Hilda Baci, a popular chef and world record breaker, has urged Nigerians to look past what she wears and project her brilliance and tenacity in order to put Nigeria on the global map.
Baci remarked this in response to widespread criticism of her clothing that arose following her rise to stardom for attempting to break the world record in cooking.
Remember that the 27-year-old chef rose to prominence after attempting to beat the world record for continuous cooking for 100 hours.
Following that, a number of her old photos showcasing her curves began to surface on the Internet, generating different comments about her personality attributes.
While speaking to the media in Lagos on Thursday, the Akwa Ibom-born chef defended her dress sense, stating that one may appear seductive and still be a game changer.
She said, “I don’t have to be dressed like a nun to make it in life. One can be sexy and still amazing, beautiful, and smart. I shouldn’t be taken back because of my looks or dressing as this does not determine my values or endowment.”
The young chap pleaded with the society to allow young women look and become themselves without condemnation, adding that “I’ve volunteered myself to say I slay and I have something up in the brain.”
Baci, who still awaits her official validation by the Guinness Book of Records, expressed optimism about her confirmation, stressing that her record has been validated, while she only looks forward to her certificate.
“We complied with all the guidelines and never left any stone unturned. We didn’t fall short in any area and this is quite evident and clear. The cook-a-thon is a deliberate attempt and not a child’s play. Our preparations were robust; hence I don’t expect to be disappointed”
Revealing her next line of action, the world record breaker said she looked forward to propagating Nigerian recipes globally, expanding her restaurant and to enlarge the narratives of Nigerian Culinary space.
She disclosed however that embarking on her next step remained a source of anxiety for her.
She said, “By expanding my business, I want to create jobs and contribute meaningfully to the economy. I’m anticipating a situation where the earnings of chefs in Nigeria will be as competitive as employees in the oil company.
“I feel the culinary space is under-rated, I want to change the narratives. I intend to work with a lot of brands to add value to their customers and brands towards their sustainability.”
