Meeting Noah Cappe for the first time, his love of food is palpable and infectious (though trust me, I’ve never met a platter of chicken wings I didn’t like). But for his latest Food Network Canada gig, instead of venturing into more carnivals and fairs around North America, Cappe is swapping his shorts and Ts for dapper suits as the new host of Wall of Chefs.
It’s a perfect fit for the actor, whose love and passion for food is strictly “on the eating side,” though he admitted he didn’t get to sample as much here as he did on Carnival Eats. That being said, upon first hearing about the project, Cappe knew it was going to be good—and good for him.
“I think I’m a good conduit between the world of home cooks and celebrity chefs,” said Cappe, who gave a shoutout to the show’s casting and executive teams for recognizing his potential to handle the hefty task. “In a weird way I look at myself as a player for both of those teams so to be that connecting piece, it’s really a beautiful balance and I got to live on both sides of the fence a little bit.”
But Cappe, who is familiar with many of the 33 culinary geniuses up for grabs on the series, acknowledged there were “eye-opening” moments of just how extraordinary the world-class chefs truly are. “No matter how much culinary training, experience, knowledge you have, when you’re there with 12 of the country’s best, you realize, ‘Man, I know nothing.’ They’re at another level. They’re celebrity chefs for a reason.”
Wall of Chefs features four home cooks battling it out in three rounds in front of a dozen iconic chefs, who themselves are no strangers to culinary challenges and high-pressure stakes—be it as judges or competitors.
“There are chefs on this panel that if you’ve never watched a minute of cooking programming in your life, you still know them,” raved Cappe. “There are some of the biggest Canadian names in the culinary world on this show but there’s also this amazing opportunity for a lot of young, fresh, new faces. Each episode, there are 12 chefs but we’ve got 33 that we’re working with so you’re getting different combinations and it brings a little individual life every time.”
As for the competitors, it takes a special kind of person—one with ambition, bravery and confidence—to compete in a kitchen like this in front of these big names.
“Even if it’s only an hour, these home cooks are on a bit of a journey,” said Cappe, who went on to describe the three rounds they have to endure. Up first, the four contestants make their own crowd-pleaser before one is eliminated; during Round 2, they’re challenged to create a dish using staple ingredients from the home fridge of one of the chefs; and in the final head-to-head, the Top 2 create something inspired by a chef’s signature dish. “They’re going from home cooks to having to make a restaurant-worthy dish in those three rounds so hopefully with each round comes a bit more confidence, a bit less nervousness.”
The Great Canadian Cookbook star did concede, however, that the energy on set will throw even the fiercest, most fearless of competitors.
“There’s no way you can ever prepare yourself for the moment when the wall is revealed,” said Cappe. “I don’t care how many times you’ve made a dish, or how many times you’ve stood under lights or in front of a camera when that wall is revealed you’re looking at 12 of the best this country has to offer. You can instantly feel the air, it’s intense.”
That tension is to be expected when it comes to a cooking competition of this calibre but for Cappe, his favourite part of Wall of Chefs is how it showcases Canada’s diversity.
“I literally watched four home cooks over 10 episodes and every single person, the different backgrounds, different backstories, their families, their histories, the food they grew up on, the flavours that they used, it was all super-cool because our chefs are such a diverse panel as well,” gushed Cappe, who added that what will also draw in audiences is seeing these real people in these unreal situations.
“I always wondered as a viewer about these shows, how much of it is editing, is the plating really always happening in the last 30 seconds? It is. That’s the environment, it is that intense, that rushed and chaotic and frenetic and I think people can expect to see people that they can relate to in a situation that they never could have imagined.”
Wall of Chefs premieres Monday, February 3, at 10 p.m. ET/PT on Food Network Canada.
Image courtesy of Corus Entertainment.
