Category: Chefs

CIA Alumni Spotlight: Roy Choi

It’s time for another Culinary Institute of America alumni spotlight. Here’s another chef and restaurateur you may have not known attended the CIA. But first, I’d like to apologize for the delay in this article. All this talk of the culinary world has lit a fire under me (no pun intended) to try and start cooking again, even if with pre sent meals. I’ve also decided to first re-do my kitchen in order to feel comfortable. Luckily an old co-worker of mine is now selling kitchen cabinets in Moreno Valley, CA and he’s really hooked up a beautiful kitchen for me. A kitchen worthy of culinary work. Pictures of the finished project will come soon. I just wanted to let you guys know why I haven’t written in a while.

Now, back to the spotlight on Roy Choi. For those of you who are fortunate enough to live in Southern California, I’m sure you’ve heard of the Kogi food truck. Roy Choi is one of the brilliant folks behind that awesome idea.

Roy Choi graduated the Culinary Institute of America in 1998. At the beginning of his career, for 15 years, he worked in classical French cuisines around the US. At that time he wasn’t feeling completely fulfilled, so he decided he wanted to do something involving the food he most loved.


Ever hear of a guy named Anthony Bourdain?

anthony-bourdainYes THAT Anthony Bourdain. American Chef, author, and host of the Travel Channel’s TV show called Anthony Bourdain: No Reservations to name a few. He attended the Culinary Institute of America and graduated in 1978. He’s worked professionally as a chef at many restaurants including Brasserie Le Halles French bistro steakhouse located in New York which you should definitely stop by and visit, if you ever get the chance. This you will not regret and you will thank me and Anthony Bourdain for it later. These are just a very few of the things that Anthony Bourdain is known for. His list of accomplishments is very long.

One of the great things about the Culinary Institute of America is the caliber of chefs that t he school has produced. You don’t have to dig too deep or for too long to find famous chefs that came from the school.