"We're going out of business because it's different." Michelin's paradox with increased expectations [Y Record]

■ Host: Anchor Jang Won-seok, anchor Yoon Bori
■ Starring: Kim Heon-sik, cultural critic

* The text below may differ from the actual broadcast content, so please check the broadcast for more accurate information. Please specify [YTN Newswide] when quoting.

◇ Anchor> This program was aired on Netflix. As a result, it topped the non-English speaking category for three consecutive weeks, and I think this could be an opportunity for Hallyu food to become more popular worldwide.

◆Kim Heon-sik> In fact, many overseas trend analysis reports, especially analysis reports from the Netherlands, have been released, and in 2024, we analyzed that Korean food will be the trend. Sure enough, the rice soup restaurant in front of Hongik University is crowded. In fact, rice soup is not common overseas, but young people are lining up to eat a bowl of rice soup. Rather, Koreans say they are surprised as they pass by, so it can be said that they are riding the current trend. In this situation, I wonder what it would have been like for this black-and-white chef to deal with more Korean food, but some point out that it is a shame that Korean food is less dealt with. So, if Season 2 gives missions on the theme of Korean food in the future, I think we will be able to see the Korean food craze even more in the Korean Wave, especially in the cooking craze.

◇ Anchor> But should I say it's a little strange? Restaurants recognized by Michelin are also closing their businesses these days.

◆Kim Heon-sik> In fact, this can be seen as the paradox of Michelin. There can be two phenomena. Once you get Michelin's approval, you have to maintain that level. But prices continue to rise. That's why it's getting more expensive. But expectations will rise for this Michelin. So, when I went to the store with high expectations, it was expensive, but it didn't meet as expected. In particular, the rise in material costs and wages was very large, so these are paradoxically working, and Michelin shows that the restaurant industry is suffering from double trouble now. If we want to see each other in this dimension, I think it is possible to point out that we should visit more emerging restaurants.

Excerpted from
: Lee Mi-young, editor of the digital news team

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