Food Quotes by Roy Choi

At my lowest point, I found cooking.

— Roy Choi

Oh yeah, the 'Chef' movie was awesome.

— Roy Choi

I want to reshape fast food in America.

— Roy Choi

I typically like Sicilian pizza.

— Roy Choi

I make food as affordable as possible.

— Roy Choi

All Korean food is not just one thing.

— Roy Choi

I used to be a chef.

— Roy Choi

I bet a chef could get more pussy than a guitar player right now.

— Roy Choi

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

— Roy Choi

My restaurants are about community and about sharing and about warmth.

— Roy Choi

Sometimes, in the deepest moments, there are no words. There is only food.

— Roy Choi

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

— Roy Choi

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

— Roy Choi

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

— Roy Choi

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

— Roy Choi

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

— Roy Choi

The Korean taco was a phenomenon... It just came out of us. We didn't really think about it.

— Roy Choi

Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice…

— Roy Choi

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

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

— Roy Choi

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

— Roy Choi

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

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

— Roy Choi

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

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

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

Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream,…

— Roy Choi

I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary…

— Roy Choi

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

I grew up around food and in a restaurant, so it never dawned on me that this was a thing to do;…

— Roy Choi

My parents worked and sold and hustled; they were gone from the morning, and I pretty much took care of myself. But…

— Roy Choi

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

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

— Roy Choi

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

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

Korean food is primarily based on herbs and shoots and sprouts. There's no pasture land in Korea; we eat like Hobbits.

— Roy Choi

Being a cook, there's always pressure - not for your ego but for people to love your food.

— Roy Choi

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

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

— Roy Choi

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