In my formative years, back in Kyoto, I was a world-renowned hibachi chef par excellenceÑdifferentiating myself from all the rest by using an orange as my secret weapon. Yep, I was the chef in the white apron and tall paper hat, slicing and dicing meats at lightning speeds, all while balancing a Samurai sword on the tip of my tongueÑblindfolded. And trust me when I tell you, no one sets an onion volcano up in flames like I do. IÕm a master.