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Fifteen years and hundreds of culinary experiences later, Chef Hardette Harris is taking every second of her professional knowledge as a private chef to educate and assist people in making the most of their lives with food. The native of Minden, Louisiana has spent the better part of her career in Texas working with families on any number of projects from improving their nutritional intake to organizing their kitchens to preparing foods used to be better home cooks.
She says, “Home cooking is the basis for all culinary genres including gourmet.” Chef Harris premises that foods served in expensive restaurants are all rooted in someone’s home experimentation, so she works to teach private clients how to make the most of their food budgets and above all, their time constraints. In her book: “Chef Harris’ Guide to a Stress-Free Holiday Kitchen” (Amazon.com) she provides a 48 hour timeline to help her beloved home cooks make it through the holidays in one piece. Leaving them time to enjoy their friends and families.
Hardette Harris grew up in a busy home with two working parents who maintained some of the culinary disciplines from their own upbringings. Hardette recalls fondly sitting on the porch with her grandmother shelling purple hull peas as a part of her obligations. James Beard Foundation award winning author and former White House aide Adrian Miller not only interviewed her for his recent book “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time” but also included her grandmother’s purple hull pea recipes.
In the book, Broken In Plain Sight, author Bridgette L. Collins showcases Chef Harris’ culinary talents by featuring several of her healthy recipes: “Bran Muffins with Flaxseed”, “Easy Egg White and Salmon Breakfast Frittata”, “Easy Turkey and Spinach Wraps”, “Halibut in White Wine” and many more. Her recipes were used as part of a character dialogue throughout the book and in an appendix to help the reader discover innovative ways to make his/her favorite foods nutritious and flavorful.
Private Chef Services provides any number of services to private individuals at home, in small business and even for busy corporate VIPs and executives. “My love for home cooking and home cooks is my total inspiration,” said Chef Harris. Chef Harris has gone on to provide private chef services to many upscale clients from attorneys to real estate moguls. She is the owner of Private Chef Services and worked in Houston, San Antonio and now back in her native Louisiana.
In 2015 Chef Hardette Harris was proud to announce her history creation of North Louisiana’s official meal. Chef Harris worked with State Rep. Gene Reynolds to develop the State of Louisiana’s first official meal (one of only two official meals in the United States) bringing recognition to the culinary uniqueness of North Louisiana. On April 29, 2015 House Concurrent Resolution No. 88 – was read on the House floor by title and concurred in by a vote of 33 yeas and 0 nays. On May 4, 2015 it was enrolled and signed by the Speaker of the House and the President of the Senate.
She hopes to jump start an eternal love affair between North Louisiana dishes and the rest of the world by making sure every tourist and visitor to the state taste what we eat up north. One way she is doing that is through her business Pure Louisiana Soul™-Food Tours and Culinary Experiences where she is developing culinary experiences and cooking demonstrations to visitors to the Shreveport Bossier area as well as locals. She also writes “Up North”, a recurring column in Louisiana Kitchen & Culture magazine. In it, she talks about the food culture, history and cooking traditions unique to north Louisiana.
Chef Harris has an AAS Degree in Culinary Arts from The Art Institute of Houston (2001)
Certified Culinarian 2001 American Culinary Federation
City of Houston Certified Food Service Manager 2012
State of Texas ServSafe® Certified Food Service Manager -2012-2017
Certified Culinarian 2001; American Culinary Federation
Member Domestic Estate Managers Association
American Culinary Federation
United States Personal Chef Association
Domestic Estate Managers Association
Minden Chamber of Commerce
Board Member of Cultural Crossroads Minden, Louisiana
Board Member Shreveport Bossier Attractions Association
Member of Shreveport Mayor’s Women’s Commission
Shreveport Regional Arts Council
Food Writer-Louisiana Kitchen & Culture Magazine
Instructor Kid’s Thyme Cooking Camp – Minden, Louisiana
Instructor Shreveport Petroleum Club-Junior Chef Cooking Camp
Instructor-Renzi Education & Art Center
Mercy Chef’s-West Texas Explosion
Featured Chef at Shreveport Regional Arts Council “Unscene “Food – Art – Film” Chef Artist Pairing Event
Featured Columnist for Hope for Women and Cuisine Noir Magazine
Featured Chef at Shreveport’s first annual “Eat Here” event
University of Alabama Deep South Network 2016 Institute
Healthy Eating Demonstrations
Shreveport Reconciliation Dinner-Lead Chef
Regional Correspondent for Louisiana Kitchen & Culture magazine