Roy Choi Quotes

Roy Choi
Roy Choi
South Korean Chef
Born: Feb 24, 1970
Cooking Food Life People Think You
Related authors: Bobby Flay Christina Tosi Gordon Ramsay Jamie Oliver Julia Child Marco Pierre White Paul Hollywood Yotam Ottolenghi
The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious. Roy Choi
Food Ginger Delicious Powder Make Korean Paste Soy Oil Chili Anything Garlic Things Sauce Sesame
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. If we start slanging the word 'chef' on anybody and everybody who cooks, it takes away a lot. Roy Choi
Word Value Think Everybody Some Classics Takes Steps Chef Lot Anybody Achieving Little Certain Who Cooks Profession Away Start
Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture. Roy Choi
You Culture Cooking Money Must Come Get Craft May
There is no typical day, not when there are so many people out there that I care about that can't access good food in their neighborhoods. Roy Choi
Good Food Day People Care Typical Neighborhoods Out About Access So Many People Many Good Food
Myeong-dong in Seoul is an area that is crazy at night, just packed. Roy Choi
Crazy Area Just Packed Night
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. Roy Choi
Country Visit Embassy See Excited Truck Tourists Hotels Come Because Clubs Cook Cooked Why
It's so easy to produce food, throw it away, and watch people starve. It's so hard to produce food mindfully and to feed and to reduce waste. Roy Choi
Food People Starve Easy Throw Feed Reduce Produce Hard Waste Away Watch
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 Eat Primarily Like Korea Korean Pasture Shoots Land Based Herbs
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. Roy Choi
You Slow Down Say Know Korean South Texas American Low Barbecue Cuts Meat They Say Thinner
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.' Roy Choi
Work You Understanding Paperwork Shake Put Head Like Know Look Steve Around Go Hand Office Going Just Chin Much Really Act
I've always wanted a straight-up cooking show since I was a child. Roy Choi
Cooking Since Always Child Wanted Show Cooking Show
I grew up on Julia Child, Paul Prudhomme, Sara Moulton - and obviously, Emeril's first show had a huge impact on my life. Roy Choi
Life My Life First Impact Had Obviously Julia Huge Up Huge Impact Child Grew Paul Show
There is something timeless and beautiful about cooking straight to camera. Roy Choi
Beautiful Cooking About Something Camera Timeless Straight
I really think I cook good Korean food. I really do, just straight up. Roy Choi
Good Food Think Korean Up Just Straight Really Cook
I typically like Sicilian pizza. Roy Choi
Like Pizza Sicilian
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 has a loosing change right out of the gate. Roy Choi
You Change Out Nerve Foods Somewhat Sacred Supposed Mess Where Them Then Certain Creating Original Compare Right Thing Gate
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. Roy Choi
Our Taboo Road Feel Supposed Industry Comfortable Chef Ultimate Ultimate End End Being Where Anymore Place
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking. Roy Choi
Cooking Social Media Evolution Voice Leaders Beyond Identity Because Chef Chefs Always Been Social Media Now
When I was around 25 years old, I lost everything and was a complete dirtbag. Roy Choi
Old Lost Complete Everything Around Years
I wanted to be a topographer when I was young. Roy Choi
Young Wanted
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. Roy Choi
You Parents Country Sense Something Weird Feel Come Like Returned Were Familiarity Raised
I make milkshakes at home, but the two best are at at Gulfstream and Disney's Soda Fountain on Hollywood Boulevard. Roy Choi
Best Home Boulevard Make Hollywood Disney Fountain Two Soda
Pico Union is an underrated part of L.A., and not a lot of people go unless you live there. Roy Choi
You People Live Unless Part Underrated Go Lot Union
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. Roy Choi
Work Depression Food Me Learning First Bookstore Bad Restaurant About Kitchens Never Dawned Step First Step Around Years Up Craft Getting Going Just Grew After Decisions Then Profession Found Thing Applying
I know all about Orange County. Roy Choi
About Know County Orange Orange County
Time is an illusion anyway. You can create as much time as you want. Roy Choi
Time You Illusion Want Anyway Create Much
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