KitchenNightmares.US.S06E15

tonight on Kitchen Nightmares Chef Ramsay heads to Music City Nashville Tennessee but he is immediately forced to deal with a sour note what the hell are you doing this Cajun restaurant is run by chef/owner chappy the guy who's careless methods have hurt his meter and they enough as well as his wife's confidence show that you care oh we have done all of him he blames Nashville customers damn boat came back at the Nashville folks we know I love when he should really be taking a hard look oh my go and his less than appetizing food that looks like chappy took a crappie in my gumbo and his disturbing kitchen practices hit him old and these things and in spite of Chef Ramsay showing him the way you have to open your eyes chappy prefers his own destructive route you don't know how you talk about this place should be shutting down find out if Chef Ramsay can get through to the stubborn owner listen to me Sonny no regular doing it's nothing wrong with my food or will chappies come crashing down Nashville Tennessee the epicenter of country music and home to Chappy's restaurants a Cajun eatery owned by John chappy Chapman and his wife Stark the critic 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 Chappy's in a little town called Long Beach Mississippi in 1984 one empathy and it was a huge overnight success but in 2005 after Hurricane Katrina destroyed the restaurant chappie and Starr were forced to relocate to Nashville I think people in Nashville have a problem with New Orleans cuisine bado oh well these people don't know I definitely don't think our issue is the people of Nashville don't argue move on happy is extremely hard-headed there's nothing wrong with my food yeah both came back if chappy would listen to feedback the business would be doing much better that's what I need work and me it's like a book I do want to let you know about some appetizers that were featuring tonight they're not listed not to mention that 15 16 things we have to recite we have crab cakes in years soy fish piccata we also have our blackened shrimp two lobster tails they're stacked on top of one other twice I think that's it I said it's you favorite I can't see how he he makes any money we do not have the volume should be able to sell all that seven Chevy's definitely needs an update it's not 1984 anymore they called they want their wallpaper back chappy on 120 the lady did not like the salad joke was an hour she says that blue cheese dressing is too thin just get her out of here yes Chevy everybody thinks they know better so it's my job to make sure it stays the way it's supposed to be what do y'all do and I need to know we're taking the primary ball for his check because he didn't like it and he returned didn't like the other one either he's gonna boat back there John for Chappy's to be saved I think we need javi 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 how do know is that ultimately the success of chappies relies on chappie oh geez wow what is that gasping welcome wow what a country that was manic you scary no cheese spoon first name is I'm Nicole I'm nice to see wow this place is like a museum in here huh yes got a lot of a New Orleans paraphernalia everywhere chappy and Starr actually his wife had a restaurant on the Gulf Coast wow wow wow is that him there where the big chefs have this yeah well where is the man 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 looks like a costume that Allison jumbled well is that chappy we chat Chef Ramsay just got here and before he says he wants to know if you have a second to chat with he's gonna be right out yeah excellent yeah he's gonna be right off you told me he's he's got son back there he's I think there's three men back there with them let me go check and see how it's doing okay excellent thank you are we getting close chappy yep okay he is right up in the front can we get a glass of water then I go meet Darth Vader Wow for about the ages it's just something I've always walked Wow oh that thing there that was cute I do well just take me back to the beginning how long you've been here since June of oh oh six right that took Audrina mm-hmm what's the comparison between here and Mississippi Mississippi was kind of a never-ending because it's 23 years so there's a long time in successful business and doing what I do amazing I'm here talk me through the first two years business-wise kind of a rough beginning here in Nashville of course we were the new guys that down people are afraid of us you know we don't do traditional Nashville food on our burgers and pulled pork and chicken wings we don't do that so we do to New Orleans food so a lot of people were afraid that's what we're trying to do what still gonna stay I'm here you're taking a play on fine dining oops it's it more like I've taken to play on casual find out yeah look at those napkins yeah I'm waiters bowties I mean it doesn't strike me as some casual woman is quite informal no right okay my dad 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 how would you rate your food currently out of ten what would you give it I would put it out of I didn't think it was delicious just asking I give him a 10 every time I do it you know okay well let me sit down a little run menu and go up to speed with your your style of cooking okay thank you I think they have a table over there for yes I think my food is the best New Orleans cuisine in Nashville hands down so I can't figure out why people have enjoy all right I'm gonna put my chubby little chap is okay so there's our lunch selection right Wow big lunch mhm yeah dinner menu is even larger oh well thank you absolutely Wow hello - tastic in yourself I'm so happy being here welcome to chappies my name is TJ TJ Jeff you can see we have like 10 different specials what as well as five different appetizers 15 specials yes on the top of this yeah I'm gonna change everyday it's a lot to take in no actually it stays exactly the same they've been the same since I've been you Wow so you know this ain't 95 Corphish my thoughts on there twice it's the same one the lunch menu as it is on the dinner menu or if the price changes so for lunch menu the Corphish - - a is 895 how much is it for Dynamis but 2995 certain chomps - $20.00 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 cool fish or is that all the specials pretty much it's pretty standard so let's start off with please in the fight green tomatoes please okay the chicken and sausage gumbo is well pleased okay earlier for that steak and lobster rockets 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 nice to meet you star Chapman da nice to see please feel welcome thank you I'm happy to be here my first time in Nashville really how do you like it yeah I'm wonderful thank you I have to have you you involved business they always already there's hands-on I work the front of the house I work the office well now wear many hats have to your husband of course Chaffee how long you been together 29 years 20 years yes sir does he listen to your input not always little one because he's a hard-headed man I think he's uh set in his ways but what is not working you to dance 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 yeah I think that's gonna be the key I believe Chef Ramsay is the only person who could turn chappy around for me it's like trying to blow air into a balloon with a hole in it all right the fried green tomatoes appetizer mm-hmm is that parmesan oh there it is and crawfish tails and hollandaise sauce thanks to Jeff welcome I'm going to taste these five character martyrs enjoy thank you well how would you rate the food by the way excellent excellent I just think it needs to be modernized revamped and Shh she says his Excellency yeah that needs to be modernized and remapped that doesn't sound like excellent because surely who is excellent you would have to do any of those things it's bland right but we think of the fried green tomatoes a young bland now that hollandaise sauce is almost just like your sort of melted butter you didn't even taste of anything sorry about that on your phone right next up could be the chicken and sausage gumbo gumbo thank you you said your hollandaise sauce was extremely bland just tastes like a strong butter sauce 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 number wow it looks like chappy took a crappy in my gumbo it's like a puddle I just watery very watery that it's disgusting here but 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 as they even hot it's not huh no I mean it's just like lukewarm and gloopy see this kid yeah are you offering there's no flavor anywhere just bland Ketchum get a fix bring me an expert thank you okay Wow shabby first of all this is cold it's just a saline filled with water filled with water I thought I'd drained it pretty well hi hey hates everything uh he hadn't liked anything I've done so far gonna [ __ ] up steak and lobster Rockets sake Lobster rocket thank you that's a very funny looking Lobster seriously how much does this dish 3695 cheese come on stop and why does it feel a butterflied like that and cut like that 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 come on Ash chewy the lobster I could even eat as I was trying to bite down and it was bouncing back steak and lobster rocket somebody's rocker mean to wake up oh my god Robert that is follow that one do you have napkin maybe chappy needs to get a look 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 draw it down his throat he doesn't want it well you didn't even get through the state it was all gristle was gristle yeah whistle bristle and chewy okay well it's like butter is it not Chef Ramsay dumbass you know there's something that I think is absolutely wrong you don't know what he's talking about i'ma tell him you don't know how you talk after enduring chappies flavorless Cajun cuisine any time through the kitchen please huh sure Chef Ramsay heads to the kitchen looking for an explanation I don't know where to stop I was so excited coming here what I'm disappointed did you cook everything the fight green tomatoes boy you coating them in corn flour cold flat little seasoning for me there was no season there was blacks and all of a sauce was just melted butter yeah steak and lobster rocket the lobster was like rubber and when you have a $36 entree you don't expect to see filet pound it that's the last thing you ever do I've never met a ship anywhere in the world that pounds out of filet why would you pound something very tender just technique where we do just shave you so kids stats it's not clay its meat the chicken and sausage gumbo plant but you know what forget the seasoning it was even hot it was lukewarm I sent it out as soon as I did it so it was actually bubbling you know 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 police you guys get back to whatever you do I'm not gonna 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 go 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 your your best part that's you at your best kind of really I've toned down some spices for Nashville when we first opened people complain spices too much see I'm not looking for excuses well you know what can I say you asked me to help but I'm not gonna sit here and blow smoke up my whatever so let's not go here and go through this you 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 boater up and now how does the line work Brad cook fry cook news for tonight real champ zapping crying - okay great boosters Chuck they stay out like that we should be Kim the mom check the jail throw some eyes no check it look good right now we got the first ticket we got a grill group are working chuffing you far the group up with the Beast we blackened everything in the same pan yes wowzer the customer was a pescetarian pescetarian yeah very fresh and they don't expect to eat that fish with meat juices I never heard one pay the truth company that's coming out Tom thank you - Justin hey Pistone can I borrow you for two seconds would you mind thank you chappie we got two seconds for your customers really yeah let me explain to the really poor cuz I'm not around now this lady is a pescetarian strictly fish want I'll 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 a things you never do is the golden rule but it's wholly oblivious do you get sick on meat I'll make sure that's in a pan of its own as it should be and cook properly okay my father's why was my nice that color otherwise a jar mustard what's the day on this so I 27th of February 2010 expired three years ago that how old is that beef cookies I can't believe what I'm seeing I always say everything you need to know about a chef is in these fridge shrimp you stuck there sat absolutely stinking oh my gosh look at that that is a shrimp hanging down that that's all mold unbelievable fluffy now it's dinner service at jammies and Chef Ramsay has just made a shocking discovery that's all old what may be the filthiest fridge is ever seen but I'm the mess gentlemen please one minute please this fridge is an absolute mess I have never seen that ever but I want to know what the hell are you doing spill something must have spilt can you stop for once and just try to get real one of these wrong just sort of interesting nose and fresh potatoes they are fresh today no then I've rested it good you're touched that poise that it's warm have you any idea what happens to sauce when it's covered and it's hot to our warriors what sour sour thank you and when is this from cake that we this is a cake cutting balance right now how old is that I don't know oh good yes see the mold and these things yes and this one here look see that there you stop you're not getting anything 86 it come here you come in now have a look down there what do you see bull mold you want me to let you take something else out of here I've you any idea how long a shrimp needs to stay inside the fridge to get that much mold on there no is it between them is it between the water what it is where it was or not you just deflected how about some form of honesty he need some help obviously they need some help are you serious I'm very serious I won't fall away from that down there which he obviously didn't know was down there what what do you think he would have let it stay on her he knew it was also a concern 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 not feel seeing that fridge was beyond belief I could not believe it I had no idea I just am speechless stop you me for a second what's going on I have no idea I don't go in the walk-in 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 I'd be right to defend your husband but I'm not here to sugarcoat I understand you're 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 who's given up and right now they show me everything to confirm he's done just that and honestly hand on heart I think I'm too late don't choose it doesn't seem like she cares no he does care how'd you know I don't know let it go talk to him what changed what changed him from being so passionate and energetic it's almost a pathetic I love Peter larger Thank You skipper not just a lift yeah and show him you want it okay I know I'm ready and whatever it takes chappies gonna have to come up and meet me and let's do this together I'm totally mortified and embarrassed but let's show some life show that you care oh we have done all of this nothing I think Chef Ramsay nailed it and I feel a little let down 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 you know I came here to help but my biggest concern right now is chappy mm-hmm I can't think of a more dangerous job when you've got an owner at the helm that doesn't care if it tries to torture you even bother to ask him a question and you're pissing him off the other day where a guest wanted to know what was in a sauce so I asked him it's what you want to know the kind of standing in the ruthless and be yelling where the customers can hear that's really really bad I thought always get yelled up a lot just for everything he shut you down snaps at you you're not even be allowed to speak to him until he speaks to you is he always that condescending yes he almost taking everybody's after he took the waiters all we care about is our money and nut nails everybody's stealing from him everything instant everybody what's it like dealing with complaints the kitchen he usually gets upset you saying there's nothing wrong with this you'll chase it he blames everything on us or the guests give it example I've had a coconut cake I was returned to me I brought it back to chappy he dug it out of the trash can went back and asked the guy what was wrong with from the trash not good is he different neither I'm here yeah yeah definitely and what why he's calmer he's comes calm where he is I appreciate everybody's honesty this is about getting better let me tell you so as difficult as it may be 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 chappy what I'm feeling and what's been going on it's definitely nerve-wracking yeah I don't know what he's gonna do I don't know if he's gonna fire me or how he's going to accept it chappy is usually a person who flies off the handle they have some things to say Susan take it off please the main thing chappy is just communicating so we're on the same page yes I want to preface what I have to say to both of you I love you both I love this restaurant I love the LOB please tell me please tell me chappy you're kind of sending you're rude and you're abusive everybody feels out thing anybody wants to say it and the many times you lose your temper and customers can hear you look hard for us to work in that condition it seems to me as though you don't give it 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 that don't hire me don't when I first started working I was selling the black and red fish to everybody but I found out later that it was swai and ethically as a server you're asking me to go out and lie to these people every night is that truth true you know it's just not right why'd you do that I just want that fish out and put behind his substitute no stop stop stop being dishonest with customers and putting them in the firing line if he gets called out he's sure doing I just wish you would like listen to us a little bit any time 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 chappy a lot of things have to change I appreciate everything you say and you're right on target jumping 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 that I apologize it wasn't meant to hurt sometimes I get off the edge - 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 look we have slacked off for quite some time but we'll get back to I hope chappy can change I know sometimes you say you can't teach an old dog new tricks but I'm hoping that you can Chef Ramsay still remains unconvinced the Chaffee has seen the error of his ways sir have you heard the rest of Chiapas 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 have you been there a couple of times tell me you experienced please Wow appreciate your honesty oh you heard of chappies the restaurants you haven't heard it thank you how are you get me out of Chiapas I have good good good good have you been champions I have them I didn't feels real authentication looking for a new vein and little spicy I had that kind of food there did you try it I what I tried was not great I keep betting a cajun food on the Cajun food truck that rolls around I wouldn't mind the paid 30 to 40 dollars for a good entree but it wasn't I'm here to help fix that restaurant will bear with me give it one more shot I appreciate it thank you okay weightlessly absolutely tough to watch I agree it's tough to watch you think you're doing something that they want and then they don't so it's a good eye awakening and epiphany of what we need to do let's show more quality absolutely yeah that's it's time to move forward agreed a great great you hear people talking on the street and they don't see you missing they'll say things and maybe they wouldn't say in front of you it was an eye-opener coming up Jeff a listen to me nope all eyes are on chappie I need you to step up to the plate or go home will he finally lead his team to a successful service I love Chafee almost ready Ovilus customers we've disappointed again Jeff a stop what you're doing stop that's coming up on Kitchen Nightmares happy 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 morning get ready for some big changes let's get our word please remove your blindfolds welcome to the new Chiapas that's nice look at a gun are those tacky Dayton 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 pewter give that sort of intimate sort of family feel so much better I love it take a look at this wall we have reclaimed wood from a local bar and then added artistic photos from recognized for a portal there we got rid of all the clutter from Mardi Gras including Miss Cleo it's the ambiance that natural ones yeah and it still plays homage to the home of Cajun cuisine Sam how'd you feel I love it everything's so fresh so clean so modern it just oozes New Orleans charm do we have a happy chappy it's very very nice mm-hmm 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 is modernized and reduced the menu from 100 dishes to 22 first of all that is the only page let's start off at the top shrimp and grits done with Creole seasoning onions and tomato delicious next for that black and red fish turn with sister male and a herb salad and what do we do when we run out of red fish chappy it's 8686 so don't even ask for fried chicken serve an apple butter delicious and normal butter absolutely delicious chappy you've gone quiet and take it how we're gonna do it let me tell you something your cooks have been here this is early this morning they have been under the guidance of a great chef that I brought here Chris Fox Chris 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 Jeffrey's gonna get a chance to work side by side with this gentleman so no excuses okay that's something else I need to bring in 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 bowtie no black pants and talking about pants one more thing when you're looking the parts there goes the party hat and the clown pants I love it listen up what I'd like you to do now is to dig in and taste the food oh my gosh that pork chop is ridiculous oh my god there's no comparison between Champy's old food and Chevy'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 let's slide down push nice and flat after more training on the new menu with Chef Ramsay and chef Chris get a really super charge right you'll have beautiful marks look great got it all the tools are there for chappy to have a successful relaunch crab cake all right thanks guys fire 114 there pork chops to a is 6 1 medium 1 mid-rare chappy Kovach please Burke Shepherd hurt serious please yeah I got Chafee Christian's expediting he's gonna tell you what to do just do it how long on these steaks how long chappy almost ready Chris like what is almost mean like 5 seconds 2 seconds 3 seconds 1 second give me a charge please cafe I'm asking for the fastest kitchen I just want a little bit of call back yes chef no chef I live with us in here a little bit here's your medium-rare I need a two pork chops where's the pork chop please I need those pork chops desperately Tuffy get in the game a little bit please they're in the oven this should have been put enough in a while ago though yeah they've been in it's gonna be quicker than that may 4 haven't said anything yet it's almost like we've got to fake as chappy struggles with the new menu the question is is it because it's new or is it because he's not thrilled about serving us such a hard time serving a bite like that whatever the case may be customers are starting to get impatient we already look like jerks I need 114 I need 129 I'm also ready for 110 oh I thought if chappy would listen to her leave so much better chuffing chuffing listen to me something no regular doing stop what you're doing stop I need 114 I need 129 its relaunch night and chappy is not responding to chef Chris for haven't said anything yet and Chef Ramsay knows he has to do something to save the service chappie listen to me something no regular doing come here minute this is it now I understand no no but if you understand I need to hear you I do I cannot deliver anymore 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 listening that one fire 110 pork chops shrimp and grits chappy don't ignore that ticket there 110 I need those pork chops fill me butterfly do not butterfly them how long are they it's gonna be a couple minutes at least three minutes four minutes butterflied and ask are you you cannot do that I don't want them all butterfly like that those days have gone I'm not coming this far now to start stopping food out Chris come around now please I don't want to impostor I see a pork chop just to get out there yes sir we're getting nothin okay guys he's got to Angus tag we'll meet you well one medium one 27 or 28 by 20716 thank you make sure your column bags guys I wish they chappy 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 discover modular place food is now making its way out to the dining room here's your food Bon Appetit all the flavors will touch on each other it's very good everybody's been happy with the food thank God all your dinners are out 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 yeah I still think my food is great and that would be one pane of my ass gone okay chappy 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 it's worth it the only thing that's gonna keep this place on the map it's the food will do start you must make me a very serious promise you must not let chappy go backwards I promise good I'm gonna tell you this for your own good because you're one stubborn man good luck to you both come here ah good luck to you both ain't neither cap thank you so much good night good night I've got one word to describe my time here at chappies and that is challenging mainly because Chaffey's led his Restless flight 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 chappy went back to his old ways you didn't do what I asked I should have come behind you and babysat you 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 watch a new episode of elementary Thursday on global

Channel: dan gryn

Views: 11,253,417

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Id: LrBcXbzI66Q

Length: 43min 3sec (2583 seconds)

Published: Fri May 03 2013