Hay posts the menus on her Instagram stories each weekend for the following week’s meal. > Sip N Bite x The Party Line Collaboration She works from creative monthly themes (there was April in Paris and a tribute to Frida Kahlo in May) and the meals change week to week-it might be an elevated picnic lunch, a sweet and savory brunch, or a simple, decadent dinner. The SNB Virtual Supper Club is a limited weekly service-Hay prepares just 12 meals made from locally sourced produce and ingredients each week. So, she quickly pivoted and launched a virtual supper club experience instead. And then, all too quickly, COVID-19 hit-with quarantine, she wasn’t able to go into people’s homes but still wanted to provide meals for them.
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“They taught me how to be in the business of being creative,” she says. Rea had her write out her goals and mission and Hay instantly called up her O’More training. In 2014, she started private cheffing while juggling other part-time jobs until a mentor and friend, Sophia Rea of Projet Chocolate, encouraged her to sit down and focus on her own business full-time. It was a pivotal time for my culinary training.”Īfter several years of bouncing between other restaurant jobs, she started baking as a side hustle-the first dollar she earned encouraged her to keep going. “It was where I started really soaking up that food knowledge. In her role, she was able to watch, learn, and collaborate with the kitchen, especially during events, weddings, and cocktail parties.
“As far as I know, I was one of the first black women Day Bartenders inside the Men’s Grille at that country club,” she says. She was quickly promoted to Day Bartender.
Hay had gone to bartending school and took a job at Belle Meade Country Club while she was also attending O’More. “A good friend back then really encouraged me to cook, and made it feel like ‘something to be when I grow up,’” she says.Īlthough her early passion was fashion, the trip to France sealed her fate in food. The Nashville native has been in the kitchen since age 5 when she was making herself and her friends after-school snacks. Her eye for style and design can be seen on every plate. She considers every component from plating and florals to table décor and wine. Typically, Hay comes to you for in-home meal prep and catering for small to large home gatherings her mission is to take clients on a sensorial journey that goes far beyond food. Today, she’s the chef behind Sip N Bite, a popular private chef business that she launched in 2014. All it took was one bite of an elegant and fragrant rose and raspberry-flavored French torte called a gateau St. She had just graduated from O’More College of Design with a degree in fashion design and merchandising and was traveling there with fellow classmates on an art and architecture tour. It does not store any personal data.Keshia Hay was exploring Paris when she found her calling. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly.
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