Good Feedback makes all the difference

I want to start first by saying i'm sorry this blog took forever but thanks to the great Internet in Nutmeg I was kicked off-line the entire day. Back to the subject of good feedback, when I first started my extern I always had this feeling in the kitchen that my Sous Chef absolutely hated me. We started out on good terms and I really thought he was chill with me but everything changed in just one week. Whenever I was working on a project for the day or prepping out my station it felt like my Sous Chef was so disappointed in my work, when I would finish projects throughout the day I would get one word short tempered answers. It was driving me crazy to know that my 14 fruit platters and 6 large cheese platters for our Sunday brunch that took up a good period of my shift were just O.K and "that's nice" were all that were said about my food. I had this odd feeling that they were disappointed in picking me for an extern. Over the next several weeks I pushed myself so hard everyday trying to come into work as early as possible to get a head start on projects and make sure I knew exactly what was needed on my station. I made sure I went over everything at the end of the day and tasted items, I really wanted to show my Chefs that all I want to do is become a better Chef and I would do anything to just be appreciated and included in more on special projects and events. I was still not seeing a change after 5 weeks and I continued on trying to make sure everything was the way it should be, finally on my 11 week mark it was a mid-term review by my Sous Chef the guy who I swear hated me. Sitting in his office just waiting for this 30 year old know it all Sous Chef to just rip me apart scared the shit out of me. I had no idea what to expect, it finally came down to reading my summary of work, my Sous Chef at this point in my externship became my bestfriend to this day. I had no idea that my Sous Chef believed in me and was actually proud of what I was doing. This was the first time someone has ever been proud of me, it was the best feeling. From that day on my Sous Chef and I worked side by side and we helped eachother out. I hated the idea of good feedback in the beginning but now I know that Chefs just want to push you and make sure you can handle a station alone and you can't be there best friend in the kitchen because you have to know when to respect them and want to be chill with them.