Manish Dayal Quotes
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I think I've always been somebody to break rules.
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When I was in college, I studied business because I thought I wanted to be a director and producer.
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I don't know about the whole song-and-dance thing. But if India will have me, the independent cinema scene there is something I'm really interested in.
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I remember once being told by a casting person, years ago, that I shouldn't pursue a career in the business because of the color of my skin. The fact that I remember it today means it stuck with me. I thought that was really stupid advice and advice nobody should ever give someone.
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I actually wanted to first direct and produce, but then I got this very cool opportunity to be in front of the camera once.
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Steven Spielberg was my idol growing up. I knew that all of his movies have a very specific message and point of view, and the always are really epic.
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In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.
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Definitely, I think I fulfill a very funny Indian stereotype because I love technology. It's something I've always been interested in.
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I love India so much. It's sort of the most chaotic but also disciplined place at the same time. Every time I go there, I feel like I'm ready to rock and roll.
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My aunt and uncle would come over when my mom was making this, or we would go over there when they were making that. That's what food is.
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One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.
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I didn't act in school. I didn't study acting, either. I learned everything when I got to New York.
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I studied business and also studied film, then I graduated, and I worked at a network. I was able to use my business skills there - I was an associate producer for a little bit.
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I learned how to handle myself in the kitchen - where to stand and how to be out of people's way and how to function like a machine.