Five culinary students will face off in Toronto on April 16 for the National Grand Prize
PEAR BUREAU NORTHWEST NAMES REGIONAL FINALISTS IN CANADIAN CULINARY STUDENT RECIPE COMPETITION
Five students to compete for the national grand prize of $2,500 in Toronto on April 16
Portland, Ore.– March 28, 2013 – Pear Bureau Northwest is pleased to announce the regional finalists of the 2013 USA Pears “Pear Excellence” Canadian Culinary Student Recipe Competition. The sixth annual competition will take place on April 16 in Toronto, where these five bright Canadian culinary students will demonstrate their flair with the pear, facing off before a panel of esteemed judges for the National Grand Prize title. The 2013 regional winners are:
- Maritimes: Aaron Lackie, “Pear Cake Delight,” New Brunswick Community College – St. Andrews
- Quebec: Diego Beltran, “Trout Ceviche with Pear Blinis,” Trade School of Catering and Tourism in Montreal
- Ontario: Connie McKibbon, “Pear & Black Thai Rice Cakes with Pear Sage Pesto,” Liaison College Durham
- Prairies: Rebekah Roberts, “Pear and Bison Grilled Flatbread,” Assiniboine Community College – North Hill Campus
- British Columbia: Allegra Jimenez, “The Pearfect Pearing: Savory Cheesecake with Poached Bosc Pears, Pear Chips, and Candied Beet Salad,” Culinary Institute of Vancouver Island
The student competitors win an all-expenses-paid trip to Toronto to compete in the national competition, which will take place at The Chef’s House restaurant at George Brown College at 12 p.m. on April 16. Each student will present their winning recipe to a panel of prestigious judges who will taste each dish and provide contestants with their comments before selecting the grand prize winner. Culinary students at George Brown College will also re-create the winning dishes for the audience and attending media to taste and place their votes for the People’s Choice award. The National Grand Prize winner receives $2,500, and the winner’s culinary school will receive a $500 award for supplies or its general scholarship fund. The four finalists not selected as Grand Prize Winner will each receive $1,000 and their schools will each receive $300.
Now in its sixth year of engaging Canadian culinary students nationwide with this annual pear recipe contest, Pear Bureau Northwest recognizes the country’s most talented students for their culinary creativity. Kevin Moffitt, president and CEO of Pear Bureau Northwest said, “Canada is one of the top export markets for USA Pears, and it is important that we increase awareness and knowledge of fresh pears among culinary students. Through this, we are able to help increase pear consumption at the foodservice level as these talented individuals use fresh pears in dishes throughout their careers.” Moffitt also noted that, “we know that when restaurant-goers like a pear dish that they’re served, they’re likely to re-create that dish at home, so the pear inspiration doesn’t just stop at the restaurant.”
Qualifying recipes must include prominent use of Green Anjou, Red Anjou, and/or Bosc varieties of USA Pears as well as at least one Canada-produced ingredient. Judges will also be evaluating finalists’ recipes based on their creativity, recipe mechanics, appearance, and whether the recipe has the potential to inspire others to cook with pears in their own kitchens.
About Pear Bureau Northwest
The Pear Bureau Northwest is a nonprofit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. The Bureau represents more than 1,600 growers who grow 84 percent of the nation’s fresh pear crop, and develops national and international markets for Northwest pear distribution. Canada is one of the largest export markets for USA Pears, second only to Mexico. For more information, visit www.usapears.org, www.facebook.com/USApears, and follow @USApears on Twitter.
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Cristie Mather, Director of Communications, firstname.lastname@example.org
Pear Bureau Northwest