\n<\/p>\n
In a professional kitchen tucked inside the Cit\u00e9 Fertile, a vibrant cultural hub on the outskirts of Paris, Marie-Clarisse Bonzia carefully arranges trays of colourful canap\u00e9s destined for a prestigious corporate event later that evening.<\/p>\n
Among them are cassava and okra mini-quiches served with mango curry sauce, alongside maf\u00e9-marinated chicken skewers, or sweet potato bites with cream cheese and Likouala pepper.<\/p>\n
\u201cMy cuisine is a bridge between Congo, my home country, and France\u201d, smiles Marie-Clarisse. \u201cI learned French culinary techniques to showcase ingredients from back home.\u201d<\/p>\n
That bridge is more than culinary.<\/p>\n
The soft-spoken-chef had never imagined that her cooking skills would change her destiny. She spent much of her career working in administration before her life took an unexpected turn.<\/p>\n
During the civil conflict in her country, one of her daughters was born with a rare disease requiring specialised medical care. The family fled to France, so the child could receive treatment.<\/p>\n