Quotes from Mikaela Shiffrin

My dream job has always been to be a ski racer.

Most people just see ski racing during the Olympics.

I think part of the fun about walking around in ski boots is making it look as awkward as possible. I really think that's enjoyable. I don't know why.

When I was 3 years old, I thought I was very good at skiing.

I remember skiing being a family recreational thing.

The harsh cold and windburn from hours of skiing does a lot of damage to my skin, so I try to keep my skin as moisturized as possible.

I may have become a world champion quicker than most, but people should look at me and realise there are all kinds of ways to get where you want to go. Because we didn't plan it. We just did it.

It rained a lot in New Hampshire, and when I skied, the snow was icy and hard, and the mountains were small.

A perfect day for me would just be a day that goes the way I plan.

You have to have the brain to conceptualize technique and apply it to your body.

I haven't had to make a decision between 'my brand' and money. Everybody seems to get what I'm going for: the healthy lifestyle, staying active, being young and youthful.

When I get back on snow, it's almost like I travel back in time to that feeling I used to have. That youthful, 6-year-old, 'nothing else matters,' 'you're sort of the center of the universe' kind of a feeling.

I love traveling and seeing new things, learning the histories of different cultures. But I've always wanted to go to the Galapagos to see the giant turtles.

Once you start having success, it's easy to forget the mentality that got you started as a kid.

If you don't think it's possible to win five golds, go talk to Michael Phelps.

I've learned some quick tricks about how to fix my hair so I can dash somewhere unexpected and still be O.K. when someone stops me to take a picture.

One of the biggest misconceptions is that carbs are bad. It's a fad right now. Full disclosure: I'm sponsored by Barilla. But I've always been free about saying I love carbs, including pasta, in moderation.

When you have two races in a row, it's really important to keep that mental energy stable.

I'm not really seeing pressure as a negative.

Out on the hill under the helmet, nobody sees your face or hair, but then you take it off, and they do - that's the part I'm nervous about.

I just try to be as nice as possible and make fun of myself and laugh at the jokes.

When I'm in the starting gate, it's just me and the hill.

My whole thing is simple, well-balanced meals. I have to say, though, that I really like dessert. I try not to eat dessert every day, but I'll have dessert every now and then.

I just have tried to adapt to the constant changes that happen all the time in my schedule and try and find any sort of mini-predictability and balance within my very unpredictable life.