Resource Center

May 25, 2022, 14:48

Resource Center

In this section you will find information about online and other useful resources for professionals in the field. Please use the links below or the right side navigation menu to access them. If you would like to submit a useful Web site, blog or other resource, please contact us at This email address is being protected from spambots. You need JavaScript enabled to view it.

Industry Resource Listing


1 = CEU’s/ CEH’s

2 = Class outlines and/or specific curriculum content

3 = Classroom visual materials

4 = Downloadable materials from website

5 = Industry related blog

6 = Research materials and analytical data

7 = Online videos

8 = Recipes/Menu trends

9 = Nutrition 

Meat, Poultry, Game
Agri Beef 1-9
American Lamb Board  1-9 
Butterball Foodservice 2-9
Maple Leaf Farms 6-9
National Cattlemen’s Beef Association 6-9
National Pork Board 6,8,9
National Turkey Federation 5,6,8,9
North American Meat Institute 5,6,9

Alaska Seafood Marketing Institute 1-9, Best Practices
Australis Fish 5,6,8,9
Bureau of Seafood and Aquaculture 8
National Aquaculture Association 2-9
American Egg Board 2-9
Apricot Producers of California 8,9 * Farmers Market Locator
Avocados from Mexico 3-9
California Cling Peach Board 6,8,9
California Avocado Commission 3,4,6-9
California Dried Plum Board 5,6,8,9
California Endive 5,6,8,9
California Fig Advisory Board 6,8,9
California Kiwifruit Commission 3,4,6-9
California Pear Advisory Board 6,8,9
California Raisin Marketing Board 3,4,6,8,9 * Dietary Tool Kit
California Strawberry Commission 6
California Table Grape Commission 3,4,6,8,9
Cherry Marketing Institute 6,8,9
Concord Grape Association 6,8,9
Cranberry Institute 5,6,8,9
Cranberry Marketing Committee 4,6,8,9 *Tool Kit
Dole Packaged Foods 6-9, *Cost Savings Calculator
Florida Dept. of Citrus 6,8,9
Hass Avocado Board 2-9 *Tool Kit
Idaho Potato Commission 3-9 *Cost & Sizing Guides
Leafy Greens Council   8,9
Leaf Greens Marketing Association 3,6,7
Louisiana Sweet Potato Commission 6,8,9
Mushroom Council 3-6, 8, 9
National Honey Board 3-6,8,9 *Teacher Guide
National Mango Board   2-6,8,9 *Lesson Plans
National Onion Association 2-9, *Lesson Plans
National Processed Raspberry Council 3-9
National Watermelon Promotional Board 2-9
NC Sweet Potato Commission 3-6,8,9
New York Apple Association 6,8,9
North American Blueberry Council 5,6,8,9
Northwest Cherry Growers 6,8,9
Olives from Spain 4,8,9
Oregon Raspberries and Blackberries 3-6,8,9
Pacific Northwest Canned Pear Service 3,4,6,8,9
Pear Bureau Northwest 3,4,6-9
Pomegranate Council 6,8,9
Potatoes USA 1-9
Produce for Better Health Foundation 2-9
The Soyfoods Council 6,8,9
U.S. Apple Association 5,6,8,9
USA Rice Federation 3-9
Washington Red Raspberry Commission 6
Washington State Apple Commission 6,8,9
Washington State Potato Commission 3-6,8,9
Wheat Foods Council 2-6,8,9 *Tool kits and classroom materials
Wild Blueberry Assn. of North America 6,8,9
Oil, Spices and Seasonings
North American Olive Oil Association 4-6,8,9 *Classroom materials
Nuts and Legumes
Almond Board of California 3-6,8,9 *Tool Kit
American Pistachio Growers 4-9
California Walnut Board 3,4,6,8,9
National Peanut Board 4,5,6,8,9
American Pecan Council 5,6,8,9
Dairy Products
Emmi Roth USA 7,8 *Pairing information
Real CA Milk 3,4,6-9
Wisconsin Milk Marketing Board 3-9, *Pairing guides
Specialty Foods
New York Wine & Grape Foundation 6
Popcorn Board 3,6,7,9
Baking Ingredients
Guittard Chocolate Company 6,8,9
Bay State Milling Co. 5,6
The Perfect Puree of Napa Valley 8,9
Classroom Technology
American Technical Publishers 1,2,3,4,7, *ACF Apprenticeship
KP Education Systems 2, 3, 4, 6, 7- 9
Live Text 7
Pearson Education 2,7
RATIONAL 3 - 8 *Partner-In-Education Program
Barilla America 5,6,8,9
Bay State Milling Co. 5,6
Dole Packaged Foods 6-9, *Cost Savings Calculator
Knouse Foods 6,8,9
Mercer Culinary 3,6,7
RATIONAL 3 - 8 *Partner-In-Education Program
Unilever Food Solutions 6-9
Verterra Dinnerware 5, *Sustainable dinnerware
Publishers and Hospitality Resources
American Technical Publishers 1,2,3,4,7, *ACF Apprenticeship
Industry Organizations
American Culinary Foundation 1,2,5,6,7,9
American Hotel & Lodging Educational Institute 1,2,6
Club Managers Association of America 1,2,6
Federation of Dining Room Professionals 2,4,6
International Food Service Executives Association 6
National Restaurant Association 4-7
Research Chef Association 5-7
Retailer’s Bakery Association 5,6
Produce for Better Health Foundation 2-9


Monday, 05 April 2021 12:43

Pear logo green



The Pearfection Cheesecake Recipe Contest (“Contest”) is open to baking and pastry culinary school instructors.


Entrants must be 18 years of age or older. Void where prohibited by law.


A complete entry will consist of:

1)   Clear digital photo of your Pearfection Cheesecake, and
2)  Recipe name and complete recipe, including your:

  • Name
  • Title
  • School you are affiliated with
  • Preferred email to reach you
  • Best phone number to reach you
  • Address

Entries that do not meet all of the entry requirements will be disqualified.

Entries must be submitted online This email address is being protected from spambots. You need JavaScript enabled to view it... Pear Recipe contest must be in the subject line. Multiple entries may be submitted. Incomplete entries will not be accepted.


Deadline for entry is May 1, 2021 at 11:59 pm Pacific Time.  Winners will be notified no later than May 28. Winners will be notified by email.


Entrants should check the can label for “Product of USA” to be sure they are using canned pears that are grown and packed in the U.S. 

The entry must include Pacific Northwest Canned Pears (halves, sliced, or diced) packed in juice or light syrup featured as an ingredient in a recipe.

Entries will be accepted until 11:59 pm Pacific on May 1.


All eligible entries will be reviewed and tested for judging by Pacific Northwest Canned Pear Service and/or its agents. All decisions are final, binding, and non-disputable.

Entries will be judged on the following criteria, in the judges’ assessment:

  • Creative use of canned pears (25%)
  • Canned pears are integral to success of recipe (25%)
  • Flavor and texture (50%)

First, Second, and Third place winners may be asked to provide proof that their entry uses U.S. grown canned pears.


Winners will receive checks in the amount of:

  • First Place: $1,000
  • Second Place: $500
  • Third Place: $250

All entrants who submit a complete and eligible entry will receive a $10 Starbucks Gift Card from Pacific Northwest Canned Pear Service.

Any and all taxes on total prize values are the sole responsibility of the winners. Cash prizes will be awarded by Pacific Northwest Canned Pear Service subject to entrant’s company policy. The entrant is solely responsible for confirming pertinent policies and laws. If a winning entrant’s company prohibits the distribution of cash or other prizes, then the prize may be awarded to the company rather than the individual.


By submitting an entry, each entrant grants Pacific Northwest Canned Pear Service nonexclusive rights to use the information and photos included in the entry and any resulting prize information for advertising and promotional purposes.

Pacific Northwest Canned Pear Service and its growers, processors, members, board, staff, and respective partners are not responsible for lost, late, incomplete, stolen, inaccurate, misdirected, or undelivered entry materials, or errors or problems of any kind in connection with this Contest.

Click here for a PDF of the Official Rules.

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