Event List

Upcoming Events

Saturday Molecular Gastronomy Workshop

18 Jul - 18 Jul 20

Molecular Gastronomy Workshop on 2, 3-course menus by Chef Charl Crause   Molecular Gastronomy is a sub-discipline of Food and it’s science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.  Its 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. Date: 18 July 2020, Saturday 8am – 5pm. …

Saturday Workshop on Laminated Pastries & Pies

25 Jul - 25 Jul 20

Workshop on Laminated Pastries & Pies Chef Vincent will be Demonstrating Lamination:  “how to make your own Puff Pastry & Pie Dough”, making pasteis da nata, Classic Mille-feuille, Tart Tartin and Chicken & Mushroom Pies. Date: 25 July 2020, Saturday, Lunch included. 8am-5pm. Cost R1100

Saturday Workshop on All about Poultry

01 Aug - 01 Aug 20

Workshop on All about Poultry Chef Charl Crause will be Demonstrating how to “debone a chicken”, teaching you classic chicken dishes like Chicken Coq au Vin, Chicken Casserole, Chicken Ballotine and Quinoa Salad. Date: 01 August 2020.  Saturday from 8am-5pm.  Cost R895.00  

Saturday Workshop on Naked Madeira Cake

08 Aug - 08 Aug 20

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

Saturday Workshop on Basic Desserts, Savoury & Sweet Canapes

15 Aug - 15 Aug 20

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…

5-day Breads & Pastries Skill Program

18 Aug - 22 Aug 20

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.…

Breakfast at the FBI Chef School and Patisserie Acadamy

22 Aug - 22 Aug 20

Breakfast at the FBI Join us for a amazing morning and enjoy a spread  of Breads & Pastries, your choice of English or Continental Breakfast, and  the best Cappuccino! Date: 22 August 2020, Saturday morning.  Price: R170 per person. Book know.      

Saturday Workshop on Hot & Cold Desserts

29 Aug - 29 Aug 20

Workshop on Hot & Cold Desserts A demonstration on two Classic Desserts with a modern twist in flavour & combination and plating: Dessert 1: Creme Brulee, mixed berry compote, vanilla crumble, crystalized flowers, brandy snap and coral sugar. Dessert 2: Dark Chocolate Fondant, pecan praline ice-cream (molecular gastronomy method), creme anglasie, dehydrated dark chocolate mousse shards, chocolate soil and de-hydrated mint. This program  will be facilitated  by Chef Vincent Bernardt and an action class will follow. A light lunch will be included. Date:…

Saturday Workshop on Strelitzia out of Isomalt

05 Sep - 05 Sep 20

Workshop on Strelitzia made from Isomalt The Sugar  day will be facilitated by the Olympic Bronze medalist Chef Nicolas van der Walt. A demonstration on the melting process of Isomalt, aeration, pulling techniques, assembly and airbrushing. Date: 05 September 2020. 8am-5pm.  Cost R1100 including a light lunch.

Saturday Workshop on Meringues

12 Sep - 12 Sep 20

Chef Vincent Bernardt will be demonstrating all the classic meringues and show you how to do a selection of products from the meringues, you will be doing a dark chocolate marquise with a pate sable base and chocolate mirror glaze, nougatine, the classic Japonaise with coffee crème Chantilly and dark chocolate ganache.

5-day Plated Dessert & Cheese Courses Skill Program

15 Sep - 19 Sep 20

Plated Desserts & Cheese Courses 5-day Skill Program The focus on the Tuesday evening will be going through the  recipes and methods. This is an Hands-on Program.  Tuesday – Friday and then Saturday evening we will have a Chef’s table with our Full-Time Food Preparation & Culinary Arts Students. Spend a week with Chef Nicolas and learn the finer Skills & Techniques how to produce over the top Desserts and Cheese courses.  

Saturday Workshop on Artisanal Breads

26 Sep - 26 Sep 20

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

03 Oct - 03 Oct 20

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

03 Oct - 03 Oct 20

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.

5-day High Tea Skill Program

06 Oct - 10 Oct 20

5-day High Tea Skill Program The focus on the Tuesday evening will be going through the recipes (believe me there is quite a lot), to understand the recipes and ingredients. Wednesday to Friday evening will be Demonstration and actions. Saturday morning we will execute a morning High Tea in the FBI Venue for 50 guests. This is a intense Hand-on Program. We will be focusing on Danties, Sweet and Savory Items with a very modern twist and flavor combinations. Date: 6-10 October, Tuesday…

Saturday Workshop on Tortes and Tarts

17 Oct - 17 Oct 20

Workshop on Tortés and Tarts Chef Vincent Bernardt will be Demonstration in the following products: Orange Dark Chocolate Torté,    White Chocolate cardamom Torté, Passion-fruit Tart and Raspberry Tart. This is a hands-on Program, you will be making these 4 products from scratch and take them home to share with family and friends. Date: 17 October.  Saturday 8am-5pm, light lunch included.  Cost R1100.

Saturday-Workshop on Naked Cake on Pottery Wheel

17 Oct - 17 Oct 20

Naked Cake on Pottery Wheel   Join Chef Nicolas for this extreme exciting half day Workshop on “how to work on the pottery wheel finishing your naked cake with marble Italian buttercream and garnished with elaborate Sugar & Chocolate garnishes. Date: 17 October. Time: 09:00-14:00.  Cost R900

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

23 Oct - 23 Oct 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.

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…

Saturday Workshop on Biscuits

28 Nov - 28 Nov 20

Workshop on Biscuits   In this Saturday Workshop, Chef Vincent Bernardt will be covering the following Biscuits:  Chocolate chip cookies, Cranberry & Oat cookies, Peanut butter cookies, Macaroons (coconut) & Shortbread.  This is a hands-on program, so you will be going home with this selection of biscuits made by yourself. Date: 28 November 2020.  Light Lunch included.  Cost R895