Rapper Rick Ross is featured in Bon Appétit magazine. Rick shares shares his favorite food (Italian) and his recipe for tilapia. But at the end of the day, he’s all about his cheddar. “I ain’t gonna lie: I love that cheese,” said Rozay, whose album God Forgives, I Don’tdrops July 31.
On having his own private chef: “It’s a 24-hour menu. You can get something light. You can get something heavy. I love Italian, but I may wake up in the middle of the day and want some tacos.”
On his specialty: “I got one thing: I take the aluminum foil and I put a nice piece of tilapia on it, season it good, then put a bundle of broccoli and two or three slices of cheese over it. I fold it up and sit it on the grill. Voilà!”
On how things have changed: “I remember when I couldn’t afford to eat like this. It was ramen noodles and the San Francisco Treat [Rice-A-Roni]. Dessert? Get you a honey bun and put a slice of cheese on it. Put it in the microwave for 45 seconds and you had the gift of a lifetime.”
Here are our top three new findings about Rick Ross’ food game:
- Rick Rozay nickname may or may not be related to an actual interest in Rosé wine.
- The main benefit of having a private chef is that you can eat tacos as soon as you wake up.
- He owns a Wingstop francise in Memphis, TN.
Read more of Ross’ interview at Bon Appetite.