The Director of Cooperativism and Associativism, Ariel Gorostegui, together with his technical team, gave a talk on Entrepreneurship for second and third-year students of the Gastronomic Management Technical Degree at the National University of Entre Ríos (UNER).
The meeting was held within the framework of the Entrepreneurship Chair, led by Food Engineer Celeste Stirnemann, and aimed to provide students with concrete tools to strengthen their projects and foster an entrepreneurial spirit in the gastronomic field.
During the talk, Gorostegui explained the assistance and support lines offered by the Directorate of Cooperativism and Associativism for local entrepreneurs, detailing the various activities carried out by the department to boost the growth and formalization of these ventures.
“It is essential that future gastronomic professionals know the resources available to develop their ideas and turn them into sustainable projects. From the Directorate, we work day by day to strengthen the entrepreneurial ecosystem of our city, providing technical support, training, and tools that facilitate their growth,” highlighted Gorostegui.
The day concluded with an enriching exchange between the students and the technical team, where questions and concerns regarding the development of ventures in the gastronomic sector were addressed.
The Directorate of Cooperativism and Associativism reaffirms its commitment to continue generating training and support spaces for the strengthening of local entrepreneurship.
The meeting was held within the framework of the Entrepreneurship Chair, led by Food Engineer Celeste Stirnemann, and aimed to provide students with concrete tools to strengthen their projects and foster an entrepreneurial spirit in the gastronomic field.
During the talk, Gorostegui explained the assistance and support lines offered by the Directorate of Cooperativism and Associativism for local entrepreneurs, detailing the various activities carried out by the department to boost the growth and formalization of these ventures.
“It is essential that future gastronomic professionals know the resources available to develop their ideas and turn them into sustainable projects. From the Directorate, we work day by day to strengthen the entrepreneurial ecosystem of our city, providing technical support, training, and tools that facilitate their growth,” highlighted Gorostegui.
The day concluded with an enriching exchange between the students and the technical team, where questions and concerns regarding the development of ventures in the gastronomic sector were addressed.
The Directorate of Cooperativism and Associativism reaffirms its commitment to continue generating training and support spaces for the strengthening of local entrepreneurship.