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"The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years."
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"I do get my pizzas paid for by Linux indirectly."
Author Name
Personal Development
"An employee is sheep. His employer is the shepherd. His salary is grass."
Author Name
Personal Development
"Jobs should be offered on the basis of merit and not 'Seefarish'"
Author Name
Personal Development
"We have drastically reduced leakages in the Employment Guarantee scheme and ensured that money reaches those for whom it is intended. We have focused on creating durable assets that benefit the population, rather than the touts."
Author Name
Personal Development
"Most employees are smarter than their employers. All employers are braver than their employees."
Author Name
Personal Development
"I made the mistake of using my earned sick time at the W. M. Keck Observatory for essential surgery. When I returned to work the management team demanded my resignation numerous times, citing my essential surgery as a reason. The W. M. Keck Observatory taught me that using earned sick time in the USA may put your future employment at significant risk."
Author Name
Personal Development
"To some people, employment is a distraction. To all entertainers, distraction is employment."
Author Name
Personal Development
"A job is a temporary need."
Author Name
Personal Development
"The employee is regarded by the employer merely in the light of his value as an operative. His productive capacity alone is taken into account."
Author Name
Personal Development
"Our thinking behind these agreements is that we want all jobs in General Motors to be good jobs."
Author Name
Personal Development
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"I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day."
Food
"Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff."
Home
"When it ceases to be fun, I'll stop and just stay in my restaurants."
Fun
"I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking."
Mom
"Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?"
Food
"My family... always had the value of the family table and these cultural influences of growing up."
Family
"Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve."
Being
"If you don't follow your dream, who will?"
Dream
"I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake."
Time
"I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school."
Music
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