On Jeong Ji-seon's YouTube channel, 'Jeong Ji-seon's Knife Isma,' a video titled 'Meeting Professor Shin Gye-sook, who wanted to go wild with Chinese cuisine...' was uploaded.
In the video, Chef Shin Gye-sook shared her culinary philosophy with Chef Jeong Ji-seon. Shin revealed, "I often reference Chinese classics like Confucius and Mencius, and I particularly love these books. I studied them and even translated them, which eventually led me to open a restaurant. My dishes are characterized by being labor-intensive and time-consuming, requiring a deep understanding of culinary arts."
She added, "Thanks to Chef Jeong Ji-seon, so many customers came that I cried. Last night, I made 20 ducks with all my might, worried about my staff, and tears just flowed on my way home." Shin expressed her affection, saying, "I realized the reason I love what I do is because of Jeong Ji-seon."
When asked if she feels her popularity, Shin said, "That's also because of Jeong Ji-seon. I'm usually stuck in the kitchen, but Jeong recommended that female chefs should be more active, which led the 'Black and White Chef' production team to find me. I participated to live up to Jeong's recommendation."
Shin humorously noted that although she was eliminated earlier than expected, "They put my face on the poster, making it look like I won first place." She recalled her participation in 'Black and White Chef 2,' saying, "I got a call inviting me, and it felt like an interview."
She continued, "They asked if I was close to Jeong Ji-seon. I said I consider us close, but I'm not sure if she feels the same. Jeong is a culinary elite from Yangzhou, while I studied Chinese literature and ended up cooking in a Chinese restaurant, so I can't compare."
Shin concluded, "When asked who would win, I said, of course, Jeong Ji-seon would. I just wanted to show what kind of chef I am. Although I originally made dishes that couldn't be sold due to cost, as someone researching Suwon cuisine, I wanted to showcase my style. In hindsight, it was good to be eliminated early because the waiting time was long and exhausting."
Reporter: Im Chae-ryeong, TenAsia syjj426@tenasia.co.kr