Whats the right way to open a clam?
The key is not to cut the clam [because] the juice leaves the clam, which you don’t want. The eye appeal of the clam is not as nice if you cut the clam. Did you have the patience to learn that or did you find it frustrating? I had the patience because I wanted to spend time with my grandfather and get to know him. He was so well-respected and thought of so highly. The only way I could get to know him at all was to be in the kitchen working with him. Has the restaurant been part of your daily life since you were a child? I’m not the kind of person that can be away from people. Just the idea of retiring, for me, I would miss this whole environment and atmosphere. I think I’m very fortunate because I have a passion to come down here every day and be part of the restaurant and see who’s coming in. It’s exciting. After graduating from hotel and restaurant management school, you took a job at the Boca Raton Hotel and Club in Florida. Why did you come back to Albany in 1984 to run the family
