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    Today's Issue
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    ÀÌ    ¸§     |     °ü¸®ÀÚ µî·ÏÀÏ     |     2024-10-12 Á¶    È¸     |     280
    ÀÌ    ¸§     |     °ü¸®ÀÚ Á¶    È¸     |     280
    µî·ÏÀÏ     |     2024-10-12

    "Black and White Chef: The Culinary Class War" on Netflix is a popular cooking survival show that has gained immense popularity both in Korea and internationally. This 12-episode competition pits chefs against each other, divided into two categories: the Black Spoon chefs, consisting of 80 lesser-known or less-experienced chefs, and the White Spoon chefs, made up of 20 well-known celebrity chefs. The competition is judged by renowned chefs, including Baek Jong-won and Ahn Sung-jae.

    ³ÝÇø¯½ºÀÇ "Èæ¹é¿ä¸®»ç: ¿ä¸® °è±Þ ÀüÀï"Àº Çѱ¹À» Æ÷ÇÔÇØ Àü ¼¼°è¿¡¼­ Å« Àα⸦ ²ö ¿ä¸® ¼­¹ÙÀ̹ú ÇÁ·Î±×·¥ÀÔ´Ï´Ù. ÀÌ ÇÁ·Î±×·¥Àº Èæ¼öÀú¿Í ¹é¼öÀú·Î ³ª´¶ ¿ä¸®»çµéÀÌ ¿ä¸® ½Ç·ÂÀ» °Ü·ç´Â 12ºÎÀÛ ¼­¹ÙÀ̹ú ¼î·Î, 80¸íÀÇ Èæ¼öÀú ¿ä¸®»ç(°æ·ÂÀÌ ¸¹Áö ¾Ê°Å³ª ´ú ¾Ë·ÁÁø ¿ä¸®»çµé)¿Í 20¸íÀÇ ¹é¼öÀú ¿ä¸®»ç(À¯¸í ¼ÎÇÁµé)°¡ Âü°¡ÇÏ¿© Ä¡¿­ÇÑ °æ¿¬À» ÆîĨ´Ï´Ù. ½É»çÀ§¿øÀ¸·Î´Â À¯¸í ¿ä¸®»ç ¹éÁ¾¿ø°ú ¾È¼ºÀç ¼ÎÇÁ°¡ È°¾àÇß½À´Ï´Ù.

     

     

     

    The show has garnered attention for its grand scale, the wide variety of ingredients, and the use of high-end cooking equipment. The intense nature of the culinary battles, along with the personal stories and relationships between the contestants, has also drawn viewers in. The program¡¯s success has had a significant impact, with a surge in reservations for the restaurants owned by participating chefs.

    ÇÁ·Î±×·¥ÀÇ Å« ½ºÄÉÀÏ°ú ´Ù¾çÇÑ ½ÄÀç·á, °í±Þ ¿ä¸® µµ±¸µéÀÌ È­Á¦°¡ µÇ¾ú°í, ¿ä¸® ´ë°áÀÇ ±äÀå°¨ ³ÑÄ¡´Â Àü°³°¡ ½ÃûÀÚµéÀÇ ¸¶À½À» »ç·ÎÀâ¾Ò½À´Ï´Ù. ¶ÇÇÑ, ¼­¹ÙÀ̹ú Çü½ÄÀÌÁö¸¸ Àΰ£ÀûÀÎ À̾߱â¿Í Ã⿬ÀÚµé °£ÀÇ °ü°èµµ ¸¹Àº °ü½ÉÀ» ¹Þ¾Ò½À´Ï´Ù. ÇÁ·Î±×·¥ÀÇ ¼º°øÀ¸·Î ÀÎÇØ Ã⿬ ¼ÎÇÁµéÀÇ ½Ä´ç ¿¹¾àÀÌ Æø¹ßÀûÀ¸·Î Áõ°¡Çϱ⵵ Çß½À´Ï´Ù​

     

     

     

    This series became particularly popular not just in Korea but also in places like Hong Kong, Taiwan, and Singapore, where it topped the non-English TV category on Netflix for three consecutive weeks.

    ÀÌ ¿¹´ÉÀº ƯÈ÷ Çѱ¹ ¿Ü¿¡µµ È«Äá, ´ë¸¸, ½Ì°¡Æ÷¸£ µîÁö¿¡¼­ Àα⸦ ²ø¸ç, ºñ¿µ¾î±Ç TV ÇÁ·Î±×·¥ ºÎ¹®¿¡¼­ 3ÁÖ ¿¬¼Ó 1À§¸¦ Â÷ÁöÇÏ´Â ¼º°ú¸¦ ³Â½À´Ï´Ù​

     

     



     

     

     

    The Michelin star rating system is one of the most prestigious benchmarks for restaurants worldwide. The system awards one, two, or three stars based on five main criteria:

    ¹Ì½¦¸° ½ºÅ¸ µî±Þ ½Ã½ºÅÛÀº Àü ¼¼°è ·¹½ºÅä¶ûÀ» Æò°¡ÇÏ´Â °¡Àå ±ÇÀ§ ÀÖ´Â ±âÁØ Áß ÇϳªÀÔ´Ï´Ù. ÀÌ ½Ã½ºÅÛÀº 5°¡Áö ÁÖ¿ä ±âÁØ¿¡ µû¶ó º° 1, 2, 3°³¸¦ ºÎ¿©ÇÕ´Ï´Ù:

     

     

     

    Quality of ingredients: This focuses on the use of fresh, high-quality ingredients.

     

    Mastery of flavor and cooking techniques: The chef's technical skill and the way they prepare the food are crucial.

     

    The personality of the chef in the cuisine: This refers to the chef's ability to reflect their own unique style or philosophy in the dishes.

     

    Value for money: Michelin also evaluates whether the experience is worth the price charged.

     

    Consistency: The restaurant must consistently offer the same high-quality experience over multiple visits.

     

    Àç·áÀÇ Ç°Áú: ½Å¼±ÇÏ°í Ç°Áú ÁÁÀº Àç·á¸¦ »ç¿ëÇÏ´Â µ¥ ÁßÁ¡À» µÓ´Ï´Ù.

     

    ¸À°ú ¿ä¸® ±â¼úÀÇ ¼÷´Þ: ¼ÎÇÁÀÇ ±â¼ú·Â°ú À½½ÄÀ» ÁغñÇÏ´Â ¹æ½ÄÀÌ Áß¿äÇÕ´Ï´Ù.

     

    ¿ä¸®¿¡¼­ ¼ÎÇÁÀÇ °³¼º: ¿ä¸®¿¡ ÀڽŸ¸ÀÇ µ¶Æ¯ÇÑ ½ºÅ¸ÀÏÀ̳ª öÇÐÀ» ¹Ý¿µÇÏ´Â ¼ÎÇÁÀÇ ´É·ÂÀ» ¸»ÇÕ´Ï´Ù.

     

    °¡°Ý ´ëºñ °¡Ä¡: ¹Ì½¦¸°Àº ¶ÇÇÑ ÁöºÒÇÑ °¡°Ý¸¸Å­ÀÇ °¡Ä¡°¡ ÀÖ´Â °æÇèÀÎÁöµµ Æò°¡ÇÕ´Ï´Ù.

     

    ÀÏ°ü¼º: ·¹½ºÅä¶ûÀº ¿©·¯ ¹ø ¹æ¹®Çصµ µ¿ÀÏÇÑ °íÇ°ÁúÀÇ °æÇèÀ» ÀÏ°üµÇ°Ô Á¦°øÇØ¾ß ÇÕ´Ï´Ù.

     

     

    These criteria help Michelin inspectors decide how many stars a restaurant deserves:

     

     

    One star: A very good restaurant in its category.

    Two stars: Excellent cooking worth a detour.

    Three stars: Exceptional cuisine worth a special journey.

    1°³ º°: ÇØ´ç Ä«Å×°í¸®¿¡¼­ ¸Å¿ì ÈǸ¢ÇÑ ·¹½ºÅä¶û.

    2°³ º°: ¿ä¸®°¡ ÈḢÇÏ¿© ã¾Æ°¥¸¸ÇÑ.

    3°³ º°: Ưº°ÇÑ ¿©ÇàÀ» ¶°³¯ ¸¸ÇÑ ÈǸ¢ÇÑ ¿ä¸®.

     

     

    Reasons for Star Revocation:

    Michelin stars can be revoked for several reasons, such as:

    º°Á¡ÀÌ ¹ÚÅ»µÇ´Â ÀÌÀ¯:

    ¹Ì½¶·© º°Àº ´ÙÀ½°ú °°Àº ÀÌÀ¯·Î ¹ÚÅ»µÉ ¼ö ÀÖ½À´Ï´Ù:

     

     

     

    Inconsistent food quality: If a restaurant no longer maintains the high standards that initially earned it the star.

     

    Changes in management or chefs: If key personnel, particularly the head chef, changes and this affects the restaurant's output.

     

    Deterioration of service or overall experience: A drop in the dining experience, ambiance, or hospitality can also lead to star removal.

     

    Inspectors' evaluations: Michelin¡¯s anonymous inspectors visit the restaurant regularly, and if their evaluations find the restaurant lacking in the required standards, the star can be lost.

    ÀÏ°ü¼º ¾ø´Â À½½Ä Ç°Áú: ·¹½ºÅä¶ûÀÌ Ã³À½¿¡ º°À» ¹Þ¾Ò´ø ³ôÀº ¼öÁØÀ» ´õ ÀÌ»ó À¯ÁöÇÏÁö ¸øÇÏ´Â °æ¿ì.

     

    °æ¿µÁø ¶Ç´Â ¼ÎÇÁÀÇ º¯°æ: ÁÖ¿ä Á÷¿ø, ƯÈ÷ Çìµå ¼ÎÇÁ°¡ º¯°æµÇ¾î ·¹½ºÅä¶ûÀÇ ¼º°ú¿¡ ¿µÇâÀ» ¹ÌÄ¡´Â °æ¿ì.

     

    ¼­ºñ½º ¶Ç´Â Àü¹ÝÀûÀÎ °æÇèÀÇ ÀúÇÏ: ½Ä»ç °æÇè, ºÐÀ§±â ¶Ç´Â Ä£Àýµµ°¡ ¶³¾îÁö´Â °æ¿ì¿¡µµ º°ÀÌ »èÁ¦µÉ ¼ö ÀÖ½À´Ï´Ù.

     

    ÀνºÆåÅÍÀÇ Æò°¡: ¹Ì½¦¸°ÀÇ À͸íÀÇ Æò°¡´ÜÀÌ Á¤±âÀûÀ¸·Î ·¹½ºÅä¶ûÀ» ¹æ¹®Çϸç, Æò°¡ °á°ú ·¹½ºÅä¶ûÀÌ ¿ä±¸ ±âÁØ¿¡ ¹ÌÄ¡Áö ¸øÇÑ´Ù°í ÆÇ´ÜµÇ¸é º°À» ÀÒÀ» ¼ö ÀÖ½À´Ï´Ù.

     

     

     

     

     

     

     



     
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