Chef Page #2
What the hell's Riva doing here?
I don't know. He was
on his way back here.
I got him espresso, bought
you five minutes of time.
You should meet him
out on the floor.
Stall him for five minutes. Let
me get the staff going. Please.
OK. Fine. Expect him
to come back here.
Yeah, thank you.
How you gonna keep that
psychopath from coming back here?
- You gotta have a plan.
- You want me to pickle these?
Yeah, pickle these.
I want you to pickle...
- Is Carl in there?
- Yeah.
Hey, Carl!
Carl.
Are you, uh... are you
planning on altering the menu?
Yeah, I can't do this right
now. Please, just...
- You know a lot is on the line today.
- I know.
That's why the menu
has to be perfect.
- But I can help you plan it.
- I can't do this right now.
Give me five minutes with my staff,
I'll walk you through the menu.
I've done this before.
I can help guide you.
I don't need guidance
right now. I need space.
OK?
Thank you.
Could we have a little
privacy, uh, guys?
Huh?
I ask you to leave,
you gotta look at Carl?
OK, everybody, tomen cinco.
Take five.
- You good?
- I got it. Go, go, go.
Grab a coffee.
- Let's get something straight.
- Yeah.
You don't f***ing talk to my
staff like that. I talk to my staff.
That side of the pass is
you, this side is me.
That was the arrangement
when you hired me.
OK, now will you listen
to me for a minute?
Carl, I get ideas.
Sometimes my ideas work.
I really don't care what magazine
said that you're the next big thing.
The fact is, you work for me,
in my restaurant, right?
I've had chefs before
you in this kitchen.
- I'll have chefs after you. OK?
- Alright, good talk.
- Let me get back to work.
- You know who's coming tonight.
We're being reviewed by the most
important critic in the city.
- Yes. I'm aware.
- His online blog was sold to AOL...
- For $10 million.
- That's right.
- You knew that?
- Yes, I know.
- OK.
- He's a big deal.
- That's why I wanna cook a good menu.
- You wanna cook a good menu?
- I wanna cook him some good food.
- Yeah. Well, then...
And our place is in a
f***ing creative rut.
- In a rut?
- In a creative rut.
You do know we're doing better than
any place in the neighbourhood?
much money we're making,
I'm talking about creatively...
the food that we're serving.
We've served the same
food for five years.
Remember what happened when
you put guts on the menu?
Are you talking about my sweetbreads?
Is that what you mean?
Yeah. When you put that artsy sh*t
on the menu, people don't like it.
Not one person ordered
your sweetbreads.
Please listen to me.
I sank a fortune into the remodel
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