The way Bert P. Cutino sees it, he started in the restaurant industry when he was a tyke.Growing up in the middle of the 20th century around author John Steinbeck’s run-down, fish-stenched Cannery Row, his house was constantly abuzz with extended family from Italy and a stream of other visitors, and Cutino spent much time helping his mother prepare food for everyone.“I could cook spaghetti at home when I was five years old,” he says. “We always had so many people over, so I was in the ...
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