From Fonni to the Maldives , without ever forgetting his island and the school where he learned the profession he loves so much. Aldo Cadau is now executive chef at the Emerald Resort . After graduating from the Ipsar Costa Smeralda in Arzachena in the 1990s, he moved from the classrooms of the professional institute to the luxury kitchens of the famous paradise atolls and is at the helm of 4 successful restaurants.

His story was told by Professor Renato Giannotti , who met the former student during a vacation. The reunion, as casual as it was special, was filmed and uploaded to the hotel school's social media, to give students a concrete example of how high you can get with the right amount of study, commitment, and willpower.

"My love for food," Cadau says in the video, "was born in my family when I was still in middle school. I would come home and prepare lunch for my parents who worked in a bakery. Then I would go and help them." When it came time to choose the higher path, the first doubts arose: "My friends wanted to go to Nuoro to the industrialists. Then my father advised me to take a different path, given my propensity for food and its preparation." And it all began.

Impossible to forget the first time in a real professional kitchen, at school, among the tools of the trade: "It was beautiful". This was enough for the chef to understand that he had made the right decision. The chat, once on the web, aroused enthusiasm and appreciation. "A great example of how passion, talent and commitment can take you far", concludes the post.

(Unioneonline/vf)

© Riproduzione riservata