Close

Select an option to filter your content

Close
Back

AWARD School lessons go legendary

AWARD School lessons go legendary

More than 30 creative leaders from Australia and around the world will sit down – virtually – with all 2020 AWARD School students tomorrow evening for the first ever AWARD School Legendary Lesson.

Among the many creative legends taking part in this unique AWARD School initiative are global ECD-at-large Sarah Barclay; Grey Group New York CCO Justine Amour; Johannes Leonardo New York Co-founder and CCO Leo Premutico; BBH Los Angeles ECD Ned McNeilage; Head of Facebook Creative Shop Steve Coll; Observatory Los Angeles CCO Linda Knight and Wunderman Thompson National CCO Simon Langley; The Monkeys Cofounder and CCO Scott Nowell; and DDB Sydney CCO Ben Welsh.

“It’s no surprise that AWARD School has had to run completely differently this year, with the course going online for the first time in its history,” said AWARD Chair Cam Blackley.

“While it’s been a huge success so far, we recognise that students haven’t had the usual chance to connect with the industry. This is how the Legendary Lesson became a thing and we are truly excited about what will help deliver a world-class course for students,” he said.

The Legendary Lesson will involve creative leaders ‘dropping in’ on the online tutor session scheduled for this Thursday evening to give feedback to every AWARD School student on the piece of work they believe is their best.

Mandie van der Merwe, Executive Creative Director at M&C Saatchi Sydney and AWARD School National co-head said: “This is a massive opportunity for AWARD School students, most of whom have little or no experience in producing work, let alone presenting it to a creative leader and getting direct feedback.”

Jack Nunn, Creative Director at Special Group Sydney and AWARD School National Cohead said: “It’s a testament to the standing of AWARD School that so many of the top creatives here and globally have agreed to lend their time to the Legendary Lesson and we are incredibly grateful to them.”