Three culinary students from the U.S. won scholarship funds for their schools from the Pear Bureau Northwest.

Culinary students win for pear recipes
                     Courtesy Pear Bureau Northwest

The winners of the USA Pears Student Chef Culinary Competition, from left to right, are first place winner Nicole Mau, South Seattle Community College; second place winner Andrea Howard, Florida Culinary Institute, and third place winner Dallas Hinsley, Texas Culinary Institute.

The Milwaukie, Ore.-based bureau hosted its first U.S. culinary competition at the Western Culinary Institute in Portland, Ore.

Nicole Mau, a student at South Seattle Community College, took first place with a red anjou pear frite. The dish was a lightly fried rice pudding molded into a pear shape and then filled with pear compote and topped with a clove and bay leaf. The frite was served with a pear sorbet, according to a news release.

Andrea Howard, a student at the Florida Culinary Institute, West Palm Beach, Fla., took second place. She prepared a pear risotto and pear poached in red wine.

Dallas Hinesly, from the Texas Culinary Institute, Austin, took home the third-place trophy with a sweet potato and pear gnocchi with grilled pork and a balsamic pear glaze.

The three students prepared their dishes in front of a panel of judges. Mau took home $2,500 for her school, Howard left with $1,500 and Hinesly’s prize was $500, according to the release. The pear bureau matched the awards with donations to the Western Culinary Institute in Portland, as well.