We caught up with the brilliant and insightful Keshia Hay a few weeks ago and have shared our conversation below.

Keshia, thanks for taking the time to share your stories with us today Too often the media represents innovation as something magical that only high-flying tech billionaires and upstarts engage in – but the truth is almost every business owner has to regularly innovate in small and big ways in order for their businesses to survive and thrive. Can you share a story that highlights something innovative you’ve done over the course of your career?

I’d say the most innovative move to date, was launching my virtual supper club,“SNB Virtual Supper Club”.

I launched this back in 2020 as a “panic pivot” during the height of the pandemic. From April to October, I offered my “SNB Package”. An inspired weekly “pop up” menu (prepared & delivered) including a mini floral arrangement and musical playlist, and “add ons” including seasonal cordial mixers, local confections, and suggested wine pairings. Each month was a different theme, and I was able to collaborate with some of my fellow creatives/entrepreneurs providing a thoughtful and special packaged experience while sheltering-in-place.

Keshia, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I am the chef & owner of Sip N Bite || Private Chef LLC.

Combining both of my loves (fashion & food) I create unique & highly sensorial dining experiences. With Sip N Bite, I specialize in services ranging from intimate gatherings such as “date night in” for 2, & “pop up” dining experiences including my signature “Haute Thés” (high-teas) & seasonal tasting menus..

Being a self-proclaimed “flower child” I cook, bake, and incorporated edible flowers into most all my dishes. This is what I’m most recognized for and you can see it threaded all throughout my gallery of work. And I recently launched my floral-inspired kitchen provisions “Sorcière De Cuisine”. A rotating small-batch collection including signature spice blends, candles, invoking magic & bring out your inner “kitchen witch”.

What I feel sets me apart from other is my intuition, curiosity & connection. Energy and connection are very important to me so when working with new & regular clients, it’s emphasized that not only we vibe well but that they understand my creative process. Then to dig deep in the menu creation and really give the client beyond what they expected is my goal. Tapping into the various food memories my clients posses is really fun and brings out some of the most innovative dishes. To play around with tasting elements incorporating different themes like a favorite childhood snack or “honeymoon dinner redo”…ahhh so much fun! Literally, I feel like a kid at a candy store!

The same for designing experiences or collaborating with others. Intention and connection is key…being to openly express myself is such a rewarding feeling.

Looking back, are there any resources you wish you knew about earlier in your creative journey?

BOOK KEEPING & TAXES!

Understanding these two things on one’s own and or finding consistent people in the field to help you understand is HUGE!!! As creatives, we are in constant “R&D” mode. We want so much to be current. inspired and up to date with our passions that we can slack on the structured side of business. Properly keeping track of expenses, travel, experiences, day to day cost and maintenance can be overwhelming. I wish I had a better grasp or better system in place for all of that in the beginning. I mean saving receipts is helpful (SAVE ALL THE RECEIPTS) but even with that, there could have been more structure in place then like digitizing right away. Bookkeeping isn’t everyone’s jive however it would behove you to learn and get on top of it. Understand how your money works going out and coming back in. Yes, I know it can also be costly to invest in services like a CPA or even tax prep but it is 10000% worth it. It’s lovely being creative but you also have to maintain your livelihood. The “starving artist” ideal has definitely lost its appeal a very long time ago and just isn’t a good look.

I’ve gotten much better at it and have invested in a relaible CPA to help me maintain. It will save your artistic butt in the end and keep you sustainable.

What’s the most rewarding aspect of being a creative in your experience?

What I find the most rewarding, is that I am still constantly learning new things or rediscovering within my filed. The excitement I feel when I acquire a new tool/technique or learning the history behind a dish, I can’t even begin to express. And then to take all of that, using food as my medium, and finally presenting it to a client is so incredibly beautiful. On top of that, I’m a new mother and to be able to pass this knowledge on to my son brings me so much joy. Showing him you can do what you love and make a living from that.

Contact Info:

• Website: https://www.sipnbiteprivatechef.com
• Instagram: https://www.instagram.com/sip_n_bite_cocktail
• Facebook: https://www.facebook.com/sip.n.bite.cocktail/

Image Credits
Daniel Rivera Tracy Lee Angelea Presti-Yoder