Participants of the diploma course in Mérida presented their business plan
On February 19, twenty-six participants of Diplomado en Emprendimiento Chocolatero (Diploma Course in Chocolate Making Business) presented their business plans. This course is carried out as part of the Venezuela Tierra de Cacao Project, in partnership with Universidad de Los Andes. The presentation was held in the Banco Central de Venezuela room, at the School of Economic and Social Sciences of said university, where the entrepreneurs-to-be showed their outstanding products. Teachers, business owners, project experts, and TyP team members participated in the event
Entrepreneurs were trained by master chocolatier Giovanni Conversi
Carúpano has new Emprendedoras Gastronómicas (Culinary Entrepreneurs)
On February 29, the graduation ceremony for the second cohort of Emprendimiento y Nutrición- Gastronomía360 (Entrepreneurship and Nutrition- Gastronomy360) was held, after which fifteen Carúpano women became Emprendedoras Gastronómicas. The event, which took place in Salón Mediterráneo at Hotel Euro-Caribe Internacional, put an end to a phase of continuous development and marked the beginning of a mentoring process that will help graduates boost their businesses and strengthen their values. This program is possible thanks to the partnership between Ford Motor Venezuela, Fogones y Bandera, Caritas Carúpano, Diócesis de Carúpano, and Trabajo y Persona.
Rum and chocolate tasting in Carúpano
On February 29, as part of the Venezuela Tierra de Cacao Project, a rum and chocolate tasting took place in Salón Mediterráneo at Hotel Euro-Caribe Internacional in Carúpano. Thirty-eight people attended, including the Italian ambassador and his diplomatic service, who tasted delicious bonbons made by Emprendedoras del Chocolate (Chocolate Entrepreneurs) from that city. This activity was possible thanks to the partnership between CAVENIT, Ron Carúpano, Fundación San José, Casa Franceschi, Diócesis de Carúpano, and Hotel Euro-Caribe Internacional
Emprendedoras Gastronómicas from El Tocuyo presented their final dishes
On January 30, the participants of Emprendimiento y Nutrición- Gastronomía360 (Entrepreneurship and Nutrition – Gastronomy360) from El Tocuyo amazed the examining board with the diversity of flavors and colors in their final dishes. Using local products and applying what they learned in the course, the entrepreneurs presented various dishes, including a traditional Tocuyan breakfast, goat cheese ravioli, and delicious fried guabine fish. The dishes were evaluated by chefs Sergio Arango, Nora Muñoz, and Pedro Briceño, from Escuela de Cocina Adelis Sisirucá of Barquisimeto.