Chef Ahn Sung-jae shared behind-the-scenes stories from the filming of 'Black and White Chef'.
On the 20th, Chef Ahn appeared on JTBC's 'Newsroom'.
Chef Ahn is the only Michelin 3-star chef in Korea and has recently gained attention as a judge on Netflix's variety show 'Black and White Chef'.
The production team of 'Black and White Chef' suggested a diet to Ahn before filming. Ahn said, "It wasn't a suggestion; they said I couldn't do it if I didn't diet. I was in a state where I liked to eat a lot, so I was losing weight. While exercising and losing weight, this became another motivation to lose weight more diligently."
Ahn told the production team that if he were a judge, no one would object. Ahn said, "I've experienced and studied a lot, so if there were two judges, I thought I could be fair. I thought they might think I was arrogant, but I said, 'I don't think there's anyone like me in Korea.'"
Regarding his chemistry with fellow judge Baek Jong-won, Ahn laughed and said, "It wasn't good." He explained, "The CEO has one standard, and I have another. Then I thought, 'We can view food from various angles, not just one, which could be more fair.'"
Now, Ahn describes Baek as his 'best friend'. Ahn said, "CEO Baek treats me well, and we fill in each other's gaps through conversations. I respect him a lot, but I won't bend my opinions even if we meet again," he said with a smile.
Ahn named Chef Jung Ji-sun, who made 'Siraegi Pasta', as a memorable contestant. Ahn said, "In some ways, the dishes I specialize in are based on Western, Japanese, and Korean cuisine, so I was amazed at how Chef Jung made 'Siraegi Pasta'. It was definitely siraegi, but the texture and taste were surprising."
Among the contestants were some who had worked with Ahn at his restaurant, including Triple Star. When asked about seeing his former students, Ahn said, "I don't like the word 'students'. I've never had students. I've always supported them, and seeing their progress almost brought tears to my eyes." He added, "I know exactly how much they can do, but they have grown and developed more than I expected, and I'm proud of them as colleagues."
During the tofu mission, viewers speculated that Ahn was happy to eliminate contestant Choi Hyun-seok. Ahn clarified, "That's not true." He explained, "There were too many ingredients in the mapo tofu with lamb and saffron. It was more complex than I expected, and I expressed my surprise with my hands. I might have thought, 'Oh, there's not enough tofu?' but I didn't mean it."
Does Ahn cook at home? He said, "Not regularly, only on special occasions." He added, "If I evaluate my wife's cooking, I can't sleep at home," he said with a laugh.
A video of Ahn making kimchi with his mother-in-law, praising its taste, has recently become popular. When asked if his children always enjoy his cooking, Ahn said, "They're picky. If something is slightly off, they won't eat it. The most nerve-wracking dishes are the ones I make for my kids."
'Black and White Chef' has been confirmed for a second season. When asked if he would participate, Ahn said, "They've mentioned it, but we need to discuss it further. If there's a better judge, someone who can do it better, then... Oh, really? Thank you," he said with a smile.
Originally a soldier and aspiring car mechanic, Ahn became a chef. Ahn said, "I never worry. Once I decide, I see it through without hesitation. I decided to enter culinary school and have never thought of quitting." Regarding difficult times, he said, "There were many, but I never thought about quitting for a reward. I just did my best in each situation. I don't talk much about cooking; I show it through actions."
Ahn, whose hobby is boxing, said, "Boxing clears my mind, allowing me to do more when I cook. It makes me more agile and observant. It's fun, so I keep doing it." He named his gloves 'Thunder' and 'Lightning'.
Fine dining is not easily accessible, and many people can't experience it. When asked if he plans to make his cuisine more accessible, Ahn said, "Yes." He explained, "It's meaningful to cook for more people. I used to think of it as just fine dining, but now I see the value in reaching more people. I'm planning something."
Kim Ji-won, Ten Asia Reporter bella@tenasia.co.kr