Create your life
for the
Artist in you
Working Chefs
Since 2007
Food & Beverage Institute Partners
Food safe colours
Photography training and workshops
what's happening
Workshops & Events
FBI students and staff initiate and engage in a wide range of events and workshops.
Isomalt – Cactus Flower Workshop
The Isomalt Cactus Flower Workshop is a Hands-on Program. The focus will be on the melting process, aeration, pulling, airbrushing and assembly. Program runs from 8am-5pm, including a light lunch. (please let me know if you have any allergies). If you interested, please request an individual enrolment form from chef@fbichefschool.co.za You will receive a Certificate of Attendance at the end of the Program.
7 Cooking methods – 3 course meal Workshop
In this class: you will be focusing on 7 cooking methods and how to apply them to different products to complete a 3 course meal. This program runs from 8am-5pm, including a light lunch. (please let me know if you have any allergies). If you interested, please request an individual enrolment form from chef@fbichefschool.co.za You will receive a Certificate of Attendance at the end of the Program.
Meringue Workshop
The Meringue Workshop is a Hands-on one day Program. The main focus is on the different Meringues, French, Swiss, Italian and Japonaise. Products will be made from the meringues, Dark chocolate Marquise with Pate Sable and Chocolate mirror glace, Nougat and the classic Japonaise, Coffee Crème Chantilly and Dark chocolate Ganache. You will be going home with your Meringue-based products to share with family or friends. This program runs from 8am-5pm, including a light lunch. (please let me know if you have any…
testimonials
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.
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.
