He is one of the collateral victims of the coronavirus. The chef at home Michel Hick , by Sarraltroff, has not vibrated between the pots since March. Everything came to a halt overnight and the outlook is meager, uncertain. But the fifty-year-old hasn’t lost his appetite for hard work, nor his humor displayed even on his van. Louis de Funès, straight out of cabbage soup, offers advice: “Contact Yes sir ! This is the name of the company created by Michel Hick ten years ago. After a career as an employee in the kitchen, he started his own business with one priority: “Make people happy, that everything is perfect for their birthday party, their wedding, their retirement, communions, parties … I work in people’s kitchens or in party halls. “
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From the shot to the road
At the Hicks, cooking is a family affair. Very young, Michel grills pig’s trotters in his father’s butcher’s shop in Guénange. He follows his brother, an apprentice at the Buffet de la Gare in Metz. “At the time, it was the most famous restaurant in Metz. He had a monopoly on the international fair, I loved going there. “
Michel Hick cut his teeth in a self in Thionville and added a photographer’s skill to his training, thanks to military service in a nuclear submarine at Île Longue in Morbihan. From a khaki uniform to a white jacket, it’s a comeback in the kitchen at a caterer in Saint-Georges, before feasting the sub-prefect, his family and the guests at receptions, for three and a half years in Sarrebourg. A visit to a restaurant in Xouaxange and in the kitchen of a nursing home in Marmoutier sounds the death knell for a profession that has become boring.
“I didn’t want to cook anymore. When I was 40, I passed my truck license and for eight years I drove a trailer truck between Custines and Obernai. “Until the accident. “It was in the Col du Donon. A biker hit me head on. He is dead. I was in shock, I was followed for a year by a psychologist. “
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Hope for a recovery
Goodbye the road. The metallic noise of the bowls placed on the stove, the chopper on the worktop, the cap of the bottle popping, the noises that sharpen the senses awaken the passion of the cook. With Yes sir !!! , Michel Hick builds loyalty among associations and becomes the culinary reference for their events: the gourmet walk in Dieuze, Sainte-Barbe and herrings at Hommarting, meals at the shooting range in Dieuze.
Through word of mouth, people are winning over more and more individuals. Michel travels with his oven, his pots, his paella pans, his spit. He is able to treat a handful of guests, “for me, twenty people is a dinner party”, up to a thousand gourmets. “If this virus goes away, the future will be good. “
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