Martio Batali Interviews 'Burnt's' Bradley Cooper, Sienna Miller, Daniel Bruhl and Uma Thurman
- Category: Interviews
- Created: Friday, 30 October 2015 08:16
- Published: Monday, 02 November 2015 07:50
- Written by Justine Browning
Cooking acts as a metaphor for personal discipline in Burnt, an ensemble dramedy starring Bradley Cooper, Sienna Miller, Daniel Brühl and Uma Thurman.
Directed by John Wells, the flick follows Chef Adam Jones (Cooper), who is reeling from a personal and professional breakdown. Once a renowed two-star Michelin rockstar, Adam is determined to relive his glory days in Paris while working at a London restaurant.
At the New York press conference for the film, moderated by Mario Batali, the cast discussed preparing for difficult scenes, how principles of cooking apply to acting, and what specific dishes evoke memories for them.
Mario Batali: The question for the general cast is what initially attracted any of you to this project and do you actually like food?
Bradley Cooper : Very much.
Sienna Miller : Yeah it turned out that we were all pretty into food by coincidence and were kind of around this incredible food as we were cooking it and we were being fed it so that was a huge perk of doing this film.
Bradley Cooper : And actually the cast, the fact that it was always going to be conceived as an international cast was very luring we shot it in London, that was a really cool aspect and very true to kitchens you know there's always tons of different languages going on and it was a really awesome aspect of it.
Mario Batali : Did you learn anything? In all of the intensive practice was there anything that you learned as either a maitre d’ a chef, a cooker or a critic that you were surprised by or otherwise perplexed? was it all so obvious or are there nuances that you guys understood or started to capture?
Daniel Brühl : I was attracted by the film because I opened a restaurant myself 5 years ago because my acting skills weren't so good, my acting skills and my cooking skills were so bad that I decided to open a place, what I learned is that we are very far away from getting a Michelin star, the perfection, the level of quality in this restaurant were I was trained, Marcus Wareing’s restaurant in London was just incredible.
Mario Batali : So in terms of being the critic Uma, you walk in with a brilliant and super sillious wave that I imagine you into a lot of places and when they bow down to you, you did such a great job, was it hard to pretend to be a critic or was it a natural thing, no i mean that because when you're talking about food, she talked about food in the right way it wasn’t just like blah blah blah.
Uma Thurman : Well it was just a lot of fun to, the cast was very assembled, to join everybody, I liked the exasperation with Twitter and Yelp, I thought that was funny, the idea that the irritation that the crowds, the popular demand was over superseding opinion, this question is good for you actually as a professional in the arena (to Mario) did we capture the …
Mario Batali : Well completely, the pressure is so on and as much as the social media forms a lot of the general opinion, it's still the main critic of the New York Times or of the London standard or the papers that people read, that really give you your bonne fetes like you could have a lot of yelps and people are like yeah whatever those are all your cousins and we know it and that doesn't diminish the value of the consumer who is traveling around the world, but when you have 4 stars here or 3 stars in michelin you can kind of like f you to anyone who ever challenged you and was a critic like you, or as a chef you could say look here's the paper of records that matter most to us and say it's a really big part of our business, as the young chefs try to figure out how their part of the piece, sam your character is a testament to just how hard they've got to work and how much apparent suffering they have to do, was that part of your situation?
Sam Keeley : Yeah I guess so, I've spent a lot of time in Marcus Wareing's restaurant in the Berkeley and stood in one chef in particular and kind of just watched him and learned his story and about where he came from and these guys are in it because they're so passionate you know because they work insane hours obviously as you know and you know for very little money because they just want to get it right you know they love the food and the whole thing behind it and I studied this one guy Jake who was younger than me but was marcus’s like right hand man even around the kitchen when Marcus was around, it was fascinating to see.
Bradley Cooper : Oh yeah I remember that kid.
Sam Keeley : Yeah he was a really kind of quiet kid and when he switched it on he was just this animal in the kitchen you know but yeah they're all covered in burns you know slash marks from the knife
Mario Batali: I still have them even now just every now and then something tricky can happen, well so did you -- in the screaming and passionate scenes that bradley did so well, did it feel like you were being yelled at guys? I mean Sienna mostly with that embarrassing turbo situation? I mean you guys are actors here so you know what's going on but how did that capture anything in the Wareing kitchen I imagine he's a little calmer, than maybe our script led everyone to believe, is that true?
Sienna Miller : He probably has his moments, but it has leveled out
Mario Batali : Right
Sienna Miller : I think he can definitely go there.
Mario Batali : Well I think what happens as chefs mature they realize that yelling is not the most effective way to change the behavior of the people that are working with you and in fact a quiet lecture delivered sotto voce yet within earshot of the people that you work with might shame you more quickly because when i yelled at a crew, when i used to yell at someone I would always have to go back and apologize because I felt like an idiot and then of course I've diminished everything I just yelled about to a whimpering little apology and say hey you’re doing ok anyway. So effectively the yelling was such a crucial part of it I mean bradley, you felt pretty jacked up about it because you did the thrill pretty well on that, did you talk to Marco about that, Marco Pierre White at all about that?
Bradley Cooper : I did yeah and Marcus and Clare Smyth, at hospital road and Gordon Ramsey
Mario Batali : So it was actually the phd student of all PHD students of yelling chefs right.
Bradley Cooper : What's so interesting is I just love the family of it all because you worked under Marco, so did Gordon and so did Marcus, so you know and you know I think Marco and he will say it openly, has changed a lot over the years and has calmed down a lot, but no there's tons of stories which you know more than anybody of you know I think the movie was actually pretty tame.
Mario Batali : Well compared to Marco’s worst days yes, but I think it captured probably more of the 21st century vibe right.
Bradley Cooper : Yes
Mario Batali : I mean that was 1985 and you know Marco would literally take scissors and cut guys chef coats while they were on them, like you don't deserve this snip snip snip what crazed mind comes up with this way, torturing people is such a cruel thing and yet the pressure and the intensity when the michelin guy is in there I think without wrecking the movie there's a scene where there is some sabotage that is so well done and so well thought out that it's just like wow thats a pay off, it was great
Bradley Cooper : And also A always thought that how erratic that the Adam character come into the kitchen, it's all geared towards himself i mean it really is all, it's all based in self loathing that he screwed it up
Mario Batali : Well right and that's fundamentally why chefs yell because they realize they did not train their staff properly, the reason they're mad is because, they should’ve known to train them for the inevitable fact that at 7:30 you have to move much faster than you do at 5;30 and you have to accept a window of acceptable variation and if you don't do that, you're mad at them but they're just 17 year old kids they’re 22 year old kids, you have f’ed up and you feel so bad about it you're lashing at everybody that you can. How was the food on set?
Bradley Cooper : Unbelievable.
Mario Batali : Like you ate their real food?
Bradley Cooper : We were cooking in the way that they set it up, Marcus created the dishes and then we would have recipes the meals were all set by the commis and then all of the other cooks were actually
Mario Batali : Commis are not soviets they’re the lesser level of chefs.
Bradley Cooper : All the other cooks they were not actors they were cooks, people that work in michelin star restaurants around London, so we were cooking the food, so we were eating the food too, we were testing it constantly, but then we would actually in between takes eat a lot of the meat, Ricardo was just doing brilliant work on the grill
Mario Batali : Because the catering wasn’t that good, they are craft services all over the world but they're not 3 star michelin restaurants right, so did anybody take home any recipes that they're gonna cook at their house now ?
Sienna Miller : Yes turbot I have eaten much more turbot than I ever thought I would and can fillet it which is exciting! So I can buy a whole one and take it home and that's given me skill and also I can make pasta so I've been making homemade pasta
Mario Batali : You did an amazing scene where you were rolling it out with such aplomb and like she knows how to do it
Bradley Cooper : Yeah she really did it, she really did that in the scene yeah that was fantastic, you have no idea how hard that is to act number one but then make pasta while you're acting
Mario Batali : Because at that point she wasn't acting she was just making the pasta
Bradley Cooper : But that was just the sort of wonderful thing for all of us was that we actually got to do the work and for an actor that's the easiest thing, if you're actually doing it
Mario Batali : Well so when the chefs that were actually helping you execute the mise en place were they the same ones every day or ?
Bradley Cooper : Same ones
Mario Batali : So they didn't have a job for a month?
Bradley Cooper : That’s right
Mario Batali : Like they were only with you
Bradley Cooper : That's right it felt like a real brigade
Mario Batali : That's exactly what a real kitchen feels like
Bradley Cooper : Yeah everybody got to know each other and for example when we had that scene when Adam berates everybody, you know they're all there and it really was good…
Mario Batali : And they're like yes somebody else is taking it right now right I mean you know because...
Bradley Cooper : Silently
Mario Batali : When that stuff goes on that's all you're really thinking about, you're just trying to get as close to the corner and as away from the center of attention as possible
Bradley Cooper : Of course
Mario Batali : Because I mean obviously when someone makes a mistake the whole kitchen pays for it, how much awareness do you now have in a dining experience when you're sitting at a restaurant table? like will you ever, when you see, here's what happens in my family, we’ll finish our appetizers, and we’ll be done and for 5 minutes they'll watch us and then a busboy will come up quietly just getting ready to clear the table and for some reason my wife or my son picks a little something off the plate and the whole team has to back back out again, because you can't clear the table while they're still eating so do you ever notice anything about that in restaurants when you're going around?
Sienna Miller : The thing I heard that was like the most extraordinary thing was that if you're at a table, obviously 5 of you and you order different things and your main courses are ready and they're on their paths, if someone from that table stands up to go to the bathroom and it takes more than 2 minutes every dish has to be thrown away so I just know that if I'm at a dinner table and there are people I'm like if we’re waiting you do not leave the table
Mario Batali : Right and in New York now you have to go like 400 yards away from the restaurant if you want to have a cigarette, like it could be a month before they come back and like a delicate piece of fish can’t hold on 2 minutes, certainly a ravioli can’t either, like you've got to throw it out and restart it
Bradley Cooper : I never thought about the smoking thing, but you're right that would be a nightmare
Mario Batali : They go so far away, because we make them go so far away I guess you have to go to Washington Square Park the very second, you can't possibly smoke in front of this my guest are very upset with you, so now when you think about when you have to wait a few more minutes at a reservation, Uma, Uma has never waited for reservations
Uma Thurman : Not with you Mario.
Mario Batali : But is there any sympathy toward the situation I mean you guys have seen it now from a very different way I would say that among the people at this table, all of you at any of my restaurants have always been incredibly restful and most delightful so you're welcomed back at any time
Bradley Cooper : Thank you
Mario Batali : But there are people that throw a little fit and they tend not to be the famous people, they tend to be the entitled people, have you ever seen anything like that at a restaurant? and will you ever in the restaurant's defense come up to them and say please?
Sienna Miller : It’d be weird to get involved at that point, with like a complete stranger, but like they definitely get a bad look
Mario Batali : Right that's good, that's good enough.
Bradley Cooper : Yeah it's been a long time since I've seen it but I remember when I was a kid I remember being at a seafood restaurant and then I was a prep cook and asked me what I put in the crab cakes and I didn't understand what he was saying because he really wanted me to say as many ingredients as possible and tell me that my crab cakes weren't well made because the more you put in them the worse it is and I thought what an asshole.
Mario Batali : So he didn’t trip you up though.
Bradley Cooper : No I didn't really answer him and then he just explained how smart he was about food.
Mario Batali : That’s something about New York and London I imagine.
Bradley Cooper : Although that was Somers Point, New Jersey.
Mario Batali : Obviously a training ground for New Yorkers, that where they learn how to be New Yorkers, let's go down and embarrass the busboy at the crab place , oh yeah I did great let's go get on the train and be tough to somebody, now we’re in manhattan here we go. So as you go out to eat, at the fancy michelin star restaurants a lot of the trait is in the taste of your meal and the michelin critics alleged behavior which you had to be able to figure out as well as you could in the movie, but are you more prone to ordering tasting menus or ala carte now?
All : Tasting menus
Mario Batali : And why is that? because…
Sienna Miller : The experience, you want the whole experience, I mean if you don't have the time obviously it depends but if you're gonna go to a restaurant that has that option you've gone to a really great place, you might as well.
Bradley Cooper : It would be like going to the theater and saying you know what I don't want to see hamilton, I'd like to see kinky boots please.
Q: Brad you do an amazing job of conveying your characters complex inner life, how did you relate to him personally? What did you draw inside of you to portray that?
Bradley Cooper : Well I mean I had a tremendous amount of research and being able to speak with people in that world and then you know just the script was fantastic and if I had to relate to anything you know that idea of the trying to have a goal that you're setting out to do an obsession to do the past you can at that, I can definitely relate to that. but I think more than any other character, I've played I really saw how different I was from this guy because he lost the joy in what he did and that's a hell of a thing to lose, as you, I'm sure you concur, because food is so joyful and if you've lost joy in cooking then wow you were lots and that's where he is for so much of the movie and then characters like Helene really sort of reinject him with the thing that he lost back in Paris.
Q: This is a film on many levels of recovery and also reinvention and I'd like to go out of the kitchen for a moment and just both of you talk about how you saw your character and going through the different phases particularly Mr. cooper with the recovery, it was not just from substance abuse it was from a lot of other things too.
Bradley Cooper : Well in terms of what I was just commenting on before you know I think that we find this guy, he's white knuckling it you know he pitches to tony you know how he has all the answer and he knows exactly what he's gonna do, but he has absolutely no clue really because he's the same guy he was just minus all the things he did to inoculate himself from his emotions so you're sort of watching this guy actually spiral even further and further down in the movie the way that I saw it.
Sienna Miller : For me I think I really liked the humanity of this character and how honest it was, she is a single mother she is doing her best, she's passionate about cooking but she's juggling a lot of balls and everything seems to be compromises at a certain point and she's trying her best and I just think that it was you know I wanted it to be a very real person, I didn't want to wear makeup or kind of portray it in any inauthentic way possible because the women that I've met that work in these kitchens, it's a very male dominated environment, the have to be really tough and strong and you know she's got depth and she's got pain and I resinated
Q: I thought the movie was very much like a sports film in another way it has the sort of arc of you know the comeback story, the competition, did any of you feel the same way and did you at all think about it in terms of that sort of, and you of course have experienced with the chef television shows and all, could you talk about the competitive side of the film and how you guys thought about it and did you get passionately into that competition?
Bradley Cooper : You know it's funny you say that, in no way would I ever compare it to Hoosiers even though that movie is unbelievable but we were talking about how I loved when Gene hackman moved to this town you know living in Barbara Hershey's house and like helping her sort of she walks out tilling the field at one point in the middle of winter and you just realize that he is just so not in his element you know where was he before and we talked about that specific aspect of the character because that character is a little similar to Adam Jones actually in a way with his arc, and I really love the idea of what does he do at night, Adam Jones because he's not sleeping with women, he's not doing drugs, well he's definitely not getting 12 hours of sleep either so you know what does he do that's sort of what Hackman does in that house so you know walking around London looking in shops like constantly obsessed and what made me think of that was whosures, but the Reece character you have this nemesis, this other guy who’s competing and hiding just how competitive one is but then we see that little sort of slice of his personal life and he's completely destroying his restaurant just because of a decent review that his old partner got.
Q: There's a beautiful connection between creating a meal and creating a relationship and i thought that was just really lovely in the film, also sense memory when you eat a specific meal, I was wondering what your favorite meals are that might draw a sense memory out for you?
Sienna Miller : It's so hard, we’ve obviously been answering a lot of food questions and there are so many different types of food, but for me there's something really comforting about my mom's roasted chicken
Daniel Brühl : Yesterday I had a fried black rice and I'm half spanish, from spain, my mom does that a lot too and it was spectacular at a restaurant called stella, estella, boy crispy fried black rice is just
Sam Keeley : I guess a classic sunday roast, is always gonna have something that kind of reminds you of home and comfort and being a child again which is lovely
Bradley Cooper : You know the thing about food is if you throw out any food I'll tell you what the memory is, that’s the great thing, it really is true.
Mario Batali : Sunday gravy
Bradley Cooper : Oh yeah grandmother, actually pulling it out of the freezer and freezing my hand because it was so cold, because we used to freeze the gravy for the week and make it on sunday, then we just stack the freezer with it
Sienna Miller : I think that’s the thing about food though, it's just so much more than eating for me and i think for anyone who appreciates it and like lives to eat which somehow all of us pretty much do but the idea of everybody getting together around food and what that does for relationships and friendships and it's like kind of the most joyful thing about being alive so it's a difficult question to answer you know because of that
Mario Batali : Well a family meal share was probably the most crystallized moment when you were finally on the team, that was when everyone realized oh yes he’s gonna have dinner with us and there was a satisfaction on the whole team very much like when you have dinner with your family and everyone all of a sudden shows up, oh wow we’re all here it can be really remarkable and nutrition becomes more than just comestible it becomes emotional and there's something to that and it share experience particularly when you go through a dinner service and work so hard together with people who you don't even have to love every day, but you need them then and at the end you can look back at eachother and say yeah we did it
Bradley Cooper : Do you do that in your restaurants?
Mario Batali : Yeah, always.
Bradley Cooper : Because I've never had that experience, we never had the family meal
Mario Batali : In all of our restaurants because we’re lunch and dinner we have breakfast, lunch and dinner family meals and you can just stop in, the late dinner family meal is like the 12:30 left over bits of steak put in the pasta with everything and that's the best one.
Q: What do you think about the whole thing about chefs being rock stars these days and are any of you enamored with chefs that you felt like oh my god you know this is somebody really cool that I'd like to meet?
Mario Batali : Well when I became a chef in 1978 in New Brunswick new jersey, at stuff your face restaurant, cooking was what you did after you got out of the army before you went to jail because it was a task that anybody could do, peeled potatoes would be a part of that world and in the subsequent 30 years as we've watched food has become more than just something you ate on your way to the theater or after the game or between something in the opera, food became the centerpiece whether it's because it's entertaining to watch people cook or entertaining to go to their restaurants, we've elevated the players whether it's the wine maker or the chef or the maitre d’ or the bartender, mixologist or whatever they've elevated because it's really fun and really relaxing to watch someone who really knows what they're doing do it even if you never intend to ever do it just like that, like porn, you just happen to watch it and I might never do it like that but I'll probably watch it again, the same thing with food like the whole fascination with nutrition and satisfaction come together in one place and it's a fascinating thing so of course chefs are, but i think the next rockstars are gonna be like the farmers who allows the chefs to be the greatest? it's the one who produces that particular gem lettuce or that kind of oyster or this delicious kind of beef or this magnificent chicken that tastes so much better than all of the chicken you've ever tasted and their ascendency i think is imminent, that’s because we need to understand that we need to get back into our agriculture a little bit and that heroism will be remunerated by paying them the proper amount to get the really good chicken.
Q: Being around food so much while you were making the movie, did any of you gain weight? and if you did what did you do to lose the weight or to not gain the weight in the first place?
Sam Keeley : I think we all had to be pretty careful about the amount of butter that was on the set and all that kind of stuff but you’re constantly like eating, their constantly eating, the chefs, constantly tasting, you know myself and Sienna were by a particularly tasty station
Sienna Miller : I was drinking that beef sauce, it's basically butter but I just had a spoon
Sam Keeley : So we just had to be careful with it yeah
Sienna Miller : At the same time, you're working so intensely and its physically really exhausting to be in that environment, it's boiling hot so the kind of anxiety and adrenaline and focus that that takes is probably burning off the beef sauce
Bradley Cooper : I was in the process of losing weight to do a play and so I was trying to lose like 40 pounds for the elephant man so it was kind of a nightmare to do a cooking movie in between but if you do watch the film again, you’ll see scenes where my face is like 2 inches wider than other times, we shot out of sequence, but it was kind of nice, it was lumbering, I'm glad that I had that weight actually it worked I thought.
Mario Batali : I gained 2 pounds watching the movie.
Q: This question is for Sienna, Bradley and Uma, what scene or part of the movie did you think was the biggest challenge and what was the most fun?
Sienna Miller : The biggest challenge for me was the scene where Bradley and I had that confrontation where he called me an infection, there was just something about the atmosphere on that day and I think having worked together so intensely on american sniper we’d sort of got to a level of trust with each other as actors where we could just kind of get quite deep quite quickly and it felt very intense very real and I think it kind of, it just really affected the environment and one of those things it was kind of cathodic and very interesting and very dark but hard to go through that with someone that you know, with your friend and we had enough of a good relationship and of a good understanding of each other to be able to avoid each other for the rest of the day without having to apologize or explain why, but it was just a pretty real moment and then at the end of your day you're like that was a great day because that's the weird thing about being an actor, the horrible stuff is what makes you feel good, but the best part of it for me was the training, and learning these skills and being around this incredible cast, we all became really close, we laughed a lot and we worked in a kitchen, we were chefs and we really did it, there was no doubles as Bradley said and to have that experience of really living another profession is one of the most exciting things of our job i think
Uma Thurman : I just had one scene, but anyway it was a pleasure it was just fun, I enjoyed myself
Bradley Cooper : Yeah that scene was pretty brutal with Uma
Uma Thurman : Yeah we fight the whole time.
Bradley Cooper : I think the scene with Matthew Rhys was probably the most shocking one, that's at the end of the movie when he shows up at his nemesis’ restaurant, it was late at night , we didn't have much time and the bag thing just sort of happened in one of the takes then you know it just feels vulnerable when you're doing something like that in front of 12 people that you don't know at all, the chefs in Reece’s restaurant, but ultimately it was beautiful because Reece, Matthew Rhys who plays Reece, was just incredible and we didn't really know each other at all and then the next thing you know he’s you know caressing me and trying to calm me down and it was really kind of, and we’re bonded forever, matter of fact i haven't really seen him since and I look forward to seeing him tonight because we just looked at each other after and were just like why we both love doing what we do, is to be able to, to really put yourself in imaginary circumstances and hope that accidents like putting a bag on your head and realizing you're gonna kill yourself happen
Q: I really loved that great mix of dramatic film and chef's table esque food scenes, they looked beautiful, I wish there were more movies like this to watch. You know a lot of us won't get the chance to talk to somebody like Marco or Marcus so i was wondering if, Sienna you talk a little bit about the tips and the tricks that you learned as a chef, if there was one thing that you'll take away from this set as far as a food hack or a kitchen tip that you’ll be using for the rest of your days.
Bradley Cooper : No I'm the opposite, yeah no I'd feel horrible if I had left the room like that, spoon, we were talking about this yesterday you know I always thought spoon was the sort of bastard utensil, but bastard child of the utensils, but it's the optimal most worthwhile and an essential element to any cook if they're gonna cook and I did not know that before, and also the great thing, I loved how marco and gordon talked about plating food and just you know once you make a choice live with it, if you ever see a chef you know sort of
Sienna Miller : Adjusting
Bradley Cooper : You know it's over, they were so clear about that when I was plating food in the movie, I thought that was really interesting, so you have your vision you know, improvise with it and then that's it, would you agree with that?
Mario Batali : Oh completely, once you second guess yourself in any craft you're done.
Sienna Miller : I think just learning , they taught us how to cook fish which is like a simple delicious thing but really easy to get wrong and I now have a pretty solid and well rehearsed technique as to how to cook fish pretty well and it's impressive, i have a dinner party so that's nice
Q: One of the things that keep coming up in the movie is that there, i would say that there is a lot of emphasis placed on quiet, respect and validation for one’s work and this is a two part question if any of the cast members wants to answer this, who or what gives you validation or pride in your work and the second part to the question is can you talk about John Wells directing style in this very interesting movie? it seems like chefs live and die by critics and judges and actors have very different feelings about that so I'm wondering who or what gives you validation for your work?
Bradley Cooper : Personally I'd saying being able to-- having a good day’s work, I'd say feeling like I have given it my all and being with people like the people up here and feeling that we actually created something together , that gives me great fulfillment, and somebody like John Wells creates an environment where that can happen and for example when i was just mentioning the scene with Matthew Rhys, I mean you have to have a director that knows exactly what he or she wants and is really inviting the collaborative experience which for me all the years that I've worked, the best directors are the ones that are the most collaborative always. And he was like that and always willing to hear from everybody and treated every single person with the same value it was the guy who was, the real cook who was in the back if he had an idea he would listen to it just as much as when I said something and those aspects of a director, you want to gravitate towards people like that
Sienna Miller : Yeah I think the validation question is complicated because it's, I think if you know it depends, it really has to come from somewhere in you and I've certainly had experiences in the past where I felt like on that particular day maybe I didn't show up to the degree that I wish I had and it's hard to feel fulfilled regardless of what the response is to that I think you really have to know that you've done everything you can to put everything you can into what you're working on and that in itself is validation because ultimately it is a question of taste and these things do ebb and flow and people like stuff and don't and i read reviews of films that adore and then they're terrible and vise versa, it's just not personal you know, everybody has their own opinions so i think you have to just kind of turn down the noise on too much praise or criticism and just do your best
Uma Thurman : I find that other actors and other creative people in films too, but when another actor is nice to you it's very moving and you're sort of surprised like oh really, thanks! people really understand what it's like and its most impactful sometimes
Sam Keeley : Finding truth in moments is always a lovely thing like you know it could be a look it could be anything, you know but if it's a genuine thing, you guys will feel that as a result and resinate off of you and then the audience will feel it and i think that in itself even if it's not fireworks is validation enough to make you do a good job.