Friday, October 19, 2012

QOTD: Klaus Bischoff On Maturity

"When you are a young designer of course, you think everything is wrong and should be different… You want to conquer the world and with great ideas. But over the time you have to really understand what Golf is, what VW is, And to mature to a certain degree, I needed that time. It took 15 years before I really knew what I was talking about."

The quote above comes from an interview with Klaus Bischoff, Executive Director of Volkswagen Design, regarding the seventh-generation Golf. I found it hit home – when I arrived at TTAC, I thought that I was all-knowledgable, that verbosity, snark and humor thrown into a blender was the recipe for a world-class car review, that brown wagons were the solution to all the problems of the auto industry. What I didn't know could fill volumes.

My birthday is tomorrow, and in the eyes of most of you, I will still be a mere neophyte. My one year anniversary at TTAC is closing in quicker and quicker, and it seems like forever ago that I wrote the now-infamous "game changer" post about the new Ford Fusion. I still think I'll be vindicated.

I've been humbled by Bertel's patient mentorship, Jack's command of the English language, the real-world experience of Sajeev and Steve, Murilee's ability to take his encyclopedic knowledge of the automobile and put out an article about it every single day, Alex and Michael's painstakingly prepared reviews and Ronnie's ability to pull diamonds from the rough on a weekly basis. And to you the readers, for catching mistakes, adding information and insights to my articles and making the site what it is. Without you all, I wouldn't have any command of topics like manufacturing, finance, the economics of vehicle development, CAFE, marketing or sales analysis. That's not to say I am all the way there yet, but your help has cut the time down from 15 years to significantly shorter.



from The Truth About Cars http://www.thetruthaboutcars.com




ifttt
Put the internet to work for you. via Personal Recipe 680102

No comments:

Post a Comment

Archive