The Caputos of Caputo’s Fine Foods
Frank Caputo turned down a job at Chase Bank to make mozzarella. Forty years later, his sons are glad he did.
It’s the early Eighties, and Frank Caputo is weeks away from starting his first job. He’s accepted a position at Chase Bank that will put his computer science degree from DeVry University to good use.
Only he’s about to call Chase to tell them he won’t be starting after all.
“They asked me if I got a better offer. I said, ‘I’m going into the family business,’” Caputo recalls. “I have no regrets.”
Forty years later, Frank Caputo still arrives before the customers do. He makes his first batch of mozzarella in the early morning quiet, the same way he has since 2001, when his father handed the shop over to him.
