Baking blunders and mixing meltdowns

As a perfectionist who's learning on the job at a catering business, I'm finding it hard to accept the fact that I make mistakes. So far among my greater slip-ups I've overbeaten the egg whites for a large batch of buttercream. I've accidentally weighed my mirepoix using the "kilograms" section on the scale instead of the pounds, resulting in a huge amount of extra diced vegetables. I've beaten my lemon curd as hard as humanly possible but still come up short of the desired volume (due, says my boss and chef mentor, to the fact that I'm not incorporating enough air into the curd). I'm hoping that someday my lemon curd muscles will be up to snuff.

Until then, I will have to realize that I am not perfect. I will do my best and put my heart and soul into the food. And I will definitely not measure my mirepoix in kilograms again.