- 2 days ago
PERFECT DIET FOOD FOR CHRISTMAS
We’re going LIVE with CHIME OSABEL, Co-founder of Diet in a Box, to share tips and insights on building the perfect diet-friendly Christmas menu.
Stay tuned and celebrate wellness with us! ✨🎁
We’re going LIVE with CHIME OSABEL, Co-founder of Diet in a Box, to share tips and insights on building the perfect diet-friendly Christmas menu.
Stay tuned and celebrate wellness with us! ✨🎁
Category
🛠️
LifestyleTranscript
01:00The context, the impact, and the conversations that matter.
01:04I'm DJ Moises.
01:06It's the first day of December, just 24 days before Christmas Day, the season of sharing, celebration, and food.
01:14And what a way to start December by talking about what we eat and how we give.
01:19Joining us today is co-founder of Diet in a Box, Bell and Amadeus, and Mind on Wheels, Chime Osebel.
01:27Good afternoon, May Hapon.
01:29Thank you. Thank you for having me here.
01:32Maybe you'd like to greet your fans?
01:34Hi, guys. I'm already here.
01:37So before we dive deeper into the conversation, I'm sure our viewers would be interested.
01:44How did you get into entrepreneurship?
01:47Well, I started working in a private company back in 2012.
01:53And then they used to assign me to the business development department.
01:57And then right after that, when I've learned the tricks, I've thought about why not just put up my own company.
02:05And why exactly food?
02:07Yeah, because I partnered with a really handsome, great chef.
02:11His name is Chef Vivo.
02:13So if you're listening, hi, I love you.
02:17Yeah, so we partnered.
02:19I met him 2014.
02:21And then he loves cooking.
02:23And then at that time, I was at the peak of my sports.
02:29So we thought about coming up with something that's relative to what I'm doing and what he loves.
02:37So that's the Diet in a Box.
02:38I learned, and correct me if I'm wrong, that Diet in a Box started with 6,000 pesos.
02:44Is that true?
02:45Yes, that is so true.
02:46Just 6,000 pesos.
02:47So how did you grow from 6,000 pesos to 6,000 followers?
02:52Wow, that's a good question.
02:556,000 pesos.
02:59We had a lot of like, at that time, we were, what do you call this?
03:04I was still working at that private company.
03:07And then I used to force my learners back then to like order Diet in a Box.
03:13And then, yeah, I just post it online.
03:14And apparently, I didn't know that people are also, they also love the idea of healthy eating.
03:21So that was the start of it.
03:22So from just having like 10 clients to it became 50 clients.
03:28And then now, it's like more than 300 clients on a weekly basis.
03:33It's amazing.
03:33Thank you, you guys.
03:34Thank you so much.
03:35So is it more of a personal journey that you focused on calorie counting type of food?
03:42Actually, yes.
03:43At that time, I was doing, I was doing, I was practicing, I was training for triathlon.
03:51Yeah.
03:52So my coach would tell me like specific diet meal plans.
03:58So I've asked Bibo's help, my partner, who's the chef, to help me come up with like meals that's like, that's really good.
04:08But at the same time, can also cater to the specific diet that I have.
04:13So it's more of a personal journey.
04:15And then I started sharing that amongst my friends.
04:18And then that was it.
04:19Like people loved it to a point where some people, like some doctors saw it.
04:24And then they've asked me to prepare something for their patients too.
04:28And yeah, so it's more of like a personal journey.
04:31Then people started, and I brought people along to my journey.
04:36So yeah.
04:37So how does diet in a box make that balance?
04:40And the context of the question is, at least for a lay person like me,
04:44I always have an impression that if it's diet food, then it doesn't taste good.
04:49Or if it's diet food, but you end up hungry.
04:53No, no, no.
04:54That's not really it.
04:56Well, true to the, most people think of that actually.
04:59I get to talk to people who has the same perception of diet.
05:04But like, you know, like the theory of diet is like, diet is all about what you eat in a day,
05:11what you eat in a week, what you eat in a month, in a year.
05:13That's what the theory of diet is.
05:16What we're promoting is an advocacy of healthy eating.
05:20So the concept's like more of like, because it depends like subjectively what a person wants, right?
05:27What you want to achieve.
05:29Most people who are doing sports, they truly understand the concept behind nutrition.
05:36Those people who have, who have like medical condition, they also like, understand the wisdom of that.
05:44Some people, they do that for lifestyle.
05:47So, yeah, it matters depending on the person's goal.
05:53So, the advocacy of diet is in a box is more of like switching, the advocacy is switching people to a healthier way of eating.
06:04Yeah, that's just really it.
06:06What about people like me who's into lechon, Hawaii, and especially that we're moving towards the holiday season?
06:14Oh, you know, like I also eat lechon.
06:17Most of my friends eat lechon too.
06:19I love lechon.
06:21P.S.
06:21I love lechon, yes.
06:23But like, you know, it's all about like mindful eating, Dij.
06:28It's really all about that.
06:29But I love the concept of making the complex simple, you know?
06:35In terms of like dieting, there's like a lot out there.
06:37Like you have to do this, you have to do that.
06:39There's like a lot of science thing.
06:41But for me, doing this for 11 years, the concept is really about mindful eating,
06:46especially if you're running through a challenging season like this, Christmas time.
06:52Like myself, I have a competition this January, and I need to be on a specific weight.
07:00So what I do is that I also need to enjoy because I have another business, right, which is Bella Namadea.
07:05So I really have to find that balance.
07:08So what I do is that I just really have to be mindful about what I eat.
07:12So they call it, it's more of like a calorie counting thing,
07:19but like I don't do so much of one dish.
07:22Like I get one from a little to my plate, a little and all that.
07:27So you don't feel deprived.
07:29Yes, exactly.
07:30And then, but what I do, I don't know if most people do this,
07:34but I've learned so much about sugar, and it's really terrible for your body.
07:40And sugar actually makes your, it's the reason why you get also fat.
07:46So I try to avoid high sugar food or beverages, and then that's just really it, yeah.
07:54By the way, and I don't want to put you on the spot,
07:57but I think you're the expert of this question
07:59because some of our viewers do not necessarily understand the impact of sugar.
08:04So which is worse, sugar or carbohydrates?
08:07Because carbohydrates also has sugar.
08:09Sugar, yes.
08:10Well, too much of something is really bad, right?
08:14Insert Spice Girls.
08:15There's a Spice Girls song for that.
08:18Too much of something is bad.
08:21If there's a lot of sugar in your body, like it signals so much in your body,
08:26so it stores a lot of fats too.
08:29So it becomes fat.
08:30So carbohydrates, it's actually needed for your energy.
08:36So most especially if you like work out, like you badly need carbohydrates
08:40depending on your activity for the day.
08:44But yeah, to answer your question, sugar, you have to avoid that.
08:48Like a lot of that you have to avoid.
08:51You obviously look fit.
08:53Yeah, thank you so much.
08:54I try my best.
08:56So the usual question that we've asked also a couple of our guests in the past,
09:01especially now with social media, there's a lot of content
09:04and then a lot of them claiming to be true.
09:08But when a person wants to get fit, how much of it is food
09:13and how much of it is exercise?
09:15That's a good question.
09:16Oh my goodness.
09:17Thank you for asking that question.
09:20This is the top five.
09:21This is the top five.
09:23I'm nervous.
09:26I love that because I need to like share this idea to the world
09:30because it's really nutrition first.
09:33You can't, you can't, there's a saying that goes,
09:36you can't exercise your way out from a bad diet.
09:40Yeah.
09:41So you really have to like focus on your nutrition.
09:45You have to know your limitations.
09:47And then if you, if you, if you eat bad food and then work out,
09:54it wouldn't really do well.
09:57So focus on nutrition and at the same time, work out.
10:01So now the next question is for those who will eventually venture into business.
10:09You would be competitors.
10:10So how do you manage the operational challenges for running a,
10:19this is a food delivery business, right?
10:20Yes.
10:21Yes.
10:21It is a cloud kitchen.
10:22And we've been in the industry for 10 years already, since 2014.
10:27So just in case we have viewers who want to be your competitors,
10:33what are the lessons learned or running an operation,
10:36especially for food delivery?
10:37Ah, okay.
10:38I should lie at this point so that no one would succeed.
10:41No, but like, but to be honest with you, when we started Diet in a Box,
10:49I mean, we did not know that there were also other food delivery service at that time, 2014.
10:55It started even before the pandemic, right?
10:57Yeah, yeah.
10:58Okay, continue.
10:582014.
10:59So like, we didn't know.
11:00We were just really focused on, I think what worked for us is really sticking to the reasons
11:06why we're doing what we're doing.
11:08And I put life to that.
11:09But I always tell my friends at that one too.
11:12So if they see you that you're really doing the work, I mean,
11:15people would really understand your advocacy right away.
11:18So if you want to succeed on this business,
11:20then you really have to put life to your purpose, to your advocacy.
11:27I think that what makes the business strong, like for 10 years now.
11:32Other than that, what else?
11:35No, but I think that that's a good point.
11:36Because among my personal advocacy also for people who want to go into business,
11:42Yeah.
11:42I think the paradigm will have to shift because a lot of people would always ask friends,
11:48like, where's the money?
11:49Yeah.
11:49And then they venture into that business.
11:51Yeah.
11:51Instead of asking themselves, what's the value they can bring?
11:55Exactly.
11:55And then make money out of it.
11:57Exactly.
11:58You know, to add to that, like, when we started, we never really thought about, like, profiting.
12:04It was just really sharing.
12:05It was really sharing my journey, like, to the community.
12:11And we never thought about profit.
12:14And then it was just a surprise that, oh, my God, so we're profiting from this.
12:17It comes from, it actually comes from the mindset that you truly believe in what you do.
12:23True.
12:24Because we can only sell what we believe in.
12:27Exactly.
12:28So if it started, to your point, like an advocacy about eating right, and because you believed in it,
12:34then more people would also be willing to part with their money to join you in that journey.
12:42Exactly.
12:43Yes.
12:43They get inspired by you, too.
12:45That's what's the most important thing.
12:46Sike, let's go back to, so that we will not grow more competitors, let's go back to, what's the common…
12:52My competitors.
12:54What's the most common misconception, especially for Filipinos, about healthy eating?
13:00Oh, that it's, like, bland, that it's, like, hospital food.
13:02Like, you eat just peanuts, and then you're healthy already.
13:05But, like, you know, like, the people think of that, I swear to God.
13:11But that's a lot of misconception out there.
13:13Like, that it's not delicious, that it's not flavorful, that you're going to remove so many things.
13:20Well, when we started, there were a lot, but, like, it's very, it's different.
13:29And the concept of diet has also evolved all throughout the years, even, like, different concepts of diet.
13:36Like, right now, with Diet in a Box, we have, like, five different meal plans.
13:40We have the calorie counted.
13:41This is the part where I'm going to sell you guys.
13:43The calorie counted, the keto, the lean machine, the vegan, the pescatarian, all five, they have, like, different concepts of dieting.
13:53The pescatarian focuses more on seafood, right, and vegetables.
13:59Then we have vegan, which is all plant-based.
14:01Then we have keto, which focuses more on good fats.
14:04And then we have the lean machine, which is high protein and enough carbohydrates.
14:09And then we have the calorie counted, which is just really the basic concept is you count the calories.
14:15So, a lot of misconception about dieting is that, like, blandage, or silas, or you can't enjoy, you know.
14:23But that's not really what we're experiencing.
14:26For 10 years now, a lot of people have enjoyed the idea of switching to a healthier way of eating.
14:34In fact, like, it's more, it's more, it's reasonable for most people because on a usual, we get to spend a lot, right?
14:46But if on healthy eating, it's more barato, actually, if you think of it.
14:51Like, if you go for, like, a week thing.
14:53So, that's another misconception because they say dieting is very mahal, or it's very expensive.
14:59I heard about that also.
15:00But it's not really.
15:01It's very reasonable.
15:02If you really think of it, if you put your pen and paper in, compute everything in, mas barato gid siya.
15:08Yes, if you do the dieting.
15:11So, that's just it.
15:12It's mahal, and it's not as delicious as regular food.
15:17This one, I hope I will not get into trouble.
15:20So, please don't judge me.
15:21But I do have a curious question.
15:24I've met some people who are vegan.
15:27Yes.
15:27And they are still on the heavy side.
15:29What do you mean, heavy side?
15:30Meaning, overweight.
15:32Ah, ma'aw.
15:33Oh.
15:33But maybe they're still, they're still new on their journey.
15:36Okay.
15:36Perhaps.
15:37But you really think that, aside from, maybe, genetics also has a factor.
15:42Perhaps, no?
15:43Yeah.
15:43Okay, that's also the question inside my head, no?
15:47Yeah.
15:47Whenever people would say that they're vegan, I have a misconception that they should be fit.
15:52Yeah.
15:53But that doesn't happen all the time.
15:55Yeah.
15:55No.
15:56Now, can you me, we have several clients.
15:58Actually, sa mong roster for weekly deliveries, 70% of our clients are people with medical condition.
16:08Yes.
16:09And so, we're like murderers.
16:11You just have to imagine it.
16:12Like, we have a huge commissary.
16:13And then, in one of our walls, sa commissary, we put all the photos of our clients and then their medical conditions and then the restrictions of food.
16:24And then, maka-notice, I've, maka-notice kung, there are people who are fit but they have, like, high cholesterol, you know, stuff like that.
16:30Or they have, like, troubles with their liver.
16:32So, maglahilahig ginsiya.
16:36Yeah. So, katong imong gimension with a vegan, I think, I think it's very isolated sa na kay siyang amokisin.
16:44Ah, isolated siya. Okay.
16:45Okay. Because you already covered, I'm sorry, don't judge me.
16:48Yeah.
16:49But you already covered also whenever people would be regular with Zumba and they seem to be not fit but it's likely it's because their diet is not healthy.
16:59Because you also mentioned earlier, di ba, nga?
17:02You cannot exercise your way out.
17:04You're way out from a bad diet.
17:05Yeah. So, I think that's also something that our viewers should be more mindful of.
17:09Oh, tinuod. Yeah, tinuod.
17:11Ma-affect sa din yung performance, actually, if you have a bad nutrition.
17:16Like, for myself, I have a good experience of that.
17:20Like, two months ago, oh, last month, I was at a powerlifting competition.
17:27And then, so I need to be like 74 kg.
17:32And then, two weeks before the competition, I was at 71 kg.
17:37So, I needed to, I needed to eat a lot.
17:41So, I ate, I was like, I was like that bomb.
17:45So, I could reach 74 kg and then, performance-wise, oh goodness, I wasn't really performing well because instead of, instead of like, I'm fueling my body with good food, with the proper nutrients.
18:02So, yeah.
18:04So, yeah.
18:06But, I placed four, so like.
18:09No, there's truth to that because even if I'm fond of, I have unhealthy style of eating.
18:17So, I'm also into fried foods.
18:19But, I do get noticed that my focus is different when I'm eating too much unhealthy food.
18:29So, I can tell also even with my attention span, especially for coffee drinkers.
18:34Normally, I would need the boost if I've been eating also unhealthy.
18:39So, there's truth.
18:42I have to share something to that, Dij.
18:44Because, most of our clients, like, their doctors would recommend them to avoid anything that's fried and oily because it affects, like, greatly, saliva.
18:57Yeah.
18:58I've heard about that also.
18:59I was like, oh, damn.
19:01Like, this is something, something that we don't get to, like, what do you call this?
19:07Like, get a mindful while we're, like, younger.
19:09And, and I think, now I'm just reminded while we are into this conversation, although this is slightly out of the topic, but it's still about food.
19:18Yeah.
19:19I think it's the mindset also that has to change.
19:22And, the context of my statement is also, especially that it's also the holiday season, our fondness with buffet.
19:30Ah, yes, yes.
19:31And, then, among the things that I learned in economics is the, I hope I'm going to pronounce this correctly, satiety.
19:38I haven't heard of that.
19:40Yeah.
19:40You reach a certain point in which you already experience pain instead of satisfaction.
19:46But, I think it's because the mindset would tell us that the more food you eat on a buffet, the better it is for you.
19:53Not realizing that after we reach a certain point, that's no longer satisfaction.
19:58Yeah, that's true.
19:59I think that's the same also with eating too much fatty food.
20:04Because it's lechon, it's lechon kawali, it's binaguongang baboy.
20:09Then, it feels like there's satisfaction there.
20:11But, if you really take a step back, it's not balanced.
20:15So, that means the satisfaction is not as much as a balanced diet.
20:19Yeah, I agree with you.
20:20Yes.
20:21So, I think our viewers should be more mindful of this.
20:28But, now, let's move forward into from healthy eating, you also ventured eventually into a different culinary playground.
20:39So, what's the story, Mom, about, it's not a shift.
20:42It's just going into another territory.
20:45Yeah.
20:46Yeah, Belen Amadeus.
20:47Oh, I love Belen Amadeus.
20:49We've, the inception of Belen Amadeus was back in 2022, September.
20:55So, Bibo and I, we love, our love language is service good.
21:01We love, like, in fact, like, one of my good friends, Gia, who's here.
21:07Waiting for your coffee.
21:08Waiting for my coffee.
21:09She's like, she's like, one of those.
21:13I met Gia back in 2021.
21:18And then, we were at a gym.
21:21And then, I told my partner, you know what?
21:23I met new friends.
21:24And why don't we invite them over to Balay?
21:26And then, he goes, okay, okay, like, bring them over.
21:28So, whenever I bring friends, I allow him to, like, be at the kitchen, see and I bahala and everything.
21:34And then, to my surprise, he prepared a six-course or a five, a seven-course menu for my friends.
21:42I was like, no, you can't do this to me.
21:46Because, like, you know, I just met them.
21:48And then, I just met them.
21:49They might just disappear the week after.
21:52Right, exactly.
21:53Like, shoots.
21:54But, like, yeah.
21:55So, and Bibo loves that so much.
21:58And then, so, my friends, like, encouraged us, instead of bringing us here on a weekend and, like, you know, do this,
22:04why don't you just put up your own brick-and-mortar gyoed na?
22:07You can do this and serve people gyoed and let them enjoy your dish developments, too.
22:16So, yeah, that was it.
22:18So, we put up Bell and Amadeus.
22:20We named it Bell and Amadeus because it's our second business and my second name is Bell and his second name is Amadeus.
22:30So, that's why we called it.
22:31Second name, second business.
22:33Yeah, second name, second business.
22:35So, Bell and Amadeus.
22:35So, this one again, but not necessarily in the context of food, no?
22:39When we venture into something that's at least untested as far as we are concerned or you are concerned or your partner is concerned, what's the biggest fear, no?
22:51And the reason why I'm asking that so that our viewers can also get, maybe they can identify with these fears and get past them, no?
23:00Okay?
23:00I think that's where people would always focus on the comfort zone because it's comfortable.
23:04Yeah.
23:05You mean like for the business aspect?
23:07Yes.
23:08Because this is another one, no?
23:10Yeah.
23:11Well, it's always there, guys.
23:13Like, you know, I've had a lot of fears.
23:18Because I'm putting up Bell and Amadeus.
23:21In fact, like, I've thought about, like, nah, I'm already in business for, like, eight years at that time, 2022.
23:29I think it's okay and all that because I already have learned a lot from Diet in a Box.
23:34And then when we opened Bell and Amadeus, it's a different kind of monster.
23:38True.
23:38And I get to, like, experience, like, a lot of challenges that's really entirely different from Diet in a Box because this time it's not, like, a delivery service.
23:47People really go there and try your food.
23:50So I've thought the first fear I had was what if people would not understand the reasons why we put up this business.
24:00Like, perhaps, like, it's only dedicated to my friends.
24:04Like, they understood why we're preparing, you know, this very well-curated food to them.
24:12Second was, like, what if Cebu wasn't really ready for it, no?
24:15Like, kind of it might be too progressive, no?
24:20Because most of the, at that time, there were only a few progressive restaurants at that time.
24:25But I saw Cebu because in a span of three years, there were, like, a lot of progressive restaurants.
24:30Like, perhaps they were inspired by us.
24:32Yeah, but, like, right now, there's a lot na.
24:35So before, the gun came casual.
24:37So that was one of my, the many fears.
24:40Like, what if Cebu's not ready for a progressive restaurant like us?
24:44And what if they don't understand why we're doing it?
24:46But, yeah, but, like, just like what I did with Diet in a Box, we were just really focused on the reasons why we're doing it.
24:54And from friends dining in regularly, we became friends with strangers, like, who would dine there and would appreciate our culinary offerings.
25:07And we became, I even have a really close friend right now.
25:11Her name is G. Robor.
25:13Hi, Ms. G. Robor and John.
25:15They're in Hong Kong right now.
25:17But, like, they're one of our advocates at Balanama Diaz.
25:21And now they became, like, close friends.
25:23And they're able to appreciate the things that we do at BNA.
25:26So I think that would also help our viewers manage their fears, no?
25:31Tino-od.
25:32Fears, place, second place.
25:35No, no, no.
25:36Fears, second place.
25:38Anyway, sige.
25:40Going back to fears, no?
25:42Sorry for digressing.
25:44Going back to fears, was there a time in which, like, the construction is already ongoing or you're about to open and then a thought came inside your head telling you that this might not work?
25:59Ah, well, I never had that.
26:01I never had that.
26:02Once I do something, I commit.
26:04I think that's the athlete in me.
26:06Like, I need to finish something that I've started.
26:08One of the many great things I love about myself is the idea that I have this trait that if I have a vision, I really need to commit to that.
26:23Like, I really need to see it clearly.
26:26And what I love about myself is that I make the people around me, I show them that vision too.
26:32So I never experienced that na.
26:35That we were already in construction and I think, oh, what if this wouldn't work?
26:40Like, I've thought about, like, while it was constructing, I've thought about it was already full, people were serving, we were having fun.
26:48That was, like, the image in my head.
26:50Even up until now, like, I still have that image in my head.
26:53But, like, which is a good thing for young entrepreneurs out there or for those people who wanted to do entrepreneurship, I think we have to, that's, it's normal to have, like, cognitive dissonance, most especially na you're risking so much.
27:09But just commit to it and enjoy the process.
27:13There's no such thing as failure.
27:16You only learn from the challenges.
27:18Even up until now, like, we're already three years, but there are days na bago ang problem and we never experienced this three years ago.
27:29And to think it's a restaurant, you're supposed to be experiencing something.
27:32But on a daily nudge, something na maabot nga, different.
27:35And a mindset, an entrepreneur's mindset should enjoy the process.
27:40It shouldn't be, like, nang.
27:41Too caught up with the stress or the drama.
27:44Yeah.
27:44By the way, I'm just reminded also about the common question that I get when I have a conversation with people.
27:52Because I also transition from corporate to entrepreneurship.
27:57I see.
27:58In your case, how were you able to leap?
28:03Because I think that's, some people, they have their ideas.
28:07They also have their own vision.
28:10But they are just so caught up with the comfort zone.
28:13Ah, the comfort zone.
28:14So how were you able to finally, like, I'm comfortable with this, but I need to do this.
28:19Yeah.
28:20Wow.
28:22Wow.
28:232000, 2014.
28:25I was still working at a corporate.
28:29It's an Australian company.
28:30And I've been with them for seven years.
28:34And then, I've learned so much from the business, really.
28:38They've assigned me to the business development department.
28:42I've learned so much.
28:43Then, I can see myself of, like, helping the company.
28:48And then, oh, God, I can do this for myself.
28:52I've had those moments, too, now.
28:53What if, like, if I go out and it wouldn't work, you know?
28:57But, um...
28:58Because there's constant revenue.
29:00And this one, this is uncertain.
29:02Right.
29:02The possibility of returns can be higher, pero it's not as constant as receiving a monthly pay.
29:09Exactly.
29:10Tinood ka, Anna.
29:11I've experienced that myself.
29:13But, um, um, it pays to have, like, you get to have confidence, Manggood, if you get to write everything down.
29:20And I was being strategic about everything.
29:23I wasn't just like, oh, you know, I feel like...
29:25It was like, oh, I feel, I feel, no.
29:27Like, I knew that I was ready to get out because all the things that I wrote on the paper about the reasons why I should put up my own business,
29:36they were already there.
29:37I was already experiencing it.
29:39So, it wasn't really a feeling.
29:41I was already doing it myself.
29:43It was more of, like, me stepping out from my comfort zone, the usual comfort.
29:49Um, and then, nahad luksid ko at that time, actually, when, nindut kay to siya nga feeling, DJ.
29:54And thank you for, um, reminding me of that.
29:57Nami kaayos siya pa minawan right nao, gikilig ko.
30:00Because, um, I actually resigned twice from my company.
30:04The first resignation, they didn't accept it.
30:07They asked me, like, basig, you know, basig, you're not, it's just, it's just, like, because you just wanna something, you wanted to try something new, right?
30:16I was like, no.
30:17I was like, give it another shot.
30:19Maybe two months pa.
30:20And then, my boss from Australia really flew here and said, like, sige, let's, I wanna see what you wrote.
30:26And if ever, you're doing the right thing.
30:28And so, when she saw everything, she goes, like, yeah, like, you're already doing these things.
30:32And then, the system that you're going to build for this business, which is at that time, that in a box, mao na man ni siya.
30:39So, I think it's time for you to go outside of the company.
30:43So, it helped also na, I was surrounded by people na, who believe in my vision.
30:48Yeah.
30:49One of the many things na mahad looks at ang tao to go out is, like, if you're surrounded by people who are, like, oh.
30:56Who are risk averse, no?
30:57Or nega.
30:59Yeah, mga nega niya.
31:01Instead of gaining confidence, ikaw na hinuon, you'd have, like, second thoughts also because the people around you are, like, having doubts.
31:08But, thank God.
31:10I think that that's a good point because I think there's a cliche, but it's true, na we become the people we surround ourselves with.
31:18Ah, tinuon.
31:19So, if for a person thinking about moving from corporate to being an entrepreneur, it helps if that person is an environment of people who are also entrepreneurs.
31:29Exactly.
31:30Otherwise, if all of them are not taking the leap, then what are your chances of being encouraged to take that leap?
31:36Exactly.
31:37And funny, most people, they take advice from people who are not really doing the thing, which is funny, you know?
31:43Like, you should be, like, getting advices from people who are already doing the thing.
31:48That's a good point.
31:49Yeah.
31:49So, the other thing also is people would see the success, but they don't necessarily see the sacrifices, no?
31:59Oh, yes.
31:59Sige, what were the sacrifices that you had to make, no?
32:03For some, for your vision to become a reality?
32:07Oh, God.
32:10Business top three now.
32:11What a powerful question that is.
32:13A lot, here, one is, as you know, my business partner is also the love of my life.
32:23And one of the sacrifices is, sacrifices is kind of good.
32:26Like, sometimes we get to, because we're so, he's also competitive, and I'm competitive, and he's a, he loves to, he loves to work, I love to work.
32:36So, nighttime stage, we're wearing our, like, business hat still, and then, we're still carrying over.
32:45Yeah, and then, one of the many things that sacrificed was, like, you know, the honeymoon stage,
32:52or we're supposed to be getting to know more about, like, an individual aspect, but, like, now, we're so focused about it.
32:59Murug Mahugna, he's more of a business partner than the love of my life.
33:04That's one of the many sacrifices I've had.
33:06I could have, but, lingaw man sad siya.
33:08You really have to have that, like, wonderful, like, emotional intelligence, good.
33:12And you get to sharpen that as you progress.
33:16That's one.
33:17Number two is time.
33:19You would lose a lot of your time, good.
33:21Like, if you want something, you would lose.
33:25I call that, and I always tell my friends of this, you better listen to this, to my soon friends.
33:33There's always a trade-off.
33:35There's always a trade-off.
33:37If you want something, you're going to lose something.
33:40And that's, I feel like that's the psychology of the universe.
33:45Like, I wanted, I had a vision, and I wanted to succeed.
33:50I want to reach it.
33:52And in doing so, I've lost a lot of time.
33:54Time for my family, time for my friends.
33:57And I had any more realize because, like, things are different.
34:02Things would have, things changed.
34:03And that's, I think, now that you're, and that's magic, by the way.
34:09Okay.
34:09Anyway, so, and now that you mentioned that I'm reminded about the importance of vision,
34:16and we can translate it also to a personal why, because, yes, there will always be trade-offs.
34:23And if our why or our vision, as you say, is not solid enough,
34:28then that's also when people are more, the tendency to quit, no?
34:33Because the why or the vision is not strong enough.
34:39Do you know, people know the how part, like, they know how to execute it
34:43because they've read it from a book or they've heard it from someone.
34:47But if you don't have a strong reason, you don't have a strong purpose, your why.
34:51But, Tisha, you're not able to execute your how perfectly or, like, beautifully.
34:56And I hope that our young viewers are able to capture that, no?
35:02Because I think we're always, there's the tendency to go for the dream
35:08without necessarily owning that dream, no?
35:12And the how, eventually, to make that dream happen.
35:15And the sacrifices.
35:16Do you know all?
35:16That's required.
35:18Do you know all?
35:18People celebrate with you, na?
35:20Like, without knowing the things that you've been through, the sacrifices.
35:25And I feel like there's more impact or more meaning if ever people understand and see the sacrifices.
35:33Now, speaking about sacrifices and thinking about other people,
35:37I also learned that recently, your vision or the work is no longer just about food, no?
35:44So, you've taken that same heart into communities through Minds on Wheels.
35:51That's right.
35:51So, how did this vision also start?
35:56We, Minds on, the inception of Minds on Wheels was 2019.
36:02But we've started helping out 2018.
36:06It became official, it became public when we've officially made it like an NGO,
36:12like all the papers and all that, 2019.
36:16But I'm an educator.
36:18And then I'm a son of a well-celebrated educator.
36:21My mom, she loves teaching.
36:27She's a teacher.
36:29She loves teaching kids.
36:31And then, you know, like, as you progress with your journey in life, in entrepreneurship,
36:39you get to understand, na, you did not come this far to only come this far.
36:45There are actually a lot of reasons why you're here.
36:48And one of the many things I believe that I exist is I need to also,
36:53the reasons why I have these blessings, and a lot, actually,
36:59it's because I have this responsibility to help the community.
37:03And I'm genuine, because I come from a family where my parents were both working,
37:11but in the province, we've had, like, little, like, learning materials.
37:15And somehow it affected my education.
37:21Yeah.
37:21And then when I became comfortable, I saw a lot of families who are also experiencing the same thing.
37:31Yeah.
37:31But it's reflective, Kaisha, for me.
37:33I'm very philosophical about those things.
37:35So, yeah.
37:37And there's just so many.
37:38And how can you keep that to yourself, right?
37:41So, if I share a little, the impact is a lot, actually.
37:45So, we built Minds on Wheels 2019.
37:48The concept is a moving library.
37:50So, we get to visit from one school.
37:54We spend eight weeks there.
37:56That's moving to another school.
37:58And then, and this is not just, like, we go to a specific school, read, and leave.
38:04We don't do that, ha?
38:05We came up with a curriculum, a module, where we get to enhance the bottom performers' reading and comprehension.
38:15So, it's not just like a char-char or something.
38:20Like, it's like, what do you call this one?
38:23It's like, assessment, and then a curriculum, and then the result.
38:27And so far, we've visited a lot of schools already, 16 schools with 12 learning drives.
38:34There is an increase of 35% reading and comprehension, right?
38:40Imagine that.
38:41Imagine that.
38:42So, if I have a lot of trucks, my God, I'm busy, it's seguro ko.
38:47But I'm not going to leave business, for sure.
38:50No, but I think there's the part there that I will also remember and use the line more often.
38:58Katong, when you said that you have not come this far, just...
39:02To only come this far?
39:03To only come this far.
39:04So, there's the purpose of our success.
39:08It's not just about ourselves.
39:10Yeah.
39:10Now, I can relate to your advocacy specific to literacy.
39:18Because when I saw the Philippine literacy number, it's already around 70%.
39:26Although, because they change it to functional literacy, which is what you said.
39:31It's a char-char lang.
39:33They read, they write.
39:34But they can really follow instruction about what they read and what they write.
39:40Yes.
39:40So, how through Minds on Wheels, although you've stated that already, how does the mobile library and the eight-week learning drive help augment this gap?
39:55So, we visit a specific school for eight weeks.
40:01So, on that eight weeks, on every Friday of that eight weeks, we bring in teacher volunteers.
40:06So, this time, the teachers, because the problem is good in public school is that they get to have like 50 to 60 learners to one teacher.
40:18And then shifting.
40:19Yeah.
40:20And if you think of that, the learning acquisition is that they're good in one classroom.
40:25So, what we're doing is different.
40:27So, we choose like 50 bottom performers from grades three to five.
40:31What we do is that one teacher is to five learners.
40:35So, we come up with different comprehension activities revolving around the book.
40:54So, in every session, in every Friday of that eight weeks, kids would learn 10 new words.
41:03So, by the end of eight weeks, that's already 80 new words.
41:05Right?
41:06And then, there's an assessment.
41:10On the first week, they get to answer a questionnaire.
41:15And like 15% of the words that's there.
41:20But at the end of the eight weeks, you'll see the mistake or the mistake.
41:26And that's because we're very focused on the learners.
41:29So, one teacher is to five.
41:31And then the module is very interactive.
41:33We have like flashcards.
41:36And then this time, what makes Minds on Wheels impactful this time is that we're focused on the city.
41:43In the past four years, we were focused on the province.
41:45And we already gathered data from our learners in Canang Rural.
41:52This time, in urban, it's our first time, we partnered with Cebu Normal University.
41:59Which was supposed to be my next question.
42:01Where are you getting the volunteers?
42:03Yeah.
42:04Yeah.
42:04Grabe.
42:04Thank you, CNU.
42:05Like, CNU, thank you so much.
42:07Thank you so much, CNU.
42:08We partnered with their education department, the Dr. Alda.
42:13You're an amazing person.
42:14So, when we pitched in the idea, ganahan kayo silaan.
42:19Deli sa Cebu, like, we know, CNU, they produce, like, the best teachers.
42:25So, now they send out, like, teachers every Friday.
42:30Grabe.
42:31Amazing.
42:31So, with a really good curriculum and a really good teacher.
42:35So, grabe kayo ang result.
42:36How about the funding model to sustain this one?
42:41So, it's actually my corporation who funds Minds on Wheels right now.
42:45Yeah.
42:46So, to those who are watching out there, you better help the community.
42:52Because we can do so much if you have extra right there.
42:57You could help us out.
42:58But, what we fund entirely is also more food corporation.
43:04Even, like, even when you say volunteers, you still give them an allowance, right?
43:08And then food and everything.
43:10Also, the kids, every Friday, we get to give them food also.
43:13Lamik kayo amung food because it's diet in a box.
43:17Yes.
43:18Yeah.
43:19That is a good component.
43:22Now, for some of our viewers, they just see this as food.
43:26But, for the students, especially those marginalized students in public schools,
43:32it's an incentive also for them to participate in a program like this.
43:39So, nutrition, not many people have a better appreciation for this one.
43:43But, nutrition is a very important component to learning.
43:48It's good.
43:49In fact, like, in one of our modules, Duhaka Sessions, we talk about nutrition.
43:57Yeah.
43:58So, now, we're about moving towards the last chapter of the Q&A.
44:04The last chapter it is.
44:06So, how do you balance running two successful businesses and then also doing your social advocacy project?
44:17Wow.
44:17I never ask myself about that.
44:22How do I balance?
44:24I actually don't.
44:27Wait.
44:27How do I balance?
44:28I work out on a weekly.
44:32So, I'm not going to show you my calendar though because it's crazy.
44:36But, like, I make it to a point, Kydna, because I need to protect me, Dij.
44:41I need to protect my mental state also.
44:45So, what better way to do that?
44:47Okay, I'm going to work out, Kydna.
44:48So, I play tennis on a weekly.
44:51I play Jiu-Jitsu.
44:53I train Jiu-Jitsu.
44:55Then, I have, like, CrossFit also.
44:57Then, powerlifting.
44:58It's not going to be a Kydna.
45:00And, thank you for sharing that because I also met some people in which they see personalities or celebrities like you.
45:10And, then, they don't have as much appreciation about what you also do to take care of yourself.
45:20Oh, yes.
45:20Like, you need to love you first so that you can love others.
45:26That's like RuPaul.
45:28That's RuPaul.
45:29Hello, RuPaul.
45:32Yes, like, you really have to, like, sharpen your saw.
45:36You really have to.
45:37So, you got to read a book.
45:40People, you got to read a book for here.
45:43Then, you got to lift for here.
45:45You got to eat for your whole body.
45:47You got to go to, you need to go to church for spiritual.
45:49You know, that's how you sharpen your saw.
45:52You can't serve and love others if you don't.
45:55You can't share something you don't have.
45:58Hello, Mom.
45:58Yeah.
45:59Hello, Mom.
46:00You can't share something you don't have.
46:02So, you really need to love you first so that you can love others.
46:05Better.
46:05So, I think that that's already a good way to close this.
46:12But just in case, just in case, do you have any word of advice or wisdom or insights for our would-be entrepreneurs in the audience?
46:29The little chimes, watching.
46:33Wow.
46:35An advice?
46:38Well, for my advice to all the young entrepreneurs and to those who want to be in business,
46:46most of the people that I talk to and I get to share this, there was a group, like two months ago, I got to share this in Ilahang, what do you call this, graduation.
46:59I told them, it's a misconception that if you put up something and then people immediately go to you because you have an idea, that's actually wrong.
47:11And I've, you know, I've seen a lot of people do that.
47:16What we should do as entrepreneurs is if we have something, if we have a vision, if we have an idea, it has to be us who needs to explain it to the world
47:26so that they get to understand the reasons why we're doing it.
47:30And by doing so, if they can't do it, that's the time that they get to appreciate your services, your vision.
47:37And that's one thing.
47:40Second is, you really have to be rooted to the reasons why you're doing what you're doing.
47:47At least you're going to sell something that you don't even know or simply because you're selling it because of the money.
47:54But it's not going to be impactful on the long run.
48:01You have to, because when challenges, when you meet challenges, you can give up if ever you're not rooted to your why.
48:10And for 11 years of doing business, you would experience a lot of troubles.
48:18And your why is actually your golden bullet to, like, you know, to fixing things.
48:26So you have to understand the reasons why you're doing what you're doing.
48:29And I say that with Kuan Gud, like, with, I'm not even, like, sharing this because, like, you know, I'm here.
48:38But now, which is better because I've experienced sources.
48:42So it's a good, it's a good insight, good for everyone who's listening.
48:48Because I never had this.
48:49I never get to, I never had this experience that I'm watching from the screen and listening to these.
48:56Well, like, if I've had this, I could have had, like, I could have built an empire already.
49:01You had to go to the library during your time.
49:04Yes, there weren't any business books before.
49:07They were very difficult, no?
49:10But now, like, easy.
49:11They're on the second floor of a bookstore.
49:16I almost said it already.
49:17Nice guy, you know, platform DJ.
49:19I have to say this, it's a very good platform because, like, there are people out there who needs to hear these kinds of, like, conversation.
49:26I never gotten to, like, have this conversation before.
49:30If ever, no, the company, no, they're kind of a good guy.
49:35But, like, you know, speaking of, I'm going to take this opportunity.
49:38Order.
49:39Okay.
49:40I'm crazy.
49:41I'm crazy.
49:42I'm crazy.
49:42I'm crazy.
49:43Another business, actually, it's called Subbu Hub.
49:47Yes, it's online.
49:50You can order sa Grab.
49:52Yes, yes.
49:53So it's like an app?
49:55Yes, sa Grab app.
49:58Yes, you can order food sa Grab app.
49:59And, namagoy mga people who want, like, bigger, I'm so sorry, bigger food plates.
50:05So we do that for catering.
50:07For the holiday season.
50:09For the holiday season, yes.
50:10And beyond.
50:13Subbu Hub, guys.
50:15And again, thank you for joining us today.
50:17Thank you, Kayo.
50:18Chime, no?
50:19Thanks, Kayo.
50:19Because this is, while we are 24 days before Christmas, but we are, is it 30 days before
50:282026?
50:29Betaw.
50:30So it's a good mindset also for our viewers to ponder and reflect during the holiday season
50:38so that they will have an even better new year.
50:42Yes.
50:43So thank you very much.
50:45No, thank you.
50:46Thank you, Kayo.
50:46And all the best for your upcoming fight, no?
50:49This is sports fight, no?
50:51Yes.
50:51Fighting Philippines versus U.S. and Taiwan.
50:56Yes, let's go.
50:57So that wraps up this edition of Beyond the Headlines.
51:01We hope today's conversation helps shed light on the bigger picture behind the story.
51:06Once again, we'd like to thank our guest, Chime Osobel, for helping us connect the dots
51:11in ways that matter.
51:12So thank you for being with us today.
51:14I'm DJ Moises.
51:16Talk to you tomorrow.
51:17Happy holidays.
51:18Wow.
51:27Happy holidays.
51:57Happy holidays.
51:58Happy holidays.
51:59Happy holidays.
52:00Happy holidays.
52:01Happy holidays.
52:02Happy holidays.
52:03Happy holidays.
52:04Happy holidays.
52:05Happy holidays.
52:06Happy holidays.
52:07Happy holidays.
52:08Happy holidays.
52:09Happy holidays.
52:10Happy holidays.
52:11Happy holidays.
52:12Happy holidays.
52:13Happy holidays.
52:14Happy holidays.
52:15Happy holidays.
52:16Happy holidays.
52:17Happy holidays.
52:18Happy holidays.
52:19Happy holidays.
52:20Happy holidays.
52:21Happy holidays.
52:22Happy holidays.
52:23Happy holidays.
52:24Happy holidays.
52:25Happy holidays.
52:26Happy holidays.
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