Chef Kyung-rae Yeo appeared as a speaker on MBC’s ‘Lecturers Who Make Your Heart Cry’ broadcast on the 17th.
Yeo Gyeong-rae said, “Popularity is sky high. When asked, “Do you really feel it?” he said, “I felt that I was popular when I went to Hong Kong recently and foreigners even on the street said ‘Chef Yeo.’”
Oh Eun-young said, “I often go to eat (at a female chef’s restaurant). When I go, he will give me the Kaoliang liquor that I brought with me. You are really down to earth. “But it is world class in the Chinese food world, recognized not only in Korea but also around the world.”
He then asked, “What I’m most curious about is what the experience of being a ‘Chinese Cuisine Grand Master Chef’ is like.” Yeo Gyeong-rae explained, “There is a committee of culinary experts under the World Federation of Chinese Restaurants, and I got it from there.”
Yeo Kyeong-rae said, “Didn’t you get eliminated early on from ‘Black and White Chef’? In response to Oh Eun-young’s question, “What do you think is the secret to its sky-rocketing popularity?” he responded, “Actually, I had no idea it would be such a hit. “If I had known it would be like this, I would have come to my senses and lasted longer,” he confessed.
He said, “Actually, I went to Paju at 6 in the morning at that time and it was cold. It was January. After it was over, it was around 6 a.m. the next day. Filmed for
Regarding the reason for appearing on ‘Black and White Chef’, Yeo Kyung-rae said, “When 6 to 7 production staff members came to me and suggested that I appear, I laughed and said, ‘It’s okay if you win, but if you lose, that’s okay.’ After thinking about it, I thought it would be fun to participate. I did it as a joke, but it ended up happening that way. I also had confidence. But I never dreamed that we would go to one room like that,” he confessed, making people laugh.
He continued, “Actually, at the time, I was embarrassed because I was a human being in a vulgar language, but I wanted to get out of that situation quickly and go home. What I felt while reading the comments on the Internet was that Korea is a land of courtesy in the East. “I feel satisfied that Korea is still alive,” he said.
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What inspired Chef Kyung-rae Yeo to become a master of Chinese cuisine?
Interview between Time.news Editor and Chef Kyung-rae Yeo
Editor: Welcome, Chef Yeo! It’s wonderful to have you here. Your appearance on MBC’s “Make Your Heart Cry Lecturers” has been generating quite a buzz. Can you share what that experience was like for you?
Chef Yeo: Thank you for having me! It was both exciting and humbling. When I was approached to speak on the show, I didn’t expect the warm reception. The outpouring of support from viewers when I shared my journey was truly heartwarming.
Editor: Speaking of your journey, you mentioned feeling an incredible level of popularity, especially after your recent trip to Hong Kong. What was that experience like for you?
Chef Yeo: It was surreal! I was walking around, and out of nowhere, people recognized me and shouted, “Chef Yeo!” It’s a humbling reminder of how food connects us globally. I never imagined my cooking would resonate with so many outside of Korea.
Editor: Your culinary expertise is recognized worldwide, particularly as a “Chinese Cuisine Grand Master Chef.” Can you tell us what that title means and how you achieved it?
Chef Yeo: Sure! The title is issued by the World Federation of Chinese Restaurants, and it’s a recognition of skill, creativity, and dedication to culinary arts. It involved several evaluations by a committee of culinary experts, which was quite intense but ultimately rewarding.
Editor: You also mentioned your experience on “Black and White Chef” in a humorous light, especially about your initial reactions. What kept you motivated throughout the competition?
Chef Yeo: [Laughs] Well, when I first agreed to be on the show, I was just joking about it. But once I started, I genuinely wanted to challenge myself. Despite getting eliminated early on, the whole process was enlightening. I realized that participating was more about the fun and the journey than the outcome.
Editor: That’s a fun perspective! You mentioned the culture and courtesy in Korea, especially when reading comments online. How do you think that feedback influences chefs like yourself?
Chef Yeo: It influences a lot! I appreciate constructive feedback as it helps me improve my craft. Korea has a rich tradition of respect and courtesy, which is reflected in our culinary culture. It gives me the motivation to create dishes that resonate with people’s hearts as well as their taste buds.
Editor: It certainly sounds like you have a passion for not just food but also connecting with people. What’s next for you?
Chef Yeo: I’m planning to explore more global flavors and incorporate them into my Chinese dishes. Also, I’m excited about opening new dining experiences that celebrate cultural diversity through food.
Editor: We can’t wait to see what you create next, Chef Yeo. Thank you for joining us today and sharing your insights!
Chef Yeo: Thank you for having me! It’s been a pleasure.