Having started cooking at the age of 14, Yeo Kyung-rae is truly a prominent figure in the Korean Chinese cuisine world with over 50 years of experience. He has also served as a judge in various prestigious cooking competitions. So, when it was announced that he would participate as a contestant on the Netflix show “Culinary Class Wars” many were surprised. However, while others expressed concern, Yeo Kyung-rae mentioned the opportunity for learning 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 off against Lim Tae-hoon (well 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 words. Lim Tae-hoon, humbly accepting the outcome and bowing deeply toward 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 kid who bowed deeply must have felt immense joy. It makes me even prouder.” While everyone else struggled to smile, he laughed alone, easing the tension for everyone else facing the awkward situation. It was a moment that embodied “the dignity of a master”.
Yeo Kyung-rae, who claims to have “never regretted participating,” expressed satisfaction with the renewed interest and improved perception of cooking and chefs due to “Culinary Class Wars”. Without a moment’s rest, he is now serving as a judge on SBS’s “Determination to pass on,’ searching for a culinary successor. In “Culinary Class Wars”, he was particularly supportive and observant of his mentee, the “Goddess of Chinese Cuisine” (Park Eun-young), rather than focusing solely on his own victory.
Yeo Kyung-raealso shared, “I heard that the reservations for the restaurants run by the 100 chefs who appeared on ‘Culinary Class Wars’ are fully booked. Typically, when a restaurant becomes famous, the hype lasts about 3 months. These days, the dining industry is really struggling, but I hope to go for the long haul rather than a short burst. It’s heartening to see all the chefs coming together to make the most of this golden opportunity.”
Source: Nate
