Emily Merrell  00:00

Hey, my name is Emily Merrell. I’m a taco loving people connector. And I’m obsessed with playing the name game and all things networking. I’m the founder of secondary society, a female focus networking community, as well as a business coach for female business owners passionate about bringing their business to the next level with the help of events, community and connections. I crave deep conversations, and I’m continuously curious to see what makes people tick. And I’m invested in uncovering their stories with some life lessons along the way. This podcast is aimed to inspire and educate as you tackle your busy day. So join the conversation and tune in for the second degree podcast. I’m your host, Emily Merrell. And today I’m so excited. Get a little cheesy with you guys, and have Marie Cameron she is the head of charcuterie curator of shokudo. Marie on the show. Marie, welcome to the show. Hi, Emily.

 

Marie Cameron  01:01

Thank you for having me on.

 

Emily Merrell  01:03

You know what I love is the word Chicoutimi. Because I think it’s really complicated to say but really sophisticated when you say it, too. Have you seen that they have like Kid Cudi boards now? In like a, you know, the wooden toy section, you can get your kid out a sugary plate.

 

Marie Cameron  01:25

I’ve not seen that. That’s hilarious to go to start them early. Right.

 

Emily Merrell  01:29

I feel like that’s that has to be your signature gift moving forward to any children you.

 

Marie Cameron  01:37

Yes, definitely. Well, thanks for the tip. I’ll definitely

 

Emily Merrell  01:41

that’s our show. Thank you so much. So I I’m curious, how did you break into the world of sugary? And did you were you always like a cheese board person in your life? Yeah,

 

Marie Cameron  01:56

I have had meat and cheese boards in my life forever. It’s definitely a favorite of mine and has been a go to, especially if I don’t know, it gets to be Thursday, Friday night. And I’m like, I don’t really want to cook for myself. But I want something fun. And it’s the end of the week. And so I’ve always put them together for myself, like at the end of the week, and just really enjoyed that. And it was always a treat for me. And then I think, you know, I love to travel and especially like going to Europe and stuff like that they have great boards there. And you know, you get to just sit out on a patio and people watch and sip some wine. So, um, so yeah, that’s always been in my life. And then, um, basically, when I decided to change jobs, and you know, paths forward, that was something that really came up for me when I was kind of evaluating that

 

Emily Merrell  03:04

you weren’t in the food industry before working with cheese.

 

Marie Cameron  03:09

No, yeah, I have a chemical engineering degree and backgrounds. And yeah, worked in the air quality for a really long time. A lot of people don’t know this, but you have to get air permits for industrial process used and things like that. So Wow.

 

Emily Merrell  03:30

And so you had this very sophisticated career, this very scientific career. What was your catalyst for? For deciding to hang up? Your mask for that one?

 

Marie Cameron  03:48

Um, yeah, it’s interesting. Like, if you would have told me seven years ago or something like you’re gonna have your own business, I would have thought, What are you talking about? It was not on my radar at all. And then probably a couple of years before I opened this business. So it’s been open since last July. I just wanting to get out of what I was doing. I wasn’t finding it as fulfilling as I had been, and couldn’t see myself doing that for another, you know, 20 years or whatever. And so, yeah, right before the pandemic, I was planning to take a sabbatical. And I had this amazing trip to Europe planned that was going to start in like, you know, May of 2020. And then of course, like everyone’s plans for that year got derailed. But part of that trip, originally, I was, you know, just making it all fun. And I had like, you know, a yoga and wine retreat scheduled for a week in Portugal. But Then I was like, you know, maybe I could take this trip and opportunity to find another retreat while I’m in Europe that would be like a little deeper and like maybe helped me reflect on what I wanted my next steps to be because I really didn’t know I kind of was interested in having my own business, but no real idea of what I wanted that to look like. So, um, I met like my current mentor, and coach, her name’s Julie, and she has a business called the strategic space. And she’s just amazing and really helps me she just asked a lot of questions and had me reflect on, you know, the past present, what do I want in the future and having a business that involves me and she really came up for me, um, and I think a lot of that has to do with I was diagnosed with celiac, about 12 years ago. So I, you know, can no longer eat gluten and partake in all those things. So finding good food options is always important to me. And just, it’s funny because in some ways, charcuterie is a fairly gluten free thing, except for maybe the meat and cheese, although I always double check everything because clearly, it was up in weird places. Pricing. Yeah, not as much anymore. I think people are trying to be more aware and not have it in foods that don’t really need it. But, um, but yeah, I love getting meat and cheese boards and an ad in evitable II half the time, whenever I ordered them at restaurants, they still bring it out with the regular like bread and crackers on top. And I feel terrible, because I have to send it back and be like, I now can’t eat any. And so yeah, so I never really order them when I go out anymore, which is Yeah, so

 

Emily Merrell  07:11

you probably you probably want something else. So when you go out, you’re around it all day now. The last year like vegetables or sushi or something, right, exactly, yes. So did you end up going on this retreat in May?

 

Marie Cameron  07:28

So we ended up doing it virtually? Over zoom? So yeah, we did it. And yeah, that’s just when I discovered that there was kind of like all this stuff coming up for me that I had just been ignoring or not really acknowledging. So yeah,

 

Emily Merrell  07:48

I love that you that you knew that you wanted to do some deep diving within your own personal development, rather than, you know, just as much fun as it would be just to yoga and wine, you took this opportunity to explore inward. And so business owners. On this podcast, I interview business owners of all different types from individuals who have online businesses to people who have product based business, but I’m always just so blown away by product based business because there’s a physical aspect to it. And there’s an aspect of having inventory. So you have no business background, technically based. And I and I say that as inspiration for people who were like, Oh, I can’t do that. I didn’t go to business school or I. I have no expertise. So I want to I want to start at the beginning. What were the steps you took to launch this business? Right? Um, yeah,

 

Marie Cameron  08:51

it’s definitely a bit of a crash course in business school. I kind of like to think of it as the more fun way maybe a little more, I guess. A little more on the line or whatever. But um, yeah, so basically, having a coach was really helpful because also starting this business on my own. It was nice to have somebody that I can like run stuff by hold me accountable for the steps and make suggestions, things like that. So um, yeah, first step was putting together a business plan. And really start defining what do I want this to look like? Finding kitchen space was important, obviously. And then especially important because I wanted my kitchen that I was renting to be all gluten free. Which is definitely proved harder and more challenging than I would have hoped, but I find it like really rewarding that I do have my own space that you know, is gluten free. But yeah, just putting together costs looking for space. Thinking about all the things that you need, like, Okay, I’m really going to need a website where I can have people order the product and see the products and then developing, what are the boards gonna look like? What kind of boards do I want to offer? You know, all the copy and all the things that go into the website and finding a photographer. So those were a lot. I mean, I know that’s a lot of things. But those were a lot of the initial steps to just kind of get it going before even opening like the kitchen and selling products. Did

 

Emily Merrell  10:53

you sell any of the product before you finish the website? Or before you had a beautifully curated Instagram? Um, I sold a little

 

Marie Cameron  11:07

bit to friends. But not really actually I kind of just did it all at once. I know some people that have like, you know, started a little bit smaller, but for me, I’m like, I personally felt better being on. Like, I wanted everything to meet all the like laws and requirements. I guess for me, that was really important. So having the kitchen space, then, you know, selling and keeping track of everything. So, so yeah, there wasn’t a ton, I guess. Um, yeah, starting small with that stuff.

 

Emily Merrell  11:50

I love it. You did it all at once and tackled it ripped off that band aid. Let’s talk about marketing. You started this business, guys. We’re recording this at the end of 2023. So you just started this business, July of 2022? What? What were your tactics to get your word out there and to differentiate yourself? I know you’ve the gluten free element. But how did people find you?

 

Marie Cameron  12:16

Yeah, I mean, initially, a lot of friends and family and word of mouth. Um, I would say also, Google Ads was a big aspect like that super helpful, just because most people Google things. So um, yeah, when I ask a lot of people, that’s how they’ve heard about me. And more recently, easy, cater has been a great platform to be on. And really going to different events, catering events. And I love it when people like you and whatnot have had me stay for the events and then I get to like, meet others and really that yeah, just like gets the word out there. So and social media.

 

Emily Merrell  13:08

Yeah, all of those things. Yeah. So cool. So Google Ads definitely were was a smart investment off the top of the startup your business? It has definitely i Guys, I met Marie because she was neighbors with my best friend in Denver. And so it’s so cool. That word of mouth, and then, you know, someone comes to me, they’re like, I need a cheese board. Or hey, I’m entertaining. It’s I love seeing growth happen organically in that way. So, Marie, we know that you’re a badass in your past world, and you love cheese. But did you ever have impostor syndrome creep up as you created this business?

 

Marie Cameron  13:49

Um, yes. No, that’s entirely past. But yeah, definitely feeling a little out of place, especially not having like restaurant experience and stuff like that. But yeah, you kind of I feel like a little bit have to just push forward and push through it. And realize not a lot of people don’t know exactly what they’re doing, or, you know, even if they’ve been doing it for years or whatnot. So, yeah,

 

Emily Merrell  14:26

we’re all making it up as we go. Yeah. So I’m happy to hear that because I do think, you know, that that can be something that hinders so many people from starting. And so tell me about how did you get your methodology or like, how did you create and practice a board? Are there any systems you put into place so it can be easily replicated if you were to hire someone?

 

Marie Cameron  14:51

Right? Yeah. Um, I? Yeah, I mean, I definitely have been methodical maybe my life A little engineering background has come into play with that. But I mean, I’ve like measured out all the quantities. And I have it in a spreadsheet that I have printed and posted in my kitchen of the amounts of everything. And I have had, like friends helped me out sometimes when it’s been really busy. So it’s really helpful to just have that there for them. And then also having photos of what the boards look like. And then, especially with my meat and cheese boards, there’s certain ways I kind of have at this point of how I like to set them up, or I know it like works well. But part of it for me, is, you know, finding a new fun cheese to use one week or something. And, you know, figuring out how it looks best on the board or whatnot. So there is like a little bit of creativity and art that is there that you get to play around with, even though I’m using a lot of the same ingredients over and over. But I love that like aspect of it.

 

Emily Merrell  16:02

You’re an artist, you’re playing with food, and you’re making things beautiful. I am always just so fascinated by finding, like, how do you find the cheese and the products that you use source as well as the boards you have? If I remember correctly, you have the bamboo boards.

 

Marie Cameron  16:20

Yeah, or like palm leaf? And yeah, yeah, um, there are a lot of like other meat and cheese businesses out there. And so I will I’m always on the Instagrams looking at what everyone else is doing. And everyone has like a slightly different way of doing it. But trying to use you know, more sustainable or eco friendly materials is important to me. So I always try to, like keep that in mind when I’m like, looking for that kind of stuff. But yeah, the meats and cheeses, it’s, it really varies because it’s kind of a little seasonal, and just what people are ordering, like, you know, quantities that I need to get, but like the honey that I use, like I love the Bjorn honeys and so I you know, try to get that from our local, you know, honey, distributor, and there’s red camper, picnic company, which is great. They have so many good shams. And so, yeah, I mean, I do find that, like, if I find something that I really like, then I just keep using it over and over if they have a different flavor that comes up using that, but um, yeah, it it really just varies, and it’s just finding like Local Places or, you know, sources that I really enjoy, and I think tastes good.

 

Emily Merrell  17:56

I think it’s great that you’re supporting local and that you’re sourcing locally. And I always this is a question I have of every restaurant and just food handler, like what comes first the orders or the cheese. Um, it’s

 

Marie Cameron  18:14

a little bit of both, I think, you know, with things that keep longer like cheese, not all cheeses, some of the softer ones, you won’t last as long but so I always keep certain things like on hand. But I try to keep everything pretty fresh. So I mean, I’m ordering like weekly and going through stuff on a weekly basis. So it’s just kind of a constant inventory process. It’s

 

Emily Merrell  18:43

so cool. complicated, but cool. So that brings me to the idea of self care. So when you have a business that depends on you, you need your hands to make the cheese to order to place the orders to deliver the orders. How are you taking care of Marie?

 

Marie Cameron  19:03

That’s a good question. Um, and I think it’s one of those things that goes a little up and down, right, like there’s some times where it’s just so busy, it’s kind of like us self care is not totally out the window. But like, you know, it has to be smaller things like just taking some deep breaths or taking you know, 15 minutes at the end of the day to just you know, sit and like watch TV or whatever it is for people. But I guess a really conscious thing that I did this year, even though I opened a business is travel is really important to me. And like one of my other passions. So I just have blocked off times where I’ve closed the business and I have taken those vacations and now that we’re in November, I wasn’t really sure how I was going to feel about that. But now We’re in November, I can’t say I regretted any of those trips or time away. And it really, it was great and a lot of ways, because it was like that time was blocked off in my calendar that I was going to go on vacation. That doesn’t mean I wasn’t also answering a lot of emails and doing other things, you know. But, but yeah, that really helped me. Yeah, get through this year.

 

Emily Merrell  20:28

And I think I think that’s a great example of you having a product based business and still carving out time for things that are important to you a priority for you. And you’ve survived in so much as an entrepreneur, if people feel like they’re not allowed to sleep, or they’re not allowed to stay away or step away from their business or they’re gonna fail. When in reality, you probably came back more inspired and more reenergized to approach and dive into your business heads on? Yeah, yeah. Maybe.

 

Marie Cameron  21:05

Yeah, I would definitely recommend for people to not, you know, I think of it as just like, don’t get in that like fear mindset or scarcity mindset. It’s just like, if it’s kind of meant to be and your customers like what you’re doing, they’ll be there for you, even if you’re closed for a few days.

 

Emily Merrell  21:24

Yeah, and I think it’s to your point about how you have everything organized and you have pictures. It’s a really expansive thing to take vacation, because then it’s an opportunity for you to ask for help and to practice asking for help. And have that friend that’s been a helper, maybe step into a bigger opportunity or role for a temporary. Yeah. I agree. Exactly. Yeah. Okay, so I’m so curious to you. What shokudo Marie, your name is in the business? What does success look like for you? Or envision? What do you envision success to be with this business?

 

Marie Cameron  22:08

Oh, wow. Mmm.

 

Emily Merrell  22:11

therapy, therapy, podcasting?

 

Marie Cameron  22:14

Yeah, it’s really interesting. Um, I, yeah, cuz when I first started this business, I think that success was, you know, having this offering for people that they enjoy. And also, you know, being able to support myself, and eventually opening a storefront and potentially like a wine bar that goes with the cheese business. But as this is kind of developed, I’m not exactly sure. Because I’ve been really loving actually just doing like, catering. And the way the situation has kind of evolved is really working for me. So that’s kind of making me reevaluate that. So I guess that’s why I’m a little unsure at the moment, but I guess, for especially for next year, I’m about I’m feeling about at the point of hiring some help, which that’s really exciting. Yeah, I love that. Um, and so I kind of want to see what happens with having an help and like, what that then allows me to have, like, you know, energy and time and space for so. So yeah, I don’t know, I think I’m just really excited about like, I feel like there’s so many different possibilities and ways that this could unfold, and just kind of seeing where it goes. And I think

 

Emily Merrell  23:46

that’s great that, that you’re allowing yourself the opportunity to pivot, and also to be flexible with your dreams. I see a lot of people who have a vision of starting like a brick and mortar, which is great. But it’s very limiting. Like now you are, you can never move Denver, it’s going to be a lot more. It’s like being married in a way. You’re a little a lot more rooted. Then. The flexibility that you have in your business right now. Yeah, exactly. So

 

Marie Cameron  24:20

so we’ll see. But so many like, Yeah, fun opportunities out there. So yeah,

 

Emily Merrell  24:26

I know. I’m hoping classes maybe. Oh, yeah, I

 

Marie Cameron  24:30

should mention that. I do have a workshop. Yeah. A class offering that I’ve just been starting. So. Yeah, I actually have a class coming up at Holiday Lee in December. So hoping to get more classes and maybe hosting some at Birch road or something like that. Yeah.

 

Emily Merrell  24:50

Wine tea scene and I think we’ll talk offline. There’s some people to introduce you to um, okay. I It isn’t my last question before we dive into six fast questions, but what are some things that surprised you in launching this business? Either about yourself and reflection? Or just like logistically?

 

Marie Cameron  25:14

Right, good question. Um,

 

Emily Merrell  25:17

and also listeners, I don’t give the questions in advance. So my poor guests have to come up with things on the spot. So I just want to let you know,

 

Marie Cameron  25:26

I think one thing that surprised me is, and maybe this is just coming from my own perspective of enjoying all my meat and cheese words at home, but I thought a lot of my business would be for smaller groups. And it’s generally more for larger groups, which a lot of people have said, I’m shocked that you didn’t realize that, but like, I don’t know why I just thought like, oh, you know, it would just be a lot more couples or, you know, smaller orders or whatever. Interesting.

 

Emily Merrell  25:57

So, basically, what I’m hearing is, rather than like a cheese board for the two of us on a Friday night, it’s more corporations or it’s more parties.

 

Marie Cameron  26:08

Yeah, wedding stuff like that, which actually, I love and is great. And, and so yeah, I mean, I think, yeah, it turned out even better than I originally thought.

 

Emily Merrell  26:21

As your pricing surprised you at all? Like, did you was that a challenge at all? You

 

Marie Cameron  26:27

know, I think luckily, because there’s a lot of other good examples out there. I kind of I mean, I did a lot of kind of market research on that. So I had a pretty good idea. So that’s, I guess, in some ways, maybe I was a little nervous that the pricing wouldn’t work out. So that made me nervous, but since it has, like, that’s been good. And then I think, you know, not having been in the food industry before I did, like we kind of touched on it a little bit. It felt like an imposter outsider. But, you know, I think it’s kind of wherever you work or wherever you’re at, you know, if you put yourself out there and meet other people that you’re around and working with, like you’ll find you know, new fun people you might not have met otherwise.

 

Emily Merrell  27:20

Have you found that the cheese world is very collaborative? Ah, I’m,

 

Marie Cameron  27:26

I don’t a little bit I would say somewhat. But I would say it’s more just meeting other people that are working in the industry and like other businesses that are working out of the kitchen space that I’m in

 

Emily Merrell  27:42

the nominal I’m again so blown away and as as someone who has enjoyed your cheeseboards Many times I I cannot recommend it more. So if you’re in the Denver area, definitely check out Marie’s she’s words that she could have Murray before. Before we move to six best questions. How can people find out more about you and find out more about ordering your product? Sir? Yeah,

 

Marie Cameron  28:08

so you can check out our website at Chacuetermarie.com are also on Instagram. Our Instagram is shark cooter underscore, Marie. And yeah, feel free to reach out with any questions or whatever. And yeah, we serve the Denver Metro area like all the way up to Boulder and down to Parker. So yeah. Wow, you guys,

 

Emily Merrell  28:33

you go far. I love it. drones to start delivering things. All right. Sure, sure. deliveries.

 

Marie Cameron  28:40

I love that.

 

Emily Merrell  28:42

Do you ever do Uber Delivery or anything like that?

 

Marie Cameron  28:45

Um, no, it’s all myself or friends and family that do the deliveries. So yeah.

 

Emily Merrell  28:53

If you’re looking for a delivery job, please reach out. Okay, Marie, I love asking people wildly inappropriate questions that makes them nervous. Now I’m just getting some six fast questions. I love asking questions. So I’ve got some fun questions for you. My first question is tell us an unknown fun fact about Miss Marie. Hmm

 

Marie Cameron  29:17

um, unknown fact about me is I don’t really like chocolate. Yeah, my friends and family know that but yeah, I I will eat it which I know sounds very strange. But um, yeah, I just don’t really like it that much. And if there’s chocolate in my house, so we’ll just sit here forever.

 

Emily Merrell  29:38

So good memories house for a job. You know, I think dark chocolate is definitely my favorite. Now when we were younger, I think like chocolate was more predominant in the chocolate bar selection. But like dark chocolate. There’s something about a good sharp, dark, dark chocolate now. So you can do it. If I’m

 

Marie Cameron  30:01

if I do so I do like chocolate brownies, but that’s one of the only things I really enjoy. I don’t know it’s so funny because you know Halloween just been yesterday. Um I always used to trade my brother like I give him all the chocolate candy and take all the like Skittles and nerves I’m so

 

Emily Merrell  30:21

I get it I think I understand I understand where you’re coming from who would be a dream person to be connected with slash to make a cheese board for food or

 

Marie Cameron  30:33

make a cheese? Or? Um I think so I listen to a lot of podcasts in the kitchen and I love armchair expert and I really want to meet Monica. I think it’d be fun to hang out with her. And yeah, make a cheese board for her.

 

Emily Merrell  30:53

I wonder if you could just send them a cheese board. They probably get a bunch of random stuff sent to their house.

 

Marie Cameron  31:00

You probably would be like should we eat? Like,

 

Emily Merrell  31:03

they’ll probably give it to Kristen to try out. Poisonous or their kids. So you mentioned podcast but what what TV show are you watching currently I’m

 

Marie Cameron  31:16

so I’m not known for having great television taste. But I love Bravo. And I won’t miss an episode of below deck any of the seasons. So yeah, that’s always on my roster of TV.

 

Emily Merrell  31:31

I’m curious. I’m I’ve never really gotten into the Bravo and I know it’s this whole language that I should probably learn. Do you watch it on demand? Or do you have cable to watch it?

 

Marie Cameron  31:41

Oh, I watch it on demand. Because otherwise way too many commercial commercials.

 

Emily Merrell  31:46

That’s I think that’s probably been half of my resistance to it is like it’s reminiscent with commercials and like, commercials. There’s something about commercials that just make my head explode.

 

Marie Cameron  31:59

I get it. Yeah, you have to be able to skip them. Yeah. Okay,

 

Emily Merrell  32:03

few. All right. You mentioned podcast again, but I’m gonna ask you about books, or do you have any books that you’re reading? Um,

 

Marie Cameron  32:12

the one of the most recent books that I read that I really liked was lessons in chemistry. I don’t know if you did you read that? Oh, yeah, I’m

 

Emily Merrell  32:22

watching that. I read it and I’m watching. It’s on Apple TV now.

 

Marie Cameron  32:26

Yeah, I was just gonna say that that is on my list to start watching.

 

Emily Merrell  32:32

Fasting. Alright. That was a fun one. And that must be fun to have read. And then also have your own, like, scientific background and be in the kitchen.

 

Marie Cameron  32:43

Right? Yeah. There’s like a little mashup of that. Yeah,

 

Emily Merrell  32:47

some parallels. What is your favorite emoji? Or most used emoji?

 

Marie Cameron  32:52

Um, most use? I’m pretty boring. is probably just the like smiley face with the red cheeks. And then I also use the cheese emoji a lot.

 

Emily Merrell  33:07

So need more varieties?

 

Marie Cameron  33:10

Yes, I agree. Isn’t

 

Emily Merrell  33:13

it just Swiss cheese is the only option for it’s

 

Marie Cameron  33:16

just like the wedge with the holes or whatever. Yeah, I’m like, have some other cheeses and also they don’t really have a salami like are like meats. I guess not. Oh, yeah. So I

 

Emily Merrell  33:30

was like, I feel like they use eggplant for some salami. No, I’m now I’m looking. I’m like, what do they have? Oh, they now have bagel and cream cheese. Interesting. And then they have a cheese underneath a block to catch a mouse. Oh, that’s funny.

 

Marie Cameron  33:49

They need a little charcuterie board honestly. Like they haven’t done that yet. Who is

 

Emily Merrell  33:56

the person like hello person? Let’s let’s definitely make sure. Yeah, she could reboard would be great like wine. She could reboard dinner tonight. Yeah, yeah. Oh, my final question for you is Who gave you permission or inspired you to do the thing you wanted to do with your life?

 

Marie Cameron  34:18

Um, I think as far as permission, it was really finding it within myself to give myself the permission to do this. But definitely my coach Julie like was really instrumental in that and just getting me to reflect on things and actually really realized that I was putting up a lot or like, had a lot of stories around. Oh, people aren’t gonna like me changing careers or you know, they’re gonna think I’m, you know, stupid or whatever. Just a lot of things around that. And just really, yeah, once I gave myself the permission and told friends and family like everyone was so sick Word of and so helpful. And so I would say yeah, for anyone else kind of doubting themselves with that just Yeah, try and give yourself permission to make the next move.

 

Emily Merrell  35:10

I love that. And I think, to your point about reflecting internally and just seeing, there’s multiple paths, we can all go down, but sometimes it’s just committing to one and seeing it through. Yes. Oh, well, Murray, thank you so much for joining today’s episode of the sixth degree podcast. So Ben, telling your story is delicious hearing about your story. And, listeners if you liked today’s podcast again, please follow Marie. Order her stuff if you’re in the Denver area, and like subscribe, and we will see you the next time on the sixth degree with Emily Merrell. Have a great day.