Sometimes, in the deepest moments, there are no words. There is only food. — Roy Choi Copy Share Image
There is something timeless and beautiful about cooking straight to camera. — Roy Choi Copy Share Image
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice… — Roy Choi Copy Share Image
The Korean taco was a phenomenon... It just came out of us. We didn't really think about it. — Roy Choi Copy Share Image
Kogi changed what a generation eats, introducing people to fermentation and different vegetables and flavors. — Roy Choi Copy Share Image
The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything… — Roy Choi Copy Share Image
There is no typical day, not when there are so many people out there that I care about that can't access good… — Roy Choi Copy Share Image
I kind of feel for the vegetable world - the vegetarian world. It's almost as if people look at them like aliens… — Roy Choi Copy Share Image
I'm in a place where I feel comfortable not being a chef anymore. That's taboo in our industry. 'Chef' is supposed to… — Roy Choi Copy Share Image
Cooking is not a craft to get into for money. The money may come, or it may not. But you must get… — Roy Choi Copy Share Image
I translate Hawaii as a place where people make sure I'm having a great time, eating terrific food, without any expectation of… — Roy Choi Copy Share Image
There are certain foods that are somewhat sacred or you're not supposed to mess with. When you do mess with them, it… — Roy Choi Copy Share Image
I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary… — Roy Choi Copy Share Image
I'm a little old-school in that I think there's some value in the classics and the steps of achieving a certain profession.… — Roy Choi Copy Share Image
Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream,… — Roy Choi Copy Share Image
I grew up around food and in a restaurant, so it never dawned on me that this was a thing to do;… — Roy Choi Copy Share Image
I realized why I can cook for different environments. Because of everything I've gone through growing up. Why can I cook for… — Roy Choi Copy Share Image
My parents worked and sold and hustled; they were gone from the morning, and I pretty much took care of myself. But… — Roy Choi Copy Share Image
This is the premiere food symposium in the world. To quote you guys: 'Intended to invoke a sense of courage and urgency...Enabling… — Roy Choi Copy Share Image
Food trucks are an essential part of people's days. They are important to the fabric of feeding people, like hotel chefs cooking… — Roy Choi Copy Share Image
I don't have many hobbies or talents other than cooking, but I've always been good at figuring out a city. — Roy Choi Copy Share Image
It's so easy to produce food, throw it away, and watch people starve. It's so hard to produce food mindfully and to… — Roy Choi Copy Share Image
Being a cook, there's always pressure - not for your ego but for people to love your food. — Roy Choi Copy Share Image
Korean food is primarily based on herbs and shoots and sprouts. There's no pasture land in Korea; we eat like Hobbits. — Roy Choi Copy Share Image
I'm just trying to cook good food, and I'm not afraid to do whatever I need to do to keep the food… — Roy Choi Copy Share Image
Why can I cook for tourists that come and visit L.A. and are so excited to see the Kogi truck? Because I… — Roy Choi Copy Share Image
You have to believe in something, and you have to believe in the things that you feel and find value in those things, and… — Roy Choi Copy Share
I don't have a boss. I don't answer to anybody. I do everything that I want to do out of the purity of making… — Roy Choi Copy Share
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,… — Roy Choi Copy Share
Animals have been talking to me. And any shaman will say that that's not that weird. — Roy Choi Copy Share
I make milkshakes at home, but the two best are at at Gulfstream and Disney's Soda Fountain on Hollywood Boulevard. — Roy Choi Copy Share
I don't know if I'll ever be as good as I was when I started Kogi, but I strive for that. — Roy Choi Copy Share
