Chef David Bearl, who will be baking at this year’s conference, became a member of the UF/IFAS team in December 2012 when he accepted a position as Visiting Associate in Regional Food Systems with the Program for Resource Efficient Communities.
Chef Bearl, who is extremely involved in Farm to School and Farm to Table, offers lectures on these topics in his new role. He has been certified as a culinary educator for over 20 years and was inducted into the American Academy of Chefs in 2010.
During his 35-year professional career, Chef Bearl has earned the American Culinary Federation’s Certified Culinary Educator and Certified Chef de Cuisine credentials. He currently is employed by UF/IFAS and FDACS Florida Farm to School Partnership as the Statewide Coordinator for Culinary Education.