master

Why attending Congusto Masters.

Both industry professionals and amateurs are very aware of the importance of training and updating in such a competitive market. Being ahead of competition and up to date with the newest trends is a "must" to achieve success.

This is the reason why Congusto, with great enthusiasm, has chosen to offer its professional team’s knowledge, skills and expertise through specific Master Courses.

So, besides the already well-known Master in Banqueting Design, which got to its 8th edition in three years and will be featuring a new prestigious signature of the industry, Congusto has also introduced a full immersion Master on the same topic, but carried out over a long week-end, a Master in Wedding about table décor and harmonious dining room setting and two Master Sweets about baking and patisserie.

To whom are our courses directed?

Congusto Masters are directed to experts and professionals of the industry as well as cooking amateurs wanting to broaden their technical knowledge.

In fact, our objective is to stimulate the participants’ creativity and imagination as well as to enhance individual abilities, those roles which add value to a company and professional design in the catering and restaurant industry.

How are the Masters structured?

Congusto Masters consist of a series of theoretical-practical lessons about themes related to the culture of food, the peculiarity and characteristics of basic elements and ingredients, wine and food pairings, preparation of “theme” dishes, décor and settings: didactics combined with laboratory and dialogue and exchange with the experts represents Congusto's philosophy.

Every participant will be supplied with all utensils and elements necessary to best carry out the scheduled course activities; booklets related to the topics covered in class are handed out during lessons. At the end of the course each participants is awarded with a certificate of attendance, recognized for its high cultural value by the City of Milan.

Trips to suppliers are also organized to give participants the opportunity to learn how to chose the best ingredients "on the field".