Elijah Adebero
Record Breaking Chef, Hilda Baci, has responded to those attacking her for her style of dressing.
Hilda days ago broke the Guinness World Record for the longest cooking time and, since then, has received praises from a lot of people. Some have, however, complained about the way she dresses as some pictures have emerged in which she arguably revealed too much parts of her sacred zones.
Defending herself in an interview, 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.”
She pleaded with society to allow young women look and become themselves without condemnation, adding, “I’ve volunteered myself to say I slay and I have something up in the brain.”
Hilda, who still awaits her official validation by the Guinness Book of Records, expressed optimism about her confirmation, stressing that her record had been validated, while she only looked forward to getting 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,” she added.
Revealing her next line of action, Hilda said she looked forward to propagating Nigerian recipes globally, expanding her restaurant and enlarging the narratives of Nigerian culinary space.
She, however, noted 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.”
