Celebrity chef Gordon Ramsay returns to New Orleans in the latest season of Kitchen Nightmares, aiming to revitalize struggling restaurants before the influx of fans for Super Bowl LIX. The season premiere, Kitchen Nightmares: Road to Super Bowl LIX, airing on Fox, showcases Ramsay’s attempt to transform Iberville Cuisine & Oyster Bar. However, a sneak peek reveals a daunting challenge involving questionable oysters.
Ramsay’s visit begins with a taste test of “Cajun fries” and raw oysters. As a server presents the oysters, touting their local origin, Ramsay’s trained eye detects a problem. Upon closer inspection, he discovers a black residue on the shell.
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The server admits the oysters arrived two days prior and weren’t properly cleaned. Expressing concern over the potential health risks, particularly as a new father, Ramsay declines the dish. “Oysters are dangerous enough,” he remarks, referencing his newborn son, Jesse James. “It’s got clay and…” he trails off, visibly disgusted. He humorously adds, “Fingers crossed I’m coming home, kid,” after the server removes the uneaten oyster.
The server’s return to the kitchen triggers a heated exchange with the staff. “How the f— do you serve Gordon Ramsay a dirty oyster?” she exclaims, highlighting the egregious error of serving an unclean, potentially hazardous oyster to a renowned chef. “It’s not even shucked!”
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The New Orleans-focused episodes leading up to the Super Bowl will feature appearances from current and former NFL stars. Following his stint in New Orleans, Ramsay will continue his culinary rescue mission in Austin and Houston, Texas.
The revival of Kitchen Nightmares on Fox marks its return after a nearly decade-long hiatus. Ramsay previously revealed he was responsible for the show’s initial cancellation in 2014, citing an unsatisfactory experience with a restaurant owner who lacked professionalism and integrity. He felt the situation compromised the show’s integrity and chose to end its run. Now, the rebooted series continues Ramsay’s mission to improve restaurants and provide invaluable guidance to struggling restaurateurs.
