In order to be one of the greats, you've got to study the greats.

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.

It's important to have a spiritual side because tomorrow's no promise to us. We have to pay homage to our saviour and put him in our life more because, without him, you don't know where you're going to go.

Analyzin' miss clairol, fendi'd down mascara on, assistant manager in paragon

I love the energy that comes when I get on the mic. It keeps me creative and I love to hear what the fans want, what they love or hate about it.

Well Ice H20 is my company that I plan to take to the next level with new artists, books, movies and so forth. It's more like a multimedia brand that I want to take to the next level and put some talented people on.

I always write to the moment. I've always been that kind of emcee. I don't wanna come in with all the paperwork and all o' that or whatever. That's good when you just an emcee from off the block that really don't have to work as hard as the next man. But when, you know... Y'all make me write like this, from, I guess, me makin' a classic and everybody callin' my stuff classic material - that makes me have to work ten times harder. But a lot o' times things just happen at the moment for me: spur o' the moment. That's just how it goes sometimes.