'It Looks Like Chappy Took A Crappy In My Gumbo' _ Kitchen Nightmares FULL EPISODE

A Chef's Struggle: The Relaunch Night at Chappie's Restaurant

It was relaunch night at Chappie's restaurant, and chef Chris had high hopes for the evening. However, he quickly realized that his new menu was not going to be easy to execute. As he struggled to keep up with the demanding pace of the kitchen, it became clear that something was amiss. The staff seemed disorganized, and the food was taking an eternity to prepare.

Chef Chris knew that he had a lot on his plate - literally. He needed two pork chops, but they were nowhere to be found. "Where's the pork chop?" he asked, frustration etched in his voice. One of the line cooks chimed in, "Chappie needs them desperately." It was clear that the new menu was causing chaos in the kitchen.

The problem seemed to stem from a lack of communication between Chef Chris and Chappie, the head chef. It appeared that Chappie was not thrilled about serving the new menu, and his reluctance was affecting the service. The dishes were taking longer than expected to prepare, and the staff was starting to get restless. "Chappie, listen to me," Chef Chris said, trying to regain control of the kitchen. "Something you're not very good at doing is stop what you're doing and step up to the plate."

As the evening wore on, it became clear that Chappie's resistance to change was causing more problems than solutions. The food was not being presented in a timely manner, and the staff was starting to get frustrated. "Don't ignore that ticket," Chef Chris said, trying to keep his cool. "I need those pork chops now." However, Chappie seemed oblivious to the chaos he had created.

Just when it seemed like things couldn't get any worse, the head chef disappeared into thin air, leaving Chef Chris to deal with the fallout. The kitchen was in disarray, and the staff was at a loss for what to do. "Chappie, don't be butterfly," Chef Chris said, trying to keep him grounded. "We need those pork chops now." However, Chappie seemed too entrenched in his ways to listen.

The turning point came when Chef Chris decided to take matters into his own hands. He switched from the expeditor role to head chef, determined to turn things around. With a newfound sense of authority, he rallied the staff and got the kitchen back on track. The food was being prepared quickly and efficiently, and the customers were starting to enjoy their meals.

As the evening drew to a close, Chef Chris took a moment to reflect on the events that had transpired. He knew that Chappie's refusal to adapt to change had nearly derailed the restaurant's relaunch. However, with his newfound leadership skills and determination, he was confident that the restaurant could succeed.

In the aftermath of the evening, it became clear that Chappie needed a serious wake-up call. Chef Chris knew that the head chef's reluctance to change was causing problems, and he was determined to find a solution. With the help of Chef Ramsay, who had been watching from the sidelines, Chappie finally realized that his ways were not working.

One thing was clear: Chappie needed to invest in a new team, one that could execute his menu with precision and speed. The old guard was holding him back, and it was time for a change. With Chef Chris at the helm, the restaurant had a chance to succeed. However, if Chappie did not make a serious effort to adapt, the future of the restaurant was uncertain.

Just as things were starting to look up, disaster struck once again. Despite positive feedback about the changes, Chappie went back to his old ways, reverting to his original dishes and causing uncertainty about the future of the restaurant. The staff was at a loss for what to do, and it seemed like all their hard work had been for nothing.

As Chef Chris looked on in dismay, he couldn't help but wonder if Chappie would ever be able to overcome his resistance to change. With the original dishes back on the menu, the restaurant's relaunch was once again threatened. The future of Chappie's restaurant hung in the balance, and it remained to be seen whether Chef Chris could keep things afloat until further notice.

In the end, it seemed like only time would tell if Chappie's restaurant had what it took to succeed. With a newfound understanding of the importance of communication and adaptability, Chef Chris was determined to find a solution. The question on everyone's mind was: would Chappie ever learn to lead his team effectively?

"WEBVTTKind: captionsLanguage: ennashville tennessee the epicenter of country music and home to chappies restaurant a cajun eatery owned by john chappie chapman and his wife starr look pretty i started when i was about two and a half with my mother in the kitchen i was the one that would put the crabs in the pot thank you for coming we opened our first chappies in a little town called long beach mississippi in 1984. bon appetit and it was a huge overnight success but in 2005 after hurricane katrina destroyed the restaurant chappie and star were forced to relocate to nashville champion my table doesn't like the crab cakes or the turtles too that's the nashville folks we know and love i think people in nashville have a problem with new orleans cuisine they hate it all oh well these people don't know fine i definitely don't think our issue is the people of nashville it's overcooked and it tastes fishy the issue is more choppy don't argue move on chaby is extremely hard-headed there's nothing wrong with my food yeah both came back if chappie would listen to feedback the business would be doing much better it's about monday that's what i need working the menu it's like a book i do want to let you know about some appetizers that we're featuring tonight that are not listed not to mention the 15 16 things we have to recite we have crab cakes in here swordfish piccata we also have our blackened shrimp two lobster tails they're stacked on top of one another twice i think that's it that's a lot terrible i said echife right i can't see how he he makes any money we do not have the volume to be able to sell all that stuff definitely needs an update it's not 1984 anymore they called they want their wallpaper back chappie on 120. the lady did not like this alligator what was the matter with it she said the blue cheese dressing is too thin just get her out of here yes chappie everybody thinks they know better so it's my job to make sure it stays the way it's supposed to be what are you all doing i need to know we're taking the prime rib off of his check because he didn't like it and he returned he didn't like the other one either he sent them both back the fish too john for chappies to be saved i think we need chaby to change why waste my time and it's not about your pride or your experience it's about doing what you need to do to help your business evolve and go to the next level i don't know what's happened ultimately the success of chappies relies on chappie oh geez wow what is that ghastly hello hi welcome wow what an entrance that was that mannequin's scary no cheese you've got to spook me first name is i'm nicole nice to see you wow this place is like a museum in here huh yes got a lot of uh new orleans paraphernalia everywhere chappie and star actually his wife had a restaurant on the gulf coast wow wow is that him there with a big chef's hat that is yeah wow where is the man uh he is actually in the kitchen i'd like to have a quick word with him sure let me go check thank you i'll be right back oh wow what's that it looks like a costume that elton john would wear is that chuffy wow hey chappie uh chef ramsay just got here and before he sits he wants to know if you have a second to chat with him it'll be just a few minutes okay he's gonna be right out yeah excellent yeah he'll he's gonna be right out he told me is he alone in the kitchen does he have any assistance no he's he's got some back there he's uh i think there's three men back there with him let me go check and see how he's doing okay excellent thank you are we getting close chappie yeah okay he is right up in the front family get a glass of water then i'll go meet darth vader wow how are you gordon nice to meet you nice pants all right i'm a high pepper brother wow wow wow straight back to the 80s it's just something i've always wanted wow look at that thing there that's when i was cute and young cute and young how long do you remember those days i do well just take me back to the beginning how long have you been here since uh june of 0.06 right after katrina what's the comparison between here and mississippi mississippi was kind of uh never ending 23 years so it was a long time and successful business and doing what i do amazing and here talk me through the first two years business wise kind of a rough uh beginning here in nashville of course we the new guys in town people are afraid of us you know we don't do traditional nashville food burgers and pulled pork and chicken wings we don't do that so we we do to new orleans food so a lot of people were afraid and that's what we're trying to deal with still to this day and here you're taking a play on fine dining it's it more like i'm taking a play on casual fine dining yeah but i mean look at those napkins yeah um weight is bow ties i mean it doesn't strike me as somewhere casual i mean it's quite informal huh uh no right okay my god i've been doing this a long time i've eaten all over the world i see what people do i don't think i'm so far off and how would you rate your food currently out of ten what would you give it i wouldn't put it out if i didn't think it was delicious just ask it i give them a tin every time i do it you know okay well let me sit down have a look around the menu and uh get up to speed with your uh your style of cookie okay thank you i think they have a table over there for you yes i think my food is the best new orleans cuisine in nashville hands down so i can't figure out why people haven't come to enjoy all right i was going to put my chappie we actually get a lot of people that do that little chappies okay so this is our lunch selection right here wow it's a big lunch menu mm-hmm yeah dinner menu is even larger wow wow thank you absolutely wow hello how are you fantastic in yourself i'm so happy to be here welcome to chappies my name is tj good to see you we have like 10 different specials what as well as five different appetizers 15 specials yes on top of this yeah and they change every day it's a lot to take in no eggs actually they stay exactly the same they've been the same since i've been here wow so you know this um 8.95 crawfish i thought it's on there twice it's the same on the lunch menu as it is on the dinner menu only the price changes so for lunch menu the crawfish to tuve is 8.95 how much is it for dinner on the special 29.95 jumps 20 and what changes nothing tj come on the price jumps three and a half times for the special the dinner and nothing changes you don't even throw me an extra couple of tails in there shame on you tj well not me is that just for the crawfish or is that all special it's pretty much it's pretty standard wow so let's start off with please in the fry green tomatoes please okay the chicken and sausage gumbo as well please okay and i gotta go for that steak and lobster rocket very good thank you wow fried green tomatoes thank you fry green the rest of his order is going in now hello oh hello how are you i'm robert how are you nice to meet you star chapman star nice to see you please take a seat well welcome ah thank you i'm happy to be here my first time in nashville really how do you like it yeah wonderful thank you we're happy to have you are you involved in business lady always everybody yes hands-on i work with the front of the house i work the office wow i wear many hats have to your husband of course jeffy um how long have you been together 29 years 29 years yes sir does he listen to your input not always not always why because he's a hard-headed man i think he's uh said in his ways but it's not working dude adapt exactly looking at our menu i think it's too big i think it needs to be downsized it's too much you've got to be able to adapt and change it seems like you've hit a wall absolutely that's why you're here i think that's gonna be the the key i believe chef ramsay is the only person who could turn chappie around for me it's like trying to blow air into a balloon with a hole in it all right the uh fried green tomatoes appetizer is that parmesan on there it is and crawfish tails and hollandaise sauce thanks cj you're welcome i'm dying to taste these uh fried green tomatoes i'll enjoy honestly thank you oh how would you rate the food by the way excellent excellent i just think it needs to be modernized revamped and the menu she says is excellent yet it needs to be modernized and revamped that doesn't sound like excellent because surely if it was excellent you would have to do any of those things it's bland all right what do you think of the fried green tomatoes uh yeah bland now that hollandaise sauce is almost just like a sort of a melted butter yeah it doesn't even taste of anything sorry about that not your fault all right next up would be the chicken and sausage gumbo thank you for great work you said your holiday sauce was extremely bland just tastes like a strong butter sauce it's very good when we bring a dish back to the kitchen he acts like it's an insult not that there's possibly something wrong with the actual dish gumbo wow it looks like chappie took a crappy in my gumbo it's like a puddle that's just watery really watery that is disgusting if this dish was done right it could be a game changer but right now it's a game ender tj there's a problem in the kitchen oh it's not even hot it's not hot no i mean it's just like lukewarm and gloopy see the skin yeah very watery there's no flavour anywhere just bland catch them get it fixed we'll bring the next one thank you okay wow champions first of all this is cold it's just absolutely filled with water filled with water i thought i drained it pretty well hi hey hey it's everything uh oh he hadn't liked anything i've done so far all right garnish it up steak and lobster rocket steak i'm lobster rocket thank you that's a very funny looking lobster seriously how much is this dish 36.95 gee come on stop and why does it feel a butterfly like that and cut like that he cuts it off and then pounds it thin he beats the crap out of a fillet to tenderize it when it's the most stunning cut wow wow which one i'll try it no please come on that is chewy the lobster i couldn't even eat as i was trying to bite down on it it was bouncing back steak and lobster rocket someone needs a rock out of his ass to wake up oh my god don't swallow that one do you love napkin maybe chappie needs to get on a rocket i rock it back to new orleans to see how it's properly done fast he said the dish is just a mess i don't want to throw it down his throat if he doesn't want it well he couldn't even get through the steak it was all gristle it was gristle yeah you mean gristle bristle and chewy okay well it's like butter is it nah chef ramsay a dumbass you know there's something that i think is absolutely wrong he doesn't know what he's talking about i'ma tell him you don't know what the hell you're talking about after enduring chappie's flavorless cajun cuisine can you take me through the kitchen please i sure did chef ramsay heads to the kitchen looking for an explanation i don't know where to start i was so excited to come in here but i'm disappointed did you cook everything uh-huh the fried green tomatoes what are you coating them in corn flour cauliflower a little seasoning for me there was no seasoning there was bland and holiday sauce was just melted butter yeah steak and lobster rocket the lobster was like rubber and when you have a 36 entree but you don't expect to see filet pounded that's the last thing you ever do i've never met a chef anywhere in the world that pounds out a filet why would you pound something that is tender just the technique of what we do just shaping it so it kills stacks it's not clay it's meat the chicken and sausage gumbo bland but you know what forget the seasoning it wasn't even hot it was lukewarm well i sent it out as soon as i did it so it was actually bubbling oh yeah i'm not exaggerating it wasn't bubbly hot i don't find it funny okay can i have a word on my own with the owners please you guys get back to whatever you'd be doing i'm not going to say this in front of your staff you're a joke food was disgusting everything was off everything and that's without factoring in the prices going through each and every dish there was a consistent pattern it's like you've shut shop up and gone home chappie is not very happy you're done are you done but what just cooking in general no that's you are your best friend that's you at your best kind of really uh i've toned down some spices for nashville when we first opened people complained too salty too spicy i'm not looking for excuses well you know what can i say you asked me to help but i'm not going to sit here and blow smoke up your asses and say food was amazing anything up my whatever so let's not go here and go through this you've said your piece let's move on you've given up giving up what okay i'm gonna get some fresh air me too do it okay wow tom order up uh mark how does the line work brown cook fried cooked who's flying tonight for real chopping frying tonight okay great oysters chopping they stay out like that you should be kim you are calling me aren't you no no i all right listen i'm not that dumb now just put ice in there throw some eyes and i'll check it i want to look good all right now we got the first ticket we got a grill grouper working chappie you fry the grouper with the beef we blackened everything in the same pan yes what happens if the customer was a pescatarian a pescetarian yeah they only eat fish and they don't expect to eat their fish with meat juices i've never heard of one tell you the truth oh my god well i can't believe that's going out uh tom turn me to the table thank you sorry for interrupting are you pissed down i am can i borrow you for two seconds would you mind thank you chappie we've got two seconds it's one of your customers really yeah let me explain something really important because i'm not around now this lady is a pescatarian strictly fish i'm trying to explain because you're not listening is that her fish was cooked in there along with the beef it's not a general practice it's just something you never do it's the golden rule but it's totally oblivious do you get sick or meat oh very easy i'm sorry i'll make sure that's in a pan of his own as it should be and cook properly okay i apologize thank you and the same stuff that the meat's been cooked in oh oh my god disgusting back there why is my oh why isn't my nose that color i thought that was a jar mustard what's the date on this so by 27th of february 2010 expired three years ago my god what's that how old is that raw beef and cooked beef i cannot believe what i'm saying as i always say everything you need to know about a chef is in his fridge shrimp just stuck there sat absolutely stinking oh my god look at that what in the is that there's a shrimp hanging down there that's all mold unbelievable it's dinner service at chappies and chef ramsay has just made a shocking discovery oh my god that's all mold may be the filthiest fridge he has ever seen what a mess do you have a minute urgently please yes sir chappie can i have you for a minute please this fridge is an absolute mess i have never seen that ever then i want to know what the hell are you doing something but still something must have spilt can you stop bullshitting for once and just try to get real when are these from just out of interest those are fresh potatoes they are fresh today no they're not fresh today oh my god just touch that what is that warm have you any idea what happens to sauce when it's covered and it's hot tomorrow morning is what sour sour thank you and when is this from this is a cake that we this is a cake we can't even answer me now how old is that i don't know oh my goodness see the mould in these things yes and this one here look see that there you stop you're not getting anything 86 it come here you come here now have a look down there what do you see oh mold you want me to let you take something else out of here no no off yes sir have you any idea how long a shrimp needs to stay inside the fridge to get that much mold on there no is it between there is it between the water i don't know what it is where it was all night you're just deflecting how about some form of honesty he needs some help obviously he needs some help are you serious i'm very serious you are one foot away from that down there which he obviously didn't know was down there what well do you think he would have let it stay down there if he knew it was so he couldn't see it obviously not you have raised the bar in fact you right now are a legend because you have raised the bar so high that you've taught every chef in the world how not to cook congratulations i feel horrible seeing that fridge was beyond belief i i could not believe it i had no idea i just am speechless still hear me for a second what is going on i have no idea i don't go in the walking cool i don't manage it it's not my territory i never even thought to look in it i am mortified i am embarrassed by that every right to defend your husband but i'm not here to sugarcoat i understand and you're right and i don't expect you to but i really need some form of understanding you cannot perform like that you must see the problem surely i surely do what's happened to him i don't know what's happened to him if i knew i could help him work through it i can't start to work with someone that's given up and right now he's shown me everything to confirm he's done just that and honestly hand on heart i think i'm too late i'll choose it doesn't seem like he cares no he does care how do you know i don't know let me go talk to him what changed what changed him from being so passionate and energetic and to almost empathetic i love him i keep giving up you still love to cook yeah then show him you want it okay i know i'm ready and whatever it takes chappie's gonna have to come up and meet me and let's do this together wow ah hell i'm totally mortified and embarrassed i know so but show some life show that you care oh we have done all of this for nothing i think chef ramsay nailed it and i feel a little let down he's going through the motions but he's not beyond at last night's dinner service chef ramsay was horrified at the bad practices sit down please this morning he has gathered the staff to see if he can uncover any other major issues with the restaurant yeah i came here to help but my biggest concern right now is chaby i can't think of a more dangerous job when you've got an owner at the helm that doesn't care have you tried to talk to him you even bother to ask him a question and you're pissing him off the other day our guest wanted to know it was a sauce so i asked him he said why the do you want to know the condescending the rudeness and the yelling where the customers can hear that's really really bad i feel like i always get yelled at a lot just for everything he shuts you down snaps at you you're not even allowed to speak to him until he speaks to you is he always that condescending absolutely yes yeah he always thinks everybody's out there he thinks the waiters all we care about is our money and nothing else everybody's stealing from him everybody's against it everybody what's it like dealing with complaints in the kitchen he usually gets upset yeah he gets angry um there's nothing wrong with this he'll taste it he blames everything on us or the guests give me an example i've had a coconut cake i was returned to me i brought it back to chappie he dug it out of the trash can went back and asked the guy what was wrong with it from the trash not good is he different now that i'm here yeah yeah definitely in what way he's calmer he's coming he's a calmer yes i appreciate everybody's honesty this is about getting better let me tell you so as difficult as it may have been i want you to say what you've said to me to the man himself no matter what happens i've got your back so be confident be honest for me to tell chappie what i'm feeling and what's been going on it's definitely nerve-wracking there they are i don't know what he's going to do i don't know if he's going to fire me or how he's going to accept it chappie is usually a person who flies off the handle they have some things to say susan kick it off please the main thing chappie is just communicating so we're on the same page russ i want to preface what i have to say to both of you i love you both i love this restaurant so i love the love please tell me please tell me chappy you're condescending you're rude and you're abusive everybody feels i don't think anybody wants to say it and many times you lose your temper and customers can hear you it's hard for us to work in that condition it seems to me as though you don't give a about us as a team out here that you think we're all against you that we don't have your back and i want you to know that we do have your back we would love to have some support back from you it's just hard that you don't trust anyone if you don't trust your staff then don't hire it jerry when i first started working i was selling the black and redfish to everybody but i found out later that it was why and ethically as a server you're asking me to go out and lie to these people every night is that true it's true you know it's just not right why'd you do that why'd you swap that fish out and put this trying to substitute no stop stop stop being dishonest with customers and putting them in the firing line if he gets called out it's your doing i just wish you would like listen to us a little bit anytime i've brought up an idea or even try to ask you a question i'm wasting your time whoa i try to have you back you're fantastic i'm directing this more towards chappie a lot of things have to change i appreciate everything you say and you're right on target jeffy do you find this kind of feedback from your team helpful i do it does get tough and if i was negative to you of a personal event i apologize it wasn't meant to hurt sometimes i get off the edge too i'm so blessed that this has happened because nothing was gonna change unless we went all the way down there put the light on it looked at it and said whoa let's fix this we have slacked off for quite some time but we'll get back to it i hope chappie can change i know sometimes i say you can't teach an old dog new tricks but i'm hoping that you can chef ramsay still remains unconvinced that chappie has seen the error of his ways sir have you heard the russian chappies so he has provided champion star with a fully equipped stakeout vehicle so they can monitor his interaction with the locals hello how are you nice to see you you like cajun i love cajun have you heard of chappies yeah you have heard of japanese yeah good have you been there yes a couple times a couple of times um tell me the experience please being on show very wants to spend all this time and money and promoting himself he had the a2k when we went and probably was one of the worst dishes you've had it tastes a little burnt a little bit burnt wow i appreciate your honesty thank you thank you so much have you heard of chappies at the restaurant i have no you haven't heard it thank you how are you have you heard of chappis i have good good good have you been to champions i have been i didn't feel this real authentic cajun look at brad toupee and that newly good oysters and shrimp simple stuff spicy i had that kind of food there did you try it uh i what i tried was not great yeah i give better cajun food on the cajun food truck that rolls around the food quality so far and for the price point it's just i think it's ridiculous i wouldn't mind to pay 30 to 40 for a good entree but it wasn't good it's it's not authentic cajun bad food bad atmosphere ready bad habit i'm here to help fix that restaurant you bear with me yes and give it one more shot yes i appreciate it thank you bye-bye okay are you listening absolutely tough to watch i agree it's tough to watch people think you're doing something that they want and then they don't so it's a good aisle awakening an epiphany of what we need to do let's show more quality absolutely yeah let's let's do that time to move forward agreed agreed great well when you hear people talking on the street and they don't see you listening they'll say things that maybe they wouldn't say in front of you it was an eye-opener coming up chappie listen to me no all eyes are on chappie i need you to step up to the plague or go home will he finally lead his team to a successful service how long chaffey almost ready or will his customers leave disappointed again chappie stop what you're doing stop that's coming up on kitchen nightmares that'll be one pain of my ass gone after setting chappie hopefully on the path to change chef ramsay and his team worked through the night on a major renovation good morning get ready for some big changes let's get on with it please remove your blindfolds oh my god oh my god welcome to the new chappies that's nice look at that awesome incredibly cool gone are those tacky dating yellow walls now it's comfortable modern much more warm and inviting yeah we got rid of a lot of the chairs and replacing the pew so it gives that sort of intimate sort of family feel so much better i love it take a look at this wall mm-hmm we have reclaimed wood from a local barn and then added artistic photos uh-huh they're from sure i'd recognize the french quarter there we got rid of all the clutter from mardi gras including miss cleo it's the ambiance that nashville wants yeah and it still plays homage to the home of cajun cuisine sam how do you feel i i i'm a little alert are you happy you like it yes perfect it is absolutely stunning i love it everything's so fresh so clean so modern it just oozes new orleans charm do we have a happy chappie it's very very nice it's not my style but i was just kind of kind of grin bear it move on thank you sir now as big as the decor change was the menu change is even bigger let's go through the menu from top to bottom chef ramsay has modernized and reduced the menu from 100 dishes to 22. first of all that is the only page yes yes let's start off with the top shrimp and grits done with creole seasoning onions and tomato delicious next to that blackened redfish serum with sister nail and a herb salad and what do we do when we run out of redfish chappie it's 86 86 that's right so don't even ask for it fried chicken served with apple butter delicious apple butter absolutely delicious chappy you've gone quiet i'm thinking how are we gonna do it let me tell you something your cooks have been here since early this morning they have been under the guidance of a great chef that i brought here chris fox chris good morning good morning this young man has been cooking for over 15 years he has the most amazing wealth of experience i've paid for chris to be here to really implement these standards after i have gone i think chef chris is such a blessing chaffey's going to get a chance to work side by side with this gentleman so there are no excuses okay there's something else i need to bring in uniform the uniforms are great now it's casual and this whole new image it's gonna be fantastic it feels appropriate no white shirt no bow tie no black pants and talking about pants one more thing when are you looking the parts there goes the party hat and the clown pants i love it um listen up what i'd like you all to do now is to dig in and taste the food oh my gosh that pork chop is ridiculous oh my god there is no comparison between chappie's old food and chappie's new food the recipes are there the flavor is there but i'm not totally convinced that he's happy i think he's still like got all these thoughts like pondering and wondering so uh we'll see how that goes okay that side down push nice and flat after more training on the new menu with chef ramsay and chef chris get it really super charred right you'll have beautiful marks look great got it all the tools are there for chappie to have a successful relaunch i think i'm going to do the grilled angus steak okay yeah i actually want to try the uh the crab cake it looks like crappy all right thanks guys fire 114. two pork chops two angus steaks one medium one mid rare ah uh chuffy call back please okay chopper hurt serious please yeah i got you chaffey chris is expediting he's gonna tell you what to do just do it how long on these steaks how long chaffee almost ready out chris like what does almost mean like five seconds two seconds three seconds one second give me your time please chaffee i'm not asking for the fastest kitchen i just want a little bit of call back yes chef no chef uh little lively nuts in here a little bit yeah there's your medium rare i needed two pork chops where's the pork chop please i need those pork chops desperately chappie can get in the game a little bit please they're in the oven they should have been put in the oven a while ago though yeah they've been in it's got to be quicker than that me we haven't seen anything yet it's almost like we've gone to sleep as chappie struggles with the new menu the question is is it because it's new or is it because he's not thrilled about serving it have such a hard time serving a plate like that whatever the case may be customers are starting to get impatient let's go i need those chops we already look like jerks i need 114 i need 129. i'm also ready for 110. oh my god if chappie would listen it would be so much better choppy chappy listen to me something you're not very good at doing stop what you're doing stop i need 114 i need 129. it's relaunch night and chappie is not responding to chef chris we haven't said anything yet and chef ramsay knows he has to do something to save the service chappie listen to me something you're not very good at doing come here a minute this is it now i understand no no but if you understand i need to hear you i do i cannot deliver any more i need you to step up to the plate and run your restaurant got it either do it or go home got it let's go let's go he's not good at listing that one fire 110 pork chops shrimp and grits chappie don't ignore that ticket there 110. i need those pork chops don't be butterfly do not butterfly them how long are they it's gonna be a couple minutes at least three minutes four minutes butterflied it off are you you cannot do that i don't want them all butterflied like that those days have gone i am not coming this far now to start stopping food out uh chris come around now please i don't want him pastorizing the paul chop just to get out there yes sir we need to get into the oven okay guys he's got two anger steak what made you well won't be jim 127 128 127 126. thank you make sure you're calling back guys let him know i wish that chappie would be a little bit more open-minded to accept some of the changes i really hope he does with chef chris switching from expediter to head chef let's go please food is now making its way out to the dining room here's your food bon appetit how hungry are you thank goodness we love you all the flavors complement each other it's very good the mac and cheese is amazing everybody's been happy with the food thank god all your dinners are out i got the last table it's just wonderful we have a great new menu that's fresh and delivered beautifully we just have to stick with it believe in it and do everything we can to make it happen how are you i'm okay everybody seemed to love everything but i just have a hard time with it i still think my food's great and that'll be one pane of my ass gone okay chappie after chris's time is done here you need to find and invest in a chef like chris there should be someone qualified in that kitchen on a daily basis absolutely because it's worth it the only thing that's going to keep this place on the map it's the food will do star you must make me a very serious promise you must not let chappie go backwards i promise good i'm only telling you this for your own good because you're one stubborn man good luck to you both thank you so much yeah thank you you heard my prayer i don't know how you did it thank you so much come here ah good luck to you both thank you take care thank you so much good night i've got one word to describe my time here at chappies and that is challenging mainly because chaffey led his restaurant site in so many ways but we made a major turnaround and he even agreed to get rid of his ridiculous chef's hat my only hope now is that he's got rid of all those bad habits because if he hasn't this restaurant has no chance wow not long after chef ramsay left in spite of positive feedback about the changes chappie went back to his old ways you didn't do what i have to i should have come behind you and babysatch you're right the majority of his original dishes are back black and pork chop blackened swordfish on the fly and so is the uncertainty of the future of this nashville restaurant younashville tennessee the epicenter of country music and home to chappies restaurant a cajun eatery owned by john chappie chapman and his wife starr look pretty i started when i was about two and a half with my mother in the kitchen i was the one that would put the crabs in the pot thank you for coming we opened our first chappies in a little town called long beach mississippi in 1984. bon appetit and it was a huge overnight success but in 2005 after hurricane katrina destroyed the restaurant chappie and star were forced to relocate to nashville champion my table doesn't like the crab cakes or the turtles too that's the nashville folks we know and love i think people in nashville have a problem with new orleans cuisine they hate it all oh well these people don't know fine i definitely don't think our issue is the people of nashville it's overcooked and it tastes fishy the issue is more choppy don't argue move on chaby is extremely hard-headed there's nothing wrong with my food yeah both came back if chappie would listen to feedback the business would be doing much better it's about monday that's what i need working the menu it's like a book i do want to let you know about some appetizers that we're featuring tonight that are not listed not to mention the 15 16 things we have to recite we have crab cakes in here swordfish piccata we also have our blackened shrimp two lobster tails they're stacked on top of one another twice i think that's it that's a lot terrible i said echife right i can't see how he he makes any money we do not have the volume to be able to sell all that stuff definitely needs an update it's not 1984 anymore they called they want their wallpaper back chappie on 120. the lady did not like this alligator what was the matter with it she said the blue cheese dressing is too thin just get her out of here yes chappie everybody thinks they know better so it's my job to make sure it stays the way it's supposed to be what are you all doing i need to know we're taking the prime rib off of his check because he didn't like it and he returned he didn't like the other one either he sent them both back the fish too john for chappies to be saved i think we need chaby to change why waste my time and it's not about your pride or your experience it's about doing what you need to do to help your business evolve and go to the next level i don't know what's happened ultimately the success of chappies relies on chappie oh geez wow what is that ghastly hello hi welcome wow what an entrance that was that mannequin's scary no cheese you've got to spook me first name is i'm nicole nice to see you wow this place is like a museum in here huh yes got a lot of uh new orleans paraphernalia everywhere chappie and star actually his wife had a restaurant on the gulf coast wow wow is that him there with a big chef's hat that is yeah wow where is the man uh he is actually in the kitchen i'd like to have a quick word with him sure let me go check thank you i'll be right back oh wow what's that it looks like a costume that elton john would wear is that chuffy wow hey chappie uh chef ramsay just got here and before he sits he wants to know if you have a second to chat with him it'll be just a few minutes okay he's gonna be right out yeah excellent yeah he'll he's gonna be right out he told me is he alone in the kitchen does he have any assistance no he's he's got some back there he's uh i think there's three men back there with him let me go check and see how he's doing okay excellent thank you are we getting close chappie yeah okay he is right up in the front family get a glass of water then i'll go meet darth vader wow how are you gordon nice to meet you nice pants all right i'm a high pepper brother wow wow wow straight back to the 80s it's just something i've always wanted wow look at that thing there that's when i was cute and young cute and young how long do you remember those days i do well just take me back to the beginning how long have you been here since uh june of 0.06 right after katrina what's the comparison between here and mississippi mississippi was kind of uh never ending 23 years so it was a long time and successful business and doing what i do amazing and here talk me through the first two years business wise kind of a rough uh beginning here in nashville of course we the new guys in town people are afraid of us you know we don't do traditional nashville food burgers and pulled pork and chicken wings we don't do that so we we do to new orleans food so a lot of people were afraid and that's what we're trying to deal with still to this day and here you're taking a play on fine dining it's it more like i'm taking a play on casual fine dining yeah but i mean look at those napkins yeah um weight is bow ties i mean it doesn't strike me as somewhere casual i mean it's quite informal huh uh no right okay my god i've been doing this a long time i've eaten all over the world i see what people do i don't think i'm so far off and how would you rate your food currently out of ten what would you give it i wouldn't put it out if i didn't think it was delicious just ask it i give them a tin every time i do it you know okay well let me sit down have a look around the menu and uh get up to speed with your uh your style of cookie okay thank you i think they have a table over there for you yes i think my food is the best new orleans cuisine in nashville hands down so i can't figure out why people haven't come to enjoy all right i was going to put my chappie we actually get a lot of people that do that little chappies okay so this is our lunch selection right here wow it's a big lunch menu mm-hmm yeah dinner menu is even larger wow wow thank you absolutely wow hello how are you fantastic in yourself i'm so happy to be here welcome to chappies my name is tj good to see you we have like 10 different specials what as well as five different appetizers 15 specials yes on top of this yeah and they change every day it's a lot to take in no eggs actually they stay exactly the same they've been the same since i've been here wow so you know this um 8.95 crawfish i thought it's on there twice it's the same on the lunch menu as it is on the dinner menu only the price changes so for lunch menu the crawfish to tuve is 8.95 how much is it for dinner on the special 29.95 jumps 20 and what changes nothing tj come on the price jumps three and a half times for the special the dinner and nothing changes you don't even throw me an extra couple of tails in there shame on you tj well not me is that just for the crawfish or is that all special it's pretty much it's pretty standard wow so let's start off with please in the fry green tomatoes please okay the chicken and sausage gumbo as well please okay and i gotta go for that steak and lobster rocket very good thank you wow fried green tomatoes thank you fry green the rest of his order is going in now hello oh hello how are you i'm robert how are you nice to meet you star chapman star nice to see you please take a seat well welcome ah thank you i'm happy to be here my first time in nashville really how do you like it yeah wonderful thank you we're happy to have you are you involved in business lady always everybody yes hands-on i work with the front of the house i work the office wow i wear many hats have to your husband of course jeffy um how long have you been together 29 years 29 years yes sir does he listen to your input not always not always why because he's a hard-headed man i think he's uh said in his ways but it's not working dude adapt exactly looking at our menu i think it's too big i think it needs to be downsized it's too much you've got to be able to adapt and change it seems like you've hit a wall absolutely that's why you're here i think that's gonna be the the key i believe chef ramsay is the only person who could turn chappie around for me it's like trying to blow air into a balloon with a hole in it all right the uh fried green tomatoes appetizer is that parmesan on there it is and crawfish tails and hollandaise sauce thanks cj you're welcome i'm dying to taste these uh fried green tomatoes i'll enjoy honestly thank you oh how would you rate the food by the way excellent excellent i just think it needs to be modernized revamped and the menu she says is excellent yet it needs to be modernized and revamped that doesn't sound like excellent because surely if it was excellent you would have to do any of those things it's bland all right what do you think of the fried green tomatoes uh yeah bland now that hollandaise sauce is almost just like a sort of a melted butter yeah it doesn't even taste of anything sorry about that not your fault all right next up would be the chicken and sausage gumbo thank you for great work you said your holiday sauce was extremely bland just tastes like a strong butter sauce it's very good when we bring a dish back to the kitchen he acts like it's an insult not that there's possibly something wrong with the actual dish gumbo wow it looks like chappie took a crappy in my gumbo it's like a puddle that's just watery really watery that is disgusting if this dish was done right it could be a game changer but right now it's a game ender tj there's a problem in the kitchen oh it's not even hot it's not hot no i mean it's just like lukewarm and gloopy see the skin yeah very watery there's no flavour anywhere just bland catch them get it fixed we'll bring the next one thank you okay wow champions first of all this is cold it's just absolutely filled with water filled with water i thought i drained it pretty well hi hey hey it's everything uh oh he hadn't liked anything i've done so far all right garnish it up steak and lobster rocket steak i'm lobster rocket thank you that's a very funny looking lobster seriously how much is this dish 36.95 gee come on stop and why does it feel a butterfly like that and cut like that he cuts it off and then pounds it thin he beats the crap out of a fillet to tenderize it when it's the most stunning cut wow wow which one i'll try it no please come on that is chewy the lobster i couldn't even eat as i was trying to bite down on it it was bouncing back steak and lobster rocket someone needs a rock out of his ass to wake up oh my god don't swallow that one do you love napkin maybe chappie needs to get on a rocket i rock it back to new orleans to see how it's properly done fast he said the dish is just a mess i don't want to throw it down his throat if he doesn't want it well he couldn't even get through the steak it was all gristle it was gristle yeah you mean gristle bristle and chewy okay well it's like butter is it nah chef ramsay a dumbass you know there's something that i think is absolutely wrong he doesn't know what he's talking about i'ma tell him you don't know what the hell you're talking about after enduring chappie's flavorless cajun cuisine can you take me through the kitchen please i sure did chef ramsay heads to the kitchen looking for an explanation i don't know where to start i was so excited to come in here but i'm disappointed did you cook everything uh-huh the fried green tomatoes what are you coating them in corn flour cauliflower a little seasoning for me there was no seasoning there was bland and holiday sauce was just melted butter yeah steak and lobster rocket the lobster was like rubber and when you have a 36 entree but you don't expect to see filet pounded that's the last thing you ever do i've never met a chef anywhere in the world that pounds out a filet why would you pound something that is tender just the technique of what we do just shaping it so it kills stacks it's not clay it's meat the chicken and sausage gumbo bland but you know what forget the seasoning it wasn't even hot it was lukewarm well i sent it out as soon as i did it so it was actually bubbling oh yeah i'm not exaggerating it wasn't bubbly hot i don't find it funny okay can i have a word on my own with the owners please you guys get back to whatever you'd be doing i'm not going to say this in front of your staff you're a joke food was disgusting everything was off everything and that's without factoring in the prices going through each and every dish there was a consistent pattern it's like you've shut shop up and gone home chappie is not very happy you're done are you done but what just cooking in general no that's you are your best friend that's you at your best kind of really uh i've toned down some spices for nashville when we first opened people complained too salty too spicy i'm not looking for excuses well you know what can i say you asked me to help but i'm not going to sit here and blow smoke up your asses and say food was amazing anything up my whatever so let's not go here and go through this you've said your piece let's move on you've given up giving up what okay i'm gonna get some fresh air me too do it okay wow tom order up uh mark how does the line work brown cook fried cooked who's flying tonight for real chopping frying tonight okay great oysters chopping they stay out like that you should be kim you are calling me aren't you no no i all right listen i'm not that dumb now just put ice in there throw some eyes and i'll check it i want to look good all right now we got the first ticket we got a grill grouper working chappie you fry the grouper with the beef we blackened everything in the same pan yes what happens if the customer was a pescatarian a pescetarian yeah they only eat fish and they don't expect to eat their fish with meat juices i've never heard of one tell you the truth oh my god well i can't believe that's going out uh tom turn me to the table thank you sorry for interrupting are you pissed down i am can i borrow you for two seconds would you mind thank you chappie we've got two seconds it's one of your customers really yeah let me explain something really important because i'm not around now this lady is a pescatarian strictly fish i'm trying to explain because you're not listening is that her fish was cooked in there along with the beef it's not a general practice it's just something you never do it's the golden rule but it's totally oblivious do you get sick or meat oh very easy i'm sorry i'll make sure that's in a pan of his own as it should be and cook properly okay i apologize thank you and the same stuff that the meat's been cooked in oh oh my god disgusting back there why is my oh why isn't my nose that color i thought that was a jar mustard what's the date on this so by 27th of february 2010 expired three years ago my god what's that how old is that raw beef and cooked beef i cannot believe what i'm saying as i always say everything you need to know about a chef is in his fridge shrimp just stuck there sat absolutely stinking oh my god look at that what in the is that there's a shrimp hanging down there that's all mold unbelievable it's dinner service at chappies and chef ramsay has just made a shocking discovery oh my god that's all mold may be the filthiest fridge he has ever seen what a mess do you have a minute urgently please yes sir chappie can i have you for a minute please this fridge is an absolute mess i have never seen that ever then i want to know what the hell are you doing something but still something must have spilt can you stop bullshitting for once and just try to get real when are these from just out of interest those are fresh potatoes they are fresh today no they're not fresh today oh my god just touch that what is that warm have you any idea what happens to sauce when it's covered and it's hot tomorrow morning is what sour sour thank you and when is this from this is a cake that we this is a cake we can't even answer me now how old is that i don't know oh my goodness see the mould in these things yes and this one here look see that there you stop you're not getting anything 86 it come here you come here now have a look down there what do you see oh mold you want me to let you take something else out of here no no off yes sir have you any idea how long a shrimp needs to stay inside the fridge to get that much mold on there no is it between there is it between the water i don't know what it is where it was all night you're just deflecting how about some form of honesty he needs some help obviously he needs some help are you serious i'm very serious you are one foot away from that down there which he obviously didn't know was down there what well do you think he would have let it stay down there if he knew it was so he couldn't see it obviously not you have raised the bar in fact you right now are a legend because you have raised the bar so high that you've taught every chef in the world how not to cook congratulations i feel horrible seeing that fridge was beyond belief i i could not believe it i had no idea i just am speechless still hear me for a second what is going on i have no idea i don't go in the walking cool i don't manage it it's not my territory i never even thought to look in it i am mortified i am embarrassed by that every right to defend your husband but i'm not here to sugarcoat i understand and you're right and i don't expect you to but i really need some form of understanding you cannot perform like that you must see the problem surely i surely do what's happened to him i don't know what's happened to him if i knew i could help him work through it i can't start to work with someone that's given up and right now he's shown me everything to confirm he's done just that and honestly hand on heart i think i'm too late i'll choose it doesn't seem like he cares no he does care how do you know i don't know let me go talk to him what changed what changed him from being so passionate and energetic and to almost empathetic i love him i keep giving up you still love to cook yeah then show him you want it okay i know i'm ready and whatever it takes chappie's gonna have to come up and meet me and let's do this together wow ah hell i'm totally mortified and embarrassed i know so but show some life show that you care oh we have done all of this for nothing i think chef ramsay nailed it and i feel a little let down he's going through the motions but he's not beyond at last night's dinner service chef ramsay was horrified at the bad practices sit down please this morning he has gathered the staff to see if he can uncover any other major issues with the restaurant yeah i came here to help but my biggest concern right now is chaby i can't think of a more dangerous job when you've got an owner at the helm that doesn't care have you tried to talk to him you even bother to ask him a question and you're pissing him off the other day our guest wanted to know it was a sauce so i asked him he said why the do you want to know the condescending the rudeness and the yelling where the customers can hear that's really really bad i feel like i always get yelled at a lot just for everything he shuts you down snaps at you you're not even allowed to speak to him until he speaks to you is he always that condescending absolutely yes yeah he always thinks everybody's out there he thinks the waiters all we care about is our money and nothing else everybody's stealing from him everybody's against it everybody what's it like dealing with complaints in the kitchen he usually gets upset yeah he gets angry um there's nothing wrong with this he'll taste it he blames everything on us or the guests give me an example i've had a coconut cake i was returned to me i brought it back to chappie he dug it out of the trash can went back and asked the guy what was wrong with it from the trash not good is he different now that i'm here yeah yeah definitely in what way he's calmer he's coming he's a calmer yes i appreciate everybody's honesty this is about getting better let me tell you so as difficult as it may have been i want you to say what you've said to me to the man himself no matter what happens i've got your back so be confident be honest for me to tell chappie what i'm feeling and what's been going on it's definitely nerve-wracking there they are i don't know what he's going to do i don't know if he's going to fire me or how he's going to accept it chappie is usually a person who flies off the handle they have some things to say susan kick it off please the main thing chappie is just communicating so we're on the same page russ i want to preface what i have to say to both of you i love you both i love this restaurant so i love the love please tell me please tell me chappy you're condescending you're rude and you're abusive everybody feels i don't think anybody wants to say it and many times you lose your temper and customers can hear you it's hard for us to work in that condition it seems to me as though you don't give a about us as a team out here that you think we're all against you that we don't have your back and i want you to know that we do have your back we would love to have some support back from you it's just hard that you don't trust anyone if you don't trust your staff then don't hire it jerry when i first started working i was selling the black and redfish to everybody but i found out later that it was why and ethically as a server you're asking me to go out and lie to these people every night is that true it's true you know it's just not right why'd you do that why'd you swap that fish out and put this trying to substitute no stop stop stop being dishonest with customers and putting them in the firing line if he gets called out it's your doing i just wish you would like listen to us a little bit anytime i've brought up an idea or even try to ask you a question i'm wasting your time whoa i try to have you back you're fantastic i'm directing this more towards chappie a lot of things have to change i appreciate everything you say and you're right on target jeffy do you find this kind of feedback from your team helpful i do it does get tough and if i was negative to you of a personal event i apologize it wasn't meant to hurt sometimes i get off the edge too i'm so blessed that this has happened because nothing was gonna change unless we went all the way down there put the light on it looked at it and said whoa let's fix this we have slacked off for quite some time but we'll get back to it i hope chappie can change i know sometimes i say you can't teach an old dog new tricks but i'm hoping that you can chef ramsay still remains unconvinced that chappie has seen the error of his ways sir have you heard the russian chappies so he has provided champion star with a fully equipped stakeout vehicle so they can monitor his interaction with the locals hello how are you nice to see you you like cajun i love cajun have you heard of chappies yeah you have heard of japanese yeah good have you been there yes a couple times a couple of times um tell me the experience please being on show very wants to spend all this time and money and promoting himself he had the a2k when we went and probably was one of the worst dishes you've had it tastes a little burnt a little bit burnt wow i appreciate your honesty thank you thank you so much have you heard of chappies at the restaurant i have no you haven't heard it thank you how are you have you heard of chappis i have good good good have you been to champions i have been i didn't feel this real authentic cajun look at brad toupee and that newly good oysters and shrimp simple stuff spicy i had that kind of food there did you try it uh i what i tried was not great yeah i give better cajun food on the cajun food truck that rolls around the food quality so far and for the price point it's just i think it's ridiculous i wouldn't mind to pay 30 to 40 for a good entree but it wasn't good it's it's not authentic cajun bad food bad atmosphere ready bad habit i'm here to help fix that restaurant you bear with me yes and give it one more shot yes i appreciate it thank you bye-bye okay are you listening absolutely tough to watch i agree it's tough to watch people think you're doing something that they want and then they don't so it's a good aisle awakening an epiphany of what we need to do let's show more quality absolutely yeah let's let's do that time to move forward agreed agreed great well when you hear people talking on the street and they don't see you listening they'll say things that maybe they wouldn't say in front of you it was an eye-opener coming up chappie listen to me no all eyes are on chappie i need you to step up to the plague or go home will he finally lead his team to a successful service how long chaffey almost ready or will his customers leave disappointed again chappie stop what you're doing stop that's coming up on kitchen nightmares that'll be one pain of my ass gone after setting chappie hopefully on the path to change chef ramsay and his team worked through the night on a major renovation good morning get ready for some big changes let's get on with it please remove your blindfolds oh my god oh my god welcome to the new chappies that's nice look at that awesome incredibly cool gone are those tacky dating yellow walls now it's comfortable modern much more warm and inviting yeah we got rid of a lot of the chairs and replacing the pew so it gives that sort of intimate sort of family feel so much better i love it take a look at this wall mm-hmm we have reclaimed wood from a local barn and then added artistic photos uh-huh they're from sure i'd recognize the french quarter there we got rid of all the clutter from mardi gras including miss cleo it's the ambiance that nashville wants yeah and it still plays homage to the home of cajun cuisine sam how do you feel i i i'm a little alert are you happy you like it yes perfect it is absolutely stunning i love it everything's so fresh so clean so modern it just oozes new orleans charm do we have a happy chappie it's very very nice it's not my style but i was just kind of kind of grin bear it move on thank you sir now as big as the decor change was the menu change is even bigger let's go through the menu from top to bottom chef ramsay has modernized and reduced the menu from 100 dishes to 22. first of all that is the only page yes yes let's start off with the top shrimp and grits done with creole seasoning onions and tomato delicious next to that blackened redfish serum with sister nail and a herb salad and what do we do when we run out of redfish chappie it's 86 86 that's right so don't even ask for it fried chicken served with apple butter delicious apple butter absolutely delicious chappy you've gone quiet i'm thinking how are we gonna do it let me tell you something your cooks have been here since early this morning they have been under the guidance of a great chef that i brought here chris fox chris good morning good morning this young man has been cooking for over 15 years he has the most amazing wealth of experience i've paid for chris to be here to really implement these standards after i have gone i think chef chris is such a blessing chaffey's going to get a chance to work side by side with this gentleman so there are no excuses okay there's something else i need to bring in uniform the uniforms are great now it's casual and this whole new image it's gonna be fantastic it feels appropriate no white shirt no bow tie no black pants and talking about pants one more thing when are you looking the parts there goes the party hat and the clown pants i love it um listen up what i'd like you all to do now is to dig in and taste the food oh my gosh that pork chop is ridiculous oh my god there is no comparison between chappie's old food and chappie's new food the recipes are there the flavor is there but i'm not totally convinced that he's happy i think he's still like got all these thoughts like pondering and wondering so uh we'll see how that goes okay that side down push nice and flat after more training on the new menu with chef ramsay and chef chris get it really super charred right you'll have beautiful marks look great got it all the tools are there for chappie to have a successful relaunch i think i'm going to do the grilled angus steak okay yeah i actually want to try the uh the crab cake it looks like crappy all right thanks guys fire 114. two pork chops two angus steaks one medium one mid rare ah uh chuffy call back please okay chopper hurt serious please yeah i got you chaffey chris is expediting he's gonna tell you what to do just do it how long on these steaks how long chaffee almost ready out chris like what does almost mean like five seconds two seconds three seconds one second give me your time please chaffee i'm not asking for the fastest kitchen i just want a little bit of call back yes chef no chef uh little lively nuts in here a little bit yeah there's your medium rare i needed two pork chops where's the pork chop please i need those pork chops desperately chappie can get in the game a little bit please they're in the oven they should have been put in the oven a while ago though yeah they've been in it's got to be quicker than that me we haven't seen anything yet it's almost like we've gone to sleep as chappie struggles with the new menu the question is is it because it's new or is it because he's not thrilled about serving it have such a hard time serving a plate like that whatever the case may be customers are starting to get impatient let's go i need those chops we already look like jerks i need 114 i need 129. i'm also ready for 110. oh my god if chappie would listen it would be so much better choppy chappy listen to me something you're not very good at doing stop what you're doing stop i need 114 i need 129. it's relaunch night and chappie is not responding to chef chris we haven't said anything yet and chef ramsay knows he has to do something to save the service chappie listen to me something you're not very good at doing come here a minute this is it now i understand no no but if you understand i need to hear you i do i cannot deliver any more i need you to step up to the plate and run your restaurant got it either do it or go home got it let's go let's go he's not good at listing that one fire 110 pork chops shrimp and grits chappie don't ignore that ticket there 110. i need those pork chops don't be butterfly do not butterfly them how long are they it's gonna be a couple minutes at least three minutes four minutes butterflied it off are you you cannot do that i don't want them all butterflied like that those days have gone i am not coming this far now to start stopping food out uh chris come around now please i don't want him pastorizing the paul chop just to get out there yes sir we need to get into the oven okay guys he's got two anger steak what made you well won't be jim 127 128 127 126. thank you make sure you're calling back guys let him know i wish that chappie would be a little bit more open-minded to accept some of the changes i really hope he does with chef chris switching from expediter to head chef let's go please food is now making its way out to the dining room here's your food bon appetit how hungry are you thank goodness we love you all the flavors complement each other it's very good the mac and cheese is amazing everybody's been happy with the food thank god all your dinners are out i got the last table it's just wonderful we have a great new menu that's fresh and delivered beautifully we just have to stick with it believe in it and do everything we can to make it happen how are you i'm okay everybody seemed to love everything but i just have a hard time with it i still think my food's great and that'll be one pane of my ass gone okay chappie after chris's time is done here you need to find and invest in a chef like chris there should be someone qualified in that kitchen on a daily basis absolutely because it's worth it the only thing that's going to keep this place on the map it's the food will do star you must make me a very serious promise you must not let chappie go backwards i promise good i'm only telling you this for your own good because you're one stubborn man good luck to you both thank you so much yeah thank you you heard my prayer i don't know how you did it thank you so much come here ah good luck to you both thank you take care thank you so much good night i've got one word to describe my time here at chappies and that is challenging mainly because chaffey led his restaurant site in so many ways but we made a major turnaround and he even agreed to get rid of his ridiculous chef's hat my only hope now is that he's got rid of all those bad habits because if he hasn't this restaurant has no chance wow not long after chef ramsay left in spite of positive feedback about the changes chappie went back to his old ways you didn't do what i have to i should have come behind you and babysatch you're right the majority of his original dishes are back black and pork chop blackened swordfish on the fly and so is the uncertainty of the future of this nashville restaurant you\n"