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
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.
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.
FISHMONGERY
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.
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.
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
COLD STARTERS
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.
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.
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.
PASTRY
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.
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.
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.
SERVICE
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.
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.
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.
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.