Around the world Kelis is known for her milkshake bringing all the boys to the yard, but who knew that it’s really her cooking that keeps them coming back.
We all know her as a platinum-selling artist and Nas’ ex-wife/baby mama, but over the last few years the “Bossy” chick graduated from Le Cordon Bleu culinary school and became a certified saucier. This past weekend, she debuted her new sauce line called ‘Feast’ at the Beverly Hills Food & Wine Festival, with hopes that her sauces will be a daily “celebration of life, love, and happiness.”
“At Feast, we want to celebrate life. And we want to do it daily. The most joyous, the most memorable, the most nostalgic moments in our lives…often times occur during a feast. Weddings, birthdays, reunions, first dates, proposals… festive food is inseparable from our most precious moments. At Feast, we believe that these moments shouldn’t be limited to only once or twice a year. At Feast, every day will be a celebration of life, love and happiness. Every day will truly feel like a special occasion. Every day will be a holiday.”
Back in 2010, she talked to the NY Times about how her love for cooking was influenced by her mother who spent time as a world traveler savoring meals in different countries. She also said she graduated with honors from culinary school and is working on a cookbook.
Growing up, my mom had a catering business. I used to help her pretty early on and loved doing it. My mom is an amazing cook, and she helped me cultivate a love for food. She taught me that food can be beautiful. We eat not just for survival, but we survive to eat. It’s part of who I am.
On Le Cordon Bleu
I focused on being a saucier. Anything with a sauce involved, I flourished. I learned the basic French sauces like a beurre blanc or a bordelaise — really basic, classic French red and white sauces, but I would go off on my own. I spent a lot of time out of the country looking for new things to eat. I spent a summer in Malaysia and Bali and that region. I was in Penang, where everything is savory and sweet. I’d make beef and shrimp sauces infused with litchi. I started doing my own thing. I would try to find a chef to study under. But it’s also about eating and figuring it out myself. As a chef, if I can taste something I can basically figure out what’s in it. I have my own take on green coconut curry and a ginger-sesame marinade.
On how cooking school influenced her
There’s an excitement in cooking. I graduated cooking school with honors, one of the best in my class. I came home from school feeling very competitive. I didn’t realize it, but I’m competitive. With music I don’t really compete, but with food I can actually be better than someone. I’ve been doing music since I was a teenager and being an artist is 24/7, and it’s easy get caught up in it. But with cooking it was really amazing to be passionate about something else besides music. I don’t have to make music, I can do something else.
On her cookbook
It’s in the works. I’m still writing and trying to get it all done. I still wake up with recipes in my head and thinking, What if I add guava paste.