Editorial

In my personal experience, entrepreneurship is the free expression of people who love their work and identify a solution (goods and/or services) that, in a collaborative way, can meet the needs of other people. For me, it is a blessing that since 2009 that impetus has remained intact, although, without a doubt, it has changed shape.

One of the things I was very grateful for in my work was to reach a new community first, to be in the creative process of the solutions together with our allies, to think about the contents of the courses, and even to give some classes. However, as time evolves in a way that helps me become aware that, deep down, although I am the founder, Trabajo y Persona is a work that is in the hands of others; and if it continues, it is thanks to God.

One of the challenges we have had this year is to reach two new states in our country, especially indigenous communities and border populations where humanly extreme situations are experienced. In the beginning, we researched the relevance of trades according to the market, interests and tastes of the people. However, the feedback did not seem very promising. There are many shortages of public services, depression due to the economic crisis, and at the same time a widespread culture of welfare. The forecasts were not very encouraging, but we moved forward. In addition, for me, it implied the personal sacrifice of not being able to go to these new communities and therefore having to reach them through our collaborators.

The surprise was again, that reality surpassed our ideas: communities were organized for our team to cross a swamp and to arrive to give the courses. Surprisingly opportunities for new trades began to flourish involving local allies and a great enthusiasm of the people. There are even reports that people were happy with human development classes dealing with topics such as “the honor of work” or self-awareness and reality.

The apparent apathy to studying and learning new trades, that is, accepting new opportunities to improve their life, has been crossed by a proposal capable of awakening the desire of hundreds of people. One of the things that makes me the happiest is that the main instrument has not been me, but rather our collaborators who have made the proposal of “Trabajo y Persona” their own. Therefore, a sacrifice becomes something good for life, because the true love for a work is to have the freedom for other people to make it their own too.

This reminds me of what G.K. Chesterton says in his book Ethics in the Land of Goblins: “The miracle of humanity, as such, is always more fascinating than all the particular wonders of power, intelligence, art or civilization.”

Alejandro Marius
16 Gastronomic Entrepreneurs from Valencia presented their dishes

On September 18, the VI cohort of the Entrepreneurship and Nutrition program of the town of Valencia, composed of 16 participants, presented its entrées at the Genovia Novo Grill restaurant in the city of Valencia. During this day, the future graduates demonstrated the knowledge and skills acquired during their virtual training, addressing the three components of the Emprender360 methodology: human component, entrepreneurship, and trading formation. The culinary creations stood out for incorporating local products from the Carabobo region into a delicious three-course menu. The jury evaluating the activity included Gabriela Curbelo of Ford Motor of Venezuela, Carlos Fierro of the Culinary Institute Carlos Fierro, Carlos Guzmán of Gastronomic Carabobo; Antonella Pinto, president of Cavenit Carabobo, and Anabella Pinho of Genovia Novo Grill. The Trabajo y Persona team was also present with Endrina Cerró, coordinator of the central-western region; César Córdoba, national coordinator of Communications; Francys Burgos, coordinator of Accompaniment; and Yralí Palacios, coordinator of training of Entrepreneurship and Nutrition. The presentation was possible thanks to the allies of the program, such as the Carlos Fierro Culinary Institute, the Venezuelan-Italian Chamber of Commerce, the Gastronomic Carabobo Institution, and Ford Motor of Venezuela. Throughout the day, the discipline, teamwork, and motivation behind each presentation were evident.

Graduation of Gastronomic Entrepreneurs in Chapellin

On September 22, at the Don Bosco Community Center in Chapellín, located in the city of Caracas, the certificate award ceremony took place for 12 graduates of the Gastronomic Entrepreneurs course, held in collaboration with the Voluntary Dividend for the Community (DVC) and the Don Bosco Community Center. The event was attended by the president of Trabajo y Persona, Alejandro Marius, the executive director of the DVC, Carlos Dini, and the director of the Community Center, Yudith Soto. On this occasion, the participant Mirian Colmenares, expressed words of gratitude and reflection, which highlighted the valuable journey of learning and growth that they lived during the training. Marius further highlighted in his closing speech the stories of some of the graduates. The event culminated with the tasting of products made by the entrepreneurs.

Presentation of entrées by 24 Gastronomic Entrepreneurs in El Tocuyo

On September 27, in the town of El Tocuyo, Lara state, entrées prepared by 24 participants of the VI cohort of the Entrepreneurship and Nutrition program were presented. Every high-quality dish prepared by the entrepreneurs was the result of the practical and academic knowledge acquired during their training. Pilar Palmera, representative and owner of the restaurant La Barra de Domingo (@mibarrarestaurant) attended and generously provided her facilities for TyP to organize this presentation. Among the participants were Sister Rafaela Pérez, representing La Concordia School (@concordiaavec), and chef Jesús Lugo (@Jesuslug0), who served as a trainer throughout the program. The occasion was a reflection of the work and dedication of the entrepreneurs, who demonstrated their culinary talent in each of the dishes presented.

FAO – TyP electro pump motor repair course in Amazonas

From October 2 to 5, the course “Basics in Electric Pump Motor Repair” was held in the municipality of Atures, Amazonas state. During this training, instruction was provided to eight beneficiaries of the CERF project, an activity carried out by FAO and Trabajo y Persona. The course lasted 20 hours, of which 16 were dedicated to the profession and 4 to aspects of human development. The activity was in charge of the trainer Jesús Camico. In addition to imparting basic knowledge about the repair of electric pumps, the community as a whole benefited from this course, since several electric pumps that had not worked for years were repaired. When word spread, several neighbors brought other appliances that were also repaired, including the school water filter, irons, blenders, and fans, among others. The communities that benefited from this initiative were Soledad, Limón, Puente Parhueña, and Roca de Belén.

Gastronomic workshop for children organized by Luisana Velásquez

The Gastronomic Entrepreneur and student of Nutrition and Dietetics at the ULA, Luisana Velásquez (@bocadoscongelados), participated in the organization and development of a basic baking and pastry workshop for children during the holiday period in the city of Mérida. In this course, 13 children between 7 and 12 years of age participated, with a duration of four days during which 14 recipes were taught. On the last day, the participants made a final evaluation of a signature dish in which each group of children prepared a culinary creation and presented it to their parents. In addition to Luisana’s participation, the workshop was also given by the cook and student of Gastronomy of the Hotel Escuela and the TSU in Gastronomy Management at the ULA, Gerardo Parra.

UMAMI RestaurArte participated in the Tovar Fair in Mérida

The Gastronomic Entrepreneur who graduated from the I cohort, María Laura Molina, was present with her enterprise UMAMI RestaurArte at the Tovar Fair in the state of Mérida, which took place in September. During the event, María Laura offered the public choripanes and hot dogs from her business’s food cart. During those days, different activities were organized, such as the donkey race and bullfighting, which served as a meeting point for the people of Tovar. This holiday was a great opportunity to publicize UMAMI’s products.

Kellvy Quintero celebrated International Chocolate Day in a special way

The graduate of the Diploma in Chocolate Entrepreneurship, Kellvy Quintero, commemorated International Chocolate Day in Mérida in a unique way at the headquarters of her +CHOCOLATE venture. In this celebration, Kellvy extended an invitation to the public and friends of the business, also taking advantage of the opportunity to carry out an ancestral cocoa ceremony. This event made it possible to see how cocoa facilitates an intimate connection with each person, creating a space for peace and reflection. In this type of ceremony, cocoa is used as a tool for introspection that, at the same time, unites all those present in a shared experience.

Miritza Noguera continues her training in the world of beauty

The Beauty Entrepreneur graduated from the VII cohort, Miritza Noguera (@miri.hairstyle), attended the MasterClass with the stylist, master of balayage, and global ambassador of the Truss brand, Gabriel Samra. Miritza earned this opportunity thanks to her participation in the Color School program of the American Perfect Academy, where she will soon be certified as a colorist of the brand. The event took place in Valencia, Carabobo state.

Rheitza Pinto was selected for the “Fusión a la Carta” contest

The graduate of the Gastronomía360 program in Caracas, Rheitza Pinto (@conservasdiempera), was chosen among the 16 best (out of 350 candidates) in the 9ª edition of the “Fusión a la Carta” contest, sponsored by the brands Maizina Americana and McCormick. From July 17 to August 24, students and kitchen apprentices from all over Venezuela had the opportunity to apply for their recipes, and Rheitza managed to stand out. The graduate had the opportunity to prepare and present her recipe in a time of two hours, in front of a prestigious judging jury on September 20 at the Academy of Gastronomy UCAB – Plaza’s (LAGA) in Caracas. Having achieved this opportunity represents a great achievement for Rheitza and her culinary career.

Diana Hernández received the “50 Years Order” from the FCCPV

On September 27, the director of Institutional Development of Trabajo y Persona, Diana Hernández, received the “50 Years Order” award granted by the Federation of Colleges of Public Accountants of Venezuela (FCCPV). Diana was recognized for her dedication as a Public Accountant and her valuable contribution to the growth of the guild. The FCCPV honored outstanding public accounting professionals in the last 50 years in different categories. The decoration is unique and consists of a beautiful medal, a flap button, and a diploma, which were given to the director in the Aula Magna of the Central University of Venezuela.

Mariana Stiz gave a workshop for an NGO

The graduate of the Gastronomía360 program in Guarenas, Mariana Stiz, held a workshop on the preparation of rice cupcakes for 16 young people with special needs from the NGO Caminando y Construyendo Sociedad Inclusiva, (@caminandoyconstruyendosociedad). This activity, carried out in Guatire, represented a learning and growth experience for both the participants and the graduate.

Maria Elena Palacios finished her internship at Moreno Restaurant

The graduate of the Gastronomía360 program in Caracas, Maria Elena Palacios (@antojos911), completed two months of internship at the facilities of Moreno Caracas (@morenocaracas), chef Víctor Moreno’s (@victormorenoc) restaurant. During her time in the kitchen, María Elena acquired valuable techniques, advice, and unique recipes that enriched her professional experience in the culinary field.

Jorge Galindez participated as a speaker at Fitelven

The graduate of the I cohort of the Diplomado Cuidadores360, Jorge Galindez, had the honor of presenting a course on artificial intelligence and its impact on telecommunications during the Fitelven telecommunications fair, held at the Polyhedron of Caracas.

Erika Paracare and her healthy arepas workshop for older adults

The Gastronomic Entrepreneur in partnership with the NGO CESAL Valencia, Erika Paracare (@bejaranacakes), gave a workshop on healthy arepas as part of her work as a volunteer trainer in the “HappySaturdays” of the Lomas de la Hacienda community in Valencia, aimed at accompanying the elderly in the area. Participants learned how to prepare different arepas options that fit their nutritional needs, and, at the same time, were delicious. In this activity, Erika shared her knowledge and promoted a healthy and balanced diet among the attendees.

Raiza Espinoza takes on a new professional challenge

The Gastronomic Entrepreneur in partnership with the NGO CESAL Valencia, Raiza Espinoza (@napostres), has assumed responsibility for the distribution of desserts for sale at @0258vzla, a coffee market that opened its doors to the public in the city of Tinaquillo, Cojedes state, in September. The products offered include chocolate cakes, arequipe, marbled, pineapple, quesillo cake, and soon, mini ham breads, cheesecake, and lemon pie.

Angel Guerra obtained his university degree

The graduate of the II cohort of the CTF Diploma in Basic Automotive Mechanics, Angel Guerra, has completed his university studies and has earned a Bachelor of Business Administration with a mention in Computer Science from the Simón Rodríguez National Experimental University. After a lot of effort and dedication, Angel also obtained an honorable mention in his special degree work.

Rheitza Pinto completed her internship in Moreno Caracas

The graduate of the Gastronomía360 program in Caracas, Rheitza Pinto, successfully completed her two-month internship in the kitchen of TyP’s allied restaurant, Moreno Caracas, under the direction of chef Víctor Moreno. This experience represented a period full of learning in which Rheitza acquired knowledge in various areas of the kitchen.