One thing I learned from my stint as chef poissionier at Moscow’s Metropol Hotel is how to intimidate - not like that English sissy with the reality show, but how to really get inside people’s heads. If you ask me, a cook without Stockholm Syndrome is no use behind the line. So you can imagine Mark’s whirlwind of emotion here as he meekly presents his idea for a daily fish special. His trembling is so palpable I have to shake the camera just to get a clear picture. And the best part is… he feels bad for me that I have to bear witness to this display of broken will. But I taste the dish as requested, look Mark in the eye, then turn away and head in the opposite direction. Did I mutter something under my breath? Was there a barely perceptible shake of my head. Who knows? Not Mark.