Vent: An old film buff told me I was cutting my scenes too tight

I was editing this six part documentary series about local diners in Cleveland and thought I was being smart by shaving every scene down to 45 seconds max. Then a retired editor who worked on PBS stuff for 30 years watched my rough cut and said 'you're killing the mood, let the camera breathe for a minute.' So I went back and added back in these quiet moments, like the sizzle of a grill or a waitress just wiping the counter. It felt wrong at first but now the episodes actually have some weight to them. Has anyone else gotten feedback that made you totally rethink your pace?

2 comments

2 Comments

parker1831mo ago

Yeah, let the sizzle breathe buddy.

thompson.reese1mo ago

Actually I gotta disagree. That 30 second rest after searing lets the meat fibers relax so the juices can redistribute instead of running all over the cutting board. I've tested side by side with a steak right off the heat and one that sat for a few minutes, and the rested one was way more tender every time. Ever tried it back to back to see the difference for yourself?

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