A Way Forward and a Way Home
In recovery kitchens and Sicilian homes, a chef finds healing in tradition.
Buccio Cappello
I grew up waking to the scent of sauce simmering on the stove at six in the morning. We were in the countryside, near the sea. My grandmother would be up before all of us, picking basil and cooking for her grandchildren while we slept. That smell, the basil, the garlic, the bubbling tomatoes, that’s where it all started. Her food wasn’t just food. It was affection, ritual, and memory.
I’ve always had two passions: food and photography. As a kid, I’d sit for hours looking through old family photos—my parents and grandparents gathered around long tables, laughing and eating. Those images stuck with me. Even then, I could feel the stories behind them. And those stories always led back to food.
I started working in restaurants in Milan, then London. I learned how to cook by being thrown into it, standing next to great chefs who pushed me, challenged me, and showed me what it meant to care deeply about the craft. But before all of that, I found myself volunteering in a recovery community for people overcoming addiction. That’s where I realized I could pursue a path as a professional chef. I wasn’t getting paid, but every time I made a meal for those thirty young men struggling with addictions, something shifted in me.
Of course, there were challenges. When I moved to England, I didn’t speak the language. It was hard and frustrating. But my grandmother always told me that if you love cooking, you can overcome anything. And she was right.
When I was younger, I struggled with insecurity and had difficulties socializing with others. However, cooking helped me connect with people and get by every day. Through cooking, I have recognized my flaws and strengths, allowing me to grow personally and professionally.
The life of a chef is always full of surprises, and each positive interaction enriches my journey, reminding me of the joy and impact of what I do. My philosophy is to always look to the past and transform it into something new on the plate. Cooking is made up of memories, and for me, my first inspirations were my grandmothers. I strive to convey that essence through a well-prepared dish that tells a story.
After years in restaurants, I now work as a private chef and no longer spend countless hours in the kitchen. I don’t miss the 300-cover nights. Cooking for a few people with intention, without pressure, is a completely different rhythm. It’s more personal, more honest. The food tastes like home again.
Today, my project focuses on seeking out grandmothers across Sicily to learn their traditional recipes. I cook with them and translate their knowledge into my dishes, adding just a little twist of freshness. It’s more than just technique. It’s a way of honoring where I come from and the people.
I want young cooks to know that food should bring joy, not stress. It’s a demanding industry, yes. But if you chase money or prestige, you’ll lose the essence of why you started.
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
I am very fond of sweet and sour flavors, as they are widely used in Sicilian cuisine. I incorporate them frequently into my fish recipes, enhancing the dishes with that unique balance of flavors that truly represents the essence of the region.
- What’s your “guilty pleasure” meal?
Fresh Pasta and BBQ vegetables.
- What’s the craziest shift you’ve ever worked in the kitchen?
In London during Christmas, I worked 16-hour shifts with only a 30-minute break inside the kitchen. I would sit on the floor, grabbing a quick meal to recharge. It was an intense time, but those experiences taught me resilience and the true demands of the culinary world.
- What happened, and how did you manage to get through it?
It was a tough period, and I wanted to prove I could complete the shift. Pushing through the long hours and the challenges made me stronger and more determined, reinforcing my commitment to my passion for cooking and my career in the culinary world.
- What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?
My advice is always to listen to and trust the people around you who have more experience. After that, it’s important to tune into yourself and have confidence in your own instincts. Balancing guidance from others with self-trust is key to growth and success in any field.
- What’s an underrated ingredient and why?
At the moment, I’m not familiar with underrated ingredients. However, many ingredients can be overlooked depending on the cuisine or region. Exploring local markets and experimenting with lesser-known items can often lead to exciting discoveries and unique flavor combinations that unexpectedly enhance dishes.
8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
I am skilled at making homemade bread and creating various bruschettas with diverse flavors, from tomatoes to grilled vegetables to slow-cooked meats and braised dishes. I also enjoy incorporating fresh ingredients into my pasta dishes, allowing for a rich and flavorful experience, highlighting the best seasonal produce.
About Your City!
Santa Maria del Focallo
- If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
I would distance myself from restaurant kitchens and instead bring people into grandmothers’ homes who hold century-old recipes. This way, you can truly experience the authentic flavors of dishes passed down through generations. It’s about connecting with tradition and understanding the rich culinary heritage that shapes our food today.
