Antonino Cannavacciuolo – ifood
A Nightmare Kitchens presented to Chef Antonino Cannavacciuolo. The shocked chef has to leave the room.
Antonino Cannavacciuolo he is the gentle giant of television. The chef is also one of the most popular judges Master chef He is also the protagonist of another exciting format.
In fact, in his culinary talent he forms an indissoluble trio with his colleagues Giorgio Locatelli And Bruno Barbieriwhich created a harmony that fascinates the audience, a Hell’s Kitchen he is the only showman.
A program launched in 2013 in which the chef acts as a modern savior to revive the fortunes of restaurants and trattorias in dire straits.
But sometimes the water you see are the tears of the protagonists. And in one of the episodes we even saw the chef leave the room in a huff. Let’s see what happened.
Nightmarish kitchens: the foray into Cannavacciuolo
On the air for 10 years and now in its ninth season, Hell’s Kitchen “She’s old now,” said the former chef Vanity Fair: “Cucine da Incubo may be old now, but I still believe that innovations should be brought to those who work in the catering industry.” After so many years, people need to take the lessons we have taught and make them theirs make your own.”
But even though in recent years we have actually seen him perform a miracle where it seemed like there was nothing left to do, he remains firm: “I don’t perform miracles, I don’t have a magic wand.” But I have 30 Years of experience in Italian catering on my side.” TO Movie player He went into detail, explaining in relation to the restaurateurs he helps: “What I do is take them back to the early days where there was the desire to do things, the enthusiasm, the cleanliness and the fresh flowers .” This week I’m not doing miracles, I’m taking them and trying to get them back on track.
The affront to carbonara – ifood
What happened
Antonino Cannavacciuolo He often found himself in situations that were downright tragic and untenable. The most common problem in many restaurants visited is the lack of communication between the staff and the chef and often the incompetence or negligence of the chef. When you cook without passion, that state of mind is reflected in the dishes. And even if you don’t know what you’re doing.
In the fifth episode of the eighth season Cannavacciuolo He faced a situation that caused him to leave the restaurant heartbroken. He calls the chef into the room to explain why the carbonara had that strange taste and asks, “What’s in this carbonara?” Tell me how to do it right.” The chef replies bluntly, “With garlic or Onions?” What can a Michelin-starred chef do in the face of such heresy but walk away disconsolate?