"Roy Choi"の名言

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.

American barbecue is all slow and low, you know, or low and slow, as they say down in the South, in Texas. But Korean barbecue is thinner cuts of meat.

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.

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

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.

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.

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

I don't really do that much office work. I just go to the office, and I'm like Steve Carell in 'The Office.' You know, like, I just go around and like - I don't know what I do in the office. I look at paperwork and act like I'm understanding what's going on there, and I shake my head and put my hand on my chin and like, 'Hmm.'

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

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.

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.

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.

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.

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.

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.

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.

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.

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

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

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