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Sometimes, there's a preconceived notion of how a scene or how a work should be delivered. And I see young performers sometimes try and deliver that, and it's not really true to their voice or who they are.

Sometimes there's a sense of closing yourself off on a shoot, and I try not to do that. Sometimes you have to, like when you're in a studio and you're doing fashion shooting, but I don't even do it then.

Sometimes there's a snobbery among literary types that these people don't really get it, but in a lot of ways they get it more than the literati. There's a culture in the background that they understand and know. They get that deeper level.

Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.

Sometimes they are a matter of luck; the photographer could not expect or hope for them. Sometimes they are a matter of patience, waiting for an effect to be repeated that he has seen and lost or for one that he anticipates.

Sometimes they keep us in the dark, but it's TV, so sometimes they keep us in the dark because even they don't know yet. You know what I mean? So, it sort of develops as it goes along and according to various needs that arise.