Pursue your passion.
Create your life.
Inspiring and Educating
Working Chefs
Since 2007
Culinary Experiences
for the
Artist in you
About the Food & Beverage Institute

Culinary and Pastry School

Your culinary career starts here

the FBI is a well resourced and highly professional culinary school, established in 2007 in response to the rarity of rigorous cooking and pastry programs.

what's happening

Workshops & Events

FBI students and staff initiate and engage in a wide range of events and workshops.

Saturday Molecular Gastronomy Workshop

18 Jul - 18 Jul 20

Molecular Gastronomy Workshop on 2, 3-course menus by Chef Charl Crause   Molecular Gastronomy is a sub-discipline of Food and it’s science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.  Its program includes three areas, as cooking was recognized to have three components, which are social, artistic and technical.  Molecular cuisine is a modern style of cooking and takes advantage of many technical innovations from the scientific disciplines. Date: 18 July 2020, Saturday 8am – 5pm. …

Saturday Workshop on Laminated Pastries & Pies

25 Jul - 25 Jul 20

Workshop on Laminated Pastries & Pies Chef Vincent will be Demonstrating Lamination:  “how to make your own Puff Pastry & Pie Dough”, making pasteis da nata, Classic Mille-feuille, Tart Tartin and Chicken & Mushroom Pies. Date: 25 July 2020, Saturday, Lunch included. 8am-5pm. Cost R1100

Saturday Workshop on All about Poultry

01 Aug - 01 Aug 20

Workshop on All about Poultry Chef Charl Crause will be Demonstrating how to “debone a chicken”, teaching you classic chicken dishes like Chicken Coq au Vin, Chicken Casserole, Chicken Ballotine and Quinoa Salad. Date: 01 August 2020.  Saturday from 8am-5pm.  Cost R895.00  

You think it’s easy, don’t ya?  Well, I got news for you, kid.  There ain’t nothin’ easy about this.  Its long hours, kid, many of them.  Hours spent on your feet, for days on end, weeks on end.  You will sweat, you will ache, you will cut, you will dice you will slice, and if you can handle the heat, you won’t burn out or get chopped.  There will be times when you wanna quit, kid, many of them, but this is where we sift those who can from those who merely think they do.  You will go home and fall exhausted on your bed, not even botherin’ to undress, let alone shower.  Only to get it up at daybreak and do it all again tomorrow.  Because at the end of the day kid, you know it will be worth it.  You will get up and don your stained white jacket and carry on, because at the end of the day, kid, when you walk outta here, you know you can go anywhere in the world.  You will have earned yourself a coveted career, kid, one that commands respect.  One that you can be proud of.  Because on graduation day, kid, you button up your brand new white jacket with your name stitched proudly across the breast, and you get to look at yourself with actualisation and accomplishment,  Because that day, kid, is the day you can call yourself a  chef.  A day you carry on a prestigious legacy, one that was started by thousands of graduates before you.  Graduates that went on to work in great hotels, cruise liners, the best restaurants in the world, and even became the head chefs of their own acclaimed establishments.  A day the world becomes your oyster, kid.  A day you can call yourself a graduate of the FBI.  And if that ain’t great kid, then I don’t know what is.

The future is yours for the takin' kid. Whatcha waitin' for?  


What Our Students Say

I had a dream to be happy.  To be a pastry chef and cake decorator; it is happiness in a bottle for me.  Thanks to the FBI Chef School, today I drink from that bottle every day as a pastry chef at the Greenbrier Resort in West Virginia, USA, enjoying the ride.

Trudi Tromp

Trudi Tromp

After graduating from the FBI as Best Pastry student, in July 2018 I received a call from a recruitment officer of the Al Rayyan Hotel Curio Collection by Hilton  in Doha, Qatar to join them as a demi chef de partie.   Since my graduation I’ve worked under more executive and pastry chefs and have seen more places that I ever could have hoped for.

Yvette de Bruyn

Yvette de Bruyn

Your Instructors

World Class Instruction form World Class Chefs

Chef Nico van der Walt

The Bloemfontein Baker

Chef Lesley Jacobs

Hot Stuff

Chef Charl Crause

The Pastry Genius

Chef Vincent Bernhardt