Hari Pulapaka, chef/owner of Cress in DeLand, has been selected by the James Beard Foundation to participate in its inaugural Chefs Boot Camp for Policy and Change in Louisville next month. Pulapaka will be one of 15 chefs from around the country who will receive policy and advocacy training by industry and political experts. The boot camp is designed to encourage dialogue among diverse stakeholders in the food industry to help influence food decisions for the larger American public, according to a press release from the Beard Foundation.
“The James Beard Foundation is continually working to take the conversation about our foodsystem to the next level,” said Susan Ungaro, president of the James Beard Foundation. “Our Chefs Boot Camp fills a critical need for hands-on policy and advocacy skills training that allows participating chefs to bring messages for constructive change out into the culinary world.”
Over 280 chefs applied to the Chefs Boot Camp program. Participants
represent regional and topic interest diversity, with consideration given to the voice that each chef has within their local community and nationally
Joining Pulapaka are:
- Timon Balloo, SUGARCANE raw bar grill, Miami, Florida
- Kathy Cary, Lilly’s, Louisville, Kentucky
- Dominique Crenn, Atelier Crenn, San Francisco, California
- Jose Gutierrez, River Oaks, Memphis, Tennessee
- Chris Hastings, Hot and Hot Fish Club, Birmingham, Alabama (JBFAward winner)
- Maria Hines, Maria Hines Restaurants, Seattle, Washington (JBF Award winner and participated in
- pilot Chefs Boot Camp)
- Sara Jenkins, Porsena, New York, New York
- Phil Jones, Colors Restaurant, Detroit, Michigan
- Cormac Mahoney, Madison Park Conservatory, Seattle, Washington
- Kyle Mendenhall, The Kitchen Community, Boulder, Colorado
- Tory Miller, L’Etoile, Madison, Wisconsin (JBF Award winner)
- Naomi Pomeroy, Beast, Portland, Oregon
- Bruce Sherman, North Pond Restaurant, Chicago, Illinois
- Levon Wallace, Proof on Main, Louisville, Kentucky
The chefs will meet at the 21c Museum Hotel May 12 through 14.
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