The opinions expressed in this article are the author’s own and do not reflect the views of Spoon University.
Netflix continues its streak of successful Korean reality shows with its latest hit Culinary Class Wars.
The 12-episode series ranked #1 on Netflix’s Global Top 10 from September 16 to October 6th, garnering an average of 33 million hours viewed per week. Best described as the culinary equivalent of the viral fitness survival show Physical: 100, the show begins with 100 contestants who are rapidly whittled down over various contests.
The show is premised upon a difference in culinary prestige, or “class”. Therefore, the group is divided into “white spoons”, acclaimed chefs who often have Michelin stars, and “black spoons”, underdog chefs who are initially only referred to by nicknames. For the “black spoons” to even be called by their real names, they must make it to the finals as a demonstration of their rise in fame and ability.
The two judges—yes, surprisingly, only two—of this competition represent the pinnacle of the Korean culinary sphere. Chef Anh Sung-jae runs the only three-Michelin-starred restaurant in South Korea (called Mosu in Seoul) while Chef Baek Jong-Won is regarded as among the most established food business moguls and TV personalities. Their passionate commentary and oftentimes opposing perspectives—with Chef Anh prioritizing the meticulous execution and intentions behind the dish and Chef Baek focusing primarily on the end product—add entertaining conflict to the series while also making viewers ponder what truly determines the quality of a dish.
Aside from showcasing heart-pounding action and captivating culinary techniques to millions of viewers worldwide, the show has allowed the contestants to walk away with something just as invaluable: reservation frenzies. The restaurant of the show’s winner (don’t worry, no spoilers!) has seen reservation prices jump to $525 on the black market, as regular slots instantly got filled up the moment they were announced. According to Catchtable, following the airing of the show, searches for restaurants run by the finalists increased 74 times compared to the previous week and the average reservation rate increased by nearly 150 percent.
Since COVID, chefs across South Korea have felt a recession in restaurant business. Such publicity and engagement has breathed new life into their careers and livelihoods, making Culinary Class Wars as impactful behind the scenes as it is on-screen.