Pooja Dhingra hails from a family where cooking is second nature. Having studied at creme-de-la-creme schools like Swiss Catering School and Le Cordon Bleu in France, she certainly has been there and done that. In her own words 'I have always loved being in the kitchen, whether it was tasting menus at my father's Mexican restaurant when I was 12 years old, helping out my mother in her chocolate business when I was 16, or learning how to make the perfect scrambled eggs from my Norwegian flat mate at 22.'
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