How Cooking Made Trisha Yearwood a Better Performer

It’s pretty obvious Trisha Yearwood is good in the kitchen, with a couple cookbooks on the New York Times best-seller list and a cooking show. But it turns out, all that cooking has made her even better onstage.

“I thought I was comfortable in front of audience before, but doing the cooking show has been really helpful. I don’t have a script, so it’s very ad lib. The recipes are the script,” Yearwood told me when she was in Chicago on Sunday (March 16) for the International Home and Housewares Show, promoting her new lines from the Cookware Company and Furi Knives.

“And I’ve realized that I like not having a script because it comes off more natural. I’m always talking and talking and talking, and that’s really helped me in my live show. I feel like I’m a lot more comfortable onstage. Some of that might be because I’m 49, and you start to lose the filter, but it’s kind of freeing to just be yourself,” she said. “So I’ve had more fun on this tour that I ever remember having.”

This tour is Yearwood’s first in five years. And a lot has changed about being on the road since then. But one thing that hasn’t changed a bit? Yearwood’s band.

“I was so lucky that the guys in my original band all said yes,” she said. “So I’m onstage with family. There’s not anybody on that stage that hasn’t been in my band for at least 15 years. That was a comfort factor. We’ve been traveling down the road together for years.”

One of those musicians, her guitarist, has been with her 23 years. So when he was celebrating a birthday on the road, the cook in Yearwood wasn’t about to bring him a store-bought cake. “I usually try to bring something I made at home on the road. So I made his favorite — German chocolate cake — and brought it out on the first day,” she said, “and we all ate that on the bus.”