Ramsay's Kitchen Nightmares 2x3

1. Guys.

2. Momma Cherri's Soul

3. Food Shack has hit rock bottom.

4. We've put so much of ourown money in it and own it,

5. we no longer have it.

6. Thecustomers just aren't biting.

7. 10 past 1:00.

8. It's Saturday lunch time, and this

9. should be absolutely rammed.

10. There's too many cooks

11. doing all the wrong things.

12. Oh, fucking hell.

13. If you turned up for work halfan hour late in my kitchen,

14. you'd be home for the daylooking for a new fucking job.

15. Turn this

16. into a professional outfit within a week,

17. that would take a miracle.

18. I've definitely gone.

19. Oh.

20. It's time to get serious.

21. If you don'tbreak away from this stove,

22. I swear to god, thebusiness is going to close.

23. You need, young man, afucking rocket up your ass.

24. I'm not going to lose my business.

25. Brighton.

26. London by the sea.

27. Loads of locals and a steadystream of hungry tourists.

28. Nesting just a stone's throwaway from the sea front,

29. is Momma Cherri's Soul FoodShack, offering classics

30. from America's deep south.

31. Oh, nice. Nice.

32. Nice.

33. The big soul momma, a.k.a.

34. Charita Jones has raised 33 foster children,

35. but running her first restaurant is

36. proving a far bigger handful.

37. It's all going to just going to go—

38. and fall apart.

39. So I don't want it to fall apart.

40. God.

41. It's definitely a shack, on the outside anyway.

42. Fucked up caravan.

43. Is this it?

44. Charita.

45. Charita. Gordon.

46. Good to see. - Hello, Gordon.

47. Nice to see you. Welcome.

48. This is small and quaint.

49. It's quaint.

50. It's cozy

51. I'll say.

52. It's like walking into the old front lounge.

53. Thank you.

54. And that's what it's supposed to be about.

55. Because I tend to spend all my life here,

56. this has got to be my front room, otherwise,

57. when do I get to kick my feet up?

58. After three and a half years,

59. despite throwing everything at this place

60. and working seven days a week, Charita

61. is still in serious debt to the tune of 65,000 pounds.

62. And who's the chef?

63. I'm kind of the chef.

64. I come from a background of bigmamas, and all of them cook.

65. It's called stick to your ribs, basically.

66. - Stick to your roots. - Ribs!

67. Oh, ribs. All right.

68. Stick to your roots.

69. Your ribs.

70. Momma Cherri's Shack

71. seats 40 at an extremely intimate squeeze.

72. But it is not a West Indian restaurant.

73. But sadly for Charita, that's

74. not often a problem, as week-day trade

75. is virtually non-existent.

76. It's great at the weekends, but somehow we've discovered

77. that we're in a hole.

78. We're just in this hole, a financial hole

79. that we can't claw our way out of.

80. Have you made any money since you've been open?

81. Nope. Not a penny.

82. Not a single penny have wemade since we've been open.

83. It's hard to put our finger on why.

84. Is it critical?

85. I mean, how long have youcontinued staying like this?

86. Truthfully.

87. Truthfully, I'd say three to six months.

88. - Maximum? - Maximum.

89. No customers, no money.

90. Mind your head.

91. It'stime to check out the kitchen.

92. God.

93. Charita calls herself a cook,

94. but Brian Mojer is her head chef.

95. So who's in charge?

96. How are you doing, dude?

97. Fine thank you.

98. Do you do thisand all that and pull and—

99. I try not to.

100. We're going to go into cliches.

101. So are you the head chef or you're the cook.

102. Why?

103. I'm confused.

104. Well, I was invited to come as a head chef.

105. But because of problems withfinances, things like that—

106. Don't let me stop you.

107. I took a seat back.

108. So who writes the menu?

109. Charita has written everything.

110. She does everything, basically.

111. So you've got a cushy jobthere, really, haven't we?

112. You can say that. As a chef, yes.

113. Pretty chill.

114. As a chef, yes, it's pretty chill.

115. A head

116. chef who doesn't write the menu, and only works 35 hours a week.

117. Next, he'll be telling mehe's forgotten how to cook.

118. - Here you go. - Thank you.

119. We've got some catfishgoujons with hush puppy and

120. our homemade pineapple salsa.

121. It's actually quite nice.

122. Very delicate fish, and it's nicely fried.

123. It's very light.

124. Really nice.

125. Thank you.

126. Be back with your mains.

127. Shake it, don't break it.

128. My mama's bound to make it.

129. Oh, my god.

130. For mains, my plate

131. is piled high with a clumsy mess of ribs,

132. spicy chicken jambalaya, and corn and bean succotash.

133. I hope he likes it.

134. M-m.

135. Fucking hell.

136. Those ribs.

137. It's so tender.

138. I have to say, it's served onthe plate with no real care,

139. but it tastes phenomenal.

140. This may be the first time thatl actually go to the kitchen

141. with an empty plate.

142. Thank you. Bloody delicious.

143. Thank you.

144. And you know what, I thoughtit was going to be very spicy,

145. but as it turned out, it was spot on.

146. And in fact, she made me feel like I

147. was back at mum's for the first time

148. and having some home cooking.It was very good.

149. Oh, don't get me crying.

150. There are things I would change—

151. OK. Fine.

152. —and tweak, definitely

153. I'm happy to hear about that.

154. But in general—

155. I've got to take a picture of this plate.

156. I know it sounds crazy.

157. I know it sounds crazy.

158. Momma. Oh, god.

159. Mind your head.

160. Mind your head.

161. Oh, god.

162. I fed Gordon Ramsay.

163. And he cleaned his plate.

164. How the helldo you turn that thing on?

165. She doesn't shut up.

166. Rabbit. Rabbit.

167. Rabbit. Rabbit.

168. Shit.

169. Charita's down homestyle

170. should be a unique sellingpoint, but it ain't working.

171. I need to go back to thekitchen and find out why.

172. Friday, and Charita is tackling most

173. of the day's preparation singlehandedly in a desperate bid

174. to save money.

175. Part of this isyou've got to get your hands

176. dirty as far as I'm concerned.

177. Yeah, of course you have.

178. Marinating

179. meat, making dressings, sauces, and bacon are all crucial

180. things to prepare inadvance of a busy service.

181. And I'm just shaking off the excess.

182. But deep frying chicken wings

183. eight hours in advance of their first booking,

184. that can't be right.

185. So why did you cook it now?

186. Because if you cook them offnow and leave them to cool,

187. when the order comes in, it's just a matter of picking out

188. how many we need and they go back in,

189. and they come back up to nice—

190. And they don't go dry?

191. No.

192. I'm beginning

193. to suspect the good old home cooking isn't

194. as wholesome as it could be.

195. They smell good.

196. Most of it

197. is coming from the freezerrather than the cell.

198. So how many freezes we got?

199. 13 all together.

200. 13.

201. Fuck me.

202. By the time Brian turns up,

203. there's not much left for him to do.

204. So you can't really

205. feel like you're headchef if you've got Charita

206. in the kitchen every morning cooking the food, then

207. you come in and just— That's what I'm saying.

208. —you send it.

209. In a sense, you're not actually really cooking.

210. You're just coming in andputting things together.

211. Putting things together, yes.

212. It's kind of hard, yes.

213. Have you lost motivation?

214. Yes.

215. Soif Charita's head chef has gone

216. off the boil, I'm hoping herremaining crew, part timers,

217. have a bit more spunk.

218. Heading up front of house is Lauren.

219. She arrives 10 minutes latefor the evening service.

220. 20-year-old AD seems to be morecommitted to his glamorous day

221. job.

222. So why panelbeating?

223. AD: .

224. I finish at half 4:00 every day.

225. Kitchen porter, Gavin,

226. lives next door, but he appears to turn

227. up when he feels like it.

228. And Charita's librarian husband, Phil,

229. hop foots it back from the day job

230. to become basement barman and resident DJ.

231. It lookslike you're washer upper.

232. No way.

233. I have been noted to wash a dish.

234. He does that as well.

235. These and members

236. of the part-time staff are all members of Momma

237. Cherri's big laid-back family.

238. So when he's in the shitin the middle of service,

239. he slides them down like fucking Michael Jackson.

240. Yes.

241. Oh, fucking hell.

242. I hate to ruin a good party, but if you

243. want to run a successful business,

244. then the terms laid back andprofessional just don't mix.

245. It's not just about how good the food tastes,

246. it's about how it fuckinggets there as well,

247. and that is crucial.

248. GORDON RAMSAY I can't wait to see

249. this team of jokers in action.

250. All right.

251. Serve.

252. We get going because they're hungry.

253. Immediately, it's clear

254. who's the mama in this kitchen.

255. I'm getting youa chili pepper because you

256. ain't going to be.

257. I know just the one.

258. Can I take the seeds out at least?

259. Charita talks to them

260. like they're her children, and she's the only one

261. cooking anything from fresh.

262. I'm going to start cookingup these fajitas now.

263. OK, Charita.

264. All of the seconds party are in.

265. All right.

266. Sweet potato skins, onion rings, corn bread.

267. Two pieces.

268. Can I get some jambalaya heated up, please?

269. For Brian and AD

270. it's just an elaborate heatingand plating up exercise.

271. Matters of messy food schooledin a style, a D minus.

272. Must try harder.

273. That's hot gravy on hot turkey.

274. Served on cold plates with cold salad.

275. Yep.

276. What's he laughing at?

277. This is serious.

278. You weren't going tobreak sweat there, were you?

279. No.

280. He's about to kick off.

281. When?

282. There's twice as many staffers that need be.

283. This should be an absolute breeze,

284. but Charita is killing herselftrying to do everything.

285. We've got everything in the basement.

286. Yeah,

287. Shit.

288. Paying

289. two fully-qualified chefs to dress

290. and send a late of nachos.

291. Come on.

292. That's a sure fire way to break a business.

293. Fucking that was painful.

294. Very, very painful.

295. Tonight on several occasions, you were standing here cooking

296. away in a world of your own.

297. And these guys standing there just almost

298. play with themselves because they're

299. waiting for something from you.

300. If you are the head chef, then you're going to have

301. to start taking the reins.

302. Yeah.

303. I want to tryand get through it, a busy night

304. without pissing your pants with laughter.

305. Two hours pure concentrationwithout laughing.

306. I'll bet you can't do it.

307. I can do it.

308. You're fucking smiling already.

309. If there was ever a case

310. of too many cooks, this is it.

311. One of them will have to go.

312. The pan is fucked already.

313. I said no smiling, no laughing.

314. I'm serious.

315. Set a fucking example, and do not be

316. scared to get rid of baggage.

317. Brighton's best kept secret,

318. Momma Cherri's Soul Food Shack, is so well-kept,

319. it's losing 1,000 pounds a week.

320. No one here.

321. 20 past 10 in the morning.

322. By day three,

323. I've uncovered a couple of reasons why.

324. I know it's chilled, but fucking hell.

325. Look, chilled is a snapper.

326. Why is there no one herethis time in the morning?

327. It's ridiculous.

328. Firstly, the food is good,

329. but it could be so much better.

330. Where is Brian?

331. Let me give you a hand. - Brian?

332. Yeah.

333. I have no idea. He should be here soon.

334. Secondly, there

335. are far too many staff, and most of them

336. aren't pulling their weight.

337. Late this morning.

338. Yes, sir.

339. By a half an hour.

340. What do you do to him when he's late?

341. - Nothing. - Nothing.

342. I'm just going to wash up right now.

343. So you're washing up as well.

344. She's in.

345. She opens up, brings all the supplies upstairs.

346. You should be ashamed of yourself, Brian.

347. Charita's next task

348. is to make a huge batch of macaroni and cheese

349. that will last her for two whole weeks.

350. Let me just keep this going.

351. This is coming up nicely.

352. Hot from the stove,

353. her food is irresistible.

354. People will travel miles to taste it.

355. - What do you think? - I like that.

356. - Yeah? - Yeah.

357. Very Nice.

358. Butlike a lot of her home cooking,

359. this lot is destined for the freezer

360. where its delicious texture andflavor will be lost forever.

361. You cook beautifully.

362. Yeah.

363. And I don't understand

364. why you want to freeze it when it's so tasty.

365. Well, I don't think I want—it's not a case of wanting to.

366. No, I think you've gotten into a habit.

367. I've gotten a habit.

368. Which is a lazy habit.

369. And you're not lazy, becauseyou work so bloody hard.

370. He's lazy.

371. It's a matter of—

372. He's definitely lazy.

373. If you turned up for work ahalf an hour late in my kitchen,

374. trust me, you'll be home for the day

375. looking for a new fucking job.

376. To be honest,

377. it's no wonder Brian's lost heart.

378. The man has been working in thekitchen for as long as I have.

379. But to save money, he's being sidelined.

380. I was gone by a quarter to 9:00.

381. So much

382. so he's rarely involved in actually

383. making any of the food.

384. There is a kindof a method to my madness.

385. Oh, you're throwing it together.

386. It looks likel'm throwing it together,

387. but I throw it together the exact same way

388. every single week.

389. So when you're not doing it, who does it?

390. I'm doing it.

391. That's my point.

392. OK.

393. If Charita

394. was using Brian properly, they could ditch

395. the freezers once and for all.

396. And the macaroni and cheese is nearly there.

397. That looks delicious.

398. I think that should go to staff food.

399. Yeah, I think so.

400. Does look good, doesn't it?

401. As it stands,

402. few customers will taste the food at its best.

403. Charita has thrown awayher unique selling point.

404. And boy, does she need one.

405. It's 10 past 1:00 Saturday lunch time,

406. and this place should be absolutely rammed.

407. And there's not a soul in here.

408. This is dire.

409. Saturday and Sunday are your prime days for business.

410. But like many failing restaurants,

411. Charita is making some classic mistakes.

412. - Poor man's meat pie. - Yeah.

413. GORDON RAMSAY: 8 pounds.

414. I know it's going to be good, yet you go on to the menu here,

415. you've got main courses at 14.

416. 15 pounds.

417. Why have they gone up so expensive?

418. To pay my bills—

419. to be blunt.

420. It was bank manager, accounting, and I'm saying help me.

421. Help me. How do I do this?

422. They say you've got to raise your prices.

423. You've got to raise your prices.

424. Always the bank manager'ssolution, put your prices up.

425. And it was literallydown to the bank manager.

426. Well, he's an asshole.

427. Oh, good.

428. It's killing the business.

429. And we'll look at restructuring the menu,

430. making it a little bit shorter, tweaking the portion size,

431. having less come back.

432. 60% our bones come back.

433. But it's that 40% I want to work on.

434. The objective for every customer

435. coming through that door is to have a starter,

436. a mains, and a dessert.

437. You wait and see the turnover treble if you

438. can squeeze 3/4 out of them.

439. But before we can squeezeanything out of anybody,

440. we need customers.

441. And if they're not coming to us, we've

442. got to take Momma Cherri'sfinger-licking food to them.

443. So cut the meatloaf.

444. Oh, my god. Yeah.

445. Cut the ribs.

446. Got the chicken.

447. That smells amazing.

448. Oh, it's smelling so good.

449. So good.

450. And who better to flaunt

451. it than the mama herself.

452. Don't be shy.

453. I'm going to come to you, since you are not coming to me.

454. All cooked fresh at MommaCherri's Soul Food Shack just

455. around the corner there.

456. Pretty good.

457. This particular foodis called soul food, cooked

458. from the soul, from the heart.

459. Boy, she's good.

460. A soul food evangelist, and she's out to convert

461. the whole of Brighton.

462. What's the name of this food?

463. Soul food.

464. Can hear you all say it?

465. Soul food.

466. Justwind her up and let her go.

467. That's nice, isn't it?

468. That's completely good.

469. Can I get you the small wings?

470. All right.

471. This time, it's on the house.

472. Next time, they're paying you.- Yep.

473. Did you cook this?

474. Yes, I did.

475. Oh, how lovely.

476. There's no doubt that Charita

477. is a terrific cook, but she'semploying Brian to do that job,

478. and I'm beginning to realizeshe's wasted in the kitchen.

479. What's it called?

480. Soul food.

481. Just call me momma.

482. Momma.

483. You got it.

484. With Saturday night

485. service is about to begin, it's time

486. to get this shack in order.

487. It's pretty obvious that thebusiness is in dire straits,

488. and that's real. That's real.

489. That's the truth. AD: Yes, it is.

490. Watching you guysover the last couple of days,

491. you actually treat it likeit's your fucking home.

492. Chilled.

493. Relaxed.

494. And this lady here, you talk toher almost as if it's your mum.

495. And that really has to stop.

496. If this is going to go any further,

497. and if it doesn't work, notonly are you out of business

498. and you're livelihood is gone.

499. All of you guys are out of a fucking job.

500. You've got no work.

501. So when it's that far down, we've really have to dig deep

502. and come up with sensible ideas.

503. And tonight, I'm going to ask you to stay out of the kitchen.

504. Because you've got so much to sell.

505. Yeah.

506. And you, you're a fucking good cook.

507. Thank you.

508. So Charita, let him cook.

509. I'm going to let him.

510. I'm going to let him.

511. I am.

512. You have to pass the reins over now,

513. and if you don't break awayfrom the stove, I swear to god,

514. the business is going to close.

515. And let him do the job thatyou fucking pay the money for.

516. Yeah? Yep.

517. I'm going to go put some makeup on

518. because I'm going downstairs.

519. Charita's

520. street hustling has secureda fully-booked restaurant

521. tonight.

522. If we're going to get through it,

523. we need to get this kitchen working

524. like an efficient, well-oiled machine.

525. Hey, there, you doing the that now, yeah?

526. Time to whip up

527. a better professionalism into these boys.

528. Gavin, can you take thosestarters and food downstairs?

529. Don't stand there doing nothing.

530. Thank you.

531. He was standing there.

532. Open up your eyes andget them fucking working.

533. You're running this place tonight.

534. You know that? - Yes.

535. You're going to prove thatdownstairs that you can do it.

536. And not just to her but to yourself and me.

537. I said no smiling, no laughing.

538. Serious. Yes?

539. Yeah.

540. Let's go.

541. There's no smiling now.

542. Good evening.

543. Have you had a chance to look at the menu?

544. Downstairs, Charita

545. slipped effortlessly intothe role of the hostess

546. with the most-est.

547. Do you eat macaroni and cheese?

548. We do.

549. I'm telling you, it's fantastic.

550. Gordon grated my cheese.

551. Brianis taking his first decision

552. as a head chef.

553. Pre-cooked buffalo wings are off the menu.

554. From now on, they're being cooked to order.

555. Chicken is being cooked from fresh.

556. Nice.

557. Already this place hasturned around in 20 minutes.

558. Well, almost.

559. The rest of the food is going out just

560. as Charita has always done it.

561. Hot food, cold plates, inspiring salads.

562. 4 pounds for that?

563. That's shocking.

564. And jaw-breaking meatloaf.

565. Look at me cut through that.

566. You're laughing.

567. But let's not

568. try to run before we can walk.

569. Can I get this one as soon as possible?

570. Yeah.

571. It's going.

572. It's going in the oven, then the cheese.

573. How long?

574. Make sure you're good time.

575. Three minutes. GORDON RAMSAY: Three minutes.

576. There we are.

577. Thank you, Charita.

578. Bye.

579. See ya.

580. There you go.

581. Up.

582. The restaurant is full.

583. But now she's front of house, Charita is using every trick

584. in the book to boost business.

585. Five minutes.

586. There you go, right next door to my friendly pub.

587. There you go.

588. And I will— see you at 5:00

589. See you at 5:00.

590. Thank you.

591. Thank you.

592. Brian, move.

593. Two hours in, and the food

594. is not going out quick enough.

595. Charita's faith in Brian is dwindling fast.

596. These guys have been in a long time.

597. I got kids down there.

598. Yeah, but the starters have just gone.

599. I'm working on the starters.

600. What happenedthere with starters?

601. With our starters?

602. They're done.

603. So they're all in the lift.

604. Yeah.

605. There I gather. What?

606. This dozen. For what?

607. For this table.

608. I'm doing them now.

609. Oh, shit.

610. I just told her they're gone, man.

611. For Brian,

612. three years of living in a culinary coma

613. is a hard habit to break.

614. He's beginning to lose it.

615. All right.

616. I got a table that came in before 5:00.

617. Other tables, they're stillwaiting on their starters.

618. This one.

619. And Charita's

620. constant interruptions aren't exactly helping.

621. Come on, Brian.

622. Don't lose it now, you? No.

623. What else on this table?

624. I need to see.

625. What's on it?

626. You got hot wings and barbecue chicken wings.

627. I've got the hot wings.

628. I need whatever else is there.

629. Because they are getting restless.

630. Oh, dear.

631. All they ordered?

632. That's it.

633. Send it away.

634. I am so sorry.

635. I tell you what the problem was.

636. With fresh food here, you can't

637. expect the food to just jumpon your plate just like that.

638. It has to cook.- We'll plate that after.

639. Chicken takes a good 14, 20 minutes to make sure

640. that you don't kill anyone.

641. OK.

642. Is that pig feet go on?

643. Because it needs to go on nowbecause it takes the time,

644. yeah?

645. Every minute you're in here,

646. we're losing money.

647. Fucking hell.

648. So what do you think of that meatloaf?

649. Bloody good.

650. Thank you.

651. Didn't I tell you? Yeah.

652. Didn't I tell you?

653. I thought the kitchen

654. got off to a really good start.

655. You were slightly nervous being down

656. there because you're sort of notspying on them, but coming up.

657. Agitated. Yeah.

658. You lost it, Brian. - A little bit

659. A little bit.

660. And this is going on time.

661. You said something interesting though.

662. Charita has to understand it's going

663. to take three or four minutes longer

664. because I'm cooking from raw.

665. And the benefit is the customer.

666. But I think this guy, withthe help of AD can get faster.

667. much, much faster.I mean how would you sum up?

668. You were in the dining room tonight.

669. It felt good because I'm telling you,

670. for three and a half years being here,

671. it was the first Saturday nightthat I have spent downstairs.

672. They've seen you.

673. That's the face they want tosee when they come to see Momma.

674. Downstairs, I'm going to becracking the whip a lot harder.

675. It's your business.

676. Of course.

677. And that's what I was thinking.

678. I've got to crack it. - Let's go.

679. OK. - Thank you.

680. Good. Thank you, guys.

681. Let me go down here and finish saying.

682. Fire up.

683. Because I got a few more desserts to sell.

684. Yeah.

685. IfBrian is going to win Charita's

686. respect as a head chef, he needs to become

687. more involved in preparing thefood as well as cooking it.

688. Number 13.

689. Lucky for some.

690. But since his hours were cut,

691. he's been dropped in a catch-22 situation.

692. Where's little lady on?

693. Hey.

694. Brian has

695. being left holding the baby.

696. It became a problem because Claire

697. had to go to work.

698. And we had to find a way of meeting the bill

699. at the end of the month.

700. And that's why I can't doTuesdays and Wednesdays.

701. The whole thing is just confused.

702. As Brian's

703. involvement with the food has diminished,

704. so too has his confidence.

705. The first time he made meatloaf two years ago,

706. it was a disaster.

707. So we're going to prove thatBrian can not only do it,

708. but do it better.

709. How much influence do you have on the menu?

710. Even sometimes I'll do it.

711. The menu is on there, butshe changes it anyway.

712. So really I think that my own influence disappears.

713. But you'vegot to be strong now.

714. Yes.

715. You've got to concentratein the dining room you're

716. going be running the kitchen.

717. You have to be strong.

718. Huh?

719. Yes.

720. Theproblem with Charita's meatloaf

721. is the bacon.

722. By the time it's cooked, it'slike cutting into leather.

723. Back bacon, you saw dries out.

724. I'm telling you the fat in that bacon.

725. The bacon is not fat.

726. Streaky bacon, place one nicefatty piece of bacon there.

727. As it's cooking, it's puttingmoisture inside the meatloaf.

728. Fantastic.

729. And if I put my foot down andsay, no, this is like this

730. and like that, I think I can see myself going far.

731. I can achieve things.

732. It's a happy feeling.

733. It's a happy feeling.

734. M-m.

735. Just look at them.

736. The seasoning is just right.

737. It's not too salty.

738. Oh, yeah. It's fine.

739. It doesn't anything.

740. It doesn't need anything else.

741. Anything else at all.

742. With Brian's

743. confidence slowly returning, now I've got to work on Charita.

744. She excels as a naturalcook and a great hostess.

745. Oh, my god.

746. That's everything on my menu.

747. But when it comes to business,

748. she's a self-confessed numbskull.

749. Yeah. 1.5 meters long.

750. And this tells me the money.

751. The money, look, that is a bit shorter.

752. Shorter, yeah.

753. You want it the other way around.

754. I want it the other way around.

755. Definitely.

756. But it's not just the takings

757. that are the problem here.

758. 200 grams of butter.

759. Like a beautifully risen cake,

760. successful restaurants only thrive

761. when three key business factorsare working in close harmony.

762. Graduallyadding 200 grams of flour.

763. We establish 1/3 staff cost, 1/3 food

764. cost, and 1/3 gross profit.

765. Combine all those ingredientsinto one recipe, chemistry.

766. You have the most amazing cake.

767. And that's how any good business works.

768. At the moment, Charita's

769. business cake is way of course.

770. I'm going to show you something,

771. what we've got currentlyhappening here at the Shack.

772. With few midweek customers,

773. Charita's gross profits are dangerously low.

774. Very, very little profit.

775. Her food

776. costs are reasonably healthy, but massive overheads

777. are crippling her.

778. I was going to show what

779. it's going to cost me when we start

780. adding really high staff costs.

781. So there's an imbalance already.- Oh, my lord.

782. Yep. Bloody hard.

783. Now, I'm doing this onpurpose to prove a point.

784. Yeah.

785. You can't complete a recipefor successful business

786. when you've got an imbalanced situation.

787. You can tell me to fuck off, but how

788. much you pay yourself a month?

789. A month?

790. Well, I get around $200 a week.

791. That's it.

792. I'm the lowest out of the kitchen.

793. 200 pounds a week?

794. A week.

795. 800 pounds a month.

796. You're working seven days a week.

797. I'm working seven days a week.

798. That's a fucking disgrace.

799. I'm in 80 something some weeks.

800. A commis chef that's parttime gets paid more than you.

801. You're far too fucking soft.

802. I know.

803. I know.

804. You really are far too soft.

805. It stops now.

806. I know. I know.

807. I know. I know.

808. I know.

809. I know.

810. That is a profitable businesswith the right ingredients.

811. And that is what you're currently running.

812. Have a think, and let knowwhich one you'd like to eat.

813. Very good.

814. I just feel like crying.

815. Why are you crying, Charita?

816. Because I'm not going to lose my business.

817. I'm nearing

818. the end of my week in Brighton.

819. Ah, fucking bollocks.

820. I'mnot sure I found my soul yet,

821. but Brian is finally beginningto behave like a head chef.

822. And Charita is undergoinga transformation

823. from mother to matron.

824. And from now on, she'll be ruling

825. this roost with an iron hand.

826. This is not a drop-in center.

827. But we still

828. have a fundamentalproblem, a crippling lack

829. of weekday customers.

830. What we need is a gimmick, a bargain

831. that would ensure the shack isfull to the rafters all week

832. long.

833. Now, the idea is to sellyour restaurant per table.

834. So at table six, six chairs.

835. Yep.

836. GORDON RAMSAY: 10 pound a head.

837. 60 pounds for that table.

838. If that worked every night at 10 pound a had,

839. that's 360 pounds in the till.

840. Think of this way.

841. They'll spend the same amount of money—

842. —on their alcohol.

843. —on alcohol.

844. My plan

845. is to trade an exciting three-course fix

846. buffet for each table, simplifying

847. the service and cherry pickingfrom the existing menu.

848. But before we do the big presentation to Charita,

849. I've got to inject some life into

850. those god awful limp salads.

851. How much does salad cost on the menu?

852. It's 4.50.

853. 4 pound, fucking 50.

854. Do you think that's real good value for money

855. for what you're serving?

856. Not really.

857. No?

858. Made a very simple dressing here.

859. Roasted cumin.

860. Yeah.

861. A little bit of olive oil.

862. Fresh lime.

863. Look at the difference now.

864. Now start building it up, and get some colors in there.

865. You have 4 pound 50 for a salad.

866. It's a fucking joke.

867. And sweet potatoes.

868. Here's your soul food.

869. All I've done, they've been blanched.

870. Into the pan.

871. Here, nicely colored.

872. Don't move them till they get color on there.

873. The more you move them around, what happens?

874. They break up. - They break up.

875. That voice in the background.

876. She's in the kitchen again.

877. And lady, the secret here nowis to keep them nice and hot.

878. They get almost like a roasted potato.

879. This is not a difficult, finicky thing to do.

880. For me, when you look atthe style of Charita's food,

881. it's really important to keep it rustic.

882. Don't want anything fancy.

883. I'm not being funny, butGavin, the kitchen porter

884. can get this stuff done.

885. Oh, that is good.

886. Damn.

887. I'm in heaven.

888. What I'm trying to do

889. is make the place look less cluttered.

890. Yes.

891. I understand.

892. Because the food speaks for itself.

893. And sometimes I see thesemountains of food going out.

894. And it's too much. So come here.

895. Here you go.

896. Lick it.

897. Go on.

898. You know you want to.

899. What can I say?

900. Cousin Gordon's sweet potato salad?

901. Yeah.

902. That's what it's going to be called.

903. All mixed in.

904. I cannot mix it doing that. That was better, actually.

905. I did better just, so seriously, chef.

906. No more

907. food piled high on cold plate.

908. At 10 pounds a head, as long asit's delicious, it looks good,

909. the customers are going to love it.

910. The is going there.

911. Chicken.

912. The chicken is—

913. Briancan clear the frozen back lot

914. and start from fresh.

915. Make it a look nice.

916. We'll sell this.

917. Really sell it.

918. Simple, sexy,

919. and irresistible soul food.

920. Salsa is rocking.

921. Come on and do it.

922. Do something.

923. I can't reach over there.

924. God.

925. You're driving me on the bend, you know that.

926. Eh, what do you think?

927. Table of four.

928. Huh?

929. Fucking good.

930. This is fantastic.

931. Honestly, what leftovers, what you can do with it.

932. Yeah.

933. Fucking hell.

934. All right, Charita.

935. Basically, we've go through the phase.

936. Thing will they be used up.

937. And every day is going to change.

938. Yes.

939. Hey, we just made a reallynice vegetable pig lily.

940. And it's just mayonnaise, threw brown sugar and vinegar.

941. Look at that there for four people.

942. You've got mugger's soup as well, don't forget.

943. I think it's quite fresh and new.

944. Yeah.

945. And it sort of deformalizes

946. the restaurant because it is soul food,

947. and it's across the table.- Yeah.

948. Yeah.

949. But I think it also introduceseverybody to a different taste

950. of all the foods.

951. Everyone is having differenttaste of everything.

952. And the idea, of course, isonce they've experienced this,

953. they come back Friday, Saturday for a full thing.

954. Yeah.

955. Yeah, this looks great. Good.

956. I like that.

957. Tomorrow we go live.

958. Don't worry.

959. I'm going to be— now thatyou said live, you wait.

960. I'm going to be live.

961. It seems Charita is well

962. and truly sold on a new idea.

963. Whew.

964. OK.

965. I just gotta think of a word for tapas.

966. I'm going to come up with my own word.

967. I'm a make a word up.

968. But I guess I can't call it slappers

969. because that sounds too rude.

970. And short, dynamic, and to the point.

971. on a crusade.

972. All right. Customers.

973. OK. Customers.

974. Soul in a bowl.

975. Right?

976. And we're launching tomorrow evening.

977. Having a big party down there.

978. 10 pounds each.

979. Three courses.

980. Delicious.

981. Excellent.

982. Yeah.

983. OK.

984. I'm doing ribs, jambalaya, barbecued chicken.

985. Bring some friends with you, OK?

986. You'll love the soup.

987. Fantastic.

988. By tomorrow night,

989. Charita wants the whole of West Sussex

990. to know about Momma Cherri's.

991. This is ..

992. Non-stop, wrapping up withthe house Martin's Happy

993. Hour filling my side with—

994. And this brand new bid-week

995. eating concept, soul in a bowl.

996. No, let me get some of this.

997. This is ribs. OK.

998. Oh, yeah.

999. Gorgeous. Absolutely lovely.

1000. You eat.

1001. I'll talk, OK?

1002. When you're hungry and you're inneed of a serious food attack,

1003. just come the Momma Cherri's, the Soul Food Shack.

1004. We've got soul in a bowl.

1005. Three yummy courses servedon a platter, fried chicken,

1006. jambalaya, and more.

1007. We're talking soul food tapas.

1008. The price is so right.

1009. So come to the shack tonight.

1010. Well done.

1011. Now, seeing you're pulling the revenue.

1012. You have that huge plug for nothing.

1013. Thank you.

1014. Thank you.

1015. On a normal Wednesday night,

1016. Charita would be lucky to get eight customers.

1017. Good morning. Momma Cherri's.

1018. Can I help you?

1019. But whilst we've been out,

1020. bookings for this evening's launch

1021. have gone through the roof.

1022. —early.

1023. I'm doing probably two sittings,a 7:00 and 9:00 o'clock

1024. sitting.

1025. It's all coming together,

1026. except for one small hitch.

1027. There's no Brian.

1028. There's no AD There's No Gavin.

1029. No one is here.

1030. Brian is stuck with thefucking babysitter somewhere.

1031. God knows where.

1032. And you know what, if we're evergoing to get this place right,

1033. then they're going to have toreally understand discipline

1034. because this is a joke.

1035. Big day.

1036. No one in the fucking kitchen.

1037. Where have you been?

1038. Looking for a babysitter, chef.

1039. Looking for— come on.

1040. Get changed. Yeah?

1041. I thought you were going to be here by 10:00.

1042. I was meant to be here at 10:00,

1043. but I tried to phone a girl wholooked after them yesterday.

1044. She said no go.

1045. Just like that, out of the blue.

1046. Get changed, and let's get fucking started.

1047. Let's go, you.

1048. GORDON RAMSAY I was hoping the renewed

1049. responsibility of runningthis kitchen would relight

1050. Brian's passion for cooking.

1051. You need, young man,

1052. a fucking rocket up your ass.

1053. Andwith it, bring a new commitment

1054. to both raising the qualityand the urgency with which

1055. the food is delivered.

1056. How about sweating off the onions

1057. at the same time. There in front of you there.

1058. Look.

1059. There you go.

1060. But even if Brian was making

1061. a new, improved meatloaf twice as fast,

1062. he still wouldn't be quick enough.

1063. I'm just testing it now to see

1064. what flavors have come up.

1065. But you haven't put thewet mixture in there yet.

1066. So can you identify the texture?

1067. Oh, yes.

1068. Get the rest to complete first,

1069. add the breadcrumb, then do the fucking test.

1070. Jesus Christ.

1071. Some mothers do have them.

1072. And I've got one.

1073. Thankfully, Charita

1074. is completely unaware that Brianis already losing it upstairs.

1075. So how is it looking now?

1076. It's looking full.

1077. The day of the week on my Wednesday.

1078. This is wonderful.

1079. Perfect.

1080. And 50.

1081. 55.

1082. A couple at a time, that's 550 pound on food.

1083. Yep. The same again?

1084. Yep.

1085. Hopefully, on the drink.

1086. Drink.

1087. That's 1,000 pound, which isequivalent to a Friday night

1088. take. - Yeah.

1089. That's a Friday night.

1090. Style with a touch of flexibility.

1091. It's a new style for the Shack.

1092. And tonight every member of Charita's staff

1093. has got to give 100%.

1094. Here are a set of rules

1095. that each and every one of you are now going to abide by.

1096. And is not a governing rule, it's

1097. an understanding what this business needs

1098. to go further and forward.

1099. I need everybody here on time.

1100. And on time means, if I say you start at 6:00,

1101. you get here a quarter to.

1102. That way you have your cigarettes,

1103. you get changed, you chat, youhave your coffee so that at 6

1104. o'clock, you're on the floor.

1105. The next one is there is always something to do.

1106. And if you can't think of it, ask me.

1107. The queen is now in residence.

1108. On the floor. - Yes.

1109. - Exactly.- Charita is now on the floor.

1110. Yeah. That's where I'm going to be.

1111. And to confirm that, we're going to raise the flag.

1112. Yes? OK?

1113. You OK?

1114. Charita is in residence, yes?

1115. And that's where she stays.

1116. I want you to pull this up here together.

1117. There you go.

1118. Listen, have a great service.

1119. Think customer, push the wine, and work together.

1120. Let's get it right right fucking now.

1121. Let's go.

1122. OK.

1123. Inside.

1124. The success of soul in a bowl

1125. relies on doing large numbers.

1126. At only 10 pound a head, Charita must

1127. fill the restaurant twice over.

1128. Everything prepped?

1129. Yes.

1130. Are you nervous?

1131. - Yeah, I am. - Good.

1132. It's a good sign.

1133. Start shitting yourself.

1134. Brian, AD,

1135. and Gavin have got to get those platters

1136. flying down those stairs.

1137. But they're only justpeeling the last potatoes.

1138. We're going to send youdown a tray designed for two.

1139. It comes with cornbread and soup as a starter.

1140. The soup is excellent.

1141. So enjoy it. I think you will.

1142. - Thank you very much. - Thank you.

1143. Unfortunately, we'refully booked tonight, but—

1144. It'sthe first Wednesday night ever

1145. they've had to turn customers away.

1146. Slightly spicy, sweet taste.

1147. Table 3, two mixer pass.

1148. Just to bring it up to the quality.

1149. Three bowls of soup.

1150. Table 7 that you'vegot up there, it's down as 3.

1151. They've had a person jointhem, so it's now for four.

1152. It's already looking better,

1153. but tonight is going to be perfect.

1154. Take thefucking bowl off the tray.

1155. Put it in a bowl.

1156. I still don't want all of this shit everywhere.

1157. They were nice and clean.

1158. Fucking clean.

1159. Come on.

1160. Andfor the first time this week,

1161. Brian is not smiling.

1162. That is something.

1163. Well done. This turn, please, AD.

1164. Send it under way.

1165. So now we're looking for afour soup and a three soup.

1166. Four cornbread, Three cornbread.

1167. Gavin, you're taking care of the desserts.

1168. Yeah?

1169. Chicken.

1170. The team is pulling together.

1171. Can you put a small, justa bowl of vegetable jambalaya

1172. on it?

1173. And then the key one is going to have the meat.

1174. Come on.

1175. We've gotta pump.

1176. If we slow down, I'm going to lose it.

1177. Communication

1178. is much, much better.

1179. Can I get a timing on someof these so I can tell them?

1180. Five minutes.

1181. Five minutes.

1182. On all of them.

1183. Here we go, Brian.

1184. Ideas.

1185. So far so good, You're doing a good job.

1186. If they can keep it going, wemight just pull this one off.

1187. They said they are stuffed.

1188. It was delicious.

1189. All of the different flavors that

1190. go with it, fully satisfied.

1191. I'm going to take them some dessert.

1192. You see that?

1193. Empty bowls.

1194. And for that dessert,

1195. AD surprises us all with his homemade pecan pies.

1196. That is delicious.

1197. That beats panelbeating any day.

1198. You know that. Any day.

1199. At just 40 pence

1200. to make each slice is 1/5cheaper and 10 times tastier

1201. than the ones Charita has been buying in.

1202. How is the soup?

1203. Good? Yes

1204. All right.

1205. Things

1206. must be going OK because we've hardly seen

1207. her in the kitchen all night.

1208. We've startedto turn the tables down.

1209. I'm starting to turn, but I've

1210. got to get these things out.

1211. But this is the crucial thing.

1212. At 10 a head, we have to turn those tables.

1213. So can we do two trays at the same time?

1214. Is it possible? - We can.

1215. Yes?

1216. Now the pressure is really on.

1217. We're losing. Come on.

1218. Let's get some organization, guys.

1219. Come on.

1220. It's still not perfect.

1221. The table is called away.

1222. You stick that ticket on the tray.

1223. No one touches it.

1224. Butthe vibe up here has definitely

1225. got more professional.

1226. We're losing valuable time, man.

1227. What are you doing? AD: My shift.

1228. We're two minutes over.

1229. How is it feeling up here?

1230. Hot.

1231. Pumping.

1232. I can't quite

1233. believe I'm saying this, but I think Brian

1234. is actually breaking a sweat.

1235. Looking good.

1236. They're loving it.

1237. People are loving it.

1238. It's very tasty.

1239. Very good food.

1240. You got the salads well done, man.

1241. Thank you.

1242. I haven't eaten anythingquite like this before,

1243. and it's really nice.

1244. Booth 20 is a two, a six, and a four.

1245. Then we're finished.

1246. You couldn'tget better value for more.

1247. It's a smart bowl.

1248. That's going go.

1249. Last table goes out just like the first table.

1250. Yes?

1251. Oh, we'll come back, definitely.

1252. Definitely, we'll come back.

1253. That's an order of beef.

1254. Fucking well done.

1255. Everybody good.

1256. That's one day.

1257. The real work starts tomorrow. Yep.

1258. Let's go.

1259. I don't know how muchl was going to cook today,

1260. you know?

1261. I didn't know if I was goingto cook or break, basically.

1262. But just one thought in mymind is to get through this.

1263. Thursday morning, and

1264. the whole team are in early.

1265. We've got to get that well done.

1266. They're

1267. clean out of food stocksand fully booked tonight.

1268. So they started completely from scratch.

1269. It's my kitchen.

1270. It's my kitchen.

1271. Fresh home

1272. cooking straight from the soul.

1273. Hallelujah.

1274. Can I just say you set me a target.

1275. When I spoke to you last night, we hadn't reached that target.

1276. 800 pounds last night.

1277. I asked for 1,000.

1278. When I cashed out, I hit 1,000.

1279. Yeah.

1280. Fantastic.

1281. What was it, 1,080.

1282. And these two, they did it.

1283. AD has

1284. quietly impressed me this week.

1285. But if he really wants to make it as a chef,

1286. he's got to decide where his loyalties lie.

1287. I do enjoy it, but I don't think—

1288. I don't like the hours.

1289. I don't want to be workingthose sort of hours

1290. unless I'm as rich asyou, and then I won't mind

1291. You fucker.

1292. Can I just say when I wasyour age, the age of 20,

1293. there wasn't enough hours in the fucking day for me to work.

1294. So yeah, I'd be very happyif you become successful,

1295. but you've got to work for it, big boy.

1296. It doesn't just come on a plate where

1297. you've got to read thefollowing, and it will happen.

1298. And Brian, well,

1299. the success of Momma Cherri's depends

1300. on his strength and his commitment,

1301. more than anybody's.

1302. You've really pissed meoff this week, you know that?

1303. Yes.

1304. I felt really bad after, especially yesterday

1305. when I realized that Ihaven't been really sort of—

1306. it's like I didn't care almost.

1307. I just thought when Ifirst saw you in the kitchen,

1308. you were treating it like a job, no passion.

1309. But last night it cameback, and I could feel it.

1310. You are the head chef.

1311. So act like the head chef.

1312. Take responsibility as a head chef.

1313. Get a grip, wake up, and fucking stop dreaming.

1314. And I think

1315. Charita knows what she must do.

1316. You are the most marketableasset in this restaurant.

1317. Well, I'm going to be selling myself now.

1318. I'm in that kitchen.

1319. Now, understand, kitchen, morning.

1320. AM Hosting the room andbeing present in the evening.

1321. You have got to continue that.

1322. I will do.

1323. And I've got to take some control back.

1324. Set a fucking example.

1325. Do not be scared to get rid of baggage.

1326. Back in December,

1327. I spent a week at Momma Cherri'sfailing Soul Food Shack,

1328. and I've never spent a week quite like it.

1329. I fed Gordon Ramsay.

1330. And he cleaned his plate.

1331. No discipline.

1332. If you turned up for workhalf an hour late in my kitchen,

1333. you'd be home for the daylooking for a new fucking job.

1334. And 65,000 pounds in debt.

1335. Every minute you're in here,

1336. we're losing money.

1337. Fucking hell.

1338. I whipped

1339. the head chef into shape.

1340. I said no smiling, no laughing.

1341. Serious.

1342. Yeah.

1343. You need, young man, afucking rocket up your ass.

1344. And the momma

1345. found her true calling.

1346. If you don't break away from the stove,

1347. I swear to god thebusiness is going to close.

1348. What's it called?

1349. Soul food.

1350. Just call me momma.

1351. Momma.

1352. You got it.

1353. Together,

1354. by the end of the week, we hadthe Shack firmly back on track.

1355. See that?

1356. Empty bowls.

1357. It's a Wednesday night,

1358. and I'm just hoping the Mommawill be glad to have me back.

1359. Oh, my god.

1360. Hello.

1361. Oh, my god.

1362. My cousin.

1363. You're in the dining room.

1364. Hello. Of course.

1365. Good to see you.

1366. Where else would I be?

1367. I'm out of the kitchen, and soul in the bowl—

1368. Still go?

1369. Going well.

1370. I mean, I wish you couldhave been here last night.

1371. We were absolutely full. Upstairs—

1372. On a Tuesday?- On a Tuesday.

1373. Upstairs and downstairs.

1374. Amazing.

1375. Staff wise, how.

1376. Not better.

1377. You see, Lauren is actually in a uniform.

1378. Hi, Lauren. Are we late today?

1379. No.

1380. I came early today, actually.

1381. Early? Early.

1382. Oh, yes. I know.

1383. Yeah. Damn.

1384. My moonwalker. Where is he?

1385. Oh he's upstairs.

1386. Is he?

1387. It's where he's supposed to be.

1388. Yeah? Can I go up there and see him?

1389. Yeah. Go on and surprise him.

1390. It'sgreat to hear that Brian sorted

1391. out his babysitting problems.

1392. Charita has been able to take him

1393. on full time as Momma Cherri's head chef,

1394. and he's a changed man.

1395. How are you doing, big boy? You well?

1396. I'm good. I'm finally in gear.

1397. Good to see you.- It's nice to see you again.

1398. On week days,

1399. he's running the kitchen single handed,

1400. and he seems to be thrivingon the responsibility.

1401. That looks fantastic.

1402. You're not throwing thingsin there any more now.

1403. You're placing them in there nicely.

1404. That actually looks smart.

1405. It looks better. Huh?

1406. It does. Yes.

1407. What's happen toyou over the last two months?

1408. I went through a phase like the state

1409. you found me in when you came.

1410. It was sort of—

1411. The lord hascome down and touched you.

1412. I've given up.

1413. All credit to Brian.

1414. He's taken soul in a bowl and run with it.

1415. It's looking really fresh.

1416. Now, you also get starters

1417. and you get a choice of nachos or soup.

1418. Nachos.

1419. Nachos.

1420. Nachos.

1421. Nachos.

1422. Nachos.

1423. Five nachos.

1424. How long does it take younow for food to come out?

1425. On the trays?

1426. On the trays?

1427. It's taking about at least six, seven minutes.

1428. Five minutes. So quick.

1429. Quick as possible as I can be, yeah.

1430. So youhaven't lost your touch then.

1431. No.

1432. Not really.

1433. It's coming back slowly.

1434. When you lose a bit of confidence,

1435. it's kind of difficult to sort of try

1436. and find yourself back again.

1437. But at the moment, I'm so into it,

1438. and I'm going to get it done, whatever happens.

1439. OK.

1440. Here we go.

1441. Theteam has been stripped down,

1442. and the customers seem tolove their new, improved food.

1443. It's all good for business.

1444. It smells good.

1445. We've got some jerk chicken,

1446. your meat jambalaya, hotwings, barbecued ribs, and—

1447. January's takings

1448. are up a staggering 60%on last year, despite now

1449. being closed on a Monday.

1450. And last Saturday, Charita filled the restaurant

1451. three times over with Brian and AD

1452. cooking for a massive 105 customers.

1453. I'd love to see you spinning

1454. around doing 105 covers.

1455. You know that. Yeah?

1456. I'd bet you were moonwalking

1457. all over the fucking shop.

1458. I did a moonwalk for a second there.

1459. OK.

1460. Here we go.

1461. Soul in a bowl.

1462. M-m.

1463. M-m. Thank you.

1464. There you go.

1465. Let's see what we've got here for you tonight.

1466. Brian looks well.

1467. Is exactly what I wanted,

1468. him to get some confidence, andhe's got that self-confidence.

1469. I'm walking in to see

1470. what you've done to the menus.

1471. You've seen what I've done to the menus?

1472. They look fantastic.

1473. You've see what I've done to the menus.

1474. And I've also created my ownsoul and explaining it out.

1475. Easy format. No intimidation.

1476. Yeah.

1477. And when I think back to thatfolder and go throw those pages

1478. and all that crap on that.

1479. I wonder if people— it seemed like a book.

1480. I think it was too much.

1481. It was taking up too much space.

1482. But that's smart.

1483. What's happening now is I've

1484. got people coming in on the week days

1485. ordering the soul in the bowl.

1486. And then they say to me, I can't wait

1487. to book a weekend because I know now I'm having those ribs.

1488. They weren't enough.

1489. I saw how worried you were.

1490. I saw what was happening to the business largely.

1491. But that stress is gone.

1492. That stress is gone because now

1493. I feel that there is a future.

1494. Before I didn't think there was a future.

1495. I've got that fire back inside of me.

1496. I know what you're saying.

1497. And you know where the business is going.

1498. Yeah.

1499. And I know where it'sgoing, and where it can go.

1500. So are you makingthe perfect fucking sponge

1501. cake?

1502. Do you remember that one?

1503. Yes.

1504. I will never forget that one.

1505. So if you ever pull it together now,

1506. how would it come out, your cake?

1507. My cake would comeout better than your cake.

1508. That meansyou're cooking the books.

1509. Long live Momma Cherri

1510. and her finger licking food.

1511. I'll definitely be back for more.

1512. Great.

1513. Great.

1514. Great.

1515. I bet you you can't make it past 20 meters.

1516. 30 meters.

1517. You're full of shit.

1518. You know that. - OK.

1519. Go for it.

1520. Tired? - No.

1521. Not yet. Not yet.

1522. Well, you look tired.

1523. You fucking wimp.

1524. Still going.

1525. I know.

1526. Give us a spin.

1527. Give us a spin.

1528. Spin.

1529. Spin.

1530. Spin.

1531. Fuck off.