Unprecedented Drama Unfolds in MBN's 'K-Bakery Survival': Judges Face Unforeseen Challenges

MBN's 'K-Bakery Survival' show, 'Cheonhajeppang,' witnessed an unprecedented judging dilemma.

The second episode, aired on the 8th, saw a rise in viewership with a peak rating of 2.7% and a national rating of 2.3%, surpassing the first episode.

The episode opened with the shocking elimination of 'Yeonnam-dong Bread House' contestant Lim Hoon, who had previously tearfully declared, "Let's show this and say a stylish goodbye to cream bread." The episode continued with contestants from various professions transitioning into the world of baking. Former police officer turned patissier, Kim Sun-yong, showcased a car-shaped 'sugar craft,' while 69-year-old music teacher turned baker, Cheon Pil-soon, presented 'ginseng sourdough.' Former SBS PD Lee Sang-ho competed under the moniker 'Master of Living,' named after his last directed program.

Ju Young-seok, known as 'Baking Idol,' revealed his past as a member of the idol group 'Smash,' produced by Tony An in 2008. He shared his dedication to baking, sleeping only 2-3 hours a day. His 'milk cream croissant' earned him a spot in the next round, bringing him to tears. Meanwhile, 'Baking Edison' Kwak Dong-wook, who developed numerous food products for major corporations, faced skepticism for his relaxed demeanor during fermentation. He impressed judges with his 'cheese babka,' featuring seven types of cheese spreads, earning the praise, "Release it!"

The episode also featured a 'salt bread showdown' between 'Seongsu-dong Success Story' Son Seong-pil and 'Salt Bread Top Tier' Kim Jung-eun. Son Seong-pil, with an annual revenue of 2 billion won, made his own salted butter, while Kim Jung-eun, known for her top-tier salt bread in Yongsan-gu, used the 'tangzhong method' to differentiate her product. Ultimately, Kim Jung-eun's use of 'Fleur de Sel Guérande salt' secured her victory.

'Cannoli Prince' Sung Min-soo introduced the Italian Sicilian dessert 'cannoli,' adapted to suit Korean tastes with reduced sweetness. While judges had mixed reviews, he advanced to the next round.

Former canoeist turned baker, Gu Ja-hong, known for his resemblance to Lee Jong-suk, emphasized the basics with his 'flan' using 'custard cream.' However, issues with moisture separation led to his elimination.

Chef contestants also made their mark. 'American Chicken Chef' Ahn Byung-tae and 'National Team Chef' Yoon Jong-chan, known for his salmon skills, presented 'crack baguette' and 'K-salmon open sandwich & salmon steak,' respectively. However, they were criticized for prioritizing cooking over baking and were eliminated.

'Fine Dining Baker' Yoon Hwa-young, a first-generation star chef, faced challenges with a non-steaming oven but impressed judges with harmonious flavors, advancing to the next round. Meanwhile, 'Black and White Patissier' Nam Jung-seok's 'tomato basil panna cotta' was criticized for being overpowered by chocolate, leading to his elimination.

New contestants and renowned bakery challengers also drew attention. 'Donut Queen' Jane Young received high praise for her adorable and balanced donuts, advancing to the next round. Her emotional story about her autistic son moved the judges to tears. Upcoming contestants include 'Daejeon Again' Lee Kyung-min, 'Hwangridan-gil 100 Million CEO' Jang Bo-mi, Cheongju's 'Tart Top' Yoo Jin-ho, 'Jeonju Neighbor Bakery' Choi Jung-hoon, and Buan's 'Family Steamed Bun' Kim Jong-woo.

Notably, 'Chuncheon Sweep' Kim Dam-hyun, known for selling out by 9 AM, impressed judges with his 'potato croissant,' while 'Jeju Blue Ribbon Rich' Kim Si-yeop advanced with his 'mille-feuille anbutter,' featuring a crispy texture and subtle rum aroma. 'Baking Scanner' Ki Yong-nam puzzled judges with his visually striking 'peach bread,' receiving mixed feedback.

'Top Model Bakery Owner' Park Dul-seon, who transitioned from a 29-year modeling career to baking, aimed to create healthy bread for a diabetic friend but was eliminated. In contrast, 'Yeoju Naturalist' Oh Seung-geun, who uses natural ingredients for temple food-inspired healthy bread, advanced with his 'lotus root gondre bread.'

Fine dining experts Alain Ducasse's Paris dessert sous-chef Jung Min and 5-star hotel sous-chef Cho Sang-min showcased their skills with chocolate-based dishes. Jung Min advanced with 'Two Choco,' while Cho Sang-min faced challenges with thick chocolate molds, leading to a dramatic moment where he asked, "Is there a withdrawal option?" The anticipation builds for the final lineup of 'Cheonhajeppang' round one contestants and the surprises awaiting in episode three.

Tae Yuna, Ten Asia Reporter youyou@tenasia.co.kr