It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
When I was a younger actor, I would try to keep it serious all day. But I have found, later on, that the lighter I am about things when I'm going to do a big scene that's dramatic and takes a lot out of you, the better off I am when I come to it.
One person can take papers, photograph them without getting excited, return them, and give them away without any scruples; while someone else has to overcome an enormous obstacle.
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