journal

Day after day, experiment after experiment, her enthusiasm grew, until she wanted to change her life: becoming a pastry chef. So she enrolled in the Professional Pastry Course of the Congusto Institute, she studied for three months, trained as a professional...

Panettone , a symbol of the Christmas holidays, has also gained a central role in haute cuisine, becoming a distinctive product for many starred chefs . It is no longer just a traditional dessert, but an opportunity to express creativity,...

Christmas is upon us and with it the rush for gifts. In an era in which attention is increasingly shifting towards authentic and meaningful experiences, giving a cooking class in Milan as a gift is an original choice with lasting...

The Michelin Guide Italy 2025 once again celebrates the excellence of Italian cuisine, with new stars that confirm the vitality and innovation in our country's gastronomic panorama. In 2024, the total number of starred restaurants was 395 , but with...

Come formare i (nostri) cuochi di domani? Come educare le nuove generazioni ad una cultura della nutrizione e del prodotto in linea con le esigenze del pianeta? Come strutturare una formazione professionale commisurata per la Gen Z e, a breve,...

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...