PhD, WCMC, CEC,
Global Cooking School
Hari Pulapaka is a full-time, tenured, Associate Professor of Mathematics on faculty at Stetson University since the year 2000. Equally, Hari is a classically-trained professional chef, four-time semifinalist for a James Beard Best Chef Award, has cooked by invitation at the prestigious James Beard House on six occasions, earned multiple Food and Wine Best Chefs in America recognitions, was chosen as a GRIST 50 inductee for his pioneering work in reducing food waste in his restaurant kitchen, earned and maintained National Leader status in the JBF Smart Catch Program, and remains a member of the Seafood Watch Blue Ribbon Task Force.
Hari is a co-founder of award-winning Cress Restaurant, Chef Partner for EnRoot, Certified Executive Chef of the American Culinary Federation, Worldchefs Certified Master Chef, serves on the Board of Directors for Mainstreet DeLand Association, was inducted into the Orlando Sentinel Hall of Fame, won gold at the Inaugural national Chefs Taste Challenge in New Orleans, and has published two books – most recently, Dreaming in Spice: A Sinfully Vegetarian Odyssey.
Hari’s cooking philosophy is grounded in being inspired by the world we live in while developing globally inspired flavors using thoughtfully sourced ingredients. These days, Hari is setting the direction of a company he founded – The Global Cooking School while teaching full time at Stetson University, partnering with causes and organizations committed to improving the Global Food Systems at all levels, and is on contract to complete his 3rd book with his wife Dr. Jenneffer Pulapaka who is a board-certified lifestyle medicine physician and award-winning podiatric surgeon and entrepreneur.