Restaurant Unstoppable with Eric Cacciatore 739: Isaac Toups on Taste Your Food and Work Clean
Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience, coming up in Emeril Lagassi restaurants and growing up Cajun, born and raised in Rayne, LA, in the heart of Cajun country. With over 300 years of New Orleans family roots, Isaac and Amanda opened Toups' Meatery restaurant in the spring of 2012. 5 years later Toups' Meatery was followed by Toup's South.
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In today's episode with Isaac Toups we will discuss:
- The true meaning of "Cajun"
- There's an insane amount to learn as a chef, even 20 years in
- Organization
- Take a fault and turn it into a superpower
- Consistency
- How to "taste your food"
- "Work clean"
- Seniority advancements are a mistake
- Have a good report with everyone in your circle
- Be as straight-forward as possible with your staff
- Being a manager in a kitchen for 20 years gives you a degree in psychology
- Everyone knows that dick at work; don't be that dick at work
- Staging/traveling
- Marketing yourself
- Being a chef with a talent agency
- Celebrity chefs
- Recipe books
- The reality of "living the dream"
- Location, location, location
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Drive
- What is your biggest weakness?
- Ego, a little is good but too much is bad news
- What's one question you ask or thing you look for during an interview?
- Team player
- What's a current challenge? How are you dealing with it?
- Staying calm, learn when to walk away from a situation and/or let someone else take it over
- Share one code of conduct or behavior you teach your team.
- Do to others what you would like done to you
- What is one uncommon standard of service you teach your staff?
- The customer is not always right
- What's one book we must read to become a better person or restaurant owner?
- Au Pied de Cochon by Martin Picard
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Don't ask their employees or their best customers what they could be doing better
- What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
- Instagram: @toupsmeatery
- If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
- Be there for your children
- Do your work 100% or don't do it at all
- Find someone to love and love them more
Facebook: @ToupsMeatery
Instagram: @toupsmeatery | @teamtoups
Thanks for listening!Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!
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Huge thanks to Isaac Toups for joining me for another awesome episode. Until next time!
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