Lizz Wright - Golden voice with coffee house job

US jazz singer Lizz Wright (38) talks about her passion for cooking, her work in a coffee house and her greatest wish. And she tells us why she doesn't eat snails.

The critic of the "New York Times" finds that Lizz Wright "creates musical gold by turning her songs into devotional meditations that never stray into vagueness". No wonder, since the daughter of a pastor from Georgia grew up in a world of music. She formed her soft voice in gospel choirs and studied singing. After two years, she had a record deal in the bag. Despite her success, the beautiful jazz singer remains down to earth.

The year is still young. What are your plans for 2018?
Lizz Wright: I want to write new songs. I also want to go back to school to study music and teach students, just for fun. I'm serving in a newly opened café and providing guests with good food. Let's see how that goes down. It feels good to have a simple job just around the corner.

You work in a café? That's unusual. What's it called?
It's called Carver 47, it was opened in honor of Dr. George Washington Carver. He is one of the most popular Americans, with a fascinating biography. In a room specially set up there, we tell his story, which is about much more than just peanuts (laughs; editor's note: Carver was a well-known US botanist and researcher who worked on the development of the peanut and other plants. In 1921, he was the first African-American to be heard as an expert by Congress).

"Music creates understanding" (Lizz Wright)

What is your role there?
I am the cook, co-designer and general manager all in one. At Carver 47, we have created a greenhouse that is also a bar. Many of the employees are from a high school that is connected to coffee. So I'm also a mentor, they call me Mum (laughs).

So you also cook. What is a typical Lizz recipe?
I'm interested in protecting the environment, so I appreciate anything that comes from the ground. I like salads and simple soups. I combine a lot and like seasoning. I cook seasonally and with variety.

Are you a vegetarian?
Oh no, I'm like a tractor, I eat everything - except snails, they're so vulnerable.

You trained at the Natural Gourmet Institute in New York. What are the parallels between thegourmet and music worlds?
Both are an art of composition and require a lot of patience. It's a great way to communicate with the audience and is cleansing.