Netflix expands its catalog with new titles, including Kitchen Nightmare, a standout from Spanish television
Over the last month, Netflix has added a variety of new titles, among them Kitchen Nightmare, a show that stands out in Spain’s television landscape. Helena, known on TikTok as the “Mother of Three,” owns one of the restaurants featured in the program hosted by Alberto Chicote, and she shared a few behind-the-scenes details about how the show operates.
This is what fans might describe as the so‑called “kitchen of horror” inside a discreet Elche establishment, where the cameras capture a raw, unfiltered glimpse into a working kitchen.
Helena begins by noting that the filming set had no rigid script; instead, a flexible schedule guided the day. There was no pre-planned dialogue, and she recalls a simple rule of thumb: the crew did not dictate conversations. Her account underscores a moment when the show emphasized authenticity: there are no staged provocations, no dead animals introduced, and no staged staff fights. Instead, there were moments and scenarios that felt real, shaped by the participants and the situation at hand.
Alberto Chicote returns with Nightmare in the Kitchen, a format famous for confronting issues in restaurants, and Helena reflects on the challenges encountered during production. She mentions complaints from attendees who felt they were not allowed to clean before filming began. Her perspective is clear: the production team requests no changes to what is captured on camera because the participants sign agreements not to alter prior conditions. If someone starts cleaning and then the team finds the kitchen suddenly spotless weeks later, the show might lose its sense of reality and, in turn, its premise.
Helena offers a concrete example from her own restaurant: the team faced template challenges and concerns about staff retention. There were delicate negotiations about firing or keeping employees when conflicts arose. The decision to replace staff could jeopardize the program’s continuity, so the crew aimed to balance honesty with the ongoing needs of the episode. The takeaway is that the show seeks a balance between dramatic tension and the practicalities of running a restaurant day to day.
Another topic addressed is whether guests who eat at the featured restaurants are actors. Helena clarifies that the diners are extras rather than performers. The show uses free meals as an incentive for attendance, and there are even waiting lists for those hoping to sample the menu. This point helps explain how the production sustains its energy while maintaining the authenticity of everyday dining experiences.
Finally, Helena touches on Chicote’s on‑camera presence and what it was like behind the scenes. She notes that interaction with Chicote was limited when he was not performing on camera, though the crew did set up screens and provide support staff in the back areas. During filming days, the director, writers, sound technicians, and makeup artists were present, and Chicote would appear as required. When her scene ended, the team moved on, and Helena emphasizes that she cannot speak to Chicote’s overall demeanor outside the filmed moments, given the restricted backstage access.
The overall impression from Helena’s reflections is a portrait of a production that values authenticity and practical constraints, where participants navigate a delicate balance between reality and the demands of a televised program. The experience offers viewers a nuanced look at how reality‑centered cooking shows operate, the roles of diners, staff, and on‑camera talent, and the careful choreography that makes a restaurant-focused episode feel both real and entertaining for audiences across North America.