About Us

The Food & Beverage Institute Bloemfontein (FBI), now a national brand, was formed in 2004/5 by chefs Kevin Gericke and Lesley Jacobs, both internationally acclaimed in their respective fields.

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. Students are trained ‘hands-on’ in both practical lectures and actual real life functions to prepare them for the amazing international hospitality arena.

International Training

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.

 

 

 

 

 

 

Lecturers

 

The Food and Beverage Institute boasts a lecturing staff with more than 20 years of lecturing experience and 40 years operation experience – testament in the quality of students produced at the FBI.

Lesley

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. He too has a list of achievements stretching across the globe since 1997 and after winning the national Chaine des Rotisseurs Jeunes Commis competition in 2003, was awarded an international 3rd place at the internationals. 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. He too has a list of achievements stretching across the globe since 1997 and after winning the national Chaine des Rotisseurs Jeunes Commis competition in 2003, was awarded an international 3rd place at the internationals.

 

Jarine

Jarine Mostert, Operations Director, is primarily responsible for management, theory and Patisserie training at the FBI Bloemfontein and has been active in the hospitality industry since 1999. Jarine was part of the opening team at the world-renowned Saxon Hotel and Spa in 2000. 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

 

 

 

 

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

 

 

 

 

Ewald van Aswegen, Assistant Operations Chef, provides hands-on training to learners on the culinary arts training programs.  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.

 

 

 

 

Nicolas D van der Walt, program director – Gauteng, an internationally acclaimed pastry chef, is responsible for training the pastry students and modules at the FBI Chef School & Patisserie Academy in Johannesburg. 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 1995. 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.