Women Entrepreneurs Harness Culinary Heritage Through Intellectual Property

In a world where culinary traditions are increasingly seen as engines of creativity, culture and economic opportunity, empowering women in the gastronomic sector has never been more important. In Bordeaux, France, a new initiative is giving women entrepreneurs the tools to protect and promote their culinary innovations, and, in doing so, preserve their heritage.

A training program led by Marie Curry, a social enterprise dedicated to helping women of migrant backgrounds enter the culinary profession, offers women a pathway to professional integration, with a 540-hour training program over four months, that combines culinary techniques, entrepreneurship and practical internships. Now, by adding intellectual property (IP) awareness and training, the new initiative seeks to help women strengthen their businesses, protect their brands, and contribute to local and global food economies.

A launch ceremony for the initiative was held on 8 September 2025 at the Atelier des Citernes. It brought together female restaurateurs, chefs, mentors, IP experts and immigrant women trained by the Marie Curry program to explore how IP can help transform culinary talents into thriving businesses. The event was organized by the World Intellectual Property Organization (WIPO), the National Institute of Industrial Property (INPI) and Marie Curry.

In the professional laboratory, the participants, dressed in chef uniforms, prepare to begin a practical course on French culinary techniques. — The group of cooks participating in the training course (photo: Marie Curry).

Connecting Culture and Opportunity

For many of the participants, cooking is a bridge between cultures. The 13 women cooks come from around the world.

“Cooking is a living heritage made up of gestures, knowledge and flavors. By helping women gain recognition for their creations, Marie Curry ensures that women’s culinary heritage, this matrimoine as we now say in French, continues to nourish future generations,” said Sandrine Clément, co-founder of Marie Curry.

A split image: on the left, a chef sprinkles powdered sugar through a sieve over several fried pastries on a tray. On the right, a table displays plated desserts including a glass of creamy panna cotta topped with sauce and pomegranate seeds, two thin biscuits, and a slice of pistachio-covered cake garnished with fruit. — A chef puts the finishing touch on a tray of freshly cooked bites, while elegant desserts wait to be served (photo: Marie Curry).

Protecting Creativity, Driving Growth

Participants heard from INPI and WIPO experts on how tools like trademarks, design rights and geographical indications (GIs) can enhance visibility and market access for culinary businesses. GIs, in particular, link products to their place of origin and can create new opportunities for cross-cultural collaboration.

Over the coming months, participants will deepen their understanding of these IP tools through hands-on workshops. The program will culminate in a Geographical Indications Festival in early 2026, where the women will present dishes that combine French GIs with those from their places of origin.

The trainee cooks listen attentively to the intellectual property expert during the program launch event at the Atelier des Citernes. — Cooks participating in the launch event (photo: Marie Curry).

By linking culinary heritage to IP, the project is helping women entrepreneurs transform traditional know-how into a source of economic empowerment, proving that IP can be a powerful ingredient for growth.