Mini regional salons put young chefs to the test

The Craft Guild of Chefs has teamed up with stock base manufacturer Major International to launch a series of mini regional salons for young chefs.

The first event of the series being piloted this year took place earlier this summer at South Birmingham College and attracted nearly 50 entries.

Further salons are due to take place at Yarmouth College on 8 October, Doncaster College on 23 October and Liverpool Community College on 14 November.

Each salon includes two events - a series of 10 display classes and a live culinary challenge - and competitors can enter one or both. The display classes, which are not tasted and can be set in aspic, comprise two plates of a meat main course, two plates of a fish main course, two plates of a vegetarian main course, three different amuse-bouches, one fish starter and one vegetarian starter, a poultry plat du jour, two plates of a restaurant dessert, a four-portion dessert, two portions of a main-course fish broth, and two plates of a cheese dish suitable for the end of a four-course dinner menu.

For the culinary challenge, which also tests butchery skills, entrants will have 30 minutes to prepare two different dishes using the legs and breasts of a 3lb chicken and their choice of Major Mari-Base marinades. Entrants for this year's events must be aged 23 or under, although it is expected senior salons will be added to the series in the future.

"We aim to fill the gap left by regional salons that have packed up and gone," said John Retallick of the Craft Guild of Chefs. "While the salons encourage local chefs to compete, there is nothing to stop other people travelling to take part."

For more details and entry forms, contact Major International on 01933 440711, or the Craft Guild of Chefs on 020 8948 3870.