Conversations with Jacob Pinkston

Today we’d like to introduce you to Jacob Pinkston. 

Hi Jacob, so excited to have you on the platform. So, before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
How the idea of Pinky’s Micros started, we’ll have to backtrack to when I was in culinary school. During college, I also became an executive chef to a pub-style restaurant but never really messed with microgreens or high-end foods. Until I took another opportunity at a restaurant that changed my view of cooking. This place is called The Freight House, a farm-to-table restaurant. I learned a lot working there until 2017 when I had the opportunity to move to Nashville, TN. That was the time I realized I wanted to do something but didn’t really know what. So, I got a job at Henley as a banquet sous chef in the Kimpton Hotel. This was a wonderful experience to explore different produce and be introduced to microgreens. At that time, I didn’t even think I would be a business owner nor the less have a microgreens business! I got out of the restaurant industry in 2019 because I was burnt out and wanted to do something different but still didn’t know what I wanted to do. I took a job in a warehouse that deals with well-known designers in Nashville, which I still work at currently but very laborers. Fast forward to January 2021 my wife Lauren Simon and I had our daughter. I went back and forth for months on what I could do so I could work for myself and be free for my family but also establish and create something locally. By June I started thinking back to the restaurant days and wonder if I should go back but remembered all the long hours plus no free time for a life outside work. So, I thought what if I could be the person to provide products for the restaurants and maybe also local people. I did a lot of research and couldn’t really find something that wasn’t already done or restaurants already could make themselves. Then one night I was watching Chefs Table and remembered what those little greens were being added to the dishes, they were called microgreens. Did more research to find out that there are some growers in Tennessee but they didn’t really grow different types or specialize in microgreens. I didn’t have much money to really start a business but I started very small with what I had. I reached out to over 50 restaurants in a couple of months but no answers from nobody. I really wanted to make this business be successful with all that I’ve already put into it. I reached out to a couple of farmer’s markets to see if that could be the way to go to build this brand this business from the ground up. I started doing the Bellevue Market end of August and only had 2 months there till the season ended. Great people and really helped the business get more recognition. I started doing the Nolensville Farmer’s Market that was very slow for us and didn’t know if I should keep doing markets but that was the only business happening. The people that ran the market helped me when those very slow days weren’t the best. Then one night I received an email from a restaurant interested in samples and we established a relationship to prove fresh microgreens in Nashville. By the end of the year, we started working with a second restaurant and in 2022 my goal is to work with 5 to 6 restaurants and be in 4 farmers’ markets. With still working a full-time job plus getting this business better on its feet. I’m hoping in this new year to fully take on my business and prove to the Nashville restaurants and to give local people the experience of different microgreens you can’t get in stores or anywhere else! 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a smooth ride. The struggle and still the struggle is getting the brand known. There are not many sales to full support going full-time yet. 

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Currently, I work at a warehouse with well-known designers, but it’s very labor-oriented. 

We’d love to hear about how you think about risk-taking?
I have taken a lot of risks in my life. Taking those risks wouldn’t have made me the way I am. It’s something that people need to do to build themselves up and to learn mistakes. 

Contact Info:

• Email: [email protected]
• Website: https://pinkysmicros.squarespace.com/
• Instagram: https://www.instagram.com/pinkysmicros/
• Facebook: https://m.facebook.com/PinkysMicros