MEXICO CITY: Jimmy Gomez, better known as the rapper Taboo from The Black Eyed Peas, had money, fame and a multi-platinum career when a strange back pain brought his world crashing down.
The six-time Grammy winner went to the doctor and got a gut-wrenching diagnosis: he had testicular cancer.
He had more than 100 million record sales to his name and a string of worldwide dance hits like “I Gotta Feeling” and “Where Is the Love?,” but it meant nothing in the face of cancer’s cruel reality, he said in an interview.
At first, he was only able to piece the details together slowly.
“They didn’t tell me what type of cancer I had. They didn’t tell me what stage I was in. They just told me, Mr. Gomez, you have cancer,” said Taboo, 42.
“My life flashed before my eyes. I thought about my kids, I thought about my wife. Nothing prepares you for the shock of someone telling you you have that horrible disease.”
That was in 2014. It was only last year that Taboo went public about his struggle with cancer — now in remission after a grueling series of chemotherapy treatments.
Today, the Los Angeles native is an ambassador for the American Cancer Society and a vocal ally and fundraiser for cancer survivors everywhere.
He spoke to AFP ahead of the World Cancer Leaders’ Summit in Mexico City, which gathered high-level policy makers Tuesday for an annual exchange on fighting the world’s second-leading cause of death.
It was not an easy journey to get there.
First Taboo went through an agonizing series of chemotherapy treatments: 12 weeks of six-hour daily sessions that he describes as “war, torture and a nightmare” rolled into one.
“That was the feeling,” he said.
“I’ve never been to war, but internally, when they’re destroying your insides to kill everything that’s good to kill that one thing that’s bad, which is the tumor, it scarred me psychologically, emotionally, inside and outside.”
The idea that dealing with cancer is a “battle” has come in for criticism lately from some who resent the violence of the analogy and the implication that those suffering from the disease just need to “fight harder.”
But Taboo is an unapologetic anti-cancer warrior.
He is intensely defiant when he talks about the disease.
“I’m living, dude. I’m alive. See this face? I can actually smile and say, Look, I beat the f--- out of cancer,” he said, mouthing the end of the expletive.
He spoke to AFP decked out in black, his bald head crowned by a wide-brimmed “zoot suit” hat evocative of his Mexican roots, and sporting turquoise-and-silver jewelry in a nod to his Native American heritage on his mother’s side.
He cited his maternal grandmother as his biggest influence.
“She’s a Shoshone Native American woman who had a warrior instinct. And my warrior instinct kicked in” after he was diagnosed, he said.
But you need both love and fight to deal with cancer, he added.
At the American Cancer Society, he wants to be an “ambassador of love,” he said, breaking into the chorus of one of his biggest hits: “Where Is the Love?“
Last year, as a fundraiser for the Cancer Society, he recorded a song called “The Fight.”
His message today to others is that they can defeat cancer, too.
“I beat it down. And now I’m going to use this gift of life to give people hope and to say, Look, I went down that path too, I was there lying on that bed, you’re not alone. I am one of you and you are one of me. Let’s get charged up for life.”
Maybe the title of his next hit song.
Rapper Taboo: From Black Eyed Peas star to cancer survivor
Rapper Taboo: From Black Eyed Peas star to cancer survivor
Recipes for Success: Chef Aljawharah Al-Salem offers advice and a cereal bar recipe
DUBAI: At Kimpton KAFD Riyadh, pastry chef and chocolatier Aljawharah Al-Salem is hoping to contribute to a new chapter in Saudi Arabia’s evolving culinary story. One of the Kingdom’s most promising pastry talents, Al-Salem studied at Ecole Ducasse — Ecole Nationale Superieure de Patisserie in France and George Brown College in Toronto.
She has honed her expertise in French pastry and chocolate in kitchens including Le Meurice in Paris, Hotel X Toronto, and Richmond Station. Today, Al-Salem channels that experience into innovative chocolate creations at Kimpton KAFD Riyadh.
“Our menus are designed to celebrate Saudi flavors while presenting them in a modern, refined way,” Al-Salem tells Arab News. “We wanted to create dishes that feel familiar to locals but also surprise international guests. You’ll find traditional ingredients like dates, saffron, cardamom, and local honey, but paired with global techniques and presentations. It’s a balance between heritage and innovation.”
When asked about her favorite dish on the menu, she said: “My favorite is the Saudi Tiramisu. It’s close to my heart because it tells the story of Saudi hospitality on a plate. Every time I prepare it, I feel I’m honoring my roots but also pushing boundaries in how Saudi cuisine can be presented.”
Here, she discusses her love for olive oil and fatty burgers, and shares a recipe for nut and spice cereal bars.
When you started out, what was the most common mistake you made?
Rushing the process. In the beginning, I wanted everything to be perfect and fast, but great food takes patience. Whether it’s proofing dough or tempering chocolate, time is often the secret ingredient.
What’s your top tip for amateur chefs?
Don’t be afraid to experiment. Recipes are guidelines, not rules. Start with fresh ingredients, taste as you go, and enjoy the process rather than worrying about the result — especially if you have tiny hands helping you in the kitchen. Cooking together makes the food taste even better.
What one ingredient can instantly improve any dish?
Good quality olive oil. It adds depth, richness, and balance whether you’re cooking or finishing a dish. For us, in the region, olive oil carries cultural as well as nutritional value.
When you go out to eat, do you find yourself critiquing the food?
It’s impossible not to notice details, but I try to focus on the overall experience rather than just picking faults.
And what’s the most common issue you find in other restaurants?
The most common issue I notice isn’t about flavor; it's about consistency. A dish might be great one day and average the next. Consistency is the true test of a kitchen.
What’s your favorite cuisine or dish to order?
As much as I admire fine cuisine, after a long shift nothing hits the spot like a fatty smash burger. It’s the kind of food that doesn’t require perfection, it just delivers pure comfort, and that’s exactly what a chef craves after hours of precision in the kitchen.
What’s your go-to dish if you have to cook something quickly at home?
If I need a quick meal, I go for a one-pot pasta — sorry, Italians! It’s fast, comforting, and feeds the whole family.
What customer request or behavior most annoys you?
I wouldn’t say it annoys me, but sometimes people come in with a closed mindset — wanting things only the way they know them. I believe part of dining out is trusting the chef and being open to new flavors and experiences. Life is too short to only stick to what you know.
What’s your favorite dish to cook and why?
I love cooking saleeq. It’s comforting, deeply flavorful, and brings people together. In Saudi culture, saleeq is often served at big gatherings, so it also feels symbolic of our hospitality.
What’s the most difficult dish for you to get right?
Pastry is always humbling. It requires absolute precision and patience. You can’t improvise with baking the way you can with savory cooking, so it keeps me sharp.
As a leader, what are you like?
I believe in discipline, but not in shouting. A kitchen should be built on respect and teamwork. I lead by example. If my team sees me as focused, organized and calm, they mirror that energy. At the end of the day, food tastes better when it’s prepared in a positive environment.
Chef Aljawharah’s nut and spice cereal bars
Yield: 10 bars (30 × 40 cm tray, 1 cm thick)
Ingredients
• 180 g Rolled oats, lightly toasted
• 100 g Puffed rice (or puffed wheat)
• 60 g Puffed quinoa (or toasted quinoa)
• 40 g Almonds, roasted & chopped
• 40 g Pistachios, roasted & chopped
• 30 g Pumpkin seeds, toasted
• 30 g Sunflower seeds, toasted
• 30 g Dried cranberries
• 20 g Candied orange peel, finely diced
• 2 g Ground cinnamon
• 1 g Ground cardamom
• 1 g Fine sea salt
Binding syrup:
• 80 g Brown sugar
• 80 g Local Honey (or date Molasses)
• 40 g Water
• 25 g clarified butter
• 10 g Cocoa powder
Finishing:
• 100 g Dark chocolate 64–70%
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Method
1. Toast cereals & seeds: Spread oats, puffed quinoa, pumpkin seeds, and sunflower seeds on a tray. Toast at 150°C for 10–12 min until lightly golden.
2. Prepare syrup: Cook sugar, honey, and water together to 113°C. Off the heat, stir in butter paste and cocoa powder.
3. Combine: In a mixing bowl, combine toasted cereals, puffed rice, nuts, seeds, dried fruit, candied peel, and spices. Pour in the hot syrup and mix well to coat.
4. Mold: Spread mixture evenly into a 30 × 40 cm tray, 1 cm thick lined with silicone mat/parchment. Press firmly to compact.
5. Bake: Bake briefly at 160°C for 6–8 min to stabilize the bar. Cool completely at room temperature.
6. Cut & finish: For home cooks, Cut into 10 bars. Dip bases in melted dark or drizzle across the top then refrigerate to set the chocolate. For professional use, dip in tempered chocolate or place in molds then top it with tempered chocolate. Crystallize at 17°C before unmolding.
