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The story recounts the life of the second son of parents who operate a farm and a country tavern/restaurant in Freudenberg, a small hamlet in eastern Switzerland. The author leaves home at 14 and at 16 is apprenticed as pastry chef; later he serves in the Swiss Army. In 1952 he emigrates to Toledo, Ohio, from where he embarks on a three-year hitch in the US Army. He becomes Instructor at the Army Food Service School in Fort Knox, Kentucky, becomes a US Citizen and a part-time student at the nearby University of Louisville. A mere seven years after arriving in the US and working full-time one...