David Bearl is a longtime culinary educator and leader holding multiple certifications from the American Culinary Federation, including Certified Chef de Cuisine, Certified Culinary Educator, and Approved Certification Evaluator Mentor and Trainer, and was inducted into the American Academy of Chefs in 2010. Chef Bearl has taught and led programs at institutions such as Baltimore International College, Stratford College, First Coast Technical College, and the University of Florida, where he works in regional and local food systems education through UF-IFAS Extension. His work includes value-added product development, post-harvest preservation, Farm to School training, and building culinary and certification programs in prisons and rehabilitation centers, as well as training Department of Defense enlisted aides and Presidential Food Service staff at the White House and Camp David. He has supported school nutrition initiatives, farmers market education, and SNAP outreach through Cooking Matters in partnership with Mississippi State University. An active ACF member since 1984, he has served in multiple chapter leadership roles, on national committees, and received honors including a chapter Chef of the Year award and an ACF President’s Medallion and currently serves as Certification Chair of the Mid Florida East Coast Chapter while living in Palm Coast, Florida with his wife, Mary Ellen.