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Giovanni Apollo: a recipe for failure

Giovanni Apollo: a recipe for failure

When chef Giovanni Apollo debarked in Québec in 1994, he quickly made a name for himself in the culinary world, getting generous media coverage and opening several restaurants. We saw him on cooking shows, he co-authored a popular recipe book and he was a frequent radio commentator.

In the summer of 2015, he opened Pastapollo in Quebec City, featuring what he touted as traditional recipes from his Italian Mama. The restaurant was plastered with photos from his childhood in Italy, and the stage was set…

The Fail :

Giovanni Apollo’s real name is Jean-Claude Apollo and he lied about─ get this─ his age, his name, his qualifications and even the products used in his recipes. But that’s not all, he also made up the story about leaving his home in Naples at the age of 13 to work in the kitchens of Paul Bocuse. He lied when he said that his family was still living in Italy, that he had met the founders of the Capitole de Québec, that he had cooked at the Élysée Palace in Paris, and the list goes on.

The so-called chef Giovanni Apollo, born in a small village in Italy, never existed. On the other hand, Jean-Claude from the French town of Bourg-en-Bresse is alive and well, and he knows how to cook. But it’s too late now.

The Moral :

The quest for celebrity status, for ‘Likes’ and YouTube views, has gone way overboard and today, there are all too many people who are ready to do just about anything in the name of fame and success.

Be true to yourself, and your success will reflect favourably on you. Try to be someone else, and you won’t fool anyone, at least not for long.

Source image : Apollo Globe

 

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