OUR MANIFESTO

Training chefs, pastry chefs, and food professionals is not just about teaching techniques.
It's about creating experiences that combine tradition and innovation.
It's about giving our students concrete tools to turn a profession into a future.

For over 20 years, Congusto Institute has been a benchmark in gastronomic training in Milan
A place where technical knowledge, scientific research, and creativity intertwine.
A campus with cutting-edge laboratories, designed for those who want to learn by doing.

WHAT WE OFFER

  • Training : professional courses and advanced courses.
  • Experience : teachers, chefs, pastry chefs, experts.
  • Connections : partnerships with restaurants, businesses, and publishing companies.
  • Placement : Over 95% of graduates find work within 6 months.

WHY TO CHOOSE US

  • We are multidisciplinary: cooking, pastry making, baking, management.
  • We're connected: we collaborate with Michelin-starred chefs and industry professionals.
  • Let's be concrete: lots of classroom practice and real opportunities in the world of work.
  • We are international: students and partners come from all over the world.

HOW WE WORK

  • Focus : Understanding who you are and where you want to go.
  • Vision : build a tailor-made path.
  • Practice : learning in the laboratory, with professional equipment.
  • Future : Connect you to restaurants and businesses, in Italy and abroad.

Who we are

Congusto Institute was founded in Milan in 2003 and is an independent professional gastronomic training school. Founded by Federico Lorefice, editorial director of Grande Cucina, and Daniel Stoico, with over twenty years of experience in the food sector, it developed as a high-level training project focused on employment and contemporary gastronomic culture.

Today, it represents a benchmark in food training in Italy, with courses designed to develop practical skills, methodology, and a professional vision in the restaurant industry.

The school is accredited by the Lombardy Region and ISO 9001 certified, guaranteeing the quality of its training processes and educational organization. It is part of the Italian Gourmet system of DBInformation S.p.A., a reference point in Italy for magazines, books, and events dedicated to professional cooking and pastry.

The educational direction is entrusted to Roberto Carcangiu and Marco Pedron, nationally recognized figures in professional cooking and pastry, with direct experience in restaurant management and high-level training.

The Campus

The Faculty

Students

Job placement

Partners

Admission