Helms College Graduate Shelton Nash Shares His Still-Evolving Success Story

Shelton Nash on his recent visit to Helms College in Macon.

Shelton Nash on his recent visit to Helms College in Macon.

Shelton Nash is a graduate of Helms College. Like so many of our graduates, Shelton’s story is a story of success he has achieved through his hard work and the culinary training he obtained while at Helms College. When we caught up with Shelton, he was visiting the students at The Polly Long Denton School of Hospitality at Macon’s Helms College to share advice that he has learned during his culinary journey. During a break enjoying lunch at Edgar’s Bistro, he shared his story.

Shelton’s Culinary Journey

As a teenager “in a rough spot” and needing to escape from a troubling environment, Shelton Nash managed to land a part-time job washing dishes and cleaning up at a Macon restaurant, Grits Cafe’. His culinary talent soon took him to the line, where he became a cook and Garde Manger, and led a team of two during the weekends.

When he graduated from high school, Shelton wanted to attend culinary school but couldn’t afford it. His mentor recommended he apply for Helms College. There, he found himself surrounded by “amazing and talented like-minded individuals, who all shared the same aspirations,” Shelton said. “It just could not get any better than that.”

Shelton addressing the students at the Polly Long Denton School of Hospitality

Shelton addressing the students at the Polly Long Denton School of Hospitality.

Shelton graduated from Helms in 2011, and continued working at Grits Cafe’ until it burned in 2012. After this unfortunate event, Shelton’s mentor at the time, Chef Wayne Weindorf, encouraged Shelton to come with him to join a friend and fellow chef opening a restaurant in Nantucket, Mass. Shelton moved to Nantucket and began a seasonal job with Chef Robert Wood. When the season ended Shelton then took a small vacation to New York City, and while there found a position in Brooklyn’s Chagall Bistro, run by Master Chef Jean-Claude Teulade.  Shelton worked with Chef Teulade for two years, advancing and sharpening his culinary skills.

Shelton Nash and Chef Jay Stancill at Helms College in Macon, GA.

Shelton Nash and Chef Jay Stancill at Helms College in Macon, GA.

The Journey Continues

Shelton now lives in Washington, DC, working with Eco Caters and SuperFD Catering.

Eco Caters is a catering company whose vision is to be completely sustainable, while SuperFD Catering specializes in catering for professional athletes, sports catering, and even customized diet plans. Their clients include The Washington Nationals, The Washington Wizards and the NHL’s Washington Capitals. Shelton hopes to expand the SuperFD locations to Atlanta, GA, and perhaps one day feed the Atlanta Falcons or the Braves. In addition he would like to see Eco Caters begin a sustainable food movement here in Georgia.

Helms CollegeAsked to share any words of wisdom with the students of Helms College to help them along their journey, Shelton responded with a quote from actor Kevin Spacey…” If life does well for you, it’s your job to send the elevator back down for someone else.” That is a a true testament to the mentality of giving back the positive as a way to help others — something we promote here at Helms College each and every day!

 

 

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