Roy Choi

On the weekends, like today here at Griffith Park and Elysian Park, we would...

It would have been so easy if they just bought like Kentucky Fried Chicken or Pioneer Chicken or Yoshinoya, but they would cook everything from scratch and bring everything.

And of course, it's the kids that have to lug everything.

So there was never a beginning or an end.

Yeah, because a lot of

And it happened to me too.

A lot of restaurant kids are scarred by growing up in a restaurant.

So in many cases, you do something as far away from it as possible.

And I tried that as well.

It just, you know, the lure of it pulled me back.

Yeah.

It's, you know, like when you're around restaurant people, it's the best.

Because anyone who ends up within the circumference of a restaurant or a food thing usually can't make it anywhere else in society.

So you end up kind of like on this pirate ship with a bunch of other misfits and you just relate right away.

You know, and I'm talking about like dishwashers, prep cooks, waiters, servers, hostesses, you

you know, from a very young age, you know, like you're just surrounded by adults, but the adults are kind of like children too, because they're just, they're just fucking around all day, man, you know, prepping, listening to music, you know, flirting with each other.

And so I really loved it.

And then your, your parents are working all day too.

So you don't have a normal structure.

You're kind of like a latchkey kid and you're just free to roam, you know, because they're so busy.