna be out in the world that they're not.

- That's the first time I've ever had to order food to go.

Never thought that [bleep] would happen in the French Quarter.

Oh, my God. Beautiful.

Let's get the team together.

Let's have a catch up, shall we, a proper meeting?

I've seen enough. - Let me grab them.

[tense music]

- This is ridiculous, honestly.

Meters away from Bourbon Street,

a delusional owner

running a massive restaurant.

Food was bad, but then the owner is so disconnected.

She is a million miles away

from making this place successful.

OK, listen, I'll be honest.

That was not good.

Am I really on Bourbon Street,

one of the most sought-after corners of New Orleans?

I'm here to help, but I can't just

wave a [bleep] magic wand and hey, it just happens.

But [bleep] margarine on an oyster?

Are you kidding me?

Margarine, Nate, on an oyster?

- Yeah, that's it. That's what I get.

That's what I have to use.

- What do you mean, you have to use?

- That's all I have. I don't buy the groceries.

- Seriously, what in the [bleep] is going on?

Anybody?

Bonnie, can I just have five minutes with the team?

- Sure.

- 'Cause I feel like we're all standing on eggshells.

Yeah?

- The restaurant is not doing well,

but it's not because of me.

I am giving it my everything,

and the staff doesn't see it.

- OK, she said to me earlier she's hands on.

She can run the kitchen. She can run the--

- [laughs] - No, she knows she's not.

- Wow. - She came in the kitchen

one time, she started helping me a little bit,

and then she was like, oh, my God, I gotta go.

I can't handle this. I'm stressed out.

- Oh, my God.

When you see things going south, are you telling her?

- Oh, yeah, we tell her everything.

But she doesn't listen. She refuses to.

We keep telling her how we're feeling,

but she don't want to listen to it.

Her way is the right way, and that's it.

- And how many of you are on salary?

- Just me. - Just Nate.

- Are you paid as a general manager?

- I make $40 whether I work an 8-hour shift.

- A day? - Yeah.

- [bleep].

Hannah, are you on a full salary?

- If we don't have customers, I don't get paid.

- So how much are you earning a day?

- I've walked out of here with nothing before.

- After a full-day shift? - Mm-hmm.

- They don't quite understand just how lucky they are

to have such loyalty.

This is unfair on you guys.

Why are you still here?

- We thought it was for a dream.

- We just don't want to see them fail.

Like, they've put a lot of money into it.

- When we first came in, it was like, OK, it's a family.

And then I don't know, lately, it hasn't been like that.

It really hasn't.

And so now we've done said if things don't change after this,

we're all leaving.

We all have a plan B.

- In a couple of months from now,

the Super Bowl is coming to town.

And it brings in close to half a billion dollars

to this industry.

And those two or three weeks could be enough

to keep you in business for the next 12 months.

It's our last shot.

If we don't get this right ahead of that--

- Iberville will be closed.

- And that's what I'm focused on.

- Yes, sir.

- I'm gonna go out and get customers in.

I want to see just how this place rolls.

So just do what you do normally.

Thank you. - Thank you.

- In order to see what a busy service looks like,

I've hit the streets to get customers through the doors.

Would you like a bite to eat? - Yeah, sure.

- Literally 200 meters left hand side, Iberville Cuisine.

I'll see you in there.

Iberville Cuisine. I'll see you inside.

Thank you. Appreciate it.

Thank you.

- Being that we'll have a full restaurant,

I'm a little nervous about it.

I hope I get every dish out properly.

How do you buy iceberg lettuce that already wilting?

That [bleep] look nasty.

But since Bonnie doesn't supply me with the ingredients I need,

I'm basically set up for failure.

- I rounded up a few guests, OK?

- Yeah. - So it's gonna be busy.

Oh, [bleep], customers.

Welcome.

[upbeat music]

- Are y'all ready with everything?

- Yup.

- How y'all doing, my honeys?

Y'all can follow me.

Chef Ramsay is gonna definitely see some chaos tonight.

- My name is Naomi.

I'ma be y'all waitress for today.

- But I think he's also gonna see the team

works together with the little bit they have.

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

- We're gonna do the dill pickle.

- You want to try the Cajun fries?

[machine buzzes]

- Fried pickles, Cajun fries,

gumbo cup, and boudin balls.

- Let's get these out. Come on.

- They're coming. [sizzling]

- I'll go put it in for y'all. [machine buzzes]

- Hey, we got more tickets.

- Ah, there he is.

Good evening. - How are you? Camille.

- Camille, nice to see you. - Yeah, it's a pleasure.

Very pleasure to meet you. - Likewise.

How's business? How's this running?

- Was very, very bad summer. - Sure.

You're close to a $1 million.

- Yeah, yeah, yeah. - In under 18 months.

That's a lot of-- that's a lot of money.

- I know. So I work daily, seven days a week.

And I only come once a week.

But this has always been a dream of mine.

Not necessarily a restaurant,

more than a concept, to entertain.

- I brought these customers in tonight

to see how this place functions.

I'm going to get up to speed, and maybe we'll catch up later.

- Really a pleasure.

Really a pleasure to meet you, Chef.

- Likewise. - Thank you.

We need Chef Ramsay's expertise in this place,

because I put a lot of money in this project.

And we have no restaurant background whatsoever.

But we are disciplined.

We learn quick. [chuckles]

- I need a cup of gumbo, and I need a boudin,

and I need that on the fly.

- Yes, ma'am.

Give me a sec 'cause I got a lot of oysters.

- Yeah, no rush.

Well, kind of a rush.

[dramatic music]

- Um, are we ready to put in entrée orders?

- They're in. They should be coming out soon.

So sorry about that.

[machine buzzes] - Oh, God.

- Should be coming.

Food's in. It's coming.

- Them Cajun fries coming out?

Come on, Sam.

- We're getting slammed

like we've never been slammed before.

Not even on a busy night we've been like this.

- It's coming. I promise.

- Goldfish Iberville and the red beans.

- Goldfish right here. - All righty.

I need them red beans with that.

Bonnie, who are you making that for?

- Camille.

- Oh, my God.

We are slammed,

and Bonnie came back here and made Camille jambalaya.

None of our tables have food yet.

- Thank you, honey. - Here you go, my dear.

- But Camille has his jambalaya.

Oh, it pisses me off.

- I'm in the heart of New Orleans' French Quarter

at Iberville Cuisine,

where dinner service is underway.

- It's coming, I promise.

- But the only person eating is the owner, Camille.

[tense music]

- We had the Taste of Three

and the two Captain Platters, right?

- Thank you.

- It's super salty.

And honestly, it tastes like it's old.

- Yeah.

- Man, I mean, now I understand why this place is empty.

It's a [bleep] disaster. I can't believe it.

I need to see the kitchen for myself.

The fryer is black.

When was the last time that was changed, Sammy?

- A month ago.

- Almost everything on our menu is fried.

And because Bonnie doesn't buy me oil,

I have to use that dirty grease, or we have nothing.

- Holy [bleep], my man. - It's disgusting.

[sizzling]

- Yes, sir.

- All right, let me get that Taste of Three

so I can run with it.

- The sauce they said is too lumpy.

Hey, how are y'all doing?

- OK, so you want another Captain Platter?

- Please.

- What's wrong with that? - It's too salty.

- Too salty. - We've been open for an hour,

and only five things already have been sent back.

- [bleep].

[piano trilling]

♪ Oh, when the saints ♪

♪ Get marching in ♪

♪ Oh, when the saints get marching in ♪

- It sounds like we're at a [bleep] funeral.

- I know.

It's very boring, and people don't stay.

- Oh, my lord.

- ♪ When the saints keep marching in ♪

- Camille might sound like Louis Armstrong in his mind.

- ♪ Yeah, when the saints keep marching in ♪

- But in my mind, he should find a different hobby.

[laughs]

[dramatic music]

- How much longer with them charbroiled oysters?

- They're done now. - They coming?

- I'm taking them off the grill. Yeah.

- You want me to start running?

- Yeah, if you can read both of these tickets.

- Let's go and get the bar.

- [bleep].

- It's OK. - Let me help you.

I've got it. There we go.

You OK?

- I do apologize about that.

We're gonna have you two more out.

- Bonnie dropped two oysters!

Two more oysters on the grill!

- Does she normally run food like this?

She can't even carry a [bleep] tray.

- She does not bring food out.

- There.

Are you OK?

- Yeah. - Are you sure?

- Yeah, it's just kind of like--

it's aggravating because any other day,

she wouldn't be running food.

But you saw she was running food for 10 minutes.

- Yeah.

- And now I don't know where she's at.

- Right. - She's gone. She disappeared.

- Is she always disappearing like this, Haley?

- Yes, all the time.

- But where does she go?

- Now I don't have enough help in the kitchen,

and I have enough help in the front.

- Where has she gone?

- It kind of sucks.

- Ugh. [bleep].

- Cockroach.

Oh, my God.

- Yeah. - [bleep].

[thwapping]

Oh, my God. Bloody hell.

Never in my mind will I ever think

the freshest thing in a restaurant

is a [bleep] cockroach walking up the wall.

Even the cockroach doesn't want to eat.

The food is that bad.

Holy [bleep]. This is shocking.

There are cockroaches running up the walls.

And I've got two owners that are absolutely

freaking delusional.

What the hell is going on?

"Doctor" my ass.

OK, Nate. Just stop.

Sammy, stop.

- Yes, Chef. - Stop.

Stop, stop, stop.

- OK, Nate, just stop. Sammy, stop.

- Yes, Chef. - Stop.

Stop, stop, stop.

At Iberville Cuisine, things are worse than I thought.

Nate, where's the soap?

- We've never had soap in there, Chef.

- You've never had soap? - No, sir.

- Body wash is what's in our soap dispensers right now.

- Oh, my God.

[dramatic music]

Oh, there she is.

Bonnie. - Yes.

- Do you honestly know what the [bleep] you're doing?

- I need help with this restaurant.

- You need help?

- I need help.

- We have to stop pretending at this.

- I'm not pretending. I'm trying to learn.

The process is wrong for sure.

Our food needs to be improved.

- Seriously?

You told me you learned

how to do everything in this restaurant.

I can't even find you half the time.

Where's the walk-in? Do you have a walk-in?

- We do. - Dare I?

[door creaks]

Oh, my God, even the [bleep] door doesn't even work.

[bleep].

Oh, my God.

What in the [bleep] is in here?

[coughs] Bonnie, just smell them.

They're stinking.

- They should be covered and dated.

- They're gone. They smell.

- That was very frustrating.

He said the shrimp was rotten,

but it's not going to make anyone sick.

It is, uh, not a risk.

- What is that?

What the [bleep]?

How slimy is that?

- I'm serving poor quality foods to customers.

And I'm scared that I'm gonna get my customers sick,

and then that just falls back on me.

- What's this?

- I hope it's eggs.

I'm not sure why there is water in there.

- [bleep].

The [bleep] is this in here for?

- Holy [bleep].

[bleep].

Can you go and get me Camille? - Absolutely.

Camille.

- I need you two in here now, please.

You handle diseases for a living.

- Yeah, uh-huh. Absolutely.

- You're running a diseased business.

This place is [bleep] like the plague.

Have you ever been behind the kitchen here?

Have you even seen the mess?

Come with me.

First of all-- - Yeah.

- --we are frying in black oil.

Sammy said that was changed months ago.

Look at that.

Look.

We've got hot water defrost--

[bleep] hell.

Defrosting shrimp.

And then people are eating that.

- This is how you defrost it?

- No, it's not how you defrost it.

[bleep] sake.

- Some of the things that he said

I completely disagree with.

- [bleep].

Nothing labeled,

just food and [bleep] thrown in here.

When's that from?

- Jambalaya, I just made it yesterday.

- Yesterday? Put your hand underneath there.

- It's still hot.

- It's [bleep] piping hot.

Piping hot food inside.

- It's supposed to be fridge, Bonnie.

- [bleep].

- They put it in there.

You don't do that. - Have a look at this.

So we've got piping hot jambalaya in the fridge

and chicken in lukewarm water.

You're a doctor. You're a nurse.

Come on, guys. [bleep] hell.

I am shocked.

- It's unbelievable.

That's freaking me out right now.

- This restaurant is festering.

- Yeah. - I came here to help you,

but I can't help two owners that are in denial.

And for a professional doctor that handles diseases,

is that how you run your practice?

- No, no, no. Absolutely not.

- Honestly, I'm [bleep] amazed you haven't killed anybody.

- I will not allow this in my practice.

- [bleep] tray of paint in the fridge.

Come on! - Yeah, but I don't know.

This all surprise to me right now.

- You're wasting hundreds of thousands of dollars.

- I know. I know. It hurts a lot.

- We're buying in store-bought product,

and we're trying to con customers.

Is this your dream?

- No, no, no, no, no. Absolutely not.

- These kids aren't even making $50 a day.

They're on the breadline. They're struggling.

And we're content serving [bleep].

Get all those customers out of here and apologize.

And look at me. Don't tell your staff to do it.

You do it. You need to get a grip.

That's not sitting on a [bleep] piano farting on your ass.

You need to get a grip.

- Unfortunately, we will no longer be having

any more service tonight.

- [bleep].

- Un-[bleep]-believable.

I've never, ever, ever witnessed anything that bad.

Honestly, I'm not even too sure if I can help them.

They're so deluded, it's gone beyond

because they can't even smell their own [bleep].

- Unfortunately, we will no longer be having

any more service tonight.

So if I could please have you all leave,

and I greatly apologize.

- At Iberville Cuisine in New Orleans,

I've had to close down the restaurant

due to a festering kitchen.

Just one [bleep] look at this [bleep],

you can tell how badly it's run.

- Gordon is [bleep] Camille's ass right now.

- It's gross, Camille.

[bleep].

- Something has got to be changed.

- This is not a Band-Aid maneuver.

- Mm-hmm.

- I don't want to go back there.

I do not want to go back there.

I mean, everything that could go wrong tonight

did go wrong tonight.

- It's OK. - [sniffles]

- You're a great manager. You got to know that.

- At the end of the day,

I don't think I'm set up for success.

And it sucks because it makes me

feel like as a person, I failed.

And I don't-- I don't like to fail.

[somber music]

- [bleep].

- I'm hoping with Chef Ramsay here that there is hope for us.

- Oh, man. [bleep].

- But after tonight, I just don't see hope, no.

- This, I asked them to clean it last week.

And it wasn't done.

I just keep doing and doing and doing and it's not enough.

- No, no, I know.

- Can I have a-- can I have a meeting

in the dining room, all of you, please.

Quickly.

Hey, servers, come over, please.

I'm lost for words.

[tense music]

Do you have anything to say, Bonnie?

- No, I mean, I'd like to apologize.

- To who? To your staff?

- To the staff.

- 'Cause I just overheard you blaming them.

- No, I was not blaming them.

- Start being more honest.

We are barely holding on to any reputation.

You have to start understanding

what it takes to run a restaurant,

not playing at running it, not thinking about it--

properly running a restaurant daily.

Weeks from now, the biggest sporting event of the year

is descending upon your neighborhood.

That is a lifeline if you get it right.

And, Camille, you've put a million dollars up.

You can't be a silent partner that comes in

and gets in the way.

If you're in, you're in. If you're out, you're out.

- No, absolutely, yeah. - Are you in or you're out?

- Oh, I am in. I have to.

I mean, we--we invest a lot in this place.

- But are you "in" in?

- Absolutely.

- You need to get real.

Is that clear? - Yes.

- Now, get your restaurant clean,

because it is a disgusting mess back there.

Is that clear? - Yes, Chef.

- I want everything out of everything,

every cooler, every plate.

- All these crab cakes and hushpuppies going out?

- Everything that's open, throw away.

- All right.

- Hannah.

- Ms. Bonnie needs to get back here on her hands and knees.

She's really just walking around doing nothing.

- Was there another body wash in here?

- Uh, I don't know. Ask Bonnie, I guess.

I'm thinking and meditating and having thought

about what we heard today.

Chef Ramsay showed us the stuff we don't know about.

I love my project, and I make it work.

- Camille's playing on his phone in the office.

- I thought he was in. - I thought he was all in.

- Man, you better tell him to get his ass in here.

- Too good for this kind of work.

The size of the [bleep] he ripped them,

and they're still sitting in that office,

not caring about anything.

- Yeah.

- It really shows what's going on here.

- Camille left?

- Oh, man.

- That shows y'all it, man.

I don't know what else to tell you.

[dramatic music]

- Bonnie's gone.

That's just not fair. I'm not doing it no more.

- Not at all.

I mean, you truly see

who actually cares about this place.

The owners couldn't even be here to help us.

Bonnie and Camille didn't even pick up a sponge.

If nothing changes about them, I'm gone.

So is everybody in this restaurant.

- Next time on "Kitchen Nightmares"...

Good morning. How are you feeling?

- Stayed up cleaning by ourselves.

- What? What are you doing?

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

Hello, Chef. I'm talking to you.

Bonnie.

- You own a restaurant but cannot cook a burger.

That's raw.

- That is a [bleep] disgusting [bleep] show.

Throw it away. Holy [bleep].

Where is she? - [bleep]'s about to get real.

- Your time is done here now.

Get the [bleep] out of here.

- All right. Good. I'm done.

- Oh, my God. I never expected this.