teachers had taken him under her wing and sent him to us here at Central. He was very artistic, very impressive from a creative standpoint, and quickly became a top student. After he graduated, he got into the [prestigious Culinary Institute of America in Hyde Park, N.Y.] and pretty much took it from there.”
Nesensohn, who retired from CMTHS in 2007, still remembers Shaya’s early request that he and Schram “point him in the right direction.”
“It was always a challenge for us as instructors to have students that really wanted to advance themselves, [but] Alon was always asking questions about the culinary industry,” he says. “It was our job to supply him with the knowledge that helped further his education, and even today it gives Central Montco Technical High School offers classes in culinary arts/baking and restaurant practices. me a great deal of satisfaction 2015 Best Chef, South] to know that I had a and multiple James Beard small part in making him Award nominee, a sommelier. the success that he is today.” … He’s won all
The bulk of that success kinds of awards, and he’s is the result of Shaya’s “own the real deal. He’ll be signing talent and skill,” Schram copies of his new cookbook says. [“Shaya: An Odyssey
“He eventually ended up of Food, My Journey Back in New Orleans and [cofounded to Israel”] while he’s here and served as executive at Central on Oct. 11.” chef] at three restaurants Schram isn’t “a bit surprised” that were all highly that Shaya became successful,” he adds. “He’s such a success following a James Beard Award winner his 1997 graduation from [2016 Best New Restaurant, Harriton High School and CMTHS.
“It was clear, while he was here, he just loved working with food,” he says. “You combine talent with patience, positive energy … the ability to have a goal and work toward it, stick with it … Alon had — has — all of that. And with all his success, he’s never forgotten where he came from. He’s extremely down-to-earth and treats everybody like family … the way he’d like to be treated, I’d say. He’s remained grounded despite all his success … very much who he was then, he is now. We’re thrilled about his [appearance]here, but that tells you a lot about his character … who he really is.”
CMTHS’s culinary arts/ baking and restaurant practices faculty currently consists of chefs John Everett, Troy Madden, Melanie Wheeler and 1999 CMTHS alumnus Jarrett Young. Students and staff also run an in-house restaurant that is open to the public for lunch during limited mid-day hours.
“I could write a book about our students,” Schram says. “Jarrett, one of our Distinguished Alumni [Association] members, was just hired as a culinary teacher [here]. He has a nice résumé and is an amazing teacher. Bob Imperial owns Imperial’s Catering and Imperial’s Music Hall and does some great dinner shows in Trappe. Colleen Kriebel has had success with her bakery [in Eagleville], and Dan Dietrich is a culinary teacher at TCHS Pennock’s Bridge Campus in Chester County. The list goes on.”
CMTHS enrolls students from the Colonial, Norristown Area and Upper Merion Area school districts. The school is located at 821 Plymouth Road in Plymouth Township. Additional information is available at 610277-2301 and cmths.org.