Rene Gube featured in San Diego Magazine
San Diego Magazine December 21, 2012
Meet Rene Gube
by Christine Pasalo
photo by Jon Mackey
Getting famous, one joke at a time
Growing up in Rancho Peñasquitos, my friends and I… rode our bikes to the Vons on Black Mountain Road to buy candy and fish coins out of the shopping center’s fountain.
I got my first taste of comedy when… I joined Speech and Debate my senior year at Mount Carmel High School. A speech I wrote about keeping big business accountable had one snarky joke in it. I raced through the speech to get to it because I loved getting that laugh.
Touchblue is… the first sketch group I formed in LA. We posted sketches online, pre-YouTube. At the time, I was also teaching high school. I hid my online comedy from my students, only to go home and hope they’d make our sketches viral. I managed to protect my secret identity until a few months before I left teaching.
Upright Citizens Brigade in LA is where... I get my training. Comedians call it "Comedy College."
Ten minutes before an improv show, I am… in the dark, emptying my pockets. I’m also giving my fellow performers high fives so that they know I'll be there for them and that this scary thing we’re about to do will be fun.
As a TV writer, my day starts at… 9:30 a.m. and can end as early as 8 p.m., as late as 1 a.m., or when my boss tells the writing team, "You've done enough work."
Acting with Maya Rudolph and guest star Sean Hayes in an episode of Up All Night was like… being in one of those glass phone booths where they turn on the wind and money flies everywhere. I just made sure I didn’t ruin a take by laughing in the middle of the scene.
During the off-season, I like to… go cycling a lot. I don't have the spandex outfit yet but I'll get there. I hate—hate—exercise, but cycling never feels like a workout. It's like I’m 12 again and I'm going to Vons to buy candy and fish coins out of that fountain.
One thing I miss about San Diego is… carne asada fries. They do it wrong in LA. Either the guacamole is weird or they put a lot of beans in it. They just don’t do it San Diego-style.