Wall of Chefs
7
2020
Reality
Each challenge tests the skill and nerves of Canada’s home cooks as they battle in the Wall of Chefs kitchen, under the towering shadow of the country’s best chefs known as “The Wall.”
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- Cast:
- Noah Cappe
Episode 20 : Your Average Meat and Potatoes
November. 03,2020
Wild game and squid ink make for an exciting opening round, and it’s curry in a hurry when the home cooks create dishes using the South Asian ingredients in Chef Meeru Dhalwala’s fridge. In the end, a simple meat and potatoes challenge from Chef Lynn Crawford has one cook throwing out a first attempt and starting from scratch.
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Episode 17 : Burger Wars
October. 13,2020
It’s a crowd-wowing first round when a home cook attempts to make hand-rolled pasta in 30 minutes, and Chef Jinhee Lee tests the home cooks’ knowledge of the Korean pantry when she asks them to cook with Gochujang! In a buzzer-beating final round, it’s burger wars as the final two home cooks gussy up everyone’s favourite backyard classic.
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Episode 16 : Wee, That's Fire!
October. 06,2020
Four international dishes take the wall of chefs on a culinary trip around the world in the Crowd-Pleaser round, and the home cooks walk the line when challenged to use face-burning wasabi from Chef Nick Liu’s fridge! When Chef Dale Mackay asks the final two home cooks to create a restaurant-worthy lamb dish, one plays it safe and the other risks it all.
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Episode 15 : Thyme Will Tell
September. 29,2020
The chefs question a home cook’s idea to relive the 90’s in the Crowd-Pleaser round, and a Japanese turnip has everyone reeling when Chef Jesse Vergen’s fridge is opened. In the end, it’s breakfast sandwich versus eggs benedict as the final two home cooks are asked to elevate brunch.
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Episode 14 : The Power of Peperoncini
September. 22,2020
The chefs question whether ketchup can make a crowd-pleasing Pad Thai, and it’s all frowns when the home cooks are asked to use one of Chef Danny Smile’s favourite fridge ingredients, peperoncini. In a plant-powered final round, the last two home cooks are challenged to ditch the meat and make vegetables the star.
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Episode 13 : A Jacuzzi of Butter
September. 15,2020
An unorthodox pairing of mole and scallops has the Wall paying attention in the Crowd-Pleaser round, and the home cooks don’t know which way the feta will crumble when they’re asked to cook from Chef Christine Cushing’s Mediterranean fridge. In the end, it’s winner winner makes the best chicken dinner when Chef Victor Barry asks the final two home cooks to elevate the classic weeknight ingredient.
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Episode 12 : Surf & Surf and Turf & Turf
September. 08,2020
One home cook tries to pull out crowd-pleasing wontons in 30 minutes, and it’s a sweet, sour, and spicy Chef’s Fridge round as the home cooks use Chef Nuit Regular’s Thai ingredients. When Chef Rob Feenie asks the final two home cooks to put their own spin on Surf n’ Turf, one cook goes over the top to try and take home the win.
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Episode 11 : Pop the Champagne
September. 01,2020
A home cook tries to rewrite the rules of mixing seafood and dairy in the Crowd-Pleaser round, and everyone tries to make magic out of the romano beans in Chef Susur Lee’s fridge. In the final round, the champagne flies as the final two home cooks put their own twist on classic dishes in order to win the $10,000.
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Episode 10 : The Secret's in the Sauce
April. 06,2020
It's grace under pressure as the home cooks attempt to wow a star-studded wall of chefs. They must think outside the box to create a dish from Chef Rob Feenie’s fridge using gem lettuce, Dijon mustard, and Merguez Sausage, and then make sauce the star in a restaurant-worthy dish that will garner the $10,000 win.
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Episode 9 : Southern Comfort
March. 30,2020
It’s time to turn up the heat! Chef Corinna Mozo brings Cuban ingredients to the Chef’s Fridge round when the home cooks have to make a dish using chipotle peppers, taro root, and cilantro. In the final round, Chef Hugh Acheson challenges two home cooks to create a restaurant-worthy dish inspired by the American South.
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Episode 8 : Duelling Desserts
March. 23,2020
A bitter ingredient in Chef Dale Mackay’s fridge leaves the home cooks in a quandary and they are then charged with making a restaurant-worthy dessert inspired by Chef Guy Rawlings’ peanut frozen custard. The chef judges know that three of the home cooks will face elimination, while only one can claim sweet victory and a $10,000 prize.
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Episode 7 : One Protein Two Ways
March. 16,2020
When crowd-pleasing tacos fall apart, a home cook’s future is on the line and it’s a spicy second round when Chef Michele Forgione’s fridge is opened up to reveal….’Nduja. In the final Restaurant-Worthy round, Chef Susur Lee challenges the last two home cooks to prepare one protein in two different ways and a big failure threatens to derail one home cook’s previous successes.
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Episode 6 : Mac 'n Cheese Please!
March. 09,2020
The power of an ingredient should never be underestimated, and the home cooks feel it when working with speck in the Chef’s Fridge round and then while creating a restaurant-worthy Mac and Cheese. In the end, it all comes down to an intense deliberation as the chef judges debate flavour vs. technique.
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Episode 1 : Welcome to the Wall
February. 03,2020
In round one, the four home cooks make their Crowd-Pleasers, in round two, they create a dish using ricotta, leeks, and sriracha sauce, three staple ingredients in the home fridge of Chef Mark McEwan, and in round three, the last two home cooks standing must make a luxurious lobster dish inspired by Top Chef Canada alumni Chef Renée Lavallée’s infamous “crobster” roll.
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