Day: October 16, 2020

Silvina Moschini, the Argentine entrepreneur on the way to being the next pink unicorn tells us how women can raise capital


15+ min read

This article was translated from our Spanish edition using AI technologies. Errors may exist due to this process.

Opinions expressed by Entrepreneur contributors are their own.


  • Moschini mentions several challenges that women entrepreneurs face when raising capital, according to the entrepreneur it is a question that has to do with culture.

Silvina Moschini is CEO and founder of SheWorks! A platform that connects professional women with companies around the world, in the same way, allows them to work remotely and in flexible hours that adjust to their needs and is president of Transparent Business , a remote work team management platform.

While many companies suddenly had to make the transition to remote work in the wake of the pandemic, she already had the advantage of using the necessary software to have people working in a virtual and organized way. “We don’t have offices, we

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Uncertainty on the menu

The Uncertainty Mindset: Innovation Insights from the Frontiers of Food

by Vaughn Tan, Columbia University Press, 2020

If you’re a foodie, the research that Vaughn Tan undertook to write The Uncertainty Mindset will strike you as a dream gig. The assistant professor of strategy and entrepreneurship at University College London’s School of Management spent much of the past decade studying — and embedded within — the culinary R&D teams associated with a handful of the world’s top purveyors of high-end cuisine, including José Andrés’s ThinkFoodGroup, Nathan Myhrvold’s Modernist Cuisine, Heston Blumenthal’s The Fat Duck, René Redzepi’s Noma, and “Amaja” (a pseudonym Tan uses for a restaurant that sounds a lot like Poul Andrias Ziska’s Koks). Aside from the good eats, Tan came away from his research with unconventional ideas for structuring and stimulating innovation teams.

The innovation challenge facing these rarefied culinary organizations is daunting; the customer expectations of an

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An appetite for innovation

The Uncertainty Mindset: Innovation Insights from the Frontiers of Food

by Vaughn Tan, Columbia University Press, 2020

If you’re a foodie, the research that Vaughn Tan undertook to write The Uncertainty Mindset will strike you as a dream gig. The assistant professor of strategy and entrepreneurship at University College London’s School of Management spent much of the past decade studying — and embedded within — the culinary R&D teams associated with a handful of the world’s top purveyors of high-end cuisine, including José Andrés’s ThinkFoodGroup, Nathan Myhrvold’s Modernist Cuisine, Heston Blumenthal’s The Fat Duck, René Redzepi’s Noma, and “Amaja” (a pseudonym Tan uses for a restaurant that sounds a lot like Poul Andrias Ziska’s Koks). Aside from the good eats, Tan came away from his research with unconventional ideas for structuring and stimulating innovation teams.

The innovation challenge facing these rarefied culinary organizations is daunting; the customer expectations of an

Read more