“Like looking both ways before crossing the street and then being hit by a submarine,” wrote a 9-year-old boy in the Washington Post’s 2020 Most Popular Words and Phrases poll.
Much has already been written about how that “submarine” called coronavirus has taken us by surprise, which in addition to being the most searched word worldwide on Google during the past year, promises to continue impacting many aspects of our lives in the world. 2021; but I would like to dwell on how it has affected the world of work.
Undoubtedly, one of the aspects that this pandemic has brought has been in the change in the way of working, or in the dramatic fact of being unemployed. All forecasts for the future have advanced because, in addition to the already forewarned impact of technology in all aspects of life, all jobs related to health and care of people have been brought to the fore; And, as if that were not enough, the global confinement served as a measurement of the impact that is being generated on the environment. In addition, indicators on unemployment, the informal economy, social security policies, and entrepreneurship have plummeted globally, particularly affecting developing countries.
This new reality offers more clues about the future of work, which has almost become the present of work. The 5 factors considered in the last report of the World Economic Forum (WEF), projected for the year 2025, are very interesting. However, it is necessary to consider how to manage the two banks of a river so that the water of global development flows and does not become a swamp with dire consequences. On the one hand, there is the necessary futuristic, technological shoreline and of the great trends that are already present, and on the other hand, that of combating social, economic, educational and technological gaps, in order not to continue deepening inequality, injustice, inequality and suffering of nations.
Living in a country like Venezuela, in the most unequal continent on the planet, it seems difficult and distant to talk about the future of work. However, reality is ironic. We cannot wait for the gaps to close to begin preparing for that near future, because it is even a way of closing the gap. Let’s look at only 5 of the competencies that would be in the list of the top 10 of the WEF, to then verify if those who live in Venezuela, in a planned, forced or intuitive way have begun to develop them precisely because of the crisis we are experiencing:
– Resilience, stress tolerance and flexibility
– Complex problem resolution
– Creativity, originality and initiative
– Analytical and innovative thinking
– Leadership and social influence
The year begins, and beyond turning a page of the calendar, let’s not stop because of the complexity and the dramatic circumstances that we all have to live through. As commented in the previous editorial: “Every day (in this case, every year) we are offered a new opportunity, a new stage … Difficulties that seem enormous are the opportunity to grow, and not the excuse for the inert sadness that favors submission.”
Webinar “Is it enough to know how to cook? Key aspects of undertaking “
On December 18, the webinar Is it enough to know how to cook? Key aspects of entrepreneurship, facilitated by chef Sumito Estévez, who shared with the participants some tips and suggestions that have worked for him to start and formalize his projects. All the organization’s graduates were invited and the invitation was also open to all audiences.
Cocoa workshop for youth
On November 25 and 26, and on December 2, the workshop Conociendo el cacao y el chocolate (Knowing Cacao and Chocolate) was held in Valencia, with the aim of strengthening the knowledge of young people in the area of Venezuelan cocoa and chocolate. Through the WhatsApp platform, students from different Fe y Alegría schools participated in the central region, as well as family members and employees of the Fundación Universidad de Carabobo FUNDAUC. Professors Jenny Gil, Fe y Alegría pedagogical zonal coordinator, and Thairy Briceño, FUNDAUC director, were present at the ceremony and presented awards prepared by graduate Rosa de Santis (@choko.ro).
Children of graduates participated in the digital workshop “Conociendo el cacao y el chocolate”
On November 25 and 26, and on December 2, the digital workshop Conociendo el cacao y el chocolate was held as part of the Venezuela Tierra de Cacao project. For the event, the children of the graduates of Trabajo y Persona were invited, registering 21 participants nationwide. The graduates, Marian Dávila and Kelvy Quintero, presented the awards to the three winners from Mérida.
Graduation of the first virtual cohort Cuidadores360 (Caregivers360)
On December 2, 26 new participants from different regions of the country graduated after completing the first cohort of the virtual Cuidadores360 course, which was sponsored by Ford Motor de Venezuela and was carried out from the online platform of the ISUM with the endorsement of the Central University of Venezuela, in the months of October and November. The act took place via Zoom, and included personalities such as Patricia Fuentes from Ford Motor de Venezuela; Beatriz Abelli from ISUM; Mildred Rengifo Piñero from UCV; and Alejandro Marius from Trabajo y Persona, who highlighted the importance of adapting to reality and the commitment to make a difference in society.
Learning colorimetry with L’Oréal
On December 7, the Colorimetry activity with L’Oréal was carried out through the WhatsApp and Microsoft Teams platforms. It counted with the collaboration of professionals such as Giomir Di Luca, Edwin Rivas and Diana Gómez, who were in charge of the training of the participants. They talked about topics such as tone heights and reflections, color diagnosis, materials for use, clarifying foundations, neutralization, among others. In addition, the L´Oréal Access application was presented, where courses will be held for those interested in the world of beauty.
Chat forum “Let’s make pickles at home”
On December 10, the graduate of the 2nd Emprendimiento y Nutrición – Gastronomia360 (Gastronomy360) Cohort of El Tocuyo, Edo. Lara, María Morales Barrese, presented the Let’s make pickles at home chat forum. Through the online dynamic, she shared her best secrets for the preparation of vegetable pickles, which are an excellent option to preserve and have quality products at home at all times. In total, 31 graduates from the cities of El Tocuyo and Barquisimeto participated.
Online course “Sell more: tools to boost your entrepreneurship”
Between December 14 and 16, the course Sell more: tools to promote your entrepreneurship, taught by César Córdoba, collaborator of Trabajo y Persona, took place as part of the accompaniment that is made to graduates. Topics such as the uses of platforms, digital tools to edit with a cellular phone and product photography. In addition, content on how to use Instagram and WhatsApp Business in order to enhance and to take advantage of the business functions of these applications were discussed.
L’Oréal delivers donation of hair dyes to entrepreneurs of Trabajo y Persona
In December, L’Oréal made a donation of hair dyes, belonging to the Majirel line, to Emprendedoras de la Belleza (Beauty Entrepreneurs) of the Belleza por un Futuro (Beauty for a Future) program and participants of the Formador de Formadores (Trainers Training). In total, 77 people benefited from this action, which was carried out in person at the Caracas office. Likewise, the corresponding donation was sent to graduates and participants in other parts of the country.
Carmen Rosa Marín’s Hallacas were a success
The Emprendedora Gastronómica (Gastronomic Entrepreneur), graduated from the 2nd cohort of the Emprendimiento y Nutrición (Entrepreneurship and Nutrition) program – Gastronomia360 (Gastronomy360), from Carúpano, Carmen Rosa Marín, announced through her enterprise (@d_totota) social networks and WhatsApp profile, that she was offering pork hallacas on request to neighbors, friends and the general public. She managed to get several orders for the typical Christmas dish, and today she continues to sell food to order on the weekends.
Genisabel Torcatt continued working at Christmas parties
The Emprendedora Gastronómica, graduated from the 1st cohort of the Emprendimiento y Nutrición – Gastronomia360 program, from Carúpano, and founder of Estela Cake, Genisabel Torcatt, offered cakes, pastries, tequeños and creamy ones on request for the celebration of those special dates.
Christmas sweets and cookies made by Boanayert Aranguibel
The Emprendedora Gastronómica, graduated from the 2nd cohort of the Emprendimiento y Nutrición – Gastronomía360 program, Boanayert Aranguibel, from Carúpano, prepared cinnamon rolls, papaya preserves for Christmas dinners and cookies with Christmas motifs for birthdays in december, promoting them from her WhatsApp profile.
Becky Snacks sold exquisite ham breads
The Emprendedora Gastronómica, graduated from the 2nd cohort of the Emprendimiento y Nutrición – Gastronomía360, from Carúpano, Becky Velásquez, offered ham bread in two presentations: traditional and in rolls, at affordable prices. In order to do this, she made a statement through her WhatsApp profile and on her (@bocaditosbecky) Instagram account.
Four hundred appetizers at Christmas made by Oriana Salazar
The Emprendedora Gastronómica Gastronomic, graduated from the 1st cohort of the Emprendimiento y Nutrición – Gastronomía360 program, from Carúpano, and founder of Mordisquitos Daviane, Oriana Salazar, prepared 400 appetizers such as mini coconut kisses, tarts and cakes, for a birthday and Christmas Day celebration delighting guests with her delicious creams and traditional flavors of the region.
Génesis Pereira continues to strengthen her entrepreneurship
In December, Génesis Pereira, the Emprendedora Gastronómica graduated from the 2nd cohort of the Emprendimiento y Nutrición – Gastronomía360, program, from El Tocuyo, continued to consolidate the commercial positioning of her Tequewow venture through the sale of a wide variety of products, both in her store premises as well as in other businesses in the city.
Nora Mogollón’s venture was present at a craft fair
The graduate of the 2nd cohort of the Diplomado en Emprendimiento Chocolatero (Diploma in Chocolate Entrepreneurship) (Mérida State), carried out within the framework of the Venezuela Tierra de Cacao project, Nora Mogollón, participated with her undertaking Chocolates D’Norele, in an exhibition of local products called El mercadito del La Pedregosa hotel. Among the products that she offered stood out chocolates, infused bars, 70% dark chocolates with orange bits and milk, chocolate cakes, among others. It should be noted that this is the first entrepreneurship fair in which she participates together with her company.