“I Cannot Serve That to Guests” | Below Deck Mediterranean’s Biggest Kitchen Disasters

So this is really, really—these are ready seconds: beef tacos, chicken enchiladas.
And not just with salsa.

In nine years in yachting, I’ve never refused to take a dish out.
I can’t believe this is an appetizer.

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First course—I could get started off with this.
So I don’t want to eat all of it.

Nope, you’re done with that course.
Yeah, tell him this is not a reflection that I didn’t care for it,
I just don’t want to be full.

Ben—Ben Hanna—we are more on our trail.

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We’ve got the mains coming down.
I thought it was that—wasn’t it?
Just to—just literally—yeah, that’s what I’ve been told.

Oh well, that’s why I didn’t know.
Oh, you just said that prawns were going to be sent.

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I never said that.
I never said that—I never said that.

So what did you say that we were gonna do?
We said we were doing prawns for the main course.
No, it’s gonna be kebabs to start,
and then we changed it to smoked salmon.

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Why? What do they think?
That’s fine—is there something you’re not telling me?
No—sure.

You know I’m gonna throw these—go back.

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I just wanted to check how your appetite’s going,
whether you would like another course
or whether you would like to move on to dessert.

I mean, what was the next course?
There you go.

There is some meat and certain kebabs, like on those skewers?
Yes.

[Music]

Maybe about your radio—she wants the kebab,
because I’m the girl.

She said, “What happened, baby?”

I didn’t think that the pieces of smoked salmon on toast was the entrée.
I thought that we—entrée—can you stop using the word “entrée”?

Let’s call them appetizers or starters.
Entrée—I don’t even—we’re in your place with me.

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I’m just—four minutes—just grilled green onions
before the guests have written “no onions.”

Yes, initially, you know, I’m thinking,
look, I know it’s not gonna be a problem, no big deal,
but if the recipe calls for it, then it probably belongs.

So for lunch, we have a local sea bass with a tropical slaw.
Thank you—thank you very much.

My pleasure.

Yes—delicious.
Sea bass is amazing.

Make sure you get all those onions around.
Yeah—it’s not okay.

Yeah, grab some green onions—I’m talking about—
see, look at that—it’s a happy customer.

This chef knows best.
If you build it, they will come.

Oh my god, that smells amazing.

Mine is shrimp and grits Creole.
We have grilled vegetables—Hannah—
it’s got onions all in it.

Onions? Okay, let me go and have a chat with him.

Okay, I’m sorry about that.
The only thing he has on his preference sheet is “no onions,”
and what do you do? You put out onions.

Why? Why?

My—why?

The primary set—there’s chunks of onion in this,
so he doesn’t want to eat either.
Oh—in the sauce?

Okay, I’ll make him another one real quick.

This would be the first plate I’ve seen come back
since I can remember.

Just be a minute—okay, thanks girls.

Huge.
I see a couple green onions—I can’t let that happen again.
Let’s plate it again.

Thank you—no thank you.

I’m not really sure what Adam’s problem is at the moment.
He’s taking some of his mistakes out on me.

New finger is delish—glad they’re enjoying it.

So once again, the food has come back down.
Can we get another one with no shallots
and the onion family, please?

Oh, that sounds like a tasty meal.

New money—they think that it’s an opportunity
to put people down, like finally I get to send food back.

God, waiting my whole life
to be able to send back three plates,
and I can smile the whole time.

I think that’s not normal.

Whatever your little heart desires—
don’t tell me to take a look from my intention,
because that’s annoying.

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I get you’re pissed off, but it’s not me,
so don’t take it out on me.

Nothing from the onion—got you.

You little—
I don’t know where this attitude is coming from,
but you better drop it really quickly,
because he’s the one from up here, not me.

Both your nitrous—really?
I just cannot serve that to guests.

Thank you—and farewell.

I mean, throw the nachos—just go down to the cabins.

So these are chicken enchiladas,
and then we’ve got beef tacos.

There’s a speed at the time—yes, this is your starter.

Look, Carol—they have sour cream.

Hey—okay—Taco Bell drive-thru, right?

I feel warm.
I think that these guests are being very polite about the food.

Her sauce is amazing,
but I’m embarrassed—this is what I’m giving them.

Microwave this for one minute—weekly.

So you guys—she’s sweating down.
I’m pretty sure they hate living inside that.

My gym-hating loves Jerry.

Are you a cook?
I am an amazing heater of food.

Eater—Peter, please.

Are you cooking the steak?
No, I’m just heating it up,
because it got too cold.

Because it was rusty—
I have never seen a chef—

We don’t need to rush,
because I haven’t even cleared yet.

And I’m gonna lay—I do want them done.

Okay, I’ll just put them on before—thank you.

And we’re doing all that,
a side of that’s great—terrific.

Thank you.

Waiting on a staircase—right—or locking—hello.

Everything will be ready—I’m good.

Question—sorry—can you see even in a wok,
then it comes like this?

Okay—how can that be?

They want like American fluffy pancakes.

How are we making these pancakes?

Are you serious?
Thank you—better.

Okay—why are we using the box batter though?

So that you don’t tell me I can make—
I use this—this is American—what everybody uses.

Yeah, but if you’re a chef
and you don’t know how to make pancake batter,
that’s a bit of a problem.

That’s insane.

How about whenever you cook,
maybe I said, “Oh honey,
you’ve already got my thanks—
do you want the chief stew as well cooking?”

Oh man—there is so much better than your first.

There is no frustration and anger,
because I’m serving absolution to guests.

So you don’t need to come at me about anything at the moment.

You’re now bringing Jemima into this—
like, leave her out of it.

If you’re a chef and you can’t cook pancakes,
you’re not a chef.

Okay—belly—I love breakfast.

No, those are—
they’re very like dollars.

Okay—this is one hour in the baker.

Someone else give me it—I’m bailing out.
Adios—I’m going back to the break.

I’ve given me love multiple chances—
that’s what the guests are eating—tacos.

What’s that?
Yes—yeah—oh my god, I’m nauseous.

Nope—I’m not eating that.
But she came to make pancakes.

Come on—awful.

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