"I feel as more women are coming into the kitchen attitudes and strict hierarchies are changing, and I’m keen to be part of that change!”
- Katie Smith - Relief Sous Chef for the South West
After college, I joined Compass in 2017. I worked in government services then transferred to defence as a relief sous chef for the south west.
I worked as a kitchen porter, moving up the brigade before being offered the Hestia role. I was told by my Line Manager I would be a “guinea pig” to see if it was something Compass could roll out across the estate.
My aim is to become the first female Executive Chef within Compass by the age of 24.
In 2019 I received a bronze award at Junior Chef of the Year. I produced a baked heritage tomato and goats’ cheese tartine.