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.
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Comments:
May 16, 2019
This Farm Business Start-Up Checklist outlines information and resources on business licenses and farm-related permits: http://edis.ifas.ufl.edu/fe1042. Another good resource is the Florida Direct Marketing Handbook, available soon through the IFAS Bookstore: http://ifasbooks.ifas.ufl.edu/. Please check with the Volusia County government (https://www.volusia.org/) or the Volusia County Extension Office, (386) 822-5778, for county-level requirements.
May 15, 2019
I am interested in starting a business in Florida, Volousia Couty, growing micro greens hydroponically indoors. I have been doing this successfully for family and friends for some time now. I' m looking to move into the farmers market arena for starters and hope to grow from there. I am filing an LLC with the state to form the business. What else do I need to do with the state or county as far as any licensing or permits, etc?
May 24, 2015
Hey Tommy, Just got a melon from Wards. Truly the best! Can't remember the last time I actually ODed on watermelon. Good right down to the white. What's this I hear about gourds? I'm still in the game. Rob
August 22, 2013
Chef Bearl is a personal friend of mine and has always been an extraordinary person. I worked with Chef Bearl for several years and will always remember those years as being a high light in my career. Thanks David for all you are and have given.
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