Wax on...Wax off

So, when one goes to culinary school, can one major in Japanese Steak House Chef? I went to one on Saturday night with a group of friends from work. It was entertaining, and less smoky than others I have visited, you know, when the big waft of cooked meat smoke floats into your face like when you sit around a campfire. [side note, my friend Cristina, an avid camper, said that she was taught that when smoke from a campfire blows in your face you should repeat "I love dead bunnies, I love dead bunnies" over and over, with the result being that the smoke will change direction and get out of your face. Give it a try and tell me how it goes someone out there in cyberland...]

My question about Japanese Steak House chefs is do they have a class that teaches all the signature moves? The onion volcano, as featured in the photo, or the catching of the shrimp tails in the top of the chef hat or everyone's favorite, the faux mustard bottle squirt on a customer - which is really just a trick bottle with a black string, were some of the moves that we saw Saturday night - and I have seen before at other restaurants of the same caliber. Don't get me wrong, my friends and I laughed and enjoyed the tradition of it - I just wondered how the information cascades down to every chef. Perhaps there is a Chef sensei that walks the earth like Kung Fu, and to him each student chef is a steak house grasshopper - graduating only when they finally capture that shrimp tail in their hat.