journal

Come formare i (nostri) cuochi di domani? Come educare le nuove generazioni ad una cultura della nutrizione e del prodotto in linea con le esigenze del pianeta? Come strutturare una formazione professionale commisurata per la Gen Z e, a breve,...

To become a chef today, intensive and practical professional training is essential. At Congusto Institute we offer updated courses with a hands-on approach, responding to the needs of Generation Z and X. Our training prepares you for a rapidly evolving...

The world of catering is also full of obstacles: to come close to excellence you need determination, curiosity and sacrifice. These requirements are certainly not lacking in the chefs protagonists of this article. These women are a source of inspiration...

In un'epoca in cui i corsi online di cucina hanno guadagnato popolarità e accessibilità, è fondamentale riconoscere che non tutte le professioni possono essere apprese efficacemente attraverso un monitor. Per diventare cuochi o pasticceri professionisti occorre una formazione pratica e immersiva, che...

The world of hospitality and catering thrives on synergies, contaminations and small gourmet revolutions. Every chef is a sort of painter who, color after color, tells of his art and generates anticipation and great admiration in the final customer.

Let's find out what about some culinary students at Congusto Institute. What are they doing today? They are often inexperienced, but at Congusto they find the space to start giving shape to their dreams. New generations of chefs, pastry chefs, restaurant...

In this article we present ten chefs under 35 who are making themselves noticed on the national and international gastronomic scene, and who can be a source of inspiration for the students of the Congusto Institute's professional cooking course.