26 certificates awarded to Gastronomic Entrepreneurs of Valencia
On May 16, the ceremony of certificate awards to 26 graduates of the Gastronomic Entrepreneurs program of Valencia took place, after successfully completing the nine weeks of training under the 360 methodology. This event ended the first phase of the program in partnership with the Government of the Canary Islands, the NGO Cesal, the Carlos Fierro Culinary Institute, and the University of Carabobo through FundaUC after the business plan and dish presentations were completed in previous months. The ceremony was organized in the Xacobeo room of the Galician Fellowship of Valencia, and different professionals were present: Alejandro Marius, president of A.C. Trabajo y Persona; José Montesdeoca, delegate of the Government of the Canary Islands in Venezuela; chef Carlos Fierro, director of the Carlos Fierro Culinary Institute; and professor Silvia Lizardo, director of FundaUC. Special guests who also attended included: Gisela Bernardes, representative of Ashoka; Jesús González Rodríguez, vice president of the Galician Brotherhood in Valencia; Carolina Poleo, delegate of the Canarian community in Carabobo; Álvaro Peressutti, vice president of Cavenit; Dr. Antonella Pinto, president of Cavenit Carabobo; Ana Isabel Taboada, first vice president of Fedecámaras Carabobo; chef Carlos Guzmán of Carabobo Gastronómico; Anabella Pinho and Francisco Hernández of Genovia Novo Grill Restaurant; Hana Al Ahali of Maquinaro Valencia; professor Tahiry Gutiérrez, executive secretary of FundaUC and professor Mitvia Blanco, in charge of the academic planning of FundaUC. Among the trainers and guest evaluating juries were chef Ronald Barrios of Genovia Novo Grill, and chefs Luis Gutiérrez, Fernando Jiménez, Juan Ernesto Gil, and Rafael Vilorio. From the TyP Valencia team were: Endrina Cerró, regional coordinator; César Córdoba, communications coordinator, as well as the local coordinators, Yralí Palacios and Francys Burgos.
29 Gastronomic Entrepreneurs presented their dishes
During the end of May and beginning of June, the presentations of dishes of 29 participants of Emprendedoras Gastronómicas360 of Caracas took place at Moreno Restaurant (@morenocaracas). The future graduates shared their life stories along with their dishes inspired by local products in front of a demanding jury composed of prestigious chefs, journalists, businessmen, representatives of the Archdiocese of Caracas, and the chef of the restaurant, Victor Moreno. It was an experience full of demand, adrenaline, and satisfaction. The attendees were impressed by the quality of the presentations and the passion of the entrepreneurs. Among this project allies that made the event possible are: the Archdiocese of Caracas, Caritas, Cavenit, Monteávila University, KKO Real, Swiss Spaces Foundation, Plaza’s Foundation, Tequeños Las Tías, Bufalinda, Quesos Torondoy, Ananké, and Moreno Restaurant.
Graduates organized a pastry chat forum with products from Guarenas
On May 4, the chat forum “Pastries with local products” was held, as part of the training Gastronomic Entrepreneurs 360 of Guarenas through the Telegram platform. 151 people participated among future graduates of Gastronomia360 and the general public. The training was carried out under the guidance of the coordinator Darling Rendon and the three finalists of the training: Rosnardi Vegas (@jje_cakes), Gabriela Calvo, and Lizmar Marcano (@casamar_delicatessen), graduates of the first group of the Diploma of Gastronomic Entrepreneurs360 Guarenas – Guatire. The graduates’ recipes with local products such as auyama (pumpkin), mango and tangerine were praised.
Cuidadores360 focus group took place in Caracas
On May 2, a Cuidadores360 focus group led by psychologist Daniel Peréz was held at the KPMG Tower in Caracas. Graduated caregivers from different cohorts participated: Ariana González, Eneida Useche, Fredys Fernandez, Leyma Romero, María Eugenia Figueroa, Nairim Rodríguez, Teresita Villalta, Yarexi Pariata, Yoselyn Severiche, and Diana Sarmiento. It was a great opportunity to hear first-hand experiences and needs, allowing more ideas for support activities aimed at Cuidadores360 graduates.
Sales workshop with Belkis Araque
On May 13, a sales workshop for entrepreneurs entitled “Sales is a relationship, not a transaction” was held in Lara, facilitated by the marketing expert and brand advisor, Belkis Araque (@belkisaraque). Fifteen Gastronomic Entrepreneur graduates had the opportunity to learn how to create a sales style based on connecting with people beyond a commercial transaction. In addition, during the training session, Belkis managed to give small brand consultancies to all the participants and expressed her enthusiasm to offer other content-generation training sessions in the future with Trabajo y Persona. The workshop was held in the KeyWorks Coworking spaces.
Meeting of TyP Valencia graduates with Alejandro Marius
On May 16, on the occasion of the visit to the city of Valencia of the president of TyP, Alejandro Marius, together with Gisela Bernardes, representative of Ashoka, a meeting space was created with some of the local graduates, specifically from the Entrepreneurship and Nutrition projects, VTDC, and Gastronomic Entrepreneurs in alliance with Cesal. That day, participants expressed their ventures’ progress, and made known their current projects and how the association has influenced their overall growth. The TyP Valencia team was also present at the meeting. The bond that has been generated between graduates has given way to a support network and community of entrepreneurs that work towards the development of the region.
Volunteer day organized by participants of Gastronomía360 from Caracas and Guarenas
On May 17, a volunteer day was held in the dining room of the San Joaquín and Santa Ana Church in Carapita by a group of Gastronomía360 participants from Caracas and Guarenas. They also received the visit of Gisela Solymos, mentor and social entrepreneur of Catalyst 2030, as well as the president of Trabajo y Persona, Alejandro Marius. It was an opportunity for an encounter during which the participants shared their volunteer and training experiences.
Workshop “My life in my hands”
On May 18, the workshop “My life in my hands” was organized, and facilitated by Dr. Virginia Blassini at the headquarters of the San José Foundation in Sucre state. Participants included eighteen entrepreneurs from the Entrepreneurship and Nutrition and Venezuela Tierra de Cacao projects. The workshop covered topics such as self-esteem, motivation and factors that affect it, family triangulation, tools to persevere with energy, and, finally, an exercise called “the hand of talents”. For the participants, it was a very emotional encounter in which they found themselves and felt liberated from internal wounds previously affecting them. The graduates are grateful for having meetings of this type that support them in their personal growth.
Graduates attended a public speaking workshop at the ULA
On May 20, as part of the training project for Gastronomic Women Entrepreneurs together with CESAL, the theoretical-practical workshop “Oratory to Sell” was held. Together with the coach Eliane Coronado, the participants learned basic concepts, as well as techniques for preparing a speech. They also had the opportunity to self-evaluate by making a video in which each one acted in front of a fictitious audience, in order to determine mistakes made when approaching customers. The participants listened to the facilitator’s suggestions to improve verbal expression and design a more attractive message to the public when selling their products or creating alliances. The workshop was held at the School of Music of the Universidad de Los Andes.
Cake decorating class for TyP graduates
On May 24, graduates from five cohorts of Entrepreneurship and Nutrition El Tocuyo received a cake decorating class facilitated by Julio César Rodríguez, CEO of Moka Melao (@mokamelao), a renowned pastry workshop in the city of El Tocuyo. In the training, 21 graduates learned basic notions about running a pastry business. Divided into work teams, the participants learned how to make buttercream and reinforced their knowledge in handling sleeves and nozzles to later decorate their cakes. During the day they received the support of Chef Emmanuel Espinoza, who together with the facilitator explained and monitored everyone’s performance. The activity was carried out at the Nuestra Señora de la Concordia School thanks to the supervision of the local TyP coordinator, José G. León. The participants described the meeting as a space for learning and group cohesion. Another highlight was the testimony of Nohemy Chirinos, who despite having a hearing disability attended the class and supported her team.
TyP was the only stand with social outreach at the Expo Venezuela Gourmet
From May 26 to 28, Trabajo y Persona participated as an exhibitor in the sixth edition of the Venezuela Gourmet Expo held in Valencia, Carabobo state, at the Hotel Guaparo INN. Twenty entrepreneurs who graduated from past cohorts of the Gastronomic Entrepreneurs project in Mérida, Barquisimeto and Valencia had the opportunity to display their ventures and offer their top products to the public. TyP was the only stand with social outreach within the exhibition. The graduates stood out for serving each visitor with joy and kindness, as well as maintaining an atmosphere of camaraderie among them. During those days, TyP participated as a speaker in a masterclass given by chefs Sergio Arango and Norah Muñoz (@adelissisiruca), and in the conference “Local gastronomy with social impact” held by graduates from each town. The TyP team from Valencia was present during the event, as well as coordinators from Mérida and Barquisimeto. The expo provided a space of integration for the graduates, and an opportunity to create links with other institutions as well as possible wholesale product suppliers.
CAVENIT invited TyP to participate in the Fedecámaras Expo
On May 25, 26, and 27, the Fedecámaras Expo 2023 was held at the Hesperia WTC Hotel in Valencia. CAVENIT’s Trabajo y Persona allies had an important participation. They extended an invitation to the association encouraging us to promote the entrepreneurship of one of our graduates in a tasting. This opportunity featured the Gastronomic Entrepreneur María Laura García with her venture Nita’s Cakes (@nitascakesvln), who offered the Valencian public a tasting of her emblematic cookies and promoted her pastry services, dessert tables, and personalized cakes. During the tasting, bank representatives were evaluating small companies and enterprises that could apply to receive credits. TyP invited them to go through the Venezuela Gourmet Expo, which was held at the same time at the Hotel Guaparo INN facilities, to learn more about the ventures of the graduates.
Graduate participated in the 2nd edition of the Great Gluten-Free Food Fair
On May 27, the second edition of the Great Gluten-Free Food Fair took place in alliance with the Celiac Foundation of Venezuela at Locatel La Castellana in Caracas. The Gastronomic360 Entrepreneur, Selenia Rojas, was present with her products. The event had the participation of more than thirty entrepreneurs endorsed by the foundation. This activity was offered to those with or without celiac disease, gluten intolerance, wheat allergies, etc.
Geraldine Zerpa is working in France with Venezuelan cocoa
The graduate of the I cohort of the Diploma in Chocolatier Entrepreneurship, Geraldine Zerpa (@entrecafeycacao), is working in France with the Léa Alexandre Artisans chocolate shop, which uses Bean to Bar chocolate and Venezuelan cocoa. Thanks to a six-month contract, she is living this wonderful experience, highlighting the name of Venezuela with the best criollo cocoa in the European country. The cob that Geraldine took to exhibit in France was provided by the entrepreneur Marian Rodríguez from Carúpano, an alliance between the two TyP graduates. Geraldine has materialized a dream and every day she learns more in the area of coffee and chocolate.
The trajectory of Yulimar Carolina Sánchez
The graduate of the IV cohort of Entrepreneurship and Nutrition El Tocuyo, Yulimar Carolina Sánchez, continues to work for her venture La Bendición Cakes (@labendicioncakes), which began in December 2022 with the sale of ham bread in El Tocuyo. It was challenging for her to make the decision to become an entrepreneur without the capital. She had to train online and learn about the experiences of other pastry friends. Today her top products are mini vanilla cakes, which she sells at affordable prices. These products are ordered daily, sometimes in bulk. Her business also offers cakes decorated with Italian meringue, pineapple cakes, red velvet, and chocoquesillo by order. Yulimar is proud to belong to TyP because of the great value and opportunity it has given her to continue advancing on her path. Her advice to those who are starting out in this profession is to always keep going despite the obstacles. The graduate follows the motto: “We are not here to compete, but to advance.”
+Chocolate was invited to the Alliance Française
The graduates of the I and II cohort of the Diploma in Chocolate Entrepreneurship in Mérida, Nora Mogollón and Kellvy Quintero, participated in the first Wellness Day organized by the French Alliance in Mérida. They presented the products of their venture +Chocolate (@_maschocolate) to all the guests that day.
Maryann Virginia Dávila taught a basic chocolate workshop at the LGBTIQ Center
The graduate of the I cohort of the Diploma in Chocolate Entrepreneurship, Maryann Virginia Dávila (@villispostresreal), was invited by the Merida LGBTIQ Center to give a basic chocolate workshop as part of the workshop cycle of the Center’s School of Arts and Crafts. The activity was attended by 15 people of different ages, who learned about cocoa and the types that exist, its history, benefits, and the Bean to Bar process. Then they made chocolates guided by Maryann, who explained about tempering and how to work white, milk, and dark chocolate.
Afrodita Pino presented her products at the Merida exhibition
The graduate of the II cohort of the Diploma in Chocolate Entrepreneurship, Afrodita Pino, participated with her entrepreneurship Dolce Melitta in the entrepreneurs’ exhibition organized by the Hotel Venetur in the city of Mérida to celebrate Mother’s Day. At the event, Aphrodite unveiled her product offerings such as truffles, chocolates, and cakes.
Zoeling Chung had a productive Mother’s month
The graduate of the II cohort of the Diploma in Chocolate Entrepreneurship, Zoeling Chung, participated with her entrepreneurship Cacao.ling (@cacao.ling) in a showroom along with two other consolidated brands from Merida. Zoeling also created gift boxes for mothers on her day. These two activities generated new clients and future alliances for other events with entrepreneurs from the city.
Christie Zerpa organized a colorimetry workshop for chocolates
The graduate of the II cohort of the Diploma in Chocolate Entrepreneurship, Christie Zerpa (@postresambar_), gave a colorimetry workshop for chocolates in Tovar, Mérida state. This was aimed at the general public, and participants were able to learn various techniques on how to apply different colors and finishes to polycarbonate molds.
Jenny Toledo began to give training to the neighbors of her community
The graduate of Gastronomic Entrepreneurs in alliance with the NGO CESAL, Jenny Toledo (@dulcevictoria268), began to offer basic pastry training as social outreach for women and men from her Yacural community in Barquisimeto, belonging to a church group, who receive classes to learn how to make cakes every Tuesday. The graduate seeks to share her knowledge with her neighbors so that they can generate income since they are currently all unemployed.
María Paola Galarraga was present at the entrepreneurs’ exhibition
The graduate of the II virtual cohort of the Venezuela Tierra de Cacao project, María Paola Galarraga, unveiled the products of her Mariposa Azul venture at an exhibition organized by entrepreneurs at the Ideal Shopping Center in the city of Mérida. For three days she was able to meet and share with other people from the town.
Carmen Pinto represented UCV graduates at the diploma ceremony
The graduate of the II cohort of the Diploma in Chocolate Entrepreneurship, Carmen Pinto (@mikuticum), represented the graduates of the Diploma in Chocolate Science and Technology at the diploma award ceremony held at the Central University of Venezuela on May 11.
Gloria Rattia was invited to two barbershop training activities
The Training of Trainers participant, within the framework of the Beauty for a Future program, Gloria Rattia, was a teacher in the basic barbering course of the canvas model project at the institution of the Virgen del Rosario training center of Fe y Alegría. She was also invited in May as a jury for the basic barbering graduation at the CEA Cacique Charaima “Las Acacias”.
Heidy Sevilla has become a Master in Culinary Arts
The graduate of the II virtual cohort of the Venezuela Tierra de Cacao project, Heidy Sevilla (@chocoachamoscacaos), received her Master’s degree in Culinary Arts at the Aragua Nucleus of the University of Carabobo. Her goal is to continue training to learn more about cocoa and chocolate every day.
Rosa Rangel organized an Instagram live with a cryptocurrency expert
The graduate of the III cohort of the Venezuela Tierra de Cacao project, Rosa Rangel (@somos_dulceros), went live on Instagram with Roosevelt Gordones, social media manager, blogger, and podcaster who has self-dedicated in recent years to studying in-depth the subject of cryptocurrencies, digital wallets, and web3 ecosystems. In the live broadcast, they talked about the barriers that prevent entrepreneurs from using digital wallets, and also about their advantages, disadvantages, and how to expand payment methods beyond mobile payments.
Yaceir Vargas offered a discount for his services to TyP graduates
The graduate of the II cohort of the Satellite Antenna Installers project, Yaicer Vargas (@camaleon.tech), made a special promotion of his technological services to all TyP graduates located in the Gran Caracas in order to contribute to the development of their ventures.
