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Page 1 of 1 · Episodes 1–5
17 minutes It’s the age of multiple personalities. In an era when finding your true self has become a task, Chef Kang Reo becomes a farmer and starts a new life as a cook, seeking the “truest version of himself.”
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Kang Leo
18 minutes Chef Park Chan-il has an extraordinary philosophy of cooking. He takes a particular interest in so-called “difficult ingredients” and strives to discover new nuances of flavor in them. This time, he’s planning a revolutionary take on pork neck.
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Park Chan-il
17 minutes Jung Jiseon was the first woman to be recognized as a chef in Korean Chinese cuisine. But now she rejects being singled out for her gender and wants to showcase her own unique competitive edge instead.
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Jung Ji-sun
20 minutes Unfortunately, 30% of all agricultural products are thrown away simply because they aren’t attractive enough. This not only causes significant financial losses but also leads to severe pollution from food waste. Chef Yunnamno takes on the problem and searches for solutions.
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Yoon Nam-no
18 minutes Chef Joseph Rijwood, who opened pop-up restaurants around the world, has settled in Korea. He’s fascinated by Korean fermentation, which he calls “cold fire.” Using fermentation, he tries to achieve unique combinations and balances found nowhere else in the world.
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Joseph Lidgerwood
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