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Accountant-turned-chef Diana Chan tells SBS Food why she made a a monumental career shift, her vision for Australia s food industry and what it was like filming
Asia Unplated with Diana Chan during Melbourne s lockdown.
Take us through your journey with food. How did you go from being a home cook to pursuing professional cooking?
Diana Chan: From a very young age, about five or six, my parents taught me how to pick out the best produce. I watched them in the kitchen a lot and learnt how to prepare ingredients.
But it was only when I moved from Malaysia to Australia at 18 that I had to fully cook for myself. Eating out was quite expensive as a uni student, but I still wanted to eat good food.