I’ve worked in the back of a hibachi place for years, and my manager has asked me to start cooking outside. I’m watching this videos to prepare myself 😂
Chef, that was great. I just bought a spatula, 6"X 3", and a fork! I'm psyched for this and will be practicing everything you have shown here. I have a 30"grill in my kitchen but am also thinking of buying a Blackstone, too. Thanks again for this great content!
Im 20, been working at a hibachi restaurant for years as a server. Now im being trained how to cook hibachi as it is more pay. I have good coordination from sports and video games.. ive been training for 2 weeks and just leveled up watching you teach this guy how to do the show. I really appreciate these kind of videos becasue theres nothing really out there that teaches the tricks. Also you are very kind and informative. Hope you make more soon! Love from Nashville, Tennessee!
Love the new training series !! I am looking forward to learning more as you seem to have better skill than some Hibachi "pro's". I was watching another guy and he would use his salt shaker down low instead of high and he had salt everywhere !! I bet his customers had salt in there hair by the time he was done-not to mention how much was scattered across the grill getting in and over salting the food . It's the details that separate true professionals .
Amazing idea for a series! I hope you find amazing success with it especially since there aren't a lot of videos like this. Cheers, I'll be following your guidance
I been for the past few weeks trying to get a show going for me and it never crossed my mind to have a filler in between to put the tricks together now I just have so many questions😅
I’ve worked in the back of a hibachi place for years, and my manager has asked me to start cooking outside. I’m watching this videos to prepare myself 😂
Good luck! Any questions let me know.
hey i do thank you for helping me get on the floor of a hibachi restaurant with in a mouth by watching and practicing from your videos. thank you
This is going to very interesting. Thanks for sharing the techniques start to finish. Congratulations Mike practice hard . You got a great teacher
Hello chef I'm from the Philippines thank you to your sharing knowledge to us more videos always watching ☺️
Chef, that was great. I just bought a spatula, 6"X 3", and a fork! I'm psyched for this and will be practicing everything you have shown here. I have a 30"grill in my kitchen but am also thinking of buying a Blackstone, too. Thanks again for this great content!
Your channel is A1 my brother keep it coming as I’m learning
Your explanation of the mechanics of the tricks is what makes sense. Thank you for the details that make it come together.
Im 20, been working at a hibachi restaurant for years as a server. Now im being trained how to cook hibachi as it is more pay. I have good coordination from sports and video games.. ive been training for 2 weeks and just leveled up watching you teach this guy how to do the show. I really appreciate these kind of videos becasue theres nothing really out there that teaches the tricks. Also you are very kind and informative. Hope you make more soon! Love from Nashville, Tennessee!
That’s awesome good luck on your journey to becoming a chef! Keep me posted!
I'll be watching this close. I have a 36" Blackstone, too, and I'd like to learn this as well. Thanks for giving us the opportunity 👍👍
Thank you for taking the time to show us. This is cool. I am going try this.
Let me know how it goes!
Thankyou so much for this amazing video, I’m a beginner and looking to practice tricks like this. Hope you post more videos like these. 💯👍🏼
Just what I’ve been looking for ! Looking for a garlic butter recipe. It’ll get a lot of hits. Love what your doing !!
Thank you. Garlic butter recipe coming soon.
Love the new training series !! I am looking forward to learning more as you seem to have better skill than some Hibachi "pro's". I was watching another guy and he would use his salt shaker down low instead of high and he had salt everywhere !! I bet his customers had salt in there hair by the time he was done-not to mention how much was scattered across the grill getting in and over salting the food . It's the details that separate true professionals .
Amazing idea for a series! I hope you find amazing success with it especially since there aren't a lot of videos like this. Cheers, I'll be following your guidance
Thank you sir!
I been for the past few weeks trying to get a show going for me and it never crossed my mind to have a filler in between to put the tricks together now I just have so many questions😅
Very cool! I can't wait to see Mike's progress! Cheers 🍻!
He gonna be good!
Wow, he did pretty good for a beginner! Awesome episode Paul, love this new idea. Can’t wait to see how he progresses 👊🏼😎🤙🏼
Bank and Michael. I am so proud of you guys. (Auntie Apple)😊
🙏🏽 love you auntie!
Great stuff Paul. Good luck Mike.
WOW Awesome, all the best
Good worked chef me also trying tappanyaki❤
Great skills! Time to practice!
get it! let me know how it goes!
This is exactly what I need. Very excited about this series. Will there be more?
More to come!!!
This channel is my jam! Thanks Paul!
Glad you enjoy it!
This was really cool!!!
Thank you for this video
Thank you thank infinity,awesome video
Glad you enjoyed it
Great stuff, Paul!!!
This is gonna be a good one!
Awesome videos
Paul this is awesome that you a sharing your skills! This will be entertaining for sure. Cheers to you both 🍻
Thanks 👍
You are best teacher ❤!
We need more of this series!
More to come!
Awesome lesson , liking this training episode .
Dammit now i have to practice this
Dope! Great teacher!
Bro, you have to link the hibachi chef hat! Haha
This is a good idea. I'll enjoy learning these tricks also. Next, will you incorporate striking the flat top?
That’s something that will happen with time. Once he’s comfortable and relaxed his hands will lower naturally closer to the grill.
Nice work guys!!!
Thank you so much 😀
Love concept of the video
Nice job!
This is cool !
Like your channel, but you need a cover or some type of lighting reflector. The shadows make it hard to see faces and certain things.
I need more practice. ..
boss can you make 1to2 videos thanks
8:23 when you use the soy sauce and butter, is the butter salted or unsalted also with the soy sauce is it regular or unsalted? Thanks.
Regular Kikkoman soy sauce. You can use salted or unsalted butter just adjust your seasonings accordingly.
So Paul, are you teaching classes on the side? Is that how he Learned? If so? Are you teaching in person or online?
I’m teaching him in person. Online class might be something to consider in the future.
@@thebackyardhibachichef, Are there training classes?
You need better lighting. Good job though.
Thanks and noted!
Just wondering what the notch in the spatula is for???
It’s from banging on the grill. But it is useful when I’m picking out stray eggshells.
Thanks! I’ve always been a wannabe hibachi chef and I always try to imitate the moves. My family is going to get a kick out of my new skills 😂
Thanks! I’ve always been a wannabe hibachi chef and I always try to imitate the moves. My family is going to get a kick out of my new skills 😂
Are you right or left handed?
Left handed!
are you left handed or right ?
Im left handed.
@@thebackyardhibachi could you do shaker tutorial just got my first pair and im the only lefty chef where i work