journal

Zero sbatti, tutto futuro. All’Open Day di primavera il Congusto Institute di Milano ha mostrato come una scuola di cucina professionale può preparare davvero al lavoro: laboratori hi-tech, docenti stellati e corsi di cucina professionaliaggiornati. Quattro giovani imprenditori hanno spiegato...

In 2024, employment in the restaurant industry grew by 5%. Demand rewards chefs and pastry chefs with solid technical skills, cost management and HACCP standards. Congusto professional courses train these profiles with equipped laboratories, high-level teachers, guaranteed internships and a...

An afternoon dedicated to discovering the High Training Courses (Chef, Pastry Chef, Baker) and the Multi-Specialist Master in Gastronomic Arts or the Italian Culinary and Pastry Programs (for foreign students), designed for young people aged 18 to 45 who wish to transform...

In recent years, several closures of starred restaurants have sparked debate about the future of fine dining. But this transformation is not a crisis, but rather an opportunity for those who dream of becoming a chef. The sector evolves, and...

From plant-based dishes to the resurgence of Chinese cuisine, here are the new food trends of 2025 that will redefine fine dining and haute cuisine. Sustainable ingredients, gourmet luxury, minimalism in pastry and new global influences that will revolutionize the...

We support the training path of our students by providing them with ever-changing tools and methods to start high-profile training. One of these is the possibility of obtaining support such as that provided by Intesa Sanpaolo, which helps to give...

Francesca De Simone, a former shop assistant, transformed her passion for pastry making into a successful career thanks to the professional course at Congusto Institute. During her training, she learned modern techniques and worked with renowned chefs such as Marco...