Debbie Solomon, the personal chef of global superstar Rihanna, is spilling some secrets about the singer’s food choices and more!
Solomon, whose been with RiRi for four years, revealed that she landed the dream job after an anonymous caller requested she drop a few samples of her dishes off at Sony Studios. And the rest is history
“First was Super Bowl at her house. Deep end,” she tells Bon Appetit‘s “Healthyish.” “Then her 25th birthday party in Hawaii. Then tour. I didn’t know what the f*ck I was doing.”
Rihanna is “a moody eater,” Solomon says, so her cooking process is all about what her boss feels like eating that day. “[With previous clients] I would send in a menu on a Sunday or Monday and they would pick for the week, and then I’d be able to shop and prep, but this is nothing like that. We don’t know what we’re gonna want to eat tomorrow, so why even pick today?”
Solomon does have a standard set of groceries sent to wherever they’re staying. “Every protein that you can think of that [Rihanna] eats,” plus vegetables, rice, and pasta. She also travels with a case of spices that includes bouillon-like maggi cubes, curry, jeera (also known as cumin seeds), Old Bay seasoning, adobo, and five-spice, as well as garlic and onion granules. Anything she doesn’t have, whatever five-star hotel they’re staying in can provide.