Salon Skills Competitions

Dedicated specifically to chefs and front of house candidates 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. These will take place at the competitors own colleges.

The Skills competitions are open to students, trainee or apprentice chefs (undergoing a recognised catering qualification) and this year you due to covid restrictions we will be running these competitions at multiple colleges, simultaneously across the country.

If you are a head of faculty, chef lecturer or college principle and would like to put your college forward to participate in this year’s Skills competitions or to discuss this further, please contact: andrew.pantelli@montgomerygroup.co.uk

Individual entries will be considered, however will depend on whether there is a host college in the applicants area that is able to accommodate them for the competition. Places will be confirmed after the entry deadline date of 30th April.

The Skills competitions will take place on: 26th May 2021

SK1 - Butcher a Whole Chicken for Sauté

Entry deadline: 30 April 2021
Competition Date: 26 May 2021
Time TBC
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.

Sponsored by

SK2 - Trout Preparation

Entry deadline: 30 April 2021
Competition Date: 26 May 2021
Time TBC
Filleting one whole gutted trout – this is to be filleted, skinned, trimmed and pin boned.

Sponsored by

SK3 - Avocado Starter

Entry deadline: 30 April 2021
Competition Date: 26 May 2021
Time TBC
Preparation of 2 different plated starter portions [one portion of each] using avocado as the main part of the dish, description of dish required.

Sponsored by

SK4 - Table Laying

Entry deadline: 30 April 2021
Competition Date: 26 May 2021
Time TBC
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.

Sponsored by

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