Meet My Mama: How Home Cooks Became Culinary Leaders in France
Poinews.com – Within the bustling Cité Fertile, a dynamic cultural space on the outskirts of Paris, Marie-Clarisse Bonzia meticulously prepares an array of vibrant canapés for a high-profile corporate gathering. Her menu features cassava and okra mini-quiches paired with mango curry sauce, along with mafé-marinated chicken skewers and sweet potato bites dressed with cream cheese and Likouala pepper. “My cooking connects Congo, where I’m from, to French cuisine,” she says, reflecting on her journey. “I learned French techniques to highlight the flavors of my homeland.”
“My cuisine is a bridge between Congo, my home country, and France,” smiles Marie-Clarisse. “I learned French culinary techniques to showcase ingredients from back home.”
Marie-Clarisse, who now operates her own catering firm, Maison Kolia, never anticipated her culinary skills would redefine her path. After years in administrative roles, her life shifted dramatically during a civil conflict in her native country. One of her daughters was born with a rare illness, prompting the family to relocate to France for specialized care. “Whenever my daughter was in hospital, I dropped everything and went,” she recalls. “That created many difficulties at work.”
Driven by a desire for independence, she pursued culinary training and earned a professional qualification. Today, she is part of a growing network of women entrepreneurs supported by Meet My Mama, a Paris-based startup that merges premium catering with social impact. The initiative empowers women from varied backgrounds—particularly those with immigrant ties—to convert their culinary skills into successful enterprises.
The Founders’ Vision
Meet My Mama was launched in 2017 by Loubna Ksibi, Donia Souad Amamra, and Youssef Oudahman. Each had recently completed studies in business, political sciences, and commerce. “The idea came from our own experiences,” explains Oudahman. “We grew up around women with extraordinary abilities who often remained unseen in the economic world, despite their expertise.”
“We grew up around women with incredible skills who often remained invisible economically, despite their talent and knowledge,” says Oudahman. “In leadership roles in gastronomy, 90 percent of chefs are still men. We didn’t just want to make room for these women. We want them to access the best positions.”
The company’s name pays homage to the ‘Mères Lyonnaises’—a group of home cooks from the late 19th and early 20th centuries who broke free from domestic service to open restaurants in Lyon, France’s gastronomic capital. These trailblazers, like Eugénie Brazier, who earned three Michelin stars in 1933, challenged traditional norms and established culinary legacies.
A Modern Reimagining of Culinary Legacy
“The Mères Lyonnaises trained the likes of Paul Bocuse,” notes Loubna Ksibi. “We brought the concept up to date.” The startup draws inspiration from these pioneers, offering a contemporary platform for women to share their global culinary traditions. Its approach mirrors the diversity of modern society, blending international flavors into a cohesive business model.
“We brought the concept up to date,” says Loubna Kisbi. “An update with a taste of world cuisine, mirroring contemporary society.”
Over time, Meet My Mama has attracted women from Peru, Japan, Iceland, Sri Lanka, Morocco, Italy, and Congo. “Each one brings a different story, culture, and expertise,” says Ksibi. “These are culinary journeys around the world. That’s what makes Meet My Mama so rich.” Among these trailblazers is Milena Pecho, the founder of Wankas, a catering company rooted in Peru’s rich food culture.
Global Voices in the Kitchen
Milena Pecho was born in France to Peruvian parents. After several years in financial auditing, she realized corporate life wasn’t fulfilling. “I wanted to build something of my own and watch it grow,” she explains. She traveled to Peru to study at a gastronomic school, returning to France to join a culinary incubator before becoming part of Meet My Mama.
“I wanted to build something of my own and watch it grow,” says Milena Pecho. “I spent several years working in financial auditing before realizing corporate life was no longer what I wanted.”
Her dishes reflect Peru’s diverse culinary heritage, fusing Indigenous methods with Japanese, European, and African influences. A standout is her refined Nikkei ceviche, while another features black quinoa topped with a traditional huancaína cream and cancha, a toasted Peruvian corn that evokes nostalgia. “They helped me gain efficiency and productivity, but also improve hygiene and quality standards,” she says. “Now we’re really operating at the highest level.”
