Event List

Upcoming Events

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…