Get to Know Chef Crawford

Kyle Crawford is the host of everyone’s favorite saucy show, The Wizard of Sauce, and he’s back at Gusto with a new series coming out this September called The Wizard of Whatever. Here, Crawford sits down with a Gusto rep for a candid conversation about his cooking journey, television persona, and upcoming projects.

What inspired you to pursue a career in television?

Kyle Crawford: I’ve always felt like I had this cracker-jack personality. My parents used to make fun of me because I would just be glued to the TV watching cooking television. Social media was a great place to exhibit my personality and skills as a home chef, and I always knew it would be my dream job. Did I think it would happen so quickly? No, but I’m happy I’m here.

Can you share a memorable moment while shooting here at Gusto Studios?

KC: I have a million memorable moments, but my all-time favorite is when we were making carbonara. Chris and I had a habit of making things up as we went along, and when a director feels me get on a roll, they won’t interrupt me. So, I sort of took over, but someone realized that they forgot to put peas on set. So, Chris, being the gem that he is in his stunning outfits and debonair persona, let all that go and grabbed the bowl of peas, got on his hands and knees, and snuck underneath all the cameras so that he wouldn’t interrupt me. But I noticed him, and I laughed and said, ‘Chris, what are you doing?’ He said, ‘We forgot the peas.’ And I said, ‘No, no, no, we don’t have peas in this carbonara. This isn’t an English carbonara.’ And he just said, ‘Okay.’ It was so funny.

How do you handle the pressure of being on camera while cooking?

KC: You just have to say in the moment, ‘We’re going to get through this’ so breathe and have fun with it. Also, be as prepared as humanly possible to read those lines. If there’s a technique that you struggle with off camera, you’re really going to struggle with it on camera. So, practice at home. In the Christmas special, I carved a goose. I had never carved a goose before. So, I bought three pre-cooked chickens, and I carved all three at home the day before we filmed. And then, the carving of the goose went fabulously!

What do you think is the most rewarding aspect of your career?

KC: I really feel like I’m representing my family in Nova Scotia. Also, I love where TV is going. I’m young, I’m black, I’m gay, and I love the thought that maybe there’s somebody like me who can see me and be like, “it’s not such a faraway dream; it’s something that I can do.” I feel like I’m representing my community. And not just me. I think that’s something that Gusto does well, representing so many different corners of the world and walks of life. To be a part of that is really important.

Are there any upcoming projects or collaborations you’re excited about?

KC: Yes, of course. On October 20, I will be hosting the 2024 Taste Canada Cooks the Books competition for Ontario’s top culinary schools. In Toronto, the top culinary schools in Ontario are going to come together for a night of cooking competitions, and I’m going to be on the floor talking to the students, calling the action, and just hosting the whole night. It’s going to be fabulous, and I’m so excited about it.

What advice would you give to someone who’s looking to be on TV or have a career in food television?

KC: Practice cooking and speaking at the same time because that’s the foundation of what you’re going to have to do on camera. If you can at least get your hands moving and your mouth going at the same time, you’ve sort of conquered the hardest thing, everything else will follow suit. The other thing is if you look miserable, then the audience is going to feel miserable. People want to feel good when they’re watching you cook.