Liae Blog

Getting A4 size paper in major retail stores in the US is really impossible. So what are the options ?

• Purchase online
• or have store cut papers to your size such as A4 paper size.

The reason why retailers do not carry this size of paper is because they are not in demand as compared to regular size which is often called the letter printing paper–8.5 inch width by 11 inch height.

UK and other countries use A4 size papers for a lot, in business, in government works and specially in filing legal works.

Buying online is easy but be sure to check where you are getting it from. If the supplier is near you will save money on shipping or else you could be paying half the price on shipping (International shipping?)

Hope this answered your question

A few things to consider before buying because they come in big size with loads of papers all exactly the same size A4.  So you do not waste your money if you only need a few A4 papers. Use the alternative option two.

If you only need a limited quantity, goto any Office Max or similar store and ask them to have a few papers cut to A4 size, they will do it for you at a minimal cost.

You will save money by using this option.

Now if you are pro, you could do this yourself at home, provided that have the cutting machines etc. But it’s a lot easier and convenient to head to the store and get the paper size done right. A4 size paper is 8.5 in width 14 in height.

– see you with next entry

Ruben
p.s. before you print, select the paper size. A4 size is also called Legal size which is the same size. Hope this post answered your question — Where can I buy A4 Papers in the U.S. ?

Shop to any Grocery American  Chains, they will ask you or you better hand them a card before they speak : “May I have your Rewards card ?”

Would you like to sign up for one ? can be a reply if you don’t have one or you are in the blue figuring out what is this all about. Well, it’s plain and simple. You buy from the same store, you are rewarded for making your purchase. So why not join ?

Until recently, not many chains used to ask your email address or your mobile phone numbers. Now they do. Should I be worried about being scammed ? Will your private information such as the email address be sold to third party ? I doubt that but if you are making purchase using your credit card and all that is left is a camera somewhere in the sky, you are pretty much living now in the digital world where they can actually track your eating habits to surfing to you name it. Giving a fake email address or phone will make things worse. Ask them if they will share your information with others. If the answer is “No”, it shouldn’t be a problem.

What kinds of Reward Cards are there and how they work ? A question stuck in my head and I tried to figure it out by using two different stores card. One that lets me get a huge discount after I reach their required limit, one that lets me get discount on every time I shop.

For example, rewards card from Food Lion or Harris Teeter. Now, when I got them, all they needed was a zip code and a phone number… Well, I forgot  about it. The phone number is probably as old as my age now. But the card is still good. Every time you purchase, and you give them your card, you are saving some money for shopping in that store instead of shopping else where. In your receipt it clearly shows how much you have saved over the year and at the time of shopping as well. It’s a good feeling. Without the card, no discounts. Also keep in mind that stores may have their own policies on which items to give discounts and not give. If you are tight on budget and you are trying to figure out buying within your limit, carry with you handful of printed coupons. These days you can get them online, just Google and you can be sure you will know what I mean. There are thousands and thousands of them.

Speaking of rewards, there are also those soda companies such as Coke that have what’s called mycokerewards, a something fun to get points for a smile, that’s all. They could do more, even if you drank 13 cans of coke per month, which would be below average, by the end of the year, you would have say around five thousand points for the price of what ? Depending on where you buy and what kind of packaging you buy, price will be different. I am putting here around $190 dollar for consuming 13 cans per month. While the coke reward is fun, it just adds that extra cents of smile to your cents.

Companies know that online sells have gone up, so they want to know you, grab you. Knowing your email address is like they have found you. Hence, many of the chains have started what could have been done many years ago. A simple idea to get hold of you, get your business and in doing so, reward you.

I was going to put up a bunches of links here for you, but I don’t know where you shop or what’s near by you and what works for you. In my view, if a customer care is great, and you love shopping in that place and they have a rewards program, it makes sense to join. Why would you want to be left out when you can save ?

A few things you might want to note:

If you don’t  fancy SMS, avoid this. Because you could be billed for text message notifications on ads and programs from the company. These days as everyone is having mobile phones, I wonder if there will be any land line phones in future. Perhaps you’ve given them your cell phone number instead of just email address because you got scared for nothing. Email would be better because it only costs your time if you have the interent.

Answer Joining Rewards Cards is with you. You can. and also You don’t have to. But if you are taking my advise on saving some money, grab it !

This post concludes our series on Hibachi Chef – Everything You Ever Wanted to know — which is basically authored for beginners attempting to become a Hibachi Chef. Everything from beginning to the this level expects that you’ve practiced, without which this article would be useless and your aim of becoming a professional chef would be just a dream.

Here you will learn a few important things as well as pickup a few Japanese Words.

Table of Contents Part 5 of the Hibachi Chef Content

• Things you may have not been told but you need to know
• Some tips on cooking faster and why so ?
• A few Japanese Words You Should Know
• How much does the dress cost and where to get it ?
• How to make your own hat ?
• A Japanese Birthday Song
• A few Japanese Words You Should Know.
• Some Dos and Don’ts
• Final Message

Lets start and finish it.

Important Things To Remember While Cooking.

• Bring enough towels, and clean ones. You will need them a lot. I would advice about 5, 1 to place it near the grill to wipe your spatula under it’s fold, 1 to clean the grill at first, 1 extra just in case you dropped the egg on the floor (use it to cover it until it observes everything; don’t be like those lazy chefs showing that ugly egg on the floor and hoping the  busy server will do your job !)
• Dress well, Look your best. When you are in front of customers, expect customers of all kinds, happy, unhappy, angry, not angry, polite, not polite. If necessary, write down on your hand or anywhere this word : Be Cool. Oh well, if you are people person, that won’t be necessary. Pleasing everyone isn’t difficult if you can try to imagine yourself why customers are unhappy ? Perhaps the dating couples look sad upon that they are not compatible, Perhaps the husband wanted to go to a burger but wife brought him there, Perhaps one side of the people don’t like the other side of the people, perhaps and perhaps of many kinds. If you see unhappy faces, it’s a challenge for you to turn them into happy faces. Do whatever you can make it! Talk, entertain, etc.
• Keep the smile from beginning to the end and respect everyone one there. When you approach the grill, bend a little and do the same when you leave. Use a lot of the word “Thank you very much”, not just “Thank you” – Teens usually tend to like a chef who is like them; informal but don’t use languages or say things other minors could hear. There are other tables around you too. For teens you could greet them, “Hi guys!” and for others, I would recommend just saying “How are you today? Sir and Mam” Also introduce yourself which is your part to engage a friendly approach to handling customers. Don’t start asking names of customers though. It’s none of your business.
• Always keep your grill clean. I have told this many times but often new trainees forget this very easily. They know, time is what keeps the money coming to chef. if you are slow, you may not be hired, may not make much. But keeping grill is an art also. Learn. I’ve a section below fully devoted to keeping the grill clean. Learn, because 90% of the customer complains arise due to a dirty grill. Perhaps you may not notice whether your grill is clean or not, but customers will surely do, for there are more eyes watching the grill then your one pair of eyes.
• If you have eggs shells still  there at the end of the grill even at the end of your cooking, there is definitely something wrong in your cooking. You are lazy. You forgot to take it out earlier. Get the dirty stuffs out of the grill as soon as you can. Use spatula, push it down the hole on the grill or take it out. Wipe your cooking utensils such as spatula once you have taken the dirty stuffs out. In part two I told you about getting a second spatula etc, you could use one to clean the grill, while other to cook. This is a simple method that ensures your cooking is clean and you don’t have to remember much about this or that.
• Never use any rude or vulgar languages even like words sh*t ! Never make fun of anyone including servers. This includes talking in different language such as Spanish or Japanese. Don’t expect customers only understand English language.
• Never touch any of the cooking area with your hands or fingers.  What does this mean ? Don’t touch the spatula, but you can touch the handles!
• If you dropped any cooking utensils, get right back to the kitchen, wash it and return back. Don’t be a fool when it comes to hygiene. Got a second spatula, use that so you don’t have to come back to the kitchen. When you make a mistake, (every one does), add a bit of humor. A Japanese mistakes is what one chef used to call when a spatula dropped and the whole table laughed. I have no clue why ?
• Check your grill – if it’s hot, cool it off using water. Learn to control the heat. If you are making a fire and your grill is extremely hot, you could be headed for a disaster.
• If you are making a fire, tell all folks to push back the chairs and let them know, a big fire is about to happen on the grill. People’s hairs aren’t as they were, now with all sorts of stuff perfume, hair gel, etc some of them could catch fire very easily at close range.
• If someone asks you questions, answer honestly. Say, How long have you been cooking, be honest, humble and down-to-earth.  Customers probably have eaten in many other Japanese Restaurant. They are smart and they can tell by the way you cook, whether you are a pro or just a beginner. Being honest might get you more tips then otherwise.
• Before you cook, it’s always best to verify the order sheet. Just go for it — “Let me check our order, and we will start.” Servers can make mistakes or a-long waited one has forgotten his order, or  customer  just wants to change it now! By verifying order, you are avoiding any complaints which may arise.. “Hey,  Manager, that chef never game me my Lobster, I only got Chicken! I want discounts!” If there is mistake, don’t get mad at the customer or the server. Just write it down and call the server to bring the missing item since you already rice and the rest. Be cool. Customers don’t just sit there for their meal, they could also observe you as a person and I will repeat again, be happy, and be cool.
• Check your cart for everything before you leave. A professional chef won’t return back to the kitchen to grab this or that he forgot to bring with him. Or call the server to bring something. As a chef, you should be fully aware of your stuffs like the equipments and the meal as per the order sheet. Speaking of this, yes, touch your head and see if you have the hat on ? Are you now going to run to the kitchen for your hat ? You could be the pro but now you just looked like a beginner to the customer.

Tips on Cooking Faster – among the reason you could be hired as a pro!

Cooking faster, entertaining customers,  and cooking meals the right wau will get you more money than anything else. Pros are those who cook fast, do a great show and make some extras such as tips in their pocket. So how can you be like  them ?

• Keep Time in your head all the time. When did i get to this table ? How long did I take to finish it ? Time yourself per table and keep a log. Log will reveal your progress.
• Try to improve your skills. Are you using the entire grill for cooking ? or, Are you cooking one item at a time ?  Grill is a big one to cook multiple items on separate sections and one can cook all of them simultaneously. What’s missing is your ability to cook simultaneously. So get those hands busy at all sections (chicken area, jumbo shrimp area, rice area and what not and everything. Your hands should never sleep!
• Are you talking to customers and there is not a single item on the grill ? or are you talking way too much to the customer and have forgotten to cook the meal.
• Are you doing too much shows while cooking or joking about this and that and are carried away from cooking ?
• Find the seconds and minutes you can have. Learn to know the times you have wasted not cooking. There is no rule to cook faster, but usually, cooking simultaneously is the best way.  You do need to talk to your customers, you do need to make them feel at home, but you can do that while you are cooking too, can’t you ?
• I have created a grill chart for you. Have a look at this. But I am not endorsing this idea, many chef have their own. If this method works, try it and see if you can cook faster.

• a – the hottest part of the grill. use this area to cook anything that needs to be cooked and served right away. Rice can be done here. Say for example steak could be cooked right there. But don’t you live it there for long if your steak is to be cooked rare ! Laugh for now, with me.
• b – align all chicken breasts on this side. Check their back once in a while and if they seem to show some golden color, you are ready to flip and start cutting them into bite size.
• c, d, e, f could be used for cooking Jumbo Shrimp appetizers, vegetables like mushroom, broccoli and so on. If it’s all possible cook every one of them simultaneously, for saving time is always in your head.
• While using every part of the grill, you speed up your cooking process, but this method puts a lot of pressure on you. You will have to pay attention to every item there. All in all, keep your hands busy, you should be cooking faster. A pro chef is one who knows what’s on the grill, who knows if it’s clean, who knows if you are cooking everything the way it should be, a pro is one who knows exactly how to control the heat. Oh yes, a pro is one who cooks really fast. As a final tip, give both of your hands the stirring/shuffling works. At first, you seem to feel the pain, but it will go away. You can rest every now and then, but once those hands are cooked, you are on your way to becoming the Professional Hibachi Chef. Cooking a table in a shorter time is among the requirement of a Top Hibachi chef.

How to make your own Hat ? – following image should help you.

Most chefs don’t buy a hat at all. Perhaps its because it’s easy to make and it’s easy to create them unique. Here is a diagram that shows a few stuff. You can always get some help from those who already have a hat. As a trainee, learn from others as you are working in a restaurant.

a simple diagram that shows nothing but a sturdy plastic sheet. Fold it, Take it, cover it, wrap the end with a fancy logo and you are done!

But what about the writing on the hat ? You can do that yourself too. That’s basically a piece of cloth wrapped on the bottom part of the hat. You can get the logos or Japanese Writings stamped on the cloth at a printing press or you can do it yourself using stitching materials you can buy at places such as Walmart.

Did you get any more info at the section part two on hats ? Go back to that section if you need a few info that is not covered here.

A Few Japanese Words

Working a Japanese Restaurant and you don’t even know how to say Hi in Japanese  ? You think you will become a Professional Hibachi Chef ? Dream on! Be serious about your job. Not just cooking but learning everything that is related to your job. Are are six words I have listed. Learn to speak. Add more if you want to.

• Hello, Hi, How are you ? = Konnichiwa
• Nice to Meet You = Hajimemashite
• Yes = Hai
• Goodbye = Sayōnara
• Thank You = Dōmo arigatō or (just) Arigato
• You are Welcome = Dōmo arigatō or (just) Arigato
• Excuse Me = Sumimasen

If a customer asks you how to say so and so in Japanese language and you don’t know the answer ? Don’t lie or feel bad at. They know you are not a Japanese. Just say sorry and carry on, perhaps your can thell them the few words you have picked up. Many American kids even at the tender age like 14 take foreing classes and some of them often dine in Japanese Restaurant once a year or more often. They could be your teacher. Learn from them. Learn from them if they are on your table, or head over to youtube.com. Still need help? Here is a video I’ve picked. Watch it if you like.

If you can learn more Japanese words, learn. You will never lose noting from learning anything, Learn. Learn. Learn. You have nothing to lose.

A Japanese Birthday Song

Japanese restaurants are among the favorite choice for birthday parties, for there is an entire family on a table or two.  Taking pictures is easy, and they sure feel like they have their own dinning table.

Usually celebration starts by singing the American song and followed by the Japanese version of “If you are Happy Clap your Hands” version. You should learn the following by heart. Do it now!. Well, if you don’t have the time now. Don’t worry about it. You won’t be singing alone, others will join you, chefs and  servers. Here is the audio in English and the lyrics in Japanese.

Audio Play English Version

shiawase nara te o tatakoo
shiawase nara te o tatakoo
shiawase nara taido de shimeso yo
hora minna de te o tatakoo

Now, don’t expect every restaurant to have the same song for Celebrating Birthday. Songs are often pasted on the walls at the waiter’s section. Read or write and grasp it. Learn and sing along with others.

The meaning in English ?

if you’re happy and you know it clap your hands
If you’re happy and you know it clap your hands
If you’re happy and you know it
Then you really ought to show it

Additional Information – Some Dos and Don’ts

I’ve tried my best to share with you what I know. I would love to hear from you. A discussion would further enhance this work.  Thank you very much and have a wonderful journey.

• Practice is what makes you a Hibachi Chef. Practice everything. When you are idle such as during lunch breaks, practice doing a show instead of taking a nap. When you are at home, practice your show taking a few breaks from TV etc.
• When you are hired as a trainee, and you get the chance to cook, cook for as many people as you can. Just do it and don’t be lazy! Practice and you will surely go far.
• Don’t ask a kid or anyone to handle the spatula or ask them to cook as a joke. The grill is hot and anything can happen.
• Don’t be rude to customers
• Do try to please a customer – say a chicken wasn’t done and the customer has told you or another person. Offer him/her a fresh cook, just bring another chicken
• Don’t except Tips (they are suppose to follow you based on how well you do)
• Don’t expect equal share of tips etc, since you are a new Trainee, perhaps cooking less people, less tables than the other chefs
• Don’t think of Hibachi Chef any different than other chefs.
• Do all you can to add more to your Entertainment parts, there is always room to make people laugh. Here is one more hint : a faked egg, just ask a customer to catch it from among a bowl of eggs, and suddenly throw at`um the foam egg. They sure will giggle. Do your best to find ways to entertain. Some read books, some even do magics.
• Cooking meal not always the 100% of Hibachi, it’s your attitude, and overall presentation. Don’t be acting like a Pro and your outside reveals that you don’t have a penny of what it takes to be a pro
• Don’t be selected when it comes to customers or orders, treat each and every customer just the way you would treat your brother.
• Don’t forget to turn off the grill after you have finished cooking
• If the grill wasn’t turned on when you came, don’t start shouting at the host or the server who is suppose to turn it on. Just relax, turn it on, and tell folks something like, “this grill seems to be a bit slow. I will back in a bit” or instead, just stay there, talk to them while the grill gets hotter.
• Don’t assume grills are always on even the switch says so. We are talking about security here, bunches of people, including you and the gas under the grill. A professional chef will bend a little down to the grill, if he has to, to make sure the grill is on. That’s his way to ensure the grill is on and he knows everyone will be safe. Others expect that the world is a perfect place and it will be so 100% of the time.
• Do count the number of tables you have cooked, the type of foods you have cooked, and the timing. A log of what you do day by day, will help you improve if you focus on the areas where you seem to be lacking. Such as timing.

When will I know I am a pro ? – That’s a very good question. Here are some hits:

When customers start asking your name when the come back to eat again, when customers start tipping you more than the other chefs, when customers leave a complimentary comment at the front desk, you are on your way to the top. But don’t be so proud, remember – consider yourself as down-to-earth, humble and the money will surely follow you.

Cheers, and have a happy Journey.
Did I see smile on your face ? ——— KEEP IT UP all the time.  ———

– Ruben

Sections : Part 1 | Part 2 | Part 3 | Part 4 | Part 5 | Part 6

In this section we will talk about how to cook meals. We will cover some basic food items only and how to cook them properly.

Article assumes basic cooking on an Americanized Japanese Restaurant, although, I would keep in mind that every restaurant has it’s own secret weapon for cooking – the seasoning!

Things a professional Hibachi Chef would
need to cook, but not limited to are :

• Chicken
• Steak
• Salmon
• Red Snapper
• Lobster
• Crab Legs
• Scallops
• Shrimps
• Jumbo Shrimps
• Vegetables

In many restaurants, cooking starts from Rice, Appetizers such as two pieces  of Jumbo Shrimps per order, Vegetables such as Broccoli, and then finally meats are cooked. Also a little bit of extras are offered as Dessert which are cooked at the end such as sweet carrots or fried bananas.

In some restaurants, meals are prepared ready to be cooked for the chef such as Jumbo Shrimp already Devin-ed, Large Zucchini cut into individual pieces, Chopped Onions, etc; while in other restaurants, they may keep things as they are and allow the chef to do the rest such as cut them in-front of the customers.

The only reason why a restaurant would prepare certain things in advance would be to speed-up the process of cooking, saving time for the chef. A small yet busy restaurant might do this. Longer a chef stays on a grill, more the owner is worried about losing customers– for there are more waiting to be seated somewhere else; in line or at the bar!

I’m not going to discuss here in detail how to cook everything, you will need to practice cooking yourself to get everything right. But I will touch upon a few things and the things you should know, it should be a useful guide not a complete training package.

• Chicken is cooked done not well done for one reason; it will be chewy and customers may not like it. But if a customer has asked for well done Chicken, what can you do ? Do what customer wants.
• Meat such as Steaks or Chicken tend to lose their water content if we cook them on low heat.  By cooking at the hot surface, you give them a golden color, then you flip them,  this ensures that the juice is inside and when customers eats it, they can find it. If your cooking shows a drains of bloody juices coming out of a steak or a juice that simply looks like an ugly river starting from your Chicken breast lying on a grill, customers already know that you are not a professional chef. They have already put that in their head – You are new, and they will take every possible opportunity to take advantage on your cooking skills from there on! Asking for discounts or even complaining on the things you actually did right can happen. So I repeat, don’t create rivers on your grill! If you are laughing, I think I used pretty good words. Thank you!

Steak is a bit complicated but not so also. Complicated because customers have individual preferences and you have to cook for a lot of people at the same time on a grill.

Assuming, you have already started cooking, that is you have verified the order, and have asked customers how they would like their steak to be cooked. Just follow these simple rules:

On a table, see who many of the Steak fall into each of these category and then cook them together instead of cooking one at a time. Save time. A slow Chef won’t last long in a busy restaurant.  Do you not want to be a pro ?

Steak to be cooked would include Rare, Medium Rare, Medium, Done, Well Done.

• Steak Rare – This preference keeps most chef so happy, for they don’t need to cook it for long. You gonna love this kind of order. Don’t even bother bringing any color to this order. Just cook it on a slightly heated area, then add seasoning* (* = which will be discussed later)
• Steak Medium Rare – This is like, slicing a steak and finding the inner part RED in color. How to do it, put the steak on a very hot area, flip it, wait a few seconds, flip it. It should be done. Don’t over cook it. You can then slice it to bite size and see for yourself if the inner part is Red or not. Season it, then give to the customer.
• Medium – Meat cooked this way without any seasoning would taste like a  slightly boiled steak. It’s not chewy and nor is it red in color. It’s becoming towards done, but it’s not done either. How to know this ? Well, look at the steak itself, does it look like it’s just came out of the steams ? Does it look juice without any blood on it ? It’s Medium.
• Done – Meat is cooked thoroughly but it’s not well done. See how as you’ve cooked from Rare Meat, and now you have reached to this level, it’s all because of what ? You guessed it right. but that was a stupid question.The answer is HEAT. If you can learn to control the heat of the grill, you can cook anything!  Done is not well done either. Those who can taste will find a difference between (Medium vs Done) and (Done vs Well Done)  Practice and taste Steak in all preferences. It’s not that difficult to do if you can taste and feel each variances. If you think this is all getting too complicated, then let’s stop for a while. When you are headed to becoming a Pro Chef, Why not cook a meal for yourself ? Pay to owner/manager for your order. Do it! A real practice before you cook for the customer, is that too much to ask ?
• Well Done – When Rare was the easiest for you, here is one that’s also the same, except you had to cook for a long time, but nothing to worry about it. You don’t have to cook for a long time to make a thin sliced steak to done. Give more heat, you can cook faster.

Help me, it’s so complicated. How do I go about making sure the customer won’t complain on his preferences ? Here is a quick tip, write it down.

• When you are cooking say Medium and you are afraid that the customer will complain as being Done. Just after it has changed it’s inner color from Red to White or Black (I should say), upon seasoning it, give a small piece to the customer and ask, “Sir, is that good ?” His/Her answer will tell you if you are done. Same goes for well done. If it looks well done to you, give one piece to the customer and ask, “Sir, how is it ?” If the answer is awesome, you are done. What are you worried about ?

* Seasoning

I kept a separate part for this so we can discuss in detail. Part two, the photo essay has some info on this, so do check that part after finishing this one as well. Let’s cover a few seasonings:

No two Hibachi Japanese Restaurants are alike. Seasonings are often the secret that keeps their business or could it be the art of making that addictive Shrimp Sauce ?

Most meat items are seasoned using Soy Sauce, Teriyaki sauce (if it’s Teriyaki order),  a touch of lemon juice, salt, and black pepper, and Sesame Seeds. One thing many Chefs keep in their head is, how much salt am I using, since they have salt shaker as well as the mother of all salt– the Soy Sauce.

Also know the order, is the order Hibachi or Teriyaki. Use Teriyaki sauce when the order is Teriyaki and never for Hibachi.

How to cook Rice?

Imagine this for a moment. You went to a grill. You did your show. You pulled out the tray full of rice. Dumped it on the center of the grill, then you turn towards your cart to put that empty plate, then you started suffling your rice and you notice some rice has turned black. It just happened in less than 5 seconds or even less than that. Why did the rice burnt ?

Always know the temperate of your grill.  So, to avoid this, always drop the rice away from the center if the grill is extremely hot. Also, NEVER POUR DOWN OIL ON TOP OF RICE! A customer will never eat on that restaurant ever again, believe me. If you have to use oil, use it earlier, i.e., before dumping the rice. You can always add a little bit of butter later if necessary and it looks good if you could place it under the rice instead of on top of the rice. When you are shuffling the rice, don’t let it fly everywhere ont the table, be gentle. The whole idea here is to ensure that every grain is getting heated, a bit fried. (remember that word, a bit… not the whole grain!)

Egg is mixed with rice, know if there are any who is allergic or simply are on a diet. Some don’t like Eggs on rice. To deal with this, chefs usually cook  rice separately or add egg later. When scrambling Egg and mixing with rice, don’t let the raw slimy egg touch the rice. Customers think that’s gross, and they might get up and leave.

Scrambling Egg – the best technique ever : Put a bit of oil, break egg on it, about 2 for three people or use your common sense here. Remember to put the egg drops away from extreme heat. Now slowly bring it to the heat, flip the mess, then you do what  the following diagram shows:

a simple diagram, nothing fancy.

Move the rice away from the center when you are working with the egg mess.

Move the spatula up and down on the egg mess, and as your spatula hits the fork, it makes the noise ding ding ding ding and so on. Shuffle and repeat until you know the egg is scrambled well.

Egg mess is chopped into small pieces, customers will have hard time finding them on their rice, and you already look like a PRO to them. Keep it up! and Cheers for doing something cool. Once the egg looks done, mix it with the rice, and when the rice looks warm (you can probably feel some steam coming out and see some grains being fried, then pour down the magic sauce – Soy Sauce! Stir for a few more seconds, now the nice should be done, put it a side and give to customer one by one.

What to do with the egg shells ? - some leave it at the end of the grill, others take it out. A professional chef will do what-ever he or she can to keep his grill clean. Don’t leave a second chance. Grills have a hole at the end and you can push the egg shells down or you can use the spatula to take it out and put it on an empty tray to carry back to the kitchen later. If you are touching the egg shells or any dirty stuffs, remember to wipe the spatula with a clean towel before you touch the rice or any other cooking materials.

How to cook Lobster ?

Lobster isn’t served whole, it’s the tail. Know that first.

So customer is going to get a big part of the Lobster, isn’t he ? or she ?

So cook it well or you will be screwed.

Lobster could be among the highest price on the menu too.

Here is how to cook it:

Sea foods tend to be salty, so avoid using too much salt; a touch of soy sauce and a lot of butter is required. The more butter the better works well for LOBSTER. In fact, don’t you know people who eat Lobsters need melted butters. But they aren’t served often in a Japanese Restaurant, so you take control now on the grill. More butter the better, avoid using too much salt. Take out the whole part of the meat from tail with the help of your fork and spatula, not by your hands by no means!!!! What should I add on it ? Ask the manager. Every restaurant would have different ways to cook this tail, but not too much of anything at all. Cut the meat into small bite size pieces and then put them back on the shell and place it on the customer’s plate. That’s one among many other methods for  this item.

How to cook Crab Legs ?

Don’t expect the restaurant to have a cracker  for legs etc. Legs are prepared alright back at the kitchen, shells are already cut horizontally/vertically. Customers must enjoy using their hands or fork the meat out. What not to use ? Too much of salt. I’ve perhaps repeated too many times here and else where, sea foods often contain salt in them already! Know it now and I won’t write it down again! You don’t need to do nothing, just steer them on the grill, use a lot of butter and they should cooked with a little bit of Soy Sauce and a Lemon juice.

How to cook Shrimp or Jumbo Shrimp ?

This is one of the chefs best friend! Easy to cook and hey customers love it.

Put oil or butter on the grill, and dump them there, stir the stuff and enjoy your visual feast as they change color from plain to Golden color. Use a touch of lemon and soy sauce and you are done. No need to add anything to this item at all. Unless of course it’s a Teriyaki order; then use Teriyaki Sauce on it, do that a few seconds before giving it to the customer. Don’t just expect your way, if a single customer tells you, “can you please cook that a bit longer!” — listen to him or her, and follow the order. Some people prefer the sea foods to be cooked Well Done, I mean, very well done.

Well, I’m gonna leave the rest to you. You need to cook yourself. My methods here may be different at the place where you will be cooking. As a trainee you should be able to observe a lot. Watch how the head chef is cooking or get some instructions from managers.

Are you having fun cooking ? If you are not, you will never become a Pro! Period.

Anything Left to say.
Oh yes, a few that you thought hear from me.

• As a trainee, the more chances you get to cook, the better it is for you. Don’t be lazy.
• Cook as many tables as you can.
• Don’t be afraid to make mistakes. When cooking steak, it’s always a good idea to give a few pieces to the customer  to see if it’s done. Since you are new, but they don’t’ know, may be, that’s your way of taking care of a customer individually. Some customers like this approach.
• Grill isn’t just a Grill. It’s a place to bring flavor, aroma and color to  foods. Don’t serve a chicken breast that looks just plain white. Learn to bring some colors without burning food.
• When you are cooking? Keep on moving, keep on talking, don’t be idle or be focusing on one item at a time. A professional chef will be keeping an eye on everything on the grill.
• Don’t be fooled that customers wont’ complain if their mouth catches one or two egg shell cracks, so pay special attention when you are dealing with the egg.
• A chef who talks to customer, smiles and makes them feel comfortable is less likely to get complaints than others. But if your cooking is miserable, and you think you are doing a great job, think again. Americans are polite, nice people, many will never complain even if you make a mistake. They say “Thank you” even if you didn’t say  “You Welcome” to them. Just because you got no complaints from a table doesn’t’ mean you did well. As a trainee who is headed to become a pro, ask yourself, and do this, on every item you cook, “Am I doing right ? Is this how I’m suppose to do it? Ask your customer “is everything okay?” At the end of your cooking, you can notice by looking at people’s faces on how well you did. Are there any unhappy faces ? Is there a plate that’s full of food ? Has someone already left but you didn’t know until  the very end of your cooking ?

Well, that’s it for now. Go to the last part for any extras I will carry on.

A professional chef is one cooks, and cooks well, and a trainee is one who must keep on asking  “Would I eat what I’ve cooked ? Am I doing okay ?”

Ask. Ask. and Ask. There is nothing wrong asking and you don’t lose a penny.

Goto other parts of
Part 1 | Part 2 | Part 3 | Part 4 | Part 5

– ruben

Have you read part 1 and part two, if not, it’s important that you go back and read them.

Welcome to the Part 3 of Hibachi Chef Everything You Ever Wanted To Know

This will be a guide to helping you create your own show. Article can’t train you, you must practice on your own using what-ever materials you can get; videos, by watching order chef’s show, reading a few tips like this one.

Youtube is a great place to find tutorial videos. You can search there for Shows. If you are frustrated because you are seeing shows that are extremely fast and you can’t do it or you just don’t seem to be doing what they are doing, something is wrong : What ?

Each and Every show that a Hibachi Chef does has individual sequences which are combined to create the show. The way one starts and finishes can be unique. Trying to copy someone’s show will be a bit difficult than just creating your own. Have you seen someone spin a spatula then immediately do something out of the blue ? That’s because they have practiced in that manner. May be it will not work for you. Here are tips before I teach you how to do it:

• Relax. Don’t push yourself to the edge. Let your hand relax, fingers and all.
• Remember to tape the edges of spatula so when you are practicing you don’t get any cuts.
• Start slowly then speed-up. Don’t expect the show to be everything fast which would make you look like a top chef. That’s not true.
• If possible, aim to create a simple show that you can do without dropping spatula or fork. Once you are comfortable with that. Add more sequences to the mix.
• Try repeating the same sequence at least twice here and there.
• Don’t try to create a show that’s way too long. Usually shows last 30 to 45 minutes. Why ? Hungry people are waiting for meal on their plate and cooking fast means saving time every step of the way; once you land in front of the table (think of the time you have on hand to finish the table. Every second counts. Show should be a show but it shouldn’t kill your time.

A pick from youtube to show you just what i mean by sequences. Watch this video and read on. Don’t just jump to the conclusion and yell yet me saying, why can’t I copy this show ? Sure you can. But you might learn faster by creating your own unique show. You can re-watch the sequences here. This is done by someone who was learning just like you. So my video pick should be good one, what do you think ?

Let’s do a few sequences which we can do.

Before I write down here, note this:  When you are doing your show, NEVER EVER touch the cooking part of the equipment. You can touch the handles, that’s it. If you happen to touch other areas, your show is not a show. Period.

For creating a show, try it again and again and again unless you are pretty sure you got everything right.  Imagine this : If you are there in front of the customer and everything looks alright and out of the blue you catch your spatula in its  middle part!!! Customers will start putting the ask in their head– “is this chef new ?” Any doubt you give to customers can convert to complains. Even if you cooked perfectly, a customer can complain to the manager; simply because he/she thinks you are new.

Spinning The Spatula – everyone does this, why not you ? This trick is often called Helicopter Trick by many.

• Spin your spatula using your index finger. If it’s not spinning, go back  to the part two and read on about cutting the wood at the back. If it’s not spinning, try spinning by pointing your index finger upward not horizontally.  See photo below. Practice a lot. Once you can do vertically, try horizontally. It’s a bit difficult but you can do it.

Flipping the Spatula

• Flip it and catch it; Hold it, throw up in the air and catch it by the handle. Let it flip. You can do one flip, try doing two flips and catching it. This requires timing and practice.
• Fingers in the Play – use your fingers to flip spatula. Practice this. Just do it.
• Place your Spatula on the grill, now hold it there, then try flipping it either way and then catching it.
• Throw to another hand and catch it

Hand to Hand Spatula Movement

• Hold the Spatula by the handle pointing upward (use your thumb and index fingers to hold it), then let it lose, Spatula will go down easily, now flip your wrist and catch the spatula by the same hand or by the other hand.
• You can do many rotations by keeping your spatula on your hand, i.e. it never leaves your hand. Try using your thumb to push for rotation and use other fingers for flipping.

Rotating Fork

• Hold the fork on your left hand, push the handle by your thumb and let go all other fingers, when it comes back, catch it with the fingers.
• Hold it by the left hand then throw up an catch it.
• Put it on the grill. The using your spatula, catch it up in the air.
• Put it on the grill. Hit one end with a spatula and catch it. But be careful, don’t let it go out of  the table, it’s got sharp points.

A few tips ?

• A good show should be using both hands. If you are spinning spatula by right hand, do the same with fork on the other hand. Don’t keep your hands idle.
• Practice is the key to a perfect show. Practice at home, during off hours and so on.
• Use both hands. Don’t do a trick with one hand and keep the other one idle.
• Don’t drop it.
• Don’t make it any longer than a minute. 30 Seconds would be enough.
• Don’t scream or say, “look at that, look at” , “can you do that?” A comedian won’t laugh, make others laugh. You are a stunt man, don’t say a word about stunt! Let the people observe you and make their decision whether you are a pro or just a baby chef! Smile while you are doing the show, that’s good enough.
• If you know, that your restaurant had a shortage of a chef, and you were on a table that had been waiting for an hour, it would be better if you apologize on behalf of the restaurant, smile, cook, then perhaps do a show. Hungry bellies won’t give a penny to your show at first.
• Follow rules of the owners. Some restaurants don’t do fires. If so, don’t do it.
• Once you have created your own show. Stick with it. Practice and follow with it. As you gain more control. It will come naturally

Egg Show

• This requires a lot of practice like any other show. To start with, buy a golf ball so you don’t cost a restaruant. Throw it up in the air and try to catch it by the spatula. Keep on practicing until you don’t hear any sound of the golf ball hitting the spatula — which means you are catching the egg perfectly (it wouldn’t break) What’s really happening on this show? Right after you have thrown the egg, bring your spatula about half way up or down then go down together with the egg. Gravity is in play here, when both your spatula and eggs are going down at two different speed. Egg is going faster but your spatula is going slow. With practice you can easily match the speed and your egg will land on your spatula without any impact
• Breaking the egg. This also requires a lot of practice. Usually egg goes up and you hold the spatula in vertical position where one side sits on the grill and the other waits for the eggs to arrive and break on it. Keep on trying with golf ball for this practice, then try with the real one– eggs. If you get tried with golf balls, buy the real eggs, they are pretty cheap at Walmart.In this trick, Egg falls down with a great force, breaks open and sticks on the edge of spatula. Just take egg shell off the spatula, hurray the egg content is on the grill already. This is a great trick, you shouldn’t miss it. Anything that might help you do this? When you are throwing the egg, ensure the egg is not spinning. It’s easier if the egg comes down side-wise

An image that shows what we meant by this trick. Hope this comes in handy. Also watch some videos which I have picked, they are at the bottom of this post.

• Spinning the Egg. Place an egg on the grill, then, with your index finger, start spinning it, then throw up and down and reveal to the customer on the other side of the spatula’s surface or on the same surface. The egg would still be spinning. Customers would be going WOW. They will love it. If you can do the egg jump trick, this shouldn’t be heard at all. The only thing is, make sure you catch at the middle part of the spatula not near the end or else the egg will fall down.
• You can drop the egg into your hat. Requires practice, Dont’ bend forward to act like you don’t know. Practice and it will go where it’s suppose to. Confidence often is the key to getting things right. For support, chefs use napkins etc inside the hat so egg wont’ break into your hat.
• Catch the egg by your pocket. This is easy to do and it’s fun for everyone to watch you doing things to please customers. When to do ? During Egg Tricks. Catch one into your pocket or ask a customer if they would like to catch it. Your question could bring some giggles on the table– all in all, it’s adding to your Entertainment points.

Making a Volcano

Stack onion rings one after another towards the edge but at a good enough hot surface. Stack them using your spatula and fork, not by your hands. Be sure every stack covers the other one. Pour down oil first. Wait for a while, then pour either Vodka or lemon extract, then light the fire as soon as you can. Keep your face away, don’t pour too much Vodka and never look down to see what’s inside then light it – dummy me for writing but I had seen a chef who burned his mustache while he was practicing this technique. He was saying, “How much is there? let me look inside!”

Once you the fire comes out of the Volcano, don’t rush or act like a superstar. Start moving the Volcano towards the center but gently by pushing the entire thing using your spatula. Jut slide it. As it gets hotter and hotter, the content inside burns faster; bigger fire, then, slowly fumes come out. After everything, some chef even add soy sauce to let it pour out. If this ain’t making anyone unhappy and it is keeping the grill clean, do it!

Making a Fire

• Ensure the grill is hot an that you have told everyone to pull back their chairs.
• Put oil in the center. Make a smiling face or anything you like using the oil. (don’t make something rude or vulgar stuffs)
• At the right or left, which would be near your end, put some oil and pour down Lemon Extract or Vodka, light it. If it doesn’t burn, the surface lacks enough heat or you haven’t used enough of Vodka or the Extract. Once you have a small fire at the end, slowly pour the Vodka or Lemon Extract in a line starting from the fire. It should create one heck of a fire.
• WARNING! - always be careful with fire. Ensure the grill is not EXTREMELY HOT.
• Before making fire, make sure the container that holds Vodka or Lemon Extract is secure, i.e. Check the container’s cap. If you squeeze, is there possibility that you will pour down everything on the grill and create a disaster ? Even the most secure caps can be loosen by heat if the container remains very close to the grill or etc. Most caps of plastic bottles or so called tubes tend to expand due to heat. Pay special attention when you are making fire; use as little as possible Vodka, create fire closer to you than closer to the customer.

Faked Sauce

• This has been discussed on part two go there to learn to create your own. This is easy to do and harmless. Be sure to keep the container clean by watching it regularly. Ask if anyone would like to try a special sauce you created today and it’s awesome. Convince someone to try it and give them the sauce cup and pour it…. but no sauce but a thread goes off the table. Customer would be scared and worried about sauce being all over the dress. This will create some laughter on the table

Faked Shaker

• Part two also covered this. See that section, a link is on this page. From your empty Salt shaker, jump your hand right on top a plate and start shaking– customer will be puzzled, giggled, amazed, it’s all part of the entertainment. Want to do more to the plate, make it as messy as you can, by giving egg shells etc. See more below..

Make Someone’s Plate as Dirty As Possible

• Before you do this, learn by yourself if you have a table that’s got friendly customers. Otherwise, some may not like what you are doing.
• Break egg and put it on his/her plate and season the plate with all kinds of sauces, and, let everyone laugh as you smile and say, “your meal is ready mam/sir! or even birthday Girl!” Should I add more Teriyaki Sauce ?
• Don’t worry, waiter will be there to replace the plate, it’s all good if the customers are laughing and having a good time. But, what if you did this to an angry customer who didn’t understand your purpose and he/shelf felt humiliated in-front of others? You probably wouldn’t create such a scenario. I’ve probably already told this before time and again. Please. Always know your customers before you cook or do extra shows. A face alone can tell a whole lot about a person, so know it before you act. When you are checking orders did any customers not talk to you. When you asked a customer how the steak was to be cooked? the customer didn’t reply, do you see bunches of customers just sad? Have your customers been waiting for a long time ? A professional chef will never assume anything; but he will try to learn everything about his table, which would include the moods of his customers and how long they have been waiting on the table.

Talking

• Talk to customers. Making a joke. Learn some jokes over the internet, but never make dirty jokes etc.
• While talking, here is one you can do. A person has ordered Rare Steak. Just take it out of your cart and approach for the plate and say, “your steak is ready, could you forward your plate please!” I bet the friendly person will giggle and everyone will laugh.
• Do you spit a lot when talking ? Then talk away from the grill. Pro Hibachi Chef Knows what he is doing. Are you doing what they are doing ?

Goto,
Parts of this Article(s).. Part 1 | Part 2 | Part 3 | Part 4 | Part 5
————————– This part shows Videos which you might like. If you are new and confused by watching lots of videos because shows down by some Professinals can be hard to learn from; they do the show like a magic show!

So, my advice is to relax, and watch some videos, specially the ones that is helping you as well as others and do it time and again.

a Egg Trick video – a pick from YouTube

Another simple yet easy to do show by Andre. You can pick up a few tricks right from this simple video. Watch it.

For more info, click here ==>Hibachi Show Video Contest, Watch some videos here that might be of useful to you. Once you have created your show, why not share with others? I would prefer a show that has probably two parts, one part where you are doing everything in slow motion so the beginners would love it, the other part ? well – your show-ff!! LOL !!

See other parts to learn more. Just show isn’t enough. A professional Hibachi Chef takes the as an art and it really is. From the beginning to the end of this part I’ve tried my best to prove that point.

Sections : Part 1 | Part 2 | Part 3 | Part 4 | Part 5 | Part 6

Haven’t viewed Part 1 ? Go back,  Everything You Ever Wanted To Know about Hibachi Chef

Part Two – Step inside a Japanese Restaurant.

This part covers many equipments and takes you inside the kitchen. It should help you familiarize with the kitchen, and associated cooking equipments. This section also gives you some simple tips on how to do shows and  tricks which you can start learning today.

Points to note, i.e. before we go on:

In most cases, You will be provided a cart but nothing else.

You will need to buy equipments such as dress, cooking utensils, towels, etc.

Equipments you need to buy but not limited to are :

• Spatula 1 or 2 (I said 2, you will learn later why)
• Fork 1 or 2 (same comment as above)
• Steak Knife 1 or 2 (same comment as above)
• Plastic tubes one for each; Vegetable Oil, Teriyaki Sauce, Soy Sauce
• Salt Shaker (a large size one)
• Black Pepper  Shaker (large size)
• Dress (your dress, duh? the author for writing this!)
• Hat (a hibachi chef’s hat)
• Tie (a short type) that goes around your neck and doesn’t hang when you bend. Why ? You may need to bend at times when cooking at the table and you don’t want your tie to be touching everything.
• Personal  Towel, or large size Handkerchiefs (to wipe out your sweats or to use for other purpose while you are at work, i.e cooking)

Welcome to the World of SPATULA

Help me! I can’t spin my Spatula!

Almost every hibachi chef needs to spin the Spatula. They do it using their index finger. I said almost and I also used the word needs to. That’s because this is simple and hey,  everyone does it. Why not you ?

It’s impossible to see a chef that doesn’t do this trick.

People love to watch your tricks and this one is pretty popular. Customers go wow, How does he/she do? Kids love it.

Get a spatula that’s not too heavy or too long so it’s easy on your hands. Medium size Spatulas are easier to handle, cook,  and also to spin.

The fork as shown in the above picture is used as it is. But some Chefs prefer to bring the ends to a point by bending them to the center. You can do this by using a hammer. What’s the benefit ? Well, some chef claim, that if you have the edges together, you can shuffle foods faster such as shuffling the rice during. But what works for others may not work for you.

Fact Check – Spatula is the most used equipment of all. So, get a good one that will last long. Heavy one isn’t really the costly one, but stainless steel with a good handle is one. Price range is $30 to $75 per Spatula.

What comes as is, must be cut. Well, for some, and for others they can spin anything without doing nothing!!

On the above photo, see right where the (wooden) handle meets the metal part on the back side of the spatula, cut the wooden part a bit, just enough to fit-in your index finger. Don’t make it too big or too small. Now you should be able to spin the spatula easily. You just learned how to spin a spatula! Congratulations!

Now Practice a lot now, and as always Have fun.

If you are idle, don’t let that Spatula be idle. Play with it. Flip it. Make Spatula your best friend. If you want to do more tricks, that’s what you need to do. make Spatula your best friend.

3 Spatulas – just photo only–impossible.

Spatula’s Sharp Edges can be deadly. Roughen it!
Newly purchased spatulas have sharp edges. When you are spinning such objects, specially in front of customers, expect it to drop on the floor or fly!  You never know. It can hurt you or customers. So, be careful.

Do what most chefs do – make the edges rough and spin within a limit, don’t make it like Helicopter!!

Rub the edges against knife sharpener or any hard surface such as stone. Avoid spinning spatula close to the customers unless you are 100% sure it will never fly away from your hand.  Slow spin will do for your show. During practice, you can tape the edges to avoid cuts — you learned bicycle by breaking a few bones, you may not, but I did!

The Three and The Must have Tools – Spatula, Fork and a Steak Knife.

The above is yet another photo of the same. Just for you to watch it. See it, feel it. Because your new adventure begins with these tools. I would recommend that you get hold of 2 of each and carry with you. If one drops on the floor during your show or even while pushing a cart among customers/tables, you can use the other to cook.

Sauce Cups have all sorts of sizes just like We do.
Although this could have been removed from this photo essay, I thought you might enjoy it.

Stack`um and carry to the table otherwise, servers may have these ready on the table. Following image shows a few samples of sauce cups for customers.

Scrapper and Towels

You will be using these a lot. Rule is simple. Clean grill, Clean cooking is among the arts of Hibachi Chef. Leave the grill exactly the way you would like to find it next time.  Keep it clean from start to finish. Don’t expect the next chef to clean your grill. Leave a grill dirty, manager will be mad, so will the next chef, and customers may getup and leave seeing a dirty grill.

The above photo is of a scrapper and a towel. To avoid excessive cleaning, its best to pour sugary sauce such as the Teriyaki sauce away from the center, then you could slowly bring the mess to the center then back to side. Use scrapper, water and towel to clean the grill. Sauce that has sugar will leave a mark on the grill, it’s sticky and its difficult to clean, that’s way pour sauce a bit further from the center then bring the cooking item towards the center, then back again.

Water, Hot, and Oil – a Trouble in the mix

What happens if the HOT grill has OIL, and you poured down water to rinse it before cooking ? Expect some oil burn on customers’ faces and everywhere and your job may be in danger.  Get rid off oil from the grill if you need to pour down water to clean. Use Scrapper and Towel for this purpose.

Lemons : What’s the taste of sea food without a touch of lemon ?

Lemon is used for cooking meals but don’t use it too much though. Keep your ears wide open or write it down who wants what…- “No LEMON ON MINE!!”, a customer could be screaming ! – be respectful and never make any stupid suggestions such as this one — more lemon would make you lose weight! Don’t ever insult customers while cooking. Never!  Don’t use lemon on rice, noodles and vegetables. Use them on meat, also avoid using way too much on saltier items such as Crab Legs.

Photo from the kitchen

a lot happens in the kitchen such as preparing foods, making dressings and sauces. Chefs don’t need to do this unless you are in a slow restaurant. Head Chef will do the most of sauce creation part but you will need to be engaged in the process of preparing stuffs. It’s always good learn while you can.

Chicken from a frozen box, cut to sizes; then they are put back in the cooler.

A Boxful of Zucchinis, call`um Japanese French Fries. It’s ready to be grilled.

Now, Mushrooms have been cut to beautiful pieces,  ready for the grill.

Sweet Carrots

Some restaurants offer this item while others may offer ice-cream or even fried Bananas as part of Dessert Menu.  Sweet Carrots are usually served at the end but if someone has ordered Sweet Carrots as extras, cook it earlier. If there are babies, perhaps this is for them.  Let them eat first. Well, just use your common sense.  Carrots are precooked and kept in coolers; ready when you need them. They just need to be heated slightly prior to serving. That’s all. No need to add nothing here. Even butter is in it already.

Anything I should know more than that ?

• They have two kinds of carrots; sweet and the regular one.
• Regular carrot is cut into small pieces and are a part of the Vegetable Platter Menu. The vegetable order comes with all the vegetables found in the restaurant. Don’t you mix the sweet carrot in your vegetable mix.

Enough about veges.
I’m Hungry ? You ? Let’s Grab a plate right now!

The plates – stack`um on your cart, carry them and soon you will see your cart.  This looks like a very small table and nobody seems to be allergic to sea-food here, look at that jumbo shrimp on the same plate. It’s best to keep meats on a separate tray, who knows, server might have forgotten to write down if someone is allergic to certain things ? a professional chef will never assume.

Plates and more... Wow, more plates but not food yet. I’m really hungry man! Usually, one would carry rice, the other meat, vegetables and so on… well. Don’t worry you don’t have to carry so many of them. how about 3 to 4 ? Also don’t worry about making the meal ready by yourself. Kitchen helper will do this. Your job ? Ensure everything is there to cook,  you have enough meal, check the order sheet, and push the cart. Yes, don’t forget to bring your cooking utensil. A pro won’t rush back to the kitchen to grab his Spatula!

Plastic Tubes – You can’t break`um but if you do, your dress will be ruined. Reasons to use plastic ? You guessed it write. Security. Plastic never breaks and never hurts anyone. Be sure the cap is tight otherwise you will pour down more than necessary sauce and you will ruin someone’s meal or even a birthday-dude or gal’s dress!

Squeeze and they will flow. Oil, Soy and Teriyaki Sauce Tubes are seen on this picture.

More For The Eyes

Some More Equipments: from right to left clockwise you see below, Hat 1 (I’ve no clue what the reading is there, on top is a jar with water, you use it to clean the grill and also to cool grill off if its hot. I love cups, there are four sauce cups in the middle again. Carry more than the people on the table. Who knows, everyone wants all of the sauces you are bringing.

Cups in this photo are only to reminder to you to carry more.

At the bottom, from left to right, a nice plastic case that puts all the tubes together, the next is a Ginger sauce in a container with a spoon, next sauce (white one) is the Shrimp sauce.

Here is that famous Shrimp sauce photo once again, click to view.

You would be carrying it along with Ginger sauce (see it in the above photo).

Now,  Click on the image to view this giant shrimp sauce.

Hats

About the Hibachi Chef Hat. Different restaurants have different rules and some don’t follow at all.  Don’t be surprised if a customer asks you a question like this one,

“Does the different hats mean anything ? I see the other guy wearing yellow one?” Yes and No. In some restaurant, top chefs might have a different hat than the others or all might just have their own styles. There is no such thing as one being better just by wearing a fancy hat, everyone knows including the customer but who knows what kinds of chefs are in a restaurant; beginner chef; chef; or a head chef ?

I’ve no clue what the Japanese letters mean on those hats. But I am told they usually mean something good like Bless You etc. But, if I had to wear one, I would have one that says “Smile with me” both in English and in Japanese. What do you think ?

It’s good to know – Salad Dressings

While you are the cook, why know what servers have to. If you just agreed to what I wrote, You will never be a pro. Trust me on this one. Top chefs know ins and about about Japanese Restaurant.

Customers can ask anything, salad dressing is not exception. Customers will judge you not only by your cooking skills but your lack of knowledge.  Wanna be a pro, learn everything. Embrace everything that’s around you.

Dressings – Thousand Island, Ranch, Shrimp and Ginger Dressings.

Above picture we have, four dressings commonly offered in a Japanese Restaurant. From left to right are Thousand Island, Ranch, Shrimp and Ginger Dressing. Two are American, and Two are Japanese, this will balance the ones who want American dressing. Some restaurants may carry more dressings than these to make sure customers get what they want. Other dressings include French, Italian, Honey Mustard, and Caesar.

Tips and — a few  Facts should we say ?

• Remember, the Ginger Dressing for Salad is not the same as Ginger Sauce you would give to the customer at the  table. Both are prepared differently and have different ingredients. Ginger Dressing brighter in color, sweeter than Ginger Sauce.
• Always check that you have taken the Ginger Sauce not the Ginger Dressing.
• A lot of customers don’t like this sauce. Since we’re focusing on America, should we say, Most Americans don’t like this sauce because it doesn’t have sugar in it? I could be wrong. I believe the entire food industry of America has made the tongues go for sweeter and saltier stuffs more than anything else. Are cookies in America sweeter than in Asia ? (I love American cookies though and I am hooked). Speaking of this sauce, it’s made of Ginger which is really good for health. Yes, you, the CHEF. (what ?) Yes, you! You too start taking this one with your meal.

3 important Shakers - Salt, Sesame Seeds, Pepper.

From left to right, salt, the seed and Pepper.  Some restaurants may use a bit of MSG (mono-sodium glutamate) mixed with salt or have MSG its own shaker or don’t use it at all.

Some chefs love theses shakers so much, they have extras with nothing in them. You could carry an empty one and shake it on someone’s plate!!! Make some people laugh or giggle. What-ever you can do entertain the table, do it.

Shakers Holes and Blocks – What the F ?

These shakers have way too many and big holes. As a Chef, your tendency would be to shake them long as in a disco.  Shaking these even for a few seconds on top of food can result for extremely salty or spicy or nasty food. Is that what you want to do as a pro ?

Block holes using ducktape or just shake it at a lover angle (say about 1o to 20 degree instead of the 90 degree from your hand!!) Just tape half of the holes or add large grains such as rice or shake a little. It’s upto you to ensure that you do not add too much of salt or pepper to the food.  Unhappy chef won’t last long in a Japanese Restaurant. Shake and dance or do what you can while you are doing this.

Mixed Photos and hey I see Strange Tube Here..  The photo needs to be flagged!!!

Eggs and and all

Break eggs as you please, but you can do more, throw them up and break them at the edge of a spatula vertically. Practice and you can do this easily. You can also do the ups and down egg jump thing without breaking the egg. Also you can rotate the  egg using your hand and then start throwing the egg up by your spatula then catching it, continue doing this trick, you can then reveal the rotated egg on the other side of the spatula (the back end) With practice you can do this easily. What else can you do with egg ? Well, you can spin it as well with practice.

There is another easy trick that’s often used. Create one plastic tube with no sauce on it. Act as if it has some special sauce and give to the customer. There comes out a whole bunches of sauce but it is nothing more than a thread. Customer will be shocked, others will giggle and it’s all fun. Kids love it and you are engaging in the Entertainment aspect. When you are doing this just act serious and they think you are really giving them a sauce to try.

Unless it’s the #1 Japanese Hibachi Restaurant of the nation, sea foods arrive frozen. Expect the kitchen helper to help you bring the thawed items such as fish, scallops, crab legs, lobsters. You might ask, how do they thaw it ? Just by running cold water. Don’t let them use hot water or use microwave, that will spoil everything and the Chef would be blamed for it. Restaurant managers know this, and thawing isn’t in your job description, but it’s good to know.

Vegetable Mix on Rice – a very pretty sight.

Well, here is the basic plate. Vegetable is good for health and it looks great on rice. Doesn’t it ? Look at those colorful peas and carrots on rice. I’m already hungry guys, how about you ?

While you’re cooking other foods, some  customers are eating the rice you’ve just given to them. With your sleepy eyes,  you notice someone is fishing for these peas and carrots for he/she hates any kinds of vegetables. How will you deal with an order where 1 out 8 does not want any vegetable at all– not even on rice ? Put the peas and carrots on a separate container, cook the rice for that 1 person, then dump the container on rice and cook for the others.  You are done. Take it easy is what I am referring here. Don’t get mad at customers or the servers for bringing in such an order. Try your best to please customers.

Restaurants always strive to please customers and I do like the description or should I say copyright phrase, “Have it your way!” You like burgers ?

If customers can’t have their food their way, they would be at home cooking in their own kitchen. You are a chef, cooking right in-front of their nose, what are you there for ? To just show off your Hibachi Show and cook everything the way you want ? No way! You are there to cook, and cook the way customers want. Period. Pros will leave no stone unturned to please customers.

On the plate, as shown on the above picture. There is something missing or should I say not missing.

Some restaurants add a mixture on top of the rice. The mix would include, salt, sugar, pepper etc hoping it would save some time for the chef or chef might forget to add them when he is cooking at the grill. I’ve found that rice does taste good with sugar or perhaps should I say, every single Americanized foods tend to have sugar.  Rice with peas and carrots and a bit of sugar plus add the sugary Shrimp Sauce, we just have the killer meal which becomes highly addictive. Believe me.

Oh, did I mention addition of soy sauce on rice too ?
Double wows for the taste. Believe me. Also egg is added to the rice depending on whether customers want them or not.

Rice Fact Check – If there is already a mixture on top of your rice, to add salt etc, use your common sense when cooking so your meal isn’t salty.

Soy Sauce. – There would be no Hibachi if it wasn’t for Soya.

Kikkoman is a reputed brand and is widely used in Japanese restaurants as the choice for Soy Sauce. They purchase in gallons and then the chefs and servers use them through a tap to fill in their individual containers. You would be filling yours using giants like that one.

Soy Sauce Fact Check - When you are cooking, just remember how much salt you are adding to the food. A vertical drop of your salt shaker or a rain of Soy Sauce from your plastic tube contains a lot of salt.  Soy Sauce contains a lot of  SALT and of course that  awesome Soya Bean taste. A spoonful of Soy Sauce can have as much as 60% of your daily requirement for salt.  I’m not endorsing this brand or that, just letting you know about this product as a reference to learn here.  Generally speaking Soy Sauce has these ingredients : Water, Wheat, Soybeans and Salt. Yes, a lot of Salt.

More Butter More Better

Here, you see a butter (margarine) placed on top of sauce container. This photo is taken from a cart that’s ready to go to grill. If you don’t have a kitchen helper, you might need to do this, but don’t worry, its’ the easiest job in the kitchen. Stack bunches of margarine on top, use your hand and make this mountain.

When you are placing this on the table, you can tease kids saying, “Would you like some ice cream ?”  They will giggle. Pros will always find a place to put this mountain on the table giving more space for the customer who is next to it, or they will keep it on their cart. Placing this on table can crowd someone, making him/her uncomfortable. People like spacious table for they have a big plate, drink and some of them gotta show off their new phones such as the iPhone.

Now, let’s rap up this photo essay with our cart and finish it.

a Chef shows his trolley, which is ready to go to a grill. You are only seeing the top part from a front view angle. Trolley or Cart whatever name you call it, it contains 3 compartments, bottom one usually holds towels and the middle part holds the stacked trays containing foods, and the top compartment has the equipments for cooking.

Following is a top down view of another trolley. Here you can see, the butter has been used; perhaps this cart got busy. See again thee are five tubes, 1 looks like just a tube with water. It might come in handy to clean some areas, some chef use water tubes to clean smaller areas. But for best result, carry a water jar, so you have more water, and more the better.

Are you getting familiar with the world ? Everyone likes to  keep their body clean. Cart/trolley is your another body.  Keep it clean.

On the picture above, you can see a blue mat being used to provide support. No, owners won’t give you these. You can buy these in stores like Walmart. Provide support for your stuff so things don’t fall off.

Owner will you give you empty cart, the rest is upto you. If the wheels don’t work, no you don’t have to fix it. Your job; keep it clean and secure your stuff.

Closeup view of another cart. (I see a faked sauce here!)

The worst scenes can be made easily; just push your cart — whole rice is dumped on the floor, meat is flying somewhere and the butter is under your fancy boots! Things went ugly because things didn’t get support on a steel bus!!

Pros know how to secure their cart and nothing will fall from it unless someone knocks their trolley.

Here is another picture showing carts in the kitchen.

Carts in the Kitchen (on a very busy day)

Its your cart. So make it personal by doing what you can such as using plastic mats on the compartments, hanging something on the handles etc. Towels are needed to clean spatula and grill. Water is needed to clean the grill also, and also to cool-off the grill if it’s too hot to cook right away.

The water jar is there again as a reminder. Hot = Grill, a personal towel for you is a must. Carry with you. When you have to wipe your sweats from the face etc, wipe it away from the grill. It’s not the labor that’s making you sweat, it’s the heat. Cooking Hibachi is a piece of cake.

Follow part 3 and you will see why I’m saying all this.

Here is the table that’s waiting for you. But there are no customers here. You can see the grill is hot by looking in the middle.

Grill is waiting for you

Now, we know a bit of what’s going on in the kitchen, we have learned a few basic things on food items, entertainment, temperament and perhaps, just perhaps, we might be ready to cook. Are we ?

Lets learn about a few things such as the Show then we will push our carts and go cook for a table. It’s impossible to cook without doing a Hibachi Show. You have just arrived at the table and you start cooking without a show. People think you are a beginner.

Continue reading Part 3 (Hibachi Show, how to do it ?)

I’m proof-reading many articles that follow the main, so some articles may not be available. I will try my best to finish by this Friday.

Comment on what you have learned etc, Subscribe, I would greatly appreciate. Also feel free to ask questions.

Part 1 | Part 2 | Part 3 | Part 4 | Part 5 | Part 6

Foremost, I want you to know that this article assumes You don’t know anything about Hibachi.

If you are already a chef, you may find some tips useful to enhance your skills either for your shows or for cooking, if you are new to this world of Hibachi, i advise you follow articles in its order.

This article and those that follow with it, provides you with useful information and resources which can be used as a guide to becoming a professional Hibachi Chef.

But you simply can’t just read articles and expect to become a chef over night — you must have some real world cooking experiences as well. Bookmark or print all the series and use it as a guide.

Table of Content.

I’ve divided this article into various parts and each part covers a  lots of topics and parts are often linked together so follow the series in their order for better result.

Once you have gone through it, bookmark and visit often. You may find a hard-copy useful while you practice as a trainee in some restaurant.

Hibachi Chef – Everything You Ever Wanted to Know

Table of Contents

Part 1

• Brief Intro about this article - Touches upon a few points saving you time — don’t jump down to write some comments and regret it later. So read this first.
• FAQS – some of the most frequently asked questions are here. You don’t wanna miss this. There are many which I’ve tried to cover; from  from how much you can make to what not and everything. So pay special attention. Got a question that’s not here ? Ask at the comment section.

Part 2

• Photo Gallery – Everything you will see inside the Hibachi Restaurant. Never been inside a Japanese Hibachi Kitchen? This Part is yours. We will discuss equipments and familiarize ourselves as well as get to know a few tricks  that we can start learning the Hibachi Show

Part 3

• How to Do Hibachi Show – Creating your Hibachi Show/Trick. – This part covers the show that a pro chef must be able to do before cooking or even while cooking. Includes videos, tips and a simple guide.  Without practice, this section is useless too. So keep that in mind. I would advise you to print this page as well while you are practicing your show.

Part 4

• How to Cook Meals ?- so you got the raw meats, now how to cook them. I’m not going to discuss here in details since every restaurant has different ways to cook. You will learn later what I mean by ways here.

Part 5

• Important Things To Remember – they are so easy, you won’t read it again. But it has some Dos and Don’ts you better watch-out.
• Tips on Cooking Faster - a few words might help you here..
• How to make your own Hat ? - no money, no problem ! But, most chefs make their own whether they got money to buy a new one or not. Making a hat so easy, you will be like wow!
• A Few Japanese Words - learn something about your own world ! Don’t sand in-front of a customer expecting you won’t be asked a few Japanese words from you. Arigato ? Ha ? what ? Then, that section is yours.
• Additional Information – now you know what I shared, where else do you want to go today ? I will try must best to fill-up this section so you can use it. It should include web links and extra useful infos.

Let’s begin, shall we ?

Hibachi Chef Everything You Need To Know – Part 1

Introduction

Aim of this article :  When you finish reading this article and those that follow, I’m pretty sure you are going to be a Hibachi Chef. Yes, you are going to be a chef, not just any chef, but a professional Hibachi Chef. Period. That’s the aim. If you aren’t prepared for that aim/goal, close this window and read something else on the internet or look for other posts that might be of your interest. Search this blog.

Suppose you can’t become a chef, is it my fault ? No, but one or combination these could be it:

• You gave up or quit because you think it’s too hard or something came between you and your goal; distractions, or your personality didn’t work, your willingness dropped out, or you just can’t take it like the pros do –
• Hibachi Chef is a piece of cake, for which one must be a down-to-earth person. May be you are not
• You lost your interest in cooking in front, You think you will be sucking fumes and oil into your lungs and worry you will have health effects. Not true, there are grills that have suctions at the ends that pull fumes etc so no hoods are required, and even in those with hoods, you can cook by staying further away from the grill. More later to help you if you are interested.
• You failed to find a job as a trainee.

In many cases, I’ m 100% sure you decide not to be a chef because you are not a people’s person. Period.

(What’s all this writing and so much ?) Well, we will be dwelling deeper into the world of Hibachi and this article is not for you if you keep asking that question. Perhaps you are pro, so go else where. Article is for the beginners or those who wanna be and I know they love more information.

So, please don’t rush, also don’t me me rush.

This article assumes Japanese Hibachi Food served in America. Although, I haven’t had the pleasure of true taste of Japanese Hibachi Meal, I’m pretty sure it would taste different in Japan than in other countries. I believe, any restaurant offering foreign menus would have to localize the recipes, food and cooking methods, for the taste of locals is what’s going to bring business to the restaurant. I could be wrong here and you could right. But it’s difficult to imagine a Restaurant running in a less populated place where the food is served that they wouldn’t eat. Would the restaurant survive ? Out of the context, thought I write a line to finish it:  Did you know that  the southern part of the United States, when you just say Tea,  your server will bring you Sweeten Ice Tea instead of the Hot Tea. Sweeten Tea is one heck of a drink that beats the sodas by sugar content as well as the tea flavor — no wonder people love it. If I am wrong slap me, but most Japanese restaurants in american are Americanized in some or the other. So this article assumes such restaurant, because that’s where you will be cooking. Right ?

How to Enter Into the Hibachi World ?

After finishing this article or even right now, look for restaurants that offer training jobs on Hibachi. If you can’t find one, find those that offers EXPRESS like carry outs or where the chefs cook inside the kitchen and servers bring meal to the table. You could work in those places. In my view, the only difference between EXPRESS vs Dinning-In Table Cooking would, you are cooking on a grill inside and there are no people in-front of you, and on the later you are cooking outside in-front of customers. If you do0 well inside the Kitchen, you are already a Hibachi Chef.  Add a Hibachi Show and wear a smile, a good attitude, dress and a hat, you are good to go. Congratulations Chef!

Ok, let’s go. Grills are getting hotter, kitchen is unknown, there are people, it’s the weekend, you are hired. and It’s your turn to cook.

Are you ready ?

Let’s go to Part Two.

and for those who still want more details on some topics covered on this post, read on.

EXPRESS or Cook In Front – What’s the difference ?

• Even the restaurants that offer cook in front, they too have grills inside the kitchen to cook for carry outs and for EXPRESS.

• Express is usually done during the rush hours such as weekdays’ lunch hours like 11 a.m. to 2:30 p.m where people have limited time; they have droven to your place and want to get their meal fast, eat and go back to the office.  For table, cooking is slow — you might have to wait for more people to fill-up the table, and grill may not be hot enough for the chef to cook right away.

Getting a job

Get a job as a trainee in a restaurant. While you are doing the EXPRESS, do your best. If you are doing well in Express, owner might decide to put you in for cook in front section. When I say, do good, what do I mean ? Don’t get a single complain from the manger or owner who will surely check the carry outs or express before they are served.  We will talk later on how to cook.

When the manger knows you are good, you could be outside to cook for 2 people,  then 4 people and out of the blue you could be cooking for the entire table of 8 or 10 people, and all this because of your skills as you developed. Don’t expect that nobody is watching your cooking. Managers are and so are the other chefs. With your small Hibachi Show and cooking skills developing day by day, you are on your way to becoming the pro. During break time, practice instead of going out. Devotion Yields results.

The Fear while You are a Trainee or not
These you may already know but its good to repeat it.

• Common Sense You Know:
  Managers worry what would happen if you were to screw up things, such as keep the grill dirty while cooking, get complaints from customers — there is always the risk associated with you being new. You could make regular customers never come back.  It’s a business not a play ground. Never forget that line.
• How to Deal if your cooking ain’t helping you grow?
• If a customer has complained,  customer is right and you are wrong. period. Find out what happened, and learn from your mistake.  Also, keep the conversation with servers alive. Ask if customers are happy, whether they complained, Was someone unhappy but you did not notice? Perhaps server did.  Feed backs are important in improving your skills. If you believe you are always right, and everyone is wrong,  you will never be a Hibachi Chef. Go find another job!

Reasons which might get you fired while you are cooking in front as a trainee:

• One reason is already written above, read it again.
• Your face looks like a mad cow, you can’t smile, you can’t prepare their food the way they want.
• Your grill is never clean.
• You are getting complaints from customers one after another table.
• You cook way too slow.
• You refuse to cook a table but it was your turn.
• You don’t take orders from a manager.
• You fuss with servers, or other chef for no reasons.
• You simply don’t have the cooking skills. And many other factors could be in play.

Don’t worry. Relax. Take a deep breath if I’ve made you wonder if Hibachi is tough for you. If you are friendly, devoted, and believe that hard-work pays, you already have a few things on your part to becoming the top chef. What are you worried about ? Nothing!

just a quick note :
From here on, Articles assume Hibachi Chef cooking on grills (often called as cook in front) Customers are seated and on the grill you cook their meal. This article won’t touch any topics on cooking  inside the Kitchen.

Important FAQs

• How much Hibachi Chefs Make ?
  Depending on where you work, a good Hibachi chef can make up-to $40K to $60K per year (which would include salary plus tips or just salary alone; it depends on policy of a restaurant.  If you are top CHEF, don’t worry, money will be after you. And if you happen to be on a Five star hotel, add a few more Ks per year.) Chefs make more money in the city than in other places.
• How does the Tip system work in Hibachi Restaurants ?
  Usually tips are split between servers and chefs.  In order to ensure that everyone makes enough, owners may have different rules such as 50% of the tip for the cook and 50% of the tip for servers or different formula like 40% for chef and 60% for servers. If chefs have handsome salary, they might not get any tips besides the tips handed to them by customers.
• Gratuity on Menu – is this True ?
  Restaurants that are slow and servers unable to make even the minimum wage may adopt to this technique. Generally, 15% Tip is included in the bills and are clearly written on the menu. If you do extremely well, customers may tip you extra. On a tip sharing restaurant, share your tip with the server otherwise he/she may not share what he/she makes, those extra tips on the table. Sharing works well.
• How long does it take to be a Hibachi Chef ?
  Depending on how many times you have cooked back in the kitchen, it may take from a month to 2 to 3 months or even more. Becoming a hibachi chef takes time. You need to give yourself some time to know not just how to cook, but also create your own Hibachi show, learning how to cook complex orders such as  combos (e.g. Lobster plus Scallops and Crab Legs) isn’t easy and you need to be fast with your hands. Some chefs are very good at their skills on keeping their grill clean, cooking faster and making no mistakes and they could be a chef in less than a month.
• How fast do you have to cook to be hired by a busy restaurant ?
  It depends on the size of the tables and how busy the restaurant is. If it’s 8 people on a table, no matter what the order is, you shouldn’t take more than 20 to 25 minutes to finish cooking.  Faster the better. But why ? — you might wonder.  In big cities, space is limited for anything — restaurants are space too.  They have limited tables and they need to be rotating fast  in order for the restaurant to make money. Perhaps people are waiting to be seated at the bar or are in a huge line. To the owner, manager, tables equals money and to the cook, tables mean job. You don’t want to spend an hour for 8 people. You will be fired on  the first day! Become faster at cooking to become a Top Chef. In big cities like New York City, you are expected to be fast cooker otherwise you will be fired.
• How many people sit on a table ?
  It depends again here. Typically, 6 to 8 people per table. But don’t be scared just because you got 12 people coming to a single table to celebrate a birthday party! Take it like a challenge. Cook !
• What kinds of vegetables are served in Japanese Restaurant ?
  Broccoli, Mushroom, Zucchini, Onion, and Cabbage, and carrots are common vegetables served in Japanese Restaurant.
• What are the basic meal items I should know about ?
  Gotta have the white meat so comes the Chicken, Steak for the red meat lovers, and the rest would be sea foods like Salmons, Scallops, King Crab Legs, Lobster Tails, Fillet-Mignon, Snapper and others sea food items.
• Are sea foods saltier than regular food items like Chicken  ?
  Yes. So, when cooking sea foods,  use less salt than you would use for others like Steak or Chicken.
• What Kinds of Sauces Should I know about ?
  Shrimp, Ginger and Mustard sauces are carried by the cook on their cart. Servers offer salad with  Shrimp, Ginger, Range, Thousand Island, Honey Mustard dressings.
• Do I need to buy my own cart / trolley ?
  No, restaurants have them for you but once you leave you should leave them exactly the way you found it – clean and undamaged. They will provide the cart. However, you will need to buy your own cooking utensils such as Spatula. Clothes and Hats may be provided but check with the restaurant.
• What else is expected of me if the restaurant is slow ?
  This is a very good question. Restaurant may not have a kitchen helper, in such case, you are expected to do kitchen works which would include cutting and preparing chicken breasts, steak, taking out shells of Jumbo Shrimps, etc, and also  cooking sweet carrots could be among your task. Cleaning the grill before going home can also be one of them. In busy restaurants, kitchen helpers would be there to help you out. But learning a few extra stuff is always fun and you shouldn’t be worrying about it.
• What is Express and Dinning In ?
  This is already discussed above but it’s among the FAQ so let’s add what was missing. Express is fast, food is cooked then brought to you. Price is cheaper for express than Dinning In. Dinning In = Sitting at the table where the chef will cook your meal and put in on your plate. People like cook-in-front for meal is fresh and hot, it’s cooked right in-front of your nose.
• I seem to be ready at the back, but they don’t give me a chance to cook outside. Why ?
  You are not ready. So, don’t push manager. See what kinds of mistakes you are making at the back and don’t repeat it.
• What is the difference between Hibachi and Teriyaki ?
  Salty vs Sweeter. By Default, Hibachi comes with Mushroom, and Teriyaki comes with Broccoli but you can change this by asking the server what vegetable you want. Hibachi cooking usage a lot of Soy sauce so it would be Saltier. Teriyaki is a special sauce which is a bit Sweeter)  So, simply put, would you like a bit of sugar on your Chicken or not ? Then, Teriyaki is yours.
• What are some basic short hands Servers use to write down the menu order ?
  Anything that doesn’t have T is considered Hibachi. So here you have some examples, CK or just C for Chicken unless you have any other items in the Kitchen that also starts with C; that’s very unlikely for C. TC would mean Teriyaki  Chicken. CK or C would mean Hibachi Chicken. More Examples for you — ST  T. ST J TJ or LOB or  TLOB,  CR or TCR or SAL or TSAL, RED or TRED. Did you get it ? The last one is Red Snapper, LOB for Lobster.
• What do they have for dessert ?
  Fried Ice-cream, Sweet Carrots, and Fried Bananas are common. Only one of these are served.
• What are some basic skills that I should Know ?
  (a) Hibachi show or so called Trick, prior to cooking (b) Entertaining customer by talking to them or doing a few tricks and a few show while cooking, (c) knife trick if you can do that (d) being fast and not wasting your time on cooking (e) being polite and humble (f) smile. smile. smile.

Go to – Hibachi Chef – Photo Essay with Tips and Information

Parts of this article: (the rest of the parts are under way, so keep reading)

Sections : Part 1 | Part 2 | Part 3 | Part 4 | Part 5 | Part 6