I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
“When I grow up I am going to be a ballerina. I will be in Giselle. It will be so much fun being a ballerina.”
“Music has always been my protection against the world, from a very young age. I feel safe inside of a jam.”