In recent years, the world of food has changed profoundly. It's no longer just a matter of technique or a skill learned on the job. Today, working in food means navigating a complex system, made up of people, organization, communication, and responsibility.
Kitchens remain the heart of operations, but new roles and different expectations are emerging around them. Those entering this sector today must be able to manage pressure, change, and teamwork. They must understand the context in which they operate, not just execute well.
This is why training can't stop at recipes. We need to work on our professional mindset, our ability to communicate, lead a team, and navigate complex situations without losing focus. Mindset becomes a concrete skill, just as much as technique.
This approach is an integral part of the Congusto Institute 's professional programs. Alongside operational preparation, essential soft skills are developed today: stress management, kitchen leadership, digital communication, and professional role awareness.
Even the way we talk about our work has changed. Knowing how to communicate coherently, using digital technology wisely, and building our own professional identity is now part of the growth journey for those who work in the food industry. Not to show off, but to have control and a vision of our future.
The same goes for the dining room and hospitality world, which is increasingly central to the overall experience. Today, dining is about relationships, organization, and event and people management. It requires new skills and training that goes beyond traditional service.
Food remains a solid profession, requiring discipline and commitment. But it's also a sector that requires thought, balance, and the ability to evolve. Training today means building a solid foundation for a career that can last over time, without improvisation.
If you're considering a career in food, this is the place to start: understanding what kind of professional you want to become, before even entering the kitchen.
