“The bank wouldn’t have funded me if I was alone.”
In this clip, chef Carla Kirsch explains the challenges of opening a restaurant in France as a foreign woman entrepreneur.
Despite strong numbers and a solid business plan, structural bias still shapes who gets access to funding.
Carla trained in French gastronomy at the prestigious Paul Bocuse Institute before opening her Mexican restaurant in Lyon, where she is helping reshape how Mexican cuisine is perceived in French fine dining.
This moment highlights the real barriers immigrant chefs and women entrepreneurs face in the restaurant industry.
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