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Chef Dammy Surpasses Hilda Baci’s 100-Hour Cook-a-Thon Record

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Chef Dammy, a renowned culinary expert from Ekiti, has achieved a remarkable feat by surpassing the 100-hour cook-a-thon record previously held by Chef Hilda Baci.

Chef Dammy Surpasses Hilda Baci's 100-Hour Cook-a-Thon Record
Chef Dammy

The news of this extraordinary accomplishment has sent shockwaves through the culinary world and garnered significant attention on various social media platforms.

Several days ago, Chef Dammy embarked on a culinary marathon with the sole purpose of breaking Chef Hilda Baci’s long-standing record.

Despite facing numerous challenges and encountering criticism backlash, the determined chef remained unfazed and continued to give her utmost effort.

Amidst the online uproar and the ensuing controversy, Chef Hilda Baci surprisingly emerged as a staunch supporter of Chef Dammy’s endeavor to shatter her 100-hour Guinness World Record.

In a heartwarming display of camaraderie, Chef Hilda Baci publicly extended her encouragement and solidarity towards her talented counterpart.

A recently surfaced video captures the moment of Chef Dammy’s triumph, as she is jubilantly lifted into the air by her assistant.

This festive scene unfolded following her successful accomplishment of surpassing Chef Hilda Baci’s record, and she is now determined to reach the remarkable milestone of 120 hours of continuous cooking. The background of the video echoes exuberant voices of celebration, hailing Chef Dammy for her outstanding achievement.

Witness the captivating video of this historic culinary feat below:

Chef Dammy’s astounding achievement has captivated audiences worldwide, drawing admiration and respect from both culinary enthusiasts and casual observers. Her dedication, perseverance, and unwavering passion for the culinary arts have firmly established her as an inspiration to aspiring chefs everywhere.

As the buzz surrounding this groundbreaking event continues to grow, culinary aficionados eagerly anticipate Chef Dammy’s next move.

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