“Venezuelan cuisine & Entrepreneurship” Conversation
On November 21, within the framework of the Gastronomía360 training program, the discussion “Venezuelan Cuisine & Entrepreneurship” was held with chef Victor Moreno and José Juan Giménez, restaurant operator and manager of Moreno Restaurant. Through a hybrid presentation, they shared their experiences and knowledge with 102 participants from Caracas, Maturín, and Guarenas. The objective was to show the reality of undertaking in the country from two points of view: trade and economic, highlighting the roots that identify Venezuelan gastronomy. The speakers talked about their experience in kitchen execution, restaurant business operation, and entrepreneurship. The face-to-face event took place in the Monteávila University auditorium, under the moderation of Diana Hernández, director of institutional development, and the president of the association, Alejandro Marius.
Masterclass by Tequeños Las Tías in Guarenas and Caracas
In November, 59 Gastronomic Entrepreneurs from Guarenas and Caracas had the opportunity to receive a visit from representatives of Tequeños Las Tías at the facilities of the El Pan Nuestro Gastronomic Center and the Espacio Suizo Foundation, respectively. At this meeting, they were told about the beginnings of their prestigious products, and they witnessed a masterclass (in each location) facilitated by one of its founders, Evasenair Carrera, who shared her tips. The advisor and HR of Tequeños Las Tías, Inés Hernández-Ron, and the production manager, Lisbeth Chuello, were also present. In Guarenas, the journalist and brand ambassador, Rubén Rojas, and TyP coordinators Gabbriella González and Eneida Useche were present as well. In Caracas, they counted on the help of the coordinator Luviasny Lozada, and the presence of the journalist and brand ambassador, María Mercedes Nouel Paúl. The participants learned how to make recipes for traditional tequeños and pastries, made with Bufalinda cheese products, another of the excellent allies in the program.
“Knowing and accepting our emotions” Workshop
On November 4, the Knowing and accepting our emotions, care tools for caregivers workshop was held, facilitated by psychologist Selene Monteverde, director of the Center for Disability Studies of Monteávila University and director of the Soypartedelmundo civil association. The participants included Cuidadores360 graduates and the general public, who learned about emotional, interpersonal, and personal competencies, the importance of self-awareness, relationship management, as well as emotional and assertiveness development. They carried out different dynamics and activities to learn the tools for caring for the caregiver, such as meditation and breathing techniques, as well as therapeutic entertainment. The workshop took place at the KPMG Tower in Chacao.
Regional Products Masterclass
On November 7, the masterclass “Regional products: opportunities” took place, as part of the formation of the Gastronomía360 project in Caracas, Guarenas and Maturín connected simultaneously via Meet. The 102 participants had the opportunity to receive presentations from recognized professionals in the gastronomic area: prof. Victor Moreno, historian of Venezuelan gastronomy; Rubén Rojas, gastronomic journalist; Damián Boada, bioanalyst and cook for pleasure, and Jorge Hernández, gastronomic journalist. It was an excellent opportunity to share with these experts, and learn about the region’s own products and their gastronomic potential.
1st phase of personal development workshops
On November 10, the first personal growth phase was organized at the KPMG Tower in Chacao, facilitated by dr. Jazmín Sambrano along with psychology students from UNIMET. Four micro-workshops were given to develop skills in communication, empathy, teamwork, and emotional intelligence. The 20 participants, including graduates of Trabajo y Persona and the general public, learned new methods to improve their skills in the topics provided by the students of the group dynamics subject.
Workshop: An internal journey to your emotions
On November 12, the workshop An internal journey to your emotions was held, developed at the facilities of the San José Foundation and facilitated by MSc. Rossana Centeno, specialist in behavioral therapy. The 15 participants were graduates of Carúpano and for the activity, each one had to bring a flower with which they identified themselves. They carried out dynamics to know the emotions that accompany their lives, why certain situations and people affect them, what motivates them, as well as the experiences of stress, emotional dysregulation, and pain. It was an enriching experience because, in a world where people constantly avoid problems for fear of facing them and become oblivious to their own essence, it is important to explore our inner selves.
Personal development workshop: 2nd phase
On November 17, the second phase of personal growth took place, facilitated by dr. Jazmín Sambrano in the company of psychology students from UNIMET. In the four micro-workshops that were given to the 12 participants, the following topics were included: I know I can trust myself! Creativity within reach, Motivate yourself…We’re going to make it! and Es3: three steps for better mental health. The event was attended by graduates from different programs such as Beauty Entrepreneurs, Cuidadores360, Gastronomía360, and Chocolate VTDC, as well as the general public. They all learned new methods to overcome fears.
Activity for entrepreneurs: From coffee to practice
On November 17, the activity “From coffee to practice” was carried out with the purpose of promoting the networking of gastronomic graduates and entrepreneurs in El Tocuyo, as well as strengthening their respective business plans. Twenty-two graduates from the five cohorts of the Entrepreneurship and Nutrition program in El Tocuyo attended, along with the local coordinator, José Gregorio León. That day, participants shared their testimonies, evaluated points in common and defined strategies to consolidate their projects. Laughingly, they also recalled moments that marked the course, such as the elaboration of the “dreaded” cost structure, the nervousness of presenting their dish in front of the jury as a final evaluation, or the satisfaction of completing the business plan. Additionally, the entrepreneurs brought samples of their products such as traditional bread to share. The activity took place at the Nuestra Señora de la Concordia School in El Tocuyo.
Pastry Masterclass at ECCKKO Real
During November and at the beginning of December, the participants of Gastronomic Entrepreneurs of Guarenas and Caracas had the opportunity to listen to a pastry masterclass at the facilities of the KKO Real School of Chocolate and Confectionery, given by its director, Marlene Berrios. In addition to learning about the different types of chocolates they make, the 59 participants in the Gastronomía360 program (from both locations) made different recipes for healthy cupcakes based on carrots, zucchini, cocoa, and coconut, as well as coconut and chocolate macaroons that can be prepared for children’s snacks. Present in the classes were coordinators Yubelín Estanga and Eneida Useche in Guarenas, and Gabbriella González, Katiuska Huérfano, and the collaborator Vanessa Valbuena in Caracas.
Forochat: Nougat Special
On November 26, the “Nougat Special” forochat was held together with graduate Marisol Sánchez, who is the creator of MS Chocolatería and a food technician, chocolatier teacher, and pâtissier chef. The participants learned to make three types of nougat: white, caramelized, and chocolate. They also received creative ideas to decorate them this Christmas. Some people developed the recipe on the same day of the training by following the trainer’s live step-by-step.
Italian cooking class with CAVENIT
On November 28 and 29, two Italian cooking masterclasses were held in collaboration with CAVENIT to contribute to the training of Gastronomía360 participants. It was facilitated at the Plaza’s Cooking School by CAVENIT’s teacher and general coordinator, Veriozka Marcano (@veribocados). On this occasion, the 29 participants had the opportunity to understand the influences of the European country, its culinary origins, and the importance of food in Italy. In addition, they got hands-on preparing delicious pasta from the dough to the sauce that accompanied them, such as cavatelli al ragù Napoletano, fettuccine with shrimp, and pasta e Piselli (pasta with peas).
Yaicer Vargas continues to grow with his venture
The graduate of the II cohort of the Satellite Antenna Installers project, Yaicer Vargas (@camaleon.tech), had the opportunity along with Empresas Polar to participate in the entrepreneurship program: “Discovering my purpose for Entrepreneurship”, where he obtained tools to self-connect with his objectives. He also executed an action plan that will allow him to move toward the development of his business. It was a rewarding experience of 24 hours of training divided into four classes in which he was able to learn from his classmates.
Alba Camacho reopens her business: La Rotonda
The Gastronomic Entrepreneur graduated from the V Entrepreneurship and Nutrition cohort – Gastronomía360 El Tocuyo, Alba Camacho, decided to continue her venture “La Rotonda” (@larotonda_ac), which had been paralyzed for a year. On this occasion, she ventured into fast food with new flavors, and her place is characterized by a rustic and artistic style. Part of the decoration was made with materials such as zinc, metal pipes, car parts, and cans. Alba stood out in the program with her famous churros and choripanes, an innovative gastronomic proposal in her town since she was always motivated towards new undertakings. This graduate invites us to understand that fear should not paralyze us, and that undertaking is easier when we maintain our values and work as a team at all times.
Yenifer Ropero participated in a pastry contest
The Gastronomic Entrepreneur, graduated from the I Entrepreneurship and Nutrition cohort – Gastronomía360, Yenifer Ropero (@dulcetbyyeni), participated in the pastry contest that was organized within the framework of the 64th anniversary of the Faculty of Economic and Social Sciences of the ULA. She prepared a layered red velvet cake filled with coconut cream with red berry gelée, covered with white chocolate cream, and decorated with rice paper appliqués, a rice paper topper, and another topper with the faculty logo, all made by her from scratch.
VTDC graduates in a new opportunity
The graduates of the III, II, and I cohorts of the Venezuela Tierra de Cacao (VTDC) project, Rosa Rangel (@somos_dulceros), Diana Arocha (@panbarroco) and Karen Rojas (@karas_chocolatier), attended the delivery of the material for the 5th European Union race against violence towards women on the terrace of the C.C. Sambil in Caracas. The selected entrepreneurs talked about the VTDC project and took the opportunity to offer their products made with chocolate and nutritious foods to the race participants.
Génesis Hernández opened a site for her venture
The graduate of the II cohort of the Diploma in Chocolate Entrepreneurship, Génesis Hernández, inaugurated her store to the public. She also recently changed the name of her business which is now called “Brunch & Bakery”, and is located in the town of Bailadores.
Graduates continue their studies at the ULA
The graduates of the I cohort of the Diploma in Chocolate Entrepreneurship, Livia Dávila, and Zoeling Chung, are currently studying for the Diploma in Sensory Analysis of Cocoa at the Universidad de Los Andes (ULA).
Nancy Salcedo opened her store
The graduate of the I cohort of the Diploma in Chocolate Entrepreneurship, Nancy Salcedo, opened a new place for her venture “Chocolates Nasa”. It is located in the city of Mérida and works as a cafeteria, workout recreation center, and cultural activities.
Carmen Pinto continues learning about cocoa at the UCV
The graduate of the II cohort of the Diploma in Chocolate Entrepreneurship, Carmen Pinto, traveled to the city of Caracas to study the Diploma in Cocoa Science and Technology, held at the Faculty of Sciences of the Central University of Venezuela (UCV). Among other activities, Carmen had practices in this training on styling and types of tasting, as well as creating decorative figures with moldable chocolate.
Maria Laura Molina’s restaurant was chosen for a special event
The Gastronomic Entrepreneur who graduated from the I Entrepreneurship and Nutrition-Gastronomy 360 cohort, Maria Laura Molina, had the joy that her restaurant was chosen as the setting for the presentation of dishes from a gastronomic school in the city of Tovar. In addition, she participated as a jury assessing the products presented by the students of the school.
Maryann Dávila and her gingerbread house workshop
The graduate of the I cohort of the Diploma in Chocolate Entrepreneurship, Maryann Virginia Dávila, gave a workshop on the preparation of Christmas gingerbread houses, aimed at children over nine years of age, youth, and adults in the Más Chocolate spaces in Mérida. Participants learned how to make cookie dough and royal icing.
The recognition of Marisol Sánchez
On November 3, the graduate of the II cohort of the Diploma in Chocolate Entrepreneurship, Marisol Sánchez, received recognition for her participation in the Táchira Gastronomic Hall, where she led a tasting of hot chocolate drinks made by her from scratch.
Ely María Luigi led creative workshops
The Gastronomic Entrepreneur graduated from the V Cohort of Entrepreneurship and Nutrition – Gastronomía360, Ely María Luigi (@candy_shopc), held a day of creative workshops with 3rd-year students from the Liceo Tavera Acosta, with the aim of teaching them how to decorate containers that later could be used to pack their own sweets for sale.
Yoelis López inaugurated her business
On Friday, November 11, the Gastronomic Entrepreneur, graduated from the IV Cohort of Entrepreneurship and Nutrition – Gastronomy360, Yoelis López, opened her Eiffel venture, which offers ice cream, yogurt, cakes, and fast food such as hot dogs.
Marian Rodríguez: chocolate and love for the environment
The graduate of the I cohort of the Venezuela Tierra de Cacao project, Marian Rodríguez (@lamaggiademarian, @maggi_late), has had a round of conversations throughout Paria, taking her love for chocolate to every corner and promoting healthy and sustainable consumption. In addition, participants have a tasting experience of cocoa and chocolate made with the Bean to Bar technique.
Elba Torres gave a barista workshop
On November 11, the graduate of the Gastronomic Entrepreneur program, Elba Torres, facilitated the Barismos en casa workshop for the public institutions of Inces Turismo, Cortulara, and Banmujer.
Lecture on chocolate by Megbis Pérez Tribiño
The Chocolate Entrepreneur within the framework of the Venezuela Tierra de Cacao project, Megbis Pérez Tribiño (@eresarmoniachocolate), was invited to the Cocoa Festival to give a presentation entitled Dark Chocolate: the pros and cons for health, in which she applied her knowledge of medicine, nutrition, and chocolate and technology science. It was attended by professionals in the area of cocoa cultivation, social communicators, chocolate entrepreneurs, therapists in the health area, and chocolate lovers. In addition, she was interviewed by the producer of the television and radio program Tierra Fértil.
Sarimar Castillo was present at the Christmas bazaar
The Chocolate Entrepreneur within the framework of the Venezuela Tierra de Cacao project, Sarimar Castillo, together with her brand Cacao Púrpura (@cacaopurpura) participated in the Christmas edition #ElPatiodeIna bazaar, where she presented her presentations of chocolates for these holidays, ideal for corporate details and as special complements in decoration and presentation of the tables in December celebrations.
Verónica Carvajal assumes new challenges
The graduate of the Gastronomic Entrepreneurs program, Verónica Carvajal (@delicakebarqt), is managing the canteen of the María Santísima School in Cabudare, Lara state, where she offers her own preparations and is venturing into new fast food and breakfast products. Likewise, she established a new business alliance with @palaisexquisbqto, a venture run by Yacira Carrasco, who is also a graduate of the Gastronomic Entrepreneurs training in Lara.
Milagros Saldivia continued her chocolate training
The Chocolate Entrepreneur within the framework of the Venezuela Tierra de Cacao project, Milagros Saldivia, entered the Diploma in Chocolate Science and Technology facilitated by the UCV, where she is learning about the planting, cultivation, harvesting, and storage of cocoa until the elaboration of chocolate as such and its commercialization.
Gipsi Herrera and new products from Mantua
The Chocolate Entrepreneur within the framework of the Venezuela Tierra de Cacao project, Gipsi Herrera, promoted a launch of Mantuan candy products such as sandwiches and cakes called Tus Dulcitos de Antier organized by her venture Azucarado Tu Postre (@azucaradotupostre).
Maritza Suárez in Christmas bazaar
The graduate of the Gastronomic Entrepreneurs program, Maritza Suárez (@alimentosgreen58), participated in a Christmas bazaar organized by the administration of the La Flor de Venezuela Monument and managed to bring and offer her healthy food products such as yogurts, eggplant creams, and vegetarian meats.
María González was a sponsor of a course
The Gastronomic Entrepreneur, graduated from the IV Cohort of Entrepreneurship and Nutrition – Gastronomía360, María González (@elfogondeadaylucho), as part of her promotion strategy, was part of the sponsors of one of the balloon decoration courses at Sirius Gift Valencia, where she had the opportunity to offer tastings of some products in order to make them known in this area and make potential clients for her catering service.
Welcome to Ma. Laura’s Christmas
The Gastronomic Entrepreneur, graduated from the IV Cohort of Entrepreneurship and Nutrition – Gastronomía360, Ma. Laura García (@nitascakesvln), welcomed Christmas through her Christmas stands, in which, in addition to promoting and selling her products, she held workshops decorating cookies for children, being the sensation of this holiday season. Nita’s Cakes, her business, was present at BECO Stores and at the Cattlemen’s Association.
Graduates at Expo Valencia
The graduates of the II cohort of the Alimenta360 program, Sahilly Alcántara and Ruth Prieto, in alliance with the chef Angélica Monasterio participated as exhibitors at Expo Valencia generated as part of the city’s patron saint festivities. For three days they were able to promote their products and strengthen alliances with other local entrepreneurs, in addition to making themselves known on a massive scale. It was a rewarding and challenging experience as it involved promoting their products and generating support networks among entrepreneurs and potential customers.
TyP graduates united in a December bazaar
The Chocolate Entrepreneurs in the framework of the Venezuela Tierra de Cacao project of cohorts I and II (virtual), Elizabeth Villamediana (@la_zucreria) and Elena Mendoza (@alegriaensabores), and the Gastronomic Entrepreneur graduated from the IV Entrepreneurship and Nutrition cohort – Gastronomía360, Sonia López (@sweetcupcakessoni), came together to participate in the Christmas bazaar of the San Antonio Church in Valencia. Between local Christmas music and flavors, they strengthened alliances and made their ventures known, thus promoting the network of TyP entrepreneurs in the region. The development of the activity allowed not only the sale of each one’s products but also the promotion of the services offered for this time of year.
Karla Burlando’s hallacas
The graduate of the I cohort of the Alimenta360 program, Karla Burlando, resumed her entrepreneurship through the preparation and sale of hallacas this December season.
Wendy Villoria’s courses
The Gastronomic Entrepreneur graduated from the V Entrepreneurship and Nutrition-Gastronomy360 cohort, Wendy Villoria (@postreswendy), distributed her marquesas, bread, and cakes during the month of November. She also continued training in specific baking and pastry techniques through the courses and workshops that she organizes in her home, in which she gives tools to those who come in topics such as basic pastry and bakery, ham bread, and others Christmas recipes.
Sonia López continues to promote her brand
The Gastronomic Entrepreneur graduated from the IV Cohort of Entrepreneurship and Nutrition-Gastronomy360, Sonia López (@sweetcupcakessoni), was invited to the Grand Christmas Bazaar in Valencia where she was able to share her experience as an entrepreneur with attendees from different areas of Carabobo state, strengthening its Sweet Cupcakes brand and expanding the scope of its products.
New challenges for Nakari Jukisz
The Beauty Entrepreneur graduated from the II cohort, Nakari Jukisz, managed to attend with her already formalized sewing venture, Naks (@naks_oficial), a first fair within the facilities of Coca-Cola Venezuela. With this opportunity, she took the chance to make new clients and present her first collection of pajamas for the holidays, as well as to gain new experiences and learning.