A Quote by Alfred Gough
They [movies] don't really have the cultural impact - other than "Star Wars," of course - that they used to because television is something that week to week people invite into their homes. It's a relationship that in success can go on six, seven, eight years. I think certainly in the early days, you definitely want that engagement.
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And yeah, my handicap was down to a 10 when we were at the thick of it. I trained for six or seven months, golfing every day for six hours, seven days a week, with eight trainers. It was intense.
I usually work seven days a week and rarely take vacations, which is both lame and unsustainable. I don't mind the idea of writing seven days a week, I suppose. Getting some work done early in the morning. But ideally I would love to take one day a week off.
You really, really, really have to love what you are going to do in theater because it is an unmerciful life. It's six days a week. It's eight performances a week. And that's doing the exact same thing over and over and over again.
As I stood outside in Cow Lane, it occurred to me that Heaven must be a place where the library is open twenty-four hours a day, seven days a week. No ... eight days a week.
I certainly can't complain. I work six days a week, if not seven, and eighteen hours out of twenty-four - fortunately, with a great deal of pleasure. Why? Because I only do something if I want to do it; I need to feel a desire, to find pleasure in moving forward, creating, moving, inventing.
I used to body build six or seven days a week. I was really, really fit. I wasn't naturally talented but I was fanatical at it. That's the problem with me, I've got a one-track mind.
How can you compare my life to any other MEP? I mean, come on, it's crackers, isn't it? Look, other MEPs do five days a week in Brussels and pop home for weekends. I'm working seven bloody days a week, all the hours God sends. If you include the socialising, it's over 100 hours a week.
I went to work at seven in the morning. Around noon time we got the watery soup. And we worked until seven or eight or nine at night, sometimes later. And then I walked back home - there was no public transportation - into that shared room. And if there was food we would prepare an evening meal depending on what was available. And then probably go to bed because it was cold most the time. And then start the day all over again, six or seven days a week.
Most important, for openers, work six hours a day, seven days a week for six years. Then if you like it you can get serious about it.
I've only been gone a week," I reminded him. Well, a week's a long time. It's seven days. Which is one hundred and sixty-eight hours. Which is ten thousand, eighty minutes. Which is six hundred thousand, for hundred seconds.
Even from a really young age I was a huge movie buff - five, six, seven, eight. Just loved movies, but in a more in-depth way than most kids that loved movies at that time. I'd find a filmmaker or something and want to see all his movies.
But I think we're going to have people who work from home a couple of days a week, three days a week, four days a week. And I'm perfectly comfortable with all that.
On engagement, we're already seeing that mobile users are more likely to be daily active users than desktop users. They're more likely to use Facebook six or seven days of the week.
When you work in television you're in the writer's room all the time. You can't take 10 days or a week to go watch movies. Nobody's going to sign up for that. But it's something I had always thought if I was every asked I would definitely do it if I had the time to do it.
I started out as a juggler, so I know what it means to spend eight hours a day, seven days a week practicing something that people just dismiss with a wave of hand.
The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food is. You're able to reach a nation. The hardest thing about being a celebrity chef is you go from working 18-hour days in your kitchen to it pulling you out of your kitchen here and there. I used to be in my kitchen six or seven days a week, and for ten years I never even took a vacation.
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