For anyone who wishes to try, Antonino has created, especially for this book, an in depth program with 30 recipes. "It's like going to the gym: you start with the basics and work your way up to a gourmet lunch. Practice every day and you'll find out if you are cut out to be a chef. If you are not, you will, at the very least, improve your cooking skills."
The first time he walked into a professional kitchen he was about eight: it was the kitchen of a famous hotel in Caserta where his father worked. “The kitchen was on the ground floor, it had huge windows through which the sun poured in and blinded you. There were big pots and their contents smelt delicious, and so much steam it kept you warm.” Antonino Cannavacciuolo’s passion for cooking – which has helped him rise to the top of Italy’s haute cuisine scene – is heavily influenced by the region he calls home, Campania. From a young age he followed in his father’s footsteps, with the strong determination that still distinguishes him, overcoming his father’s doubts and the fear of a life of sacrifices, he moved to the misty north, leaving his home behind. Antonino’s professional and personal life have been exemplary, which makes this book a must read for all aspiring chefs. He built his success on a few simple rules which he generously shares with his readers: learn from a master; have clear goals; follow the strictest discipline; work hard, even if it means sacrificing your personal life; trust your team, alternating authority and listening skills; always aim high and try and do better but at the same time always be willing to question yourself.