I have a worm's eye view and a bird's eye view simultaneously and it's immensely helpful to understand what is happening on the shop floor when you are harnessing many talents and telling an intimate story on a large scale.
“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.”