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