9 headshots remain.
Also! I got a new headshot. Check it out.
Friday, May 25, 2012
#1. Titanic Theatre Company
I was a in Family (de)Values with Marc Harpin. He also played the Loving God in Theatre on Fire's Almost an Evening.
He invited me to audition for the part of Zygote in The Third Story, produced by Titanic Theatre Company. Zygote is described as being "grotesque, yet eerily beautiful". I think that describes me pretty well, and I considered it a compliment to be invited.
I was real happy to audition, especially because I realized that if I didn't get into something before Romeo and Juliet went up, the latest three entries on my acting resume will all be Brown Box Theatre Project productions. That's not the worst thing in the world, but I don't want people getting the wrong idea that I haven't been up to all sorts of other activities as well.
The side I was provided is a pretty great self-contained scene in which Zygote, a science experiment, confronts his creator. I actually came at it pretty seriously. I didn't research The Third Story too much, else I would've found out it's something like a gangster sci-fi B-movie, and I would've had more fun with it.
The audition was held at Marc's pad in Chestnut Hill. Chris Wagner was there when I came in. He was also trying out for Zygote. And he's a comedic genius. So I was a little anxious, but I tried not to sweat it.
While he auditioned before me, I looked over the information on my audition form. The rehearsal schedule was basically already set up for all of July and the first half of August. BUT. I wasn't sure if it would conflict with Romeo and Juliet. I knew they were both around the same time, but I'm playing Paris, so maybe it's not a big deal?
I had already come all this way. I was invited, and I'm in so few shows a year. I was kinda wearing rose-tinted glasses, seeing opportunity where there was none. We could see if this works!
I could hear that Chris was going big and funny with his audition, so I tried to keep it reserved and a little sad, hoping that would be funny, too. I actually tried to memorize a lot of it, and it turns out that it's tough to be in between memorized and not memorized at all. The director seemed to think it was painful watching me search for lines, and let me know that I could use the side I'd printed out.
He asked me what Zygote wanted from the doctor that created him in this scene. I said: "To admit that she's wrong." He said, though, Zygote wanted her love.
He let me have another go, and then we talked about callbacks. Could I come Wednesday night? As long as its before rehearsal for my play about a toaster who wanted his non-driver photo identification! They liked that.
So after I reviewed things, I found out I basically had no hope of being in the show without breaching my Romeo and Juliet contract. It pained me to mail Marc back telling him I wouldn't be showing up to callbacks. Break legs, Titanic Theatre Company! Also, you have a nice website.
Things always get so active in the theatre around this time of year. I'd love to get more audition offers during winter.
9 headshots remain.
Also! I got a new headshot. Check it out.
9 headshots remain.
Also! I got a new headshot. Check it out.
Oh, yeah, I'm in Romeo and Juliet.
Yeah, it's gonna be great. I'm Paris. I ain't in a LOT of scenes, I don't have a LOAD of lines, but I get to fight Romeo and die in the last scene. And I get to tour in Maryland. So! I'm down with that.
Wednesday, March 7, 2012
The Starving Actor: Carbonara
Welcome to the first installment of The Starving Actor, with which I hope to help starving actors feed themselves.
Starving actors starve for many reasons. Mostly it's because they're poor. Sometimes they don't have time to feed themselves. Some just don't know how.
Starving actors deserve to eat well, and they don't need to lose their money or their self-respect. And they don't need fennel bulbs or agave syrup or two kinds of paprika to do it.
Our inaugural recipe, carbonara, might be on the pricier side for the most starving artists, but if you're smart and/or lucky, you can find all the ingredients you need on sale or in cheaper forms.
This recipe, originally based on one created by self-proclaimed King of Carbonara Tom Cruise, is the result of many years of experimentation and refining. That said, you'll find I don't often worry myself with the specifics when it comes to step-by-step instructions, and often deviation can result in something wonderful.
Carbonara
Half a package of bacon (about 1/2 pound)
A medium-to-large-sized onion
Half a package of linguini (about 1/2 pound)
2 large eggs
1 cup of Parmesan cheese
Some olive oil
Some salt
Some garlic powder
1. Chop the bacon and onion. Keep each piece of bacon lined up, just like they are in the package, and cut them into little strips, like matchsticks. We find that thick-cut bacon works best, as it does in all situations. Stop and Shop had a ridiculous sale; two packages of bacon for the price of one. Classic Italian versions of this recipe call for pancetta or a similar classical ham. Oscar-Meyer works great for us.
The onion should be chopped pretty finely to match the size of the bacon. The goal here is to try and reach a 1:1 ratio of bacon to onion. Our five strips of thick-cut bacon are just slightly outnumbered by the large onion we had, but that's okay. As long as we're close.
2. Set a pot of water to boil for your pasta. By the time you're done with the next few steps, it should be ready and boiling.
3. Cook your bacon over medium heat in a large-ish pan. Unlike some meats, bacon is fatty enough to cook fine on it's own without oil or butter or anything, but we put in a little dollop of olive oil to keep it from sticking to this particular white ceramic pan we're using. Spread the bacon out evenly and let it sit for about 4~5 minutes, stirring occasionally to make sure it's not browning too quickly.
The goal here is not to get the bacon crispy, as you may like it with your eggs in the morning, but tender. As you stir your bacon, you'll see how it goes from being raw and mushy to being tender - less flexible when moved, but still soft.
You can also tell your bacon is ready once it's swimming in its own simmering fat. Don't be afraid of the pink color - I guarantee at this point they're cooked through. Feel free to taste-test a piece and see if it's to your liking.
4. Set the bacon aside. Use your spoon or paddle or spatula or whatever you've chosen to place it on a plate with paper towels, so it's not sitting in its own grease.
Now some more adventurous chefs will be tempted to keep the bacon grease in their pan to cook the onion, as to impart that bacony flavor. In the past, it has resulted in the onions becoming extremely dry and weird, but if you're careful and stay attentive, it may be worthwhile. Otherwise you can take your pan and dump it into your sink, OR, if your landlord has told you not to do that, pour it into a glass, and then pour it into your garbage when it's cooled some.
OR, you could even reserve the grease in a jar or some other container and use it to cook something else, the same way you'd use olive oil or butter. It's great for frying eggs!
5. Cook the onion in olive oil, just enough to coat them. Stir 'em a bit to make sure they're all shiny and coated in oil, so they cook evenly. Let them sit for two minutes, then add a dash of salt and, like, half a dash of garlic powder. Give them another stir, then drop the heat a little bit and leave them alone until they get a little softer.
5. Cook the pasta, according to the instructions on its package, preferably until it's just gotten al dente. We used linguini. We just think it works better in the recipe because it's broader than spaghetti. Feel free to try thick spaghetti or something like that if you have it. At your own risk, of course.
While your onion and pasta are cooking, now may be a good time to grate your Parmesan cheese so that it's ready. "Grate my cheese?" you say, "What do I look like, a chump?" If you're paying for pre-grated cheese, then Yes you are! Not for snooty culinary reasons, but because buying your cheese in block form will save you money! Just compare the unit prices and you'll see. If you've already gotten grated cheese or don't OWN a cheese grater, I won't judge you.
In another time and place I'd advise against those Kraft powdered Parmesan cheese tubes, but this is The Starving Actor, so go with what you've got.
6. Check on your onions. Give them a stir and take a look at them. Once you see some pieces that are just turning translucent, turn the heat off and add the bacon back to the pan. Give it a stir.
7. Drain your pasta, and put it into a bowl. BUT BEFORE YOU DO, pour a tiny splash of hot pasta water into the pan with the bacon and onion. It may seem like a weird thing to do, but it provides a certain consistency among the ingredients.
8. Add the bacon and onion to the pasta and mix it up till it's more or less spread throughout. Most of it will gravitate toward the bottom, which is totally normal.
At this point, let everything sit for a minute to cool. Then mix it again.
9. Add the two eggs to the pasta and mix it up again. That's right, guys: raw eggs. If you've never heard of carbonara before, you might be thinking, "Pink bacon, raw eggs, is this guy trying to get me killed?!" Don't even worry. Believe it or not, as the eggs coat everything, the warmth from the pasta will cook them.
Early in my cooking career, I'd end up with tiny pieces of scrambled eggs clinging to my pasta, because the pasta was too hot and the eggs would cook too soon for too long. I've worked several steps into the recipe to resist this possibility, like combining everything in a separate bowl (I used to just dump it all back into the pot I used to cook the pasta) and letting it sit for a minute.
10. Add the cheese then mix that all up. The egg will combine with the cheese and a creamy sauce will come into existence.
And you got yourself some Carbonara! Serve with some crusty bread or some salad, or, y'know, by itself.
PROTIP: If you want to reheat leftovers, make sure to have it covered by something so it doesn't dry out. Like, if you've put it in some Tupperware, keep the lid on at an angle. Some say it tastes even better the next day!
Starving actors starve for many reasons. Mostly it's because they're poor. Sometimes they don't have time to feed themselves. Some just don't know how.
Starving actors deserve to eat well, and they don't need to lose their money or their self-respect. And they don't need fennel bulbs or agave syrup or two kinds of paprika to do it.
Our inaugural recipe, carbonara, might be on the pricier side for the most starving artists, but if you're smart and/or lucky, you can find all the ingredients you need on sale or in cheaper forms.
This recipe, originally based on one created by self-proclaimed King of Carbonara Tom Cruise, is the result of many years of experimentation and refining. That said, you'll find I don't often worry myself with the specifics when it comes to step-by-step instructions, and often deviation can result in something wonderful.
Carbonara
Half a package of bacon (about 1/2 pound)
A medium-to-large-sized onion
Half a package of linguini (about 1/2 pound)
2 large eggs
1 cup of Parmesan cheese
Some olive oil
Some salt
Some garlic powder
1. Chop the bacon and onion. Keep each piece of bacon lined up, just like they are in the package, and cut them into little strips, like matchsticks. We find that thick-cut bacon works best, as it does in all situations. Stop and Shop had a ridiculous sale; two packages of bacon for the price of one. Classic Italian versions of this recipe call for pancetta or a similar classical ham. Oscar-Meyer works great for us.
The onion should be chopped pretty finely to match the size of the bacon. The goal here is to try and reach a 1:1 ratio of bacon to onion. Our five strips of thick-cut bacon are just slightly outnumbered by the large onion we had, but that's okay. As long as we're close.
2. Set a pot of water to boil for your pasta. By the time you're done with the next few steps, it should be ready and boiling.
3. Cook your bacon over medium heat in a large-ish pan. Unlike some meats, bacon is fatty enough to cook fine on it's own without oil or butter or anything, but we put in a little dollop of olive oil to keep it from sticking to this particular white ceramic pan we're using. Spread the bacon out evenly and let it sit for about 4~5 minutes, stirring occasionally to make sure it's not browning too quickly.
The goal here is not to get the bacon crispy, as you may like it with your eggs in the morning, but tender. As you stir your bacon, you'll see how it goes from being raw and mushy to being tender - less flexible when moved, but still soft.
You can also tell your bacon is ready once it's swimming in its own simmering fat. Don't be afraid of the pink color - I guarantee at this point they're cooked through. Feel free to taste-test a piece and see if it's to your liking.
4. Set the bacon aside. Use your spoon or paddle or spatula or whatever you've chosen to place it on a plate with paper towels, so it's not sitting in its own grease.
Now some more adventurous chefs will be tempted to keep the bacon grease in their pan to cook the onion, as to impart that bacony flavor. In the past, it has resulted in the onions becoming extremely dry and weird, but if you're careful and stay attentive, it may be worthwhile. Otherwise you can take your pan and dump it into your sink, OR, if your landlord has told you not to do that, pour it into a glass, and then pour it into your garbage when it's cooled some.
OR, you could even reserve the grease in a jar or some other container and use it to cook something else, the same way you'd use olive oil or butter. It's great for frying eggs!
5. Cook the onion in olive oil, just enough to coat them. Stir 'em a bit to make sure they're all shiny and coated in oil, so they cook evenly. Let them sit for two minutes, then add a dash of salt and, like, half a dash of garlic powder. Give them another stir, then drop the heat a little bit and leave them alone until they get a little softer.
5. Cook the pasta, according to the instructions on its package, preferably until it's just gotten al dente. We used linguini. We just think it works better in the recipe because it's broader than spaghetti. Feel free to try thick spaghetti or something like that if you have it. At your own risk, of course.
While your onion and pasta are cooking, now may be a good time to grate your Parmesan cheese so that it's ready. "Grate my cheese?" you say, "What do I look like, a chump?" If you're paying for pre-grated cheese, then Yes you are! Not for snooty culinary reasons, but because buying your cheese in block form will save you money! Just compare the unit prices and you'll see. If you've already gotten grated cheese or don't OWN a cheese grater, I won't judge you.
In another time and place I'd advise against those Kraft powdered Parmesan cheese tubes, but this is The Starving Actor, so go with what you've got.
6. Check on your onions. Give them a stir and take a look at them. Once you see some pieces that are just turning translucent, turn the heat off and add the bacon back to the pan. Give it a stir.
7. Drain your pasta, and put it into a bowl. BUT BEFORE YOU DO, pour a tiny splash of hot pasta water into the pan with the bacon and onion. It may seem like a weird thing to do, but it provides a certain consistency among the ingredients.
8. Add the bacon and onion to the pasta and mix it up till it's more or less spread throughout. Most of it will gravitate toward the bottom, which is totally normal.
At this point, let everything sit for a minute to cool. Then mix it again.
9. Add the two eggs to the pasta and mix it up again. That's right, guys: raw eggs. If you've never heard of carbonara before, you might be thinking, "Pink bacon, raw eggs, is this guy trying to get me killed?!" Don't even worry. Believe it or not, as the eggs coat everything, the warmth from the pasta will cook them.
Early in my cooking career, I'd end up with tiny pieces of scrambled eggs clinging to my pasta, because the pasta was too hot and the eggs would cook too soon for too long. I've worked several steps into the recipe to resist this possibility, like combining everything in a separate bowl (I used to just dump it all back into the pot I used to cook the pasta) and letting it sit for a minute.
10. Add the cheese then mix that all up. The egg will combine with the cheese and a creamy sauce will come into existence.
And you got yourself some Carbonara! Serve with some crusty bread or some salad, or, y'know, by itself.
PROTIP: If you want to reheat leftovers, make sure to have it covered by something so it doesn't dry out. Like, if you've put it in some Tupperware, keep the lid on at an angle. Some say it tastes even better the next day!
Sunday, March 4, 2012
Dealing with acquaintances post-show
How do you deal with awkward encounters with acquaintances after your show? More, less misanthropic suggestions are certainly welcome.
Tuesday, January 24, 2012
#10. Some Explicit Polaroids
So I auditioned for Brown Box Theatre Project's Some Explicit Polaroids.
And I got cast as Tim, the nihilist with AIDS.
It's going to be absolutely awesome.
Get yer tickets.
No headshots remain.
And I got cast as Tim, the nihilist with AIDS.
It's going to be absolutely awesome.
Get yer tickets.
No headshots remain.
#9. Casting Companies in Boston
I did that thing where you send headshots and a cover letter to casting companies so they know you and tell you about auditions and stuff.
These are the dudes I sent my stuff to.
1. C.P. Casting. I don't know if it was totally necessary, because I know these guys have my stuff from the last and only time I auditioned for them. But I figured I'd be courteous enough to include them in my mailing. I have heard no response from them, but I am on their mailing list. I'll probably need to take an acting class with them before I get noticed.
2. Boston Casting. I've already auditioned for these guys, but, again, courtesy. I did get a call back, saying they already had me on file, and that I was welcome to update my online profile with them. Though evidently it doesn't get such wide exposure unless you pay to upgrade your profile or whatever.
3. Grant Wilfley Casting was something I never even heard of. But I heard they audition in Boston sometimes, despite being based in New York. I have no idea what their deal is, but I found 'em, so I was like, sure. Haven't heard anything.
4. Christine Wyse Casting. I've gotten four auditions from these guys for commercials and industrials. So, yeah, that's awesome. Haven't been cast yet, but this blog has taught to expect about one role out of every ten auditions. At the rate these guys have been going, I could get six more auditions soon...
1 headshot remains.
These are the dudes I sent my stuff to.
1. C.P. Casting. I don't know if it was totally necessary, because I know these guys have my stuff from the last and only time I auditioned for them. But I figured I'd be courteous enough to include them in my mailing. I have heard no response from them, but I am on their mailing list. I'll probably need to take an acting class with them before I get noticed.
2. Boston Casting. I've already auditioned for these guys, but, again, courtesy. I did get a call back, saying they already had me on file, and that I was welcome to update my online profile with them. Though evidently it doesn't get such wide exposure unless you pay to upgrade your profile or whatever.
3. Grant Wilfley Casting was something I never even heard of. But I heard they audition in Boston sometimes, despite being based in New York. I have no idea what their deal is, but I found 'em, so I was like, sure. Haven't heard anything.
4. Christine Wyse Casting. I've gotten four auditions from these guys for commercials and industrials. So, yeah, that's awesome. Haven't been cast yet, but this blog has taught to expect about one role out of every ten auditions. At the rate these guys have been going, I could get six more auditions soon...
1 headshot remains.
Friday, December 23, 2011
Rob Paulsen on Fear, Crying, Acting
Q: Hey, Rob. What was the scariest moment in your voice over career when you might have thought "I'm not going to make it," or where there any moments in particular where you almost cried due to the emotional nature of the copy or someone's performance?
A: I can't even tell ya, folks, how many times I said, "What the hell am I doing here? Who am I kidding? This is crazy." I walk into a room to do a commercial audition, everybody in the room, there might be thirty of them, they're all stunning. Girls completely, y'know, just way out of my league - my wife took pity on me and, well, she's still out of my league - and the guys are all incredibly handsome. And I'm like, "What am I doing here?"
Those situations are basically, y'know, do you look right and will you work with the people they choose to put with you and all that stuff, but, man, I can't even tell you how many times I thought, "Well, I guess I gotta do this." It's human nature, when you're confronted with what appear to be overwhelming odds - you run into that, and that's where the perseverance comes in. When the going gets tough, et cetera et cetera, you suck it up and say, "Okay, I gotta do this."
Again, mind you, when you're 22 years old, it's a little scary, but it's more of a big journey and you're kind of a cock-eyed optimist - and I was too stupid to be too afraid. It was not really frightening. It was kind of overwhelming, but exciting at the same time. So I learned to use the nervous energy I got from whether or not I could make it to better my performances. And everybody finds their own way.
But there wasn't a scariest moment. 'Cause it's not really scary. Scary is cancer. Scary is getting struck by a car. Scary is having somebody shoot at you. Being nervous about whether or not you're going to make a living in show business seems like the biggest thing in the world at the time - and I guess it is for me, because if I don't act, my family doesn't eat.
If you can keep things in perspective and understand that all you can do is your best, all you can do is compete at the highest level at which you're able to compete, continue to get your chops good, and keep studying, and working hard, and banging at the door, banging at the door, banging at the door...
You know what? Some people make it and some people don't. I know that's easy for me to say, 'cause I'm here having some people say, "You made it," but I'm always swinging for the fences. I always want to get better. I always wanna do more. That's why I take these questions about Broadway shows, and live action, and oh my god, I just want to do more and more and more, and keep learning and learning till they put me in a box.
But scary for me takes on a completely different connotation, especially when you get older and you have kids and you have a family. There are real scary things that come up in life that are certainly more important than which audition you do or don't get, but I certainly understand the spirit in which you ask the question. I just didn't have one particular moment which was scary. I had many times where I had days thinking, "I didn't get this, I didn't get that, I was really close," and five call backs and didn't get it. But I was never scared. I was nervous that I wouldn't make money, of course, because I had to pay rent... But not a particular moment.
However, in respect to the second part of your question about the emotional nature of a copy or someone's performance that got to me - you know what? Many, of course, and most of it is happiness because I hear somebody and I'm just overwhelmed by their talent. I was talking to Billy West today which just reminded me, not only how much I love Billy as a friend, but goodness gracious he' just so talented--
But you know one that really got to me was the Pinky and the Brain Christmas special. I know I got a little choked up when Pinky hands Brain this little keychain with the world on it...
Talkin' Toons
A: I can't even tell ya, folks, how many times I said, "What the hell am I doing here? Who am I kidding? This is crazy." I walk into a room to do a commercial audition, everybody in the room, there might be thirty of them, they're all stunning. Girls completely, y'know, just way out of my league - my wife took pity on me and, well, she's still out of my league - and the guys are all incredibly handsome. And I'm like, "What am I doing here?"
Those situations are basically, y'know, do you look right and will you work with the people they choose to put with you and all that stuff, but, man, I can't even tell you how many times I thought, "Well, I guess I gotta do this." It's human nature, when you're confronted with what appear to be overwhelming odds - you run into that, and that's where the perseverance comes in. When the going gets tough, et cetera et cetera, you suck it up and say, "Okay, I gotta do this."
Again, mind you, when you're 22 years old, it's a little scary, but it's more of a big journey and you're kind of a cock-eyed optimist - and I was too stupid to be too afraid. It was not really frightening. It was kind of overwhelming, but exciting at the same time. So I learned to use the nervous energy I got from whether or not I could make it to better my performances. And everybody finds their own way.
But there wasn't a scariest moment. 'Cause it's not really scary. Scary is cancer. Scary is getting struck by a car. Scary is having somebody shoot at you. Being nervous about whether or not you're going to make a living in show business seems like the biggest thing in the world at the time - and I guess it is for me, because if I don't act, my family doesn't eat.
If you can keep things in perspective and understand that all you can do is your best, all you can do is compete at the highest level at which you're able to compete, continue to get your chops good, and keep studying, and working hard, and banging at the door, banging at the door, banging at the door...
You know what? Some people make it and some people don't. I know that's easy for me to say, 'cause I'm here having some people say, "You made it," but I'm always swinging for the fences. I always want to get better. I always wanna do more. That's why I take these questions about Broadway shows, and live action, and oh my god, I just want to do more and more and more, and keep learning and learning till they put me in a box.
But scary for me takes on a completely different connotation, especially when you get older and you have kids and you have a family. There are real scary things that come up in life that are certainly more important than which audition you do or don't get, but I certainly understand the spirit in which you ask the question. I just didn't have one particular moment which was scary. I had many times where I had days thinking, "I didn't get this, I didn't get that, I was really close," and five call backs and didn't get it. But I was never scared. I was nervous that I wouldn't make money, of course, because I had to pay rent... But not a particular moment.
However, in respect to the second part of your question about the emotional nature of a copy or someone's performance that got to me - you know what? Many, of course, and most of it is happiness because I hear somebody and I'm just overwhelmed by their talent. I was talking to Billy West today which just reminded me, not only how much I love Billy as a friend, but goodness gracious he' just so talented--
But you know one that really got to me was the Pinky and the Brain Christmas special. I know I got a little choked up when Pinky hands Brain this little keychain with the world on it...
Talkin' Toons
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