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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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Exlpore more Employment quotes
"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."
"To some people, employment is a distraction. To all entertainers, distraction is employment."
"The employed are punished by having to do what they do not love. The self-employed are punished by the opposite."
"Most employees are smarter than their employers. All employers are braver than their employees."
"Employment frees man from the nightmare of unemployment, while it chains him to his employer's dream."
"Executives owe it to the organization and to their fellow workers not to tolerate nonperforming individuals in important jobs."
"We probably do not have a large enough industry here to ably support the independent filmmaker to move in and out. Much of the industry is based on full-time jobs here, institutionalised jobs."
"Employee' is a label given to a creature that could not hold on to its dream."
"We have to protect all journalists, and journalists have to be allowed to do their jobs."
Explore more quotes by Emeril Lagasse
"Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve."
"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."
"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."
"I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school."
"Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part."
"We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate."
"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."
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