Juan Duboue, a student at Le Cordon Bleu College of Culinary Arts--Austin, Texas, won the first-ever Chilean Hass Avocado recipe contest for culinary students. Students from across the country sent in a range of avocado recipes suitable for foodservice, from appetizers to desserts, entrées to snacks.Duboue's $1,000 winning recipe was a Chilean Hass Avocado Charlotte (pictured, below), made from avocado slices fitted into a ring and filled with avocado mousse and a mousse of smoked salmon, goat cheese and roasted garlic, with black bean ancho chili sauce, black tobiko pico de gallo and red corn tortilla chips.
Second place and $750 went to Ayanna Johnson, a student at L'Ecole Culinaire, Memphis, Tenn., for her avocado bites recipe. Third place went to Nick Furlan, a student at Le Cordon Bleu--Las Vegas, for his recipe for avocado poppers. For more information, visit www.chileanavocados.org.
