Michael Apacible Bulletin

Where can your 500 pesos take you? For many, it might buy a simple meal. But for Abdu and Maha, 500 pesos marked the beginning of a journey from street vending to entrepreneurial success. This is the story of how they turned their humble beginnings into a thriving business, Biryani King, serving authentic Middle Eastern cuisine in the heart of the Philippines. The Beginning: Simple Meals, Big Dreams Abdu's journey began with a dream and 500 pesos. He started by selling simple meals on the streets: rice, fish, and chicken. His signature dish, chicken biryani, quickly gained popularity. Despite his modest start, Abdu's dedication and passion for cooking helped him create a brand that now boasts multiple branches. Crafting the Perfect Biryani To create their bestselling chicken biryani, Abdu and Maha take great care in preparing their ingredients. The chicken is marinated in a blend of spices, including cinnamon, coriander, nutmeg, salt, and pepper, and then boiled for an hour. Th

  Meet RenzMark Jairuz Ricafrente, known to many as Papa Dudut, the popular disc jockey (DJ) from Barangay LS 97.1 Forever. Beyond his vibrant on-air persona, Papa Dudut is a successful entrepreneur managing an impressive array of businesses. His journey from love advice on the radio to thriving in the business world is truly inspiring. The Voice Behind the Success : Papa Dudut has become a household name not only on the radio but also in the world of business. His entrepreneurial spirit has led him to establish and manage five businesses simultaneously. Let's take a closer look at his journey and achievements. A Humble Beginning in Business Papa Dudut's venture into business began with a simple desire to spend more time with his girlfriend, who was frequently at the salon. This led him to suggest they invest in their own salon. Leveraging his radio endorsement earnings of 500,000 pesos, he opened their first salon in 2019. The profits and his radio salary enabled him to expand

Let's dive into the culinary world featuring Chef Manuel and his innovative approach to sushi. Let's explore how he prepares his fresh ingredients daily and his signature fusion sushi rolls, which have become a hit on social media and in his restaurant, Unlimited Sushi Fusion. Chef Manuel has made a name for himself by showcasing his unique sushi rolls through live online demonstrations. "People eat with their eyes first," he says, emphasizing the importance of visual appeal in attracting customers. By showing how clean and precise the preparation is, he entices viewers and potential customers. With 13 years of experience as a head chef, particularly in Italy, Chef Manuel focused on creating fusion rolls. He collected various fusion ideas, planning to bring these back to the Philippines. His return marked the beginning of a new culinary venture that quickly gained popularity. The Birth of Uramakaria During the Pandemic: Starting Amidst a Crisis In July 2021, during th

  Discovering the Unique Delights of La Union: Chef Xavier's Fried Halo-Halo and Okoy Tikyos Ko Embracing the Heat with Unique Treats As the scorching heat of summer intensifies, many find themselves seeking refreshing treats to cool down. Traditional Filipino desserts like halo-halo have long been a go-to, but even the most beloved delicacies can become monotonous. Chef Xavier Mercado of La Union, however, is redefining this classic dessert with his innovative take: Fried Halo-Halo and its perfect pairing, Okoy Tikyosko. The Birth of a Unique Merienda Chef Xavier's journey into the world of culinary innovation began with his quest to find a fresh twist on the beloved halo-halo. Having grown tired of the usual offerings, he sought inspiration from various provinces, tasting and studying different versions of the dessert. This dedication led to the creation of Halo-Halo de iLoco, which launched on May 18, 2004. Chef Xavier's goal was to encapsulate the flavors of La Union in

  Grilled Siomai: The Unique Culinary Delight from Barangay Caniogan, Pasig City Are you a fan of siomai? Do you prefer it fried, steamed, with or without chili, a la carte or with rice? Well, prepare to be amazed by the unique twist from Barangay Caniogan in Pasig City. This siomai is not fried or steamed but grilled! Yes, grilled siomai is taking the local food scene by storm with its distinct smoky flavor and delicious taste. The idea of grilled siomai originated from the brother of Pao and Jobelle, the entrepreneurial couple behind this innovation. The concept first took off in Laguna and Binangonan before the couple decided to bring it to their locality. Upon tasting it, they were excited to introduce this unique twist to their community. Pao and Jobelle did not hesitate to start their grilled siomai business. With an initial capital of 20,000 pesos, they purchased a cart, griller, raw products, and other necessary items. Their siomai, priced between 28 to 33 pesos for four pieces

 Exploring the Richness of La Union: A Journey Through Vineyards and Culinary Delights Nestled in the heart of La Union, a province renowned for its vibrant landscapes and pristine beaches, lies a hidden gem that evokes the charm of European vineyards. This captivating destination not only offers grape picking but also boasts a delightful café where visitors can savor grape-infused dishes. Let's embark on a journey to uncover the fascinating story behind La Union's flourishing grape industry and its unique culinary offerings. In 1972, the fertile grounds of Bauang, La Union, witnessed the birth of one of the first vineyards in the Philippines. This ambitious endeavor was initiated by Avelino Lomboy, a visionary farmer who planted 20 grape cuttings. Over time, his dedication transformed these humble beginnings into expansive vineyards that now span across the nation. Avelino Lomboy earned the esteemed title of "Philippine Grape King" for his pioneering efforts. Despite

  The Journey of Eisen and Natalie: Starting a business is a challenging endeavor that requires strategic planning, adaptability, and resilience. Eisen and Natalie’s journey with their Tapapa venture is a testament to these qualities. This blog post delves into their experiences, highlighting the importance of location, customer targeting, and innovative thinking in achieving business success. The Initial Struggles: Finding the Right Market Eisen and Natalie’s journey began with the simple yet profound question of where to sell their products. Initially, they set up shop in a slum area, targeting residents who they believed would appreciate their affordable prices. Their Tapsilog meals were priced at 60 pesos, with other meals ranging from 40 to 50 pesos. However, their assumption that the low prices would attract customers did not hold true. Despite their efforts, they noticed that the residents were more inclined to purchase bread, indicating extreme budget constraints. Facing Zero