Editorial

“Hope for change simmers in the present, in charge of women who are protagonists in building the common good.” This is how the Cookbook with Social Impact begins, designed from our most recent project in the city of Mérida, because for Trabajo y Persona this idea expresses several concepts pertaining to other professions besides gastronomy.

Change in people and their communities resemble those delicious dishes that must be cooked little by little, over low heat. For this reason, it is essential to bear in mind the value of time that plays in favor and not against us, especially when we are tempted to accelerate the processes involved in the stove, without taking into account the risk of “burning” what we are painstakingly preparing.

The beauty of this whole process is that it occurs over time, but is recognized in the present moment. It is in the now where we build, where we are put at stake and where we can become aware of what we are doing. It is in the present moment when we can recognize the value of something that is greater than all the effort we put into it, which fills reality and the person with meaning. Nourishment is always prepared by the hands of those who wish for the good of others.

Here another factor comes into play that is evident in the kitchen: the value of work. The interaction with each ingredient, from the detail from its selection to the way of preparing and combining them. The relationship between cooks and the dish to be prepared becomes a loving harmony that expresses all their knowledge, their state of mind, and in a way, their own being. In the kitchen, work is evidenced as a relationship between the person and what they have in their hands. This is an experience possible in many other trades as well.

Whoever works with such a conscience, inevitably becomes the protagonist of one’s life and little by little, like good yeast, begins to grow and impact one’s environment. In this way, one becomes someone who fosters that desire to work and to live, permeating one’s family and progressively one’s community. We become protagonists of a common good.

Finally, hope, although a gift from God, is also found within each person, so it is up to each one to recognize it, verify its relevance, and finally, make it our own. But to have certainty about the future (hope), it is necessary to take a personal journey that allows us to have certainty in the present.

Hope for simmering change is possible because we can increasingly recognize in the present people who live as protagonists of their lives.

Alejandro Marius
Venezuela Tierra de Cacao project opening activities 

During the month of September, activities began in the Training Unit of the Venezuela Tierra de Cacao project in Valencia, Carabobo state, located in the CECAL Luisa Cáceres de Arismendi belonging to Fe y Alegría. The training was given by the chocolate teacher Karilu Jiménez and had the participation of 20 graduates, who received new knowledge and carried out internships in the production of tablets, candy, and jam making.

Formalization of Entrepreneurship course

On September 3 and 29, the course Formalization of entrepreneurship: advantages and how to do it yourself was held, moderated by the lawyer Katherine Huérfano, Legal Advisor for Trabajo y Persona. The goal of the training was to provide guidance on the main aspects that govern the registration and formalization of entrepreneurship and the procedure to carry it out. Two sessions were held and graduates of different Trabajo y Persona trades who were able to participate learned about the main legal aspects that govern this matter and resolved doubts to advance in the consolidation of their ventures.

Appetizers class for Gastronomic Entrepreneurs

On September 8, a snack class was held with professional chef Josué Sánchez in El Tocuyo, Lara state. The training was aimed at the entrepreneurs of the IV cohort of the Gastronomic Entrepreneurs course of the Entrepreneurship and Nutrition – Gastronomy360 program, who learned about the art of preparing appetizers and hors d’oeuvres for any occasion. They also learned about the basic principles of handling ingredients, cutting practice, and making shortbreads with sweet and savory recipes.

Appetizers class for entrepreneurs of Gastronomy360

On September 9, an aperitif class was given by Chef Emmanuel Sulbarán to the 2nd virtual cohort of the Entrepreneurship and Nutrition – Gastronomy360 program, at the Caritas Carúpano headquarters. The participants learned about the meaning of the term “aperitif”, on what occasions they are prepared, and the preparation of different dishes such as sweet potato croquettes stuffed with chorizo ​​and caramelized onion, mini zucchini pizza, brochettes, and Spanish tapas. The students were also able to share with each other new tips for the elaboration of the products of their ventures.

Practical classes of the Caregivers360 digital course begin

Since September 13, the practical classes of the III virtual cohort of the Cuidadores360 course began in Valencia, Carabobo state, in alliance with Ford Motor de Venezuela, the UCV, and the ISUM. Among the topics presented in the practices were: Use of the Empathic Simulator, facilitated by the coordinators Yndira Díaz and Yubelín Estanga; and Golden Games, facilitated by Marian Romero, where they learned recreation techniques aimed at the elderly sector. They also received classes on Ergonomics and Mobilization, facilitated by the physiotherapist Jair Páez, with whom they learned the correct techniques of transfer and use of equipment. They also attended an Injections workshop facilitated by Jenifer Flores and a CPR workshop taught by the Firefighters of the University of Carabobo.

Banquets with social impact

On September 18 and 28, two product tastings were held by 20 female entrepreneurs representing the graduates of the 1st cohort of Gastronomy Entrepreneurs of the Gastronomy360 program in Mérida. The graduates presented their ventures and their growth experience in the course before a group of special guests, among whom were merchants, representatives of the Universidad de Los Andes, the Chamber of Commerce and Cormetur.

A new course for Chocolate Entrepreneurs began

On September 22, the first class of the 5th cohort of the virtual course of Chocolate Entrepreneurs within the framework of the Venezuela Tierra de Cacao project was held through the Meet platform and together with the moderators: María del Rosario León, local coordinator of Sucre, and Nelson Álvarez, assistant coordinator. The 30 participants will receive classes on human development, entrepreneurship, and social networks, among others. The training will last nine weeks.

Another happy client thanks to Miritza Noguera

The Beauty Entrepreneur and graduate of the 7th cohort of the Beauty for a Future program, Miritza Noguera (@miritzabella), continues to work to offer her clients trendy look changes. In September, she performed the highlighting technique with microlights and babylights fabric on a fellow worker, applying her reconstruction, nutrition and hydration formula for a beautiful result.

Marisbel Acosta left a bride radiant in her day

The Beauty Entrepreneur and graduate of the 7th cohort of the Beauty for a Future program, Marisbel Acosta (@marisbel_acosta), made a bride happy by styling her hair and applying makeup just as she dreamed of on her special day, putting her training and experience into practice. Marisbel is known for doing risky bleachings for her clients, and she is also passionate about doing hairstyles for all occasions. In addition, she was educated in the world of makeup to offer her clients a complete service.

María Fernanda Corredor continues to teach courses

The Beauty Entrepreneur and graduate of the 8th cohort of the Beauty for a Future program, María Fernanda Corredor (@maferstudio.14), currently continues to train people in the area of ​​aesthetics by giving courses such as training on eyelash extensions, personalized lifting workshop, curling and tinting of eyelashes, eyebrow styling and facial cleansing, among others.

 

Mariyé Rodríguez in the challenge “Stick out your chest” by Santa Teresa Rum

The graduate of the I virtual cohort of Artisanal Bombonería, Mariyé Rodríguez, participated in the 2nd season of the challenge “Stick out your chest” organized by Santa Teresa Rum in alliance with Impact Hub Caracas. She was selected from the 225 semifinalists of 1606 participating projects with her thermo cup restoration venture (@art.and.glitter). In October, she will also open her physical store in a shopping center in the city with a wide range of products for different creations.

Verona Osorio inaugurated her business premises

The graduate of the 1st cohort of the Gastronomic Entrepreneurs-Gastronomy360 program in Mérida, Verona Osorio, opened the physical store of her enterprise Dulce Verona (@dulceverona) in the C.C. Galerías de Antaño in the city of Mérida. A cozy space where everyone can enjoy the delicious creations of Verona.