" I grew up around food and in a restaurant, so it never dawned on me that this was a thing to do; it just was. Then I found it as a profession in my mid-twenties after years of bad decisions and depression. The first step was going to the bookstore and learning about this craft. Then applying in kitchens and just getting to work. "
- Roy Choi

In the given quote, Roy Choi reflects on his journey into the culinary world, emphasizing that it was a natural part of his life from childhood, rather than an intentional career choice. Growing up surrounded by food and in a restaurant environment, he never saw cooking as a profession but simply as a way of life. His transition to becoming a professional chef occurred later in his twenties after facing personal challenges such as bad decisions and periods of depression.

The deeper meaning of this quote lies in the idea that one's path can be influenced by their surroundings and experiences without them actively choosing it initially. Choi’s story highlights how exposure from an early age can shape future interests and careers, often unintentionally. It also underscores the transformative power of education and initiative when seeking a new direction in life. By visiting bookstores to learn about culinary arts and then applying himself diligently in kitchens, Roy was able to convert his innate familiarity with food into a meaningful professional endeavor.

Roy Choi is a renowned chef and restaurateur known for popularizing Korean-Mexican cuisine through his restaurant Kogi BBQ and food truck empire. His unique fusion of culinary traditions has garnered widespread acclaim and inspired many others to explore creative approaches in the culinary arts.