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.

I never been a hater of these other cats, who never really had nothing, being successful. That's not my problem.

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.

When you devote yourself to being an artist, you have to stay on your craft and always try to get better and better.

I think that, right now, I am travelling in many different directions in my mind, on where I wanted to be. So much is wantin' to go back, but I still gotta move forward. But I think it's just that I'm my worst critic at all times, you know? And when I make somethin', it may be five or ten cuts later before I actually call it what it is. I've always been that kind of artist. I'm gonna put myself through the sweat for it, because I think, as an artist, that's what made me iller, is the fact that I didn't wanna just put out anything and everything. It's just a process, you know what I mean?

All I did was take my time, figure out where I made a lot of mistakes and try not to make them no more.

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.