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As an approved City & Guilds training and examination centre, (centre number 843 284) the FBI has trained many students who have excelled and are now running their own kitchens and food and beverage outlets both nationally and abroad. Our syllabus is all encompassing of the industry and is testament to the experience and skills of the staff and lecturers. Chefs Nicolas van der Walt and Lesley Jacobs are often involved in training chefs worldwide and travel to the Middle East, Durban, Johannesburg, Cape Town and many other destinations to deliver training of international standards. Lesley Jacobs, Principal and national program director, has experience printed all over his curriculum vitae and achievements to make you sit up and take notice. He has been in the hospitality industry since 1997, starting at the Mount Nelson in Cape Town and has since graced the likes of the Saxon Hotel and Spa and the Michelangelo with stints at the Free State Technicon, South African College of Tourism and the Campus International Hotel School. Jarine was part of the opening team at the world-renowned Saxon Hotel and Spa in She has since been employed in several positions at Sun International, gaining experience throughout various departments including Finance, Operations, Front Office as well as HR. Jarine was also extensively involved in the development and opening phases of Windmill Casino & Entertainment Centre. Michele Fourie, Operations Chef, provides hands-on training to learners on the culinary arts training programs. Michele brings lots of international experience having worked at the Ritz Carlton Hotel in Naples, Florida as well as several properties in the UK and Asia. Ewald brings a lot of international experience having worked on cruiseliners, at 5 star establishments across the country as well as having been involved in international training of chefs. As a member of the SA junior culinary team, he won an Olympic gold medal, amongst the many other national and international competitions that he has entered since starting out in the hospitality industry in Chef Nicolas is regarded as one of the pastry leaders of the world and his resume includes hotels such as the Park Hyatt, the Savoy in London, the Michelangelo, the Saxon Hotel and Spa and the Castle Kyalami. The Food and Beverage Institute does not only specialise in sugar and chocolate craft,but also teaches full culinary programs resulting in a well balanced all-rounded chef. It is here where aspiring chefs will have the opportunity to train in this time-honored culinary art at an internationally accredited institution under highly qualified, internationally acclaimed chefs. The Food & Beverage Institute does not only specialise in training internationally qualified chefs, but also cater for the more sophisticated clientele who enjoy cuisine that is tastefully prepared and well presented.
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