MBN 'Cheonhajeppang' final winner Hwang Ji-o delivered her overwhelming reflections and touching victory remarks as the inaugural winner of the country's first 'pastry and baking survival' competition.
MBN 'Cheonhajeppang' is the nation's first 'K-bakery survival' competition to select the world's best pastry and baking chef, leading the craze for 'K-bread,' which has become a trend beyond mere food. The hottest oven war 'Cheonhajeppang' began with the competition of 72 contestants and produced the top seven Hwang Ji-o, Kim Si-yeop, Yoon Hwa-young, Seong Min-su, Joo Young-seok, Kim Jin-seo and Lee Kyung-moo, and as the inaugural winner it crowned the 'crazy patissier' Hwang Ji-o, who every time delivered astonishing ideas, excellent storytelling, and superb taste and harmony, decorating a spectacular finale.
In this regard, the inaugural winner of 'Cheonhajeppang,' Hwang Ji-o, released a '9 questions and 9 answers interview' containing the fierce efforts she made so far and her future aspirations.
Q1. What are your feelings on winning 'Cheonhajeppang'?
I have been in the pastry and baking industry for 10 years, and that time required me to prove myself at every moment both to myself and externally. I had countless worries and many moments of doubt, but through the competition 'Cheonhajeppang' I became confident that I made the right choice in taking this path, and I am grateful. I am especially happy that I feel I have finally moved one step closer to being someone who can be of some help to the juniors who have been with me for a long time. Now I think I can praise myself a little.
Q2. Did you come up with the nickname 'crazy patissier' yourself? What does the nickname mean?
The thing I hear most while working is that I'm crazy. And when someone expresses that they love something intensely, they use the word crazy, so it contains the meaning that I love this work that much. Also, one of the things my mentor Chef Choi Hyun-seok used to say was, "To move others you have to be crazy," and learning that attitude a lot, I could pride myself on being more crazy about this work than anyone else, so I gave myself the nickname 'crazy patissier.'
Q3. Was there a mission that was the hardest?
The third round, which was a 'one-on-one deathmatch,' caused me the most worry. The shrimp theme was difficult, and at first I thought I would make an inexpensive, straightforwardly delicious 'shrimp mayo cream bread.' I had the recipe planned and the shape in mind, but suddenly I felt that menu wouldn't truly show who I am. Making a cake with shrimp meant being prepared to lose, but even if I lost, I thought it would be better to properly show who I am and leave. Looking back, it was hard and thrilling, but it was a menu I had no regrets about.
Q4. From the third round to the final you were in competition with Kim Si-yeop, the 'Jeju blue ribbon heir.' What is the actual relationship between the two of you?
In earlier rounds I had no contact with him, but the third round 'one-on-one deathmatch' led to many conversations and we became close. Although it didn't air, during the losers' revival round, Chef Kim Si-yeop and Chef Kwak Dong-wook cheered so loudly and diligently that I performed with only the sound of their cheers in my ears. Including Chef Kim Si-yeop, most of the challengers are seniors in the industry, so beyond results I think I learned more, and we still casually check on each other and keep in close contact. Especially after losing to Chef Kim Si-yeop and going through the losers' revival, I resolved to "do more than my best and get first place." I think my gaze was very gentle until the third round and became serious from the fourth round.
Q5. What efforts did you make to prevent spoilers about the win, and what were the reactions around you after the victory was revealed?
Beyond spoilers, I worried my family would be too concerned, so until the losers' revival I hid it by saying I was working late or had many events, and only when it reached the fourth round did I tell them I was filming the show. I told them about winning much later, and we were careful, like only going to restaurants with private rooms when our family ate together. I tried hard to forget that I participated in the competition and won. Also, Chef Choi Hyun-seok doesn't usually show much emotion, but when I told him I had won he said he was proud of me. He spoke like a father, which made me tear up and feel grateful. And recently a foreign viewer said they watched on Netflix and wanted to greet me, which was very surprising and touching.
Q6. Kim Na-rae chef's reaction to your win was moving. Did Chef Kim Na-rae give you any advice after the announcement of the winner?
After it ended, Chef Kim Na-rae hugged me and said, above all else, that I had worked hard. That was a true moment of being blessed by a superior. Afterwards she messaged me on social media saying, "If you need help, tell me anytime," which was so moving, and that sentence will be stored in my heart forever.
Q7. Each round showcased popping ideas. What was the source of your ideas, and what was the most difficult task in realizing those ideas?
I usually get ideas from exhibitions or travel, but in the competition I focused on the intuitive. In the third round with shrimp, I personified the ingredients in my imagination, and because I have many people around me who are picky eaters, I had a habit of imagining them and trying to satisfy them. For the first round of the final, the 'Hwang's chicken bread' I wanted to shape a chicken by hand, so I hurriedly made a mold, but because there was so little time I completed the mold the day before the competition, and that was the most thrilling moment.
Q8. As the prize for winning you received 100 million won and a premium electric SUV. How do you plan to use them?
I received the vehicle in advance but covered it to avoid spoilers before the broadcast, and since I haven't received the prize money yet, when I do I want to treat or give gifts to those who supported me, including Chef Choi Hyun-seok. Personally, I have lived in Seoul for a long time but my parents will move elsewhere for a few years and I will need to live independently, so I plan to use the prize money to help with a jeonse deposit or to secure a studio.
Q9. As the inaugural 'Cheonhajeppang' winner, what are your plans and aspirations for the future?
My imagination about desserts continues even at this moment, so I hope to have opportunities to freely create the things I imagine. I'm studying hard for that. I also hope to continue creating fun things with Chef Choi Hyun-seok and meet people through various opportunities. As I pledged in my remarks, I will work hard to become a chef with presence so that juniors like me will not wander or give up on this path, and to be a guiding light for them. Thank you.
[photo] Provided by MBN
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