Rick then returned to school and received his Masters of Science degree from Johnson & Wales University, the world leading hotel and culinary school. Wanting to give back he began teaching at the school. That lead to an opportunity to develop an alumni and development office for the Chancellor, so when his father retired, they sold the hotel company and Rick began his next career as an educator, author and fundraiser. During the ten year period at Johnson & Wales, Rick met Justin Miller a young inspiring 6 year old who loved to cook. Rick trained Justin to become the Guinness Book of Records Worlds Youngest Chef and the two travelled the world cooking and inspiring others. This launched Rick in to the Television and Media industry.
The pair appeared on almost every national television show venue from Good Morning America, David Letterman, Disney, to the Food Network. Rick also became a research chef for many national brands like Westinghouse, Rival's Crock -Pot, Cattlemen's, BBQ sauce, Kraft Foods, and VacuWare to just name a few. In addition he now appears regularly on HSN ( Home Shopping Channel ) and The Shopping Channel Canada as well as National Infomercials and Tradeshows.
Chef Rick has experience in many media outlets, live appearances, press tours, news shows, morning shows, radio, infomercials, cook books, and currently co-hosts a cable cooking show called You Won't Even Miss it. He worked with Celebrities like the late Julia Child, Emeril Lagasse, Jarred Fogle from Subway and Martin Yen. He is sought after for recipe development by food companies and supermarkets. He develops many of the free recipes you pick up at the grocery store and tours supermarkets regularly teaching customers recipes and how to enhance their meals to get out of the "Food RUT". You can see him at Hannaford's, ACME, Lowes, Sweet Bay and Shaw's. He also endorsees his own line of products called Chef Rick Spices, Chef Rick Seafood , Proware Professional Kitchen Products and Bold Chef. He does product development for companies like All-Clad , Williams Sonoma and Westinghouse.
Go to www.myrastellidirect.com/chefrick!
Tuscan Sausage Soup
Perfect for the Holidays
2 lbs. sweet Italian sausage (meat removed from casing)
2 carrots, peeled and chopped
1 stock celery, chopped
1 sweet Vidalia onion, chopped
4 cloves garlic, chopped
3 ½ quarts chicken stock
2 (14.5-ounce cans) diced tomatoes
2 (15-ounce cans) cannellini beans
1 tablespoon dried basil
1 tablespoon dried thyme
1-lb (16-oz) Ditalini pasta
8 ounces spinach leaves (washed )
½ teaspoon Salt
½ teaspoon fresh ground pepper
Grated Parmesan cheese
1. Remove sausage from casings and brown over med-high heat in the bottom of a large stockpot.
2. Add the carrots, onion and garlic and sauté until tender and starting to turn brown .
3. Add the chicken broth, tomatoes, beans, basil, and thyme and stir.
4. Bring to a boil over high heat, add pasta, then reduce to a simmer covered. Stir occasionally, until pasta becomes a bit tender, about 7 minutes.
5. To Finish, stir in the spinach and cook 1 minute or until just wilted. Season with salt and pepper5.
Chef Rick Tip : Garnish with grated parmesan cheese and serve with toasted Italian Bread.