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
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
I don't really have a strategy for social media. I think that's my strategy is that I don't have a strategy. — Roy Choi Copy Share Image
Animals have been talking to me. And any shaman will say that that's not that weird. — Roy Choi Animals Copy Share Image
What if every high-caliber chef told our investors that for every fancy restaurant we build, it would be a requirement to build… — 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
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 Food 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
Public television is a very important thing for our human race, and it allows us the ability to discuss the elephants in… — Roy Choi Ability Copy Share Image
I know what it's like to be a teenager in Orange County. I know what it's like to be a kid in… — 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 Food 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
Pico Union is an underrated part of L.A., and not a lot of people go unless you live there. — Roy Choi Copy Share Image
Through that windshield I saw a city that didn’t know it was hungry and a reflection of a guy who was FREE. — Roy Choi Cities 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 Being Copy Share Image
Even as a kid I wasn't, like, a natural entertainer, where I would gather everyone around me and then sing or something… — 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 grew up on Julia Child, Paul Prudhomme, Sara Moulton - and obviously, Emeril's first show had a huge impact on my… — Roy Choi Huge impact Copy Share Image
Yes, a business should thrive, but it shouldn't thrive at the expense of everyone else losing. — Roy Choi Business Copy Share Image
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 Image
When you come out of the ocean after surfing all day, loco moco is the best thing you ever tasted. — Roy Choi Copy Share Image
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… — Roy Choi Journalism 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 Cooking Copy Share Image
