We actually first met in 2016 when she cooked for an ensemble of British press to publicise her pop up restaurant in Leicester Square before subsequently taking a food truck on a tour of UK festivals. “Kelis has made it clear she’s not afraid to be alternative, to tread off-piste beats into futuristic sounds, to reinvent herself, or even switch careers entirely” There were too many cooks in the kitchen,” she says over Zoom. “That was the only time where I felt like I was being pulled in different directions. Since then the pop star and Black alt girl icon has happily been consumed by its titular world, making good use of the Cordon Bleu cookery training she completed in the late noughties as a way to decompress after the stressful recording of her fourth album Kelis Was Here. In a world where comparison is constant both professionally and aesthetically, which sometimes dampens your own self-assurance, it’s this “super solid” self-belief that keeps the artist grounded enough to take risks.įood, released in 2014, was Kelis’ sixth and last studio album. “It’s so important as a woman that you know yourself and get comfortable with whatever that is,” she tells gal-dem. Throughout her career, she’s made it clear she’s not afraid to be alternative, to tread off-piste beats into futuristic sounds, to reinvent herself, or even switch careers entirely. And with that level of fame and attention comes a protective drive to self-define what that one word means and who she truly is. Kelis is one of those people fortunate enough to be so culturally impactful they’re referred to only by a mononym.
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