- 2 days ago
Join us now on SunStar Startup Spotlight: The Island Stories as we feature Migz Cuisines Lutong Bahay — a homegrown business that started in a couple’s kitchen and is now serving big hotels in Cebu with their homemade chorizo and specialty sausages. 🌭👩🍳👨🍳
Don’t miss this inspiring story of passion, perseverance, and authentic Filipino flavors.
Don’t miss this inspiring story of passion, perseverance, and authentic Filipino flavors.
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LifestyleTranscript
00:04:15help me welcome the couple behind MIGS cuisine, Lutong Bahay. Good morning Chef
00:04:22MIGS and Miss Gigi. Good morning, thank you for having us. Yes, thank you also for
00:04:27saying yes. I know you guys are very busy also with your relief
00:04:31campaign. So welcome to the show. Can you start by introducing yourself and
00:04:36telling us how MIGS cuisine's Lutong Bahay was born? My name is Giselle. I'm in
00:04:42charge in the marketing. My husband is in charge of production. He is in charge of
00:04:52mix chorizo and ingredients. Yes, yes sir. You want to say something?
00:05:01By the way, my name is Chef R. Winiero. I was working New Star before and then I'm in
00:05:11charge of doing such operations, doing mixings of chorizo. So far,
00:05:21there's a lot, and it's happy to be the most. They also own social media. So the
00:05:24couple are good. So you know, the people are joined forces. They're mixed. They're
00:05:30having to buy in the place. They're having to be a good one. They're just able to
00:05:35make it. Okay. So I'm a good one, I'm very good.
00:05:36So let's find out the list. There's 200 care to deliver, all those
00:05:40other people are available in the hotels that are going to supply it. So mom, you're like
00:05:45You're not going to have a product.
00:05:49So, Suzy Chef has been in the kitchen for how many years?
00:05:54You've been serving people or cooking for people for how many years?
00:05:58Almost 15.
00:06:00From different hotels.
00:06:03Ah, okay. So, from different hotels.
00:06:05I work in Dubai.
00:06:07Ah, okay. So, you were in Dubai and then back to the Philippines.
00:06:11And then you were in a business.
00:06:14Hmm, okay.
00:06:15And also, si ma'am, is it so operations?
00:06:18Saan ang imuhang koan ma'am?
00:06:20Ako, insured sa mga paperworks.
00:06:22So, sa mga check-in.
00:06:24So, mo sa balanti-balansi?
00:06:26Oo, okay.
00:06:27Diyos ay pupasalig sa mga production.
00:06:29Oo.
00:06:30Okay, iahagi ng talent.
00:06:31Ano ito, loto.
00:06:32So, ako sa ka na mag-advertise.
00:06:34Kung nagpila mo chorizo.
00:06:36O gusay mo mga products.
00:06:38Actually, dili lang siya chorizo ang mga products.
00:06:40Napa may mga sausages.
00:06:41Ah, okay.
00:06:42Dapat na, ni-extend na mo to different ka na.
00:06:44Dependin sa request sa hotel mo.
00:06:46Matawag siya o yung meat processing.
00:06:48Meat processing doon, actually.
00:06:50Ah, okay.
00:06:51But yun sa man ipag-startanan?
00:06:52Tell me about the story.
00:06:54How you started.
00:06:55How you decided from being in Dubai.
00:06:58And I know you've been working to different hotels around the Philippines.
00:07:01And then deciding to come back home.
00:07:04And started the chorizo business.
00:07:06Pandemic siya nag-start ma?
00:07:08Pandemic siya nag-start ma?
00:07:09Pandemic siya nag-start ma?
00:07:10Pandemic siya nag-start ma?
00:07:11Pandemic siya nag-start ma?
00:07:12Pandemic siya nag-start ma?
00:07:13Sa dipulog.
00:07:14Yes.
00:07:15So, ni Balik Midirik ay wala naman.
00:07:16Pandemic naman to.
00:07:17So, experiment-experiment pa siya sa chorizo ato nga time.
00:07:20And then, while waiting na masakto, ma-perfect yun niya ang lasa,
00:07:24nag-puck mills me, nag-
00:07:26Food trays.
00:07:27Food trays.
00:07:28Bilao.
00:07:29Amo nang ipang-puan.
00:07:30So, okay so far ito nga negosyo.
00:07:32Pero ganahang yun siya ang chorizo.
00:07:33Hmm.
00:07:34So, kato nga time, ni-apply siya sa new store.
00:07:37Nadawat ma siya.
00:07:38So, nag-work siya sa new store.
00:07:40Niya, nasakto na niya ang timpla sa chorizo.
00:07:43Nag-supply me sa Savoy Hotel.
00:07:46Hmm.
00:07:47First na itong hotel.
00:07:48Oh, Savoy.
00:07:49So, Savoy was the first one.
00:07:50That was the first, okay.
00:07:51So, nag-supply me sa Savoy Hotel.
00:07:54And then, after Savoy Hotel, blue water.
00:07:57Hmm.
00:07:58Oh, so.
00:07:59Pero kato nga time, every time mag-himo siya ang chorizo,
00:08:02during sayahang day off-town.
00:08:04Hmm.
00:08:05Oh.
00:08:06Kaya nag-work mo siya sa new store.
00:08:07Oh.
00:08:08So, itibo na mo ang production,
00:08:09para maka-deliver me sa hotel.
00:08:11So far, duha pa to.
00:08:12Then, after, nadugang ang mga yellow hotel,
00:08:15ang miso hotel.
00:08:17May nag-agagaganag yan.
00:08:18Oo.
00:08:19Na ay by hotel, nakasupply me, I think, 3 months,
00:08:21sa by hotel.
00:08:22Oo.
00:08:23Yeah.
00:08:24Na-stop na mami.
00:08:25Then, after sa new store na,
00:08:27kaya in-stop na siya o work sa new store.
00:08:29Yes.
00:08:30Siya na ay nag-supply sa new store.
00:08:31Wow.
00:08:32Very nice.
00:08:33So, from being an employee,
00:08:35to being an entrepreneur, full-time na yun.
00:08:37Mm-hmm.
00:08:38Full-time na.
00:08:39Hindi naman makaya mga mga mag-sigitawang siya trabaho.
00:08:41At the same time,
00:08:42wala na sa birthday.
00:08:43O di yung madaya ang kaya sa yung lawa.
00:08:44So, inside siya.
00:08:45Kapoy biha yun yung kusina.
00:08:46Kapoy yun.
00:08:47Mm-hmm.
00:08:48Lahig yun ang kapoy sa kusina.
00:08:49Lahig yun.
00:08:50Mura said ko ka na muluto yun, no?
00:08:52Pero muluto bitaw ko.
00:08:53Pero ganara gani nga luto ang akoan.
00:08:55Pero kapoy na ba yan?
00:08:56Oo, kapoy.
00:08:57Ya, mag-umpra pa ka.
00:08:58Oh.
00:08:59Mag-costing pa ka.
00:09:00Mag-mix chain pa ka.
00:09:01Mag-costing pa ka.
00:09:02Ito madahan niya.
00:09:03So, decide na lang siya.
00:09:04Nga lili na lang siya sa Newstar sa work.
00:09:07And then, mag-supply na lang siya sa Newstar.
00:09:09Hindi nga lili mag-supply sa hotel.
00:09:11Yes.
00:09:12Nanuman, what is that?
00:09:13Kaya is strict to kaay o mam.
00:09:14Yes.
00:09:14Super silang kay strict to yun.
00:09:15Kaya pinaka-importante nila yun ang
00:09:18Sanit-
00:09:19Permits.
00:09:20Yes.
00:09:21Uh, permits na yun na dapat completo ka.
00:09:23Then, dapat limpyo, imoho ang kusina.
00:09:26Pinaka-pinaka yun.
00:09:27Dapat na kay mga masks.
00:09:28Dapat na kay mga proper-
00:09:30Proper hygiene and sanitation, cute.
00:09:32Dapat lang yun.
00:09:33Para makasood ka nila. So, sila mismo, strict gift kayo.
00:09:36So, inspect sila. Every three months, may inspect sila.
00:09:39Tanaw sila sa area, limpio ba?
00:09:41Tanaw nila tanaw.
00:09:43Consistent ba yung mong guha niyo?
00:09:44Oh, without. So, sige sila monitor po din yun.
00:09:47But sa tanang, chef,
00:09:49So, anong sa manimuhang specialty?
00:09:51Pastry? Or ka ng home cook?
00:09:53Hot, nadyo ko sa hot section.
00:09:55Hot section ka. So, but nga naman,
00:09:57Pwede ni mo nga mabusiness sa food.
00:10:00Ganong chorizo man. Is there like a story behind it?
00:10:03Or ganahan lang pamunduha o chorizo?
00:10:06I don't see why that's the story.
00:10:08Actually, magud. Ang chorizo, magud.
00:10:10I'm a fan of eating dudes nga.
00:10:12Uli tao pa ako. Gusto di ko nga.
00:10:14Paborito niya.
00:10:16And then, sometimes, mura magpag-eager kasi nga mag-goan.
00:10:19Every time na ako ipaliton bitaw,
00:10:22Usually, ang chorizo, lamid yun yun siya isugba.
00:10:24Yes, yes. I agree.
00:10:26O, koan din siya.
00:10:27Ang ganaan.
00:10:28Mumelt din siya.
00:10:29Ang ganaan yung fats.
00:10:30And then, sometimes,
00:10:32One of my colleagues nga,
00:10:35Sigi Kug experiment.
00:10:36Sigi Kug pa, sample nila sa chorizo.
00:10:39And then, sometimes,
00:10:41Naigo na din akong timpla.
00:10:43Every time ang goon mag-experiment ko,
00:10:45I used to let them taste din sa kanang mga chefs.
00:10:49Ako din experiment.
00:10:51O, especially.
00:10:52O, especially.
00:10:53O.
00:10:54O.
00:10:55Especially ni Steffen,
00:10:56Steffen,
00:10:57Ah,
00:10:58Del Amen.
00:10:59Saka na sa,
00:11:00Executive chef sa Blue Water.
00:11:01O, executive chef sa Blue Water.
00:11:02O, executive chef sa Blue Water.
00:11:03O, executive chef sa food.
00:11:04Whatever sa diyan na siya i-inputs nga,
00:11:06Malimbawa,
00:11:08Pwede niya i-smoke nga butangan ang chorizo.
00:11:10Instead,
00:11:11O, i-grill,
00:11:13I-hemo nalang niya butangan niya liquid.
00:11:15So,
00:11:16Happy ko ko na ni Chef Steffen.
00:11:18O kay,
00:11:19Mura siya gusto sa mentor na ko.
00:11:21Hatag ang mga inputs nga angay mo sa chorizo.
00:11:24Honest feedback.
00:11:25O saan mag-better sa taste.
00:11:27Also, with Chef Cook.
00:11:28Sila ka na mga person sa Savoy.
00:11:30Musa na,
00:11:31Mga hatag sila na kong mga ideas.
00:11:32Chef mo na siyang gusto buhat dun.
00:11:34So,
00:11:35Reduce on salt,
00:11:36Or add unsalt.
00:11:37O,
00:11:38Panindot ka i-standardize.
00:11:39Nga,
00:11:40I used to be,
00:11:41Pwede arasan sila.
00:11:42Whatever nila,
00:11:43Pwede kong makustomize.
00:11:44Huwag sa ilang preferable.
00:11:46Like gabay koan.
00:11:47Walang color.
00:11:48Walang color.
00:11:49More on garlic.
00:11:50Less ang salt.
00:11:51Actually ma'am,
00:11:52Naasan may mga guest,
00:11:53Or client nga,
00:11:54Na ay cancer.
00:11:56So,
00:11:57Daghan silang request.
00:11:58Dapat Himalayan salt.
00:11:59Dapat less ang,
00:12:00Preservatives.
00:12:01No,
00:12:02Preservatives.
00:12:03Dapat,
00:12:04Less ang fats.
00:12:05Makahimot sa niya na.
00:12:06Oh, yes.
00:12:07That's a very good concern.
00:12:08O kay,
00:12:09Ako hinga ko masan kong chorizo.
00:12:10Pero mahalo koan ang fats.
00:12:12O.
00:12:13So,
00:12:14Atleast na,
00:12:15Na-discuss na siya karun.
00:12:16Nga,
00:12:17Naad,
00:12:18Possible di,
00:12:19Gapod yung enjoy a chorizo.
00:12:20Nga,
00:12:21Less na preservatives.
00:12:22Unde,
00:12:23Delicate siya tambok.
00:12:24Depende rin yun sa request sa mga customer mo.
00:12:26O kay F rin yun.
00:12:27O kay F rin yun yun.
00:12:28Mga anay ka-advantage sa iyahang chorizo.
00:12:30Kay,
00:12:31Maka-customize.
00:12:32And then,
00:12:33Aside from that,
00:12:34Standardize.
00:12:35So,
00:12:36Dinibito banabana lang.
00:12:37Mauni siya ipambutang.
00:12:38No.
00:12:39Tanang tinimbang.
00:12:40So,
00:12:41Pag mag-iun ang,
00:12:42Ang client nga,
00:12:43Medyo parat.
00:12:44So,
00:12:45Itimbang na mo,
00:12:46Reduce na mo sa salt.
00:12:47Medyo tabang.
00:12:48So,
00:12:49Itimbang na sa namo,
00:12:50Ang labad kayo.
00:12:51Pero,
00:12:52Mugit sa nagyod,
00:12:53Ang kinala ng kayo.
00:12:54That's very nice nga.
00:12:55Naamoan ang customization.
00:12:57Yes.
00:12:58So,
00:12:59Meaning diya,
00:13:00If you customize per hotel,
00:13:01Or per supplier sa inyohang client.
00:13:03So,
00:13:04Each hotel,
00:13:05Lain-lain diklami.
00:13:06Lain-lain.
00:13:07In a way.
00:13:08Lain-lain na.
00:13:09Lain-lain na.
00:13:10Lain-lain na.
00:13:11Lain-lain na.
00:13:12That's why maunis yun.
00:13:13When you open it di tau,
00:13:14Ikaw familiar gud siya.
00:13:15Very hotel gud siya.
00:13:16O dateng.
00:13:17100%
00:13:18Meat.
00:13:19Wala na mga extenders.
00:13:20Wala na mga extenders.
00:13:21Wala na mga extenders.
00:13:22Wala na mga extenders.
00:13:23Wala na mga extenders.
00:13:24Pero,
00:13:25Kung naasay mga uban yun nga mga customer,
00:13:26Nga gustong nga extender.
00:13:27O meaning barato.
00:13:28Nga mabaligya sa nila.
00:13:29Mabaligya yun sila.
00:13:30Pwede rasad may makahimong.
00:13:32Pero,
00:13:33More on hotels gud.
00:13:34Mahalon gud ang ilaha.
00:13:35Wala na extender yun ilaha.
00:13:36Importante gud kayo.
00:13:38Yusan na mga information.
00:13:40May ang ingredients mismo sa chorizo.
00:13:43Inaka importante.
00:13:44Growing up mo mo gud na ito.
00:13:46Sikat mo yun kayo chorizo sa sibu.
00:13:48But,
00:13:49Nga masagot yun yung mga makitaan nga.
00:13:50The way how it is prepared.
00:13:52And aside from that,
00:13:53Magluda ka nga nga nung barato.
00:13:54Pamahal sa baboy.
00:13:55Yes.
00:13:56Oo.
00:13:57Sometimes kay baho.
00:13:58Sometimes ikangkaonin mo.
00:13:59Panis naman ni diritsyo.
00:14:01Labi na katong usual.
00:14:03Diba?
00:14:04Or maka-feel ka na yung murag flower.
00:14:05Something.
00:14:06Oo.
00:14:07Or nasa times nga.
00:14:08Kanan ni igluto ni mukha.
00:14:09Mupilit na ang katong murag plastic niya.
00:14:11Diba?
00:14:12Ang katong murag.
00:14:13Katong murag.
00:14:14The traditional.
00:14:15Nga kuan.
00:14:16Nga.
00:14:17The way it's prepared ba.
00:14:18Mupilit na siya.
00:14:20So, dili na kay kakao niya.
00:14:21Dali kay siya ma-burn ba niya.
00:14:23Mungyud na akong concern nga.
00:14:25Ang katong ina na nga style.
00:14:27Sa nga chorizo ba.
00:14:28Kanang safe ba na siya.
00:14:30Ang kain na na nga.
00:14:31Hindi pang sagol.
00:14:32O.
00:14:33Kami ma-m.
00:14:34Mukha on magod me.
00:14:35Mukha on sa dammong anak.
00:14:36So, kami mismo.
00:14:37Kabaw me.
00:14:38Or, sangamong isagol.
00:14:39Daho't.
00:14:40Masad niya.
00:14:41Ang sagulan na mga hindi maunga.
00:14:42Kami mismo mukha on.
00:14:43Yang mahadlok sa may butang hindi maunga.
00:14:45Sa mga tao.
00:14:46Kanun ba yan na.
00:14:47O.
00:14:48Nga important itiyo.
00:14:49Limpyo sa judyun siya ayo.
00:14:50Limpyo na ka-important.
00:14:51Yung mawagin na mong first.
00:14:52Nayoritig yun.
00:14:53So, in your post ma-m.
00:14:54Just ma'am, I'll tell you to check out the kitchen, what's that?
00:14:58Yes, it's a good one.
00:15:00Yes, it's a good one.
00:15:02It's a good one for the permits.
00:15:04That's very nice.
00:15:06So, Canisha, the one that you have here,
00:15:08this one is spicy?
00:15:11Yeah, spicy. Canisha regular.
00:15:13Canisha is a new star.
00:15:15With color.
00:15:17With color.
00:15:19And then this one is from Maribago Blue Water.
00:15:23So, it's an identity.
00:15:25It's an identity by just looking at it.
00:15:28But other hotels are also adapting to this.
00:15:30Correct.
00:15:31So, they're just using this.
00:15:33So, guys, if you're from the hotel industry, you can message them.
00:15:37They're just using this.
00:15:39So, okay, taste test.
00:15:42But you also have other products.
00:15:44Yes.
00:15:45Sausages.
00:15:46It depends on the request of the chefs.
00:15:49They can use the carving.
00:15:52Spiral.
00:15:53Spiral.
00:15:54Continuous.
00:15:55Continuous.
00:15:56Sausages.
00:15:57Oh, okay.
00:15:58Have you seen the carving?
00:15:59Oh, okay.
00:16:00Okay.
00:16:01I can make that one also.
00:16:03Very nice.
00:16:05So, I can make that one.
00:16:06I can make that one.
00:16:07Oh, okay.
00:16:08So, I can make that one.
00:16:11So, maybe you can flash the camera.
00:16:12If not, you can flash the camera.
00:16:14If not, these pictures can flash the camera.
00:16:15I can even flash the camera.
00:16:16The products.
00:16:17The products.
00:16:18And also, even a Facebook page.
00:16:20Okay.
00:16:21These pictures can flash the camera also.
00:16:22screen also so now let's do the taste test so I'm inviting my friends in the
00:16:28studio to try the chorizo also so by the way guys so see mom GG and
00:16:36see chef they're going to do a relief operation tomorrow yes sir is like
00:16:48it's a federations of chefs number so now my community kitchen it to sir morag
00:16:54mag adapt me some more top me some municipality nila as what the chef June
00:16:58Fernandez mo namong president so hopefully by Monday Monday oh yeah
00:17:06magkarapan lang sa medita wow thank you Kyle so mom i try po ay no na sige na mong katila
00:17:12guys pamahaw mga unta mga unta ninyo tomorrow ma magdaasad me mauniyan mong ipak mils
00:17:19perfect kayo ni siya ipak mils kayo dili siya dali madaot so ang ipak mils na
00:17:24mo tomorrow makahatag may approximately 160 pucks ka mga tao
00:17:28oh thank you Kyle so underneath siya sa holy rosary school of pardo ang mga
00:17:32FAC mga parents president kada level nagtapok may nagsabot may nga mo donate
00:17:39may bourbon kami mismo personally maat to tomorrow thank you four o'clock in the
00:17:43morning mag-deliver pack mils approximately one advantage
00:17:48Ani is dili siya dali madaot ya di po siya makunat kung i-compare naman sa
00:17:53kanso ang iparis na mo ani sapak mils rice chorizo and chicken
00:17:57mmm busog kayo na
00:17:59busog ang mga bata actually chunky kaysa daggan kaysa sood na chorizo
00:18:04baboy kaysa baboy kaysa i like it so guys you should try this ayun na pa abutang ang mga to pa
00:18:11mong hotel you have retail ma'am di ba yes ma'am
00:18:13um pwede raya yun sila mo pm sa page pwede raya mo contact sa akong number pwede raya yun naaman sa page
00:18:21so guys ito mong sa maids lutong bahay
00:18:25homemade chorizo
00:18:27tanawan ninyo ang ilang page dito you can buy this and how much for each pack
00:18:31for retail
00:18:33for one kilo ani regular is 270 ang spicy is 280 ang ordinary nami ordinary said
00:18:43this one is one kilo already no one half so this is how much
00:18:48right
00:18:50140
00:18:52140
00:18:5411
00:18:5611 usually sa one kilo is approximately is 22 pieces
00:19:00not bad
00:19:02oh
00:19:04lindututut kaysa mga ka nang kasagaran sa chorizo
00:19:06kahit pampangahong kahit bandalian
00:19:08pwede kaysa masood anot throughout the decade
00:19:101
00:19:121
00:19:141
00:19:162
00:19:171
00:19:181
00:19:201
00:19:211
00:19:221
00:19:231
00:19:242
00:19:251
00:19:262
00:19:282
00:19:293
00:19:302
00:19:313
00:19:323
00:19:334
00:19:344
00:19:354
00:19:36But it's more spicy.
00:19:39So it's spicy.
00:19:40I think it's the result of the sugar.
00:19:43It's very light.
00:19:44Very Cebuano!
00:19:46So I can't see it, but I can't see it.
00:19:49I can't see it.
00:19:50It's the magic.
00:19:52Okay.
00:19:53If you want to have a look at it, it's safe.
00:19:56You can have a look at it.
00:19:57Pure bubble.
00:19:58If you want to have a look.
00:20:00So, thank you, Kayo.
00:20:01Ngayon hindi share mo.
00:20:02And I hope.
00:20:03It's time to focus on your own.
00:20:07Good, that's the size.
00:20:09It's a soft one.
00:20:11It's a different size.
00:20:13It's a different size.
00:20:15So if you want to go out and have a single one,
00:20:17you want to go out and bring it to the cup.
00:20:19I can do it right now.
00:20:21But if it's like a full cup,
00:20:23it's a different cup of cup.
00:20:25It's like a cup of cup of cup.
00:20:27It's like a cup of cup.
00:20:29That's okay now.
00:20:31You can eat the chorizo rice?
00:20:35You can eat the chorizo rice.
00:20:37Yes, it's delicious.
00:20:39You can eat the chorizo rice.
00:20:41You can eat the chorizo rice.
00:20:43You can eat the chorizo rice.
00:20:45So guys, you have to try this.
00:20:47Safe for kids.
00:20:49And for adults.
00:20:51Yes, yes.
00:20:53First of all,
00:20:55when you start the chorizo rice,
00:20:59you can eat the chorizo rice.
00:21:03So, how long did it take for you to do the R&D?
00:21:09And finally, you can eat the chorizo rice.
00:21:11You can eat the chorizo rice.
00:21:13You can eat the chorizo rice.
00:21:15You can eat the chorizo rice.
00:21:17You can eat the chorizo rice.
00:21:19So you were very passionate about it every day.
00:21:21Every day.
00:21:23Most of the time, since I was in the hotel,
00:21:25I said to myself,
00:21:27I could eat the chorizo rice.
00:21:29And I could eat the chorizo rice.
00:21:31So I'd like to eat the chorizo rice.
00:21:33And then on the following day,
00:21:35I was in the hotel,
00:21:37I was in the hotel,
00:21:39and I was in the hotel,
00:21:41but I was in the hotel.
00:21:43And then at that time,
00:21:45my wife at the hotel,
00:21:47at the hotel,
00:21:49when I was in the hotel,
00:21:51I think,
00:21:53So it's time that I decided to go and ask my wife to supply the same thing.
00:21:59I love it.
00:22:01So, you can do it.
00:22:03You can do it.
00:22:05We can do it.
00:22:07We can deliver it.
00:22:09I know as a chef, it's a lot of food.
00:22:11It's a lot of food.
00:22:13It's a lot of food.
00:22:15It's a lot of food.
00:22:17It's a lot of food.
00:22:19Considering the things that you can do it,
00:22:22and consider the following day.
00:22:24So these are your early days.
00:22:26You can do it with R&D.
00:22:28How did you decide that you are confident that you can introduce your mom?
00:22:36No, she's the same.
00:22:38Actually, the chef is the chef.
00:22:40They're the chef cook.
00:22:42Okay, the chef is the chef.
00:22:44Step in to Maribago Blue Water,
00:22:47you stick with your wife to your wife.
00:22:50I'm the chef.
00:22:51I'm the chef.
00:22:52Okay, okay.
00:22:53You're the chef.
00:22:54So you can do it with a sort of,
00:22:56kind of mentors.
00:22:57They're the ones that you have to make their ideas.
00:23:00So, I'm happy.
00:23:01They say they're good.
00:23:02They're good.
00:23:03For me, my feedback is that they're good.
00:23:05You try to imagine.
00:23:06I have a friend here at Maribago Blue Water.
00:23:08Three times,
00:23:10it's a tough time.
00:23:12They're too too bad.
00:23:13They don't treat a few,
00:23:15and when I bring them to my dad,
00:23:17I'll stay in the pool.
00:23:18I have been doing it once again.
00:23:20The last time I think,
00:23:21I can spend the last time on my mom's time.
00:23:23For the 4th time,
00:23:24I don't know how the exact supply is.
00:23:28It starts not to grow.
00:23:29No, no, no.
00:23:30It starts to grow.
00:23:32Less sugar.
00:23:34It's more sugar.
00:23:35So it's really the only daemons that are intelligent.
00:23:37I think anything that's not the problem.
00:23:39Caramelize.
00:23:41Caramelize,
00:23:42we're already given the value of some sugar.
00:23:43In blue water, they add the smoke flavor instead of a grill, right?
00:23:51It's a smoke.
00:23:53So, it's just infused with it.
00:23:55It's an innovation, right?
00:23:57Correct.
00:23:59The other thing is, if you have a chorizo, you can eat it.
00:24:03So, it's a smoke.
00:24:05So, even if you eat it, it's a smoke.
00:24:08So, how is your chorizo?
00:24:14So, this one, water first.
00:24:16A little of water to cook it well.
00:24:18Then, you can eat it.
00:24:20But, at the same time, you can eat it.
00:24:22But, at the same time, you can eat it.
00:24:24You can eat it.
00:24:26But, in my part, I have to add a little bit of oil.
00:24:32So, you don't have fats to eat it.
00:24:36So, how's your...
00:24:38First few, you can distribute it in Savoy.
00:24:41How is this?
00:24:43Unfortunately, it's in Japan.
00:24:45Then, you decided that it's okay to eat it.
00:24:49Next, it's a hotel.
00:24:51Yes, it's a scout.
00:24:52It's a hotel.
00:24:53It's a sampling.
00:24:54It's a summit.
00:24:55It's a summit hotel.
00:24:57It's a summit hotel.
00:24:58It's a summit hotel.
00:24:59So, it's just been able to get the permits.
00:25:03Permits.
00:25:04It's very nice.
00:25:05No, nga.
00:25:06Gimension ni Chef ganinang.
00:25:07Ang iha mga mentors are also iha mga fellow chefs.
00:25:11And, gana ganing community.
00:25:13I'm always amazed by a community.
00:25:15Nga magtinabangay.
00:25:16Instead of competing with each other.
00:25:17Yes.
00:25:18Because others will think nga.
00:25:19Ay, dito ka tabangan.
00:25:20Uy.
00:25:21Because you'll be the one.
00:25:22Nga.
00:25:23Kuana di.
00:25:24So, that's a very good example.
00:25:25Sina tinabangay.
00:25:26Tinabangay.
00:25:27I think it's kindest given back to you also.
00:25:28So, mauna nga.
00:25:29You have to maintain your quanjod siya.
00:25:30Nga nang iha mong quality.
00:25:31So that ang trusted niya.
00:25:32Nga adjut ka nunay.
00:25:33Bito.
00:25:34And I think when it comes to business.
00:25:35It's especially for kani mga home cook.
00:25:36Or kani mga sa food nga business.
00:25:38It's not just the quality of food.
00:25:39But how you do business with other people.
00:25:40Correct.
00:25:41So, it's a very good combination.
00:25:42Both of you.
00:25:43Nga.
00:25:44Nga.
00:25:45Nga.
00:25:46Nga.
00:25:47Nga.
00:25:48Nga.
00:25:49Nga.
00:25:50Nga.
00:25:51Nga.
00:25:52Nga.
00:25:53Nga.
00:25:54Nga.
00:25:55Nga.
00:25:56Nga.
00:25:57Nga.
00:25:58Nga.
00:25:59Nga.
00:26:00Nga.
00:26:01Nga.
00:26:02Nga.
00:26:03Nga.
00:26:04Nga.
00:26:05Nga.
00:26:06Nga.
00:26:07Nga.
00:26:13Nga.
00:26:14Nga.
00:26:15Nga.
00:26:16Nga.
00:26:17Nga.
00:26:18Nga.
00:26:19Nga.
00:26:20Nga.
00:26:21Nga.
00:26:22Nga.
00:26:23Nga.
00:26:24Nga.
00:26:25Nga.
00:26:26nd
00:26:29Pag remontistud어� drito.
00:26:34Nga.
00:26:35Nga.
00:26:36Nga.
00:26:36have for those having long
00:26:38hours of sitting. To Arte Casa
00:26:40Home and Interest, thank you for our
00:26:42beautiful setup as always.
00:26:44And to Modish Shop for my
00:26:46OOTD. I got this
00:26:48from them. So check them
00:26:50out on Facebook and Instagram
00:26:52at modish.shop
00:26:54The spelling is T-S-H-O-P
00:26:57Modish Shop.
00:26:59So stay with us and we'll be back shortly.
00:27:06Outro Music
00:27:36Outro Music
00:28:06Outro Music
00:28:08Outro Music
00:28:10Outro Music
00:28:12Outro Music
00:28:14Outro Music
00:28:16Outro Music
00:28:18Outro Music
00:28:20Outro Music
00:28:22Outro Music
00:28:24Outro Music
00:28:26Outro Music
00:28:28Outro Music
00:28:30That's right, that's what I think.
00:28:32The ingredients are so much bigger than the ingredients.
00:28:34So if I were to make this one,
00:28:36I stopped eating sweet seeds.
00:28:38Actually, I think it's more like carbon.
00:28:40With carbon.
00:28:42How do we eat it?
00:28:44It's more like carbon.
00:28:46It's less so that it's more like carbon.
00:28:48I don't care.
00:28:50Aside from your comport,
00:28:52I'm not sure about the incident.
00:28:54It's a good thing.
00:28:56When I was going to have a drink,
00:28:58So, if I'm in between the display or the pack, I'd like to pick up the pack.
00:29:03Personally, I'd like to pick up the pack because I didn't know what I was saying.
00:29:08I didn't know what I was saying.
00:29:10But I'm sorry to say that I'm in the roof.
00:29:14Because I'm in the roof, but I'm in the roof.
00:29:20Is it time now?
00:29:22Yes, I'm in the roof.
00:29:24Okay, balik.
00:29:30So, how do you handle the place?
00:29:32Wala naman kaayon?
00:29:33Wala naman kaayon.
00:29:34What are some of the lessons you learned in the senior year of running business?
00:29:38Lessons love in the juvenile, in the juvenile at site.
00:29:42Ano sa may lesson?
00:29:44Like, especially both of you as pangkol.
00:29:48And, uh, are related to pangkol.
00:29:52Tinabangay lang yun.
00:29:54Oo, okay, yun.
00:29:55It's a typical day.
00:29:57It's like, uh, Facebook or something.
00:30:00What's your advice for people who want to start a business?
00:30:05And then, what are the usual feedbacks that you get?
00:30:09Ano na lang?
00:30:10Lami.
00:30:11Feedback na lang.
00:30:12So far, mas majority lami.
00:30:14Less time mo yung, well.
00:30:16So, it's like a household aside from the house.
00:30:18But, um, mga, imo kayo okay, yung study work.
00:30:20And, um, if yes, I'll usually, uh, do you think, so,
00:30:26a school is always a way of bringing people together.
00:30:30Obviously, um, contribute to that.
00:30:33Okay.
00:30:46Ay, pa'y lang tadi ha, mam masks.
00:30:47Agad lang tapos sa to bodies that you're at
00:30:59Actually, it's about Sweden, ma'am.
00:31:03It's about Sweden, Germany.
00:31:07Six months.
00:31:29Think you live in these archives?
00:31:39No.
00:31:59all right so we're back so this time
00:32:26it's about the entrepreneurship journey so for mixed cuisine for the four years that you have started this what were your struggles and challenges along the way and what are your learnings actually I have some incidents which is the idea to rectify
00:32:55especially for those incidents that you cannot control through the supplier products actually my products is imported with you so since time
00:33:25and I book and I will momalik
00:33:27um but now I'm not sure how I'm not sure how to account how to account
00:33:32but usually what I encounter with you like I complain like I you and I you and you and you and you and you and you and I and I and I and I and you and I'm
00:33:46So, if people complain, they are not bad.
00:33:48They are not bad.
00:33:50They are not bad.
00:33:52But unless people complain, they are bad.
00:33:56But, the majority of them are bad.
00:33:59They are okay.
00:34:01They are not bad.
00:34:03So, when I am not bad at all, I am not bad at all.
00:34:06I am not bad at all.
00:34:08It doesn't have any things like dogs.
00:34:10But the Thai food is not a different kind.
00:34:13The same dates with your entire mall.
00:34:15Theybrailed with oneaintΩ to mix it.
00:34:17Even the distance between guys and friends and Freligas
00:34:19didn'tially mix the nacional matches.
00:34:20If you think about the East Marin Mo we are a difficult time.
00:34:23Although there are lots of people
00:34:25knowing the same with you.
00:34:27eyeballs listening, then you're harmful to girls.
00:34:29Correct, yes.
00:34:31This is important when I have the two visits.
00:34:33so far, they may have taken a meeting.
00:34:36They have been able to live in town.
00:34:37They can do the thing, they can do it,
00:34:39they have a luxury,
00:34:40and they can do it.
00:34:41So, okay.
00:34:42And these people are always coming together.
00:34:44So far, it almost got an amazing day.
00:34:46So, every day,
00:34:47it's so tight.
00:34:48It's got an routine,
00:34:50not negotiable.
00:34:52So, isa rasiya.
00:34:53There is a return.
00:34:54So, by the time,
00:34:55it's so short,
00:34:57I've never seen but it's so long,
00:34:58I've had much bigger hair on my eyes.
00:34:59So, there's no one else together.
00:35:01By the time I used to say, I'm going to repack, I'm going to vacuum, I'm going to be in charge of vacuum.
00:35:06So, she was using it, she was using it, she was using it, and then she was using it when I repack.
00:35:13So, more take turns, good.
00:35:16So, you're busy, you're going to repack yourself, you're going to have a meeting, good.
00:35:22So, what do you say, there are challenges too?
00:35:24You can't do it, Sad.
00:35:26I'm going to go to Holy Rosario School, my son didn't go to school.
00:35:31Migs didn't go to school.
00:35:33Yes, Migs did go to school.
00:35:34I'm going to be president at the level of your school.
00:35:37So, now we have a meeting for tomorrow, pack meals at Bourbon.
00:35:42So, I moved on to Launa, so I'm going to go to Launa.
00:35:45So, I'm going to go to Launa.
00:35:47So, I'm going to go to Launa.
00:35:49I'm going to go to school.
00:35:51So, if you're organising at school, instead of focus on the negotiations,
00:35:54So, I was going to go to Launa.
00:35:57So, when I was attending the meeting, the other meeting would come to Paris
00:36:00to be able to repack.
00:36:01It's really hard, you know.
00:36:03Okay.
00:36:04So, when I was working with my wife and dad, like ,
00:36:09I'm very good at the mindset of the boys.
00:36:11I'm very good at having to be a husband and wife.
00:36:15So, I'm very good at thinking of my wife.
00:36:19You can't get it, it's a lot of money.
00:36:21You can't buy it.
00:36:23You can't buy it.
00:36:25It's a lot of money.
00:36:27You can't buy it.
00:36:29You can buy it.
00:36:31It's okay so far.
00:36:33I always have to focus on the business.
00:36:37I can't believe that you focus on the business.
00:36:39I have to say that my son is a priority.
00:36:41But it's okay so far.
00:36:43It's okay.
00:36:45It's okay to help people.
00:36:47You can't buy it.
00:36:49You can buy it.
00:36:51You can buy it.
00:36:53You can buy it.
00:36:55You can buy it.
00:36:57You can buy it.
00:36:59You can buy it.
00:37:01You can buy it.
00:37:03You can buy it.
00:37:05You can buy it.
00:37:07Now that you are in your priority
00:37:09or your focus on distributing to hotels,
00:37:11can you consider that?
00:37:13That's your unique salary proposition.
00:37:15You can buy it.
00:37:17That's what makes you unique and advantage.
00:37:21Advantage.
00:37:23But there are resellers.
00:37:25You can buy it.
00:37:27If you're a so-key, you can buy it.
00:37:29You can buy it.
00:37:31You can buy it.
00:37:33If you bought it.
00:37:34If you buy it.
00:37:35You can buy it.
00:37:36If you need to buy it.
00:37:38You can buy it.
00:37:39I'm not good for it.
00:37:40I only have to buy it.
00:37:41You can buy it.
00:37:42I need to buy it sometimes.
00:37:43When I buy it.
00:37:44We can buy it.
00:37:45You can buy it.
00:37:46I'm not good for it.
00:37:48They are not going to be able to sell it.
00:37:51But are you also distributing to malls, grocery stores?
00:37:55First of all, when you release the COA certificate of analysis,
00:38:00the first thing is to get outside the supply side.
00:38:04You can say to Davao or to travel because of the COA.
00:38:09So first of all, you start at Usina.
00:38:13Caroon, now you're talking about COA going outside the Cebu.
00:38:18So, how do you sell products outside the COA?
00:38:22So, tell us the story, tell us the story.
00:38:27I have a friend from Mato Shag, Germany.
00:38:31So, I have a friend from Team KG.
00:38:33They are taking care of themselves.
00:38:35They are taking care of themselves.
00:38:38They are taking care of themselves.
00:38:40Praise the Lord, they are coming to Germany.
00:38:42I have a favorite place in Iangang Iso.
00:38:45So, it's about the name of Migs.
00:38:47It's a home-made home-made chorizo.
00:38:49So, when it's a vacuum sealed,
00:38:51it's a vacuum sealed.
00:38:52It's a vacation.
00:38:53It's a vacation.
00:38:54It's a vacation.
00:38:55It's six months.
00:38:56It's a vacation life span.
00:38:57So, okay.
00:38:58So, guys, if you are outside the country
00:39:01and you are wanting chorizo,
00:39:03mixed chorizo,
00:39:04you can tell us that it's a part of Iangang.
00:39:08There are sequins.
00:39:09They're not in a home-made hoax.
00:39:10But you can ask me to be in a home-madeahan...
00:39:11So, in a home-made.
00:39:13Native.
00:39:14Native?
00:39:15Native?
00:39:16Native.
00:39:17Native?
00:39:18Native.
00:39:19I think, everybody,
00:39:20you may be connected with the people who are not going to chorizo.
00:39:21Oh, they are not going to chorizo.
00:39:22But it's it Cebu-Ghion
00:39:23that can originate in our chorizo.
00:39:25I think so.
00:39:26I think so.
00:39:27Kinaanman si Lain na chorizo sa urban version?
00:39:30Lain Lain, pero ang kuwan judis ato ang...
00:39:32Ito Ilocos lamayang doang.
00:39:33Ilocos ba?
00:39:34Ilocos ba?
00:39:35O, si Bu, Si Bu, ang si Bu.
00:39:37Naaman ng good ay ingredients na naaman medyo aslo.
00:39:41Mones yung kuwan, mo kanang kuwan ang siya sa lukban, mga vegan.
00:39:46So, nagbuhat na sa kuwan na karun.
00:39:48So, nagkuwan ko raw.
00:39:52It's very nice to see the blue water.
00:39:54Aside from the summit,
00:39:56there are different kinds of sausages
00:40:00of the chef Mao.
00:40:02So, the concept of the buffet
00:40:04is different sausages.
00:40:06Aside from that Mao,
00:40:08they ate pizza.
00:40:10Pizza chorizo.
00:40:12They supplied them
00:40:14at Noble Hotel.
00:40:16Other than Chef Stanley.
00:40:18The executive chef.
00:40:20Business is so good.
00:40:22Pizza chorizo.
00:40:24Pizza chorizo.
00:40:26Pasta.
00:40:28Pasta.
00:40:30Chorizo pasta.
00:40:32It's spicy.
00:40:34Imagine.
00:40:36Pasta with spicy chorizo.
00:40:38Chorizo.
00:40:40Very Cebu.
00:40:42I don't know with other places.
00:40:44Laghan ba ang chorizo?
00:40:46There are some ingredients
00:40:48that are in Cebu.
00:40:50There are some ingredients
00:40:52in Cebu.
00:40:54Maybe.
00:40:56There are some ingredients
00:40:58if they are not in Cebu.
00:41:00There are some ingredients.
00:41:02There are some ingredients in Cebu.
00:41:04So I know how the chef is of the reason that she is of the reason that she is of the reason
00:41:12If she is the native, she is of the reason that she is of the reason
00:41:16and if she is the native.
00:41:18So she is of the native reason...
00:41:19I'm going to pray that, especially from the Tagama-Manila,
00:41:23she is of the natural need for her fruit and it is native.
00:41:27So, I was going to pray for her family,
00:41:33The executive chef is the one who likes to eat the cheese.
00:41:37I don't know, but I don't know.
00:41:40It's just a little concerned with this.
00:41:43It's a little bit of a job.
00:41:45It's a cast or a burot.
00:41:49It's a skin bag.
00:41:51It's a casing.
00:41:53It's because it's a good thing.
00:41:55It's a squeeze.
00:41:57Regarding the lotto, December.
00:42:01February 2019, October 25, 2019, April 23, 2019
00:42:05פר 2017, November 24, 2019
00:42:07February 2019, February 2014, January 2015,
00:42:11hypocrisy music broadcasting,
00:42:12and earlier,
00:42:14November 2018,
00:42:16November 2020,
00:42:17February 2020,
00:42:19February 2019,
00:42:20February 2019,
00:42:23February 2021,
00:42:25February 2019,
00:42:28February 2022,
00:42:30woah
00:42:31while I was young and were very keen andמied
00:42:36SHEATH
00:42:37I like native
00:42:38thee
00:42:39is Madame
00:42:40she's called Madame Historical
00:42:41she likes to bethree are other people related to her
00:42:44she can Express
00:42:59Do you have any hotels or any of these hotels?
00:43:03Mostly hotels.
00:43:04Do you have a buffet?
00:43:06Buffet.
00:43:07Pag-carving.
00:43:08Pricing siya.
00:43:09Pricing siya.
00:43:10Pricing siya.
00:43:11Pricing siya.
00:43:12Ah, okay.
00:43:13So, canilang guys, tilawin lang niya.
00:43:15Pagkanaan mo mag-carving-carving, pwede na dito mo mo order nila niya.
00:43:18Pwede na mo.
00:43:19So, instead of mag-litsyon-litsyon, kato na lang kunuhin ka.
00:43:21I-design ni spiral mag-al.
00:43:22Bitaw.
00:43:23So, paana-islang kunuhin ka ala siya.
00:43:25Kanagkita niya niya sa buffet, no?
00:43:26Correct.
00:43:27Very nice.
00:43:28So, what are your plans now?
00:43:31Five to ten years from now?
00:43:33So, may mga, let's say, what's the future?
00:43:35Pwede mo expand.
00:43:36Oh, mo expand mo.
00:43:40Actually, we're planning niya.
00:43:43Successful niya.
00:43:44Maayo diyan mo.
00:43:45Mo expand, no?
00:43:46So, true.
00:43:47Expand in terms with product innovation, variety, or distribution?
00:43:52Distribution.
00:43:53Distribution and varieties and also.
00:43:55Even though, okay na siya.
00:43:58Magsigipad yun.
00:43:59Inovation, no?
00:44:00Inovation, no?
00:44:01Yeah.
00:44:02Bilirigig ka mo focus na liha lang.
00:44:04Although, nakalista na mga kunatan na mga kunatan.
00:44:06So, napay mga additional, additional ad-ad pa.
00:44:08Depende na mag-unong sa'yong mga request niya.
00:44:11So, karang mag-unong nga situation,
00:44:12you have to compete the innovation.
00:44:14Correct.
00:44:15So, especially sa mga chef.
00:44:16Ang dagang, sige lang.
00:44:17Grabe ikig mga mind.
00:44:18Chef, muli magkwata.
00:44:20Mag-create ani.
00:44:21O.
00:44:22Kaya, uban ba?
00:44:23Chefs nato sa hotels are not from Cebu.
00:44:24They are from different countries, no?
00:44:25Correct.
00:44:26Mga import na sila.
00:44:27So, naa sila ilain nga distinct nga tasteful.
00:44:30For example, italyan sa sausages.
00:44:32Incorporate to chorizo.
00:44:33Correct.
00:44:34Correct.
00:44:35That's true.
00:44:36At ang lahat pa yun ang mga taste.
00:44:38So, mag-labad ang uni siya.
00:44:40Kung sa'kin nga pag-incorporate ng italian sa Cebuano ng chorizo.
00:44:45O.
00:44:46Sige na siyang eksperiment niya.
00:44:49Sige, pati na o.
00:44:50German mga sausages.
00:44:51German francs.
00:44:52O.
00:44:53Sa'kin sa'kin na.
00:44:54But I want the chorizo nga way.
00:44:56O.
00:44:57So, lain-lain.
00:44:58So now, tell us about your reselling, resellers program.
00:45:05So, is it going to be resellers for you?
00:45:08Pwede rin sila mo PM na ko.
00:45:10Mukhatag ko reseller price nila.
00:45:12Ipa-deliver, maximum 10 kg free.
00:45:1610 kg free ramig delivery ana.
00:45:19So, consignment niya or they pay first?
00:45:24Oo.
00:45:25They pay first?
00:45:26Oo, yes.
00:45:28Then, after i-deliver na mo.
00:45:29Okay.
00:45:30So, guys, they can do reselling.
00:45:32Minimum of 10 kg per order.
00:45:36Per order.
00:45:37Okay.
00:45:38So, they give free shipping also or free delivery for you.
00:45:41So, anywhere in the Philippines, you also do that?
00:45:44Yes.
00:45:45Yes.
00:45:46Okay.
00:45:47If you don't have a new car, that's it.
00:45:48Yes.
00:45:49Yes.
00:45:50Yes.
00:45:51So, you are the only one in your home.
00:45:52Yes.
00:45:53Yes.
00:45:54Yes.
00:45:55Yes.
00:45:56Yes.
00:45:57Yes, yes.
00:45:58Yes.
00:45:59Yes.
00:46:01Yes.
00:46:02Yes.
00:46:03Yes.
00:46:04So, do you have any message to our viewers, maybe tips for you when it comes to running a business?
00:46:22Yes, it's a good reason. Any business must start, it's a struggle. But if you have potential for the negotiation, go.
00:46:36It's not a good thing. It's a good thing.
00:46:40Focus. Concentrate on what you are doing.
00:46:44It's a good thing. It's a good thing. But at the end of the day, it's not a good thing.
00:47:01Sometimes, when you're in a pit of saying no,
00:47:07you have to break through it. You can not do anything with your own business.
00:47:15You can not do anything with your own business because God wants to push you more.
00:47:19But it's hard for me to say that,
00:47:21it's a good thing for me to say that,
00:47:22it's hard for me to say that,
00:47:24it's hard for me to say that.
00:47:26So, I'm the same,
00:47:29and it's hard for me to say that I'm the same,
00:47:31and I'm the same,
00:47:32the same thing.
00:47:33So the feedback of Chef Steffen is because he was working with me and his corporate money.
00:47:38He was like, I'm excited.
00:47:39I'm like, I'm excited.
00:47:41I'm like, Chef, I would call him a message.
00:47:45I would call him a message.
00:47:47I'll call him a message.
00:47:48I'll call him a message.
00:47:50I'll call him a message.
00:47:51How many of you give up?
00:47:54You gave up to the chorizo business or to the catura?
00:47:56Yes, I know.
00:47:57I can't call him a supplier.
00:48:00So, when you come up, you come up with your family, your birthday, your mother.
00:48:06It's a blue water.
00:48:08It's a blue water supply.
00:48:10It's an executive chef.
00:48:14It's an executive chef.
00:48:16It's a family.
00:48:18I introduced it. I'm from Nustar.
00:48:20It's okay, chef. It's a supply.
00:48:22It's okay.
00:48:24You let me bring here.
00:48:26I'm going to put it here.
00:48:28I'm going to put it here, I'm going to put it here.
00:48:32I'm going to put it here.
00:48:34We're going to put it here.
00:48:36I'm going to put it here.
00:48:38I'm going to put it here.
00:48:40But I'm so happy.
00:48:42I'm happy.
00:48:44I'm happy to keep it here.
00:48:46I'm happy to be successful in actually.
00:48:48Sometimes, it has been honest feedback.
00:48:52It's constructive.
00:48:54But as we are, we feel down.
00:48:56We feel sometimes confused, sometimes anxious, but at the end of the day, it's building us to make us better
00:49:06Even the product must improve getting one of the way at one point
00:49:11We're not a Kwanza person because I'm being here
00:49:14But see, I am not built in the Lord, but to build more of your confidence here
00:49:20You're not a resource for you, so you know not a good see guru on way of things business
00:49:29We're willing and you come up a ping pong
00:49:32Say Tina laugh at the end of the day. This is what I want woman. I won't be feeling like you are okay
00:49:38See chef is also Nana shining do not gonna career in star in in Dubai, but the hungry choose and business
00:49:47Diba? So, kato sir, anong sama nangyemuhang
00:49:51Anong sama nangyemuhang
00:49:53Ma-advise to other people
00:49:55Na kanaganing labi na karoon sa mga chefs, naghan kayutag mga
00:49:59Or katong aspiring chefs
00:50:01Aspiring business owners
00:50:03Anong sama ni mong ma-advise nila
00:50:05When they are in the Kwan fork, whether or not
00:50:08Mag-business ba ko or I'll choose this career
00:50:12Sa ako no, ako lang dyan advice no, actually mag-impleyado tawa
00:50:18Diyo, dili dyan nga mo kwan dyan
00:50:20Ang atong aim mag-wad is, ayahay atong pinginabuhi
00:50:24Diba?
00:50:25Pero whereas o mag-business dyan mo
00:50:28Na kay possible dyan
00:50:30Mutaas ang atong pinginabuhi
00:50:34Aside from that
00:50:36Morag ang uras sa dyan mo
00:50:38Makuha ni mo sa iyong pamilya
00:50:40Whereas o sa naamog ka sa company
00:50:43Taas kay kag-tahin dyan
00:50:45Morag mag-apos na dyan nila ba
00:50:47Morag sa
00:50:48Morag na
00:50:50Wa kay challenge, trabaho
00:50:52Whereas sa business man
00:50:53You have to focus
00:50:54O sa angay kalambuan
00:50:56Nga angay ihatang ni mo
00:50:58Mulambu sa dyan ang iyong negosyo
00:51:00O
00:51:01So
00:51:02I think kanyang mga chef
00:51:03Nakaadid na yung mga chef
00:51:04Sa dyan gusto dyan
00:51:05Na
00:51:06But
00:51:07Ang the problem is
00:51:08Ang kanang financial
00:51:09O stable ba dyan sila
00:51:11Chef
00:51:12Naamang ko ana
00:51:13Chef
00:51:14Na ko yung mga prospect
00:51:15Pero
00:51:16Walang dyan ko yung capital
00:51:17Challenge ko na
00:51:18O sa sana na challenge nila
00:51:19O
00:51:20But in my part
00:51:21Walang yun na
00:51:22Tigom-tigom dyan
00:51:23Sats time
00:51:24Anak na kong wife
00:51:25Maesan mo ko po itong kwarta
00:51:27Nasa tayong mga emergency pita
00:51:29Lahang pwede ko
00:51:30Huwam sa kwarta
00:51:31Naada yun
00:51:32O
00:51:33The rest siguro
00:51:34Maanang maglisudyod sila
00:51:35Kay Minos Judog Capital
00:51:36Kay di kakarol
00:51:37Kay utang bayaan sa hotel
00:51:38Kanya sad problema na
00:51:40Because
00:51:41Katunog
00:51:42No matter
00:51:43Unsan kakaskilful
00:51:44If you don't have the financial skills
00:51:46Correct
00:51:47And
00:51:48Kupot gani
00:51:49Kay mulusod
00:51:50Trabagin ng kwarta
00:51:51May tabi na guwi
00:51:52Nga mulusod siya
00:51:53On its own
00:51:54Maglisudyod ka grol
00:51:56Kaya
00:51:57I think
00:51:58Man said good
00:51:59The thinking sa mga tao
00:52:00Ay ginagmairabitaw
00:52:01Ginagmairabitaw nga gamit ka
00:52:02Ginagmairabitaw nga gamit ka
00:52:03Until
00:52:04Mubo
00:52:05Mukuha na siya
00:52:06Mo-snowball siya
00:52:07At the end of the day
00:52:08Walang kulawa lang
00:52:09Naghiginan siya
00:52:10Laayun na dahayun
00:52:11Make another business again
00:52:12Laayun na dahayun
00:52:13I think
00:52:14Kanaan mo
00:52:15Bear your skills
00:52:16Good
00:52:17Og ang imuang finansyal
00:52:18Ganaan
00:52:19Masabay din
00:52:20Sabay din na
00:52:21Importante
00:52:22Moansad na ako na-learn sa kumahasban
00:52:24Kedilay ko
00:52:25Kayo ito finansyal siya
00:52:26I'm more on that work
00:52:27Balimi
00:52:28Balimi
00:52:29Kani siya
00:52:30Mui kuansad
00:52:31Si ma'am
00:52:32Iahadju ko yung nun
00:52:33Gahi kikapagastuhon
00:52:34Gahi kikapagastuhon
00:52:35Gahi kikapagkuno
00:52:37Kaya lahi mong goodning
00:52:39Na ata sa production sir no
00:52:41Kita mo nang kaibaw nga kanin
00:52:43Dapat
00:52:44Ni anin
00:52:45Kaya ang finans mo
00:52:46Mubitad ba
00:52:47Dili sa
00:52:48Dili sa
00:52:49Dili sa
00:52:50Angay ba
00:52:51Pwede pa ba
00:52:52Makapaabot
00:52:53Dili na pwede nga
00:52:54Dili lang
00:52:55Alapin na ni chef ma'am
00:52:56Laki kini mo luto
00:52:57Og dili ni kumplito
00:52:58Oh
00:52:59Dili mo na
00:53:00E kay luto niya
00:53:01Ang kanilot niya
00:53:02Maminaw man siya
00:53:03The kind of asin
00:53:04Ngay lang ipangita
00:53:05Kung di naman ako
00:53:06Ay nalag luto
00:53:07E kay luto din
00:53:08Ang gumi huwag ako
00:53:09Ang tawaan ko
00:53:10So
00:53:11Kana nga part
00:53:12Actually
00:53:13Kana dihaang
00:53:14Dihaang
00:53:15Conflict
00:53:16But at the same time
00:53:17It can be a good bonding
00:53:18No
00:53:19Masa Jud na akong na-learn
00:53:20So
00:53:21Thank you kayo
00:53:22Sa inyong time ha
00:53:23Thank you
00:53:24Busy Jud kayo sila guys
00:53:25They have their relief operation
00:53:27Tomorrow
00:53:28Tomorrow
00:53:29And on Monday
00:53:30Monday Samo
00:53:31So maybe you can invite them
00:53:32Sir
00:53:33Basig na ipay ganahan
00:53:34Mo donate
00:53:35By the way
00:53:36Ogisay ganahan
00:53:37Open radyo namong ko
00:53:38An organization
00:53:39Which is
00:53:40Selfs Federations of Cebu
00:53:42Which is
00:53:43Our president is
00:53:46June Fernandez
00:53:48So we need
00:53:49Madawatrami
00:53:50Or whatever Indonesian
00:53:51Asa Manila mga Hatag sir
00:53:53If ever
00:53:54Taan may link
00:53:55Ngagi ipuan
00:53:56Na through
00:53:57GCAS
00:53:58And then
00:53:59Sa organization na lang
00:54:02Mo contact lang sila
00:54:03For maybe guys
00:54:04If wala pa itong
00:54:05Ngakuan
00:54:06You can message their Facebook page
00:54:07Na lang sa
00:54:08For now
00:54:09And then
00:54:10Pwede na sad mo mo
00:54:11Happy to order
00:54:12Or ask questions about the business
00:54:15So pagka tinood lang
00:54:16Whatever means possible na ito
00:54:17Karoon
00:54:18Pwede na ito i-maximize
00:54:20Just so we can help people in
00:54:22North of Cebu
00:54:24And si ma'am also
00:54:25Ako kami maghatag bitumuro
00:54:26Pack meals
00:54:28Approximately
00:54:29160 packs
00:54:30Among matagaan
00:54:31Na ay chorizo
00:54:32Sa among pack meals
00:54:33Na ay chorizo
00:54:34Na ay fried chicken
00:54:35And rice
00:54:36Aside from that
00:54:37Na aside may mga bugas
00:54:38Mga groceries
00:54:39Mga pre-love
00:54:40Pwede pa sa June May Madawat
00:54:42Naarami sa Holy Rosary School of Pardo
00:54:44Holy Rosary School of Pardo
00:54:46So until tomorrow
00:54:48Until today
00:54:49Oh yes
00:54:50Mag repack naman
00:54:51May tomorrow 4 o'clock
00:54:52In the morning
00:54:53Mularga
00:54:54Pag-deliver
00:54:55Yes
00:54:56Thank you kayo ninyo
00:54:57So napagyod
00:54:58Gyapon
00:54:59If you are nearby Pardo area
00:55:00Bulacau
00:55:01Or Talisay
00:55:02You can drop by
00:55:03In Holy Rosary School of Pardo
00:55:06Lahay ang parish ha
00:55:08Lahay sa dahang
00:55:09So natapan na na sila
00:55:10Sa simbahan
00:55:11Sa St. Thomas Villanueva
00:55:13No?
00:55:14Kala sa Pardo
00:55:15So dinhara sa Pardo na ninyo makuha
00:55:17And also si Sunstar
00:55:18With Isla Lokal
00:55:19With Isla Lokal
00:55:20We are doing
00:55:21The Tabang San Norte
00:55:22Relief Campaign
00:55:23For our fellow Sabuanos
00:55:24In Northern Cebu
00:55:25Who have been affected
00:55:27Of course
00:55:28With the 6.9 magnitude
00:55:29So until now
00:55:30Naagihapoy ka na mga aftershocks
00:55:33And daghan pagyod kayutag
00:55:34Mga nareceive
00:55:35Nga mga
00:55:36Kanang
00:55:37Kung ano
00:55:38Mabasahan na to sa Facebook
00:55:39Nga wala pa mga taggy
00:55:40So padayon
00:55:41Gihapunta
00:55:42On our part
00:55:43With Sunstar
00:55:44We will go there Sunday
00:55:45Kay
00:55:46I know tomorrow
00:55:47Naghan po
00:55:48So Sunday naapod
00:55:49At least naapoy lunes
00:55:50So ang among target is Sunday
00:55:52So we are extending
00:55:54Accepting donations
00:55:56Until Saturday
00:55:57Tomorrow 6pm
00:55:59So we have
00:56:03We are receiving
00:56:04Or we
00:56:05You can donate any in-kind donations
00:56:07Like bottled water
00:56:08Canned goods
00:56:09Clothes
00:56:10Blanket
00:56:11Sleeping bags
00:56:12Tants
00:56:13And
00:56:14No
00:56:15Baby diapers na lang
00:56:16Di lima daw ko ng advisable
00:56:17Ang milk
00:56:18So maybe baby diapers na lang
00:56:19And
00:56:20If naamoy mga used na mga tarpaulins
00:56:23If you are from schools
00:56:24Organizations
00:56:25Events
00:56:26Or sa panangan
00:56:27Naamoy mga used tarpaulins at home
00:56:29Can yung mga happy birthday
00:56:30Or any occasion
00:56:31We also accept them
00:56:32May na lang na ganito
00:56:33Na nila
00:56:34O mat
00:56:35Gani
00:56:36Or temporary nila
00:56:37Na shelter dito
00:56:38So
00:56:39There will be
00:56:40Naatay mga drop off stations
00:56:42We have one here in Sunstar
00:56:44We also have
00:56:45In IT Park
00:56:46It's in Magnum
00:56:47It's in
00:56:48Love Yoga World
00:56:49Na studio
00:56:50There in the second floor
00:56:51Of Magnum building
00:56:53So if you are in Cebu City
00:56:54You can go there
00:56:55If you are in the Dauton area
00:56:57You can drop here in Sunstar
00:56:59In Sunstar
00:57:00In
00:57:01We also have
00:57:02In
00:57:03Lapu-Lapu City
00:57:04Makoy's
00:57:06Grill
00:57:07Naasad sila nga to
00:57:08And then we also have
00:57:09In Minglanilia
00:57:10And also in Naga
00:57:12So Minglanilia
00:57:13That will be
00:57:14Minglanilia Science High School
00:57:16Or you can go to Naga
00:57:17At to Musa
00:57:18Itong Mr. Liempo nga
00:57:20Koan
00:57:21Sa Inayagan
00:57:22So we also accept
00:57:24Donations by cash
00:57:25Or in kind
00:57:26So depende na na ninyo
00:57:28So now
00:57:31We will have
00:57:32Our repacking
00:57:33Also starting today
00:57:34So
00:57:35We already
00:57:36Kanang sent batch 1
00:57:37And 2 yesterday
00:57:38Immediately
00:57:39And then
00:57:40Karong repacking na po
00:57:41And then tomorrow
00:57:42Another repacking na po
00:57:43Para nagantag na bitbit
00:57:44Yes
00:57:45So together
00:57:46Kaya ragyud nina ito
00:57:47Maningkamot lang yut na
00:57:48Kinabangay lang
00:57:49Kinagmay Kaayo
00:57:50So
00:57:51Mauna siya
00:57:52So thank you Kaayo Chef
00:57:53Thank you
00:57:54Thank you
00:57:55Thank you Kaayo
00:57:56Save your time
00:57:57After a year
00:57:58Magripap
00:57:59Yeah I know I know
00:58:00Thank you so much for joining us today
00:58:02And
00:58:03Your story really reminds us
00:58:05Nung
00:58:06Nothing is impossible
00:58:07Yes
00:58:08Doing the career that you love
00:58:10And choosing entrepreneurship
00:58:12Yes
00:58:13So thank you Kaayo
00:58:14Thank you
00:58:15So this has been another episode
00:58:16Of Sunstar Startup Spotlight
00:58:18The Island Stories
00:58:19Brought to you by Isla Lokal
00:58:20Don't forget to check out
00:58:22www.islalokal.com
00:58:24And to support more Filipino products
00:58:26This is Queen Garcia
00:58:28Dinado saying
00:58:29Stay inspired
00:58:30Stay creative
00:58:31And keep supporting local businesses
00:58:33See you next time
00:58:34Thank you
00:58:35Thank you
00:58:36Thank you
00:58:37Thank you
00:58:39Thank you
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