Original subtitles

Wait.

Hey, hold on.

The boarding gates are that way.

Let's do it.

What? Do what?

Let's do it together.

The Table: K-Chef 2026.

The days when chefs stayed in the kitchen are over.

Of course, that doesn't mean we can leave the kitchen behind.

The point is, R&D and business

need to be balanced on the same scale.

Korean dining can't grow without economies of scale.

That's right.

As you said, I also think that without a strong business foundation,

this industry will remain something only a few gourmets can enjoy.

K-food has gained worldwide popularity,

but mainly through casual street food.

Some are pessimistic about its future and say it'll soon hit a wall.

That's true.

Considering that reality,

what do you think the restaurant industry should strive for?

I'd like to know your personal opinion.

That's a tough one.

Realistically speaking,

what should we strive for?

I hear Pyeongyeon Group is planning a very interesting show

called The Table: K-Chef 2026.

The aim is to find the best Korean chef in the world,

and I find that premise interesting.

Surely you and Exception will be entering?

I'm not sure.

What do you think?

Do you think…

I should enter the competition?

Enter a cooking competition?

Us?

Yes, Auntie.

Glad to work with you.

FAMIGLIA OWNER CHOI SONG-YI

Chris K agreed to take part.

Famiglia will enter the competition.

The Table: K-Chef 2026

isn't about selecting Korea's best restaurant or dish.

It's a competition to find Korea's best chef.

The focus isn't purely on who cooks the best food.

It's a survival competition where teams will be evaluated

on their creativity, interpretation of the mission, and artistry.

Each team must be led by a currently working Korean head chef,

with four members in total.

You'll create a dish that fits the challenge

using only the allowed ingredients, then present it to the judges.

So far,

it sounds like most culinary competitions.

That only covered the preliminary round.

Listen to what comes next.

First, a theme will be provided in the form of a keyword.

Participants will use this theme to prepare for the main round.

The main round takes place a week later in the main studio,

and that's when the details about the theme and mission are provided.

Then, each team will have three hours

to discuss, cook, and complete the dish.

Once the dishes are served to the judges,

each team's head chef will give a presentation.

The dish that best captures the theme

or has the most creative interpretation will receive the highest score.

Of course, the most important criterion is taste.

Sounds a bit tough, doesn't it?

Not just a bit. It's insanely tough.

-I wish they'd give an example. -It can't be helped.

This is what sets our competition apart,

so we can't give you an example.

The key is to anticipate and understand

how the theme and mission relate to each other.

That's why the one-week preparation period after the theme is announced is crucial.

Oh, and about the head chef being Korean.

It's about heritage, not nationality.

Anyone can enter as long as one or both parents are Korean.

I wish you luck then.

I hope to see you at the main round!

I, Captain Cook, will keep honing my skills

and do my best to make it to the main round.

I've watched it so many times

and I still have no idea what they're talking about.

They give us a theme as a keyword,

and then a week later we get a mission based on that theme.

What does that mean?

Couldn't they at least give an example?

What kind of competition is this?

Should I call some chefs I know?

Someone out there must've understood all that.

I bet Pyeongyeon gave inside information to chefs they're close with.

Wait.

Don't we have to pass the preliminaries

before we can even worry about that?

Let's focus on how we're going to get through the preliminaries first.

Okay.

So the requirement is a team of four.

But there are only two of us cooks.

Yes…

Just two.

Can we even get someone?

We've been trying to hire kitchen staff for months.

Unless they're dying to get on Pyeongyeon Group's bad side…

If we're really stuck, we can hire part-timers as needed.

Cooking is about teamwork.

Only a well-trained team that's practiced together

can serve the best food.

No matter how hard you work,

no one person can handle a competition of this size alone.

Oh, dear…

Can I help you?

Hello.

I saw the notice outside saying you're looking for kitchen staff.

FAMIGLIA IS HIRING KITCHEN STAFF!

PARK GEON-WOO AGE 29

Make yourself comfortable and have some tea.

Yes, thank you.

"Studied culinary arts at a community college

and started working at 21…"

You started working in restaurants at an early age.

You even have a traditional liquor sommelier license.

You even opened your own restaurant at 23.

How impressive.

An Italian restaurant?

Why did it close after only about a year and a half?

That was when COVID-19 spread.

Oh, dear…

What have you been doing for the past four years?

I spent a year paying off the debt from closing the restaurant.

After that…

I took time off.

So, no job?

No.

Despite my short career as a cook,

I felt burned out for some reason.

I wasn't sure if I wanted to stay on this path.

I spent all the money I had left traveling,

reading, and stuff like that.

Maybe what I needed wasn't more technical training,

but to learn more about people and the world.

Enlightenment that comes from studying, not training.

That's what I hoped for.

And?

Were you enlightened?

Yes.

And what was that?

It was

that realization

doesn't exist.

I just wanted to return to the kitchen.

Desperately too.

Here are the details you asked for.

It's our projected list of chefs likely to make the main round.

Those missing a mark next to their names

are yet to confirm their participation.

A few chefs based overseas

haven't yet confirmed by phone or email.

I'll have our overseas offices meet them in person and secure them.

Sounds good.

It'll make for a pretty picture.

There's a good mix of domestic and overseas participants.

If you manage to cast Joshua Payton too,

it'll look great for our first show.

Right.

I'll persuade Joshua Yeong-ho Payton no matter what it takes.

Good.

Famiglia?

Why are they on the list?

They'll enter when they don't even have a chef?

And you think they'll reach the main round?

Yes.

Tell me why Famiglia is on the list.

There are two reasons.

First, they agreed to drop the lawsuit against us in exchange for entering.

They'll drop the suit?

Yes.

Second, I'm using them to get Cha Woo-jin to enter.

Think of it as letting a shark loose in a tank full of goldfish.

Yeong-su.

Yeah?

Isn't that the sea bass for tonight's main dish?

It is.

Why did you bring it out? You don't cook the main dishes.

The halibut for the ceviche wasn't in good shape,

so I thought we could serve a sea bass salad instead.

I'm working on a sample to take to Chef Cha.

Oh, my bad.

I was in a rush and forgot to tell you.

Even if you were rushed…

We prepared the exact amount needed. You can't just take some.

What are we to do now?

I got it. I apologized.

Hey.

Hey, Michael.

Jeez, that melodramatic jerk.

I can't take this much longer.

8 P.M. DINNER ALLERGENS AND NOTES

Chairman Park Myeong-gu has a shellfish allergy.

Why isn't that noted?

Langoustine is the third course today.

LANGOUSTINE: A SMALL LOBSTER

I apologize, Chef.

I left it out by mistake.

Once is a mistake. Twice is a failure.

Right. I'll be more careful.

Don't you see the chairs are to one side?

Measure the distance and rearrange them.

Yes, Chef.

The flowers are wilted.

Didn't you replace them this morning?

Well…

If you have time to think, move!

-Get fresh flowers. -Yes, Chef.

Lower the lighting two levels for dinner.

I say this all the time.

The dinner lighting should be two settings lower than for lunch.

No one can enjoy their wine

under such bright lights.

Keep in mind

that fine dining is as much about driving wine sales

as it is about selling food.

-Yes, Chef! -Yes, Chef!

Yes.

As you can tell from the documents,

all-you-can-eat dining is popular these days.

I see.

Goodness.

I didn't realize you had company.

What could be so urgent

that you came all the way to the chairwoman's office, Ms. Seon?

If you'd reported it to me, I'd have brought it to her myself.

I asked to see her.

I should get going now. I have a meeting in ten minutes.

Sure.

You seem to be in a good mood.

Ms. Seon must be doing a good job.

Even if you had urgent business with her,

Seon Jeong-won works for me.

Wouldn't it be nice if she gave me a heads-up

before coming to see you?

What?

Then again,

Jeong-won is thorough and good at what she does.

Young people really know how to get things done.

Old folks like me

should sit at the back, watch, and clap.

It's bitter.

I'm left with an aftertaste that's as bitter as my life.

Mind if I have a candy?

It's nice and sweet.

Famiglia agreed to drop the lawsuit.

They'll even enter the competition.

Famiglia?

How will they enter when they don't even have a chef?

That's the list of those likely to reach the main round.

This is just nonsense.

Seon Jeong-won, this brat…

Is she just really unrealistic,

or is she trying to create drama on purpose?

This is absurd.

It's fortunate that they dropped the lawsuit before the competition…

but we can't let Famiglia gain any attention.

Creating drama is fine,

but the star of that show

should be someone we cast,

not some random outsider who wandered in.

Don't you agree, Ms. Baek?

Famiglia.

Famiglia will enter the competition.

Someone appeared at the last minute

to take over a restaurant that was on the verge of closing

and is entering the competition.

But who? Why?

Not to mention, they're projected to make the main round?

Famiglia is projected to make the main round?

Seeing as Seon Jeong-won is frighteningly sharp…

Send in Mr. Jeon.

PARTICIPANTS LIKELY TO REACH MAIN ROUND

Come in.

You asked to see me, Ms. Baek?

Take a seat.

I need you to look into something.

Yes, ma'am.

Famiglia.

Famiglia?

You mean the late Chef Choi's restaurant?

Yes.

That damn Famiglia.

Someone random showed up in their kitchen

like a gunslinger from the wilderness.

Anyway, he seems to have some skill,

seeing as he's entering the competition as Famiglia's lead chef.

Come on, Ms. Baek.

That's impossible.

The part head in charge of prepping the ingredients quit,

so there shouldn't be anyone left except that useless lady.

Find out quietly who this new chef is,

where he came from, what he's been doing,

how he's connected to Famiglia,

and why he's entering the competition.

Yes, ma'am.

I'll do that.

Don't hurry or get too rash.

Do it properly.

Mr. Jeon.

Yes?

If you mess up again like you did with Choi Seung-hyo…

you'll be done for.

I'll keep that in mind.

Vegetable stew.

It seems simple to make,

but it's the ideal dish to test one's basic skills.

The ability to manage workspace and hygiene.

One person sautés the vegetables over high heat

and simmers the broth over low heat.

The other does the opposite.

She sautés the vegetables slowly over low heat

and cooks the broth over high heat.

There is no right answer

because cooking is ever-evolving.

Auntie Du-yeong will be the sous-chef?

To be fair, Chef Park's stew tasted better.

But the most important skills for a sous-chef

are workspace management and hygiene.

Everything must be clean and well-organized,

and the ingredients must be separated so they are easily identified.

Every second matters in competitions like this,

and those skills are absolutely essential for the sous-chef.

When it comes to prepping ingredients and handling heat,

Chef Park clearly had more experience and practice.

However,

he lacks the skill to organize and sort ingredients for easy use.

It also depends on one's disposition.

Chef Choi

instinctively knows what to do and when.

Therefore, Chef Choi Du-yeong will be the sous-chef

and Chef Park Geon-woo will be the garde-manger.

Yes, sir.

We have a head chef, sous-chef, and garde-manger.

Now we need a commis to handle odd jobs and dish-washing.

I won't do it.

I can't do it.

Why can't you do it?

Because…

I just can't do it. I won't do it.

I've never cooked before, and I'm useless at it.

On top of that,

I don't even want to do this.

I'm scared of knives.

Do things that don't require using knives. Wash the dishes.

I still can't do it.

I'm allergic.

You're allergic?

To what?

To tap water.

I'm allergic to tap water. I can't even wash dishes.

What?

Anyway, I'm not doing it.

I'm not entering the kitchen.

Hey, Song.

You're allergic to tap water?

I almost ended up in the kitchen.

That would be a disaster.

You season meat evenly on both sides.

Beef steak should be flipped just once.

Use black pepper by default for its strong flavor and aroma,

and use white pepper for lighter dishes where black pepper could look messy.

What are you talking about?

Always sharpen knives with whetstones,

once at 1,000 grit, and then at 8,000.

Excuse me?

Boil dried pasta two or three minutes less than the package says,

since it'll finish cooking in the pan.

And always save the pasta water.

Chef Krantzwerst.

Memorize that much for now. I'll teach you the rest in time.

The commis does the easy jobs anyway.

And you can call me Chris.

I won't cook, Chris.

I own the restaurant and run the floor.

I'm not a chef.

Okay.

So what?

You can start learning.

A restaurant owner should know the basics of cooking.

What if I refuse?

Then find one.

-Find what? -Someone else.

We need a team of four to enter.

Are we not going to enter the competition?

Even if we start practicing around the clock now,

there's no guarantee we'll pass the preliminary round.

You can't wait forever for a kitchen hire that might never come.

Hey.

I don't want a cooking novice either.

But right now, this is our only option.

Hmm?

Fine.

But it's only until we find my replacement.

Once we hire new kitchen staff,

I quit that instant.

Okay.

Deal.

Who sprinkles salt from that height?

Where did you learn to be that flashy?

You sprinkle salt closely at eye level so you get an even spread.

I told you not to let the flame extend past the pan!

How many times did I tell you it'll burn the sides?

Adjust the flames to the size of the pan.

Repeat after me.

"Adjust the flames to the size of the pan."

"Adjust the flames to the size of…"

Louder!

"Adjust the flames to the size of the pan!"

I told you, the meat goes in at the smoking point.

Coat the pan with oil and once it starts to smoke like crazy,

count to 20, then add the meat.

That's not the right sizzle.

We want a loud sizzling sound.

No sound, no color.

No color, no taste. Okay?

By the way,

can you not use English?

My head's already a mess with all I have to learn.

Huh?

Your English is so fluent and native that I can barely understand it.

You don't need to be flashy.

Let's do it the Korean way.

Back straight, chin up.

This is madness.

What if someone gets hurt?

I told you to be extra cautious when you're holding a knife.

What did I say earlier?

The three-finger rule.

Your hand should be like this, curled at the first joint.

Curl it even further.

Hold it like this.

Watch carefully.

Grip the knife farther forward.

Closer to the blade.

When slicing, push the blade gently forward.

Use the weight of the knife, like this.

Do you see that?

Why are you so startled? It's just a light cut.

See?

See what?

I told you I shouldn't be in the kitchen.

This is why I didn't want to cook.

Oh dear.

Try to understand. She has her reasons.

What?

Ms. Choi never sets foot in the kitchen.

Why not? Does she never cook then?

She eats what someone else cooked, eats out, or orders in.

Well, you see…

It's the ghost.

A ghost?

The thing is,

there's a ghost…

on her shoulders.

It's an inside joke of sorts.

You're too American to get it even if I were to explain.

This was my dad's room.

I got rid of his clothes and most of his stuff

but the furniture stayed.

What's wrong?

Huh?

It's nothing.

The bathroom's to the right.

My room is across the hall,

so knock if you need anything.

If you want coffee,

there's a machine next to the sink.

The instructions are on the wall, so you shouldn't have any issues using it.

Okay.

What's that?

It's my friend.

Are you sure you don't have to go back to the US?

You said something about a breach of contract.

I told them I'd pay a penalty in return for staying three more months.

The prize money is 500 million won.

I'll pay the penalty with some of that.

What?

Song-yi!

Song-yi! The front door's jammed again.

-Get over here! -Okay, Auntie.

I left my phone downstairs.

I'm coming, Auntie!

Am I doing the right thing?

I should do this, right?

Have a wonderful day.

Should we call this Korean cuisine?

Or is it Japanese cuisine?

Or is it

French?

It's none of those.

It's simply a dish made by a Korean chef.

I think national boundaries around cuisine are a thing of the past.

We need to look at it more closely now.

Our aim is to find a universality within what is Korean.

Through that process, we can discover

the identity of Korean cuisine and its future.

The point is, we're looking for the best Korean chef

and not the best Korean dish.

In the end, it's the people we're interested in.

We won't be able to define what K-food is with this one competition.

But if we keep the focus on the people,

we'll gradually develop a clearer standard for what K-food is

and what it should be like.

Is there anything else you need?

How was the food?

It suited the name of the restaurant.

It was exceptional.

I assume Famiglia will be closing down soon.

They might not close down.

They won't close down?

They found a new head chef to take over the kitchen.

Who is this new chef?

He's a rising star in the US and Europe right now.

He's a Korean chef named Chris K.

He's based in New York, but he's in Korea right now.

That very Chris K…

had agreed to lead Famiglia

in The Table: K-Chef 2026.

Keep the peel thin.

Okay.

No. Turn off the stove.

What did I say earlier?

When you baste with butter,

do it quickly and continuously for 30 to 35 times.

Then you flip it and baste another 20 to 25 times.

Chef Park, come and watch.

Okay.

The reason we arroser with refined butter

is to speed up the Maillard reaction.

So you must do it at a regular speed.

As fast as possible, at an even rhythm.

That's why we don't put more than two pieces of meat in a pan.

It's hard to arroser three at once.

You'll continue to practice until you can tell the right temperature

without a thermometer.

Got it?

If you can't do that, we won't pass the preliminaries,

let alone win the competition. Okay?

-Okay. -Okay.

What? Win the competition?

Yeah. Win the whole thing.

Why, what's the matter? You don't want to win?

Why enter if not to win? Do you have that much time to waste?

-Well… -No, but…

Get back to work.

The longer food takes to serve, the worse it tastes.

The customers don't taste food with just their tongues and mouths.

They feel it with their hearts.

If the food is late, you've already lost them.

All right, get back to it. Let's go.

-Yes, Chef! -Yes, Chef!

Mr. Park?

You can't leave the sauces and broth out like this.

Put them back where they belong.

Oh, okay.

I was going to do that after I rinsed this.

There's an order to everything.

You store the ingredients away before you wash any dishes.

Okay.

Why didn't you dry your hands?

Don't you see water dripping on the floor?

What if someone slips and gets hurt?

A few drops won't make anyone slip.

"A few drops"?

Didn't you hear what Chef Chris said?

We have rules.

Yes, Chef.

What's that?

You can't leave the pans like that after they're washed.

-Wipe them with a dry cloth… -I was going to do,

but you told me to put away the sauce bottles.

Don't you know cast iron pans rust if they're not dried right away?

You should know that. It's basic knowledge.

Listen, lady.

How long have you been cooking for?

A year? Two?

I worked in a kitchen for over eight years.

I know my way around one and how things work.

I can't understand why the head chef

named you the sous-chef,

but I respect his decision.

However, I have my own rules and my own way of doing things.

I'd appreciate it if you respected that.

Also, let me say just one thing.

When you rest meat, flip it once halfway through.

Don't leave it sitting on one side.

That's how you get the juice to permeate the whole steak.

You should know that much if you're the sous-chef.

Who are you?

What brings you here?

So it's you.

Chris K.

You're almost revered in the US.

Why are you hanging around a dump like this?

Care to explain?

Why should I explain myself to you?

You were rude to me first.

If you have nothing to say…

Why did you come here?

What's your connection to Famiglia?

I hear you're entering the competition.

Then again…

I guess none of that really matters.

What matters is…

who wins in the end.

Seeing as Pyeongyeon rushed to put the competition together,

I was expecting a few stragglers.

I'm glad I was wrong.

This should be interesting.

I'll see you soon, buddy.

Hey.

Don't worry.

Because in the end,

you'll lose to me again anyway.

Just like you did seven years ago.

And

you'll regret it.

You'll regret what you did that day.

No.

Song-yi. Are you going somewhere?

I'm just going out for a short while.

Where are you going?

We need to start practicing.

Sorry. It's really urgent.

Let's start practicing tomorrow.

We don't have that much time.

Can we start tomorrow?

I'll work really hard, I promise.

Please. Just for one day. Today.

Okay.

Okay.

I am worried though.

That Song-yi has to work in the kitchen.

It was somewhat of an open secret at Famiglia

that she's haunted by a ghost.

A ghost?

Like a ghost?

Ms. Choi

is haunted by a ghost?

Yes.

At first, no one thought much of it,

thinking it was just some coincidence.

Here you go, Chef.

This is just what I was looking for.

Look at our sweet little Song-yi.

You're always one step ahead, aren't you?

-Chef, can I help you? -Will you?

Then can you keep stirring this slowly so the sauce doesn't set?

-Yes, Chef. -Thanks a lot.

-It's hot, so be careful. -Okay.

You're going to make a great chef someday.

Your dad must be proud.

You're way better than her dad, actually.

You're doing better than he is.

Jun-ho!

Get some ice and a dry towel, quick.

The skin's peeling already.

Forget it. Take him to the ER.

-Put some ice on the wound. -Okay.

Careful. Watch out.

Strangely enough,

every time Song-yi went into the kitchen,

someone would get hurt.

And quite badly too.

Knife cuts were the least of it.

Contusions.

Hey!

Burns.

A customer at table three is allergic to short-necked clams.

What should we do?

Tell them we'll take out the clams,

but that we'll add more mushrooms and vegetables.

-And serve it with extra cream. -Yes, Chef.

Broken bones.

Even breathing difficulties

and full-body paralysis.

Too many people got hurt to call it a mere coincidence.

The reason for all that was…

There's a ghost sitting on you.

It's sitting right on your shoulders.

It's obsessed with fire.

It's even carrying a huge knife, and you had no idea?

Stay away from fire,

especially those in kitchens or on stoves.

The sight of fire sends the ghost into a frenzy.

When it starts swinging its knife around,

it won't be you who gets hurt, but those around you.

Remember that.

Never go near a kitchen.

Ever.

She didn't understand what it meant, but it left her uneasy.

So instead of going into the kitchen that day,

she stayed upstairs watching TV.

But it so happened that the restaurant was packed that day,

and the kitchen needed some extra help.

Bring me some more stock.

-Yes, Chef! -Yes, Chef!

I need stock!

Three of the eight salads will be ready in three minutes.

The dill is prepped and ready.

Where's the fresh chervil?

Can someone confirm what mains tables five and six ordered?

He was rushed to the ER and treated,

then transferred to a special burn unit.

He had third-degree burns on his left leg.

Part of his muscles and nerves were badly damaged,

so he did rehab for six months after his surgery.

He even got skin grafts.

That's when

my late brother started walking with a limp.

That guilt

is probably why Song-yi took such devoted care of her father.

Do you get it now?

Why she refuses to go into the kitchen?

Do you know someone who can do the job for you?

The job?

What job?

A shamanic ritual.

Oh, you mean a gut?

No man can chase away a ghost.

You need the deities' help.

I see.

It looks like I'll have to call on several deities.

It'll cost you.

How much?

Let's see.

Dear deities, I ask for your guidance.

Rat, ox, tiger, rabbit, dragon, snake, horse, goat, monkey, rooster, dog, pig.

Gab, eul, byeong, jeong, mu, gi, gyeong, shin, im, gye.

Give me an auspicious date where we can

eliminate the bad energy and leave the good!

Fifteen million.

What?

Fifteen million won?

I don't have 1.5 million won, let alone 15 million.

Mister.

I'm sorry,

but is there any way you could give me a discount?

Rat, ox, tiger, rabbit, dragon, snake, horse, goat, monkey, rooster, dog, pig.

Gab, eul, byeong, jeong, mu, gi, gyeong, shin, im, gye.

Wood feeds fire, water overcomes fire,

earth generates metal, metal generates water…

Ten million!

Ten million won?

Rat, ox, tiger, rabbit, dragon, snake, horse, goat…

Five million won. That's it.

Mister.

I'm really sorry,

but I don't think I can afford a ritual.

Is there anything you can do as a temporary fix?

I just need to work in the kitchen until the competition's over.

Please, Mister. I need your help.

It's a temporary talisman.

Keep it in your pocket wherever you go.

It'll subdue the ghost's energy for a while.

But you must remember.

The effects of a temporary talisman

don't last very long.

Okay.

Thank you.

So…

How much is the talisman?

You don't exactly look like you have money to spare.

Just pay a decent fee.

Would that be okay?

-Thank you. Thanks very much. -Wait…

Goodness…

It's hard to make a living these days.

FREE MEAL COUPON

Free food, huh?

I watch you climb sometimes and wonder,

"Why go through all that trouble

when she has to come back down anyway?"

But having a goal you can actually see…

is something to be happy about.

We'll enter as well.

The Table: K-Chef 2026.

Exception and I, Cha Woo-jin.

What? You're not happy?

I thought you'd be thrilled.

I guess I got carried away.

I am happy.

I'm really happy.

Thank you, Woo-jin…

for joining the show.

Yes, of course.

There will be a pantry filled with the necessary ingredients.

You can only use what's provided there.

-Yes. That's just… -It has to be Wednesday.

I need you to be free this Wednesday.

That goes for your teammates too.

The time…

Once we know the main-round contestants,

we'll let you know the exact schedule.

CHOI SONG-YI

Thank you again

for making such a tough decision, Ms. Choi.

And…

I wish you the best of luck.

I mean it.

LIST OF PARTICIPANTS

THE TABLE: K-CHEF 2026

THE TABLE: K-CHEF 2026

Chefs who have entered the studio,

please stand behind the sign with your team name on it.

Filming will begin shortly. Please take your places.

Once again,

chefs who have entered the studio,

please stand behind the sign with your team name on it.

Filming will begin shortly. Please take your places.

We'll begin filming in two minutes.

Studio, stand by.

Filming begins in two minutes.

Everyone, stand by!

I will win at any cost.

I will not lose twice.

Get out of here, Han.

Dad!

Take the stairs and get out of here.

There's no time.

-Get out of here! -No, Dad!

I'll get help!

Hang in there!

No, Han!

You'll die too if you stay here.

Do as I say.

Listen to me now.

Go now.

Go!

Dad!

Dad!

Dad.

I'll win for you.

The person who got you killed…

I'll beat them for you.

Roll the cameras.

And… cue.

The theme for the first round of the main competition.

Here it is!

I didn't think it would be this tough.

You have three hours!

I plan to challenge the contestants in ways they won't expect…

We have to create something no one's ever seen before.

Do whatever it takes to get it.

What exactly are you going to do with this?

-Three. -Let's pick up the pace a bit.

-Two. -Are you even trying to win?

One.

Please reveal your dish.

We're going to win in style.

Subtitle: Jennifer Jean Lim