Now In Korea
Hotel-trained chefs shine on Netflix show as ‘white spoons’ reveal culinary pedigrees
Creatrip Team
2 months ago
Netflix’s cooking contest Black & White Chefs Season 2 has highlighted the prominence of hotel-trained chefs among contestants nicknamed ‘white spoons’ (a play on Korea’s social-metaphor 'silver/white spoon' indicating privileged culinary pedigree). The article profiles several veteran chefs: Sohn Jong-won, a fine-dining leader who led two hotel restaurants to Michelin 1-star status after training at Noma and a top San Francisco restaurant; Hu Deok-juk, a legendary Chinese-cuisine chef from The Shilla Hotel who popularized a deluxe Chinese dish called buldojang (佛渡牆, a nutrient-rich stew traditionally steamed for hours) and rose from dishwasher to executive; Choi Yoo-gang and Cheon Sang-hyun, also from The Shilla—Choi boosted restaurant sales and now runs his own place, while Cheon served as a Blue House (Korean presidential residence) chef for 20 years; Park Hyo-nam, a revered Western cuisine chef who became the first Korean to lead kitchens at major foreign chain hotels and won national honors; and Lee Geum-hee, the first female executive head chef at a luxury Korean hotel, known for leading a hanjeongsik (traditional multi-course Korean meal) venue. The report explains why hotel kitchens are effective training grounds—clear hierarchies, stable infrastructure, access to premium ingredients, steady pay that lets chefs hone skills without the risks of independent ownership, and strong industry networks—though hotel experience is not the only path to fame. The piece underscores how long-term hotel careers produce disciplined, technically strong chefs who now attract broader public attention through TV competitions.
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