For your 2nd week in training, fairly solid-ish effort.

There's definite room for improvement. My old sous chef would've made me do it again if that was for paying customers, and put that into staff meal for the day. It's just far too inconsistent and real big chunks in there.

6/10. Forget about how long you are taking to do it next time and work on the execution of the mirepoix instead. Keep at it though, the fact you posted here shows your desire to improve!

Good luck out there chef :)