Ep 1. Girl Just Wanna Eat Some Chicken!
- TV14
- March 16, 2017
- 43 min
As a bustling restaurant in Brooklyn, New York, Chef Lawrence Page's The Pink Tea Cup is always packed with customers. However, with his eye on becoming a nationwide franchise owner, Chef Lawrence is determined to maintain a tight grip on the restaurant's quality control. In the first episode of Hustle & Soul, titled "Girl Just Wanna Eat Some Chicken!", Chef Lawrence receives news that a food critic is coming in, sending the restaurant into a frenzy.
The staff is feeling the pressure, and tensions are running high as they must step up their game to ensure a satisfactory review. One member in particular, Candice, is on edge the entire night, and her behavior ends up rubbing her coworkers the wrong way. Meanwhile, Chef Lawrence is hyper-focused on ensuring the food is up to par, and he's not afraid to get his hands dirty in the kitchen to make sure it's perfect.
The restaurant finally opens for the evening, and the customers start pouring in. However, the kitchen staff quickly realizes that they're short on chicken, a staple on the restaurant's menu. This leads to a frantic scramble to get more chicken and leads to the entire staff feeling the heat. And to make matters worse, Candice's hostile behavior culminates in a heated argument with another employee, putting the restaurant's reputation at risk.
Despite the restaurant's challenges, Chef Lawrence and his staff manage to rally together just in time. With the food critic arriving, the staff pulls together a last-minute, impromptu performance to impress the critic and nail the restaurant's review.
Overall, episode one of Hustle & Soul expertly captures the high intensity and drama that comes with running a successful restaurant. Viewers can't help but root for Chef Lawrence and his staff as they come together to pull off the impossible in the face of pressure and dwindling ingredients. The episode sets the tone for a thrilling season as viewers watch the staff balance their personal lives with the ever-demanding needs of the restaurant.
