News at the Congusto Institute: it's time to welcome Master Pastry Chef Marco Pedron, who is entrusted with the role of Director of the Pastry area and consultancy for the school's special projects.

The Milanese Pastry Chef, already a Campus teacher on the occasion of thematic courses and masterclasses, will from now on follow the development of the training program, the creation of new educational formats for pastry making and the implementation of the project of our Educational Bakery .

But who is Marco Pedron ? Let's find out more closely about his professional history and the role he will play within the Institute.

Who is Marco Pedron and what will he do as Director of Pastry Arts

Born in 1981 and a true Milanese native, Pedron began working in the restaurant sector as a boy and, after his first experiences in the dining room and in the kitchen, he indulged his passion for pastry making, soon becoming a successful Pastry Chef.

After having worked alongside great names in the kitchen such as Paola Budel and Omar Allievi as pastry chef at the Principe di Savoia and managed Luigi Biasetto's pastry shops in Brussels, Pedron returns to Milan where he takes on the role of executive for Rocco Princi. It was precisely in Milan that he met Carlo Cracco and became Head Pastry Chef of Café Cracco In Galleria .

Today Pedron is engaged as a consultant and creator of new projects for companies in the sector and dedicated with great enthusiasm to the training of new generations of professional pastry chefs.

In Congusto, in fact, the master takes on a role that will see him dedicate himself 360° to the growth of new generations of professionals. After years of experience in the field, the right time has come to also deal with the training of tomorrow's pastry chefs, through teaching and orientation in the world of contemporary pastry making.

« The full professional and human harmony sees us enthusiastic about this new collaboration - says Daniel Stoico, Co-Founder & Executive Director of Congusto Institute - The contribution that Pastry Chef Marco Pedron will bring to the Campus will be fundamental to follow alternative paths, develop different points of view and give life to new concepts. All of Marco's experience, his professional background which has been enriched both in Italy and abroad, including management of large numbers, management of pastry shops, as well as creativity and excellence, will give a further turning point to Congusto's training in the field pastry shop" .

Why study pastry making at the Congusto Institute with Marco Pedron

« I believe that training is a very important moment in the careers of our students - explains Marco Pedron - I want to take care of their technical preparation, but with particular attention to the human factor. A path that starts from transmitting solid foundations and techniques, but which aims at the involvement and interaction of the individual, with the aim of stimulating curiosity and pushing young students to delve deeper and experiment. Training is definitely up my alley. In the past I have trained many people in the laboratories, now the time has come to seize this opportunity resulting from the relationship of great esteem and mutual trust with the founders of the Congusto Institute, which was born from a friendship built over time ."

Among the other topics that are very close to Marco Pedron's heart, there is professional integration, which has always been one of the pillars of the Congusto Institute. In fact, together with the CEO & Founder Federico Lorefice, he will select the best realities, including pastry shops and accommodation facilities with the aim of establishing valuable partnerships and then directing the students to training internships aimed at employment, which are held at the end of the training period. classroom of the Professional Pastry Making Course.

Do you want to know more about who Marco Pedron is and why study pastry making from a great master like him? Visit the site and discover all the advantages of our training offer.