The longer a challenge lasts, the higher the stakes feel. So by the time only eight out of 100 cooks remain on Culinary Class Wars, the pressure is enough to make even Michelin star–chefs cry.
In many ways, Edward Lee was an outsider from the start. Sure, he has Korean roots like everyone else, but he was born in America. He speaks English in his interviews, runs a steakhouse in Kentucky, and likes to add bourbon to his Korean dishes. 외국인—”oegugin.” It means “foreigner.” That’s what Lee is on the show.
Despite being an odd one out, over many rounds, Lee’s charm, openness, and, most of all, his humility have allowed him to arrive here, in the semifinals, where each chef must cook a dish that authentically represents their entire life. Will his tuna-covered, deep-fried-in-a-rice-ball version of bibimbap wow the judges or disgust them? Lee has no idea. Why is he so nervous? He has cooked at the White House. Won cooking awards galore. Alas, it’s always scary to put all of yourself into your work, and even the most seasoned chef isn’t immune to insecurity.
When the long carpet across the big set lights up in blue and white, it’s time to go. Perhaps for the last time, Lee must push his cart to the jury and take whatever praise or beating might follow. It is here, however, that Lee remembers his philosophy. It only takes him three sentences to summarize, and no matter what happens next on the show, it’ll serve him well long after he returns home—just as it has for many decades before:
“It’s a long walk to the judges. Sometimes, you think, ‘Wait, I wanna go back and change something.’ But once you start walking, you have to go all the way through to the end.”
Are you the main event or a foreigner in the background? A star-chef or struggling underdog? Regardless where your next intimidating trip leads—down the aisle, to the judges, into an important person’s office—just remember: Once you start walking, go all the way through to the end—and you’ll always have a journey to look back upon with pride.