Just so [becoming a chef ] that I could support my art habit. You know? I mean, this is - this is something where you've been literally given an opportunity to put the world on pause for a second.

There's always a joy in newness as a painter, and in sub-Saharan Africa, I encountered different realities with regard to light and how it bounces across the skin. The way that blues and purples come into play. In India and Sri Lanka, it was no different. It became a moment in which I had an opportunity to learn as a painter how to create the body in full form, and that's a very material and aesthetic thing. This is not conceptual. It's all an abstraction.

Your best as an artist is to create something that resonates for you.

If I were making paintings of a bowl of fruit it would still be viewed through some sort of political lens, because the viewer wants to create a type of narrative around the political theme when they look at work depicting black and brown models.

I think that once you're able to sort of get in line with who and how you relate to the world, you'll become closer to this index that I'm referring to. Because what you want is this card that relates to that book. What you want is this human that relates to this world, rather than having this art school society scattering that point of view somewhere in between. It becomes diffused. And that level of clarity, I think, was gained at the Studio Museum in Harlem.

I'm fully capable of multitasking certain conceptual concerns within the work.

There's a team of filmmakers who follow me in the streets when I'm finding these models, to give me a sense of legitimacy to a casual stranger. This is New York City. No one's going to follow you back to your studio.