Roy Choi Quotes

Know how to garnish food so that it is more appealing to the eye and even more flavorful than before.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.

'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.

I love to cook, man, I'm the short-order cook of the house. It's also my creativity. The kitchen is my space. I'm always cooking, I'm always making something.

I would love to go on 'MasterChef'. But while I really like cooking, I'm doubtful anyone would ever want to pay for what I'd cooked.

In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.

Nobody who cooks does it with full hair and makeup in front of a TV camera.

I'm just someone who likes cooking and for whom sharing food is a form of expression.

Our goal was to show people a vision of food they hadn't seen before. So, I had this idea of... let's cut all these things in half, and show a picture of the food in the pan, in the oven.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

I love a nice cooking show. It's as aesthetically pleasing as any other thing that tempts the senses, I suppose.

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

The visual aspect of a dish is so important; the shapes and colors and overall design have to strike the right mood and convey the right idea.

I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.

I always liked the stress, the real high-stakes, get-the-orders-out line-cook job, as well as the ordering of the produce and everything - it's really similar to making music for a show like 'Hannibal.' It's like cooking; it's just like owning a restaurant.

As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.

I learned that things taste better on pretty plates.

A lot of my friends at home call me 'Chef G.'

Cuisine Nouvelle was just a concept, and one which, crucially, the English managed to get wrong. I mean, if you run a restaurant, you've got to feed people, not make pretty little pictures on plates to make up for your lack of ability.

Videoing, lifting it, prodding it, and five minutes later they might even eat it! That first approach to the naked eye is crucial, so when you see pictures coming through on your social media, it does push you to be a little more creative and raise the bar a little bit higher.

Both my parents are wonderful cooks - my father looks like he has been in the kitchen his whole life.