Antonino Cannavacciuolo, scary story_metropolinews
No one would have thought that Antonino Cannavacciuolo was hiding such a powerful secret: the spooky story.
True Neapolitan, one of the most respected chefs and a popular TV personality for his compassion, Antonino Cannavacciuolo Thanks to Masterchef, he began to make himself known to the small cinema audience.
A powerful man, seemingly gruff but with a big heart, Cannavacciuolo owes his success not only to his culinary skills but also to his character, which immediately endeared him to a wide and diverse audience.
But Antonino’s past doesn’t just hide good memories: Here it is Story told by the chef that amazed everyone.
The career of Antonino Cannavacciuolo
born in 1976, seven-time Michelin star, Antonino Cannavacciuolo decided to try French cuisine after completing his studies at hotel management school. After a long apprenticeship, in 1999 he took over the management of the historic residence Villa Crespi in Orta San Giulio on Lake Orta as patron chef and received his first Michelin star in 2003, to which a second one was added. Three years later.
He made his television debut in 2013 when he was cast in Nightmare Kitchens. However, the real success came when Sky wanted him to be a judge Master Chef Italy in 2015. Cannavacciuolo was then entrusted with other television shows such as O mare mio, Antonino Chef Academy or Family Food Fight. Highly respected in the kitchen but also on television, Cannavacciuolo has worked hard to achieve the now recognized success The past wasn’t always easy.
Antonino Cannavacciolo at the helm of the Chef Academy_metropolinotizie
The scary story
Before being recognized as one of the best chefs, Cannavacciuolo worked in the kitchens of experts who hired him to provide any type of service. “When I was 13 and a half I went to the kitchen to work there. I came home at night with bruised shoulders and arms because a chef had hit me. My mother wanted to protest. My father said: “If you gave it to him, it means he deserved it” – he recalled in an interview for Il Messaggero –. Now this chef would be arrested for abuse. For me it worked.
The first job in the kitchen was to crack the eggs: “I used to crack 800 eggs a day to make 50 containers of ice cream, which I sprinkled on top of fruit salad and wild strawberries. In the end it was: cleaning the kitchen, sweeping the floor, emptying the warehouse. Then they switched me to ham radio.” The exhaustion of this work often gave him fevers, but even then he didn’t have it easy: “As a boy, I always got fevers from fatigue, and so did my father.” made me sleep in the car. Only once did he take me to the hospital because my legs were swollen like hams.”