'Black and White Chef 2' Why did Choi Gang-rok pass the baton to chefs across the country? 'I thought I participated as a hidden silver spoon on behalf of others, and I wanted to fill the spot meaningfully'

"I’m not good at braising, but I pretended to be good at it. There was a life I lived to pretend. I didn’t want to braise even in cooking for myself."

The chef who touched the most universal emotions with the most personal story. Everyone lives by pretending. Whether they are chefs, movie journalists, or ordinary people living without much to show, there are times when they feel burdened or feel like they are wearing a mask that doesn’t suit them, whether by choice or by circumstance.

On the 13th, the final episode of 〈Black and White Chef: Culinary Class War〉 Season 2 (hereafter 〈Black and White Chef 2〉) was released, and despite being a variety show, it felt like a well-crafted narrative akin to the FX drama 〈The Bear〉, largely due to the presence of Choi Gang-rok. After being eliminated in Season 1, he made a comeback, and through a dish that conveyed his most personal confession, he challenged himself at every moment, resonating deeply not only with chefs but also with those unrelated to cooking.

On the afternoon of the 16th, a wrap-up interview for the Netflix variety show 〈Black and White Chef 2〉 was held in Jongno-gu. On this day, winner Choi Gang-rok met with Cineplay to reveal the behind-the-scenes of the competition. Throughout the interview, he repeatedly stated, "I didn’t win because I’m good at cooking," and emphasized that "all participants are capable of winning," highlighting the narrative of challenge and response that 〈Black and White Chef 2〉 has created. Here is the full interview with Choi Gang-rok.

Congratulations on your victory. I’m curious about the reason you decided to participate in Season 2 after being in 〈Black and White Chef〉 Season 1.

During Season 1, the PD said, "Would you like to be a kindling?" At that time, the restaurant industry was definitely in a stagnant atmosphere. However, in Season 2, he said, "Instead of being kindling, how about completely burning this time?" After winning 〈Master Chef Korea 2〉 (hereafter 'Masheko'), I felt a bit stagnant after more than ten years. So I thought about what a good ending would be if I completely burned out and disappeared, and the PD gave me the opportunity to re-participate.

I heard that you participated without knowing the 'hidden silver spoon' rule. How did you feel when you learned that the 'hidden silver spoon' had a strict rule that you had to receive unanimous approval from judges Baek Jong-won and Ahn Seong-jae to survive?

I was on a pretty high stage, and I heard the rules explained. I was told that I had to get a pass from both judges to move up, which was very frightening. I wanted to withdraw from the show. But when I saw the cooking station being raised from below the stage, I thought a lot of money had been spent, so I felt I couldn’t withdraw. (laughs)

I’m curious about the reason you made 'Braised Freshwater Eel' as your first dish this season.

I really liked the late Shin Hae-chul. I love the song 'Dream of Freshwater Eel.' So during Season 1, I wanted to talk about it in relation to 'Cooking Life' if I received that mission. So I tried eel dishes as the start of this season.

Having participated in both Season 1 and 2, I believe you must have had a renewed determination.

My first goal was not to be eliminated from the start. The second was to overcome the team competition. During the team competition, the organic connection throughout the three games was really intense. Even if I didn’t participate in the game, everything was connected, which was really exhausting.

As you mentioned, you showed a more proactive attitude in the team competition of Season 2 compared to Season 1. Based on your experience from Season 1, was there anything you were determined to improve in Season 2?

In fact, the things I wanted to fix based on Season 1 don’t just happen because I decide to. I thought that if we didn’t fight and didn’t curse during the team competition, we could do well.

How did you feel when your victory spoiler circulated on the internet?

I thought I would have to hide tightly. I thought if I hid, it would pass, but it took six months. I hid for about half a year.

I’m curious about your feelings when you received the task of 'Cooking for Myself' in the final mission of this season.

Depending on what mission is given, the appearance of each chef's food changes. When I received the final mission, I immediately thought that I wouldn’t have to worry about the judges' opinions. I felt an immense sense of freedom. Regardless of whether it was tasty or not, I think that mission allowed me to have a time for self-confession. I could talk about the image of being good at braising from 'Masheko' and the time when I wore a mask to pretend to be good.

You made a 'Soup Dish with Crushed Tofu' as your final dish. I’m curious about the background that led you to think of this dish. Also, you made a crushed tofu dish during 'Masheko' as well; why did you choose to make it again this time?

If it weren’t for that mission, it wouldn’t have been a dish I would have made; it’s a staff meal. The ingredients for staff meals are usually not ordered separately, but use leftover ingredients. (Regarding the sea urchin in the 'Soup Dish with Crushed Tofu') It’s a lucky day when there’s sea urchin. Thank you. (Everyone laughs) During 'Masheko,' I made a dessert using sesame, and this time I made crushed sesame tofu. As I’ve aged, my physical strength has decreased a lot. As a cook, my mind doesn’t work well, I can’t think of items well, and I have many personal concerns due to my weakened physical strength. We express crushed tofu as 'ssuda,' but in my late 20s and 30s, I had no difficulty making crushed tofu. But at some point, I started to feel pain when making crushed tofu. So through crushed tofu, I wanted to confirm that I can still do it.

You paired the 'Soup Dish with Crushed Tofu' with the soju known as 'red cap,' Chamisul Original. Why did it have to be 'red cap' soju?

As I’m approaching 50, it’s a middle-aged taste for me. Rather than low-alcohol drinks, the red cap is a labor drink for me, a drink to wrap up the last day. It’s a drink that allows me to sleep after one glass. (Do you only drink one glass?) I drink it in a glass. (laughs) It has to be that much for me to fall asleep quickly.

After winning, you spoke in a way that seemed to commend the efforts of chefs across the country, which resonated with many. I’m curious about the reason you shared that story.

Since I came out with the title 'hidden silver spoon,' I couldn’t approach the competition with the feelings I had when I participated in Season 1. Many people want to participate in Season 2, and since I was in that one spot, I wanted to fill that spot meaningfully. So I think I thought more about others and worked a little harder. I felt that I was participating on behalf of those who wanted to come out, which is why I said those words during the final mission.

In the final episode, there isn’t much detailed evaluation of the dishes made by the two chefs. If you could share something impressive you heard from the judges that didn’t make it to the broadcast.

Chef Ahn Seong-jae finished eating and said, "Chef Choi Gang-rok is always my braising king," which I remember the most.

Having participated in both Season 1 and 2 of 〈Black and White Chef〉, you must have met various fellow chefs. Among them, was there a participant who inspired you the most?

I always gain courage from the older participants. I can feel that kind of sensation when I pinch my thigh whenever I feel sleepy. During Season 1, I was inspired by Chef Yeo Kyung-rae, and in Season 2, I was inspired by Chef Huh Deok-juk, thinking I shouldn’t weaken.

You received a prize of 300 million won after winning 'Masheko,' and you also received a prize of 300 million won for this victory. I’m curious about your plans for the prize money.

At that time, I had a failed restaurant, but this time I don’t have a failed restaurant, so I want to open a noodle shop in my old age and plan to use it for that.

Are you not disappointed that you couldn’t participate in the season's hot topic 'Infinite Cooking Hell,' also known as 'Carrot Hell'? If you had participated in 'Carrot Hell,' how would Chef Choi Gang-rok have approached it?

I can’t guarantee it. I might have been eliminated if I had gone to Carrot Hell. I was very disappointed that I didn’t experience 'Tofu Hell' during Season 1, so this time I thought I had to participate in whatever hell came out. I’m a bit disappointed that I couldn’t participate this time, but I also feel relieved that I didn’t have to.

Chef Choi Gang-rok's impressive quotes, such as 'It's me, sesame oil' from Season 1 and 'The Private Life of Green Onion' from Season 2, always become a hot topic. Do you prepare them specially?

I’m sometimes surprised when I see it on screen. How can I prepare something like '...!'? (laughs)

After winning 'Masheko,' you mentioned that cooking became 52% of your life. Currently, what percentage does cooking occupy in your life?

I would say 53%.

If Chef Choi Gang-rok had participated as a hidden silver spoon, what nickname would you have liked to give yourself? Would it be something like 'Braising Monster'?

I might have been labeled with the braising category. I would go with 'Serial Braiser.'