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Hu Deok-juk: Korean-style Chinese food actually took root because of the Chinese Civil War. As the Communists and Nationalists fought, people fled the war and came to Korea, forming Chinatowns in port cities like Incheon. But then the Korean War broke out in 1950. Most were killed or injured, and the few survivors fled along the coast to Incheon, Seosan, Gunsan, Mokpo, and Busan. Even after the war, they stayed put because they couldn't leave once settled. This is why most of the 'Top 5 Jjamppong' or legendary Chinese spots are concentrated in Incheon, Gunsan, and Busan. The second-generation Chinese immigrants who fled back then are now the legends of Korean-Chinese cuisine. The reason their nationality is Taiwanese is that Korea didn't have diplomatic ties with the PRC due to the war, so they were granted Taiwanese citizenship instead. The reason the Hwagyo (ethnic Chinese) went all-in on food was because back then, President Park Chung-hee restricted their property ownership and business activities to keep 'Hwagyo capital' in check. All they could do was open tiny restaurants in the small spaces where they lived. The reason every restaurant's jajangmyeon tasted different was that every household had their own way of fermenting the paste (chunjang). They worked like crazy to localize Chinese food just to survive, and that's how 'Korean-style Chinese food' was born. Hu Deok-juk is a man you can't leave out of this history. The fact that he was the first chef to ever become a corporate executive is more insane than you think. Back then, executive positions were mostly 'parachute appointments' for high-ranking government bureaucrats, and they had massive power. Nowadays we value professionals more than 5th-grade civil servants, but back then, people who passed the three major state exams (Law, Admin, Foreign/Court/Parliament) mostly chose the administration. Those people would eventually become corporate execs when their promotion path hit a ceiling, but Hu Deok-juk became an executive starting from a cook. That in itself is incredibly symbolic, and it's why every chef calls him 'Managing Director' even if they aren't from Samsung (Shilla Hotel).

Park Hyo-nam: Came from a poor farming family. Lost his index finger as a kid while cutting fodder for cows. He lived with a positive mindset, thinking, 'I lost one, but my other nine fingers are perfectly fine.' He entered the culinary world, but back then it was a strict apprentice system and hard to even get near the food. Most people would suffer for years as a 'shida' (assistant) and just quit. In those days, if you even peeked into the kitchen or tried to do something, you'd get slapped for being 'arrogant' and kicked out. He couldn't just wait for his rookie days to end, so he started practicing prepping apples, potatoes, and onions at high speed with his missing finger. He didn't even have ingredients to prep, so he'd go to other restaurants and offer to prep their stuff for free. On the subway, he'd pretend a boiled egg was an apple or potato and practice peeling it. That's how he invented the 'tornado style' of peeling in a spiral. While others peeled 3 or 4, he’d finish a whole basket. When he said he was done, the seniors thought he was lying, but when they checked, he was faster and much cleaner, so they started giving him actual kitchen work. That's how he broke into the kitchen, eventually becoming a Master Craftsman and receiving the 'Mérite Agricole' medal from the French government—a medal of national contribution rarely given to foreigners.

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Lim Sung-geun: Ran away from home in 9th grade to start cooking. He left because he wanted to cook all night long. He went back home after a while, but his parents wouldn't allow a 'man in the kitchen,' so he ran away again. Since he started with cooking during his first escape, he naturally settled into it. Like Park Hyo-nam, he entered the industry through the apprentice system and was only given grunt work. But determined to learn, he cut back on sleep. Since he didn't have his own knife, he'd wait until everyone was asleep, steal the Head Chef's knife, and practice. By 'stealing' the knife and 'stealing' the techniques with his eyes, he became a Head Chef at 19. He won 'Hansik Daecheop' (The Great Korean Food War), a show where even elite chefs get nervous. The day before the final, a fire broke out at his restaurant, and all three floors were gutted. After winning the final, he roared and wailed in tears. Later, he joined Culinary Class Wars Season 2 and made it to the Round 3 team battle. When 'Heeyeon Mama' (Chef Lee Hee-suk) tried to attack him saying, 'I'm curious about that sauce,' He sent her to Hong Kong with just one taste of that sauce. The Black Chefs' backstories are all 'my kid is sick' or 'I worked hard at a 3-star place,' but the White Chefs have people whose entire life IS cooking. I don't think you can beat that kind of lore...