From Sobremesa to Transforming Sustainability

My Journey Back to the Classroom

Imagine a kitchen filled with the rich smells of sofrito simmering on the stove, the warmth of freshly made arepas or croquetas, and the laughter of family members gathering to share stories over a meal. This is where my food journey began. In my Colombian-Puerto Rican household, food was not just a necessity—it was a way of connecting. We didn’t just eat; we savored every bite and prolonged the meal with sobremesa, where conversations lingered long after the plates were cleared.

My curiosity for the story behind food actually began much earlier, thanks to my grandfather, George. Every morning, he’d buy me a Kiwi-Strawberry Snapple, which became my own version of matcha back in 1999. Those Snapples sparked my love for fun facts and made me wonder about the stories behind the food we consume. That curiosity has stuck with me ever since.

Although I didn’t inherit the same motivation to cook as my family, I did inherit that deep curiosity. I always found myself talking with the people who prepared the meals, fascinated by their techniques and traditions. While I may be a terrible sous chef, I excel at listening and learning from those around me.

This curiosity led me to explore food beyond my family’s kitchen. At 18, I took on my first freelance gig, helping a friend launch a restaurant. Every morning, I’d stop by for coffee and work on their social media strategy and daily menus. It was my first taste of how food connects people beyond the dinner table, and it set the foundation for my passion for food culture and sustainability.

Two years later, I visited my family in Chicago for a summer break, and there’s no question that Chicago has a vibrant dining scene. That summer of 2015 was transformative for me. I attended my first Sobremesa Chicago dinner and was blown away by the power of locally sourced ingredients turned into exquisite meals. The experience opened my eyes to the beauty of food sustainability and community-driven dining. By the end of that summer, I knew I had to return to Chicago. Though I went back to Puerto Rico to finish my last semester of college, I came back to Chicago after graduating in 2016.

I’ll never forget my aunt’s words when I first tasted Ají Sobremesa, “Nena el paladar también se educa.” At first, the spice overwhelmed me, but over time, I learned to appreciate the complex flavors, just as I’ve learned that our food systems, too, can evolve and improve.

Now, as I explore sustainable food practices through the Food & Sustainability Certificate, I’m diving into the impact of industrial agriculture on the environment. The first module of the course introduced me to how large-scale farming is transforming ecosystems and biodiversity. I’m learning how sustainable practices, like supporting local farms and reducing waste, can not only promote better health but also protect our planet. It’s a shift in perspective—from seeing food as merely something to eat to understanding its broader role in environmental and social well-being.

From sobremesa chats in my childhood home to my studies today, I see a clear connection between food, sustainability, and community. This journey is just beginning, and I’m excited to continue learning how we can reshape food production to be more mindful of our planet and the people who depend on it.

And yes, I’ll definitely be bringing my croquetas along for the ride.