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The Chef, a cooking survival series, is set to return with Season 2 in December. The Born Korea CEO Baek Jong-won will once again serve as a judge.
Netflix announced on September 2nd its lineup of entertainment programs for the year. The Chef: Food Hierarchy War Season 2, as it's titled, is slated to premiere in December. The show is a "100-person food hierarchy war" where 'black spoon' chefs—underrated, self-taught masters—challenge Korea's top celebrity chefs, known as 'white spoon' chefs.
Baek Jong-won and Chef Ahn Sung-jae will appear as judges, reprising their roles from Season 1. Director Yoo Gi-hwan stated, "We considered this carefully. We thought about the impact it would have on the people who participated in the show." The director explained, "This show involves 100 chefs and about 300 to 400 staff members. The series will be released as planned. We will leave the final judgment to the viewers."
The announcement comes after Baek Jong-won was embroiled in several business-related controversies. The Born Korea, the company he leads, was recently accused of violating the Farmland Act and the Livestock Products Sanitary Control Act. The police have referred related individuals to the prosecution without detention. The company also faced criticism for misrepresenting the origin of ingredients. "Baek Jong-won's Baekseok Doenjang" was marketed as using soybeans but was found to contain imported soybeans and Chinese fermented soybean paste. Similarly, "Hanshin Pocha Stir-fried Octopus" was advertised as using Korean garlic but included Chinese garlic.
Furthermore, a festival he was involved in was also subject to scrutiny after it was confirmed that inappropriate equipment was used on-site. At the 2023 Hongseong Barbecue Festival, for instance, raw meat was reportedly left out at room temperature.
Baek Jong-won has issued apologies on multiple occasions. In a YouTube video this past May, he announced he would "halt all broadcast activities" to focus on his role as a businessman and the growth of The Born Korea.
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