Event List

Upcoming Events

Food Safety & Introduction to Basic Kitchen Procedures (theory)

13 Feb - 13 Feb 21

This program runs from 8am-4pm, including a light lunch.  (please let me know if you have any allergies). If you interested, please request the individual enrolment form from chef@fbichefschool.co.za You will receive a Certificate of Attendance at the end of the Program.

Macaron Workshop

20 Feb - 20 Feb 21

The Macaron Workshop is a Hands-on one day Program. The main focus is on the fundamental steps to bake a perfect Macaron and know all the secrets. A variation of Ganache’s will be made and you will be going home with a box of a variation of 6 Macarons. This program runs from 8am-5pm, including a light lunch.  (please let me know if you have any allergies). If you interested, please request the individual enrolment form from chef@fbichefschool.co.za You will receive a Certificate…

Isomat Beginners Workshop – 4 days

23 Feb - 26 Feb 21

The Isomalt Beginners Skill Program  is a Hands-on Program. Total of 36 hours training. Daily from 2pm-9pm. The focus will be on the melting process, aeration, pulling, blowing,  airbrushing and assembly of a variation of techniques. Theory on Isomalt Usage of colouring & Isomalt Storage of final pieces Melting process of Isomalt Aeration of Isomalt Pulling of a variation of shapes and Rock Rose succulent petals Pulling sticks Casting in silicone mould Pouring in stainless steel Pouring Isomalt on ice Blowing bolls Blowing…

Fondant Covering: Sharp Edge, with real cake & Dummy cake Workshop

06 Mar - 06 Mar 21

  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)

08 Mar - 13 Mar 21

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

13 Mar - 13 Mar 21

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.

Wedding cake Skill Program (4-day) – FBI Bloemfontein

16 Mar - 19 Mar 21

This this Wedding cake Decorative medium Skill Program, we will be covering the following Techniques. The Program runs over 4 days, Tuesday to Friday.  At the end of the week you will be taking the cake home with you. 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 icing Airbrushing of Arum Lilies If you interested, please…

Dark Chocolate Cake Workshop

20 Mar - 20 Mar 21

The Dark Chocolate Cake Workshop is a Hands-on one day Program. The main focus is on the Baking or the Dark Chocolate cake, dark chocolate mousse, Glacage, Peanut brittle, Chocolate soil (with dry ice), Chocolate paste and Chocolate rose. 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…

Isomalt Pincushion Flower Workshop

10 Apr - 10 Apr 21

The Isomalt Pincushion Flower Workshop is a Hands-on Program. The focus will be on the melting process, aeration, pulling, airbrushing and assembly. 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 will receive a Certificate of Attendance at the end of the Program.

7 Cooking Methods – 3 course meal Workshop

10 Apr - 10 Apr 21

In this class: you will be focusing on 7 cooking methods and how to apply them to different products to complete a 3 course meal. 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 and making your booking.  You will receive a Certificate of Attendance at the end of the Program.

Specialty Cake Skill Program (5-day)

13 Apr - 17 Apr 21

The Specialty Cake Skill Program is a Hands-on Program, we will focus on 6 Cakes including a Vegan Cake. The main focus is to bake a variation of Sponges, make a variation of mousses, understand the layering and glazing And decorating  in a Sugar & Chocolate Garnishes. 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…

EVENT: Morning Tea & Cake @ the FBI Chef School

17 Apr - 17 Apr 21

Enjoy an exclusive Morning Tea/ Cappuccino and Cake with us at the FBI Chef School.

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.

Cheese Making Workshop (3-days)

27 May - 29 May 21

In this exciting 3 day cheese making workshop the following will be covered: 27 & 28 May from 4pm – 9pm and Saturday from 8am-5pm. Theoretical and practical components: Theoretical Cheese making process Enzymes and preservatives. Cheese making ingredients Practical Day 01 Cheddar cheese (stirred curd) aged cheese Mozzarella Day 02 Queso Blanco (Ricotta style) Paneer Cream cheese- 3 flavours (roasted Pecan and Honey, Blueberry and Fennel, Roasted Garlic and Ginger) Day 03 Camembert Feta cheese- 3 flavours (Black pepper and mint, Rosemary…

Tortes & Tarts Workshop

29 May - 29 May 21

The Tortes & Tarts Workshop is a Hands-on one day Program. The main focus is on the different Pastries used for lining your tortes and tarts. Orange Dark chocolate Torte, White chocolate Cardamom Torte, Passionfruit Tart and Raspberry Tart. You will be going home with your Tortes and Tarts to 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…

Sugar Showpiece Workshop (5-day)

31 May - 04 Jun 21

The Sugar Showpiece Skill Program (very intense) is a Hands-on Program, we will focus the production of Isomalt Flowers & other Techniques.  At the end of the week you will be going home with your Showpiece. You will be making a Showpiece like the picture provided below (all these techniques). The focus will be on the melting process, pouring, casting, aeration, pulling, airbrushing and assembly. All South African flowers, the King Protea, the Birds of Paradise, Rock Rose (succulent) and Aloe Vera Flower (succulent).…

Isomalt – Cactus Flower Workshop

12 Jun - 12 Jun 21

The Isomalt Cactus Flower Workshop is a Hands-on Program. The focus will be on the melting process, aeration, pulling, airbrushing and assembly. 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 will receive a Certificate of Attendance at the end of the Program.

7 Cooking methods – 3 course meal Workshop

12 Jun - 12 Jun 21

In this class: you will be focusing on 7 cooking methods and how to apply them to different products to complete a 3 course meal. 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 will receive a Certificate of Attendance at the end of the Program.

Meringue Workshop

26 Jun - 26 Jun 21

The Meringue Workshop is a Hands-on one day Program. The main focus is on the different Meringues, French, Swiss, Italian and Japonaise. Products will be made from the meringues, Dark chocolate Marquise with Pate Sable and Chocolate mirror glace, Nougat and the classic Japonaise, Coffee Crème Chantilly and Dark chocolate Ganache. You will be going home with your Meringue-based products to share with family or friends. This program runs from 8am-5pm, including a light lunch.  (please let me know if you have any…

Croissant & Danish Workshop (3-day)

30 Jun - 04 Jul 21

In this 3 – day Workshop we will be covering some of the fundamentals of pastry products such as slow proving, plastification, lamination and correct baking techniques. We will be making Classic Croissants as well as Pain au Chocolat and Almond Danishes. If you interested, please request an individual enrolment form from chef@fbichefschool.co.za

Molecular Gastronomy Workshop

03 Jul - 03 Jul 21

Molecular Gastronomy is a sub-discipline of food and it’s science that seeks to investigate the physical and chemical transformation of ingredients that occur in cooking.  The program includes three areas, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking and takes advantage of many technical innovations from the scientific disciplines. This program runs from 8am-5pm, including a light lunch.  (please let me know if you have any allergies). If you…

Laminated Pastries & Pie Workshop

10 Jul - 10 Jul 21

The Laminated Pastries & Pies Workshop is a Hands-on, one day Program. The main focus is on “how to make your own Puff Pastry & Pie Dough”. From the Puff Pastry you will be making Pasteis da Nata, Mille-Feuille and the classic Tart Tartin. With the Pie Pastry you will be making a Chicken & Mushroom Pies. With the meringues a variation of products will be made from Dark chocolate Marquise, Nougat and the classic Japonaise with Coffee Crème Chantilly and Dark Chocolate…

Butchery Program (4-day)

14 Jul - 17 Jul 21

All meat cuts will be discussed in depth and the cooking methods, pairing of herbs and spices to correct meat cuts, aging, smoking and marinating techniques to be addressed. Day 01 Theoretical aspects of meat to be addressed with practical Lamb carcass Processing of carcass Leg cuts-deboning. Short loin and loin chops. Lamb shank. 3 Bone Rack of Lamb Day 02 Beef carcass (Back ¼) Processing of carcass Mincing and sausage processing. Topside Rump Flank T-bone steaks Beef kebabs/sosaties Day 03 Venison Processing…

Breads & Pastries Skill Program (5-day)

20 Jul - 24 Jul 21

The Bread & Pastry Skill Program  is a Hands-on Program, we will focus on a huge variation of Breads and Pastries. We will focus on Sour Dough Breads, Ciabatta, Multigrain, Brioche, Rye, Crossini’s, Deep-fried Pastries, Challah, Danishes, Lemon meringue tarts, Quiches, Pies, Puff Pastry, Focaccia, Soft Dinner Rolls, Rusks, Choux and Scones. 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…

EVENT: Breakfast @ the FBI Chef School

24 Jul - 24 Jul 21

Book for a exclusive Breakfast at the FBI Chef School.

All about Poultry Workshop

31 Jul - 31 Jul 21

Thank you for the enquiry. In the one-day workshop:  obtaining the skill of deboning a chicken, utilizing all cuts to different cooking methods and compile 5 different main course dishes. 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 will receive a Certificate of Attendance at the end of the Program.

Hot & Cold Dessert Workshop

07 Aug - 07 Aug 21

The Hot & Cold Plated Dessert Workshop is a Hands-on, one day Program. The main focus is on The Crème Brulee with Mixed Berry Compote, Vanilla Crumble, Crystalized Flowers, Brandy Snap and Coral sugar Garnish. and Dark Chocolate Fondant with Pecan Praline Ice-cream, Crème Anglaise, Dehydrated Dark Chocolate Mousse shards, Chocolate soil and De-hydrated Mint. You will be going home with your Desserts to share with family or friends. This program runs from 8am-5pm, including a light lunch.  (please let me know if…

Wedding Cake Skill Program (decorative mediums in Sugar & Chocolate), 5-day

16 Aug - 21 Aug 21

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 to Friday from 5pm to 9pm and Saturday from 9am to 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…

Classic Plated Dessert Workshop

21 Aug - 21 Aug 21

In this workshop a huge focus is on the classics of plated Desserts. 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 will receive a Certificate of Attendance at the end of the Program.

Artisanal Bread Workshop

28 Aug - 28 Aug 21

The Artisanal Breads Workshop is a Hands-on, one day Program. The main focus is how to make, Ciabatta, Sour Dough Bread, Gluten Free Bread, Roasted Butternut & Sage Soup and Chicken & Vegetable Soup. You will be going home with your Artisanal Breads and Soups to 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 will receive…

Cold Presentation & Canape Workshop

11 Sep - 11 Sep 21

In this workshop a huge focus is on Canapes & Cold presentation. 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 will receive a Certificate of Attendance at the end of the Program.

EVENT: Canape Cocktail Dinner @ FBI Chef School

11 Sep - 11 Sep 21

Book for an Canape evening with us where you can enjoy good wine and music.

Plated Dessert & Cheese Courses Skill Program (5-day)

14 Sep - 18 Sep 21

The A la Carte Dessert & Cheese course (very intense) Skill Program  is a Hands-on Program, we will focus on a variation of Desserts & Cheese courses. This program runs from 5pm-9pm Tuesday till Friday and Saturday from 2pm-10pm. Tuesday evening we will have a theory class discussing the ingredients, equipment and methods of all the relevant recipes. We will be execute a Chef’s Table on Saturday evening in conjunction with our full-time Food preparation & Culinary Arts students. If you interested, please…

EVENT: Chef’s Table

18 Sep - 18 Sep 21

Join us for a evening where the Chef’s will be showcasing their work with wine pairing.

Pasta Making & Pasta Dishes Workshop

02 Oct - 02 Oct 21

In this workshop a huge focus is on Pasta making & Pasta Dishes. In this workshop 3 different pasta dough techniques will be covered with a variation of seasonal pasta dishes. 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 will receive a Certificate of Attendance at the end of the Program.

EVENT: Italian Dinner @ FBI Chef School

02 Oct - 02 Oct 21

We hosting an Italian cuisine Dinner event at the FBI Chef School.  Join us for a evening with lots classic Italian food and wine.  

Wedding Cake Skill Program (decorative mediums in Sugar & Chocolate), 6-day

11 Oct - 16 Oct 21

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 to Friday from 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…

Choux Pastry Workshop

16 Oct - 16 Oct 21

The Choux Pastry Workshop is a Hands-on, one day Program. The main focus is how to make Choux Pastry with a huge variety of fillings, toppings and garnishes. On the menu: Coconut & Strawberry Éclair with Coconut mousse, strawberry gel and dipped in white chocolate glaze. Classic Paris Brest with hazelnut Mousseline, Caramelized Hazelnuts and Flaked Almonds Milk Chocolate & Amarula Religeuse with Milk Chocolate Mousse, Salted Caramel, Amarula Pipette, Chocolate Streusel and Spiral Tuile. Pumpkin Pie Profiterole with Spiced Pumpkin Puree, Whipped…

Christmas Buffet from different countries Workshop

30 Oct - 30 Oct 21

In this workshop a huge focus is on the exploring of different products used for Christmas from different Countries compiling a Buffet. 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 will receive a Certificate of Attendance at the end of the Program.

EVENT: Christmas Buffet from Different Countries at the FBI Chef School

30 Oct - 30 Oct 21

It’s Christmas time, enjoy an pre Christmas Dinner with us and enjoy a Buffet with a huge variation of classic dishes from around the world.

Chocolate & Confections Skill Program (4-day)

15 Nov - 19 Nov 21

The Chocolate & Confection Skill Program  is a Hands-on Program, we will focus on a variation of Products. We will focus on a variation of Truffles, Lemon logs, Rainiers, Spiked Eggnog, Peanut Brittle, Peanut Butter Taffy, Salted Caramel, Mint Fondants, Pecan Pralines, Chocolate Fudge, Agar jellies, Turkish Delight, Honey Nougat, Marshmallow, Honeycomb and Rochers. This program runs from 5pm-9pm Tuesday till Friday. If you interested, please request an individual enrolment form from chef@fbichefschool.co.za You will receive a Certificate of Attendance at the end…

Biscuit variation Workshop

20 Nov - 20 Nov 21

The Biscuit Workshop is a Hands-on, one day Program. The main focus is how to make a variation of 5 Biscuits. On the menu is Chocolate Chip Cookies, Cranberry & Oat Cookie, Peanut Butter Cookies, Macaroons (coconut) and Shortbread. You will be going home with a box of Biscuits to share with your 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…

Christmas – Cake & Mousse in a tin with Mirror glaze

27 Nov - 27 Nov 21

The Christmas Tin Cake Workshop is a hands-on one day Program. A Guava, Coconut and Pineapple Gateaux with crunchy Sable Breton Biscuit and Vanilla Sponge Layers. Layers Madeira sponge base Pineapple & coconut gel Coconut Sable Breton biscuit disk Guava Mousse Galaxy Glaze 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 will receive a Certificate of Attendance at the end of…