The Times Herald (Norristown, PA) - - NEWS -

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


Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.