Create your life
for the
Artist in you
Working Chefs
Since 2007
what's happening
Workshops & Events
FBI students and staff initiate and engage in a wide range of events and workshops.
Saturday Workshop on Artisanal Breads
Workshop on Artisanal Breads Chef Vincent Bernardt will be inspiring you as the young Baker how to make your own Artisanal Bread, using a fermented sour doughs and show you how to make your own Ciabatta, Sour Dough bread, Gluten-free Bread, Roasted Butternut and Sage Soup and Chicken Vegetable Soup. Date: 26 September 2020. Saturday from 8am-5pm. Cost R1100.
Saturday Workshop on The Rock Rose out of Isomalt
Rock Rose out of Isomalt Enjoy the day with South Africa’s Top Sugar Artist: Nicolas van der Walt. Bronze medalist at the IKA Olympics, Stuttgart, Germany 2020, February. Have you ever work with Isomalt, here is your opportunity to learn the whole process form, melting Isomalt, aeration, pulling, assembly and airbrushing your final succulent. Date: 03 October 2020. Saturday Workshop. Light lunch included. Cost R1100
Saturday Workshop on Pasta Making & Pasta Dishes
Workshop on Pasta making & Pasta Dishes “A staple food of traditional Italian Cuisine” Chef Charl Crause will take you through 3 types of Pasta Doughs, Basic Pasta, Enriched Pasta, and Drunken Pasta. Different Pasta Cuts and shaping of Ravioli. A selection of Classic Pasta dishes with classic sauces will also be covered in this program. This is a hands on Saturday program. Date: 03 October 2020. Saturday from 8am-5pm. Cost R895.
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.
