In the book Creativity Inc, By Ed Catmull at one point he talked about the importance of protecting the new. He then quoted the amazing monologue delivered by Anton Ego in Ratatouille.

In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to
our judgment. We thrive on negative criticism, which is fun to write and
to read. But the bitter truth we critics must face is that, in the
grand scheme of things, the average piece of junk is probably more
meaningful than our criticism designating it so. But there are times
when a critic truly risks something, and that is in the discovery and
defense of the new. The world is often unkind to new talent, new
creations. The new needs friends. Last night, I experienced something
new, an extra-ordinary meal from a singularly unexpected source. To say
that both the meal and its maker have challenged my preconceptions about
fine cooking is a gross understatement. They have rocked me to my core.
In the past, I have made no secret of my disdain for Chef Gusteau’s
famous motto: ‘Anyone can cook.’ But I realize, only now do I truly
understand what he meant. Not everyone can become a great artist, but a
great artist can come from anywhere. – Anton Ego

I have always been an innovative person who learns through iteration, trial and error. I find however as I grow older that I more easily stick to what I know because I know it works. The beauty of age is experience. The danger of age is becoming critical of the new. I meet many people who talk more about what they have done than what they are doing. [Tweet “Being a critic is much less costly than being an artist.”]Being a critic is much less costly than being an artist. Left to ourselves we slip into the criticism of the new rather than become a friend of the new.