Perhaps I should have been a chef. I ve always imagined it might be helpful to own a restaurant, in which one could serve healthy portions of rare opportunities, fresh viewpoints and sweet talk, buttered up, mixed emotions, dry wit, shredded ego and warm handshakes which gives you some idea of the kind of word games we play in Hollywood between scenes in order to keep the cast happy, while we waste all those millions and millions and millions of dollars I keep reading about. It s well publicized that none of us in Hollywood knows what he is doing according to all those who aren t doing it with us. It s spent. Somebody gets it.
Somebody benefits somewhere in our industry.
Over a long period of time a general image of a public figure emerges no matter what truths, semitruths, or actual untruths have been written about him. The press has treated me extremely well over my long period of time, and I ve had pleasant and mutually benefiting relationships with almost all its members. Only a very few are guilty of the sensationalism that attracts the unhealthy mind. But those few cause, even if undeliberate and subconscious, momentary harm, and I m appalled at the unconscionable way they twist and distort facts. They besmirch their profession in much the same manner that a few tasteless producers color public opinion about the whole of Hollywood.