By Okosun Dennis
She came with a class and her appearance was distinguished. When Chef Hardette Harris glamorously stepped onto the stage, every participant knew they would have a good time being drilled by a world-class culinary expert.
In her signature and title is the creator of North Louisiana’s official state meal. Interestingly, she blended excellent storytelling, culture laced with a deep sense flavour in every bite.
Featuring at the GTCO Food and Drink 2025 masterclass, Hardette showed class with her variety of dishes, which included black-eyed peas, cornbread, peach cobbler, rice engravings, and smothered chicken.
As Chef Harris aptly put it, “It’s What We Eat,” highlighting the importance of traditional Southern cuisine and the rich food heritage of North Louisiana.
With a blend of salt, a little garlic powder, she said that everything she does is partnered as it is done in Louisiana. “Everything I do here is based on authenticity partnered as it is no done in Louisiana.’ Other ingredients were green pie, onions (probably the white onions) and garlic, beans, and tomatoes.
It was learnt that she went to culinary school to become a private chef. On her inspiration to write a book, she disclosed that “Holidays are stressful and I did it when I am tired. Anything you write down you are hardly not going to forget,” she stated.
The audience was fully engaged throughout the master class, asking questions and tasting the dishes as they were prepared. They were particularly interested in learning about the cultural significance of each dish and how they were prepared using traditional Southern methods.
After the cooking demonstration, the audience was treated to a tasting session, where they sampled each of the dishes prepared by Chef Harris. The feedback was overwhelmingly positive, with many attendees praising the flavours and presentation of the dishes.
During the Q&A session, the audience asked Chef Harris about her inspiration for the dishes, her cooking techniques, and her experiences as a chef. Chef Harris, in her response, shared her knowledge and expertise, providing valuable insights into the world of Southern cuisine.
As a celebrated chef and a powerful voice for Southern foodways, she graduated from the Art Institute of Houston and started her career as a private chef before returning home to Shreveport, Louisiana. Through her “Us Up North” Kitchen, she has earned national praise for her signature dishes, including fried catfish, which was hailed as “the best I’ve had” by CBS.
Chef Harris has received numerous accolades for her work, including being recognized as a “Louisianian of the Year” and featured in PBS’s Nourish. Her culinary expertise has also been spotlighted in Louisiana Cooking, LOLA Magazine, and at culinary events across the country.
The GTCO Food Festival provided a perfect platform for Chef Harris to share her passion for Southern foodways and showcase the bold culinary traditions of North Louisiana. The audience left with a newfound appreciation for Southern cuisine and a desire to try more of Chef Harris’s delicious dishes.
Chef Hardette Harris is a celebrated culinary leader and cultural advocate from Louisiana. A graduate of the Art Institute of Houston, she began her career as a private chef before emerging as a key figure in preserving and promoting North Louisiana cuisine. In 2015, she made history by creating the official state meal of North Louisiana—only the second state-recognized meal in the United States.
She is the founder of Us Up North Kitchen, a community-centered culinary space widely praised for its authentic offerings, including its signature fried catfish, named the best in the country by CBS.
Chef Harris has been honored as Louisianian of the Year and recognized as an Outstanding Attraction Professional. Her work has been featured on PBS, in Louisiana Cooking magazine, and through national platforms such as T-Mobile’s Black History Month campaign. She has also contributed to scholarly conversations about Southern foodways and cooked alongside some of the region’s top chefs.
Her contributions continue to shape the narrative around regional food, culture, and community in powerful and lasting ways.
Salt, a little garlic powder. Everything I do here is based on authenticity partnered as it is not done in Louisiana.
Meat, green pie, onions (probably the white onions) and garlic, beans, and tomatoes
She went to culinary school to become a private chef.
Inspiration to write a book
Holidays are stressful and I did it when I was tired. Anything you write down, you are not going to forget.
About The Author
