Weekend MOUNTAIN VIEW VOICE
Q FOOD FEATURE Q MOVIE TIMES Q BEST BETS FOR ENTERTAINMENT
Story By
Photos By
Elena Kadvany Michelle Le
Hands-on experience at top restaurants made all the difference for local chef John Shelsta Q F O O D F E AT U R E
I
t all started with a grilled cheese sandwich: two slices of Wonderbread, Kraft cheese singles and some Mrs. Dash seasoning. John Shelsta said he was a 24-year-old with no clear path, beyond a plan to enlist in the U.S. Army if he couldn’t decide on a career by age 25. But the friend who ate the grilled cheese sandwich offered a revelation that would change his life: “Wow, you should cook for a living.” One week later, Shelsta was enrolled in culinary school. Shelsta is now running the kitchen at Howie’s Artisan Pizza in Redwood City with several years of cooking and baking experience at top Peninsula and San Francisco spots under his belt. And Shelsta is a self-made chef: Despite his initial enrollment in culinary school, he soon dropped out, finding the experience of working in kitchens much more impactful (and less expensive) than the classroom. Continued on next page
John Shelsta found his calling in the kitchen. After years of learning on the job, he’s now chef at the new Howie’s Artisan Pizza in Redwood City.
September 11, 2015 Q Mountain View Voice Q MountainViewOnline.com Q
21