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

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

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oyster bar.

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The big problem is no one is coming.

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Why, Jenna?

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It's terrible.

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

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$20 ,000 a month.

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

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

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Bonnie claims she's across everything.

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I go grocery shopping. I cook the food
sometimes.

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I work the business.

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But it's cutting corners everywhere.

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

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in real butter.

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

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

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in contaminated conditions.

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They should be covered.

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They're gone.

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

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And crawling with cockroaches.

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

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You're running a disease business.

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Stop, stop, stop.

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Get all those customers out of here and
apologize.

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

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Do you have anything to say, Bonnie?

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Oh, I should apologize.

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We are barely holding on to any
reputation.

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

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

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

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

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Now get your restaurant clean.

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Everything that's open, throw away.

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Bonnie, nowhere to be found.

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

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

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restaurant.

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

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

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Last night, I left the whole team
cleaning.

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

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Oh my lord. Good morning.

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Good morning.

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How are we feeling?

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A little tired. A little tired.

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We ended up cleaning by ourselves.

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

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Who's they?

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Bonnie and Camille.

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

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Bonnie was a nurse.

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

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

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experience.

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It's a big difference.

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

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

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here? No, they left at like 11.

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

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left. Where is she?

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Somewhere. Somewhere.

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Maybe in the office.

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About to get real.

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Good morning, how are you?

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

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

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

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

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Two hours of sleep?

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

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

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

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And answer all the emails. Totally.

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We have to get together.

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Let's sit down for two minutes.

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Okay.

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

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

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What do you know about running a
restaurant?

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Not enough.

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I'm going to put you through your paces.

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

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

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

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Why is he even asking me to do this
necessarily?

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I'm feeling tired or frustrated.

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

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Yes.

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Stop acting like a princess.

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Okay. Stop blaming others.

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and start taking responsibility.

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

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

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Yes. Yeah.

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Stay there.

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This is a chef's jacket.

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

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your business. Okay.

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

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But now...

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

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

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it's like to work back here.

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

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Let's go.

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

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yes? Yes, Chef.

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

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going to be much more challenging.

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

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cockroaches climbing on the shoulder of
customers.

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

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going to be putting her through her
paces.

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

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

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Yes, sir.

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

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Let's go.

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

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

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Everybody's food is going to be sent
back.

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Bonnie, how are you feeling?

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I'm going to do the best I can.

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A little nervous.

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

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

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I've never cooked with Bonnie before.

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

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

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see.

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

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

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

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Up top. See you later.

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Thank you.

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

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She can't figure it out.

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

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We're about to open.

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Mayo's not ready.

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Fry's not cut.

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Burger's not made.

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

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You can see the smile on my face.

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

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This is a bread knife, not a regular
knife.

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

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I'm just trying to get this done.

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There are people out there. All right.

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

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sit them down. Let's go.

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

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They're not ready in here.

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Bonnie is only on potatoes.

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She hasn't made burgers yet.

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Wait.

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Hello. Hi, welcome in.

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Can I get y 'all started with some
appetizers?

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

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ladies.

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Charles Broad Oyster, shrimp and grits
entree.

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

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

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

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

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

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So, turn around and talk to Nate.

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How long for your shrimp and grits?

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

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

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They'll be done before your oysters.

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You want them on a plate?

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

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orders. I've just told her that.

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I've just told Princess that.

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

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Lettuce, tomato, pickle, onion.

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Okay. All righty.

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Another ticket, four burgers all day.

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You know what to do with the patty,
right?

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Bonnie?

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Me.

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Bonnie?

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

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

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

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

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alone to do that.

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

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No, Chef.

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

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No answer.

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Where's the recipe for Iberville
burgers?

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

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

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No answer.

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How do we get consistency?

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

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Not the burgers.

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Stop Graham with onion.

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A great burger doesn't need onions.

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

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Just get it nice and seasoned and
shaped.

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

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got six oysters all day.

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Let's do a big one.

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A big one?

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

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

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smash burgers, maybe five ounces.

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

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

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grill. There's no seasoning.

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00:10:25,270 --> 00:10:26,890
There's no seasoning. There's no
seasoning.

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I would have picked it up yesterday.

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So you haven't bought it?

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

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

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it.

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They should have at least got their
oysters.

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Oysters don't take this long.

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

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Bonnie!

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They're not ready yet.

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They're not ready.

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

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

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herself look like a fool.

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

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

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slowing me down.

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00:11:06,680 --> 00:11:08,660
But is that grill on?

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

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I'm going to move them over.

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00:11:14,960 --> 00:11:16,600
Look, the grill's not on.

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Just look down there.

241
00:11:18,670 --> 00:11:20,670
The oysters haven't moved. They're cold.

242
00:11:20,910 --> 00:11:22,610
It's off. It's cold.

243
00:11:23,010 --> 00:11:24,670
Okay. What are you doing?

244
00:11:25,150 --> 00:11:26,190
I am following.

245
00:11:34,510 --> 00:11:36,390
At Iberville Cuisine in New Orleans.

246
00:11:37,910 --> 00:11:40,190
They just take a while. I am very
hungry.

247
00:11:42,090 --> 00:11:46,130
I'm putting Bonnie's claims that she
knows how to run every aspect of her

248
00:11:46,130 --> 00:11:47,250
restaurant... Oh, my God.

249
00:11:47,470 --> 00:11:48,470
...to the test.

250
00:11:48,550 --> 00:11:51,830
How long for the oysters and the
burgers? They're not ready yet.

251
00:11:52,290 --> 00:11:56,010
Wait. Well, we've been waiting maybe
like 15 minutes now.

252
00:11:56,210 --> 00:11:57,210
Okay. Yeah.

253
00:11:57,610 --> 00:12:02,810
We had six tables, and she couldn't
handle six tables. What is she going to

254
00:12:02,810 --> 00:12:03,890
when Super Bowl comes around?

255
00:12:04,470 --> 00:12:07,150
Bonnie, those burgers are on fire. Okay.

256
00:12:08,400 --> 00:12:12,220
I feel great about seeing Chef Ramsey
put her through the wringer. How you

257
00:12:12,220 --> 00:12:13,680
on oysters, Bonnie? I'm almost done.

258
00:12:14,080 --> 00:12:17,860
The oysters will be up in two minutes.
The oysters are appetizers. I want the

259
00:12:17,860 --> 00:12:18,779
oysters first.

260
00:12:18,780 --> 00:12:21,520
Correct. Appetizers before the entrees,
right? Oh, my God.

261
00:12:22,020 --> 00:12:23,020
Correct.

262
00:12:23,120 --> 00:12:27,440
Now. She claims that she can come back
here and cook any day. She's getting the

263
00:12:27,440 --> 00:12:29,280
face of her medicine, what we actually
go through.

264
00:12:29,520 --> 00:12:30,520
Holy.

265
00:12:31,220 --> 00:12:32,220
She needs this.

266
00:12:35,340 --> 00:12:38,880
So, um, they had a problem with the
oyster. I'm so sorry about that. It

267
00:12:38,880 --> 00:12:41,000
shouldn't be too much longer. All right.
Thank you.

268
00:12:41,260 --> 00:12:42,260
You're welcome.

269
00:12:43,820 --> 00:12:46,680
We did let them know that it was going
to be a few more minutes. A few more

270
00:12:46,680 --> 00:12:49,340
minutes. A few more weeks. He's grilling
oysters and the grill's not on.

271
00:12:49,600 --> 00:12:50,740
Yeah, I let them know that.

272
00:12:51,800 --> 00:12:54,160
Well, maybe not the grill, not on part,
but... Oh, my God.

273
00:12:55,740 --> 00:12:56,740
Happy.

274
00:12:59,440 --> 00:13:00,640
Those are char -grilled oysters?

275
00:13:01,380 --> 00:13:02,380
That's what she's serving.

276
00:13:02,560 --> 00:13:04,060
I promise you they will be sent back.

277
00:13:06,540 --> 00:13:08,880
All righty, my honeys, I have this
charbroiled oyster.

278
00:13:09,160 --> 00:13:10,159
Thank you.

279
00:13:10,160 --> 00:13:12,700
All right. I do apologize on that week.

280
00:13:13,120 --> 00:13:14,920
Right, Bonnie, how long for those
burgers, please?

281
00:13:15,900 --> 00:13:19,280
Two minutes, Chef. Two minutes. Bonnie,
just pass me those.

282
00:13:19,880 --> 00:13:20,880
Yes, Chef.

283
00:13:21,060 --> 00:13:22,060
Oh, my God.

284
00:13:22,280 --> 00:13:23,920
Hayley, give me two seconds. Jump in the
kitchen, please.

285
00:13:24,500 --> 00:13:26,940
Bonnie, I'd like a word in private,
please.

286
00:13:29,960 --> 00:13:30,960
What we do.

287
00:13:32,120 --> 00:13:33,120
Big deep breath.

288
00:13:33,300 --> 00:13:34,400
Get some composure.

289
00:13:34,780 --> 00:13:40,300
Okay. Try to handle a touch of this
pressure. Okay. But that, I'm not

290
00:13:40,300 --> 00:13:41,300
that. Throw it away.

291
00:13:41,380 --> 00:13:42,380
Okay.

292
00:13:45,780 --> 00:13:47,120
There we go.

293
00:13:48,840 --> 00:13:51,960
Are the oysters okay?

294
00:13:54,600 --> 00:13:55,600
Overcooked.

295
00:13:59,180 --> 00:14:01,040
The oysters are overcooked.

296
00:14:01,500 --> 00:14:02,500
Oh.

297
00:14:02,920 --> 00:14:04,880
Bonnie. Yes, yes. They're tougher.

298
00:14:05,440 --> 00:14:06,440
I knew it.

299
00:14:07,540 --> 00:14:11,860
All I want you to do now is focus on the
burger. Yes, sir. Okay? Please.

300
00:14:14,240 --> 00:14:18,700
Every time Chef Ramsay yells at me, it
just makes me work harder and determined

301
00:14:18,700 --> 00:14:19,700
to keep going.

302
00:14:20,620 --> 00:14:22,000
How long for those burgers now?

303
00:14:22,760 --> 00:14:25,600
Uh, five, ten minutes.

304
00:14:25,960 --> 00:14:30,180
What am I doing wrong? If you keep on
smashing the burger whilst it's

305
00:14:30,570 --> 00:14:31,650
It's going to go dry.

306
00:14:31,970 --> 00:14:35,370
And a smash burger smash once at the
beginning, and that's it.

307
00:14:35,650 --> 00:14:36,650
Got it.

308
00:14:37,950 --> 00:14:42,610
Maybe she will appreciate her kitchen
staff a lot more after this.

309
00:14:44,750 --> 00:14:47,330
Don't start slapping them. It's a
burger, right? Right.

310
00:14:47,790 --> 00:14:52,610
If Chef Ramsay was over my shoulder in
the kitchen, I don't think I would

311
00:14:52,610 --> 00:14:53,610
survive.

312
00:14:53,910 --> 00:14:54,970
Oh, my gosh.

313
00:14:55,790 --> 00:14:58,270
I'd have thrown the towel in the minute
I started.

314
00:14:58,860 --> 00:15:00,040
getting behind on orders.

315
00:15:00,300 --> 00:15:02,820
She's sticking through it. She's still
going.

316
00:15:04,060 --> 00:15:05,060
That burned me.

317
00:15:06,360 --> 00:15:07,560
What's going on with those burgers?

318
00:15:08,020 --> 00:15:10,160
It just burned the shit out of me.
That's what happened.

319
00:15:10,420 --> 00:15:12,320
Just taste that.

320
00:15:12,940 --> 00:15:13,940
Taste that, Nate.

321
00:15:14,500 --> 00:15:17,220
Just taste that.

322
00:15:18,740 --> 00:15:19,740
That's raw.

323
00:15:21,160 --> 00:15:22,560
That's not medium rare. That's raw.

324
00:15:23,960 --> 00:15:24,960
I don't know.

325
00:15:26,280 --> 00:15:30,380
What? I just thought about eating that
raw burger. I spit it out in Sammy's

326
00:15:30,380 --> 00:15:36,080
hand. I was like... Nate, can you show
the owner how to make a burger?

327
00:15:36,340 --> 00:15:37,860
Yes, sir. And can you stand by his side?

328
00:15:38,080 --> 00:15:45,000
Yes, sir. And watch him cook a burger.
That is a f***ing disgusting... We're

329
00:15:45,000 --> 00:15:46,000
starting the burgers again?

330
00:15:46,380 --> 00:15:47,460
This is f***ing embarrassing.

331
00:15:47,980 --> 00:15:49,800
She can't even cook a f***ing burger.

332
00:15:50,360 --> 00:15:51,360
No more orders.

333
00:15:51,480 --> 00:15:55,820
No more... Apologize to them. I can't
take any more f***ing orders in there.

334
00:15:56,720 --> 00:15:57,720
Oh, boy.

335
00:16:02,040 --> 00:16:03,040
Bonnie,

336
00:16:06,280 --> 00:16:07,580
the burger's on fire.

337
00:16:09,500 --> 00:16:12,700
I'm putting owner Bonnie to work in the
Iberville kitchen.

338
00:16:13,540 --> 00:16:17,820
So she can experience the consequences
of her shortcut.

339
00:16:18,160 --> 00:16:19,160
No more orders.

340
00:16:19,500 --> 00:16:23,780
I will only be able to fulfill your
appetizer orders. We are going to do no

341
00:16:23,780 --> 00:16:24,780
orders.

342
00:16:25,099 --> 00:16:26,600
Starting now, I do apologize.

343
00:16:27,380 --> 00:16:30,760
Watching Bonnie, it blew my mind that
she couldn't do the simple things.

344
00:16:31,040 --> 00:16:33,960
She couldn't cook oysters, but we're an
oyster bar.

345
00:16:34,520 --> 00:16:36,680
Bonnie, you keep on running away. Let's
go.

346
00:16:37,240 --> 00:16:42,060
You own a restaurant in the French
Quarter, but cannot cook a burger. Can

347
00:16:42,060 --> 00:16:44,880
get it on the right side of the grill
this time? And before you cover it,

348
00:16:44,880 --> 00:16:45,519
it, yeah?

349
00:16:45,520 --> 00:16:49,040
Yes, sir. Chef Ramsey's showing Bonnie
what an owner should be doing in a

350
00:16:49,040 --> 00:16:52,140
kitchen. You should be able to help your
staff anywhere they need.

351
00:16:53,420 --> 00:16:54,840
One oyster coming up, Chef.

352
00:16:55,060 --> 00:16:58,200
Try to cook these oysters properly now.
Don't overcook them. Yes, Chef. It

353
00:16:58,200 --> 00:17:01,420
should be taking literally 45 seconds,
okay? Yes, Chef. Get them control now.

354
00:17:01,620 --> 00:17:03,440
Okay. Please. Yes, Chef.

355
00:17:03,960 --> 00:17:06,400
I'm not going to fail. I'm going to
finish the service regardless.

356
00:17:06,819 --> 00:17:07,819
I'm not going to quit.

357
00:17:09,740 --> 00:17:10,740
They're ready.

358
00:17:10,900 --> 00:17:15,240
Okay, good. That's it. Well done. It
feels good to see her want to succeed

359
00:17:15,240 --> 00:17:18,740
because before it just seemed like she
just gave up. All right.

360
00:17:19,260 --> 00:17:20,740
There you go. You got oysters.

361
00:17:21,099 --> 00:17:22,099
You're very welcome.

362
00:17:26,129 --> 00:17:29,910
Enjoy. I mean, they're tasty. They're
tasty. I really like the taste.

363
00:17:30,770 --> 00:17:32,390
Now, we'll drop those pies now, okay?

364
00:17:33,030 --> 00:17:36,550
This is called communication, Bonnie.
The right arm understands what the left

365
00:17:36,550 --> 00:17:40,410
arm does in synchronization, yeah? Yes,
sir. Just like the typical.

366
00:17:40,750 --> 00:17:41,790
Yes, sir. Synchronize, yeah?

367
00:17:41,990 --> 00:17:43,050
Let's go. Come on.

368
00:17:43,310 --> 00:17:47,230
It is extremely difficult to run the
kitchen fast and slow.

369
00:17:47,790 --> 00:17:48,790
And again.

370
00:17:48,970 --> 00:17:50,790
And flip it. Gently.

371
00:17:50,990 --> 00:17:52,370
It's crazy. It's stressful.

372
00:17:52,630 --> 00:17:54,810
And I don't always do it the right way.

373
00:17:55,010 --> 00:17:56,510
How do you know that there are medium
there?

374
00:17:56,790 --> 00:17:57,850
Just touch in the middle. Gently.

375
00:17:58,410 --> 00:17:59,410
Touch.

376
00:17:59,650 --> 00:18:01,510
That's it. You can feel a little bit
firmer.

377
00:18:02,190 --> 00:18:03,069
There you go.

378
00:18:03,070 --> 00:18:04,370
All right. I'm going to plate the
burgers now.

379
00:18:04,810 --> 00:18:05,489
Let's go.

380
00:18:05,490 --> 00:18:06,490
Let's go.

381
00:18:06,990 --> 00:18:08,450
Weight down. Work with two hands.

382
00:18:09,030 --> 00:18:10,450
That is going to table 42.

383
00:18:10,670 --> 00:18:12,310
Get that out of here. Apologies for the
weight.

384
00:18:12,910 --> 00:18:14,610
All right. I'll go get some ketchup.

385
00:18:16,350 --> 00:18:17,350
What else we got?

386
00:18:17,560 --> 00:18:18,740
That's it? Yes, sir. Done.

387
00:18:19,940 --> 00:18:21,700
Give me five minutes, please, with the
owner.

388
00:18:22,000 --> 00:18:24,060
Yes, sir. Good job. Well done. Thank
you, sir.

389
00:18:24,280 --> 00:18:26,060
I don't want anybody else in this
kitchen. Tell them.

390
00:18:28,220 --> 00:18:29,139
Don't go back there.

391
00:18:29,140 --> 00:18:29,779
Stay up here.

392
00:18:29,780 --> 00:18:31,000
He said nobody back there right now.

393
00:18:31,660 --> 00:18:35,320
First of all, how are you feeling?

394
00:18:37,040 --> 00:18:41,480
Well, like, I don't know how to cook,
but, yeah, it's a little overwhelming,

395
00:18:41,480 --> 00:18:42,480
whole cooking.

396
00:18:44,380 --> 00:18:45,380
I'm going to say this.

397
00:18:45,540 --> 00:18:46,540
Mm -hmm.

398
00:18:46,980 --> 00:18:48,660
I appreciate you didn't throw the towel
in.

399
00:18:48,900 --> 00:18:49,900
I'm not a quitter.

400
00:18:50,160 --> 00:18:51,160
I can see that.

401
00:18:51,640 --> 00:18:53,800
And today, we hit rock bottom.

402
00:18:54,800 --> 00:18:57,340
But the test for me was the fact that
you took the medicine.

403
00:18:57,540 --> 00:18:59,440
Yes. And you decided not to quit.

404
00:18:59,980 --> 00:19:01,600
Okay. Thank you, Chef.

405
00:19:01,960 --> 00:19:04,120
Seriously, I know how painful this is.

406
00:19:06,000 --> 00:19:07,020
I've experienced failure.

407
00:19:08,320 --> 00:19:10,060
I just haven't made the same mistakes
twice.

408
00:19:10,580 --> 00:19:13,500
Right. This restaurant is dysfunctional.
Yes.

409
00:19:14,000 --> 00:19:15,140
And you'll keep hurrying.

410
00:19:15,520 --> 00:19:18,020
Over the issues, as opposed to
addressing them with a solution.

411
00:19:18,580 --> 00:19:23,860
Now, I want to help you build this, but
I want you to be an integral part.

412
00:19:24,140 --> 00:19:28,580
I want you to lead like a proper leader.
Stop taking shortcuts.

413
00:19:29,260 --> 00:19:31,000
Bond with your staff.

414
00:19:31,560 --> 00:19:34,040
And I need to tell you something really
important.

415
00:19:35,460 --> 00:19:36,880
They all have a plan B.

416
00:19:37,660 --> 00:19:39,660
Quit and go and get a new job.

417
00:19:40,060 --> 00:19:45,060
If that happens now, time is running
out.

418
00:19:45,370 --> 00:19:46,370
It is.

419
00:19:46,610 --> 00:19:49,550
I'd like you to give your staff an
apology.

420
00:19:50,750 --> 00:19:52,650
I'm sorry for what I put you through.

421
00:19:52,910 --> 00:19:57,250
Because you may own this place, but on
today's performance, you're not running

422
00:19:57,250 --> 00:19:59,650
it. And you need to run your business.

423
00:20:00,890 --> 00:20:07,070
I'm not proud of me and the way I
operate the business.

424
00:20:09,010 --> 00:20:14,020
Moving forward, we're going to have a
lot of... changes that will make their

425
00:20:14,020 --> 00:20:15,020
workflow easier.

426
00:20:16,300 --> 00:20:17,300
Well done, guys.

427
00:20:18,060 --> 00:20:19,280
Grab some water, please, yeah?

428
00:20:23,400 --> 00:20:24,400
The penny's dropped.

429
00:20:24,600 --> 00:20:28,720
She finally understands it's time to get
off the high horse, stop acting like a

430
00:20:28,720 --> 00:20:30,180
princess and bed in with her team.

431
00:20:30,600 --> 00:20:35,300
This woman calling was shot and has no
real experience.

432
00:20:35,820 --> 00:20:37,120
Are y 'all going to send her to you?

433
00:20:37,340 --> 00:20:39,140
She needs to be part of the solution.

434
00:20:39,800 --> 00:20:43,220
Because it's clear, the last 12 months,
she's been the biggest problem.

435
00:20:54,000 --> 00:20:55,700
I'm sweaty, sorry.

436
00:20:56,700 --> 00:21:01,340
Okay, I just wrote in a few notes to
keep myself on track, but I've completed

437
00:21:01,340 --> 00:21:08,020
first service, and after doing that, I
want to apologize for putting you all in

438
00:21:08,020 --> 00:21:09,020
that position.

439
00:21:09,520 --> 00:21:14,540
I have a clear understanding of what it
takes, and I'm not going to do any more

440
00:21:14,540 --> 00:21:15,540
shortcuts.

441
00:21:16,340 --> 00:21:19,480
We've heard it before, but nothing ever
changes.

442
00:21:20,480 --> 00:21:22,000
I just don't know what to believe.

443
00:21:22,280 --> 00:21:26,520
What did it feel like to have Chef
Ramsey nitpick every little thing you

444
00:21:27,020 --> 00:21:31,600
Very difficult, especially if you don't
have the experience.

445
00:21:32,400 --> 00:21:34,880
It was beyond challenging.

446
00:21:35,700 --> 00:21:38,200
That's how this is every single day.

447
00:21:39,020 --> 00:21:41,740
and I don't think you would want to do
that every single day.

448
00:21:42,520 --> 00:21:43,860
No, I couldn't do that every day.

449
00:21:44,100 --> 00:21:47,600
It's not easy back there, especially to
have to prep everything.

450
00:21:47,860 --> 00:21:48,980
We need more people.

451
00:21:49,180 --> 00:21:50,440
More people. We're taking shortcuts.

452
00:21:50,660 --> 00:21:54,380
We need fresh food. Like, people are
coming here for shrimp. They're coming

453
00:21:54,380 --> 00:22:00,180
for fish. But we're serving them frozen
that tastes like we're trying to make it

454
00:22:00,180 --> 00:22:02,540
cheap and make it cheap, and you're
going to make it so cheap we're going to

455
00:22:02,540 --> 00:22:04,020
close down because we were so cheap.

456
00:22:04,840 --> 00:22:08,500
It's like you hired us, but you don't
listen to us.

457
00:22:08,720 --> 00:22:10,600
I'm hoping you start listening. I
understand.

458
00:22:12,240 --> 00:22:16,320
I want you to know I've learned how
difficult it is in the kitchen, and I'm

459
00:22:16,320 --> 00:22:20,120
going to be back there and helping you
all and giving you all those resources.

460
00:22:21,800 --> 00:22:22,800
We hope so.

461
00:22:23,140 --> 00:22:27,440
We want to see you all succeed. We don't
want to see you all fail, and we're

462
00:22:27,440 --> 00:22:28,560
here to help you all succeed.

463
00:22:29,780 --> 00:22:32,060
Well, I hear all that you're saying.

464
00:22:33,380 --> 00:22:37,960
I really love you guys, and you mean a
lot to me.

465
00:22:39,210 --> 00:22:43,990
and we're going to make the changes.
Like, whatever it takes, we'll figure it

466
00:22:43,990 --> 00:22:44,990
out.

467
00:22:45,650 --> 00:22:50,170
Bonnie's finally seeing what we go
through every day, and it makes me feel

468
00:22:50,170 --> 00:22:54,470
because I think there might still be
some hope here if we actually get this

469
00:22:54,470 --> 00:22:55,470
place in order.

470
00:22:59,730 --> 00:23:02,410
I feel like I'm truly blessed.

471
00:23:04,270 --> 00:23:06,750
I have the best employees in the French
Quarter.

472
00:23:07,130 --> 00:23:08,130
Thank you.

473
00:23:16,270 --> 00:23:19,450
It's a new day and a fresh start for
Iberville cuisine.

474
00:23:20,070 --> 00:23:24,010
My renovation crew got cracking, giving
the restaurant a total revamp.

475
00:23:24,690 --> 00:23:27,630
And now that Bonnie, I've got her team
behind her.

476
00:23:27,910 --> 00:23:29,350
How are you feeling?

477
00:23:29,570 --> 00:23:30,549
Much better today.

478
00:23:30,550 --> 00:23:35,030
I've invited a local legend to empower
her, to be the leader I know she can be.

479
00:23:35,190 --> 00:23:40,810
I've been very lucky to get somebody
here to help you. And trust me, he knows

480
00:23:40,810 --> 00:23:42,170
how to run a team.

481
00:23:42,470 --> 00:23:43,810
Jonathan Vilma.

482
00:23:44,560 --> 00:23:45,560
How are you doing, Gordon?

483
00:23:45,600 --> 00:23:46,600
Good to see you, man.

484
00:23:46,740 --> 00:23:49,620
Thank you so much for being here. This
is Bonnie. How are you doing, Bonnie?

485
00:23:49,820 --> 00:23:51,120
Hi, how are you? Nice to meet you.

486
00:23:51,980 --> 00:23:53,880
An absolute honor. Good to see you, man.

487
00:23:54,100 --> 00:24:00,400
Jonathan Vilma was a linebacker for the
New Orleans Saints, and I am a very huge

488
00:24:00,400 --> 00:24:01,399
Saints fan.

489
00:24:01,400 --> 00:24:08,160
When I say he knows a lot about success,
a Super Bowl champ, 2009, what did that

490
00:24:08,160 --> 00:24:09,760
mean for you to do it for the Saints?

491
00:24:10,440 --> 00:24:14,910
Man. I mean, it was no better feeling,
but it was a lot of hard work. Yeah, and

492
00:24:14,910 --> 00:24:19,790
we don't get to see the hours that you
put in of training, and it's a bit like

493
00:24:19,790 --> 00:24:23,190
running a restaurant. You've got 10
hours, 12 hours of prep, and you've got

494
00:24:23,190 --> 00:24:25,010
three or four minutes per hour of
delicious dish.

495
00:24:25,550 --> 00:24:29,290
We've only been open just shy of 18
months, and the business has not been

496
00:24:29,290 --> 00:24:32,550
working. We've made, and are, continuing
to make substantial changes.

497
00:24:33,390 --> 00:24:36,970
Bonnie's Restaurant has to be back on
track in time for the Super Bowl.

498
00:24:37,610 --> 00:24:38,790
What I'd love to...

499
00:24:39,400 --> 00:24:46,320
get from you is you know the playbook
because she needs to run it hands -on

500
00:24:46,320 --> 00:24:50,600
and be part of that team like a coach
i'm looking forward to it bonnie i'll

501
00:24:50,600 --> 00:24:57,460
you shortly thanks jonathan very welcome
this is amazing i appreciate it crazy

502
00:24:57,460 --> 00:25:04,280
things fan oh okay so i would first
start bonnie by saying If we

503
00:25:04,280 --> 00:25:08,660
try to equate it to football, sports,
and to business, you're going to be the

504
00:25:08,660 --> 00:25:09,279
head coach.

505
00:25:09,280 --> 00:25:14,020
When people go into your restaurant,
they know there's a standard. The food

506
00:25:14,020 --> 00:25:17,340
going to taste awesome. The food is
going to be fresh. The atmosphere is

507
00:25:17,340 --> 00:25:20,260
to be great. The ambiance is going to be
great. That's what people are going to

508
00:25:20,260 --> 00:25:20,999
go for.

509
00:25:21,000 --> 00:25:26,100
The best thing that I learned, and any
great organization has this.

510
00:25:26,510 --> 00:25:29,670
You have to have your set of rules, your
guidelines.

511
00:25:29,910 --> 00:25:33,570
And if we don't have structure, we don't
have guidelines, if we don't have

512
00:25:33,570 --> 00:25:39,270
discipline, we have no chance. Right. So
you make sure that every time someone

513
00:25:39,270 --> 00:25:43,350
sees you in your restaurant, you have
confidence. That confidence is going to

514
00:25:43,350 --> 00:25:46,090
then permeate your employees, the rest
of your organization.

515
00:25:46,470 --> 00:25:50,870
And so you have that, you walk with
that, that confidence, the knowledge,

516
00:25:50,870 --> 00:25:53,390
you continue to deliver that over and
over.

517
00:25:53,990 --> 00:25:55,350
I mean, the sky's the limit.

518
00:25:56,400 --> 00:26:01,020
Moving forward, I need to work on my
confidence running this restaurant. You

519
00:26:01,020 --> 00:26:06,940
have to have the confidence in order to
lead others. I just really appreciate

520
00:26:06,940 --> 00:26:10,360
you coming and taking this time with me.

521
00:26:10,580 --> 00:26:15,120
Remember, Bonnie, it's in you. You got
this, right? You are the head coach.

522
00:26:15,460 --> 00:26:20,840
Jonathan Vilma makes me feel one step
closer to getting this restaurant off

523
00:26:20,840 --> 00:26:21,880
ground and succeeding.

524
00:26:22,360 --> 00:26:24,760
Matter of fact, here, if you want to
hold it.

525
00:26:27,710 --> 00:26:32,750
I am feeling nervous right now. It's
about the relaunch, but I need to be

526
00:26:32,750 --> 00:26:33,729
to make the calls.

527
00:26:33,730 --> 00:26:35,050
I need to be the coach.

528
00:26:35,290 --> 00:26:37,270
We're going to win. We're going to win.
All right.

529
00:26:37,870 --> 00:26:42,930
Now that

530
00:26:42,930 --> 00:26:49,750
Bonnie knows what she needs to do to
succeed, it's time to show her the new

531
00:26:49,750 --> 00:26:51,270
improved Iberville cuisine.

532
00:26:51,910 --> 00:26:54,030
It's goodbye to Camille's dingy decor.

533
00:26:54,840 --> 00:26:57,960
and hello to subtle colors and stylish
furniture.

534
00:26:58,520 --> 00:27:02,500
I've invited Bonnie, Camille, and all
the staff to see the transformation.

535
00:27:03,160 --> 00:27:06,000
The abandoned courtyard area can now be
utilized.

536
00:27:06,400 --> 00:27:09,120
We've got a plumber in. No, not Nate.

537
00:27:09,320 --> 00:27:11,120
And those leaks are fixed.

538
00:27:11,480 --> 00:27:13,360
Oh, this is amazing.

539
00:27:13,980 --> 00:27:18,360
The French Quarter -inspired design
creates the perfect surroundings to

540
00:27:18,360 --> 00:27:19,360
those Super Bowl guests.

541
00:27:20,370 --> 00:27:22,590
Way better than what I did.

542
00:27:22,790 --> 00:27:24,830
Oh, my God, I love it. That's beautiful.

543
00:27:25,090 --> 00:27:27,970
The restaurant don't look like no more.

544
00:27:28,750 --> 00:27:30,230
Oh, my goodness.

545
00:27:30,590 --> 00:27:32,570
Oh, my goodness is right.

546
00:27:32,870 --> 00:27:34,330
It's amazing. How are you feeling?

547
00:27:34,550 --> 00:27:35,550
We love it.

548
00:27:36,910 --> 00:27:41,230
I'm so happy. I love it. I want to stay
here. I want to enjoy it. The light and

549
00:27:41,230 --> 00:27:44,990
the bar are perfect for the French
Quarter. Much better than what I did. So

550
00:27:44,990 --> 00:27:46,130
think I'm going to stick with medicine.

551
00:27:47,370 --> 00:27:48,370
Oh, my God.

552
00:27:50,060 --> 00:27:51,060
Look at the night.

553
00:27:51,260 --> 00:27:52,239
Look at it.

554
00:27:52,240 --> 00:27:53,380
Oh, my God.

555
00:27:54,560 --> 00:27:56,180
It's not just salt anymore.

556
00:27:56,460 --> 00:27:57,460
It's seasoning.

557
00:27:57,660 --> 00:27:59,960
These hexclad pants are amazing.

558
00:28:01,240 --> 00:28:02,820
They got salt now.

559
00:28:03,860 --> 00:28:05,700
Do you have a tear in your eye? I do.

560
00:28:06,200 --> 00:28:07,200
Are they happy tears?

561
00:28:07,500 --> 00:28:13,160
Yes. If I cry, it's amazing because I
don't usually cry at all. But this, it's

562
00:28:13,160 --> 00:28:14,160
just wonderful.

563
00:28:17,580 --> 00:28:18,760
Ladies, come over, please.

564
00:28:19,400 --> 00:28:25,040
take a menu and pass it along the old
menu as we know a lot of it was frozen

565
00:28:25,040 --> 00:28:30,000
now we're going to keep it fresh let's
start off with the appetizers oyster

566
00:28:30,000 --> 00:28:34,920
rockefeller finished with fresh butter
next to that we've got a lovely lump

567
00:28:34,920 --> 00:28:41,340
cake and of course our flagship our
chicken and the andouille sausage gumbo

568
00:28:41,340 --> 00:28:45,860
hearty delicious and incredible and
finally we've got those beautiful

569
00:28:45,860 --> 00:28:50,260
never ever do we need to buy in frozen
beignets.

570
00:28:50,820 --> 00:28:53,780
Now, get a little fork, spoon, dig in.

571
00:28:54,180 --> 00:28:55,780
I don't know what I want to try first.

572
00:28:56,320 --> 00:28:57,480
Oh, that's so good.

573
00:28:57,740 --> 00:29:00,300
Them mussels are so good. The grits are
on point.

574
00:29:00,940 --> 00:29:04,820
There's color, there's vibrancy, there's
freshness, there's more flavor.

575
00:29:05,120 --> 00:29:07,900
I'm very excited to serve the menu to
customers tonight.

576
00:29:08,260 --> 00:29:10,420
It's amazing. The food is so good.

577
00:29:11,000 --> 00:29:14,660
There's one more secret I have for all
of you. Nate, as you know, has done a

578
00:29:14,660 --> 00:29:15,800
good job, but he's been struggling.

579
00:29:16,000 --> 00:29:20,480
And so I reached out, and I've got a
hold of one of the best chefs I've ever

580
00:29:20,480 --> 00:29:22,200
a chance to work with, Brandon Johnson.

581
00:29:22,540 --> 00:29:26,620
I've organized him to be with you for
the next month.

582
00:29:27,040 --> 00:29:28,760
Brandon, come in, bud. Good to see you,
my man.

583
00:29:29,000 --> 00:29:31,240
Hey, you good? Well, nice to meet
everybody.

584
00:29:32,100 --> 00:29:33,820
Super excited about this opportunity.

585
00:29:34,800 --> 00:29:37,000
Now, Brandon knows his stuff.

586
00:29:37,240 --> 00:29:40,460
Nate's going to tuck under his wing, and
he's got an incredible month ahead of

587
00:29:40,460 --> 00:29:42,210
him. learning from one of the best
chefs.

588
00:29:43,350 --> 00:29:48,910
I am so excited for Nathan because

589
00:29:48,910 --> 00:29:55,170
I think this will show him, like, the
opportunity this is for him to be

590
00:29:55,170 --> 00:29:56,330
something phenomenal.

591
00:29:57,870 --> 00:30:04,670
I have one final thing to do before we
set up the restaurant for reopening.

592
00:30:05,030 --> 00:30:08,830
Right. Camille, this is how it should be
set up.

593
00:30:09,120 --> 00:30:11,260
Now we've given you all the tools.

594
00:30:11,800 --> 00:30:13,020
Let your business breathe.

595
00:30:13,320 --> 00:30:16,860
You're a silent partner, supported from
behind the scenes.

596
00:30:17,240 --> 00:30:20,300
But I'm going to come maybe more often
because I'd love to hang out in this

597
00:30:20,300 --> 00:30:21,300
place.

598
00:30:23,560 --> 00:30:25,600
That's the problem. We have to treat it
like a business.

599
00:30:25,900 --> 00:30:31,300
I celebrate 25 years this year at
Restaurant Gordon Ramsay in Chelsea,

600
00:30:31,620 --> 00:30:32,760
I've eaten there twice.

601
00:30:33,780 --> 00:30:37,440
It's not there to indulge you. It's not
a venue for you to come and meddle. It's

602
00:30:37,440 --> 00:30:38,440
not helping.

603
00:30:39,040 --> 00:30:41,920
That means no pissing around on that
piano.

604
00:30:42,640 --> 00:30:43,640
Okay?

605
00:30:43,840 --> 00:30:47,000
Leave that to Elton John. Oh, my God.
Oh, my God.

606
00:30:48,060 --> 00:30:53,640
Your time is done here now. Let Bonnie
take care of the investment and get out

607
00:30:53,640 --> 00:30:57,260
of here. Oh, my God. I never expected
this.

608
00:30:57,640 --> 00:30:58,740
He's kicking you out now.

609
00:31:05,780 --> 00:31:07,540
Iberville cuisine is transformed.

610
00:31:08,190 --> 00:31:09,470
Ready for relaunch.

611
00:31:09,770 --> 00:31:14,870
But before we open the doors to the
diners, owner Camille must accept the

612
00:31:14,870 --> 00:31:18,250
truth. Right, Camille, you need to get
the f*** out of here.

613
00:31:19,830 --> 00:31:24,090
He wants me to get out of here, but I
don't know if he really wants me out of

614
00:31:24,090 --> 00:31:25,090
here or it's a joke.

615
00:31:25,110 --> 00:31:29,210
I'll say thank you here and go and save
those lives. Okay, I'm paying you.

616
00:31:29,290 --> 00:31:30,510
Pleasure. I'll tell you that I won't.

617
00:31:31,130 --> 00:31:34,770
Bonnie, get him out of here. All right,
thank you again. Take care. Thank you.

618
00:31:35,360 --> 00:31:37,660
I love Camille, but Chef Ramsay is
right.

619
00:31:38,060 --> 00:31:39,060
He needs to go.

620
00:31:39,440 --> 00:31:43,880
All right, good. I'm done. We all have a
place, and his is taking care of

621
00:31:43,880 --> 00:31:47,140
patients. My place is right here in New
Orleans at Iberville Cuisine.

622
00:31:52,880 --> 00:31:57,980
Now, without the distraction of Camille,
Bonnie can take sole control and drive

623
00:31:57,980 --> 00:31:58,980
this business forward.

624
00:31:59,080 --> 00:32:01,300
It's time to get this show on the road.

625
00:32:06,990 --> 00:32:08,550
We're about to open to the public.

626
00:32:10,770 --> 00:32:12,350
Right. Let's go.

627
00:32:12,770 --> 00:32:13,770
Let's open.

628
00:32:14,530 --> 00:32:15,630
Good luck, guys. Yeah.

629
00:32:16,130 --> 00:32:18,190
How y 'all doing, my honey? How many?

630
00:32:18,390 --> 00:32:21,550
Are we at four? Four. Welcome. Good to
see you. Hi, ladies.

631
00:32:22,290 --> 00:32:23,570
My name's Bonnie.

632
00:32:23,770 --> 00:32:25,270
I'm someone who introduced myself.

633
00:32:25,470 --> 00:32:26,930
I'm the owner of Eyebrittle Cuisine.

634
00:32:27,230 --> 00:32:31,530
Bonnie. Bonnie. Bonnie and Clyde. But
just Bonnie. I kicked Clyde out.

635
00:32:34,360 --> 00:32:35,520
I'm feeling good. Y 'all ready?

636
00:32:35,720 --> 00:32:38,460
Yes, sir. We're all here to support each
other, so it's not like we're doing

637
00:32:38,460 --> 00:32:39,460
nothing by ourselves.

638
00:32:39,640 --> 00:32:41,180
Sam, study those pickups.

639
00:32:41,380 --> 00:32:42,380
Yes, sir.

640
00:32:43,340 --> 00:32:46,040
Okay, we good? Yes, sir. Yeah? In
charge?

641
00:32:46,300 --> 00:32:47,420
Yes, sir. Excellent. You happy?

642
00:32:47,640 --> 00:32:50,860
Yes, sir. Good. We'll start off slow.
We'll pick up the pace. We'll change

643
00:32:50,940 --> 00:32:52,580
But when we change gear, we'll change
gear together.

644
00:32:53,150 --> 00:32:55,490
If it's moving too fast, chef, call it,
yeah?

645
00:32:55,970 --> 00:32:56,970
Let's go, guys.

646
00:32:56,990 --> 00:32:58,410
Good luck, guys, yes?

647
00:32:58,970 --> 00:33:00,950
My name is Cherie. I'll be taking care
of y 'all.

648
00:33:01,290 --> 00:33:03,350
I'm going to be Oyster Rockefeller.
Okay.

649
00:33:03,850 --> 00:33:06,970
Look at the homemade brown butter
beignet.

650
00:33:08,370 --> 00:33:09,370
Follow me.

651
00:33:09,590 --> 00:33:10,590
Oh, another sale.

652
00:33:10,970 --> 00:33:12,030
Nice, get a video of that.

653
00:33:12,330 --> 00:33:13,970
All right, let's go. First ticket in,
guys.

654
00:33:15,250 --> 00:33:17,350
By Oyster Rockefeller, crab cakes.

655
00:33:18,320 --> 00:33:21,880
I'm very nervous. I just want everything
to go very smoothly. All the dishes

656
00:33:21,880 --> 00:33:22,880
come out correctly.

657
00:33:22,960 --> 00:33:24,620
I hope I don't get any dishes sent back.

658
00:33:25,380 --> 00:33:26,520
Oyster's coming off, Chef.

659
00:33:26,800 --> 00:33:28,480
First order on. First thing it is.

660
00:33:28,880 --> 00:33:29,880
Amazing.

661
00:33:30,040 --> 00:33:31,280
All right, Nate, let's get up.

662
00:33:31,500 --> 00:33:32,500
All right, Chef.

663
00:33:32,980 --> 00:33:34,920
We have appetizers.

664
00:33:35,580 --> 00:33:40,060
Please dig in. Oyster rockefeller and a
beautiful homemade crab cake. Enjoy.

665
00:33:40,240 --> 00:33:41,240
Thank you.

666
00:33:46,510 --> 00:33:49,050
How y 'all doing, my honey? Good, how
you doing? Yeah, two.

667
00:33:49,530 --> 00:33:51,270
I want some real football.

668
00:33:51,710 --> 00:33:53,370
How cool is that with Jonathan and Cam?

669
00:33:53,570 --> 00:33:57,170
When you have a reputation for a hot
spot, you've got a current Saints

670
00:33:57,290 --> 00:33:58,290
Oh, I know.

671
00:33:58,510 --> 00:33:59,530
There you go. Oh, I know.

672
00:34:00,090 --> 00:34:03,170
I want, that'd be great. No, I want the
Saints to win a Super Bowl this year.

673
00:34:03,290 --> 00:34:04,530
Yeah, of course. As a football player.

674
00:34:06,610 --> 00:34:10,270
We've got some Saints players in the
house. Cam's over there. And Jonathan

675
00:34:10,270 --> 00:34:13,540
Billman. Hey, how y 'all doing, my
loves? My name is Naomi. I'm going to be

676
00:34:13,540 --> 00:34:14,379
waitress tonight.

677
00:34:14,380 --> 00:34:16,340
Y 'all want to get started with any
appetizers or anything?

678
00:34:16,800 --> 00:34:17,800
Crab cake, for sure.

679
00:34:19,100 --> 00:34:23,580
I have Jonathan Vilma and Ham Jordan in
my restaurant.

680
00:34:24,040 --> 00:34:28,420
I feel like this. All right, so tell me,
what should I get for lunch?

681
00:34:29,400 --> 00:34:34,219
Entree? I would go with the shrimp and
grits. Shrimp and grits.

682
00:34:35,880 --> 00:34:39,260
Let me know if you need anything. I'm
confident you'll love the food. All

683
00:34:39,900 --> 00:34:44,320
for your main course please and for you
sir i'm gonna do a chicken burger

684
00:34:44,320 --> 00:34:50,440
cheeseburger shrimp and grits and cajun
mustard going in

685
00:34:50,440 --> 00:34:56,460
all right one drum and grit one strip
and grip one burger medium rare one

686
00:34:56,460 --> 00:35:00,860
mussels yes chef don't want to get
started with any appetizers or anything

687
00:35:00,860 --> 00:35:05,000
the moment my love i need two crab cakes
up front sam you're dragging them yes

688
00:35:05,000 --> 00:35:08,420
chef So what do you think we should get?
Oysters. Very good.

689
00:35:08,660 --> 00:35:09,700
Let's do that. Okay.

690
00:35:09,940 --> 00:35:10,940
You're welcome.

691
00:35:12,920 --> 00:35:15,120
We got a lot of food coming out at the
same time.

692
00:35:15,420 --> 00:35:18,100
I need to get those apps out, y 'all,
before I send these answers.

693
00:35:18,340 --> 00:35:19,820
You got to keep the pace up. Yeah?

694
00:35:20,080 --> 00:35:21,200
Yes, chef. Yes, chef.

695
00:35:21,460 --> 00:35:23,620
Here we are. Crump and grits. Thank you.

696
00:35:23,860 --> 00:35:28,640
Your mussels and your burger is coming.
I apologize it didn't all come out

697
00:35:28,640 --> 00:35:30,220
together so you can eat together.

698
00:35:30,980 --> 00:35:31,980
Bonnie.

699
00:35:32,640 --> 00:35:33,640
Quick.

700
00:35:34,200 --> 00:35:37,200
Four top here, only two entrees there.
Where's the other two entrees? They've

701
00:35:37,200 --> 00:35:38,200
been served. They can't start eating.

702
00:35:38,360 --> 00:35:40,160
I'll check on this. Own it.

703
00:35:44,880 --> 00:35:50,580
We are slightly backed up on orders,
Miss Smith. Would you like another glass

704
00:35:50,580 --> 00:35:51,580
wine? Sure.

705
00:35:51,760 --> 00:35:52,760
Yeah? Okay.

706
00:35:55,460 --> 00:35:56,460
Need those muscles.

707
00:35:56,680 --> 00:35:58,300
Get out on the line, Nate. Big backfire.

708
00:35:59,000 --> 00:36:00,000
Yes, sir.

709
00:36:00,120 --> 00:36:01,120
Still waiting on fries.

710
00:36:01,440 --> 00:36:02,440
Oysters up, sir.

711
00:36:07,820 --> 00:36:09,320
We've got a little situation.

712
00:36:09,740 --> 00:36:13,320
Not all of our orders for like one table
are going out together.

713
00:36:14,000 --> 00:36:15,000
Where's Bonnie?

714
00:36:15,040 --> 00:36:16,540
Anybody have any idea where she is?

715
00:36:16,880 --> 00:36:19,240
You need Bonnie. She was nowhere to be
found.

716
00:36:19,560 --> 00:36:21,580
She needs to lead her staff.

717
00:36:21,820 --> 00:36:24,480
One person don't got their food at all
yet.

718
00:36:24,780 --> 00:36:25,558
What table is that?

719
00:36:25,560 --> 00:36:26,419
Table eight.

720
00:36:26,420 --> 00:36:30,200
My table eight. We're still missing an
entree. We're still missing the muscle.

721
00:36:31,280 --> 00:36:33,380
This is ridiculous, guys.

722
00:36:33,640 --> 00:36:34,640
Where's Bonnie?

723
00:36:34,880 --> 00:36:35,880
Thank you.

724
00:36:44,330 --> 00:36:49,250
It's opening night at Iberville Cuisine.
Your mussels and your burger is coming.

725
00:36:49,530 --> 00:36:51,870
I apologize, it didn't all come out
together.

726
00:36:52,090 --> 00:36:56,310
This place is packed, but the owner has
gone AWOL. We're still missing an

727
00:36:56,310 --> 00:36:58,270
entree. We're still missing the mussels.

728
00:36:58,870 --> 00:37:00,950
This is ridiculous, guys.

729
00:37:01,310 --> 00:37:02,310
Where's Bonnie?

730
00:37:02,430 --> 00:37:03,430
Sage?

731
00:37:03,650 --> 00:37:04,830
Bonnie, Bonnie, Bonnie.

732
00:37:08,450 --> 00:37:09,450
Come on, Bonnie.

733
00:37:09,630 --> 00:37:10,930
Let's go. Come on.

734
00:37:11,290 --> 00:37:12,290
Come on, change gear.

735
00:37:12,830 --> 00:37:16,190
Yes, sir. It's over. We're backed up. We
just have to talk and communicate.

736
00:37:16,770 --> 00:37:18,450
Coach, playbook, right?

737
00:37:18,650 --> 00:37:20,570
Take control and delegate, yes?

738
00:37:20,990 --> 00:37:23,310
Yes, sir. You have to be this swan
gliding around your dining room.

739
00:37:23,610 --> 00:37:26,890
This is where we need to be on top of
it. We need to own this, right?

740
00:37:27,170 --> 00:37:27,988
Yes, sir.

741
00:37:27,990 --> 00:37:28,990
I'll take care of it.

742
00:37:29,130 --> 00:37:35,130
As owner, I need to stand up, take
control of the situation, and get

743
00:37:35,130 --> 00:37:36,490
back on the same page.

744
00:37:37,690 --> 00:37:43,390
Chef, there are two entrees. I take
away. What entrees? And the burger. Put

745
00:37:43,390 --> 00:37:44,390
burger up.

746
00:37:44,510 --> 00:37:47,070
We need to run the food all together.

747
00:37:47,370 --> 00:37:49,830
So if you don't have a full table, don't
run it, okay?

748
00:37:50,110 --> 00:37:51,910
I'm like, okay, Ronnie, you can do this.

749
00:37:52,310 --> 00:37:55,070
You've been given the tools that it
takes.

750
00:37:56,830 --> 00:37:58,870
Thank you.

751
00:37:59,670 --> 00:38:03,290
I'm going to remain calm. I'm going to
regroup everyone, and we're going to get

752
00:38:03,290 --> 00:38:04,290
through this service.

753
00:38:05,240 --> 00:38:06,840
Your muscles and your burger.

754
00:38:07,060 --> 00:38:08,060
Oh, that's hot. Thank you.

755
00:38:08,800 --> 00:38:10,080
Oh, it's hot. It's fresh.

756
00:38:11,500 --> 00:38:15,160
I need these tables bust. Even if it's
not yours, if you're walking by, don't

757
00:38:15,160 --> 00:38:16,460
stand still. Clear the table.

758
00:38:19,900 --> 00:38:25,220
Did the shrimp have a good bit of flavor
to it? Delicious.

759
00:38:27,500 --> 00:38:28,500
No,

760
00:38:29,020 --> 00:38:29,839
I'm going to crush it.

761
00:38:29,840 --> 00:38:30,840
Don't worry.

762
00:38:34,819 --> 00:38:36,500
Honestly, the difference is night and
day.

763
00:38:36,740 --> 00:38:39,000
However, the big turning point for me is
Bonnie.

764
00:38:39,300 --> 00:38:42,720
She's now starting to look, sound, and
operate like an owner.

765
00:38:45,240 --> 00:38:51,660
We've got a long way to go, but she's
telling them what to do. She's

766
00:38:51,660 --> 00:38:54,020
and it sounds like this playbook is
finally sinking in.

767
00:39:01,770 --> 00:39:04,410
How is everything over here, my honeys?
How does everything taste?

768
00:39:08,590 --> 00:39:11,810
Customers are loving the food, and
they're enjoying everything, and they're

769
00:39:11,810 --> 00:39:16,090
giving compliments, and it makes me
happy to know that Nate's in the kitchen

770
00:39:16,090 --> 00:39:17,090
doing that.

771
00:39:17,270 --> 00:39:18,990
I am very proud of Nate right now.

772
00:39:20,070 --> 00:39:21,009
Loving the food.

773
00:39:21,010 --> 00:39:21,669
Good job.

774
00:39:21,670 --> 00:39:22,770
Thank you, sir. Well done.

775
00:39:23,070 --> 00:39:25,110
Thank you, sir. Nate, big difference,
right?

776
00:39:25,350 --> 00:39:29,430
Absolutely. Keep it going, yeah? I've
absolutely been set up for success with

777
00:39:29,430 --> 00:39:30,870
what Chef Ramsey has.

778
00:39:31,160 --> 00:39:35,200
provided me. I have the proper
equipment. I have Chef Brandon to teach

779
00:39:35,200 --> 00:39:37,940
a proper chef, even though I didn't go
to culinary school.

780
00:39:38,240 --> 00:39:39,240
Good flow, guys.

781
00:39:39,380 --> 00:39:40,380
Thank you, Chef.

782
00:39:40,720 --> 00:39:41,880
I'm excited to learn.

783
00:39:46,930 --> 00:39:50,090
Yeah. Oh, yeah, absolutely. How are you,
buddy? I'm good, you? Yeah, all good,

784
00:39:50,130 --> 00:39:50,868
thank you.

785
00:39:50,870 --> 00:39:52,870
Appreciate you both being here for
dinner. Yeah, thanks.

786
00:39:53,090 --> 00:39:55,410
And, yeah, I think that message was well
received.

787
00:39:55,650 --> 00:39:59,490
The sort of precious princess that I
endured at the beginning of the week

788
00:39:59,490 --> 00:40:03,430
a little bit more normal now. Yeah, she
looks relaxed. She looks like... Yeah,

789
00:40:03,470 --> 00:40:04,470
okay. Smiley.

790
00:40:05,290 --> 00:40:06,290
I love your car.

791
00:40:06,390 --> 00:40:07,388
And we love you.

792
00:40:07,390 --> 00:40:09,570
Yeah. If I can see me again. Yes, ma
'am.

793
00:40:10,530 --> 00:40:11,610
Everything good?

794
00:40:11,850 --> 00:40:12,850
Uh -huh.

795
00:40:13,360 --> 00:40:18,260
Without Chef Ramsay, there's no way that
Iberville would have been even remotely

796
00:40:18,260 --> 00:40:22,580
prepared for the Super Bowl, much less a
football game.

797
00:40:22,880 --> 00:40:25,040
Right. My time is done.

798
00:40:25,360 --> 00:40:26,600
Done? Yeah.

799
00:40:26,820 --> 00:40:27,820
So soon?

800
00:40:27,880 --> 00:40:29,140
I have it for you. Okay.

801
00:40:29,420 --> 00:40:34,520
Watching you own this tonight like a
proper owner was good to see.

802
00:40:35,060 --> 00:40:37,220
Thank you, Chef. And you're on track.

803
00:40:37,900 --> 00:40:41,240
I think you can do it. You know that. I
know I can do it. Keep Camille on the

804
00:40:41,240 --> 00:40:42,240
sideline, okay?

805
00:40:42,320 --> 00:40:43,940
I will. Thank you so much.

806
00:40:44,200 --> 00:40:47,520
The Super Bowl is imminent, okay?

807
00:40:47,780 --> 00:40:52,760
Look after yourself and look after your
restaurants. I will. I will. Thank you

808
00:40:52,760 --> 00:40:53,760
so much. Good luck.

809
00:40:56,220 --> 00:40:58,980
Okay? Thank you. Don't you dare let this
slip.

810
00:40:59,280 --> 00:41:00,540
I won't. I promise.

811
00:41:00,760 --> 00:41:01,419
I promise.

812
00:41:01,420 --> 00:41:02,540
My word is my word.

813
00:41:03,200 --> 00:41:04,680
Good luck, girl. See you again.

814
00:41:05,340 --> 00:41:09,180
We hit a few bumps in the road, but I
felt like I was able to help everyone.

815
00:41:09,380 --> 00:41:14,480
It really has empowered me to run this
restaurant. It's wonderful.

816
00:41:15,420 --> 00:41:17,980
Why are there beignets sitting in the
window over here?

817
00:41:18,360 --> 00:41:22,000
Sammy, you can't just set the beignets
here and not let somebody know they're

818
00:41:22,000 --> 00:41:23,900
off. Chef, where are these beignets
going?

819
00:41:24,360 --> 00:41:26,080
I'm sorry, this is on the table four,
guys.

820
00:41:28,460 --> 00:41:32,120
This has to be one of the most difficult
owners I've ever, ever encountered.

821
00:41:32,560 --> 00:41:37,360
And a few days ago, this place was
empty, full of cockroaches, and I was

822
00:41:37,360 --> 00:41:40,700
with a delusional owner that was
undercutting her own staff.

823
00:41:41,280 --> 00:41:47,080
Now, by giving Bonnie a proper structure
and the help of Chef Brandon, I'm

824
00:41:47,080 --> 00:41:51,780
hoping that Iberville Cuisine hopefully
has the winning formula to deliver.

825
00:41:52,640 --> 00:41:53,640
What a week.

826
00:41:59,790 --> 00:42:04,830
Two months later, Bonnie has truly
stepped up, embracing her role as a

827
00:42:04,830 --> 00:42:06,230
and hands -on owner.

828
00:42:06,710 --> 00:42:10,470
The staff is doing an amazing job. We
are a much stronger team.

829
00:42:10,690 --> 00:42:13,050
I am ecstatic for the Super Bowl.

830
00:42:13,750 --> 00:42:18,350
Camille, meanwhile, has shifted his
focus back to what matters most, his

831
00:42:18,350 --> 00:42:19,350
patience.

832
00:42:19,510 --> 00:42:22,790
If y 'all need anything, just let me
know. Leaving the restaurant in capable

833
00:42:22,790 --> 00:42:24,390
hands. Check an oyster, chef.

834
00:42:24,910 --> 00:42:29,930
Hayley, Hannah, Nate, and all the staff
got a raise and are working hard to make

835
00:42:29,930 --> 00:42:30,930
every day a success.

836
00:42:31,130 --> 00:42:32,130
How are we? Very good.

837
00:42:32,530 --> 00:42:37,730
Now they're gearing up to welcome a full
house of hungry Super Bowl fans, ready

838
00:42:37,730 --> 00:42:40,070
to enjoy the game and the food.

839
00:42:41,810 --> 00:42:45,470
Next time on Kitchen Nightmares. This
sucks.

840
00:42:46,270 --> 00:42:51,790
Every member of your family are standing
on a shelf.

841
00:42:52,490 --> 00:42:56,190
and things is not getting better get
your head out your ass and understand

842
00:42:56,190 --> 00:43:01,630
what's going on i might be stubborn 100
you're one stubborn something needs to

843
00:43:01,630 --> 00:43:06,910
change it's time to step up and it's
time for dad to take a side step yeah

844
00:43:06,910 --> 00:43:11,030
gonna shut this place down a hostile
takeover i'll get daddy out of here