No Reservations - Catherine Zeta-Jones interview
Compiled by Jack Foley
CATHERINE Zeta-Jones talks about stepping into the kitchen for her new movie No Reservations, her favourite restaurant and balancing career with family life.
Q. When did you know you wanted to make No Reservations your next film?
A: I met Aaron [Eckhart] for lunch, actually, because I heard through Scott [Hicks, director] that Aaron was really interested in being in the movie. And I thought: “Wow, that would be terrific.” We’d never met before and got on really well, chitchatted about the project, talked about Mr Hicks, and then, before we knew it, we were all signed on and up here in New York, ready to go. So, it was an easy process for us to get together.
The idea of being a chef, for me, was pretty terrifying, to be quite honest. But we had this intense training together, which was a laugh because we arrived in this kitchen at Fiamma. I’ve got my little apron on, looking ever so professional, looking at Aaron going: “Oh, God, my finger’s coming off before you know it.” We had a few weeks of that, then we were up and running. I felt very comfortable in the kitchen, and I still do, actually.
Q: Do you cook at home now?
A: Oh, all the time. I have a new appreciation for being in a kitchen. I’ve a new appreciation of when a plate of food gets put on my table, how much goes into it, as opposed to going: “Is this cooked right?”
Q. What would you make for Aaron if you did have the opportunity to use the skills you’ve learned?
A: I think I’d make Aaron some Welsh lamb, some good roasted potatoes, good food that I was brought up on.
Q. Do you have a favourite restaurant?
A: There’s this restaurant outside of Barcelona, which is like going into a chemistry lab. El Bulli. I went there, and it was completely jam-packed because you have to book two years in advance. So, I got to eat in the kitchen. You see all these people that looked like scientists literally concocting these amazing dishes with textures that you’ve never even seen or been able to feel. You put your spoon in something and it would all dissolve. It was genius. That’s why, for me, that experience was one of the best I’ve ever had.
Q. Your character is picky about food in this movie. Is there anything in real life that you can’t resist?
A: Actually, it sounds so ridiculous and so crazy, but I’m obsessed with smoked salmon sandwiches on brown bread with potato chips in the middle crushed down. I had it on each of my pregnancies and I actually had it two nights ago for dinner. It’s one of those comfort foods.
Q. What was it like working with your young co-star, Abigail Breslin?
A: Well, just adorable inside and out. She’s such a talented actress, and a real young lady. Not pretentious in any way. I’ve been really lucky to be working with great talent, children that I think you’re going to watch for the rest of their careers. She was an absolute dream.
Q: What was it like working in a restaurant to research these roles?
A: When Aaron and I started off, the second time we met, we were in the kitchen together. And it’s intimidating, especially because we started off when it was just us and Michael, the chef. He gradually took us through the kitchen. In a way, it’s an organized chaos. You’d think everyone would be slashing into each other, burning each other, chopping, but it actually moves really gracefully. It’s like a ballet, and Aaron and I wanted to fit into that environment so that we could look like it was our job for real.
What was terrifying for me was when all the other chefs started coming in. Then, you’re trying to get out of their way. You’re there to learn, and not do anything really ridiculous. Then I went out on the floor, which was pretty terrifying because I’d never been a waitress before that. I started screwing up my lines, forgetting what sauce it was, and there was one dessert that was this big concoction in this bowl of chocolate. And I said: “Just have it. It’s delicious. Order it, it’s great!”
Q. You play a much different role in this film than the “glamorous leading lady”. Did you enjoy playing somewhat against type?
A: When I read the script, I went: “Wow, this is not a character that a director would naturally think of me as a slam dunk.” And I think that’s what was exciting to me, to be able to play a much more vulnerable character than what is necessarily an image of me onscreen. I’ve found this such a fascinating experience, just the process of going in to work, and the hair and makeup – every day I went in, just stuck on my chef’s outfit and that bloody green coat. I had a great time doing it.
Q. You have a busy career, but you also have a family and a husband. How do you find the balance?
A: Well, I hate to say balance with my work and my children because at the end of the day, that is my life and everything else is a bonus. What’s changed for me considerably since I’ve had my family is that the logistics have completely gone crazy, as opposed to me being offered a role in Romania for four months, I’d say: “What time is my flight?” I’ll pack my case and I’m gone.
Now, I can’t do that. I try to schedule my work in between times when they can either come with me or I know that Michael’s definitely not working and he’s with them. Doing No Reservations here in New York, it was great because our home is Bermuda, predominantly. And so, even though I was working pretty much every day, he did give us some time off and I’d go home to Bermuda either for just a day or they’d come and see me. The last movie I just completed was during summer break, so they were with me all the time.
Q. Prior to your marriage, were you as focused and as driven as your character in the film?
A: I wouldn’t say that I was like Kate in the way that she was so blinkered in her career and her work and how she goes about it. But I’ve always said I had a healthy ambition. When I came from Wales to try different things, go to London, do theatre, do some TV, I had that inherently. But I wouldn’t say that I was such a control freak the way that Kate is or that there was nothing else in my life. I had my friends. I had my other life, as well as my career.
Q: What do you think the recipe is for a successful relationship?
A: I think just to be kind to each other. We meet so many different people in life and sometimes we spend more time being nice and friendly to complete strangers than you do to the person you love more than anything else in the world. So, just to have that at the back of your mind, just to be respectful, kind and nice.
Read our verdict on No Reservations
Read our interview with Aaron Eckhart