THE FIFTH COURSE x CAMPERS EP. 3
Sophia Roe: Food Scarcity to Food Superstar
I met Sophia Roe about two years ago after sliding into her DMs looking for culinary advice. True to who she is, she replied—and invited me out for a glass of wine, which turned into three and a grilled cheese we practically inhaled. We became fast friends, always finding time for last-minute hangs, bonding over food and wine, and eventually pulling our men into the mix.
Soph is a force. She’s one of those rare people who’s always thinking ten layers deeper than the conversation, but still makes you feel fully seen. While she’s now a close friend, she’s also someone I’ll always look up to. Sitting down with her for this interview only deepened that admiration.
Yes, we talked about food but also rage, ritual, softness, survival, motherhood, and the systems we’re all trying to move through or tear down. Sophia brings beauty and honesty in equal measure, and that mix is rare. She built what she has through survival, raw drive, and the kind of tunnel vision that doesn’t care if it looks messy, just that it gets good.
Hearing her story in her own words grounded me. She made me laugh hard, made me stop and think, and made me want to go harder. To move with more care, more focus, and more fire.
ABOUT OUR GUEST
Who is she: Sophia Roe
What does she do: Chef, writer, James Beard Award Winner/ Emmy Nominated Host
Where to find her: @sophia_roe on Instagram
Sophia Roe is the kind of person you don’t forget. She moves through food, justice, hosting, storytelling—whatever space she’s in—with intensity, humor, and zero bullshit. She’s a James Beard Award winner, yes, but also a big thinker, a deep feeler, and someone who’s been through it and turned it into something meaningful.
She grew up in Florida, built her life from scratch, and has done just about every job in food you can name. Nothing about her path was easy. She didn’t wait around or play it safe. She figured it out, and said yes to it all.
She’s sharp. She’s funny as hell. She’ll say something that makes you pause, then make you laugh two seconds later. Her brain is a mile a minute, her spirit is full tilt, and her honesty is the kind that stays with you.
WHAT’S ON THE PASS
I cook for every guest on Campers and it’s become one of my favorite parts of the process. Choosing what to make feels a bit like writing a personal letter, quietly thoughtful and completely tailored. I ask a few specific questions that guide me to the right dish. The fun part is that the food always reveals something about them without them ever needing to say a word.
For Sophia, eight months pregnant at the time, the answer was clear: snacks and lots of them. Chips and salsa, pepper jack cheese, peanut butter. Simple cravings, but deeply specific. So that’s exactly what I gave her. The menu was medium spiced salsa with chips, peanut butter with pretzels and celery, and pepper jack cheese from Murray’s (if you haven’t tried it, please do) served with crackers. It was salty, crunchy, creamy, and satisfying!
THE CONVERSATION
A few highlights:
A shower beverage? Always. But Sophia takes it to a whole other level—shower nachos. At first I laughed. Maybe even brushed it off. But then I really thought about it… and it’s genius. Something messy, indulgent, hot and cheesy in the steam of a hotel or vacation shower, specifically not your own? That sounds like pure darn luxury. I’m heading out of town mid-August, and if I end up snacking in the shower, I’ll take a very non-thirsty shower pic for proof.
“A kitchen is a family.” Not a quote you forget. Kitchens only run when people communicate nonstop. No egos. No silence. Just flow. It’s a dance, a rhythm, a beautiful mess of movement and connection.
Soph told us about her year at Milk Makeup—where she learned what “CC” meant on an email blast and got handed a laptop with no real instructions. But pretty quickly, she clocked the vibe: food and makeup? Same energy. You're layering, you're transforming, you're saying something. That’s art. And the way Soph breaks it down makes you see both totally differently. That said… a desk job? Not for her.
You can be a chef, and. That’s the reminder. You don’t have to pick a lane. You can be a chef and a writer. A chef and a mother. A chef and a makeup girlie. A chef and someone who’s still figuring it out. You’re allowed to change. You’re supposed to.
And this one: don’t be afraid to suck. Because most people do before they get good. We talked about the obsession, the behind-the-scenes work, and the discipline of being ready before the world is paying attention. It’s not luck. It’s time. And the guts to stick with it when no one’s watching.
SIDE PLATE
A new ritual I’ve picked up because of Sophia: Practice what you're not good at.
I’ve been trying to get more comfortable talking on camera and filming myself. I know it might come naturally to some, but for me, it feels super awkward and foreign. I’ve always shied away from it, so most of the videos I take never see the light of day. Like, 80% live and die in my camera roll.
But as Soph said: you can’t be afraid to suck. So here I am, sucking! Not great now, but maybe one day I’ll be... subpar. And honestly? That would feel like a win.
OTHER RECS THIS WEEK
Sharing because Sophia reminded me to stock up on things that bring me joy:
Drink: This week, Campers and I hosted a little happy hour at The Wooly to celebrate the Sophia episode. We served a Ginger Yuzu Miso Margarita—and damn, it was glorious. Here’s the recipe:
Serves 1
1.5 oz tequila
0.75 oz fresh lime juice
0.5 oz pear purée
0.5 oz ginger syrup (or fresh ginger juice)
1 tsp yuzu juice
Small nub of miso paste (about 1/4 tsp)
Snack: Radio Bakery: Tomato & Garlic Focaccia Slice + The Ham Sando with rosemary butter
Product: Y’all, I’m officially in my sick era. I didn’t want to admit it, but with a toddler, there’s just no escaping it. Doesn’t matter what season it is—kid germs hit differently and they hit hard. I’ve been spraying my throat every single morning with Beekeeper’s Naturals, and I swear it’s making a difference. Is it a placebo? Maybe. But I’ve had a pretty solid stretch without the sniffles or that dreaded scratchy throat, so I’m not questioning it.
My outfit from the episode: My outfit was quite literally pajamas - matching the theme of comfort and comfort foods. By the amazing brand Sea. Heres the set.
Pantry: Regalis Smoked Sunflower Oil. Now, I know there’s a bad reputation around seed oils of any kind - and there should be! But if made correctly, with the right ingredients, it can be a great addition to any dish. I recently had the pleasure of trying this oil and can not get enough. A little goes a long way and it has such a magical touch of nuttiness. Job well done Reglais & Ian!
UNTIL NEXT TIME
Sophia reminded me that food is a way in. Into our stories, our lineages, our joys and our pain. Into the kind of futures we’re all trying to build. Ones with more care, more equity, and way more flavor.
Sophia doesn’t just cook. She teaches, questions, laughs, and makes space. Grateful for the time, the honesty, and the belly laughs.
Watch the preview on @campers.show or head to YouTube to see the full episode
Thanks for pulling up a seat!
xx,
Gina