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These are the user uploaded subtitles that are being translated: 1 00:00:00,000 --> 00:00:01,800 ROY CHOI (VOICEOVER): Warning, this class 2 00:00:01,800 --> 00:00:03,620 contains some bad language. 3 00:00:26,638 --> 00:00:31,568 [MUSIC PLAYING] 4 00:00:38,000 --> 00:00:38,870 Hi. 5 00:00:38,870 --> 00:00:40,610 I'm Roy Choi. 6 00:00:40,610 --> 00:00:42,650 You might know me as a spark to the modern food 7 00:00:42,650 --> 00:00:44,300 truck revolution. 8 00:00:44,300 --> 00:00:48,950 Or for one of my restaurants, Best Friend, Locol, A Frame, 9 00:00:48,950 --> 00:00:50,870 Chego. 10 00:00:50,870 --> 00:00:53,600 Or as Korea Town's very own. 11 00:00:53,600 --> 00:00:55,820 But at the end of the day, I'm just 12 00:00:55,820 --> 00:01:02,650 an LA kid who really loves tacos, and dumplings, 13 00:01:02,650 --> 00:01:08,290 and kimchi, and pickles, and pancakes. 14 00:01:08,290 --> 00:01:11,170 To me, food is all about connections. 15 00:01:11,170 --> 00:01:12,940 And I'm so excited to cook for you. 16 00:01:15,595 --> 00:01:16,965 Look at that. 17 00:01:16,960 --> 00:01:20,240 And we ain't even done yet. 18 00:01:20,244 --> 00:01:25,154 [MUSIC PLAYING] 19 00:01:27,190 --> 00:01:29,040 I don't know why I'm out of breath. 20 00:01:29,040 --> 00:01:31,280 I guess because I'm so excited. 21 00:01:31,280 --> 00:01:31,910 I'm so excited. 22 00:01:34,655 --> 00:01:39,055 [MUSIC PLAYING] 23 00:01:44,930 --> 00:01:49,640 I'm an LA kid, a Korean kid, an immigrant kid. 24 00:01:49,640 --> 00:01:52,820 My family had a restaurant called Silver Garden. 25 00:01:52,820 --> 00:01:55,220 The kitchen I grew up in came from the whole other side 26 00:01:55,220 --> 00:01:55,920 of the world. 27 00:01:55,920 --> 00:01:59,750 So I grew up around plastic colanders like this, 28 00:01:59,750 --> 00:02:01,340 long chopsticks to cook. 29 00:02:01,340 --> 00:02:04,400 My mom cooked almost everything like this. 30 00:02:04,400 --> 00:02:09,060 I think she even was so magical, she picked up liquid with this. 31 00:02:09,060 --> 00:02:11,300 There was food everywhere. 32 00:02:11,300 --> 00:02:14,810 There was always stuff bubbling and boiling and fermenting, 33 00:02:14,810 --> 00:02:16,970 and kimchi stains on everything. 34 00:02:20,300 --> 00:02:22,580 When I went to culinary school, those things 35 00:02:22,580 --> 00:02:25,520 that I grew up with weren't necessarily frowned upon, 36 00:02:25,520 --> 00:02:26,990 but people didn't get it. 37 00:02:26,990 --> 00:02:29,930 They didn't get that it was a part of cooking. 38 00:02:29,930 --> 00:02:33,200 I learned all the basics around the "Escoffier" cookbook. 39 00:02:33,200 --> 00:02:39,140 All the mother sauces, how to braise, saute, poach. 40 00:02:39,140 --> 00:02:41,270 I went on to work in New York City and fine dining 41 00:02:41,270 --> 00:02:43,200 French restaurants. 42 00:02:43,200 --> 00:02:45,270 Then I went into hotels and resorts, 43 00:02:45,270 --> 00:02:47,910 where I was still cooking mostly food that I really 44 00:02:47,910 --> 00:02:49,260 didn't grow up around. 45 00:02:49,260 --> 00:02:51,960 And it took me a long time to understand 46 00:02:51,960 --> 00:02:54,630 how to merge the two worlds together, 47 00:02:54,630 --> 00:02:58,440 between my formal training and what I was brought up with. 48 00:02:58,442 --> 00:03:00,902 NEWSCASTER 1: This might look like your average taco truck, 49 00:03:00,900 --> 00:03:03,600 but it's really anything but. 50 00:03:03,600 --> 00:03:07,230 I had a life changing experience with the Kogi truck. 51 00:03:07,230 --> 00:03:09,240 And it was just an opportunity to cook the food 52 00:03:09,240 --> 00:03:11,370 that we wanted to cook. 53 00:03:11,370 --> 00:03:14,070 We had no idea it would start a revolution. 54 00:03:14,070 --> 00:03:16,980 NEWSCASTER 2: Kogi is so popular that most nights, the truck 55 00:03:16,980 --> 00:03:19,050 runs out of food. 56 00:03:19,050 --> 00:03:22,170 The food is a mix of Korean and Mexican cuisine, 57 00:03:22,170 --> 00:03:26,550 which is a hit with both food snobs and late night partiers. 58 00:03:26,550 --> 00:03:27,670 It's not Mexican. 59 00:03:27,670 --> 00:03:28,590 It's not Korean. 60 00:03:28,590 --> 00:03:31,450 It's not even Korean-American. 61 00:03:31,450 --> 00:03:32,760 It's just American food. 62 00:03:32,760 --> 00:03:36,030 You know, I was raised here. 63 00:03:36,030 --> 00:03:38,080 And just because I cook a certain way, 64 00:03:38,080 --> 00:03:40,260 it doesn't make my food any less American. 65 00:03:40,260 --> 00:03:42,660 It actually makes it more American. 66 00:03:42,660 --> 00:03:44,550 I'm just trying to show you through the food 67 00:03:44,550 --> 00:03:47,400 and through the lessons that the world doesn't always have 68 00:03:47,400 --> 00:03:51,380 to be perfectly wrapped up. 69 00:03:51,380 --> 00:03:54,380 In this class, I'm going to show you more than just how 70 00:03:54,380 --> 00:03:55,790 to make food. 71 00:03:55,790 --> 00:03:57,560 I'm going to teach you how to live food. 72 00:03:57,560 --> 00:04:00,650 And it starts with what I call cultural shit. 73 00:04:00,650 --> 00:04:02,930 I was raised to take your shoes off, put your feet 74 00:04:02,930 --> 00:04:05,060 on the chair, double dip, triple dip, 75 00:04:05,060 --> 00:04:08,640 quadruple dip, quintuple dip, eat with your mouth full, talk 76 00:04:08,638 --> 00:04:09,678 shit while you're eating. 77 00:04:09,680 --> 00:04:11,090 You should reach across the table. 78 00:04:11,090 --> 00:04:11,880 Yeah, that's right. 79 00:04:11,882 --> 00:04:13,462 You should reach across the table. 80 00:04:13,460 --> 00:04:14,720 Make grunting sounds. 81 00:04:14,720 --> 00:04:15,830 Slurp your noodles. 82 00:04:15,830 --> 00:04:18,050 Wipe your sweat off your forehead. 83 00:04:18,050 --> 00:04:20,300 The whole idea of leaving one piece on your plate 84 00:04:20,300 --> 00:04:23,330 because everyone's afraid to eat that last piece? 85 00:04:23,330 --> 00:04:24,470 Fuck that. 86 00:04:24,470 --> 00:04:26,030 Eat the last piece. 87 00:04:26,030 --> 00:04:29,450 And order another one, shit. 88 00:04:29,450 --> 00:04:31,580 So there are a lot of things that I won't teach you 89 00:04:31,580 --> 00:04:35,660 in this class, exact measurements, exact volume, 90 00:04:35,660 --> 00:04:37,340 precise cuts. 91 00:04:37,340 --> 00:04:39,590 I really believe in wiggle room. 92 00:04:39,590 --> 00:04:40,700 I like to wiggle. 93 00:04:40,700 --> 00:04:42,440 I wiggle everywhere. 94 00:04:42,440 --> 00:04:45,830 I want to teach you a lot about instinct, about feel, 95 00:04:45,830 --> 00:04:48,710 about seeing things, hearing things, smelling things. 96 00:04:48,710 --> 00:04:51,060 I don't know if what temperature that's supposed to be, 97 00:04:51,060 --> 00:04:53,600 but it looks like it's too fucking hot. 98 00:04:53,600 --> 00:04:55,340 To me, that's really cooking. 99 00:04:55,340 --> 00:04:57,530 If you didn't learn how to make a recipe, 100 00:04:57,530 --> 00:05:00,180 you learned how to cook. 101 00:05:00,180 --> 00:05:01,940 I'm teaching you my mother sauces, 102 00:05:01,940 --> 00:05:04,580 which are completely different than "Escoffier's" mother 103 00:05:04,580 --> 00:05:05,300 sauces. 104 00:05:05,300 --> 00:05:07,580 You don't have to be a trained chef to cook. 105 00:05:07,580 --> 00:05:09,860 You don't have to be even somewhat of a good cook 106 00:05:09,860 --> 00:05:11,000 to cook. 107 00:05:11,000 --> 00:05:14,190 You got to cook the food that comes from within you. 108 00:05:14,190 --> 00:05:15,740 I'm giving away a lot of secrets, 109 00:05:15,740 --> 00:05:19,490 but I'm not giving away all the secrets. 110 00:05:19,490 --> 00:05:22,910 I'm Roy Choi, and this is my MasterClass. 111 00:05:22,910 --> 00:05:24,970 Chef's kiss. 7888

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