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Where are they now? Francesca Klottrup

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Where are they now? Francesca Klottrup

Fran graduated in 2011, after a career change, and has had an eclectic career in food so far

Name: Francesca Klottrup

Year graduated: 2011

Current job title: Private Chef

How would you describe your year on the diploma at Leiths in 3 words?

Fun, Friendships, Life-changing.

What were you doing/Where were you working before the diploma?

I was working as a marketing assistant and PA in the city.

What made you decide to start the diploma?

I was working in London trying to earn some money hoping that what I wanted to do with my life would eventually click. And it did. I was spending too much time sitting in a dark little office looking at food blogs and reading about the latest places to eat in my lunch hour. I decided to do something about it. Taking on the diploma so soon after graduating University was daunting but changing to do something creative and active was the best decision I ever made.

What were the highlights of your year at Leiths?

Being able to cook everyday. Plus being around people who actively encouraged discussing last night’s episode of Master Chef.

What was your first job or work experience following the diploma?

A private job cooking for two families who had hired out an old chateaux in the middle of France.

Where are you working now?

I work freelance. I have a handful of clients I regularly work for, either cooking for them in their private villas over the summer or for autumn shooting weekends in the Cotswolds. I like the flexibility of freelancing plus every client is different so it maintains the creativity.

How has the diploma helped you in your current role?

I would say the technical knowledge of understanding why food behaves in a certain way. Why some things rise/ set/ freeze in the way they do, for example, allows me to explore other cookery methods and techniques so I can continue to develop as a chef, making me a better one for it. That, and the importance of being a clean and tidy worker!

How often do you use the skills you learnt at Leiths?

Every time I enter a kitchen.

What are your long term career goals?

I don't like to look too far ahead. The culinary world has an incredible amount going on right now so I like to take opportunities as they come. However, I am training part time as Nutritionist at London's College of Naturopathic Medicine. I believe the medicinal power of food is huge and teamed with my cookery skills I think I'll have the chance to really help people.

What are you cooking or eating for dinner tonight?

Something with hummus. I'm addicted.

What key piece of advice would you offer to anyone thinking of studying at Leiths?

Make the most of every minute. The year flies by.

What is your favourite restaurant to eat at?

The Ledbury. There's nothing quite like seeing the big guns doing what they do best.

Take a look at Francesca's website

Author: Lizzy Jones


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