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May 1, 2012 01:01 PM

Kogi Truck Innovator Goes Meatless (in his own eating)

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  1. Soy Choi? What's next? Vinny Dotolo and Jon Shook go vegan? Oh my! ;-D>

    1. Well, he sure hasn't given up PR-whoring....

      1. too bad that he isn't planning to use his talent to try to create some interesting vegetarian dishes for his restaurants.
        would imagine he could revolutionize the vegetarian scene in LA because he is so innovative.
        my guess is that now, as opposed to a decade ago, this might well be a financially viable experiment.

        5 Replies
        1. re: westsidegal

          and god forbid it should be "profitable"! oh no, can't have that!!

          1. re: soniabegonia

            not quite clear about what you are saying.
            (1) vegetarians have money to spend too.
            2) quite often vegetarians are accompanied by their meat-eating friends who, also, have money to spend

            imho if a restaurant offers flavorful menu items for both groups it would be a good thing.
            my weekly dining group includes one ovo-lacto vegetarian (not me).
            normally we are a party of 8, and we normally order both food AND alcoholic beverages (the financial lifeblood of so many restaurants).
            we regularly avoid restaurants that have no vegetarian offerings.
            our regular rotation would be far more extensive if more restaurants offered al least a few good vegetarian dishes that actually contain some sort of protein.

            our fail safe positions are thai, japanese, and italian eateries.

            1. re: westsidegal

              I think soniabegonia was just referencing the rant against profitability that Roy Choi went on about in the linked article.

              1. re: westsidegal

                Nevertheless, WSG makes some very valid points and I wish more restaurant operators could take her ideas seriously. I am not a vegetarian, but am a great fan of vegetarian food because of the challenges vegetarianism and veganism pose in dish creation. It is really a matter of new food frontiers when compared with meat-reliant cuisine. In any case, WSG is brilliant.

                As far as Roy Choi's rant goes, I think it indicates that success has brought out some inner conflicts in him. The real question is whether or not he will continue to be a vegetarian by the end of June.

          2. Wow, that is a great video clip. He is very interesting to listen too. Maybe I'm wrong, but I am guessing he isn't against profit, he just finds it soul-less to talk about.

            I am curious to hear the whole thing

            1. yet another example of why the vast majority of chefs should cook, not write.

              2 Replies
              1. re: linus

                Although the interview video shows a completely different side of RC from the more outrageous quote you read in that link. He came off as thoughtful, low key, intelligent and very well spoken (with no discernible ego on display that I could locate).

                1. re: Servorg

                  i confess to not watching the video, although iirc, he was on 'no reservations' and seemed an o.k. guy.
                  it's entirely possible i'm just a crank.