Chef's Corner
Michael Bick
Executive Chef

In 1982 Michael began his culinary journey from restaurant school, to fish chef at the River Cafe in NYC, to jobs as chef at several prestigious catering companies. in New York, Connecticut and California. His philosophy is that cooking is an art, imitative as well as creative, and more play than work. Michael’s belief that a recipe is not a rigid formula but a guide to respect and experiment on results in dishes that are both familiar and exotic, and delightfully satisfying as well.

Cesar Sanchez
Hi! My name is Cesar Sanchez I am a native of Morelos, Mexico. I have been a part of the New York catering business since 1996. I believe that I am living the American Dream.
In 1996, I began my career as a dishwasher in a Tribeca commercial kitchen with the dream of moving behind the stove as a chef. When a catering company began sharing the kitchen space, I quickly made it known to the chef that I was always ready to help prepping vegetables, cleaning shrimp, or washing greens. I watched and learned everything that was being created. In less than 2 years, I was a freelance Kitchen assistant for Susan Holland and Company. In 2000, when she moved from that kitchen, I became the Sous Chef to Executive Chef Edward Magel who soon became my friend and mentor. Under Chef Magel’s guidance and support, I grew in my knowledge and expertise of varied cuisines, food production, and kitchen management. In the ensuing years, on moved on to work with many of the top NY caterers including Abigail Kirsh, Great performances, Gracious Thyme, and Tentacion. I am currently a key player in the kitchen of Some Things Fishy Catering, Ltd.
While remaining an enthusiastic supporter of my native Mexican cuisine I have grown into a proponent of the fresh clean flavors of Some Things Fishy Catering as well as the current trend of letting all of the ethnic ingredients available merge into a new “Fusion” based palette.
I have a vibrant enjoyment for life that resonates on my food. My passion is the food and soccer. My one big love is my son Edward Sanchez.
Why do we love food?
This is due to a few, but very similar reasons:-
- It tastes exceptional
- It keeps your body going
- Its a reason to socialise
- It keeps the economy going
- Gave rise to food fights.
Sustainable Foods
Bick is a member of the Chefs Collaborative, a national network of chefs who seek to foster a sustainable food supply; that is, food produced in a way that does not harm the environment, animal welfare, or our health. Such foods are grown organically, without the use of pesticides or chemical fertilizers, and crops are often rotated so the soil is not depleted of nutrients.
"The importance of buying local, organic and sustainable food has not always been clear to a population who feed themselves on processed and fast foods," Bick says, adding Americans are constantly dieting and still lead the world in obesity and health problems.
- Why is food great?
- Sustainable Foods
Special Harvest Celebration!
October 1st 2010 6pm
Location : Keeler Tavern Ridgefield CT
$75 per person
RSVP by September 26th
Contact: 914.572.5648
Presented By:
Executive Chef Michael Bick of
Some Things Fishy Catering LTD Bethel, CT
Wine Pairings TBD from DiGrazia Vineyards in Brookfield, CT
provided by Rocky Patel of
Spirits n Such
72 South Street Danbury CT
Seafood Watch
> DOWNLOAD SUPER GREEN LIST & RECIPES

