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.
Fondant Covering: Sharp Edge, with real cake & Dummy cake Workshop
The focus of this workshop is that you get to learn how to cover a real layered cake and dummy cake with fondant in marbling and Fondant with a cement texture. The decorations will blow your mind away. You will be going home with your 2 Cakes. This program runs from 8am-1pm. If you interested, please request an individual enrolment form at chef@fbichefschool.co.za You will receive a Certificate of Attendance at the end of the Program.
Wedding Cake Skill Program (5-day) (decorative mediums)
This this Wedding cake Decorative medium Skill Program, we will be covering the following Techniques. The Program runs over 6 days. At the end of the week you will be taking the cake home with you. Monday – Friday 5pm – 9pm and Saturday from 9am – 4pm. Chocolate roses Chocolate Peony Chocolate Arum Lily Chocolate Daisies Gum paste Rose leaves Gum Paste Day Lilies Covering in Royal Icing Covering in Fondant (marbling) Wrapping in Chocolate Chocolate mosaic Pallet knife work with Royal…
Food Costing Workshop
In this class: you will gain the knowledge of food costing, allowing you to ensure your goods sold with a profit and not a loss, basic food costing mathematics. 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 at chef@fbichefschool.co.za You will receive a Certificate of Attendance at the end of the Program.
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.
