I always said it was a privilege to end up on the television. It wasn't my ambition; I fell into editing magazines and writing about cars, and then I ended up on the telly.
When I make films, I don't think of any other directors or their work in terms of the rhythm of the editing or the tenor of the performances.
My stormtrooper suit would chip underneath the armpits and in between the thighs. So they had to do a lot of editing for my costume and shave some areas down.
While there are certainly food-focused content out there on the Web and on TV, most of this content need to weave through many layers of editing before it reaches the viewer.
The friends I knew who tutored were well paid for work that seemed far less grueling than waitressing or late-night newspaper copy editing or all the other side gigs I attempted in my early twenties.
With all editing, no matter how sensitive - and I've been very lucky here - I react sulkily at first, but then I settle down and get on with it, and a year later I have my book in my hand.
