Salon Skills Competitions

Dedicated specifically to chefs and front of house at the very beginning of their career, the Salon Skills competitions are a programme of competitions designed to give younger and less experienced chefs a forum in which to compete and practise some of the skills that are essential to their trade and will assist in their career progression.

The Skills competitions were open to students, trainee or apprentice chefs and this year due to Covid-19 restrictions we ran the competitions at multiple colleges, simultaneously across the country.

You can watch the live awards on-demand by clicking any of the “Watch Awards” buttons below and the full list of results can be seen here.

SK1 - Butcher a Whole Chicken for Sauté

ENTRIES CLOSED
Competition Date: 26 May 2021
Duration: 30 mins

Competitors will be required to butcher a fresh chicken. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces.

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SK2 - Trout Preparation

ENTRIES CLOSED
Competition Date: 26 May 2021
Duration: 30 mins

Filleting one whole gutted trout – this is to be filleted, skinned, trimmed and pin boned.

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SK3 - Avocado Starter

ENTRIES CLOSED
Competition Date: 26 May 2021
Duration: 30 mins

Preparation of 2 different plated starter portions [one portion of each] using avocado as the main part of the dish, description of dish required.

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SK4 - Table Laying

ENTRIES CLOSED
Competition Date: 26 May 2021
Duration: 20 mins

The laying of a table for four covers with 4 different napkin folds from a menu presented to the student 5 minutes before start of competition. Recommendations for wine will be required and correct glass wear presented on the table.

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SK5 - Banana Flan

ENTRIES CLOSED
Competition Date: 26 May 2021
Duration: 35 mins

You will require the following:

  • One baked open (30cm) Flan Case/ Pastry Cream/ Bananas/ Apricot Glace.
  • Competitor to present a baked open (30 cm) flan case.
  • To fill this case with the required amount of Pastry cream.
  • Peel and slice the bananas evenly and cleanly.
  • Arrange bananas in a overlapping pattern on the pastry cream.
  • Mask with a glace and present the flan on a doily and silver.

Points to remember

  • The pastry case should of an even thickness throughout. 
  • The baked pastry case should be evenly coloured.
  • Pastry cream should be of a good consistency.
  • Layered of fruit should be of a neat and precise pattern.
  • Glazing should be of an even coating.

Do remember: It is not only the end result that counts, it’s how you achieve that result.

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N.B. If you are Head of Faculties, Chef Lecturer or College Principle and would like to put your college forward to participate in this years Skills Competitions or to discuss this further, please contact: andrew.pantelli@montgomerygroup.co.uk