Joseph Lidgerwood’s choice to participate in Netflix’s Culinary Class Wars surprised many who know him for his refined, ingredient-focused approach to Korean cuisine. As a chef at the pinnacle of his career, why would he dive into the competitive world of reality television? For Joseph, it was about personal growth and the challenge of introducing Korean ingredients to a wider audience. “I wanted to push myself and share Korean flavors with more people,” he explains. This experience was more than just a competition; it offered him a platform to challenge preconceptions about Korean cuisine and embrace new cooking experiences.
Why Join a Competitive Cooking Show?
Lidgerwood’s decision to join Culinary Class Wars raised eyebrows, especially given his MICHELIN star status. When asked about his motivation, he said, “I wanted to keep pushing myself and find a good outlet to showcase Korean ingredients.” He acknowledged the risks involved in such a competition, admitting there is always something to lose. However, he views his position at EVETT as a journey of continuous growth. “I’ve never thought, ‘We’ve made it; we’re complete.’ That’s not my mindset,” he noted. Joining the show seemed like an excellent way to challenge himself both as a chef and a creative.
The Desire for Ongoing Growth
When asked about his expectations from the show, Joseph shared, “We didn’t have much information going in. The producers told us it would be like Physical 100, which was popular in Korea, but with chefs.” He missed the adventurous aspect of cooking, recalling his past experiences running a global pop-up restaurant group. “That kind of environment energizes me,” he said. At EVETT, there are frameworks around specific ingredients and courses. But participating in a competition allowed him to experience the freedom to create without restrictions.
A Fresh Cooking Experience
This newfound freedom had a direct influence on the dishes he created for the show. Joseph said, “The show was heavily ingredient-driven. I didn’t know what I’d be working with until I had it in my hands.” After a recent pop-up in Kyoto, where many assumed Korean food was only spicy, he aimed to showcase the diversity of Korean cuisine. “Not everything is red and spicy—there are delicate notes too,” he explained. His approach at EVETT focuses on exploring and celebrating the nuances of Korean flavors, presenting them in a way that feels familiar yet fresh.
The Dish on the Show
Joseph detailed the dish he created for the competition, which centered on Korean eel. “I wanted to blend both European and Korean influences,” he said. He noted that, in the UK, eel is often paired with horseradish and apple, so he incorporated nasturtium leaves and fresh apple into his dish. “In Korea, some of the best eel dishes come from brackish water areas, paired with bokbunja for unique sweetness,” he added.
He roasted the eel over charcoal and glazed it with bokbunja, which he paired with a white sesame sauce for its cleaner flavor. Joseph also highlighted perilla leaves, known as get-nip in Korea, which he believes deserves more recognition. “You usually get it for free at Korean barbecue, but it’s a fantastic aromatic leaf,” he said. He aimed to showcase the perilla in a refined way that felt aligned with fine dining.
Reflecting on the Experience
Looking back, Joseph acknowledged the challenges he faced during the competition. “I didn’t realize there would be almost a two-hour delay between plating my dish and tasting,” he recalled. Although he is experienced in cooking competitions, this extended wait impacted the quality of his dish. “I wanted to serve the sauce tableside, but after two hours, the eel dried out,” he explained. Despite these challenges, he felt proud of what he presented and received positive feedback.
Behind-the-Scenes Moments
Joseph shared that many memorable moments occurred behind the scenes. “The chefs were incredibly friendly and displayed great sportsmanship,” he said. He fondly recalled the lighthearted banter among chefs while lining up to enter the studio. “The long filming hours stripped us down to our authentic selves,” he added. They bonded over shared challenges and still keep in touch through a group chat.
A Lighthearted Kitchen Atmosphere
When asked about his approach to leadership in the kitchen, Joseph said, “We have a very international team, and we always try to keep it light.” He believes that kitchens are challenging enough without added ego. “We take food seriously, but we like to keep our work environment relaxed,” he explained. This positive atmosphere contributes to staff retention, as team members enjoy their time together.
Sourcing Korean Ingredients
Joseph’s role at EVETT focuses on finding and creating dishes with Korean ingredients. He recently developed a dish called “Myongin’s Table,” highlighting ingredients from four artisans in Jeollanam-do. “We learned their methods and sourced ingredients directly,” he said. Additionally, he is working on a “King’s Table” project inspired by historical Korean dining, collaborating with experts to bring authenticity to his dishes.
Influencing His Work at EVETT
The experience on Culinary Class Wars reinforced Joseph’s commitment to authenticity. “There’s a lot of pressure in competitions to cater to expectations, but I stayed true to my style,” he said. He emphasized that the same principles apply whether he is on a show or at his restaurant. At EVETT, he highlights Korean ingredients in unique ways, such as a welcome drink made from perilla leaf juice. The competition reminded him of the importance of staying grounded in his beliefs about food. “As the great Phil Howard once said, ‘control the controllable,’” he concluded, emphasizing the significance of focus and authenticity in his culinary journey.
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