24 Gastronomic Entrepreneurs from Maturín presented their dishes
On June 6th and 7th, the 24 Gastronomic Entrepreneurs360 from Maturín presented their dishes as part of their training. The event took place at the facilities of Hotel Luciano Junior and was moderated by Diana Hernández, the director of institutional development at Trabajo y Persona (Work and Person). Throughout the four days, the entrepreneurs showcased their creations to judges, guests, allies, and culinary references from the city. Everyone present was moved by the personal stories behind the entrepreneurs’ creations. Various media outlets covered the event, including the Periódico de Monagas, which reported on this first presentation. Additionally, the television channel Televen provided coverage of the event and interviewed different individuals from the association. The following judges participated in the event: Ernestina Herrera, journalist (@elperiodicodemonagas); Danilo Ortiz, chef from the Cardini culinary school (@escuelacardini); Lic. Luis Centeno, regional manager of FundaUdo (@fundaudomonagasoficial); Father Gerónimo Sifontes, representative of Cáritas Maturín (@caritasdematurin); Alejandro Pineda, pastry instructor from the Cardini school (@alejandropostre); Giovanny Fiorello, Vice Consul of Italy for the states of Monagas and Delta Amacuro; Martha Grand, president of CAVENIT Seccional Monagas (@cavenit_monagas); Carmen Capia from Pastelería Monagas (@pasteleriamonagas); Chef Francisco Vívenes (@mautedefrancisco); Jhonder Salazar, chef from the Asochefs culinary school (@jhonder_chef); Aniuska Carrabs, director of CAVENIT Seccional Monagas; Juan Vicente Torres, chef from the gastronomic academy Orégano (@chefjuanvicentetorres); Yeixon Franco, founding barista of Cafelólogo (@yeixonfranco); pastry chef Fátima Denora (@fatimadenora); María Alcalá from Croisant Gourmet bakery (@croisantgourmet); Nilda Alcorcés, pastry representative from the Professional Gastronomy Institute IPG (@ipg_maturin); Erika Nuñez from Empresas Polar, and Carlos González, manager of Hotel Luciano Junior. The presentations also had special guests, including Arelys Cortez, facilitator from Empresas Polar (@akypostres); journalist Jorge Hernández from Monagas Gourmet (@monagasgourmet); Nicolas Cicco, director of CAVENIT Seccional Monagas; Maggloris Alcalá, representative of Rotary San Simón (@alcalamaggloris); Yrene Gagliardi, representative of DIEMCA (@diemcamaturin); Rim Sabbagh from @lapreferidawoman; journalist Anahys Zapata, and Yelitza Acosta, chef and CEO of IPG (@yelicocinera). The activity concluded with a coffee tasting courtesy of @cafelologo.ve.
Personal Growth Day had its 4th edition
On June 22, the fourth Personal Growth Day took place for Trabajo y Persona graduates and the general public in the spaces of the KPMG Foundation in Caracas. There were four micro-workshops on stress management, self-esteem, resilience, and creativity. The 22 participants had the opportunity to learn stress management techniques, tools to manage tense moments, and how to relax, concentrate and thus perform better. The activity was led by psychology students from Unimet under the direction of Dr. Jazmín Sambrano. It was a great formation of dynamic activities and personal growth for those who attended.
Gastronomy entrepreneurs360 Maturín celebrated their graduation
On June 9, the certificate award ceremony for 24 Emprendedoras Gastronómicas360 of Maturín, a program in partnership with the Diocese of Maturín, took place. The ceremony was carried out at the facilities of the Luciano Junior Hotel and was moderated by journalist Anahys Zapata. The five best grade averages were recognized during the distribution of diplomas, as well as a special recognition by the entrepreneurs for TyP. Present that day were: Martha Grand, president of CAVENIT Seccional Monagas; Luis Centeno, regional manager of FundaUdo; Yelitza Acosta, chef and CEO of IPG, as well as Gabbriella González, national coordinator of the program. Also in attendance were the sponsors: Jhonder Salazar of Asochefs, Jorge Hernández of Monagas Gourmet, and Danilo Ortiz of the Cardini school. To award the five best finalists, some of those present, impressed with the presentations, joined the awards ceremony, and offered the graduates masterclasses in cooking, photography, oratory workshops, and network management for their gastronomic ventures.
Graduates of Carúpano learned about packaging in a workshop
On June 3, the workshop “Magic through packaging” was organized in Carúpano. It was an accompaniment activity where local graduates were given the best tools to optimize and develop their brands in the presentation of their products by learning about the types of packaging and their mission. The training was facilitated by María Gabriela Gil (@celiciosofood_ve), a graduate of the II cohort of the Entrepreneurship and Nutrition project. All the participants got different ideas to make their packaging, business cards, and easy-to-design applications.
TyP graduates were trained in a catering workshop
On June 23, the graduates of Gastronomic Entrepreneurs in partnership with the NGO CESAL attended a catering workshop in Mérida. The training was provided by Dayana Guillén, a specialist in the planning and coordination of food and beverage services for hotels and restaurants. Participants learned basic notions about catering as a business opportunity, hiring management, portion and quantity measurements, logistics and preparation, as well as knowledge of catering for social and business events. During the workshop, the graduates were able to clarify a variety of factors such as management of costs and expenses.
Entrepreneurs attended a Spanish tapas workshop by chef Víctor Moreno
On June 26 and 27, twenty graduates of Trabajo y Persona from the Gastronomy360 and Venezuela Tierra de Cacao programs had the opportunity to participate in the Spanish tapas workshop facilitated by the renowned chef Víctor Moreno together with the alliance with the Embassy of Spain and the Cultural Office of the delegation in Venezuela. The training was carried out at the Swiss Space Foundation. For two days the participants learned the origins of Spanish tapas and their different types of preparation. The workshop ended with the words of Spain Ambassador, Ramón Santos; the president of TyP, Alejandro Marius, and the representative of @fundacionespaciosuizo, Christian Brunnschweiler, who highlighted the importance of this activity to promote the growth of the graduates’ enterprises. In the end, the participants shared the tapas they prepared with everyone present.
Diana Hernández graduated as a Doctor of Management from the UCV
On June 23, the director of institutional development of Trabajo y Persona, Diana Hernández, received a Doctor of Management degree from the Central University of Venezuela. Diana obtained the qualification of “Excellent” with a mention in Publication in her doctoral thesis. Undoubtedly, it was a great closure after years of effort and study, and Trabajo y Persona extends congratulations for the success achieved. The association is happy to have outstanding professionals such as Diana on the team.
Sagrario and Dignorah materialized their dream of opening a store
The graduates of the V cohort of Entrepreneurship and Nutrition, Sagrario De Estrada and Dignorah Pérez, celebrated the inauguration of the premises of their venture Luna Bistró (@lunabistro6) on the gastronomic walk of El Tocuyo. On June 9, Tocuyo locals were able to taste the creations of the enterprising sisters known by the sale of lunch and fast food such as hamburgers, beef sandwiches, and fried green plantain. The idea of the project came about after working for a long time from home preparing different dishes. Subsequently, the opportunity came to enter Trabajo y Persona, where they obtained the knowledge and tools necessary to formalize their entrepreneurship. Luna Bistró is a family business passionate about cooking with quality ingredients highlighted by customers. “TyP provided us with comprehensive training that motivated us to work with a lot of enthusiasm and to promote employment,” Sagrario said.
Mayra Castellanos organized a cocoa workshop
The graduate of the 1st cohort of the Diploma in Chocolate Entrepreneurship, Mayra Castellanos, gave a workshop called “Our cocoa and its chocolate” in Mucuchíes, Mérida state. For three days she taught the participants about various topics such as the history and origin of cocoa from Maruma and the Bean to Bar process with ancestral cocoa. She also explained which products are derived from cocoa, and talked about the gastronomy and preparations that can be made with this product, as well as bonbons and basic colorimetry.
Maryann Dávila attended an event for the week of Japan in Mérida
The graduate of the 1st cohort of the Diploma in Chocolate Entrepreneurship, Maryann Virginia Dávila (@villispostresreal), participated in the meeting with the chargé d’Affaires of the Embassy of Japan in Venezuela, Kenya Uno, on the occasion of the 22nd week of Japan in Mérida. At this event, Maryann showed her work as an entrepreneur and panelist in the area of tea, coffee, cocoa and chocolate, together with the members of the sensory analysis panel of the LIAQUIA Laboratory. On that day, other graduates of Trabajo y Persona also participated with their ventures: Cacaoling and Chocolates del Valle.
María Laura Molina organized an innovative cooking course
The Gastronomic Entrepreneur graduated from the 1st cohort, María Laura Molina, developed a molecular cooking course at her restaurant UMAMI RestaurArte in Mérida. The workshop was facilitated by the Venezuelan chef Jesús Gil. For two days the participants were able to learn about the importance and novelty of this cooking technique, which is a science that unites gastronomy and chemistry. They also learned ways to implement the use of this new trend in their dishes and in the gastronomy of traditional culture.
Deyanira Díaz was selected for a chocolate contest
The graduate of the Venezuela Tierra del Cacao program, Deyanira Díaz (@nattivocacao_chocolate), was selected among 500 candidates for competition within the framework of the Master of Chocolate Shop endorsed by the Academy of Barcelona. Deyanira participated with her authored bar “Flores del Páramo”, made with dark chocolate 70% cocoa from Barlovento, Flores del Páramo (such as jasmine, calendula, elder, lemongrass, roses, and species) grown in Táchira which are prepared for infusions. This event was an enriching experience, full of excitement for the achievement itself and also for the fact of meeting the distinguished jury.
Empineda’s added a new product to its menu
The graduates of the 1st cohort of the Gastronomic Entrepreneurs program, Yasmira Pineda and Gabriela Sánchez (@empinedasfood), planned the launch of a new product for their business. The entrepreneurs have begun to prepare brownies in individual presentations and commercialization is taking place within the city of Mérida.
Marlene Briceño was part of a conversation about migration
The Chocolate Entrepreneur, Marlene Briceño (@besamenegrocacao), participated as a guest to share her testimony as a mother and grandmother in the conversation “Migration seen from a human perspective: What has the phenomenon of migration meant for Venezuelans in Venezuela?”, organized by @agoravenezuela in Caracas. The activity was moderated by Dr. Jazmín Sambrano, who spoke about migratory grief and how it should be addressed, and the best ways to manage the emotions it entails, among other topics.
Mileyvi Figueroa was present at the reopening of SERTINCA
The graduate of the III cohort of Entrepreneurship and Nutrition, Mileyvi Figueroa (@aymara0gluten), participated in the reopening of the Integral Therapeutic Service (SERTINCA) where occupational therapy services are provided to children with neurodevelopmental disorders. On that occasion, she offered her gluten-free products beneficial for the diet of children who suffer from such conditions. Among the preparations, she brought there were lemon cookies, cocoa mini pound cakes and nutri-krakers.
