Almost any film that you do is an opportunity to open you up and make you more aware of an area that you might not be thinking about. That's what is kind of cool, or one of the cool things about this profession.
“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.”