Tim Whiteside, SMU pastry chef and 2006 graduate of the Art Institute of Dallas, won first place in the Second Annual Champagne Pairing Culinary Contest presented by the Office of Champagne last fall.

Entrants to the competition were given the option to submit an appetizer, entrée or dessert.

Judges determined Whiteside’s champagne orange poached pear recipe paired with Conti Neri Prosecco Champagne superior to other entries based on its taste, originality, ease of preparation and how well the course paired with the sparkling wines of France.

Whiteside, who entered the contest on the day of the deadline, said he was ecstatic to receive the news of having won.

Grateful for such an honor, Whiteside expressed his appreciation for some advice given to him by one of his professors.

“I had been working on a poached pear dish for another class,” said Whiteside.

“One of my instructors commented on how well orange and champagne would go with it, and the next thing you know, I was informed I’d won.”

Whiteside and other contest winners will travel to France this spring where they will learn first-hand about the Champagne region’s exceptional soil, climate and history – all of which help in the process of creating a sparkling wine.