Chef Roy Choi calls himself a "street cook."
He wants outsiders, low-riders,
kids, teens, shufflers and skateboarders,
to have food cooked with care, with love,
with sohn mash.
"Sohn maash" is the flavors in our fingertips. It is the love and cooking talent that Korean mothers and grandmothers mix into their handmade foods. For Chef Roy Choi, food means love. It also means culture, not only of Korea where he was born, but the many cultures that make up the streets of Los Angeles, where he was raised. So remixing food from the streets, just like good music--and serving it up from a truck--is true to L.A. food culture. People smiled and talked as they waited in line. Won't you join him as he makes good food smiles?
Jacqueline Briggs Martin, author of the Caldecott Medal winner,
Snowflake Bentley as well as
Farmer Will Allen and the Growing Table, and
Alice Waters and the Trip to Delicious continues her Food Hero series with
Chef Roy Choi on people who change what and how we eat. Together with food ethnographer June Jo Lee and internationally renowned graffiti artist Man One, they bring an exuberant celebration of street food and street art.
