In case you’re wondering, Kelis is stilling following her cooking dream. She recently sat down with the New York Daily News to talk about her TV cooking special, “Holiday Feast With Kelis,” airing Dec. 7 at 8 p.m. on the Cooking Channel.
On the holiday episode, Kelis will be making pernil — a traditional Puerto Rican roasted pork dish — pineapple-saffron turkey, chorizo stuffing with dates and a carrot and yam soufflé. Check out the interview:
“My mom had a catering business growing up, so I fell in love with cooking early on,” Rogers, a Le Cordon Bleu-certified chef and saucier, tells the Daily News.
“We’d make everything from couscous to Swedish meatballs.”
It’s a family affair in Rogers’ kitchen at home. Her sister helps prepare cornbread with candied ginger and her mom pitches in to make the pernil.
Rogers is known for her hit song “Bossy,” and when it comes to calling the shots in the kitchen, she says she gets it from her mom.
“She runs a tight ship,” says the singer about her mom’s traditionalist approach to coconut custard and pecan pies.
Rogers prefers to get down and dirty.
“I’m totally down to fry a turkey, but it usually ends up being a mess,” she says.
Rogers may sing about foods like jerk ribs and cobbler — her latest jazz-inspired album is called “Food” — but she cooks quietly behind the line.
“I’ve been known to cook in complete silence,” says Rogers, who will put out a cookbook next fall.
“It’s my happy place.”
My two-cents: Kelis just looks like she can cook. I love watching cooking shows, but I’ll never lift a pan. I’m in to watch.
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