Seguramente ya has tenido la oportunidad de ver el enfoque de mi perfil, mayormente realizo recetas relacionadas a postres y también parte de los productos que ofrezco en mi emprendimiento, he tenido la oportunidad de recibir asesoramiento por parte de profesionales la cual me ha ayudado a mejorar y obviamente practicar las tendencias del momento. Ahora bien, aparte de dedicarme a la repostería trabajo como profesora en una institución pública en Venezuela permitiéndome tener mayor contacto con los miembros de la comunidad, además conocer sus fortalezas y debilidades que forman parte de la realidad del país. Ciertamente, al tocar estos puntos me sentí identificada con varias chicas ya que, tenemos un “hobby” en común y es que aman la repostería tanto como yo, pude ver en su rostro la alegría que les generaba tener a alguien con quien compartir del tema y poder más adelante intercambiar experiencias.

Surely you have already had the opportunity to see the focus of my profile, I mostly make recipes related to desserts and also part of the products I offer in my venture, I have had the opportunity to receive advice from professionals which has helped me to improve and obviously practice the trends of the moment. Now, apart from dedicating myself to baking, I work as a teacher in a public institution in Venezuela, allowing me to have more contact with the members of the community, as well as to know their strengths and weaknesses that are part of the reality of the country. Certainly, when I touched on these points I felt identified with several girls since we have a "hobby" in common and they love baking as much as I do, I could see in their faces the joy that it generated in them to have someone to share the subject and later be able to exchange experiences.

Al transcurrir los días, comencé a organizar un pequeño proyecto y sin perder tiempo escribía cada ocurrencia sin dejar escapar detalles, al tener todo listo les presenté la propuesta a las representantes la cual quedaron encantadas y aparte de conocerme como personal de la institución les expliqué en que consiste mi otro trabajo, los halagos no tardaron en llegar al ver fotografías de mis pasteles donde me sentí motivada a enseñarles lo que con dedicación y esfuerzo he aprendido en este corto tiempo.

As the days went by, I began to organize a small project and without wasting time I wrote down each occurrence without letting details escape, when I had everything ready I presented the proposal to the representatives who were delighted and apart from knowing me as staff of the institution I explained to them what my other work consists of, the compliments did not take long to arrive when they saw pictures of my cakes where I felt motivated to teach them what with dedication and effort I have learned in this short time.

Nuestro proyecto estuvo organizado por 4 encuentros la cual denominamos I Taller de Formación en Repostería Básica, de esta manera se llevó a cabo y con mucha alegría te cuento nuestra experiencia.

Our project was organized for 4 meetings which we called I Basic Pastry Training Workshop, this way it was carried out and with great joy I tell you our experience.

MODULO I:

MODULO II:

En esta sección se llevó a cabo la parte teórica y practica de manera didáctica y tomando en cuenta en conocimiento previo de las chicas, sabemos que siempre la repostería ha sido el punto de partida para muchos emprendimientos y que al trascurrir el tiempo van cambiando formulas y métodos de preparación, fue un momento de risas y experiencias muy lindas.

In this section the theoretical and practical part was carried out in a didactic way and taking into account the previous knowledge of the girls, we know that baking has always been the starting point for many ventures and that as time goes by formulas and methods of preparation are changing, it was a moment of laughter and very nice experiences.

• Description of ingredients and weight:
It is important as a starting point to know and use ingredients that meet our expectations in quality and price since there are a wide variety in the market, I indicate the brands and my recommendations for each product at this time. Also, point out the importance of correctly measuring the ingredients and achieving the ideal balance in each recipe, certainly at home weight references are not used, but when it comes to having a better result, it is indicated to follow this indication.

• Recipe with indicated weight:
I shared my recipe with exact description of each cake either commercially or for home.
• Preparation:
Something I thought was so easy at this point turned out to be unbelievable to me, since several of the girls had different and mostly wrong methods on this part. I started by weighing the ingredients and indicating the correct way to achieve a yielding mix with a favorable result. I explained the importance of making a stable meringue for cakes, differences between oil and margarine, liquids such as milk and natural juice, the use of vanilla essences and lemon zest. Importance of using mold release, oven use and temperature. In this part we made two versions; put with margarine and another with oil. The task was to practice at home and evaluate the results.

MODULO III:

MODULO IV:

Me quedo con la grata experiencia de haber impartido de forma gratuita este tipo de enseñanza, tengo la certeza que fue una información valiosa y de provecho para quienes participaron en ello, actualmente emprender en Venezuela es una tarea titánica por muchos factores que todos conocemos y apropiarse de técnicas por parte de profesionales resulta ya un poco costoso, no quería ser yo que limitara este deseo de aprender en estas personas interesadas. Agradezco la receptividad y reconocimiento a mi trabajo que con tanto cariño realizo y seguiré encantada dentro de mis posibilidades continuar enseñando.

I am left with the pleasant experience of having taught for free this type of teaching, I am certain that it was valuable and useful information for those who participated in it, currently entrepreneurship in Venezuela is a titanic task for many factors that we all know and appropriate techniques by professionals is already a bit costly, I did not want to be me to limit this desire to learn in these interested people. I appreciate the receptivity and recognition to my work that I do with so much affection and I will be happy to continue teaching within my possibilities.

“Aquellos que tienen el privilegio de saber tienen la obligación de actuar”. Albert Einstein.

"Those who have the privilege of knowing have the obligation to act." Albert Einstein.

FOTOGRAFÍAS:

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