A biography for Kelishasn’t been written yet.
“The music industry is a world of smoke and mirrors: they tell you exactly what they think you want to hear. And they are bare-faced lying. I tend to stay away from that.”
“My desire was never to put out albums; it was to do musical theatre!”
“The business of music. You know, it's an oxymoron in a sense. It's like the two things. Although we both need each other, they really don't go together.”
“I was never an R&B artist. People coined me one, but that's because, especially if you're in the States, if you're black and you sing, then you're R&B.”
“After 'Kelis Was Here,' I was done. I was like, 'I will never put out another record again; I hate this business; I hate all these people.' I was in this race that I didn't even realise that I was in.”
“I needed a break, and going to culinary school turned a lightbulb on that I didn't have to make music. The people in the music business forget that not only is there an entire world of people out there who do not care what we do, we are not creating the wheel.”
“People know 'Milkshake' like a jingle, but they don't really know who I am.”
“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.”
“I don't ever want to part with any of my shoes. They all have a special place in my heart because they say something about who you are today.”
“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.”
“In food, it's really, like, either you're right, or you're wrong. You know, people's taste buds kind of vary, but there's a technique. Either you do it right, or you don't.”
“For me, saying 'I'm bossy' is a cute, tongue-in-cheek way of saying that I'm in control of my life.”
“My last supper would be a charcuterie smorgasbord with every kind of meat, and sauces to dip them in.”