We were lucky to catch up with Andra Harris recently and have shared our conversation below.

Andra, appreciate you joining us today. Any advice for creating a more inclusive workplace?

I’m currently a doctoral student, and my dissertation focuses on Black female executive chefs in the restaurant industry. I aim to share their lived experiences, explore why the percentage of Black female executive chefs is so small, identify the barriers they face in obtaining executive chef positions, and examine the intersections of being Black and a woman in a white male-dominated field.

I have worked in a variety of restaurants and taught at several culinary schools and universities. In my experiences, I was usually the only woman on the line or the only Black faculty member. I remember always getting hazed in the kitchen and having to prove myself, because, in the professional side, some think women don’t belong in the kitchen. Once I transitioned to the classroom, I quickly realized it was similar to being in the kitchen. No matter how much experience I had, how many degrees I held, or the level of success I achieved, I was still the outsider who had to constantly prove my worth.

Being in those types of environments and feeling excluded can really make you fall out of love with the industry. Now, in a senior management position, I have made it my mission to create a more inclusive and healthy work environment in the kitchen. The kitchen does not have to be toxic or breeding grounds for bullying to get chefs to do their jobs. It’s time to shift the narrative that kitchens can operate in a healthy way and that women belong and can thrive in leadership positions.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I was once a student athlete on a full track and field scholarship. I ended up dropping out after my sophomore year and found myself caught up in a lifestyle that I had no business being in. I finally came back to my senses and decided to enroll back in school. Both of my parents were chefs, so I decided to pursue a degree in culinary management. I went on to obtain my Bachelor of Science degree in Event Management. During that time, I realized my passion for teaching young adults, so I continued my education to do so. I earned my Master of Science in Hospitality Management and am currently working on my PhD.

In December 2020, I decided to launch my own business, Bougie Eats, an online pastry academy that teaches novice bakers and cooks how to create elevated desserts. I saw a need in the industry for individuals who wanted to learn new skills but did not want to spend years in school or a lot of money to do so. I now have over 2,000 students worldwide, which is an amazing feeling.

I feel like I’ve seen success because I have strived to be inclusive in this industry. At times, the pastry realm can be very much on the gatekeeping side when it comes to new techniques and trends, and I have created space for all to come and learn and thrive. I have something for everyone, whether you are a foodie looking to create for fun, a home baker or cook wanting to learn a new skill, or a professional seeking to enhance their skills to better position themselves in the market.

My courses are online, self-paced, beginner-friendly, and offer lifetime access. They not only teach a specific technique but also explain the science behind it. I took what I do in the classroom and tailored it to an at-home setting.

I’m most proud of the number of people in my classes. I remember when I launched; it took me close to two months to make my first sale. I was so discouraged and started to experience impostor syndrome. But I remained consistent, and eventually, it paid off.

We’d love to hear the story of how you built up your social media audience?

When I first launched Bougie Eats, I initially wanted to hide behind the brand and let my desserts speak for themselves. I quickly learned that people don’t want to just see desserts; they want to see personality. The first time I posted a picture of myself, it received the highest engagement I had ever seen. I learned that my audience enjoyed seeing me being my authentic self. This was something I wasn’t used to in different corporate settings, where you constantly have to dim your light and code-switch.

I grew my follower base by being myself, creating uniquely presented desserts, and genuinely engaging with my audience. I posted consistently and was active on various social media platforms. My advice to someone starting to build their social media presence is to first figure out how you want to present yourself to your audience, and then be authentic and consistent. Growing a following is a marathon; don’t be moved by the follower count. Focus on the conversions, and never buy followers.

What’s worked well for you in terms of a source for new clients?

My best source of clients has been my existing clients. People often underestimate the power of word of mouth. All it takes is for one of my students to post a creation from my course for their followers to end up buying my course. A simple repost with a great review from one of my students has generated sales for me. Create a great product, and it will sell itself.

Contact Info:

• Website: https://www.bougieats.com
• Instagram: https://www.instagram.com/bougieeatsacademy/
• Facebook: https://m.facebook.com/bougieeatsacademy/
• Linkedin: https://www.linkedin.com/in/andrachisholm?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app

Image Credits

Sick of Being Famous Productions
Silent Type Media