It’s practically a fact: One taste of Patti LaBelle’s cooking may result in a person shouting: “C’mon Patti!”
LaBelle, whose sweet potato pie craze resulted in record sales last year, is set to debut her new show “Patti LaBelle’s Place,” on the Cooking Channel next month.
The hour-long cooking series, which initially aired last year for two episodes, will feature the Philadelphia native showing off her culinary skills alongside her celebrity friends.
In celebration of Thanksgiving next week, we caught up with the legendary singer as she dished about her new series, tips for dealing with holiday stress, and the greatest lesson she’s has learned from the demand of her sweet potato pies.
What can fans expect from the upcoming season of “Patti LaBelle’s Place”?
I’m surrounded by nice friends of mine like Gayle King, and 50 Cent, Erica Campbell (of Mary Mary), Kirk Franklin and his wife, J.R. Smith (from the Cleveland Cavaliers), and others… I’m a cook, it’s as simple as that. And I’ve always wanted to entertain people as far as my kitchen and my cooking.
How do you think food brings people together?
It’s sort of like good music and if you hear something and you say, ‘Ooo, I like that,’ and the person right across from you says ‘I like that too,’ they love the same music. And I do believe most of us love the same food, especially if it’s quality food. So we sit around a table and talk about how great it is, and after I cook if they don’t tell me that it’s awesome then I’mma have to pimp slap them. You better say you love it [laughs].
With Thanksgiving upon us, what are you most thankful for this year?
That I am still living. Every morning you wake up and you have an alignment, something hurts you that bothers you and you’re afraid to go to the doctors to get checkups and when you do, most of the time it’s positive that you’re OK. And I say thank God for this day of waking up and the only thing that bothers me is my throat being a little hoarse. I appreciate life, and that’s a blessing just to wake up.
Source: Black Voices | Brennan Williams