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"You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?"
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"Clever nations are the ones who keep changing their governments! Because power must change hands otherwise it will get spoiled and rot!"
"But in the meantime I became accustomed to the writing life and it would be hard to change now - partly because of the salary cut if I went to my other love, teaching; and partly because I still have stories to tell, even though it isn't all that fun doing the work anymore."
"America was never designed to be fixed forever, but was meant to be fluid and evolving."
"A personality alters itself through a series of self-referential experiences. We are not the same as the day before. Much as a person can never set foot in exactly the same river on any given day, we are different each day. Yesterday made us, but the past cannot contain nor restrain us. We can never mentally scroll backward and be who we used to be. We must move forward in the stream of life until the day that our life force dries up and we return to dust."
"What you're supposed to do when you don't like a thing is change it. If you can't change it, change the way you think about it. Don't complain."
"It is a great danger for everyone when what is shocking changes."
"If you don't like how things are, change it! You're not a tree."
"When things break, it's not the actual breaking that prevents them from getting back together again. It's because a little piece gets lost - the two remaining ends couldn't fit together even if they wanted to. The whole shape has changed."
Explore more quotes by Emeril Lagasse
"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."
"I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy."
"My family... always had the value of the family table and these cultural influences of growing up."
"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?"
"I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me."
"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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