Author Graham Greene asserts, “ There is always one moment in childhood when the door opens and lets the future in.” For Anthony Biuso, that moment may very well have occurred during a family reunion.
He recalls this childhood moment, which he describes as “awesome”: “The adults bought 20 gallons of ice cream—all different flavors. They also had a plethora of toppings, such as whip cream, chocolate syrup, sprinkles, caramel and much more. Then they put it all in a long gutter. (Yes, a gutter used for a house, but it was new and washed.) They grown-ups gave everyone in the family a plastic spoon and told us to dig in. They called it a gutter sundae. It was a messy but very memorable moment.”
Biuso is a 20-year-old host at a local restaurant. His work ethic is a strong one: Biuso also works as a valet for Premier Parking. For both these jobs, people skills are important and Biuso acknowledges being “great with people.” He knows it’s important to be personable and admits to enjoying the conversational opportunities that occur with both jobs.
One of Biuso’s culinary heroes is Guy Fieri, host of “Diners, Drive-Ins, and Dives.” Of this unorthodox celebrity chef, Biuso has this to say: “I love how he goes to everyday restaurants that any person could go to. The food isn't fancy and unrealistic as it is in some other food shows.”
“Let's face it,” Biuso says. “Not everyone wants a $200 meal."
"I think most people prefer good, wholesome food. Being Italian,” he maintains, “I can tell you food is a very important part of family gatherings. Everyone who comes to our family dinners is expected to bring a dish to pass.”
In an era when families are fragmented by distance and commitments, these gatherings, according to Biuso, “Bring our whole family together.” He admits to having another culinary hero: his uncle Joe, who owns the Brighton Restaurant. Biuso explains, “I admire him because he took a big risk to venture out into the business world on his own. It’s something I want to do myself one day. My venture doesn't necessarily need to be a restaurant, but I like the idea of being the owner of a business I started.”
Novelist John Galsworthy claims that “beginnings are always messy.” Biuso’s memory of a messy treat, that gutter sundae, just might be the beginning of a whole new career in the restaurant business. We’ll keep you informed of his progress.