Chef Choi’s art-like-food [Boss in the Mirror/ENG/2019.12.15]

Chef Choi’s art-like-food [Boss in the Mirror/ENG/2019.12.15]

(That night, at Choidat in Cheongdam) Let’s start. We’ll begin the dinner meeting now. (The hall looks different than usual) The arrangement has changed completely. They must be getting a lot of guests. We have a big reservation in the hall today. There will be two Australian guests dining with Korean executives. There are 20 confirmed guests but there may be additional guests. (A group of 20 guests…) (Nervous) We decided to take their orders on the spot. Try your best to give them what they want. Yes. We don’t have several reservations today. We have one big reservation, so it’s a bit different. We’ll need to prepare a lot of food at once and send it out one after the other. The process will be a bit different. (7 p.m., the group reservation arrives) (The restaurant fills up with people, one by one) They look a bit old, right? Let’s standby. (Serious and determined) (They start by preparing the ingredients) You picked these today, right? Yes. The aroma is really strong. Are these all the vegetables that you picked? (The fresh ingredients that they picked this morning) The ingredients look really pretty. The ingredients are beautiful. They are. (As the order comes in) Please prepare the amuse. Alright. Give me crab meat. (They work perfectly to Maestro Choi’s order) (Fantastic teamwork) (Proud) (As they work busily) (Maestro Choi is watching them) Do we only have two brushes? (A tact to pressure them to work faster) Finish all of this first. (Do this) Set the plates. (Do that) (Maestro Choi commands them faster) (The final check is up to Maestro Choi) (The first dish) (Amuse-bouche) You hold that side and I’ll hold this side. I’ll bring the food to the main guest. – To the Australian guest. / – Alright. Follow me. (Maestro Choi follows Manager Jo out to the hall) Excuse me. Hello, I’m Chef Choi. Thank you for visiting us today. We’ll work our hardest until the end. Thank you. (Chef Choi brightens up the atmosphere) Hello. (He goes to explain the food in English) (Rolling his tongue again) Is he using a translating app? You’re saying that yourself, right? We have a lot of foreign guests, so I’m able to explain the food in English… – To the guests. / – Yes. I can’t speak English besides that. Pretend that he’s from a foreign country. He looks foreign too. What is this? This one is amuse-bouche. I got the inspiration from the most popular Korean snack. There are three kinds of amuse bouche inside. Oh, okay. (I don’t want to listen to you) (Goodness) – His eyes. / – They don’t get along. I can tell that he memorized it. It doesn’t feel natural. It makes me feel so uncomfortable. If he was that good at English, he’d be an English teacher not a chef. You’re right. – That’s right. / – Stop discouraging him. I don’t want the broadcast to air saying that Chef Choi is fluent in English. (He can’t admit that he’s bragging) I really don’t want it to. I hope that it airs saying that he memorized his lines. I… I’m not fluent so you can take it easy on me. – Alright. / – Exactly. Next. Start the vegetable dish. – Yes, chef. / – Yes, chef. (Focused) (Precise but fast) Did you wipe the plate? (They quickly prepare a large quantity of food) Are these the crown daisies? Yes, it’s the vegetable tart. – Vegetable tart. / – Stonecrop and aster. Aster. (Vegetable tart) Be careful not to get your fingerprints on the plate. Yes. I can carry two, just carry one. Oh? Come here. Come here. The wind is blowing. You can’t move it so aggressively. When the door opens, there’s a gust of wind due to the ventilation system. Hold one like this and… (He strives for the best kind of food experience) (The key point is to serve the food at the same time) For a big group reservation, they serve the food together once it’s prepared. The food goes out at once. They go in at once and leave at once. (Thanks to everyone’s hard work…) It tastes good. Good. They’re saying that it tastes delicious. Are they eating well? Yes, they are. I think that you can serve them immediately. Yes. They eat quickly… – So let’s prepare and serve quickly. / – Yes. Wash it thoroughly. Did you prepare the garnish? – Did you start on the bread? / – Yes, chef. Did you start the fried truffles? Yes, chef. Just a little bit. – Yes, chef. / – A little bit. (They take out plates to serve the food but…) (Crash!) (C-crash?) Why? What happened? (What’s going on?) (A plate has been broken) It broke. (Oh, no) Hey. That plate costs $160. (Restless, Jeong Mingi, cold part) (The shattered $160 dish) It’s completely broken. (Poor Mingi) It’s different for every restaurant but we call it “breakage.” We compile a list of broken things which list who broke what, the reason, if they were careless, or if it was the customer. – To manage it. / – You don’t take it out of their pay? No, I don’t. (Acting cool?) It’s fine. Did you get hurt? “Did you get hurt?” That was probably dubbed. He asked if he got hurt. Is this real? (Dizzy) This comment is what killed you. That’s the employees’ real reaction. – Yes. / – Not even the PD told him to say that. “He asked if he got hurt.” “Is this real?” That’s so harsh. I got goosebumps when he asked him if he got hurt. If there weren’t any cameras… It was my first time hearing that in 8 years. It was his first time in 8 years. Is he trying to become a comedian? I’m sure that they broke more than one or two dishes. He said that it was his first time hearing it in 8 years. Seriously, I… He really did it because there were cameras there. It was my first time hearing that in 8 years. Normally, he… He normally curses at them, it seems. (Maestro Choi loves cursing) I didn’t get yelled at thanks to the filming crew. The camera saved him. That’s a relief. You fried it well, it has good volume. (Maestro Choi has gotten gentle) Who fried it? He’s probably furious right now. (Unable to adjust) (The braised cutlassfish is finished) We’re going to serve the food. Be careful. Don’t tilt the dish. – Like this. / – Don’t tilt the dish. (He’s worried that they’ll break a dish again) 180 degrees. I’m saying that again. If they tilt the dish, the placement of the food changes. Yes. They need to turn the food 180 degrees. I wasn’t worried that they’ll break the dish. Alright, we get it. Why are you mentioning that again? Are you alright? Did you get hurt? – Did you get emotionally hurt? / – Emotionally hurt? I’m alright. (How fun) Please censor me with a sunflower. (He requests for himself to be censored) He really did it. He really cursed. – I didn’t. / – I heard him. He really cursed at us. (He got censored with images of birds) Please play the audio for that clip. (Feeling relieved) He asked them to play the audio. Bring two of each. It’ll tilt if you bring three so just bring two. Be careful and don’t tilt the dish. Delicious. Good. The food here is good. Are they eating well? They’re enjoying it immensely, chef. They really are. – You’re very proud at times like that, right? / – Yes. (He can’t conceal his smile) How many are there in total? There are ten lobsters in total. (Time for the main menu now) Six servings of Korean beef. (Garam is preparing the steak) How can she cook them without burning them? That looks really good. (Yongseong prepares the lobster) (Lobster) (Steak) Look at the meat juice. It’s cooked well. Here is your lobster. Thank you. (They perfectly serve the main dish as well) (Maestro Choi comes for final checks in the hall) Please take a photo with us. He’s a star chef. (He takes an anniversary photo with the customers) Thank you. It was a new experience. – Thank you. / – Thank you. Everyone said that you’re so handsome. Oh, I see. They’re very satisfied. The customers seemed very satisfied today and complimented the food a lot. The customers were very happy. I’m very thankful for that today. (Smiles) (He returns happily to the kitchen) Great job. – Great job. / – Great job. Everyone is happy. Those kinds of compliments cheer them up. (A night of making customers happy at Choidot) Until now, he worked with his mouth, not his hands. But with the group reservation, we were able to see Chef Choi’s real value as a chef. Everyone normally does their part very well like naturally flowing water, so it may look like I’m not doing anything but there’s a lot more work for group reservations. Everything needs to be served at once and it needs to be served quickly. He worked a lot today. He showed off his English a bit today. Yes, he did. He greeted them and took a photo with them as well. He showed off quite a bit today. That’s right.

8 thoughts on “Chef Choi’s art-like-food [Boss in the Mirror/ENG/2019.12.15]

  1. 다음에 한국에 가면 식사 하러 가보고 싶다.
    예약 하기 어렵나???
    제가 뚜이 의 왕팬 거든요. ㅎㅎ

  2. Dont like the old lady there..why she always bash people..even they speak english a little i was good not make them down

  3. Why I can't watch the full videos of episode 30-31???? It keeps saying "not available in your country" 🙁

    Please make it world wide though :'(

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