The Complete Guide to Becoming A Cook, Short Order

It's a solid overview, but I found some parts a bit generic. I was hoping for more specific examples of what a typical menu looks like or what exact techniques I should practice at home. The pay chapter was the most useful part — definitely opened my eyes. It's a good starting point if you're on the fence, but I felt like it could have gone deeper into the nitty-gritty of daily kitchen life.

I appreciated that it didn't try to sell me on the job. It was honest about the low pay early on and the physical toll. The self-assessment checklist in chapter two was a nice wake-up call. I'm not sure this book convinced me to pursue the career, but it definitely stopped me from wasting money on culinary school right away, so that's worth something. A bit dry in places, but the facts are good.

I was a college student considering a complete pivot to the culinary world, and this book was the reality check I desperately needed. It doesn't romanticize the work — it tells you straight that you'll be on your feet for nine hours and that the ticket printer is your new god. The chapter on what you'll actually earn versus what chefs make on TV was worth the price alone. I now know exactly how to start, and I feel confident walking into a diner and asking for a job. Highly recommend it to anyone serious about this path.

Better than I expected. I've been working retail for six years and I'm thinking about a change. This book does a great job breaking down the physical and social realities of the kitchen. The 'Day in the Life' chapter was my favorite — I felt like I was right there on the line, hearing the orders being called. It lost a star because I wish it had more info on how to network with restaurant owners specifically, but overall it's a solid, practical guide.

As a high school counselor, I've been looking for a resource to give students who ask about culinary careers that isn't just fluff. This is it. It's direct, grounded in real numbers, and it respects the reader's intelligence. The breakdown of costs between culinary school and on-the-job training was a huge eye-opener. I've already recommended it to three students. If you're a parent worried about your kid's 'foodie' phase, buy them this book.

Decent book, but a little too negative for my taste. Yes, the pay is low starting out, but that's true for most jobs, and the book dwells on it a bit. I know cooks who make a great living. I thought the chapter on career growth was too focused on leaving the job rather than staying and getting better at it. Still, the checklist was helpful and the writing was clear. It made me think, which is probably the point. A good, necessary perspective even if I disagree with some of the tone.