One teacher who cares can change the trajectory of a student’s life. Alon Shaya, an Israeli-American James Beard award-winning chef, credits his success to such a teacher. In his new cookbook, Shaya: An Odyssey of Food, My Journey Back to Israel, he thanks Donna Barnett for guiding him to his track to success.
Alon Shaya came to Philadelphia from Israel when he was a young boy. He grew up in a challenging family situation. Although he was surrounded by love, he did not experience the stability he longed for. Barnett saw the talent and potential within him. She helped Shaya blossom in her Home Economics class at Harriton High School. When it was time to graduate, she found a scholarship and encouraged him to attend culinary school.
Now, Shaya is a famous chef, restaurateur, and cookbook author. He retraces his steps from Israel, to the United States, Italy, and back to Israel in his book. His recipes reflect his love for his maternal grandparents. There are delicious foods from their native Bulgaria such as burekas, kebabs, and a variety of eggplant dishes. These are the staples he learned to cook as a boy while standing on a chair in the kitchen next to his grandmother and mother. Alon Shaya then shares some of the classic dishes he discovered while training in Italy, such as hand-made gnocchi, pizza, and semifreddo. Next, Shaya takes us to New Orleans, where he opened his first restaurant. Some of these recipes are treif (non-kosher), such as those with crab, Andouille pork sausage, shrimp, and bacon. Those of us who keep kosher may adapt by substituting kosher ingredients, or omitting some of the non-kosher elements. He ends the book by circling back to Israel. His newest recipes are infused with Israeli ingredients and flavors such as za’atar (oregano), preserved lemons, pomegranates, and muhammara (red peppers and walnuts).
In the end, despite his fragmented upbringing, Alon Shaya was able to find his way home. In this moving book, which is much more than a cookbook, he shares his journey with us.