Having started cooking at the age of 14, Yeo Kyung-rae is truly a leading figure in the world of Korean Chinese cuisine with over 50 years of experience. He has also been a judge in various prestigious cooking competitions. So when it was announced that she would be competing as a contestant on the Netflix show “Culinary Class Wars,” many were surprised. However, while others expressed concern, Yeo Kyung-rae mentioned the opportunity to learn in an interview with Munhwa Ilbo, stating: “I didn’t feel burdened; it just seemed fun. With so many capable chefs participating, I thought, “I could learn a lot from this.”
Yeo Kyung-rae faced Lim Tae-hoon (known by the nickname “Iron Bag Chef”) in a 1:1 competition and lost 0:2. Baek Jong-won, who judged with his eyes covered, was shocked by the results and couldn’t find the words. Lim Tae-hoon humbly accepts the result and bows deeply towards Chef Yeo Kyung-rae.
Yeo Kyung-rae commented, “I chose to compete against the ‘Iron Bag Chef’ because I also started with a bag (used for delivery in Chinese restaurants). That boy who bowed deeply must have felt immense joy. It makes me even more proud.” While everyone else struggled to smile, he laughed alone, easing the tension for everyone else dealing with the awkward situation. It was a moment that embodied “the dignity of a master.”
Yeo Kyung-rae, who says he has “never regretted participating,” expressed satisfaction with the renewed interest and improved perception of cuisine and chefs thanks to the “Culinary Class Wars.” Without a moment’s respite, he is now a judge on SBS’s “Determination to Broadcast”, looking for a culinary successor. In “Culinary Class Wars”, he was especially supportive and attentive to his student, the “Goddess of Chinese Cuisine” (Park Eun-young), rather than focusing solely on his own victory.
Yeo Kyung-rae also shared, “I heard that reservations for the restaurants run by the 100 chefs who appeared in ‘Culinary Class Wars’ are full. Typically, when a restaurant becomes famous, the hype lasts about 3 months. These days, the restaurant industry is really struggling, but I hope to focus on the long haul rather than the short term. It is heartening to see all the chefs coming together to make the most of this golden opportunity.”
Source: Nate
