In 1982, Michael Jackson spent nearly 20 hours a day at Westlake Recording Studios in Los Angeles, creating the best-selling album of his career. No, he did not eat fancy caviar or steak. His choice was much simpler and far spicier. He was obsessed with a specific plate of red chile enchiladas that he ordered almost every single afternoon. This ritual was beyond just hunger. It was the creative fuel for the magic of his album Thriller recording sessions.
In this video, Quincy Jones, the producer, reveals that Michael had a surprisingly high tolerance for heat. He was a strict vegetarian, so he relied on these cheesy, fiery dishes to keep his energy up while he and Michael crafted a new sound.
Quincy Jones On Producing Michael Jackson’s “Thriller”
Fans who look back at this era often mention how hard Michael worked to reach perfection. One viewer said that his dedication was unmatched. Another fan said that his humble nature stayed with him even as he became the biggest star in the world.
That same hunger for excellence followed him out of the studio and onto the massive stages of his next big adventure. When it was time to take his music to the world, he did not leave his favorite flavors behind in Los Angeles. He actually made sure his private chef, Mani Niall, came along to keep up with his eating habits.
LIVE IN TORONTO, 1984 – Victory Tour (Full Concert)
During the 1984 Victory Tour, the chef had to carry a giant bag of New Mexican chile powder to every city. Watching Michael dance with such power reflected that he needed that spicy energy.
Michael Jackson was a man of many layers, blending a gentle soul with a fierce work ethic. His simple meals helped him handle the everyday pressure of work and fame. Follow Michael Jackson on YouTube, Facebook and Instagram to see more of his legendary life.