Turning a dream into a concrete career is possible, and Francesca De Simone is proof of this. A former sales assistant with a passion for pastry, she decided to change her life by enrolling in the professional pastry course at the Congusto Institute.
«The course was fundamental for me,” Francesca says. «Not only did I learn the techniques of modern pastry, but I also had the opportunity to work with great professionals like Marco Pedron, who helped me grow and find my way.” During her training, she refined her technical skills, from working with doughs to creating modern desserts, but above all, she acquired method and discipline—key elements for anyone wanting to work in this industry.
What made the journey even more stimulating was the chance to put the knowledge gained into practice immediately. Thanks to the support of the methodology instructors and collaborations with industry professionals, Francesca had the opportunity to participate in a special event that marked a turning point in her path: an internship in Marco Pedron's pastry lab, followed by a job offer.
Today, Francesca wakes up every morning at 5:30 in Tortona, takes the train to Milan, and dedicates herself to preparing orders for various pastry shops. It is a demanding job, which she faces with determination and passion. «Every day is a new opportunity to improve myself and learn something new,” she states. Her goal? To open a made-to-order cake shop, where every dessert tells a story.
Her journey demonstrates how training can be the first step toward professional reinvention. In a world where the job market is increasingly fluid and careers are less linear, having a solid, practical background is essential to turn a talent into a profession. And Francesca's story is proof that, with commitment and the right guidance, you can change your path and build your own future.
