FBI Chef School

Welcome to the Food and Beverage Institute

Chef Nicolas van der Walt started cooking and playing with food at the tender age of 12, as a typical farm-boy. Nicolas soon made headlines as one of the most promising pastry chefs in the world by entering numerous competitions and promoting the art of pastry by becoming a leader in the art of sugar and chocolate craft.

Herewith a short version of achievements and a brief track-record of Nicolas’ experiences both locally and abroad:

• 2 Year, in house training program at the Protea Hotel Bloemfontein
• Management diploma – Central University of Technology, Free State
• 2 Years working at the Park Hyatt Hotel, Rosebank under acclaimed executive pastry chef, Linda Kotze
• Selected as pastry chef for the junior national culinary team of South Africa
• Competed at the World Championships, Maastricht, Holland in 2001 and won a gold medal. Also Nicolas was awarded the most promising pastry chef in the world
• Graced the Savoy Hotel, London, UK
• Opened a fine dining experience restaurant, @ The Square in the arty town of Clarens in the Free State
• 2 Years as executive pastry chef at the Michelangelo Hotel, Sandton
• 3 ½ years as executive pastry chef at the Saxon Boutique Hotel and Spa, Sandhurst, Johannesburg
• Competed in the Salon Culinaire in 2007, first and second place achieved in the showpiece section.
• Advisory pastry chef of the Castle Kyalami Hotel, Johannesburg
• Program Director  and co – owner of the FBI Chef school and Patisserie Academy.

Training pastry chefs of outstanding quality
The FBI School of Pastry in Johannesburg does not only specialize 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 approved institution under highly qualified, internationally acclaimed chefs.