A lot of what you do at National Geographic is you’re an arbiter or taste. And of course what we want to do, I don’t want to be elitist, unapproachable, inaccessible, but I want this to be an experience of high taste. That you can’t get any place else, and of course when you tap into that gut reaction knowing that there are times you’re going to be wrong, admit your wrong, move on, learn. It’s very analogous to being a photographer in a field, and everyday making decisions.
If you get afraid of making mistakes, you are toast
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