Lecturers |
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The Food and Beverage Institute boasts a lecturing staff with more than 30 years of
lecturing experience and 60 years operational experience – testament in the quality
of students produced at the F.B.I. |
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Kevin Gericke, national operations director,
has been in the kitchen since the tender age of 10 and has food in his genes passed
down from his Canadian French grandmother and ship chef great grandfather. At 16 he
was working in hotels and after completing matric, started in-service training at
Southern Suns. Three years later he qualified as a professional chef and then became
and Executive Chef working in Cape Town, Botswana and Pretoria. Kevin has been
actively involved in training chefs since 1994 and has entered and won competitions
around the world since 1989 and acted as logistics captain for the South African
National Culinary team. Kevin is a firm believer in the classics and likes to add a
modern twist to basics resulting in culinary excellence.
Lesley Jacobs, 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
Châine des Rôtisseurs Jeune Commis competition in 2003, was awarded an international
3rd place at the internationals.
Nicolas D van der Walt, program director – Gauteng
and internationally acclaimed pastry chef, is responsible for training the pastry
students and modules at the FBI Bloemfontein and FBI School of Pastry, Jhb. 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, Saxon Hotel and Spa and the Castle Kyalami.
Seugnet Pietersen, lecturer at the FBI Bloemfontein
and a formal hotel school graduate in Hospitality Management, has not only been
involved in kitchens, but also hospitality management at various hotels and resorts
in South Africa and has also experienced the pleasure of operating at various food
and beverage service outlets, hotel front office, banqueting coordinating and kitchen
supervision. Since 2002 Seugnet has been directly involved in training hotel
management and cheffing students with great success.
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