Skills Theatre

Online submission

Open to Chef Lecturers or chefs in a training role in their establishments. 

Entrants are required to provide a video of themselves delivering training to a few student chefs on a specific skill or dish. This can be as simple as, vegetable cuts like julienne or brunoise, or a complex skill like moulding pasta into filled tortellini. The judges will be looking for a clear and informative narrative pitching the details in the video at the level for the skill, possibly encourage questions from the audience. As well as covering supplementary information around the topic being covered. The video will need to be edited to 5-10 minutes maximum and as long as the subject matter is clear, the quality of the actual video will not be judged just the training delivered. 

Three senior judges taken from the education sector will view and mark the video’s using the HRC marking criteria and awarding medals accordingly. Gold Silver Bronze or Certificate of Merit.  

Lamb supplied by Meat & Livestock Australia
45-minute competition - Daily

Butcher a pair of best ends of lamb which will be provided by our official meat partner ‘Meat & Livestock Australia’ 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.  

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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 additional info on the website. 

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30-minute competition - Daily

Prepare 2 Plaice to be provided by the sponsor M&J Seafood, both are to be filleted and skinned. 2 fillets to be left whole, 2 as delice, 2 as paupiette, 2 cut to Goujons.

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30-minute competition - Daily

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

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

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25-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 
• 50gms Paysanne of carrots, leek and swede combined  
• 4 turned carrots approx. 25 gms each 
• 50gms jardiniere of swede, carrot and celeriac combined 
• 50gms julienne, leek and celery combined 

Vegetables to be provided by the competitor. 

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30-minute competition - Daily 

Preparation of 2 different plated cold starter portions [one portion of each] using avocado as the main part of the dish, description of dish required. All ingredients to be provided by competitor and a recipe card with allergens provided.

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30-minute competition – Monday 25th March only 

Preparation of 2 different plated cold starter portions [one portion of each] using cold water shrimps as the main part of the dish, description of dish required. Cold dishes only to be prepared and presented. All ingredients to be provided by the competitor and a recipe card with allergens provided.

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20-minute competition - Daily 

Preparation of 2 different amuse bouche for the service in a fine dining restaurant, 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. All ingredients are the responsibility of the competitor and a recipe card with allergens must be provided. 

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30-minute competition - Monday 25th March only 

Decorating of 4 different pieces of afternoon tea pastries, 1 piece of each, marks will be considered on amount of work completed on site. All ingredients are the responsibility of the competitor. 

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20-minute competition - Monday 25th March only 

From a 500gm piece of bread dough provided by the candidate, shape 6 different varieties of roll, 2 pieces of each, toppings allowed. All ingredients are the responsibility of the competitor.

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30-minute competition - Monday 25th March only 

Competitors will need to fill and decorate 150-250cm round or square genoise/sponge. Fillings and toppings are the choice of the competitor, marks will be awarded to work completed on site with consideration taken on seasonal produce used. This competition will not be tasted 

All ingredients are the responsibility of the competitor. 

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20-minute competition – Monday 25th March & Tuesday 26th March

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. 

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20-minute competition – Monday 25th March & Tuesday 26th March

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 glass wear presented on the table. Linen and all tableware is the responsibility of the competitor to provide. The table will be provided (approx. 900 x 900)

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20-minute competition - Monday 25th March & Tuesday 26th March

Competitor needs to make 2 different Cocktails of their choice either alcoholic or non-alcoholic, a recipe needs to be provided. All ingredients is to be provided by the competitor. Judges will taste the finished cocktail. 

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20-minute competition - Monday 25th March & Tuesday 26th March

Preparation of a traditional Caesar’s salad to the competitor’s choice of recipe, dressing and salad to be prepared in front of the judges this will be a tasted class. All ingredients is to be provided by the competitor. This class is open to front of house staff only. 

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