I can tell this was the best decision we could made in that situation because we had no choice. Moreover, the decision to quickly replace the interviewee confirmed how pragmatic the group was in using contingency decision making approaches. As part of this contingency plan, we did not give up the essential clips we planned to obtain as we found someone to help.
Furthermore, for mine, the problem I faced was with the selection during editing. As I have mentioned before, our group took a lot of materials and the interview session was longer than we aimed for. So I needed to re-order the flow and cut out almost half of our interview clips. Honestly, it is a tough work for me since our director could not make a firm decision on which questions should be taken out when I was cooperating with her during the editing. To solve this problem, I decided to use an open-ended decision making approach where I did a short questionnaire to our module classmates to see what kind of things they were most interested in about a chef. After received their opinions, I had a brief concept for the film concerning what should be included and what should be ignored. I used that method to select the materials because I think a good documentary should be audiences based so as to attract audience.
I cannot say our documentary was subjective or objective. Because half of our documentary was talking about the characteristics of Chinese cuisine and the rest are mainly on the chef’s experiences and his personal feeling. The first aspect was therefore objective whiles the second aspect was subjective. We used a mild and natural way to present the documentary. The focus on Chinese chef may be quite stereotypical of the documentary as we already assumed he might encounter more problems in cooking than other chefs (local or European chefs). The reason we had this thought was because of the geographical issue and the language