24 Hours to Hell and Back (2018) s02e06 Episode Script
Bayou on the Vine
1 GORDON: I'm Gordon Ramsay, and I'm hitting the road once again heading to struggling restaurants all across America.
-Look at the cockroaches! -That's disgusting.
GORDON: With so many restaurants on the brink of collapse Smell that [bleep.]
! Look at all that [bleep.]
blood in there.
The most disgusting kitchen ever! GORDON: I know that I need to work quickly, so I've given myself just 24 hours Oh, my God.
GORDON: To try and save each of them.
-That is [bleep.]
rancid! -(sniffs) Mm.
GORDON: But when people know I'm coming, they tend to hide what's really going on.
So I'll be covert, hiding cameras in the restaurants and myself in plain sight Time to raise some hell.
To catch them all red-handed.
-(siren wailing) -Oh, my God.
I want to show you something that isn't very pleasant.
That's not pepper.
If I have any hope of saving them In case you're sick, I've got some ready-made [bleep.]
penicillin.
I'll have to go to hell and back in 24 hours.
You can give me as much [bleep.]
as you want to give me.
Let's go ahead 'cause I got time.
(rock music) (beeping) (upbeat music) I've just arrived in Kansas City, Missouri the Paris of the Plains, a city with a culinary legacy just as rich as its musical history.
I'm in the Jazz District, 18th and Vine.
An area that's really seen a massive redevelopment in recent years.
It's a very popular place for the tourists and the residents, but those crowds haven't been going anywhere near Bayou on the Vine.
Only a little over a year ol, this restaurant sits directly across from the American Jazz Museum and the Negro League Baseball Museum.
But while these museums celebrate a storied past, Bayou on the Vine, trust me, is struggling with an uncertain future.
(upbeat music) I am Chuck Byrd, and I am the owner of Bayou on the Vine, along with Eartha, my wife.
My dad, Thomas Gadson, was a musician, and I remember him playing here in this restaurant.
I can definitely feel my dads spirit when I come here.
CHUCK: I purchased Bayou on the Vine because we were trying to figure out what to do with our youngest daughter, Sharekka.
(tense music) My name is Sharekka, and I am the executive chef and owner of Bayou on the Vine.
I went to culinary school.
I worked for a couple of people, and I went to my parents and was, like, "Hey, I'm not made to work for somebody, so we need to figure out another option for me.
" Daddy, you don't own this place.
-Trust me, I do.
-Well, the owner needs to start taking some more responsibility, because this sucks.
Sharekka may have been given too much too soon.
(bell ringing rapidly) She's been mean since she was a little girl.
SHAREKKA: I'm not going to let you make an ass out of this restaurant.
Shut up.
I have three daughters.
They all have worked here.
I left because this was a very high-intense/stressful family situation.
What's the problem? It's awfully hard to have your daughters as your business partners.
Let's see what's going to happen here.
No one in the family has restaurant experience.
I'm done talking about that, and that could be done being talked about because we already said what we have to say about that, and so he can take it for what it's worth.
CHUCK: My wife and I, we have been in business since 1999 in the solid waste and recycling industry, and it's very successful.
But when I come down to make recommendations, you know, "Daddy, we don't want to hear that.
" The business is not doing well.
Come on, orders.
Sometimes we have really bad weeks.
We're going to have to ask Mommy and Daddy for some money.
And our parents have to finance the business themselves.
I'm missing money, customers, everything.
CHUCK: The restaurant has really taken a toll on my relationship with my wife.
Finding out that they were on the brinks of a divorce was pretty much devastating.
CHUCK: The stakes here are very high.
If we lose the restaurant, we lose the family.
(somber music) GORDON: It's clear to me that without some major changes, Bayou on the Vine could be closed within a matter of months.
Now, as you know, when people know I'm coming, they tend to sing a different tune.
So I'm going undercover.
(groovy music) That is a beauty.
Softball Steve.
Let's see if this family can step up to the plate.
(bat cracks) Kansas City Slickers, you ready for some interesting food? -Absolutely.
-Yeah.
-Ready? BOTH: Yeah.
I'll drive.
(rock music) MAN: So you guys drive on the opposite side in UK? -We do.
-Oh.
-Yeah.
-Is your steering wheel -over here? -It is.
-Oh, cool.
-Yeah.
So I get home, [bleep.]
it, I just sit in the middle.
(laughter) GORDON: Let's do it, gents.
All the windows are tinted, so you got no idea what it is inside.
And that's a good thing, because no one would step foot in here if they could see the poorly imitated Mardi Gras décor.
How you fellas doing? Did y'all want to start try any of our appetizers? Cajun hush puppies.
GORDON: We're ordering some Creole staples -Red gumbo.
GORDON: Which should be a walk-off home run for any decent Cajun restaurant.
Blackened catfish.
I'll do the shrimp and sausage jambalaya.
I'd like the crawfish bread.
GORDON: But after what we've already seen, I'm expecting this meal to be a swing and miss.
I think that'll do it.
Thank you, man.
Cajun hush puppies, gumbo and jambalaya, and then the blackened catfish.
Shayna, who this go to? It's the last ticket that came in, I'm not sure.
Y'all hopping around on tickets.
I can't do that.
(dramatic music) (beeping) Service is terrible.
I thought we'd have an appetizer by now.
Hush puppy, where you at? Is it a puppy up there? I think it is.
They probably cold at this point.
All right, I got some hush puppies.
MAN: All right.
First of all, it smells like the oil in the fryer hasn't been changed for weeks.
-That smell -(beeping) (dramatic music) Man, that's not good.
(bell dinging) Ms.
Norma, you know you got a gumbo and a jambalaya? -No, I do not.
-It's on the ticket with the blackened catfish.
Yeah, because y'all need to pay attention more.
-This happens way too often.
-Okay.
This probably needs to go out.
(bell dinging) What's that bell? I do have the gumbo right here.
-Yeah, that was me.
-Jambalaya.
-Right here.
-Crawfish bread.
-And blackened catfish.
-Right here, thank you.
Look at my catfish, holy Moses.
(dramatic music) That's terrible.
That fish is dry.
(beeping) -And this is gumbo, huh? -It looks more like salsa.
I don't know, there's something rubbery in it.
GORDON: It tastes like it's turned.
(beeping) -Oh, my God.
-What is that? -Crawfish bread.
-You are kidding me.
It looks like vomit on a plate.
That's not how they do crawfish toast in New Orleans, trust me.
Get your tickets out first and then drop chicken.
-Don't do that.
-Rekka, stop! Shut up! -I'm just saying.
-Rekka, stop.
Can y'all be real? Oh, you're not? Ms.
Norma! Hold on.
Ms.
Norma, Sharekka, Ms.
Norma.
Me and Ms.
Norma know how to handle each other.
-No, you don't.
-We got orders.
We ain't got time for that.
Why don't you just shut up, Rekka? -Just shut your mouth.
-Why don't y'all quit -talking to me? -Who you talking to? Yes, girl, stop.
Because he's stepping up on me.
-Who are you talking to? -Stop.
What is going on in there? -Don't step up on me, though.
-Girl, that's your daddy.
I'm about to step up on you.
-That's fine.
-For real.
(dramatic music) (sighs) So, question, would you bring your wives and girlfriends here -after this experience? -No.
-No, absolutely not.
-No.
I guess unless I wanted a divorce.
(laughter) I agree.
(dramatic music) Ladies and gentleman, could you just listen for 30 seconds, please? All of you, I'd like you to stop eating.
Wait, wait.
Wait.
Whatwho are you? (dramatic music) WOMAN: Is that Chef Ramsay? (gasps) Sorry, sir.
(laughs) I'm in shock.
I've sat here with my three friends, three locals.
The food, honestly, Cajun, is a joke.
Bayou on the Vine is closed.
All of you, I'd like you to meet me outside in two minutes.
(dramatic music) (rock music) WOMAN: Oh, my goodness.
Come over, this way.
Thank you.
This is Hell on Wheels.
This is what I travel across the country in.
It has the state-of-the-art kitchen, the most amazing team in there.
But, more importantly, that's my epicenter.
I want you to watch something really important.
Take a very close look.
This is what goes on in this restaurant on a daily basis.
All of you, take a look.
(tense music) (crowd groaning) -What? -(crowd murmuring) WOMAN: Why you always watch the damn roaches coming out? WOMAN: It don't WOMAN: It's ready.
-I'll check the temp.
-It ain't one roach.
-It's two or three roaches.
-Oh, okay.
Uh-uh, you infested.
I'm not coming over here.
It's not like that.
These are some [bleep.]
ridiculous-ass people.
I told you when you came in, make sure you got your seat set up other than what I'm doing.
But you didn't do that.
Y'all wouldn't know how to cook in the daytime if y'all life depended on it.
Because y'all come in here and everything is made for y'all, for the most part.
We all want you to shut the hell up.
Wow.
Sharekka.
First off, half of that stuff in there is not especially the roaches we've never had a roach issue.
I wish the roaches were the only problem.
Chuck, we've been open for a year, right? And we haven't made a dime yet, and we're losing money.
That doesn't sound like a daughter that's concerned about losing money.
We can't even start to fix that restaurant until we're a little bit more honest with ourselves.
It was some of the worst Creole we've ever eaten.
That's a matter of your opinion.
-My opinion? -Yeah.
It's a matter of the palate.
It's a matter of my palate now? Yes.
You have the nerve to say that to me when you haven't even trained to be where you are? I've definitely trained to be where I am.
No, you went to culinary school.
-Okay.
-That's the basics.
You graduate culinary school, then you go into the big, bad world, and then you learn how to cook.
You went from culinary school, and Daddy bought you a restaurant.
So you can stand there in denial all you want.
I'm not in denial.
You're talking about my palate.
Come on.
You can give me as much [bleep.]
as you want to give me.
-Oh, I've got some for you.
-Sorry? Let's go ahead 'cause I got time.
Oh, my God.
(beeping) (dramatic music) You can give me as much [bleep.]
as you want to give me.
-Oh, I've got some for you.
-Sorry? Let's go ahead 'cause I got time.
Your attitude is disgusting, young lady.
Chuck, whether your daughter likes it or not, I'm actually here to help.
But, Chuck, I'm going to ask you and Eartha.
Do you both want my help? -Yes.
-Yes.
All we've got is 24 hours to get this place turned around, and the clock starts now.
(beeping) Staff, go on your phones, and I'll meet you back in the restaurant.
I'm gonna be here probably overnight, so I know Sharekka has a issue listening to wise counsel, but I believe this is going to be the best opportunity for me to save Bayou on the Vine.
Am I the only one in this room that identifies that everybody is enabling the baby? We do.
(tense music) It's obvious to me and everybody else in this room you don't listen to anybody.
Why does Sharekka not want to listen? 'Cause Sharekka think she know more than everybody else.
-Does she disrespect you? -Yes, she has.
-Oh, my God.
-Your mama know the truth, 'cause I've spoke to your mama about it.
-So much disrespect -Yeah.
In this room.
Big sis, does she disrespect you? -She has.
GORDON: She has.
-Norma? -She has.
GORDON: Eartha? -Yes.
-Chuck.
-She did it this evening.
GORDON: And when you're the man that's put up hundreds of thousands of dollars of your retirement, how does that make you feel? I created the monster.
-If she wasn't your daughter -Fired.
(tense music) Eartha, if you had to turn the clocks back, would you have opened this place? No.
It's had a lot of stress on our family.
What's happened to the family? We just don't spend that quality time together, and we've somewhat lost a lot of respect.
CHUCK: Let me just say this.
I've been in business for 38 years.
Yes.
When I try to educate them about things that should be changed, what I get is, "Daddy, be seen and not heard.
" -Really? -Yeah.
Cimina, you're back now, right? -Yes.
-I'm dying to know.
-Why did you quit? -Because I was getting into it with my sisters, and we hardly ever get into it.
And I felt like "Lord, this is the Devil.
" -Right.
-You know, we're a Christian family, and so a lot of our Christian values started getting compromised.
Why are we in this mess? Mismanagement and not having the experience.
Who is the manager, front of the house? Right, give me an insight, over the last five years, the restaurants you've worked in before you I've never worked in a restaurant.
-Stop it.
-I've never managed -a restaurant.
-Hold on, hold on.
-You've ne -Never.
But you're the manager, and you've never worked in I've been a manager.
I've never managed a restaurant.
Yeah, okay, it's a big deal, but where have you managed? I'm going to be respectful to you.
You're going to be respectful to me.
A quarter million dollars in debt, and you want me to kiss your ass.
-Shame on you, young lady.
-No, I don't.
-I just want to be respected.
-Shame on you.
I know you're known for being [bleep.]
.
If you want to see my [bleep.]
, darling, you can watch me walk out the door, because I'm not going to sit here and take this from you that deluded.
But we should be disrespected, though? Oh, no, hold on a minute.
I'm just getting tired dealing with stuck-up, -precious little princesses.
-What? But go back to the beginning, when Daddy bought you a restaurant.
Stop saying "your Mommy and Daddy gave you a restaurant.
" This is all of our restaurant equally.
-Who put up the money? -They did.
(dramatic music) What does it mean to you, then? What part of this What do you think it means to me? I come here and do my best every single day.
-You're taking them down.
-It ain't worth nothing.
-I am? -Yes, and little sis.
-Are you out of your mind? -No, I'm not out of my mind.
-I'm telling the truth.
-You got to be -out of your mind.
-I'm telling you the truth.
Are you kidding me? Your parents, on the verge of separating Why would you say we ruining our parents' marriage? -Are you crazy? -Calm down.
-Calm down.
-I don't think you're helping -the situation.
-Calm down.
And you ain't either right now.
-Shayna.
-You don't know us.
You don't know what goes on here.
-You're in denial.
-[bleep.]
you.
BOTH: Shayna.
-Oh, [bleep.]
me? -[bleep.]
you.
-No, thank you.
-I'm too busy.
-And y'all sitting here -letting him do it.
-Shayna! I don't even want to sit up here and talk to him.
(tense music) SHAYNA: You think I'm going to let this man EARTHA: Stop it, stop it.
SHAYNA: Sit out here and tell usyou crazy.
EARTHA: The truth of the matter is he said we disrespectful.
You are being very disrespectful right now.
SHAYNA: And I am, because you disrespectful for letting him say that and not saying nothing.
EARTHA: You got like Sharekk.
You don't want to shut up.
Well, can you listen? Because you never listen.
SHAYNA: Don't say nothing else to me.
(tense music) (door closes) So you can all come at me.
I'm just pointing out some of the truth -that nobody's dealing with.
-We need to hear this.
If we want to fix, if we want to run this business, if we want to be a family, if we want to grow this, you're gonna have to take those jabs.
(soft music) I'm here to fix this place, but I can't fix attitude.
We have just over 22 hours to get this business turned around.
But what I'm not getting is the commitment.
-Are we committed BOTH: Yes.
To getting this place turned around? ALL: Yes.
-Can we get a strong "yes"? Thank you.
Bryan, Teresa, come over.
This is Bryan and Teresa, head of our renovation team.
Listen to them and get this place stripped out.
-Now, of you go, guys.
-All right, everybody.
Everything that's in this place goes out.
So I need to clear all this stuff off the bar.
Put every table, every chair, everything's outside.
Let's go! GORDON: With less than 23 hours to reimagine this dining room I'm just going to toss some chairs.
GORDON: Getting on the same page with my renovation team is critical.
How do we create that intimate jazz club? We're going to use the guitars and stuff they have, and we're going to make this stage stand out.
And then we've got beautiful brass fixtures everywhere.
-I can't wait to see the brass.
-Okay.
-Thank you, sir.
-Great job, thank you.
(tense music) GORDON: Now that we know we're going to embrace the family's jazz heritage, I need to find out from Eartha the story behind these guitars.
Help me to get up to speed of what is all this stuff? Who are they? This is my dad, Thomas Maurice Gadson.
He was a musician.
He actually played in this very restaurant.
-We didn't own it at the time.
-Wow, wow.
He passed away in 2014.
Who's the other gentleman on the drums there? My dad's brother, James Gadson.
The third most recorded drummer in the world.
-Where is he now? -He's in Los Angeles.
He's in LA, and how many times has he played here? (soft music) He's never played here, really? -Never played here.
-Why? He's probably 80, and he doesn't get around like he would like to.
-No.
-But he still tells me he's going to get here, and he still wants to get here to see me, you know, and see the restaurant.
With all that history, what's your biggest fear? Probably losing the restaurant would be the Something that was a joint effort for me and my daughters and my husband.
We're doing it to keep this family together.
-That's right, it is.
-Now I've got a background.
-Thank you so much.
-Come here.
GORDON: I've got to find an additional way to infuse the Gadsons' jazz legacy into this restaurant.
Before I can do that, I need to make sure there's even a restaurant left.
Chuck, let's go around the corner.
-Private stuff, sit down.
-Right So here's the thing.
Sharekka, she she has this air of self-entitlement.
Right, because, see, she's under the impression -that she owns the business.
-No, no.
And she doesn't own the business.
No, no, no.
Because you've been enabling her.
Well, my approach was, "You girls take care and manage this restaurant.
I'm focused on the big picture.
" But your girls aren't capable of running this place -without your guidance.
-I know.
-Period, okay? -Right -That's the base.
-Right.
And if those girls weren't your daughter, you wouldn't be tolerating 90% of this.
-So how do we get there? -So, if I was in your shoes, I'd stick Sharekka in her place, and you step up and start taking more control.
-Okay, I have to engage.
-Here's the other issue.
Shayna is checked out, because she's only doing it out of respect for you and Mum.
-Mm-hmm.
-And she's butting heads.
-Mm-hmm.
-So do you feel it's time to release Shayna? (tense music) (beeping) GORDON: Do you feel (beeping) It's time to release Shayna? (tense music) Having one member of the family out -Mm-hmm.
-Makes the other one step up.
So automatically Sharekka then starts thinking, "I'm next.
" For the bigger picture, the message that sends is extraordinary.
Here's the other issue.
This restaurant, how's that affected your personal relationship with Eartha? It has a tremendous effect on us.
I mean, before the restaurant, we would say, "Hey, we're going on a cruise for Christmas.
" And come back, and life is good.
Now? -No more family vacations -No.
-Long weekends, cruises -No, no.
-Dinners.
-No.
The restaurant's driven a wedge.
That's going to stop.
You step up and take those reins.
So, with you at the helm, how are you feeling? I'm looking forward to it, but I will give that a lot of thought.
-Yeah, I appreciate that.
-Okay.
-Thank you.
-Okay.
Both Shayna and Sharekka need to hear what Chef Ramsay had to say.
I just need to talk to her for a minute.
You know, quite naturally, as a father, you want to try to defend their character.
But they're being told something they needed to hear.
It's my money, and at the end of the day, if he's going to help, let's get to that.
-You hear what I'm saying? -Yes, Dad.
And I mean what I said.
(drill whirrs) GORDON: I'm up against it time-wise.
The clock's ticking.
They're going backwards.
I'm trying to go forwards.
Shayna, let's take two minutes downstairs.
And Shayna, you know, she has an attitude.
I have to cut straight to the chase and get to the issue.
So, Shayna, you give me the impression that you won't listen.
You're not managing the business.
So is this something that you really want to do? Did I tell you I didn't? I'm here every single day.
But I don't have the time or the experience that I need to manage the business.
And so, if we're not financially able to pay a manager, what do you suggest? I suggest this.
We have your father in the business as well, and if someone like him has that exposure financially, there's only so far he'll let it go before he says, "Right, no one's going to brush me aside now.
" Don't you think we're there right now? I do.
He told me you're kicking him outDad.
Not me, Sharekka.
She's not receptive to anything.
Is this ignorance, arrogance? I believe sometimes it is ignorance and a little bit of ego.
To keep the place open, we're sort of massaging her ego.
I agree.
We used to be a really close-knit family.
We talked every day.
We have disagreements regularly.
We pretty much just make it work, for what it's worth.
You make it work, and it's not working financially.
You see Dad putting that money in every month.
And what we need to commit to is change.
Whatever you think we need to do, I'm willing to try it.
-No more butting heads.
-No more butting heads.
I appreciate that.
I'll see you back upstairs.
We got a lot of work to do.
Thanks, Shayna.
SHAYNA: Now I'm calm.
Initially it was a lot to take in, but it's the harsh truth, so I'm receptive.
(rock music) GORDON: I'm excited about the renovation embracing Eartha's jazz roots, and the Gadson family musical legacy.
We're going to start with a base of cymbals, and then we're just going to build off of this.
WOMAN: Don't quit your daytime job, boo.
(laughs) GORDON: Right, let's go.
I'm hoping that by cooking with Sharekka, I'll be able to get through to her on a chef-to-chef bass and show her that I'm here to help.
Now, I know it's cold minus-2, Celsius, okay? So that's frickin' cold.
Yeah, the end of my trousers are frozen.
Right, welcome to my world.
Take a look out there.
Let's start off in the corner there.
A delicious sweet corn fritter with a Cajun remoulade.
Next to that is a crawfish toast.
And that's done with a Creole mustard and andouille sausage.
And then from there, a delicious blackened snapper sat on a beautiful, fragrant succotash.
Next to that, we got the shrimp étouffée, and this is beautiful, thick, rich étouffée.
Next to that, we've got a smothered pork tenderloin with a wild mushroom and onion gravy.
-That looks good.
-There is nothing difficult.
SHAREKKA: I think these recipes on our menu are kind of opposite of what we're doing.
I don't appreciate Gordon Ramsay doing all that.
You know, we're kind of doing more of, like, the traditional Cajun food.
It's kind of more of a twist on it.
So I wish he would have did t a little bit differently.
Right, a nonstick pan.
Pork, in.
It's got very thin marbles of fat running through the center, so we have to be super careful.
Over-sear on the outside, and it's going to dry.
Once we start to get that cut on there, in goes some fresh thyme, garlic.
Rolling that around, smell that now.
Into the oven, six to eight minutes.
In she goes.
(rock music) There's three things on the plate here, okay? The first one, sweet potato mash.
From there, we take some of our greens.
That sits on top.
-See the lines? -Mm-hmm.
You follow those lines.
Sit that on there.
Do a light nip of season over there.
And then, finally, our mushroom gravy.
There is nothing complicated there.
-Let's go, dig in there.
WOMAN: He did it slow.
-That is good.
-Thank you.
Yes, it is.
Mmm, that's good.
What's going to happen now is you're going to buddy up with my team.
Mary, Alex, Jamie, and Ben.
This is my team.
They've been with me for over a decade.
-Nice to meet you.
-Nice to meet you.
Okay, listen to them and absorb from them.
-Let's get going, guys.
-All right.
-Good luck.
-Here we go.
-Let's roll.
-Let's go.
Oh, man.
Bayou on the Vine has been running so dysfunctional, and Sharekka has been angry.
And she has let all those problems affect the food.
-No.
-Okay.
GORDON: So it's going to be a tough night.
I'm hoping that they listen to my team and step up.
If they don't embrace this change tonight (dramatic music) We're doomed.
I just went through the whole entire thing of how to make everything.
They want me to do it again? I can do it again.
Told you I learn pretty quick.
Can I go home now? (dramatic music) (beeping) GORDON: Coming up -Let it sit 20 minutes.
-It's not going to look good.
-No, no.
Don't go back there, look at me.
Don't go back there with me on that.
GORDON: And later Ms.
Eartha.
-What? -Oh, my God! (beeping) (dramatic music) (beeping) GORDON: It's late into the night, and as Kansas City sleeps, the Bayou team can't afford to slow their tempo.
I just want to see my bed right now.
-Yes.
WOMAN: I want to see my man right now.
(laughter) It's not bad.
Not bad at all.
GORDON: While this jazz-inspired decor does the Gadson legacy proud BRYAN: This wall, from anywhere you look, -will justBoom.
-Yeah.
GORDON: There's still so much to be done BRYAN: And that goes through, and then if you just yeah, keep feeding it.
GORDON: Or it'll be curtains for the team.
Hold that for a minute.
I'm going to slideOh, God.
(metal clatters) -Stand by.
-All right.
-Here, I'll hold this.
-Let's do this.
(laughs) [bleep.]
.
GORDON: But finishing the renovation will mean nothing if they don't have a head chef who has earned the right to lead her team.
Dee, you looking good over there? -It's looking all right.
-Want me to flip it over? Uh, I'll let it kiss right before I plate it.
Okay.
(dramatic music) -Right, how we doing? -Hey, Chef.
-We good? -Doing good, doing good.
-Tired? -I don't get tired.
Good.
Is there anything here that you don't think you can cook? -No.
-Is there anything here that you don't think you can cook? -No.
-No? Good, thank you.
-Uh, Mary.
-Yes, Chef? GORDON: Sharekkaany attitude? A little bit in the beginning.
She was, you know, hesitant.
She didn't think she was going to like the dishes, and then, finally, when she started tasting all the food, she was like, "Oh, I like it.
" Man, she's a piece of work, huh? -Yes.
-Who's the strongest? Definitely Sharekka.
Now let's just make sure we keep it nice and pretty, especially with something so colorful.
You don't want to mess up that color.
GORDON: It's good to see Sharekka embracing being a leader.
With the time ticking away, I've arranged for her family to work on a project I think they'll embrace as well.
So the pictures that we have, you guys can kind of sort through them.
We have some that are instruments, -but then we have some -Oh, my gosh.
(woman gasps) That's our grandmother.
Oh, my goodness! (soft music) Aw.
(inhales sharply) Oh, that's me, my two sisters, and my dad.
You know, I'm a part-time interior decorator.
I know you are.
You got a lot of tricks and trades with you.
More tricks than trades.
(laughter) EARTHA: Thomas Gadson, that's my daddy.
-So we can put one here.
-How about that? CHUCK: No, you can stagger it.
GORDON: With the family working on pictures of their loved ones in the dining room, I need to make sure the kitchen staff is well-equipped.
Take a look.
(rock music) We have stocked your kitchen with most amazing brand-new equipment.
Knives that we use, the best in the business.
-Yes, sir.
-And then these.
-Yes, yes.
-Now, the flavor coming off these -Is going to be amazing.
-Is incredible.
Young lady, get your team together and get this place set up for success.
-You got me? -I got you.
I'm a happy camper.
I'm ready to roll.
GORDON: I'm glad Sharekka is motivated, but it's still too soon to celebrate.
Let me make sure you know your table numbers.
Kaylin, 7, 8, 9, 10, 11 GORDON: As Shayna takes control of the dining room, there's still a lot to do before we launch.
Oh, yeah, baby.
GORDON: The Bayou team have been provided with a new state-of-the-art TouchBistro point-of-sale system.
And I've come up with the perfect way to celebrate the jazz legacy of Eartha's family.
-Bayou on the Vine is gone.
-Right, no longer.
-Welcome to Gadson's.
-Hey.
My uncle, oh, my God, he would love to see this.
GORDON: This family stands for jazz.
This is the birthplace of jazz right on this street, 18th and Vine.
So just give it some love.
(beeping) Would you two take a seat? (tense music) Ladies, uh, we butted heads from the beginning.
There is so much at stake.
Sharekka, you want this, right? Yes, I'm sacrificing my life for it pretty much.
Anything you'd like to say to the girls? It's not business as usual, you know? As your father, I'm asking you guys to trust me.
It's going to be painful, but it's going to be better.
We're not going to get this chance again, and so if we fail, then it's our fault.
And so, Sharekka, when it gets tough, take a deep breath.
Don't let your staff see you go there, 'cause it's just going to have a ripple effect, okay? Shayna, just be conscious of how we are running the front of the house.
This is it for us.
You are the owner.
Owners are general managers.
Tonight you are going to hold the reins -Okay.
-And we're going to set -this place back on the map.
-All right.
-Gadson's -Yes.
Opens for the first time in just under 30 minutes from now.
-Let's go.
-All right.
(rock music) Y'all ready? Ms.
T, are you ready? -You look nervous.
-Let's do it.
(laughs) GORDON: Now, I have one last surprise for the family.
Ms.
Eartha -What? -Oh, my God! Oh! (groovy music) Ms.
Eartha.
-What? -Oh, my God! -Oh, my God! -(laughs) There's somebody here that is dying to see you.
SHAYNA: Hey, Uncle James.
-(laughter) Wow.
(soft music) It's all right, baby.
You knew I was going to make it.
I couldn't take it.
(sobbing) Oh, God, I'm just so glad to see you.
-Okay, hey, got to get it in.
-Making me cry.
I know.
EARTHA: Seeing my uncle, it was just overwhelming.
It just brung a lot of memories back.
-There is no way -Oh, my God.
That we could open Gadson's without -A Gadson.
-James Gadson.
-That's right, that's right.
-So welcome.
EARTHA: To me, this is a once-in-a-lifetime opportunity, and it was wonderful.
James, first impressions of the restaurant.
-What do you think? -Oh, I think it's wonderful.
Oh, gosh.
I got to get myself together.
I got to cook.
Now, I know you're a little anxious.
A little bit nervous.
-Mm-hmm, mm-hmm.
-I can see that.
-A lot of bit nervous.
Hey, I've been 27.
I spent the last 20 years getting my ass kicked to get where I am.
Do you understand? And sometimes getting a good boot in the ass gives you a good dusting down.
-Yeah.
-And for me, it's how you come back from that.
I've been firm for a reason.
Because deep down, in amongst all the attitude, I do believe you've got something there.
-Prove it.
-Yes, Chef.
This is going to be the biggest test of her life, because if she doesn't man the station at this re-launch I need some sleep.
My eye is twitching.
GORDON: It's going to prove that your dad's put you in this position, and you haven't got the talent to sustain it.
So I'm hoping now she takes it and runs that business properly.
(dramatic music) -People are ready to come in.
-Hold on, let me Where are my servers at? They need to get in here.
Look at that clock.
We got to work our kinks out and get it going.
ALL: Eight, seven, six, five, four You ready, Dee? ALL: Three, two, one! (cheers and applause) I'm going to cry.
Come on in.
(jazzy music) Okay, let's get our stations reset.
-Welcome to Gadson's, ladies.
-Thank you.
Welcome to Gadson's.
-Hello, how many? -Three.
Three? Follow me.
GORDON: In just 24 hours, my team and the staff have given this place a brand-new start.
-Fantastic.
-Oh, isn't that wonderful? Yeah, I got to take a picture of this.
Yes.
GORDON: Thanks to a more authentic color scheme and original décor, Gadson's has completely changed its tune.
I appreciate you guys coming in.
I hope you have a fantastic dining experience.
-Oh, yeah.
-Thank you so much.
-All right, okay.
-Thank you.
GORDON: I can only hope this new look strikes a chord with the customers and the family who runs it.
First table have sat down, here we go.
Don't let the butterflies get you, baby.
I'm ready to get it shaking.
What a [bleep.]
24 hours I've had, let me tell you.
You don't even want to know.
I want to recommend the corn fritters.
They come in a three, they're sweet and doughy.
Ticket, ticket, ticket.
Let's roll.
Corn fritter on the deuce, crawfish toast on the deuce.
-Heard? -Heard.
GORDON: Big sis Cimina is expediting for Sharekka, who's got her first orders in.
Now the real test begins.
SHAREKKA: Make sure you're tasting your food.
Do not compromise quality for time.
GORDON: Good, nice cut on the toast.
Soon as you're ready, get plating, let's go.
Good man.
Service, please, table one.
I have corn fritters over here.
-Yes.
-Yes.
-And crawfish.
-Thank you.
We're out of the gate strong.
This is super positive.
We need to communicate.
We're pushing out the apps.
And then we go on to entrées next.
Yes, Chef.
(rock music) -It's good.
-Yeah, that's delicious.
All right, we getting courses in.
Two surf and turfs.
One well, one mid-well, and -One well, one mid-well.
-A shrimp étouffée.
So am I supposed to be calling tickets and making the food? 'Cause I'd rather my expo person do that 'cause I can't be back here reading it and cooking.
-Cimina, I need you expediting.
-Cimina, what we need? Okay, we need the, um We got 12 tickets up.
GORDON: How come we're missig food everywhere? -Ladies, sorry about the wait.
-No worries.
-Have you had your appetizers? -Yes, we have.
And you're waiting for your entrées? -Yes.
-Give me two seconds, please.
-Okay.
-Thank you.
So do we need do we need another fritter? Come on.
(dramatic music) CHUCK: Which one of your tables have not gotten their food? -Seven, eight, 14.
-Seven, eight, and 14.
Okay, Sharekka, so we're going with table eight, 14.
-Uh-uh.
-We're sending 23 first.
-23, 23.
-Ah, these are what I have two first, table two and table one.
The tenderloin and the red snapper.
-Table one? -It's gone.
Table one's gone, darling.
Table one's gone.
Okay, I got tickets out of order.
I took this to table seven.
Yeah, that was up there about 20 minutes ago.
Okay, if you see it and it don't look good, reject it.
Look good.
Let it sit 20 minutes, it's not going to look good.
Don't go back there.
Look at me.
Don't go back there with me on that.
It came out of the pan dry.
Look, okay, just touch the side of that.
Okay, so it came out overcooked.
But we're not going to send that.
We haven't come this far to do that to each other, have we? I need us to be on the same page, because we are very much out of order right now.
I get that, you're right there.
But we've also made a mistake.
(dramatic music) Are we going to accept our mistakes or not? GORDON: Just touch the side of that, okay? So it came out overcooked.
But we're not going to send that.
We haven't come this far to do that to each other, have we? I need us to be on the same page, because we are very much out of order right now.
I get that, but are we going to accept our mistakes or not? -I'll accept that one.
-Thank you.
-I accept.
-Quick apology, we move on.
That's it.
Stop taking them for five minutes.
We've got extremely too many tickets and too much confusion, so figure it out.
-This is a disaster back here.
-We got more tickets than time.
We need to be efficient in this kitchen.
If we're not on the same page, we're going to go down.
I actually need some help, I'm not going to lie.
Come on.
(dramatic music) Hey, you might need to switch with her.
-Okay.
-Okay? Why don't you send her up to the front and you come to the back? -Cimina, do you need a break? -Yes.
-You want to switch out? -I need some time, sorry.
SHAYNA: Go, let's go.
Switch out.
Okay, Shayna, Sharekka communication.
Get us out of the weeds now.
This is where it counts.
We both dig in, and we get ourselves out the weeds.
Yeah, as a team, guys, yeah? Here we go.
Appetizers for Kaylin at table ten.
-Good.
-Holding on the -Is this Courtney's? -That's Courtney's.
You waiting on the shrimp étouffée, they plating.
SHAREKKA: I'm plating it right now.
One étouffée is up for Courtney's ticket.
How many shrimp go on the shrimp étouffée? BOTH: Five.
-That's missing one.
-Cold, though.
-Well spotted.
As long as we can communicate, we'll get through this.
But we're in the weeds.
We get out of it, okay, as a team.
-Yes, Chef.
-Snapper's coming.
(rock music) -That's it.
-Okay, there we go.
Take these, that's good.
We almost there, y'all.
We almost there.
Red snapper.
(upbeat music) That's really good, mm-hmm.
Customers are loving the food, okay? -Beautiful.
-Yeah, loving the food.
We're out of the weeds, and you pulled yourselves out, okay? Yes, it's hard -No celebration yet.
-No, we're not there.
Final, final hurdle.
Keep it going, yeah? I think now that we kind of are on the same page, it'll be a lot easier for us to communicate.
Crawfish toast and these fritters are going out next.
After that, I've got three shrimp étouffées -and a blackened red snapper.
-Heard.
(upbeat music) So what do you think? -It's incredible.
-Incredibly nice.
-It's great.
-It's very beautiful.
EARTHA: I'm really overwhelmd seeing everything unfold before my eyes.
All of my dreams, my hopes for this restaurant.
Seeing my uncle was wonderful, and the customers were happy.
-Everything looks delicious.
-Uh-huh.
It's really good.
-I think it's cooked perfect.
-Oh, perfect.
Well done, you.
I just needed somebody to kind of pave the way so I wouldn't break their heart, but you know what? -No, uh -I understand that.
It'd be even more broken if this place closed.
-Right, right.
-Okay? Right, right.
And so they need to understand.
It's a tough-love lesson.
Thank you.
I appreciate it, I really do.
I need a quick chat with all of you, okay? First of all, just listen to the atmosphere in here.
(excited chatter) What can you hear? Look at the smiles on their faces.
(upbeat music) -Empty plates.
GORDON: Yeah.
-How good is this? -Excellent.
You happy? Because when I first met you, you weren't.
I'm glad you are.
Stick together.
-Keep the support up.
-Okay.
Gadson's restaurant is live.
My time is done.
Thank you so much.
Appreciate you.
(laughs) Look, Mama gonna cry.
(laughs) Hey, come here, you.
Good job, good job.
James, sir, take it away.
Enjoy.
(cheers and applause) (blues music) How's everybody tonight out there? (cheers) Do you like the blues? That has to be one of the most difficult 24 hours I've ever experienced.
A family that was broken, the relationships were so toxic, and the animosity in that restaurant was dreadful.
Tonight confirmed that the spark is there.
Chuck stepped up as a general manager, owned the business.
But for me, the shining star was Sharekka.
That girl can cook.
Attitude was put aside.
She got in the weeds, she got herself out, and it really felt, for the first time, that she appreciates her job.
If they don't continue now climbing that ladder, honestly, you can't blame the setting, and you can't blame the music.
You've only got yourself to blame.
But fingers crossed, they are heading back to the top of the charts.
(man speaks indistinctly) (horn blares) (applause) (beeping) GORDON: Since my visit, I'm pleased to share that this restaurant is stronger than ever.
Welcome to Gadson's.
Just two? GORDON: Sharekka has continued to be a leader instead of a tyrant -Shayna? -Huh? Let me see where you at.
GORDON: And is earning the respect of her team.
- Steak, pork, steak, pork - Tickets, come on, tickets GORDON: Both she and Shayna have begun to take the advice of their father, Chuck.
Make it happen, Rekka GORDON: And the day-to-day running on the restaurant has improved dramatically.
With less stress on their finances, the relationship with Chuck and Eartha is back on track, meaning this jazz family is truly back in harmony.
(bright music) Next time, I'm at Boardwalk 11 in Los Angeles, California I don't have the experience, Mr.
Ramsay.
If you've been doing something for 30 years and you don't know what the [bleep.]
you're doing, then you must be a [bleep.]
moron.
GORDON: Where a clueless owner Every corner of the kitchen is littered with [bleep.]
.
GORDON: Is destroying his staff I'm like a glorified babysitter.
Why aren't you listening to your head chef? You can't be this numb.
GORDON: Forcing me to do something I've never done before.
I'm not asking anymore, I'm telling you.
You have no choice.
-Look at the cockroaches! -That's disgusting.
GORDON: With so many restaurants on the brink of collapse Smell that [bleep.]
! Look at all that [bleep.]
blood in there.
The most disgusting kitchen ever! GORDON: I know that I need to work quickly, so I've given myself just 24 hours Oh, my God.
GORDON: To try and save each of them.
-That is [bleep.]
rancid! -(sniffs) Mm.
GORDON: But when people know I'm coming, they tend to hide what's really going on.
So I'll be covert, hiding cameras in the restaurants and myself in plain sight Time to raise some hell.
To catch them all red-handed.
-(siren wailing) -Oh, my God.
I want to show you something that isn't very pleasant.
That's not pepper.
If I have any hope of saving them In case you're sick, I've got some ready-made [bleep.]
penicillin.
I'll have to go to hell and back in 24 hours.
You can give me as much [bleep.]
as you want to give me.
Let's go ahead 'cause I got time.
(rock music) (beeping) (upbeat music) I've just arrived in Kansas City, Missouri the Paris of the Plains, a city with a culinary legacy just as rich as its musical history.
I'm in the Jazz District, 18th and Vine.
An area that's really seen a massive redevelopment in recent years.
It's a very popular place for the tourists and the residents, but those crowds haven't been going anywhere near Bayou on the Vine.
Only a little over a year ol, this restaurant sits directly across from the American Jazz Museum and the Negro League Baseball Museum.
But while these museums celebrate a storied past, Bayou on the Vine, trust me, is struggling with an uncertain future.
(upbeat music) I am Chuck Byrd, and I am the owner of Bayou on the Vine, along with Eartha, my wife.
My dad, Thomas Gadson, was a musician, and I remember him playing here in this restaurant.
I can definitely feel my dads spirit when I come here.
CHUCK: I purchased Bayou on the Vine because we were trying to figure out what to do with our youngest daughter, Sharekka.
(tense music) My name is Sharekka, and I am the executive chef and owner of Bayou on the Vine.
I went to culinary school.
I worked for a couple of people, and I went to my parents and was, like, "Hey, I'm not made to work for somebody, so we need to figure out another option for me.
" Daddy, you don't own this place.
-Trust me, I do.
-Well, the owner needs to start taking some more responsibility, because this sucks.
Sharekka may have been given too much too soon.
(bell ringing rapidly) She's been mean since she was a little girl.
SHAREKKA: I'm not going to let you make an ass out of this restaurant.
Shut up.
I have three daughters.
They all have worked here.
I left because this was a very high-intense/stressful family situation.
What's the problem? It's awfully hard to have your daughters as your business partners.
Let's see what's going to happen here.
No one in the family has restaurant experience.
I'm done talking about that, and that could be done being talked about because we already said what we have to say about that, and so he can take it for what it's worth.
CHUCK: My wife and I, we have been in business since 1999 in the solid waste and recycling industry, and it's very successful.
But when I come down to make recommendations, you know, "Daddy, we don't want to hear that.
" The business is not doing well.
Come on, orders.
Sometimes we have really bad weeks.
We're going to have to ask Mommy and Daddy for some money.
And our parents have to finance the business themselves.
I'm missing money, customers, everything.
CHUCK: The restaurant has really taken a toll on my relationship with my wife.
Finding out that they were on the brinks of a divorce was pretty much devastating.
CHUCK: The stakes here are very high.
If we lose the restaurant, we lose the family.
(somber music) GORDON: It's clear to me that without some major changes, Bayou on the Vine could be closed within a matter of months.
Now, as you know, when people know I'm coming, they tend to sing a different tune.
So I'm going undercover.
(groovy music) That is a beauty.
Softball Steve.
Let's see if this family can step up to the plate.
(bat cracks) Kansas City Slickers, you ready for some interesting food? -Absolutely.
-Yeah.
-Ready? BOTH: Yeah.
I'll drive.
(rock music) MAN: So you guys drive on the opposite side in UK? -We do.
-Oh.
-Yeah.
-Is your steering wheel -over here? -It is.
-Oh, cool.
-Yeah.
So I get home, [bleep.]
it, I just sit in the middle.
(laughter) GORDON: Let's do it, gents.
All the windows are tinted, so you got no idea what it is inside.
And that's a good thing, because no one would step foot in here if they could see the poorly imitated Mardi Gras décor.
How you fellas doing? Did y'all want to start try any of our appetizers? Cajun hush puppies.
GORDON: We're ordering some Creole staples -Red gumbo.
GORDON: Which should be a walk-off home run for any decent Cajun restaurant.
Blackened catfish.
I'll do the shrimp and sausage jambalaya.
I'd like the crawfish bread.
GORDON: But after what we've already seen, I'm expecting this meal to be a swing and miss.
I think that'll do it.
Thank you, man.
Cajun hush puppies, gumbo and jambalaya, and then the blackened catfish.
Shayna, who this go to? It's the last ticket that came in, I'm not sure.
Y'all hopping around on tickets.
I can't do that.
(dramatic music) (beeping) Service is terrible.
I thought we'd have an appetizer by now.
Hush puppy, where you at? Is it a puppy up there? I think it is.
They probably cold at this point.
All right, I got some hush puppies.
MAN: All right.
First of all, it smells like the oil in the fryer hasn't been changed for weeks.
-That smell -(beeping) (dramatic music) Man, that's not good.
(bell dinging) Ms.
Norma, you know you got a gumbo and a jambalaya? -No, I do not.
-It's on the ticket with the blackened catfish.
Yeah, because y'all need to pay attention more.
-This happens way too often.
-Okay.
This probably needs to go out.
(bell dinging) What's that bell? I do have the gumbo right here.
-Yeah, that was me.
-Jambalaya.
-Right here.
-Crawfish bread.
-And blackened catfish.
-Right here, thank you.
Look at my catfish, holy Moses.
(dramatic music) That's terrible.
That fish is dry.
(beeping) -And this is gumbo, huh? -It looks more like salsa.
I don't know, there's something rubbery in it.
GORDON: It tastes like it's turned.
(beeping) -Oh, my God.
-What is that? -Crawfish bread.
-You are kidding me.
It looks like vomit on a plate.
That's not how they do crawfish toast in New Orleans, trust me.
Get your tickets out first and then drop chicken.
-Don't do that.
-Rekka, stop! Shut up! -I'm just saying.
-Rekka, stop.
Can y'all be real? Oh, you're not? Ms.
Norma! Hold on.
Ms.
Norma, Sharekka, Ms.
Norma.
Me and Ms.
Norma know how to handle each other.
-No, you don't.
-We got orders.
We ain't got time for that.
Why don't you just shut up, Rekka? -Just shut your mouth.
-Why don't y'all quit -talking to me? -Who you talking to? Yes, girl, stop.
Because he's stepping up on me.
-Who are you talking to? -Stop.
What is going on in there? -Don't step up on me, though.
-Girl, that's your daddy.
I'm about to step up on you.
-That's fine.
-For real.
(dramatic music) (sighs) So, question, would you bring your wives and girlfriends here -after this experience? -No.
-No, absolutely not.
-No.
I guess unless I wanted a divorce.
(laughter) I agree.
(dramatic music) Ladies and gentleman, could you just listen for 30 seconds, please? All of you, I'd like you to stop eating.
Wait, wait.
Wait.
Whatwho are you? (dramatic music) WOMAN: Is that Chef Ramsay? (gasps) Sorry, sir.
(laughs) I'm in shock.
I've sat here with my three friends, three locals.
The food, honestly, Cajun, is a joke.
Bayou on the Vine is closed.
All of you, I'd like you to meet me outside in two minutes.
(dramatic music) (rock music) WOMAN: Oh, my goodness.
Come over, this way.
Thank you.
This is Hell on Wheels.
This is what I travel across the country in.
It has the state-of-the-art kitchen, the most amazing team in there.
But, more importantly, that's my epicenter.
I want you to watch something really important.
Take a very close look.
This is what goes on in this restaurant on a daily basis.
All of you, take a look.
(tense music) (crowd groaning) -What? -(crowd murmuring) WOMAN: Why you always watch the damn roaches coming out? WOMAN: It don't WOMAN: It's ready.
-I'll check the temp.
-It ain't one roach.
-It's two or three roaches.
-Oh, okay.
Uh-uh, you infested.
I'm not coming over here.
It's not like that.
These are some [bleep.]
ridiculous-ass people.
I told you when you came in, make sure you got your seat set up other than what I'm doing.
But you didn't do that.
Y'all wouldn't know how to cook in the daytime if y'all life depended on it.
Because y'all come in here and everything is made for y'all, for the most part.
We all want you to shut the hell up.
Wow.
Sharekka.
First off, half of that stuff in there is not especially the roaches we've never had a roach issue.
I wish the roaches were the only problem.
Chuck, we've been open for a year, right? And we haven't made a dime yet, and we're losing money.
That doesn't sound like a daughter that's concerned about losing money.
We can't even start to fix that restaurant until we're a little bit more honest with ourselves.
It was some of the worst Creole we've ever eaten.
That's a matter of your opinion.
-My opinion? -Yeah.
It's a matter of the palate.
It's a matter of my palate now? Yes.
You have the nerve to say that to me when you haven't even trained to be where you are? I've definitely trained to be where I am.
No, you went to culinary school.
-Okay.
-That's the basics.
You graduate culinary school, then you go into the big, bad world, and then you learn how to cook.
You went from culinary school, and Daddy bought you a restaurant.
So you can stand there in denial all you want.
I'm not in denial.
You're talking about my palate.
Come on.
You can give me as much [bleep.]
as you want to give me.
-Oh, I've got some for you.
-Sorry? Let's go ahead 'cause I got time.
Oh, my God.
(beeping) (dramatic music) You can give me as much [bleep.]
as you want to give me.
-Oh, I've got some for you.
-Sorry? Let's go ahead 'cause I got time.
Your attitude is disgusting, young lady.
Chuck, whether your daughter likes it or not, I'm actually here to help.
But, Chuck, I'm going to ask you and Eartha.
Do you both want my help? -Yes.
-Yes.
All we've got is 24 hours to get this place turned around, and the clock starts now.
(beeping) Staff, go on your phones, and I'll meet you back in the restaurant.
I'm gonna be here probably overnight, so I know Sharekka has a issue listening to wise counsel, but I believe this is going to be the best opportunity for me to save Bayou on the Vine.
Am I the only one in this room that identifies that everybody is enabling the baby? We do.
(tense music) It's obvious to me and everybody else in this room you don't listen to anybody.
Why does Sharekka not want to listen? 'Cause Sharekka think she know more than everybody else.
-Does she disrespect you? -Yes, she has.
-Oh, my God.
-Your mama know the truth, 'cause I've spoke to your mama about it.
-So much disrespect -Yeah.
In this room.
Big sis, does she disrespect you? -She has.
GORDON: She has.
-Norma? -She has.
GORDON: Eartha? -Yes.
-Chuck.
-She did it this evening.
GORDON: And when you're the man that's put up hundreds of thousands of dollars of your retirement, how does that make you feel? I created the monster.
-If she wasn't your daughter -Fired.
(tense music) Eartha, if you had to turn the clocks back, would you have opened this place? No.
It's had a lot of stress on our family.
What's happened to the family? We just don't spend that quality time together, and we've somewhat lost a lot of respect.
CHUCK: Let me just say this.
I've been in business for 38 years.
Yes.
When I try to educate them about things that should be changed, what I get is, "Daddy, be seen and not heard.
" -Really? -Yeah.
Cimina, you're back now, right? -Yes.
-I'm dying to know.
-Why did you quit? -Because I was getting into it with my sisters, and we hardly ever get into it.
And I felt like "Lord, this is the Devil.
" -Right.
-You know, we're a Christian family, and so a lot of our Christian values started getting compromised.
Why are we in this mess? Mismanagement and not having the experience.
Who is the manager, front of the house? Right, give me an insight, over the last five years, the restaurants you've worked in before you I've never worked in a restaurant.
-Stop it.
-I've never managed -a restaurant.
-Hold on, hold on.
-You've ne -Never.
But you're the manager, and you've never worked in I've been a manager.
I've never managed a restaurant.
Yeah, okay, it's a big deal, but where have you managed? I'm going to be respectful to you.
You're going to be respectful to me.
A quarter million dollars in debt, and you want me to kiss your ass.
-Shame on you, young lady.
-No, I don't.
-I just want to be respected.
-Shame on you.
I know you're known for being [bleep.]
.
If you want to see my [bleep.]
, darling, you can watch me walk out the door, because I'm not going to sit here and take this from you that deluded.
But we should be disrespected, though? Oh, no, hold on a minute.
I'm just getting tired dealing with stuck-up, -precious little princesses.
-What? But go back to the beginning, when Daddy bought you a restaurant.
Stop saying "your Mommy and Daddy gave you a restaurant.
" This is all of our restaurant equally.
-Who put up the money? -They did.
(dramatic music) What does it mean to you, then? What part of this What do you think it means to me? I come here and do my best every single day.
-You're taking them down.
-It ain't worth nothing.
-I am? -Yes, and little sis.
-Are you out of your mind? -No, I'm not out of my mind.
-I'm telling the truth.
-You got to be -out of your mind.
-I'm telling you the truth.
Are you kidding me? Your parents, on the verge of separating Why would you say we ruining our parents' marriage? -Are you crazy? -Calm down.
-Calm down.
-I don't think you're helping -the situation.
-Calm down.
And you ain't either right now.
-Shayna.
-You don't know us.
You don't know what goes on here.
-You're in denial.
-[bleep.]
you.
BOTH: Shayna.
-Oh, [bleep.]
me? -[bleep.]
you.
-No, thank you.
-I'm too busy.
-And y'all sitting here -letting him do it.
-Shayna! I don't even want to sit up here and talk to him.
(tense music) SHAYNA: You think I'm going to let this man EARTHA: Stop it, stop it.
SHAYNA: Sit out here and tell usyou crazy.
EARTHA: The truth of the matter is he said we disrespectful.
You are being very disrespectful right now.
SHAYNA: And I am, because you disrespectful for letting him say that and not saying nothing.
EARTHA: You got like Sharekk.
You don't want to shut up.
Well, can you listen? Because you never listen.
SHAYNA: Don't say nothing else to me.
(tense music) (door closes) So you can all come at me.
I'm just pointing out some of the truth -that nobody's dealing with.
-We need to hear this.
If we want to fix, if we want to run this business, if we want to be a family, if we want to grow this, you're gonna have to take those jabs.
(soft music) I'm here to fix this place, but I can't fix attitude.
We have just over 22 hours to get this business turned around.
But what I'm not getting is the commitment.
-Are we committed BOTH: Yes.
To getting this place turned around? ALL: Yes.
-Can we get a strong "yes"? Thank you.
Bryan, Teresa, come over.
This is Bryan and Teresa, head of our renovation team.
Listen to them and get this place stripped out.
-Now, of you go, guys.
-All right, everybody.
Everything that's in this place goes out.
So I need to clear all this stuff off the bar.
Put every table, every chair, everything's outside.
Let's go! GORDON: With less than 23 hours to reimagine this dining room I'm just going to toss some chairs.
GORDON: Getting on the same page with my renovation team is critical.
How do we create that intimate jazz club? We're going to use the guitars and stuff they have, and we're going to make this stage stand out.
And then we've got beautiful brass fixtures everywhere.
-I can't wait to see the brass.
-Okay.
-Thank you, sir.
-Great job, thank you.
(tense music) GORDON: Now that we know we're going to embrace the family's jazz heritage, I need to find out from Eartha the story behind these guitars.
Help me to get up to speed of what is all this stuff? Who are they? This is my dad, Thomas Maurice Gadson.
He was a musician.
He actually played in this very restaurant.
-We didn't own it at the time.
-Wow, wow.
He passed away in 2014.
Who's the other gentleman on the drums there? My dad's brother, James Gadson.
The third most recorded drummer in the world.
-Where is he now? -He's in Los Angeles.
He's in LA, and how many times has he played here? (soft music) He's never played here, really? -Never played here.
-Why? He's probably 80, and he doesn't get around like he would like to.
-No.
-But he still tells me he's going to get here, and he still wants to get here to see me, you know, and see the restaurant.
With all that history, what's your biggest fear? Probably losing the restaurant would be the Something that was a joint effort for me and my daughters and my husband.
We're doing it to keep this family together.
-That's right, it is.
-Now I've got a background.
-Thank you so much.
-Come here.
GORDON: I've got to find an additional way to infuse the Gadsons' jazz legacy into this restaurant.
Before I can do that, I need to make sure there's even a restaurant left.
Chuck, let's go around the corner.
-Private stuff, sit down.
-Right So here's the thing.
Sharekka, she she has this air of self-entitlement.
Right, because, see, she's under the impression -that she owns the business.
-No, no.
And she doesn't own the business.
No, no, no.
Because you've been enabling her.
Well, my approach was, "You girls take care and manage this restaurant.
I'm focused on the big picture.
" But your girls aren't capable of running this place -without your guidance.
-I know.
-Period, okay? -Right -That's the base.
-Right.
And if those girls weren't your daughter, you wouldn't be tolerating 90% of this.
-So how do we get there? -So, if I was in your shoes, I'd stick Sharekka in her place, and you step up and start taking more control.
-Okay, I have to engage.
-Here's the other issue.
Shayna is checked out, because she's only doing it out of respect for you and Mum.
-Mm-hmm.
-And she's butting heads.
-Mm-hmm.
-So do you feel it's time to release Shayna? (tense music) (beeping) GORDON: Do you feel (beeping) It's time to release Shayna? (tense music) Having one member of the family out -Mm-hmm.
-Makes the other one step up.
So automatically Sharekka then starts thinking, "I'm next.
" For the bigger picture, the message that sends is extraordinary.
Here's the other issue.
This restaurant, how's that affected your personal relationship with Eartha? It has a tremendous effect on us.
I mean, before the restaurant, we would say, "Hey, we're going on a cruise for Christmas.
" And come back, and life is good.
Now? -No more family vacations -No.
-Long weekends, cruises -No, no.
-Dinners.
-No.
The restaurant's driven a wedge.
That's going to stop.
You step up and take those reins.
So, with you at the helm, how are you feeling? I'm looking forward to it, but I will give that a lot of thought.
-Yeah, I appreciate that.
-Okay.
-Thank you.
-Okay.
Both Shayna and Sharekka need to hear what Chef Ramsay had to say.
I just need to talk to her for a minute.
You know, quite naturally, as a father, you want to try to defend their character.
But they're being told something they needed to hear.
It's my money, and at the end of the day, if he's going to help, let's get to that.
-You hear what I'm saying? -Yes, Dad.
And I mean what I said.
(drill whirrs) GORDON: I'm up against it time-wise.
The clock's ticking.
They're going backwards.
I'm trying to go forwards.
Shayna, let's take two minutes downstairs.
And Shayna, you know, she has an attitude.
I have to cut straight to the chase and get to the issue.
So, Shayna, you give me the impression that you won't listen.
You're not managing the business.
So is this something that you really want to do? Did I tell you I didn't? I'm here every single day.
But I don't have the time or the experience that I need to manage the business.
And so, if we're not financially able to pay a manager, what do you suggest? I suggest this.
We have your father in the business as well, and if someone like him has that exposure financially, there's only so far he'll let it go before he says, "Right, no one's going to brush me aside now.
" Don't you think we're there right now? I do.
He told me you're kicking him outDad.
Not me, Sharekka.
She's not receptive to anything.
Is this ignorance, arrogance? I believe sometimes it is ignorance and a little bit of ego.
To keep the place open, we're sort of massaging her ego.
I agree.
We used to be a really close-knit family.
We talked every day.
We have disagreements regularly.
We pretty much just make it work, for what it's worth.
You make it work, and it's not working financially.
You see Dad putting that money in every month.
And what we need to commit to is change.
Whatever you think we need to do, I'm willing to try it.
-No more butting heads.
-No more butting heads.
I appreciate that.
I'll see you back upstairs.
We got a lot of work to do.
Thanks, Shayna.
SHAYNA: Now I'm calm.
Initially it was a lot to take in, but it's the harsh truth, so I'm receptive.
(rock music) GORDON: I'm excited about the renovation embracing Eartha's jazz roots, and the Gadson family musical legacy.
We're going to start with a base of cymbals, and then we're just going to build off of this.
WOMAN: Don't quit your daytime job, boo.
(laughs) GORDON: Right, let's go.
I'm hoping that by cooking with Sharekka, I'll be able to get through to her on a chef-to-chef bass and show her that I'm here to help.
Now, I know it's cold minus-2, Celsius, okay? So that's frickin' cold.
Yeah, the end of my trousers are frozen.
Right, welcome to my world.
Take a look out there.
Let's start off in the corner there.
A delicious sweet corn fritter with a Cajun remoulade.
Next to that is a crawfish toast.
And that's done with a Creole mustard and andouille sausage.
And then from there, a delicious blackened snapper sat on a beautiful, fragrant succotash.
Next to that, we got the shrimp étouffée, and this is beautiful, thick, rich étouffée.
Next to that, we've got a smothered pork tenderloin with a wild mushroom and onion gravy.
-That looks good.
-There is nothing difficult.
SHAREKKA: I think these recipes on our menu are kind of opposite of what we're doing.
I don't appreciate Gordon Ramsay doing all that.
You know, we're kind of doing more of, like, the traditional Cajun food.
It's kind of more of a twist on it.
So I wish he would have did t a little bit differently.
Right, a nonstick pan.
Pork, in.
It's got very thin marbles of fat running through the center, so we have to be super careful.
Over-sear on the outside, and it's going to dry.
Once we start to get that cut on there, in goes some fresh thyme, garlic.
Rolling that around, smell that now.
Into the oven, six to eight minutes.
In she goes.
(rock music) There's three things on the plate here, okay? The first one, sweet potato mash.
From there, we take some of our greens.
That sits on top.
-See the lines? -Mm-hmm.
You follow those lines.
Sit that on there.
Do a light nip of season over there.
And then, finally, our mushroom gravy.
There is nothing complicated there.
-Let's go, dig in there.
WOMAN: He did it slow.
-That is good.
-Thank you.
Yes, it is.
Mmm, that's good.
What's going to happen now is you're going to buddy up with my team.
Mary, Alex, Jamie, and Ben.
This is my team.
They've been with me for over a decade.
-Nice to meet you.
-Nice to meet you.
Okay, listen to them and absorb from them.
-Let's get going, guys.
-All right.
-Good luck.
-Here we go.
-Let's roll.
-Let's go.
Oh, man.
Bayou on the Vine has been running so dysfunctional, and Sharekka has been angry.
And she has let all those problems affect the food.
-No.
-Okay.
GORDON: So it's going to be a tough night.
I'm hoping that they listen to my team and step up.
If they don't embrace this change tonight (dramatic music) We're doomed.
I just went through the whole entire thing of how to make everything.
They want me to do it again? I can do it again.
Told you I learn pretty quick.
Can I go home now? (dramatic music) (beeping) GORDON: Coming up -Let it sit 20 minutes.
-It's not going to look good.
-No, no.
Don't go back there, look at me.
Don't go back there with me on that.
GORDON: And later Ms.
Eartha.
-What? -Oh, my God! (beeping) (dramatic music) (beeping) GORDON: It's late into the night, and as Kansas City sleeps, the Bayou team can't afford to slow their tempo.
I just want to see my bed right now.
-Yes.
WOMAN: I want to see my man right now.
(laughter) It's not bad.
Not bad at all.
GORDON: While this jazz-inspired decor does the Gadson legacy proud BRYAN: This wall, from anywhere you look, -will justBoom.
-Yeah.
GORDON: There's still so much to be done BRYAN: And that goes through, and then if you just yeah, keep feeding it.
GORDON: Or it'll be curtains for the team.
Hold that for a minute.
I'm going to slideOh, God.
(metal clatters) -Stand by.
-All right.
-Here, I'll hold this.
-Let's do this.
(laughs) [bleep.]
.
GORDON: But finishing the renovation will mean nothing if they don't have a head chef who has earned the right to lead her team.
Dee, you looking good over there? -It's looking all right.
-Want me to flip it over? Uh, I'll let it kiss right before I plate it.
Okay.
(dramatic music) -Right, how we doing? -Hey, Chef.
-We good? -Doing good, doing good.
-Tired? -I don't get tired.
Good.
Is there anything here that you don't think you can cook? -No.
-Is there anything here that you don't think you can cook? -No.
-No? Good, thank you.
-Uh, Mary.
-Yes, Chef? GORDON: Sharekkaany attitude? A little bit in the beginning.
She was, you know, hesitant.
She didn't think she was going to like the dishes, and then, finally, when she started tasting all the food, she was like, "Oh, I like it.
" Man, she's a piece of work, huh? -Yes.
-Who's the strongest? Definitely Sharekka.
Now let's just make sure we keep it nice and pretty, especially with something so colorful.
You don't want to mess up that color.
GORDON: It's good to see Sharekka embracing being a leader.
With the time ticking away, I've arranged for her family to work on a project I think they'll embrace as well.
So the pictures that we have, you guys can kind of sort through them.
We have some that are instruments, -but then we have some -Oh, my gosh.
(woman gasps) That's our grandmother.
Oh, my goodness! (soft music) Aw.
(inhales sharply) Oh, that's me, my two sisters, and my dad.
You know, I'm a part-time interior decorator.
I know you are.
You got a lot of tricks and trades with you.
More tricks than trades.
(laughter) EARTHA: Thomas Gadson, that's my daddy.
-So we can put one here.
-How about that? CHUCK: No, you can stagger it.
GORDON: With the family working on pictures of their loved ones in the dining room, I need to make sure the kitchen staff is well-equipped.
Take a look.
(rock music) We have stocked your kitchen with most amazing brand-new equipment.
Knives that we use, the best in the business.
-Yes, sir.
-And then these.
-Yes, yes.
-Now, the flavor coming off these -Is going to be amazing.
-Is incredible.
Young lady, get your team together and get this place set up for success.
-You got me? -I got you.
I'm a happy camper.
I'm ready to roll.
GORDON: I'm glad Sharekka is motivated, but it's still too soon to celebrate.
Let me make sure you know your table numbers.
Kaylin, 7, 8, 9, 10, 11 GORDON: As Shayna takes control of the dining room, there's still a lot to do before we launch.
Oh, yeah, baby.
GORDON: The Bayou team have been provided with a new state-of-the-art TouchBistro point-of-sale system.
And I've come up with the perfect way to celebrate the jazz legacy of Eartha's family.
-Bayou on the Vine is gone.
-Right, no longer.
-Welcome to Gadson's.
-Hey.
My uncle, oh, my God, he would love to see this.
GORDON: This family stands for jazz.
This is the birthplace of jazz right on this street, 18th and Vine.
So just give it some love.
(beeping) Would you two take a seat? (tense music) Ladies, uh, we butted heads from the beginning.
There is so much at stake.
Sharekka, you want this, right? Yes, I'm sacrificing my life for it pretty much.
Anything you'd like to say to the girls? It's not business as usual, you know? As your father, I'm asking you guys to trust me.
It's going to be painful, but it's going to be better.
We're not going to get this chance again, and so if we fail, then it's our fault.
And so, Sharekka, when it gets tough, take a deep breath.
Don't let your staff see you go there, 'cause it's just going to have a ripple effect, okay? Shayna, just be conscious of how we are running the front of the house.
This is it for us.
You are the owner.
Owners are general managers.
Tonight you are going to hold the reins -Okay.
-And we're going to set -this place back on the map.
-All right.
-Gadson's -Yes.
Opens for the first time in just under 30 minutes from now.
-Let's go.
-All right.
(rock music) Y'all ready? Ms.
T, are you ready? -You look nervous.
-Let's do it.
(laughs) GORDON: Now, I have one last surprise for the family.
Ms.
Eartha -What? -Oh, my God! Oh! (groovy music) Ms.
Eartha.
-What? -Oh, my God! -Oh, my God! -(laughs) There's somebody here that is dying to see you.
SHAYNA: Hey, Uncle James.
-(laughter) Wow.
(soft music) It's all right, baby.
You knew I was going to make it.
I couldn't take it.
(sobbing) Oh, God, I'm just so glad to see you.
-Okay, hey, got to get it in.
-Making me cry.
I know.
EARTHA: Seeing my uncle, it was just overwhelming.
It just brung a lot of memories back.
-There is no way -Oh, my God.
That we could open Gadson's without -A Gadson.
-James Gadson.
-That's right, that's right.
-So welcome.
EARTHA: To me, this is a once-in-a-lifetime opportunity, and it was wonderful.
James, first impressions of the restaurant.
-What do you think? -Oh, I think it's wonderful.
Oh, gosh.
I got to get myself together.
I got to cook.
Now, I know you're a little anxious.
A little bit nervous.
-Mm-hmm, mm-hmm.
-I can see that.
-A lot of bit nervous.
Hey, I've been 27.
I spent the last 20 years getting my ass kicked to get where I am.
Do you understand? And sometimes getting a good boot in the ass gives you a good dusting down.
-Yeah.
-And for me, it's how you come back from that.
I've been firm for a reason.
Because deep down, in amongst all the attitude, I do believe you've got something there.
-Prove it.
-Yes, Chef.
This is going to be the biggest test of her life, because if she doesn't man the station at this re-launch I need some sleep.
My eye is twitching.
GORDON: It's going to prove that your dad's put you in this position, and you haven't got the talent to sustain it.
So I'm hoping now she takes it and runs that business properly.
(dramatic music) -People are ready to come in.
-Hold on, let me Where are my servers at? They need to get in here.
Look at that clock.
We got to work our kinks out and get it going.
ALL: Eight, seven, six, five, four You ready, Dee? ALL: Three, two, one! (cheers and applause) I'm going to cry.
Come on in.
(jazzy music) Okay, let's get our stations reset.
-Welcome to Gadson's, ladies.
-Thank you.
Welcome to Gadson's.
-Hello, how many? -Three.
Three? Follow me.
GORDON: In just 24 hours, my team and the staff have given this place a brand-new start.
-Fantastic.
-Oh, isn't that wonderful? Yeah, I got to take a picture of this.
Yes.
GORDON: Thanks to a more authentic color scheme and original décor, Gadson's has completely changed its tune.
I appreciate you guys coming in.
I hope you have a fantastic dining experience.
-Oh, yeah.
-Thank you so much.
-All right, okay.
-Thank you.
GORDON: I can only hope this new look strikes a chord with the customers and the family who runs it.
First table have sat down, here we go.
Don't let the butterflies get you, baby.
I'm ready to get it shaking.
What a [bleep.]
24 hours I've had, let me tell you.
You don't even want to know.
I want to recommend the corn fritters.
They come in a three, they're sweet and doughy.
Ticket, ticket, ticket.
Let's roll.
Corn fritter on the deuce, crawfish toast on the deuce.
-Heard? -Heard.
GORDON: Big sis Cimina is expediting for Sharekka, who's got her first orders in.
Now the real test begins.
SHAREKKA: Make sure you're tasting your food.
Do not compromise quality for time.
GORDON: Good, nice cut on the toast.
Soon as you're ready, get plating, let's go.
Good man.
Service, please, table one.
I have corn fritters over here.
-Yes.
-Yes.
-And crawfish.
-Thank you.
We're out of the gate strong.
This is super positive.
We need to communicate.
We're pushing out the apps.
And then we go on to entrées next.
Yes, Chef.
(rock music) -It's good.
-Yeah, that's delicious.
All right, we getting courses in.
Two surf and turfs.
One well, one mid-well, and -One well, one mid-well.
-A shrimp étouffée.
So am I supposed to be calling tickets and making the food? 'Cause I'd rather my expo person do that 'cause I can't be back here reading it and cooking.
-Cimina, I need you expediting.
-Cimina, what we need? Okay, we need the, um We got 12 tickets up.
GORDON: How come we're missig food everywhere? -Ladies, sorry about the wait.
-No worries.
-Have you had your appetizers? -Yes, we have.
And you're waiting for your entrées? -Yes.
-Give me two seconds, please.
-Okay.
-Thank you.
So do we need do we need another fritter? Come on.
(dramatic music) CHUCK: Which one of your tables have not gotten their food? -Seven, eight, 14.
-Seven, eight, and 14.
Okay, Sharekka, so we're going with table eight, 14.
-Uh-uh.
-We're sending 23 first.
-23, 23.
-Ah, these are what I have two first, table two and table one.
The tenderloin and the red snapper.
-Table one? -It's gone.
Table one's gone, darling.
Table one's gone.
Okay, I got tickets out of order.
I took this to table seven.
Yeah, that was up there about 20 minutes ago.
Okay, if you see it and it don't look good, reject it.
Look good.
Let it sit 20 minutes, it's not going to look good.
Don't go back there.
Look at me.
Don't go back there with me on that.
It came out of the pan dry.
Look, okay, just touch the side of that.
Okay, so it came out overcooked.
But we're not going to send that.
We haven't come this far to do that to each other, have we? I need us to be on the same page, because we are very much out of order right now.
I get that, you're right there.
But we've also made a mistake.
(dramatic music) Are we going to accept our mistakes or not? GORDON: Just touch the side of that, okay? So it came out overcooked.
But we're not going to send that.
We haven't come this far to do that to each other, have we? I need us to be on the same page, because we are very much out of order right now.
I get that, but are we going to accept our mistakes or not? -I'll accept that one.
-Thank you.
-I accept.
-Quick apology, we move on.
That's it.
Stop taking them for five minutes.
We've got extremely too many tickets and too much confusion, so figure it out.
-This is a disaster back here.
-We got more tickets than time.
We need to be efficient in this kitchen.
If we're not on the same page, we're going to go down.
I actually need some help, I'm not going to lie.
Come on.
(dramatic music) Hey, you might need to switch with her.
-Okay.
-Okay? Why don't you send her up to the front and you come to the back? -Cimina, do you need a break? -Yes.
-You want to switch out? -I need some time, sorry.
SHAYNA: Go, let's go.
Switch out.
Okay, Shayna, Sharekka communication.
Get us out of the weeds now.
This is where it counts.
We both dig in, and we get ourselves out the weeds.
Yeah, as a team, guys, yeah? Here we go.
Appetizers for Kaylin at table ten.
-Good.
-Holding on the -Is this Courtney's? -That's Courtney's.
You waiting on the shrimp étouffée, they plating.
SHAREKKA: I'm plating it right now.
One étouffée is up for Courtney's ticket.
How many shrimp go on the shrimp étouffée? BOTH: Five.
-That's missing one.
-Cold, though.
-Well spotted.
As long as we can communicate, we'll get through this.
But we're in the weeds.
We get out of it, okay, as a team.
-Yes, Chef.
-Snapper's coming.
(rock music) -That's it.
-Okay, there we go.
Take these, that's good.
We almost there, y'all.
We almost there.
Red snapper.
(upbeat music) That's really good, mm-hmm.
Customers are loving the food, okay? -Beautiful.
-Yeah, loving the food.
We're out of the weeds, and you pulled yourselves out, okay? Yes, it's hard -No celebration yet.
-No, we're not there.
Final, final hurdle.
Keep it going, yeah? I think now that we kind of are on the same page, it'll be a lot easier for us to communicate.
Crawfish toast and these fritters are going out next.
After that, I've got three shrimp étouffées -and a blackened red snapper.
-Heard.
(upbeat music) So what do you think? -It's incredible.
-Incredibly nice.
-It's great.
-It's very beautiful.
EARTHA: I'm really overwhelmd seeing everything unfold before my eyes.
All of my dreams, my hopes for this restaurant.
Seeing my uncle was wonderful, and the customers were happy.
-Everything looks delicious.
-Uh-huh.
It's really good.
-I think it's cooked perfect.
-Oh, perfect.
Well done, you.
I just needed somebody to kind of pave the way so I wouldn't break their heart, but you know what? -No, uh -I understand that.
It'd be even more broken if this place closed.
-Right, right.
-Okay? Right, right.
And so they need to understand.
It's a tough-love lesson.
Thank you.
I appreciate it, I really do.
I need a quick chat with all of you, okay? First of all, just listen to the atmosphere in here.
(excited chatter) What can you hear? Look at the smiles on their faces.
(upbeat music) -Empty plates.
GORDON: Yeah.
-How good is this? -Excellent.
You happy? Because when I first met you, you weren't.
I'm glad you are.
Stick together.
-Keep the support up.
-Okay.
Gadson's restaurant is live.
My time is done.
Thank you so much.
Appreciate you.
(laughs) Look, Mama gonna cry.
(laughs) Hey, come here, you.
Good job, good job.
James, sir, take it away.
Enjoy.
(cheers and applause) (blues music) How's everybody tonight out there? (cheers) Do you like the blues? That has to be one of the most difficult 24 hours I've ever experienced.
A family that was broken, the relationships were so toxic, and the animosity in that restaurant was dreadful.
Tonight confirmed that the spark is there.
Chuck stepped up as a general manager, owned the business.
But for me, the shining star was Sharekka.
That girl can cook.
Attitude was put aside.
She got in the weeds, she got herself out, and it really felt, for the first time, that she appreciates her job.
If they don't continue now climbing that ladder, honestly, you can't blame the setting, and you can't blame the music.
You've only got yourself to blame.
But fingers crossed, they are heading back to the top of the charts.
(man speaks indistinctly) (horn blares) (applause) (beeping) GORDON: Since my visit, I'm pleased to share that this restaurant is stronger than ever.
Welcome to Gadson's.
Just two? GORDON: Sharekka has continued to be a leader instead of a tyrant -Shayna? -Huh? Let me see where you at.
GORDON: And is earning the respect of her team.
- Steak, pork, steak, pork - Tickets, come on, tickets GORDON: Both she and Shayna have begun to take the advice of their father, Chuck.
Make it happen, Rekka GORDON: And the day-to-day running on the restaurant has improved dramatically.
With less stress on their finances, the relationship with Chuck and Eartha is back on track, meaning this jazz family is truly back in harmony.
(bright music) Next time, I'm at Boardwalk 11 in Los Angeles, California I don't have the experience, Mr.
Ramsay.
If you've been doing something for 30 years and you don't know what the [bleep.]
you're doing, then you must be a [bleep.]
moron.
GORDON: Where a clueless owner Every corner of the kitchen is littered with [bleep.]
.
GORDON: Is destroying his staff I'm like a glorified babysitter.
Why aren't you listening to your head chef? You can't be this numb.
GORDON: Forcing me to do something I've never done before.
I'm not asking anymore, I'm telling you.
You have no choice.