Shura Quotes

The best is the enemy of the good.

Commit yourself to quality from day one... it's better to do nothing at all than to do something badly.

You can only do so many things great, and you should cast aside everything else.

Better is the enemy of good.

It's all about perfection, isn't it?

Good is often the enemy of best.

When I was a carpenter, I once worked with this Russian lady architect. I would tell her, ‘Look, I’m terribly sorry, but I want to change that a half inch,’ and she would say, ‘No limit for better.’ I think that is a worthy credo. You keep on going until you get it as close to being right as the time and patience of others will allow.

Make every detail perfect and limit the number of details to perfect.

It distresses us to return work which is not perfect.

The way you get a better world is, you don't put up with substandard anything.

Perfection is very difficult to achieve, and perfection was what I wanted in McDonald's. Everything else was secondary for me.

Whatever I'm doing, I try and keep the quality very high.

I have always believed in quality work.

A perfectionist? That's part of my job.

I'm only focusing on good work. I'm known to be a little choosy, and I'm proud of it.

When I brought home a 98 percent on a test, my father would say, 'Ah, ah, where are the other two points? Go and get them, then bring them back.' My father and Nigerian culture has always stood for excellence.

It's better to do something really really well and thorough, than I think to have a surface level version of a lot of different things.

The problem is that we set the bar so high, and our stuff is so good, it's tough to top.

Work on not becoming good but excellent.

With my own stuff, I've always held to the belief that it should take as long as it takes until it feels right.

Unless I can do myself justice and play well, I'm not going to play.

I would rather wait and keep working on myself harder and wait for the right opportunity. It is not quantity but quality I should be remembered for.

Whatever I do, whether it's cooking shows, books or events, the details count and that's what sets me apart from other food TV personalities. If you take out the details what's left?

I always want people to realise that whatever I do is a quality product. And that's what's really important to me.

Neil and I share a desire for great quality in our work. If we are offered projects, look at projects, or consider projects that don't have that quality, then we don't do them.