It is with this provocation that Congusto opened its doors to future students of the school during its spring Open Day.
A repeating model, following the September edition, which saw a large turnout of very young, passionate people who look to the catering industry as their future.
And while on one hand it is fundamental that there is still demand and fascination for the sector, on the other it is undeniable that the type of work and the context have not had it easy in recent years.
“Zero stress, all future” is intended as an invitation, as well as a stimulus, a tagline that every young aspiring professional should take firmly to heart and commit themselves to.
Congusto Institute, as a center for higher education in cooking, pastry, and bread-making, is a unique entity in the Italian landscape, not only for the quality of its working environments, educational offerings, and teaching staff, but above all for its ability to adapt to change and stay ahead of the curve.
Often, school modules do not take into account changes in the sector or the target audience, or the desires and needs of a workforce that thinks and lives with habits and goals very different from those of thirty or fifty years ago.
At Congusto, we want to capture the present without omitting anything and be a source of inspiration for students every day, in every lesson.
Precisely for this reason, a dose of inventiveness and creativity is required today, not only on the plate, but also in defining a professional path and a rich and high-quality background of experience.
Receiving a solid education is a sine qua non requirement, yet it is no longer enough.
Personal relationships, connections with other professionals, and information on current events in the Italian and international landscape are fundamental.
What are the dynamics driving the hospitality world? What are the new entrepreneurial and business models starting to emerge on the market? What is necessary to keep in mind beyond academic training?
In this regard, on the occasion of the May 23rd Open Day, Congusto invited four young entrepreneurs to talk about their projects and their careers.
Francesco Capece, who five years ago opened Confine – together with his long-time friend and current partner Mario Ventura – making it one of the best pizzerias in the world, recounts how fundamental it is every day to improve the work of one's team, reach new goals and, therefore, finally, new work-life balances.
"Perhaps only now, after fifteen years spent pushing hard and working seven days a week, am I starting to take a few more breaths, allowing myself some rest. Unfortunately, when you have goals in mind, you will be the first ones to sacrifice yourselves," he says.
Davide Galbiati is responsible for the Cerea family and the Da Vittorio group for everything revolving around new openings and collaborations: a sort of deus ex machina who supports front-of-house and kitchen teams in the design phases, during testing moments, and up until the opening.
"After traveling the world and living away from Italy for almost ten years, I returned with a renewed background and a desire for stability. Now I work for a group that is growing bigger every day, and the awareness of teamwork, common motivation, and the sharing of successes and failures is fundamental to having a cohesive and receptive team," says Galbiati.
Vasiliki Pierrakea, of Greek origin but now more than Milanese, after the success of her restaurant Vasiliki Kouzina – where she offers contemporary, product-focused Mediterranean cuisine – recently inaugurated Vasiliki Katina, a wine bar with a small deli, opened right in front of Kouzina, where one can meet informally and convivially for a glass of wine and a plate of Peloponnese cheeses.
"What I will never stop repeating to my collaborators is the importance of monitoring expenses, and therefore the ability to know how to balance one's creativity with the economic sustainability of the restaurant. This is a necessary point to ensure a long-term vision for one's business and avoid taking missteps."
A pizzaiolo, a chef, an entrepreneur: three different ways of working in the world of catering.
Completing the panel of the day was Mirko Ronzoni, the chef from Bergamo known for winning an edition of Hell’s Kitchen Italia and now highly followed on social media as a cooking talent, personal chef, consultant, kitchen strategist, and storyteller.
An entrepreneur of himself, with all the associated risks and the unpredictable variable of algorithms, despite the ability to manage his own workloads and hours, his train of thought is similar to that of his colleagues: "I will never tire of saying that it takes patience and a lot of work. Often young people tend to be in a hurry to achieve results and recognition, perhaps hoping to work less and live better. It is legitimate; we are all aware that we want to improve the average working conditions of those who work in the kitchen, but alas, haste risks blurring desires and goals," affirms Ronzoni.
It is no coincidence that Congusto works step by step with its students even after their training period, in a careful search for stimulating and valuable work environments in which to place them for an internship – which often turns into a contract.
The catering industry needs clear minds and passionate souls, and Congusto Institute wants to be at the forefront of training the new generation of cooks of the present.
edited by Chiara Buzzi
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