Podcasts about kogi bbq

Today on AirTalk, LAist reporter Yusra Farzan gives us an update on the Tustin Hangar; how AI influences our social media feeds; the current state of conspiracy theories; Jackie and Shadow’s eaglets gear up for flight; Kogi BBQ founder and LA icon Roy Choi talks about his new cookbook and the pros of couples therapy. Today on AirTalk We check in on the Tustin Hangar (0:15) How does AI influence social media? (15:39) The psychology of conspiracy theories (35:24) Eaglet fledge watch (51:53) L.A. chef Roy Choi talks about his new cookbook (1:02:22) How to succeed at couples therapy (1:25:00)

Two new cookbooks take different approaches – one modern and one more traditional – to Korean cuisine. First, Roy Choi is the co-founder of Los Angeles' Kogi BBQ food trucks, which put Korean-Mexican fusion on the map. He rose to fame cooking meat, but his first full cookbook The Choi of Cooking focuses on vegetables. In today's episode, Choi speaks – and cooks – with NPR's Ailsa Chang. Over breakfast burritos, they discuss the chef's quest to elevate vegetables and break what Choi calls an addiction to junk food. Then, Sarah Ahn became social-media-famous for posting videos of her mother's traditional Korean recipes. Now, the two women are out with Umma, a cookbook that focuses on preserving identity through recipes. In today's episode, Ahn speaks with Here & Now's Lisa Mullins about collaborating with her mom, the cultural history of kimchi, and the difference between Korean and Southern fried chicken.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

James Beard award-winning Chef and LA icon Roy Choi is releasing his first cookbook in over a decade. The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life includes Roy's recipes that allow for you to still pursue those, let's say, glutinous cravings, while still maintaining a healthy diet and lifestyle. Choi discusses the cookbook, his philosophy on home cooking, and reflects on the impact of Kogi BBQ, his popular fusion food truck.

Roy Choi is known as one of the architects of the modern food truck movement through Kogi BBQ. He is cohost of the Netflix cooking series The Chef Show along with Jon Favreau and has written a terrific new book, The Choi of Cooking. In this episode, we talk all about Roy's philosophy around cooking with foundation, balance, and compassion in mind. We hear about how he reinforces these concepts through smart recipes, and about his connection to the rise of Korean food in America. (For you dakdoritang lovers out there, this is the episode for you.)Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Buy: The Choi of CookingSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Culinary visionary and co-founder of Kogi BBQ taco truck, chef Roy Choi joins the show. Over duck carnitas, Roy talks about the rise of Kogi, hanging out on Hollywood Boulevard as a teen, and what it was like to watch his parents close the family restaurant. This episode of Dinner's On Me was recorded at Damian in Downtown Los Angeles. Want next week's episode now? Subscribe to Dinner's on Me PLUS. As a subscriber, not only do you get access to new episodes one week early, but you'll also be able to listen completely ad-free! Just click “Try Free” at the top of the Dinner's on Me show page on Apple Podcasts to start your free trial today. A Sony Music Entertainment & A Kid Named Beckett production. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Honoured and humbled to have Chef Roy Choi on our first pod episode of 2021 and this down-to-earth, real convo on identity, survival and collective health and wealth.  A pioneer and entrepreneur of LA's and the global food truck scene with Kogi BBQ (@kogibbq), Roy has changed and challenged the face of food, not only as a personality on The Chef's Show on Netflix, Broken Bread, but in his day-to-day advocacy for food accessibility. He talks about his humble beginnings, how his Korean-American identity comes into play, and how going through failure — and bouncing back — is the ultimate life lesson.  This episode is also testament to the importance of ensuring that putting others and people first remains a priority even during COVID times when business or devastation is at large. Again, thanks Chef Roy Choi for dropping knowledge and continuing to be a role model for many of us.  Follow us him on Instagram and Twitter @chefroychoi and us @immadein_ --- Send in a voice message: https://anchor.fm/immadein/message

On this episode of the Kinjaz PodKast we have world renowned chef and restaurateur, Roy Choi. This K-town native grew up dirt poor, found a passion for cooking and grew the skills needed for success. "Roy Choi is a graduate of the Culinary Institute of America and later worked at the internationally acclaimed Le Bernadin. In 2010, Food and Wine names him Best New Chef. His cookbook/memoir L.A. Son was a NY Times Bestseller in 2013. He was included in the 2016 TIME 100 Most Influential People in the World list. And in 2017, Locol received the first ever LA Times Restaurant of the Year award. Roy resides in Los Angeles where he is the co-owner, co-founder, and chef of Kogi BBQ, Chego!, A-Frame, Commissary, POT, and Locol." From Roy Choi https://www.instagram.com/ridingshotgunla http://www.twitter.com/kogibbq http://www.eatchego.com Kogi http://www.kogibbq.com http://twitter.com/kogibbq Chego! http://www.eatchego.com Alibi Room LA http://alibiroomla.com A-Frame http://www.aframela.com Chef https://www.imdb.com/title/tt2883512 Locol Unfortunately at the time of the release of this episode Locol has officially closed as a retail store. They aren't dead they're moving into the catering business! Check out the link to find out more. https://la.eater.com/2018/8/22/17769058/locol-watts-roy-choi-daniel-patterson-closed-news-catering Recipe for Roy Choi's Ginger Miso Spinach Strawberry Salad https://www.usmagazine.com/food/news/roy-choi-shares-ginger-miso-spinach-strawberry-salad-recipe/ If you try digging up Food Truck History as mentioned around the 20-ish minute mark Roy and Kogi BBQ truck are mentioned in EVERY article. They for sure disrupted and revolutionized the Food Truck movement in the early 2000's. https://mobile-cuisine.com/business/history-of-american-food-trucks/ Whats Next? Las Vegas Restaurant - December 2018 Park MGM (Old Monte Carlo) https://www.foodandwine.com/news/roy-choi-las-vegas-restaurant-koreatown Broken Bread https://www.foodandwine.com/news/roy-choi-tv-show-broken-bread Golden Rule "Its not about only you. If you have the ability to help others then you better fucking do it." "Be generous." http://www.kinjazpodkast.com http://www.instagram.com/kinjazpodkast http://www.twitter.com/kinjazpodkast http://www.facebook.com/kinjazpodkast --- Support this podcast: https://anchor.fm/kinjazpodkast0/support

Continuing our conversation with Chef Roy Choi, known as one of the architects of the modern food truck movement through Kogi BBQ. He is a graduate of the Culinary Institute of America and has won more awards than we can list here. Let's just put it this way, the man was named one of TIME 100's Most Influential People in 2016. He's a NY Times Best Selling Author, TV Host, restauranteur and he is a voice and advocate for street food culture past, present, and future. On part 2 of Michael's discussion with Roy, they delve into Roy's philosophies and beliefs. They discuss Roy's family and their pursuit of the American dream. The moment they found success, which led to wealth for the family for the first time, and how that affected Roy's childhood and relationship with money. Roy opens up about his major philosophy about sharing success with those he cared for and giving back to his community, which is what later helped save Kogi during the pandemic. Speaking of Kogi, they discuss how it all began and the circumstances that led Roy down the path of reinventing street food culture. Make sure to follow the show on Instagram @bornormade, and follow Michael at: Twitter: @MichaelChernow Instagram: @michaelchernow Facebook: @MichaelPChernow LinkedIn: @McChernow

Michael sits down with Chef, Roy Choi. Roy is known as one of the architects of the modern food truck movement through Kogi BBQ. He is a graduate of the Culinary Institute of America and has won more awards than we can list here. Let's just put it this way, the man was named one of TIME 100's Most Influential People in 2016. He's a NY Times Best Selling Author, TV Host, restauranteur and he is a voice and advocate for street food culture past, present, and future. Michael and Roy covered so many things we had to break this up into 2 episodes. Part 1 covers much of what's happening in the world right now. They talk racism, equality and discuss the much-needed change that America needs. Plus, his immigrant roots, the hustle mentality he inherited from his Korean parents and the birth of Kogi. Make sure to follow the show on Instagram @bornormade, and follow Michael at: Twitter: @MichaelChernow Instagram: @michaelchernow Facebook: @MichaelPChernow LinkedIn: @McChernow

The food-truck trend that raced to popularity a decade ago had many exciting characteristics for foodservice entrepreneurs, among them the ability to enter the space at a relatively low cost and the opportunity to try out innovative menu ideas. That was exactly what appealed to Roz Edison and Kamala Saxton. The business partners, inspired by chef Roy Choi and his Kogi BBQ truck in L.A., developed the idea for their own food truck at a dinner party in February 2009, and by June had hit the streets of Seattle with their truck concept, Marination. Leveraging Saxton's Hawaiian heritage, Marination serves a fusion menu that includes staples like Spam Sliders, a Kimchi Quesadilla, and a Pork Katsu Sandwich.In this conversation with QSR editor Sam Oches, Edison describes how that simple dinner-party idea evolved into a popular Seattle mini-chain that now has a truck, three fast-casual brick-and-mortars, and a sister full-service concept, to boot.

Very first Repost!  Chef Roy Choi is currently killing the game.  You may recognize the name from Kogi BBQ or even the movie Chef as supervising chef to Jon Favreau.  We had the pleasure of welcoming Roy on episode 13 of the PodKast! Along with his Las Vegas concept, Best Friend, now open at Park MGM he has 2 hot new shows out Broken Bread & The Chef Show! Sit back, relax and enjoy! Chef Roy Choi https://www.instagram.com/chefroychoi/ Broken Bread The Chef Show Best Friend Full Shownotes:  https://www.kinjazpodkast.com/ep13 Audible Free Trial:  https://www.kinjazpodkast.com/audible Kin Aesthetik:  http://store.kinjaz.com/ https://www.kinjaz.com/podkast https://www.kinjazpodkast.com https://www.instagram.com/kinjazpodkast https://www.twitter.com/kinjazpodkast https://www.facebook.com/kinjazpodkast Co-Host/Producer: Ben Chung - https://www.instagram.com/btek_benchung Co-Host/Producer: Mike Fallorina - https://www.instagram.com/mikefal Producer:  Jeremy Lai - https://www.instagram.com/jdl2012  

Hailing from Ranchi, India, Akash Kapoor started studying business communication, law, finance, and economics in the mid 80's. In the summer of 2009 after being inspired by Roi Choi's Kogi BBQ trucks, Akash and a few of his friends immediate got to work planning their Indian street food concept. Two months later, Curry Up Now was officially in business. 10 years later, Kapoor and his team has scaled the operation to, at one point 5 food trucks, 6 brick and mortar locations and the team also started accepting franchisees into their model. To date they are developing 41 total locations. Show notes… Favorite success quote or mantra: "Status quo sucks. There has to be change." "If you don't get better you get worse." In this episode with Akash Kapoor, we discuss: Challenging the status quo. don't just accept things how they are. When developing your brand, really digging at what makes you different. Why its worth taking care of your employees. Never turning people away, even if you're closed. How in today's market, it has never been easier to exceed guest expectation, because they bar has been set so low. Some of the reasons why the bar for hospitality and service has been set so low. The story behind Curry Up Now. Having a, "failures not an option mentality." and just knowing in your gut that it will work. Scaling into your business VS going all in on day one. Being super cautious about hiring the right people. Imagine who your perfect employee is, then hiring for those attributes. Having clear expectations. Staying ahead of the curve with your brand. Being mindful of how you can remove barriers the barriers between your guests and your food. How to maintain the quality of your brand and culture while you scale. Using technology to keep your presence and values top of mind at all of your restaurants. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Getting better everyday. What is your biggest weakness?  Having high expectations from his team. What's one question you ask or thing you look for during an interview? They have got to love food. What's a current challenge? How are you dealing with it? Making sure there is someone in each one of his restaurants who cares about as much as he does. Share one code of conduct or behavior you teach your team. If you take care of people the people will take care of your P&L. What is one uncommon standard of service you teach your staff? Touch your guest at least 5 times (fast casual concept). What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business.  What's the one thing you feel restaurateurs don't know well enough or do often enough? Take care of their guests. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Revel C-tuit If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? getting better with your values taking care of your employees and they will take care of your guest.  Contact info: CurryUpNow.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Akash Kapoor for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

From 2 hour lines for sandwiches, to trendy merch collabs, today's food world has been heavily influenced by "streetwear" culture. This week we bring in Miles Canares, who curated the food installation for ComplexCon, and Foodbeast managing editor Reach Guinto, both who cut their teeth in the streetwear world.  Restaurateurs have created hype using similar tactics that The Hundreds, Supreme, and other popular street brands, as the two cultures collide more than you'd expect. We discuss the cultural successes of street-inspired food hubs such as Kogi BBQ, After's Ice Cream, and Howlin' Rays. Even Foodbeast itself was inspired by streetwear culture. As the years go by, the streetwear culture gets more deeply ingrained in food culture, and could continue in the future. ---- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please do drop us some love on the iTunes / Podcast store

On this episode of the Kinjaz PodKast we have world renowned chef and restaurateur, Roy Choi. This K-town native grew up dirt poor, found a passion for cooking and grew the skills needed for success. "Roy Choi is a graduate of the Culinary Institute of America and later worked at the internationally acclaimed Le Bernadin.  In 2010, Food and Wine names him Best New Chef.  His cookbook/memoir L.A. Son was a NY Times Bestseller in 2013.  He was included in the 2016 TIME 100 Most Influential People in the World list.  And in 2017, Locol received the first ever LA Times Restaurant of the Year award.  Roy resides in Los Angeles where he is the co-owner, co-founder, and chef of Kogi BBQ, Chego!, A-Frame, Commissary, POT, and Locol." From Roy Choi https://www.instagram.com/ridingshotgunla http://www.twitter.com/kogibbq http://www.eatchego.com Kogi http://www.kogibbq.com http://twitter.com/kogibbq Chego! http://www.eatchego.com Alibi Room LA http://alibiroomla.com A-Frame http://www.aframela.com Chef https://www.imdb.com/title/tt2883512 Locol Unfortunately at the time of the release of this episode Locol has officially closed as a retail store.  They aren't dead they're moving into the catering business!  Check out the link to find out more. https://la.eater.com/2018/8/22/17769058/locol-watts-roy-choi-daniel-patterson-closed-news-catering Recipe for Roy Choi's Ginger Miso Spinach Strawberry Salad https://www.usmagazine.com/food/news/roy-choi-shares-ginger-miso-spinach-strawberry-salad-recipe/   If you try digging up Food Truck History as mentioned around the 20-ish minute mark Roy and Kogi BBQ truck are mentioned in EVERY article.  They for sure disrupted and revolutionized the Food Truck movement in the early 2000's. https://mobile-cuisine.com/business/history-of-american-food-trucks/   Golden Nuggets:   "Frozen yogurt is like social media.  In a sense right--its a quick spike if at the end of the day you're not true to the culture or the craft its gonna fall."   "Every doesn't have to follow the same way.  You can take your own way.  You can start shallow just like we did, you can start just wanting to be famous.  Its like people asking you, you can do a viral video and you don't have to have any experience but I think the key to longevity after that even if you start shallow is accept that opportunity, acknowledge it, then put in the work.  Some people have to put in the work beforehand, like I put in the work beforehand.  So when the moment came I already had all that knowledge.  I was like a blackbelt already and then MMA came along."   "You still gotta get there.  It doesn't matter.  Its like tattoo's you can get them when you're 14, you can get them when you're 44 it doesn't matter its all about timing right, its about when that timing is right for you.  But if it does happen to you and you get famous and you do figure out Youtube and you get it; if you don't put the work back into it after that people are gonna move on."   Whats Next? Las Vegas Restaurant - December 2018 Park MGM (Old Monte Carlo) https://www.foodandwine.com/news/roy-choi-las-vegas-restaurant-koreatown   Broken Bread https://www.foodandwine.com/news/roy-choi-tv-show-broken-bread     Golden Rule "Its not about only you.  If you have the ability to help others then you better fucking do it." "Be generous." http://www.kinjazpodkast.com http://www.instagram.com/kinjazpodkast http://www.twitter.com/kinjazpodkast http://www.facebook.com/kinjazpodkast  

In this MarTech Interview, we speak to Mike Prasad. Mike has diverse experience as a technology entrepreneur, investor, and strategist with expertise in marketing, branding, UI/UX, product development, cross-market finance, and platform creation. Mike focuses on applying new technologies and initiatives, from macro-level strategy to hands-on execution. Mike developed the brand for Kogi BBQ (http://kogibbq.com), which launched the food truck industry in Los Angeles. He shares how he accomplished it, by deliberately developing a great brand, researching social media as a mechanism, and pulling in the right audience to quickly spread the word. Food truck popularity spread rapidly across the country... and it all started with the Kogi brand! Mike was recently in Indianapolis to speak at an Innovation Series with Kenzie Academy (https://www.kenzie.academy/) and stopped by the DK New Media studio to sit down for a chat. Mike's diverse background is incredible - he launched his career doing web development before companies even understood the Internet. Years later, he's developed, helped, and invested in some of the best brands in digital media. On this episode, we discuss the successful strategies that Mike utilized to launch brands virally utilizing influencers, social media, and... most importantly, an intentionial and well-researched brand strategy. We also speak in detail about Mike's latest venture, Tinysponsor (https://tinysponsor.com/), and discuss the unique sponsorship marketplace that Mike's put together to connect brands with influencers. Special Guest: Mike Prasad.

Roy Choi is the co-owner, co-founder, and chef of Kogi BBQ, Chego!, Alibi Room, A-Frame, Commissary, POT and LocoL. He is a Los Angeles native whose memoir/cookbook “L.A. Son” was a New York Times best seller in 2013. He was named to the TIME 100 Most Influential People in the World list in 2016. Roy created the “Korean taco” and is one of the people responsible for the gourmet food truck movement. Full show notes available at http://ktla.com/FrankBuckleyInterviews.com.

Roy Choi was at the lowest point of his life when an idea to put tacos and his Korean heritage together beckoned him to the food truck scene. A decade later, he is on the TIME 100 Most Influential People in the World list. As the owner of multiple food trucks and restaurants with cult followings, including Kogi BBQ, Choi joins us from NRF’s Shop.org conference in Los Angeles to share how he got started and developed his business into an award-winner.

To Live and Dine in L.A. (Angel City Press)  Note: This event was previously scheduled for Wed, July 8th, at 7:30 pm, and has now been moved to Friday, July 17th, at 7:30 pm. We apologize for any inconvenience.  Tonight's event features the book To Live and Dine in L.A. by USC Professor Josh Kun with a Foreword by Chef Roy Choi.To Live and Dine in LA is a huge project of The Library Foundation of Los Angeles based on the Menu Collection of the Los Angeles Public Library. Central to the project are a major exhibition at the Central Library downtown and the book published by Angel City Press. Together, the exhibition and the book ask and address an important question: How did Los Angeles become the modern city the world watches? We know some of the answers all too well. Sunshine. Railroads. Hollywood. Freeways. But there's another often overlooked but especially delicious and revealing factor: food. Think veggie tacos and designer pizzas, hot dogs on sticks and burgers from golden arches, Cobb Salads and chocolate topped ice cream sundaes, not to mention the healthiest dishes on the planet. Ask anyone who has eaten in L.A.—the city shapes the tastes that predict how America eats. And it always has.  ​With more than 200 menus—some dating back to the nineteenth century—culled from thousands in the Menu Collection of the Los Angeles Public Library, To Live and Dine in L.A. ​is a visual feast of a book. In his detailed history, author Josh Kun riffs on what the food of a foodie city says about place and time; how some people eat big while others go hungry, and what that says about the past and today. Kun turns to chefs and cultural observers for their take on modern: Chef Roy Choi sits down long enough to say why he writes “some weirdass menus.” Pulitzer Prize-winning critic Jonathan Gold looks at food as theater, and museum curator Staci Steinberger considers the design of classic menus like Lawry's. Restaurateur Bricia Lopez follows a Oaxacan menu into the heart of Koreatown. The city's leading chefs remix vintage menus with a 21st century spin: Joachim Splichal, Nancy Silverton, Susan Feniger, Ricardo Diaz, Jazz Singsanong, Cynthia Hawkins, Micah Wexler, Ramiro Arvizu and Jaime Martin del Campo cook up the past with new flavors. And, of course, the menus delight: Tick Tock Tea Room, Brown Derby, Trumps, Slapsy Maxie's, Don the Beachcomber, and scores more.  Kun tackles the timely and critically important topic of food justice, and shows how vintage menus teach us about more than just what's tasty, and serve as guides to the politics, economics, and sociology of eating. To Live and Dine in L.A. ​is the first book of its kind—the definitive way to read a menu for more than just what to order. It's about how to live. And how to dine. In L.A. Spread the word and join the conversation about Los Angeles' food history online by tagging your tweets and posts with #ToLiveandDineLA. Josh Kun ​is an Associate Professor in the Annenberg School for Communication and Journalism at the University of Southern California. His previous collaboration with L.A. Public Library was the award­-winning book and exhibition Songs in the Key of Los Angeles. He has written for the New York Times, Los Angeles Times, and many other publications. He is author and an editor of several books, including Audiotopia: Music, Race, and America, Tijuana Dreaming: Life and Art at the Global Border, and Black and Brown Los Angeles: Beyond Conflict and Coalition. As a curator he has worked with the Grammy Museum in Los Angeles, Contemporary Jewish Museum in San Francisco, Santa Monica Museum of Art, and the National Museum of Jewish History in Philadelphia. Kun curated Songs in the Key of L.A. in 2013 and To Live and Dine in L.A. in 2015, both exhibitions that originated at Los Angeles Central Library galleries. Roy Choi was born in Seoul, Korea and raised in Los Angeles, California. He graduated from the Culinary Institute of America and went on to cook at the internationally acclaimed Le Bernardin. He was named Best New Chef by Food and Wine in 2010. Choi is the co-owner, co-founder, and chef of Kogi BBQ, as well as the restaurants Chego!, A-Frame, Sunny Spot and POT. He lives in Los Angeles, California.

Between 1975 and 2010 the style of gourmet dining, in America and beyond, was transformed. Increasingly, restaurants of ‘fine’ dining incorporated food, décor, and other elements previously limited to the ‘casual’ dining experience.  The celebrity chef, working in an open kitchen, took over from the Maitre D as the most important player, and in many places starched white tablecloths gave way to scrubbed wooden tables.  Innovation, experiment and diversity (rather than the long established rules of French cuisine) have become the order of the day. In this podcast Eric Lemay talks to Alison Pearlman, author of Smart Casual: The Transformation of Gourmet Restaurant Style in America (University of Chicago, 2013). It first aired on the New Books in Food channel of the New Books Network . The gourmet experience, of our imagination - an elegant restaurant with a single candle flickering at the center of a luminous white tablecloth,  a quartet playing somewhere in the background, a waiter slipping a perfectly plated appetizer of escargot before you, which you proceed to nuzzle out of their shells with silver tongs and that dainty fork  -  has changed. It was, perhaps, when Food & Wine magazine declared Roy Choi one of its “Best New Chefs” of 2010 for the food he was serving up in his Kogi BBQ truck, that this sea change in our idea of gourmet eating was confirmed. And that’s the very change that Alison Pearlman explores in her book, Alison describes a gourmet experience “replete with eroded hierarchies and pointed style contrasts, convergences of haute and ordinary.” And, of course, food trucks - they may have started in Los Angeles, but as she points out, they have spread much further.  For example, London street food  is cause for foodie celebration and serious London foodies can be found standing on the windy embankment of the Thames eating a pulled pork roll at the The Real Food Market on the SouthBank.  And do listen to Kieron Yates brilliant podcast, The Best Burger in the World? about a food truck in Paris. In a keen investigation of every element of the dining experience, from menus to molecular gastronomy, Pearlman’s book reveals the surprising nature of what fine dining means for us today.  

When you imagine a gourmet experience, what comes to mind? An elegant restaurant, perhaps, with a single candle flickering at the center of a luminous white tablecloth? Maybe a quartet plays somewhere in the romantic distance, as the waiter slips a perfectly plated appetizer of escargot before you, and you proceed to nuzzle them out of their shells with silver tongs and that dainty fork? Perhaps this isn’t your image. Perhaps yours includes a view of the Pacific shore or the skyline of Manhattan or a wine list as long as actuarial table. But does your image include a taco truck? When Food & Wine magazine declared Roy Choi on of its “Best New Chefs” of 2010 for the food he was serving up in his Kogi BBQ truck, it signaled something like a sea change had happened in our idea of gourmet eating. And that’s the very change that Alison Pearlman explores in her book, Smart Casual: The Transformation of Gourmet Restaurant Style in America (University of Chicago, 2013). As she puts it, “Between 1975 and 2010, the style of gourmet dining in America transformed. Increasingly, restaurants of ‘fine’ dining incorporated food, décor, and other elements formally limited to the ‘casual’ dining experience.” The result, as Pearlman shows us, is a gourmet experience “replete with eroded hierarchies and pointed style contrasts, convergences of haute and ordinary.” And, we might add, taco trucks. In a keen investigation of every element of the dining experience, from menus to molecular gastronomy, Pearlman’s book reveals the surprising nature of what fine dining means for us today. Learn more about your ad choices. Visit megaphone.fm/adchoices

L.A. Son: My Life, My City, My FoodRoy ChoiIn conversation with Evan Kleiman, host of “Good Food,” KCRW 89.9FM Roy Choi, border-crossing chef and co-founder of the Kogi BBQ taco truck, pays homage to the city that he loves in this memoir, a tale of his journey from childhood afternoons at his parents’ Korean restaurant, to pizza-fueled studying at the Culinary Institute of America, to becoming one of America’s most acclaimed chefs. Join us as Choi takes a break from the kitchen to talk about his new book, L.A. SON, a flavorful love letter to Los Angeles. *Click here to see photos from the program! 

Nestor Rodriguez and Simon Kaufman discuss Kogi Korean BBQ and food truck culture, The History of Cinco de Mayo (Corona wasn't invented yet), Senator Diane Feinstein's Proposal to legalize 1.1 million undocumented Farm Workers, an 1870 California law that allows a rape conviction to be overturned because the woman wasn't married! (I know there are some mentally challenged Government officials in Cali but this one is OUT OF LINE!), and why are most mass shootings perpetrated by white males? Tune in and get Big Upped!!!

The culinary experience has turned into an experiment through the hands of Chef Ludo’s guerilla style pop-up restaurant LudoBites and Chef Roy’s roaming Kogi BBQ truck. How do these ephemeral establishments play with the identity of the city and the palates of its inhabitants? Listen in on what promises to be a playful, irreverent journey into the creative minds of these celebrated chefs.

Known for breaking the rules, Roy Choi's dropped a handful of LPs that've challenged people to eat with their souls instead of their brains. During the Kogi era, street food was crowned king as Roy tapped into his own veins, digging deep into the base flavors that raised him on the streets of LA. The Chego album glorifies college dorm food and rice bowls to the max with a swagger and braggadocio that only OG peasant food can carry. A-Frame is rife with hit singles, each one a simple pocket into the bright spots of his childhood. But for now, the history lessons are over and the nostalgia will have to wait for another day. There comes a point in every artist's career when he leaves in search of new sounds and flavors to challenge everything he already knows and everything he understands to be true. For Roy Choi, Sunny Spot is that one record that will change his entire game.

In which INFY and I try to avoid the sophomore slump.Subscribe in iTunes | Direct mp3 linkShow notesR.I.P. SparksColt 45 / Billy Dee WilliamsLos LakersKogi BBQ on TwitterEmpire of the SonWelcome to RealityCurbed Cup Neighborhood of the YearCulver CityKoreatownNew Hot Track: La Roux, "Quicksand"IKIWY: MTA / Mayor Tony respondsMuto

The debut episode of Real Talk, the new podcast from Indie Rock Bakery and It's Not For You.Show notes:DelanceyEl PradoCole'sPhilippe'sLargoKogi BBQEl Matador/Great Taco HuntTransporter 3"Act like a man"Auto-TuneThe Drought is Over: Part 6RatatatFleet FoxesCrank / Crank 2"I know it was you"Stay tuned for more real talk.