Five Canadian Culinary Students Show Flair with The Pear


PORTLAND, Ore. — The Pear Bureau Northwest has announced five regional finalists in its “Pear Excellence” Canadian Culinary Student Recipe Competition.

“Canada is one of the top export markets for USA Pears — it’s important we increase awareness of fresh pears among culinary students,” said Kevin Moffitt, president and CEO of Pear Bureau Northwest. “Through the competition, we’re able to increase pear consumption at the foodservice level as talented individuals use fresh pears in dishes throughout their careers.”

The five finalists in the competition are: Aaron Lackie, “Pear Cake Delight,” New Brunswick Community College, St. Andrews; Diego Beltran, “Trout Ceviche with Pear Blinis,” Trade School of Catering and Tourism, Montreal; Connie McKibbon, “Pear & Black Thai Rice Cakes with Pear Sage Pesto,” Liaison College, Durham, Ontario; Rebekah Roberts, “Pear and Bison Grilled Flatbread,” Assiniboine Community College, Manitoba and Allegra Jimenez, “Savoury Cheesecake with Poached Bosc Pears, Pear Chips and Candied Beet Salad,” Culinary Institute of Vancouver Island.

The finalists will demonstrate their “flair with the pear,” competing for the national title and $2,500 in prize money. The winner’s culinary school will also receive a $500 award. The finals, to be held on April 16th at George Brown College, will see culinary students re-create the winning pear dishes for spectators who will vote for the People’s Choice award. The four runners-up will walk away with $1,000 prize money while their schools each receive $300.

The annual competition, now in its sixth year, requires students to create recipes using either Green Anjou, Red Anjou, or Bosc pears, as well as one Canadian ingredient. Contestants are judged on creativity, recipe mechanics, presentation and the recipe’s potential to inspire others to cook with pears.

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