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Kogi Truck Innovator Goes Meatless (in his own eating)

ChinoWayne May 1, 2012 01:01 PM

http://www.laobserved.com/biz/2012/05...

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  1. Servorg May 1, 2012 01:15 PM

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

    1. w
      will47 May 1, 2012 02:01 PM

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

      1. westsidegal May 1, 2012 02:59 PM

        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
          soniabegonia May 1, 2012 07:03 PM

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

          1. re: soniabegonia
            westsidegal May 1, 2012 08:11 PM

            not quite clear about what you are saying.
            (1) vegetarians have money to spend too.
            and
            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
              PeterCC May 1, 2012 08:48 PM

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

              1. re: westsidegal
                Tripeler May 1, 2012 10:57 PM

                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.

                1. re: Tripeler
                  westsidegal May 2, 2012 01:51 PM

                  awwww... . . .
                  thank you so much.

          2. a
            AAQjr May 1, 2012 10:54 PM

            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. l
              linus May 2, 2012 08:28 AM

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

              2 Replies
              1. re: linus
                Servorg May 2, 2012 08:45 AM

                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
                  l
                  linus May 2, 2012 03:53 PM

                  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.

              2. a
                andytseng May 2, 2012 03:15 PM

                I'm just glad that our Los Angeles-based young Asian chefs are represented by the likes of Roy Choi, Sang Yoon, and Bryant Ng versus the insufferable Eddie Huang

                1 Reply
                1. re: andytseng
                  TonyC May 2, 2012 03:52 PM

                  Eddie Huang is insufferable, why? Cuz he enjoys hip hop & ebonics? Because he really loves rooting for his peoples ( http://thepopchef.blogspot.com/2012/02/thank-you-jeremy-lin.html )?

                  Sang Yoon not allowing burger mod -- insufferable.

                  Kogi talking about and vegetarianism and shredding profitabilty -- PR push until the book comes out. PS: God bless his ghost writer, nothin' but love for her.

                  Eddie Huang writing on Black/Asian (err. BlAsian) relations as shown through Taiwanese gua bao: http://thepopchef.blogspot.com/2012/0... -- more interesting (and relatable) than piss poorly executed Hainan chix.

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