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.
My restaurants are about community and about sharing and about warmth.
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.
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.
What was important for 'Broken Bread' to do was show real life.
Animals have been talking to me. And any shaman will say that that's not that weird.
I make food as affordable as possible.
I knew of the 'Gilmore Girls' - I wasn't a rabid fan, but I watched it sporadically when it was first on.
What if every high-caliber chef told our investors that for every fancy restaurant we build, it would be a requirement to build one in the hood as well?
The Korean taco was a phenomenon... It just came out of us. We didn't really think about it.
For us in Asia, fermented, bubbly, creamy things are just the norm.
I've always wanted a straight-up cooking show since I was a child.
There is something timeless and beautiful about cooking straight to camera.
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.
I really think I cook good Korean food. I really do, just straight up.
I want to pay homage to Los Angeles.
I typically like Sicilian pizza.
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.
I'm not a get-off-my-lawn guy. I embrace the new generation.
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.
