We had the good fortune of connecting with Keedra Keeley and we’ve shared our conversation below.

Hi Keedra, what led you to pursuing a creative path professionally?
I didn’t pursue an artistic or creative career, it pursued me. In college, I didn’t know what I wanted to do. I started about 4 or 5 majors, between nursing and computer science, but never finished any of them. What I did know though, was that I loved to eat, cook, and invite my friends over to eat what I cooked. So, when I was shuffling through a bunch of different majors, one of my homegirls suggested I try Hotel and Restaurant Management, and that’s what I did. Once I got in the major, I found out I could go around the corner to the community college, enroll in their Culinary Arts program, and receive credit for it toward my major. So, I did. I would take catering and personal chef jobs that were posted on the job board at the college, and I loved it! I began working in the kitchen at a local golf club and conference center, and unfortunately, after some time there, this is where I took my first hiatus from cooking. One of the senior managers made it a living hell and all the fun was sucked out of it for me. So, I said if this is what cooking for a career is like, then I’d rather just cook for my friends. So, I left cooking as a “career” and continued just cooking for my friends and our parties. That was around 2004-05. Fast forward to 2013, I was in my second graduate program and was staying on campus. I was full time, did not have a job, so I sold food out of my efficiency on campus to make some money. I would say this is where it all began again for me, but it wasn’t. It wasn’t until a few years later I was cooking for my boyfriend and his daughter just about every evening, and it clicked, this is what I love to do! At the same time, I started substitute teaching for Fulton County Schools, and the first call I got was for a Culinary Arts position at a Tri-Cities High School in East Point. A few days prior I had taken a job at the Sheraton downtown in their catering sales office. But when I received the call, I told them I had to leave, left, and never went back. The school eventually ended up offering me a full-time position and I ended up loving it. It was then I realized this is what I want to do, and the kitchen is where I want to be. So, for the next two years I brushed up on my skills and knowledge as I taught my students, in the summer I worked in restaurant kitchens, and in 2018 I left and pursued my career as a caterer and personal chef. I haven’t looked back since.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.

Aww thank you so much! Was it easy? Ha! Heck no!!! Lol. So, I don’t like working for an employer. Never have! So the way I chose to pursue my passion a lot of people, coaches, would not advise. I had absolutely no job and no back up plan. All I knew is that I wanted to cook, cater, and personal chef. And I was determined to do it my way, as with everything I do. I’ve been dead broke, lost my car, couldn’t pay my rent, but I was determined to make THIS what I do full time. And so that’s really all I focused on. And the only advice I really feel that I can give when people ask about entrepreneurship is to not be afraid to go broke, just be afraid to stay broke. If it’s in you to risk it all, do it! Go for it! And I feel that’s what sets me apart from others. There are a lot of people that cook, there are a lot of Chefs who cater, and there are a lot of Chefs who are personal Chefs, especially here in Atlanta. But there aren’t a lot of people who are willing to risk everything to do it. And because I love cooking, I love for people to taste my food and tell me how good it is, I love making my food look beautiful, I love food, and because I don’t have a backup plan, it pushes me to be excellent, provide an excellent product, and provide excellent service. Because I risked it all, because I don’t have a backup plan and can’t see myself doing anything else, it pushes me to keep on going no matter what. I don’t work anymore, I live out my passion, pursue my dreams, and I just so happen to get paid for it.

This may sound silly, but I am first most proud of my gold platters and display stands! There was once a time when I was catering and using dollar tree bowls and platters out of the party section. But I look at my buffet displays now and I have gold platters that I display my food on. That makes me feel really good because I know how hard I’ve worked to be able to now afford them. It also makes me feel really good because I have worked my way to the point where I once envisioned myself and my business. My second most proud moment is my first celebrity client, Rick Ross. Nobody referred me to him; I got that by setting my mind on wanting celebrity clients and making the connections on my own that led me to cooking inside of his kitchen for him. I’ve assisted my mentors when they’ve cooked for celebrities, but this time, this was all on me and my efforts.  So, I was very proud of that!

I’m from Baltimore but grew up from the age of 7 here in the Atlanta area, East Point to be exact, Dodson Dr. to be precise. So, I’m a southern girl at heart. My menus and my food are southern and soul inspired. I like to take dishes that everyone loves and give it a southern flare. For example, my sweet potato grits and sweet potato waffles are two favorites and always a hit!

Lastly, my latest work can be seen on YouTube as I’ve recently launched my cooking show Inside Keedra’s Kitchen. I have some really dope guests join me in the kitchen while we cook some really dope dishes and have some really dope conversations! I also have a natural tea line, where all the tea blends have been hand crafted by me and made with natural herbs, spices, and flowers. And I’ve also started a travel group called Foodcation where we travel to different cities specifically to experience their culture through food.  Matter of fact, we just came back from New Orleans where we experienced some of New Orleans’ best restaurants, a food tour through the French Quarter, and a jazz brunch on the Creole Queen Riverboat.  It was so much fun and now we’re getting ready for our next one to Las Vegas in March 2023.  These are all additional layers of my creativity and opportunities to make what I love to do fun!

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Well to be very honest with you, and I’m ashamed to admit, I do not get out much. But I am working on that! First and foremost, if Keedra’s Kitchen is hosting a curated pop-up event, then that is the place to be!! But when I’m not, I love brunch, so I’ve started an Atlanta Sunday Brunch Club where we meet up once a month to have brunch at a local restaurant. I’m still exploring the restaurant scene here in Atlanta but some of my favorite brunch spots so far are The Breakfast Boys, Toast on Lenox, and Twisted Soul Cookhouse. Some of the places on my very long list of places to try are Continent Atlanta, Drawbar, Our Bar in Edgewood just came out with a new mixed drink menu I really want to try, Jojo Beloved Cocktail Bar and Little Alley Steak in Buckhead. And my absolute favorite place to go on a Friday night is Kat’s Cafe. The live music is always a mood and a vibe!!

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?

While I was working at Tri-Cities High School, for my student’s final exams, I created mock Chopped and Cupcake Wars taken from two of my favorite Food Network Competition shows. I had judges come in and judge the students, some where their teachers, but I also used this as an opportunity to make my own connections within the industry. So, I invited Chef Dephon Robinson and Chef Razia Sabour, both caterers and personal chefs to multiple celebrities. From there I turned them into my mentors. I have learned so much from them and have had some pretty awesome experiences with them. With Chef Razia I’ve had the opportunity to assist her with a catered event for GAP honoring Black history, as well as some celebrity events. With Chef Dephon, I have had the opportunity to do some production catering for Netflix and Crime Scene Kitchen, Mary J. Blige, as well as the NFL Headquarters out in Los Angeles. My growth is inspired by them both. Working alongside the both of them, I was able to fine tune my craft, hone in on my strengths, and elevate the experiences that I have to offer. They are not only great and awesome people, but they are great and very awesome Chefs. They are very good friends to each other, so I often joke with them about being my momma and my daddy lol

I would also like to shout out my momma, Robyn Wills-Walker. My momma has held me all the way down! When I didn’t have all my rent or couldn’t get gas, I was able to go to my mom, ask for some help and she helped. She would try to tell me to get a job, lol, but eventually she realized I was going to do this my way and what I was working towards. So that conversation eventually fizzled out.

I also would like to shout out everyone who has referred Keedra’s Kitchen, hired Keedra’s Kitchen, or purchased from Keedra’s Kitchen. If I didn’t have anyone to cook for then I wouldn’t be in business! So, I am whole heartedly grateful to each and every person who has in their own way supported Keedra’s Kitchen!

Website: www.keedraskitchen.com

Instagram: @keedraskitchen and @insidekeedraskitchen

Facebook: Keedra’s Kitchen

Youtube: Inside Keedra’s Kitchen

Nominate Someone: ShoutoutAtlanta is built on recommendations and shoutouts from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.