Bakersfield Condors head coach Colin Chaulk (4/7/26)
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Hey, it's Bob Stauffer. I just wanted to let you know that you can listen to Oilers Now ad-free on Amazon Music, included with Prime.
We return to Oilers Now with Bob Stauffer. Brought to you by World of Spas, Edmonton's number one hot tub and swim spa dealer. The ideal place to start your daily vacation on Oilers Radio. 880-CHAD.
534 in oil country, Bob Stauffer with the Oilers, Delta Center. Hey, if you're a Bob Stauffer hater, and I'm excluding the members of my immediate family, you can blame Royal Pizza for me being in this position because Royal Pizza has been an advertiser of mine since 1998. We're now at 28 years. that Royal Pizza has been on board. They got great pizza. It's old school, big boy pizza. No question about it. Edmonton owned and operated 55 plus years. Ryan and Kyle and the staff at Royal Pizza. They got a new spicy vegetarian pizza only for a limited time for a menu and a list of their locations. Visit royalpizza.ca where the stopper recommendation is a Mediterranean chicken. We're going to go to Colin Chalk momentarily.
His appearance is brought to you each week by Equus, Alberta's largest power of co-op. Choose community, choose Equus at EQUS.ca. But before we do, today I asked Chris Knobloch about the growth and development of Matt Savoy and how time spent down on the farm last year in Bakersfield and the roles that he played in the AHL have helped him transition to the National Hockey League.
just knowing that it is a process. And as much as any player wants to get drafted and make the NHL right away, as good as a player you are, there are things that you need to learn. And the American Hockey League is a very difficult league. It's very difficult. a little more even defensive than the NHL. But there's a lot of lessons that you can learn down there and work on your game. I think with Matt Savoy, his mindset going down there, even though he was a very high prospect, drafted high, and we obviously had a lot of expectations on him, but he worked on his game down in Bakersfield very solid and made the NHL right out of training camp. And was moved around the lineup, mostly in a third or fourth line role.
But being able to play on the penalty kill and spotted in on the power play and, you know, it took some time. But like you said, after the Olympic break, came back refreshed, rejuvenated. and had another level to his game. And yeah, now he's been a top six player for us since the Olympic break. So yeah, you have to work at your game and it doesn't come automatically. It's nice to see that Matt has been, yeah, his hard work has been paying off.
All right, so I'm going to say it right here, right now. I do not believe in every situation the Edmonton Oilers have shown the same sort of patience or approach in handling some of their prospects. And I think back to how Philip Broberg and Dylan Holloway got frustrated with the Oilers, sought out offer sheets. Five years Broberg with Ken Holland, four years with Holloway with Ken Holland. up and down, up and down at various different times. And there was a much more congruent path for Matt Savoy. And the guy that's coached the team over the last three or four years in Bakersfield is Colin Chalk. He joins us right now on Oilers Now. Hi, Colin. How are you doing? I'm doing well, Bob. Thanks for having me on.
How about yourself? Good. And, you know, Broberg was an eighth overall pick. Holloway was a 14th overall pick. They're both bigger men, probably. I mean, Savoy is a fast skater, but he's a smaller guy. Maybe didn't have quite the same horsepower as those other two guys. I've been... You know, as I started to watch a lot of your games as the season were on last year, he was dedicated. What I saw was he was dedicated to doing the smaller things that were going to pay dividends for him down the road. And I'm just wondering how much of an impetus came from Jeff Jackson and Stan Bowman and the development team in terms of the handling specifically with Savoy. And has that played a factor in Savoy accelerating now?
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