If you’ve started Culinary Class Wars Season 2, chances are you didn’t plan to watch just one episode. The newest season, airing on Netflix since December, has that pull—fast-paced challenges, sharp judging, and dishes that make you pause just long enough to wonder how much technique went into them.

Watching it feels oddly immersive. Beyond the competition, the show opens up a deeper look into Korean cuisine, from comforting broths and fermented bases to refined plating shaped by years of discipline. It’s addictive in a quiet way, and surprisingly educational. You don’t just watch chefs cook—you start picking up on how differently they think, how they approach pressure, and how personal their food choices really are.

What's On Culinary Class Wrs Season 2

The structure remains familiar: White Spoon vs Black Spoon, experience against anonymity. But the episodes aired so far lean heavier on concept-driven cooking. Challenges aren’t only about taste; they push chefs to explain ideas, adapt quickly, and defend their culinary logic.

You’ll notice recurring themes across episodes:

  • Korean comfort dishes reworked through fine-dining techniques

  • Heavy use of fermentation, grilling, and broth-based cooking

  • Time pressure that forces chefs to simplify—or double down on complexity

Judging remains firm and technical, with feedback that focuses on fundamentals rather than theatrics. As a viewer, it keeps you alert—you’re not just watching food come together, you’re following decisions in real time.

Black Spoon: Anonymous, But Very Specific

The Black Spoon chefs are introduced without real names, known only by nicknames that hint at personality or cooking style. So far, episodes highlight them through themes and dishes, rather than backstories.

Some Black Spoon identities to watch:

  • Barbecue Lab Director – leaning heavily into fire-driven techniques and protein-focused plates

  • Brewmaster Yun – bringing fermentation logic and balance into unexpected dishes

  • Dweji-Gomtang in NY – showcasing deeply comforting, broth-based Korean cooking

  • French Papa – blending European technique with Korean ingredients

  • Seoul Mother – home-style flavors executed with quiet confidence

Across aired episodes, Black Spoon cooking tends to feel instinctive and grounded—often rooted in memory, repetition, and bold seasoning. The anonymity keeps attention on execution: how clean the broth is, how controlled the grill work looks, how confident the plating feels under pressure.

 

White Spoon: Familiar Names, Clear Philosophies

The White Spoon chefs come with established reputations, and the show doesn’t shy away from that. Their cooking so far reflects experience—measured movements, structured plating, and strong clarity of intent.

White Spoon contestants this season include:

  1. Cheon Sang Hyun

  2. Choi Yu Gang

  3. Kim Geon

  4. Kim Hee Eun

  5. Kim Sung Woon

  6. Hou Deok Juk

  7. Im Seong Keun

  8. Jennie Walldén

  9. Jung Ho Young

  10. Lee Geum Hee

  11. Lee Jun

  12. Park Hyo Nam

  13. Raymon Kim

  14. Sam Kim

  15. Shim Sung Chul

  16. Song Hoon

  17. Son Jong Won

  18. Venerable Sunjae

  19. Choi Kang Rok

  20. Kim Do Yun

So far, episodes highlight how differently these chefs approach similar briefs. Some lean classical, others modernise Korean flavors with global techniques. You’ll see precise knife work, disciplined sauce building, and thoughtful use of texture—especially when chefs are asked to reinterpret familiar Korean dishes under time pressure.

For viewers, part of the fun is recognising how each chef’s philosophy shows up consistently, even when the brief changes.

Things You Can’t Miss in the Episodes So Far

If you’re watching week by week, here are a few things worth paying attention to:

  • How chefs simplify dishes when time runs short—and what they choose to sacrifice

  • The contrast between instinct-driven Black Spoon cooking and structured White Spoon execution

  • How Korean staples like broth, rice, and fermented sauces become the backbone of many standout plates

  • The way judges reward clarity over complexity

As the season continues to unfold, it’s hard not to stay hooked. Each episode leaves you curious about what comes next—who adapts, who cracks under pressure, and whose food continues to resonate. After the mixed feelings many viewers (myself included) had about how Season 1 ended, there’s a quiet anticipation this time around: not just about who will win, but whether the final result will feel as convincing as the dishes we’ve been watching week after week. For now, Season 2 is shaping up to be a compelling ride—and one worth following all the way to the last plate.