*This content was translated by AI.
Chef Kim Sang-hoon reflected on the challenge of "Black and White Chef 2" as a "four-pyeong loner."
Chef Kim Sang-hoon appeared as a nickname "4 pyeong loner" in OTT Netflix's "Black and White Chef: Cooking Class War 2" (hereinafter referred to as "Black and White Chef 2"), which ended popularly on the 13th of this month, and impressed viewers. Unfortunately, he was eliminated after a one-on-one black-and-white match against Chef Lim Sung-geun in the second round, but his authentic side shone and left an intense presence.
In particular, Kim Sang-hoon, as a chef who leads two Korean restaurants, Dokdo 16, a restaurant specializing in Korean food, and independent restaurants, delivered his efforts with hot tears, giving a touching impression. After passing the first round, Chef Kim said, "Can I be recognized as a normal food, not a difficult food? Is the taste I make the right one?" "I've done everything by myself, and I think it was meaningful," he said, adding to the lingering feeling.
Since the release of "Black and White Chef 2" Kim Sang-hoon has been busy as a chef. Chef Kim, who recently met with Star News, a regular holiday on Dokdo Island 16 in Jongno-gu, Seoul, told behind-the-scenes stories about his appearance in "Black and White Chef 2."
First, Chef Kim Sang-hoon revealed the process of appearing. Prior to season 2, there was a contact from the production team during the production of season 1.
He said, "I actually got an offer to appear in season one. But at that time, I had a personal difficulty, so I politely declined. It was awkward to be in the spotlight, and it was too much to run a store. Even if it wasn't a broadcast, I couldn't afford to pay attention to other places at the time," he recalled.
Chef Kim Sang-hoon said that he also appeared on "Black and White Chef 2" after receiving a proposal. He said, "You gave me another suggestion, so I asked you why, and I think you said you really wanted to introduce me. "Since I've been doing it alone, I didn't have enough courage or confidence, and I turned my mind (to appear) because I wanted to show you if what I was doing was right," he said.
He also told me a behind-the-scenes story about the nickname of "4 pyeong loner." Chef Kim Sang-hoon said, "At first, you asked me what nickname I would use, so I told you '50-point chef'. The dining experience is provided by the chef, but it depends on who the customers eat with, the atmosphere, and the conversation, so the other 50 points were given by the customers, so I came up with such a nickname. I meant that I would do my best to prepare. But since I've been doing something silently by myself, I recommended '4 pyeong loner' and I went out with that name," he recalled.
Chef Kim Sang-hoon, who appeared in Black and White Chef 2, presented a main prize consisting of Korean beef amsu tteokgalbi and mackerel bibimbap in the first round and led the Jongwon Baek judges to rave reviews.
Chef Kim Sang-hoon said, "Of course, I was nervous and nervous. However, the unfamiliar environment is the same condition for all chefs, and they all do what they have done there, so when I cook, I was able to concentrate completely. "Let's finish it in time." That's all I thought about. I was always worried about whether my taste was good or not, but when Judge Jongwon Baek said 'passed', I felt relieved that 'my taste wasn't wrong.' I was very grateful," he said.
He was so moved that he wiped away tears while watching "Black and White Cook 2" again. Chef Kim Sang-hoon said, "I always went grocery shopping at dawn, prepared, and greeted customers. Although physical labor was difficult, I think I cried at the time of filming because the customers who came gave me various advice, such gratitude, and the time I endured while running the store alone were very meaningful. In fact, there were many times when I thought I was doing the same thing every day, and I wondered if this was meaningful. As these moments passed when filming "Black and White Chef 2", I was grateful for everything. That's why I cried while watching the show. I think I've been working hard, though," he said.
He then said, "I received DMs (direct messages) from viewers from various countries. You gave me a lot of messages saying, "You did a great job," and thank you so much."
As much as I did my best, I put significance on the challenge rather than regretting being eliminated. Chef Kim Sung-hoon said, "I have some regrets, but I have no regrets about the results after doing my best. I think that I worked hard so that I didn't have any regrets, and that process is more important. Even if it wasn't enough, I did the best I could, so I didn't feel much regret about the result," he said calmly.
"I was happy and happy just to get through the first round. I was honored and amazed because I never expected to go to the second round. I couldn't believe I was in that space. "The two judges, Ahn Sung-jae and Baek Jong-won, were sitting with eye patches on, and it was a dream-like moment to taste my food in their mouths," he recalled.
What is your goal as a chef. Chef Kim Sang-hoon said, "There were so many Korean native rice?I want to let you know that. When it comes to foreign wine, don't you basically wonder what kind of grape variety it is and it is well known. I hope that the perception that Korean alcohol is also luxurious will be planted, and in 10 or 20 years, the era of saying, "What kind of native rice is it?" In the past, there were about 1,000 kinds of rice in Korea, but now there are about 400 kinds. The purpose of Dokdo 16, an independent restaurant I run, is to "taste each one" and promote the taste of Korean rice in the long run. We are going to use not only ingredients but also bowls made by Korean writers," he said.
He added, "I also named the store Dokdo 16do in the hope that you would look at Korean things with a warm gaze."
When asked about future plans, he said, "We are working with the utmost importance to protect Dokdo 16 and independent restaurant restaurants. I do not intend to expand or relocate the store just because it is difficult to make a reservation. I think it's more important to work within my control. It is important to welcome those who come to this space with sincerity and to taste the food with sincerity. If I move to a bigger place, I feel like I can't do it like I do now. However, when I thought about whether I could sustain it alone, I hired an employee because of difficulties. There were many people who liked doing it alone, but I had a desire for better service and perfect service in my own way. For example, it's like changing bowls depending on the food, and we hired staff to supplement this flow of service."
In particular, Chef Kim Sang-hoon said, "I can't afford to expand anything else. "Black and White Cook 2" itself was a big challenge and experience, but I don't think the broadcast fits me. I realized that it was more important to do what I was doing," he said.
Finally, Chef Kim Sang-hoon said, "I didn't know that so many people would send me support and interest. I want to say that I will work hard and always do my best to become an unashamed chef," he said.
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*This content was translated by AI.
