And if I can put my hands in the food (while cooking), there's a real love in it. I learned you have to eat with your eyes first.
What did you learn most about cooking from your mother?Ī: To this day, if something doesn't look beautiful to my mom, she wouldn't even try it. Q: You can tell from reading the book your mother, who was a chef, plays an important role in your life. In fact, all the names of the song were what we were eating at the time. So you know what, that's the name of the song. The entire band ate it, all 13 guys, and it was the quietest they've ever been. He was writing we got a whole bunch of musicians in the room, and I was cooking jerk ribs.
KELIS FOOD BOOK TV
That song "Jerk Ribs" came out when I was cooking a lot with (producer and TV on the Radio member) Dave Sitek. All the titles on the album, there are no songs that are about food. The title came up randomly because someone randomly asked what the title was, and I jokingly blurted out, "Food." As I said it, I thought, "Yeah, that's perfect." I couldn't have done better if I thought hard about it. Q: The highlight from your 2014 album, “Food,” for me, was your single called “Jerk Ribs.” And the song really has nothing to do with jerk ribs.Ī: The whole album being called "Food," it's funny. Puerto Rican food is very beautiful it looks appetizing to the eyes as well. It has starters like sofritos don't even bother making it another way. There are certain techniques with French foods you don't mess with. It's like the French of Latin food it's very precise. What do Americans not understand about its cuisine?Ī: People assume Latin food is all the same, which couldn't be more from the truth. Q: There’s a strong presence of Puerto Rico in your cookbook. If I've learned anything from the past couple of years, I am my most honest in the kitchen. It's not like you're onstage, and people are applauding! You're done with your shift, and it's "get out of the way." There's something really genuine. There's something really gratifying about that. There's no time to be pretentious it's just, get it done. You're dealing with fire and people and time. Q: You called working in the kitchen “the best time of your life.” How so?Ī: There's an intensity in the kitchen that's not like anything else. It features a mix of foods from her Puerto Rican heritage, such as Pernil (Puerto Rican Pork Shoulder), Arroz con Gandules, and Shrimp Alcapurias along with dishes she created after discovering them on her travels around the world such as Malay Curry Chicken and Swedish Meatballs.This interview was edited for length and clarity. This book is a collection of her favorite recipes. Her style has been molded by her culture, her travels, and all the people she met along the way. My Life on a Plate tells Kelis' personal story through the food she creates. Attending the famous cooking school gave Kelis the confidence to call herself a chef and to write her first cookbook. After 10 years in the music business, Kelis decided to attend Le Cordon Bleu. She discovered local outdoor markets and tiny hole-in-the-wall restaurants and considered them the hidden treasures of her journeys. Every detail was clear and defined: Red lips, red nails, perfume, earrings and a military demeanor she felt in the presence of a master while watching her mother work.Īt age 17, Kelis signed her first recording contract and began to travel the world. Driven by the speed and the intensity in the kitchen, Kelis' passion behind watching her mother cook inspired her to roll up her sleeves. A native New Yorker, her mother worked as a chef in her own catering business, run out of their home in Harlem. Kelis' love affair with food started as a child.
KELIS FOOD BOOK PLUS
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