journal

How do we train our chefs of tomorrow? How do we educate new generations in a culture of nutrition and produce that is in line with the planet's needs? How do we structure vocational training tailored to Gen Z and,...

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...

In an era where online cooking courses have gained popularity and accessibility, it is essential to recognize that not all professions can be learned effectively through a screen. To become a professional chef or pastry chef, one needs practical and...

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...

In this article, we present ten chefs under 40 who are making a name for themselves on the national and international gastronomic scene, and who can be a source of inspiration for students of the professional cooking course at the...