A Quote by Alexis Denisof

I was dishwasher, then promoted to chef in a local kitchen in a restaurant in Seattle, and I was working on a building site as well, putting in insulation and painting houses, and then doing some classes at a community college nearby.
Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
As a kid, I was fortunate that we grew up near a children's theater, with all different classes and things; so as a kid I took classes there and as I got into high school I did all the community theater stuff. Then I came to college here in New York, going to Marymount Manhattan, and studied acting there. But most of the training I got was from working. Working with really great people.
I've taken every writing class I've had available. I took classes in high school, and I took English and writing classes in community college, but I dropped out of college. I also attended a local writing workshop two years ago.
I like building houses, working as a carpenter, painting. You work with your hands to the best of your ability, and at the end of the day, you go home with some satisfaction: 'I built that!'
My mother, who graduated from high school at sixteen, had no hope of affording college, so she went to work in the local post office for a dollar a day. She was doing better than her father, who earned ten cents an hour working at a nearby grain elevator.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
I went to college and did theatre. After that, I spent about three years in Seattle doing French theater and community theater and sorting it all out. Then I applied to graduate school and got accepted, so I started pursuing my master's in theatre at the American Conservatory Theatre in San Francisco.
I went to the Chicago Art Institute, which was the best painting school in the area at that time. And I took painting classes - basic elementary painting classes and drawing classes of all sorts.
Copy is not written. If anyone tells you ‘you write copy’, sneer at them. Copy is not written. Copy is assembled. You do not write copy, you assemble it. You are working with a series of building blocks, you are putting the building blocks together, and then you are putting them in certain structures, you are building a little city of desire for your person to come and live in.
The local music community here was dying for a place to record, so we started doing acoustic, folk and bluegrass and then did rock projects for other bands, as well as for my son Tal and my own work.
Had I not been an actor, I would have been counting cash at my father's restaurant or supervising activities in the kitchen. I did it for a year when I was in college. I put on 10 kgs and then it hit me that I couldn't do that anymore.
There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, "And yet, all is not as it should be in the kingdom," and I didn't want to do any of that.
I go to yoga classes as well as practicing myself. I'm always open to new experiences and when I'm in different cities shooting, I try some local classes sometimes.
At that point, I thought probably special effects, something like that, and indeed, the early days when I was working with my dad, after I left school, I only went to less than one year of college, and then I was transferring, and then I delayed my transfer, and I did a movie, and then another movie, and then I never finished college.
I am a woman who came from the cotton fields of the South. From there I was promoted to the washtub. From there I was promoted to the cook kitchen. And from there I promoted myself into the business of manufacturing hair goods and preparations.
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