24 Hrs to Hell and Back (2018–…): Season 3, Episode 9 - South Boulevard - full transcript

Gordon revamps South Boulevard, a Korean-inspired restaurant.

(dramatic music)

I'm Gordon Ramsay,

and I'm back on America's roads

with my mobile kitchen

heading to nine more
struggling restaurants.

This is not a kitchen.
This is a hellhole.

With these businesses
on the brink of collapse...

It's lined with rat [bleep].

- Smell it.
- [retches]

You haven't even got a stove.

I've got to work quickly,

so I'm giving myself
just 24 hours...

(gasps, groans)

To try and save
each one of them.

Have you seen behind there?
Inches deep.

RAMSAY: It's my third time
around the country,

and even though
my advance team tells them

it's a new renovation show,

people are suspicious.

So I've had to up
my disguise and decoy game.

And if these start lopsiding,
just give me some pointers.

RAMSAY: So I can get into
these restaurants

and see what's really going on.

That's moldy.
You have to be kidding me!

RAMSAY: What I discovered
this time around

is more shocking than ever.

I'm amazed you're still open.

RAMSAY: If I have any hope
of saving these restaurants...

This is my kitchen, Chef!

RAMSAY: I'll have to go
to hell and back...

- (crying)
- Are you okay?

RAMSAY: In 24 hours.

I look at you, I wouldn't
trust you running my bath.

(rock music)

♪ ♪

I've just arrived in the capital

of Arkansas, Little Rock.

A thriving metropolis,
Little Rock is situated

on the beautiful Arkansas River

Locals and visiting tourists
alike come for the culture,

history, and of course,
great food.

South Boulevard, or SoBo,
sits on a very busy main road

in North Little Rock.

Wanting to pay tribute
to his Korean mother,

Jermaine opened this
restaurant almost a year ago.

Unfortunately, his lack
of restaurant experience

is taking its toll.

My name is Jermaine Burton.
I'm the owner of SoBo.

SoBo is a Korean and
American-infused restaurant.

Okay, y'all got everything
up here or...

Growing up,
I had a lot of Korean food,

and me introducing it
to everybody else,

I thought that it would be one
of those great ideas.

Do me a favor
while you're back there?

Check those bottles 'cause
I don't know the last time

we actually restocked that.

When I decided to open up
the restaurant,

I really thought that if I had
the right staff in place,

that this business
would run itself.

So we've only had
two tables today.

You've got to be kidding me.

Nothing has really came
together the way I envisioned.

It should be in this file,
I believe.

It's just so hard because
I've never worked

in the restaurant industry.

I never cooked, never served,
never did anything.

It's just...

I don't even know where to begin

to kind of help
the problems here.

All right, so catch me up.

We just have a new menu,
prices have dropped.

Jermaine is pretty much absent
as an owner.

He's here physically,
but not mentally.

She came to me asking me
about it,

and I'm like, "I don't know."

He wants nothing to do
with any issues that come up.

You might wanna ask Victoria
about it.

If he can avoid it,
he's going to at all costs.

So it all falls on my shoulders.

I can have Victoria do it.

It's like a big slap
in the face.

And I'll go get you
some ketchup.

I do three times as much
as anybody else if not more.

I wear every hat
in this restaurant.

I'm just waiting on...

macaroni and cheese.

- I'm Tarsha.
- (splat)

And I'm the head chef at SoBo.

Put some, um, cheese on that.

I started off
as the cleanup crew,

went from the cleanup crew
to a regular employee,

from a regular employee
to the head chef.

Can you hand me some bowls?

- Bowls?
- Bowls.

I am the only cook
in this restaurant.

I don't know how much longer
I have in me to keep going.

Well, I hope these cheese
don't fall off.

It's supposed to be a Korean
all-American restaurant.

I mean, I couldn't even
tell you what Korean food is

'cause I don't know.

- It's not working?
- No.

TARSHA: Jermaine's role
is just to be here,

see the struggle.

- Everything all right?
- TARSHA: I don't see nothing

that Jermaine is doing
to save this business.

- (hums)
- It's like he's lost.

Jermaine, I need you to come on.

This restaurant is ruining
our relationship.

Put me on the schedule,
it's going to save you money.

I'm not in the position
to really pick and choose

who I want to work.

Like, he doesn't understand

how to be a restaurant owner.

Figure the schedule out

'cause you're the one
calling me last minute,

and I'm here saving your ass.

I had a full-time job,

and I quit to make sure
that Jermaine

had the support that he needed.

I've done a lot and I'm tired.

Are your bartending tonight?

No, I'm just here helping.

My family want me
to come back to Texas.

The only reason
why I'm here in Arkansas

is because of Jermaine.

There are days I walk in here

and I don't know
what the hell is going on.

The last eight months
I've generated

almost $200,000 in debt.

I really just wanted to open up
this restaurant

in order to provide
a lifestyle for my son.

(somber music)

♪ ♪

The Korean culture,
they're very proud people.

If this goes down the drain,

then I've got to be labeled
as the failure of the family.

♪ ♪

(rock music)

Without a serious reality check
for Jermaine,

his dream of making
his parents proud

may be lost forever.

As you know, when people know
that I'm coming,

they all tend to be
on their best bloody behavior.

So I've decided to go undercover

as an audio crew member.

♪ ♪

Chuck the audio guy,
ready to listen.

Mic check.
One, two, one, two.

♪ ♪

Let's go.

If watching the surveillance

has taught me anything,

it's that SoBo
is severely understaffed.

We're waiting on the jalapeño.

RAMSAY: So Alex,
a member of my culinary team,

is also going undercover as
a local cook hired to help.

Where's the chicken wings?

show her the chicken wings.

(suspenseful music)

♪ ♪

What is this?

That... that needs to go too.

-That one or this one?
It's gonna be that one.

♪ ♪

Ain't your food ready?

It's gonna get cold.

All right,
I'll take this out then.

- So this is out?
- So we should be.

- Whoa, when'd they miss it?
- They don't have it?

No, that's what
we've been trying to say.

- What is it?
- The shrimp and spinach

with the dinner salad.

So did they get
the dinner salad?

'Cause I remember making
a dinner salad.

Where y'all pulled pork at?

-I already sent it out
'cause it's been

- sitting there forever.
- Oh, okay.

♪ ♪

That's cold.


Is this a mess up?

'Cause it's been sitting here.

Um, I'm gonna use it.

'Cause I'm lost.
I ain't never been this lost.


Today, it feels like
Hell's Kitchen.

♪ ♪


♪ ♪


♪ ♪

- [bleep]
- I got it.

♪ ♪

How disgusting is this place?

Ladies and gentlemen,

can I have your attention,

Would you all put
your knives and forks down?

Young lady,
can you get me everybody

out of that kitchen now,
please? Thank you.

We are not eating any more
[bleep] for today.

They want everybody up front
right now.

Come on. Come on.

Oh, my God

My burger is about to burn.

I've seen enough.

- That was embarrassing.
- (gasps, laughter)

ladies and gentlemen,

it's certainly nothing
to laugh about.

All of you,
take a good look at this.

That grill need to be cleaned

'cause this is a nasty mess.

(gasps, groans)

- WOMAN: What is that?
- (gasping, groaning)

MAN: Oh, that's disgusting!

Jermaine, the things
that he do around here

and the things that
his girlfriend do around here,

you're not gonna get nowhere.

There was something else
I was supposed to do

but I can't remember.

I mean, now it's like
an all-time low.

I'm bleeding money.

He's, like, a nice dude,
he's just very incompetent.

I'm walking in that door
not having a clue.

I just open up the door.

I've never seen such
an injustice

to a Korean-styled restaurant.

What I'd like
to tell you all now

is that Miss Alex is actually
from my culinary team.

Alex, would you mind
coming over, please?

If you were to sum up
the experience today,

what would you say?

Uh, let me show you.

♪ ♪

Oh, boy.

Oh, boy.
Oh, boy.

♪ ♪


And what's in here?

(indistinct chatter)

(dramatic music)


♪ ♪

Did anyone order asparagus

Are you kidding me?

I just didn't have a chance
to clean out the walk-in.

They're laced with mold!

Look, I wasn't the chef.
I got thrown in this position.

You don't need to be
a culinary star

to understand that's [bleep].

♪ ♪


♪ ♪


RAMSAY: (coughs)
Just have a smell of that.

Pass it along.

Pass it to the gentleman
behind you.

Smell it.

People think this is
an exaggeration.

I'm not [bleep] around.
Sir, would you mind?

♪ ♪


Smell it.

People think this is
an exaggeration.

I'm not [bleep] around.

Ladies and gentlemen,

I'd like to apologize
on their behalf.

What you witnessed
was appalling.

I am gonna try my best
to fix this place.

But I would like to ask you
to come back 24 hours from now.


I appreciate it.

That 24 hours starts now.

Staff, get on your cell phones

because nobody's going anywhere.

So you need to roll up
your sleeves and commit

and get this place out
of the abyss

and back on the map.

(rock music)

I just got to let everybody
know for the next 24 hours

I... I won't be able to answer
anything 'cause I'll be busy.

I'm gonna call you back.

I just got a lot going on today.

I mean, I'll keep you updated
as soon as I know something.

I've just apologized
to those patrons.

Victoria, what is
your position here?

Technically, I'm a waitress
and a manager.

What were you employed as?

- A waitress.
- A waitress.

But then you manage as well.

- Sometimes.
- Why?

Because no one else
is here to do it.

Why'd you stay here?

I think it's a loyalty thing.

I've been here since
before we even opened.

So I wanna see
this place succeed,

and I wanna be able to say,

"I'm so proud of the place
I work at."

And how are you feeling
right now?

- Embarrassed.
- Mm-hmm.

- And used.
- Mm-hmm.

I mean, Jermaine
is such a good person.

He's not a bad guy at all,

and I want to help him
as much as I can.

And I've put so much time

and my own money

- into this place.
- Sorry, your own money?

- Yeah.
- What does that mean?

I've bought ice this past week

'cause our ice maker
doesn't work.

It's coming out of my pocket.

Jermaine, can I just have
two minutes on my own

with the team, please?

Can you get some fresh air?
Just go for a walk, please.

Oh, boy.

You're now buying items
for the restaurant.

- Yeah.
- That's beyond loyal.

He's the owner.
You're not the owner.

Whitney, why has Jermaine
lost his way?

He's just never...

I don't think
he never really had it.

I can't say that that's

ever been anything
that Jermaine has.


Why would a guy
that can't be assertive,

can't be a leader,
can't motivate...

why would you open a restaurant

of all the businesses
in the world?

He just wanted to make his
parents feel proud of him.

Make his parents feel proud
with this incarnation?

- Oh, man.
- I didn't want him

to open a restaurant,
to be honest.

I told him, like, "No,
I think this is a bad idea."

♪ ♪

Let me go get Jermaine.

Come in.

♪ ♪

Aye yai yai.
Very depressing.

Jermaine, do you have any idea
how to run a restaurant?

- Not a clue.
- Not a clue.

This is major league, this
is money running out the door.

Costs that we've burned

to keep the lights on
and the stoves hot.

It's insane.

Like I said, I didn't understand

what I was getting myself
into until I was already in it.

- So I've been trying...
- Whitney said, "Don't do it."

♪ ♪

(lips trill)

I said I'm here to help.

I am gonna start teaching you,
but you need to step up

otherwise there's no point
in me being here.

- Is that clear?
- Yes, sir.

Now I'm gonna start with
the front of the house.

I have an amazing reno team

that have been with me
for the last five years.

This is Veronica,
my head of reno,

and I need all of your help,

And it's gonna take commitment
and drive.

Do you know what that word

Yes, sir.

We're gonna strip this place
empty immediately.

Everybody, let's get up.

Let's take the tables
and chairs outside,

and the barstools.

After we've emptied this,

I wanna go through the kitchen,

It's gonna be a long night,

but it's been
a long time coming.

(suspenseful music)

I was watching behind the line.

I was mortified
to the practices.

♪ ♪

When was the last time
this kitchen was cleaned?

It ain't been clean
since we've been opened.


It hasn't been cleaned
in eight months?

I've only been in charge
for the last two months.

Oh, my God.

♪ ♪

This fridge is not even on.

No, none of this
is working properly.

But you've got stuff in here.

Yes, 'cause I have nowhere else
to store it.

We can't put it in a fridge
that's not working.

Yeah, but I'm not using it.

You have to take
some responsibility.

There needs to be
accountability here somewhere.

That's moldy!

What's in this one here?
What is that?

Pulled pork.


Pulled pork?


♪ ♪

Smell that.

I can smell it.

Pass it to the owner.

Oh, come on!

Three adults stand
in front of me.

You have to be kidding me!

♪ ♪

- What's that?
- Chicken strips.

- Chicken strips in this?
- Yup.

And what are they for?

We was cooking a sandwich
for a salad.

They fresh strips.

It's all slimy.

It's very slimy.

What happens when it sits
in bloody water?

You're right.

This is a [bleep] disaster!

What has happened to us?

No help.
Lack of help.

You don't need help
to throw that [bleep] away?

No, I don't need help
to throw that away,

but I need help to keep
this kitchen in order.

You still need to take care
of everything.

Break it down,
put everything away.

I had no idea this stuff
is jammed back there.

Well, maybe if somebody
come in the kitchen

and help Tarsha out
in the kitchen,

then everybody know everything
about everything.

But when y'all leave it all
for one person to do it,

and don't offer a hand,
then this is what happens.

Jermaine, when was the last
time you stood behind the line?

And actually went through this
at night?

I haven't.

I don't know what I'm doing,

and I don't know
what needs to be where...

Oh, come on!

You know [bleep] damn well
that's ridiculous.

- That is embarrassing.
- That is ridiculous.

That's [bleep] there you're
never gonna serve to anybody.

This is excuse after excuse
after excuse.

And you can't tell that
that's [bleep] mold?

You can't tell that
that's rotten?

Come on, Jermaine.

♪ ♪


This is excuse after excuse
after excuse.

And you can't tell that
that's [bleep] mold?

You can't tell that
that's rotten?

Come on, Jermaine.
[bleep] off.

Yeah, I'm sympathetic
that you got no one

to [bleep] run this place,

but I'm not sympathetic
to [bleep].

Can I have a moment with
the chef on my own, please?

You two get in the dining room.

I don't know what to say

What's happened?

Well, like I said, it's hard.

When you doing it by yourself,
and you're underpaid,

you don't get paid on time.

So yeah, I mean, who's gonna
sit here and do all the work

if they ain't getting
their money?


What do you mean
you don't get paid on time?

'Cause we don't.

Sometimes we do,
sometimes we don't.

Sometimes we get paid as cash,

sometimes we get paid
it's a bounced check.

I mean, there's just a lot
going on around here.

Why do you stay?

I'm a fool.

You're not a fool.

It's what I feel like.

You can't say that
about yourself.

I said to you I'm here to help.

But you have to stop
lying to me.

I'm telling you the truth.
I would never lie to you.

I know you're here to help us.

I see the way
you've been let down.

- Mm-hmm.
- I understand.

But you can be a little bit
stronger and say,

what are you doing to me?"

You can't struggle in his mess.

I want you to call it
as you see it

because it's not a Band-Aid,
it's a proper fix.

And with that,
I need a proper attitude

and a proper focus on
what we're doing.

- Yes, sir.
- Okay?

- Get some fresh air.
- Okay.

Tarsha needs to understand
a decent standard,

but more importantly,
Jermaine needs to dig deep

and pluck out that courage
to get involved.

You can't just bring in
a manager and a head chef

and think your business
is gonna run.

I mean, that's ludicrous.

So if he's gonna run
a restaurant,

then he needs to at least know
how that kitchen functions

All right, let's go.
Welcome to Hell On Wheels.

That starts right now.

I know it's been a tough start,
I fully understand that,

but as an owner, you need
to know what's going on

behind the line,
and it's starting tonight.

Yes, sir.

Okay, so what I've done
is conceptualized a menu

that brings in
that Korean flair,

that Asian influence,
with a Southern twist.

- Sounds amazing.
- Take a look.

You must recognize that there,

the scallion pancake
sat on some grilled calamari,

marinated in soy,
beautifully grilled.

Next to that,
the catfish sliders.

Catfish we know is tasty, right?

The secret behind that
is the breading.

Next to that, our first entrée

is a beautiful delicious,
slow cooked pork,

and those are spiced,
delicious fries.

You must recognize that now.

The soy marinated chicken, okay?

Served with kimchi fried rice.

Next to that,
a grilled flank steak.

It's simple
and attractive to the eye.

The new menu is very simple,

and it's still different
like I want it to be

and Korean-infused food.

I think it's absolutely amazing.

A little touch of oil first,

Chicken, rub it in all
that amazing seasoning.


Straight in, skin-side down.

And then we'll put a little
butter in there as well.

Because we marinated it, okay?

And the sugar,
it burns very quickly.

So the butter literally
cools that down.

And then turn that over and
get that into the oven, okay?

450 for about 12 minutes, okay?

Now you must love
kimchi fried rice.

- Yes.
- Come on.

Onions in first.

This is day old rice,
by the way.

Get that rice nice and crispy,

Lightly season it as well
at the same time.

- Kimchi goes in.
- Right.

Look at that.
Nice and crispy.

Once it starts to get really
nice and sticky,

make a little well
in the middle,

and then I got my egg.

Then we'll fry that.

So beautiful.

Finish that with some of
my delicious crispy bacon.

Get a little southern twist
on there, okay?

And then finally some nori.

- It smells good.
- Does that remind you of home?

- Oh, yeah.
- (laughter)

The rice sits on the plate.
I've glazed that chicken.

Let's sit that on top.

Dig in, please.

(rock music)

Very flavorful.

Flavorful beyond belief, right?

- Good and juicy.
- Juicy.

I feel like I have
more confidence

that I'm getting the tools
that I needed,

and if I can change some
customer's faces from today...


Hopefully they leave with
a smile on they face.

It's a wonderful experience
even though I cried

'cause they're, like,
happy tears.

♪ ♪


♪ ♪

- So Veronica, that's beautiful.
- Yup, and the lighting.

I think the lighting is really
making a difference.


The stuff that's hanging
from the ceiling,

you wanted more color
and more warmth.

And liveliness.

Then we'll have the bamboo,


Tongue and groove bamboo.

These are lovely.


That's beautiful.

It already starts to lift that,
doesn't it?

- Mm-hmm.
- Highlights that lovely bar.

With my renovation team

already showing progress,

I need to talk to Jermaine

to try and suss out
the real issues at SoBo.

Okay, let's take a seat.

You need to be strong
running your business.

I don't know how
to take control of things.

What are you scared of?


Greatest fear is failing,

and bringing that shame
to the family.

You're already failing.

I wanna show you something.

(somber music)

(suspenseful music)

Is it true that your mom
pays child support?


She also was
the founder investor

in this restaurant.

What have you actually done
getting it 100% yourself?

♪ ♪

I had a late start in life...

A late start...

Just understanding in what
I needed to do.

A late start in life.

It's just excuse after excuse
after excuse.

Hand out after hand out
after hand out.

You need start showing
some fighting spirit.

Stop moping around like
some pity party.

You're a father,
a restaurant owner,

and look at you.

I wouldn't trust you
running my bath.

You dragged your mom down,
your girlfriend down.

Right now,
the buck lies with you.

You need to grow up
or sell the place.

♪ ♪



With the clock ticking,

Jermaine's excuses
are wearing thin.

So I brought in his parents.

Hopefully they can
give me some insight...

- Pleasure meeting you.
- Nice to meet you.

Before it's too late.

I'm here to help your son,
but I'm struggling.

He's more satisfied with
letting other people

do what he should
be doing himself.

We gonna lose all work in life.

She's been sneaking money
to him,

and I have been sneaking money
to him.

You should be enjoying
the fruits of your labor,

not putting money back
into a business

that your son
is not controlling.

Is your son capable of standing
on his own two feet

running a restaurant?



You doubt?

- Sell?
- Yes.

It's time for your son
to grow up.

- SUNYO: Yes.
- You've done too much.

Can I have your word,
both your words,

that you're not gonna fund this?

You have our word.

I'm not too sure what role

Jermaine has in this relaunch.

Even his parents don't back him.

If this guy doesn't step up,

the future's not bright
for Jermaine.

(soft music)

(rock music)


♪ ♪

The Korean design elements

are finally giving
the dining room an identity.

This is something that we've
needed for a long time.

Jermaine and I
have been together

for almost three years.

I love him so much,

and I really want
to see him succeed,

and if he don't succeed,
I don't succeed

'cause whatever we're in,
we're into together.

RAMSAY: As the team works
through the night,

I still have concerns
about Tarsha

this restaurant alone.

- Uh, Tarsha, how's it going?
- Good.

You got the scallion pancake?

- Yup.
- Yeah?

Make sure you season both sides.

Touch more salt on top
of those, will you?

- Okay.
- There you go.


Alex, let's have a quick word.

Not quite like that.

A little bit more organic.
Just like that.

- Okay.
- How's Tarsha doing?

- Okay, yeah.
- On a scale of one to ten?

Uh, maybe a six?

Thing is Tarsha was never setup
to become the head chef there.

- Right.
- She's been sandbagged.

Okay, I'm gonna head back
to the restaurant.

Thank you.
Keep 'em going, yes?

Please push them.

I need a plan B up my sleeve

because Tarsha alone

will not relaunch
this restaurant,

so I've got to think elsewhere.


RAMSAY: Overnight, I put
the word out on social media

that SoBo needs a head chef,

and I bought
in the top three locals.

Who I think have enough

to bring this unique
Asian menu to life.

They're gonna do a cook-off.

They're gonna cook
an amazing dish,

Asian inspired,
and we're gonna taste it.

Now this is Michael.

- Hey.
- How are you doing?

- And I've got Gilbert.
- Nice to meet you.

- Okay, and this is Pat.
- Nice to meet you, young man.

This one thing
we need in this place

is somebody holding
the reins, yeah?

- You guys ready?
- Ready.

30 minutes starts now.

Off you go.
Good luck.

♪ ♪

Michael, how old were you when
you first started cooking?

My dad owned
a barbeque restaurant.

So as soon as I could walk,
I was in the kitchen.

Love that.

That's pretty good!

who got you into cooking?

- Grandma got me cooking.
- What was her name?

- Her name was Guadalupe.
- Fantastic.

♪ ♪

Pat, how old were you when
you first started cooking?

I was a teenager when
I first started cooking.

I specialized
in whole hog cooking.


♪ ♪

Michael, do you have a family?

I have my fiancée
and our giant dog.

And where's the wedding
gonna be?

We're kind of keeping it
a little secret.

You can whisper it to me.

I actually cannot.

Like my fiancée will murder me.

(Gilbert chuckles)

♪ ♪

- Pat, you married?
- No, sir.

- How old are you now?
- 52.

You and I are the same age.

I figured we were real close.


Really close.
We're the same [bleep] age.

- (chuckles)
- Holy [bleep].

Hey Gilbert,
why pork tenderloin?

It's pretty popular in Arkansas.

It's pretty easy, it's
pretty amazing piece of meat.

I love it.
Sound amazing.

♪ ♪

This kitchen's been cleaned
throughout the night,

and I restocked it with some of
the state-of-the-art equipment.

From mixers to boards,
everything that you could want

is absolutely fully stocked
in this kitchen.


RAMSAY: You'll see these chefs
cook way easier

when they've got
the right equipment.

Hey guys,
plate when you're ready, yes?

♪ ♪

Right, Jermaine,
three amazing dishes.

Let's tuck into the duck first.

Michael, describe the dish,

It is a miso tahini
sweet potato purée,

and a seared duck breast
with five spice.

Oh, my God.

That tastes amazing.

RAMSAY: Very daring to cook
a duck breast.

I never had anything like this.

Gilbert, please?

So bottom we have
a sweet potato hash,

beech mushrooms, edamame,

and then we have
a seared pork tenderloin.

That's cooked beautifully.

The flavors,
they just start popping.

- RAMSAY: Yeah.
- Awesome.

And the finally, the tuna.

It's a pan seared crusted tuna
over an Asian jicama slaw.

So it's cooked nicely.
Nice and pink.

The presentation,
the consistency really wows me.

Yes, I agree.

And so your favorite dish
across the board is which one?

(suspenseful music)


So your favorite dish
across the board is which one?

♪ ♪

- This one.
- The duck?

- Yes.
- Smart.

- Mike, well done.
- Oh.

Really good, seriously.
Great job.

Come over.
Come and meet your new boss.

Gilbert, thank you.
Pat, thank you.

I really appreciate it.
Thank you guys for coming in.

Thank you for the opportunity.

- Great job, really.
- Thank you so much.

- Really good, indeed.
- Really, really shocked.

The purée, exquisite.

- Here's Tarsha. How are you?
- I'm fine.

Please say hello
to your new head chef.

- Hello. Thank you.
- Nice to meet you.

You asked for support,
you got it.

Yes. Yes.

I feel great 'cause
we got a new head chef,

and I won't have to do it
alone anymore.

There's no more throwing you
in the deep end.

Let's get busy.
Thanks, Michael.

RAMSAY: With Michael
leading the kitchen,

Tarsha now has someone
to teach her

so she can continue
to grow as a chef.

- All right.
- We got it.

RAMSAY: In the meantime,

we're putting the finishing
touches on SoBo

before the big reveal.

- Oh, my God!
- Wow!


- It looks so good!
- Welcome.

RAMSAY: In just 24 hours,

my team and the staff
of South Boulevard

brought this once barren
restaurant to life.

Oh, my goodness.

RAMSAY: Gone is the dark,
dingy nightclub feel,

replaced with bright, vibrant
color patterns and décor.

I said I wasn't gonna cry,
but I don't know.


Well, now we have something
to feel proud of.

With authentic detail throughout

to go along with the new menu,

and pay homage to
Jermaine's Korean heritage.

Oh, my gosh.

This definitely
brings out the...

- This is... oh, my God.
- Korean side.


what's the special tonight?

- Duck special.
- Yes, duck.

Yup, describe
the duck special for me.

Um, what is it?

The duck with the, uh, purée.

Oh, my God.
Oh, my Lord.

This is the new dish that
your new chef cooked for you.

It's a beautiful
Chinese five spice

slow-cooked duck breast.

Oh, wow.


Served on a delicious
sweet potato purée,

finished with tahini.

- (sighs)
- Jump up the stage.

Shout it out to the team.

Describe the special, please.


Confidence, come on.
You tasted it!

I... I did, but...

- Describe what you tasted.
- Exactly that.


Tonight's special is
a slow-cooked deck breast.

- [bleep] breast?
- Duck breast.

- I'm sorry.
- Start again!

Tonight's special is
a perfectly beautiful

duck breast that is
slowly cooked on a bed of...

What is it?

Oh, my God!

I'm piecing it together!
I'm getting better!

I'm getting better!

Go in there and ask Michael,

then come back out again
on the stage.

Oh, my God!

All right, what was that
beautiful thing

you served me earlier today?

- Why did you marry him?
- I haven't.

It's not too late
to change your mind.

- (laughter)
- I'm joking.

- Okay, here we go.
- Oh, okay.

Good evening,
ladies and gentlemen.

Tonight's special is
a beautiful duck breast

with a sweet potato
miso tahini purée.

Oh, my God!

- That took you long enough.
- (sighs)

Jermaine, tonight, you and I
are in a restaurant boot camp.

Okay, we're gonna host,
we're gonna take orders,

and then we're gonna expedite.

- Okay?
- All right.

We're opening minutes from now.

You get on your stations,
you get set up,

and good luck, yes?

I'm terrified to find out

what a restaurant boot camp is,

but I've got to step up
and take accountability

for what happens from
this moment going forward.

So the ball's in my court now.

- You got this?
- I got it.

- Let's get with it then.
- All right.

Let's go.

(upbeat music)

♪ ♪

Hello, good evening.
Welcome to the new SoBo.

- How many in your party?
- Four.

All right,
if you follow me, please.

And my fabulous waitress,

is gonna be your server tonight.

- Okay.
- Enjoy.

- Psst!
- Hi, how are y'all?

- How are you?
- Good!

- Oh, boy.
- How are you doing?

His biggest weakness is having
him talk to people.

My name's Jermaine,
I'm the new owner...

or I'm the actual owner of SoBo.

I'm a little nervous.
I'm sorry.

That's okay!

All right, table for two?
- Yeah.

- Please follow me.
- Thank you.

He doesn't even know
what his name is right now.

- Okay.
- Oh, my Lord.

Have you ever dined here before?

- We have not. No.
- No.

Well, congratulations.
You guys are in for a treat!

RAMSAY: With Jermaine
gaining confidence

seating people
in the dining room,

now it's time for Tarsha
and new head chef Michael

to show they have what it
takes to run the kitchen.

Order in.
Course one.

Catfish slider, calamari.

WOMAN: Calamari!

RAMSAY: And they're off
to a good start,

with the first appetizers
going out quickly.

I got my fish down.

Thank you.

- How's everybody doing?
- Doing fine.

Have you guys given
an order yet?

Uh, no?

Okay, well, are you guys ready?

- Yes.
- All right.

What can I get for you?

- Oh, I'm sorry.
- Ladies first.

I'm sorry.
Uh, what can I get for you?

Um, we're gonna share
the catfish sliders.


- The grilled flank steak.
- All right.

- The specials.
- We have specials?

Uh, the special...

The duck... duck...

the special is
a slow cooked duck breast

followed by a...

Sweet potato purée.

The special is
a slow cooked duck breast

followed by a...

Sweet potato purée.

RAMSAY: While Jermaine
continues working

on the basics,

the rest of the front
of house staff...

How are they?
Have you tried them yet?

- Yes, they're very, very good.
- Awesome.

RAMSAY: And back of house...

Catfish sliders up.

RAMSAY: Are showing
vast improvements.

- All right.
- This will be our dirty plate.

- Thank you. 14.
- 14. Take that.

RAMSAY: But Jermaine...

(goofy music)

Is still lost.

Okay, um, okay, you got it?

♪ ♪

- Did anybody order...
- Uh, what is that?

It's the
calamari Sicilian pancake.

We got calamari
for the appetizers.

- Okay.
- Yeah.

Okay, good.

Jermaine really struggled

with front of house duties.


Hopefully he can get
a better hang of things

in the back of the house.

- Now we're expediting.
- Okay.

So expediting is like
air traffic control.

One plane's landing,
one's taking off.

Down here, look,
it's two chicken,

one pork, one steak.

Give me a time please
on those two chicken.

I got chicken cutting right now.

RAMSAY: Excellent.
Thank you.

Jermaine's expediting now, okay?

- Yes, sir.
- Okay, chicken?

So we're missing just
the pulled pork, okay.

Pulled pork up.

RAMSAY: With the kitchen on
a solid pace

and food making
its way out to diners...

How's everything tasting so far

Oh, wow.
That is really good.

Catfish sliders.

RAMSAY: Jermaine needs
to keep the momentum going.

Uh, what are we working on next?

RAMSAY: No, no.
You're telling them.

- Oh!
- Remember, look.

So we move from right to left.
So call it out.

- Two steak.
- Two steak.

- Two pork.
- Two pork.

- One chicken.
- One chicken.

Yes, sir.
I'm working them right now.

Thank you.
It's working, right?

I am so sorry.

We're trying to get it out
as fast as we can.

- Okay, table 20.
- Okay.

I had already brought you guys
calamari, did I not?


Okay, so we had a confusion
and a table issue.

- Where are we?
- I believe we're right here.

No, you believe?
You need to know where you are.

It should be steak,
chicken, calamari...

or the calamari's
already been done.

Just the steak and chicken here.

Okay, let me take over.

Go in the dining room and see...
is that gone?

- Yes.
- That's done.

So we spike those tickets, okay?

Michael, let's focus on
two chicken, one steak,

followed by three steak,
three duck.

- Yes?
- I heard you.

I leave the hot plate
for five minutes,

Jermaine is sending food
to the wrong table.

Good news is Michael
is super strong.

Tarsha is back on it,
which is great.

And fingers crossed, you know,

the kitchen
are holding together.

- Oh, my gosh.
- This is so good.

Once the word is out,

this place is gonna have
no problem staying busy.

But right now,
my biggest concern?

It has to be Jermaine.

- Tarsha, Michael.
- Yes, sir.

- Good job tonight, okay?
- Thank you.

We started off a little slow,
but my God, they love the food.

- Good, okay.
- Thank you. Thank you.

Chef Ramsay, we might've
thought that he was hard on us,

but he actually wasn't.

It was all the things
that we needed to know

to run a restaurant better.

You're not on your own anymore.

- Yes.
- The difference here

is night and day.

In a million years, I never
thought I'd work with him.

- Good job.
- Thank you!

- Come here, you.
- Yes.

But it happened.

And I just thank him.

You hear the atmosphere
behind you?

Yes. I just can't believe how
all this came together

in a short amount of time.

Tonight was tough.
We covered a lot of based.

You have all the tools
for success,

but deep down inside,
you need to want it.

Here's what I'd do if I
was in your shoes right now...

we got a great chef
back of house,

look for a great manager
front of house,

and if you can get
this restaurant into profit,

honestly, I'd get this thing
on the market.


Chef Ramsay is right.

I really need to sit down
and really think about it.

- My time is done.
- Thank you so much.

The last 24 hours
have been hell,

but I definitely
have learned a lot

from his short time being here.

Look after him, will you,

- I will!
- Thank you.

I still have a long way to go,

and it's gonna take time
and I get that,

but now he's kind of lit
a fire under me.

Take care.
Good night.

Good night.

RAMSAY: This for me has been
one of the most

difficult 24 hours
I've ever done.

Tonight, Jermaine had
a crash course

on how to run a restaurant.

I've left him with all the tools

to make this a success,

but based on his performance,

I'm not sure if he's got
the qualities to step up

and holds the reigns here
at SoBo.

(engine revs)

♪ ♪

Hi, Chef Ramsay.
Things have been

going really
well here since you left.

People are raving about
the food presentation

how great everything looks,
and how things are tasting.

- I got my fish down.
- Tarsha's really happy.

She's embraced all
the new changes with the menu.

I'm supposed to tell the truth?

- MAN: Yeah.
- It's...

It's actually been going good.

Just trying to satisfy
the customers.

They want us to add more
to the menu,

so it's basically
what we're working on.

I'm gonna go ahead
and get your order ready.

Me and Whitney are still
doing great as ever,

- still together.
- I'm gonna be the runner. 18.

I'm definitely proud
of Jermaine.

He's been more hands-on
with the restaurant.

And he stepped up.

All right, there you go.

Can I get you anything else?

The tough love that you put
on people, I get it.

You were that swift, stern voice

that I probably needed
to kinda open my eyes

and see what I was
dealing with as a whole.

The future
is very bright for SoBo.