Chef Issac Toups is bringing true Cajun meat products to New Orleans and he joined 'Mornings With Ken and Bernie' today to discuss his restaurant.  Chef Toups says,

After working for Prejean's Restaurant for a year I decided I wanted to cook for a living and the best way to move up was to cook in New Orleans.  I applied at Emeril Lagasse's Delmonico and spent ten years cooking my way up the ladder.  After my stint at Delmonico I opened Toup's Meatery on N. Carrollton to bring my own take on Cajun food to New Orleans.

It being difficult to actually have a smokehouse in the heart of downtown New Orleans, Chef Toups modified a large refrigerator unit to dry cure his meat products.

Listen to the interview: