It can be said that too many chefs spoil the broth, but perhaps an extra chef or two with some constructive feedback to offer isn't always such a bad thing. Whilst we would all love to ace everything we do on the first try, we are only human (mostly) and therefore we don't always get things perfect straight off the bat. Criticism, in a constructive manner, is therefore a very powerful step in the work process as it allows us to get a "second opinion", be it on a piece of material we have produced or how we go about our daily performance in general, with the aim of taking this information on board and using it to either better ourselves or a piece of work.
"Constructive" feedback or criticism, in basic terms, is the act of offering advice on areas that need improvement, in a way that provides suggestions how the person receiving the criticism can improve, rather than just pointing out what they have done poorly. It generally goes hand-in-hand with praise, reflecting on areas that have worked well and why, and using this to suggest how the poorer areas of work could have been done differently.
It is also important to be able to receive constructive feedback as well as dish it out. It is beneficial to have another set of eyes to look over your work and point out things that perhaps you didn't notice yourself. It can be easy to take the criticism to heart, but it is important to remember that the point of it is to help you improve, and so you should take the points on board even if your pride makes it difficult for you to agree with it.
