In a collaboration with chef duo Le Bun, Kelis Rogers turns her talents to food after training at Cordon Bleu
In a cramped kitchen off London’s Leicester Square, Kelis Rogers is shredding herbs into a vast saucepan where kilos of pork flank simmer away. Behind her three whole pineapples blacken over open coals and a pan bubbling with guava and ginger fills the kitchen with a sweet steamy fragrance. She pauses to inhale the colliding aromas for a moment, then turns her attention to throwing handfuls of turmeric into a blender.
Yet immaculate white apron aside, Rogers is no ordinary chef. Most know her simply as Kelis, the New York-born singer who has sold six million records around the world, won a Brit award in 2001 for best international newcomer, been nominated for a Grammy and collaborated with Björk. And while it is her hit single Milkshake that notoriously brings all the boys to the yard, after taking a hiatus from music to train at the prestigious Cordon Bleu cookery school in 2008, her culinary repertoire now extends well beyond ice-cream-based drinks.
Related: Kelis: ‘I don’t think I’ve ever made a milkshake’
Related: Kelis on being a musician and chef: most women are Renaissance women
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