Sewage going up the drain, garbage everywhere and junk in sight of customers. It is with this scenario that Erick Jacquin is faced with arriving at Mamma Júlia, self-service located in downtown São Paulo.

Despite having a French name, Ça-Va has almost nothing of the country's food. As soon as he arrives at the place, chef Erick Jacquin is faced with a small kitchen, old equipment and a killing heat. After a thorough analysis, he identifies the errors using all his expertise and proposes possible solutions to prevent the business from going bankrupt.

Erick Jacquin goes to the Estrela de Roma snack bar. The restaurant is located in a busy spot, but the competition around it further complicates the situation. After knowing one day of the house routine, the chef realizes that more than renovating the space or giving cooking and administration classes, father and son need to be reconciled after 27 years, which will not be an easy task.

Erick Jacquin goes to Kitanda Brasil, an amateur Brazilian restaurant. Chef Tanea Romão, who works and lives there, is unable to lead the kitchen. In addition to the few resources and inexperienced employees, she feels exhausted with the day-to-day tasks. Jacquin tries to organize the establishment while helping the owner to recover her self-esteem. But the conflict between the strong personalities who work there, along with the attachment to the old way of working, can put everything at risk.