We are pleased to introduce the three winners of our 2012 U.S. Culinary Student Competition!
Grand Prize: Jennifer Williams Gwinnett Technical College
Pear and Prosciutto Ravioli
Second Place: Adrienne Harris The Art Institute of Atlanta
Jalapeño Pear Popper with Grilled Pear Salsa
Third Place: Susan Oliver Ivy Tech Community College
Pear and Goat Cheese Torte
Congratulations to these three talented culinary students!
Click here to view the winning recipes.
Thank you to all the students who participated in our competition. We received wonderful pear recipe entries from talented students across the country!
The following is provided for reference only, as the contest deadline has passed.
Don your whites and toque to create your best culinary insPEARation! Whether you create an appetizer, salad, entrée, dessert, or beverage, we want to see your flair with the pear! The flavor and texture of fresh pears are perfect for many culinary applications. Baked, sautéed, juiced, diced, sliced, puréed… the only limit is your imagination!
Grand Prize: $1,000 cash
Second Place: $750 cash
Third Place: $500 cash
Plus, each finalist’s school will receive a $250 award for supplies or its general scholarship fund.
Three Finalists will travel to Portland, Oregon, in February 2012 to prepare their dish for a panel of judges. Compete to WIN in a city full of innovative award-winning restaurants!
Winners and their recipes will be featured in foodservice publicity and on the USA Pears website.
Everyone wins! Each entrant will receive a pear culinary gift by mail!
Mark your calendar: entries are due January 6, 2012. DEADLINE EXTENDED to January 16, 2012!
The following is for reference only. The contest deadline has passed.
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 the United States. Entries accepted through January 16, 2012. See Terms and Conditions for further details and restrictions.