When I sit here and see that the eight brothers from the neighborhood that I grew up with still have success, it had to be magical.

The most important thing is just to be recognised as a legend, like the people call me. To have that title attached to your name, you've got to be a bad man. It's an honour to have that role.

I'm not an artist that makes singles, I'm an artist that makes albums, and it's a totally different thing.

In the early 2000s, I was going through a lot. I didn't have my head screwed on right. Where I was at as a man, I was still growing up.

I consider myself a genius because, when you talk about anything and everything, you a genius to me. It's just about makin' it fire on top o' more fire.

As an artist, it's so important to create music that puts a chill through your body or does something to make you feel good. I think my album has a little bit of everything in it and that's important to me.

When you think of a chef you think of somebody that could cook - you don't think of chef that says, 'Yo, I make only steaks'. No. A chef knows how to bake, he knows how to fry, he knows how to sautee, he knows how to do everything that's pertaining to food, and that's how I felt about my lyrical position. It's like I would say, 'Today I'm gonna make a hot salmon. Tomorrow I make you spaghetti. The next day I make you baked fish'. This is how my lyrical content in my head was already bein' reciprocated to the world, bein' given to y'all like that.