It’s hard to imagine that Vincent Guerithault has been cooking for 50 years. But the smooth-faced fellow in the chef’s smock with the full head of hair and the handshake like a vise—five decades of squeezing a piping bag, maybe—was the guest of honor at his own place, Vincent’s on Camelback, this past Friday for a “Toast and Roast” celebrating a half-century at his craft. “Did you start when you were eight?” I asked him,...