Dreaming in Spice From Marrakech

Thoughtfully delicious food excites taste buds even as it elevates the community of individuals who help bring it to fruition for the dinner table. Chef Hari Pulapaka specializes in thoughtfully crafted and globally inspired food. In this session, Chef Hari will demo a Sinfully Vegetarian B’steeya served with a Basil, Cilantro, and Cashew Chutney.

The dish demonstrates the power of fresh herbs, acidity, spices, and a global sensitivity in making food delicious, nourishing, uplifting, and transporting. Attendees will be able to sample the dish.

Hari Pulapaka is a full-time, tenured Associate Professor of Mathematics, joined the university in Fall 2000, making the AY 2021-2022 his 22nd year at Stetson University (DeLand, FL), co-founder of Cress Restaurant. In 2017, Hari launched a company - Global Cooking School, LLC with a mission: to offer a wide swathe of educational and consulting services aimed at making food more delicious, thoughtful, nutritious and inclusive. The Global Cooking School published Hari's 2nd book. Born and raised in Mumbai, Hari has been in the United States since 1987. After completing a PhD in Mathematics at the University of Florida in 1995, a professional midlife crisis led to fast-paced, top-of-the-class graduation with an Associate of Applied Science in the Culinary Arts from Le Cordon Bleu-Orlando in 2004.

Hari has published many research papers in the areas of Graph Theory and Number Theory and is an award-winning chef with four James Beard Award semifinalist nods as Best Chef-South and multiple Food & Wine People's Best Chef recognitions. Hari won the inaugural Chefs Taste Challenge in New Orleans and his cuisine helped rate Cress Restaurant as the top-rated restaurant in the inaugural ZAGAT Orlando Guide with a food score of 29/30. In 2015, Hari published his first book: a memoir-food advocacy-cookbook of sorts titled Dreaming in Spice and is presently completing his second book titled Dreaming in Spice-A Sinfully Vegetarian Odyssey featuring 251 globally inspired recipes. Upon invitation, Hari has, by invitation, cooked at the James Beard House in New York City on many occasions and most recently, was a featured chef at the 2018 James Beard Awards in Chicago. In 2016, Hari was recognized as a GRIST 50 fixer for his innovative and active work in the area of food waste reduction. Hari has helped develop food waste reduction-related teaching materials for the James Beard Foundation as part of a full-use kitchen curriculum. Hari was an invited chef at the inaugural official JBF Chefs Boot Camp for Policy and Change and is an active leader and chef advisor for the Monterey Bay Aquarium Seafood Watch Program and the JBF Smart Catch Program.


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