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Culinary Experiences
for the
Artist in you
Inspiring and Educating
Working Chefs
Since 2007
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.

Saturday Workshop on Choux Pastry

31 Oct - 31 Oct 20

Workshop on Choux Pastry Chef Vincent Bernardt will be Demonstrating: Choux Pastry Éclair (with a coconut mousse, strawberry gel and white glaze dipped in toasted Coconut),Classic Paris Brest (with hazelnut mousseline, caramelized hazelnuts, flaked and flacked almonds),Religeuse (with milk chocolate mousse, salted caramel, amarula pipette, spiral tuile and chocolate streusel),Profiterole (with spiced pumpkin puree, shipped sour cream, pecan praline disk, spiced streusel and chocolate stick).  This is a hands-on program.  You will be taking home all your Choux goodies. Date: 31 October 2020. A…

Chef’s Table @ the FBI Chef School & Patisserie Academy

13 Nov - 13 Nov 20

FBI Chef’s Table Enjoy a 5-course meal with our warm hospitality Chefs and Students. Friday 23 October at 6:30pm.  Book know with Chef Nicolas. Menu on request. Cost R625 per person.

5-day Chocolate & Confections Skill Program

17 Nov - 20 Nov 20

Chocolate & Confections Skill Program Chef Nicolas van der Walt will be Demonstrating (4-day program) the following Chocolate & Confections: Liqueur ganache truffles, Orange truffles, Truffle truffle, Chai tigers, Cinnamon stacks, Hot chocolates, Rainiers, Lemon logs, Spiked eggnog, Peanut brittle, Peanut butter taffy, Caramel, Mint fondants, Maraschino cherry cordials, Pecan pralines, Chocolate fudge, Pistachio caramel twists, Agar jellies, Turkish delight, Honey nougat, Marshmallow, Honeycomb and Rochers.  This is a intense Hands-on program from Tuesday to Friday. Date: 17-20 November 2020.  6pm-10pm daily.  Cost…

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.

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

Director

Chef Lesley Jacobs

Hot Stuff

Chef Charl Crause

The Pastry Genius

Chef Vincent Bernhardt