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Where to watch "Culinary Class Wars: sfida agli chef"
12. Episode 12
No release date yet
After escaping from hell, the two finalists give it their all to become Korea's best. When only a unanimous vote will determine a winner, who will shine?
Netflix11. Episode 11
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The top chefs endure their second mission: a grueling marathon of cooking incorporating one unique ingredient. The heat is on as chefs leave one by one.
10. Episode 10
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In their most personal task, the semifinalists pour heart and soul into their dishes — from bibimbap to pasta — portraying their lives through food.
9. Episode 9
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Feelings of betrayal turn into a chance to create a successful restaurant. Soon, the restaurants' fates rest on the appetites of 20 mukbang vloggers.
8. Episode 8
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In a twist, chefs show off their talents using convenience mart goods. Three teams then face off to create the best restaurant, bumping into a surprise.
7. Episode 7
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Culinary tensions rise as one team's ingredient hoarding forces the other to scramble to come up with a dish. But soon, a shock awaits some chefs.
6. Episode 6
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Moving on to the team challenge, the surviving chefs deal with clashing egos and rising tension. Can they unite to create a winning dish?
5. Episode 5
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The kitchen heats up as Black Spoons take on White Spoons, including multiple Michelin-star chefs. But with the blindfolds on, it's anyone's game.
4. Episode 4
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From a traditional Korean food matchup to a fine dining showdown, the Black vs. White battle intensifies. Will youthfulness trump experience?
3. Episode 3
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Advancing Black Spoon contestants and iconic White Spoon chefs face off in an intense culinary battle, both teams using the same main ingredient.
2. Episode 2
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From a school lunch plate to a simple steak, Black Spoon cooks whip up their signature dishes as the harsh and unpredictable elimination round continues.
1. Episode 1
No release date yet
Eighty cooks enter the kitchen, where they promptly prepare their best dishes to impress the judges and win a spot to compete with the White Spoon chefs.
