About us

Chefs Nico and Lesley with Final Wedding CakeFBI Chef School and Patisserie Academy was formed by chefs Nicolas D. van der Walt and Lesley Jacobs in 2007, specializing in training  chefs of outstanding quality who possess not only knowledge, but specific skills specifically required of chefs in the hospitality industry. With specially crafted speciality outcomes, sugar and chocolate craft, hot kitchen basic programs and international city and guilds approved programs, the FBI is regarded as a  leader in the field of chefs training in South Africa. Our students which have successfully completed our training programs work at and run world renowned kitchens. The FBI does not only simulate real life catering and requirements, but also allows students the opportunity of working with real life catering, wedding cakes, presentations, workshops and guest requirements.

Chef /Principal Lecture

Chef /Principal Lecturer

Nicolas D. van der Walt – internationally acclaimed and published Pâtissier Chef, is responsible for training of the advanced pastry students and modules at FBI. In 2000 as a member of the SA junior culinary team, he won an Olympic gold medal amongst the many other national and international competitions that he has entered since starting out in the hospitality industry in 1995. Chef Nicolas is regarded as one of the Pastry leaders of the world and his resume includes hotels such as the Park Hyatt, the Savoy in London, the Michelangelo and Saxon Hotel and Spa.


E-mail:  nicolas@nullfbichefschool.co.za

Chef Lesley F. JacobsLesley Jacobs co-founder of the Food & Beverage Institute group has experience printed all over his CV and achievements to make you sit up and take notice. He has been in the industry since 1997, starting at the Mount Nelson in Cape Town, and has since graced the likes of the Saxon and the Michelangelo with stints at the Free State Technicon,
South African College of Tourism and Campus International Hotel School. He too has a list of achievements stretching across the globe since 1997 and was awarded 3rd place at the well renowned  chaîne des rôtisseurs jeunes commis competition in 2003.
E-mail: lesley@nullchefsinstitute.co.za

Chef/Practical Lecturer

Chef/Practical Lecturer

Chrizelle Venter – Artist, foodie, chef, mentor, teacher and now teaching at her alma mater. Chef Chrizelle brings an energetic passion to the FBI Chef School and Patisserie Academy. With many specialities under her toque, she has worked and cooked with great chefs in the hospitality industry in large reputable companies such as Le Quartier Francais, The Castle Kayalami Hotel, Roots restaurant at Forum Homini, Saxon Boutique Hotel, Sante Winelands, Coco C Restaurant and Raddisson Blu Gautrain Hotel.


E-mail: chrizelle@nullfbichefschool.co.za

Chef/Theory Lecturer

Chef/Theory Lecturer

Cherish Jonker – pays serious attention to detail whilst assisting students to reach their optimum potential. She graduated from the Free Sate Central University of Technology with a National Diploma in Hospitality Management.  Her record in the industry speaks of a highly motivate, passionate and hardworking individual with hands-on experience in the hospitality and culinary world. Cherish trained and worked alongside well known chefs and managers at world renowned establishments such as Pezula Boutique Hotel, The Saxon Boutique Hotel, as well as gaining international experience with the Ritz Carlton Hotel Group in 2011. With a passion for teaching and mentoring she really enjoys teaching culinary students.




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