I Love To Cook; That's My Passion.

In The Restaurant It's Much More Serious.

When I First Decided To Open A Restaurant, I Was Turned Down By Several Banks. It Was The Late 80's And Many Restaurants Were Failing. I Refused To Give Up Because I Knew I Had A Good Concept.

I Make Some Of My Best Recipes With A Simple Homemade Stock. Keep Shrimp Shells Stored In A Plastic Bag In The Freezer. When You Have Almost A Gallon-bag Full, You Can Make A Stock In 30 Minutes That You Can Use In Soups And Sauces. You Can Then Freeze The Stock In Ice-cube Trays.

The Most Interesting Thing I've Ever Heard About Myrself That Isn't True Is That I'm Not A Nice Guy.

I Grew Up In Fall River, Massachusetts. My Background Was Modest, And I Worked At A Portuguese Bakery In Town.