Roy Choi Quotes

I will pursue my passion of cooking every day until my hands fall off and I lose all sense of smell and taste.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection.

I've always loved to cook, and then my love of it just grew as I got older and started traveling and started entertaining.

One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.

Food has always been at the frontier of creativity.

Cooking is an expression that crosses boundaries.

Cooking is just as creative and imaginative an activity as drawing, or wood carving, or music. And cooking draws upon your every talent--science, mathematics, energy, history, experience--and the more experience you have, the less likely are your experiments to end in drivel and disaster. The more you know, the more you can create.

I've cooked just about everything really.

I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

I've never gone to culinary school, but I do love cooking.

Back in the day, cooking definitely was the thing where you could make a lot of money. Also, it was something that I liked to do.

I have always read all the latest cookery books and magazines, from all over the world.

You don't become a chef to become famous.

I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.

I do like to cook; I'm sort of a mad scientist in the kitchen.

I've always liked food, and I've always been interested in cooking and stuff like that.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

A great chef is an artist that I truly respect.