«Working as a rescuer gave me a great experience»: SES Major Babii from Mykolaiv tells about her participation in «MasterChef»
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- Anna Hakman
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8:01, 12 March, 2025
Olesia Babii, photo courtesy of NikVestiOlesia Babii, a major at the State Emergency Service of Ukraine from Mykolaiv, has been named one of the top 20 contestants in the 15th season of the cooking show «MasterChef».
She shared her impressions of participating in the project with NikVesti and explained how her experience as a rescuer helps her in the kitchen.
«Working as a rescuer gave me a great experience that I needed in the kitchen of «MasterChef», because it's not just about cooking, it's also about the ability to communicate and interact with the crew, participants and guests who come to the show. And, of course, the ability to not give up, not to be afraid of anything and to go to the last — qualities that are inherent in almost every Mykolaiv resident», she said.
She also said that she did not leave Mykolaiv during the full-scale invasion, and that her husband joined the Armed Forces. In addition, she tells the participants how Mykolaiv lives during a full-scale war.
«I told them how Mykolaiv residents survived in conditions when the enemy tried to leave us without water, electricity and heating, and how all emergency services worked. I also shared that I have never regretted leaving Mykolaiv, even during the large-scale shelling. Our family is proud to be from Mykolaiv», Olesia Babii summed up.
Olesya Babii, photo courtesy of NikVesti
Olesia Babii, photo courtesy of NikVestiReference:
«MasterChef» is a culinary reality show that started in August 2011 on the STB TV channel as a Ukrainian adaptation of the international MasterChef format. In the project, 20 participants compete in culinary skills, and the winner receives a cash prize and the opportunity to study at the prestigious French culinary school Le Cordon Bleu.
As a reminder, on 1 March 2025, the chefs of the Municipal Production Enterprise for Catering in Mykolaiv's educational institutions began cooking for schoolchildren according to a new seasonal menu — spring.