with the kogi truck, he brought one of the first great mutation mashups of korean and mexican to thene truck became four trucks, and three brick-and-mortar restaurants to go with them. >> for me, kogi was only one truck in my mind. but then the lines got big and it evolved. [ speaking foreign language ] >>> roy trained at the culinary institute of america, and interned at la bernardin in new york city. he runs his trucks like someone you'd expect from someone with that background. >> within our food media landscape we've romanticized certain compositions of what a great chef and great kitchen are supposed to look, smell and feel like. just because those are beautiful doesn't mean this is not beautiful. for me, i don't see mustard plants and sheep grazing. i see barbed wire and telephone poles. i see puddles, and, you know, all of that stuff contribute to the flavor of the food. so it's truly what i call a terroir, a regional food. right here. and they're off. ♪ >>> every lunch shift and every evening, the trucks' locations are sent out over twitter. the locations change every day. pe

meanwhile, not too far away on sawtell, a kogi truck pulls up, stops, reverses back to the corner. up, there's already a line. hungry people have been waiting in cars around the corner ever since the twitter announcement 30 minutes ago. i feel guilty. i'm jumping the line, right? wow. what's the longest line you ever had? >> 600. >> 600 people for one truck? >> yeah. >> the kogi taco, double caramelized korean barbecued short ribs on fresh corn tortilla with cilantro, relish and napa cabbage slaw in a soy vinaigrette. oh, yeah. >> the rep for kogi is we go everywhere, we go to every single corner of the county and the city. we're not just going to the hip areas. >> what about fantastically good? what about bel air? can you pull up on a corner in a residential area in bel air? what happens there? do you get rousted? >> no, no, they come out in a versace robe. >> that i've got to see. >> yeah, beverly hills. beverly hills at lunch is crazy. it's crazy. >> why should you be excited about food trucks? because they allow creative chefs like roy without a lot of money to start creating a

kogi smart watch so it's kind of like an i phone or the capabilities of apple on your wrist watch so you can get tax e-mail alert kind of organize your life and get alerts right there on your watch we're seeing a lot of other similar types of technology wrist where where you can use it for help purposes where you can monitor your heart rate your sleep patterns even exposure to to sun you name it so apparently that's the big thing we saw a lot of it but the thing with fashion or are things that you can wear is whether or not it can be seen as fashionable and cool and whether or not people are going to actually wear this stuff well and it shows up on the runway and it will narrow sure well as i understand it drones did make a big appearance that's not that surprising can you tell us a little bit more about yeah drones we saw a lot of drones of all sizes but we're talking about drones for the for the layperson and for recreational use so people that want to use this for fun some of them you can have built in cameras so you can take video you can take photographs and some have you can co