Pesadelo Na Cozinha 2026 Café Cultura Bar Temporada 5 Episódio 7

Telenovelas

Veja Pesadelo Na Cozinha 2026 Café Cultura Bar Temporada 5 Episódio 7 - Telenovelas no Dailymotion

Transcript

00:00:00Today, on Kitchen Nightmares.

00:00:02My God in heaven.

00:00:04Do you think you'll like it, Sam?

00:00:08Does the food come from here?

00:00:09We have it here.

00:00:11Wow, what a dream.

00:00:12It's below my knee, my spine is struggling.

00:00:14Why would you be so far away to stop?

00:00:16We'll keep bringing the dishes down.

00:00:19The girl rides to the ground, goes up the wrong command.

00:00:21I'll speak if I want to, but if you're talking nonsense, you're still not in charge, are you?

00:00:23But Sam, don't fight with anyone, you're the only one who fights.

00:00:25Dunk starts to get stressed out from time to time.

00:00:28Our Lady.

00:00:33Look, there's a cockroach here.

00:00:34But that's not cheap, not at all.

00:00:35So what is it then?

00:00:36It's food.

00:00:37It's cheap.

00:00:39We're going to clean this up.

00:00:40Cleaning is impossible.

00:00:41Can you see now where the officer can go?

00:00:43Wow, what a boring guy.

00:00:44Shit.

00:00:48Do you think you're here, or are you outside?

00:00:52Do you think you're here, or are you outside?

00:00:53This one is disgusting and disgusting.

00:01:03In the center of Belo Horizonte, Minas Gerais, you'll find Café Cultura Bar.

00:01:08A restaurant that started with potential, but grew without direction.

00:01:11Now, the nightmare in the kitchen is knocking at the door.

00:01:14My name is Rafael Souza Leite, and I have owned Café Cultura for 16 years.

00:01:18Like every Brazilian, I dreamed of being a soccer player.

00:01:21Since I was let go from the team, I went to work for a multinational company.

00:01:24And I stayed in Angola for a year and a half, my father got sick.

00:01:27I ended up going back.

00:01:28I started looking for snack bars in the city center so I could buy things, so I could work with that.

00:01:32But it was a huge challenge; we had never been involved in a retail business before.

00:01:35I didn't even know how the purchase process worked, nothing at all.

00:01:37I knew nothing.

00:01:38I'd arrive here and everyone was drinking, having a good time, listening to music.

00:01:42It was an extreme party, like, really.

00:01:45Over time, people started asking, "Why don't you do it at PF?"

00:01:48We started by doing one, two, three.

00:01:50Then I brought what I knew from my mother's cooking.

00:01:52Why are there so many plates just sitting there?

00:01:54I don't know.

00:01:55We'll keep bringing the dishes down.

00:01:57My name is Simone, I am a cook.

00:01:59The kitchen is not good.

00:02:01We have a terrible infrastructure.

00:02:03We work for miracles here.

00:02:06My name is Yuri.

00:02:07I work as a waiter here at Café Cultura.

00:02:09We have several problems here at Café Cultura.

00:02:11One of them, which causes wear and tear, is the order system.

00:02:15We write in our own way, sometimes in a rush.

00:02:17And this communication isn't going well.

00:02:18It's just an omelet and salad.

00:02:19Where's the order slip?

00:02:20It's salad.

00:02:21It's without.

00:02:22It's so hot!

00:02:23Our.

00:02:23My name is Daniele.

00:02:24Here, I'm a salad maker.

00:02:26I've become a cook.

00:02:27Dani is our pitbull.

00:02:28I'm a little stressed.

00:02:30Dani starts to get stressed out from time to time.

00:02:32If I'm doing something wrong, you just have to listen.

00:02:34The subject is over, but you're continuing with it.

00:02:36Ah, I'll talk if I want to.

00:02:37You still don't control my mouth, do you?

00:02:38But you don't fight with anyone, you're the only one who fights.

00:02:41What disturbs my peace here is the lack of infrastructure.

00:02:46Oh my God, I'm slipping here.

00:02:48I'm going to end up falling into that place.

00:02:49Our kitchen urgently needs a renovation, a transformation.

00:02:55That's a blowjob.

00:02:56The only accessible place we have to go to the salon.

00:02:59For every dish, for every order I take, I have to crouch down there.

00:03:01My spine is what I have to fight for.

00:03:03That's how it is here.

00:03:04Here's what we have.

00:03:05My pressure cooker lid.

00:03:08We've asked several times and they haven't provided another one.

00:03:10I don't know if it's a financial issue or just plain carelessness, but he forgets a lot of things.

00:03:17I built all the structures myself.

00:03:20Electrical, braulica.

00:03:21We've already had a lot of shocks.

00:03:22Turning on the stove, turning on the deep fryer.

00:03:25It's practically the case that we don't have anyone to coordinate us.

00:03:28We're going to get yelled at for things that aren't our fault, just because you have two tuns.

00:03:30You don't just have afternoon tunes.

00:03:31You'll end up charging the night shift workers the same way you charge the morning shift workers.

00:03:33My nightmare in the kitchen is all about the structure and the cleanliness.

00:03:36No, it's cheap.

00:03:37Go ahead, kill that cockroach, go on.

00:03:41Jacão needs to face reality.

00:03:42Everything.

00:03:43He needs to understand that he is the owner.

00:03:44Look, Jacão, he's going to have to come here and really convince me about the change, you know?

00:03:48Because I did everything here myself.

00:03:56Anyone who talks about gastronomy inevitably talks about Minas Gerais.

00:04:00Good food, real food, family food, cooked over a fire.

00:04:03Who doesn't like that?

00:04:04Now, I don't know where I'm going.

00:04:06The restaurant is called Cultural, Café, Bar, Cultural, I'm not sure exactly.

00:04:09But why are they calling me?

00:04:11Let's find out together, everyone.

00:04:12Let's go see.

00:04:20This city in Belo Horizonte is very well known for its gastronomy, isn't it?

00:04:23Yes a lot.

00:04:24Lots of bars, huh?

00:04:25Yes, several bars and restaurants.

00:04:26Oh, yes.

00:04:27Let's visit a restaurant called Cultural, Bar, Café Cultural, Restaurante.

00:04:31Do you know him?

00:04:32Yes, I know him.

00:04:33Have you been there?

00:04:34Yes, I've been there before, I take several passengers there.

00:04:36Oh, really?

00:04:36That.

00:04:37Is the food good?

00:04:38Very, very good.

00:04:39I hope you're right, then.

00:04:50Look at that.

00:04:56My God in heaven.

00:05:00Hi, how are you?

00:05:02Okay, sir.

00:05:03Things are getting a bit rough around the edges, aren't they?

00:05:10It looks like a...

00:05:10You have to be careful, right?

00:05:17How often do you not mop the floor here?

00:05:19You already came to wash the floor, didn't you?

00:05:20It's already been washed, of course.

00:05:21My God in heaven.

00:05:23Good afternoon.

00:05:24Good.

00:05:24Yes, welcome.

00:05:25Thank you.

00:05:26Worried, aren't you?

00:05:27Yes.

00:05:28What are you doing here?

00:05:28Who are you?

00:05:29I am the owner.

00:05:30What was I doing here before?

00:05:31It was a snack bar.

00:05:32And are you alone?

00:05:33Boss alone?

00:05:34I am alone.

00:05:35But are there any family members who work with you or not?

00:05:36Yes, my brothers.

00:05:37One?

00:05:38My brother.

00:05:38The other brother used to work, but he doesn't anymore.

00:05:40But is he here today?

00:05:41He's not here today.

00:05:42These days, my brother is doing really well because he takes care of the operation and I pass the buck.

00:05:46the bureaucratic part.

00:05:47So, what is a snack bar?

00:05:48This is the bar right here.

00:05:49This is the bar.

00:05:50We begin here.

00:05:51That was the only store.

00:05:52The beginning of everything.

00:05:53Let's go see the rest.

00:05:54Please.

00:05:56Have you never tidied up or cleaned?

00:05:57Clean?

00:05:58Nobody can see that cleanliness means one thing to me, and something else to someone else.

00:06:02If this place is already organized and clean, it must have been for 20 years.

00:06:08This one.

00:06:09This is our spice storage area.

00:06:12Do you call it a storage facility?

00:06:13AND.

00:06:14You're brave, aren't you?

00:06:15No, you are very brave.

00:06:16No, why?

00:06:17Oh, for God's sake, man.

00:06:19Do you think Simone will like it?

00:06:21Oh, dear Jesus.

00:06:22Simone, it's going to be chaos when it comes time to take control of those commands.

00:06:24Good afternoon.

00:06:25How are you doing, Mr. Jacão?

00:06:26How are you, sir?

00:06:27Okay, record it.

00:06:28Yuri?

00:06:29Yuri.

00:06:29That.

00:06:30Listen, Yuri.

00:06:31How long have you worked here?

00:06:32He'll be about six years old soon.

00:06:34Do you like?

00:06:34I can.

00:06:35Why do you call yourself here to stay, to enjoy yourself?

00:06:37What makes me stay here working today?

00:06:39AND.

00:06:39Friendship.

00:06:40With what?

00:06:40Because I've been friends with Rafael since childhood.

00:06:42And does his brother also work here?

00:06:43But he remains as the night shift manager.

00:06:45There's no printed cadaver?

00:06:46Can I get it for you?

00:06:46He can.

00:06:47Just a second.

00:06:47We get a little anxious, don't we?

00:06:49He's a very strong figure, isn't he?

00:06:50Seeing the person like that in front of you is a little different.

00:06:54Do I look at it this way, guys?

00:06:55It feels like I've returned to another planet, another world.

00:06:58Simone, look at this floor, Simone.

00:07:00There's no need to paint the floor that color, right, folks?

00:07:03Wow, that's chaotic, isn't it?

00:07:05Boss.

00:07:06I'm guessing, this one is for the night.

00:07:07This is the one for the night.

00:07:08No no.

00:07:09But I didn't think it was a portion now, did it?

00:07:11No.

00:07:12No, it doesn't have one.

00:07:12Why are you suggesting I eat here now?

00:07:14Now?

00:07:15A chicken with carbs.

00:07:16No, he doesn't want to.

00:07:17I don't like okra.

00:07:18Pork leg with onions, liver steak, and omelet today?

00:07:20No, I don't eat liver.

00:07:21No liver, don't even think about eating liver here.

00:07:23An omelet or maybe a leg of pork?

00:07:25It's an omelet, pork leg, roast pork, without okra.

00:07:27There's nothing else, no.

00:07:28Side dishes: rice, beans, salad, lettuce, tomato.

00:07:30It's a lettuce salad.

00:07:32It's an omelet.

00:07:32I prefer it nice and soft, really delicious.

00:07:35Omelet with sauce.

00:07:36Put it in the omelet here.

00:07:38It's just cheese.

00:07:38Just robbery and cheese?

00:07:39Just robbery and cheese.

00:07:40It's OK.

00:07:45Omelet, that's the easy way out.

00:07:47Does the food come from here?

00:07:49We have it here.

00:07:50The kitchen is separate there.

00:07:51Eating on the floor?

00:07:52On the ground?

00:07:53Yes.

00:07:54The ground smiles.

00:07:55But nobody says anything, the customer says nothing.

00:07:57Does the food come on the floor?

00:07:58I've never seen it for the first time.

00:08:00Oh, master.

00:08:01Why is the blowjob on the floor instead of there?

00:08:03The terrain is elevated like this.

00:08:05Do you think it's normal for food to end up on the floor before it gets here?

00:08:07No, not to the ground.

00:08:08The floor.

00:08:08I'm going to explain something about who I am.

00:08:11Those who are dirty, are dirty.

00:08:12Anyone who isn't normal, isn't normal.

00:08:14And there are things I can't explain to you, like this:

00:08:15Don't even think you're going to say that this is right.

00:08:19If you start with that fracture, that's not clean.

00:08:21I'm going to say he's disgusting, a total piece of trash.

00:08:23The fracture is organized, you're going to say it's the worst thing I've ever seen in my house.

00:08:26And if I were to say what I really think, the fracture would be closed.

00:08:29Wow, what a boring guy.

00:08:31Shit.

00:08:32Can I explain why?

00:08:33There is no explanation.

00:08:35If we lift too much...

00:08:36I want to, but it couldn't exist like this.

00:08:37If you stand up too high, it will be too tall, you won't be able to reach it.

00:08:40The solution is to put the kitchen somewhere else.

00:08:43The food, having to walk across the ground somewhere else to get here.

00:08:46Along with the rats, with the cockroaches.

00:08:47No, there are no rats.

00:08:48There are no rats or cockroaches here, are there?

00:08:49I bet this is my salon.

00:08:51It does not have.

00:08:51I'm still calm.

00:08:52He still hasn't gotten me out of his head.

00:08:54What is a soft omelet?

00:08:55Inside, it's soft.

00:08:57You make it raw.

00:08:58How awful.

00:09:01For God's sake, just put the chef's plate down!

00:09:03It's happening.

00:09:04We're doing everything now.

00:09:05His logo?

00:09:06Yes, of all people, him.

00:09:08Go ahead and curse.

00:09:09Is Jacanta's dish ready?

00:09:11What should I do now?

00:09:13Relax.

00:09:14He's already charging for his meal.

00:09:15It will smell.

00:09:16Logo of a use.

00:09:18They laughed at me, saying that with her speeding around on the stove, she must have three crazy women trying to cook.

00:09:21I want to speed things up, but I don't have the means to do so.

00:09:25Look here, you can see his handwriting.

00:09:26An omelet, which is more than just a salad?

00:09:28Probably.

00:09:29That's an S for me.

00:09:32They get the order slips wrong a lot.

00:09:33What is an omelet without salad, with that bean thing?

00:09:35What is this?

00:09:36Is that all, nothing more?

00:09:37You have to put it here later for me.

00:09:38It makes things easier in the kitchen.

00:09:40Sometimes they don't include that, which is all there is to it.

00:09:42Sometimes we put together the complete dish.

00:09:44And then they end up returning the dish and saying that we made a mistake.

00:09:47Where's my food?

00:09:50Chef's special.

00:09:51He's charging me again.

00:09:52Ah, but he won't stay quiet.

00:09:54Listen, why is it called a cultural bar, a café bar?

00:09:57Coffee, culture, bar?

00:09:58Why?

00:09:59When we acquired it, it already had that name.

00:10:00We thought it was interesting, so we kept it.

00:10:02Where's the cultural aspect here?

00:10:03Our culture is musical.

00:10:04But where's the sound?

00:10:05Do you play all kinds of music here at night?

00:10:07Is it a culture of filth here?

00:10:08No.

00:10:09No?

00:10:09No.

00:10:17Close.

00:10:19Salad.

00:10:21What is that?

00:10:22That's the little onion in the sauce.

00:10:23And the omelet.

00:10:28I mentioned the omelet from the mole, did I order it?

00:10:30It's not even over, Zoubo.

00:10:31It largely depends on personal taste.

00:10:32The omelet, at that point, would have been fine for me.

00:10:36You know, it went right past.

00:10:38Cold.

00:10:38Is that what you call chicken?

00:10:40This is the pork leg.

00:10:41Don't roast the whole leg of pork.

00:10:42Does it make pork leg pateada like this?

00:10:44Yes.

00:10:46The leg of pork should be thoroughly roasted whole.

00:10:48With dismantling.

00:10:49Yes.

00:10:49This is awful.

00:10:50This is what a tough pig's kick is all about.

00:10:53Where is my rose?

00:10:55Let me take advantage of this, sir, everyone.

00:10:56Just a second.

00:10:58I'm sad because you didn't mention that the food in Minas Gerais is one of thousands of examples in Brazil.

00:11:01Where is the good stuff about Brazil here?

00:11:02It tastes like water here.

00:11:05It has no salt, it has no pepper.

00:11:06Look at this tomato.

00:11:07Do you think this tomato is pretty?

00:11:08How long ago was this tomato cut?

00:11:09Now?

00:11:10Until you think I'm not a cook.

00:11:12You think I'm an idiot, that I come here and keep a...

00:11:14Look here.

00:11:15Why are you here?

00:11:16Do you know of a restaurant nearby where I can eat later?

00:11:18Good, decent food.

00:11:20Coffee Culture?

00:11:21No, just talk near here, don't talk about the crap you do.

00:11:23No.

00:11:23Because this isn't food, folks.

00:11:25Where's the rice?

00:11:26Where's the chicken?

00:11:27I'll collect now.

00:11:28Just a minute.

00:11:31Where's the chef's rice, the chef's chicken?

00:11:33It's happening.

00:11:34Tell me, the pig is out of pepper, that's what he said.

00:11:36Is the pork lacking spice?

00:11:37AND.

00:11:38The boss wants to be able to say that the pork is lacking in spice.

00:11:41We don't have any chili peppers.

00:11:42We don't have any chili peppers.

00:11:43God help us.

00:11:44Someone tell me, I'm already singing.

00:11:45Because they barely have garlic and salt, it's not called churri.

00:11:49Can you see that it's fried?

00:11:51That's a fetish in her frying pan.

00:11:52Yes.

00:11:52It's not baked, then?

00:11:56It's chicken, the little bird.

00:11:58Feta in her fried food.

00:11:59Don't eat that.

00:12:00Don't eat that.

00:12:01You'll never be able to make a roast chicken inside her frying pan.

00:12:04Fry it before baking, right?

00:12:07To make a pig, no, a roast chicken.

00:12:08Roasted.

00:12:09Her roast.

00:12:10Roasted.

00:12:11It's not fried.

00:12:15I'm really afraid to visit the kitchen, man.

00:12:17When you go in, things are going to get wild.

00:12:19But if I understand correctly, to get into the kitchen I'll need to go through the street.

00:12:23Go.

00:12:24Here the food is Derby.

00:12:25No.

00:12:25She doesn't come to the same house.

00:12:26No need to go outside.

00:12:27No.

00:12:27It's a derby.

00:12:29That's how it is in a derby, it's a derby.

00:12:31We go around the outside because there's no access.

00:12:33So, it's a derby.

00:12:35He is very, very distinctive.

00:12:36But we'll manage.

00:12:38Shall we go to the kitchen?

00:12:41So, this is the coriander that goes in the kitchen.

00:12:45Do you know what that is?

00:12:46This is the kitchen.

00:12:47This is the one on the side.

00:12:48This is the storage area.

00:12:51Table, chair, beer crate.

00:12:56Wow, it's so greasy.

00:12:59All is well?

00:12:59Everything, Jair.

00:13:00What are you doing here?

00:13:01I handle the connection between the dishes and the orders.

00:13:03Ah, you're the one who takes care of the floor.

00:13:04Yes, I take care of the floor.

00:13:05Now, do you think it's normal for food to fall onto the floor here?

00:13:09With that in that situation, do you think it's normal?

00:13:10Never.

00:13:11Have you seen this other place?

00:13:12Have you ever worked at the restaurant, Monsanto?

00:13:13No, the restaurant is the first one.

00:13:15No, this is the first one.

00:13:16What do you guys want to eat?

00:13:17Hey, are you listening to me?

00:13:19But we're not going to set foot in that place.

00:13:20I lift my foot to walk, and the dirt goes with it.

00:13:23There's no way around it.

00:13:24Is this business really that clean?

00:13:25But it's clean, it's clean every day.

00:13:26Here I throw soap, everything here gets ruined.

00:13:27But where?

00:13:28On the ground, everything here.

00:13:29But no, it's just not clean, it's not possible.

00:13:30If you clean up there, you won't have this stuff on the floor, young man.

00:13:32Look at those fans up there, everyone.

00:13:34I've never seen anything like it in my life.

00:13:35Look, what is this one?

00:13:36Is this the sink?

00:13:37This is the little space I have to stack the dishes I use.

00:13:40And then the girls collect them up there.

00:13:42Throw me, laugh here.

00:13:44Thank God I barely ate anything, right?

00:13:46Thank God.

00:13:47My God in heaven.

00:13:55Our Lady!

00:14:08What is that?

00:14:12Oh, no.

00:14:13The grease is dripping everywhere, folks.

00:14:19Is the bathroom open here?

00:14:21This one's going there, going there.

00:14:22I've never seen a bathroom like this before, and I'd never actually go in there.

00:14:27This place is garbage, folks.

00:14:29THE!

00:14:32Are you okay?

00:14:33Yes.

00:14:33What is that?

00:14:37Wow, I'm not afraid of getting so dirty.

00:14:40How long has it been since this place saw water?

00:14:42It's actually deactivated.

00:14:44Let's throw it away.

00:14:46If it's deactivated, throw it away.

00:14:47This isn't acceptable behavior; you don't respect yourself here, people.

00:14:50You don't love yourself.

00:14:52Is there nowhere else you can work?

00:14:53Isn't there another decent restaurant?

00:14:55It's not against you.

00:14:56But is he there?

00:14:57That's wrong.

00:14:58Is he there?

00:14:58He is shameful.

00:14:59I?

00:15:00You.

00:15:00The restaurant has a stone countertop, it's dirty, it's awful.

00:15:03You don't respect the girls who work with you.

00:15:09Did I tell you to clean the place up?

00:15:11But we clean here regularly, already.

00:15:13I'll post it later.

00:15:15But I don't know why.

00:15:16No, no, no.

00:15:16We're going to clean this up.

00:15:17Cleaning it is impossible.

00:15:18Do you already see the shame in this profession?

00:15:19Our kitchen operates for us 24 hours a day and it sustains everything it produces.

00:15:25Can it be improved?

00:15:26He can.

00:15:27But it's not like that either, no.

00:15:28Nobody deserves this, right?

00:15:29That's absurd.

00:15:31It's unimaginable.

00:15:32I tell him, I say, this here, no, this isn't dirty.

00:15:34This isn't nice, it's not.

00:15:35But worse than that, man.

00:15:35That guy's crazy, man.

00:15:36All of him.

00:15:37That guy has no respect for anyone.

00:15:38Listen, folks, here's the thing: he's coming back, we're going to figure out how he doesn't want to come back, and we...

00:15:42Everything's in order.

00:15:43At least to ease things for us here, because hearing what I heard there is unbearable.

00:15:48No.

00:15:48Just do a little bit each day; we don't need to do everything in one day.

00:15:50But only two people?

00:15:50You have four kids working, five kids working, and only two who are going to clean?

00:15:53Do you think that's fair?

00:15:54That's why I keep hearing so much nonsense.

00:15:57You're going to hear insults; you don't listen to what we ask you to do.

00:15:59Rafael lives in a world of his own, I think everything here is okay, everything's alright.

00:16:02It's not that easy, even just to keep this place going, it's not easy, because there are two of us working here.

00:16:06up here.

00:16:13Okay, folks.

00:16:14De joia, good afternoon.

00:16:15Chicken with okra, pork leg, liver, and omelet.

00:16:20It's chicken, liver, and a leg of pork.

00:16:23This cold smell is killing me already!

00:16:25I'll have to leave soon.

00:16:29After visiting the kitchen and being outraged by what he saw, Jacão returns to oversee the visit.

00:16:34The service is very close.

00:16:38There's a kitchen here, but it's disused?

00:16:40This is ours, our pizzeria.

00:16:43This used to be the kitchen, the kitchen was here.

00:16:46When we started, this one was the easiest in the kitchen.

00:16:48But this roof is all broken down here, all dirty.

00:16:50This cardboard box, why is there a cardboard box here that's going to catch fire?

00:16:52That used to be a greenhouse.

00:16:56My God, it's moving.

00:17:01Does it stay from yesterday?

00:17:02Yes.

00:17:03Yes, congratulations, no.

00:17:05I think he's saying something.

00:17:06It's unlikely you'll ever meet a guy like you.

00:17:08Like you, there's absolutely no shame, it's very difficult.

00:17:11Look at the energy situation here, man.

00:17:13Do you really think that's how it works?

00:17:14Is that correct?

00:17:15No.

00:17:15No, it's like that because that's how it is.

00:17:17Explain to me what this is, man.

00:17:19They are power line filters.

00:17:20Line filters.

00:17:21Yes.

00:17:26A guy who leaves that point, dreams the same way about receiving his clients, can't change it, no.

00:17:35Is the table over there?

00:17:36No, I'm not going to sit down, no.

00:17:37You're going to sit down, aren't you?

00:17:37No, imagine.

00:17:38I'm going to leave the people on the team.

00:17:40I'm not crazy, I'm insane.

00:17:42This guy should be ashamed, this man right here.

00:17:44Elegant, beautiful, isn't it?

00:17:46When you look here at the wonderful man, when you look here at the guy who changed, he sells himself the way he...

00:17:51He left it at the restaurant.

00:17:58But he's coming back.

00:18:03So you guys can put up with him staying here, folks.

00:18:04League, safe.

00:18:06It doesn't work.

00:18:07Wow, you can take it, man.

00:18:09You don't want a headache, do you?

00:18:12My God in heaven.

00:18:13Has he ever been in the kitchen for an hour?

00:18:16Yes.

00:18:17No.

00:18:17No, I did stay.

00:18:18I stayed here for an hour.

00:18:22Oh, is it cheap here?

00:18:24Oh, oh.

00:18:26She's very much alive, isn't she?

00:18:27But it's not cheap, is it?

00:18:28It is not?

00:18:28So what is it?

00:18:29Young man, is it cheap or not?

00:18:30Are you an ant?

00:18:31Is it an ant, or is it already a large ant?

00:18:33It's cheap.

00:18:35I'm not going to cook here, no.

00:18:37He refuses me.

00:18:40It's already cheap to have inside the kitchen.

00:18:41He says it's not cheap.

00:18:43It says it's an ant.

00:18:44Ants of all sizes.

00:18:45It's going to be an elephant soon.

00:18:47It's disgusting.

00:18:48Disgusting.

00:18:48I'll help the girls with something in any way I can.

00:18:52But I don't want the thing I can do right now, that's it.

00:18:54Please.

00:18:55Oh, I asked pollution to buy this.

00:18:58Oh, so I can breathe inside the kitchen.

00:19:06I'll go there.

00:19:08Show.

00:19:09Show.

00:19:09Little foot.

00:19:10But he will tell you.

00:19:12It's not a luxury, is it?

00:19:17But it will protect your health.

00:19:19And truth.

00:19:20It's very hot.

00:19:21It's not even possible to overstay your welcome.

00:19:22It's very hot.

00:19:23Add more, guys.

00:19:24We'll spend more time together, right?

00:19:24I'm going to put on this mask.

00:19:25Put him up here right now.

00:19:26But he's used to it, right?

00:19:28Yeah, he's trying to help us, right?

00:19:30Because of the smoke.

00:19:31But the heat is unbearable.

00:19:32So he can't keep the mask on either.

00:19:33The infernal heat in here is masked.

00:19:36It does not give.

00:19:37We've already seen that the kitchen is a complete mess.

00:19:39But is it a different story in the salon?

00:19:42What are you eating?

00:19:42A liver?

00:19:43I've never eaten liver here.

00:19:45If you see how this was made, my son, my God in heaven, come with me.

00:19:49Come with me, you.

00:19:50Come with me.

00:19:51This is another planet.

00:19:53Then come here.

00:19:53This is the kitchen.

00:19:54The kitchen opens up here on the floor.

00:19:56You're going to the salon.

00:19:57Look here, look here.

00:20:00Oh, oh.

00:20:00Knee on the ground.

00:20:01Knee on the ground.

00:20:02There's a fire on the ground.

00:20:02Everyone here prays for food to be delivered.

00:20:04That's the one.

00:20:04Pray to deliver food.

00:20:05I didn't think that.

00:20:06Oh, come with me.

00:20:08Look at the kitchen.

00:20:10Look at the liver.

00:20:13Look at the booze.

00:20:14The grease from the copper drips into the dirt.

00:20:15And you don't need to buy Montaiga.

00:20:22I walk into the kitchen and see everything that's inside.

00:20:24The way it is served.

00:20:25Almost dragging the food across the floor when serving it.

00:20:27The whole process.

00:20:28Amount of fat.

00:20:29I think I should come back tomorrow, or close this deal and leave.

00:20:32That.

00:20:35Is the food good, everyone?

00:20:37Great, are you enjoying it?

00:20:38Do you have a health plan?

00:20:42I only know this restaurant by name, because it's famous in Belo Horizonte, but I've never actually been there.

00:20:46Nobody ever talked about food here.

00:20:47Of course I want to come here and drink beer at night, but now, food, this is the first time I've had it.

00:20:51I came, but I didn't like it.

00:20:52The chicken is too salty.

00:20:54Very salty.

00:20:55And that's it.

00:20:57Whoever did this is someone who doesn't know the traditions of Minas Gerais, doesn't know the food of Minas Gerais, or simply doesn't know.

00:21:01to become a franchisee.

00:21:02That's it, just that.

00:21:09I've never seen anything like it.

00:21:10You don't want to wash that stove?

00:21:11I don't even want to put that stove on.

00:21:12Rafael, that's really cool.

00:21:13Our Lady.

00:21:14Grab that thing down there for me, please.

00:21:16The lid?

00:21:16So, what are you doing here?

00:21:18It's because Rafael said you're going to use it.

00:21:19He said he doesn't use it anymore.

00:21:20Didn't he say he doesn't use it anymore?

00:21:22He was.

00:21:22To use or not to use?

00:21:23That's a lie, he does use it.

00:21:24The girls of the night wear it.

00:21:25Rafael!

00:21:26Oh, I'm here.

00:21:28I found this.

00:21:29Did you say you don't use it or did I throw it away?

00:21:31Did you get it back?

00:21:32We'll fix it.

00:21:33No.

00:21:34What need fixing?

00:21:34Where's the pot?

00:21:36How long has it been since this place saw water?

00:21:39It's actually deactivated.

00:21:40Let's throw it away.

00:21:42It is deactivated.

00:21:43Throw it away.

00:21:43Do you use it or not?

00:21:44Use.

00:21:45Are you going to clean it or not?

00:21:46Let's try.

00:21:47No, don't try.

00:21:48I succeeded, because if the kitchen doesn't look brand new tomorrow, I'm not coming back here.

00:21:52She will be clean.

00:21:53Because it's very easy to say, Jaquén will do it, won't he?

00:21:54What do you start doing?

00:21:57This pot is a reflection of your work, your restaurant, your personality.

00:22:01Now, he wants to change his job, his restaurant, and his personality.

00:22:04We're going to start making a change through this pot.

00:22:06So, are you going to clean it up or are you going to give me a clean?

00:22:07I.

00:22:08It's OK.

00:22:09Can we start cleaning?

00:22:10He can.

00:22:10He can?

00:22:10He must.

00:22:11Don't you have anything to do?

00:22:12Let's go now.

00:22:12You're going to tell me.

00:22:13You are responsible.

00:22:15If you tell me, he wasn't the one who did it, he made me do it, I'm not coming back tomorrow.

00:22:18He must clean this pan without chopping it.

00:22:19And you're going to say, no, it's not dirty here, it's not dirty here.

00:22:21He doesn't want anything black.

00:22:23Because the pot is just like this afternoon, brand new.

00:22:25Bye, everyone.

00:22:26See you tomorrow.

00:22:27This will be the first time I see Rafa washing a pan.

00:22:32He must prove that he wants to change, that he wants to be a different person, that he wants to be excellent.

00:22:36It should become a gem.

00:22:37This is from Xanubira, folks.

00:22:39Xanubira.

00:22:40Today I'm going to be the boss.

00:22:41Clean that up properly, Rafa.

00:22:44Today I'm the one giving the orders.

00:22:45You saw what Jacob said, right?

00:22:46That's where we give the orders.

00:22:47Clean it properly and leave it nice and clean.

00:22:49The pot will be clean tomorrow.

00:22:50Let's cook in it.

00:22:59Rafael has a few hours ahead of him.

00:23:01Enough time to get that pan sparkling clean before Jacob gets back.

00:23:05But does the pan really get clean?

00:23:08I'm loving watching this scene.

00:23:10Grab the knife, Rafael.

00:23:11Let me skim through the whole thing.

00:23:13Wow, you really know how to wash a pan, huh?

00:23:15Look.

00:23:16Look, he's going to arrive and look at his face in the pot, as if it were a mirror.

00:23:21Look here, you wait, Rafael.

00:23:22Hey, boss.

00:23:22But it was yesterday until now, our turn has passed, didn't she have time to clean that pan?

00:23:25It's a thorough cleaning.

00:23:26Look at all the dirt on the floor, look how dirty I am here!

00:23:28It got worse, look at this dirty, hot place.

00:23:30Look at that blender, what's that blender with coffee on the side?

00:23:32Let's talk for a bit.

00:23:33Stop cleaning, stop, stop.

00:23:34Yes yes.

00:23:35Look at this oven, these photos, my God.

00:23:38Come with me.

00:23:40Let's sit here.

00:23:42How long has that pot been stained with secrecy?

00:23:44How many years?

00:23:45A few weeks.

00:23:48So I'll bring up the issue again.

00:23:49How long has it been since this pot was in the condition it could be today?

00:23:52She...

00:23:53This pan has never been washed, man.

00:23:54It was never cleaned.

00:23:55It was never meant to be washed.

00:23:56It was sanded and washed.

00:23:57No.

00:23:58You don't know how clean it is, man.

00:23:59You don't know it's washed, you don't know it's clean.

00:24:02You have no shame in your life.

00:24:04I come in here, and honestly, I don't eat.

00:24:08Without knowing him, just looking at that green cupboard over there, I wouldn't eat.

00:24:12This is a movie about voting.

00:24:14Look at this thing, there's a building down here.

00:24:17Cateleira.

00:24:18But then you appear in this way, oh my God, in this way.

00:24:20You've never worked for a company; he's a cleaner.

00:24:22Oh no, not at all.

00:24:22It's visible.

00:24:23What are you going to do?

00:24:24Before playing football.

00:24:26Professional?

00:24:27No, professionally, we tried.

00:24:28You tried, are you a professional?

00:24:29We went in.

00:24:29And there?

00:24:30It didn't work for me either.

00:24:30Why?

00:24:31I wasn't able to.

00:24:32And what position?

00:24:33Midfield.

00:24:34How does a football game work in midfield?

00:24:36What do they ask of others?

00:24:37Yeah, it's a team game, right?

00:24:38Yes, yes.

00:24:39A team game.

00:24:39Everyone does their part.

00:24:40So, what's the team like here?

00:24:41There's a team here, there isn't...

00:24:42Here too, it's the same.

00:24:43But what is this doing here?

00:24:44Nothing.

00:24:45You see people working, you see people suffering.

00:24:49This is a field where your team never scores a goal.

00:24:52It may not be the best team, but it has the potential to be...

00:24:54No, no, no, no, there's no team here.

00:24:56There isn't a single thing that's within the law.

00:24:59Look at the energy here, man.

00:25:01Look at the mess here, look at the refrigerator.

00:25:02Look at your stove.

00:25:05How many times a week do you go to a small meeting?

00:25:07Look, we usually do it month by month.

00:25:09Hello.

00:25:10Come, please.

00:25:12People here with us.

00:25:13Oh man, but he called Dani right away.

00:25:14Dani is awesome.

00:25:15Dani is a tough nut to crack, as we say she is.

00:25:18How old were you when you took that?

00:25:19Did you tell me?

00:25:19Two.

00:25:20Two years.

00:25:21Two years.

00:25:22You already have meetings with your boss, right?

00:25:23Does everyone feel it, have a meeting, talk about it?

00:25:24No.

00:25:25Has it already happened?

00:25:25No, the meeting only works when everyone has a voice.

00:25:28If only one person has it, there's no meeting.

00:25:30She didn't lie.

00:25:31She's not hiding anything.

00:25:32You hide and lie.

00:25:33How long has it been since the new equipment was brought into the kitchen?

00:25:39No.

00:25:39In the two years I've been here, have we received the material even once?

00:25:43What material?

00:25:44Basilia.

00:25:44Only?

00:25:45Only.

00:25:45In two years.

00:25:46Now I ask you, Rafael, over there in front, the lovers who work here.

00:25:51Do you think the restaurant is clean?

00:25:52I believe it can improve.

00:25:53Clean.

00:25:54He has.

00:25:55Is it clean or is it dirty?

00:25:56But she's not afraid.

00:25:57Oh, don't make a mess.

00:25:58It's rotten.

00:25:59There you go.

00:26:00Is it dirty, or is it very, very, very dirty and rotten?

00:26:02Isn't the stove rotten?

00:26:03Rotten.

00:26:04The refrigerator, where all the things are kept, isn't it rotten?

00:26:06Very dirty.

00:26:07But it's not quite like she described either.

00:26:09It's old, but not dirty.

00:26:11I don't know how to talk to you, Carla.

00:26:12This place is a dump.

00:26:13That's not how it works.

00:26:15Is this food from Minas Gerais?

00:26:16Minas Gerais cuisine.

00:26:18Is this food from Minas Gerais?

00:26:19Yes.

00:26:20Yesterday I ate food from Minas Gerais.

00:26:22Wonderful.

00:26:23Here?

00:26:23No, I'm going to put it here.

00:26:25Ah.

00:26:26Our conversation is very difficult because you're a guy who doesn't want to admit anything.

00:26:29I think the police should go to a different restaurant than yours.

00:26:32I don't deserve this, I don't deserve this.

00:26:33Nereço.

00:26:34No.

00:26:34I feel like leaving.

00:26:36No.

00:26:37I want to help you, but you deny everything.

00:26:40He denies everything.

00:26:41Wow, he really annoyed me.

00:26:42He went so far as to humiliate me there.

00:26:44Look at this wood.

00:26:45Isn't it embarrassing to have it on the wall?

00:26:47Look underneath it.

00:26:48Lower your head.

00:26:49Get on your knees.

00:26:50I don't do it; if you don't speak, do you think he doesn't speak?

00:26:53Do you think he doesn't criticize you?

00:26:54We do what we can.

00:26:55No, I don't make any, man.

00:26:57It does nothing.

00:26:58Do.

00:26:58I don't feel like cooking here.

00:27:00I'm going to make an omelet because the most I can make here is three eggs.

00:27:03Because there's no way to cook the rest here.

00:27:05If you want to change, you speak up.

00:27:07If you don't want to change, let's go over there, damn it.

00:27:08Let's make a change.

00:27:09Let's go to the kitchen and make an omelet.

00:27:10We're going to change.

00:27:10It's rare to see a restaurant that needs to change locations to get into the kitchen.

00:27:14What do we call this a kitchen?

00:27:15Let's go to the trash can.

00:27:17Look, I'm going to see if his omelet is as good as ours.

00:27:24I saw you making omelets, and I said, "I'm going to make a real omelet."

00:27:27So I learned why I embarrassed myself making the omelet.

00:27:30After that, I decided I'm never going to make an omelet on the side again.

00:27:32It's difficult to make a good omelet.

00:27:34I'm going to make a sandwich, I'm going to start making a sandwich.

00:27:35Kind of like a grilled cheese sandwich.

00:27:37I picked a plant of form, a grain plant, a corn plant, that's it, but it could be another plant.

00:27:39in a certain way.

00:27:40I made a béchamel sauce.

00:27:41This is the one we call "very dense" here in Brazil, right?

00:27:43So this one here is a hot sandwich, in the style of Jacã.

00:27:46And then there's the omelet.

00:27:47Oh, very little, huh?

00:27:50Grab a little bit of ham.

00:27:51Personally, I don't like this sandwich too full.

00:27:53So I tried to make a well-balanced sandwich.

00:27:55A little cheese.

00:27:56I don't like it because I have too much cheese.

00:27:58Oh, a little bit of pepper on top.

00:28:01Just a little bit of sauce.

00:28:02Just a tiny bit, really.

00:28:03Put the bread down.

00:28:04Can you make the béchamel sauce, guys?

00:28:06We add 90 grams of butter.

00:28:08Butter, oh.

00:28:0980 grams of wheat flour.

00:28:11It's one by one.

00:28:13It's a liter of lyrics.

00:28:15Salt, pepper.

00:28:16Our nutmeg.

00:28:18It's ready.

00:28:20A little bit of cheese, if you like.

00:28:22This here, I'm going to put it in the oven later, like this, right?

00:28:25Oh, the pots and pans.

00:28:26They're used, right?

00:28:27They're old, aren't they?

00:28:28They're not new, are they?

00:28:29But they are flawless.

00:28:31THE.

00:28:33This later, I'll serve it on top of this.

00:28:35The oven is full, but I'm going to put it on top.

00:28:37Like this.

00:28:39While my dream is in the oven, I'll be making the sauce.

00:28:42I think he liked the kitchen.

00:28:43It wasn't so bad, you know?

00:28:45He even went so far as to make the sandwich.

00:28:46Oh, the cibureu is the three eggs.

00:28:48We're used to doing this, but it's wrong.

00:28:49That's wrong.

00:28:51Because it's easier, it breaks more easily.

00:28:53THE.

00:28:54It's a fork.

00:28:56To prevent white residue from appearing, the germ must be well mixed.

00:29:00Because the sauce I saw here isn't mixed.

00:29:02Cibureu, a tiny bit of cheese, just a tiny bit.

00:29:04Oh, if there's no cibureu, put cibureu in it, because I'm not putting anything in this little sauce.

00:29:09I also like it with cilantro, because I like cilantro.

00:29:11But not everyone is like that, you know?

00:29:13Look, he's making it so easy, it looks like he's joking.

00:29:17THE.

00:29:19Did you see?

00:29:19THE.

00:29:20Now, I'm going to turn on this oven.

00:29:23Here's the frying pan.

00:29:25A little bit of butter.

00:29:26But it's butter, not oil.

00:29:28Here you go, Rafael.

00:29:29When we say it's butter, it's butter.

00:29:30Now we're going to have to buy a truckload of butter.

00:29:32Because a lot of omelets are going to be made here.

00:29:34You can't put an egg in a cold frying pan.

00:29:36A little bit of ham inside the omelet.

00:29:38You can too, right?

00:29:39THE.

00:29:41Here.

00:29:43Frying pan.

00:29:44I'll do it.

00:29:47Is an omelet the same as meat?

00:29:49That's the point.

00:29:51It's gone past the point.

00:29:52I'll bring him here later.

00:29:54Grab my ham.

00:29:56Put it here.

00:29:57Think about it and do it.

00:29:59She's going to take off.

00:30:01She's leaving.

00:30:03Congolou?

00:30:04Grab the plate.

00:30:05She's coming to do that.

00:30:08No, I thought the egg magic was cool, you know?

00:30:10From the omelet.

00:30:11Because that's how everything was.

00:30:12Suddenly he just turned around, everything disappeared, and he turned into a little egg.

00:30:13It turned into my omelet that I spend three days trying to make.

00:30:15It's the way he flips the omelet that's tricky, isn't it?

00:30:18I felt like the cook gave me a kind of strange look, and so on.

00:30:21But I think she'll arrive.

00:30:22It stopped here.

00:30:23I didn't need to do that to you.

00:30:24And if you can already do that, that's good.

00:30:26Do this.

00:30:28Oh, using a fork, I'll take a little bit of butter, and I'll spread it on top like this.

00:30:33She will shine.

00:30:34Grab a tomato here.

00:30:37I was impressed by the care with which Jacão prepares the dish.

00:30:41It's amazing to see him cooking.

00:30:43He knows?

00:30:45Pepper.

00:30:46This is the omelet I want.

00:30:48It has cheese, it tastes like egg.

00:30:50Now for the sandwich.

00:30:52Oh, do you know what this sandwich is called?

00:30:53Are you talking?

00:30:54It's not exactly that, but it's very similar.

00:30:56Call a mochia bun.

00:30:57This is a mochia bun.

00:30:58And that's how we serve.

00:30:59Oh, it's a mess, I want to be a brewer for the customer.

00:31:02Now you've amended it.

00:31:04My God.

00:31:05Look here, they gave me all the responsibility and I'm scared of this.

00:31:07In truth.

00:31:09Oh, let's try.

00:31:09Let's try.

00:31:10Enjoy.

00:31:11You can eat it.

00:31:11Let's eat.

00:31:12Let's watch him without everything.

00:31:13But that was magic.

00:31:14Now you'll understand why I'm annoying.

00:31:15My young man.

00:31:16What later?

00:31:17Well, I had a very strong, very deep-rooted conversation.

00:31:23He couldn't hold me back, guys.

00:31:24You need to tell the truth, you need to say what I think.

00:31:26To say that it's true, to say what happens here.

00:31:28You can't have your eyes closed.

00:31:29I opened his eyes, I explained to him that he is definitely a good person.

00:31:33But that's not enough to succeed.

00:31:34Now he had two very simple little plates, really like something out of a small bistro.

00:31:38Day by day, let's see if he can do it.

00:31:40Because, more importantly, will he be able to do it?

00:31:42Simone, what did he do there with the woman?

00:31:44He did it like this, look, aka to...

00:31:45Oh, really?

00:31:46Terrified.

00:31:46Guys, I didn't understand.

00:31:47It wasn't love at all.

00:31:48Terrified and worried.

00:31:49Did you see?

00:31:49Ah, I have a special guest for Jatá, right?

00:31:52An experience in a traditional bar in Minas Gerais.

00:31:54He's a very famous guy here, but he's the big deal for now.

00:31:57Did you learn anything?

00:31:57Put this breakfast kit out, guys.

00:31:59The boss's suggestion, oh.

00:32:00Absolutely top-notch.

00:32:01How delightful.

00:32:01Wow, guys, that sounds delicious, doesn't it?

00:32:03Tasty.

00:32:03Delicious.

00:32:04I'm eating Jatá's food.

00:32:06I'm going to eat very slowly, because this is a privilege.

00:32:10That silly little thing he made, we're going to have to get that for ourselves too.

00:32:15Delicious, right?

00:32:16Very good.

00:32:17Rafael, I need to see the tip, especially since he's so stubborn, right?

00:32:20Then he sees the difference in flavor compared to what he wants us to deliver.

00:32:25So now I believe he will get better.

00:32:26I was even embarrassed by the easy creamy omelet.

00:32:28Wow, you can feel how creamy it is.

00:32:29Look how delicious!

00:32:30It's soft and shouldn't taste like egg.

00:32:32I'm not even going to call our omelet an omelet anymore.

00:32:34Wow, it's just a beaten egg.

00:32:36I'm going to try making a croque-manche.

00:32:38I am going to try.

00:32:39Is there a big difference?

00:32:40Total.

00:32:41Yours?

00:32:41Why is there a reason for that?

00:32:42Salt in butter, no oil.

00:32:44I'm really looking forward to lunch.

00:32:46Now it's a responsibility that I've gained too much of.

00:32:48Lunch is coming, right?

00:32:54Everyone seems more excited for the next shift with the chef's recipes.

00:32:58And a special guest of Jacquin.

00:33:02Nice to meet you, Jacquin.

00:33:03Do I know anyone here already?

00:33:04I know.

00:33:05Are you coming here already?

00:33:05Already.

00:33:06What do you like most?

00:33:06Is it for drinking or for eating?

00:33:08How does it taste?

00:33:09Serious?

00:33:09What do you remind me of?

00:33:10Beer with pork rinds.

00:33:12But what is torresmo?

00:33:12Why?

00:33:13Pelou-lhe-lhe, todo mundo adora torresminho, um gilo, uma guiazinha.

00:33:17AND?

00:33:18Let's go?

00:33:19Let's go.

00:33:19Then?

00:33:20Anxious.

00:33:21Hello, my dear.

00:33:22Good afternoon.

00:33:24Do you know Rafael?

00:33:24And there?

00:33:25Good afternoon, Rafael.

00:33:25Nice to meet you, Rafael.

00:33:26All good?

00:33:27Okay, master.

00:33:27Do you know?

00:33:29I know too much.

00:33:29I've already found it essential, something that can't be missing from a bar.

00:33:32The owner, the owner's presence, I think it's a bit of a bar style, you know, something else entirely.

00:33:36So, there.

00:33:37Oh, really?

00:33:37The bar owner likes to be there, chatting with the owner, right?

00:33:41Leave those two here, Sonia.

00:33:42Kaique told us to get ready to go for the gold.

00:33:44Shall we begin?

00:33:45Let's go.

00:33:45Let's open up, let's see the kitchens.

00:33:48What do we have today?

00:33:49Look, today we're going to have the boss's bishop, the ribs, our tropeiro beans with crackling,

00:33:55That's really cool.

00:33:55That could be it, then.

00:33:56Could it be?

00:33:57Do you want tropeiro beans or tomato beans?

00:33:59A drover, right?

00:34:00A drover, right?

00:34:00Are you in Minas Gerais, are you in Belo Horizonte?

00:34:02Dust.

00:34:03I have a guest today, Daniel, or Nenel, as everyone calls him here, who will...

00:34:06Studying the bars.

00:34:07He's passionate about the bar, passionate about everything, he's going to give his opinion on it.

00:34:11I didn't take it to the kitchen because I think I took it to the kitchen and I'm leaving.

00:34:14Now let's open.

00:34:15Let's take a look at this restaurant.

00:34:17Let's stop here.

00:34:22"Feijão tropeiro" is a very Belo Horizonte dish, I'm not saying it was created there.

00:34:24Here, we have a great passion for feijão tropeiro (a traditional Brazilian dish).

00:34:27Yes, that one is even sold in snack bars, you know?

00:34:29It's something that's part of our daily lives.

00:34:30How are you, my dear?

00:34:32All good?

00:34:32What are you doing here?

00:34:34Chicken steak, pork belly, pork belly with wine.

00:34:37Is that all there is to it?

00:34:38For the.

00:34:39Ham and sugar?

00:34:40This is the rib.

00:34:41Is the sandwich ready or not?

00:34:43No, not yet, we'll get it ready later.

00:34:44I don't prepare the sandwiches because I said to prepare the ten pre-assembled ones.

00:34:47Are we going to prepare it now?

00:34:48My God, it's so hot, I don't know how to handle this heat very well.

00:34:51We can't take it anymore, I don't know where to put up with it.

00:34:53Today's dish is a traditional Brazilian dish called "tropeiro" with ribs, the chef's omelet, and the chef's mixed grill.

00:34:59The chef's omelet.

00:35:00Oh, so, yesterday I was one way, but now I feel better, huh?

00:35:07Oh, imagine, if you needed that just to breathe.

00:35:11Oh, I think we've passed the top part.

00:35:15Oh, oh, oh, oh, oh, oh, oh, oh.

00:35:16I'm already liking it, you already understand me.

00:35:18Do you understand this or not?

00:35:19My God in heaven.

00:35:20Shall we see?

00:35:21Oh my God.

00:35:22Because I'm in God's love, look.

00:35:24Is that so.

00:35:25Now it's yours.

00:35:28It's legal, but I'll tell you, it's almost in that sense.

00:35:30Okay, right? You're used to this, aren't you?

00:35:32Are you used to being here?

00:35:33There's no way around it.

00:35:34There's no way around it, is there?

00:35:40I already want to get close to myself, I might go crazy.

00:35:42If tomorrow you're asked to design a bar menu, what are you going to do?

00:35:45Oh, if there's lunch, a tutu or a tropeiro, I think it's important to have some pork, that's great.

00:35:51When they go, I have a bar here in Minas Gerais, I don't read.

00:35:54We don't have much of a tradition, for example, of serving cold food.

00:35:58It's a hot and wet dish.

00:35:59Okay.

00:36:01Meatballs, brisket is the most traditional meat for making stewed meat in Belo Horizonte's bars.

00:36:05The brisket, the beef brisket.

00:36:06The chest?

00:36:07Yes, here it's called "maçã de peito" (breast apple), with that sensational layer of fat.

00:36:11It will belong to the baby.

00:36:17Excuse me.

00:36:18Or at lunch, the little star.

00:36:23Let's see.

00:36:26Goodbye.

00:36:27The tropeiro (a type of Brazilian dish) is delicious, it's nicely seasoned with garlic, but the ribs...

00:36:31It got a little burnt on the outside, you know?

00:36:40Where's the receipt for this one, Cida?

00:36:42It's all there, look.

00:36:43How's everything?

00:36:44Is this what it is?

00:36:45Tropeiro with ribs, that's not it.

00:36:47So, have you ordered yet?

00:36:49I'm already ordering.

00:36:49Is it taking too long?

00:36:51Isn't the food coming out here?

00:36:54Oh, really?

00:36:55I'm calling the ground.

00:36:57Hey.

00:36:57Is the food not coming out?

00:36:59The omelet is missing over there, and the sandwich is almost finished.

00:37:01Look here, everyone's waiting for food.

00:37:03Oh, Simone, do you remember?

00:37:04Do you have it or not?

00:37:04Guys, there's cheese on top of the...

00:37:06I don't have.

00:37:07The order arrived with the mixed grill, and we were unsure how to gratinate it.

00:37:10The time came, but I couldn't tell if it had cheese or just sauce.

00:37:14Wait, something's wrong, I ate the mixed sandwich.

00:37:17Where's the order, guys? Where's the order?

00:37:18It's white.

00:37:20It hasn't browned yet, no.

00:37:21Where's the food, people?

00:37:23It's coming out.

00:37:24Where is our wonderful food?

00:37:25It's coming out.

00:37:27This one will be more gratinéed, it's cold, it's dry, cold, it's real.

00:37:30Did you put a little sauce on top?

00:37:32Nothing.

00:37:33Oh, it's crowded here, isn't it?

00:37:34He didn't put anything on, it's the cloth, it should be closed.

00:37:36Where are the mornings, where are the things?

00:37:38Everything is wrong, folks.

00:37:38Where's the fire?

00:37:40I can't, Simone.

00:37:41Did you add salt?

00:37:42No, I'm just starting out, I can't even hit it properly yet.

00:37:43Light the omelet's flame.

00:37:44Where's the butter?

00:37:45I'll put it in.

00:37:49Look here, everyone, this is how I make the omelet.

00:37:54Where's the plate?

00:37:58Oh, that's the omelet.

00:38:04Ready.

00:38:16Hey Rafael, you're dressed, leave the football game alone.

00:38:18Rafael, I'm going to root for a soccer player.

00:38:20Oh, this omelet.

00:38:22That's where that omelet is going.

00:38:23Is this your house omelet?

00:38:25Well, that's what I have to do, right?

00:38:26He is the point.

00:38:33Come with me.

00:38:40Oh, that's the bar owner, cool.

00:38:42Call Rafael.

00:38:44Rafael, your partner has arrived.

00:38:47It's just like you.

00:38:48Excited.

00:38:50Caradarized.

00:38:50I'm a little better, no.

00:38:51No.

00:38:52He plays football, he does.

00:38:54It's not you.

00:38:54It doesn't seem so.

00:38:55AND.

00:38:55Just standing there, like this?

00:38:56Yes, it's up to you.

00:38:57Stopped?

00:38:58No.

00:38:59You do everything, that's how it is.

00:39:00That's just how you are.

00:39:01It seems like you're waiting for the king to play.

00:39:03Standing still like that, no.

00:39:03Yes, no, that's how it is.

00:39:05You.

00:39:07No.

00:39:07AND.

00:39:08After going to Liberty Square,

00:39:09Take her place.

00:39:13I ordered a mixed sandwich.

00:39:15It arrived completely dry, right?

00:39:17The cheese is not melted at all.

00:39:20Look here, it's a whole loaf of bread.

00:39:21A bread roll with cheese and ham, tasteless.

00:39:25This one here.

00:39:26This one here, the mixed one, is ahead, look.

00:39:27This one here, that one over there, look.

00:39:28Jô.

00:39:28This mix here is from these three here.

00:39:29But this one is in the lead too.

00:39:31No, this one is in front.

00:39:32This one was one of the first ones you posted here.

00:39:34I've been waiting for you to fix it until now.

00:39:35Are you making a fuss over what you see?

00:39:36Look, I'll tell you.

00:39:37I'm going to grab these order slips here, I'm going to take them inside.

00:39:39Okay.

00:39:39Then, when it arrives, you can put it here.

00:39:41Because I don't understand any of this stuff you guys have arranged.

00:39:42Okay, okay.

00:39:43It's just a matter of having better organization in-house, ordering requests sequentially, and then bringing them here.

00:39:47Our organized followers sometimes bump their heads there themselves.

00:39:48So, throw it this way, don't throw it that way, right?

00:39:50So, we'll stay here.

00:39:51Hey guys, I'm going to play a game together.

00:39:52If you don't like the food, you give it to her.

00:39:56Beautiful, my money.

00:39:56I want it already, guys.

00:39:57The currency is called Nightmares.

00:39:59Oh, my dear friends, I was born into the financial market, the Nightmares.

00:40:02When you go to a restaurant, you pay the restaurant, you pay the boss, and with the boss,

00:40:05He can have fun, or continue her business.

00:40:07If you don't like the food, give the money to that living tattoo artist.

00:40:12Yes, we'll tell you later, we'll see.

00:40:15I ordered a trout dish, and they delivered it completely cold and tasteless.

00:40:21The rice is even a little bitter.

00:40:23And that rib I ordered was completely tough on the outside.

00:40:26And from the inside you can see that it's raw.

00:40:28I wouldn't recommend this restaurant to anyone, and I wouldn't go back.

00:40:35You can see that Jôma is a more professional omelet maker, right?

00:40:37You can see that the egg is on the rough side, right?

00:40:40That omelet was hard, wasn't it?

00:40:41That thing you keep chewing on.

00:40:43I even liked the feijão tropeiro itself, it has a little garlic in it.

00:40:47But the composition, overall, wasn't good.

00:40:49I'm going to hand it over to the living statue, because I think the muleteer could improve overall, you know?

00:40:55The statue is even animated.

00:40:58This was my first time here, and I wanted to try it, but I don't recommend it.

00:41:01I didn't like it. It's a disappointment.

00:41:04For a restaurant from Minas Gerais, with cuisine from Minas Gerais,

00:41:06This dish definitely does not represent the cuisine of Minas Gerais.

00:41:11I'll have to stop by somewhere and grab a snack, right?

00:41:12Because it didn't work out here.

00:41:14Guys, he gave a lot of tips, a lot of things, he reviewed the restaurants,

00:41:17But I invited them to vote on Friday.

00:41:19Now, I'm going to talk to our friend Rafael.

00:41:23I'm going to take the money from Santa Rubi anyway, because I'm not going to let my nightmares go.

00:41:25Who made themselves?

00:41:26Thank you very much. Hugs.

00:41:27A little something for you guys, huh? Get better soon.

00:41:28Thank you very much.

00:41:28It cost.

00:41:28Oh, oh, here.

00:41:31How much do you have?

00:41:34A lot, right?

00:41:35Many.

00:41:35How much do you have?

00:41:36Nothing.

00:41:37I won everything, she won everything.

00:41:39This is the money that should go into the cash register.

00:41:42How much?

00:41:42Because if people like it, well, all the plates are full.

00:41:45Because they are able to work.

00:41:46The girls learned how to make the dish today.

00:41:47A woman, man. A woman, for God's sake.

00:41:50I couldn't change anything today, but tomorrow I'll start changing some things here.

00:41:52This is to make a change.

00:41:54I'm going to use it to make a change.

00:41:55I'm going to do a lot of things.

00:41:57There's so much to do here, my friend.

00:41:59I'm going to need three thousand dollars to renovate this restaurant.

00:42:01Goodbye, everyone. Thank you.

00:42:27Café Cultura needs an urgent transformation.

00:42:30And it all starts with the team, which needs encouragement to face the challenges ahead.

00:42:35Awesome!

00:42:36Awesome!

00:42:37Awesome!

00:42:38We are in Mangabeiras Park.

00:42:42I'll get here soon, and right at the beginning I'll see a "lararalá" from the very start.

00:42:47I didn't understand why they didn't plant land in that place.

00:42:49Okay, my friend, Fabiano is going to explain to you how our day is going to be today.

00:42:53We're going to make a circle here, okay?

00:42:55Shall we make a circle here?

00:42:56I'm half apprehensive, half curious to know.

00:42:58I'm a little scared about what's to come.

00:43:00I am Fabiano Percy, I am an actor.

00:43:02My contribution lies in the area where theater demonstrates itself as a powerful tool.

00:43:06So that we can work through the difficulties we have, personal ones.

00:43:10So I'm going to suggest some exercises for us to try and achieve that.

00:43:12First, I'm just going to ask everyone to loosen up a bit, so we can relax a little more.

00:43:19Okay, so here's the thing, we're going to take a walk through space.

00:43:22So one of the things we learn in theater is to understand other people's space.

00:43:28Now we're going to walk, but keeping an eye on our colleague.

00:43:30Look me in the eye.

00:43:31Daily life is so hectic that we don't have time to stop and look into each other's eyes.

00:43:35Another one to talk to.

00:43:36Keep walking.

00:43:37In the palm of your hand, you'll give a little jump.

00:43:39He walked, walked, walked, walked.

00:43:41He walked, walked, walked, walked.

00:43:44Now I'm going to clap once, and sometimes when I clap twice, we'll hug the person.

00:43:48that is in front of us.

00:43:49It's on Monday.

00:43:50Hug, hug, hug.

00:43:52I like it too, sir.

00:43:53We like to hug, pick things, and have a cup of coffee.

00:43:55Who went to hug the boss?

00:43:56Come on, let's hug everyone.

00:43:59You left the jackfruit behind, can you believe it?

00:44:01But I messed up when I jumped.

00:44:02We're going to talk a little bit about the role of leadership, right?

00:44:05So I think this exercise can help us see how we perceive ourselves, right?

00:44:09Because, after all, leadership plays a very important role.

00:44:11If the leader is standing, the team sits.

00:44:13If the leader sits, the team lies down.

00:44:15If the leader lies down, the team sleeps.

00:44:17Fabiano proposes an initial leadership role.

00:44:19Rafael needs to learn something fundamental: to listen.

00:44:22The idea was that each of us would go forward and make a complaint to them.

00:44:26Just like in your daily lives.

00:44:29Hey Rafael, are you going to start arriving on time?

00:44:31Will you stop by the kitchen more often to see what we need?

00:44:34Are we going to fix that air conditioner and then let water drip on the customers' heads at lunchtime?

00:44:37And are we going to get a raise?

00:44:39Having an employee tell the truth, I'll confess that I feel lighter.

00:44:42I expected all this dissatisfaction, because I put myself in their shoes.

00:44:46But in the day-to-day routine, we just get by and end up leaving that behind and moving on.

00:44:50If you let me speak, I would. One more, two more, three more, I have several.

00:44:54Now, Fabiano has another offer.

00:44:56A different activity to try and open Rafael's eyes.

00:44:59We're going to represent two situations that were selected from there, right?

00:45:02With a situation that Jacan experienced firsthand, and that we can represent here.

00:45:06The idea is clear: to interpret how Rafael behaves when faced with the restaurant's problems.

00:45:11Wow, you just told me that there are no cheap things here, no bugs, nothing...

00:45:15It's wonderful. Look at this cheap thing on the floor. What is this?

00:45:18How cheap!

00:45:19Who is that?

00:45:20That's a little bug, it's a tiny ant. It's really nice, sir.

00:45:24But that's not cheap, not at all.

00:45:25Right? Then what is it?

00:45:26Young man, is it cheap or not?

00:45:27That's an ant.

00:45:30Making Rafael see himself was very interesting.

00:45:33And I hope that by seeing this, he'll get an idea of what we go through, of how he's acting.

00:45:36And may he improve, because the improvement is for his own benefit.

00:45:38I see Fabiano interpreting me, I see that I really have to change and that it's going to be something.

00:45:43very positive for me.

00:45:44And to conclude, Fabiano plays Jacan himself.

00:45:47Now it's Rafael's turn to show what his attitude will be from now on.

00:45:51Look at this cockroach here, Rafael. This cockroach here. Look at this.

00:45:55He should know that.

00:45:56We'll figure something out.

00:45:57Do you think this is normal?

00:45:58I will start detecting it tomorrow.

00:45:59My leadership style, sometimes I let it slip a little, I tend to lean a little too far.

00:46:05Heart, I'm more of a friend.

00:46:07Only you can lead the team to achieve its success.

00:46:10We're going.

00:46:10Without you bringing the team, we want to hear from you now.

00:46:12We're going.

00:46:13Everything needs a leader.

00:46:14I want us to forget what we did in the past.

00:46:17We are going to experience a new reality, a new work ethic, and I hope you will be with me, because it's difficult to do it alone.

00:46:24It's a lot, you know that. It's too much for me to do alone.

00:46:26So sometimes I end up ignoring it, I don't see it.

00:46:29So, I'm counting on you, and you can count on me.

00:46:31Rafael spoke, but we'll only recognize the truth with time.

00:46:34I believe in him. He's going to do it. He's also a person with good character; he'll get it done.

00:46:39From today onwards, your life has changed.

00:46:41He changed for you too.

00:46:42And for their customers as well.

00:46:43Also, thank God.

00:46:44It's faster now.

00:46:45Thanks.

00:46:46I hope Rafael wakes up and that he does, indeed, play his part now that he's having a...

00:46:49A great opportunity to change.

00:46:51I know it won't be easy, there will be friction, but it will change.

00:47:03Meanwhile, the restaurant is undergoing a complete renovation.

00:47:06It's time to welcome the new Café Cultura, now with Rafael's firmer leadership.

00:47:14Hi everyone, how are you?

00:47:15All good?

00:47:16Good morning.

00:47:17Ready to see the restaurant, the modifications, the changes.

00:47:19It was very radical, it was very beautiful, I liked it a lot.

00:47:21Are you anxious, Rafael?

00:47:22Very.

00:47:23Let's go?

00:47:25Five, four, three, two, one.

00:47:31Let's go.

00:47:35Our Lady.

00:47:37What's up, bro?

00:47:43Seeing the painted facade is something else entirely, it's a completely different atmosphere, isn't it?

00:47:53Very different.

00:47:54It's very different, very good.

00:47:57It's sensational.

00:47:59Let's go?

00:47:59Let's go.

00:48:03Everything was cleaned up.

00:48:05This is the inside view.

00:48:07Look at the bar.

00:48:15It seems to have become more open, more airy, and the environment has become more comfortable.

00:48:20Very beautiful, very good.

00:48:22Wow, the little chair looks even prettier now.

00:48:24We made it look like a real dive bar, a small dive bar.

00:48:27We haven't changed that much, but at the same time, we've changed a lot.

00:48:30Now we have a warehouse, it's going to be nice.

00:48:32The Minas Gerais restaurant will have a business like this, all very standard, very beautiful.

00:48:36Let's go.

00:48:39Now, look at the tables.

00:48:42The tables are ready, you can come in.

00:48:44Come in here, to my side.

00:48:51The tables, folks, it's all part of the city's artistic scene, a tourist attraction.

00:48:57Look down there, folks.

00:48:58With the books.

00:48:59A cultural business, now it has become a cultural enterprise.

00:49:01Look at the ceiling, look how beautiful it is.

00:49:02Look at the ceiling, look at the ceiling.

00:49:03Look, it was beautiful.

00:49:04Look at the ceiling, it's huge.

00:49:05Look at the plants here, everyone.

00:49:07A lot of things.

00:49:08And I couldn't even tell where to look.

00:49:12Now yes.

00:49:13You'll notice all the artwork here.

00:49:15Yes.

00:49:15Here's the wall, every hand that has a mustache, he likes to know everything there.

00:49:18It could certainly become a cultural center now.

00:49:20Look at the work she did.

00:49:23Look at the work.

00:49:24Brilliant.

00:49:27When I came in here and saw this wall in the back, I thought it was incredible.

00:49:32It turned out very well.

00:49:33Let's go, let's go around the outside.

00:49:35Go into the other house.

00:49:36I'm really excited to see what he did in my little pantry.

00:49:39Well, now there's a table here, which needs to be a table there.

00:49:41A stainless steel table.

00:49:42It might seem like a small thing to some people, but here in our organization it will make all the difference.

00:49:46Now the dish comes here, not on the floor.

00:49:48Grab this one in your hand and she'll come down.

00:49:50I really liked the elevator, you know?

00:49:51Wow, what an imagination!

00:49:52I wouldn't have had that kind of imagination, I swear.

00:49:55This column is the one that should be thanking you.

00:49:56That's all she needed.

00:49:57It's a dish elevator.

00:50:00It was all cleaned.

00:50:03Did you like it, kid?

00:50:04He's not saying anything, kid.

00:50:05Very good.

00:50:15Look, look at the stove.

00:50:19The stove is brand new.

00:50:20The stove is literally brand new.

00:50:22The stove is falling apart; one of its legs was broken.

00:50:23It's not there anymore.

00:50:27The desk for working.

00:50:29Now it has a counter, right?

00:50:31There's a place to put the plates.

00:50:33The suffering is over.

00:50:35All the pots and pans are new.

00:50:38Who has a new pot?

00:50:41Justice is on top of things, so we can get to work.

00:50:43This is for storing the tables on a plate.

00:50:44This is for the tomato lovers.

00:50:45Since you did an amazing job transforming our kitchen.

00:50:50Did you see that there's a fan?

00:50:51Well, I was just standing there enjoying the breeze.

00:50:53Two years waiting for the fan.

00:50:54And finally Jaca brought it, right?

00:50:55Hallelujah.

00:50:57It looks like a brand new football cup.

00:51:00It is not?

00:51:01It's very good.

00:51:01Very good.

00:51:02Now, what more do you need, folks?

00:51:04You'll be missing from the menu.

00:51:05Menu.

00:51:06Let's go see.

00:51:07Let's give it a try.

00:51:08Now comes the moment, right?

00:51:10Tense.

00:51:10Because now we're going to see the new menu.

00:51:12Let's eat.

00:51:15Where is everything?

00:51:16This menu isn't meant to be eaten all at once.

00:51:18There's something for the morning, something for lunch, and something for the evening.

00:51:23Okay, I'll start with the greenhouse.

00:51:26I'm going all out.

00:51:27Cornmeal cake with carregolaba here.

00:51:29Cheese bread.

00:51:30This cake here.

00:51:31What a shame, for breakfast here, right?

00:51:33Scrambled eggs.

00:51:34Fruit apple with granola, because a lot of people like that in the morning, right?

00:51:37The greenhouse needs to be constantly full because it attracts food, it attracts people.

00:51:40Well, tapioca is always a good choice, right?

00:51:42And the mixed tapioca.

00:51:43Well, for breakfast, you can make the toasted sandwich and the omelet that I made with you.

00:51:47Well, it's lunch.

00:51:48Pig's abate, peluruca.

00:51:51Conjiquinha minera.

00:51:52Pork ribs, served with cold worm sauce.

00:51:54Plague on the roof.

00:51:56And cow tolada.

00:51:57Snack.

00:51:58Fried Wednesday, with sun-dried meat.

00:52:00Ground beef patty.

00:52:01I'm going to try to cook like Jacão.

00:52:04Cassava face and bean face.

00:52:05The two glasses.

00:52:06Bean cocktail.

00:52:07The sausage, snail.

00:52:09Fried worm.

00:52:10Umbu pastry.

00:52:11And torensmo.

00:52:12That's torensmo.

00:52:13Look at the torensmo.

00:52:13Pork belly sandwich.

00:52:15And a pulled pork sandwich.

00:52:16Now this place has to have given.

00:52:18I'll go get another little gift for you that I have.

00:52:20To create a color, I will.

00:52:23Look, everyone.

00:52:24Now yes.

00:52:26Look, Caíque.

00:52:27You just graduated, huh?

00:52:28Look at the hat.

00:52:29Back there, over there.

00:52:30Here, take it, Yuri.

00:52:32Okay?

00:52:34Thank you, Chef.

00:52:34Congratulations.

00:52:35Oh, it's going to get really crowded here, isn't it?

00:52:36Thank you, Dani.

00:52:37I loved.

00:52:37That's how it turned out, bro, my mom.

00:52:38Ficina very well.

00:52:39I was the only one missing.

00:52:40Look, Rafael.

00:52:41I was the only one missing, right?

00:52:41Oh, a porô to show that it turned out beautifully.

00:52:44Now, folks, this uniform, this menu, this kitchen, this decor, this facade.

00:52:49With the team you have today, ready to grow, I think everything here is uncertain.

00:52:53He's leaving alone today.

00:52:54I'm leaving, I'll let you taste it, sample it.

00:52:56Until later.

00:52:58Until later.

00:52:59What scares me the most today is the whole new menu.

00:53:03Being recent is completely different, it's something else entirely.

00:53:05The cleanliness, which is the most important thing of all, was very clean, well organized, and beautiful.

00:53:09Everything is in place for it to move forward, but it depends on her.

00:53:12Soon, we'll be reopening the restaurant, everyone in a new uniform, everything anew.

00:53:15Even Rafael seems to be waking up much more.

00:53:18That's right, see you later.

00:53:22You drink Torres, don't you?

00:53:23What are you eating?

00:53:24Bean fritters?

00:53:25The breaded bean fritter, look.

00:53:32You have to find good meat.

00:53:34To do.

00:53:35You can do that too, you know?

00:53:36It is better.

00:53:39That's a good idea for a sandwich.

00:53:41Thank you, right?

00:53:42Jacquin impressed us.

00:53:44He knows how to cook food from Minas Gerais.

00:53:45This is the ox right here.

00:53:52I ate everything.

00:53:53And what I liked most was the mashed cassava.

00:53:55I loved it, moist, creamy, very good, really very good.

00:53:58That sounds delicious, doesn't it?

00:54:00Dry.

00:54:00It's an improved coffee culture.

00:54:02Did you see what that breaded thing is?

00:54:03Today we want to show Jacquin that people from Minas Gerais are tough, that we cook well,

00:54:06We'll make good food and we'll succeed.

00:54:15A new cultural café is about to reopen its doors.

00:54:18Now, with all the new features brought by Jacquin.

00:54:21We saw the renovation, we saw how wonderful it turned out.

00:54:24That's encouraging.

00:54:32From here, the coffee shop is all ours.

00:54:34It's pure Minas Gerais.

00:54:37Ready to open?

00:54:38Ready.

00:54:39Is the kitchen ready?

00:54:40Everything is ready.

00:54:40Is everything ready there?

00:54:41You failed to confirm.

00:54:42Wait a minute.

00:54:43Ah, I'm going to the kitchen, I'm going to check in the kitchen.

00:54:45It can leave.

00:54:45We are well aligned.

00:54:47We agreed on work strategies, things that will make it easier when we're providing service.

00:54:50the public.

00:54:51Ready?

00:54:52They're waiting over there.

00:54:53Ready, everyone?

00:54:55Are you ready?

00:54:55The fish.

00:54:56The fish is always perfectly cooked.

00:54:59He poured a little olive oil on top.

00:55:01And what do you need cheese for?

00:55:03There's a lot of cheese.

00:55:04Didn't you put sauce on top?

00:55:05That's the bag.

00:55:06Ah, okay.

00:55:07Let's go.

00:55:08I'll put it up there.

00:55:10New things, a new dish, lots of things we weren't used to making.

00:55:12So we're trying to do it right.

00:55:14So let's open it.

00:55:14Can I open it?

00:55:15He can.

00:55:15It's OK.

00:55:16Let's go.

00:55:18Well, folks, good afternoon.

00:55:19Great, welcome.

00:55:20No Capa Cultura.

00:55:21The first customers are starting to arrive.

00:55:23The test starts now.

00:55:26Have they been assisted yet?

00:55:27Not yet.

00:55:27No?

00:55:28Two fish and an omelet.

00:55:30Then you can only go down this time when the entire command is ready.

00:55:33Good afternoon, everyone.

00:55:33Today we'll have "vaca atolada" (a stew made with beef and cassava), "peixe mineira" (a fish dish from Minas Gerais), chicken with okra, and omelet.

00:55:37She's not strong enough to hear that.

00:55:38To me, it's a fish.

00:55:39Another omelet and another fish.

00:55:42Nothing's coming out of the kitchen yet.

00:55:44Calm down, everyone.

00:55:46Even with everything new, old problems keep reappearing.

00:55:49The kitchen is a mess.

00:55:50Did you want the order slips?

00:55:52Here it is.

00:55:52Isn't there a place to put the order slips here?

00:55:54No, it doesn't.

00:55:55So, let's start amending, okay?

00:55:57Why is it taking so long?

00:55:58I'm going to show you here that we know how to do things right.

00:56:00So, they'll have to wait.

00:56:02Hey everyone, it's going to be faster.

00:56:03Because there are only three dishes to amend.

00:56:05It will be faster.

00:56:07THE.

00:56:08One, two, three, four, five, six chickens I want.

00:56:11The service has started, and we're literally spinning our wheels.

00:56:14Completely floundering.

00:56:15Being lost, me lost, everyone lost.

00:56:18No, but you dirtied the plate.

00:56:21THE.

00:56:21No, but I'm not laughing, guys, right?

00:56:23Oh, don't laugh!

00:56:25This is not something to laugh about.

00:56:27Free up this dish.

00:56:28How are you all doing?

00:56:29Welcome, okay?

00:56:30If you put the potato in my mouth, is it cold, folks?

00:56:32How are people going to eat?

00:56:33No no.

00:56:34This is a dish, I don't care.

00:56:35I should put the...

00:56:37Oh no, I'll never be able to do that.

00:56:38It's impossible.

00:56:39Go ahead, I won't back down.

00:56:41Yes, Chacan.

00:56:42Go ahead, I won't back down.

00:56:43Very difficult.

00:56:44Because we're not used to it, right?

00:56:46Okay, so now you have to look here.

00:56:48That's how we get distracted.

00:56:49But we'll learn, you'll see!

00:56:50That's what we're here for.

00:56:51They've never made this dish before, you know?

00:56:52That's quite...

00:56:53It's a real bonfire.

00:56:54It has changed a lot.

00:56:55The menu is different.

00:56:56It's another one.

00:56:57AND.

00:56:58Wow, it never gets lost.

00:56:59A chicken, a chicken, a chicken, a handle.

00:57:02One lever, one lever for me.

00:57:03Ah, I'll get the chicken.

00:57:04A chicken, it's here with him already.

00:57:05One man, less.

00:57:06How are you doing?

00:57:07Trusted chicken and fish.

00:57:08Call for action, huh?

00:57:09Jacan is stressed.

00:57:11Rightly so, because things should be going much more smoothly, shouldn't they?

00:57:14But I need their cooperation down there so they can let me know when they've come down.

00:57:17Because I'm constantly pulling up here to try and be here.

00:57:19Now it remains to be seen if the team can manage on their own with the new menu and the pressure of the service.

00:57:24I don't like to laugh, you know?

00:57:26I'm not laughing.

00:57:28But before you laugh, you want to cry, right?

00:57:30Look, things need to improve.

00:57:32I think they're out of control, right?

00:57:37Well, I opened the restaurant, okay?

00:57:38But it's going really slowly, you know?

00:57:39The girls can't understand cooking.

00:57:41You have to have this dish to make it, I can't make it.

00:57:43I can't do it.

00:57:43They are lost.

00:57:43I don't know how this deal is going to turn out.

00:57:45Let's go, everyone.

00:57:46Come on, come on, come on, Cito.

00:57:46It might break.

00:57:48This one is from here.

00:57:49Now all that's missing is the fish, right?

00:57:49The normal thing is missing.

00:57:50Is this fish from around here?

00:57:51No, right?

00:57:51No, the fish is from this one, the command is right here.

00:57:56Where is the command for this?

00:57:59Where's the command?

00:58:00Is the food cold?

00:58:02Is it cold?

00:58:05Can you give me a plate?

00:58:06I'll make another one for you.

00:58:08Yes, patato is an ice cream.

00:58:09Oh, it's like a refrigerator.

00:58:11It's well organized, huh?

00:58:12If it's not enough, Cida.

00:58:13You can't give even a tiny bit of that away, can you?

00:58:14Just a tiny bit, Cida.

00:58:15The food can't be served if it's not good.

00:58:18That potato, it's in the fridge again.

00:58:19That it?

00:58:20Oh, my.

00:58:21Taken out.

00:58:22You don't put it there, but you give it.

00:58:23You should look, it's not there, it's not there.

00:58:26But it doesn't put it there, but it gives that.

00:58:28No, that's not it.

00:58:29We're embarrassing ourselves, you know.

00:58:30Here it is, the dish is cold, no way.

00:58:32That's correct.

00:58:32Cold food is not acceptable.

00:58:33Okay, I'll discard it, alright?

00:58:35It's cold.

00:58:35It got cold, nobody ate it, I'm going to throw it in the trash.

00:58:39Since it's so clean, you could heat it up in the oven.

00:58:42That way, we could serve someone else.

00:58:44Because it wasn't touched.

00:58:47Hey, Rafael.

00:58:47Hey.

00:58:48I think my footsteps, I swear, are from you.

00:58:49I think it's a good idea for you to go there and say, "Hey, come live with us."

00:58:51I'll go there.

00:58:52Prepare the orders by one, do the job properly, let's go.

00:58:55It's OK.

00:58:55Go ahead.

00:58:56Hey girls!

00:58:58How are we doing?

00:58:59Chaotic.

00:59:00Let's take it slow, no rush.

00:59:02Order by order.

00:59:04With Rafael's supervision, the kitchen is starting to get back on track.

00:59:08Okay, all that's left is to go outside now, alright?

00:59:11In the middle of the service, a surprise.

00:59:13Journalist and influencer Nenel returns to Café Cultura Bar, this time to check out the new restaurant.

00:59:19An omelet.

00:59:21Knife to the side.

00:59:22The dishes.

00:59:23Hey, how's it going?

00:59:25Oh, what is that?

00:59:26Wash the dishes downstairs?

00:59:27Ah, but things are looking better here, huh?

00:59:29My God in heaven.

00:59:30I ordered an omelet and it was very good.

00:59:32Delicious! I loved it.

00:59:33The fish is very well prepared, it's tender.

00:59:36It's not a dry fish, it's well seasoned.

00:59:38A renovation that was really very good.

00:59:41I think it's really worth it for us to come back here.

00:59:42I ordered a fish dish called "à mineira," it's very tasty, very well prepared, with roasted potatoes, which go very well with it.

00:59:48and rice.

00:59:49It's super balanced and... I'll come here every day to eat a different dish each day.

00:59:53Despite the challenges, the service is coming to an end.

00:59:55A new story begins to be written.

00:59:58It's very tasty.

01:00:00The polenta is sensational.

01:00:01The polenta is good.

01:00:02It's a real Minas Gerais-style cornmeal mush.

01:00:03That one there, that one there, look...

01:00:04Garlic is fantastic.

01:00:05Garlic is the key, garlic like that, a fish is wonderful.

01:00:07And the potato chips?

01:00:08Ah, the potato is French.

01:00:10Simply delicious.

01:00:10That's great!

01:00:11Some people are really enjoying it, folks!

01:00:14Okay?

01:00:14You should speak up, right?

01:00:15No, you should speak up, because I enjoyed being scolded.

01:00:17The face put the year on it, right?

01:00:18The face put the year on it, right?

01:00:19The face put the year on it, right?

01:00:19We can't manage the territory.

01:00:22I'm very happy with the result, right?

01:00:23With the service provided by the girls, ours is also provided.

01:00:27It's really a matter of teamwork.

01:00:28Oh, folks, it's getting better.

01:00:30Congratulations.

01:00:30Thanks.

01:00:31He did a good job.

01:00:32Here you go, quick.

01:00:33But I'll give you a hint.

01:00:35Get ready, everyone.

01:00:36Get organized.

01:00:38Put things in the deep sea.

01:00:39When it's in the deep sea, it gets warm.

01:00:41And the potatoes reheat nicely on top of the oven.

01:00:43It's OK?

01:00:44It's better to buy minkono.

01:00:45Those that minkono sometimes help with...

01:00:46It has to be there.

01:00:47It helps with the timing, okay?

01:00:48True.

01:00:49Give me a kiss, won't you?

01:00:49Ah!

01:00:51I'm going to leave you.

01:00:52I'm going to leave you.

01:00:53We survived the kitchen nightmare.

01:00:55Here in Belo Horizonte.

01:00:58Thanks.

01:00:58Thank you all!

01:00:59Thank you very much.

01:01:01Congratulations.

01:01:04He finished.

01:01:05I want to receive Jacob.

01:01:06Now I'm ordering a beer downstairs.

01:01:07It could be there.

01:01:09Give one to the kitchen, downstairs.

01:01:10Did you like the renovation?

01:01:12It is worth it?

01:01:12Thanks, man.

01:01:14Are you going to be the best bar in Minas Gerais?

01:01:17Yes.

01:01:17You already have BH, is that good?

01:01:18That.

01:01:19The best bar in Belo Horizonte, Daniel's gonna talk to me, okay?

01:01:21BH de Indiaia.

01:01:22That's it.

01:01:23Let's go to the state.

01:01:23Thank you, you know?

01:01:24Thank you for everything.

01:01:25Thank you.

01:01:26It's another one.

01:01:26Go ahead, then!

01:01:27Never lower your arm.

01:01:28Let's go.

01:01:28Oh, I left this there as a gift.

01:01:30Then you can put it somewhere else, wherever you want.

01:01:32Okay?

01:01:33So you'll remember me.

01:01:34Then you move it to a different place, put it in another spot, because that's kind of how it is here.

01:01:36Now, look closely.

01:01:37Look here, check out the pots and pans I left for you.

01:01:39This is the pot you were working on.

01:01:41I'll take it as a souvenir.

01:01:42I'm going to clean myself up.

01:01:44It will be as good as new.

01:01:45But you'll get rid of her story if I clean her up.

01:01:46No, but it's better.

01:01:47AND?

01:01:47Because I'm a terrible story.

01:01:48This is a story from the past.

01:01:49She couldn't be like that.

01:01:50Is this place dirty or not?

01:01:52This one's dirty.

01:01:52Very dirty?

01:01:53It's very dirty.

01:01:54It's very dirty.

01:01:54I told you, you came, old lady, where are you clean?

01:01:59Don't forget that.

01:01:59This last job proved to me that we are capable.

01:02:02Nothing is impossible.

01:02:03All you have to do is want it.

01:02:05Good.

01:02:06What a success Celeste Allende has had, folks.

01:02:08The change was radical, it was wonderful.

01:02:10Nenê liked it.

01:02:12She loved it.

01:02:12It was good.

01:02:13It can certainly be better, and it will be better.

01:02:16But I liked it very much.

01:02:17He supported me a lot.

01:02:18I am very grateful to this wonderful team.

01:02:20Rafael is someone who doesn't seem like it, but he's a very exciting person.

01:02:22He was very emotional.

01:02:23He couldn't even speak.

01:02:25So, everyone, I'm going back to São Paulo with great happiness.

01:02:27I picked up a souvenir, as always.

01:02:30He used to say that this place wasn't dirty.

01:02:31Now he says it's very dirty.

01:02:32This was the big break, the big stroke of genius in this episode.

01:02:36To admit things.

01:02:38But I'm leaving now.

01:02:39I'm going to stay a little longer because I really enjoyed it.

01:02:41It's OK?

01:02:42Oh, even for you, I'm leaving.

01:02:43Kisses, money.

01:02:44The next episode is going to be extraordinary.

01:02:46Kiss.

01:02:52One month later, what's the new routine like at the bar-restaurant?

01:02:56After Pesalino da Cozinha was here, we have a new life, you know?

01:02:59We are more organized.

01:03:00The movement grew significantly and brought in new people, curious people.

01:03:04People come up very curious, asking how the recordings went.

01:03:06The employees are much more motivated.

01:03:09The dynamics have changed quite a bit since the program ended, haven't they?

01:03:11With the cleanliness, with everything, right, the service itself, right?

01:03:14As for the menu, people are used to the old menu.

01:03:17So, we try to take the positive aspects and incorporate them into our menu.

01:03:22Everything went well.

01:03:23We think we know everything, that we're good at everything, and that, in reality, we have...

01:03:27There's always something to learn.

01:03:28So, we can say that it was very good for us.

01:03:31We think Pesalino from the Kitchen was here.

01:03:35And there

01:03:35Thanks.

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