Original subtitles

Tonight on Kitchen Nightmares...

Chef Ramsay heads to one of the most famous places

in America.

Bourbon Street, New Orleans.

But it's anything but a party at this restaurant.

Run by two brothers: Moe...

You're the one who's supposed to be over there

supervising this !

And Rami...

Just listen to what I'm telling you, dumbass!

Who use their eatery as a battleground.

We're like enemies, you know?

All the time bumping heads.

As for the food, it's...

Disgusting.

Chef Ramsay has a steep uphill battle.

He is not only challenged by the head chef...

Step up to the plate!

Here, this is me steppin' up to the .

Ooh!

But one of the owners as well.

Flip the table, punch me,

do what the you want to do.

In one of the most volatile

Kitchen Nightmares ever.

Anybody talks like that

gets chopped up and fed to the alligators.

Chef Ramsay is thoroughly frustrated.

How old are they?

Completely disgusted.

And totally appalled

at the state affairs.

Shut it down!

Will brothers Moe and Rami stop the fighting

long enough to listen?

Are you stupid?

I am not stupid.

Moe, you are stupid.

Or will they drive Chef Ramsay away...

How dare you?

That's coming up on the most explosive

Kitchen Nightmares of the year.

We should shut down the restaurant!

Tonight!

♪ Kitchen Nightmares 4x14 ♪ Oceana Restaurant Original Air Date on May 20, 2011

== sync, corrected by elderman ==

New Orleans, Louisiana.

The birthplace of jazz and phenomenal Cajun Creole cuisine.

Smack in the center of town

is the world-famous Bourbon Street,

an ideal location for the Oceana Restaurant.

In 2008, brothers Moe and Rami

took the reins of the restaurant

from their father.

At Oceana we have quite a few problems.

All these salads in the freezer?

Man, this is frozen, look at that.

That's frozen.

I would say we need to start with Moe.

They don't want no sauce on that thing, man!

You're the one who put the sauce on it!

I'm the older, I'm the wiser brother.

I'm the boss here, and I'm the one who runs the ship.

I kind of want it to be a little salty

so they can drink more liquor.

You really don't want to be here

when Moe and Rami is pissed off.

Moe, do me a favor!

Go do what you're supposed to do.

Stand on the floor!

Moe is the biggest hot head in the world.

What--what is this?

They'll yell at you, fire you,

and you're out the door in 30 seconds.

You want your job or you don't want your job?

I want my job, but this is--

just listen to what the I'm telling you, dumbass!

Chef Damon always making mistakes.

It's bland, chef, taste it.

It's bland. It has no flavor.

He's not consistent with his food.

That's a fantastic piece of fish.

It's a piece of piece of fish.

There's nothing wrong with it.

Moe thinks Chef Damon can't cook,

but I don't believe so.

This kitchen is a total nightmare.

The floors are disgusting.

It's like water squishing everywhere,

and, like, they're sticky and dirty and disgusting.

Nothing clean.

Nothing--nothing's done.

We have rats.

In front of the customers, we say "bunnies,"

'cause they don't know what we talking about.

But we're talking about a big-ass rat.

The biggest one I've seen...

about that big.

That ain't counting the tail.

Big deal?

Like you've never seen a rat in your life.

Do not overcook that tuna!

He acting like he knows what he's talking about.

It's gonna be a challenge for Chef Ramsay

to make Moe change his mind or his opinion.

But we are absolutely in need for Chef Ramsay at this point.

Do you understand that we lost tons of money tonight?

I want to walk around my restaurant

like a proud tiger.

Right now, I'm not proud.

I need Chef Ramsay to come here and give me a hand

and show me the right way and the wrong way.

Bourbon Street.

What an amazing location for a restaurant.

Right.

Oceana. Ooh.

Hello. How are you?

Great, how are you? Good to see you.

So first name is... Rami.

Rami and... Moe.

Moe. Okay, great.

Father, son? Oh, brothers. Yeah, yeah.

I think Chef Ramsay gonna love me.

I think Chef Ramsay gonna know that I'm the real deal.

And we're gonna make things happen together.

You ready to sit down?

Yeah, let's go and have a...

Chat in the kitchen.

Oh, yeah, yeah, yeah.

Well, it's a long story,

so I can go ahead and explain to you.

Please. This was an addition

that we added to Oceana oh, really?

In--in the later years.

It is just one doorway.

Once you cross it,

you feel like you're in total different restaurant.

So it's very confusing.

So, young, hip, cool New Orleans vibe.

"N'awlens," chef. "N'awlens, n'awlens.

N'awlens. N'awlens."

Yes, not "New Orleans."

No, "n'awlens." Yeah, they say it locally.

"N'awlens." I mean, this is the South.

"New Orleans." Ain't nobody say "New Orleans."

If you go outside, say "New Orleans,"

people gonna laugh at you.

So we had to edu-a-cate him.

It's "n'awlens. N'awlens."

So two different restaurants. Two different identities.

Now it's one kitchen. Two menus?

Same menu.

Same menu. Jesus.

I tried to tell him

we should combine the two sides, Chef.

But he doesn't want to understand

that people confused.

My brother and I, we're like enemies, you know?

All the time bumping heads.

Anyway, let me have a look at the menu.

I'm gonna eat, and we'll catch up later, yeah?

Thanks for the insight. Good to see you, chef. Thank you.

Likewise. Good to see you too. Chef.

I heard Chef Ramsay was a hot head,

which I'm very used to.

My bosses are hot heads.

It might be a cat fight.

How long you been her? Been here 17 months.

17 months. Yes.

Good girl. Okay... Uh, who's that?

That is our old chef.

Oh, bless him. Has he died?

No, no. He was just fired.

What?

Damn. Who's that?

That is our old server.

Yes, he's...fired. Ah, jeez.

If they don't like you they get rid of you.

And it's the same with the waiting staff as well?

It's the same with anybody that works here.

Moe and Rami are very aggressive.

They're very intimidating,

which makes it hard to work with them.

Well, you're doing brilliant. 17 months.

I know, I've been fired four times, though.

You've been fired what?

Four times.

Oh, .

Four times in the last 17 months.

Actually, I was fired again two or three weeks ago.

Actually, I just came back.

I been back, like, maybe two weeks.

Welcome back, sweetheart. Thank you.

I'm so glad you're back.

I love your energy.

Right, let's go.

So seafood gumbo.

Seafood gumbo, and what else?

Yeah, let's go for the crab cake platter.

Platter. And, you know what?

I love duck.

The blackened bayou duck.

Okay, great. Put my order in.

Gotcha. Be right back. Good to meet you.

Fired four times.

Wow. Wow, wow, wow.

Listen up, Chef Ramsay about to have some food, okay?

So I want to impress him, please, all right?

Heard that. Listen up.

Crab cake platter!

Blackened duck!

And a bowl of gumbo.

I'm the Executive Chef.

I can do magic with food.

And if Chef Ramsay doesn't like our food,

he's crazy.

Enjoy. Thank you.

Classic New Orleans gumbo. Wow.

Oh, my God.

That is disgusting.

Chef is very disappointed.

Whew.

It tastes...old.

It's an embarrassment to Bourbon Street.

I'll take this. You finished?

Um, yeah. That's dreadful.

It just tastes old. When was that made?

Hmm. I believe today.

They smell.

Okay.

Thank you.

Look, listen.

That's the food that Chef Ramsay just ate.

He said the gumbo tastes old.

Are you serious?

What's the matter now?

The gumbo's old.

Hand me a spoon; Let me see what's wrong with the gumbo.

All right, just-- I don't see.

Tastes standard to me.

Now tell me you don't taste it, Chef?

I think it's fantastic.

Chef, let me tell you one thing, baby.

There's nothing wrong with that .

There's nothing wrong with it.

Just trust me, Chef. Just trust me on that one.

I don't think Chef Ramsay knows anything about Cajun food,

as a matter of fact.

Chef, there's the crab cakes.

Thank you.

Crab cakes.

Enjoy. Enjoy?

Right now, I'm trying to live.

Soggy.

What the hell is that?

Terribly watery.

Almost like it's been...

Sort of defrosted...fast.

Yeah, not good. Not good at all.

Are they made here, those crab cakes?

Are they frozen? No, they should not be.

No? They taste frozen?

Yeah, that's a gloopy mess.

They taste dreadful.

Damn.

He said the crab cakes-- oh, my--what?!

He doesn't know what he's missing.

Listen up, listen up, listen!

The crab cakes taste frozen.

What?

And he don't think they're made in-house.

What?

And he got the duck, so hope he like the duck.

Ooh, ooh, if he complains about the duck,

we gonna fight.

We--I mean, he better not

complain about that, baby.

This is the blackened duck.

Blackened duck. Thank you.

What the ? What have they done to them?

I mean, it's just a mess.

Oh, my God.

Duck is tough.

Really tough.

It tastes like it's been cooked for five days.

It's supposed to be tender.

Tender? It's so cooked you can't even...

Take the meat off the bone.

Have a taste?

Please.

There's nothing tender there.

Oh, yeah, it's tough. Oh, my God.

It tasted like the bottom of a shoe.

Hard and rubbery.

I'll move it. Thanks, darling.

Move it quick.

Mm, .

Oh, my God.

It's tough.

The duck is tough?

Look how tough the duck is.

You said it's stuffed? It is stuffed, man.

Cut it! And look.

I put it-- I'm 500 pounds, and look...

It is not tough. The meat is tough.

I'm hungry,

and I'm gonna eat 'em up myself.

That's my favorite dish on the menu.

And that duck is not going nowhere.

This is gonna stay quackin' on my menu.

I don't give a If he doesn't like it.

Man, this duck is so good, man.

Oh, oh!

Oh, my gosh. Mwah!

Man, look. That's the skin.

It's stuffed.

Moe doesn't get it. He doesn't want to listen.

He still think it's standard.

You know what? I'd like him to come back here

and cook a duck.

And show me how his duck gonna look like.

We gonna call it the Gordon duck.

That's gonna be a British duck right there.

What the hell's going on in there?

How's it going, Chef?

They're laughing. What's going on in there?

The food's coming back to the kitchen,

and they think it's a joke.

Um, can I meet the chef?

Absolutely.

Chef Ramsay is clueless.

You know what?

I really don't think that British can cook, period.

Chef Damon!

Come on.

I need the sous chefs.

Chef Ramsay needs to talk to you, please.

Chef Ramsay didn't like what he ordered.

That's Chef Damon's problem.

It's not a joke at this point. It's serious.

Damon. Executive Chef?

Yeah. How long you been here?

6 1/ 2 months.

I don't know where to start.

But here's the thing.

The food is embarrassing.

No passion.

No flavor.

The crab cakes.

They weren't made fresh.

Do you freeze crab cakes?

Damon.

No.

You don't freeze them?

Soggy, covered in sauce.

Chef, I would like to step to this side.

To be on your side,

because they do freeze the crab cakes.

I had to step from that line

and go to Chef Ramsay's side.

How he's gonna help us if you're lying to him?

Why are we lying to each other here?

Are they frozen?

Yes or not?

Yes.

They are?

Why you want to lie to me?

I could taste they're frozen.

'Cause there's a good reason

why we freeze the crab cakes.

Tell me the good reason behind freezing the crab cakes.

That we don't have enough customers in here

to serve the crab cakes.

So the only thing to prevent them

from going bad is... to freeze them.

Why make so many?

The batch is big, basically.

I don't understand this.

Why would you make a big batch?

Rami...you.

You just sold me out to Chef Ramsay.

Damon, when was the duck cooked?

I can't give you an answer to that.

Oh, come on.

I mean, what the -- Don't know.

You don't know when the duck was cooked?

No.

Do you know when the duck was cooked?

No, sir, I don't.

Do you know when the duck was cooked?

Holy !

I know when the duck was cooked.

I know.

Well, thank for that!

Solve the mystery!

We cooked the duck off the premises.

And we usually cook it about once a month.

You cook the duck off the premises?

Yes, in our commissary kitchen.

And it stays in the fridge for a month?

Oh, !

Whew.

So you cook the duck...

you freeze it...

and then you bring it in like a shipment?

How many times I gotta say it?

We cook the duck--

'cause I'm embarrassed!

There's you me,

'cause you don't have the

to step up to the plate.

Here's me steppin' up to the plate.

Good, well tell the truth then!

What the else do you need to know?

Ask me!

After eating crab cakes

the Chef Ramsay is convinced are frozen...

Do you freeze crab cakes? No.

Head Chef Damon denies it.

But owner Rami sets the record straight.

The do freeze the crab cakes.

Why you wanna with me?

And Damon has had enough

with the line of questioning.

Here, this is me stepping up to the plate.

Good, well, tell the truth, then!

What the else do you need to know?

The truth! The truth!

You can't do that!

How dare you?

You need to chill out. You cannot do that.

He's here to help us fix the problem.

Do I not deserve

the truth?

I asked you if it was frozen, you lied.

I said, "when did you cook the duck?"

"I don't know." Why can't we just be honest?

If that's how deluded you guys are...

that you can't even tell me the truth.

I'm really sorry.

I'm not here to help liars,

let me tell you that.

Do you know what?

I don't even know where to start.

Me.

Chef Ramsay blew up like a bomb.

This guys just make me feel like a cockroach right now.

I just wish that the ground

would just open up and swallow me.

I have never...

had my ass chewed up like this in years.

If he doesn't like the food,

that means we have a major problem.

I'm not here to impress him.

I'm here to impress the thousands of people

that like our food.

You're not getting the point, chef.

The point is, the man doesn't like the food.

He's not the only one who doesn't like the food.

You gotta understand that.

That's a major issue we having.

But some 's opinion

who doesn't like anything that we have,

that's not my fault.

I don't give a how long a Brit's been cooking.

I will whip his ass in a heartbeat

with the food that we serve and cook here in New Orleans.

White, English son of a bitch.

After a tense beginning to his visit...

Welcome to Oceana.

Oceana opens for dinner...

Giving Chef Ramsay his first look

at how this Bourbon Street restaurant operates.

Who told you to put oil under there?

Uh, Damon... Who?

The chef. The chef.

So you sprayed the grill with oil.

While Chef Ramsay investigates the oyster bar...

Got 30 seconds on your shrimp.

The kitchen is now sending food out

to the diners.

There's a slight foul taste to the oyster.

With customers unsatisfied in the dining room...

It's watered down,

and the shrimp's kind of mushy.

Okay.

Dish after dish

is being returned to the kitchen.

How is it-- how is it bad?

He doesn't like it, doesn't mean it's that bad.

I don't care. What does he want?

Does he want something else? Doesn't want nothing else.

That's fine, thanks.

Damn people.

Why it came back? What happened?

Taste buds. That's what happened.

Not my fault that this problem--

people don't-- "oh, it's bad food."

I don't give a about bad food.

I made that recipe. Ain't bad food.

It's bad opinions.

Chef, every time somebody complain,

you blame it on them.

Instead of fixing the problem.

Chef...

This is a hot cupboard?

Uh, a warmer unit. Yes, sir.

It's not even hot.

What the is that?

Gumbo crabs.

The crabs are all milky.

You're holding it at barely room temperature,

the most dangerous position to be at.

Get me your brother a minute, will you, please?

It's, uh, the executive chef job

to make sure everything is rotated.

And he's not doing what he's supposed to do.

Look! It's cracked. It's split.

It's bubbling.

'Cause it means... It's sour.

It's sour! It's sour.

Hold on, look. Look at the color of the crabs.

You gotta be kidding me.

They're not even hot.

I'm too disgusted to touch them.

I don't have time to come back here

and check on that-- that's your job!

Hate just to look at this

And know, oh, my God,

is this what's going on in my business?

What's this?

Ohh, .

Ooh.

Oh, my...

How old are they?

I don't know.

Just smell them.

Smell them.

Ohh!

The smell was like, "agh!"

I had no idea...

Chef Damon was doing such a job.

Look at the color of them!

Ooh! .

All this is tarnished now.

The whole lot is tainted!

It's just...unacceptable.

I mean, Chef Damon should know better.

He's an Executive Chef.

What the is going on here?

We do boil crawfish here in New Orleans.

But...they're gone. On their last legs.

If they didn't get done by this evening,

we have an entire day tomorrow

that we can devote

to prepping the things that are going--

so you got time tomorrow...

We'll toss it.

You'll toss it?

And all that pasta? When was that cooked?

This morning. We did pasta this morning.

Today.

So when was all this one cooked?

Yesterday?

Yeah. What?

I'm trying to help you to understand

the method in your madness.

, I'm not the one

who just said it was done yesterday.

I asked my prep--

you can call me a All you want.

So get angry with me.

You're standing right here,

hearing me ask the person who knows,

and I gave you his answer, not mine.

Who's the Chef in here?

I am.

Right.

Bags of jambalaya in the fridge, warm.

Have you any idea what happens to jambalaya

in the fridge when it's still warm in the center?

Grows the bacteria.

Grows the bacteria.

And how many crabs are you selling, chef,

over the next three months?

Loss for words? Really?!

That's another box of crab cakes.

Wait, when were these made?

No date, you see...Chef.

There was nothin' but dollar sign

going through my mind.

Soft shell crab, jambalaya,

crawfish, .

Straight down the garbage.

Chef Damon basically just took the money

right out of our pocket.

I don't know when you think

you should be taking out containers...

And sort of cleaning out your fridge from time to time.

One question to you.

Who's a now, chef?

I am.

I didn't come in here to humiliate you.

But how dare you

serve me food

from this disgusting fridge?

And stand there and call me an , chef?

'Scuse me.

Chef.

Oh, my God.

Ho-ho-how long has this been going on?

It's barely 30 minutes into dinner service...

I don't like it.

The dining room is full of customers

unhappy with their entrees.

There is a pickle in her red beans.

And back in the kitchen...

Chef Ramsay's frightening investigation continues.

What's that in there?

That's for the... roaches, chef.

Roaches? Yes, chef.

That's--that's not for the roaches.

That's for the mice.

Mice?

And are they in there?

No, chef. No?

You see that?

Three dead mice.

Ohh.

Ohh.

After finding a great deal of old food

in Oceana's kitchen...

The crabs are all milky.

Look at the color of them.

Chef Ramsay now makes another horrifying discovery.

Three dead mice.

Ohh.

Enough is enough, yeah?

We cannot continue

serving food like this.

Shut it down!

Quickly.

Am I dreaming? It's just unreal.

I have never, ever shut a restaurant down

in my life.

Shut it down.

But, hey, we have an emergency,

and we have to do what we need to do.

Shut it down. Shut down the restaurant.

Three dead mice, yeah?

I got three blind mice.

One chef and two owners.

We had an emergency and we had to shut down the kitchen.

And I do apologize about that.

Chef, we just got shut down.

Are you all happy?

Shut it down.

I lost a lot of money tonight by shutting down.

Come on, let's start cleaning up!

You're all standing looking at me crazy!

Come on, let's go!

I didn't have any other option.

The place is filthy.

With the restaurant now empty,

Chef Ramsay gets some expert help

to deal with the rodent problem.

Thank you for coming.

And as the exterminators get to work

getting rid of the mice...

Whoa, whoa!

Chef Ramsay takes a closer look

at what else needs to be cleaned

in the kitchen.

Look at that in there.

Oh, my God.

I'm looking at some stuff, I'm like, what the hell is this?

Everything's greasy. Everything's sticky.

Disgusting.

When was the last time

you came in and actually had

a proper clean from top to bottom?

Never.

Never? Never.

Get it clean, guys, yeah? Top to bottom, yeah?

That's fine. That's what we're geared up for.

I want everybody bustin' their ass.

I'm not trying to stay here for another two months.

I want this place clean tonight!

You take fall

because of half of the that is going on right now.

It's Chef Damon and it's my brother Rami.

And both of them are responsible for this.

Just listen, man--

you're the one who was supposed to be

over the kitchen!

You're the one who's supposed to be over this,

supervising his !

Now you making everybody look like .

Because you're not here on top of your job.

Moe doesn't want to take the blame?

I'm not gonna take the blame anymore.

That's one thing I do know.

It's a combination of everybody

not doing what they supposed to do.

Are you finished, big boy?

Why I'm finished.

Why I'm finished.

Moe doesn't want to hear it.

He just keep going crazy.

He's gonna lose it, you know?

Bl-bluh!

Wowee.

What are y'all doing, sitting down doing nothing?

What are y'all doing? What are y'all doing?

I need this place scrubbed down, top to bottom!

I want the TVs wiped! I want the piano wiped!

I want this place clean!

What part don't you understand?

We just shut down the restaurant!

Tonight! Nobody seems to get that !

Clean this mess!

Let me get a shot.

I can't take this anymore.

Moe is acting an ass right now.

Hurricane Moe... Shh...

I'm just trying to stay out his way

and clean up his nasty-ass restaurant

so I could go home.

Today was a wake-up call for us.

The person running the kitchen

is not up to his job.

Right.

He's made a lot of damages

to this restaurant.

And we're gonna have to tell him he has to go.

Yeah, this decision should have been made a long time ago.

Can you please go get Chef Damon?

It was always my suggestion

that we have to let Chef Damon go.

But, uh, Moe always thought that he can do the job.

Finally he realize that

that's not the right guy for us.

Today was a wakeup call for me.

Chef Ramsay came here and he went to the back

and he pointed all the bad things that were going on.

Right now, I feel like you are part of this problem.

How can you not know that you're not supposed

to put the jambalaya while it's hot in the walk-in?

How can you not know that?

You're the Executive Chef.

How can you not know that? I do.

Can you explain? I didn't do it.

Our prep people did it.

I didn't realize they had done it,

and I've... Coached them repeatedly

to not do that.

Chef...The problem is...

Excuses.

Every time I tell you we have an issue,

you just hit me with nothing but excuses.

And I'm at a point where I cannot afford

to take any excuses.

Do you understand that?

Do you understand we cannot afford

to have any more ups!

Today, we've lost about five grand!

We shut down the restaurant tonight

because of the kitchen issues!

Do you understand that?

It's a problem.

And right now, you're the one who caused the problem.

Do you understand that?

Today, I made the decision.

With all due respect, chef,

today is your last day at the restaurant.

Thank you.

Thanks, chef.

After discovering a disgusting kitchen

Chef Ramsay returns the next morning

to inspect the state of the restaurant.

This restaurant is actually clean today.

Make sure that's dry

before you get any oil in there, yeah?

Look this.

I feel like sleeping on it.

And Moe and Rami have some important news

to share with Chef Ramsay.

I fired Chef Damon officially yesterday.

Yeah, any chef of his own mind

would have gracefully handed the towel in.

And resigned.

Right, moving forward.

I'm gonna do some work in the kitchen.

Do you have any recipes on pen and paper?

Right here.

What?

Right here.

So why aren't they on paper?

Why haven't we got a database?

I like to keep my recipes secret.

If I put them on a piece of paper,

I don't want somebody to steal them.

Oh, .

So...

You're worried that somebody gets the recipe

and copies it?

Anybody change my recipe,

I'm gonna kill 'em.

It's my recipe.

Rami, help me out here will you?

Is this for real?

That's what we deal with every day, chef.

You think it's funny, but believe what I tell you.

I don't think it's funny.

You're just a little bit deluded.

Well, you know what, the recipes are in my head.

Are you stupid?

I am not stupid.

Moe, you are stupid.

The kitchen absolutely doesn't know

what the they cook because the recipe

is in Moe's head-- it's crazy.

Don't call me stupid in my restaurant.

Do you understand that you need

to learn how to talk to people?

This is New Orleans! You understand?

Wow.

This is New Orleans.

Don't come down here talkin' to us like that!

Calm down. I have never

been chewed up like you chewed me up.

Right. Never!

We got nothin' but swamps around here.

Anybody talks like that

gets chopped up and fed to the alligators.

I'm not here

to blow smoke up your ass.

Let me tell you that.

I'm here to fix this restaurant.

But you are one obstacle, aren't you?

No, I'm a easy-goin' guy.

I listen. I work hard.

But you're a... Busy idiot.

I don't think he gets it

that he needs to watch his language.

But you're not getting

that he's here to help us.

I'm not calling him an idiot.

He's calling me an idiot.

A busy idiot.

A busy idiot.

You're working hard in the wrong places.

What am I--I-- I mean, I feel like

flipping this table right now.

Did you hear what he just said?

He just explained it. He just told you.

You're working hard in the wrong places.

Busy idiot! Is he kidding me?

I will stand up, beat the out of him,

and show him who the idiot is.

What is it you want? A fight?

My problem is... Flip the table?

I want to make this restaurant successful.

That's my problem. Okay.

So do I.

I'm here to help.

I don't want to see you running around killing yourself,

like a busy idiot.

I've just gone over the fact

that we haven't got any recipes on paper,

and all in your head.

You're worried about writing them down

for some other chef copying them

and making their restaurants more successful than yours.

I'm in the real world.

That's where I am.

You're treating me like one of your staff.

Well, let me tell you, Moe,

I'm not a member of your staff.

Flip the table, punch me,

do what the you wanna do.

But don't with me.

Got it?

Got it. Thank you.

See you later.

He's not understanding that this guy

can make a difference in our life.

He's British.

Busy idiot over there

means something total different over here.

A busy idiot, I think, is a good thing.

That means you working hard in the wrong places.

Busy idiot is a complement?

It's a complement.

He's from British. He doesn't speak English.

I know busy idiot is not a complement,

but I had to calm Moe down.

Well, he needs to understand

that busy idiot in America is an insult.

Okay, busy idiot is a good thing.

I had to tell him it's a complement

so we can move on, because other than that,

he's gonna keep on going at it with Chef Ramsay

and we're not gonna go nowhere.

Let's say we move on?

We can move on. Okay.

Like, you know what?

I should have brought a British dictionary.

I've--it took me a long time

to learn my language.

How long is it gonna take me--

I mean, that's the last thing I want,

just to learn British.

Without any recipes to look over...

What I'm gonna do is a very simple,

fresh, blackened salmon.

Chef Ramsay jumps into the kitchen

and begins to work with the staff

on revamping their menu.

Squeeze of fresh lime on top.

Beautiful, baked.

Sweet potato mash.

Chef Ramsay was here, and he was on that stove

like, cookin'; I was like, ooh!

All right, chef, what's goin' on?

I was just blown away.

And finished off with a little streusel, yeah?

Wonderful.

After a number of conflicts with Moe,

Chef Ramsay wants to make sure that both brothers

are completely on board with the changes

he's about to implement.

Okay, listen to me.

This place is broken.

And it needs a massive overhaul.

Rapidly.

I am prepared

to come up with solutions,

work my off.

However,

I will not go forward

unless you are prepared

to accept my changes.

I'm prepared.

So basically, you're gonna change

whatever the you want to change

and I don't have the right to say a word to it?

Correct.

You know what?

Yes. I agree.

I feel like I'm ready to cooperate right now.

Good. I'm pleased to hear it.

I'm gonna...

Shut my mouth.

Because, obviously, my way is not working.

So I'm gonna let Chef Ramsay handle it

and I'm just gonna be 100% cooperative.

Good night. Good night, chef.

I don't want a hug from you.

Thank you.

I'm about to kiss this restaurant good-bye,

because I may come back tomorrow,

and not see it where it's at right now.

My God.

Agh.

Listen, man, it just hit me real hard.

Did we just agree with him

to change whatever he's gonna change?

Yes, we're good. Let's go home.

Go get you some rest.

After Moe and Rami confirm

that they were willing to accept change...

Oh, my God, my stomach is flipping.

Chef Ramsay had his team work through the night,

transforming Oceana.

Whew.

Okay, good morning!

Chef, good morning! Oh, .

I told Chef Ramsay

that I'm gonna do whatever he says,

but if I don't like the changes,

I will send him back to British with a black eye.

Excited?

Very excited.

Moe, are you ready to see your new restaurant?

Wow. Okay.

Take your blindfolds off.

Oh, wow. Oh, my God.

It's beautiful.

Oh, my God.

Look at the marble bar.

Welcome to a classy, unique feel.

Oh, my God. Look at this.

Custom artwork.

New marble.

The chandeliers.

It oozes New Orleans. Beautiful.

You're no longer in a fish bowl.

We've de-cluttered the entrance.

Now it feels spacious and welcoming.

Let's go into the other dining room.

Look at this.

Oh, my God.

Whoa. Wow.

Beautiful.

It looks huge!

Doesn't it?

We've painted it.

The pots have gone.

The sign has gone.

So both dining rooms look connected.

Wow.

It looks like one restaurant.

Very happy, chef.

I've been waiting for this moment,

and it finally happened.

The whole place looked like one restaurant.

And hopefully, Moe's gonna like it.

You happy, Moe?

Oh, man. This is great.

I mean,

I am speechless.

Good!

I love it when you're speechless.

I'm so excited right now,

I'm feelin' like a proud tiger.

I can't wait till everybody comes here

and check this out.

While the decor has been embraced by the brothers,

it's time for Chef Ramsay to introduce

another big change: The menu.

All right, let's start off down at the end.

Seafood gumbo. That is absolutely stunning.

A nice, fresh crab cake,

heated with a tabasco.

We've got the jambalaya.

You have chicken, sausage, and shrimp.

This is the real jambalaya.

That looks good.

Blackened duck.

Mm-mmm.

Served with dirty rice

and wild mushrooms.

Is this my new duck?

That is your new duck.

Dive in.

It's delicious. Wow.

Mmm.

That duck is outstanding.

I'm gonna have to divorce my old duck.

This is the best food I've ever seen.

I really cannot wait tonight till we open,

bring the people in,

and give 'em a taste of New Orleans.

That's what I'm talkin' about.

It's just moments away from relaunch,

and everyone seems ready to go.

There's just one problem.

Where's Moe?

We have a big night tonight,

and he's not here tonight.

Moe is nowhere to be found.

Couldn't you call him?

Moe needs to be around.

But he thinks that since

he's the owner of the restaurant,

he can do whatever.

Yes?

I don't know if you know,

but your restaurant's launching tonight.

Are you upstairs, in bed?

I'm coming down. Wait for me.

With Moe back at the restaurant...

Oh, .

Let's go in the kitchen and have a quick meeting.

Chef Ramsay is determined

to ensure that the relaunch will be a success.

So he has called upon three of his chefs

to support the kitchen staff.

My team will be getting your team up to speed.

Tonight, we've got big time, top chefs

in our kitchen, training our staff

how the new menu's gonna be cooked.

Tonight is about getting it right

and getting it set up for the future.

Yes, chef. Let's go, guys.

Come on in.

For tonight's dinner service,

the brothers are in their regular positions,

with Rami supervising the kitchen...

Everything's fresh? Yes, sir.

And Moe running the front of the house.

Welcome. Come on in.

This looks fantastic.

How you doing? Good to see you.

For you, sir?

I'm just gonna get the combo platter

with the oysters, fried well.

I'd like the jambalaya.

Look, I need a side of sweet mash

and a side of greens-- can you do that for me?

Yeah.

How long on that French po' boy?

One minute.

53, okay?

Thank you.

This is going real, real, real, real, real,

real, real, real, real good.

Pardon me.

Look at the difference in the food coming out.

Great, this is the difference. It's great.

Comes at a price, but it's worth the effort.

Watch the fire. Watch the fire.

I don't want anybody burning their hands.

What's smoldering in the kitchen?

Moe's supposed to be working around the dining room,

greeting people,

but he doesn't do what he's supposed to do

half of the time.

Most of the time, matter of fact.

Why does he always pick on me, man?

I-I don't know.

We're relaunching the restaurant now,

and customers are coming in.

Get out there and welcome your customers

to the new restaurant.

You won't tell me that from the beginning.

Talk to me in English, and I'll do it.

He keeps speaking that foreign language,

I can't get that foreign .

How you doing? Come on in.

It's an hour into dinner service...

Thank you. My pleasure. You all enjoy yourselves.

This is so good.

And customers are enjoying

the new menu at Oceana.

How we lookin'? How we lookin'?

How we lookin'? How we lookin'?

How we lookin'?

But back in the kitchen,

Moe seems more concerned about the speed of the food

than anything else.

Table 51. How long has it been in for?

10 minutes.

What are they doing back there?

What's taking so long?

Food takes time to cook. Do you understand?

I understand. Yeah?

For a man who loves duck coming out of a bag,

we can't just throw it out of a bag.

It's cooked to order, yeah?

Can you leave me the alone?

This is my restaurant.

I do what the I want.

Like, right now, I'm gonna take a break.

Where's Moe?

You going?

You wouldn't know what stress is

if it was hitting you in the face.

So Moe's gone.

In the middle of service, he just...disappears.

Vanished, huh?

Just gone.

I am very frustrated right now.

Moe cannot be walking out on a night like this.

Like Chef Ramsay say,

"me."

It may be relaunch night at Oceana...

But Moe has decided that he needs a break.

In the middle of service, he just vanished, huh?

Just gone.

It is very frustrating when Moe walk out.

He used to have a slow restaurant.

He was able to walk out.

However, tonight, it was different.

We were busy. He should have never left.

Moe!

You have a responsibility.

Where are you going?

I'm taking a little break.

We're still sending entrees.

You've been stressing me out since day one.

I gotta put my head together.

Quit following me everywhere I go.

Wow, what a fruitcake.

Hey, guys. Yes, Chef?

It's not gonna be easy.

Step up to the plate tonight, yes?

Uh, yeah. Finish strong, yeah?

Start to work together.

How long on the pasta?

I need rice on one!

31, sir.

That's it. Keep it going, guys. Let's go.

While Moe is on his break,

the kitchen staff doesn't skip a beat

as they work hard to push out the final entree.

Three tickets to go, guys. Come on.

Finish strong.

This tastes good. It actually has good flavor.

And other than Moe's unusual absence...

He's not back yet? No.

Wow.

Relaunch night is a success.

Well done.

Chef Ramsay's menu is amazing.

It was fresh. Everything was coming out on time.

Everything was awesome.

Good job.

Enjoy your break?

I'm way more relaxed now. I'm way more happy.

You look a little stressed.

I don't relax, I don't let my guard down

till that last customer's left.

If I start joking around and jumping outside,

the standards just drop instantly.

I don't know what Chef Ramsay's deal is.

He always picks on me.

I went outside to take a little break.

What's the big deal?

I'm not a little baby.

Okay. How are you feeling?

Pleased you are, yes? Yes.

You worked very hard. Thank you.

Yeah. How are you feeling?

I have mixed feelings. Uh-huh.

And your mixed feelings are what?

How about we go get a drink on Bourbon Street

and talk about it?

Are you kidding me? No.

Both, I am seriously concerned.

Even before our dinner service was over,

you were nowhere to be seen.

I mean, I had to take a break.

Don't you take breaks?

You loosen up a little bit,

you'll be more open-minded.

Moe, don't be scared of change.

Embrace it and keep your standards high.

Chef Ramsay gave us a new menu,

a new atmosphere, a new everything.

But I'm very concerned that Moe

want to go back to old ways.

Okay, I'm done.

You're leaving already?

Yes.

Wow.

Look after your little brother.

Good night. Good Night Chef.

He's crazier.

Do you want to go have a little drink?

No. You don't wanna have a drink?

Have to clean up.

Moe thinks that running a restaurant on Bourbon Street

is all about having a good time.

When it should be about dedication

and striving for success.

That's why I'm not sure

that Oceana will be here next year when I come back.

Wow.

I've got all the recipes inside my head.

Unbelievable.

== sync, corrected by elderman ==