Original subtitles

A cup of espresso to calm the mind.

Are we at a draw now?

A draw? How is it a draw?

We've both been fired and then reinstated.

Isn't that a draw?

We've both been fired and then reinstated,

but you're still a chef with the same salary,

whereas I've been fired and reinstated,

but I've been demoted to a server

at 80 percent of my original salary.

How could you say this is a draw?

Since we each had a win and been fired once,

I thought we could get along better, but I guess not then.

Continue being enemies then?

Of course.

Can't we say it's a draw and be done with it? Fair and square?

I told you it's not a draw. I've lost!

Glad you know that.

Brat.

There's a hole here.

Good morning.

-Good morning. -You're here.

Don't you know you have to cut the thread?

It'll all burn up when you grill.

Yes, Chef.

Don't just press on it,

but press on it evenly.

-It's too lumpy. -Yes.

-Get some exercise. -Yes, Chef.

What's up with you and the wrapping?

You wrapped it too much.

It'll make all the blood will flow inwards.

Yes, Chef.

-You didn't answer me fast enough. -Yes, Chef!

Everybody

start over.

What?

-Yes, Chef! -Yes, Chef!

Goldfish.

What are you doing?

I'm fuming so I'm trying to cool myself off in here.

Did you walk from the bridge?

I ran here, so I wouldn't be late.

Well done.

Where do you get the confidence to just abandon me at the bridge like that, Chef?

-Confidence? -Yes.

I have no such confidence.

Is this how other people date too?

The way you just left me there,

I don't care if you're the chef and I'm your subordinate,

I can't take it.

You're the one that got off first.

I didn't realize that we were on a bridge.

As long as you don't get out first,

I would never abandon you.

Even if I did get out first,

couldn't you have held on to me?

That's what the girls expect, Chef.

Why didn't you just say it then?

Why do I have to spell out everything?

If you don't tell me, how would I know?

Men really don't know what's on women's minds.

If you're as concerned about me as cooking that filet mignon in there,

I'm sure you could figure it out, Chef.

Alright.

Have you cooled off a little now?

Yes, Chef.

Is it because you're in the freezer?

I'm talking about your heart.

How can I stay frosty when you're with me?

I like your simplicity.

This wasn't how it was supposed to go.

What's wrong with me?

La Sfera has also been invited

to participate in the New Chef Culinary Challenge.

If we win first place,

we'll be given the title of the "Best Italian Restaurant"

and the winning chefs will be given an opportunity to go study in Italy.

Sous-chef, Jung Ho-nam,

Min Seung-jae, and Han Sang-sik

have been chosen to represent La Sfera in the contest.

In addition,

I'll be the manager chef

for the four.

-What? -What?

We'll be represented in the contest by the Korean trained chefs,

but we'll all prepare for this together.

Chef!

What do you mean, Chef?

I want the three Italian trained chefs to remain after hours every day

with Korean trained chefs to prepare and practice.

-Got it? -Why do we have to?

Which means,

you'll have to partner up.

Partner up?

By partnering up, you mean...

You said partnering up.

Sorry.

You three already have three years of experience in Italy,

so I want you to share all your skill

with your partner chefs step by step,

course by course. Got that?

I don't think they would appreciate that, Chef.

-No, we don't want that either. -We don't want to.

We haven't got much time

and we don't get along. Are you doing this to us on purpose?

-Yes. -What?

I'm going to partner you guys up with the people you hate the most.

Okay?

Chef is planning

to be the manager chef for the cooks

that are entering New Chef Culinary Challenge.

Really?

Who knows what he's up to.

That's good.

They stand all day working anyway,

but with practice sessions, they'll be totally exhausted.

Don't you think the kitchen will be affected?

I'm sure they're prepared for that.

Wait.

What about me and Eun-su?

Eun-su, you just keep doing what you've been doing

and you don't have to worry about the contest.

Yes, Chef.

Then what about me?

You're an understudy.

What?

An understudy. Don't you know understudy?

Understudy.

Then,

you can all go back to work.

-What is happening to us? -Yes, Chef.

-Let's go. -I know we can do it by ourselves.

I don't want to share it with you lots either.

-Welcome! -Welcome!

Would you like to try new mops and kitchen towels?

We're not buying. Thank you, we're not buying anything.

Thank you.

It'd be great if we were busy enough

to wear a hole in our kitchen towels.

I thought we were getting better.

They probably came to check out a new business.

For a new business, they say it's 70 percent luck.

Come on you guys!

Let's not lose faith.

Start cleaning until we wear a hole in our kitchen towels!

Now!

-What? -What?

There's only one ingredient that we can predict

with some certainty and that is Korean beef.

No one knows which part of Korean beef it'll be.

However,

whether it's to be tenderloin or sirloin

but one thing that's sure is that it'll be beef.

Don't forget that the hors d'oeuvre, soup, pasta

all have to compliment the main dish. Understand?

-Yes, Chef. -Yes, Chef.

We're going to be making steaks with those tenderloins you guys have already prepared

so I want each of you to come up with a course meal. Got that?

-Yes, Chef. -Yes, Chef.

Rare, medium rare, medium, medium well-done, well-done,

let's cook all five.

Yes, Chef.

Sous-chef, have you always been brusque?

Thank you.

How about lemon sauce salad?

-Sounds good. -Do you think it's too plain?

How about carpaccio?

That sounds good too.

What shall I make?

You say it sounds good to everything. Why does everything sound good to you?

Think before you answer.

Yes, Chef.

Don't give him a multiple choice. Make it an essay question,

so he'll have to give you an answer. You can't ask him what you should make.

Yes, Chef.

-I'll bring the garlic out in a bit. -Okay.

Are you making the hodgepodge soup again?

Are you?

I beat you at the new menu contest when you made that.

You look nice and clean on the outside, but your cooking style isn't so clean.

You watch and learn, will you?

It's not just hodgepodge. It's a way to use leftover ingredients.

It's a method.

Do you think it's easy to get a balance of deep flavors

out of all these different ingredients?

We don't know what ingredients will be introduced.

So, if you learn this, it'll be an all-around good thing. Don't you think?

Yes, Chef.

Don't put too much seafood. Try to work around the base vegetables.

Yes, Chef.

Why did you put in spaghetti?

You should put in tagliatelle.

What does it matter?

It's cream sauce pasta.

Spaghetti is good with olive oil sauce,

but for cream sauce or bolognese, you want wide pasta like tagliatelle.

You really didn't know that?

No need to sound like a know-it-all.

Why didn't you tell me that sooner?

How would I know if--

So I'm asking you really didn't know that?

Goodness, you.

The pasta's getting mushy.

Then at least shake the frying pan.

If you don't know how to use proper pasta with the sauce,

then at least try to shake the frying pan to create some flavor.

More.

Really.

-Are you okay? -I'm okay, Chef.

The smell of the pain relief gel is interfering with cooking.

You also have to cook with your nose.

Even without looking or tasting,

you have to be able to tell by your nose

whether it's good or not. Understand?

Yes, Chef.

Try some hot packs.

It's all right. It's really nothing.

Don't ignore it and say it's nothing.

Don't you know you can't cook pasta

or anything if your wrist goes bad?

Take good care of it.

Yes, Chef.

I said it's alright.

What brings you by?

This is toward the contest preparation.

I don't know how else to help

and I want to actively assist

in promoting harmony and quality in this kitchen

especially through this contest.

Is this to give us the pressure to take first place?

Weren't you going to take first place anyway?

He gave you a credit card!

That's our president.

Why give this to me in public and make it a big deal

when you could've handed me this privately?

What's wrong with that?

It is a big deal.

Since I did make a big fuss,

let's not overwork them.

We don't want the contest to interfere

with regular kitchen duties.

As a matter of fact...

Hey, Eun-su. You can go home.

From now on, just focus on your regular duties.

How about if you go home, too?

So it doesn't interfere with your regular duties?

Good night, then.

-Good night. -Bye.

If we don't win first place,

he might tell us to reimburse him for all this.

-We'll win first place. -How do you know?

You're managing the team.

It's called partnering but it's more like taking individual lessons

from those Italian trained guys, don't you think Sous-chef?

Sunwoo Deok is so serious about everything, I feel like exploding.

It doesn't help that we both have low-pitched voices either.

Hey!

Do you know how that Philip or whatever is too?

Don't get me started.

What about you Sous-chef?

Hey.

What?

Sorry.

I'm only thankful that Chef isn't my partner. We really are.

As long as you know it.

Like Chef said, if we fight it out

maybe something good will come out of it.

Sous-chef,

how do you feel about putting You-kyung to work during practice?

It feels a little uncomfortable,

since it's not the business hour.

Don't you think Eun-su might be better than You-kyung?

I agree.

I feel like I have to be mindful of Chef.

It's not only that.

I don't feel like I can order her around.

She's an understudy

who should be able to replace our position, but she's too weak.

I can't ask her to do anything,

in case she would pass out.

Since we are on this,

why don't we ask Chef if we can take Eun-su instead?

That's right. I don't think Chef would mind

because she doesn't have to work much.

Let's worry about tomorrow the day after tomorrow.

-Cheers. -Cheers.

What are you doing?

What are you going to do now?

I'm thinking about a few things.

I want to start fresh from the bottom up.

You're not going back to La Sfera?

Your president hasn't processed your letter of resignation yet.

Isn't that right, San?

Take your time.

You can come back when you're ready.

We'll always have a place for you.

Anyway, aren't you guys hungry?

How about a bite to eat?

I don't have anything in the fridge.

Should we order in?

Or should we go out?

Don't you have ingredients for pasta?

Yes.

Se-yeong.

I want to eat your pasta today.

Please?

I'm really hungry, okay?

Please make me some pasta.

-I'm not quite ready yet. -Come on.

Let me eat some, Chef Oh.

Let's go.

Come on.

What's an understudy?

Why?

Aside from the four chefs that'll be participating in the contest,

we are required to register one other person

as an understudy in case of emergency.

Is there a chance for an understudy to go on to the contest then?

Why?

You want to go to the contest?

Is an understudy like an assistant?

It's not an assistant. It's an understudy.

There is a slight chance

for an understudy to participate in the contest.

Then, is there an instance where an understudy went and hit a home run?

I guess that's possible,

but nobody in the past

has yet been at bat as far as I know.

And that's a good thing.

We can't have an occasion where understudy has to go in.

Yes.

Those things shouldn't happen.

Yes, Chef.

You do understand what I'm saying, don't you?

-Long time no see! -Hello. Let's see.

How much is abalone nowadays?

You want to buy abalone?

The You-kyung's Chinese Restaurant?

No one orders abalone noodle soup these days.

Your sister is bringing that Chef boyfriend or whatever.

I thought I would make it for him.

-Gosh. -The wild ones are 200,000 won.

The farmed ones are 140,000 won.

I also have the small ones. They are either 50,000 won or 40,000 won.

They even look different.

I think this looks better.

It doesn't mean that it's better because the shells are smoother.

Those are farmed ones. Look at this one.

The one with a rough outer shell

-is the wild one. -I see.

He probably has a sensitive palate.

-I'll take the wild one. This one. -This one?

-Let me take a look. -This?

Yes.

-Have a good day. -Yes, bye.

So you're going to make him an expensive abalone noodle soup,

that you don't even make for me?

If your mom was here,

she would've done far more than this.

I guess so.

Mr. Choi Hyeon-uk, you have a letter.

-This is done. -Yes.

This much?

-It's good? -Yes.

How about a little more?

Let's get ready.

-You-kyung. -Yes.

It's idle time. You should be resting.

Don't your legs hurt?

You need to rest up for later.

I thought it'd be better to get this done right now.

It's our time to get refreshed.

Knowing when to rest is also an ability that cooks need.

But this comes with the territory.

Chef,

how about if we change the understudy?

I want you to put Eun-su on instead of You-kyung.

It'll come down to stamina, so wouldn't Eun-su be better for it?

Being an understudy doesn't count as an experience anyway.

Do you think an understudy is an assistant?

An understudy is also a chef.

I said it's an understudy not a ball boy.

Sous-chef, don't you know the difference between an understudy and a ball boy?

Do you think Eun-su, who doesn't even know how to handle a frying pan

has the proper qualifications?

We don't have much time.

Realistically, if You-kyung keeps up like this,

she'll probably be sick with exhaustion.

It's hard even for a man.

Then, I'll just have to make sure I don't come down with exhaustion.

I'll take good care of myself.

When I got fired and was hired back, I didn't come back as a woman.

I came back as a chef.

If it's something Eun-su can do, I can do it also.

If you guys can take it, I can take it.

Don't worry about me.

You heard that, right?

Keep your word, You-kyung.

Yes, Chef.

Don't yawn, just go home.

From now on you just focus on regular working hours.

However, you have to work harder than You-kyung during those hours

so that she wouldn't have to assist

as much during regular hours. Got that?

Yes, Chef.

Your priorities as an assistant is during regular working hours.

Come one. Go home.

Then You-kyung has to do it alone?

Seo You-kyung is only responsible for her own dishes,

but you are responsible for general flow in the kitchen during the working hours.

That's the difference between an assistant and a cook.

Hurry and go.

What are you doing? Go.

-Go now. -Yes, Chef.

I'll go, then.

Is it ready?

Yes.

Isn't it overdone?

-Should I try it again? -Do it right.

Move faster.

It's all sticking on the bottom. Look. Here.

-This is good. -Good.

Five hours from now...

Need help?

It's all done, Chef.

You should go home.

We can do it.

-Boss. -Hello, Miss Cook.

-You are off early. -Yes.

You've been working late nights.

Aren't you tired?

It's not like it's just me.

Everyone including Chef is all working hard.

I feel like I should at least help.

Wait,

what did you two talk about at the Chef's place last time?

Chef said that you guys talked about me. Is that true?

-It's not true, is it? -It's true.

I told him

that I love you.

What? Don't play around with me.

I'm serious.

What did you really say?

Welcome.

More.

Do you think this looks better?

Say something. You're driving me crazy.

See, this sticks to the bottom.

Yours stuck far worse than mine.

More!

Faster. More.

Don't you have any strength? You are a man.

Even You-kyung would be stronger than you.

Damn it.

If you're so good at this, you do it then.

What's wrong with you?

Didn't I tell you to go see a doctor?

Do you really want to quit cooking?

How are you going to enter the contest like this

and how will you open your teeny weeny pasta shop?

Go and see a doctor, first thing tomorrow.

The frying pan just got caught.

It's not bad enough to go see a doctor.

Just do as I say.

Ho-nam,

is your wrist really okay?

Yes, it's fine.

-It's really okay? -You really don't have to worry.

How about going out for beer

since we've worked so hard?

Paolo called when he heard

that I'm coming to Korea.

He wants you to come back.

If you're here just to play around with women,

let's just go back to Italy.

PLEASE DO NOT GIVE ME WATER

Boss.

What are you doing here?

Try to get sleep at home if you can.

You'll get sick this way.

I must've fallen asleep.

I think I'm getting a cramp.

You know...

About those pictures,

what do they mean to you?

As a matter of fact,

Mr. Cactus wanted us to meet, so I went

but I didn't get to see him.

He didn't come.

I really wanted to see him.

I was happy that he wanted us to meet.

What did you want to do when you meet him?

I wanted to thank him for watching over me.

Because he's supported me for the last three years,

I didn't quit and still have my frying pan.

I want to make him the world's most delicious pasta with that frying pan.

That's what I wanted to say.

So, it's not anything special.

I also have something I want to ask him.

What's that?

I wanted to ask him if I'm becoming

a good chef worthy of his support.

I wanted to ask him if he likes my pasta.

That's what I wanted to ask him.

It's delicious.

I'm talking about your pasta.

No. I want to ask Mr. Cactus that question.

Yes. I'm saying it's delicious.

It's the best, at least to me.

True three years ago

and true today.

PLEASE DO NOT GIVE ME WATER

Are you, perhaps, Mr. Cactus?

The cactus on my locker, that's not you, is it?

No.

Really?

Yes.

Boss.

I'm sorry.

Thank you.

I'm on your side.

Like I am right now.

And in the future.

You-kyung didn't come home last night.

Why don't you go? To Italy?

You'll be better at it.

You always wanted to go there.

Not anymore.

Right now, I like La Sfera that's barely a three or four stars

than the world famous three stars, four stars.

Because of You-kyung?

Far more because of You-kyung.

I don't think it's a good time for me right now.

Haven't you always wanted to go here?

But I can't go like this.

Like this? What do you mean like this?

-Like this, all broken up. -What's all broken up?

Your hands or your tongue?

As long as your hands are okay and your tongue is okay,

what more do you need as a chef?

I at least have to be better than what I am right now.

Be quick with your decision.

This position won't stay open waiting for you.

It might already be gone by now.

I'm off to work then.

What is it?

Why do you have her sleeping in the locker room curled up like a shrimp?

Were you with her?

You-kyung says I'm not for her.

Let's have a drink later.

I don't want to.

-Hello. -Hello.

When will we ever go to a contest like this?

How cool.

Han...

-Are you okay? -You're here.

Hello.

Goldfish.

You can be an understudy without having to stay out all night.

Okay?

You stayed the night?

I'd better go wash the mop.

How is that staying out all night?

So you intend to keep it up, staying out all night?

Not exactly.

He really must be focusing on New Chef Culinary Challenge.

He hasn't even called me.

Hey!

Instead of thinking so much about Ho-nam, how about thinking about our ingredients?

What did I do?

I don't know how you manage our ingredients,

but we're not making any profit.

Do you think that's Mi-hui's fault?

Frankly, don't you think it's because

we use far too expensive ingredients for 5,000 won pasta

in hopes of reeling in regular customers?

I really don't know how other restaurants do it.

We should just stay in the kitchen and cook.

It's far too much for us to manage the place also.

-You put brandy in here? -Yes.

It's very tender so I'm not sure about all the sweetness.

-What do you think? -I agree with you.

-Let's also try the garnish. -Yes.

Seo You-kyung, are the grilled tomatoes ready yet?

No, it's going into the oven right now.

-Hurry up. -Okay.

Let's try making it again.

The aroma is right on now.

-You-kyung. -Yes!

I need six slices of prosciutto. Three slices have to be slightly cooked

and bring the mozzarella and the salami too.

And bring Mr. Sunwoo Deok here a glass of water.

Yes.

The sour taste is gone now.

It's not too bad.

-You-kyung. -Yes!

-Bring some dried parsley. -Yes.

Don't bring it.

Why do you want parsley in here? I don't think that's a good idea.

-Let's just try it. -No.

-Bring it. -Don't bring it.

Bring it, You-kyung.

-Don't bring it. -Come on.

It's ready now. Why don't you taste it?

What do you think?

Success.

You-kyung,

take away these frying pan and bring me some shrimp.

-Yes, just a minute. -Okay.

I'm so tired.

Hey, Goldfish.

I'm heavy. Let me down, Chef.

-Just stay still. -What if people see us?

Who cares if people see us? It's us.

Hey, Goldfish.

Yes, Chef.

Do you know why it's tough for women to become chefs?

It's because women aren't stupid.

Only stupid people would dig for a well in a dry desert.

As a chef,

there are lots of times when it feels like you're endlessly digging.

You're so pretty to me

because you're so stupidly stubborn.

You turn down a rich guy.

You withstand

whatever task I give you so that I can hold my head up as a chef.

And you helped me be a good Chef.

I'm so grateful

because you're so stupidly stubborn.

I thank you, my Goldfish.

NEW CHEF CULINARY CHALLENGE

-They're here. -Cheers!

-La Sfera! -La Sfera!

-Let's go! -You can do it.

-Good luck. -Sous-chef, good luck.

We will now provide everyone with the secret ingredient

that'll decide your fate as New Chefs.

Everyone, please show our welcome with a big applause.

JUDGING COMMITTEE

I'm sure you're all curious.

Please open the ingredient box.

-Open it. -Yes, Chef.

It's tenderloin. One has tenderloin.

This...

It's a squid.

Why is squid in here?

How come they didn't use other seafood like the octopus?

It's not even a good cuttlefish. It's the cheapest one.

It's because this is a contest.

They want us to use cheap ingredients

because most expensive restaurants snub their noses at it.

They are giving us the challenge.

But this is where we can show our skills.

Good.

Listen up.

Once we submit the course menu, it cannot be altered.

-Is this understood? -Yes.

-How about the main? -It's tenderloin steak.

What about hors d'oeuvre, Sang-sik?

What can I make with squid?

-You. -Yes?

You're an optimistic person

that can appreciate the positive points of any dish.

It goes same with the ingredients. Look for the positives.

-What's good about squid? -Squid...

It's the taste.

Squid has a strong odor and strong taste which can be seen as negatives,

but that can be a positive thing too.

There's a unique taste to squid.

Okay, that's it.

I'll make the squid carpaccio.

I'm confident, Chef.

Okay, that's good.

Next is soup. Seung-jae?

What Philip taught isn't really my way.

I like your cooking

because it's the exact opposite of you.

What?

Tell me honestly what you would like to make.

This right here.

If I make a soup with this with cream,

imagine how pure and lovely and pretty it would look.

Fantastic.

Keep cooking like exactly the opposite of you how you look. Got that?

Next, Jung Ho-nam. Pasta?

Seafood is...

You only have a squid.

The main dish right after yours is the steak with mushrooms.

Your only choice is a squid.

If you cook squid for too long, it'll get tough.

So, you want to cook the least amount of time in the frying pan.

This will take skill with the frying pan and you'll need strength to do it.

Are you confident?

So that all the time I've spent handling a frying pan won't go to waste,

I'll do my best.

Good.

Each team manager has ten minutes

to submit their course menus.

You will no longer have any chef to answer soon.

There's no chef who would yell at you to make it over again.

Are you happy now?

I hope this is the last time I'll have to curse you guys out.

You are stubborn like a bear,

unruly like a pony,

dry as bread,

and are like a mushy stinky cheese.

I want you to go out there

and take first place.

Understand?

-Yes, Chef! -Yes, Chef!

It is now entirely up to you guys.

This is far as I go.

There is nothing else I can do

to help from this point on.

Understand?

-Yes, Chef! -Yes, Chef!

Good luck.

Gather around.

Good luck to everyone.

One, two, three.

-Good luck. -Good luck.

Go!

-Sous-chef! Good luck! -Sous-chef! Good luck!

Where's the Chef?

Chef and You-kyung have to wait by the kitchen

and the other cooks also decided to wait there to root them on.

Why do I feel so nervous?

-Me too! -Me too.

There's only 30 minutes left.

Each team must abide by the time given.

I feel more nervous than the contestants.

Try to stay calm.

-Are you all right? -Yes, I'm fine.

-Ho-nam! -Ho-nam!

Are you okay?

Are you okay?

-Are you alright? -You stubborn fool!

-Get a towel. -A towel.

-What do we do? -Wet them in cold water.

-What do I do? -Let's get outside.

Who's the manager chef for La Sfera?

Yes, it's me.

If a vacancy develops within a team,

you're allowed to substitute an understudy.

In that case, Jung Ho-nam is disqualified

and the understudy becomes the member of the team.

-Would you like to substitute? -What?

-I can do it. -Come on.

-What's wrong with you? -Ho-nam!

I can do it, Chef.

I will do it, Chef.

Are you insane?

Do you not want to cook anymore?

I have to go to Italy.

I have to go to Italy, Chef.

It might be important to you to go to Italy,

but to me, I'm more concerned about saving your wrist.

What are you guys doing? Take him to the hospital.

-Yes, Chef. -Hurry, take him.

-Chef! -Hurry up and go.

-Chef! -Hurry up and go.

Ho-nam.

-Chef! -Don't concern yourself with this.

But...

He dropped the frying pan so we have no pasta--

If you discuss kitchen matters, you'll be disqualified.

Then what do we do? What should we do now?

Seo You-kyung.

Go inside.

What?

-You have 15 minutes left. -You have to go in.

-How can I go in? -Go in.

-Yes. -Go in.

-Let's go in. -Go.

You now have 15 minutes.

-There's Ho-nam! -Ho-nam! Are you okay?

-Are you alright? Are you okay? -Goodness.

What do we do with the pasta?

It's all my fault. What do we do with the pasta?

Forget the pasta!

Keep quiet.

What do we do?

We have no pasta, You-kyung.

How can we make pasta without pasta?

We worked so hard preparing for this.

Sous-chef.

How about substituting it with Sang-sik's sliced squid instead.

With squid?

Sang-sik,

julienne the squid. I'll use the rest of the dough to make tagliatelle.

Squid will be the pasta

and tagliatelle will be the garnish.

We don't have much time left so let's hurry.

-Yes, Sous-chef. -Yes, Sous-chef.

-I'll prepare the garnish. -Alright.

The time is up.

All team members please step away from the counter.

Nice job, You-kyung.

Nice job, everyone.

The chefs are now re-entering.

Let's all give them a big round of applause.

We will now begin the final round

of the New Chef Culinary Challenge.

All the Judges, please begin your evaluations.

That doesn't look good.

He doesn't have a good expression.

This is...

Is this pasta or what? What's is wrong with this?

Squid is delicious with chewy and resilient texture.

We replaced it with the pasta

and tried something completely different.

It's not because you didn't have enough pasta?

How interesting.

Squid's been cooked to perfection too.

But can you call this a pasta?

It's not a pasta if it's not made with the dough.

But then, there is tagliatelle in here,

so you can't say it's not pasta.

Great job.

-Good job, everyone. -Nice job.

How strange.

The squid tastes like pasta

and the pasta tastes like squid.

Let us try it too.

-Let's try it. -Hold on.

How could this be?

It's absolutely delicious.

May I please have your attention.

There will now be an announcement of the winners.

Yes, we have just received the final evaluations.

We will now announce the winners.

The 7th New Chef Culinary Challenge,

the final first place winner is...

Subtitle translation by Ellie Oh