Twenty-four-year-old visually-impaired chef, Halima Jibrin, who owns Blind Kitchen Creations, speaks on her journey into catering despite her disability
Interviewer: Were you born blind?
Halima Jibril: Yes, I was born blind, although I can differentiate some colors and perceive light and shadows. However, my sight is not very strong, which led doctors to consider me blind. My eye color is unique; my iris changes between blue, ash, or grey. Growing up, I learned to differentiate colors to some extent, but there are still some I struggle with. For instance, I can’t distinguish between maroon and purple. Despite this, I can perceive people’s shadows, though recognizing faces is difficult.
Interviewer: Can you talk more about your education?
Halima Jibril: I began my schooling in Kaduna at a sighted nursery, but later transitioned to a boarding school in Abuja for visually impaired individuals. I continued my education at the Kaduna State Special Education School, completing my primary education there. Subsequently, I attended a school in Kaduna with special classes for individuals with different learning abilities before joining Government Secondary School, Kwali in Abuja, which accommodated both visually impaired and sighted students. Currently, I’m pursuing a degree in Mass Communication at Kaduna State University.
Interviewer: How do you manage your studies and daily activities as a visually impaired student?
Halima Jibril: My approach to learning remains consistent with my secondary school experience. I utilize a typewriter for tests and assignments, record lectures on my phone, and transcribe notes with a Braille machine. This method, coupled with assistance from fellow students, facilitates my academic progress.
Interviewer: What role did your parents play in your journey as a visually impaired person?
Halima Jibril: My parents have been instrumental in my development. Despite being part of a large family, they provided unwavering support and instilled in me a sense of independence. They emphasized the importance of self-reliance, which shaped my determination to excel despite my visual impairment.
Interviewer: What sparked your interest in cooking?
Halima Jibril: My fascination with cooking stemmed from stories my mother shared about a blind woman in our village who adeptly managed household tasks. Inspired by her resilience, I began experimenting with cooking at a young age. Cooking not only fulfills my passion but also challenges societal stereotypes about the capabilities of visually impaired individuals.
Interviewer: How did you start your cooking career?
Halima Jibril: With guidance from my mother and siblings, I began cooking at the age of seven. Over time, I honed my skills and eventually launched my business in 2021. Initially hesitant due to fear, I eventually embraced my vision for “Blind Kitchen Creation,” leveraging social media to promote awareness and challenge misconceptions about blindness.
Interviewer: Did you attend any culinary school?
Halima Jibril: Yes, I attended two culinary schools in Kaduna and supplemented my training with online classes. Despite juggling university studies, I prioritized developing my culinary expertise through practical and theoretical learning.
Interviewer: What challenges do you face as a visually impaired chef in Nigeria?
Halima Jibril: In addition to typical obstacles like rising food prices, the lack of specialized cooking gadgets poses a significant challenge for visually impaired individuals. However, with determination and support, I navigate these challenges and continue to pursue my culinary aspirations.
Interviewer: What are your future plans?
Halima Jibril: Upon completing my degree, I aim to pursue a master’s degree while expanding my culinary business. Ultimately, I aspire to establish a culinary school catering to both visually impaired and sighted individuals, promoting inclusivity and empowerment in the culinary arts.
