Do not criticize your work to others; it devalues both the work and you. I’d go on, but Julia Child said it better:
“I don’t believe in twisting yourself into knots of excuses and explanations over the food you make. When one’s hostess starts in with self-deprecations such, ‘Oh, I don’t know how to cook…’ or ‘Poor little me…’ or ‘This may taste awful…’ it is so dreadful to have to reassure her that everything is delicious and fine, whether it is not. Besides, such admission only draw attention to one’s shortcomings (or self-perceived shortcomings), and make the other person think, ‘Yes, you’re right, this really is an awful meal!’ Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed – eh bein, tant pis!” – My Life in France
Julia doesn’t finish there. She tells you what to do instead of apologizing:
“Usually one’s cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile – and learn from her mistakes.” –My Life in France
If you take Julia’s words to heart, you might become a famous television chef. Even if you don’t, you’ll gain respect – unless a cat has actually fallen into the stew; that’s unforgivable.