Three culinary students from the U.S. won scholarship funds for their schools from the Pear Bureau Northwest.
| 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 Hineslyâs prize was $500, according to the release. The pear bureau matched the awards with donations to the Western Culinary Institute in Portland, as well.