2/6/02

(Editor's Note: Bradley County has long been considered home of some of the country's best educators, rescue personnel and all-around great people. But did you know that the Ocoee Region is also the stomping ground of some of the world's finest chefs? Over the next few weeks, we will profile some of the area's best culinary artists. Bon appetite.)

While all the other boys were watching football on Sunday afternoon, Greg Hicks was tuning in to cooking shows.

"I was made fun of because I was always watching the cooking shows before there was Food TV," Hicks, owner of Impressions Catering, said. "Being a chef was the only thing I've ever wanted."

Hicks doesn't know what inspired his passion for the culinary arts - although his grandfather enjoyed cooking. "I think grandpa had something to do with it," he said.

The son of a human resource director and a physical therapist, Hicks doesn't have any family ties to the business, even though he credits his parents for crafting him into the chef he is today.

"I get my hands-on skills from my mom and being detail-oriented from my dad," he said.

Hicks didn't receive any formal culinary training at Cleveland High School, where he graduated in 1992, but he did go onto Johnston and Wales Culinary School in Charleston, South Carolina.

"Culinary school was intense," he said. "Someone told me they saw a show about culinary school and that it looked easy and enjoyable - and it was enjoyable. But it was intense. You catch a bus at seven in the morning and work. It was hands on. There was some book stuff, but then they throw you into the kitchen. It's learn by doing."

Hicks was under the tutelage of a renowned caterer at the college, which he said partly swayed him to that branch of the food service business. Even so, Hicks dabbled in catering long before he left Cleveland.

"My parents had friends in real estate and I would help set up for their open houses," Hicks said. "I was 10 and 11 years old at home, making dinner for my family and experimenting with food."

Hicks opened Impressions Catering on 17th Street in February 2001. Catering is less hectic that restaurants, but just as demanding, he said.

"It's not as crazy as it can be," Hicks said. "I have a big dinner tomorrow, so I can do some prep today and go full force tomorrow. In this part of the industry, it's a little different. You do the planning stages on the phone and at the desk. And then you just jam for a day and a half, two - maybe three days to get it out."

Similar to the restaurant business, Hicks said he can't afford a mistake.

"It's instant gratification or instant disappointment," he said. "If somebody doesn't like something, they let you know. Especially in this part of the business where the host is paying a lot of money. In the restaurant business if you don't like it then you just don't go back."

Hicks ensures customer satisfaction with quality ingredients and a caring attitude.

"It would be real easy for me to bring in frozen vegetables, frozen meat and frozen stuff," he said. "Take it from the freezer to the fryer, so to speak. That is what a lot of chain restaurants are becoming, because it is cost effective and everyone has a labor problem. It would be real easy for me to bring in lesser quality ingredients and crank them out to provide food. But I am not going to do that, because then they won't come back. And I want them to tell their friends to call me."

Hick's approach to fresh food has caught the attention of several local patrons. America is becoming more educated about quality food, he said.

"American's pallets are changing so much. Even the older generations who grew up on meat and three - meaning roast beef, mashed potatoes, green beans and a roll," Hicks said. "Cleveland has just over the past few years gotten cable TV with four million channels and the Food Network. They are being exposed to more. Bigger restaurants are moving in and people aren't scared to try new things. There are a lot more people eating game - there are a lot different people who are eating a lot of different kinds of food. It is because they are aware of what is available. There is more out there than the meat and three.

"In my cooking classes the majority of the students have been working or single moms who all say they want to do something different," he continued. "They grew up learning how to make the green beans with the ham hock and the bacon was the flavor. They want to learn how to use fresh herbs. You'd be amazed at the response we get just from using fresh herbs."

Hicks credits hard work and dedication to his knowledge of food, but above all else, he said God was responsible for his talents.

"I do a great job. We do fabulous food out of this little place," Hicks said. "And the reason is because God lets me."