I fight for my fans. I love putting on a good show for them, and I feel that they enjoy a good stand-up game.

I clear my mind; I don't think about the pressure before a fight. I focus on going in the cage and being successful while doing my job.

When I first fought in the U.S., the size of the crowd was something I was not used to seeing, but you get used to it.

I like to stay on my feet and exchange.

I'm always watching every featherweight that fights in the UFC because we can eventually fight in the future.

Chael Sonnen inspired everybody. You go there and call someone out, and you get the fight.

I've competed for so many years that I can go in there and have fun and do what I love, which is fight and compete.

It doesn't matter who's competing in my division. I don't worry about it.

Nobody stays young forever.

I lived in a favela.

Pressure is nothing. It's part of the job.

Every time I'm in there, that's the best Aldo possible.

I've fought in front of thousands of people and never responded to the crowd. I got there, did my job, and left.

I don't cut weight, so it's no problem for me to fight at lightweight.

I watch my diet and I eat right, but I am not on a strict diet.

Featherweight division is one of the most complicated and tough classes in UFC.

Aldo is one guy. Barao is another one. We're friends, we're teammates, but it's a fight. Each one will defend his name.

As long as I fight for myself, I will stay champion.

I focus on myself, and I train for myself.

The UFC makes 80, and athletes make 20. That's what happens. That's the real story.

No matter what happens, I will always be the champion.

I've been in many wars already.

I have to respect my opponent, always, doesn't matter who he is, but I'll get in there and win. That's a fact.

You have to be good wherever the fight goes, and that's how I try to be.

We get paid way less than we deserve. We deliver shows and deserve to get paid more. We practically pay to do this. You deserve to get better paid if you sell the fight.

Every time I step in the Octagon, I always try to finish.

I've never had any fear in my entire career.

I don't want to fight until I'm 40. I don't even know if I'll get to 35.

What I want is to leave this sport as champion. I want to be the only featherweight champion. That's when I'll leave the sport.

I always did promotion for my fights.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.

The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.

I'm always looking to the future and what will next be on the horizon.

I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.

Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.

Simple ingredients, treated with respect... put them together and you will always have a great dish.

A cocktail can be made by the bartender. But the cocktail also can be made by the chef.

Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.

Education is everything. It's for everyone. We all need to be educated.

It is time to embrace and celebrate ketchup, not be ashamed of it.

I'm sorry for the ducks; I love foie gras.

If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.

Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.

The right use of food can end hunger.

I believe in tradition and innovation, authenticity and passion.

Sometimes you need to give dishes a nap.

I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.

I don't think anybody can claim success at any part of our lives, private or professional, if there are others that don't enjoy the same opportunities.

As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.