Francesca Giampietro, Junior Sous Chef at Soutine shares her #IWD thoughts...

What inspired you to become a chef, and what was your journey like breaking into the industry?

My culinary journey began with my family. My father owns a restaurant in Italy, and I was always involved, not just in the kitchen, but front of house too – making drinks, coffees, and cleaning. It was there that I discovered my passion for cooking, which ultimately led me into the kitchen professionally.

This year’s theme for International Women’s Day is ‘Accelerate Action’ – what does it mean for you?

As women, we've sometimes been held back, through no fault of our own. Therefore, it's crucial that we focus on progress in all areas of life, particularly in securing better professional opportunities.

Have you faced any challenges as a woman in the culinary world, and how have you overcome them?

Being a shorter woman, I've found that some people tend to underestimate my abilities in the kitchen. Occasionally, when given responsibilities, I've felt my capability questioned simply because of my gender. However, I’ve always been rather 'stubborn,' so I make it my mission to prove them wrong and demonstrate that I’m as capable as anyone else in the kitchen.

Have there been any role models throughout your life (work or professional) who have helped shape your career?

Chef Fouad, who is sadly leaving us soon, has been a significant inspiration. I've also learned a tremendous amount from Chef Maciej Banas , currently at The Delaunay, who has trained me extensively. Regrettably, I've yet to have the opportunity to work alongside a female chef.

What advice would you give to young women aspiring to work in our professional kitchens?

Just try! Do whatever you feel like doing. I firmly believe that professional kitchens belong as much to women as they do to men.

Tell us about the dish you’ve created for International Women’s Day – what’s the inspiration behind it?

I chose to create Confit Seatrout Fillet with Kohlrabi and Vadouvan sauce, an Indian sauce renowned for its rich flavour. I was first captivated by Vadouvan spices at an Indian restaurant. As I also adore seatrout, I decided to combine the two, and the result was exceptional. I’ve also adorned the dish with edible flowers to lend a feminine touch and to commemorate this special occasion.

Which female chefs or industry leaders inspire you the most, and why?

Without a doubt, Chef Clare Smyth of CORE. She serves as a role model for all women aspiring to forge a career in this industry.

How do you think restaurants and hospitality businesses can do more to support and empower women in the industry?

We need more women working in hospitality. Women naturally support other women, which creates a more inclusive and supportive environment.

What does International Women’s Day mean to you personally, and how do you hope to see the hospitality industry evolve in the next five years?

International Women's Day is a significant celebration in Italy, but personally, I believe we should celebrate women every day, not just on one designated day. I hope this day inspires greater support for women in all aspects of life. Looking ahead, I hope the hospitality industry will recover and thrive over the next five years. Following COVID, there seems to be a decline in restaurant patronage, with more people opting for takeaway. I hope to see a resurgence in dining out.