A New Horizon in Korean Cooking Shows, 'Heukbaek Cheolisa'... Unique Competition Format [AK Radio]

Fresh Rivalry Between Heuksujeo and Baeksujeo
Unique Life Journeys of Chefs Also Worth Watching

The Netflix variety show Heukbaek Yorisah (Black and White Chefs) is garnering intense attention. Since its premiere on the 19th, this program has captivated viewers with its thrilling competition format and distinctive concept, achieving successful ratings including ranking first with 3.8 million views in the non-English TV series category.

Heukbaek Yorisah attempts a fresh approach within the cooking survival genre. As the title suggests, chefs are divided into "Heuksujeo" (Black Spoon) and "Baeksujeo" (White Spoon) groups, representing chefs from different backgrounds competing against each other. The Heuksujeo group mainly consists of unknown cooks or individuals who are not professional chefs, while the Baeksujeo group features renowned chefs from various cuisines such as Korean, Chinese, and Japanese. The competition is strictly based on cooking skills, delivering an engaging tension.

Unique Competition Structure and Reasons for Popularity

[Image source=Netflix]

One reason Heukbaek Yorisah draws attention is its competition structure. Participants enter a provocative setup based on their backgrounds and social classes, but the program resolves this through the taste and skill of cooking. Notably, judges Baek Jong-won, CEO of The Born Korea, and Chef An Seong-jae evaluate dishes from their respective perspectives, sometimes differing in opinions, which adds interest for viewers.

Baek Jong-won emphasizes popular flavors and practical cooking, whereas Chef An Seong-jae, a Michelin 3-star chef, values the aesthetics of cooking through precise and delicate evaluations. The contrasting judgments of these two figures heighten the program’s tension. Additionally, the “blind test” format, where judges taste dishes blindfolded and evaluate solely by flavor, emphasizes fairness and enhances immersion.

At the beginning, viewers expected a stark contrast between Heuksujeo and Baeksujeo chefs during the competition, but in reality, cooking skills and creativity are highlighted, showing Heuksujeo chefs competing on equal footing with Baeksujeo chefs. This competition dynamic serves as an intriguing viewing point that keeps audiences glued to the screen.

Unique Stories of Participants and Their Buzz

[Image source=Netflix]

The program’s popularity stems largely from the unique stories and backgrounds of its cast. Among the Heuksujeo participants are individuals who previously held ordinary jobs or have never worked in a kitchen, and their challenges and growth inspire many viewers. For example, Chef An Seong-jae once worked as a military mechanic before pursuing a career as a chef, now recognized as one of Korea’s top chefs. His challenging life journey inspires many.

Also, the outstanding skills of Baeksujeo chefs attract great interest. Chef Choi Kang-rok, a winner of MasterChef Korea, caught viewers’ attention with witty remarks and a unique cooking philosophy during the competition. His catchphrase “Naya Deulgireum” (“It’s me, perilla oil”) was used to emphasize the flavor of dishes made with perilla oil and became famous among viewers.

Meanwhile, among the Heuksujeo chefs, Chef An Yu-seong from Gwangju, known as “Mr. Sushi King,” appeared and became a hot topic. His restaurant, frequented by presidents, already had a strong reputation, but he continues to take on new challenges through the competition. Famous chefs facing off against new cooks create a tense and exciting atmosphere.

Reality of Michelin Chefs and Challenges in the Culinary Industry

Alongside the program’s success, the realistic challenges faced by Michelin-starred chefs are also highlighted. Judge Chef An Seong-jae, who runs the restaurant “Mosoo Seoul,” once earned Michelin 3-star honors but has since closed the establishment. This relates to the high closure rate of Michelin-starred restaurants, as reported by The New York Times. It is known that about 40% of Michelin-starred restaurants close, often due to the burden of high ingredient and labor costs.

In countries like France, Michelin-starred chefs sometimes relinquish their stars or leave the culinary industry due to obsession and stress. This reality sheds light on the difficulties and challenges behind a chef’s success, adding depth to the stories of chefs participating in the program.

Heukbaek Yorisah: A Blend of Culinary and Human Drama

Heukbaek Yorisah has established itself as a variety show that captures chefs’ human stories based on a unique competition structure and psychological tension unseen in previous cooking programs. Through the Heuksujeo and Baeksujeo setup, it emphasizes not only cooking skills but also each participant’s life journey, offering viewers a fresh form of entertainment.

This program is expected to have a positive impact on Korea’s food service industry. The featured chefs’ restaurants gain attention, contributing to the revitalization of the industry. Moreover, viewers can enjoy discovering new eateries beyond simply visiting the restaurants shown on the broadcast.

Ultimately, Heukbaek Yorisah is creating a new cultural phenomenon that supports chefs’ passion and challenges beyond just a cooking competition. Attention is focused on how this program will continue to evolve in the future.

Editor's NoteThis content is also available as a podcast on Asia Economy’s economic podcast platform, "AK Radio." AK Radio provides essential information for investors on politics, economy, international affairs, technology, bio, and digital trends. Clicking the video play button in the article allows you to hear the reporter’s actual voice. This article is a reorganization of the broadcast content from AK Radio using ChatGPT.