This business owner from Mandaluyong doesn’t have any experience in cooking. But when the COVID-19 pandemic happened, he ventured into the lechon business.
“Hindi ako cook or anything. Wala akong any experience [in] cooking lechon. Ako ‘yung isa sa kwentong patotoo na kahit wala kang alam o wala kang idea sa ginagawa mo, you can work on it kahit dahan-dahan,” 37-year-old Gerhard Lola told The Philippine STAR.
Gerhard said that everything started during the COVID-19 pandemic. His family stayed at his mother in law’s house in Taytay, Rizal.
“Definitely it’s a blessing in disguise. Hindi ko naisip na lechon ever kasi wala akong background, wala akong experience, wala akong knowledge. Natuto akong magluto-luto kasi syempre nasa mother-in-law ako, gusto ko tumulong. That time, ‘yung life nun is a little bit slow.Gusto ko sanang mag ihaw-ihaw ng chicken,” he recalled.
Gerhard then asked his friend to help him create a DIY smoke barrel.
“Sobrang excited ko na lutuan ‘yung barrel. pagkatapos na ‘yun Nagtanong ako sa friend ko na nagle-lechon sa Bulacan. Nagpaturo ako sa kanya through chat and then triny ko agad,” he said.
It was in May 2020 when he started creating his own bellychon. His family and friends were the ones who first supported his products.
“Since sobra ‘yung lechon na ‘yun, binigay ko sa kapatid ko, binigay ko dun sa sister-in-law ko, tapos dun sa gumawa nung ihawan para at least to test na okay masarap ‘to. Sa ingredients ng lechon, wala naman talagang difference with others.’Yung proseso, kung pa’no mo siya lulutuin, nandun ‘yung sikreto,” Gerhard shared.
Gerhard invested P5,000 in his business and in a week, he had already received a return of investment.
“Ang nangyari is binabayaran na nila ako for me to shop ‘yung mga ingredients sa madaling araw tapos lulutuin ko for them. Hindi ko naman siya naisip as business talaga. Kasi ang mindset ko no’n is gusto ko lang talagang magkaroon ng trabaho kasi nakaka-pressure. At that time, sobrang scary ng environment lalo na ‘yung what’s happening Hindi ko rin naman naisip na mag-apply ulit kasi nga with my age,” he added.
He was able to perfect the bellychon recipe after two to three months. In June 2020, he finally received some orders for Father’s Day.
In time for the holidays, he also opened his first physical store in Mandaluyong in December 2020.
“December 24 madaling araw nagluluto na ako mag-isa, wala akong helper. Nagtitimpla habang nagle-lechon. Sobrang nakakapagod. Tapos nasunugan ako nung first batch. Behind na ako dun sa luto, behind pa ako sa oras. Naisip ko talaga mag-quit nung time na ‘yun. Pero kagandahan nandun ‘yung support system ko, ‘yung wife ko, family ko,” he said.
He stressed the importance of patience and hard work in establishing one’s business.
“Find something that you love doing. Marami kasing ups and downs in terms of business eh so kailangan mo ng persistence,” he said when asked about his advice to newbie entrepreneurs.
