Antonino Cannavacciuolo, the wisest of Chefs

In an interview with Corriere della Sera, Antonino Cannavacciuolo talked about his beginnings in the world of work, and the sacrifices and hardships he had to endure to achieve his goal and fulfill his dream.
From the beginning in Vico Equense, the hotel school, the role of his father Andrea, the apprenticeship in small and large restaurants both in Italy and abroad, the often prohibitive working conditions, the poor if not non-existent wages.

His is the story of many who started in the same way and had to "suffer" the same ordeal. But for Antonino Cannavacciuolo this does not mean that others must "do" the same experiences of sacrifice and deprivation, indeed there is hope that over the years progress will bring improvement in the living conditions of those who work and in wages. Already in our time there is an important debate regarding the conditions in which one should work.

"I started as a boy doing unpaid internships and paying for my own accommodation in France. But mine was a choice that I strongly wanted to make. Times have changed, however: a good apprenticeship is necessary when you are young, but those who work today ask, in addition to a decent salary, for more quality and time available. After all, it is the world that changes: my father worked more than me, I did a little less than him and my children will probably work a little less than me. "

These are therefore “right” words that speak honestly when speaking about internships, apprenticeships and working conditions. Unlike other chefs or television personalities, who move in the world of Italian cuisine, who have made huge slips on these issues.

And as a successful entrepreneur he also knows very well what the situation is regarding work and remuneration: "For example, the tax burden is terrible for an entrepreneur“. But wisely he doesn’t boast recipes: “I don’t have the solution, I’m not a politician, I’m just a cook”.