Kitchen Nightmares (2007–2014): Season 4, Episode 14 - Oceana - full transcript
Gordon encounters Oceana: a failing restaurant with one hot-tempered co-owner, a rude and ignorant chef, and to date perhaps the dirtiest kitchen yet.
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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.
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.
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!
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
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!
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.
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.
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 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.
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.
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?
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 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?
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.
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.
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.
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.
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.
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.
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.
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?
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...
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 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.
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.
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 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.
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.
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.
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.
'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.
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.
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.
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,
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
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.
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.
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!
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?
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.
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,
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.
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.
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
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.
today is your last day
at the restaurant.
Thank you.
Thanks, Chef.
After witnessing one of
the worst kitchens
he has ever seen,
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
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
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
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.
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.
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.
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
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?
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
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,
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.
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.
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.
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
The menu.
All right, let's start off
down at the end.
Seafood gumbo.
That is absolutely stunning.
A nice, fresh crab cake,
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,
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?
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
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
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,
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
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.
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.
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.
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?
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.
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.
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.
Okay, I'm done.
You're leaving already?
Yes.
Wow.
Look after
your little brother.
Good night.
Good night, Chef.
He's crazy.
You want to go have
a little drink?
No.
You don't want to
have a drink?
I 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.
Wow.
"I've got all the recipes
inside my head."
Unbelievable.
---
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.
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.
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!
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
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!
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.
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.
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 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.
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.
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?
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 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?
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.
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.
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.
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.
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.
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.
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.
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?
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...
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 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.
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.
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 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.
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.
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.
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.
'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.
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.
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.
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,
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
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.
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.
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!
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?
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.
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,
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.
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.
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
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.
today is your last day
at the restaurant.
Thank you.
Thanks, Chef.
After witnessing one of
the worst kitchens
he has ever seen,
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
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
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
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.
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.
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.
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
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?
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
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,
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.
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.
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.
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
The menu.
All right, let's start off
down at the end.
Seafood gumbo.
That is absolutely stunning.
A nice, fresh crab cake,
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,
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?
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
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
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,
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
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.
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.
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.
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?
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.
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.
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.
Okay, I'm done.
You're leaving already?
Yes.
Wow.
Look after
your little brother.
Good night.
Good night, Chef.
He's crazy.
You want to go have
a little drink?
No.
You don't want to
have a drink?
I 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.
Wow.
"I've got all the recipes
inside my head."
Unbelievable.