

Picture this: it's a rainy Sunday morning in the winter. You wake up still tired from the night before (wink, wink) but nevertheless, you're in good spirits. You roll over to feel the warmth of your significant other but to your surprise, he's not there. You sit up, rubbing the sleep from your eyes in a slight state of confusion and angst––that is until he comes sauntering in with a tray of food. He's brought you breakfast in bed, specifically your favorite: Blueberry French Toast, eggs made just the way you like, a side of bacon, and a carafe of home-mixed mimosas.
The tray looks like it belongs on the cover of Food Network Magazine. You smile sweetly at him before digging in. Now this could be you IRL sis, but you playing. Put yourself and the lover in your life on game by putting them onto these delectable treats made by black bakers sure to keep your sweet tooth singing.
Chef Jeff Morneau
Courtesy of Chef Jeff Morneau
With a background in French Culinary and vast experience working for various catering companies and restaurants, Chef Jeff quit his job in 2011 in pursuit of more fulfilling work. Thus Chef Jeff Catering was born. And though he admits to initially running away from baking as long as he could, it's something he now truly loves in the most positive way. "It's the passion for me. I never look at the dollar amount and I think that's why I'm in abundance the way I am now. The satisfaction of my customers and the retention of my customers really keep me going." And while this self-taught baker excels at all things cakes, pies, cookies, cupcakes, and event planning, his viral claim to fame are no doubt his flaky, buttery, melt-in-your-mouth Haitian patties.
What Baking Means to Him:
"It's a sense of fulfillment to know that people seek something I created. My job isn't a job, it's a hobby that pays well. My downtime, I find fulfillment in creating new things and trying new techniques. Baking makes me whole. It gives me a sense of tranquility, I get a sense of peace out of it. It allows me to create."
Career Highlight:
"It would be the Haitian patties. I say that because the biggest thing you're planning is never going to pop the way you want it to pop. It's always going to be the least amount of work in, that's gonna be the thing. They [The Haitian Patties] were never supposed to be a thing. I forgot them at an event and I needed to figure out what to do with them. But they helped put me on the route of becoming a household name. You know, people are waiting on them to be released again. So now, I have a tangible product that's sought after."
Future Plans:
"I would like to have Haitian Patties in distribution and create well-branded cookware. I want to have more things inside people's homes that say 'Chef Jeff.'"
For more of Chef Jeff, follow him @ChefJeffDidIt.
Chef Jeff's Blueberry French Toast
Courtesy of Chef Jeff Morneau
Prep Time: 10 mins | Cook Time: 20 mins
Ingredients:
- 8 slices brioche
- 1 stick of butter
Egg Mixture:
- 1 cup evaporated milk
- 1/2 cup sweet condensed milk
- Dash of cinnamon
- 1 egg
- 2 tablespoon sugar
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon of Brandy
Blueberry Drip:
- 2 cups blueberries (or fruits of choice)
- 1/2 cup sugar
- 1 tablespoon brandy
Cream Cheese Drizzle:
- 8 ounces cream cheese
- 1/2 cup sweet condensed milk
- 1/2 cup evaporated milk
Garnish:
- Whipped cream
- Fresh mint
- Sugar
Directions:
- In a bowl, whisk together: milk(s), egg, vanilla, brandy, orange zest, cinnamon and nutmeg.
- Dip bread in egg mixture, flip to coat both sides evenly. (Do not let it get too soggy.)
- Toast bread slices on a buttered nonstick skillet on medium heat until browned on both sides. (Dress with the drip.)
- Blueberry Drip: In small saucepan, add fresh blueberries, dash of Brandy, 1/2 cup of sugar, and bring to a boil; then slowly simmer for 5 minutes.
- Cream Cheese Drizzle: Mix Cream Cheese (softened), sweet condensed milk, evaporated milk. (Transfer into a squeeze bottle.)
- Top with 10 times sugar, a dollop of whipped cream and fresh mint.
Vee the Baker
Courtesy of Vee the Baker
Veronica Fletcher has Thanksgiving of 2014 to be grateful for when it comes to her booming business. After a coworker commissioned her to bake desserts to adorn the family dinner table, it proved to be the spark she needed to launch her then-fledgling version of Vee's Bakeshoppe. By Christmas of that same year arrived, Fletcher received more dessert requests from coworkers for their family gatherings. Following the successful holiday season, Vee's Bakeshoppe hosted a pop up in May of that next year where she sold out of her signature cupcakes in the first 30 minutes--officially cementing her as a small business owner.
For Vee though, it's all about the feeling of satisfaction for people she serves. "The best part is the smile I get when someone enjoys one of my creations. I live for the pause and long, drawn-out "yums" when that first bite melts into their mouths. The happiness of being satisfied or having spirits lifted by a little flour, sugar, butter, and time is well worth my effort."
Length of Time Baking:
"I started baking in college with the hopes of recreating the desserts I grew up enjoying. The hunger for home led to numerous calls to and long recipe walk-throughs with my mom. Growing up, we didn't keep packaged sweets in our pantry because my mom, known to many in the Dallas area as the 'Cookie Lady', baked all the time."
Favorite Dishes to Bake:
"My beloved bakes are 7-Up pound cake, homemade cinnamon rolls, and a beautifully decorated layer cake. The versatility of and endless ways you can enjoy a delicious piece of pound cake has allowed me to create recipes that range from breakfast to dessert. The inviting smell and ooey-gooey goodness of a homemade cinnamon roll with a cup of coffee is the perfect way I like to start the day and end it on some occasions. Creamy, velvety buttercream, and bright colored decorative elements on my layer cakes allow me to be artistic and playful."
What Baking Means to Her:
"Baking is my therapy. As one who works a corporate job full-time, I look forward to getting into the kitchen after a long day and baking my feelings away. Sweet creations are always the best reward before calling it a day (or night). The process of baking and the bakes I'm able to create bring to fruition an idea, or emotion that I want to convey. It is truly my passion. I want each and every recipe that I craft to ring of my personality and love for good food, great moments, and amazing memories."
Let's go sis! For more of Vee, follow her on IG @veethebaker.
Vee’s 7-Up Pound Cake Recipe
Courtesy of Vee the Baker
Ingredients:
1 cup of salted butter (2 sticks), room temperature
1/2 cup of vegetable oil
3 cup of granulated sugar
1 Tbsp. vanilla extract
1 Tbsp. lemon extract
3 cup of all-purpose flour
5 eggs, room temperature
3/4 cup of Sprite, room temperature
Directions:
- We'll be using a single rack in the oven. Remove the top oven rack and place the bottom rack on the third position rack from the bottom. Preheat the oven to 290 degrees.
- Prepare your bundt pan by coating it with non-stick vegetable spray or shortening and flour. I personally prefer shortening and flour. (You cannot substitute vegetable oil for shortening here. The consistency is not the same.)
- Sift flour and set aside.
- Crack eggs in a small bowl, removing the chalaza. Beat eggs with a fork and set aside.
- In a bowl of a stand mixer, add butter, oil, sugar, vanilla, and lemon extract, and turn the mixer to Stir. Mixture should become light and fluffy before moving to the next step.
- Spoon in flour alternately with the Sprite while the mixer is going. You want to add enough Sprite to moisten the dry ingredients. I suggest you add the flour ingredients in thirds. Stir until mixture is smooth.
- Slowly pour in eggs while the mixer is running. Stir until batter is well mixed and smooth. Do not over beat the batter.
- Pour batter into the prepared bundt pan, spreading evenly to ensure the cake bakes out evenly.
- Bake for 90 minutes (timing will depend on how your oven cooks) or until the cake tester/toothpick comes out clean.
- Remove from oven and allow to cool for five (5) minutes before flipping out on the cake stand. Allow cake to finish cooling before serving.
Darius Cooks
Courtesy of Chef Darius Williams
Idle time might be the devil's playground but for Chef Darius Williams it was exactly what he needed to launch his now 7-figure business. After closing down his Chi-Town bakery two weeks before the pandemic hit, all it took was time, creativity, and a viral Peach Cobbler Pound Cake to position himself where he needed to be in this new season. And after just two weeks of fulfilling customer orders, Williams was able to obtain a space and staff to further serve his base with not just cakes but with a sense of care and compassion as well. "For me looking back over the years, watching my grandmother in the kitchen moving about--all of the values that I learned from her are sort of ingrained in me. And you see that come out in the food I make. So it's more so about expressing the history and the culture and all these little nuances that have inspired me to be who I am today."
Length of Time Baking: Over 20 years.
Favorite Dishes To Bake: "Red Velvet Cake, Vanilla Cake with Vanilla Cream Cheese. Anything I can mix with cognac, rum, or tequila when it comes to food––I enjoy that a lot."
Career Highlight: "Starting the pound cake business and in two months, making a half-million dollars."
For more of Chef Darius, follow him on IG @Dariuscooks.
Chef Darius Williams' Strawberry Moscato Shortcake
Courtesy of Chef Darius Williams
Ingredients:
- 2 cups of sugar
- 1 cup of vegetable oil
- 1 1/2 cups of buttermilk
- 2 teaspoons of vanilla extract
- 2 eggs
- 1/2 teaspoon of baking soda
- 1 pinch of Kosher salt
- 2 1/2 cups of all purpose flour
- 2 cups of chopped strawberries
- 1 tablespoon of sugar
- 1/2 cup of Moscato wine
- For the whipped cream
- 2 cups of heavy cream
- 2 tablespoons of sugar
- 1 tablespoon of vanilla extract
Directions:
- Preheat the oven to 350 degrees.
- In a bowl, combine the sugar, vegetable oil, and buttermilk until the sugar is dissolved. Then, add in the eggs and vanilla extract. Mix well. Then, add the remaining dry ingredients and mix until well combined.
- Pour into prepared ramekins and bake until golden brown. This should take 13-15 minutes.
- Once the cakes have cooled, remove and cut in half. Then, brush each half with Moscato.
- For the whipped cream, add all the ingredients into a mixer and whip until well combined.
- For the strawberries, mix with the sugar and Moscato and set aside.
To assemble, layer the cake with strawberries and whipped cream and enjoy.
Jarrett Hill
Having a restauranteur for a grandmother and a caterer for step-mom, if cooking didn't become a part of your personality, it would be very hard to believe. Luckily for Jarrett Hill, that isn't the case. Having been in the kitchen since he was a little kid, baking has always been an enjoyable part of his life. Whether it was baking desserts as a way to connect with his family as a young one or making monkey bread to cope with the myriad of emotions that come with a global pandemic, for Hill this passion is one he's found to be both a spiritual and saving grace during these times. "A friend of mine references cooking as a prayer and says sometimes cooking can be prayer if we're methodical in the way that we handle different things and really zoned in on it. That's always kind of stuck with me, that you can make anything into a prayer or a meditation. It's not just about sitting with your legs crossed or your hands folded. It can be anything where you really immerse yourself. And I've found that to be true for me."
Favorite dishes to Bake:
Puff pastry desserts, Cheesecakes, Banana Bread
What Baking Means for Him:
"I started to do 'rage baking' back in May and June with the protests happening all around because of anti-Blackness and policing. I was baking so much to the point where I started giving it away to friends. It's been something that helps me calm down in moments where I'm angry or sad or depressed. It's been really helpful. And I think part of it is also about feeling like you have a little bit of control over something. It gives a sense of accomplishment and I think that's important in the time we're living in right now. A lot of people's careers are thrown into question, their futures are thrown into question, and sometimes we just need a win."
Future Plans:
"I'm really curious about venturing into the edible space, so I've been intrigued by that. Especially since it's legal where I live in California. It's not a part of my long-term goals to open up a bakery, but I'd be lying if I said I hadn't thought about it. I do enjoy it but I don't want it to start feeling like a job."
To keep up with Jarrett, follow him on IG @jarretthill.
Jarrett Hill’s Banana Bread
Courtesy of Jarrett Hill
"I add in twice the vanilla, scratch the coconuts, and sometimes (if I'm really feeling myself) like to switch out bananas for sweet potatoes. Making my own vanilla extract is one of my favorite secrets to always turning out great baked goods. And it's super simple using scrapped vanilla beans and your favorite pure alcohol – i like to use bourbon or whiskey."
Ingredients:
- 2 cups mashed bananas (about 5-6 bananas)
- 2/3 cups canola oil
- 4 eggs
- 2 cups all-purpose flour (and extra to dust pan with)
- 2 cups sugar
- 1 box vanilla instant-pudding mix
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup unsweetened shredded coconut
- 1 (3.5 oz) bar dark chocolate (chopped into chunks)
- Salted butter optional for serving
Directions:
- Preheat the oven to 325°F.
- In a large bowl, mix the mashed bananas, eggs, and oil and set aside.
- In another bowl, mix together the flour, baking soda, salt, sugar, and pudding mix. Mix the dry ingredients into the bowl of wet ingredients, but avoid using a mixer. Do this part manually to keep the end result nice and fluffy.
- Chop up the dark chocolate bar. Add that and the shredded coconut to the batter.
- Grease the pan (this means rubbing lots of butter all over it) and coat the butter in a layer of flour. Flip the pan upside down to shake out the excess flour.
- Bake until the cake bounces back when pressed or if a toothpick comes out clean when poked in. Depending on the pan, your baking time will vary. With a bundt pan, estimate around 60 to 80 minutes, depending on how deep it is. Let it cool for about 10 minutes and flip it onto a clean plate or tray for serving.
- Enjoy it warm with butter or a scoop of ice cream! Keep it either refrigerated or left out in an airtight container.
Desserts by Ine
Courtesy of Ine Ihonkhai
The search for the perfect cheesecake is what led this Parisian baker on a serious quest to satisfy her sweet tooth. Emerged in a world of French pastries, sadly Ihonkhai couldn't find one that truly hit the spot so she decided to bake her own and thus the love affair began. 11 years later, her love for baking and sharing her baked goods continues to be the driving force behind her success. "For me, baking is a passion that can be shared and enjoyed with family and friends. It's often the dessert that gets people talking over dinner and I love that! It's also an outlet to express creativity and to be as imaginative and original as you want, there are no limits in baking and that is what's so amazing about it. Of course you make mistakes along the way, but that's all part of the baking process and definitely what has turned me into the baker I am today."
The Best Part of Baking for Her:
"For me, there are three best parts: 1) being able to use my creativity to come up with new recipes and dessert decorations, 2) my love of baking has revealed a new passion that I didn't know I had before: food photography! I now love taking pictures of my desserts just as much as I love making them, 3) sharing my desserts with family and friends. Eating the dessert has got to be the ultimate best part, right?!"
Career Highlight:
"As a homebaker, my highlight would probably be when I was contacted by a well-established coffee shop to supply them with my desserts. Unfortunately with the coffee shop based in Washington DC and me over in Paris this was logistically impossible! However it was a real honour to be contacted."
Favorite Dishes to Bake:
"I love making entremets with at least three different layers. The complexity of the different flavours is always so interesting and also beautiful to look at. I also love making cheesecakes, my all-time fave!"
Save us a slice, sis! To keep up with Ine, follow her on Instagram: @dessertsbyine.
Ine’s Hojicha Matcha Madeleines
Courtesy of Ine Ihonkhai
Ingredients:
Madeleines
- 115g melted butter (cooled)
- 130g sugar
- 120g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp hojicha matcha powder
- 2 large eggs (room temp)
- 1 tbsp milk
Chocolate shell
- 200g white chocolate
- 2 tsps hojicha matcha powder
Directions:
- In a large bowl, whisk together the sugar, flour, salt, baking powder and hojicha powder. In another bowl, whisk the eggs and milk together until frothy. Pour the egg mixture into the flour mixture and stir with a spatula until just combined. Pour in half of the cooled melted butter and combine well before adding the rest of butter. Stir gently until just combined. Cover and refrigerate the batter for at least 2 hours.
- Preheat oven to 190C. Grease and dust two 9-shell silicone madeleine moulds. Scoop 1 tbsp of the hardened batter into each mould then bake in oven for 12 mins. Remove madeleines from moulds and allow to cool on a rack.
- Chocolate shell: Melt white chocolate in a bain marie to 29C then mix in hojicha powder. Pour 1 tbsp of the chocolate mixture into each mould shell then press the madeleines into them. Leave to set in the fridge for 1 hour before removing from moulds.
Enjoy with a hojicha latte!
Doctor Jon Paul
Courtesy of Doctor Jon Paul
Armed with the knowledge and impressive skills passed all the way down from their great-grandmother, Dr. Jon Paul took to baking with both a natural ease and passion. (And you better, especially when your entire maternal side inherently knows how to throw down in the kitchen.) But it wasn't until one of their uncles taught them and ONLY them, their great-grandmother's coveted peach cobbler recipe that they took their commitment to the craft and love of community to a whole 'nother level. "To me, baking comes from a place of love. Because not only is it chemistry, it's a lot of time. If someone bakes for you, it's a way of them saying 'I got you.'"
Favorite Dishes to Bake: Pecan Pie, Circus Cookie Cheesecake, Peanut Butter Pie
What Baking Means to Them: "The best feeling in the world is knowing that you made something that people really like or enjoy. It's that feeling when you bake a peach cobbler for someone and you drop it off, and then you go to pick up the container you brought it in and they're like' there's no more of this?' That's the best feeling. So it's a form of joy for me."
Future Plans: "I can't say but I did something during COVID related to baking that will be on TV. And I'm hoping to do more of that, but that's all I can say. But I would love to do something where I'm able to work with other Black and Brown creators, and we're having conversations about food and the connections that we have to it. So I would like to do more in the television or entertainment sphere about baking and what it means to Black people and Black Queer people specifically."
To keep up with Doctor Jon, follow them on IG @doctorjonpaul.
Dr. Jon Paul's Carrot Cake
Courtesy of Dr. Jon Paul
Prep Time: 35 min | Cook Time: 1 hr
Ingredients:
Cake Mixture
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 fresh whole eggs
- 2 cups pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups raw finely ground carrots
- 4 ounces finely chopped walnuts
Frosting
- 1 1/2 pounds powdered sugar
- 12 ounces room temperature cream cheese
- 1 tablespoon vanilla extract
- 2 ounces room temperature margarine
Directions:
For the cake:
- Preheat oven to 300 degrees F. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended.
- Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
For the frosting:
- In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
- For the assembly: Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer.
- Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
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Featured image courtesy of Chef Jeff Morneau.
Writer. Empath. Escapist. Young, gifted, and Black. Shanelle Genai is a proud Southern girl in a serious relationship with celebrity interviews, The Fresh Prince of Bel-Air, and long walks down Sephora aisles. Keep up with her on IG @shanellegenai.
Luxury Hairstylist On Viral 'Hey Boo' Texts & Professionalism In The Hair Industry
As Black women, our hair is our crowning glory - whether we paid for it or not. We take pride in how we wear and take care of our hair. As with everything, hair care and hair styling have evolved over the years. Long gone are the days of Blue Magic (although I hear it’s making a comeback).
Now, we have a plethora of creams, oils, conditioners, shampoos, and stylists to choose from. Beyond wearing our natural curls, we have a range of options, from wigs and sew-ins to tape-ins, I-tips, and K-tips. So much choice! But you know what they say about too much of a good thing...
The Black hair industry has definitely blossomed in the last decade with a wave of new stylists and salons popping up all over the place. As much as I love that for us, many of these stylists have become the subjects of viral TikTok and Instagram tirades because of their alleged questionable behavior and bizarre rules.
Excessive policies, strange fees, long wait times, poor performance, and the infamous “Hey boo” texts. Beauty is pain, they say… xoNecole got to the root of these issues with luxury hair extensionist Dee Michelle, who’s been in the hair game for 20 years and runs a seven-figure business - all while being a mom of four.
Antonio Livingston
“I started my business with my career in the hair industry [at] very, very young age when I was maybe like eight...So, over the years, I've just built a very successful seven-figure business very quickly just by offering high-end services and creating great experiences for my clients, many of whom are high-profile professionals,” she said. “I'm also a mother of four, including a set of triplets, which inspires me daily to show what's possible with my hard work and focus.”
Dee’s business has gone viral on social media because of what many call outrageous prices for her invisible K-Tip installs.
“When I developed my invisible K-tip extensions technique, I made sure that it wasn't just about the hair or the style, but about providing a high-end experience from start to finish. So, my clients just aren't paying for the extensions or just the style itself, but they're investing into my meticulous, seamless craft and premium hair sourced from the best suppliers…I've spent so many hours mastering my craft, creating this seamless method that gives my clients long-lasting natural results, and my pricing just reflects that - the value of my expertise and the exclusivity of the service.”
The K-tip specialist stands on business when it comes to catering to her clients and giving them an experience worth the cost.
“And it's just important for me to also say that my clients are high-profile individuals who value quality, their privacy, and their time. They want a service that fits into their lifestyle and their time. They want things that deliver perfection. And I deliver that every single time.”
I’m sure we’ve all seen the various TikTok rants about people’s nightmare experiences with stylists and uttered a silent “FELT!” We asked Dee her opinion on a few nightmare scenarios that beg the response, “please be so forreal."
On stylists charging extra to wash clients’ hair:
“I think they should just include it in the price, to be honest. Because I feel like when clients go to a stylist, they're expecting you to wash their hair. Personally, if I see that washing is extra, I just wouldn't go to the salon because it just shows a lack of professionalism, in my opinion, and a lack of experience.”
“I think they should just include it in the price, to be honest. Because I feel like when clients go to a stylist, they're expecting you to wash their hair. Personally, if I see that washing is extra, I just wouldn't go to the salon because it just shows a lack of professionalism, in my opinion, and a lack of experience.”
On ‘deposits’ that don’t go towards the cost of the service:
“I think that's kind of weird, too, for deposits to not be like a part of the service. I've seen people have booking fees and I just don't understand it, to be honest. I disagree with that kind of policy…By all means, people should do what works for them, but to me, it doesn't make sense. Why does somebody have to pay a fee just to book an appointment with you? I don't get it. It feels like exploitation.”
On stylists charging extra to style (straighten/curl) wigs, sew-ins etc., after installing:
“I don't get it. Clients come to us to get their hair done, to get it styled. So why is it extra for you to style it? If you're going to charge extra, just increase your price. I feel like it could be just a lack of confidence in those stylists, feeling like people won't pay a certain price for certain things, or just their lack of professionalism as well, because people are coming to us to get styled.”
On the infamous “Hey boo” text stylists send to clients when they need to cancel/reschedule:
“Professionalism in any industry, especially the beauty industry, is everything. So texting a client the, “Hey boo” is so unprofessional, and it's damaging to the client-stylist relationship. Clients book their appointments expecting a level of respect and care, especially when they're investing their time and money and a service. And I get it, emergencies happen, we're all humans. However, it should be done with a formal apology and a clear explanation.”
“Professionalism in any industry, especially the beauty industry, is everything. So texting a client the, “Hey boo” is so unprofessional, and it's damaging to the client-stylist relationship. Clients book their appointments expecting a level of respect and care, especially when they're investing their time and money and a service. And I get it, emergencies happen, we're all humans. However, it should be done with a formal apology and a clear explanation.”
We know all too well what kinds of things will keep us from ever gracing certain hairstylists’ chairs with our butts again. So, what should hairstylists do to provide a good service to their clients? What is good hairstylist etiquette?
“For one, being on time is an important rule for stylist etiquette. It's just not okay to require your clients to be on time, and you're not on time. Also, communication. Being able to communicate clearly, respectfully, and professionally, whether that's in person, via text, or on social media. Style is etiquette. Appearance matters. So just maintaining a clean, polished, and professional look. Clients respect you more whenever your appearance reflects your work. There's just so many things, but another thing I would say is active listening. So, being able to pay close attention to what your client wants and also clarifying any questions that they might have. Just to ensure that they feel heard and to minimize any misunderstandings.”
Dee also shared some red flags to look out for when considering a new stylist.
“Even me as a client, if I'm booking somebody and they have a long list of rules, I don't even book with them. That's, for one, just such a huge turn-off. Also, stylists who have inconsistent or unclear pricing, that's a red flag. People who change their rates too much without an explanation. Poor communication. So, if a stylist is responding very slow or responding unprofessionally, or giving vague answers to questions, that can make clients question whether or not they are respecting their time and their needs.
Another red flag - an inconsistent or low quality portfolio. And I feel like, I see this a lot with stylists stealing other people's work, and their portfolio on social media is just very inconsistent.”
We couldn’t let Dee go without getting the tea on what styles she predicts will trend in 2025.
“I feel like people are going back to natural-looking styles. So, a lot of people are ditching the wigs, the lace fronts, things like that. People are still wearing them, of course, but it is becoming more of a trend to embrace your natural hair and something that's not looking too fake. That’s one thing that we're going to be seeing a lot. I would say a lot of layers are coming back, heavy layers. Those are becoming really, really trendy. And people are leaning more towards platinum-colored hair. I've been seeing lots of like blondes coming out. Also, jet black is always going to be a trend. But I would say more like natural colors, but natural colors that are still making a statement.”
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Feature image by Antonio Livingston.
With Valentine's Day rapidly approaching, different shades of pinks and reds are heavy in rotation. And even though red lipstick is a bold statement no matter the time of year, this season in particular places a special emphasis on the timeless beauty staple. What says confidence and allure more than a red lip?
Vying for a place as your go-to red lipstick shade is The Lip Bar's latest release, "Good Karma," a warm rust-brown red lippie formulated with melanin-rich skin in mind. Finding the right red lipstick can be a game-changer when you're looking to make a statement, find your signature, or turn heads. And the beauty of dark skin means that the versatility of reds we can rock is limitless.
From rust-red or brick shades for warm undertones to intense reds, berry reds, or deep wine and true reds, melanin-rich skin has a richness to it that translates to a range of reds popping beautifully against our various skin tones. If you've been on the hunt for your one true pairing when it comes to the ultimate red lipstick shade, look no further than our list of Black-owned beauty brands.
The Best Red Lipsticks for Deep Skin Tones
"Good Karma" x The Lip Bar
"Good Karma"
Finish: Matte
Why It's a Winner: Following in the footsteps of The Lip Bar's "Bawse Lady," aka their #1 red matte lippie, "Good Karma" is a warm rust-brown red liquid matte that applies like a gloss and has all-day staying power.
"Elson 2" x Pat McGrath Labs
"Elson 2"
Finish: Matte
Why It's a Winner: Nicknamed "The Perfect Red," Pat McGrath Labs' "Elson 2" is a beauty lover staple and stays sold out. With its luxurious, highly pigmented formula and velvety smooth finish, this red lipstick delivers on its promise of pure color and then some.
"Sade" x UOMA Beauty
"Sade"
Finish: Matte
Why It's a Winner: UOMA Beauty knew what they were doing with their line of "Badass Icon Matte Lipstick" inspired by badass icons across generations. Talk about timeless elegance, "Sade" is a deep, balanced red that goes on as smoothly and wears as divinely as its namesake.
"Fierce" x Juvia's Place
"Fierce"
Finish: Matte
Why It's a Winner: "Fierce" is a standout in Juvia's Place's carefully curated Reds and Berries Velvety Matte Lipstick collection. The shades prove the beauty brand has the range when it comes to shades that have deep skin tones in mind and "Fierce"'s burgundy-red pigmentation is no exception.
"Blood Orange" x Mented Cosmetics
"Blood Orange"
Finish: Matte
Why It's a Winner: As a part of Mented Cosmetics' Sangria collection, the vibrant red-orange "Blood Orange" shade is a standout amongst the liquid matte lippies, offering a perfect pop of color that's not too soft and not too bold.
"Uncensored" x Fenty Beauty
"Uncensored"
Finish: Matte
Why It's a Winner: The Stunna Lip Paint in "Uncensored" by Fenty Beauty is a universally flattering true red that stuns on all skin tones, no matter the undertone. Bold, long-lasting, and kissably smooth, "Uncensored" is that red lipstick.
"Uno Love" x GloGirlCosmetics
"Uno Love"
Finish: Satin
Why It's a Winner: "Uno Love" is a fiery red lipstick shade with coral undertones that dares those who wear it to "live out loud." Enriched with vitamin E, the formula packs the pigment while ensuring your pout stays deeply nourished.
"Dare" x Wyn Beauty
Finish: Matte
Why It's a Winner: A ruby-red shade that is as hydrating as it is long-lasting, Wyn Beauty's "Dare" is a shade designed to keep your lips feeling soft while making an unapologetically bold statement.
"Rich AF" x LYS Beauty
"Rich AF"
Finish: Matte
Why It's a Winner: "Rich AF" is LYS Beauty's take on a classic red. This highly pigmented formula delivers bold color with one swipe while keeping lips nourished and soft for all-day wear.
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