Rick, thanks for taking the time for my questions. Could you tell my readers a little bit about yourself and what you do for a living?
Thanks Carol, I was born and raised in Michigan, but have traveled around quite a bit during my time in the military. I now live in Columbus, Ohio and have the wonderful opportunity to be doing what I love to do. First, I help people in their kitchens by bringing my knowledge of cooking and spectacular kitchen products from Pampered Chef. I show them how to use wonderful tools to make their kitchen time quick and easy so they can get back to their families. Also, the recipes from Pampered Chef consultant, I am a full time Event and and owner of Amare Planning, LLC. I help clients plan amazing events by making sure they not only miss no details, but I also put them in touch with high-quality vendors that will make their special event truly memorable. (and they get to take the day of their event off, since I also manage the event for them when they hire me.)makes it truly easy to eat on a budget with is needed so much these days. As well as being a
What types of events have you put together in the past?
I have planned all types of events of every size. The first event I helped plan was actually with you, Carol, when we planned the Celebrity Fan event in Los Angeles, California. That particular event (www.NCISFanFest.com) is now in its 10th year and is still the one event that is 'my heart' when it comes to planning. I have planned smaller events such as birthday parties, holiday parties, and even . Often I've worked with clients to plan their child's graduation celebrations. I've even done a few corporate events, such as a team building seminar for the local Social Security Administration office last year. While this is a large variety of types of events, the majority of my clients come to me to help them with planning their wedding day. More and more, brides and mothers-of-the-bride come to me because they are busy and realize that they don't have the time to make sure the money they spend on this one day is well spent. Also, most want very much to be able to step back the day of the wedding and just relax and enjoy the day and have myself and my staff manage their day and worry about all their details.
Does a wedding have to be a certain size before a wedding planning will handle it? Is there such a thing as too small of a wedding to plan?
The short answer is "no." However, the determining factor in whether a bride can hire a wedding planner really is the overall budget for the wedding. The national average for spending on a wedding planner is between ten and fifteen percent of the overall budget. If a bride comes to me and my set fee is more than that average, I am honest and guide her to a smaller package (such as simple event management and not pre-event planning) so I feasibly fit within her budget. Or, if the available budget is small enough I simply tell her that she would be better served by putting that money elsewhere and that a Wedding Planner might not be feasible for her. Unfortunately, there are "wedding planners" out there that will work with such brides on extremely tight budgets, and charge truly under-priced fees. I would warn brides everywhere in such a case - "You get what you pay for." An event and wedding planner that is experienced and a true professional is worth the fees they charge, and most times, can show you ways you can save at least the amount of their fees elsewhere in their budget.
My daughter recently got married right before her husband deployed to Afghanistan and they are planning a wedding reception after he returns next summer. Is there one thing she should be aware of when planning this reception?
First, I would ask her what the three most important things she wants for her reception are. These are items that we will then not "skimp" on.
Next, I'd tell her to be frugal in areas that aren't as important to her. If you don't need to have the top designer label for your dress, then look in places that will offer a better deal and yet still get you an amazing dress for the evening.
I could go on and on, I'm sure, with tips and such, but these are the two that will set the bar for everything else.
It's unusual to see a man selling Pampered Chef, but you seem to embrace doing it. What made you decide to become a Pampered Chef consultant?
For 10 years I was an avid Pampered Chef customer. I kept buying all the products and finally one day I realized I could be the person making the money off of me. (I am sure I made some decent paychecks for the consultants I'd worked with in the past. LOL) I've also come to love the fact that I can bring an evening of enjoyment to people as they invite their friends and family over for a night when I do the cooking and they get the credit for having a great party! My skills as an only enhance my hosts' experience when they book a show with me. I've been told so many times, "I've never had an in-home party quite like this before. This was great!"
Do you have one Pampered Chef product that is your favorite?
My stoneware is the end all and be all of my kitchen. My favorite piece of stoneware is my 6 mini-bundt stone (now a retired piece through Pampered Chef). I love making small cakes and decorating them up and serving them to friends and family. Its always great to have a cake and it be personal size. My most used stone is my Deep Covered Baker. We jokingly call this the "Magic Pot" because you can do so much with this stone. I love that is can make a large meal and yet I don't have to turn on my oven since it fits in a microwave. There's even a recipe to make a pork tenderloin in ten minutes in the Deep Covered Baker. Truly Magic!
How can someone contact you about your Event/Wedding Planning or about Pampered Chef?
For The Pampered Chef you can view our catalog and even order, 24/7, at my site at www.pamperedchef.biz/cookinwithrick (there's also a contact page there if you have specific questions.)
Since this is a blog about food and one of my favorite things about Pampered Chef are their recipes. I can't let you finish without asking you to share your favorite Pampered Chef recipe.
I'm actually glad you asked for a recipe. The Pampered Chef, along with all their wonderful products, has a huge collection of recipes and for the vast majority of them, they focus on quick, easy and most importantly, economical meals. Many Pampered Chef recipes make meals that cost less than $2 per serving. Imagine feeding a family of 4 for $8 for the meal! One person can't go out to eat a meal for that.
Here is one of my favorites that is not only cheap to make, but you won't heat up your kitchen to make this hot meal!
Mexican Chicken Lasagna ~ made in our Deep Covered Baker ($65 ... but you can get this for FREE when you host a Cooking, Catalog or Online Show)
1 pkg (8 oz) cream cheese
1/4 C lightly packed fresh cilantro leaves, chopped
2 C (8oz) shredded Monterey Jack cheese
1 can (28 oz) enchilada sauce
12 (6 in) corn tortillas
3 C diced or shredded cooked chicken
2/3 C chopped onion
Additional chopped fresh cilantro leaves (opt)
1. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 C of the Monterey Jack cheese; mix well. Spread 2/3 C of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into large bowl; set aside.
2. To assemble lasagna, dip four tortillas into enchilada sauce in large bowl and arrange over sauce in baker using Sauté`Tongs, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas, using Small Scoop; spread evenly. Top with 1 C of the chicken and 1/3 of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 C Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro.
Rick's tips for this recipe - To add a bit of unique flavor to this dish, grill your chicken off on the bbq with your favorite grilling spices. Then chunk or shred the chicken and add to the recipe. It’s a small step but makes a big difference over canned chicken or pan grilled.
Yield: 8 servings (at $2 a serving, you can make this dish for less than $20 (price may vary slightly depending on market))
Again Rick, thanks so much for answering my questions.
You are welcome. Its been a pleasure. And, as always, I love working with you.