00:00 This is it, guys.
00:01 I'm just--
00:02 Oh my, I have a lot of laundry to do this morning.
00:05 I have a lot of laundry to do this morning, but it's different.
00:08 This is the batch of batch that you won't be able to finish.
00:11 30 batches, that's how much Chicharon Bagnet is able to make
00:15 in Chef JR's food adventure today.
00:18 But what's more surprising,
00:19 they're able to earn more than 1 million each month.
00:23 Just like that.
00:24 All the way to find out.
00:25 Let's go to Chef.
00:26 Chef, you can start that.
00:29 1 million!
00:30 Yes, ma'am!
00:32 Chef, there it is!
00:34 A blessed morning to you all.
00:35 And Ma'am Susie, this is the real "Lutong" of our income.
00:39 Because what we tried this morning here in Naic, Cavite,
00:43 their business is really making a lot of money.
00:48 And of course, to share with us their inspiring success story,
00:52 we'll be joined this morning by our PIS, Sir Wyatt.
00:55 Here he is with us.
00:56 Sir, a blessed morning.
00:57 Chef JR, good morning.
00:58 Yes, sir. Here he is with us.
01:00 Sir, it's very interesting because Ma'am Susie mentioned this in the studio.
01:03 Your business is making seven digits.
01:06 How did you start?
01:08 I started in 2018.
01:10 I started with 20 kilograms.
01:12 20 kilograms?
01:13 Yes.
01:14 And now, a ton per week.
01:17 A ton per week?
01:18 Yes.
01:19 How many batches are you able to make?
01:21 Because you're very sentimental about the number of batches.
01:23 Yes.
01:24 Before we had the commissary,
01:26 we started with the laundry area.
01:29 The laundry area and air mats.
01:30 Yes, sir.
01:31 Those are the success stories.
01:32 And of course, to share with us how they do the process,
01:35 what are the most critical steps in making your signature Chicharon Bagnet?
01:40 Number one, the meat is imported.
01:42 Okay. So, you're sourcing this?
01:44 Yes.
01:45 From Spain.
01:46 Nice!
01:47 And how is this process done?
01:49 How do you cut this thin piece?
01:51 By hand.
01:52 By hand, too?
01:53 They chop it.
01:54 So, they cut it by hand.
01:56 As you can see, we have a lot of people here.
01:58 After that, what's the next step?
02:01 We'll do the first fry.
02:02 First fry.
02:03 Yes.
02:04 So, when we say "first fry",
02:06 does that mean we'll cook it?
02:09 In antala.
02:10 In antala.
02:11 So, that means we'll delay the process.
02:14 Oh, okay.
02:15 So, this is what we call the first fry.
02:17 How long does it take to cook?
02:19 It takes 30 to 45 minutes and we'll cure it for 2 to 3 days.
02:24 -2 to 3 days. -Yes.
02:25 -That's one of the critical steps you do, right? -Yes.
02:28 Alright.
02:29 And of course, if there's a first fry, there's a second fry.
02:32 There's a final fry.
02:33 Final fry.
02:34 Okay.
02:35 The oil is very hot, my dear viewers.
02:38 We've soaked the first fry for 2 to 3 days
02:44 so that it can be cured, the seasoning will be absorbed
02:47 and this is the second fry.
02:48 -So, this is the most critical step, right? -Yes.
02:51 How long does it take to cook?
02:52 5 to 10 minutes to balance the cooking process.
02:55 -Okay. 5 to 10 minutes. -Yes.
02:58 -And of course, it depends on the oil's temperature and the load. -Yes.
03:01 Alright. So, after 5 to 10 minutes,
03:03 here's what we're waiting for, my dear viewers.
03:07 This is the repacking area.
03:09 Yes.
03:10 Alright.
03:11 So, we're using 1 ton of antala.
03:12 We're using 30 to 40 batches.
03:15 Sir, how much do we sell this for?
03:17 As retail, it's P150.
03:21 -P150 for the retail price. -Yes.
03:23 -But is there a retail price by size or by pieces? -P120 grams.
03:26 -We're after grams. -Yes.
03:28 -It's good that we can share your blessings -Yes.
03:33 -by reselling the product. -Yes.
03:35 -Reseller. -Yes.
03:36 Very nice.
03:37 As you can see, the customers are repacking the product.
03:40 Sir Wyatt said that this step is also critical.
03:43 Why is it critical?
03:44 Because the time it takes to repack the product
03:48 and let it cool down a bit, it'll be sealed immediately.
03:51 -That's the most important thing. -Yes.
03:53 -It can't be left to rest or stay in place for too long. -Yes.
03:55 It's okay 'cause-- Let's do a sound check, Sir Wyatt.
03:59 Oh my goodness.
04:01 -It looks amazing. -Yes.
04:04 -Congratulations on your success story. -Thank you.
04:06 And here's the good thing. They're also giving you an opportunity
04:10 by having a reseller price.
04:12 If you want to have your own brand, that's also possible.
04:15 We'll change the design, rebranding, the layouts
04:18 and we'll have a free delivery.
04:20 -There you go. -Nationwide.
04:22 -Nationwide. It's reaching the entire Philippines. -Yes.
04:25 -What's the farthest we can go? -Palawan.
04:28 Mindanao.
04:30 Barship, LBC and J&T.
04:33 Here you go, Ma'am.
04:36 It's really delicious.
04:38 Our product is really solid.
04:40 Sir Wyatt, if you want a food adventure,
04:43 of course, always join us here at your country's morning show
04:46 where you're always the first to--
04:49 -The first to hit it. -The first to hit it.
04:52 Good morning.
04:54 [silence]
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