Get In­spired

R&B singer Kelis Rogers (of “Milk­shake” fame) gets as much joy out of cook­ing for a crowd as she does per­form­ing for one. So she went to culi­nary school, de­vel­oped a line of sauces, and now brings home­grown food to the com­mu­nity.

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R&B artist Kelis Rogers can whip up more than a mean milk­shake

Food was my first love “My mother is a chef, and my fa­ther is a mu­si­cian, so mu­sic and food have al­ways been a part of my life. Ten years into my mu­sic ca­reer, I was drawn to my de­sire to cook. I started shop­ping the mar­kets of the cities I was per­form­ing in and eat­ing solo in restau­rants. I was go­ing on a food tour from coun­try to coun­try.”

The mo­ment that made me go pro

“I saw a com­mer­cial for culi­nary school and en­rolled at Le Cor­don Bleu. I had some doubts, but once I knew the in­struc­tors sup­ported my cre­ative vi­sion, I re­al­ized it was one of the best things I would ever do.”

My se­cret sauce

“Since I’m from Har­lem, I’m in­spired by the cul­tural melt­ing pot of New York, es­pe­cially Caribbean and Ja­maican cuisines, so I started mak­ing my own jerk sauce. Then I be­gan ex­per­i­ment­ing. I’d leave jars of my sauces on my neigh­bor’s doorstep; she loved them and pushed me to start a busi­ness. In 2015, I launched Bounty & Full, which in­cludes Cran­berry Man­darin Jam and The Truth Ha­banero Hot Sauce [$7 each, bountyand­full.com].”

Grow­ing in new di­rec­tions

“My hus­band and I bought the land for a sus­tain­able farm in Cal­i­for­nia, to grow crops and raise our own live­stock. Be­ing a part of eth­i­cal food pro­duc­tion is so im­por­tant to me. Once we set­tle in with our two sons, we’re go­ing to start a restau­rant there. I want it to be a place where peo­ple can eat food that nour­ishes them and gives them a sense of nos­tal­gia.”

“Food is lov­ing and giv­ing by na­ture—cook­ing lets me ex­press my­self and tell my story to oth­ers.”

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