Name: Mat Schuster
Current Restaurant or Last: Canela Bistro and Wine Bar San Francisco
What inspired you to go into the culinary industry?
I was lucky to go abroad to Rome in college. I fell in love with the European culinary scene and the way of shopping—just for a few days’ worth of food at small stands and markets. When I came back to the States, I was cooking more and more, and it was my roommate at the time who suggested I go to cooking school. It sounded good to me, so I did!
Where did you officially learn to cook?
I went to the California Culinary Academy’s College of Food in San Diego. It was a great program that no longer exists, but there is still a cooking school there called San Diego Cooking School. I have wonderful memories of my time there.
Would you tell us about your first job working with food?
My first real job was working for Draeger’s Cooking Schools on the peninsula. I was a class manager and eventually a cooking instructor. That job really taught me a lot. I got to work with visiting chefs from different parts of the country and learned from some truly amazing professionals. I also learned a lot about ingredients from all over the world.
What is your favorite dish to make and why?
I really like cooking seafood. I love the fresh flavors of the ocean, and there is something magical about a piece of perfectly cooked fish. It does not have to be complicated, and you always feel good afterward since seafood can be very healthy.
What has your experience been as an LGBTQ+ individual working in the culinary industry?
I have been lucky to live in San Francisco all of my culinary life. We are spoiled by the support we get in this community, for sure. A lot of the culinary greats around here are part of the community or supporters. It is amazing.
How do you use your talents to build community?
Since we are located in the Castro, everything we do is centered around the community. My partner and I also live just a few blocks away, so it is not only where our business is, but also our home. We love being a part of and supporting this community.
What other passions do you have in life outside of the kitchen?
I used to have other passions, but then we got a dog. So my answer is dog!
What is the most memorable moment, good or bad, working in the culinary industry?
One memory that sticks out is the Sonoma fires in 2017. Coffey Park was burnt to the ground, and a chef friend asked if we would help collect food. We sent out a call to our customers, and the response was overwhelming. We ended up delivering supplies and helping to cook with a group of volunteers who were feeding displaced people from the fires. Driving through the devastated areas was mind-blowing. I will never forget what I saw there. But at the end of the day, it was amazing to help.
What would you like to still achieve or learn?
So much! I have been paying more attention to how food is grown, raised, and produced. I had a chance to go to a farm that makes Manchego cheese in La Mancha, Spain. It was so fun to meet the sheep and see the process of this classic cheese that we sell all the time at our Spanish restaurant. It really connects a lot of dots.
Any words of inspiration for those who either want to learn to cook at home or want to go into the culinary industry as a career?
Learning culinary skills is always useful. Even if you don’t go into a culinary career, you will always have those skills to use personally. There are a ton of different jobs in the culinary world—they are not all cooking in kitchens full-time. I loved cooking school; it was one of my fondest memories. You have pressure, but not like in the real world! For people who like to work with their hands and enjoy eating, it is a no-brainer!
