4 P.M.: LA CLASSE COMMENCE In a hands-on demo, Chef Clemence shows us everything we need to know about making quiche—a French pastry I’ve never tasted but imagine to be like a deep-dish pizza with eggs where the tomatoes are supposed to be. Advantage: the big guy. Capela’s love affair with French cuisine dates to his birth in Geneva, the French-speaking Swiss city where he grew up after his African immigrant parents parted ways. Capela discovered basketball at 13, and the game discovered Capela two years later, leading him to a training academy—and all the quiche he could eat—in Chalon-surSaône, France. It’s clear that Houston’s 23-year-old hoops wunderkind left his heart there. “I love everything about French culture,” he says, before falling into reverie about Paris, healthy savories and romantic rituals. “On dates, I do dinner, a movie and I bring flowers sometimes.” Right now, though, Capela is thinking flour—or he’s supposed to be anyway. Chef Clemence interrupts, “Everybody ready? On your marks, get set …!”
The Swiss-born Capela made a French connection with Chef Clemence.
4:30: DOUGH! Already we’re a mess. “Oh my god,” Capela says as he slaps butter to flour, “I forgot what she told us.” Sadly, my opponent eats setbacks for breakfast. Capela failed his first driving test in the U.S.—got into a collision, even—before acing the second. And as an über-athletic but undercooked rookie in 2014, he toiled with the Rockets’ D-League affiliate in Hidalgo, Texas, before working (and eating) his way to
Houston the next year. These days, the onetime spring-loaded noodle who couldn’t buy a shot just concluded a regular season in which he shot a league-leading 65.2 percent from the field while averaging 14 and 11 for a 65-win Rockets team. Houston’s third-best player after James Harden and Chris Paul, Capela could be the X-factor in his team’s title run—if he doesn’t burn us all to a crisp in this kitchen. “We do have fire extinguishers,” our chef assures me. While Capela maintains that he hasn’t cooked in at least three years, he pounds and rolls dough like a master. “Pastry chefs do have strong arms,” Chef Clemence says, implying that I, in fact, do not. “You massage the dough too much,” she tells me. “It’s not a lady.” Capela loves this: “We know you’re tender, Sam!” And
“WE PROVED WE’RE THE BEST TEAM NOW. BUT WE HAVE TO PROVE WHAT WE DID IN THE REGULAR SEASON WASN’T RANDOM.” CLINT CAPELA
52 ES PN 05. 07. 2018
that—Tender Sam—is what they call me for the remainder of the day. 4:50: LINGUA FRANCA We smash six eggs, add salt and pepper, then whisk. Capela keeps getting cheat codes in French from our chef, but he extends an olive branch by teaching me the most important phrase in any language: “J’ai besoin d’aller aux toilettes.” (I need to go to the toilet.) It sounds like Farsi, I tell him, my native tongue. Capela lights up: “Really? You’re from Iran? Which city?” “Tehran,” I say. “I know people from Tehran!” Capela says. He then nails a quick Farsi lesson (“Bayad beram toilette!”) and explains that his international background serves him well in the locker room. “Having friends from Morocco, Chinese friends, I’m used to different cultures, and that really helped my transition to Houston. I can get along with many people.” True enough, by all accounts Capela is loved in Houston. Our chef is a fan too, clearly. “He’s a natural!” she says of Capela the custard maker. “I’m French, man,” he says. “It’s in my genes!” 5:10: BAKE AND WAIT We bide 17 minutes of bake time with a chat about The Beard and CP3. “When I see two guys on my team perform every single night at a high level, it inspires me,”
