His last name may be a little challenging to pronounce correctly, but chef Roy Shvartzapel of Common Bond is practically a Houston native. After traveling the world and working in some of the most renowned restaurants, he came back home to open the wildly successful, upper-crust bakery at Westheimer and Dunlavy. I get the feeling that this guy has two or three books in him, if only he had the time to write them.
Common Bond only opened a few months ago, but it's already so popular there's an average 45-minute wait in the mornings to get in. My Facebook feed is peppered with photos of friends waving around big, crunchy, brown croissants with as much pride as if they were carrying a Louis Vuitton satchel.
This is no overnight success story. After graduating from Culinary Institute of America, Chef Roy traveled the world for years, working for some of the top chefs in the world--sometimes for months with no pay just to learn their craft. His journey has not not just been about feeling the well-heeled masses, though. He's also lived and worked in the one of the poorest areas in the world. So, besides having great culinary knowledge to share, he's accumulated some valuable perspective on life's values as well.
In part 1 of our interview, Chef Shvartzapel describes the long, star-studded culinary journey that began in Houston and took him all over the globe until he made his way back home to open Common Bond. We'll pick up the story tomorrow in Part 2 and talk about some issues of importance to us consumers, like that 45-minute wait time.
EOW: Where were you born?
RS: Israel EOW: When did you come to Houston?
EOW: How did you get into baking?
RS: The love affair began when I was in college. I grew up in a home where food was central to all things, which is typical in a Middle Eastern home. If you'd have asked me pre-college if I could see myself becoming a chef, you could have just as easily asked if I imagined becoming a conductor in a symphony. It was just as plausible--meaning, not plausible.