PK principal found his calling, By Ginny Raue He’s still adapting to his new title - Dr. Wisniewski. That’s understandable since it was only two months ago that he received his doctorate in education from Seton Hall University. Stephen Wisniewski, principal of Paradise Knoll School in West Milford, knew that his school family stood solidly behind him as he worked towards getting his doctorate and he made sure to thank them on the dedication page of his dissertation. “It was a success for all of us,” he said. Born and raised in Cresskill, Wisniewski and his wife Erica, a veterinarian, now reside in Lodi. Married for five years, they are the parents of two-year old Abby Grace. Wisniewski, 33, attended Cresskill High School, Rutgers University and then Saint Peter’s College for his masters of arts and education degree. His mother has been a teacher for many years but following in her footsteps was not on the immediate horizon for Wisniewski. Instead, he went into the business world, working in internet based sales. Then, when his father died, he took a more introspective look at his own life. “You’re not on earth forever and you’d better take time to do what you want to do,” he said. His father had died in April and by September he was teaching, gaining his certificate after the first year. He taught in Irvington, New Milford and Ramsey and was vice-principal in Montvale before coming to Paradise Knoll as principal three years ago. It took him just seven years to go from salesman to teacher, to principal - and now he has attained his end goal by securing his doctorate. When he applied to Seton Hall for the doctoral program there were 1,400 applicants for 30 openings. Once accepted, he took 56 credits in two years by attending classes for 10 hours a day in the summer and weekends during the school year. To obtain the degree, he had to complete the course work then write a dissertation. His topic: the possible solutions to the barriers that stand in the way of implementing technology in elementary schools. “I sent surveys to 765 principals in New Jersey; 228 replied,” he said. He had to rely on the kindness of strangers and he plans on returning the favors someday. Wisniewski tries to be in a classroom every day and he’s out there ready to play kick ball with the kids. He’s trying to overcome the stigma attached to being the “principal” with the students as well as with the parents, some who still recall their own trips to the principal’s office. For now he has two main focus points: the integration of technology into the curriculum and identifying students who are struggling in the early grades, getting them immediate help before the problem escalates. Wisniewski is an avid sports fan. He is a New York Giants season ticket holder, he’s been to over 200 Yankee games and he and his wife even spent their anniversary at Fenway Park watching the Yankees play the Red Sox. “I bleed pin stripes,” he said. He enjoys cooking and the science behind the culinary arts; learning how flavors change when foods break down in the cooking process. He sent in a special recipe he makes for Valentine’s Day, minus the scientific data.
Valentine’s Day Vodka Sauce
1 tbsp. extra-virgin olive oil, once around the pan in slow stream
2 cups diced pancetta
1 tbsp. butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 oz.)
Coarse salt and pepper
Red pepper flakes (optional)
1 lb. shrimp (16-20 count) cleaned and deveined
1 cup frozen peas
16 oz. pasta, favorite is rigatoni
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Heat large skillet over moderate heat
Add oil and diced pancetta to pan
Cook pancetta until oils are released and pancetta is crispy
Remove pancetta from pan, dry on paper towel
Add butter, garlic and shallots to pan
Cook shallots for 3-5 min. until they become clear, but don’t burn garlic
Add vodka to pan and reduce vodka by half, takes 2-3 minutes
Add chicken stock and tomatoes
Bring sauce to bubble, reduce heat to simmer
Season with salt and pepper, add red pepper for a kicked up version
While sauce simmers, cook pasta in salted water to al dente
With 5 min. to go before pasta is cooked, add shrimp and frozen peas to sauce
Once shrimp are cooked, stir in cream and add back pancetta
When sauce returns to a bubble, remove from heat
Drain pasta, toss hot pasta with sauce and basil leaves