Kelis Quotes

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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.

As a chef, if I can taste something, I can basically figure out what's in it.

Everything I do has a certain quality, a certain flair, a certain flavor. I like to eat the way I like to dress, the way I listen to music: put it all together, and it's a great party.

The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.

I've done a lot of different tours. For me, I try to go on tours that I think are gonna be fun. It's, like, grueling, and it's hard, and there's got to be an element to it that's exciting.

My audience is made up of such bizarre, rare people. They're very sparse and scattered; it's not like a huge body of people.

People know 'Milkshake' like a jingle, but they don't really know who I am.

In my life, looking at other women who have been pregnant while writing, I always feel like it's kind of their most musical or the closest to themselves. I think for me it's such a validating moment, you know. I always knew I wanted to have kids, and I've been making music all my life.

I had always been a fan of Nas, but I never met him. This is the one guy in the industry who's, like, the phantom rapper.

Am I R&B because I'm black? Am I pop because I have a song called 'Milkshake'? Or can I just be who the hell I am? Good Lord, people make it seem like we're doing heart transplants here, but we're just making music!

I was never an R&B artist. People coined me one, but that's because, especially if you're in the States, if you're black and you sing, then you're R&B.

After 'Kelis Was Here,' I was done. I was like, 'I will never put out another record again; I hate this business; I hate all these people.' I was in this race that I didn't even realise that I was in.

My desire was never to put out albums; it was to do musical theatre!

There's a point where you think, 'What else will I do if I don't do music?' It becomes your identity when it never should have been. But food ignited a fire in me, and I came right back to music because it no longer felt like a job. It was a really powerful thing for me.

I'm a multi-platinum recording artist; my passion is food.

Everyone's attention span is getting shorter. As a result, everything - films, music, art - gets watered down and dumber. Every now and again, you get something great, but not often.

There's a difference between a pop star and an artist. Pop stars have to be perfect all the time; an artist is allowed, on occasion, to suck. And I put myself in that category because I sometimes suck. I'm not trying to please the masses. It's not going to happen, so I don't try.

I don't think people know me at all. At the end of the day, if you see me in sequins and glitter out at a club, you might think that's all there is. But, you know, it's just glitter. My friends who I've known since I was 17 - they know who I am.

The music industry is a world of smoke and mirrors: they tell you exactly what they think you want to hear. And they are bare-faced lying. I tend to stay away from that.

The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.

As a child, I'd help my mum cook, and it was ridiculous - she had the correct gadget or utensil for everything. 'Stop! Don't use that, I have exactly the right utensil.' After I left home, I survived on cup-a-meals and never saw myself as being like her. Now I've become her.

My last supper would be a charcuterie smorgasbord with every kind of meat, and sauces to dip them in.

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