Roger Bart

I wasn't really driven to be an actor or anything, but in college I decided to study acting, much to my parents' disappointment. I attended Mason Gross School of the Arts at Rutgers where Bill Esper was, and that is where I really got hooked on the art of acting, and, almost, the chemistry of acting.

On stage, it is a tremendous thing to be able to make people laugh. But one of the things that I have always loved is when I am in shows where you can turn the audience upside down and make them cry or move them. That is when things are the most rewarding.

To grasp the essence of chirality, it is instructive to withdraw for a moment from the familiar three-dimensional world into a two-dimensional one, into a plane, and enquire what chirality means there.

I am often asked the question: 'What is your favorite type of food?' Although I always answer Japanese, the real response should be and is pierogi, the delectable Polish dumplings that my mother, Big Martha, made so well in many incarnations: potato, sweet cabbage, blueberry, peach, plum, and apricot.