Pear Bureau names winner in Canadian culinary comp.
The members of the final judging event’s prestigious judging panel were Michael Mockler (Director of Produce Operations, Thrifty Foods), Juanita Ng (Food Editor, The Vancouver Sun), Gloria Macarenko (News Anchor, CBC Television), Margaret Chisolm (Executive Chef, Culinary Capers Catering), and Scott Jaegar (Owner and Executive Chef, The Pear Tree Restaurant).
The student competitors won an all-expenses-paid trip to Vancouver to compete in the national competition, which was held the week after the Canadian Produce Marketing Association (CPMA) Convention and Expo took place in Calgary. First prize earned a cash award, and the remaining students each took home a smaller cash award to recognize their earning Regional titles. In addition, food writers, bloggers, and even a television production crew from Shaw TV was there to capture the action behind-the-scenes and before the judges, so the students earned media exposure as well. Twitter was used to dispatch play-by-play updates from @USApears live during the finals with the tag #PearExcellence.
And the winner is…
Francie Rudolph, a 24 year-old culinary student from The International Culinary School at The Art Institute of Vancouver representing the British Columbia/Northwest Territories Region, won top honors from the judges with her Pear and Sweet Goat Cheese Filled Beignets. The judges noted that the recipe was innovative, delicious, and was a wonderful showcase for pears.
Rudolph’s worthy competitors were Jacob Duboy-Fitch, from Nova Scotia Community College – Kingstec Campus, representing the Maritimes region; Kyle MacGranachan, from Assiniboine Community College representing the Prairies region; Caroline Pascal, from LaSalle College, representing the Québec region; and Jordan Robinson, from George Brown College, representing the Ontario region.
Rudolph began brainstorming pear recipes after seeing a flyer for the competition posted at school. "At first I considered entering a pear tart, but then I wanted to make something that wouldn’t be intimidating for home cooks… a pear recipe that would be comforting and fun to make and eat," she says. The pear filling in her beignets combines Green Anjou pears with fresh ginger, and other zesty ingredients mixed with Carmelis goat cheese from the Okanagan Valley. Served with a Port Wine reduction and spiced nuts, one judge called the dish "a gorgeous blend of flavors."
A U.S. citizen, Rudolph earned her bachelor’s degree in Business with an emphasis in Hospitality and Tourism from the College of Charleston in South Carolina. Culinary Arts school came next. Being drawn to Vancouver, BC after admiring the city’s beautiful landscape on television while it was host city to the 2010 Winter Olympics, she applied to and was accepted into The International Culinary School at The Art Institute of Vancouver’s culinary program.
When asked what her aspirations are, she says she wants to take every path that her culinary education will lay before her. "I want to explore all kinds of kitchens, do catering events, manage restaurants, and even own my own someday." And, after she got to show her talents live on Global TV to prepare her winning recipe on Morning News the day after the competition, she said, "Maybe I’ll even do TV!"
Now in its fifth 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 pear prowess. Kevin Moffitt, president and CEO of Pear Bureau Northwest said, "Canada is one of the top two export markets for Northwest-grown pears, and by educating young chefs nationwide about pears’ culinary versatility we are able to help increase pear consumption at the foodservice level. In addition, forty percent of consumers who try a great recipe in a restaurant will re-create it at home thereby increasing retail sales of pears as well."
For more information:
Cristie Mather
Pear Bureau Northwest
Tel: +1 (503) 652-9720
Fax: +1 (503) 652-9721
[email protected]