A Quote by Stanley Donen
I think of myself as a meat-and-potatoes kind of director.
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It's so funny because my mom is Thai and my dad is this big American guy - and our food tastes were so similar growing up. He was meat and potatoes, I was meat and potatoes.
For the Anglo-Saxons, meat was the main meal of the day, which revolved around 'before-meat' and 'after-meat.' But it has ended up as the metaphor for the most basic: 'meat and potatoes' is as far from sassy - from 'sauce' - as you can get.
Meat is a big deal in my life. I do love breakfast food, but I don't think that's extraordinary. I'm a normal American. We love eggs and meat and potatoes and gravy.
I was a big Jersey meat-and-potatoes kind of guy before I got here.
I've always liked to be a meat and potatoes kind of actor who doesn't believe in any of the highfalutin stuff about acting, so I tend to be a little bit more cynical.
I stopped eating carbs and red meat for a month and a half, and I was like, 'Oh, no, I lost my butt!' I have to eat potatoes and rice and meat to bulk up. But I do try not to eat too much fast food.
I think 'director' is a very broad term. I like to think of myself as the head collaborator, not the director, because I think, for a lot of people, 'director' connotes giving orders and telling people what to do.
Meat is an inefficient way to eat. An acre of land can yield 20,000 pounds of potatoes, but that same acre would only graze enough cows to get 165 pounds of meat.
Chicago's always been known as this meat and potatoes place, and a lot of restaurants play that up. They try to outdo each other by adding another 10 ounces, so their 80 ounce steak becomes a 90 ounce steak with 10 pounds of mashed potatoes on the side.
You know, people think I named myself Meat Loaf, even though I didn't. And they think anyone who would name himself Meat Loaf couldn't have an IQ higher than four.
I think working with actors is a little bit how a chef would work with a potato or a piece of meat. You have to kind of have a look at the potato or the piece of meat and see what kind of possibilities are in the ingredient. I know I'm using the wrong metaphor. I think my job is to see what potato is there and from there, just work under their conditions.
Your actors need to trust you as a director, but normally, I think you just need to have an open communication between the actors and the director. I think the director needs to really paint his or her vision to the cast and let them know the kind of mood that he or she is making. I think that's very important.
My father was grounded, a very meat-and-potatoes man. He was a baker.
I've pretty much been portrayed as every style thing you can be. After Wimbledon you are Andy Everyman, who everybody is rooting for. I think the meat and potatoes of who I am hasn't been covered yet.
From my side, I don't put pressure on the director to cater to a certain image. I am happy to do different films, and I have to stick by my director. I like to completely surrender myself to the director - that way, I think, I don't get to do the similar roles.
Novels will remain my meat and potatoes, what sustain me imaginatively.
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