Photo of Brad Means trying his hand at being a Japanese Hibachi chef
Augusta, GA -
In this episode of "Brad Means Does My Job", he takes on the challenge of being a Japanese Hibachi chef.
"Alright guys, y'all in a happy mood today?" Brad asks his customers.
Cooking at the table and the show that goes with it may be the part people come to see, but behind the scenes preparation is the part I have come to appreciate.
Before a chef can do a show, he has some hard work backstage.
"This feels nasty, but it's going to be good," says Miyako's (on Washington Road) own "Chef Boy R. Dee", who is the man who will show me how to handle the grill.
"Pretty hot. Pretty hot."
Of course, our prep work covers the food. We make sure our vegetables and meat match the order on the ticket, but we also prep for the tricks that make Miyako so much fun.
"You put a hole in the bottom and one on the top," says Chef "Boy R. Dee". This is for the old throw-the-egg-at-the-customer routine. And, that's how you make an egg empty.
Chef finishes up and we are ready to go as I an mow ready to feed my co-workers. John, Heather, and Kathy are hungry.
"Fillet and scallops and fillet and shrimp for you lady?"
The first goal is to get some credibility with the customers. A 17-year veteran juggles sharp objects with ease.
I take my best shot, but at least my seasoning skills are more seasoned.
Chef: "That's enough. Just a little bit."
Brad: "That's the only time you'll hear 'please use a little bit of salt' in a Japanese restaurant."
Cutting and stirring isn't too tough, but the performance at these places comes with pressure.
Brad: "It's not the heat. It's the stress."
Check out Chef doing the dizzy chicken followed by...remember our trick egg?
Now it's my turn...
"I swear chef, I'm not trying to be silly. This means a lot to me."
This really does mean a lot to me. My parents will tell you I've been coming to places like this since I was a baby. I love this food and it is an honor to try to stir, shape, and squirt for these fine folks.
So, while my tricks need some work...
"Y'all like that? Whoa! Son of a gun! Whoa!"
My heart is in the right place...
And, at least Heather is catching on to my act.
It's an act that comes quite naturally for Chef Boy R. Dee and his talented team at Miyako. "If you do something you enjoy, it never gets old. I come out here, I play with fire. I throw food and hit customers. I have fun. It never gets old to me. To me, it's not a job at all, I basically get paid to play and have fun," he says.
If you would like Brad to attempt to do your job the next time he gathers the courage to venture out of the cozy confines of Television Park, just email him, or post on our Facebook page.