Gastronomic Entrepreneurs from Guarenas presented their dishes
In February, the 29 participants of the I cohort of the Gastronomía360 Guarenas program presented their dishes. There were four days full of native flavors that were made in the facilities of the La Fogata Restaurant in Guatire. The jury was made up of Monsignor Tulio Ramírez, Bishop of the Diocese of Guarenas; prof. Marlene Berrios, director of ECC KKO Real; José Alí Machado and Desirée Aldana, directors of Cáritas Guarenas; Ocarina Castillo, gastronomic anthropologist; Abg. Luis León from the Zamora Real Estate Chamber; Karla Montenegro, manager of Forum Guarenas; prof. Graciela Barreto, director of the school, and chef Damián Boada.
Also present were: Father José Antonio Barrera, Vicar General of the Diocese of Guarenas; prof. Marianne Robles; chef Víctor Moreno from the Restaurant Moreno Caracas; Julio Polanco, a merchant from Guarenas; chef Miguel Pérez, organizer of Guatire Gastronómico; Luis Leal from Guatire.com; the chefs and directors of the El Pan Nuestro Gastronomic Center, Mireya Rojas and Victor Caraballos; in addition to the instructors and chefs, Plutarco and Elisa Fernández.
As special guests attended: Inés Ruiz and representatives of the Food Safety cluster, Marcos Selva, Giulia Baldi and Elizabeth Fadul; Sara Medina from the KPMG Foundation; Sofia Toffano and Cristoforo Furst from CAVENIT; Rafael Ávila from the Monteávila University, and Clara García, intern at the Department of Culture of the Spain Embassy. The participants were showcased with their preparations, in addition to sharing their life stories with the audience.
Chef Víctor Moreno highlighted the value of artisan work and the drive of the entrepreneurs, encouraging them to maintain their love for the art of cooking. Chef Mireya Rojas expressed her pride in the work accomplished. As a result of the emotional presentations, members of the jury and guests offered internships to the entrepreneurs, the opportunity to have a masterclass at a gastronomic fair, and a website. “Only by working together has it been possible to continue crystallizing initiatives such as these”, highlighted Alejandro Marius.
Start of Gastronomic Entrepreneurs in Valencia
On February 13, the Gastronomic Entrepreneurs program began in the city of Valencia, which is carried out in alliance with the NGO CESAL of Spain and with the support of the Canary Islands government. The program was inaugurated and the classes began in the spaces of the La Alegría bookstore, where the 34 participants who attended expressed their passion for the gastronomic trade. This first day was in charge of the regional coordinator, Endrina Cerró, the program coordinator, Yralí Palacios, the Accompaniment coordinator, Francys Burgos, and the communications coordinator, César Córdoba.
Trabajo y Persona celebrated its 14th anniversary
In February, our association celebrated 14 years of educating protagonists of the common good and we celebrated it with a series of publications of seven testimonials from our graduates, and seven moments from our album cover “Venezuela: Música y Trabajo”, produced together with maestro Aquiles Báez. For a week, a video of the album was published on the TyP networks along with a video of graduates of the different programs recounting their stories, and how their time at TyP has changed the course of their lives. Celebrating with music and words that exalt our mission and the value of our work was an ideal commemoration for these 14 years. If you want to see more about it, you can visit our Instagram and YouTube accounts.
Advice on the presentation of dishes, protocol, and etiquette
On February 8, the participants of the Gastronomía360 Guarenas program received advice on the importance of presenting dishes from chefs Mireya Rojas and Victor Caraballo, directors of the El Pan Nuestro Gastronomic Center, the place where this activity took place. Chef Nelly Rojas also gave them an excellent introduction to protocol and etiquette. It was a morning of learning, sharing experiences, and tips that allowed the participants to take notes and suggestions for their ventures.
Volunteering in a dining room in Guarenas by Gastronomía360
On February 9, the third group of participants of the Guarenas Gastronomic Entrepreneurs360 program supported the preparation of food for the students of the Jesús María Marrero School. On this occasion, they were joined by three representative mothers who also volunteered at the school. It was an opportunity for the entrepreneurs to share their knowledge with this group of mothers in favor of the dining room activities. On that day they managed to prepare 200 meals for the youth.
Gastronomic Mentors: Canapé class for 33 young people
On February 23, eight graduates of the El Tocuyo Entrepreneurship and Nutrition program facilitated a canapé class for 33 second-year high school students from the Nuestra Señora de La Concordia School at the San Antonio Nuclearized Workshop Center. That day the entrepreneurs played the role of Gastronomic Mentors and accompanied the adolescents in the preparation of different canapés, in addition to sharing cooking techniques and motivating the creativity of the youngsters. The graduates had the opportunity to taste and evaluate the prepared dishes, which reminded them of their evaluation of the final dish in their TyP training. The activity was the first space where the graduates could work as instructors and made known their vocation for teaching gastronomy. Also present in the class were the coordinator of the kitchen area of the workshop center, Beatriz Torrealba, and the local TyP coordinator, José Gregorio León.
Beginning of the Gastronomic Entrepreneurship course in Chapellín
On February 22, the Gastronomic Entrepreneurship course for the neighbors of Chapellín began and was held at the Don Bosco Community Center in Chapellín. The 31 participants had their first face-to-face class that day, although the course will be taught in a hybrid mode. It has a total of 60 hours of training distributed in three areas: human development, entrepreneurship, and technical training in gastronomy. In total there will be 24 virtual hours and 36 face-to-face hours. This course was developed in partnership with the Dividendo Voluntario para la Comunidad (DVC) and with the Chapellín Community Center. This training is expected to culminate in six weeks with graduation.
+Chocolate celebrates its 1st anniversary
The graduates of the I and II Diploma in Chocolate Entrepreneurship, Nora Mogollón and Kellwy Quintero, celebrated the first anniversary of their venture +Chocolate. To celebrate it, they carried out various activities within their facilities in Mérida. They also created an exclusive tablet for the Santiago Apóstol de la Punta Parish at the special request of Father Edduard Molina.
Isabel Perdomo received the Frailejón de Oro Award
The Gastronomic Entrepreneur who graduated from the I Entrepreneurship and Nutrition-Gastronomy360 cohort, Isabel Perdomo, received the Frailejón de Oro award in the category “revelation of the year” in the gastronomy line with her venture called PIUR (@piurmerida). The award was granted by the Somos Mérida organization, and the event nominated more than 200 state tour operators, as well as important personalities and organizations within the Merida tourism system.
Verona Osorio participated in the Merida fair expo
The Gastronomic Entrepreneur graduated from the I cohort, Verona Osorio, participated in the Expo Feria Lusitanos with her venture Dulce Verona (@dulce.verona). This was a great experience for this entrepreneur, as it was the first time that she displayed her products at this renowned event in Mérida.
Entrepreneurs at the Merida fair
The graduates of the II cohort of the Diploma in Chocolate Entrepreneurship, Carmen Pinto and Afrodita Pino, were at the I Fair of Entrepreneurs at the Venetur Hotel in the city of Mérida, where different state entrepreneurs participated. Important alliances were established and the hotel opened its doors for them to bring their products every Sunday.
Emily Lucena celebrates twice
The Gastronomic Entrepreneur who graduated from the V Cohort of Entrepreneurship and Nutrition El Tocuyo, Emily Lucena, celebrated the anniversary of her two gastronomic ventures: Suzette Innovations (@innovacionessuzette) and La Octava fast food (@laoctava_fastfood). The first is a business that she started during the pandemic selling cookies in order to help afford her grandmother’s high medical expenses. After the success of her preparations, she made the transition to decorated birthday cakes, and today she offers a large number of products. On the other hand, La Octava began with hamburgers and thanks to its rapid growth, Emily was able to open a store in the city’s gastronomic food hall.
Milangela Chaviel continues to contribute to her community
The Training of Trainers participant within the framework of the Beauty for a Future program, Milangela Chaviel, completed the hairdressing course for 15 women from the Pueblo el Manzano new sector, Lara state, after three months of classes. Her dedication to social work has contributed to her personal growth as well as the opportunity to continue training women in the area of beauty, in order to make it possible for them to become entrepreneurs within their trade. She also contributes to the Casa Hogar Cottolengo and the INAS del Manzano with the same participants that she trains, giving hairdressing and barbershop assistance to the people who live in these foundations. In addition, in February Milangela was invited to participate in the American Perfect certified highlighting workshop, with a total of seven academic hours.
Daniela Rivero was certified as a baker
The Gastronomic Entrepreneur, Daniela Rivero (@dananapasteleria), continued her gastronomic studies by enrolling in an online bakery course at the Hora de Hornear academy, during which she learned how to create sourdough and how to form soft, standard and hard doughs. Thanks to her new knowledge, she is now working with sandwich bread and piñitas bread.
Maira González’s recipe appeared on TV
The Gastronomic Entrepreneur, Maira González (@cakesmairagonzalez), was invited to participate in the program “Una buena mañana” on the Promar Television station, in which she demonstrated to viewers how to make cheesecake marquesas, and encouraged them to start their own entrepreneurship making them.
