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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 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."
"What is the biggest public forum in the United States? We were told it's the Super Bowl. The ad shows kids working at blue-collar jobs, and the final statement is just written text: Who's going to pay for the trillion dollar deficit?"
"It's estimated for every $1 billion we spend on road construction, nearly 48,000 jobs are created."
"Since President Bush took office, we have lost 3 million more good 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."
"A corporation's responsibility is to the shareholders, not its retirees and employees. Companies are doing everything they can to get rid of pension plans and they will succeed."
"The Clinton administration brought 65 cases from 1995 to 2000 before the World Trade Organization. The Bush administration has brought twelve. Twelve cases. They haven't even been able to stand up for our jobs."
"Texas created more jobs in 2008 than the rest of the states - combined."
"Obviously we want to keep the jobs we've got."
"Most people sort of enjoy going to work because of the socialisation, a chance to flirt with co-workers and so on, but actually hate the job they do."
Explore more quotes by Emeril Lagasse
"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."
"Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving."
"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."
"My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis."
"Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve."
"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."
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