NEWS: Rick Ross (@RickyRozay) Talks About Food With Bon Appetit’ Magazine

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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 Prime 112: There’s a steakhouse in Miami called Prime One Twelve. I order three entrées that I know I’m not gonna finish, and save the lobster bisque for the following morning.

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.”

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Read the rest of the interview at Bon Appétit.