Can you fillet? Perth chefs get lesson from fishmonger ahead of Chaines des Rotisseurs WA Jeunes Chef Competition

Tony Isles, Maverick Cuthbert, Brayden Davies, Mark Johnson and Lara Kirby.
Tony Isles, Maverick Cuthbert, Brayden Davies, Mark Johnson and Lara Kirby.

FOUR competing chefs got a lesson in filleting fish in Leederville this week.

Maverick Cuthbert from C Restaurant, Brayden Davies from Clarke’s, Mark Johnson from Ku Dining and Lara Kirby from Sandalford Estate Restaurant hope to qualify for the national level of the Chaines des Rotisseurs WA Jeunes Chef competition with an aim of reaching the international level.

They visited Kailis Brothers in Leederville on Monday to get lessons on how to fillet fish from fishmonger Tony Isles.

Chef Adrian Tobin said most restaurants now order pre-filleted fish, giving chefs little opportunity to maintain their skills.

He said it was likely to come up in the competition.

Mr Isles showed them how to correctly slice a flathead and a flounder before the four chefs gave it a go.

He then demonstrated how to properly cut and debone a salmon.

The competition will have the chefs given a black box of ingredients and 30 minutes to write out a three-course menu for four people, and three and a half hours to prepare the courses.

The local competition will be held in February next year at Joondalup Tafe.

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