journal

The closing of Bruno Verjus' Table has reopened the debate on the future of fine dining. But the transformation of a model does not mean the end of the profession: technique, skills, and adaptability are becoming even more important

How much does a chef earn in Italy? The answer depends on the role, experience, type of restaurant, contractual classification, and responsibilities held within the kitchen brigade. To truly understand how much those who work in the kitchen can earn,...

Congusto Institute participated in Identità Golose 2026 with the talk "Talent Is Not Enough, the Future Is Built", a discussion dedicated to the role of professional training in the growth of new generations of chefs, pastry chefs, and catering professionals.

If you love cooking and dream of becoming a successful chef, you know well that training is essential to acquire the skills and techniques necessary to best express your creativity and talent. The Congusto Institute is one of the most...

Pastry making is an art that feeds on creativity, patience, flair, and passion. Over the last four centuries, it has seen such a flourishing development that today many of the most famous Italian pastry chefs enjoy great fame, even internationally....

The Noma case has brought back to the center a question that the restaurant industry has been asking itself for years: how chefs are truly trained. For decades, many kitchens operated on models based on rigid hierarchies, constant pressure, and...

Italian food exports currently exceed €73 billion (ISMEA–Istat data). This isn't just rhetoric: it's a solid economic system, recognized and rewarded worldwide. For those who want to enter the restaurant industry, it means working within a supply chain that generates...