Among the many things eclectic R&B and pop songstress Kelis is noted for (her “Milkshake” and astronomical divorce settlement from rapper Nas) her culinary expertise is rarely one of them. That is until, she graduated from Le Cordon Bleu culinary school. Now, Kelis throws down not just on the stage, but in the kitchen as well. The singer and certified chef recently sat down with NY Times Magazine to discuss food, life and music. Kelis spoke about growing up with a mom who had a catering business and her current obsession with sauces, “Everything I do has a certain quality, a certain flair, a certain flavor. I like to eat the way I like to dress, the way I listen to music: put it all together and it’s a great party.”

It’s good to know that if Kelis never makes it back to solid standing on the charts, she can still fire up our pots. She just wrapped up a brief tour with singer Robyn to promote her latest album Flesh Tone and has a cookbook in the works.

TAGS: FLESH TONE, Kelis, Le Cordon Bleu, Nas, Nicaila Matthews, NY Times Magazine, Robyn