Editorial

Walking down a chaotic avenue in the center of Caracas, Michell stops in front of a daily scene that hundreds of people have passed without noticing the extraordinary value it hides. His gaze captures a sweet chili peppers street vendor patiently and carefully classifying the products for sale on his wooden board and trying to “bring order to chaos.”
 
Usually, the idea of ​​chaos refers to disorganization, confusion or lack of order. Chaos lacks structure, logic or criteria to allow adequate disposition. However, the work of the chili pepper vendor, even unnoticed, makes a difference. It is there to enlighten and “bring order.”
 
The task of each of us with our daily work is to do things well because what is at stake is being part of the chaos or contributing to the common good. The size, relevance or public recognition of our work does not matter, because everything adds to a systemic vision of all of reality. There are no first, second or third-level jobs if what is at stake is the seriousness and affection that we put into what we do. In the end “doing is an expression of being”.
 
And finally, we thank everybody who, like Michell (winner of the Photography and Work contest), is capable of looking at reality and capturing the beauty of those moments making us recover the value of each day’s work, and demonstrating truth to Fyodor Dostoyevsky’s statement: “beauty will save the world”.

Alejandro Marius
Workshop on cost control and standardization of recipes in Excel

From June 15 to July 4, the face-to-face workshop on Cost control and standardization of recipes in Excel took place, carried out by the Trabajo y Persona Accompaniment team in Mérida. It was organized for graduates of the Gastronomy360 programs and the general public. It was held in three sessions at the facilities of the Faculty of Economic and Social Sciences of the ULA. Workshop participants received the essential tools to keep inventory control in Excel and prepare recipe standardization charts and their cost control.

Practical classes of Entrepreneurship and Nutrition Trade in Carúpano

During the month of July, during the development of the V cohort of the Entrepreneurship and Nutrition course in Carúpano, participants received five practical classes on cuts and mother sauces techniques, facilitated by chef Emmanuel Sulbaran; child nutrition, facilitated by Dayana Gil; and bakery and artisan pastries production, facilitated by Yanmanerys Azuaje.

Classes on bakery, cuts and mother sauces

On July 14 and 21, within the framework of the V cohort of the Entrepreneurship and Nutrition course in El Tocuyo, Lara state, the classes corresponding to the contents of making sweet and savory bread, cutting vegetables and preparing sauces were held. The training was guided by the professional chef, Josué Sánchez, who helped entrepreneurs strengthen their knowledge and gastronomic work potential. 

#PhotographyandWork contest Awards

On July 20, the award ceremony for the National Contest #PhotographyandWork – From Origin to Flavors, was held at Monteávila University. The winners of this edition were Luana Cabrera, Oriana Delgado, Patricia Gutiérrez, Michell Arrieta, Michael Mata and Darwin Cañas, whose photos’ creativity and technique stood out among 250 participants from 17 states of Venezuela. The contest was organized by the Asociación Civil Trabajo y Persona in alliance with the Food and Agriculture Organization of the United Nations (FAO), the Delegation of the European Union in Venezuela, Unión Radio Circuit, and Invercapital Casa de Bolsa, S.A.

Catering service for the award ceremony of the #PhotographyandWork contest

On July 20, the graduates of Gastronomic Entrepreneurs, Margarita Pacheco and Flor Reques, were in charge of carrying out catering services for the award ceremony of the National Contest #PhotographyandWork – From Origin to Flavors, held in the auditorium of Monteávila University. The graduates served the guests sweet and savory tartlets, mini cheese Golfeados buns, and coffee.

Graduates accompanied the presentation of the book Brain Gimnasia 

On July 31, Dr. Jazmín Sambrano, professor of Caregivers360, presented her new book “Gimnasia Cerebral” at Los Galpones Art Center, accompanied by graduates from different cohorts of Caregivers360. Her work includes writings on Edukinesis exercises to use the brain as a single whole.

The unexpected alliance that began with bougainvillea flowers

The graduate of the III cohort of the Venezuela Tierra de Cacao project, Rosa Rangel (@somos_dulceros), found a new ally for her entrepreneurship: Mr. Alexis Alvarez. It all started when Rosa mentioned that she could make bread with bougainvillea bushes; he thought they were poisonous so she proposed to him to get her some flowers and in return, she would make bread for him to taste. Mr. Alexis fulfilled his end of the bargain with a bag full of flowers. Rosa baked him two loaves: one with oregano and the other with natural cocoa for him to share at work. Days later Mr. Alexis purchased from her several packages of coconut kisses to offer to his classmates and neighbors. Rosa decided to ally herself with her anonymous influencer. She now has help in selling her products and Mr. Alexis makes an extra profit.

Milangela Chaviel continues her professional training

The participant of the Training of Trainers, carried out within the framework of the Beauty for a Future program, Milangela Chaviel, carried out an eight-hour training on Balayage and Reflex, with the aim of keeping up to date with new trends and techniques in order to offer current content to her students and regular customers.

Isamar Gonzales inspired joy in a client

The graduate from the Beauty Entrepreneur II cohort, Isamar Gonzales, always strives to help her clients be happy by highlighting their inner beauty. This month she worked with a client who was grieving the loss of a loved one; she shaped her hair with volume and applied a touch of simple makeup, which brought a sparkle of joy to her client’s eyes.

Leticia Navarro premiered her food truck

The graduate of the II cohort of the Venezuela Tierra de Cacao project, Leticia Navarro, inaugurated her food truck called Vida Cacao located in Mariposa, Miranda state. It has a wellness approach with the purpose of promoting cocoa benefits and nature through a sensory experience. Products offered include green juices, detox, sandwiches, cakes, brownies, chocolates, and tarts among others.

Entrepreneurs participated in the Cocoa and Rum Expoferia

Thirteen Entrepreneurs of Chocolate and the Venezuela Tierra de Cacao project participated in the Cacao y Ron Expoferia Miranda 2022. This event also hosted the National Venezuelan Chocolate Contest, in which some graduates participated. This contest sought to recognize excellence in the production of chocolates with cocoa from different regions of Venezuela, as well as to promote the value and care cocoa producers have, and also the emerging industry of gourmet chocolate in the country.

Katty Tineo was on a radio show

The Gastronomic Entrepreneur and graduate of the IV cohort of Entrepreneurship and Nutrition – Gastronomy360, Katty Tineo (@superkatty_2001), was invited to the radio program Creando Bienestar on Onda La Superestación 91.5, to talk about her entrepreneurship and the new healthy food proposals that she is offering.

María Mendes attended a cocoa masterclass

The graduate of the V cohort of the Venezuela Tierra de Cacao project, María Mendes, participated as a guest in the masterclass facilitated by the chocolatier Susy Santini, a member of the IILA (Italo-Latin American Institute) delegation. The class was aimed at entrepreneurs and facilitators of the Kharis Cocoa Laboratory – School and allowed participants to apply physical, sensory and genetic testing of cocoa, as well as moisture measurement and cutting tests. Bean processing under study was carried out under the bean to-bar mode.

Christie Zerpa and her candy shop forum

The graduate of the II cohort of the Chocolate Entrepreneurship Diploma, Christie Zerpa, conducted The Art of Candy Making and Sensory Analysis forum through the Telegram platform. It was attended by people from different states of the country, and among the topics discussed were: the history and origin of chocolates, basic utensils for chocolate making, Belgian and French techniques, decorating techniques with sleeve and cornet, and chocolate tempering curve among others.

Mayra Castellanos at the Cocoa Festival

The graduate of the II cohort of the Chocolate Entrepreneurship Diploma, Mayra Castellanos, was present at the 2nd special edition of the Cocoa Festival. It was a day of entrepreneurship, art and music, a cultural display full of regional talent along with cocoa farmers who presented their products to the community. These meetings allow chocolate families to share experiences, join forces and promote the consumption of cocoa.

María Laura Molina qualified in gastronomic battle

The Gastronomic Entrepreneur, a graduate of the I cohort of Entrepreneurship and Nutrition – Gastronomy360, María Laura Molina, participated with her venture Umami RestaurArte in a gastronomic hamburger battle in the prelude to the Tovar 2022 fairs. She qualified for the final battle with a variation of the classic hamburger by making it with sweet pepper bread. She had a huge impression on the jury which allowed her to classify to the next level.

Isabel Perdomo had a productive and successful month

The Gastronomic Entrepreneur and graduate of the 1st cohort of Entrepreneurship and Nutrition – Gastronomy360, Isabel Perdomo (@piurmerida), was present with PIUR at the 1st Mérida – Norte de Santander Tourist Corridor, in which 16 companies from Colombia participated. To represent Mérida, PIUR made probiotic kefir of organic strawberries and granola with blackberry mousse, and in allusion to Colombia, she presented probiotic kefir of preserved figs with arequipe and granola. She also participated in the Venezuelan Film Festival with 40 snacks. She even organized, together with El Valle Te Conecta and Ultrabikex, a bike ride called “Amemos Bosque Pino” to raise awareness about that space in El Valle on the outskirts of the city of Mérida.

Marlen Mora and her new personal brand

The graduate of the II cohort of Chocolate Entrepreneurs in Bailadores, Marlen Mora, continues to grow in her venture called Morita Gourmet. Recently, she created her personal brand Morita Cakes, standing out for beautiful presentations of cakes for different types of events with the addition of decorations also made by her.