Event Details:

Date: October 14

Time: 11 AM – 2 PM

Location: Boundless (All You Care to Eat)

Price: Included with Meal Swipe or Door Price of $14.40 for lunch

The James Beard Foundation supports a vibrant, equitable, and sustainable restaurant industry that stands as a cornerstone of American culture, community, and economy— driving toward a better food system for all.

Embry-Riddle Dining Services is proud to have been selected to participate in the James Beard Foundation’s national culinary program—an initiative that celebrates innovation, sustainability, and excellence in campus dining.

Join us for a Global Cooking School–inspired culinary event with Chef Hari Pulapaka, an award-winning chef, author, and sustainability advocate. A four-time James Beard Award semifinalist and alumnus of the Foundation’s Chefs Boot Camp for Policy and Change, Chef Hari will showcase a globally inspired menu that celebrates diverse flavors and equitable food practices.

Menu: Three dishes inspired from the menu at the Global Cooking School

• Tandoori Spiced Chicken
• Miso Marinated Fish
• Ras El Hanout Spiced Mushrooms

Chef Hari Pulapaka Bio

Chef Hari Pulapaka is a classically trained, award-winning chef, author, educator, and sustainability advocate whose interdisciplinary career spans mathematics, culinary arts, and food systems innovation. Born in Mumbai and residing in the United States since 1987, Pulapaka earned a Ph.D. in Mathematics from the University of Florida before graduating at the top of his class from Le Cordon Bleu College of Culinary Arts in Orlando in 2004. He is a Certified Executive Chef (CEC) through the American Culinary Federation, a Worldchefs Certified Master Chef (WCMC), and an inductee of the American Academy of Chefs (AAC). A four-time James Beard Award semifinalist for Best Chef: South (2011, 2013, 2014, and 2015), he has cooked at the James Beard House seven times, including a featured appearance during the 2018 James Beard Awards in Chicago. He is an alumnus of the James Beard Foundation’s Chefs Boot Camp for Policy and Change and serves on the advisory committee for Smart Catch, a seafood sustainability program of Where Food Comes From. His culinary ethos blends global inspiration, sustainable sourcing, and equity-driven food advocacy. He is the founder and CEO of the Global Cooking School, a platform for culinary education, sustainability consulting, and experiential events. Through the Global Cooking School, Pulapaka leads globally inspired omakase-style tasting dinners and develops food-focused learning programs across disciplines. He also serves as the Director of Culinary Education at the Culinary Health Institute at 4Roots Farm in Orlando, advancing the organization’s mission of building a healthy and regenerative food system.