Hilda Baci a popular chef and world Record holder, has encouraged Nigerians to see beyond her clothing and project her intelligence and perseverance in order to place Nigeria on the global map.

Baci made the comment in response to considerable criticism of her clothes following her meteoric ascent to fame for aiming to break the world record in cooking.

Remember that the 27-year-old chef rose to popularity after attempting to break the world record for 100 hours of continuous cooking.

Following that, a slew of vintage images of her exhibiting her curves began to appear on the Internet, eliciting various opinions about her personality traits.

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.

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.”