The School

Why Congusto Institute 

The best choice for technical training and professional specialization in cooking and gastronomic disciplines in Milan. 

For over 20 years, Congusto has offered its students diplomas and high professional training courses, transmitting knowledge and knowledge in a technical-scientific manner, including in-depth analysis of increasingly contemporary topics with the contribution of industry experts, pastry chefs and michelin starred chefs.  

Beyond study, practice is the true basis for fully understanding the profession of a chef or pastry chef. We are a professional cooking school with internal laboratories equipped with the best cutting-edge machinery and equipment, capable of providing a practical and above all unique experience to all our students. We are a training body accredited by the Lombardy Region (Sect. B, N°891) and certified in ISO 9001 quality.

Thanks to a series of strategic partnerships we facilitate the entry of graduates into the world of work and, in fact, our students work in the best restaurants and pastry shops in Italy and abroad. 

If your dream is to become a professional chef or pastry chef, Congusto Institute is the school for you! Congusto offers you high-level cooking and pastry-making courses, with teachers who are true masters of the sector, both national and international. You will learn to use the best raw materials and the most modern equipment, and you will discover the secrets and passions of Italian gastronomy. Furthermore, thanks to the partnership with Italian Gourmet , the leading food publishing house, you will have access to exclusive content, texts and events, with the participation of starred chefs and industry experts.

And that's not all: with Congusto, your future is assured! Over 90% of our students find work in the sector within 6 months of finishing the course.

Who we are

Congusto Institute was founded in 2003 by Federico Lorefice - editorial director of Grande Cucina, the first B2B magazine that has chronicled haute cuisine and its protagonists for over 20 years - and by Daniel Stoico , entrepreneurs with twenty years of experience in the food sector.

The teaching coordination is entrusted to Roberto Carcangiu - chef and President of APCI as well as company technical-scientific consultant on cooking and nutrition - and to master pastry chef Marco Pedron - former head pastry chef of Carlo Cracco and member of APEI Ambasciatori Pasticceri d' Italian excellence.

Il Campus

The Faculty

Students

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