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Pear Excellence Canadian Culinary Student Competition

Congratulations to our regional finalists!

 

Regional Winner, British Columbia
Esther Lapage, Vancouver Island University

Regional Winner, Maritimes
Theresa Walsh, Nova Scotia Community College - Kingstec

Regional Winner, Ontario
Mery Judith Cuadros Tenorio, Algonquin College

Regional Winner, Prairies
Chelsea Radke, Southern Alberta Institute of Technology

Regional Winner, Quebec
Samuel Caron, Centre Calixa-Lavallee

These talented five finalists will travel to Montreal to prepare their winning recipes for our distinguished judging panel at Ecole des métiers de la restauration et du tourisme de Montreal on April 14th. We will post all of the regional winners' pear recipes and will announce the National Grand Prize Winner at www.usapears.org/excellence.aspx immediately following the event.

Follow @USApears on Twitter for the play-by-play on April 14th!

 

For reference only. Contest deadline has passed.

Culinary Students, it's your time to shine!

Don your whites and toque to create your best culinary ins-pear-ation! Whether you create an appetizer, salad, entrée, dessert, or beverage, we want to see your flair with the pear! The flavour and texture of fresh pears are perfect for many culinary applications. Baked, sautéed, juiced, sliced, pureed… the only limit is your imagination!

Five regional finalists will win a trip to Montreal in April 2015 to compete for the $2,500 Grand Prize!

 2014 Finalists

A finalist will be selected from each of the following five regions:

  • British Columbia (Northwest Territories)
  • Prairies (Alberta, Saskatchewan, Manitoba)
  • Ontario
  • Quebec
  • Maritimes (New Brunswick, Newfoundland/Labrador, Nova Scotia, PEI)

 

The four finalists not selected as Grand Prize winner will each receive $1,000. Plus, each finalist’s school will receive an award for supplies or its general scholarship fund; $500 to the Grand Prize winner’s school and $300 to the other finalists' schools.

A panel of judges will evaluate your recipe on the following criteria:

  • Prominent Use of Fresh USA Pears – Does the recipe use a significant amount of fresh Green Anjou, Red Anjou, and/or Bosc varieties of USA Pears so that the flavour is identified when tasted?
  • Prominent Use of Canada-produced Ingredient(s) – Does the recipe showcase at least one Canadian-produced protein, or produce item, or dairy product, etc. that complements the pears in your recipe? 
  • Originality – Is the recipe unique?
  • Creativity – Does the recipe have the capability to inspire others with its creative use of pears?
  • Mechanics of Recipe – Does the recipe work?  Does it taste good?  
  • Appearance – Does the dish look appetizing?  Is it photogenic?

Don't delay! 

 

Click here to enter! 

 

 

 

For reference only. 

Instructors: Click here to download a flier to help spread the word among your students.

Void where prohibited. Must be 18 or over to enter. Open only to culinary students seeking a culinary associate’s degree, diploma, or certificate at accredited schools located in Canada. Entries accepted through March 2, 2015. See Terms and Conditions for further details and restrictions.