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Teppanyaki

Teppanyaki is a Japanese style of cooking in which the chef prepares food on a hot griddle, often in front of dinner guests. This gives him the opportunity not only to cook, but to entertain by performing tricks like flipping eggs in the air and producing miniature volcanoes out of sliced onions. This style of restaurant cooking requires constant training, as chefs learn new tricks and discover new ways to delight guests with the exhibition of live cooking. There are few hard and fast rules for becoming a teppanyaki chef -- the only requirement is a passion for cooking and for people.

This style of restaurant cooking requires constant training, as chefs learn new tricks and discover new ways to delight guests with the exhibition of live cooking. There are few hard and fast rules for becoming a teppanyaki chef - the only requirement is a passion for cooking and for people.







 


The history of teppanyaki

 

Teppanyaki means, quite literally, broiled on a steel grill, which is the definition of teppanyaki-style cooking in its most simple form. However exactly when teppanyaki-style first came into use is a bit more complicated.

Some believe the tradition began over 200 years ago when families would prepare food together on small grills. Others believe it began in the early 1900’s with chefs introducing the style, along with their intricate knife skills, to diners.

Regardless of which story is true, teppanyaki has evolved greatly over the last hundred years, moving from food that was simply “broiled on a steel grill” to something of an art form. An art form Benihana first introduced to America in 1964.

Today, teppanyaki chefs are performers as well as skilled cooks, delighting diners daily with mouthwatering flavors and jaw-dropping knife skills.