Ep. 2181 George Michael Grima Interviews Genesis Adrian | The Next Generation

And I was like, oh my god. Like, this winemaker wants to talk to a little old me about this sample that he just pulled. That was exciting to me. So I leaned into those spaces and places where people were willing to share, and I could say something crazy and controversial. Like, I really like natural wine, and be safe. And, you know, make it to my car safely. So Yeah. That I think that's the biggest piece of advice that I would give to people is find find your people find people who are willing to share. Tao, welcome to the next generation with me, your host, George Michael Greena. Join me as we explore Italian Kingdom Weinstein Weinstein for the eyes of young individuals to past experiences to share. Alright. Let's go. Hi, everyone, and welcome to another episode of the next generation with me, your host, George Michael Greeno. I am really excited today because we have someone that's actually not living in Italy, but quite a bit far away. We have Genesis Adrian all the way from New York. Hi, Genesis. Thank you for joining us. Thank you for having me. Hi, everyone. Of course. So first, I'm gonna introduce you a little bit because you have a really diverse background. Varying from the US to Italy and now back to the US. So Genesis is a food and wine industry HR professional and culinary entrepreneur. So she has a passion for food and connection and nearly a decade of experience in recruiting, developing and supporting talent in the food and beverage industry. Alongside her career, she also co founded Golden Brown Delicious, which is a country platform centered on food, wine, and culture, And what's important for Genesis is that at the core of everything she does, she's committed to fostering kind of a culture of diversity where different voices can thrive. So thank you, Genesis, for being on. And can you just give us more of an in-depth look into who you are as a person and your experience in the food and beverage industry. Yeah. Just to kind of, like, ease everyone into into the episode. Yeah. Absolutely. First of all, that was a brilliant intro. I'm gonna have you intro me everywhere I go. But thank you so much. As you said, my name is Genesis Adrian. I am a Dominican American bopping all over the world. I've just moved back a couple months ago from living in Bologna, having an amazing experience there. So as mentioned, I've had various HR roles in the food and wine industry. I'm a Florida girlie originally, but, as soon as I got my degree, I moved to New York and kind of fell into the industry and fell in love with it. So I've really grown up there. I did take a pause last year because I wanted to kind of, you know, stretch my muscles as an HR professional in an international setting, found this amazing, you know, program for the Colonial Business School had the opportunity to do that. And now I'm ready to take all my learnings and kind of take on the big apple, so I moved back to New York. And as you mentioned, I've been doing Gbd as, like, as we like to call it with, my best friend who's a chef and her sister who is a hospitality industry professional. We've had that since COVID. So it was kind of a fever dream that came out of COVID when we were living in Napa. So Priya was getting her degree from the culinary Institute of America, and I was pulling my hair out working at the wine industry during COVID. So we were like, why don't we do something fun, and also give back to this amazing community that's kind of raised us? One of the things I really enjoyed about living in Napa, California is it was really community based. Right? Before I got into wine, I didn't realize how agricultural it was, which I know sounds insane, but, and I they have a really strong community. Every winery helps each other out even through their fire season. So, anyways, we really wanted to kind of kind of share back all these learnings and find a safe space for women of color as well to kind of share in the industry. Yeah, so that's a little bit about me, a little bit of entrepreneur, a little bit of HR professional, a little bit of everything. Amazing. You know, like like I said before, and I called it it's a really diverse background, you know, going from all over. So, you know, you mentioned just a couple of places which are kind of like hard hitters as well in terms of like food and especially wine industry. So Florida, then like Napa as well in California, and then New York as well. And, obviously, Italy. So I just wanted to touch upon before we properly go into the questions. So how was it which was the period of years that you lived specifically in Napa Valley in California? So I live there from the beginning of twenty eighteen until the end of twenty twenty. So lived there for two very spicy years, working specifically for a wine producer. So I had an amazing experience. Unfortunately due to COVID, it kind of changed all my plans. I decided to move back home to Florida to be closer to my family, and my team was really supportive, but learned a lot and got a lot of exposure living, and napa during that time. Yeah. No. I can imagine. It was tumultuous for everyone. So I can I can't I cannot even start to imagine how how that was, but Kind of you saw, you know, you saw firsthand, especially in such, like, a big focal point wine industry, how COVID change everything? And I know now it's been, like, years since then, like, what, three years since, like, started dying down. But I feel there still has been a lasting impact in the wine industry in general. What were the first kind of like impacts, like signs that you saw working in the industry, how it was impacted by COVID directly? Yeah. Absolutely. And and, you know, to your point, like, we're still feeling the ripples of COVID. But even as an HR professional, the way people approach labor has completely changed. And I will say working in hospitality, especially in the wine industry, we're one of the industries that we're not able to work remote. Right? I I so I was the HR business partner supporting Vineyard's winemaking and bottling. So the three functions that, especially, you couldn't go home for, and so my vineyard workers, we going into COVID, right, into March, going into the harvesting season. It was really tricky because one, we had a really terrible fire season in Napa. So, you know, the natural fires really affecting the quality of the grapes. So we I if memory recalls, we had to do a little bit of an early harvest, but also there was just this anxiety of, like, okay. Well, there's this epidemic. We really don't know how to navigate it. How are we going to support our people while also meet the expectations? You know, we have to go out into the field. We have to harvest the grapes. We have to bottle. My organization at that time also did something that was kind of new for that industry where they broke off from their distributor. In the US. Okay. So we were doing all the distribution for our wineries. And there was a lot. Right? Courts were closing. We weren't able to export wine. It was just kind of very scary, but I remember as an HR professional being like, okay. I need to be able to make sure that my people are safe that they have the tools and resources, especially my operators, right, my vineyard managers, my wine makers, my my op my supply chain operators for this, you know, bottling center. And I had a really lovely team with, like, how are we gonna continue to encourage them to get the job done? But also make sure that we're doing it in a really safe way. So I described it as, like, flying a plane without knowing where to land. We were getting constant updates. And as a perk. Yeah. The first seven months of COVID, I was in, like, delusion. I was, like, two weeks from now, we'll be back in the office, and two weeks never came. But Yeah. But you kind of, especially during that time, you kind of, like, have to keep that positive mindset. Yeah. I'll be a bit delusional, but, yeah, you have to say in that mindset. We're like, okay, things are gonna get better because you're also, like, as an HR, like, business partner, you're also the person that they're looking to to be optimistic, to be kind of, like, hopeful for what's to come next. Not a person that's gonna be like, oh, damn, like, we're in this. We're in deep in this. Like, I don't know how we're gonna come out with this. Like, you can't be you can't be defeated about it. So on that note, taking it even further back, I just want to go into how you first got into the HR industry. Was it something that you like really like studied for or had always like in your mind that you wanted to do or something that you fell into? Like, what what was it like starting first in the HR industry? You know, I I I really didn't know where I was gonna go. Through college, I had I probably changed my majors, like, a hundred times, and then I was like, you know what? I'm just gonna do HR. That feels safe. And when I graduated, the only thing I knew is I didn't want to start in Florida. I wanted to try something different and go to New York. And I remember applying for jobs and finding this random position open for Baldor specialty foods, which actually happens to be one of the largest importers of fresh produce, specialty foods in the northeast. So You literally cannot eat at a restaurant, a hotel, anything that sells food. They most likely have an account with Bauch. So they are one of the largest, you know, distributors for specialty items and produce, especially in the New York area. This is where they started. And so I started doing payroll for them, which, you know, god bless them. I was not good at that, but they gave me they gave me my start there. And from there, I kind of grew into HR. But working at Baldor, you know, you have people who are ex chefs or, ex food and wine directors and, you know, are now working for this importer. So I got exposed to some really cool people with some really interesting backgrounds. And that's kind of how I fell in love with the food and wine industry. Apart from me exploring the city and going to really cool restaurants and trying wine bars, I kind of grew my legs there. I was like, you know what? I want to make this industry my home. So that's kind of how I fell into HR, specifically for this industry. Yeah. I know I can imagine because, I mean, HR is about us all about the people that are involved in it. So especially if you're starting an industry and you're like, I get that because sometimes you start a job and you're like, oh, like, what is this company? Is it like a legit company? Like, what do they do? Like, a food and, like, distribute what is it? But then you actually get into it and you realize that there's some pretty unique characters there. And, you know, people that maybe, like, got tired of the really, like, you know, busy, like, on the floor type of lifestyle as chefs or as, like, some of the years or something like that, but then they're getting their expertise into the industry in another way, which I feel is really interesting. So speaking of all these characters, once there's, like, do remember, obviously, now it's been a while ago, but where to earn, like, specific characters that you remember, like, stood out to or, like, I don't know, life lessons that you learned, like, going through it, Yeah. You know, I think for me, maybe not one specific person, but kind of the spirit of Baldor, is always be curious, and always be looking for what you can learn and what you can speak to your audience. I think one of the really intelligent things that Baldor did kind of coincidentally was hiring those ex chefs because they were going to be selling their produce and their inventory to chefs. So they speak that language. Right? They know they're not their own their only vendor that chefs are really spicy and they push back a lot. So understanding that language. So that taught me as an HR professional. Like, I need to know my audience. Right? What do my operators care about? What is really the deep and dying breath of their everyday job. So that way, I could sell my support to them. That's kind of one of the key takeaways from Baldwin. Just always stay curious. Yeah. Hundred percent. And, you know, staying curious, but also like you've said very correctly, knowing your audience and knowing kind of like what industry they're coming from what industry you're selling to because the hospitality and, like, the food and wine industry in general is it's a hard one to work with. You know, it's very rewarding because you're gonna love food. You're gonna love wine. That's where you're in it to start, but to actually stay in it, it's not something like, you know, like a nine to five office job where you're, like, clocked in, clocked out when you're done. So I want to touch on that a bit. Like, how was it recruiting people for these type of jobs? I don't know if you also worked in HR for specific food, like, on the floor type of people. I can tell you from previous guests I've already had on the on the podcast It's it's it's not easy, you know, especially for, like, young people. So gen z, which I feel is, like, very much the target of the series, next generation of wine and food people. It's hard because you're not just, like, settling down into something where you have security, where you have ability. It's hard to wrap your mind about where, like, oh, yeah. No. I have to go in. I have to be on the floor. I have to, like, wear a smile. I have to keep up with people. So it's a hard and extravagant. How was it for you kind of, like, hiring, you know, for these positions and looking for people for these positions. Yeah. That's a brilliant question. You know, I started my career as a recruiter and now in a I'm in HRBP. So I'll give you two perspectives. When I first started, I think people embrace that fact of the hospitality industry. Right? So when I started, I was recruiting for supply chain professionals and commissary kitchens. So my chefs, my line cooks were not going to be in a traditional like dining room restaurant, they were making, these kind of bulk items for, at the time, I worked at Cinderella, which was this four main Italian market, and they used to do catering for, you know, celebrities out in the Hampton. So it was a very specific kitchen. But everyone that I interviewed, they understood, like, you're not gonna be working traditional hours. I could tell you that you're gonna be working forty hours a week, but you and I both know it's going to be more like sixty. You know, and it's also hard from an HR perspective because You know, like, how do I measure performance for someone who's doing prep? How do I measure performance for my chef de cuisine? And so those are the questions that I have to partner with for the HR business partners at the time at my organizations. Now as an HR business partner, so currently I'm working for a restaurant group in New York City. And I will say, and, you know, going back to how we touched on COVID, people want more of a work life balance, and that's incredibly hard to provide. In this industry. So right now I support about three restaurants and then some fast casual, locations, and it's really hard to hire managers and leaders with the understanding of, like, you're going to work crazy out. It's not going to be a traditional nine to five. To your point, people entering the job market, one one of the things that I always get asked is, what are my hours gonna look like? And am am I able to have office hours? Right? Am I able to do admin work? And I struggle between being able to understand their perspective. Right? The people are not, the labor force market is not the way that it used to be. Right? Work Life balance is at the forefront of everyone's mind. But at the same time, the restaurant industry. Right? Restaurants aren't open from nine to five. They're open from, you know, ten to three AM here in New York City. You're working when everyone else is having fun. Yeah. That's exactly right. Yeah. So I will say it's difficult. I think the biggest sell for me, you know, for someone who is entering the this industry is there's a lot of acceler accelerated growth, which I think can be exciting to someone entering. Right? I know people who started as servers and accelerated into food and beverage directors. I know someone who used to be working at the UN in New York City. Mhmm. They took a break, started off as a server, and now are a food and beverage director at the Marriott Marquis. So it's you have a lot of opportunity for growth. It's just going to take a lot of hours and a lot of dedication. And not that people don't want to do that, but it's a hard sell when it's a lot. It's it's a huge ask, honestly. No. No. Precisely. And that's that's why I asked the question in the first place. And I don't know. Obviously, we already said the thing about accelerated brokers, you know, a way to sell it, but I don't know if you have in mind, especially from your experience, how to sell because this is something that I've always, like, been trying to crack down in each one of my episodes. It's like, how do you sell a position in food, wine, hospitality, to someone who is gen z, to someone who is, like, legitimately considering this as a position coming out of school, not as something that you're starting in part time. Yeah. I think, again, the cell is you're going to rub elbows and be in contact with people who have varied backgrounds and have a lot to give you personally and professionally. The personal growth that I've experienced as a human being in this industry is immeasurable. One of my favorite quotes from Earth and Pitt is you know, my tombstone will be my diploma. I'm always learning. And if you're someone who wants to learn from a personal and professional level, this is the industry for you. And also that accelerated growth. Right? One of the companies I used to work for as well as Southern blazers, wine and spirits, They're the largest distributor of wine and spirits in the US. If you wanna grow, work there. Like, that's what I tell people, especially coming out of college in the US. Yep. Because they're they're willing to move you to a new state if you want to learn and be in a different department. But I think for younger folks entering the the job market who specifically want to work in hospitality, I'm very transparent. Like, this is not a traditional job. You will be working crazy hours. You might even cry in the walk in next to some day or something. Like, that's the reality. Of In the meat locker. Yeah. Yeah. Exactly. But you will have such an enriching experience. And wherever your journey takes you next, you have this, you have this under your belt. So That's how I sell it. I always lead with transparency and authenticity because the last thing I wanna do is sell someone something that now doesn't fit into the puzzle of their life. But I think if you're looking for growth and exposure into some really cool people, this is the place that's that's really well, but I might go into work in the food and wine industry now. No. But that's I always like to take this perspective, especially people like you who are literally hiring these these people into food and wine. Alright. So now shifting a bit from HR into some some more fun stuff, which is literally the food and wine. I want to kick it off first talking about Gbd golden brown delicious. So that little it's quite a big project now, but that, you know, fashion price you had with your with your friends, how it's just run us a bit through how it started, you know, what you want to do to exactly and and kind of like where it's at now. Which what you have, what you have in mind for it? Yeah. Absolutely. So at the time, I was living in Napa and my best friend Pria saying she was getting her culinary degree, at CIA. And I was getting exposed to all these winemakers. I was about to get my w set as well. And at the time, I found wine incredibly intimidating. You know, I had severe imposter syndrome because I, like, HR is not a revenue driver. Right? We we don't make money, unfortunately. I wish we did, but we support the operators. And so I'm rubbing elbows with these, like, highly decorated sommelierge, right? Master sommeliers, these executive chefs. And, you know, I was kinda like shaking in my boots about, like, how do I speak their lingo? And so I started educating myself so that when I, you know, went to a vineyard and went to go speak to one of my vineyard managers or one of the winemakers, even if it was just about an employee relations issue. I also had something in my pocket to relate to their world, right, and their passion. And it was also a way for me to educate myself to remove that kind of imposter syndrome, you know, towards when COVID kicked it off, I kinda wanted to share all my learnings because, one, there weren't a lot of people in those spaces that looked like me, but there were a lot of people who recognized the lack of diaper city and wanted to do something about it. So I found that exciting. And one of the things I always needed to is be the change you want to be. Right? So if I want more women of color, if I want more people of color to be in the wine industry, why don't I show them that I have fun in this cookie crazy world. That I'm living my glamorous life in Napa and just showing them all the cool things that I was doing. So it was kind of bored out of that out of knowledge sharing and kind of saying like, hey, I exist in this space, and I'm kind of having a great time. So I wanted to share that. We started off doing, like, Instagram videos and YouTube videos about wine. Like, you know, here are the the the five teas of, like, how to how to taste a glass of wine and kind of helping people who are novices And then it kind of evolved into having a catering business in Florida because we ended up moving to Florida as well. But that's that was the birth of it. It was really from a desire to share. That's amazing now. And I feel like it's It's it's a pain put with every guest that comes on, not even on this show, but, like, on all the shows on the podcast, it's always that thing of, like, how can we make the industry more approach them? Because we're all so familiar with. We're we're all very much in tune with the fact that the industry is born out of something which has been very closed off to people, which has been very gatekept to specific to that stereotype, you know, the white old male who's like a professional, someone who knows what he's talking about. But that's not the reality anymore. Like, there have been so many producers which are breaking scenes and carving out a space of their own within the industry, but not everyone seeing that. So people who don't know anything about the industry They're only gonna know about stereotype, the the main thing which shows. They're not gonna know that it's okay. It's an approachable industry that anyone can have fun in, anyway, gonna try out. So I feel that's really important. And now I don't know if you're having, like, future plans for it if it's kind of like on the back burner. Like, what are what are you thinking of for, like, GED in the future? Yeah. So, you know, we we took a break, especially when I went to Italy for a bit, kinda stretching our legs. But I literally just had a meeting with, my girlies to talk about, like, where are we taking this from now? And I think for me, it's going back to the basics, right, knowledge sharing. I just had this amazing experience in Bologna doing this MBA. I really want to talk about that and share about that. That was something that was really impactful to me in my life and where I'm getting ready to do my career next. You know, Semoran Priya Sister, who's also part of this. She's an AGM at a Portuguese restaurant in Coral Gables. Priya's moved to New York here. So we have all this experience from all over and we want to continue to share. So we're hopefully gonna kick it back up soon and just doing recipes and wine sharing knowledge. I just got my w set level too in bologna actually. So I want to share a little bit about that too. Yeah, so that's that's where we're at right now. That's really nice. Okay. So I have two topics that I wanna go into from this. So first of all, just to take it back a bit, how is it for use this specifically because you talk about making it more approach before other people to get into wine industry, but kind of like, can you talk us a bit more through? So we can so we can be real about it. Like, how was it for you as kind of like a novice and only learning through seeing other people going into the industry as a person who is not the typical person that you will see, you know, front facing at wineries or whatever. Yeah. You know, I tried to seek out people who are excited to share. You know, I think one of the stereotypes about wine is that it's very gay kept because people are very sensitive about the knowledge. Right? It's kinda like fine dining where it's like, it's there's a almost a performance to it, I would say. That's how I feel about wine. Right? Like, you have to say the right saying, don't say I'm I'm gonna say something great but conversational right now. I love natural wines. Yeah. Oh. Nope. You're not that's what I'm saying. You know, I'll just say that. Yeah. And so me, me having, like, sometimes your palette is what your palette is. I have a funky palette. That's what I like. But there were certain things that I felt like almost scared to say or have an opinion because I knew someone was going to correct me on it or you know, kind of make me feel small. So I sought out people, and I was very blessed at the time I was working for, Treasury, and there was a winemaker there, David Galsonaro. David, if you're hearing this, I love you. But he he was a winemaker who he truly was so passionate about sharing. He was so passionate about sharing, you know, like, whenever I would go to his winery for an HR, I think. He's like, hey, Genesis. We just pulled a sample from this barrel. Do you wanna have a little taste? Do you wanna talk about it? And I was like, oh my god. Like, this winemaker wants to talk to little old me about this sample that he just pulled. That was exciting to me. So I leaned into those spaces and places where people were willing to share, and I could say something crazy and controversial, like I really like natural wine, and be safe. And, you know, make it to my car seat. Yeah. That I think that's the biggest piece of advice that I would give to people is find find your people, find people who are willing to share. There's a lot of wine nerds out there who are in it for the love of the game. And just want to share their nerdies. A hundred percent. I mean, that's that's basically the whole, the whole gig of the Italian White podcast. It's about two Italian wine gigs wanting to share and wanting to get the wine gospel and to speak out there. And I feel even right now on a serious note, that is important because, you know, we're all talking about how, like, why the sales are down? There's new trends, non alcohol. So I feel now more than ever is a time where we need to be flexible and approachable and actually let people in instead of shutting them out. With all the performance so to speak. Absolutely. Alright. And then the other point I want to bring up, you mentioned Risha Balonia, but we're not gonna let that go briefly because the short mentioned, tell me all about it. Tell me how you've found the course I know if it was anything like me. It was either a bunch of research or you and three just saw it and, like, did it on a whim and then, like, it turned out to be an experience of a lifetime. So tell me how you felt with how it was, like, all about it. Yeah. Absolutely. So, actually, when I was living in California, I was like, you know what? I was so inspired by people around me. I was like, I want to further my education, and I found the BBS Global MBA there. At the time, I was like, there's no way. There's no way I could sell everything and move to Italy. So I'm just going to I'm just gonna email them and ask for a brochure. I'm just gonna gather some information. Right? This was in twenty eighteen. And ever since then, I was like, okay. Well, let let me look for another program, but this just, like, stuck out in my mind. And I've always wanted to, have a different experience in living in America. You know, I'm I'm Dominican American American. I actually have some family that live in Italy. So I have some family that live in Do you know I have some family that lives in Switzerland. So I'm like, you know, I could go see my aunt and then just, you know, crash on her couch or something. But I think what really called to me was this, it's an international setting. They have students from all over the world. And it's the specific MBA for food and wine. So that was, like, always tugging at me. After I moved to Florida after COVID, it was, like, in my mind, like, I'm going to do this. I know I'm doing GED. I know I just got a new job, but I want to take this chance. And I don't know. I delusion washed over me and I was like, I'm gonna apply and see what happens and I got in. Yeah. No. I think it always comes about like doctor, like, and especially if there's something that's been on your mind for years at that point. You have to go for it. You have to go for them. Whatever happens happens. I always remember that. And then I wanna ask you, how was the experience in terms of food and wine specifically? So, you know, you went from America, which is such a hot pot of, like, different cultures, different cuisines, different wines, even, like, everything. But you kind of went to, like, the birthplace of it all. You know, if you're talking about Italian wine, you went through where it started. If you're talking about Italian food, you went to where it started. So How is that, how is that kind of like culture shock? You know, I think it was, like, honestly, one of the top experiences of my life. So my cohort was very small. We only had six people in the food and wine track. We had about thirty three people overall in my class. So I had a winemaker from South Africa. I had a chef from New York. You know, I had so many different people. We had a sommelier from China. We had so many different people in my cohort who were also adventurous eaters, and they love, obviously, loved wine. So it was really exciting. And then obviously in bologna, which is so diverse and, you know, smack dab in the middle. In bologna's, I like to call it, like, a little big city. It kinda feels like that's obviously a very small town, but it just feels very vivacious. So I got to explore a lot. Yeah, especially with my cohort. I think it was really impactful to me because as soon as we started our program, I kinda lost that imposter syndrome, and I was willing to ask questions. I was willing to be wrong. And obviously, ate my way through my knowledge. Right? And, Melissa, you can't go wrong with that. Yeah. So now some specifics can you tell me about some of your favorite kind of like explorations into food and wine? So any new dishes that stuck out to you, any new wines that stuck out to you from bologna specifically from the region or just from Italy in general from the experience living there? Absolutely. So I I'm Alembusco early, like, I love it, but I had no idea there was Lambrusco Bianco. So I I probably drank more Lambrusco than water in the last year. So, that was really, really exciting. And I would say, you know, I was actually very pleasantly surprised with the diversity of cuisine in bologna. I'm really passionate about Eastern and South Asian food. So I would always go with my cohort and eat at, like, hot pot or Indian or there was a really amazing dim sum place across my apartment in Bologna. So trying those things out and then drinking Italian wine wine while eating these other cuisines was really exciting and adventurous. Yeah. I feel that's something though. That's something I always touch on at least myself as a host. I always want to push for. Like, I know again, it's kind of a thing that you should not say maybe in the wine industry because it's always about like local pairings, local food and wine going together. But I love just exploring parents with my guests. They're like, you know, a wine from Italy and then Indonesian food or Dutch food or Indian food. It's like so fun to see because, you know, there's flavors and there's gonna be notes that match the wines in a different way. Not being specifically restricted, so to speak, to to the region where the wines originate from. Exactly that. And, you know, I think one of the things that I I'm a very, controversial wine tree like, you know, I think that's one of the things that kind of intimidated me into going into a new one, but I I'm always going against the the current and the wave. I do what feels right for me and my palette. So I've really been blessed to be around people who are as equally adventurous. I'm not a purist. Just like you said, obviously, local foods go with local wines, but I also I like to get freaky with. So I was really, really blessed to have people that were of of that like mine. Yeah. No hundred percent. But then you also did w set level two, which, like, I know there's, like, w set level three and then there's a diploma. So you were like, you know, you're you're well on your way in there. So how is that, like, kind of, like, getting maybe your first taste into, like, the professional backgrounds. So speak, like, the professional, like, technical background, why? Like, how was that for you after being, you know, adventures and going into it? However, which way you like? So, like, sitting down probably, like, having a lesson being, like, okay. This is what wine knowledge actually is. Like, what how was it? How was that? It was amazing, actually. You know, I one of the things I've I've learned about myself or rediscovered is I love being a student. I love learning. I love being exposed. There is much to be said about Italian wine and wine in general. You could be baptized in the knowledge of it, and that's how I felt. I was like so, like, I think we did a course in, like, three days. It was really like a crash course, and then we took the exam. And every day I walked out of the class, like, oh my god. Like, we're just scratching the surface of the iceberg. But it was a fun challenge for me. Right? And even when I took the exam, I was like, oh my god. I don't know if I'm gonna pass. This is a lot. But it was really exciting to me and just kind of stretching myself and my knowledge and getting myself back to basics. Right? Because one of the things that I think is exciting about food and wine, if you're nerdy about it is there's so much to be learned. Right? There's from, you know, not just food and wine pairings, but just the agricultural aspect of it. So it was really amazing. From a student perspective, from an academic perspective, I really enjoyed, getting my w set too. Yeah. Totally. And now, you know, having all this knowledge, having these experiences, I'm gonna pose you a fun question. What are the main differences you will see in yourself as a person with food and wine, you know, today, Genesis today, compared to when you first join the wine industry as like a food as like an HR professional and wine industry, like, what are, like, the main lessons you've learned or the main changes you've seen yourself, like, in your palette? Like, what what is that for you? Well, that's a great question. I think for me, the where I am now is I can respect the tradition while still being true to my crazy self. Before I felt so intimidated and attached to what I felt was like a performance of things that I had to say and do and be. But through the exposure of connecting with more professionals of seeing how people wanted to diversify the industry, being exposed from an academic level, I'm not afraid to ask questions. I'm not afraid to be wrong. I'm not afraid to try new things and learn. And I think that's the biggest difference. When I think about Genesis, when she started in twenty fifteen, being surrounded by these industry industry giants and feeling, you know, kind of shaking in my boots to now. I'm not afraid to ask questions and be wrong and be corrected and still feel like, you know, yes, please pour me a glass of orange wine. That's what I'm choosing today. And and kind of living and exploring my palette. So it's kind of that shedding of that imposter syndrome. She's not feeling restricted to that performance and also leaning into the truth that there are some really exciting and progressive people in this industry who want to bring more people in. Yeah. I think that's the biggest difference to me. It's a philosophy of change. Yeah. I have to present. It's a journey where you're not losing part of yourself. You're just gaining new things and Yes. And, you know, adjusting yourself to the industry. Then nothing the industry kind of like take over you. You take over your personality. Now as we're closing off in a bit, because we've been sick for quite a while, I just wanna ask you a fun question. I love to ask everyone. What is gonna be your go to pairing? So first of all, maybe like some Italian food, some Italian wine, And then since we're gonna get your heritage, we know you're a demonic and girly, can you name drop some really nice Dominican food, maybe your favorite, and then just choose one and how you would pair it with, like, a really nice, like Italian wine? Yes. Absolutely. You know, I'll do a disclaimer. I'm still growing my, you know, growing my foot in the pairing. But for Dominican food, we're coming up on Thanksgiving in the US, and my mom makes an an obscene amount of Dominican food. I'm really looking forward to pernil, which is roasted pork shoulder, and I always love pairing it with a varrolo or nebbiolo, you know, just some warming red wines with that pork shoulder, It's so funny. Everywhere else, I'm very adventurous for with Dominican food. I'm a purist. I love the classics. Okay. I feel like wherever you're from, you're you're kind of you kinda lean into that. You know, with Italian food, obviously live living in bologna, I ate more Balenese and drink more lime juice than I've ever had in my entire life, and that's my go to. It is just it is amazing to me. Yeah. And now that I'm back, I do find myself trying to find authentic, the Italian food in New York City, and I'm in the best city to live. It's it's I'm on the search. But, yeah, that that would be where I land. You'll find something. Maybe it'll be tweaked a bit because Italian emerged is not a whole other in on its own. It's a whole, like Oh, one hundred percent. Youthful rabbit hole to to fall into. But, yeah, I I am sure you found something. Maybe it won't be the most authentic. Alright. So thanks so much, Genesis, for coming for coming on the podcast. This has been a lovely conversation, and I think it's spanned very much. So like your career and like your experience from, you know, from HR, from food. So I think was a really rewarding rewarding conversation. So thanks again for coming on. No. Thank you so much. Thank you for having me. I really enjoyed our conversation. Yeah. Amazing. Alright. So that's a wrap for today. Thank you so much to everyone for tuning in. This was next generation with me and your host. And we'll see you for the next one. Ciao. Thanks for tuning in today for another episode of the next generation of Italian wine podcast. See you for the next one.