journal
To become a chef today, intensive and practical professional training is essential. At Congusto Institute we offer updated courses with a hands-on approach, responding to the needs of Generation Z and X. Our training prepares you for a rapidly evolving...
How to Become a Chef: The Value of Effective Professional Training
To become a chef today, intensive and practical professional training is essential. At Congusto Institute we offer updated courses with a hands-on approach, responding to the needs of Generation Z and X. Our training prepares you for a rapidly evolving...
The world of catering is also full of obstacles: to come close to excellence you need determination, curiosity and sacrifice. These requirements are certainly not lacking in the chefs protagonists of this article. These women are a source of inspiration...
Three Brilliant and Revolutionary Italian Women Chefs to Inspire You
The world of catering is also full of obstacles: to come close to excellence you need determination, curiosity and sacrifice. These requirements are certainly not lacking in the chefs protagonists of this article. These women are a source of inspiration...
In un'epoca in cui i corsi online di cucina hanno guadagnato popolarità e accessibilità, è fondamentale riconoscere che non tutte le professioni possono essere apprese efficacemente attraverso un monitor. Per diventare cuochi o pasticceri professionisti occorre una formazione pratica e immersiva, che...
Online Cooking and Pastry Courses?
In un'epoca in cui i corsi online di cucina hanno guadagnato popolarità e accessibilità, è fondamentale riconoscere che non tutte le professioni possono essere apprese efficacemente attraverso un monitor. Per diventare cuochi o pasticceri professionisti occorre una formazione pratica e immersiva, che...
The world of hospitality and catering thrives on synergies, contaminations and small gourmet revolutions. Every chef is a sort of painter who, color after color, tells of his art and generates anticipation and great admiration in the final customer.
5 talents from the world of catering not to be missed
The world of hospitality and catering thrives on synergies, contaminations and small gourmet revolutions. Every chef is a sort of painter who, color after color, tells of his art and generates anticipation and great admiration in the final customer.
Let's find out what about some culinary students at Congusto Institute. What are they doing today? They are often inexperienced, but at Congusto they find the space to start giving shape to their dreams. New generations of chefs, pastry chefs, restaurant...
What about our culinary student?
Let's find out what about some culinary students at Congusto Institute. What are they doing today? They are often inexperienced, but at Congusto they find the space to start giving shape to their dreams. New generations of chefs, pastry chefs, restaurant...
In this article we present ten chefs under 35 who are making themselves noticed on the national and international gastronomic scene, and who can be a source of inspiration for the students of the Congusto Institute's professional cooking course.
The young talents of Italian cuisine: 10 chefs under 35 to follow
In this article we present ten chefs under 35 who are making themselves noticed on the national and international gastronomic scene, and who can be a source of inspiration for the students of the Congusto Institute's professional cooking course.
In his book "Pasticceria d'Autore. Innovative proposals between sweet and savory" published by Italian Gourmet, our Pastry Director Marco Pedron talks about a journey through his sweet and savory recipes. Pedron made a decisive contribution to the revolution about breakfast...
Fruit "Quadrotto"
In his book "Pasticceria d'Autore. Innovative proposals between sweet and savory" published by Italian Gourmet, our Pastry Director Marco Pedron talks about a journey through his sweet and savory recipes. Pedron made a decisive contribution to the revolution about breakfast...