We were lucky to catch up with Andra Harris recently and have shared our conversation below.
Andra, we’re thrilled to have you sharing your thoughts and lessons with our community. So, for folks who are at a stage in their life or career where they are trying to be more resilient, can you share where you get your resilience from?
I get my resilience from my mother. She was a single mother, no matter what obstacles we faced, she always bounced back and kept pressing forward. She always kept a positive attitude, even in the midst of our darkest trials and I never saw her give up. Having watched my mom always bounce back from trials while still being filled with so much love and joy, influenced me in a major way. My resiliency also comes from within, understanding that no matter the setback, it’s on me to pick myself up and keep moving forward. Lastly, my resiliency comes from my faith in God and His word knowing that all things work together for my good. No matter what it may look like, no matter how low I may feel, it’s all going to work out for my good.
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?
I wear several hats. I own Bougie Eats Academy. It’s an online pastry academy teaching novice bakers and chefs how to create elevated desserts. I currently have over 2,000 students worldwide. I am also Executive Pastry Chef for Chef Nikki Steward owner of the High End Affair where she produces culinary experiences around the world for corporations and celebrity clients. By day, I am the Senior Director of Campus Dining and Hospitality for Los Angeles Room and Board. Los Angeles Room and Board is a nonprofit organization with properties throughout Los Angeles on a mission to end student homelessness and hunger. I love the work I do with Los Angeles Room and Board because I was once a homeless college student and now it’s a full circle moment being able to serve those that are in the same predicament I was in.
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
The three qualities/skills I’d say that were most impactful on my journey were first hard work. I may not have been the most skilled starting off in my craft or had access to resources that would help me reach my career goals faster, but I had a strong work ethic. I was never afraid of hard work, one of my first jobs in the kitchen was washing dishes and scrubbing toilets as a busser. There is no skipping the grind and all those years of hard work have finally paid off.
Second, what was most impactful for my journey was having a mentor early on in your career. Mine was Sherri Meyers, owner of The Pastry Boutique. She taught me how to value my skill set, how to successfully run a business, and understanding my worth. It truly shaped how I presented my brand to the public.
Thirdly, was having a wide range of skills within the culinary/pastry industry. I quickly learned that being a one trick pony would not get you far in the industry. I found success in my career being able to successfully do both savory and pastry. In my early years, I was a sponge, learning as many techniques as I could, furthering my education, taking professional development course, and more. I did whatever I could to not limit my career growth.
Is there a particular challenge you are currently facing?
My biggest challenge is keeping my creativity. I’m currently in a bit of a creative burnout. Culinary/pastry ideas are slow to come to me, it’s been a challenge just having the desire to work create new content, or just keep my brand engaged in new ways. I’ve trying to incorporate more selfcare into my personal routine, resting more so that my brain can rest as well, and being out in nature for inspiration and peace.
Contact Info:
- Website: www.bougieeats.com
- Instagram: @bougieeatsacademy
- Facebook: Bougie Eats Academy
- Twitter: @bougieeats
Image Credits
Simbalic Photography, Silent Type Media
