Génesis RC

Tag: Food Sustainability

  • Get to Know Me: The Unfiltered Version

    Get to Know Me: The Unfiltered Version

    Look, I could give you the polished LinkedIn version of who I am, but that’s boring as fuck. So here’s the real tea about Génesis Michelle Rivera Candelaria– the person behind the events, the hustle, and the carefully curated Instagram grid.

    The Professional Fuck-Up That Changed Everything

    My biggest professional mistake? Launching the first Sobremesa Chicago event in Puerto Rico – after years of successful events in Chicago – thinking my friends would show up and spread the word. Spoiler alert: they didn’t. The event flopped hard. Nobody came.

    What I learned: Your friends and acquaintances aren’t always your first fans. Sometimes strangers become your most fierce supporters before the people closest to you even pay attention. That’s just how it is.

    The Cultural Contradictions

    What pisses me off: When I say I’m from Puerto Rico and people respond with “ahhh pueLto lico” in that fake accent. We don’t talk like that, fuckers.

    What secretly applies to me: Speaking Spanglish constantly. Can’t help it, won’t apologize for it.

    What I miss from Chicago when I’m in PR: The weather (that perfect 50-75 degrees WITH sun), the food scene, walking everywhere, and that magnificent public transportation system.

    What I miss from PR when I’m in Chicago: The people, the language, the beach, my friends, my family. Todo.

    The Random Shit You Didn’t Ask For

    I talk to myself. All the time. And whenever I can, when I buy food for myself, I try to get something extra to give to someone on the street who needs it.

    My guilty pleasure? El Señor de los Cielos. I’ve watched it so many times I can tell you what season any random episode is from. Aurelio and Rutila Casillas are my people.

    Current rotation: Salsa, Gustavo Cerati, and Bad Bunny. That’s the vibe.

    My one useless talent: Knowing random facts about… everything? I think that’s it.

    Hot Takes That’ll Make Me Enemies

    On the events industry:

    ∙ Low salaries for everything we actually do

    ∙ This myth that you need connections to grow (it helps, but it’s not everything)

    ∙ The “go go go” culture and the refusal to let people rest

    Job posting red flags that make me close the tab immediately:

    ∙ “We’re like a family” (translation: we’ll guilt you into unpaid overtime)

    ∙ No salary listed

    ∙ Any indication they don’t believe in work/life balance

    What Actually Matters

    Here’s something that doesn’t come up in normal conversations or on LinkedIn: I care so much about people. Like, deeply.

    My dream? Having a nonprofit to feed kids and help pass laws ensuring school meals are nutritionally good. A kid shouldn’t spend all day thinking about not having food at home, worrying that their only meal is what they get at school. They should have nutritious breakfast and lunch. It shouldn’t be like this.

    The Future I’m Manifesting

    Picture this: I’m in Puerto Rico, looking out at the beach with mountains in the background. It’s morning – soft, slow. I’m reading emails with my second coffee of the day, planning out what’s most important versus what’s least urgent.

    I’m running a global food business from the island, operating para el mundo. I’m alone in that moment, but backed by a battalion of mentors and entrepreneurs who came before me.

    The version of myself I’m most afraid of becoming? Not this one. The opposite of this one.

    My Event Philosophy

    Keep people happy, respect the budget, and don’t let them see you sweat.

    It sounds simple, but it’s everything. The organization, being clear from the beginning, getting the right people for the event’s objectives – that’s what I learned from 7+ years and 50+ events. From intimate dinners to programs with 1,000+ attendees.

    Advice to Past Me

    To the Génesis from 9 years ago who was just starting with events: Try to absorb everything you can about advertising, logistics, vendors, all of it. Try all the trends. And for fuck’s sake, ask for help.

    The Essentials

    Comfort food/celebration food/hangover food: Pizza. Tavern style for sure. Never deep dish (sorrry chicago🙃)

    Most overrated fancy food: Caviar. Fight me.

    If I could only eat at one Chicago restaurant forever: Lula Cafe.

    Death row meal: Arroz blanco con picadillo, aguacate, and ají amarillo hot sauce.

    Downtime activity that looks productive but isn’t: Writing. It’s how I disconnect.

    Last book I read: Re-reading El Libro de los Abrazos by Eduardo Galeano.

    The Bottom Line

    I’m a bilingual logistics and events consultant who’s done everything from managing national conferences to coordinating crisis response during a pandemic. I’ve built event operations from scratch, scaled underground dinners into cultural movements, and somehow always made it look easy (even when it absolutely wasn’t).

    I’m currently freelancing, job searching, and building something bigger than myself. I operate between two worlds – Chicago and Puerto Rico – and I wouldn’t have it any other way.

    The question people ask me most in networking that I’m tired of? I don’t even know anymore. But whatever it is, I’ll still answer it with a smile because that’s the job.

    That’s me. No filter, no bullshit. Just Génesis. Graciass por leerme.

    Besitos 😘

    G

  • From Sobremesa to Transforming Sustainability

    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.