For his movie, Chef, Jon Favreau enlisted Kogi founder Roy Choi in an advisory role to help make the movie feel authentic; to make everything on screen look "real." As Favreau dove deeper into the role, he started learning how to cook and started experiencing things that happen only in a restaurant kitchen.

"But everything takes on a different meaning once you see the work that goes into a dish," he says. For Favreau, this soul-expanding moment came in a tiny prep area of the Sunny Spot kitchen. "There was a woman sitting next to me peeling fresh avocados," he says, "building a guacamole from scratch. I watched every tender step: putting the citrus in; seasoning, mashing, making it the right texture. Then she turns to me. I don't speak any Spanish, but we got to know one another, and she goes to hand me what she's made. It's not even something I think about. It's just like, 'Thank you! My gosh! What you've put into this!' I never eat guacamole, and it was one of the best things I ever ate in my life."

Two years ago, I worked in a kitchen in San Carlos for a few months. On the line, I worked next to someone who spoke very little English. The small Spanish I retained from high school and hand gestures were all we had to communicate. Even during the craziest shifts, we were able to work together to get food out quickly and efficiently. At the end of our shifts, we usually found ourselves sharing a beer while we cleaned up our stations. I'm sure there are thousands of these types of interactions that occur in kitchens every day.

Be sure to watch these behind the scenes clips of Chef Choi and Jon Favreau.