Contest dishes out China's talented chefs

A younger generation

Since the show aired, its impact has been obvious. Choy's tiny Tokyo restaurant is booked through next spring. In Changsha, Hunan province, a chef known for spicy crayfish praised by judge Tse has seen weekend sales quadruple. Meanwhile, a Fujian cuisine specialist in Xiamen now pulls in daily revenue of over 100,000 yuan ($13,900) after winning judges' praise.

Executive producer Zhao Jing often hears stories like these and is struck by the confidence of China's new generation of chefs. "They've traveled widely and blend East and West creatively," she says. "They don't just cook, but also design whole dining experiences."

Zhao's daughter is in high school, and while Zhao hadn't initially considered a culinary career for her, she now sees it as a wonderful, rewarding path. "You can see the spark in their eyes," she says.

One standout in the competition is 27-year-old Gao Yonghao, the head chef at Beijing's French restaurant Brasserie 1893. Gao captured hearts with a charcoal wok-fried rice cooked on a skimmer, a secret menu hit.

Gao's inspiration came two years ago while crafting a winter menu. He wanted a dish that evoked the festive flavors of lap cheong (a Chinese sausage) and cured pork, infusing smoky charcoal aromas by cooking rice on a skimmer.

Judge Zhang Yong's critique was eye-opening. While the dish was memorable, some flavors overshadowed the natural aroma of the rice. "It shattered my previous thinking," Gao admits.

Today, Gao's refined version includes crispy fried rice bits that add texture and enhance the fragrance.

For Gao, the competition is about creativity and embracing global influences. "My style includes all cultures and cooking methods," he says. He hopes viewers see the chefs' passion and dedication. "I want my career to be about living authentically and to find joy and meaning in what I do."

With filming wrapped, director He says there's more to explore, and China's rich ingredients and stories still await. Plans for the next season are underway, with chefs eager to return.