Hay says she’ll stick with preparing virtual supper clubs until her private chef jobs pick back up, and probably into the future. By tapping into her community of makers, chefs, farmers, and drink experts, Hay makes each thoughtfully crafted menu feel like a private dinner party. For example, she often partners with florist Kelsey White to provide bud vases and tea lights, Viviana Luison, an Italian wine expert, to provide suggested pairings, and Rhonda Cammon of Perfectly Cordial, to provide cocktail recipes. That, and her collaborations with other experts. The personal touches, design elements, and learning opportunities are what define Hay’s meals services. And, she provides a number of add-ons, including a virtual experience, #dinewiththeshef on Zoom, where she brings in one or more of her many collaborators to discuss the inspiration behind the meal. 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.
SIP AND BITE MENU HOW TO
“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. Keshia Hay was exploring Paris when she found her calling.
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