Kitchen Nightmares Season 9 Episode 10 | Blake's Place FULL Episode 720HD | March 11, 2025
Categoría
🎥
CortometrajesTranscripción
00:00media to let people know where I am, show them my food.
00:04And then from there, I opened my first casual dining
00:07restaurant, Blake's Plate.
00:08If you like it, share it.
00:10We have a big social media following.
00:13Hey, y'all.
00:14It's Chef Blake.
00:15And we're back with another amazing recipe.
00:17I started Chef Blake Cookware in 2018.
00:20We have some alfredo tomato ravioli.
00:24Chef Blake Cookware consists of nine steak potware sets,
00:28my spices, and my four-quart air fryer.
00:32I am the entrepreneur.
00:33My goal is to become the next Martha Stewart,
00:36to become the next Gordon Ramsay.
00:37Put that back in Chef Blake's air fryer
00:39for an additional 10 minutes, and here you are.
00:42I want to prove that I have the potential to run an empire,
00:46create this legacy, be this woman that I know I can be.
00:49But I definitely need the support of the family.
00:52Hey, Nelson, take this.
00:53Nelson is my husband.
00:55And he's been very supportive, pretty much just
00:57doing everything for the restaurant.
01:00Hi, y'all.
01:01Welcome in.
01:02All right.
01:03You got a lot of attention on the way here.
01:06The customers that come in, I think,
01:08have seen us on social media accounts.
01:10Take a couple pictures, and I'll be back in a little bit
01:12to take the sign out the way for you, OK?
01:13And I think when they get here, it's kind of like, womp, womp.
01:16It's just not what they expected.
01:19I don't like too much salt.
01:20We have a problem with the quality of food.
01:23I think you need a little bit more seasoning.
01:24That's all you need.
01:26She's really pushing the products,
01:28but the food is not right.
01:29The shrimp are not cooked all the way.
01:31Yeah, and your fault is that we can't do anything.
01:33Shrimp's not cooked all the way?
01:35Let's check and see if they want to remake.
01:37Y'all got to calm down.
01:38We just got to cook.
01:39Blake's in charge of the kitchen.
01:41But it can get stressful for Pete.
01:42Blake is a tornado on wheels.
01:45I need a chicken parm down.
01:46I need another grilled chicken down for a carroton.
01:48I need another ribeye down.
01:49Chef, call it.
01:50Two carrotons, two ribeyes, Chef.
01:52Come on.
01:52She just come out of nowhere and just
01:54interrupt the dance that was going so smoothly.
01:56I'm a little discombobulated.
01:58And it takes everybody off beat.
02:00This shit ugly.
02:01What I'm doing?
02:02I need you to be encouraging.
02:03If I had to describe the restaurant, Blake.
02:05What?
02:06We adding the cream to order.
02:08That's what you told me.
02:09Chaotic.
02:10Y'all ready?
02:11No.
02:14When we opened the restaurant, I discovered that I was pregnant.
02:17And then discovering that it's twins,
02:20I couldn't be at the restaurant as much as I want to be.
02:23So it was really hard.
02:26Having a difficult pregnancy, I did rely on my staff.
02:29Some of the standards that I set did go down.
02:32It's raw.
02:33I am not making any money right now.
02:35The chicken parm is undercooked.
02:37It's been over six months since I've taken my last paycheck.
02:39Some months, we got to dig in the savings.
02:42Clearly, you can see that chicken.
02:43Blake, I got a thermometer.
02:44Relax.
02:45On good months, the restaurant will pay for itself.
02:48The months where it doesn't, I'm happy to step in financially.
02:52This is undercooked.
02:53Look at the chicken.
02:54With the money we've invested, with the debt that I owe,
02:57we're in this at over $200,000.
03:01Great.
03:01How's it looking?
03:02Well, it's supposed to have no chicken.
03:04Like, don't eat meat.
03:06This supposed to have no meat on it?
03:08No meat?
03:09Yeah.
03:09I'm not taking that chicken off.
03:11Chef Ramsay, I need your help.
03:13Blake, listen.
03:13Please check chicken.
03:15I can't afford to keep messing up.
03:17I idolize you.
03:18I want to follow in your footsteps.
03:20I need hands.
03:22Blake, just push the button.
03:23But I need the expertise that you can provide to me.
03:26Help me.
03:27It's too much.
03:27Shit.
03:30This restaurant is festering.
03:33You cannot be that deluded.
03:34Stop, stop, stop.
03:35I promise you, you can't do this.
03:37Smell it.
03:38Shut it down.
03:45I'm in the uptown neighborhood of New Orleans.
03:47It's a vibrant and up-and-coming area.
03:50This still holds that real Southern charm.
03:53Now, Blake's restaurant is run by a so-called celebrity chef.
03:57So I need to see Instagram versus reality.
04:02Welcome.
04:03Hi.
04:03How are you?
04:04Welcome to Blake's.
04:05How long do I have to wait for?
04:06No wait at all, sir.
04:07OK, great.
04:08Come on in.
04:09I'm going to sit you right here.
04:10Amazing.
04:11Can Blake pop out for 30 seconds?
04:12Yeah, absolutely.
04:13I'm going to tell you.
04:14Blake, Gordon's here, and he'd like you to say hi.
04:17Gordon, OK, I'm coming.
04:19That looks perfect.
04:20Wow, what's that up there?
04:21That is her house seasonings that she sells.
04:24Up top, as well as her pots, her pans, and her air fryer.
04:28Are you selling well?
04:29No, I haven't sold any.
04:31You haven't sold any.
04:33There we go.
04:34Hi.
04:35This is Blake.
04:36Hi, chef.
04:37How are you?
04:37Good, how are you?
04:38Good to see you.
04:39Good to see you, too.
04:39Beautiful neighborhood, by the way.
04:41The amount of sort of celebrity chefs in this area
04:46that are running restaurants.
04:47Well, I'll eat.
04:48I'll have a look around the menu.
04:49And then I'll have them recommend you
04:51some great tasting dishes.
04:52For me, everything is good.
04:54But our top sellers are the Domain Treat and the Cagfish.
04:57Thank you, chef.
04:58I'll catch you later.
04:59OK.
05:01I'm super excited to serve Chef Ramsay.
05:04Whether he likes it or he doesn't, I mean, a win is a win.
05:07I'm serving Chef Ramsay.
05:08Everybody can't say that.
05:11Right, let's start off with the crab cake, shall we?
05:13Yeah.
05:14And then the Riverbend fries.
05:16Let's go for the Domain Treat as well.
05:18OK.
05:19Oh, catfish.
05:20Obviously, a big hit here locally, catfish fries.
05:23Absolutely.
05:25All right, welcome to the crab cake, Riverbend.
05:29Blake's Place, restaurant and bar.
05:33Well.
05:33Sunless, preheat, shuffling, air fryer.
05:36Pots and pans, air fryer, seasoning.
05:40Can I interest you in a pot and pan and some seasoning
05:42and air fryer?
05:45Maybe next time.
05:49Table two.
05:51All righty, there's our Riverbend fries.
05:54And our crab cake.
05:55Wow, thank you very much.
05:56And what's the sauce?
05:57It is our crawfish sauce.
06:00Oh, dear.
06:01Wow, that's not even crisp.
06:02It's soggy.
06:04That doesn't look very nice.
06:08It's just mush.
06:10Damn.
06:12That's gnarly.
06:14All right.
06:16Yeah, that was just a little bit mushy and dense.
06:18Mushy?
06:19Yeah, basically.
06:21All right, chef.
06:23Crab cakes are a bit mushy.
06:25OK.
06:26Here we go.
06:27Here we go.
06:29This is the Riverbend fries with crawfish.
06:37That just takes off a watery mess.
06:40And the crawfish just tastes watery and bland.
06:43OK.
06:44I'm going to let them down.
06:45And the fries are soggy.
06:46And the fries are soggy.
06:47Appreciate that.
06:47So I'm going to take the sauce off of them.
06:51OK, fries were soggy.
06:53The crawfish was watery.
06:55Watery?
06:55He's not about to like nothing.
06:57The Riverbend fries are not soggy.
06:59We actually over-fried our fries.
07:01So I don't understand what he's saying about the fries
07:04are soggy.
07:06Chef Blake does not take criticism well.
07:08Blake has this wall that she puts up.
07:11Chill.
07:12I am chill.
07:13I'm not chill?
07:14Nope.
07:16Ah, you're Nelson.
07:17How are you?
07:18Nelson, nice to meet you.
07:19Pleasure meeting you.
07:19How's everything?
07:20Yeah, not good.
07:22I saw you're bussing Thames there.
07:24Do you just pop in from time to time?
07:25Yeah, I just pop in.
07:26And whatever's needed, I'll take care of it.
07:28Your full-time job is a?
07:30A photographer, studio owner.
07:31Amazing.
07:31Yes.
07:32Well, I'm going to make my way through the menu.
07:33And we'll catch up later somewhere.
07:34OK.
07:35Yeah.
07:36Good to meet you.
07:37Slating up.
07:40Crystal, domain tree.
07:43I can't wait to see how this is about to go.
07:45Hey, look at this.
07:46There you go.
07:47Welcome to your domain tree.
07:48Domain tree?
07:48Oh, s***.
07:51It comes like this?
07:52It comes like that for pictures.
07:53And then we take it away.
07:55Oh, s***.
07:56We're all going to do it now.
07:58Oh, he's taking a picture of the sign.
08:02Blake love that sign, man.
08:03It's a play on New Orleans.
08:05It's a little gimmicky.
08:11Oh, s***.
08:13The breading is so salty.
08:16What is the sauce?
08:17So on the actual linguine or the fettuccine at the bottom,
08:22that is an Alfredo sauce.
08:23It's so spicy.
08:25My guess is it's going to be the seasoning.
08:27We use the Chef Blake's seasoning blends.
08:29Oh, s***.
08:30That is so salty.
08:31OK.
08:32Can you ask him to taste that?
08:33Yeah.
08:34Really salty.
08:35Damn.
08:36Oh, s***.
08:39Chef Ramsay would like you to taste this.
08:41Why?
08:41What is it?
08:42He believes it's over-seasoned and too spicy and salty.
08:46Delicious to me.
08:47All right.
08:48Sounds good.
08:50Too salty.
08:52Won't he come back here and cook the pasta, then?
08:55So the chef did taste it.
08:57Tastes fantastic to them.
08:59But that's how we send it and serve it.
09:00That's how we send it.
09:02It's good.
09:05Make everything bland.
09:06No seasoning, no nothing.
09:07Every dish from now on, bland.
09:11What?
09:13I know that my food tastes good, but I
09:15think he may not have the taste palette for New Orleans
09:19Creole cuisine.
09:20All right, catfish platter, walk in.
09:23All right.
09:24OK, here we go.
09:25Here we go.
09:26All right.
09:27So we have our catfish.
09:31F***.
09:36Oof.
09:37F*** me.
09:40I mean, of all the things that needs the spice and the heat
09:42and the lift is the catfish, but there's nothing on there.
09:47Yes, I believe that was our chef's choice.
09:49Normally, it has got the same seasonings,
09:51but she decided not to season it for you.
09:54There's a difference between lightly
09:56seasoned and over-seasoned.
09:59All right.
10:00Not a good call about not seasoning the catfish,
10:03because it's bland.
10:04It has no flavor.
10:05F***.
10:07Everybody loves the fish, which is seasoned to perfection.
10:12First, he says something's over-seasoned,
10:13then he says it's under-seasoned.
10:15I'm just confused at this point.
10:16If anything needed to be seasoned, it was the catfish.
10:26Stay put.
10:27Kitchen Nightmares will return after this Fox Fast break.
10:31OK, listen up.
10:32Order in.
10:32Let's go.
10:33Now, a Kitchen Nightmares secret clinical strength stress test.
10:36You can't run away.
10:37I'm very nervous.
10:39Will you calm your nerves down?
10:40This is bad.
10:41When stress, heat, and activity reach the boiling point.
10:44It's alive.
10:46You can do this.
10:46Let them see your strength, not your sweat.
10:49I'm stepping up.
10:50We got it.
10:51I'm out.
10:51I'm being the boss.
10:52I'm taking charge.
10:53Much better.
10:54Get two times more sweat protection
10:56with secret clinical deodorant.
10:58Keep watching Kitchen Nightmares right here on Fox.
11:01Welcome to the 100 degree sweat test.
11:03Which one of these two anti-curse friends
11:05can stand up to the heat?
11:07That's it.
11:08Take it up a notch.
11:09Looks like ordinary anti-curse friends can't take the heat.
11:12Ordinary anti-curse friends can't fight sweat
11:14better than secret clinical.
11:16Should we just get out of here right now?
11:18Yeah, let's go.
11:19I'm here to find the love of my life.
11:24Do you want to kiss me as bad as I want to kiss you?
11:27Honestly, I'm DTF.
11:30Down to farm.
11:30OK.
11:32Farmer, What's a What?
11:33Season premieres Thursday, March 20th on Fox.
11:36Gaga and Mariah receive iHeart's top honors.
11:42The iHeartRadio Music Awards, live Monday on Fox.
11:48Not a good call about not seasoning the catfish.
11:50If anything needed to be seasoned, it was the catfish.
11:55It's a slap in the face.
11:56I love the fish.
11:57Everybody loves the fish.
11:59Blake, I'm about to go if you're going to play like that.
12:03Would you like me to bring anybody out?
12:04Yeah, well, let's bring them out.
12:06Can I bring the kitchen guy?
12:06They're ready.
12:07All right, he said bring out the kitchen to come talk to him.
12:12How you doing, Chef Cece?
12:13Hi, Cece.
12:13How are you?
12:14Good.
12:14Nice to meet you.
12:15Likewise.
12:15Take a seat, please.
12:23Blake, I don't know where to start.
12:26Lunch was disappointing, I will be honest.
12:29Everything was salty.
12:29Everything was sort of just processed and seriously seasoned.
12:33Are you just pushing the seasoning
12:34or you listen to customers?
12:36I listen to customers.
12:37You do?
12:39We can't smother everything in your seasoning
12:42and then expect that to be a big hit.
12:45It goes way deeper than that, way deeper.
12:49I need to see some heart, some love, some soul, some passion.
12:53I got none of that today, zero.
12:58Cece, you're the head chef here.
13:00Yes.
13:01How do you rate the food on a scale of 1 to 10, truthfully?
13:05I ain't going to do that.
13:11Is Blake scared of hearing the truth?
13:13Is she ignoring the truth?
13:16I don't know.
13:17I can't answer that for her.
13:19Seems like it sometimes.
13:22But you're the head chef.
13:23Correct.
13:24And Blake's what then?
13:26She's everything.
13:27Blake is the law here.
13:30You put this together, Blake, right?
13:32Yes.
13:32This is your house, your name's on the wall,
13:34your pots and pans and seasonings here.
13:37Because you're shooting for the stars, right?
13:38Correct.
13:39What's the dream?
13:40The dream is to have multiple restaurants
13:42in multiple locations.
13:44I want to follow in your footsteps, chef.
13:46Forget my footsteps, because there
13:48are other talented female chefs in this town
13:52that are behind the line, busting their ass,
13:55creating a reputation to become successful.
13:59We haven't got the reputation.
14:00Customers aren't queuing up.
14:03Are you struggling?
14:05Yeah.
14:08Struggling with what?
14:09With finances.
14:12Can I just have a chat with Blake and Nelson together,
14:16please?
14:17Can you guys just go in the kitchen, take five minutes out?
14:20I don't want to talk money in front of the team.
14:26Young lady, what's going on?
14:28Truthfully.
14:31This has always been my dream.
14:34This is my passion.
14:36Is the dream at the heart of this food, restaurateur,
14:42or does the celebrity part come first?
14:46No.
14:47The dream, the passion.
14:49I know that I have to have good quality tasting dishes.
14:52Before celebrity, before anything.
14:54But opening up my first casual dining restaurant,
14:58I guess I didn't know what all the expenses that come with it.
15:02It has been a lot.
15:03And it has been overwhelming.
15:07I'm worried about staying open.
15:12We are in debt.
15:14You need to get your shit together.
15:17I opened Restaurant Gordon Ramsay back in 1998.
15:19I had to convince my wife to sell our apartment
15:21to get the deposit.
15:22The bank wouldn't touch us.
15:24At the time, we just had our first daughter, Megan.
15:26So this restaurant had to work.
15:28I didn't move from that stove for 10 years,
15:30sweating, grafting, to build that reputation.
15:33But I think you're way more interested in being
15:36a celebrity chef than a real chef.
15:39It starts in the kitchen, Blake.
15:41You've got to create food better than you can in the food truck.
15:44And you've got to get customers begging to get a table in here.
15:48Tonight, I want to see Blake the chef,
15:51not Blake the celebrity.
15:53Can you show me that?
15:53Yes.
15:56Nelson, I'm looking at the figures.
15:58There's clearly a lot of support that goes into this restaurant.
16:01Yeah.
16:02Can I just spend five minutes with you?
16:03Let's go for a dive.
16:05Blake, I appreciate it.
16:06I'll see you later.
16:08I'm feeling a little hurt, shoulders hurt.
16:11But hearing Chef Ramsay share his story about struggling
16:15is one of the stories that keeps me motivated.
16:18And know that the sacrifices I'm making are worth it.
16:21I know when being a restaurant owner, it's not easy.
16:25But I do have to change some things.
16:32Man, that was tough.
16:33Since Nelson is funding Blake's money-losing restaurant,
16:36I want to get his perspective on the situation
16:39and see how it's affected his own photography business.
16:42Figure out you walk into a restaurant
16:44in the neighborhood like that, and you've got pots and pans
16:46and air fryers.
16:47Why is she hell-bent on becoming a celebrity chef?
16:50She's grown a lot of attention from her food truck.
16:53And there's a lot of great things that she's done.
16:57This is a chef with a dream.
17:00But it's all happened quickly.
17:01Do you feel it's just gone a bit too quick?
17:03Yes.
17:04But I still have faith in her first and still this business.
17:10Is that having an effect on your business?
17:13It is greatly.
17:14Right now, Blake has a lot of things going on.
17:16With the cookware, the spices, the kids,
17:19it's hard to focus on one thing.
17:22And I think the restaurant is what's suffering from that.
17:27It's incredible.
17:28I'm a pretty popular photographer.
17:30But I've had to put that to the side for Blake's business.
17:34Bloody hell.
17:35What a setup, by the way.
17:37These studios aren't cheap.
17:39No, no, no.
17:41So you are flat out seven days a week.
17:45Bloody hell.
17:45Do you ever come in here at night
17:46when the kids go to bed?
17:47That's happened more and more often, yes.
17:49But bottom line, it has to be done.
17:51I feel like you're the cash flow,
17:52because we can't purely work on the existing turnover.
17:56It needs additional funds.
17:58Business is fragile.
18:00So if the restaurant has a little off,
18:02the studio is there to be that backup if needed.
18:08If I were to tell her no for something,
18:10I don't want that to come off as I'm losing faith
18:13in her or the business.
18:15There's a container outside.
18:16Is that holding props?
18:17Not props.
18:18It is holding her products.
18:20Holding her what?
18:20Her products.
18:23Can I have a quick look?
18:24Yeah, sure.
18:27How long has this been parked here?
18:28It has been parked here two years.
18:34And the problem is, once I open this door, you'll see.
18:38Oh my god.
18:41Everything towards the front half is pots.
18:44The second half is air fryers.
18:46It's all the way down to the back.
18:48Oh my good.
18:54She's bought stuff in advance.
18:57$50,000.
18:59I know where that $50,000 could have been better spent.
19:01You know that, and I know that.
19:03Sales for the cookware range anywhere from zero to,
19:08I would say, zero.
19:09Storing the products is about $300 a month.
19:13Even if we sell everything, we won't recoup that money.
19:17The penny's dropped.
19:19We've got to strip back all this paraphernalia,
19:21this sort of glory hunting, and get back to the core.
19:24This is crazy.
19:29Nelson's revelation has shocked me.
19:31But back at the restaurant, I'm hoping tonight's service
19:33will reveal if Chef Blake still has
19:36the fire to turn things around.
19:37So tonight, I want to prove to Chef
19:40that I have the potential to run an empire,
19:43create this legacy, be this woman that I know I can be.
19:47They're already going to say something about them cans.
19:50Let's put them right back.
19:54Hi, welcome.
19:55Table for three?
19:57All righty.
19:58Come on in.
19:59Let's put your hair up.
20:02Hi, welcome in.
20:04You're going to be right back with some water.
20:06Hi.
20:07Table for two?
20:08I'm going to put you over here in the corner.
20:11I'm concerned that Blake's been spreading herself too thin,
20:14financially and personally, and cutting corners.
20:21I'm sticking around for tonight's dinner service
20:23to get a first-hand look at how Blake runs things
20:26and see how I can help fix it.
20:28All right, walking in.
20:29Two domain, one ribeye, medium rare.
20:32Any pasta pans I asked for tonight?
20:34Nothing.
20:35I have sold nothing today.
20:37How much salt you put in there?
20:38Not a lot.
20:39I didn't want to hear that it was salty tonight.
20:41I made a little salt, that's it.
20:43What can I do for you tonight?
20:44We'll have the barbecue shrimp.
20:45Yeah.
20:46And I'll do the crab cake.
20:49What's that one for?
20:51That's for?
20:52Crab fish sauce for the crab cake.
20:54Sauce up.
20:55Sauce up for the domain.
20:57Heard.
21:03And thank you.
21:06Can I take your sign out of your way?
21:07Yeah.
21:08Let you lift your little bowl for me,
21:09and I'll take this out from under.
21:12That sauce tastes like the same sauce that was on those fries.
21:15Yeah.
21:16But like the fish and the shrimp is so salty.
21:18Very salty.
21:19Like a person with high blood pressure cannot eat this.
21:21All right, walking in.
21:23Crab cake, ribeye.
21:24Crab cake, ribeye, heard.
21:32Hi, Table 11.
21:40It's a little salty.
21:41Very salty.
21:42Oh, I'm so sorry.
21:44This is a little too salty.
21:46I mean, it's way too salty.
21:47Unfortunately.
21:48All right, I got a ribeye, medium, crab cake, and salty.
21:51Yeah.
21:51Heard.
21:52How was that?
21:54I wouldn't go back for that.
21:55It's too bad.
21:56It's salty.
21:56Yeah, the fish, the shrimp, it's salty.
21:59That sauce is too salty.
22:00The sauce is salty.
22:01It's salty as well.
22:03My apologies.
22:04Thank you for your patience.
22:08Do you mind just taking over for two minutes?
22:10I have a quick catch up with you.
22:11I just want to ask you a couple of questions.
22:13Yes, sir.
22:13Cece, let's go.
22:16How are you doing?
22:16What is this room, first of all?
22:18It's supposed to be for private dining, but it's everything.
22:20Who the fuck would use this as a private dining room?
22:22Nobody.
22:22It's hot in here.
22:23You know I'm here to help, right?
22:25Yes, sir.
22:25But right now, I'm starting to sort of peel back those layers.
22:28When you said, I don't want to answer that,
22:29on a scale of 1 to 10, how good do you think the food is?
22:33Probably a 2.
22:34A 2, yeah.
22:35You're absolutely right.
22:36I tell her.
22:37The reviews tell her.
22:39I mean, what you said, she's heard.
22:42She knows.
22:43Sorry.
22:44No, no, don't be silly.
22:45Hey.
22:46But until a person accepts things for themselves,
22:50a million people can tell her.
22:52It seems like we're all treading on eggshells.
22:54We seem to be more obsessed with what's
22:56happening fame-wise as opposed to experience-wise.
23:01I know she have good intentions.
23:03She just don't show them all the time.
23:04If she wasn't your friend, would you be here?
23:06Absolutely not, sir.
23:08I'm here just because I love Blake.
23:12OK, girl.
23:13Thank you for the catch up.
23:14Appreciate it.
23:15Let's go.
23:20That's good.
23:21What a mess.
23:26What is that?
23:28Wow.
23:29Oh, bleep.
23:31Saucy McCann.
23:32Coffredo sauce.
23:40And this, the social media ring light.
23:43It's all starting to add up now.
23:46That's for sure.
23:49All the gear and no idea.
23:54All right.
23:54I'm holding on the crab cake.
23:59Some of the tables are saying how salty things are.
24:02Both of my cheese sauce is already pre-made.
24:04Then we add the ingredients to it as well.
24:06So I can't take it out.
24:07It's already in.
24:08Well, I'm definitely not, no.
24:09How hard is that when you start off with a can?
24:11You know that's CC, right?
24:12Yes, sir.
24:14That's nasty.
24:16Not a fan.
24:18I'm sorry, but bring me both of these back.
24:20Yeah, we're killing these.
24:23The fries were good.
24:25It had, like, the cheese was, like, breaded and not breaded.
24:28And this, the sauce is, it's just
24:31That's really good.
24:33All right, cool.
24:34Welcome down, boy.
24:37The barbie was too watery and too oily.
24:40You got to be kidding me right now.
24:48Oh, boy.
24:49The mask is starting to slip from Blake's place.
24:52Customers aren't biting.
24:53Again, complain time and time again.
24:56All of the dishes taste the same.
24:58Drenched in cheap canned sauces, then
25:00laced with a branded seasoning mix.
25:03The result is overly salty food.
25:05Nothing like you'd expect from her social media.
25:08This is a embarrassment.
25:11All right, I got food sitting up here.
25:14Blake, how's it going?
25:15Are you eating tonight?
25:16We didn't have too many things come back.
25:18The only issue I did have was y'all pulling cans out
25:20that y'all know I didn't want on camera,
25:22but y'all put it on camera anyway.
25:26Now that I've seen how Blake handles dinner service,
25:29I hope she's ready for some honest feedback.
25:32I think we did good.
25:34And I don't think we had that many complaints.
25:35How it was, Crystal?
25:36They said it was salty.
25:37We did get a lot of complaints.
25:39You already said that.
25:40I feel pissed off that y'all put them damn cans on the camera.
25:44I'm about to throw something under the bus.
25:47Ladies, let's just have two minutes together, please.
25:56How do you feel after that?
25:58I know that we had some customers complaining,
26:02but I feel like we did a good service.
26:04That is just so wrong.
26:06That is so wrong.
26:08Can you just give me two minutes with the boss, please?
26:12Please?
26:13This is beyond a joke.
26:15Cameras, can you get out of here as well, please?
26:18Absolutely done.
26:20Sound, everybody out.
26:22Out, out, out, out, out.
26:24Close the door.
26:28OK, it's time to lay your cards out on the table.
26:31What in the f*** are you doing?
26:37I don't have nothing to say.
26:41What in the f*** are you doing?
26:47I don't have nothing to say.
26:49Nothing to say?
26:52Nothing to say?
26:53I have a lot to say, but...
26:58You are in way over your head,
27:00and you are absolutely out of your league.
27:04This is wrong.
27:06It should be fake, Blake's Place.
27:10Because you think this is just fun for TV.
27:12I don't.
27:13Because you're dying to be a TV chef.
27:15I'm not dying.
27:16You want to be the celebrity before the talent.
27:20I came here to help you.
27:22You're just using me for more TV.
27:27No, this ain't it.
27:29I think that he just has the story all wrong about me,
27:33and I'm just not feeling that.
27:36It's not about fame, it's not about being a celebrity,
27:39it's nothing about that.
27:40You have Chef Blake on everything you own.
27:42The pots and the pans, the air fryers,
27:44that stuff's barely moving and we've got rent to pay on the pot.
27:48It's not selling.
27:50You've sandbagged yourself with 50 grand's worth of debt.
27:54I know, I know I could have took that investment
27:57and invested it into the restaurant,
27:59but it's too late now.
28:01This is not how you run a restaurant.
28:03This is not how you keep a restaurant.
28:06I need to know who is Chef Blake.
28:12The great chef in New Orleans.
28:16My God, girl, I don't think you've got any idea
28:18how hard and how long a journey it takes
28:20to be great at something.
28:23Am I wasting my time?
28:25No.
28:28What I want to do,
28:29I really want to f***ing rip this place up and start again.
28:33That means a good, strong, local menu,
28:37cooking great food, authenticity,
28:41and if you don't want that,
28:43then don't waste your time,
28:45and please don't waste my time.
28:48There's a price to pay for success.
28:51You can't buy it, Blake.
28:53You need to earn it.
29:09I told Chef Ramsay how I feel, I told him what I think,
29:12and I think that he just don't like the answers
29:14that I'm giving him back.
29:17There's a burning desire, clearly,
29:20but this woman's got it all wrong.
29:23Big dreams and aspirations,
29:25but has forgotten to put the work in.
29:27The real question is,
29:28does she have the grit to build something lasting,
29:30or is she just using me, this crew, and this show
29:33as a stepping stone for her own spotlight?
29:37Good.
29:39Where you going?
29:40I'm going.
29:42Man.
29:46Where you going?
29:48Home.
29:49Blake, we still got to shut the kitchen down.
29:51I'm going.
29:52Blake, we got to shut the kitchen down.
29:55Justin actually just walked out the door.
29:57Oh, where's he going?
29:58He took our mic off and walked away.
30:00Oh!
30:03Our night just got longer.
30:06She might have drove off, drove off.
30:09Who's closest to her?
30:11You have to take all your headset off and talk to her.
30:14At the tone, please record your message.
30:17Hi, Blake, it's Scott.
30:19I just wanted to check in with you and see how you are,
30:21see what's going on.
30:22So please give me a call, okay?
30:28Nelson, where you at?
30:30All right, call and check on Blake.
30:31She just left.
30:32I've been here since 6.30.
30:33My boss just left.
30:34I mean, I can shut this kitchen down.
30:37Bye.
30:43Just ready to go home.
30:46All right, I'm back, I'm back.
30:48What you need me to do?
30:49I'm disappointed that the moment I stepped outside,
30:52Blake stormed off,
30:53leaving her team alone to do the work she needs to be putting in.
30:57Oh, boy.
30:58Now I'm back to see if Nelson and Cece
31:00can shed some light on what's going on with her.
31:03Hey, Nelson, Cece, you got two seconds?
31:06Yes, sir.
31:10What's the beef?
31:11She never just walked out on the team like this.
31:13I'm aggravated with her right now.
31:15Blake just has this wall up that's hard to get through sometimes.
31:19Like, she just has to listen to him.
31:21If she doesn't, I can't stay here.
31:25Blake got to click it on.
31:27I'm mad at her right now, though.
31:29While Cece opens up to me inside,
31:31Blake has decided to come back to the restaurant.
31:35I'm back.
31:36I just got some fresh air.
31:38I'm definitely ready to have a conversation with Chef
31:40because I feel that he has his own impression about me
31:43and what he thinks of me.
31:47I came here to help you.
31:50If you don't want it, you don't trust this process,
31:55I'll go.
31:57I will leave.
31:59We got other restaurants to fix.
32:01You said yes.
32:03Then you walk out.
32:05So if you're out, I'm out.
32:16If you don't want it, you don't trust this process,
32:20I'll go.
32:22I will leave.
32:24We got other restaurants to fix.
32:28So if you're out, I'm out.
32:32This dialogue and this story, I just don't like the wrong thing.
32:36Nelson is not financially supporting this business.
32:39It's portraying this.
32:41He's not breaking the bank.
32:42I'm not dragging him on his leg or nothing.
32:44That's not the case.
32:45Can I answer?
32:48I went for a drive, listening to the way he works
32:50and helping you financially.
32:53I was blown away.
32:54I'm leaving the building.
32:55I asked what's in that container.
32:56I was shocked.
32:57All those products you're paying to store in that container,
33:00that's real.
33:01And that's just one example of something affecting your business.
33:05But I want to help you.
33:06There's going to be bits you don't like.
33:08It's not all smooth, plain sailing.
33:11If you don't want the process, tell me.
33:21I'm in it.
33:24I'm in it.
33:26Right now, the restaurant is at stake.
33:28If I walk away from this process,
33:30then it'll be me walking away from the restaurant.
33:33I want the real Blake.
33:35Vulnerable.
33:36Honest.
33:37Give me that, and you've got me 100%.
33:45Are we in?
33:46Yeah.
33:47Come here.
33:48I did think about walking away,
33:50but I also know that I came too far to give up.
33:53Let's start again.
33:54I think some things that we can agree to disagree on,
33:57I'm just ready for the next steps.
34:02Man.
34:04Finally, the real Blake has started to emerge.
34:09But let's get the food right and the restaurant right.
34:13Do that, everything else will fall into place.
34:21Overnight, my team gets the work.
34:27And now, a new day is dawning for Blake's place.
34:32Let's go, Blake.
34:35Oh, my word!
34:41The old decor was full of dark colors with fussy details.
34:44So, we've pared it down to a clean, simple and honest style
34:48to match a fresh new local menu.
34:52I'm happy.
34:53It's very bright, very welcoming.
34:56I love it. I'm ready. Come on in.
35:02I love it.
35:03That makes me happy.
35:04With it so beautifully set like this,
35:05the food's going to speak volumes.
35:07We have set you up with fridge, freezers, the oven, pots, pans,
35:11the knives, the boards.
35:13It's all there.
35:14Yes.
35:16The private dining room had turned into a private dumping room.
35:20Now, I've converted it into what it should have always been,
35:23a beautiful space for group dining.
35:26Oh, my God!
35:28This is it!
35:31Please, take your menu and pass them along.
35:34So, let's start off with something small.
35:36Crab salad.
35:37Beautiful local crab.
35:38A little crab toast on the side.
35:40Golf, shrimp, bisque.
35:42Utilised out of all the heads, so we're not wasting money,
35:44but the flavour is off the charts.
35:46The hanger steak is a bit of a chef's cut,
35:48but way more popular.
35:51These beautiful little caramelised pork belly.
35:53Great sharing dishes, by the way.
35:55And best of all, not a canned sauce in sight.
35:58Right, grab a knife and fork and dig in.
36:01Get up to speed with the taste, please.
36:02Isn't this a beautiful table?
36:04I think it's delicious.
36:05With a relaunched restaurant and menu,
36:08the staff are getting ready to welcome their first guests.
36:12Don't get behind me, those hanger steaks.
36:14The first hanger steak, two on.
36:16Take one to rare.
36:17Take it out of the pan, let it rest.
36:20We got this.
36:21Knock it out the park.
36:24Hey, welcome to Blake's Place.
36:26I'm very happy that you're here today.
36:29Hi, welcome to Blake's Place.
36:31Table five is Jen Hale.
36:33She's a powerhouse Fox correspondent
36:35and has got some really good connections.
36:37You guys are going to enjoy everything.
36:39Tonight is Blake's 2.0
36:41with our new menu.
36:44All right, what can I get y'all?
36:48First order in, chef.
36:51Two hangers, one medium, one medium rare.
36:54Hi, you guys, welcome in.
36:56As the restaurant quickly fills,
36:58I need to see that Blake can lead her kitchen
37:00to meet the challenge.
37:04I got it.
37:05Table five.
37:06Three hangers, one medium.
37:08Medium well, medium rare.
37:09Great.
37:10Medium well, her.
37:13You got a scallop.
37:14I need, how long on fries?
37:16Hey, how are you guys doing?
37:19Blake, dining room filling up.
37:20I want to hear your voice now.
37:21Get those hangers on straight away, Cece, please.
37:23Yes, chef, right now.
37:24Four scallops, all day.
37:26One fried chicken, one fried.
37:29Hi, welcome in.
37:32All right, all day.
37:33Five scallops.
37:36All day.
37:37Six scallops.
37:38Two burgers.
37:39Blake, separate the tickets.
37:40Are we going two by two?
37:42Or what?
37:43We're just calling it out.
37:44The growing number of orders has Blake combining tickets,
37:47confusing Cece, and risking mistakes.
37:50It's going to be three medium rares, one medium.
37:52So four steaks, probably?
37:53Yes.
37:54I'm working four burgers right now.
37:55I'm plating three scallops.
37:56This is cold.
37:58It's cold.
37:59All this is cold.
38:00Scallops.
38:01Oh, yeah, they are.
38:02The pressure seems to be getting to Blake.
38:04This relaunch is going downhill.
38:06This can't be for the scallops.
38:07The scallops go with the roasted potatoes.
38:09That's for the steak.
38:10You waiting on the hanger?
38:12They're on the bowl next to you.
38:14And I'll let you know what the dessert is.
38:19Fried chicken for you.
38:22Crystal!
38:24All right, a rigatoni went out, so it went to the wrong table.
38:27The full house is pushing Blake to her very limit.
38:31And the kitchen is spiraling out of control.
38:34It's just way too salty for my taste.
38:38Hi, ladies.
38:39How are we doing?
38:40A little too salty.
38:41A little salty?
38:42Yes.
38:43What steak is salty?
38:45Seasoned.
38:46Just over-seasoned quite a lot.
38:50Chef, they're saying the steak is a little salty.
38:52Can I get one with less salt on it?
38:55What was the term on it?
38:57Blake?
38:58Blake?
39:02What steak is salty?
39:03It's just way too salty for my taste.
39:05Now, Blake has to get a grip of this thing.
39:08Chef, they're saying the steak is a little salty.
39:10Can I get one with less salt on it?
39:12Blake?
39:13Blake?
39:15All right.
39:16How many hangers do you have working?
39:17Three.
39:18All right, so I need a hanger of meat and ribs to replace that other one.
39:21All right.
39:24Here we go.
39:26Hang that straight on there, please.
39:28Great.
39:30Apologize, please.
39:33And there you are.
39:34I apologize about your weight.
39:36I'll be right back with some self-aware.
39:45Seriously, this is like a million times better.
39:48I got one more red bean coming for you.
39:49Table eight.
39:51Good job, team.
39:52We're doing good.
39:53Y'all are doing great, y'all.
39:54I think Chef Ramsay has put a fire underneath me.
39:57He kind of gave it to me hard, but it's something that I needed.
40:01We have received a lot of tools, and if we keep it up, I know we can be very successful.
40:07There we go.
40:08Y'all enjoy.
40:11The dressing is very good.
40:12It's not heavy.
40:14I like the twist on the crab salad that it's almost like a chicken salad texture,
40:18so I love the interpretation of a classic New Orleans dish, but with her own flair.
40:23It's memorable.
40:24This is how a restaurant should be run in the neighborhood.
40:26Customers loving the food, packed to the rafters.
40:30This is the vision Blake had for Blake's Place.
40:32Just walking in here and seeing all those smiles, all those seats taken.
40:37Life is looking up.
40:38Yeah, this is my favorite.
40:40Blake, you've got 30 seconds, please.
40:46They are loving the food.
40:47I'm watching you run that kitchen tonight.
40:49That's where you're going to build that success.
40:50Yes.
40:51My time is done.
40:53Good luck.
40:54Thank you, Chef.
40:55You have a gorgeous restaurant.
40:56There we go.
40:57Thank you, Chef.
40:58And you're going to build that from the kitchen.
40:59That's the only way.
41:00Yeah.
41:01Okay?
41:02Thank you, Chef.
41:04You've got this.
41:05Yeah?
41:06Yeah.
41:07Take care.
41:08All right.
41:12Honestly, when I first got here, I found an owner obsessed with being a celebrity,
41:16but she forgot the most important part, and that's being a talented chef.
41:20Because your reputation starts on the plate.
41:22Now, Blake's Place is starting to feel, look, and sound like a proper neighborhood restaurant.
41:27And for the first time this week, Blake looks like she's in control.
41:31Four scallops all day.
41:33One fried chicken, one fried.
41:35Without the gimmicks and the ego, she can properly focus on the food, do that,
41:40and I promise you, Blake's Place has a shot at longevity.
41:44Man.
41:48It's your girl, Chef Blake.
41:49We have been booked nonstop.
41:51Every weekend, we're having a party in our private dining room.
41:54Money in the bank.
41:56We're going to keep the menu.
41:57We're going to use fresh ingredients, of course.
42:00Gordon woke me up.
42:01He put that fire back into me.
42:03And if you guys are in New Orleans, come see the chef.
42:07Good afternoon.
42:08Welcome to Simmer Down.
42:09What the hell's going on here?
42:11Look at the state of that.
42:13A lot of the food he sent has been really salty.
42:15Man, don't **** with me.
42:16He's not even going to listen for criticism from the best chef in the world?
42:20That's insane.
42:21You're out of your **** mind.
42:22I don't think this is going to end well.
42:24We're done.
42:25Enough.
42:26Cameras out.
42:27Out.
42:28Stop.
42:29Out.
42:31I can't do it.
42:54I can't do it.
42:55I can't do it.
42:56I can't do it.
42:57I can't do it.
42:58I can't do it.
42:59I can't do it.
43:00I can't do it.
43:01I can't do it.
43:02I can't do it.
43:03I can't do it.
43:04I can't do it.
43:05I can't do it.
43:06I can't do it.
43:07I can't do it.
43:08I can't do it.
43:09I can't do it.
43:10I can't do it.
43:11I can't do it.
43:12I can't do it.
43:13I can't do it.
43:14I can't do it.
43:15I can't do it.
43:16I can't do it.
43:17I can't do it.
43:18I can't do it.
43:19I can't do it.
43:20I can't do it.
43:21I can't do it.
43:22I can't do it.
43:23I can't do it.
43:24I can't do it.
43:25I can't do it.
43:26I can't do it.
43:27I can't do it.
43:28I can't do it.
43:29I can't do it.
43:30I can't do it.
43:31I can't do it.
43:32I can't do it.
43:33I can't do it.
43:34I can't do it.
43:35I can't do it.
43:36I can't do it.
43:37I can't do it.
43:38I can't do it.
43:39I can't do it.
43:40I can't do it.
43:41I can't do it.
43:42I can't do it.
43:43I can't do it.
43:44I can't do it.
43:45I can't do it.
43:46I can't do it.
43:47I can't do it.
43:48I can't do it.
43:49I can't do it.
43:50I can't do it.
43:51I can't do it.
43:52I can't do it.
43:53I can't do it.
43:54I can't do it.
43:55I can't do it.
43:56I can't do it.
43:57I can't do it.
43:58I can't do it.
43:59I can't do it.
44:00I can't do it.
44:01I can't do it.
44:02I can't do it.
44:03I can't do it.
44:04I can't do it.
44:05I can't do it.
44:06I can't do it.
44:07I can't do it.
44:08I can't do it.
44:09I can't do it.
44:10I can't do it.
44:11I can't do it.
44:12I can't do it.
44:13I can't do it.
44:14I can't do it.
44:15I can't do it.
44:16I can't do it.
44:17I can't do it.
44:18I can't do it.
44:19I can't do it.
44:20I can't do it.
44:21I can't do it.
44:22I can't do it.
44:23I can't do it.
44:24I can't do it.
44:25I can't do it.
44:26I can't do it.
44:27I can't do it.
44:28I can't do it.
44:29I can't do it.
44:30I can't do it.
44:31I can't do it.
44:32I can't do it.
44:33I can't do it.
44:34I can't do it.
44:35I can't do it.
44:36I can't do it.
44:37I can't do it.
44:38I can't do it.
44:39I can't do it.
44:40I can't do it.
44:41I can't do it.
44:42I can't do it.
44:43I can't do it.
44:44I can't do it.
44:45I can't do it.
44:46I can't do it.
44:47I can't do it.
44:48I can't do it.
44:49I can't do it.
44:50I can't do it.
44:51I can't do it.
44:52I can't do it.
44:53I can't do it.
44:54I can't do it.
44:55I can't do it.
44:56I can't do it.
44:57I can't do it.
44:58I can't do it.
44:59I can't do it.
45:00I can't do it.
45:01I can't do it.
45:02I can't do it.
45:03I can't do it.
45:04I can't do it.
45:05I can't do it.
45:06I can't do it.
45:07I can't do it.
45:08I can't do it.
45:09I can't do it.