Editorial

“I don’t know if we will be believed, but we have known workers who wanted to work, who thought only of working. We have known workers who, already in the morning, only thought of working. They got up early in the morning and sang only thinking that they would be going to work. Working was their joy and the deep root of their being. And their reason for being. Work enjoyed an incredible honor, the most beautiful of all honors.”
 
“Those workers were not servants. They worked. With absolute honor, as befits honor. It was necessary that each pole of the chair was well made. It was very clear. It was the most important thing. You didn’t have to do well for your boss’s salary or clients. It had to be well done in itself, in its own being. Any part of the chair, even if not seen, was made as perfectly as the one seen. It was the very principle of cathedrals. Everything was an event: something sacred.”
 
A year full of challenges has begun and these words by Charles Péguy in his work “Money” bring to the table, and with great acuity, the subject of work. There are many reflections, controversies, and discussions that start from there, especially with the impact of the pandemic: the lack of qualified people in jobs of the present and the future; the abyss of connectivity and technological skills between countries with more vulnerable populations, as well as the exclusion of older adults; the growing number of unemployed and those in the informal economy worldwide; the impact of migratory phenomena and new forms of modern slavery; people who get comfortable with state subsidies and lose the desire to work, and employers who complain about collaborators who do not work with the conscience expressed by Péguy above.
 
Work has many dimensions to be addressed: it is certainly a right of every human being, it can also be reduced to having to do it only for an inevitable consideration to survive, and therefore a duty. But beyond the aspects mentioned above, the category that includes more factors is when we see it as a human need. An example of this is so many older adults who cannot continue working and it seems that their creativity, their ability to influence reality, and, unfortunately in many cases, their will to live have been extinguished.
 
Even in the deepest crises, how different is the posture of the person who comes home with bread received from a charity, state program, or social project, compared to when you bring sustenance home as a product of your effort and your work. At work, the person puts dignity as a human being at stake.
 
Our future, that of our country and the entire world is at stake if we live work as “the most beautiful of all honors”. Are we willing to live it like this?

Alejandro Marius
Announcement of the new course of Caregivers360

Until January 17, the call for the new edition of the hybrid course of Caregivers360 was held, endorsed by the Extension Directorate of the Central University of Venezuela and in alliance with the Swiss Embassy in Venezuela. The call was for all residents of Greater Caracas, over 18 years of age with a vocation to support the elderly or people with special health conditions.

Final menu presentation of the Alimenta360 project

On January 27, the participants of the short course of the Alimenta360 project in the state of Carabobo prepared a three-course lunch (starter, main course, and dessert) for eleven children, this activity being part of their final evaluation. After serving the menu, they presented in front of the jury, made up of Desiré López from Cáritas Valencia, Alexandra Quiva and Endrina Cerró from Trabajo y Persona Valencia, and the advisory chef, Ma. Angelica Romero, the process of selection and preparation of each dish, applying the knowledge obtained during their training. The activity was carried out at the CECAL Luisa Cáceres de Arismendi facilities in Valencia.

Violeta García’s sweets captivated at a wedding

The Chocolate Entrepreneur, Violeta García, began 2022 by sweetening wedding attendees by offering a large table of 180 mini sweets, including pastry cream and red fruit tarts, mini lemon pies, carrot cakes, cannolis, chocolate brownies white, milk and bitter, crackled lemon cookies, among other desserts.

Verónica Prieto presented her entrepreneurship on national TV

The Chocolate Entrepreneur, Verónica Prieto, was invited to a national television program to publicize her venture Marakas Cacao, inspired by Venezuelan cocoa and chocolate. During the segment, she recounted the beginnings of her entrepreneurship in 2016, standing out with the Bean To Bar technique, and also narrated the impact of the pandemic on her business and what she has done to reinvent herself.

Pierina Cuevas showed her sweets in merida fair

The graduate of the 1st cohort of the Gastronomic Entrepreneurs program, Pierina Cuevas (@pieralex_swett), participated in the fair called “We are productive women week” organized by the Mérida state government, where she offered golfeados, cookies, coconut kisses, and chocolate cake.

Gastronomic Entrepreneurs were admitted to TSU

The graduates of the 1st cohort of the Gastronomic Entrepreneurs program, Cindy Garavito (@divinosdetails_mda), Gabriela Sánchez (@empinedasfood), Jaylene Aponte (@jayspasteleria), and Yexcenia Acevedo (@byyexceniaacevedo), after going through the portfolio presentation process and accreditation have been admitted to the V cohort of the Technical Superior University (TSU) in Gastronomy Management at the Universidad de los Andes, and will begin their classes in April this year.

Mayra Castellanos continues her work to promote Venezuelan cocoa

The graduate of the first Diploma in Chocolate Entrepreneurship of Trabajo y Persona with the ULA, Mayra Castellanos (@maycastell2020), held a workshop on the processing of cocoa from seed to bar at Casa Bosset in the city of Mérida. The participants in the activity learned about the different phases involved in this process known as Bean to Bar, as well as about the types of cocoa that exist in Venezuela.