This book of advice and stories by hospitality consultant and former chef Franck Desplechin caters to future kitchen virtuosi and recounts an impressive career in Michelin-star eateries from St. Tropez to San Francisco.

A Breton native, Desplechin dropped out of school at age 14 to follow his culinary dream and worked in some of France’s more famous restaurants under the tutelage of award-winning cuisiniers. Here, he offers tips to readers on how to shape their “vision” and cautions that “the ultimate danger of aiming solely for precision” means “sacrificing the humanity that makes our work meaningful.” He also argues that chefs need to curb their egos and cultivate better people skills, as they face more pressure from “online reviews, social media feedback, and ever-shifting guest expectations.” Above all, he posits, chefs need persistence and resilience to grow, personally and professionally.

The author’s anecdotes illustrate those lessons and others, often demonstrating how hard the job is. “One night in Arles at L’Atelier de Jean Luc Rabanel,” he writes, “The Chef walked in and glanced at the entire bread production I had spent hours on, and without saying much, tossed it all in the trash.”

In a chapter on mastering skills and pursuing excellence, Desplechin eloquently captures a moment at the pinnacle of his career: He’s alone, after service, “filleting fish in silence … practicing the art with so much subtlety and délicatesse that the flesh barely moved under the knife.”

Such stories are well written, lively, and interesting. The advice is less effective, however. It feels scattered and repetitive, and is replete with platitudes. For example, one chapter urges readers to think of mental pain as a “gift” and to shift from “surviving to thriving” — but offers few concrete steps to achieve these mindsets.

One wishes the author had written a straightforward memoir, rather than trying to incorporate lessons into the mix. Still, wannabe chefs will find much insight here into their desired career.