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Roy Choi has a way of talking about flavor. Ask him about an ingredient, and he spits poetry.

Take fresh garlic.

When you slice it thin and slowly saute it in some olive oil,

the flavors melt together in this awe-inspiring way.

It becomes almost like a space black hole in a good way.

Or when I say, what if you only have minced garlic in a jar, and he says, well, it's kind of like when you're getting dressed. If you got something like kind of whack on, like not really great, but you could layer it, you know, you could like put a cardigan and then a sweater over the top and a scarf and then a big puffer on top of that and then put a beanie on and then you might look

okay. And then it's kind of like that with minced garlic. Roy is the chef and co-owner of Koji

barbecue and tacos Bordiva in Los Angeles. He's also the co-host of the Netflix cooking series,

The Chef Show with John Fevereaux. And we've established that he is in love with flavor.

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