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.
“That was when I realised that music is the most profound, magical form of communication there is.”
“I don't know now if I'm funny. I just keep talking and hope that I hit something that's funny.”