Roy Choi’s New ‘Broken Bread’ Series Rethinks the Restaurant Industry and How It Works

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The Kogi truck founder wants to chart a path forward.

restaurant in Las Vegas, is constantly balancing idealism and realism. He says he’s been a hippie his entire life and would love to open a restaurant where everyone eats for free. Another dream of his is “to get to a place where everything about my life is regenerative, organic and clean.” But he understands “that’s also not realistic in the streets.” He knows that life is often about, depending on your point of view, nuances or contradictions.

“We were being told that time is money, more is better, everything should be fast, cheap and easy,” Waters tells Choi as she discusses the rise of frozen dinners in America and how these meals have been advertised. “When in fact, that’s not true. More isn’t better. And time isn’t money.”This is a thought that many chefs who despise fast food, microwave meals and factory farming might applaud, but things aren’t exactly so simple for a lot of people.

During our interview, Choi freely admits that he’s collaborated with “junk-food brands like Oreos or Spam or Cheetos.” “I did those things in the past because those are things that I grew up with as an immigrant or in the neighborhoods that I grew up in, right?” Choi says. “And I tried to use these as Trojan horses to talk about other things.”

 

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