Now playingChef Jacquin visits Escondidinho da Amada in Pinheiros, São Paulo, and finds a restaurant on the brink of collapse. The biggest obstacle? The conflict between the owners, Fernando and Amada, which compromises the kitchen and service.
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S1 · E1 — Escondidinho da Amada
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Najjah
At Najjah restaurant in Santana, São Paulo, Jacquin finds a disorganized kitchen, a lot of dirt, and a rivalry between the chefs. The owner, Arthur, dreams of success, but is far from achieving it without drastic changes.
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Now playingAt Najjah restaurant in Santana, São Paulo, Jacquin finds a disorganized kitchen, a lot of dirt, and a rivalry between the chefs. The owner, Arthur, dreams of success, but is far from achieving it without drastic changes.
At the Saia do Padre bar in Pompeia, São Paulo, Jacquin meets a couple at odds. Elaine insists on keeping the dream alive, but Itamar no longer believes in it. With a debt of R$30,000, the chef must restore the union—and their finances.
Jacquin visits Nahamalho, a restaurant in Perdizes, São Paulo, where cost-cutting has become a priority—too much so. With a precarious structure and partners constantly at odds, the chef will have to impose order and restore the business's quality.
Jacquin visits Hooker, a burger on the trendy Rua Augusta, where owner Cézar claims to have the best burger in town. But the untrained staff and disorganized management are putting the business at risk. The chef will need to cut back on the hype and ego.
Chef Jacquin visits Fina Farina, an Italian restaurant in Vila Mariana, São Paulo, where owner Luciano faces a R$120,000 debt and serious management problems. Saving the business will require much more than a good sauce.
Jacquin visits Samosa & Company, an Indian restaurant near Paulista Avenue. The local clientele rejects the strong flavors, and the biggest obstacle is Vijay, an inflexible and authoritarian owner who resists any suggestion.
Jacquin travels to Jacarepaguá, RJ, to help out at Burg One. Run by Pedro and Michel, two partners with no experience in the industry, the burger joint is floundering due to basic errors and disastrous decisions. The chef has his work cut out for him.
Jacquin visits La Cabaña, a traditional Argentine restaurant in Moema, SP, which is experiencing dark times. Deep in debt, the restaurant is the scene of constant arguments between owner Oliveira and chef Juan, a former partner.
Jacquin visits Los Molinos, a Spanish restaurant founded in 1982 in Ipiranga, SP. Once an award-winning restaurant, the restaurant now faces debt and almost no customers. The chef's challenge will be to restore its prestige and attract customers back.
Jacquin visits Sal e Pimenta, a Portuguese restaurant in the Paraíso neighborhood of São Paulo. With an owner unfamiliar with Portuguese cuisine and an untrained staff, the chef must revive the menu's tradition and motivate his staff.
In the heart of Vila Madalena, São Paulo, Dedo de la Chica attracts few customers and accumulates losses. With no culinary experience and poor management, owner Aline turns to chef Jacquin to save the restaurant from closure.
At Trilha da Costela restaurant in Mooca, SP, Jacquin finds more than just disorganization: the team is constantly in conflict, and there's a battle of egos among the cooks. The challenge will be to calm tempers and unite the team to save the business.