"Wow! So you have regular shops all over the market?"

"I'm not a regular, but there are shops I go to often. I come here every morning, so I'm close to market merchants.”

"That's professional. Great job, chef."

Saying so, the staff with the camera lit Yong-soo.

Yong-soo, who wondered what was going on, looked a little dumbfounded, but soon after hearing the explanation from Haru, he gave me an okay sign.

I owe Haru some money anyway.

Isn't it a benefit for grandmother forsythia's store to go on air anyway?

"What do you want to take today?”

"Good things came in...…. Oh, there it is. This potato, it just came in, right?"

"It's a new potato from Gangwon Province. You look at one ingredient like a ghost. Would you like to take a look?”

The water, which confidently picked up a potato, took out a small fruit knife and cut the potato in half.

The essence formed by clumps of starch stretched slightly, revealing ivory-colored flesh.

It was literally full, and there was a smell of fresh air. There was not a single green part.

Even those who didn't have much knowledge of food or ingredients could know this right away.

It is a special product among the special features that can only be found in department stores.

"That's exactly what I was looking for. I'll take it."

"What are you going to do with potatoes today?”

"I like potatoes so much. Let's put them on the main page. Well, wouldn't curry be perfect? It goes well with potato starch.”

"Curry, we're going to have to have lunch delivered from the table in heaven today.”

"I'll serve you in double portions. Oh, give me two boxes of carrots, green onions, and onions."

"Yes, sir! I'm coming right out!"

It's good because it's easy to choose food on days when good ingredients come in one by one.

After purchasing so many vegetables, I went to the butcher's shop, where I could hear it all the time, and even bought meat neatly.

I stopped by a grocery store in the market, bought some supplementary ingredients to make curry, and then I was going back to the restaurant when the staff asked for an interview.

I thought I was about to come out.’

They were the ones who had been discussing something since Haru bought food ingredients and moved around.

Four or five people gathered together, and two people, except for the main people holding cameras and microphones, were busy with the meeting, even calling Bacon.

And the result was this.

"Chef Haru. I don't know how you feel. We have discussed internally...…. I have a good idea."

"It's more of an experience than an idea. Comparison from experience? That's what it is."

It was not difficult to make curry in the first place, and I had enough time considering the filming.

Haru and Yumi briefly entered a cafe inside the market and talked with the filming team.

Market merchants were a little embarrassed when big foreigners strode in, but when Haru explained it well, the OK sign fell as if it was natural.

"What makes these people come out like this?"

Haru was lost in thought as he sipped a ssanghwa car from the mayor's aunt.

They were not open-minded, but radical staff.

Therefore, they were easy to express their opinions to their boss, Bacon, when something happened or they wanted to do.

Many works could have been produced to work in such a free atmosphere.

But things were a little different now. They were reluctant to say something in front of a day ahead.

First of all, I don't think it's a bad thing.

If there was a bad issue related to filming, I would have let you know immediately. But it was not.A staff member with a shaggy beard carefully opened his mouth.

"We've told you a story before, haven't we? The Japanese shoot I went to last time."

"Aha, of course. I still remember. Chef who said he runs an omakaseushi restaurant in Japan."

They make a living by cooking, filming and making videos of people like that.

Of course, most of the stories from the party on the first day were about cooking.

One day, he told stories about his favorite dishes and techniques.

Naturally, bacon and staff brought up stories about people who had been filming so far.

And one of the stories that came out importantly was about a chef in Japan.

The story was quite impressive, so I remembered every day clearly.

"You said Chef Tanaka, didn't you? Your son's name is Shoji Tanaka. He runs a sushi omakase restaurant for generations."

It's Tanaka Shoji.

They are chefs who run a restaurant in Tokyo, Japan, and there were many characteristics, but one of them was direct lineage.

His son became his father's student and learned cooking as soon as he graduated from high school, which he said was quite Spartan.

First of all, he said that he had to cut his hair shorter than in the army, and that if he made any mistake in cooking, live fish flew from the kitchen.

On top of that, he said he had to learn good fish and got a job as a fisherman by burning a boat for nearly half a year, and even a geek was such a geek.

However, since he is such a person, his skills were certain.

His restaurant in Tokyo received Michelin-to-Star for the fifth consecutive year.

The restaurant, which was set up by only two of his disciples, both became Michelin One Stars in two years.

Even before his son takes over, he said he was planning to put up a three-star restaurant, and Bacon thought it would be possible enough to see.

Perhaps because he educated his son so much, he is relatively young, but he does not kneel down with other old chefs.

"But what's wrong with the chef?"

"I've been a little confused since a long time ago, but I felt it when I was filming the market with Chef Haru. The two chefs' feelings are completely the opposite. Especially with my son, Chef Tanaka Shoji and Chef Haru. It's the exact opposite, really.”

"Of course, I'm not talking about cooking skills! But you know, there's that feeling. Like fire and ice."

"If Chef Shoji Tanaka is a person who cooks like cold ice, Chef Haru has a really strong warm side. Why, didn't you order a video like hot rice at the pre-meeting? On the other hand, Tanaka asked me to take out all my emotions and just put the food in. It comes out completely from here. The two of you."

I used the word "gross point".

One day in this part, I fully understood their intentions.

'Well, the relationship between Korea and Japan is so famous.’

From the staff's point of view, it is clear that the material is so honey dripping that it is strange not to pick it up and eat it.

The point of contact between Korea and Japan, which used to be fierce.

Even one chef dreams of a warm shop approaching people, and one chef tries to show his best cooking even if he receives very few customers.

In addition, they have different views of success.

One day, I wasn't too greedy for money, but the staff said that Chef Tanaka risked his life on a Michelin star and a single daily sale.There was no need for words because he believed that he could raise the price of food by any means, so that he could buy good ingredients and make a better dish, and win the star Michelin.

Character completely opposite to Haru no matter how you look at it.

So what Bacon and the staff discussed was natural in a way.

"Why don't we build a confrontation, Chef?"

"What exactly is a confrontation structure?”

"I can't touch the Japanese episode anymore because the shooting is already over. But you can change the editing. And the Korean episode is being filmed right now."

"It's originally Korean and Japanese. I'm planning to combine Korea and Japan together and make it a special edition. That's how we organize a total of three episodes.”

"Oh...…."

Things seemed to be getting a little bigger than I thought.

It is like a big gamble for Made Per Films by increasing the amount of the first one and organizing it into a total of three.

Even judging from the fact that Bacon did just OK, the gamble seemed more likely to win than I thought.

Although they seem to be moving as they come to mind, the idea is based on conviction.

So I can trust the filming team for one day. That's why bacon was able to succeed.

"So what are you going to do?”

"It's simple. There won't be much change in the shooting itself. But the editing method will change a little bit, and crucially later...….”

"Hey, Van, that's still confidential. What if I tell the chef that it's not even decided yet.

"Oh, sorry, sorry."

"Well... it's okay. Then please proceed like that. Sounds like fun."

Even when I think about it again, I was going back to an interesting plan.

A food documentary that confronts two chefs who live in the next country and don't know each other's faces or names.

Even the philosophy of cooking that each other has is completely the opposite.

"I think it's going to be a lot of fun. Hmm."

I got a feeling.

I thought this would change a lot.

In addition, I was about to take a chance to reach my dream restaurant following the table heaven, so I think the timing is really good.

"Are you okay, boss?”

"I'm fine. It definitely doesn't feel bad. I think it's a great opportunity."

Now that the plan has changed, I adjusted the contract a little on the spot.

On balance, one day was given better conditions than it originally was, and so was the money.

The time was a little longer than I thought, so I quickly returned to the restaurant.

Haru and Yumi quickly peeled off all the vegetables, and Yumi cooked rice while Haru made curry.

Shoot! Shoot!

Use your arms to wash rice filled with a large pot, and pour water away.

When you put it in a rice cooker and press the cooking button, the steam soon rises and the savory smell of rice spreads.

"The smell of rice...…, of course."

One day I liked this moment the best.

Whatever dish you make, I thought you couldn't beat the smell of freshly cooked rice.

This sweet-mouth-watering aroma of any Korean might have been a soulful smell in a way.

"So I'll have to work harder."There is even an unscheduled rival. And one day I wasn't a man who lived without greed.