START YOUR JOURNEY WITH US
A free consultation to understand which path makes sense for you, how well it fits your goals, and when to start.
FROM STUDENT
TO
A LEADING
FIGURE IN THE
FOOD SCENE
The Italian hospitality market is looking for skilled professionals. Congusto trains you with method, technique and vision.
SEE UPCOMING DATES
Visit our kitchens, meet our instructors and discover your path.
BOOK YOUR SPOT →OPEN DAY ONLINE AND IN-CAMPUS
Speak with an advisor — it's free
For those who want to make it their profession.
Intensive programs to enter the world of cuisine, pastry and hospitality with method, technique and real hands-on practice.
For those ready to level up.
Comprehensive programs to develop a 360° vision of cuisine and hospitality, combining technical, managerial and entrepreneurial skills.
Why Congusto Institute
Accredited by Regione Lombardia + ISO 9001
Certified quality recognized by the market.
Professional instructors active in the industry
Not just teachers: chefs, pastry chefs and bakers working today in top kitchens.
Guaranteed internship in top restaurants
We help you enter the professional world, not stand outside it.
Small classes
Each student receives individual attention. We are not a mass-market academy.
Enroll now, pay later
Prestito Per Merito financing with Intesa Sanpaolo. Monthly installments from €216/month.
In Milan since 2003
Over 20 years of industry relationships, partner restaurants and an active alumni network.
For those who love cooking.
Hands-on experiences to enjoy or gift: cook, learn, taste. No pressure — just the pleasure of cooking well with a chef.
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Your team doesn’t need another corporate dinner.
It needs to cook together. A hands-on experience that builds real coordination, spontaneous communication and natural leadership.
DISCOVER THE FORMATS →
Professionals, not just teachers.
Academic direction is led by Roberto Carcangiu, President of APCI.
Pastry programs are coordinated by Marco Pedron, former Head Pastry Chef at Cracco and member of APEI.
A campus designed for learning by doing.
Congusto Institute is based in Milan, in the Dergano district. A 1,500 sqm hub dedicated to culinary training, with modern labs, an outdoor area, a teaching garden and spaces designed for daily hands-on learning.
THE CAMPUS →
Partners, not just sponsors.
Congusto works with brands and organizations that share the same vision of quality, training and food culture.
Ideas, perspectives and topics shaping the food world.
Insights, trends and reflections on cuisine, education and contemporary hospitality. To understand where the industry is going, not just keep up with it.
READ THE JOURNAL →-
Il caso Noma ha riportato al centro una domanda che la ristorazione si pone da anni: come si formano davvero i cuochi. Per decenni molte cucine hanno funzionato con modelli basati su gerarchie rigide, pressione continua e tolleranza verso comportamenti...
Il caso Noma di René Redzepi e cosa ci insegna sulla formazione in cucina
Il caso Noma ha riportato al centro una domanda che la ristorazione si pone da anni: come si formano davvero i cuochi. Per decenni molte cucine hanno funzionato con modelli basati su gerarchie rigide, pressione continua e tolleranza verso comportamenti...
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Italian food exports currently exceed €73 billion (ISMEA–Istat data). This isn't just rhetoric: it's a solid economic system, recognized and rewarded worldwide. For those who want to enter the restaurant industry, it means working within a supply chain that generates...
Made in Italy food: data, value, and prospects for those who want to become p...
Italian food exports currently exceed €73 billion (ISMEA–Istat data). This isn't just rhetoric: it's a solid economic system, recognized and rewarded worldwide. For those who want to enter the restaurant industry, it means working within a supply chain that generates...
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Today, working in the food industry isn't just about knowing how to cook or mastering a technique. It means entering a complex system, made up of people, organization, communication, and responsibility. Professions in the sector are changing and require new...
Working in the food industry today: skills, mindset, and new professions
Today, working in the food industry isn't just about knowing how to cook or mastering a technique. It means entering a complex system, made up of people, organization, communication, and responsibility. Professions in the sector are changing and require new...
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