Eight contestants and directors of Netflix's cooking survival show, "Culinary Class Wars," pose during a press conference at Hotel Naru Seoul MGallery Ambassador in Seoul, Monday. From left, chefs Edward Lee, Kang Seung-won, Jung Ji-sun, Yoon Nam-no, directors Kim Hak-min and Kim Eun-ji, chefs Jang Ho-joon, Kim Me-roung, Choi Hyun-seok and Kwon Sung-jun. Yonhap
Netflix's first Korean cooking survival show, "Culinary Class Wars," is showing no signs of slowing down.
In a market saturated with cooking content, this show features 100 chefs engaged in spectacular culinary battles, pitting renowned chefs against hidden culinary gems. With just a day left until the final, intense cooking challenge reveals the winner, the show has ignited a nationwide sensation.
Participating chefs like Choi Hyun-seok, Choi Kang-rok, Jung Ji-sun, Lu Ching Lai and Edward Lee have become instant celebrities, with their restaurants experiencing a surge in reservations.
The dishes that captivated viewers are now being featured as menu items in restaurants, meal kits, and packaged products. Online content includes visit logs to the chefs' restaurants, edited clips of their memorable quotes, and a curated list of over 100 restaurants from Seoul to Jeju on Naver Maps, all reflecting the excitement among audiences.
Its popularity has transcended borders, with the Netflix show ranking as the most-watched non-English series globally for two consecutive weeks since its release on Sept. 17. It has gained particular traction in Korea, Taiwan, Singapore, and Hong Kong.
"The love and support for the 100 chefs is overwhelming. It's wonderful to see the positive impact on the Korean food industry," said director Kim Eun-ji, expressing her surprise at the show's immense popularity during a press conference with the eight chefs who made it to the top eight at Hotel Naru Seoul MGallery Ambassador in Seoul, Monday.
The production team credited the show's success to the "perfect blend of experienced and new chefs."
"The perfect harmony between the veteran and new chefs is the key to the program's popularity. It's great that viewers were able to discover new sides of familiar chefs and get to know new ones. Many people mentioned that they got to know judge Anh Sung-jae through the show, as well as learning about the incredible palates and passion for cooking of chefs like Paik Jong-won and Jung Ji-sun. The 100 chefs were the heart of the show," Kim, the director, added.
The 100 contestants are divided into two groups: the "black spoon" class, which features 80 hidden culinary masters from diverse backgrounds, and the "white spoon" class, consisting of 20 celebrity chefs. They engage in adrenaline-pumping, sport-game-like cooking challenges.
"I thought I was going to be a judge, but they wanted me to be a challenger. When I asked the producer why, I was told that I would look cooler as a challenger, and I agreed," said Choi Hyun-seok, one of the country's most recognized celebrity chefs and owner of the high-end fine-dining restaurant Choi Dot in Seoul.
"When I was first approached, they promised me that this program would allow me to shine simply by focusing on cooking. Unlike other cooking shows I've participated in, which included entertainment elements, this show enabled me to concentrate solely on my culinary skills, and I really enjoyed that. I was lacking inspiration and needed a new challenge," he explained about his decision to join the show, adding that he closed his restaurant for 45 days to develop new menu items.
"I sometimes face criticism for creating new and unique dishes that differ from what others make, but through this show, I've gained the confidence to know I'm on the right path. I'm grateful that this program has brought attention to the Korean food industry," Choi said.
Another star chef, Jung Ji-sun, owner-chef of Tian Mimi, also shared her initial hesitations about joining the show.
"I had many concerns when I was first approached. As an owner-chef, with many employees watching me, it's easy to think that losing would be embarrassing. But I believed that showing me working hard and overcoming challenges would serve as a good example for my staff."
Edward Lee, known for his appearances on popular U.S. cooking competition shows like "Iron Chef" and "Top Chef," initially believed he wouldn't participate in competition shows again. However, he changed his mind, saying it was a tremendous honor to be part of Korea's first major cooking competition.
The legendary chef reimagined tuna bibimbap, showcasing his Korean-American identity. While he grew up in the United States, indulging in foods from various countries, including Italy, Lee explained that Korean flavors have always been at the forefront of his mind.
"I draw inspiration from everything I see and from the other chefs I cook with. I reflect on my history and life, trying to piece together the puzzle. I always find myself returning to Korean ingredients because they resonate with my soul," he said.
Four lesser-known chefs who reached the top eight include Kwon Sung-jun, known as the "Napoli Matfia," Kim Me-roung, dubbed "Auntie Omakase #1," Kang Seung-won, called "Triple Star," and Yoon Nam-no, referred to as the "Cooking Maniac."
Chef Kim, who sells kalguksu (hand-rolled noodles in a thick broth) for just 8,000 won ($6) at Gyeongdong Market in Seoul, said, "Traditional markets have been struggling, but I'm pleased to say that our market is experiencing a revival. Thanks to the show, I've noticed a significant increase in young visitors. It's incredibly rewarding to contribute to promoting our local market."