Roy Choi Quotes

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I've always wanted a straight-up cooking show since I was a child.

I grew up on Julia Child, Paul Prudhomme, Sara Moulton - and obviously, Emeril's first show had a huge impact on my life.

There is something timeless and beautiful about cooking straight to camera.

I know a lot of artists and chefs don't talk about this, but sometimes you just don't get to the finish line. That honesty and tenderness is something we're kind of not supposed to express.

I really think I cook good Korean food. I really do, just straight up.

I translate Hawaii as a place where people make sure I'm having a great time, eating terrific food, without any expectation of anything in return. It's a place for people to be happy. It sounds corny, but in Hawaii, it's not; it's uncorny.

When you come out of the ocean after surfing all day, loco moco is the best thing you ever tasted.

I knew of the 'Gilmore Girls' - I wasn't a rabid fan, but I watched it sporadically when it was first on.

I want to pay homage to Los Angeles.

Cooking is one of the most zen things - you have to be there.

I typically like Sicilian pizza.

What was important for 'Broken Bread' to do was show real life.

A lot of times in television, you don't get the opportunity to show real life because we're brainwashed to believe the propaganda that these things aren't marketable, that these things don't sell.

I'm not a get-off-my-lawn guy. I embrace the new generation.

My parents and friends, they're Ph.D.s that worked as custodians, that owned their own businesses, that went bankrupt, that moved seven times, that sent their kid to Harvard, that don't have any money for retirement. Highs and lows of life.

Food trucks are an essential part of people's days. They are important to the fabric of feeding people, like hotel chefs cooking breakfasts or for weddings.

The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.

There are certain foods that are somewhat sacred or you're not supposed to mess with. When you do mess with them, it touches a nerve where you have to compare it to the original, and then that thing you're creating has a loosing change right out of the gate.

I have a fun side and a serious side.

I'm in a place where I feel comfortable not being a chef anymore. That's taboo in our industry. 'Chef' is supposed to be the ultimate end of the road.

Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking.

With public television, they're making things that aren't driven by advertisers. They're one of the only platforms where we can really mine for truth.

I like to go to a Korean salon.

When I was around 25 years old, I lost everything and was a complete dirtbag.

Only if you're from L.A. do you know Elysian Park.

I wanted to be a topographer when I was young.

I don't have many hobbies or talents other than cooking, but I've always been good at figuring out a city.

When you have parents that come from a country that you weren't raised in, you feel this weird sense of familiarity, like you've returned to something.

Myeong-dong in Seoul is an area that is crazy at night, just packed.

As a young manager, I had no idea what it meant to be a chef.

I make milkshakes at home, but the two best are at at Gulfstream and Disney's Soda Fountain on Hollywood Boulevard.

I used to be a chef.

Pico Union is an underrated part of L.A., and not a lot of people go unless you live there.

I don't go for average.

I grew up around food and in a restaurant, so it never dawned on me that this was a thing to do; it just was. Then I found it as a profession in my mid-twenties after years of bad decisions and depression. The first step was going to the bookstore and learning about this craft. Then applying in kitchens and just getting to work.

Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.

I went to high school in Orange County.

I know all about Orange County.

Time is an illusion anyway. You can create as much time as you want.

I don't really have a strategy for social media. I think that's my strategy is that I don't have a strategy.

I kind of feel for the vegetable world - the vegetarian world. It's almost as if people look at them like aliens or foreigners.

Animals have been talking to me. And any shaman will say that that's not that weird.

Oh yeah, the 'Chef' movie was awesome.

I realized why I can cook for different environments. Because of everything I've gone through growing up. Why can I cook for a Hollywood event without blinking an eye? Because I cooked at the Beverly Hilton and because I moved to Villa Park. Why can I cook for kids on Hollywood Boulevard at night? Because I went through it.

Why can I cook for tourists that come and visit L.A. and are so excited to see the Kogi truck? Because I cooked at country clubs and Embassy Suites hotels.

Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream, all these things that you eat in your normal life - I think if chefs got more involved in that, then it could be better. Because we're the ones that know flavor.

At my lowest point, I found cooking.

I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary world and chefs that I knew nothing about. Then I moved to New York and went to culinary school, and everything just fit like a glove. It's been on ever since.

Go out one day and treat yourself. Go out and have the best sushi you can find, or go to the best barista in your city and have just a cup of cappuccino, and tell yourself that you deserve this. I think that is very empowering.

I think that a lot of times, we all want to help each other and be a part of each other's lives. It's just - we don't allow ourselves into each other's lives.

I've got a lot of experience under my belt, but I still have a very naive and idealistic outlook on life.

Public television is a very important thing for our human race, and it allows us the ability to discuss the elephants in the room and understand stories beyond the headlines.

TV is a hard thing to do. It's a hard thing to get a show.

It's so easy to produce food, throw it away, and watch people starve. It's so hard to produce food mindfully and to feed and to reduce waste.

A-Frame was a real, pivotal moment because that's where I really got to channel a lot of emotions.

A-Frame became an expression of creating a place where everyone would feel comfortable, even if you were made to feel uncomfortable in restaurants before. It's a place where I explored my own insecurities as far as being mistreated in restaurants or being given the worst table.

I was a salary man for so many years. I never had to worry about the ins and outs of business or entrepreneurship or funding. I just had to show up and do my job. And then, all of a sudden, I was having to be responsible for my own business.

When you never see yourself in the mainstream format, you are stripped of the strength of your identity.

In mainstream media, everything gets turned into a stereotype of ourselves.

Chefs don't have a union. We don't have a Screen Actor's Guild.

Kogi changed what a generation eats, introducing people to fermentation and different vegetables and flavors.

I've lived through a lot of different neighborhoods.

I know what it's like to be a teenager in Orange County. I know what it's like to be a kid in L.A. I know what it's like to not have any money and have your lights turned off. I know what it's like to live in a house with five rooms.

I was a latchkey kid, from 4 or 5 years old.

My parents worked and sold and hustled; they were gone from the morning, and I pretty much took care of myself. But in a Korean household, you're always eating with your family no matter what, and you're always cooking. And our food is not one you can just open a package and eat right away; a lot of our food takes time to develop.

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