India, Oct. 25 -- Be it baking donuts, clementine and almond cake or making fennel, grapefruit and feta salad or coastal cooking, for Irish chef Rachel Allen cooking and baking are equally important. Brought up in Dublin, at the age of 18, Rachel left to study at the Ballymaloe Cookery School. After graduating she worked in the kitchens at Ballymaloe House and then returned to work at the cookery school where she found her passion in teaching and where she continues to teach each week.

Rachel recalled that the most memorable part of her journey was meeting the Queen of England at Buckingham Palace. "Apart from this, the extraordinary places that I have travelled for work are also special. I love the contribution I make towards food," she...