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CHEF ISAAC TOUPS
Isaac, a genial Cajun from Rayne, Louisiana, grew up in a family that loved cooking and eating. Since his first job as a grill-cook at Lafayette’s popular Prejean’s restaurant, he has worked toward having his own place.
He made the move to New Orleans to cook at Emeril’s Delmonico 13 years ago, where he eventually earned the position of executive sous chef. Now at Toups’ Meatery in Mid City New Orleans, he serves Contemporary Cajun fare. The menu has many of the Cajun dishes one would expect—boudin balls, cracklins, and dirty rice, to name a few—but branches out much further.
“Sometimes I like to use weird stuff I find at Hong Kong Market or a spice someone told me about from Morocco,” Isaac says. Those interesting ingredients seamlessly find their way onto the menu along with the more traditional Cajun dishes. Isaac enjoys playing with new flavors and loves that his customers are excited to try his new creations.
And while he isn’t afraid to experiment, refined classical technical techniques form the backbone of his menu. These culinary staples help him build bold layers of flavor in his dishes, and one of the most elegant is the Cane Syrup Gastrique he uses to top his signature double-cut pork chop. The sweet-and-sour gastrique marries the meaty brined pork chop with the rich dirty rice and brings it all together.
Recipe
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Click here to meet the 2014 Chefs to Watch.
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