As I have been paving my career as a filmmaker my parents have been there for me every step of the way. They have believed in my dreams despite how steep the mountain has been.

I think staying away from labels is what makes my films refreshing.

I hope my visual language inspires others to tell their stories and challenges people's thinking.

I believe love is bittersweet, especially young love.

A theatrical on a tight budget really only becomes about generating critical reviews for you and your film, not revenue.

I think my biggest advice to filmmakers is to look into the many digital platforms that exist for you and your team to distribute your film.

There is lots of pressure to make a GOOD film. And not just a GOOD film but one that will somehow stand out in the sea of GOOD films.

I feel like social media is something that has yet to be considered a viable platform for marketing in the industry.

To generalize is to be an idiot, " said Blake. Perhaps he went too far. But to generalize is to be a finite mind. Generalities are the lenses with which our intellects have to manage.

There are five stages to an actor's career: who is Herschel Bernardi? get me Herschel Bernardi get me a Herschel Bernardi type get me a young Herschel Bernardi and who is Herschel Bernardi?

I have a trend of my own.

The [35mm] camera is for life and for people, the swift and intense moments of life.

Acknowledging the lucky breaks are paramount to enjoying life. Not being defensive about our successes/failures. So, in short.

Hollywood... a city I was to come back to time and again, in sickness and in health, in success and in failure, with anticipation and with dread.

Part of being a writer is feeling that constant dissatisfaction, thinking about what else you could do, and also knowing when it's time to leave a project.

The most dominant cultural attributes maintained are the ones that are reinforced by your environment.

...even the most horribl e of nightmares is laced with the promise of dawn.

One wit, like a knuckle of ham in soup, gives a zest and flavour to the dish, but more than one serves only to spoil the pottage.