Skills Theatre

Dedicated specifically to chefs and front of house/service students at the very beginning of their career, the Salon Skills competitions are designed to give younger and less experienced chefs a forum in which to practise some of the skills that are essential to their trade and will assist in their career progression. The Skills competitions are open to students, trainee or apprentice chefs undergoing a recognised catering qualification.

Many of the Skills Theatre competitions will be repeated each day. The Skills Theatre competitions will run from 8am till 4pm and the exact timings will be announced closer to the time.

All places and heats with times will be confirmed after the deadline for entries has passed.

DEADLINE FOR ALL ENTRIES IS MONDAY 21ST FEB 2022

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 please enter online or if you have any questions please contact Andrew Pantelli by email at  andrew.pantelli@montgomerygroup.com or call 020 7886 3074.

Competition Schedule

BUTCHERY

ST1 - Prepare a Best End of Lamb (Sponsored by The Worshipful Company of Cooks)

45-minute competition – Daily

Butcher a pair of best ends of lamb which will be provided by the sponsor on the bone. The skills test will be to remove the lamb racks cleanly from the chime bone using a saw not a cleaver, 1 best end to be French trimmed to a six-bone rack, the other to be presented as removed from chime bone.

Enter Competition

ST2 - Butcher a Whole Chicken for Sauté (Sponsored by The Worshipful Company of Cooks)

30-minute competition – Daily

Butcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available can be found in the competitor’s area on the website.

Enter Competition

FISHMONGERY

ST3 - Lemon Sole Filleting (Sponsored by Reach Foodservice)

30-minute competition – Daily

Prepare 2 lemon soles to be provided by the sponsor. Both are to be filleted and skinned. 2 fillets are to be left whole, 2 as delice, 2 as paupiette, 2 cut to goujons.

Enter Competition

ST4 - Seabass/Trout Preparation (Sponsored by Reach Foodservice)

30-minute competition – Daily

1 whole gutted seabass will be provided by the sponsor this is to be filleted, trimmed, pin boned and ciseler.

1 whole gutted trout will be provided by the sponsor this is to be filleted, skinned, trimmed and pin boned.

Enter Competition

KNIFE SKILLS

ST5 - Knife Skills

20-minute competition – Daily

Using pre-peeled vegetables where applicable for preparation of the following-:
2 fondant potatoes with flat top and bottom oval ends approx. 80gms each
2 chateau potatoes 8 sides approx. 80gms each
4 turned carrots approx. 25 gms each
50gms jardinière of swede, carrot and celeriac combined
50gms julienne, leek and celery combined

Enter Competition

COLD STARTERS

ST6 - Avocado Starter

30-minute competition – Daily

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

Enter Competition

ST7 - Shrimp Starter (Sponsored by Reach Foodservice)

30-minute competition – Monday 21st only

Preparation of 2 different plated starter portions [one portion of each] using cold water shrimps as the main part of the dish, description of the dish is required. Cold dishes only to be prepared and presented.

Enter Competition

AMUSE-BOUCHE

ST8 – Amuse-Bouche

30-minute competition – Daily

Preparation of 2 different amuse-bouche for service in a fine dining restaurant and two portions of each. Choice of ingredients is entirely at the discretion of the competitor, but judges will look for a balance in flavours, textures, preparation/cooking methods and presentation. Cold dishes only to be prepared and presented.

Enter Competition

PASTRY

ST9 - Tea Pastries Decoration

30-minute competition – Monday 21st only

Decorating of 4 different pieces of afternoon tea pastries and 1 piece of each. Marks will be considered on the amount of work that is completed on site.

Enter Competition

ST10 - Roll Shaping

20-minute competition – Monday 21st only

From a 500gm piece of bread dough provided by the candidate shape 6 different varieties of roll and 2 pieces of each. Toppings are allowed.

Enter Competition

ST11 - Flan Decoration

30-minute competition – Monday 21st only

Filling of a pre-baked fluted flan base, with pastry cream, fresh fruit and then glazed. Marks will be awarded to work completed on site with consideration taken on seasonal produce used.

Enter Competition

SERVICE

ST12 - Flambé Work

30-minute competition – Tuesday 22nd only

Candidate will need to prepare two portions of a flambéed crepe dish of their choice, providing all their own ingredients and equipment required to complete the task. A written recipe will also be required to be displayed for the judges and this will be tasted.

Enter Competition

ST13 - Table Laying

20-minute competition – Tuesday 22nd only

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

Enter Competition

ST14 - Cocktail Mixology

20-minute competition – Tuesday 22nd only

Competitor needs to make 2 cocktails of their choice either alcoholic or non-alcoholic, a recipe needs to be provided and these will be tasted.

Enter Competition

ST15 - Caesar’s Salad Challenge

20-minute competition – Tuesday 22nd only

Preparation of a traditional Caesar salad to the competitor’s choice of recipe, dressing and salad to be prepared in front of the judges and this will be tasted.

Enter Competition