Gourmet's words: The spirit of a professional is to repeat one thing every day, just thinking about work, not unconventional.
"You are homeless, so you have to work hard. Now parents tell their children that they can't do well and go home, which is not right." I will work hard to reach the top, but no one knows where the top is. I've been working for decades and still don't think my technique is perfect, but I still rejoice every day because I love sushi, that's the craftsmanship.
Descendants of the "God of the Eel": When you discover that you are omnipotent, you find yourself deceiving yourself and get frustrated.
The uncle who sells shrimps (I really like his spirit): Many people want easy work, spare time, and money, instead of improving their skills. / Here, Erlang's eldest son added: Someone came to be an apprentice, reported in the morning, and ran away at night.
Method:
Interspersed with photos; multi-character narration;
Time-lapse photography crowd secondary exposure;
Use fisheye to shoot a large angle of view in a small area, and keep the person in the center of the lens to minimize distortion.
Narrative: Erlang himself (interspersed with gourmets, former apprentices)—two sons (interspersed with the same as above)—grocery market (buying fish, shrimp, squid, flounder dishes, scene with auction of tuna market)—customers—apprentices’ work—cooking rice
Fun Fact: On Sunday when my second son was ten years old, he ran to tell his mother that a stranger was sleeping in the house. (Actually, Erlang, because he always leaves early and returns late, he has less contact with his sons.
—————— The narrative in the second half is a bit looser than before, which is probably something that interview documentaries cannot avoid.
"The person who kneads the sushi is a performer, the sushi chef looks more interesting, maybe it is; the sushi chef seems to be standing on the stage, maybe it is."
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