Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Food Media & News >
Jun 3, 2008 06:00 AM

Matt to go on HK

Well folks,from the spoilers I have seen lately on Fox,it appears Matt is going to go.
There's some mention of chefs going nuts,and then he starts pounding his head with his fists. Then later you see him at some station and Ramsey is knocking over some pan and
telling him to go.

Now,correct me if I'm wrong,but wasn't Matt on Hell's Kitchen before? He looks awfully familiar.I swear I saw him on a different season,and if so,he couldn't cook then and he can't cook now.
Hey,why don't we try out for Hell's Kitchen? I know there are people here while not professionals,are darn fine cooks at home,and certainly better than some of the contestants they got.

  1. Click to Upload a photo (10 MB limit)
  1. >>> "Now,correct me if I'm wrong,but wasn't Matt on Hell's Kitchen before?"

    Nope. All "donkeys" look a like. LOL!

    11 Replies
    1. re: HarryK

      I have only seen little bits of Top Chef but why do the chefs on Hell's Kitchen look like bafoons and the chefs on Top Chef like geniuses?

      1. re: bakerboyz

        Spike and Ilan look like geniuses? Dear oh dear...

        1. re: Blueicus

          ::::snicker::::: Well, on average, buffoons do abound on HK and "smart" chefs are much more prevalent on TC.

          1. re: LindaWhit

            Hahaha, I know... I'm just being a pain. Onto real Hell's Kitchen talk I can't believe the final 6 still screwed up so badly during service. Granted, the editing made it look like most of the errors were related to meat but it was pretty ridiculous.

            1. re: Blueicus

              I finally watched a whole show, painful as it was. Here's what I want to know. Compare what each contestant did with their individual challenge in 45 minutes. The majority of them did really well! Can they only do one thing at once? They can't get a service out at all without major screw-ups? Matt couldn't remember a damn thing after Chef Ramsay would call out an order.

              I just cannot fathom how Ramsay can stomach having to say that whoever wins will be Executive Chef at London/West Hollywood. Even though we all KNOW they won't be. Hell - when Rock was having a drink with Cori and Jen, even he said that Ramsay's looking for the "best up and coming cook" or something like that.

              Petrozza (surprisingly) and Cori seemed to be the best of the worst. Bobby just drives me batty (did when I watched the first show as well!) with his stupid general comments, and how "I keep my cool, even with Chef yelling at me!" He's just like a big dumb tree trunk up there sometimes, with not much more brains than Matt had.

              1. re: LindaWhit

                SO WHO WENT HOME???

                I didn't catch tonight's episode, and well, enquiring minds need to know.

                  1. re: maisonbistro

                    maisonbistro, you MISSED it??!! That's it - Gordon's mine.

                    1. re: phee

                      I am remiss and despondent over the occurence, but we are painting the living room, and the TV was just inaccessible.

                      PLEASE PLEASE PLEASE give me a chance to redeem myself - must- have- Gordon

                  2. re: LindaWhit

                    Interestingly, the web site says that the position the winner will be given is "senior chef". The wiki article lists it as senior sous chef. I think Gordon is well aware that they don't have any exec material this year, as they did with Rock last year.

                    Keep in mind that Heather, the winner of 2 seasons ago, never was given the exec or head chef spot in the Red Rock resort. She stayed (as senior chef) for the length of the contract and then left. I never thought that she could possibly be an exec, and I can't see anyone in this batch becoming one either.

                    Bobby has learned to shut his yap, but his comment at the end tonight is very telling. I forgot the exact words, but right after Gordon says something about needing the team to work together, they cut in his every man for himself comment. And apparently he can't cook either - overcooked duck? I wonder what kind of an exec he is at his current job - probably a paper pusher that his staff laughs at a lot. (A bad boss can unify a staff - just not necessarily in the most productive ways.)

                    An exec has to be a leader. A leader has to get everyone to work together. Nobody here could lead him/herself out of a paper bag.

                    1. re: applehome

                      what always amazes me is how little (if any) the competitors have learned from previous seasons.

                      seems to me, if one was serious about wanting to be a contestant and was selected, they'd study all prior seasons, learn what and what not to do (the pattern of recurring mistakes is astounding) and plot a personal strategy accordingly.

                      or d'ya suppose the show's producers sorted those people out and pre-eliminated them so as to provide a better viewing trainwreck?

                      naw, networks manipulating shows for ratings.... say it ain't so, joe.... hah!

        2. HollyDolly -

          Matt looks all too familiar to me as well. Maybe not on Top Chef, b/c I've never thought anyone on TC to be this creepy......but maybe someone else knows where we're getting that "familiar feeling" thing from.....

          9 Replies
          1. re: careyanned

            Finally, I have no clue how Matt lasted this long. Between his sampling food and complaints he always seemed like a loose canyon to me. Again I wonder if Ramsey had any input in choosing these contestants since they do seem like a weak lot.

              1. re: applehome

                At least he seemed to have let his eyebrows grow in a bit.

                1. re: southernitalian

                  Yes, indeed. Pachelbel would be proud. As would Sheridan.

              1. re: grampart

                OMG! I can't believe it to me this many weeks to make that connection. Nice one. I remember the summer of 77 like to was...31 years ago.

                1. re: grampart

                  Ha! That's probably the reason! They do look alike.

                  1. What's up with all the pans catching on fire and people burning their hands? Quite common in HK.

                    This episode:
                    Matt's pan catches on fire and he tries to blow it out. What the heck! He's trying to stoke a fire like Les Stroud or Bear Grylls?

                    Corey's pan catches on fire and she tilts in down.... Ummm... Fire goes up. She burns her hand.

                    You think with the burners up that high that food would be overcooked vs undercooked, being Ramsey's main complaint.

                    You don't see that on Top Chef... at least to the point that people are burning their hands.

                    1 Reply
                    1. re: dave_c

                      dave c, don't you wonder if those "chefs" never heard of POTHOLDERS? Why would you grab a hot handle without at least a towel as insulation?

                    2. yeah,Careyanned,I think Matt was on Hell's Kitchen before, I know he wasn't on Top Chef.I didn't get to watch HK last night,but I really don't think Ramsey has any real winners there. That's why I made the comment we all should try out for the show,heck some of us might be chef material and don't even know it.

                      10 Replies
                      1. re: HollyDolly

                        If you Google his name (Matt Sigel) everything shows him as only trying out for this season.

                        1. re: LindaWhit

                          Although the more I think of it, the more Matt *does* seem eerily familiar, I doubt he or anyone on HK ever did more than one season.

                          So I jumped over to and looked at the photos of past crews


                          No one from previous seasons looks anything like him.

                          All that said, yeah, he does seem familiar somehow. Am thinking he's just a "type". <shrug>

                          1. re: HarryK

                            Matt has never been on HK before.
                            His exit elimination interview is a hoot tho.

                            1. re: Firegoat

                              Oh. My. God. I can only IMAGINE what Chef Ramsay thought (or said?) about his comment of giving the tip of his thumb to the God of Hell's Kitchen as he gave (you know what) to God, as he was Jewish. LOL!!!

                              And he was professional? Oy vey!

                              1. re: LindaWhit

                                I don't know if it really happened, or it was part of Matt's delusional fantasies.... but if it did happen I can't BELIEVE the editors didn't leave it in.

                                1. re: Firegoat

                                  Something I thought of last night. Matt said in that article that a full 1/2 of his thumb was sliced off. He says "A lot of people thought I just cut a little piece off, but no…I cut about half an inch of my thumb off. "

                                  Pull out a ruler and measure how large a half inch is. That's my ENTIRE THUMBNAIL! Halfway up to my first knuckle! There's no way in hell he cut off a half-inch of thumb. He had it bandaged and was back cooking after cutting himself. If he had cut off that much of his thumb, he would have been hospitalized - the medics wouldn't have been able to take care of it! The blood loss alone would have prevented him from continuing cooking.

                                  Perhaps a eighth of an inch of his thumb. But he's sounding like Jon Lovitz's character with his extreme exaggeration: "Yeah! It was a half inch of my thumb! That's the ticket!"

                                  Baloney. He's beyond full of it!

                                  1. re: LindaWhit

                                    There was one shot in that episode where they showed his thumb from a top down shot and it looked like he had maybe a 1/4 inch diameter, if that much, bit sliced off the top, didn't look to be deep at all.

                                    1. re: LindaWhit

                                      Just wait, Matt will recycle and become a member of the sub-culture, professional reality show actors...

                                      1. re: ChinoWayne

                                        Oh no, Chino! You mean in six months we have to watch him talking to Tom Landry saying "Tom I lost 30 lbs on Nutrisystem too!".... say it isn't so.

                                        1. re: ChinoWayne

                                          Thank God for the clicker to switch channels!

                          2. Interesting - in another thread, I found a link to a blog that says Ramsay didn't show up to the opening night (June 4th) to the new London / West Hollywood restaurant.


                            Although it did say he was in contact with the staff, and will be there tonight. :-)

                            11 Replies
                            1. re: LindaWhit

                              Linda, it says in that article he has "three sushi chefs" .... Lmao! Does that mean he surrounds himself with oximorons? :)

                              1. re: HarryK

                                Sorry - I don't get it. Please explain.

                                  1. re: LindaWhit

                                    A miss on the proofreading in the article.

                                    It should say "three sous chefs" not sushi chefs

                                    1. re: weezycom

                                      :::::snort::::: That's a HUGE miss on the proofreading! LOL (I was wondering why he'd have sushi chefs in his restaurant!)

                                      1. re: weezycom

                                        I'm still lost. What does sushi vs. sous have to do with oxymorons?

                                        1. re: applehome

                                          A chef implies cooking ... cooking sushi ... Oximoron, no? *sigh*

                                          Might just be my strange sense of humor. :(

                                          1. re: HarryK

                                            The term sushi chef is used everywhere, although the Japanese term Itamae is used often these days. Technically, sushi is defined by the cooked and prepared rice, not by the raw ingredients. Raw fish is called sashimi. Sushi can have any number of cooked, pickled or raw ingredients combined with the rice. The complexity of sushi would definitely qualify a person who trained and apprenticed for years and years as a chef.

                                        2. re: weezycom

                                          the article says "half a dozen sous chefs and three sushi chefs"-- it's not a typo.

                                          1. re: soupkitten

                                            I believe the London in LA has a sushi bar, hence the sushi chefs.

                                  2. re: LindaWhit

                                    From the LATimes item today:

                                    "Reached by phone, Ramsay said: "I was in town, the week before. I don't go in with guns blazing; to make a restaurant settle down, it's far better that I'm not breathing down their necks." The chef, who flies to Los Angeles for the official launch of his restaurant tonight, dismissed questions about his presence. "I'm a control freak; there's nothing long distance about it."