A little bit of humor, with a bit of horror. This was written in response to a challenge to write a story with 237 words. Use the words: cart, blades, showmanship, and towels.

Look, kid, teppanyaki cooking’s got very little to do with cooking. If you done your job right, the guests’ll never notice how the food tastes, only the prep. I been here five years now, but don’t worry, coupla weeks and you’ll have it down.

First, in the kitchen, make sure your cart’s got everything you need. Checklist: Cutlery, oil, spices. Careful, them knives got blades that are sharper than God. Show you how to keep ’em that way later.

Next thing is the uniform. Make sure the hat fits right, too small and it’ll tip right off your head, too loose and boom, it’s a blindfold. Ditto for the jacket, that pocket’s gotta stay open nice and wide for the shrimp tail catch. I’ll teach ya that one later. Aright, let’s head out to a table and get in some practice.

Like I said before, it’s not about what you make, it’s about the showmanship; every move comes with a tap on the table. Get a rhythm going; place and tap, salt and tap, cut and tap, see? Okay, with me. One and two and shrimp down, spatula tap, salt the shrimp, salt shaker tap, shaker down, spatula tap, flip the shrimp, fork tap, spear the shrimp, knife tap, cut the shrim…

Shit, somebody get me some towels and call 9-1-1. And get that finger off the grill and into some ice. God I hate training days….

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