Get to Know Kyle Crawford

Get to know Kyle 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 called The Wizard of Whatever. Here, Crawford sits down with us for a candid conversation about his cooking journey, television persona, and upcoming projects.

What inspired you to pursue a career in television?

Kyle Crawford: Growing up, my parents used to tease me because I’d be glued to the television watching cooking shows. Cooking was always my passion, and as I got older, I started posting fun videos on social media to showcase both my personality and skills as a home chef. One day, someone from Gusto TV saw my page and reached out to me to audition for a hosting role. To my surprise, I was chosen to be the host of The Wizard of Sauce! Gusto is all about showcasing diverse culinary talent and I feel incredibly lucky to be part of that. Being on TV has always been my dream, but I never thought it would happen so fast. Now, I’m living that dream, and I couldn’t be happier!

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

KC: Oh, I have tons! But one that stands out was when I was making carbonara. I love to improvise on set, and when I’m in the zone, the directors just let me role. Mid-shoot, we realized someone had forgotten to put the peas on set. The Director, always posh and professional, didn’t hesitate—he crawled under the cameras to avoid disrupting the scene. Of course, I noticed and couldn’t help but laugh. I asked, ‘What are you doing?’ And he just said, ‘We forgot the peas!’ I cracked up and said, ‘This is Italian carbonara—no peas allowed!’ We all had a good laugh on set.

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

KC: The key is to stay calm and have fun, but preparation is everything. If there’s something you struggle with off-camera, believe me, it’s going to be twice as hard on camera. For example, I had to carve a goose for a Christmas special once. I’d never carved a goose before. So, the day before filming, I bought three pre-cooked chickens and practiced carving them. And when it came time for the real deal, I nailed it!

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

KC: I feel like I’m representing my roots — my family back in Nova Scotia, my community. I love where television is heading. I’m young, I’m Black, I’m gay, and I want others like me to see me and think, ‘That’s not such a distant dream. That’s something I can do.’ It’s amazing to be part of a channel like Gusto that showcases so many diverse voices and perspectives. To contribute to that is incredibly rewarding.

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

KC: Absolutely! On October 20, I’ll be hosting the 2024 Taste Canada Cooks the Books competition for Ontario’s top culinary schools. It’s going to be a night of cooking showdowns with the best culinary students in Ontario. I’ll be on the floor, calling the action, chatting with the students, and hosting the event. It’s going to be a blast, and I can’t wait!

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

KC: Practice, practice, practice — both cooking and speaking at the same time. That’s the cornerstone of being on camera. If you can keep your hands moving and your words flowing simultaneously, you’ve already overcome the biggest challenge. Also, bring the energy! If you’re not having fun, the audience won’t either. People tune in to feel good, so always bring that positivity to your cooking.