We had the good fortune of connecting with Poetential (Chef POE) Earnest and we’ve shared our conversation below.
Hi Poetential (Chef POE), we’d love for you to start things off by telling us something about your industry that we and others not in the industry might be unaware of?
In this industry there is no skipping the line. It starts with the seeds planted then you grow from there. Taking notes, collecting scars, nurturing relationships, building a network to learn from/grow with, maintaining confidence, finding inspiration, activating adaptability with out deviation of who you really are, what you stand for and what you plan on bringing to the table. You have to find and share your voice. You have to take safety and cleaning practices seriously. You can’t come in this industry thinking it’s a game. Leave the arrogant rock star mentality at home. It’s about team work, trust, confidence, passion and unwavering professionalism/commitment to doing your best and providing the best customer service known to man.
Alright, so for those in our community who might not be familiar with your business, can you tell us more?
iirie & I conceptualized ReBeLFoodie ByPOE in 2018 but it was brought into fruition officially 2020. I describe it as a multifaceted culinary at service company that offers a bevy of services ranging from the following: Catering (Pick Up/Drop off) | Pop Ups | Meal Prep | Private Chef Service | Cooking Lessons | Travel Chef Service | Meal Kits | Collaborations | Features | Consultant Service | The Art of Plating.
What sets ReBeLFoodie ByPOE apart from others is our approach to flavor, unique ingredient choices, implementing new takes on classics, pronounced flavor, our rebellious flare, the importance of family and community, zero waste, emphasis on customer service, our pricing system & more.
I reference The Richest Man in Babylon as a source for how to navigate the business world coupled with trial + error, Year’s of experience & Mentorship such as individuals like Tony Smalls of Cane Patch Kitchen.
If it’s easy, I want no parts of it.
Challenges are overcame by accessing each individually, ironing out a point of attack then following through with the execution. It’s best to document each challenge then you can get a better grasp on the homework that lies ahead.
I want the world to know we’re here, we’re different, we care & we provide Rebellious Bold Liberated Food to experience while on a mission to do great things for the community.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Ocean Beach – Go to the beach maybe do a beach tour which would include La Jolla, Del Mar, Mission Beach.
Walk the OB Pier
Go to Donna Jeans to get a pizza
Go to Kindreds to get a Caesar Salad & a drink
See if Southside Bisquits (Chef Ryan) has a pop up anywhere.
Go to the thrift store in OB.
Go to the 2 record stores in OB to do some digging in the crates.
Go to GSG in Point Loma.
Do some shopping / sight seeing at Liberty Public Market
Go to Ortega’s in OB to get a burrito or tamale combo plate.
Find a local pool hall in PB to shoot pool and drink beer.
Visit Sunset Cliffs
Visit the Farmer’s Market (little Italy or Hillcrest)
Hit up the Coin-Op Game Room down town SD
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Dr. iirie Earnest deserves high praise for her love, support, creative thinking, her multitude of contributions to our businesses, her management of the day to day operations, her daily promotion and professional advice. She should always be honored with 50% credit. ReBeLFoodie ByPOE is what it is because of our combined vision and footwork.
All pics and dishes by Chef Poe Earnest of ReBeLFoodie ByPOE