Charlotte Ryan caught up with singer Kelis after her whirlwind trip to Ireland to talk about Irish food, why she left LA for farm life and how she reflects on her career so far.
Twenty years on from the release of her iconic hit 'Milkshake', Kelis has continued to be a groundbreaking force in what she turns her hand to.
From training at Le Cordon Bleu, a renowned culinary institution in Paris specialising in French haute cuisine, to starting her own beauty and skincare line using ingredients from her Californian farm, the star has , all while creating new music and touring.
She recently combined two of these passions in her latest visit to Ireland, performing a thrilling concert in The Guinness Storehouse before hosting a vibrant Caribbean- and American- inspired supper club created to pair with Guinness in Dublin's Hen's Teeth, cooking her own recipes for 300 people.
We caught up with the superstar after her whirlwind trip to Ireland to talk about Irish food, why she left LA for farm life and how she reflects on her career so far.
It's been 20 years since the release of Milkshake, an iconic song. How do you look back on that song and music video, and what it meant for RnB, the broader culture and for you personally?
When I look back, it’s great to think about the impact this song has had, especially since when we first recorded it, it was a record that no one wanted to play. It’s a song that has stood the test of time because it’s good and manages to connect with so many people across so many ages. I have friends of my son tell him the song is trending on TikTok, so that’s fun to see. It still goes over really well in my set, we played it for the Storehouse crowd and they really loved it.
You relocated to your farm in 2020, where you grow your own produce for your brand Bounty & Full. What has been the appeal of living away from cities and off of the land?
I never was an LA person, I kind of just ended up there, so for me, moving to the farm was great to get out of LA but also because I’m a chef and I have small children it’s been nice to be able to have more control over the food that we eat. I am growing so much here on the property, so I know exactly what is used on the crops. The food is so much fresher and even though the farm work and farm life is hard, it is incredibly rewarding. The farm has also allowed me to substantially grow my business. It started about two years ago and has only gone up from there.
Fashion has always played a key role in your journey, with your looks often straddling hip hop, alternative styles and high fashion. How have you used fashion in your career so far and to what end?
Fashion is fun for me, it’s not something I take too seriously. I know what I like and I go with that and it’s often an expression of how I feel that day. That’s really it.
You trained as a chef at Le Cordon Bleu, on top of being an entrepreneur, a musician and a mother - what has been the importance of having so many feathers to your hat especially in the entertainment industry, does it help ground you?
They are all just pieces of who I am, I don’t know if it helps to ground me but it does help to make me feel like me because I can show up and be 100% Kelis all the time. All these things make up who I am and I like that I don’t have to choose.
It’s been a while since you were last in Ireland, are there any places that stuck with you that you want to revisit, or new spots you have earmarked for a free afternoon?
There was a lovely little park across from our hotel that I loved. I love to walk, so it was a nice afternoon stroll after we filmed some of the Hen's Teeth content. I’ll definitely come back to the Guinness Storehouse! We also visited some great food spots and cooking with the Hen's Teeth team was a highlight of this trip too. The crowd at our event was awesome, the space and vibes were dope.
Throughout your career you have shown time and time again the importance of standing up for yourself. How do you manage that, especially as someone who could come under a lot of scrutiny, and what is the personal significance of sticking up for yourself?
I think you just have to always stay true to who you are and the rest will take care of itself.
Coming from NYC, and with your mum working as a chef, you’ve grown up with a lot of food influences. How did your cooking background inform the menu choice at Wednesday night’s pop up, I noticed goats cheese ice cream – a nod to your goats on the farm?
I cook like my personality; it’s colourful, has strong flavours, and pulls from my culture of course, so it was cool to bring my way of cooking to Dublin and for the guests to really enjoy it.
Irish food used to be considered bland and boring, but the food scene is thriving. What’s your impression of Irish food from getting to work with the chefs in Hen’s Teeth and spending some time here?
I think the food scene seems to be bubbling here which is a big difference from when I first started coming to Dublin at the start of my career. The Hen’s Teeth team were great and the boundaries that they are pushing is great to see.
You've spoken before about opening food retreat, allowing people to relax together in nature with great food. How do you keep everything balanced with such a varied career and a thriving farm to manage?
I know how to prioritise my peace and prioritise my rest. I take the time for myself when I need it and don’t feel bad about it.
You've moved into beauty with your brand Bounty & Full, producing oils and creams from ingredients you grow yourself. What inspired your move into beauty and what's next for you on that front?
I’ve always been into skincare and again after moving to the farm and wanting more control of what I eat, it became a next step for me to use those ingredients for the things I put onto my body. I like to use my hands and make things so whether it’s food or skincare products, it’s all handmade by me, so once I started making stuff, I’d give it to my friends and family and then they’d love it and ask for more, so I decided maybe I should add this as an offering to my Bounty and Full product line!
