Letting Go in Order to Get Hitched
After six years, most of them raising our two children, my partner and I are taking the marriage plunge this summer. Being a professional chef and a control freak about food, I always figured I’d cater my own wedding. Parenthood has given me a hard dose of reality. Getting dinner on the table is an accomplishment, so pigs will fly before I’m the one to serve our nuptial feast to 80 of our close friends and family (without getting a divorce the next day).
Having kids has restricted our time, energy, and monetary resources so we have had to modify our pre-parenting wedding visions. While I may plan the menu, order the food, and season the sauce, my first vow to my fiance ©e has been that the only food I plan to touch on our big day is what’s on my own plate.
Having restrictions isn’t so bad. It helps us make decisions in this you-can-have-it-all world. Our budget inspires creativity. A chef friend of mine, whom I trust, has agreed to cater our wedding in exchange for my services at a job of hers later in the year.
We live in on a gorgeous piece of land in Vermont so we’re going to have the reception at home. The menu will be country simple: barbequed baby back ribs and chicken, grilled corn on the cob, garden grown cucumber-red onion salad and platters of sliced beef steak tomatoes, my mom’s red bliss potato salad, cornbread, homemade pickles, strawberry lemonade, and a keg of local beer.
Guests will bring a pie of their choice to go with vanilla ice cream. The cornbread will be ultra moist with the addition of creamed corn and the barbeque sauce will be flavored with apple cider vinegar and maple syrup.
We’ll serve drinks in mason jars, decorate with red checked tablecloths and sunflowers I’m about to plant, and have our friend’s band treat us to original music with a bluegrass flavor.
Our goals for the day are to be present with each other, our kids and our guests, to be relaxed and positive, to eat well, and above all, to have fun.
Browse Culinary Arts Schools & Colleges
- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
- Offers programs in design, media arts, fashion, and culinary.
- Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
- Over 50 campus locations nationwide.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
- Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
- Offers programs in culinary arts, nursing, and healthcare.
- Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
- 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
- Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
- Externship opportunities are available at numerous famous New York City restaurants.
- Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
- Flexible Scheduling
- Financial Aid
- Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
- Located in Norfolk and Newport News, Virginia.
- Offers externship experiences to students for experience in the field.
- Hosts regular career fairs for employer recruitment.
- Has student housing available.
- Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
- Students get real-world experience through the required externship at the end of the program.
- Curriculum includes laboratory sessions, academic preparation and hands-on experience.
- Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
- Accredited by the American Culinary Federation (ACF).
- Has campuses in Melbourne, Sarasota, and Tallahassee, Florida