How Netflix’s Culinary Class Wars season 2 stays ‘true to the original essence’

By Baek Byung-yeul\nCulinary Class Wars, Netflix’s hit cooking competition, returned on December 16, with its producers stressing that the new season remains centred on the pure intensity of cooking, despite scrutiny surrounding star judge Paik Jong-won.\n“We put a lot of thought into how to prepare for season two, especially given the immense love the first season received,” producer Kim Hak-min said during a press conference in Seoul on December 17.\n“We concluded that changing for the sake of change could be poisonous. Instead, we focused on maintaining the elements people loved while refining the flaws to create a more polished programme. In a way, staying true to the original essence was a harder path than total transformation.”\nKim Eun-ji, another producer, said the positive response to the show’s debut season gave the team the courage to invite culinary legends who once seemed out of reach.\n“The courage we gained from season one allowed us to approach masters like Ven. Seonjae and chef Hu Deok-juk [of Haobin restaurant]. We were worried it might be an impolite request, but their swift acceptance shocked us. When the 100-chef line-up was finalised, I couldn’t wait to show it to the world,” she said.\n\n\nLaunched in 2024, Culinary Class Wars became a cultural phenomenon by pitting 80 “black spoon” underdog chefs against 20 “white spoon” elite masters.\nThe second season dropped the first three episodes on December 16, with 38 chefs – 19 from each group – advancing to the next round. Early episodes have immediately sparked intense interest from viewers.\nA major highlight of the new run is the “hidden white spoon” rule, which brought back season one fan favourites Choi Kang-rok and Kim Do-yun.\nProducer Kim Hak-min explained they were invited because viewers really wanted to see them again, while producer Kim Eun-ji added that their return was so secretive, even the chefs’ families did not know they were on the show until it aired.\n\nThe press conference also addressed issues surrounding competition judge Paik, CEO of restaurant franchise operator Theborn Korea. The judge and his company have recently faced public backlash over various franchise management issues and quality control controversies.\nPaik and another judge, chef Anh Sung-jae of Mosu, did not attend the press event.\nRegarding the negative public sentiment, producer Kim Hak-min said: “We take diverse feedback from viewers very seriously and heavily. While it is too early to discuss season three, we are keeping our eyes and ears open to public reaction as we prepare our next steps.”\nHeld after the show’s premiere, the event brought together “white spoon” heavyweight chefs Jung Ho-young, Ven. Seonjae, Son Jong-won and Hu Deok-juk.\nJoining them were four “black spoon” chefs, introduced only by their nicknames. Their backstories and identities will be revealed throughout the competition – or when they reach the final round – adding a layer of suspense to the show’s evolving narrative.\nVen. Seonjae, a master of temple cuisine, described her experience as a spiritual journey.\n“In this show, I met 99 visible practitioners and hundreds of invisible ones. I hope viewers see how much effort these chefs put into their food, as their cooking shapes our lives,” she said.\n\nThe 57-year veteran of Chinese cuisine, Hu Deok-juk, echoed this sentiment of humility.\n“Even after 57 years, I feel like I am just beginning to learn. My happiness comes from passing what I know to the younger generation, who are like grandchildren to me,” he said.\nA “black spoon” contestant nicknamed “French Papa” expressed his hope that viewers would take an interest in the personal stories of all the chefs taking part.\n“On set, I was so busy with preparations that I couldn’t really see the ‘white spoon’ chefs. But watching the episodes yesterday and seeing so many people cheering for us and worrying about us provided great comfort,” he said.\n“Each of the 100 chefs has their own unique story. If viewers focus on those stories, I believe the chefs will feel truly supported.”\nRead the full story at The Korea Times\n