Roy Choi Quotes

Most Famous Roy Choi Quotes of All Time!

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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.

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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...

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...

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.

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