Workshops & Events
FBI students and staff initiate and engage in a wide range of events and workshops.
Workshop on Naked Madeira Cake Chef Vincent Bernardt will be doing Demonstration showing you step by step how to bake your own Light Madeira cake, Italian buttercream, layering of the cake and how to create pallet knife flowers on the cake with vibrant colors. You take your Light Madeira Cake home and share with family and friends. (this program is part of the top 10 bakes) Light Lunch included. Date: 08 August, 8am-5pm. Cost R1100
Workshop on Basic Desserts, Savory & Sweet Canapes A canape is a type of horse dóevre, a small, prepared and often decorative food, consisting of a small piece of bread, puff pastry, or a cracker topped with some savory food, held in the fingers and often eaten in one bite, traditionally served before dinner, usually accompanied by cocktails. The day will start with a demonstration by Chef Charl Crause with a action hand-on class will be following after. Date: 15 August 2020. Saturday…
Breads & Pastries Skill Program Tuesday evening we focus on the Theory, going into detail of using the correct ingredients to bake the best Bread & Pasties. This is a hand-on Bread making Program. Tuesday – Friday and then Saturday morning we have an Breakfast function showcasing our display of Sourdough breads, Ciabattas, Soft enriched rolls, Rye bread, Honey Challah, Crossini’s, Focaccia, Multigrain bread, Brioche, Danishes, Pasteis da nata, Cream Scones, Rusks, Deep-fried Pastries, Quiches, Chicken & Mushroom Pies and Lemon meringue Pies.…
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.
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.