Chef's PSA: How Not to Be the Biggest Idiot in the Kitchen

Good advice no matter where you are con your career. While seemingly written for the young guns coming up it actually has broad appeal. A cautionary tale for you cooks and a good general reminder for the more experienced kitchen staff.

I had the pleasure of reading this book and I found the information to be not only helpful but hilarious. It's a great book for those who work in the kitchen and want to improve while not looking like a total dummy.

The book wasn't a bad read, but it was incredibly short. It had a good message and tidbits of information, but I thought there'd be more to it.

I can't remember the last time I felt the need to write a review on here but Chef André Natera has broken that chain with this book. I love that he originally started Chef's PSA as a joke but found that it could deem helpful to those who don't understand it yet. As someone who plans to go into the Culinary Industry but has only worked in fast food, I am so glad to have come across his books as well as his podcast. His overall way of writing and explaining things makes me feel more confident in the path I'm taking. He keeps it short and to the point, and he'll give you the real deal of what goes on or what to expect as both a new cook or chef and I appreciate the hell out of that. I'm 100% sure you can't get this kind of info from anywhere else. Can't wait to dive into his other works!

I enjoyed the quick read, but the bulk of the information was relayed the the first PSA tome I read.

This book is in base on true events on a chef life ( 20yrs + experience) and good teaching lesson for those Young Cooks that believe that kitchen is as same at TV, until they facing the reality of the kitchen culture.

Good short read to anyone wanting to start or starting their career in kitchens. I worked with the chef personally and the book is true to who he is as a person and chef.

This 69 page book is an essential read for all kitchen professionals. It will help you look like you know how to work in all areas of the kitchen, even if you don’t.