All language subtitles for episode2_sub1

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.