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I'm Robert Irvine, standing on Las Vegas Boulevard.
And this is the M Resort Spa and Casino.
This four-star retreat is almost complete,
but what they don't have -- their next flagship restaurant.
Yet.
Go!
It's all going to be decided
by the winner of "Restaurant Express"...
Hey!
...an insanely intense competition...
Battle's engaged.
...that tests both cooking skills...
...and restaurant savvy.
Step right up, folks. We don't have a line over here.
At stake --
The winner will be hired by the M
to help launch a brand-new restaurant.
Whoo!
I want to win.
My eye is on the prize.
The competitors should be nervous.
IRVINE: Now our contestants will travel aboard the Restaurant Express.
[ Horn honks ]
We'll start with nine aspiring restaurateurs
desperate to show me that they have what it takes.
I can do anything.
At each stop, I'll challenge them to prove
that they can handle this business.
Each one of you will open a beach concession stand...
upscale supper club.
You will be serving in these.
They need to be expert marketers...
The fried rice is amazing.
Let's go. We got to sell.
Put one caponata down.
Ready?
...problem solvers...
...cooks...
I got to tell you it is excellent.
...and business experts.
I believe that I can keep a food cost at about 18%.
Most of all, they'll need to expect the unexpected.
It is my bus and my rules.
Each week, sadly, someone will be left behind.
"Restaurant Express" departs right now.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
Right now, outside of town,
there are nine dreaming and scheming chefs.
Adam.
I'm John.
ADAM: Hi, Jan.
I'm Jan Charles. I'm 44 years old.
I am a single mom of seven, and it's a struggle financially.
You know, when I got on the plane,
I had $2.25 in my checking account
and an eviction notice.
I've got to bring it.
They all have different backgrounds and abilities...
ALL: Seonkyoung.
PATRICK: Where are you from, Seonkyoung?
South Korea.
My husband is in Air Force, and I'm living in Mississippi.
That's right. Fried chicken.
Mmm, mmm, mmm.
I am really serious competitor.
Everybody better watch out.
...but they share one common dream --
They want their own restaurant.
My name is Adam Goldgell. I'm 46 years old.
I've worked in over 30 restaurants in my career.
How long have you been cooking?
About 12, 15 years.
I'd bet the ranch I win the competition.
Whoa, whoa.
KIMMY: I know that guy.
BIANCA: I was having fun.
Now I'm a little bit intimidated.
KIMMY: When I first saw Robert, I was anxious.
I was nervous.
There's a fear factor, but you don't want to show it.
Come on over here.
And welcome to "Restaurant Express."
That dude is larger-than-life scary.
First, I have to warn you.
This isn't going to be easy.
For one of you, it will all be worthwhile
'cause we're giving away
the prize that you've all dreamt of --
The chance to launch your very own restaurant
at the M Resort Spa and Casino
right here on Las Vegas Boulevard.
[ All cheering ]
Let's do it.
BIANCA: The culinary scene in Vegas is booming.
This is the place to be.
Butter my butt and call me a biscuit.
Now, I'm sure that you're all expecting
to start this journey in a restaurant, right?
Yes.
Thought so.
There's a reason that we're starting here.
I needed something the size of an airplane hangar
to park this.
[ Horn honks ]
[ Cheers and applause ]
Now, this is what I like to call the Restaurant Express.
This will be your home for the next seven weeks.
Whoa.
But you're gonna have to earn your place on this bus.
AMEERAH: I deserve to be on that bus.
From 5:00 a.m. to 11:00 p.m. at night,
I am on my feet and working.
I have a catering company, a family café.
I'm a full-time mom.
Having the chance to launch my own restaurant
would be a wonderful opportunity for me and my daughter.
IRVINE: Look around. There are nine of you.
But the Restaurant Express has only eight bunks.
KIMMY: I want to get on the bus.
I used to own a successful Asian-fusion restaurant,
and one night, a drunk driver hit me.
I was disabled, which took me a year to recover.
Ultimately, I had to shut my restaurant down
and have been a food server ever since.
I'm ready to take back what I lost,
and that's my dream.
So, your first challenge is the pitch.
Each one of you has a vision of your dream restaurant.
You each have to sell yourself and your vision to me.
And after that, one of you will be going home right away.
So, immediately, we've got to pitch our restaurant to him.
I'm not expecting this,
to tell the man what my restaurant concept is.
For one of you, the journey ends.
I'm a chef, okay? This is what I do every day.
This is gonna be a walk in the park.
I don't even understand why there's a contest.
Why don't you just give me the restaurant
and get the whole thing over with?
IRVINE: Patrick, you're up first.
I'm Patrick from Danville, Virginia.
I run a chicken farm. I have free-range chickens.
I've got a wife and a 5-year-old son.
I've had my own restaurants before,
but I lost my entire life savings
when I got stabbed in the back by my partner.
I want my restaurant. I want it bad.
This is my inspiration here, a pair of bib overalls.
My concept is to bring the farm into the restaurant.
So, um, my whole point is...that I don't think
that the public is as educated
on their f-- the sources of their food as they should be.
You sound really nervous. You're kind of like this.
Okay.
Yes, sir.
I believe your nerves have got the better of you.
To be a front man in a restaurant,
you have to get them in check.
Seonkyoung.
SEONKYOUNG: When I first moved to Mississippi,
I had no friends, no family.
Great smile. So...why are you here?
That's why I start watching Food Network a lot.
Taught me how to cook and how to speak English.
My concept is all about spicy Asian food.
Every knowledge that I have,
except the Korean food from my mom,
I learned from Food Network.
That's interesting.
So, you've never really cooked in a restaurant kitchen...
...this type of food that you are proposing.
No.
Obviously, you've come a long way.
But working in a home kitchen
is very different to a restaurant kitchen,
and I have to decide whether you have
the tools necessary to get on that bus.
I don't have experience as the other competitors,
but I know how good I am.
I deserve to be here.
I deserve to be on the bus.
Jan.
JAN: I don't want my children being poor forever.
I know that this kind of prize would be life-changing.
I would like to concentrate on exquisite comfort food.
Explain that to me.
I do very simple food
because I believe that a lot of times,
people get in the way of good food.
You know, you don't have to make it fancy
to make it fabulous.
Lots of people go out to eat all the time,
but most people are fed by home cooks,
and we're the ones that nourish the world.
And I think that that can be translated
into a fabulous place to eat.
Great. I think you embody the concept.
Thank you.
Thank you.
Johnathan.
My name is Johnathan Hurley from Grundy, Virginia.
My father passed away
six months before I went to Iraq.
Six years.
Thank you very much for your service.
My father always wanted to open a restaurant.
After serving my country in Iraq,
I came home with one goal -- follow my father's footsteps
and open my very first restaurant.
My idea is to bring a fine-dining restaurant --
You put it into a sports bar.
That way, you get the best of both worlds.
Yes, sir.
What does this restaurant look like?
The sports bar, it's decorated, you know, with big-screen TVs,
more of a gothic, Victorian-type atmosphere.
And you get the fine-dining meals.
It's not very often I hear
fine dining and sports bar in the same breath.
You can have an upscale menu,
but you need to rethink that concept.
No gourmet.
Being able to work with Robert
and pick up the knowledge that he already has --
It's an honor just being able to work with him.
Ameerah, why don't you join us?
AMEERAH: Of course, I was nervous.
But that's no excuse not to go ahead and push it out
and give it your all.
What people are missing in food nowadays is passion.
My concept is a restaurant
dedicated to love, passion, and aphrodisiac cooking.
Explain "aphrodisiac" to me.
Give me three foods of that nature.
Vanilla, cinnamon, bananas.
So, I have two daughters, a 15-year-old and a 12-year-old.
Would I bring them to your restaurant?
You'd definitely have the opportunity to bring them.
It's not dedicated to ***.
It's dedicated to passion and love.
I don't know
if I would go to your restaurant more than once.
Just for novelty.
Eric.
ERIC: I deserve to be on this bus.
I've worked my whole career to try and have my own place.
I'm tired of being a sous chef.
I have it all on the line.
I quit my job to do this competition.
I've been a chef for about eight years.
About two years ago, I started a "secret" supper club,
pop-up restaurant called M.F. Tasty.
Over two years, I made a profit
of six times my initial investment.
My ideal restaurant is to take M.F. Tasty
and turn it into a full-service thing.
My restaurant concept
is to do two services of lunch and dinner,
where lunch is high-end-inspired sandwiches,
whereas dinner service will be locally, seasonally inspired
small plates to share.
Time. [ Sighs ]
Let me tell you about your concept.
You're like da, da-da, da-da, da-da.
I'm very unexcited.
[ Sighs ]
If this is your passion,
then I want to hear your passion.
If this is your concept, then own it.
And if you're trying to sell me a restaurant concept,
then sell it.
You get one shot.
Remember, somebody's going home today.
Eric, I like the concept.
Thank you, Chef.
What I'm not getting from you is any feeling.
Fair enough.
You're here to sell a concept of your restaurant.
Why should you be on that bus
as opposed to any one of these other people here?
I believe in what I do. I believe in creativity.
I believe in making exciting dishes --
things that you can't get somewhere else,
things that are interesting,
things that are gonna make you come back and wonder,
"What's the next thing gonna be on that rotating menu?"
That was a lot better than the first time.
Thank you, Chef.
Okay, thank you.
Thank you, Chef.
Message heard loud and clear.
I want this, and I'm gonna prove it to you
that I'm serious about this.
Yes.
The concept is just putting
an Asian-American restaurant together.
It's gonna be called Miss Shanghai.
So, Miss Shanghai would be modern, edgy, sexy,
and it'd be health-conscious.
The concept of healthy food in this day and age is awesome.
But what is different about your concept
that makes me, as a diner, want to come to it?
You have to try my food.
Okay, give me one dish in this restaurant.
Um...fried rice is a normal dish,
and I like to put a modern twist to it,
put some lobster in it.
And the edge on that would be saffron.
Okay. Thank you.
Thank you.
Bianca, come on up.
My name is Bianca Rose.
I am 35 years old,
and I'm from Los Angeles, California.
For 13 years, I worked in the entertainment industry.
I quit my job and entered into Le Cordon Bleu
to study patisserie and baking.
And now, I have to make
my dream of opening up my own restaurant come true.
My roots are in New Orleans, Louisiana,
and I like to say that my cooking is a lot like jazz
where it's rhythmic.
It does have its fluidity.
What is the actual concept?
Louisiana food?
Is not.
It's actually sweet-and-savory small bites,
but it's international.
Here's what you're doing.
You're just going 'round and 'round in circles...
...like this.
I don't think you've got your concept down.
Adam.
I'm well. Thank you.
You have to be willing to do anything
to accomplish your goal.
I've been a cook for 15 years.
I'm classically trained, great culinary schools,
New York Times, blah, blah, blah,
all this fancy crap, molecular gastronomy.
I'm an excellent chef.
From day one of culinary school,
all I wanted to do was open my own restaurant.
And I certainly was not qualified,
but I'm now ready.
My concept is called community table.
I'm envisioning a table down the middle,
and people would be sharing.
There would be a little tableside stuff.
But the important part is I believe
that I could keep a food cost at about 18%.
Yes.
Saving restaurants like you were just proposing to me.
First of all, when I come into a restaurant,
I don't want to share my food with somebody sitting over here.
I don't.
Second, food costs are usually
around 30% of the price of the meal.
If you're gonna run an 18% food cost,
I'll be visiting you on another show.
It's called "Restaurant Impossible."
Because you need to spend more than 18% of your budget
to put good food on the plate.
I respectively disagree
that I could do food for 18% to 20% food cost.
I believe I can.
Adam.
Yes.
Do you think I like that?
You're gonna find out very shortly.
Unfortunately, it's time for me to make a very tough decision,
but that's what the restaurant business
is all about.
Yes, sir.
I got your concept very clearly today.
You've earned a space on the bus.
Put your luggage below.
Get on the bus, please.
JAN: I don't have all the background.
I don't have the experience.
But I do deserve to be here.
Oh, my God.
Patrick.
Yes, sir.
Yes.
Board the bus.
Yes.
Thank you, sir.
[ Applause ]
Johnathan.
Yes, Chef.
Don't ever say "gourmet" and "sports bar"
in the same sentence ever again.
Yes, sir.
Thank you, Chef.
[ Gasps ]
Yeah!
AMEERAH: For a moment there, I'm like,
"Okay, he's gonna call my name next."
But then, I noticed that the countdown
is getting a little lower.
Yes, sir.
Go ahead and board the bus.
Then, there was four.
Yes, Chef.
Board the bus.
Thank you, Chef.
And then there are three.
Bianca.
Board the bus.
Ooh. Okay.
[ Cheers and applause ]
[ Laughter ]
IRVINE: I don't like doing this,
but sometimes hard choices are necessary.
Adam.
Take your place on the bus.
Thank you, Chef.
Oh, wow.
[ Cheers and applause ]
IRVINE: Ameerah, I'm so sorry.
I just don't think your concept is universally acceptable.
Thank you for the opportunity.
I was shocked. I was sad.
But it's not your responsibility to believe in me.
It's my responsibility to believe in me.
[ Horn honks ]
[ Cheering ]
Awesome!
And our digs are not bad.
No, this bus is sweet.
It's stunning. It's like a little mobile hotel.
This is my bunk.
[ Laughs ]
Whoa.
[ Gasps ] This is awesome!
The bus is like an old tour bus
from, like, "The Partridge Family" days.
A couple people from the south,
and I have somebody from Korea
and military guy, a chicken farmer,
a mother of 14,
and there I am, New York, New York,
just thinking to myself,
"This is gonna be one funny summer."
And where are we going next?
Yeah, that would be the $1 million question.
Where is the bus going?
KIMMY: When I stepped out of the bus,
it felt like an oven.
It was hell.
Welcome to Lake Las Vegas,
a man-made lake in the middle of a scorching-hot desert.
This epitomizes what makes Vegas so impressive.
Someone had an idea and made it happen.
And that's what a good restaurateur does --
makes something from nothing.
And that's what I'm asking you to do today.
Each of you will be opening
your very own lakeside restaurant tonight.
[ Laughter ]
Wow.
PATRICK: Out of the frying pan and right into the fire.
For your restaurants, you can either do
the concept you pitched to me or something different.
250 locals and tourists will be coming here
to decide which of your restaurants to dine at.
Normally, it takes months and months
and hundreds and thousands of dollars
to open a restaurant.
The only thing that each of you will have at your disposal
is the shell of the restaurant, six hours, and $500.
Sounds tough, huh? It's nearly impossible.
[ Laughter ]
The three of you that earn the least
will have to face me in the review.
One of you will be asked to leave my bus
and be sent home.
PATRICK: I've got to buy food, decor, get the restaurant ready
all in six hours before this thing starts.
Crazy.
ADAM: No problem. There is no competition.
This is a competition with myself.
The other people just happen to be here.
This is a lot harder than I thought it would be.
IRVINE: Good luck.
Coming up on "Restaurant Express"...
This is ridiculous.
Aah! I'm losing it.
MAN: We need a medic right away.
My aspiring restaurateurs have just six hours and $500
to stock and open their restaurants.
Soy milk. Canned pineapples.
Their first frantic stop -- the restaurant-supply warehouse.
[ Sighs ]
PATRICK: I'm from Danville, Virginia.
I've never been at a store like this.
I can't find anything.
My concept is farm-to-table,
and everything's wholesale, packaged.
I've got to change
pretty much everything I've written down on the fly.
Can you tell me where vinegar is?
I believe that slow and steady wins the race.
The other competitors are running around like bananas.
Peanuts! Peanuts!
Lady, did you get my peanuts?
And I'm coolly going through like I do
and getting what I need.
I'm not sure how I did on budget,
but hopefully I'll have enough money
for the decorations.
Oh! How do you like me now?
$272.
My restaurant's gonna look like the Four Seasons.
IRVINE: Second stop, decor store.
Because in the restaurant business,
design is every bit as important as food.
I'm looking for, like, river stone.
I want to keep it minimal and simple.
How much are these stupid things?
I have $140 to spend, so I'm gonna just spend it all.
[ Horn honks ]
IRVINE: Now it's time to hit the kitchen.
JAN: We only have 2 1/2 hours to prep,
and we have 250 people coming.
Boom. Go.
Right behind you. Get off my station.
SEONKYOUNG: Very first time in the real kitchen
and serve the food.
I'm scared to make mistakes.
Coming through, coming through.
I named my restaurant M.F. Tasty.
It's gonna take high-end inspired food,
turn them into sandwiches.
One of my dishes is gonna be a pulled-pork sandwich.
This is gonna be buffalo-style cauliflower.
I have a court bouillon,
which is basically like a poaching liquid.
Normally, you'd use it for seafood.
And I'm going to poach the cauliflower
and then shock it in that.
Eric really looked like he had his head on his shoulders,
and so did Adam.
I feel very calm.
Don't confuse my calmness for slowness.
Cooking for a large amount of people in the heat
made me nervous,
so I'm gonna change my concept.
My restaurant's called Cool Breeze.
So, today, I'm gonna make a chilled-watermelon-basil soup,
an Alaskan-crab-stuffed avocado with a pimento mayo.
Shrimp-goat-cheese grilled tostada --
that's gonna be great.
Bippity-boppity-boo. There it is.
Candied watermelon rinds.
I don't want to come off as an arrogant person,
but I'm the person that's put 15 years of blood
into working in restaurants.
Is this your first time working in a restaurant kitchen?
[ Laughs ]
Other than when the cooks
would let me play in my daddy's place
when I was about 7, yeah.
My concept is exquisite comfort food.
I have arroz con pollo,
a sausage-and-chicken gumbo,
and blackberry smoothies.
I've never worked in a kitchen, and I'm nervous as all get out.
Got a lot of water on the floor right here, guys.
There's a lot of water on the floor
back here by that sink.
This is crazy right now.
Miss Shanghai is Pan-Asian.
I was gonna do a lychee berry smoothie,
a lettuce wrap, and then, my main entrée
was gonna be the fried rice with saffron.
It is first time my experience
cooking this big kitchen, and I'm amazing.
I'm happy.
My restaurant concept is Ragin' Asian.
I'm making crab salad with crispy wonton,
Vietnamese noodle salad with a barbecued pork,
and Korean braised chicken wings with we call andong jjimdak.
Time?
I think we're right at an hour if I'm right, guys.
I've actually started restaurants before.
This isn't anything foreign to me.
I'm gonna be able to bring the farm to the table as best I can
'cause I'm using everything fresh.
My restaurant's called Ringold Southern Farm.
I'm gonna do some beef medallions, roasted chicken,
but my money item is a cold watermelon gazpacho.
Everybody's gonna want something cold.
This has been a hot challenge.
KIMMY: Aah!
Shoot.
Uh, ladies and gentlemen, before you do anything else,
you can stop and clean this kitchen.
This is ridiculous.
PATRICK: Excuse me, guys.
Excuse me, Chef.
Yes, sir.
...in a kitchen.
Get your ingredients off the floor.
Whose is this?
Ice cream.
JOHNATHAN: I think that would be Jan.
Jan.
Yes. I want it to soften, sir.
It's softened beyond belief.
That was what I wanted. I want it to --
Ice cream is a very dangerous substance, right?
Why?
Because it needs to be kept at temperature.
Okay, so why are we not putting it in an ice bin?
Got it. Thank you.
If somebody gets sick,
it's your restaurant liability --
the restaurant you don't have yet.
SEONKYOUNG: 40 minutes!
Corner! Very hot!
Coming through behind. Hot.
We're running a little bit behind in time,
but that stuff happens.
I decided to name my restaurant Eddie's
because my father's middle name was Edward.
My biggest mistake was I put too much on my menu,
and it got me into the weeds a little.
What you doing, Johnathan?
It's gonna be grilled chicken breast.
This is a sports bar, right?
Yes, Chef. That's correct.
Is it a gourmet sports bar?
[ Chuckles ] Not anymore.
It's gonna be upscale, I should say.
"Upscale." Good, I like that.
I like that a lot better than I do "gourmet."
BIANCA: Hey, Chef.
I'm okay.
I'm gonna open up Home Sweet Home.
I'm serving a Mediterranean chicken-salad sandwich,
homemade potato chips, and strawberry lemonade.
MAN: 15 minutes!
15 minutes heard.
What's happening to that rice, Kimmy?
Um, I'm not sure.
You're not sure. How long's it been on there?
30, 40 minutes.
30 or 40 minutes. Whoop-ah.
Corner. Corner.
So, is it cooked?
I hope it's cooked all the way through.
You wanted a restaurant, right?
Yeah.
A lot of mayhem there.
That time goes by real quick.
You have 20 seconds.
Coming through. Hot.
Hot!
Eric, I'm right behind you, buddy.
5, 4, 3, 2, 1.
And stop!
I will see you at your restaurants.
SEONKYOUNG: Oh, my God.
Good luck.
IRVINE: The chefs have one hour remaining
before 250 patrons descend upon their restaurants.
The chef who makes the most money will be safe.
But the three who make the least will have to answer to me,
and someone will be thrown off the Restaurant Express.
ADAM: I spent more money on decor than anyone else.
My strategy is to lure you in.
Then, once you're there,
I'm gonna scream at you to buy my food.
As you can see behind me,
there's chaos going on right now.
The last-minute touches
being put to all the restaurant stations.
So, what I've done is taken a little bit of pressure off
and give each one a cashier to help take in the money.
Hey, Jan. I'm Richard.
Hi. Sorry. It's nice to meet you.
Hey. How are you?
How you doing?
I feel terrific.
I'm ready to open three more restaurants.
JAN: Patton said a plan was only good until battle was engaged.
Battle's engaged.
Well, as you can see, there are hundreds of people
waiting for these restaurants to open.
And that time is right now.
Come on down, guys.
Whoo! Let's go!
Let's go.
It's dream come true to open a restaurant.
Oh, people are really coming. [ Gasps ]
Oh, my gosh. I still cannot believe I'm here.
Hey, folks. Welcome to Home Sweet Home.
Two watermelon soups. Step up.
Line forms right here
behind this beautiful young woman.
You know you need watermelon gazpacho today.
I thought the gazpacho sounded interesting.
I'm looking around.
Everybody had long lines except for me,
but I was banging the food out so quick
that people didn't have to wait in line.
Thanks.
The gazpacho was a good idea. Just hope I have enough.
This is the hottest weather that I've ever experienced in my life,
and there's no humidity.
At 117 degrees, I felt like my brain was on fire.
IRVINE: Well, now I'm gonna check out
Patrick's restaurant and his food.
Don't see much of an effort for decoration,
but let's try the food.
Patrick, can I try your food, please?
Thank you.
Patrick is selling his main dish for $16.
And the beef is cooked really nicely.
But Patrick has done something interesting here.
He has rather high price point,
and I guess we'll see how that works out for him.
Yes, sir.
Was this the concept that you pitched me this morning?
Um, it's not too far off.
I still was trying to go for everything fresh.
That's for me? Thank you.
You can actually tell Patrick's lack of confidence
not only in himself, but also in his concept.
It's hot back here, Chef. [ Laughs ]
That's okay. Drink more water.
Yes, Chef.
Wow. A lot of people.
Guys, you came to the right place.
Oh, my gosh. This is so beautiful.
Thank you.
WOMAN: I picked his menu
because my son was very interested in the sliders.
It's very easy for kids
to, you know, eat something they can hold,
so he said, "We have to go there."
I'll try the cauliflower.
So, I'm here at Eric's restaurant.
Not much effort gone into the design of his restaurant.
A couple of stones on tables and a little paint.
So, I hope he does something very special in the food aspect.
Eric is selling his sandwich for $8.
I got to tell you --
Got a little spice in the pork, which is really good,
and it's cut by the sweetness of the apple.
Very good dish.
He's doing his job,
and he's doing a great job at it.
I would be so into the restaurant.
I think my personality definitely shined
in my execution of my food.
The cauliflower -- so good.
Buffalo cauliflower. Mmm.
And would you like pasta or potatoes?
It is a lot of pressure
trying to get everything done for everyone.
This was the first time we get to cook,
and I wanted to show my best the first time out.
Good Lord, if we only get everything finished the way we want to.
But I didn't have enough time in prep to get anything ready.
I'm waiting for the food.
Honestly, I could really use something to eat.
JOHNATHAN: I'm doing everything I can,
but it's a lot of food, small amount of time.
IRVINE: Johnathan has priced his steak dish at $15.
It's got a great, peppery taste.
Meat's cooked well. Vegetables are good.
Simple but effective.
But if he can't get it to his customers,
he's gonna have serious trouble in this competition.
One watermelon, one avocado? Okay.
Yeah, the combo's nice. It has some nice stuff on it.
I've spent the last five years
opening other people's restaurants for them.
My time is right now to open my own restaurant.
Everything looks good. It's all about looks.
We're waiting in clearly the longest line.
Very much worth it.
Adam has had a line since his place opened,
so he's got something going on here.
I can see fresh pineapple, bright colors.
Let's see how his food tastes.
He's selling his shrimp tostada for $8.
It looks and tastes great, and at this point in time,
Adam could be the front-runner in this race.
I'm in trouble. Big trouble.
I'm exhausted.
And I'm not sure if I can make it or not.
I was a mess.
MAN: Been waiting a while.
I hope the food is worth the wait.
I've been waiting a long time.
My sauce is not -- Mm!
Okay.
I couldn't make my noodles for my salad.
My chicken didn't turn out right.
I keep burn my chicken because I don't keep eye on them.
I even beg to them, "Please, be good to me today,"
and they are not listening to me.
[ Sighs ] I'm nervous.
If this is how I run the restaurant...
[ Speaks indistinctly ]
I'm not sure if I can do it.
[ Gasps ]
I'm losing it.
IRVINE: We're halfway through our service...
...and it's crunch time.
The next hour will determine who will make the most money
and who will be going home.
SEONKYOUNG: It's not good.
I'm learning very fast,
so hopefully, I can catch up.
I will keep going. I didn't come here to give up.
All I do is cook it, cook the chicken,
cook the pork, make it happen, make it happen.
Okay, so, now I'm gonna try Seonkyoung's food.
I'm gonna tell you decor is classical.
Black and reds, very pretty.
Let's see how the food is.
Remember, she's not used to cooking in a commercial kitchen,
and she grew up in the food world from Food Network.
That should be really interesting.
Seonkyoung is selling
her crab salad with crispy wonton for $7.
[ Chuckles ]
I got to tell you, it's excellent.
Number 14, crab salad.
I'm laughing because,
for somebody who has never cooked in a commercial kitchen,
the food is really good, and I'm surprised at that.
Excellent. It's really good.
All the other cooks in this competition better watch out for her.
Whoo! Come on!
The fried rice is amazing, guys.
You guys need to eat the saffron fried rice.
Let's go. We've got to sell.
He really liked the saffron rice.
I wasn't very impressed with it.
I was hoping my fried rice would sell,
but smoothies are going first and then the lettuce wraps.
And the fried rice was my main dish,
which kind of sucks.
Well, now I'm gonna check out Kimmy's food
and see how she's done, and...
I'm looking for a menu right now.
Okay, here's one of the major problems I find right now.
The menu board is so small,
I have to go right to the front by the cashier to see it.
Wouldn't you think
that it would be right here hitting you in the face?
You know, right here. Boom.
"This is what we've got to offer,"
especially as we're walking through.
Lots of opportunities to grab customers here.
Kimmy is selling her Lychee Berry Smoothies
for $4.
Great flavor.
It would be the perfect drink on a very hot day.
Her saffron rice is $7.
Um...
Honest with you, it has no flavor whatsoever.
It's a shame, because I was really looking forward
to trying this dish, and it's left me flat.
Her Vegetable Lettuce Wrap is $5.
[ Retches ]
It's so salty,
and the crispiness of the noodles --
They're almost raw.
Sorry.
Not good.
KIMMY: I wasn't happy with how it came out.
I-I choked.
Donald and Linda,
did you want your Chinese Chicken Salad
on wheat or white?
For some reason, I haven't been myself,
and I've been a little bit worried and shaky.
I had put in my order, and I waited, and I waited,
and I waited, and I waited.
That's not right. Hold on one sec.
Oh, here.
Yeah, this goes -- I got all confused.
IRVINE: Bianca is having some major issues
keeping her customers waiting,
but right now, I'm going to try her food.
Her sandwiches are $7.
Wow.
Chicken is moist,
the bread and the feta cheese goes really well.
She also made me a strawberry lemonade.
Both of these dishes go really well
with a sweet and savory small-plates restaurant.
One problem with this is I see people waiting around.
If you're not serving your customers,
you're not making any money.
BIANCA: Hi, Miss Judy.
I wanted to give you that back...
Oh!
...and give you your sandwich, and I apologize for the wait.
I still don't know
if she were running a restaurant here if I'd come back.
Probably not.
All right. Second gumbo.
Okay.
Two gumbos, two smoothies.
I'm in that kitchen, and I'm freaking out.
This is my first professional service ever,
and I don't know how, in the name of God,
I'm gonna pull it off.
Coming up.
Now I'm gonna check out Jan's restaurant and her food.
Jan is the only other aspiring restaurateur
without any restaurant experience.
She wanted exquisite comfort food.
Let's see how that works.
This dish is $7.
The flavor is really good
even though it needs a little bit more seasoning.
A little salt and pepper wouldn't go amiss here.
But definitely good food.
They were great. This was awesome.
They were great people in here.
It tastes really good.
Welcome back to the Copper Coil anytime,
and we will hook you up. [ Laughs ]
JAN: I am a single mom of seven.
If I can do that, I can do this.
Yes?
We love your gumbo.
I love you, baby. Thank you so much.
Thank you.
Uh, if you could break them apart for me --
I'm having a really hard time.
My fingers are cramping up. I'm feeling really faint.
PATRICK: I kept on pushing and pushing. It was so hot.
MAN: We need a medic
over at Patrick's tent right away.
Medic.
JAN: I overheard on walkie-talkie
that someone had convulsions.
It was -- It was horrible and scary.
KIMMY: I'm up.
Wake up!
Good morning.
I feel a lot better this morning than I did last night.
Last night, I fell out, went to the hospital,
got pumped full of fluids.
It's like the worst hangover you ever had,
but I'm not gonna give up.
I'm still fighting.
JAN: That was over-the-top.
That was rough.
Yeah. I'm wondering who's going home, you know?
Review's soon.
I'm nervous, actually.
We are waking up with eight people on the bus,
and somebody's not gonna come back.
So, yesterday was one of the toughest days
you've probably ever had, right?
KIMMY: Yes.
So, here's how this will work.
The five of you that made the most money last night
are safe.
The bottom three face me,
and one of you will be eliminated.
[ Sighs ]
Let's start with my friend Patrick.
Patrick, you were nervous the first time I met you,
you were nervous while you were prepping yesterday,
and you were nervous at dinner last night.
You shouldn't be nervous.
You cook great food.
Thank you, Chef.
You did something really smart.
You had a very high price point for your food.
I was trying to make money.
And the food lived up to the expectation
of the guests that paid that money.
Thank you.
I've got some good news for you.
What's that? [ Chuckles ]
Even though the heat got the better of you,
you were the highest earner last night.
No way!
SEONKYOUNG: Amazing! Congratulations.
We're glad you're feeling better,
and congratulations.
You're the first to get on the bus.
[ Chuckles ] Thank you.
PATRICK: I'm gonna take some deep breaths, calm down,
come back to this next competition
full force and relaxed.
Next, I want to talk to Eric.
You were very confident in your concept,
and it showed in your restaurant.
Thank you, Chef.
You were the next-highest earner.
Get on the bus.
JOHNATHAN: Congratulations, man.
Yeah!
Thanks.
I did not see that coming.
And now let's talk to Jan.
You look all nervous.
I'm nervous.
You were the crowd favorite.
[ Exhales sharply ]
Does that make you proud?
I have never been more proud of myself
than I was yesterday,
and I can't wait for my children to see what I did.
What are you feeling right now?
I want you to tell me to get on the bus.
[ Sighs ]
Get on the bus.
Thank you. Thank you.
Thank you.
If you'd asked me a week ago could I do that,
you know, "No.
I can't do that." But i did.
Girl! What's up, stranger?
[ Groans ]
IRVINE: Adam. [ Claps hands ]
Yes, Chef.
You spent a lot of money on decor.
[ Chuckling ] And it worked.
You were one of the busiest restaurants
from the start.
I guess that means
that the confidence is working for you, right?
I hope so, Chef.
I'm a good investment right now in a restaurant.
Get on the bus.
Thank you.
ADAM: I don't believe that my mouth
is writing checks that my skills can't cash.
Seonkyoung, I have to say that trying your food,
it seems like you've been cooking
in a commercial kitchen all your life.
I think you could be a dark horse
in this competition.
Go get on the bus.
Thank you so much.
Ah, it's Seonkyoung!
Yep.
All right, Seonkyoung!
IRVINE: All three of you
were the bottom earners in this challenge.
Only two of you are gonna get on the bus.
KIMMY: My heart sank.
BIANCA: I know that I am capable of doing this.
JOHNATHAN: I just hope I just get one more chance.
Johnathan.
Food was good. Get on the bus.
Thank you.
I want you to understand something.
I really like both of you,
and I see a lot of promise in both of you,
but it's my job to make a very hard choice.
I'm just watching my dream fall apart.
KIMMY: Only thing that would save me
is him believing in my vision still.
Bianca.
Food was good.
Get on the bus.
[ Sighs ]
I am not gonna be on the bottom anymore.
That's it.
Welcome back on the bus, Bianca.
Nice.
Barely. Thank Jesus.
IRVINE: Kimmy, your concept works,
and I know if you refine yourself in the kitchen,
you have the potential to put a great restaurant together.
I'm so sorry.
Get your luggage.
Your road ends here.
Even though it was short-lived, it's still not the end for me.
You can't put this flame out.
ERIC: She's a survivor.
She's gonna kick *** wherever she goes.
ADAM: Yeah, exactly.
SEONKYOUNG: Where are we going?
BIANCA: I hope it's cooler.
[ Laughter ]
The challenges won't be any easier.
No.
No. The challenges will be only harder.
As soon as they bring our temperatures down,
they're just gonna raise the stakes of the challenge.
[ Laughter ]
IRVINE: Next time on "Restaurant Express"...
It looks like we're somewhere.
Welcome to the "Restaurant Express" Food Festival.
A good restaurateur can identify what's missing in a marketplace,
maximizing their chances for success.
Step right up for the best
shrimp and grits you could ever get!
Time is ticking.
That could be an issue, right?
So, she didn't even have my order, and I've been waiting 20 minutes.
Cut the crying out right now.
Okay. [ Sniffles ]
Look me in the eye and tell me you can do this.
I know I can do it.