Today we’d like to introduce you to Andra Harris
Hi Andra, so excited to have you with us today. What can you tell us about your story?
I was born and raised in Northern California, and earned a full track and field scholarship to the University of Oklahoma. After some time, I transferred to Bethune-Cookman University, a Historically Black College. However, life took its course, and I ended up dropping out and moving back home. That experience helped me realize just how important education was to me.
So, I made the decision to return to Florida and enroll in culinary school at the local community college. My mother was a chef, so I had always been around food and kitchens growing up—it felt like a natural fit. While in school, I started working in a variety of restaurants, starting as a host and busser at a fine dining establishment. That experience really piqued my interest in the culinary world.
After culinary school, I made it a point to gain diverse experience. I worked across different sectors—restaurants, catering companies, bake shops, and hotels. Eventually, I was hired as the Head Baker at the same culinary school I graduated from. That’s where my passion for pastry really took root, and it shifted the direction of my career.
Being in that teaching environment also sparked something in me—I realized how much I loved education and mentorship. That led me to continue my education. I earned a Bachelor of Science in Event Management and a Master of Science in Hospitality and Tourism Management, both from the University of Central Florida. I’m currently pursuing my PhD in Hospitality Management, where my research focuses on Black female executive chefs in the restaurant industry, and how race and gender intersect in a white, male-dominated field.
Throughout my career, I’ve had the opportunity to teach at culinary schools and hospitality programs across the country. In 2020, as a birthday gift to myself, I launched Bougie Eats, an online pastry academy designed to help novice bakers create elevated desserts. Today, we have over 2,000 students globally.
I moved to Los Angeles in 2022, and I currently serve as the Senior Director of Campus Dining and Hospitality for Los Angeles Room & Board, a nonprofit that houses and feeds homeless youth, with a focus on college completion. It’s a mission I’m deeply proud to be a part of. Alongside that, I’m also an adjunct instructor at local community college, teaching baking and pastry courses.
On the more creative side, I’ve had the chance to work as a freelance pastry chef, creating desserts for some of your favorite celebrities. It’s been an incredible journey, blending my love for food, education, and community impact.
That’s what brought me to where I am today—a place where I get to lead, teach, and create, all while making a real difference in people’s lives.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It definitely hasn’t been a smooth road. One of the biggest challenges was launching my business and stepping into entrepreneurship—it was a completely foreign concept to me. I was raised to value education and the security of a stable job, so building something of my own was unfamiliar territory. When I first launched Bougie Eats, I had no idea what I was doing. I had to learn everything from scratch—buying a domain, building an email list, creating email marketing campaigns—it was all brand new to me.
I naively thought that once I launched, the money would just start flowing in. But I quickly realized that building a successful business meant establishing brand identity, creating brand awareness, and earning the trust of potential students. On top of that, I had to become a content creator to market my courses and keep my audience engaged. That was another learning curve in itself.
One thing I learned early on is that it costs money to make money. I knew I would have to work full-time while building my business because I needed income to fund it. I poured my time into creating content and promoting my courses. I spent a lot of money on ads and marketing—some worked, some didn’t. It was all trial and error. I had to understand my audience—when they were most likely to buy, what types of courses they were interested in, and what was trending in the industry.
A huge challenge for me has been running the business as a team of one. It’s all on me—if I don’t show up, nothing moves forward. There have been times when I felt creatively stuck, but I still had to push through because the business depends on me constantly producing new content and developing new courses.
Even now, I’m still figuring things out—how to tap into new audiences, land brand partnerships, and elevate my business to the next level. It’s been a challenging journey, but it’s also been incredibly rewarding. Every obstacle has pushed me to grow, and I’ve come to appreciate the process along the way.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Bougie Eats is an online pastry academy designed to make luxury dessert and pastry education accessible to everyone. I took what I was already doing in the classroom and created a more practical, flexible, and on-trend learning experience—specifically for everyday chefs, bakers, and hobbyists. My goal was to offer something for those who may not want to enroll in a full culinary or pastry program but still want to enhance their skills, elevate their business offerings, or simply bake for fun.
What makes Bougie Eats different is the structure and depth of the courses. They are online, self-paced, beginner-friendly, and come with lifetime access. But it’s more than just video tutorials and recipes—it’s a complete pastry education. Each course includes a mini textbook, in-depth explanations of techniques, ingredient breakdowns, and guidance to help students not only replicate recipes but gain the confidence to develop their own creations.
One thing that sets my brand apart is my expertise and my commitment to quality. I know that many people invest in dessert courses online, only to receive something that feels like a glorified YouTube video with limited recipes. That’s not what we do. I’ve built Bougie Eats to truly give students value for their investment—providing a comprehensive pastry learning experience that feels like a professional course, but from the comfort of home.
Brand-wise, what I’m most proud of is the trust I’ve built with my students. When people see my brand, they know to expect elevated, high-quality desserts. I’m equally proud of the success stories—seeing students launch their own bakeries after taking my courses, helping chefs refine their menus to increase their profits, and watching people gain the confidence to take their skills to the next level.
Courses currently offered on my website include:
The Art of Dessert: Entremets and Petit Gateaux
The Art of Design: Plated Desserts
The Art of Chocolate
The Art of Laminated Doughs
Caramel Popcorn Rubiks Cube (mini course)
The Art of Pricing
At the end of the day, Bougie Eats is about giving people the tools to create beautiful, high-end desserts, whether they’re baking for their business or simply for the love of pastry. I want readers to know that when you invest in a Bougie Eats course, you’re not just getting recipes—you’re getting the knowledge and confidence to take your pastry game to the next level.
What does success mean to you?
For me, success is the freedom to be my fully creative self—unrestricted—and to be compensated fairly for it. It’s being able to create without limits, to bring my ideas to life on my own terms, and to see that creativity valued. But success is also about impact. It’s being in a position to help others reach their version of success—whether that’s through education, mentorship, or simply inspiring someone to believe in what’s possible. Ultimately, success is doing what you love, making a difference in the lives of others, and being able to live comfortably while doing it.
Contact Info:
- Website: https://www.bougieeats.com
- Instagram: https://www.instagram.com/bougieeatsacademy?igsh=NTc4MTIwNjQ2YQ==
- Facebook: https://www.facebook.com/bougieeatsacademy?mibextid=wwXIfr
- Other: https://www.tiktok.com/@bougieeats?_t=ZT-8tstDjTJ27S&_r=1
Image Credits
Sick of Being Famous, Cherry Jane Studio
