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September 2020

Saturday Workshop on Artisanal Breads

September 26
R1100

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.

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October 2020

Saturday Workshop on The Rock Rose out of Isomalt

October 3
R1100

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

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Saturday Workshop on Pasta Making & Pasta Dishes

October 3
R895

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.

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5-day High Tea Skill Program

October 6 @ 6:00 pm - October 10 @ 10:00 pm
R4500

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:…

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Saturday Workshop on Tortes and Tarts

October 17
R1100

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.

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Saturday-Workshop on Naked Cake on Pottery Wheel

October 17 @ 9:00 am - 2:00 pm
R900

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

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

October 23 @ 6:30 pm - 10:00 pm
R625

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.

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Saturday Workshop on Choux Pastry

October 31
R1100

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…

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November 2020

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

November 13 @ 6:30 pm - 10:00 pm
R625

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.

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5-day Chocolate & Confections Skill Program

November 17 @ 6:00 pm - November 20 @ 10:00 pm
R1100

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. …

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