Joe Amendola was 9 years old when he started his first apprenticeship in his uncle’s pastry shop in New Haven, Conn. The Great Depression was in full swing, so like his eight siblings, he sought a trade out of necessity, not because he woke up one day and said, “Hey, I want to be a chef.” But the job suited him. While working, he earned a bachelor’s degree by taking night classes at the University of New Haven. During World War II he worked as a chef to officers in hotels in ...

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