Meet Erica Hay

We recently connected with Erica Hay and have shared our conversation below.

Hi Erica, thanks for sharing your insights with our community today. Part of your success, no doubt, is due to your work ethic and so we’d love if you could open up about where you got your work ethic from?

I get my work ethic from my upbringing and my purpose. I was raised to believe that nothing worth having comes easy, and that every opportunity is a chance to prove your dedication. Watching my family work hard and still make time to give back taught me discipline, responsibility, and gratitude.

In my business, that same mindset drives everything I do — from prepping meals to setting up for events. I take pride in showing up with consistency, excellence, and heart, no matter how big or small the job is. My work ethic comes from knowing that every plate I serve represents my name, my brand, and the values I stand on — faith, perseverance, and excellence.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

Chef E. Hay is the proud owner and visionary behind Erica’s Exquisite Eats, a full-service culinary brand built on flavor, creativity, and excellence. As a certified dietitian and passionate chef, she specializes in crafting healthy, home-cooked meals and catering experiences that bring people together. From meal-prep services and private dining to corporate luncheons, weddings, and community events, Chef E. Hay combines professionalism with heart — creating dishes that nourish the body and soul.

Her signature offerings include Protein Power Bowls, Exquisite Pans, Gourmet Egg Rolls, Fresh Salads, Homemade Lemonades, and Signature Sauces — each prepared with care, quality ingredients, and a touch of love. Through Erica’s Exquisite Eats, Chef E. Hay continues to inspire others to eat well, live well, be well and celebrate every occasion deliciously.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

1. Passion & Purpose-Driven Work Ethic
I pour my heart into everything I do — whether it’s meal prep, catering an event, or serving at a vending experience. My work ethic comes from my belief that food is more than a meal; it’s a ministry. Every plate should represent excellence, care, and consistency. That’s what sets Erica’s Exquisite Eats apart — the love and discipline behind the work.

2. Strong Organization & Business Mindset
Behind the flavor, there’s a plan. From cost breakdowns to portion control, scheduling, and client communication — I’ve learned that success comes from structure. I’ve mastered balancing creativity in the kitchen with professionalism in business. That includes knowing my worth, pricing properly, and maintaining high standards for presentation and service.

3. Culinary Creativity & Adaptability
My ability to create versatile, flavorful dishes for any event or dietary need is one of my greatest gifts. From healthy protein bowls to elegant private dining spreads, I understand how to adjust menus, seasonings, and styles to match every occasion. Staying creative keeps my brand growing and my clients coming back.

My Advice to Others on Their Journey
• Stay consistent even when no one is watching. Your breakthrough usually comes after your hardest season.
• Don’t rush the process. Growth takes time — plant your seeds, water them with faith and effort, and let God handle the rest.
• Know your value. Never undersell your talent because others don’t see your vision yet — they will in time.
• Keep learning. Every event, every challenge, every client teaches you something new.
• Lead with gratitude. The moment you stop being thankful, you stop attracting blessings.

Looking back over the past 12 months or so, what do you think has been your biggest area of improvement or growth?

Over the past 12 months, my biggest area of growth has been in confidence and consistency as a business owner. I’ve learned to trust my vision for Erica’s Exquisite Eats—not just in the kitchen, but in how I lead, market, and manage every detail of my brand. I’ve grown from just cooking great food to building a full experience—from meal prep and vending events to large-scale catering and private dining.

I’ve also improved in organization and planning. I now operate with systems—clear menus, pricing structures, event schedules, and team coordination—which has helped me handle multiple bookings smoothly and deliver top-tier service every time.

Most importantly, I’ve grown in faith and perseverance. This year taught me that every “no” or challenge was preparing me for bigger opportunities. I’m stronger, more focused, and more grateful than ever for how far God has brought me.

Contact Info:

• Website: [email protected]
• Instagram: e.exquisite _eats
• Facebook: Erica’s Exquisite Eats

Image Credits

William Fuller: Photos