I do a lot of cooking. I've always cooked for my family and my father and I cooked together. It's just one of the things I like to do. If you came around my house for dinner, you'd watch me cook as we sat around the kitchen and cooked and talked. For me, that's centralised... friendship and family around food and cooking.
We as producers need to keep an eye on things and make sure we're doing great stuff, which is sometimes easy to do because of the talent we have, and sometimes not so easy.
One of my central philosophies is to be creatively driven so I have to be extraordinarily creative in the way I get things done and I have to be really flexible. Striving for the best creativity can be a really moving target if you're trying to budget anything because if you come up with a better idea for something and it's going to make the movie stronger then you have to do it. And that's what I do. The difficulty is that you have to use more judgement as a producer then you might in other places. I have to make unbelievably great creative decisions.
If we have come up with a creative decision and somebody comes up with another idea, you do have to get into the depths of it and ask: "Is it a better idea? Or is it a different idea?" That can be hard. But that's the type of conversation the director and I will have, or as part of our creative groups. So with that in mind, it's hard to keep a budget in line. It's like in life, if you've ever built anything for the first time you're usually better at it the second time.
When you have creative people, you have to let them do their thing. You have to resist the urge to be too efficient, you have to resist the urge to work to a certain budget and schedule - other than the fact that things have to end. It's harder work to produce this way but my philosophy is that you have to let it be creatively chaotic and let it find its place. When creative people are on to something, you know it and you have to allow it to happen. You can't set a schedule for that.
