Antonino Cannavacciuolo makes it clear immediately: he does not perform miracles, unlike San Gennaro. The only arrow he has in his bow is that of advice, of help, of motivation that he manages to instill in discouraged restaurateurs who need to revise their formula and refresh their restaurant in order not to fail. The format – we all know it – is Hells Kitchenthe program that marked Cannavacciuolo’s television success in Italy, which returns with a new season from Sunday 3 April in prime time on Sky and streaming on NOW. A season that will allow the chef to listen and listen once again to the life stories of families who turn to him as a last resort: “I give advice, I make it clear where to go to get the stuff”explains Antonino Cannavacciuolo in connection with Zoom to the press, explaining that attention to the freshness of raw materials is crucial for anyone who chooses a career in the restaurant world.
“I always say that your earnings must be your research: It’s easy to pick up the phone and order, but there’s a much bigger world behind it. We need to think about a targeted shopping, about the seasonality of the products “, insists the chef, who boasts 24 years of experience and who is keen to reassure the followers of clickbait that will not leave MasterChef before two years, having already signed the contract with Sky. A program, MasterChefcompletely different from Hells Kitchen, also for the psychological and emotional effort it requires: «This program allows you to confront yourself with people’s real problems. Some cry and feel bad during the recording: they are people who have almost nothing left. I take care of these problems, I spend myself to help them, and I try, in my small way, to give them a smile. I lacked human help. ”
The key to everything is one, and that is it listening skills which makes Cannavacciuolo, more than a chef who dispenses advice, one psychologist able to solve the problems of others: «I have always liked to help, to give advice. I come from a family of very strong tradition, proverbs and respect. Mine were farmers and, thank goodness, I was able to count on very solid foundations. Every time I get pissed off, my grandmother’s voice comes to mind – she was 105 – and I immediately put a stop to it. What my parents gave to me I try to pass on to my children, to whom I want a world of good “, says Cannavacciuolo trying to mask the emotion. His work is under the magnifying glass from morning to evening – it is enough to let a pinch of salt escape more than necessary to make people say that “he no longer knows how to cook” – but this, however, has also brought him a not indifferent visibility. “I’m no longer the person who can go for a drink at the bar, in fact I try to go abroad to enjoy my family.” Covid has closed several businessesbut his return to Hells Kitchen it serves precisely to instill a little courage in those who have made it, so that the aim is straightened as soon as possible and good food and the most precious ingredient of all always win: the love for this profession.
To receive the other cover of Vanity Fair (and much more), subscribe to Vanity Weekend.
Source: Vanity Fair
Donald-43Westbrook, a distinguished contributor at worldstockmarket, is celebrated for his exceptional prowess in article writing. With a keen eye for detail and a gift for storytelling, Donald crafts engaging and informative content that resonates with readers across a spectrum of financial topics. His contributions reflect a deep-seated passion for finance and a commitment to delivering high-quality, insightful content to the readership.
