Editorial

“Midway upon the journey of our life I found myself within a forest dark, for the straightforward pathway had been lost…But after I had reached a mountain’s foot, at that point where the valley terminated, which had with consternation pierced my heart, upward I looked, and I beheld its shoulders, vested already with that planet’s rays which leadeth others right by every road.”

This beginning of The Inferno of Dante’s Divine Comedy can describe the vertigo implied when we start to enter a valley full of dangers (like the reality that we are forced to live), the fear that this supposes, however, maintains the possibility of seeing the light that emanates at the end of that journey. There is no absolute darkness. Although problems can cloud our minds, there is always a way out, a possibility to take a step.
 
Now, walking that path is not easy and it becomes even more complicated when we try to do it alone, thinking that only our will and personal capacities can reach the solution to life’s dilemmas.

After facing the three beasts that represent all evil in the world, Dante is paralyzed and continues by saying:
 
“While I was rushing downward to the lowland before mine eyes did one present himself, who seemed from long-continued silence hoarse.
When I beheld him in the desert vast, ‘Have pity on me,’ unto him I cried, whiche’er thou art, or shade or real man!”

 
In these triplets, Virgilio, the master, is present to show the way, to accompany him in the great and risky adventure of going through hell.
 
The more complex the circumstances in which we live, the more necessary it is to have a companion who is by our side and who helps us walk. This newsletter shows various experiences of how by accompanying our entrepreneurs, they manage to become protagonists of their lives and even take steps to organize events and growth opportunities themselves.
 
As we approach Christmas, we once again have the opportunity not only to find people to accompany us in our work or endeavors but to be in front of the great presence of God who becomes a child to become the great company of the human being in front of all the adventures of our life.

Alejandro Marius
21st edition of the Bancaribe Solidarity Fair

During the month of November, the 21st edition of the Solidarity Fair organized by the Bancaribe financial institution took place. It was carried out in hybrid modality: a virtual fair from November 2 to 14, and another in-person from November 9 to 10 in the open spaces of the Galipán Business Center in El Rosal. The virtual fair had the participation of 12 graduates of Trabajo y Persona who made their ventures known: Art and Glitter, Delaia Style, Purple Cacao, Magnificat, Mafer Studio, Camaleón Tech RD, Chocolatería Artesanal Micutikum, Arte y Creaciones Pincelar, Ganache Apl, Sabores El Rey CA, Delicias EMA and ChocolatesBrits. Chocolatería Las Heroicas participated in the in-person fair, achieving a total sale of $354.

Forum Chat “Cake Decorating with Buttercream”

On November 5, Marithé Martínez, the Gastronomic Entrepreneur who graduated from the II cohort of the Entrepreneurship and Nutrition program – Gastronomy360, facilitated Cake Decorating with Buttercream, a forum chat aimed at graduates of Trabajo y Persona at the national level who learned to prepare the buttercream frosting and the techniques used in decorating cakes with this method.

Alimenta360 graduates presented their business plans

On November 5 and 12, four graduates of the first cohort of the Alimenta360 program presented their business plans and entrées, obtaining an average of 17 points. The jury was made up of Victor Torres, professor of costs and prices; Sister María José, responsible for the Vicariate Chapel of Our Lady of Peace, and Gabbriella González, national coordinator of Trabajo y Persona Accompaniment. The jury was very pleased with the effort and dedication of all the participants.

Practical cooking classes of Alimenta360 short course 

From November 9 to 26, the practical cooking classes of the II cohort of the Alimenta 360 short course took place at the San José de la Sierra School, Mérida state. The event facilitators were Yesenia Romero, Anatty Rojas, Dayana Guillén, Yitsa Smitter and Eliane Coronado. The 14 participating mothers shared their hopes of becoming bakery entrepreneurs and their enthusiasm for preparing healthy, balanced, and nutritious snacks for their children.

Distribution of Entrepreneurship and Nutrition certificates

On November 17, certificates were distributed to 24 graduates of the IV cohort of the Gastronomic Entrepreneurs course of the Entrepreneurship and Nutrition – Gastronomy360 program in Carúpano and El Tocuyo, through the Zoom platform. Allies present in the act included Father Jesús Villarroel, director of the Cáritas Carúpano Social Pastoral, and Sister Rafaela Pérez, director of the Congregation of the Sisters of Charity of the Sacred Heart of Jesus. Also present were chef Sergio Arango from the Adelis Sisirucá School of Gastronomy, professors Yitsa Smitter and Anatty Rojas, and other personalities from the gastronomic field such as journalist Rossana Di Turi, José Enrique Sánchez and Oscar González.

Inauguration of the PTU in Lara

On November 23, the Productive Training Unit (PTU) of Lara state was inaugurated at the Adelis Sisirucá School of Gastronomy. Different equipment and utensils were delivered in partnership with the school, which was in charge of organizing and conditioning the transformation of the space. Among the attendees were Hermes Belloto, president of CAVENIT Lara; chef Sergio Arango, founder and president of the school; chef Norah Muñoz, founder of the school; Grace Mihalopoulos, pastry chef; Francys Bandres, local coordinator of the project, and Claudia Elena Riera, a visual artist who created the PTU mural exalting cocoa and chocolate.

Infused tablet workshop

On November 23 and 30, the Infused Tablet Workshop was organized for graduates of the virtual courses of the Venezuela Tierra de Cacao project at the PTU located at the Adelis Sisirucá School of Gastronomy in Lara state. The 15 participants, divided into two groups, had as instructors of the workshop the pastry chef Grace Mihalopoulos, and the chef Norah Muñoz, an ally of the project and of Trabajo y Persona. The tablets made during the class were tasted by guests at the inauguration of the space that took place after the activity.

Master chocolatier’s recipe class for Chocolate Entrepreneurs 

On November 26, the last virtual class of the V cohort of the Chocolate Entrepreneurs course took place within the framework of the Venezuela Tierra de Cacao project, through the Zoom platform. The activity was led by chocolate teacher Mileidys Nieves, and coordinators Nelson Álvarez and María del Rosario León. The 14 participants learned about the process of making cherry chocolates, and for this, they learned how to make maraschino cherries and fondant cream to use as ganache for the chocolate.

PTU equipment test in Sucre

On November 26, the electrical operation test of the Productive Training Units (PTU) equipment was carried out, in order to speed up the initiation of in-person training and guarantee the proper use of each of the PTU equipment of Sucre state. For this, cocoa beans were processed and each of the processes necessary to make chocolate were carried out: cutting test, bean selection, roasting, crushing, husking, grinding, and refining. Among the participants were Roberlys Rojas, operational coordinator of the UFP; Juan Rodríguez, Alliance Coordinator; Alexandra Alcazar, chocolate teacher, and María del Rosario León, coordinator of the Venezuela Tierra de Cacao Project in Sucre.

Presentation of the menu and preparation of lunches by the Gastronomic Entrepreneurs

On November 26 and 27, eleven members of the 2nd year of Gastronomic Entrepreneurs of the Alimenta360 program made lunches for 50 children and 20 adults from the Lomas de Baruta town in Miranda state. On Tuesday, November 30, they presented before a jury the structuring of their menu with nutritional and cost details, all this as part of the requirements for obtaining their certification as Gastronomic Entrepreneurs.

First edition “From Coffee to Practice”

November 30 marked the beginning of From Coffee to Practice, a virtual space for the exchange of entrepreneurial experiences between the Trabajo y Persona community. Its first special edition was titled Entrepreneurship with the family. The Gastronomic Entrepreneur graduates Gabriela Sánchez and Yasmira Pineda, as well as the Chocolate Entrepreneur Celide Lamas, were invited to talk about their undertakings, challenges, and great achievements. It is the first time that an event has been held to promote the ventures of our graduates in order to share their experiences and create an inspiring community for other people.

Graduates organized their first event: “Bazar, Art and Chocolate”

Different graduates of the I and II cohort of the Diploma in Chocolate Entrepreneurship, in collaboration with the University of Los Andes, organized the Bazar, Art and Chocolate event on November 26 in Mérida. The entrepreneurs were able to exhibit and sell their products, with the participation of renowned chocolate companies such as Chocolates Cayré and Chocolates Lamucuy. This first time an event of this level was planned on its own was successful in making them better known to the Mérida public, selling part of its production and obtaining new learnings.

Mariyé Rodriguez offered her products during a golf tournament

The graduate of the I virtual cohort of Craft Bombonería, Mariyé Rodríguez, was present with her undertaking (@art.and.glitter) at Lagunita Country Club facilities where the first CAVENIT golf tournament was held. During this event, she had the opportunity to offer her different products to the attendees.

Maryann Dávila showcased her venture at a Mérida fair

The graduate of the 1st cohort of the Diploma in Chocolate Entrepreneurship, Maryann Dávila, participated in the Orange Fair held in the city of Mérida. With the exhibition of a stand, she made her products known to new clients. The experience was successful because she sold part of her production and she networked with people with whom future alliances could emerge.

Yany Colmenares and her social work

The participant in the Training of Trainers, carried out within the framework of the Beauty for a Future program, Yany Colmenares, is still attending her beauty salon and offering training. In addition, along with her family, she performs works of social responsibility at the José Gregorio Contreras home with approximately 106 elderly. Yany visits them and renders her services totally free. Her family also bathes them, feeds them, and brings donations of food and clothing. “It’s a pleasure to be able to make these grandparents happy,” says Yany.

Yenifer Ropero took a course in Colombia

The Gastronomic Entrepreneur, who graduated from the I cohort of the Entrepreneurship and Nutrition – Gastronomy360 program, Yenifer Ropero, participated in the Vanguard Pastry course dictated by the pastry chef Víctor Araque in Bogota, Colombia in order to continue growing as an entrepreneur.

Alejandra Vera participated in the Bancaribe Solidarity Fair

The Gastronomic Entrepreneur, who graduated from the I cohort of the Entrepreneurship and Nutrition – Gastronomy360 program, Alejandra Vera, participated in the Bancaribe Solidarity Fair held virtually. She offered her products: mini rainbow alfajores and pop laces, from November 3rd to November 11th.

Liliana Rodríguez and Margaret Ibarra were present at a neighborhood meeting of entrepreneurs

The Gastronomic Entrepreneurs, graduates of the I cohort of the Entrepreneurship and Nutrition – Gastronomy360 program, Liliana Rodríguez and Margaret Ibarra, participated with their products in the second neighborhood meeting of entrepreneurs organized by the community of Santa Juana in which both are residents. 

Rosayni Parra presented her sweets at a fair

The Gastronomic Entrepreneur and graduate from the I cohort of the Entrepreneurship and Nutrition – Gastronomy360 program, Rosayni Parra, was present for the first time with her cookies, rolls, and granola at the ARTESANAR Entrepreneur Fair Expo held in downtown Mérida.

Gastronomic Entrepreneurs and their talk with María Fernanda Avendaño

Eight Gastronomic Entrepreneurs, graduates from the I cohort of the Entrepreneurship and Nutrition – Gastronomy360 program, participated in a discussion with the pastry chef and co-owner of the Vanilla coffee, María Fernanda Avendaño. Isdailys, Alejandra, Elizabeth, Oriana, Margaret, Yenny, Liliana and Verona had the opportunity to share an afternoon of coffee, cookies, and a good conversation with the pastry chef, who shared her experience and answered each of their questions.

María Laura Molina served as a jury in a school project

The Gastronomic Entrepreneur and graduate from the I cohort of the Entrepreneurship and Nutrition – Gastronomy360 program, María Laura Molina, as a representative of her venture Umami Restaurante, had the opportunity to be a jury at the closing of the project of the elementary students of the Claudio Vivas school group in Tovar, Mérida state, where they presented dishes made with local ingredients.

New opportunities for Megbis Pérez

The graduate of the II cohort of the Chocolate Entrepreneurs course within the framework of the Venezuela Tierra de Cacao project, Megbis Pérez, since November 30 is selling in Cacao de Origen her Eres Armonía chocolates, which are sugar, lactose, gluten and soy-free. This alliance came about after the entrepreneur participated in a Bean to Bar workshop with María Fernanda Di Giacobbe, who instructed her to bring her products to the store after trying her chocolate.