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4 tips on how home chefs can become bakers

Devika Manchanda, a Pastry Chef de Partie at a two-Michelin-starred restaurant in NYC, trained at Oberoi New Delhi and Culinary Institute of America.

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Gen Z: Whipping her way to success

India now has a growing food scene, pastry included, but it is still hard to pursue a professional career in the field. We had a tough time sourcing the finances/student loan for my education, often being turned away from well-reputed banks because it is not considered a STEM-related or traditional career path. I hope to change the perception of the hospitality and food field in India.

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