Born and raised in the Italian region of Abruzzo, Nunzio Marcelli is a shepherd and a cheese producer.
He graduated in Economics, he traveled around the world - teaching special techniques in Afghanistan - but the link with his roots was stronger than anything else: now he produces a very traditional kind of Pecorino and Ricotta cheese.
Watch his very special story in this exclusive video.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.