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

Food & Beverage Institute Partners

Food safe colours

Photography training and workshops

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.

Madeira Cake Workshop

08 May - 08 May 21

The Madeira Cake Workshop is a Hands-on one day Program. The main focus is on the Baking or the Light Madeira cake, how to make an Italian Buttercream and how to decorate your cake with the Palette Knife techniques. You will be going home with your cake and share with family or friends. 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…

High Tea Skill Program (5-days)

18 May - 22 May 21

The High Tea Skill Program (very intense program) is a Hands-on Program, we will focus on Danties, Sweets & Savoury Items. We will focus on 4 Danties, 5 Sweet and 6 Savoury items. This program runs from 5pm-9pm Tuesday till Friday and Saturday from 7am-12pm. On the first evening we will have a theory class discussing the ingredients, equipment and methods of all the relevant recipes. We will be execute a Morning High Tea function on Saturday. If you interested, request an individual…

EVENT: Morning High Tea @ FBI Chef School

22 May - 22 May 21

Book and enjoy a memorable morning High Tea at the FBI Chef School.


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


Chef Lesley Jacobs

Hot Stuff

Chef Charl Crause

The Pastry Genius

Chef Vincent Bernhardt