I take your just asking the question as a big positive indicator of potential. Caring is the most important part of cooking, that no one can teach. You're feeling proud of how you did, and indicates that essential caring about your product. Good for you! I'm guessing you are thinking about a profession in food service.
In a commercial kitchen speed is very desirable, but never at the cost of waste, attention to detail, or uniformity though. In my kitchen that is... Especially waste!
Knife skills is a BIG category and long road! Each veg. and fruit requires a slightly different focus. Skinning a Salmon filet, breaking down a hind quarter of beef, and the ever present cutting up whole chickens into halves, quarters, spatchcocking, deboning thighs, removing backbone, etc., etc.... Knife skills...