Essential Ingredients Podcast 028: Cooking Up Innovation: Turning Outdoor Passions into Sustainable Culinary Creations with Jamie Poe
“The food system is broken. There's no way around it… But can you make the best choice you can make with what's in front of you?” —Jamie Poe
The traditional camping aisle has long been due for an overhaul. Growing consciousness now allows us to see outdoor adventure not just as an escape, but as an extension of our values. We seek harmony with nature through mindful gear, sustainable practices, and nutrition in tune with the landscape.
Into this space have stepped innovators who understand the modern outdoors person. Poe&Co. is a catering and food products company founded by chefs and partners Jamie Poe and Jayson Poe. Driven by their passions for local, seasonal cuisine and the outdoors, they have established a thriving catering business while launching a line of plant-based camping meals.
Listen in Justine and Jamie also talk about how bootstrapping allows creative control over the business, how strong partnerships require balancing visionary and operational roles, why new ventures require flexibility, the challenges of choosing sustainable packaging, and the importance of supporting local economies and small businesses, as well as consulting with experts to improve products.
Meet Jamie:
Originally from Los Angeles, Jamie Poe attended The Culinary Institute of America in Hyde Park, New York. After graduating in 2005, she moved to New York City and cooked at Danny Meyer's Union Square Cafe and Michelin-starred Gramercy Tavern. Since then, Poe has worked as a Private Chef in New York City, The Hamptons, Los Angeles, Silicon Valley, and Santa Barbara. Jamie also managed a boutique olive oil company in Napa Valley and has contributed to multiple cookbooks and online publications.
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Episode Highlights:
04:38 Challenges of Building a Catering Company
08:21 Partnership and Division of Responsibilities
14:23 Making It Healthy and Accessible
18:33 Lessons in Launching a New Food Product
22:39 Packaging Focused on Sustainability
26:47 Catering with Plant-Based Options