My grandparents started a crab processing plant down in a little, hardly-known area of Maryland in Dorchester County called Crocheron. It was a very small fishing village. They set up a crab factory right around a body of water known as Fishing Bay, which is part of the Chesapeake Bay and larger tributaries. Every day, all day, they would pick crabmeat and whatever fish the guys and gals out on the water brought in that day.

Key Takeaways:

• My grandparents started a crab processing plant down in a little, hardly-known area of Maryland in Dorchester County called Crocheron. It was a very small fishing village. They set up a crab factory right around a body of water known as Fishing Bay, which is part of the Chesapeake Bay.
• Anybody in the restaurant business can tell you it’s a non-stop grind, and you can’t take your eye off the ball, otherwise you’re going to start taking losses, or quality control is going to start slipping.
• The fact is there’s always room for a great product. I don’t think a lot of people necessarily are aware of how much it costs to run a restaurant. Having the parking lot packed on the weekends is a great and necessary thing, but if the clock is ticking there’s an expense happening whether you like it or not.

“First and foremost, the thing that hasn’t changed is just a feeling of belonging, to a certain extent, and family dedication.”

http://www.restaurant-hospitality.com/operations/chef-connects-family-s-seafood-legacy-contemporary-dining