MANILA, Philippines – When culinary scholar Danica Lucero heard Gordon Ramsay name her title onstage, she couldn’t imagine it.
Besting content material creator Ninong Ry, actress Judy Ann Santos, and Gordon Ramsay Philippines’ head chef Bea Qua, Lucero’s kamias halo-halo creation obtained Ramsay’s seal of approval throughout the Halo-Halo Problem final January, when the movie star chef visited Manila. When Lucero’s title was introduced because the winner, claps ensued, and hoots from her classmates from CCA Manila drowned the room.
Lucero was in shock, contemplating that she solely discovered concerning the competitors by way of a telephone name together with her college’s program coordinator, chef Kerwin Funtanilla, lower than two weeks earlier than the problem.
“I solely knew {that a} ‘sure occasion’ was arising, and so they wanted me to characterize the college. What gave the impression to be a traditional briefing turned out to be the best shock of my life when he advised me that the chef concerned is none aside from chef Gordon Ramsay. Imagine me once I say my preliminary response was, ‘Prank ba ‘to (Is that this a prank)?’” Lucero advised Rappler.
On the time, nobody was conscious that Ramsay can be visiting the Philippines, so Lucero had a tough time processing the information. Nothing a lot was mentioned concerning the occasion besides that she needed to put together a singular model of halo-halo.
“All alongside, I believed it was merely a presentation of how versatile halo-halo can get. I even thought that the entire thing can be taped and would solely be proven by way of considered one of chef Gordon’s TV exhibits,” Lucero mentioned.
Days main as much as the occasion, self-doubt crept in.
“I used to be beginning to query what a scholar like me was doing there and why God thought I used to be deserving sufficient to be in that place,” she mentioned.
To ease the nerves, Lucero searched on-line for Gordon Ramsay movies, ultimately stumbling on one the place he reminded aspiring cooks to “act like a sponge” — to soak up experiences quite than chase cash or titles.
“Greater than the bodily preparation wanted for the cook-off, what I targeted on extra was the psychological power wanted to beat the imposter syndrome I used to be feeling. At this level, I wasn’t even desirous about profitable, I simply needed to drag off all the pieces one of the best ways I understand how.”
Sharing the stage with family names in meals and leisure was surreal.
“The considered me, a graduating culinary scholar, sharing the stage with chef Ry, chef Judy Ann, and chef Bea felt like an enormous privilege. I took it as a problem and advised myself that I wanted to maintain up with these already nice people. So, it was sudden once I was introduced because the winner,” Lucero mentioned.
“However within the greater scheme of issues, I hardly noticed the entire occasion as a contest. It was an honor and a blessing as a result of that chance isn’t freely given to anybody. For a scholar and an aspiring chef, with the ability to prepare dinner for Gordon Ramsay is a win in itself.”
However little did Lucero know — past the moment media buzz from that win — that the expertise would change the course of her life. What began as an evening crammed with imposter syndrome pushed her to dream greater, and now, with the opening of her first enterprise, Say Halo!, she appears again and realizes it wasn’t simply the publicity that obtained her right here — it was each small choice she made alongside the way in which, starting from her childhood.
From Davao to the stage
Born and raised in Davao Metropolis, Lucero moved to Manila when she was about 9 years previous.
“I’ve all the time referred to our ancestral dwelling within the province as a ‘home of homes’ as a result of it’s dwelling to 4 totally different households. I grew up in a vibrant atmosphere with all of my cousins, titos and titas (uncles and aunts), and grandparents round, who’re all foodies. I noticed firsthand how meals has the ability to drag everybody collectively on the eating desk,” she shared.
She credit her love for meals to these lengthy hours of speaking and bonding over shared meals, the place good meals was all the time assured. Throughout Christmas, every of the 4 homes would proudly serve its specialty dishes for everybody to take pleasure in as soon as midnight struck.
“I bear in mind being a curious and giddy 6-year-old child. I might go to every home and provide what little assist I might within the kitchen. From eradicating malunggay leaves from their stems to wrapping lumpiang shanghai — all of it I discovered at an early age. I wasn’t simply uncovered to meals — I used to be emotionally invested in it as a result of it was what introduced us nearer as a household.”
Even then, she knew she needed to discover ways to prepare dinner — not essentially to grow to be a chef however to wield that magnetic energy of bringing folks collectively by way of one thing she created.
It wasn’t till the pandemic, nevertheless, that she discovered herself within the kitchen. The lull of lockdown made her take a step again and assume: “Am I on the appropriate path?”
On the time, she was a psychology scholar making ready for medical college. However slowly, she admitted her coronary heart wasn’t in it.
“With all of the fuss happening at the moment, I discovered my remedy and solace in kneading dough and baking cookies.”
Like many, she dabbled in lockdown staples — ube cheese pandesal, pink velvet crinkles, chocolate chip cookies — till she naturally gravitated towards savory dishes like pasta and basic Filipino meals.
“Time glided by, and all of the YouTube movies and articles about meals I got here throughout on-line simply weren’t sufficient for me anymore. I had this urge to know the depths of every delicacies and uncover simply how meals is enormously associated to our being. That itch for data is what led me to my journey on the Heart for Culinary Arts Manila.”
It was pastry, nevertheless, that Lucero fell in love with essentially the most. “The pastry facet of the kitchen is what ignited my ardour for cooking, and it’s nonetheless what excites me essentially the most. There’s a unique self-discipline and precision wanted as a pastry chef; it’s difficult and pleasing on the similar time.”
Greater than culinary figures within the business, Lucero attracts inspiration from the ladies she grew up with: her lola (grandmother) and titas. “They’re superheroes in my eyes for his or her skill to make folks pleased by way of their meals.”
She additionally credit her mentor, chef Miguel Lorino, for shaping her confidence and creativity. It was early on in her culinary journey at CCA when chef Miguel pushed her to affix an in-school competitors.
“The thought and intimidating feeling of competing with different college students means greater than my stage was sufficient for me to reject the invitation. However he was adamant sufficient that I be a part of to not win titles or declare bragging rights however to show me that making an attempt is extra helpful than profitable.”
The fruit that modified her life without end
Every thing led her to that life-changing second. Her humble halo-halo creation, the place the bitter kamias was the star of the present, caught Ramsay’s coronary heart.
How did she give you it? By means of Lucero’s love and fervour for Filipino delicacies.
“As Filipinos, we love something maasim (bitter), from sinigang to paksiw to pinangat,” Lucero defined. “So, after we have been requested to usher in a singular ingredient, I believed: why not add a giant distinction to the candy halo-halo? One thing sudden, but in addition one thing that actually represents the Philippines. Our delicacies is limitless in flavors,” she added. Lucero needed to make use of that platform to indicate the world what we’ve.
She instantly knew she needed to include one thing bitter. Which native fruits would give such a definite punch? After researching, kamias emerged because the winner.
“It’s a kind of fruits that’s extensively out there but enormously ignored by Filipinos. We let kamias bushes silently develop in our backyards,” she mentioned. So, why not put the fruit to good use?
“Bringing kamias compote to the halo-halo problem was additionally my means of displaying those who our nation is dwelling to 1000’s of fascinating meals sources,” Lucero shared.
The win didn’t sink in till after the occasion, when she lastly checked her telephone. A whole bunch of congratulatory messages flooded in from associates, relations, and even strangers.
“I bear in mind chatting with Ninong Ry backstage earlier than it began. He advised me how this may change the trajectory of my profession for the higher. And he was a 100% proper.”
On the time of the competitors, Lucero was simply ready for her commencement rites. She was already making use of for jobs, even receiving a suggestion as a company chef, although she wasn’t positive which path to take, company or conventional kitchen. Weeks of uncertainty handed till a random telephone name from her mother’s finest buddy, Tita Jess, modified all the pieces.
“She advised me a couple of buddy — who noticed the Ramsay problem — [who] had been wanting to start out a halo-halo enterprise however couldn’t get assist from different manufacturers. Tita Jess instantly linked each of us, and a gathering was arrange in just some days. I discover all the pieces to be serendipitous. Months later, and Say Halo! was born.”
Say howdy to Say Halo!
Say Halo is Lucero’s first child, promoting her profitable kamias halo-halo alongside different Filipino-inspired icy desserts like turon halo-halo and buko pie halo-halo.
It’s meant to be “distinctive and revolutionary,” Lucero mentioned, reimagining Filipino flavors to ship halo-halo that balances custom with enjoyable twists.
It’s an artisanal halo-halo model, the place Lucero needs to supply an “elevated expertise of the normal merienda.” Her kamias halo-halo comes with nata de coco, macapuno strings, sago, dulce de leche, langka, kamias compote, coconut sauce, leche flan, and pinipig.
“We develop ingredient parts which have distinctive taste profiles however nonetheless actually mirror our Filipino roots. That’s how the Kamias Halo-Halo happened, and after that, with Say Halo!, we stored going with enjoyable twists just like the Turon Halo-Halo and Buko Pie Halo-Halo. We additionally ensure there’s all the time a very good mixture of textures, too, so each spoonful feels thrilling and satisfying,” she mentioned.
The enterprise formally began in early August, with its debut on the ArteFino Truthful in Rockwell. Surrounded by different native manufacturers, Lucero was overwhelmed by the constructive reception. It was a “surreal expertise,” she mentioned, with clients coming again not simply to rave about her creations but in addition to attempt extra flavors.
“We have been so blessed by the continual improve of assist in the course of the four-day truthful that a few of our flavors obtained bought out! Having our debut at an occasion like ArteFino made it all of the extra particular, particularly since they share the identical imaginative and prescient as ours — to push Filipino craftsmanship, whether or not that be within the type of attire or meals.”
Wanting forward, Lucero is happy however stays grounded — there’s nonetheless lots she needs to study and way more to deal with. She is aware of that studying within the kitchen doesn’t cease after getting her diploma; the true classes occur outdoors the classroom. But, she is hopeful that Say Halo! is simply the beginning of the various creations she has but to supply folks.
“My dream is to open a bistro and a speakeasy bar. That’s nonetheless far down the road, but it surely’s one thing I’m keen and excited to work arduous for.”
For now, Say Halo! intends to focus solely on halo-halo creations, however with much more distinctive flavors set to be launched quickly. For Lucero, that transfer displays her broader outlook on profession and life: to all the time increase your boundaries.
“That you must continuously defy what you thought you may do and what’s potential. Most of the time, what stops us from taking huge steps is our personal limiting beliefs. We regularly put ourselves in a field and let ourselves get comfy in it,” she mentioned.
And that very same idea, she believes, applies to meals.
“We’ve grow to be comfy with the concept halo-halo is simply an amazing mixture of candy elements. However who’s to say it will probably’t be reinvented? Letting your creativity run wild in an unapologetically great way is the way you’ll find yourself creating the subsequent huge factor.” – Rappler.com
