Kelis Sauces

Kelis has been keeping busy recently with her new cooking venture. No, she’s not making milkshakes in her yard, but sauces!

A few years ago, Kelis quietly graduated from the highly regarded Le Cordon Bleu culinary school and over the weekend she introduced her new “Feast” sauce line at the Beverly Hills Food & Wine Festival.

According to Kelis’ mission statement, Feast wants to celebrate life:

At Feast, we want to celebrate life. And we want to do it daily. The most joyous, the most memorable, the most nostalgic moments in our lives…often times occur during a feast. Weddings, birthdays, reunions, first dates, proposals…festive food is inseparable from our most precious moments. At Feast, we believe that these moments shouldn’t be limited to only once or twice a year. At Feast, every day will be a celebration of life, love and happiness. Every day will truly feel like a special occasion. Every day will be a holiday.

In a Times interview in 2010, Kelis spoke about her cooking experiences at Le Cordon Bleu:

I focused on being a saucier. Anything with a sauce involved, I flourished. I learned the basic French sauces like a beurre blanc or a bordelaise — really basic, classic French red and white sauces, but I would go off on my own. I spent a lot of time out of the country looking for new things to eat. I spent a summer in Malaysia and Bali and that region. I was in Penang, where everything is savory and sweet. I’d make beef and shrimp sauces infused with litchi. I started doing my own thing. I would try to find a chef to study under. But it’s also about eating and figuring it out myself. As a chef, if I can taste something I can basically figure out what’s in it. I have my own take on green coconut curry and a ginger-sesame marinade.

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