Original subtitles

Previously on Kitchen Nightmares, man, I'm in the French Quarter, New Orleans

culinary crown jewel at Iberville Cuisine, a so -called Cajun restaurant

oyster bar.

The big problem is no one is coming.

Why, Jenna?

It's terrible.

Calling the shot with zero experience is owner Bonnie. We are currently losing

$20 ,000 a month.

Her partner Camille is a silent investor bankrolling this lead balloon.

It's always been a dream of mine. Are you all ready with everything?

Bonnie claims she's across everything.

I go grocery shopping. I cook the food sometimes.

I work the business.

But it's cutting corners everywhere.

How do you buy iceberg lettuce that already wilted? It's margarine. They

in real butter.

Terrible. Her team are working with their hands tied. It doesn't look very

fresh. Using cheap, frozen food. Why, y 'all. And cooking.

in contaminated conditions.

They should be covered.

They're gone.

The whole place is dirty, dysfunctional. What's this in here for?

And crawling with cockroaches.

This restaurant is festering. And the staff have had enough.

You're running a disease business.

Stop, stop, stop.

Get all those customers out of here and apologize.

Unfortunately, we will no longer be having any more service tonight.

Do you have anything to say, Bonnie?

Oh, I should apologize.

We are barely holding on to any reputation.

And with a lucrative Super Bowl coming to town, it's going to take everything

I've got to get them whipped into shape in time.

You can't be a silent partner that comes in and complains about this, that.

Are you in or you're out? I am in. Then prove it.

Now get your restaurant clean.

Everything that's open, throw away.

Bonnie, nowhere to be found.

Oh, I hit the road. Yeah. The field is black.

Camille left. If nothing changes about them, I'm gone. So is everybody in this

restaurant.

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

promise you, you can't do this. Stop it now.

Last night, I left the whole team cleaning.

Now, the massive task of getting this sinking ship... Back on course, begin.

Oh my lord. Good morning.

Good morning.

How are we feeling?

A little tired. A little tired.

We ended up cleaning by ourselves.

What? Mm -hmm. They played their phones in their office.

Who's they?

Bonnie and Camille.

Last night, Bonnie and Camille weren't here cleaning. They don't help.

Bonnie was a nurse.

Camille was a doctor. They were probably great at that.

But, like, you're trying to run a restaurant that you've never ran before.

experience.

It's a big difference.

Is the kitchen clean? We stayed here scrubbing it. I appreciate that. What

did you get out last night? Like 1 .30. 1 .30. And was Bonnie and Camille still

here? No, they left at like 11.

Bonnie wiped something, and then they turned everything off, and then Bonnie

left. Where is she?

Somewhere. Somewhere.

Maybe in the office.

About to get real.

Good morning, how are you?

I'm physically a little weak, because I had to go grocery shopping last night.

Oh. And... The team were here till 1 .30 this morning, and you left around 11?

Mm -hmm. Did you see the kitchen? Have you seen it?

I've had two hours of sleep. I was literally in there trying to get some

Two hours of sleep?

How come you haven't had two hours of sleep?

I'm trying to do it all on my own, because Camilla's not rolling her sleeve

When I go home, I talk to do the paperwork.

And answer all the emails. Totally.

We have to get together.

Let's sit down for two minutes.

Okay.

You told me when we first met, you know every aspect of this business.

But I don't believe you. Forget the excuses.

What do you know about running a restaurant?

Not enough.

I'm going to put you through your paces.

I need to know what I've got to work with.

So I can understand how to build this business back where it deserves to be.

Get in the kitchen and work today's lunch service.

Why is he even asking me to do this necessarily?

I'm feeling tired or frustrated.

Can I ask you to do something that you haven't done in a while?

Yes.

Stop acting like a princess.

Okay. Stop blaming others.

and start taking responsibility.

What your staff are doing, cooking, and what they're sending or what they're

serving is based on the decisions that you've made. Are you aware of that?

Yes. Yeah.

Stay there.

This is a chef's jacket.

Okay. When you start cutting corners in here, you're jeopardizing the future of

your business. Okay.

I think you've made some very stupid mistakes so far.

But now...

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

I want you to take ownership of the decisions you've made and experience

it's like to work back here.

Get changed. We're open for lunch in 15 minutes.

Let's go.

Nate. Yes, Chef. 15 minutes, we're open for lunch. You had two app, two entrees,

yes? Yes, Chef.

I've worked in the kitchen before, but with Chef Ramsay over me, you know, it's

going to be much more challenging.

Yesterday was a show, an absolute show, from you having to defrost frozen food,

cockroaches climbing on the shoulder of customers.

I'm not too sure what Bonnie knows about running a restaurant, so today I'm

going to be putting her through her paces.

Lunchtime today is going to be you and her in the kitchen, and I want her

cooking. I want her to understand what she's given you to work with.

Yes, sir.

Don't do it for her. Is that clear?

Let's go.

Ladies, we're open for lunch in 15 minutes.

I think it's going to be a big disaster.

Everybody's food is going to be sent back.

Bonnie, how are you feeling?

I'm going to do the best I can.

A little nervous.

I've got shrimp and grits. You have oysters and burgers and fries.

I've had a hamburger before, so I think I can do that.

I've never cooked with Bonnie before.

She's come back here, and I've had to take over for her.

Never personally cooked with her. I hope she'll be able to handle it, but we'll

see.

I need a potato cutter. We can't help you. You've got to look for it.

Okay, I don't know what happened. Someone dismantled the potato cutter. It

doesn't have a blade on it. You've got to find the blade. It's up there up top.

Up top. See you later.

Thank you.

She's trying to figure out how to put the potato cutter piece on.

She can't figure it out.

This doesn't always work, and if it doesn't, I'm going to hand cut them.

We're about to open.

Mayo's not ready.

Fry's not cut.

Burger's not made.

I think it's going to be stressful. I'm ready to see how this goes.

You can see the smile on my face.

What I'm going to have to do is probably just hand cut them.

This is a bread knife, not a regular knife.

How long do we have for a service start? Not sure.

I'm just trying to get this done.

There are people out there. All right.

Sherry, we're ready to open. Do you want to invite them in? Yes. Get them in,

sit them down. Let's go.

I don't think they're ready in here.

They're not ready in here.

Bonnie is only on potatoes.

She hasn't made burgers yet.

Wait.

Hello. Hi, welcome in.

Can I get y 'all started with some appetizers?

Two oysters and then the two shrimp and grits after that. Shouldn't be too long,

ladies.

Charles Broad Oyster, shrimp and grits entree.

Right, there's your first oyster. Let's go. We're serving six per portion.

Hello, chef, I'm talking to you. I'm sorry. Six per portion. Let's go.

Nate, you take care of the shrimp and grits, okay?

Yes, sir. How many portions of oysters on all day? The first table got two

oysters. Okay, so do two sixes. That's 12, yes? I'll keep opening. Let's go.

So, turn around and talk to Nate.

How long for your shrimp and grits?

He's doing the shrimp and grits. No, I know he's doing it. I'm asking you to

him how long. I'm on the shrimp and grits. Three minutes.

They'll be done before your oysters.

You want them on a plate?

Two different orders. So six on one plate, six on the other plate. Two

orders. I've just told her that.

I've just told Princess that.

I'm going to go ahead and get y 'all's orders.

Lettuce, tomato, pickle, onion.

Okay. All righty.

Another ticket, four burgers all day.

You know what to do with the patty, right?

Bonnie?

Me.

Bonnie?

Yes, Chef? You know how to make a burger.

Bonnie, I'm talking to you. Do you know how to make a burger? Yes, I've made a

hamburger before. Okay, what are you putting in your burger?

A lot of people put onions, but the guests don't really have onions, and I'm

alone to do that.

Meg? Yes, Chef? Do you put onions in your burger?

No, Chef.

No. This is your restaurant. What's the standard recipe for a burger?

No answer.

Where's the recipe for Iberville burgers?

We don't have a recipe. Oh, my God.

So how do we get consistency if you haven't got a recipe?

No answer.

How do we get consistency?

Most of our food, I did have them write a recipe for.

Not the burgers.

Stop Graham with onion.

A great burger doesn't need onions.

Caramelized on top, onion rings, but we don't put onions in the base.

Just get it nice and seasoned and shaped.

Are you doing six ounces, eight ounces, ten ounces? Where are you going? I've

got six oysters all day.

Let's do a big one.

A big one?

What does that mean, a big one? It's in ounces, ten ounces, but I'd have to put

a scale in order to weigh that. Nate, what do we do burger size normally? I do

smash burgers, maybe five ounces.

So five ounces. We're here to make money, not lose it. Let's not go big,

burgers. Let's do a smash burger, flatten it, season it, let's get it on

grill. There's no seasoning.

There's no seasoning. There's no seasoning.

I would have picked it up yesterday.

So you haven't bought it?

I feel like it's been a few minutes since we ordered.

It better be super hot when I come out. It's been delicious, but they're taking

it.

They should have at least got their oysters.

Oysters don't take this long.

Those oysters have got to be ready by now, surely.

Bonnie!

They're not ready yet.

They're not ready.

This is a disaster back here. Bonnie is falling apart.

She tells Chef Ramsay that she can do anything in this kitchen, and she's

herself look like a fool.

Chef, I realize this side's hotter. The truth is coming up.

These oysters have got to move. That side's not hot enough. That's what's

slowing me down.

But is that grill on?

This is hot. This is not hot enough. That's what's slowing me down.

I'm going to move them over.

Look, the grill's not on.

Just look down there.

The oysters haven't moved. They're cold.

It's off. It's cold.

Okay. What are you doing?

I am following.

At Iberville Cuisine in New Orleans.

They just take a while. I am very hungry.

I'm putting Bonnie's claims that she knows how to run every aspect of her

restaurant... Oh, my God.

...to the test.

How long for the oysters and the burgers? They're not ready yet.

Wait. Well, we've been waiting maybe like 15 minutes now.

Okay. Yeah.

We had six tables, and she couldn't handle six tables. What is she going to

when Super Bowl comes around?

Bonnie, those burgers are on fire. Okay.

I feel great about seeing Chef Ramsey put her through the wringer. How you

on oysters, Bonnie? I'm almost done.

The oysters will be up in two minutes. The oysters are appetizers. I want the

oysters first.

Correct. Appetizers before the entrees, right? Oh, my God.

Correct.

Now. She claims that she can come back here and cook any day. She's getting the

face of her medicine, what we actually go through.

Holy.

She needs this.

So, um, they had a problem with the oyster. I'm so sorry about that. It

shouldn't be too much longer. All right. Thank you.

You're welcome.

We did let them know that it was going to be a few more minutes. A few more

minutes. A few more weeks. He's grilling oysters and the grill's not on.

Yeah, I let them know that.

Well, maybe not the grill, not on part, but... Oh, my God.

Happy.

Those are char -grilled oysters?

That's what she's serving.

I promise you they will be sent back.

All righty, my honeys, I have this charbroiled oyster.

Thank you.

All right. I do apologize on that week.

Right, Bonnie, how long for those burgers, please?

Two minutes, Chef. Two minutes. Bonnie, just pass me those.

Yes, Chef.

Oh, my God.

Hayley, give me two seconds. Jump in the kitchen, please.

Bonnie, I'd like a word in private, please.

What we do.

Big deep breath.

Get some composure.

Okay. Try to handle a touch of this pressure. Okay. But that, I'm not

that. Throw it away.

Okay.

There we go.

Are the oysters okay?

Overcooked.

The oysters are overcooked.

Oh.

Bonnie. Yes, yes. They're tougher.

I knew it.

All I want you to do now is focus on the burger. Yes, sir. Okay? Please.

Every time Chef Ramsay yells at me, it just makes me work harder and determined

to keep going.

How long for those burgers now?

Uh, five, ten minutes.

What am I doing wrong? If you keep on smashing the burger whilst it's

It's going to go dry.

And a smash burger smash once at the beginning, and that's it.

Got it.

Maybe she will appreciate her kitchen staff a lot more after this.

Don't start slapping them. It's a burger, right? Right.

If Chef Ramsay was over my shoulder in the kitchen, I don't think I would

survive.

Oh, my gosh.

I'd have thrown the towel in the minute I started.

getting behind on orders.

She's sticking through it. She's still going.

That burned me.

What's going on with those burgers?

It just burned the shit out of me. That's what happened.

Just taste that.

Taste that, Nate.

Just taste that.

That's raw.

That's not medium rare. That's raw.

I don't know.

What? I just thought about eating that raw burger. I spit it out in Sammy's

hand. I was like... Nate, can you show the owner how to make a burger?

Yes, sir. And can you stand by his side?

Yes, sir. And watch him cook a burger. That is a f***ing disgusting... We're

starting the burgers again?

This is f***ing embarrassing.

She can't even cook a f***ing burger.

No more orders.

No more... Apologize to them. I can't take any more f***ing orders in there.

Oh, boy.

Bonnie,

the burger's on fire.

I'm putting owner Bonnie to work in the Iberville kitchen.

So she can experience the consequences of her shortcut.

No more orders.

I will only be able to fulfill your appetizer orders. We are going to do no

orders.

Starting now, I do apologize.

Watching Bonnie, it blew my mind that she couldn't do the simple things.

She couldn't cook oysters, but we're an oyster bar.

Bonnie, you keep on running away. Let's go.

You own a restaurant in the French Quarter, but cannot cook a burger. Can

get it on the right side of the grill this time? And before you cover it,

it, yeah?

Yes, sir. Chef Ramsey's showing Bonnie what an owner should be doing in a

kitchen. You should be able to help your staff anywhere they need.

One oyster coming up, Chef.

Try to cook these oysters properly now. Don't overcook them. Yes, Chef. It

should be taking literally 45 seconds, okay? Yes, Chef. Get them control now.

Okay. Please. Yes, Chef.

I'm not going to fail. I'm going to finish the service regardless.

I'm not going to quit.

They're ready.

Okay, good. That's it. Well done. It feels good to see her want to succeed

because before it just seemed like she just gave up. All right.

There you go. You got oysters.

You're very welcome.

Enjoy. I mean, they're tasty. They're tasty. I really like the taste.

Now, we'll drop those pies now, okay?

This is called communication, Bonnie. The right arm understands what the left

arm does in synchronization, yeah? Yes, sir. Just like the typical.

Yes, sir. Synchronize, yeah?

Let's go. Come on.

It is extremely difficult to run the kitchen fast and slow.

And again.

And flip it. Gently.

It's crazy. It's stressful.

And I don't always do it the right way.

How do you know that there are medium there?

Just touch in the middle. Gently.

Touch.

That's it. You can feel a little bit firmer.

There you go.

All right. I'm going to plate the burgers now.

Let's go.

Let's go.

Weight down. Work with two hands.

That is going to table 42.

Get that out of here. Apologies for the weight.

All right. I'll go get some ketchup.

What else we got?

That's it? Yes, sir. Done.

Give me five minutes, please, with the owner.

Yes, sir. Good job. Well done. Thank you, sir.

I don't want anybody else in this kitchen. Tell them.

Don't go back there.

Stay up here.

He said nobody back there right now.

First of all, how are you feeling?

Well, like, I don't know how to cook, but, yeah, it's a little overwhelming,

whole cooking.

I'm going to say this.

Mm -hmm.

I appreciate you didn't throw the towel in.

I'm not a quitter.

I can see that.

And today, we hit rock bottom.

But the test for me was the fact that you took the medicine.

Yes. And you decided not to quit.

Okay. Thank you, Chef.

Seriously, I know how painful this is.

I've experienced failure.

I just haven't made the same mistakes twice.

Right. This restaurant is dysfunctional. Yes.

And you'll keep hurrying.

Over the issues, as opposed to addressing them with a solution.

Now, I want to help you build this, but I want you to be an integral part.

I want you to lead like a proper leader. Stop taking shortcuts.

Bond with your staff.

And I need to tell you something really important.

They all have a plan B.

Quit and go and get a new job.

If that happens now, time is running out.

It is.

I'd like you to give your staff an apology.

I'm sorry for what I put you through.

Because you may own this place, but on today's performance, you're not running

it. And you need to run your business.

I'm not proud of me and the way I operate the business.

Moving forward, we're going to have a lot of... changes that will make their

workflow easier.

Well done, guys.

Grab some water, please, yeah?

The penny's dropped.

She finally understands it's time to get off the high horse, stop acting like a

princess and bed in with her team.

This woman calling was shot and has no real experience.

Are y 'all going to send her to you?

She needs to be part of the solution.

Because it's clear, the last 12 months, she's been the biggest problem.

I'm sweaty, sorry.

Okay, I just wrote in a few notes to keep myself on track, but I've completed

first service, and after doing that, I want to apologize for putting you all in

that position.

I have a clear understanding of what it takes, and I'm not going to do any more

shortcuts.

We've heard it before, but nothing ever changes.

I just don't know what to believe.

What did it feel like to have Chef Ramsey nitpick every little thing you

Very difficult, especially if you don't have the experience.

It was beyond challenging.

That's how this is every single day.

and I don't think you would want to do that every single day.

No, I couldn't do that every day.

It's not easy back there, especially to have to prep everything.

We need more people.

More people. We're taking shortcuts.

We need fresh food. Like, people are coming here for shrimp. They're coming

for fish. But we're serving them frozen that tastes like we're trying to make it

cheap and make it cheap, and you're going to make it so cheap we're going to

close down because we were so cheap.

It's like you hired us, but you don't listen to us.

I'm hoping you start listening. I understand.

I want you to know I've learned how difficult it is in the kitchen, and I'm

going to be back there and helping you all and giving you all those resources.

We hope so.

We want to see you all succeed. We don't want to see you all fail, and we're

here to help you all succeed.

Well, I hear all that you're saying.

I really love you guys, and you mean a lot to me.

and we're going to make the changes. Like, whatever it takes, we'll figure it

out.

Bonnie's finally seeing what we go through every day, and it makes me feel

because I think there might still be some hope here if we actually get this

place in order.

I feel like I'm truly blessed.

I have the best employees in the French Quarter.

Thank you.

It's a new day and a fresh start for Iberville cuisine.

My renovation crew got cracking, giving the restaurant a total revamp.

And now that Bonnie, I've got her team behind her.

How are you feeling?

Much better today.

I've invited a local legend to empower her, to be the leader I know she can be.

I've been very lucky to get somebody here to help you. And trust me, he knows

how to run a team.

Jonathan Vilma.

How are you doing, Gordon?

Good to see you, man.

Thank you so much for being here. This is Bonnie. How are you doing, Bonnie?

Hi, how are you? Nice to meet you.

An absolute honor. Good to see you, man.

Jonathan Vilma was a linebacker for the New Orleans Saints, and I am a very huge

Saints fan.

When I say he knows a lot about success, a Super Bowl champ, 2009, what did that

mean for you to do it for the Saints?

Man. I mean, it was no better feeling, but it was a lot of hard work. Yeah, and

we don't get to see the hours that you put in of training, and it's a bit like

running a restaurant. You've got 10 hours, 12 hours of prep, and you've got

three or four minutes per hour of delicious dish.

We've only been open just shy of 18 months, and the business has not been

working. We've made, and are, continuing to make substantial changes.

Bonnie's Restaurant has to be back on track in time for the Super Bowl.

What I'd love to...

get from you is you know the playbook because she needs to run it hands -on

and be part of that team like a coach i'm looking forward to it bonnie i'll

you shortly thanks jonathan very welcome this is amazing i appreciate it crazy

things fan oh okay so i would first start bonnie by saying If we

try to equate it to football, sports, and to business, you're going to be the

head coach.

When people go into your restaurant, they know there's a standard. The food

going to taste awesome. The food is going to be fresh. The atmosphere is

to be great. The ambiance is going to be great. That's what people are going to

go for.

The best thing that I learned, and any great organization has this.

You have to have your set of rules, your guidelines.

And if we don't have structure, we don't have guidelines, if we don't have

discipline, we have no chance. Right. So you make sure that every time someone

sees you in your restaurant, you have confidence. That confidence is going to

then permeate your employees, the rest of your organization.

And so you have that, you walk with that, that confidence, the knowledge,

you continue to deliver that over and over.

I mean, the sky's the limit.

Moving forward, I need to work on my confidence running this restaurant. You

have to have the confidence in order to lead others. I just really appreciate

you coming and taking this time with me.

Remember, Bonnie, it's in you. You got this, right? You are the head coach.

Jonathan Vilma makes me feel one step closer to getting this restaurant off

ground and succeeding.

Matter of fact, here, if you want to hold it.

I am feeling nervous right now. It's about the relaunch, but I need to be

to make the calls.

I need to be the coach.

We're going to win. We're going to win. All right.

Now that

Bonnie knows what she needs to do to succeed, it's time to show her the new

improved Iberville cuisine.

It's goodbye to Camille's dingy decor.

and hello to subtle colors and stylish furniture.

I've invited Bonnie, Camille, and all the staff to see the transformation.

The abandoned courtyard area can now be utilized.

We've got a plumber in. No, not Nate.

And those leaks are fixed.

Oh, this is amazing.

The French Quarter -inspired design creates the perfect surroundings to

those Super Bowl guests.

Way better than what I did.

Oh, my God, I love it. That's beautiful.

The restaurant don't look like no more.

Oh, my goodness.

Oh, my goodness is right.

It's amazing. How are you feeling?

We love it.

I'm so happy. I love it. I want to stay here. I want to enjoy it. The light and

the bar are perfect for the French Quarter. Much better than what I did. So

think I'm going to stick with medicine.

Oh, my God.

Look at the night.

Look at it.

Oh, my God.

It's not just salt anymore.

It's seasoning.

These hexclad pants are amazing.

They got salt now.

Do you have a tear in your eye? I do.

Are they happy tears?

Yes. If I cry, it's amazing because I don't usually cry at all. But this, it's

just wonderful.

Ladies, come over, please.

take a menu and pass it along the old menu as we know a lot of it was frozen

now we're going to keep it fresh let's start off with the appetizers oyster

rockefeller finished with fresh butter next to that we've got a lovely lump

cake and of course our flagship our chicken and the andouille sausage gumbo

hearty delicious and incredible and finally we've got those beautiful

never ever do we need to buy in frozen beignets.

Now, get a little fork, spoon, dig in.

I don't know what I want to try first.

Oh, that's so good.

Them mussels are so good. The grits are on point.

There's color, there's vibrancy, there's freshness, there's more flavor.

I'm very excited to serve the menu to customers tonight.

It's amazing. The food is so good.

There's one more secret I have for all of you. Nate, as you know, has done a

good job, but he's been struggling.

And so I reached out, and I've got a hold of one of the best chefs I've ever

a chance to work with, Brandon Johnson.

I've organized him to be with you for the next month.

Brandon, come in, bud. Good to see you, my man.

Hey, you good? Well, nice to meet everybody.

Super excited about this opportunity.

Now, Brandon knows his stuff.

Nate's going to tuck under his wing, and he's got an incredible month ahead of

him. learning from one of the best chefs.

I am so excited for Nathan because

I think this will show him, like, the opportunity this is for him to be

something phenomenal.

I have one final thing to do before we set up the restaurant for reopening.

Right. Camille, this is how it should be set up.

Now we've given you all the tools.

Let your business breathe.

You're a silent partner, supported from behind the scenes.

But I'm going to come maybe more often because I'd love to hang out in this

place.

That's the problem. We have to treat it like a business.

I celebrate 25 years this year at Restaurant Gordon Ramsay in Chelsea,

I've eaten there twice.

It's not there to indulge you. It's not a venue for you to come and meddle. It's

not helping.

That means no pissing around on that piano.

Okay?

Leave that to Elton John. Oh, my God. Oh, my God.

Your time is done here now. Let Bonnie take care of the investment and get out

of here. Oh, my God. I never expected this.

He's kicking you out now.

Iberville cuisine is transformed.

Ready for relaunch.

But before we open the doors to the diners, owner Camille must accept the

truth. Right, Camille, you need to get the f*** out of here.

He wants me to get out of here, but I don't know if he really wants me out of

here or it's a joke.

I'll say thank you here and go and save those lives. Okay, I'm paying you.

Pleasure. I'll tell you that I won't.

Bonnie, get him out of here. All right, thank you again. Take care. Thank you.

I love Camille, but Chef Ramsay is right.

He needs to go.

All right, good. I'm done. We all have a place, and his is taking care of

patients. My place is right here in New Orleans at Iberville Cuisine.

Now, without the distraction of Camille, Bonnie can take sole control and drive

this business forward.

It's time to get this show on the road.

We're about to open to the public.

Right. Let's go.

Let's open.

Good luck, guys. Yeah.

How y 'all doing, my honey? How many?

Are we at four? Four. Welcome. Good to see you. Hi, ladies.

My name's Bonnie.

I'm someone who introduced myself.

I'm the owner of Eyebrittle Cuisine.

Bonnie. Bonnie. Bonnie and Clyde. But just Bonnie. I kicked Clyde out.

I'm feeling good. Y 'all ready?

Yes, sir. We're all here to support each other, so it's not like we're doing

nothing by ourselves.

Sam, study those pickups.

Yes, sir.

Okay, we good? Yes, sir. Yeah? In charge?

Yes, sir. Excellent. You happy?

Yes, sir. Good. We'll start off slow. We'll pick up the pace. We'll change

But when we change gear, we'll change gear together.

If it's moving too fast, chef, call it, yeah?

Let's go, guys.

Good luck, guys, yes?

My name is Cherie. I'll be taking care of y 'all.

I'm going to be Oyster Rockefeller. Okay.

Look at the homemade brown butter beignet.

Follow me.

Oh, another sale.

Nice, get a video of that.

All right, let's go. First ticket in, guys.

By Oyster Rockefeller, crab cakes.

I'm very nervous. I just want everything to go very smoothly. All the dishes

come out correctly.

I hope I don't get any dishes sent back.

Oyster's coming off, Chef.

First order on. First thing it is.

Amazing.

All right, Nate, let's get up.

All right, Chef.

We have appetizers.

Please dig in. Oyster rockefeller and a beautiful homemade crab cake. Enjoy.

Thank you.

How y 'all doing, my honey? Good, how you doing? Yeah, two.

I want some real football.

How cool is that with Jonathan and Cam?

When you have a reputation for a hot spot, you've got a current Saints

Oh, I know.

There you go. Oh, I know.

I want, that'd be great. No, I want the Saints to win a Super Bowl this year.

Yeah, of course. As a football player.

We've got some Saints players in the house. Cam's over there. And Jonathan

Billman. Hey, how y 'all doing, my loves? My name is Naomi. I'm going to be

waitress tonight.

Y 'all want to get started with any appetizers or anything?

Crab cake, for sure.

I have Jonathan Vilma and Ham Jordan in my restaurant.

I feel like this. All right, so tell me, what should I get for lunch?

Entree? I would go with the shrimp and grits. Shrimp and grits.

Let me know if you need anything. I'm confident you'll love the food. All

for your main course please and for you sir i'm gonna do a chicken burger

cheeseburger shrimp and grits and cajun mustard going in

all right one drum and grit one strip and grip one burger medium rare one

mussels yes chef don't want to get started with any appetizers or anything

the moment my love i need two crab cakes up front sam you're dragging them yes

chef So what do you think we should get? Oysters. Very good.

Let's do that. Okay.

You're welcome.

We got a lot of food coming out at the same time.

I need to get those apps out, y 'all, before I send these answers.

You got to keep the pace up. Yeah?

Yes, chef. Yes, chef.

Here we are. Crump and grits. Thank you.

Your mussels and your burger is coming. I apologize it didn't all come out

together so you can eat together.

Bonnie.

Quick.

Four top here, only two entrees there. Where's the other two entrees? They've

been served. They can't start eating.

I'll check on this. Own it.

We are slightly backed up on orders, Miss Smith. Would you like another glass

wine? Sure.

Yeah? Okay.

Need those muscles.

Get out on the line, Nate. Big backfire.

Yes, sir.

Still waiting on fries.

Oysters up, sir.

We've got a little situation.

Not all of our orders for like one table are going out together.

Where's Bonnie?

Anybody have any idea where she is?

You need Bonnie. She was nowhere to be found.

She needs to lead her staff.

One person don't got their food at all yet.

What table is that?

Table eight.

My table eight. We're still missing an entree. We're still missing the muscle.

This is ridiculous, guys.

Where's Bonnie?

Thank you.

It's opening night at Iberville Cuisine. Your mussels and your burger is coming.

I apologize, it didn't all come out together.

This place is packed, but the owner has gone AWOL. We're still missing an

entree. We're still missing the mussels.

This is ridiculous, guys.

Where's Bonnie?

Sage?

Bonnie, Bonnie, Bonnie.

Come on, Bonnie.

Let's go. Come on.

Come on, change gear.

Yes, sir. It's over. We're backed up. We just have to talk and communicate.

Coach, playbook, right?

Take control and delegate, yes?

Yes, sir. You have to be this swan gliding around your dining room.

This is where we need to be on top of it. We need to own this, right?

Yes, sir.

I'll take care of it.

As owner, I need to stand up, take control of the situation, and get

back on the same page.

Chef, there are two entrees. I take away. What entrees? And the burger. Put

burger up.

We need to run the food all together.

So if you don't have a full table, don't run it, okay?

I'm like, okay, Ronnie, you can do this.

You've been given the tools that it takes.

Thank you.

I'm going to remain calm. I'm going to regroup everyone, and we're going to get

through this service.

Your muscles and your burger.

Oh, that's hot. Thank you.

Oh, it's hot. It's fresh.

I need these tables bust. Even if it's not yours, if you're walking by, don't

stand still. Clear the table.

Did the shrimp have a good bit of flavor to it? Delicious.

No,

I'm going to crush it.

Don't worry.

Honestly, the difference is night and day.

However, the big turning point for me is Bonnie.

She's now starting to look, sound, and operate like an owner.

We've got a long way to go, but she's telling them what to do. She's

and it sounds like this playbook is finally sinking in.

How is everything over here, my honeys? How does everything taste?

Customers are loving the food, and they're enjoying everything, and they're

giving compliments, and it makes me happy to know that Nate's in the kitchen

doing that.

I am very proud of Nate right now.

Loving the food.

Good job.

Thank you, sir. Well done.

Thank you, sir. Nate, big difference, right?

Absolutely. Keep it going, yeah? I've absolutely been set up for success with

what Chef Ramsey has.

provided me. I have the proper equipment. I have Chef Brandon to teach

a proper chef, even though I didn't go to culinary school.

Good flow, guys.

Thank you, Chef.

I'm excited to learn.

Yeah. Oh, yeah, absolutely. How are you, buddy? I'm good, you? Yeah, all good,

thank you.

Appreciate you both being here for dinner. Yeah, thanks.

And, yeah, I think that message was well received.

The sort of precious princess that I endured at the beginning of the week

a little bit more normal now. Yeah, she looks relaxed. She looks like... Yeah,

okay. Smiley.

I love your car.

And we love you.

Yeah. If I can see me again. Yes, ma 'am.

Everything good?

Uh -huh.

Without Chef Ramsay, there's no way that Iberville would have been even remotely

prepared for the Super Bowl, much less a football game.

Right. My time is done.

Done? Yeah.

So soon?

I have it for you. Okay.

Watching you own this tonight like a proper owner was good to see.

Thank you, Chef. And you're on track.

I think you can do it. You know that. I know I can do it. Keep Camille on the

sideline, okay?

I will. Thank you so much.

The Super Bowl is imminent, okay?

Look after yourself and look after your restaurants. I will. I will. Thank you

so much. Good luck.

Okay? Thank you. Don't you dare let this slip.

I won't. I promise.

I promise.

My word is my word.

Good luck, girl. See you again.

We hit a few bumps in the road, but I felt like I was able to help everyone.

It really has empowered me to run this restaurant. It's wonderful.

Why are there beignets sitting in the window over here?

Sammy, you can't just set the beignets here and not let somebody know they're

off. Chef, where are these beignets going?

I'm sorry, this is on the table four, guys.

This has to be one of the most difficult owners I've ever, ever encountered.

And a few days ago, this place was empty, full of cockroaches, and I was

with a delusional owner that was undercutting her own staff.

Now, by giving Bonnie a proper structure and the help of Chef Brandon, I'm

hoping that Iberville Cuisine hopefully has the winning formula to deliver.

What a week.

Two months later, Bonnie has truly stepped up, embracing her role as a

and hands -on owner.

The staff is doing an amazing job. We are a much stronger team.

I am ecstatic for the Super Bowl.

Camille, meanwhile, has shifted his focus back to what matters most, his

patience.

If y 'all need anything, just let me know. Leaving the restaurant in capable

hands. Check an oyster, chef.

Hayley, Hannah, Nate, and all the staff got a raise and are working hard to make

every day a success.

How are we? Very good.

Now they're gearing up to welcome a full house of hungry Super Bowl fans, ready

to enjoy the game and the food.

Next time on Kitchen Nightmares. This sucks.

Every member of your family are standing on a shelf.

and things is not getting better get your head out your ass and understand

what's going on i might be stubborn 100 you're one stubborn something needs to

change it's time to step up and it's time for dad to take a side step yeah

gonna shut this place down a hostile takeover i'll get daddy out of here