BA: You own a Wingstop in Memphis?

RR: I love it. I put it in one of my songs: “She’s thinking Philippe [restaurant] / I’m thinking Wingstop.” I know she wants fancy wine and all that, but boy, I’ll get you a nice lemonade to go with those lemon-pepper wings.

I ran off to a photo shoot where my angel, best friend, and our director of pastry operations made me a Solo cup of blueberries and a handful of almonds, her silent attempt at taking care of me and making sure I take care of myself. Also at the shoot, I snuck into the lunch room and housed a crepe filled with ricotta and tomato sauce, and make myself a big slice of gooey chocolate cake. Martine, our special events and press gal, made sure I washed it down with Prosecco. Tough lunch, right?

Back at HQ, I nervously ate Haribo Gummi Bears while dealing with work issues. Courtney, our director of kitchen operations, and I tasted the final round of pineapple upside-down frosting for the Milk Bar cake, and some rosemary soft-serve for Noodle Bar. We also noshed on Kettle Chips melted in the microwave with Gruyère and Cheddar, a little something she calls “Cheezy Chips.”