Financial Adviser: 5 Business Lessons Everyone Can Learn from ‘Lechon Queen’ Lydia De Roca, Founder and CEO of Lydia’s Lechon
Lydia De Roca’s journey from the squatters' area of Parañaque to becoming the owner of the most recognized lechon brand in the Philippines is nothing short of inspiring. Born into a life of poverty, De Roca faced tremendous challenges, but her determination and entrepreneurial spirit led her to build a legacy that has spanned nearly six decades.
De Roca grew up in the squatters' area of Parañaque, a place where life was difficult and opportunities were scarce. At just 12 years old, in 1962, De Roca took her first steps toward a brighter future. She began selling lechon on the sidewalk near Baclaran Church. With the help of her father, who roasted the pigs, De Roca would take orders from customers and deliver them after three days. This small venture marked the beginning of what would eventually become a thriving business.
While attending school, De Roca juggled her studies with her growing responsibilities as a young entrepreneur. Her big break came when the Hyatt Regency on Roxas Boulevard noticed the quality of her lechon and began ordering from her regularly. This opened the doors to other hotel chains in the area, helping her business flourish in the 1970s.
In the 1980s, De Roca opened a small lechon eatery, where one of her regular customers was none other than Henry Sy, the founder of SM City malls. Sy offered her the opportunity to open a Lydia's Lechon outlet in SM Sta. Mesa.
The success of this outlet encouraged Lydia to expand further, making Lydia's Lechon a household name in the Philippines. Today, Lydia's Lechon is the leading and most recognized brand for lechon in the country with 35 outlets.
Lydia's Lechon is more than just a business; it is a symbol of what can be achieved with hard work, determination, and a refusal to give up in the face of adversity. From a small sidewalk stall to a nationwide chain of outlets, Lydia’s journey is an inspiration to entrepreneurs everywhere.
How did De Roca’s early experiences as a street vendor influence the way she managed and grew Lydia's Lechon into a well-known brand? What core values and principles did she follow in building and sustaining Lydia's Lechon over the years?
Here are the five business lessons every entrepreneur can learn from Lydia De Roca, founder and CEO of Lydia’s Lechon:
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1| Know how to persevere and stay focused during hard times
When faced with financial hardships, life often demands creativity and innovation to overcome economic challenges. The pressure to make ends meet can force individuals to think outside the box, finding new ways to earn money and sustain their livelihoods.
Whether it's developing a side business or leveraging skills in a different market, financial challenges can lead to unexpected opportunities for growth. This process not only helps in overcoming immediate difficulties but also promotes a mindset of resilience and adaptability.
Growing up in poverty, with parents who struggled to provide financial stability, De Roca was determined to take control of her own destiny. She understood early on that relying on others would not lead to the life she wanted, so she took practical steps to earn money.
Despite the numerous challenges she faced, such as moving from one squatters area to another due to rising rents, De Roca understood that hard work and perseverance were essential to overcoming the challenges she faced, and she never allowed her difficult circumstances to deter her from her goals.
When faced with challenges, such as how to make her lechon more appealing, De Roca did not hesitate to try new methods. Her willingness to innovate ensured that her lechon stood out in a competitive market, eventually turning Lydia's Lechon into a well-known brand.
“Nag-umpisa ako, vendor-vendor lang ako,” she says. “Nagtitinda ako ng kung ano-ano. Sipag at tyaga talaga. Naglalako ako ng turon, P10 isang bilao kasi mahalaga ang pera nung araw, mga 1960s. Eh laki ka sa hirap, mahirap ang mga magulang ko, wala namang mga trabaho. Ang tatay ko butcher. Sa kanya ko nga sinabi na, ‘kaya mong magkatay ng baboy?’ Sabi ko, bigyan mo ko maski limang kilo. Eh hindi pa uso yung word na lechon nung araw, diba? Iihawin natin, kako, ititinda natin yan. Sabi nya, sinong magtitinda? Sabi ko, ‘ako’. Sabi nya ‘ang liit-liit mo, magtitinda ka?" Syempre kaya ko yan. Kaya ko.
“Nakapag-aral ako ng college. Undergraduate ako nun sa UST, third year college, banking and finance commerce, pero palagi akong absent kasi nasa bangketa ako tuwing Miyerkules, tuwing araw ng palengke kasi pera ang hinahabol ko eh. Sabi ko, hindi ako magkakapera sa eskwela. Magkakapera ako dito kung makatapos ako ng pag-aaral, pero paano ko matatapos ang pag-aaral ko, wala akong pang-tuition? Saan ako kukuha ng pambayad?
“Kasi nung nag-aaral ako, ang target ko eh ayokong lumaki ng ganito. Ang kalalakihan kong buhay, mahirap nga kami eh. Squatters area, ang dumi. Maski nga nung nasa bangketa ako, nasa squatters area pa ako. 27 squatters area natirhan ko eh kasi pag tinaasan dati ng renta, lumilipat ako. P35 lang ang renta dati. Tapos after ilang months, tumutulo naman yung ihi ng bata sa baba. Lilipat naman ako uli ng titirhan pang bahay. Lahat ng hirap inabot ko.
“Kilalang-kilala ako rito sa Baclaran. Dito ako pinanganak sa squatter area. Yung tatay ko butcher, pero lasingero, sugarol, babaero. Lahat nasa kanya na. Nanay ko naman sugal-sugal din, wala namang pera. Iniisip ko, wala kaming pera, paano kaya nakakapagsugal eto? Araw-araw may barahang hawak, may mahjong, mahjong. Eh ako hindi ko lahat pinag-aralan yan. Wala akong alam, ni mahjong hindi ako marunong eh. Ni baraha hindi ako marunong tumingin.
“Sabi ko, hindi ako dapat maging ganito. Kaya gumawa ako ng sarili kong strategy sa buhay. Paano ko pauunlarin ang sarili kong buhay? Hindi ako pwedeng mag-antay sa magulang ko eh. Walang itinuturong tama eh. Kasi kung ano yung nakikita mo, yun ang tinuturo sayo.
“Nagtitinda ako ng litson noon sa bangketa, pero konti-konti lang tinda ko nun kasi wala naman akong kapital eh, anong ititinda ko? Kaya sinabihan ko ang tatay ko, sabi ko, ‘Tay, bili mo ko ng baboy na maliit, lilitsunin natin.’ Sabi nya, ‘Sige, mangungutang ako.’
“Pagkatapos nya mangutang, may dala siyang baboy, ganyan lang kaliliit, eh ang baboy nun P20 lang isang baboy. Sabi ko, ‘tuhugin natin, tuhog.’ Pagkatuhog, wala naman ako alam pantimpla kundi asin lang at saka dahon ng saging. Naglalagay kami ng dahon at saka asin para lumobo, lumaki ang baboy. Kasi pag sinalpak mo yung dahon na ganon, inaabsorb ng katawan nya. Nag-eexpand sya, lumalaki pero walang timpla, asin lang.
“Ako nagsabi sa tatay ko na lagyan natin ng sarsa. Uso ang sarsa parilya nung araw. Sabi ko, ‘Pahiran natin ng sarsa parilya.’ Pagpahid ng sarsa parilya naging mapulang maitim. Sabi ko, ‘Ay hindi, parang hindi appetizing, parang hindi gaganahan ang kakain.’ Sabi ko, ‘Ah ganito na lang gagawin ko. Bumili tayo ng buko.’ Sabi ko, ‘Tay, tagain mo yang buko, pahiran natin ng buko’. Unang-una, pinapahid nya yung balat, sabi ko hindi pwede balat, kailangan yung sabaw ang ipahid natin. Pagkapahid namin ng sabaw ng buko, nung nalutong litson, crispy. Red orange. Wow, perfect.
“Kaya dyan ako nagbebenta sa bangketa. Alas-kwatro ng madaling araw kailangan pumupunta ka na sa pwesto mo. Naglalakad ka na dala mo yung dahon. Mga 8 to 10 o’clock pa maluluto ang lechon ng umaga pero ang pag-aayos ng pwesto mahirap.”
2| Know how to build a business through word of mouth
Consistently delivering quality and value is key to maintaining positive word of mouth. When customers have great experiences time and again, they’re more likely to spread the word, creating a positive feedback loop. This ongoing promotion leads to steady, organic growth.
As new customers are drawn in by the recommendations of others, and existing customers remain loyal, the business enjoys a stable foundation for long-term success. When customers share their positive experiences with friends, family, or on social media, they amplify the brand’s visibility. This kind of organic promotion is particularly powerful because it comes from a trusted source.
When De Roca received an order from Hyatt Regency for 10 lechons, she confidently accepted it despite not having the necessary resources at hand—no pigs, no established supply chain. She borrowed money, bought pigs from Taguig, and managed to prepare and deliver the lechons on time. Her resourcefulness and adaptability didn’t let obstacles deter her but instead found ways to meet the demand to make her business work.
De Roca wasn’t afraid of physically demanding tasks. She carried heavy pots, pushed pigs, and even learned to drive a truck to deliver her lechons. Her willingness to do whatever it took, no matter how difficult, was a cornerstone of her business’s success.
Recognizing that street vending had its limits, De Roca wisely decided to expand her operations. She saved enough money to buy a vehicle, which enabled her to deliver larger orders and reach more customers. She also adjusted her pricing strategically when she began supplying lechons to hotels, ensuring that her business remained sustainable.
“Ang unang umorder sakin na malaki ay yung Hyatt Regency,” De Roca says. “Sabi nya, ‘Kaya mo sampung lechon? Eh wala kong baboy?’ Sabi ko, ‘Kelan nyo po ba kailangan?’ Sabi nya, ‘Sa Sunday.’ In-order nya Thursday. Sabi ko, ‘Oo kaya ko.’ Pero wala akong baboy nun. Sabi ko, ‘Oo kaya ko’. Nung araw, P80 isang litson eh, so sampung 80, edi meron na akong 800.
Pumunta ako dun sa 5-6 na inutangan ko. Bumili ako ng baboy dun sa may Taguig. Ang baboy nun P10 to P15 pesos lang isa. Lalagyan mo lang ng uling, isasalang mo, edi nakaluto ka na ng litson at saka cash ito. Pagdating ng litson, babayaran ka.
“Siguro through word of mouth may kumain dun na taga-Sulu, pumunta sila sakin. Yung pumunta isang nutritionist ng Sulu. Sabi nya, ‘Ikaw ba si Lydia? Sabi ko, ‘Oho.’ Sabi nya, ‘Nakakapaglitson ka ba talaga ng baboy? Sabi ko, ‘Oo,’ Sabi nya, ‘May kinain kaming litson dun sa Hyatt eh.’ May bayanihan festival yung Sulu restaurant nung araw eh. Sabi nya, ‘Oorderan kita ng litson.’ Everyday dalawang lechon. Oo. Ang ginawa ko, hindi na P80 ang benta ko. Sabi ko, ‘P150 na ho ang lechon ngayon.’ Syempre, hindi naman nya alam kung magkano litson dun sa hotel eh. Hindi nya alam kung magkano binebenta ko. Aba, nag okay!
“Nag-deliver ako, dalawang lechon every day. Cash on delivery yan. E di nagkakaroon na ako ng kapital nun. Hindi na ko nangungutang ng 5-6. May pera na ko. Tapos na tyempo pa nun na, nagkaanak ako bininyagan yung anak ko. Yung P500 na pakimkim dinagdag ko sa kapital ko. Aba, nadagdagan na. Naging thousand na ang kapital ko.
“Kaya noon, ang tinarget ko ay hindi na yung pagtitinda sa bangketa. Magkano lang bebentahin ko sa bangketa? Sabi ko ito, parang front ko na lang. Nung sinabing makakapag-deliver ka na ba? Eh kasi nung araw wala akong sasakyan. Kailangan kong bumili ng sasakyan pang deliver.
“May ipon na ko pang down, so bumili ako ng maliit na sasakyan. Ako ang nagda-drive. Tinuruan ko sarili ko. Nagda-drive pa nga ako ng truck nung araw eh. Dinadala ko yung baboy galing sa pier hanggang sa Baclaran.
“Yung mga panahon na yun. Hindi ko iniisip na naka-jackpot ako. Ang iniisip ko palagi nun, kailangan ko ng lakas ng loob. Sipagan ko dapat at hindi ako matuusin sa trabaho. Trabahong lalaki kasi ito. Nagbubuhat ako ng kaldero, nagtutulak ako ng baboy. Hinahatak ko yung litson na naka-kawayan. Dalawa kaming nagbubuhat. Ako dito sa unahan, yung isa sa kabila. Wala kang makakatulong eh. Wala kang pang sweldo eh.
“Diyan na ako na inspired ng husto. Sabi ko, tignan mo diskarte ko? Nasa bangketa pa lang ako kumikita na. Nilakihan ko na ngayon ang pwesto ko. Dati ganito lang ang laki, kasing laki lang ng lamesa ko eh. Ginawa kong native na parang may nipa hut, tapos nilagyan ko ng lechon, nilatagan ko na ng dahon. Nilagyan ko ng dalawang sangkalan. Wala naman rent sa bangketa nung araw.”
3| Know how to seize growth opportunities in new markets
Expanding into new markets plays an important role in diversifying a business's revenue streams by providing multiple sources of income rather than relying on just one. When a business spreads its operations across different markets, it reduces its dependence on any single market.
Additionally, diversification through market expansion can uncover new opportunities for growth and innovation, as different markets may present unique demands that the company can address. This, in turn, strengthens the business's ability to adapt and thrive in a rapidly changing global economy.
Recognizing the potential for growth, De Roca encouraged her children to seek out new locations for expansion after they graduated from college. This forward-thinking approach led to the opening of their first branch in Quezon City’s Timog area in 1989, which marked the beginning of Lydia’s Lechon’s expansion.
A defining moment in De Roca’s expansion journey occurred when she met Mr. Henry Sy, the owner of SM, who frequently dined at her place. Seizing this unexpected opportunity, she built a relationship with him, which eventually led to his offer to help her expand Lydia’s Lechon into SM malls. This partnership allowed her to scale her operations in the food court market.
“Yung naggo-grow na ang Lydia’s Lechon, yung mga anak ko nag-graduate na sa college. Sabi ko, ‘Okay, grumaduate na kayo sa college, kailangan nyo na maghanap ng pwesto.’ Kung saan ka, dun ka maghanap. Ikaw sa north, maghanap ka. Itong eldest ko, dito sa south, maghanap ka ng pwesto. Mage-expand tayo, magtitinda tayo ng lechon. Nung 1989, nagstart ako magtinda ng lechon sa Quezon City, sa Timog. Yan yung unang una namin lechon na branch.
“Tapos dito, every Sunday, may customer ako na palaging kumakain ng lechon. Naka short, simpleng matanda lang na lalaki pero hindi naman sya too old na ano. Dyan sya umuupo at kumakain. One fourth kilo ng lechon lagi ang order nya. Every Sunday hindi ko pinapansin, basta kumakain sya dyan.
“Nagtataka ako bakit may escort pa siya na isang kotse. Sabi ko dun sa driver, ‘Big time ang amo mo ‘no? Ikaw na driver, may escort ka pa?’ Sabi nya, ‘Hindi nyo ba kilala yan? Ilang linggo na yan kumakain sa inyo.’ Sabi ko sino ba yan? Sabi nya ‘Yan si Mr. Henry Sy. Yung may-ari ng SM.
“So kinausap ko si Mr. Sy hanggang sa nagka-kwentuhan na kami. Mga 1989 din yun. Sabi nya ‘Sige, gusto mong mag-expand? Sige, ito ang address ko, puntahan mo ako dito. Sabi ko, ‘Sino po ang kokontakin ko dyan? Sabi nya eto ang secretary ko, hanapin mo ko.
“Yun na, dun na nagumpisa. Kaya lahat ng SM meron akong Lydia’s Lechon mula Makati hanggang Sucat. Sya nag-offer. Sabi nya palagi, ‘Sarap ng lechon mo, tinda ka ng lechon sa SM.’ ‘Oho, oho’ sabi ko. Doon ako naghanap ng kapital kasi mage-expand ka, hindi ka basta tatayo dahil ang stall na kukunin mo, ire-renovate mo pa. Kahit na parang matchbox lang yung size, eh milyon, milyon ang kailangan bago mo magawa.
“Syempre medyo pinag-aralan ko rin. Hindi ka naman basta mago-operate eh. Punta ka muna sa food court, titingin ka. Obserbahan mo lahat, ‘Ah ganito pala.’ Ang product ko, ang lechon ko. Ang ititinda ko alam ko na, kasi yan ang trabaho ko eh. Nasa lechon na ko eh. Pero yung pago-operate sa mga food court na ganyan, pinag aralan ko yan. So nag expand ako. SM lahat na ang inaplayan ko. Binigyan ako ni Mr. Sy lahat. Siguro naka 20 outlets ako nun. Malaki naitulong ni SM sakin, ang laki ng kinita ko dyan nung araw. Siguro naka 20 years din ako sa SM.
“I’m so old na. I am not nagyayabang pero I’m made na eh at my age. Bakit ko pa papatayin ang sarili ko na mag-expand pa. Nage-expand lang kami ngayon sa abroad. Dinagdagan lang namin yung mga sauces namin sa L.A and sa Dubai.
“Dito maski wala ka naman pera makakabili ka ng lechon. Sabihin mo na di mo kaya kasi thousand, thousand na pera bago ka makabili ng buong lechon. Sa amin, may bento box kami at may lechon ka na. May veggies sa loob, lumpia, barbeque, mga ganyan. Makakakain ka ng lechon.”
4| Know how to ensure consistent product quality from start to finish
In a competitive market where many products may appear similar, consistent quality can be the key differentiator that gives a business a competitive edge. Customers who value reliability are more likely to choose a brand that has a proven track record of delivering quality.
This advantage not only helps in retaining existing customers but also in attracting new ones who are looking for dependable products. By consistently meeting and exceeding customer expectations, a business can secure its position as a leader in its industry.
When customers know they can depend on a product to consistently meet their expectations, they develop confidence in the brand. This reliability encourages them to return time and again, making them repeat buyers and eventually into loyal brand advocates.
De Roca believed in hands-on management, ensuring that every step was done with care and precision. She insisted on using only first-class pigs and understood that the quality of the meat would directly impact the final product, so she never compromised on this aspect. Her experience taught her to identify the best pigs by sight, which ensures that only the best were chosen for her lechon.
De Roca was also meticulous in the preparation process. Her dedication to maintaining cleanliness and quality at every stage of preparation demonstrates her commitment to delivering a superior product. She also emphasized the importance of using high-quality ingredients for the seasoning and sauce by not cutting corners on ingredients, knowing that the taste and quality of her lechon were what set her apart from competitors.
“Pinangalan ko ng Lydia’s Native Lechon yung tindahan ko kasi syempre, ako may-ari eh para makilala ng tao,” she says. “Sabi ko ako naghihirap eh, ako napapagod, edi gamitin ko yung pangalan ko, pinaghirapan ko naman ito. Alangan naman gamitin ko yung pangalan nung nagpipihit ng lechon ko?
“Kaya nga sabi ko sayo, ako, maraming trabaho eh. Bakit kailangan by 12 midnight gising pa ako? Eh kasi iche-check mo lahat eh. Ang baboy pag kinatay para malitson, aba talo nyan ang tao. Pinaliliguan muna yan. Pinaliliguan mong mabuti, bra-brushin mo bago mo kukuryentihin para patayin mo.
“Kasi pag sinaksak mo, iiyak yan. Kailangan kuryentihin mo na lang. Before nung hindi pa uso yang electric shock, sinasaksak talaga yan dito sa leeg. Syempre medyo hitech tayo ngayon eh, kaya pag na-kuryente mo, ooperahin mo yan. Kakalisan mo muna, tatanggalin mo lahat ng ano nyan. Ang balahibo nya eh, ang hair nya, lahat ang dami pero paliliguan mo sya. Pag di mo sya pinaliguan, ilalagay mo sya sa kawa para kalisan mo. Hindi mo yan magagawa dahil sasama yung dumi, yung putik, yung ano lahat kaya kailangan malinis na malinis.
“Tapos pag nakalisan mo na ng head to toe yan, mahabang proseso pa yan. Paliliguan mo sya uli. Hindi mo sya pwedeng operahin. Kailangan wala na syang dugo sa tenga, sa ilong, sa ulo, sa mata, sa leeg, sa paa, lahat. Pagka-ligo nya, clear na sya saka mo sya ooperahin sa tyan.
“Pag na-opera mo na yung tyan, ibubuksan mong ganon ng todo ang tyan nya para mailabas mo yung lamang loob nya. Bituka, bato, lapay, puso, atay, lahat. Kung ano ang spare parts ng tao, yun din ang spare parts ng ng baboy. Paglabas, yung mga buto nya dun, icra-crack mo din ang buto nya, kasi pag tinimplahan mo yun hindi ia-absorb ang timpla mo. Yung buto nya rito sa spine nya. Tatanggalin mong ganon, lahat. Pag natanggal mo na at naghiwalay na, ispray yan mo ulit. Kukuha ka naman ng brush, iskubahin mo sya.
“Para ka ngang nagpapaligo ng tao. Brabrushin mo, kailangan wala na syang dugo. Eh mahirap magtanggal ng dugo, kukuha kapa ng hose. Bobombahin mo pa sya, diba? Bago ka makakatay ng isang baboy, ang tagal. Processing is two hours. Magtitimpla ka tapos isasalang mo. It takes mga five hours para makaluto ka ng isang lechon na regular size.
“Kailangan i-maintain mo lang ang good quality. Of course, hands-on ka dapat, maski sa pagkatay ng baboy. Maghanap ka ng owner ng lechon na nasa kulungan ng baboy at nasa litsunan, meron ba? Wala. Ako lang. Ako lang andun sa processing nasa harapan ng baboy, nililinis, ini-eskoba, nag uutos ako. ‘O ayan, sprayan mo, bombahin mo yan. Eskobahin mo to, tanggalin mo tong dugo, o hatakin mo na, alisin mo. Make sure malinis.’
“Meron bang may-ari na magbabantay ng ganyan? Wala kasi mandidiri sila. Eh ako hindi, naka jogging pants ako, naka apron ako, naka sombrero ako, naka-rubber shoes ako, andyan ako. Ngayon siguro nag-slow down ako dahil sabi nitong mga anak ko, ‘Madudulas ka na dyan Nay, hindi ka na pwede dyan.’ Sabi ko, ‘Wag nyo kong pakialaman, itong trabaho ko. Alam ko to.’
“Ang lechon namin, number one, first class na baboy ang binibili namin. Makakita ka ng baboy dyan tapos sasabihin mo pwede yan litsunin. Hindi pwede. May first, second, third class ang baboy. Sa tinagal-tagal kong naglilitson, alam ko na kung ano klase yung baboy.
“How do I know? Pag tingin mo pa lang, kailangan nakikita mong soft ang balat nya. Ang body nya para kung baga sa babae, sexy. Ang sexy ay yung bilog sya, hindi yung naka ganon lahat ang buto nya. Hindi yung payat parang yung tao pag naglalakad kukuba kuba. Ganon din ang baboy. Kailangan good quality baboy.
“Parang tao yan eh? Yung baboy, may puti, may maputi, may negro. Yung puti magaganda yan. Maraming ganyan. Tapos, dapat ang edad nya, ang pinaka-oldest nyang edad is five months. Pag mga three months na, malaki na ang baboy kasi ang two weeks na baboy, bagong panganak, ang bilis lumaki. Three weeks pa lang, makita mo ang laki na ng baboy. More than six kilos na yan.
“Isa pa ay yung panimpla mo sa loob ng baboy. Puede ka gumamit ng garlic, pepper, tanglad o pandan, yan ang nilalagay sa loob ng tyan. Puede rin leeks, sibuyas na mura. Yan ang sinasabing diskartehan mo ang negosyo mo, diba? Lahat ng ito, walang nagturo sakin nito. Sarili ko lang lahat, pati sauce ng litson. Experiment yan.
“Ilang beses ako nagluto ng sarsa bago ko na perfect ang sarsa ko. Makikita mo ang sauce ko kapag tumikim ka ng lechon kasi hindi ka pwedeng magtipid. You have to spend a lot of money for ingredients. If you make tipid the ingredients, no way para masabing masarap ang sauce mo at isang panlaban sa lechon is the sauce.”
5| Know how to empower yourself with positive thinking and determination
Positive thinking serves as a powerful tool that shifts focus from the problem itself to potential solutions. It allows individuals to approach challenges with a mindset geared toward finding opportunities for growth, learning, and improvement.
By maintaining a positive outlook, even in the face of adversity, individuals are more likely to stay motivated and open to new ways of overcoming obstacles. Determination complements positive thinking by providing the inner drive necessary to persist through tough times.
De Roca understood early on that the lessons she needed to succeed wouldn’t come from formal education but from real-life experiences and her own resourcefulness. Instead of relying on external validation or waiting for someone to guide her, she took charge of her life. She instilled in herself the values of hard work, perseverance, and a refusal to complain or dwell on difficulties.
De Roca emphasized that success comes from within, driven by a strong mindset. She recognized that negative thinking would only hold her back that results to doubts and missed opportunities. Instead, she adopted a positive mindset and believed in her ability to overcome obstacles and achieve her goals. This positive thinking fueled her determination, which enabled her to face problems head-on and find solutions rather than getting discouraged.
Throughout her life, De Roca maintained that the key to overcoming challenges is to believe in oneself and approach every problem with the mindset that it can be solved. This approach allowed her to manage the difficulties she faced and turn challenges into opportunities.
“Sa totoo lang, kahit mag-aral ka sa college, maski anong course ang kinuha mo hindi ituturo ng professor yung ginawa ko at pano ako umasenso sa buhay. Hindi ko natutunan yun sa professor ko. May sinabi ba sa ‘kin ang professor ko na sipagan mo ha? Magtyaga ka sa trabaho mo, wag kang magrereklamo kung napapagod ka.
“Wag ka magco-comment ng kung ano-ano, wag mong kakalabanin ang ano-ano. Wag kang maninira ng kapwa mo o ng competitor mo yung mga ganyan kunyari sasabihin mong pinakamasarap na lechon sa yo lang. Walang nagturo ng ganyan sa akin. Lahat ito, sariling diskarte lang. Ikaw rin ang magtuturo sa sarili mo kung ano ang gagawin mo. Eh kung tatamad tamad ako? Paano na?
“Kasi talagang didiskartehan mo buhay mo eh. Kaya nga ako, 12 years old pa lang ako katakot-takot na diskarte sa buhay ang nagawa ko. Iba ang bata nung araw, iba ang mindset ng tao nung araw. Ngayon, ang daming kabataan dyan. Graduate na nga ng high school at college, tatamad-tamad. Hindi nakakapag-isip ng tama. Ngayon pag may perang konti gigimik na kung sino sinong lalaki o babaeng sinasamahan. Makikipag-sex dito, sex doon. Balewala na.
“Ang bata natututo sa upbringing ng ama’t ina. Kung ang ama’t ina mo walang itinuro sayong tama kundi maglasing, magsugal, lumaklak ng gin, uminom ng kung ano-ano, anong matututunan ng bata? Eh yan ang nakikita sa magulang eh. Kaya ako yan ang pinaiiral ko. Tinuro ko sa mga anak ko na sumunod kayo sakin, pag hindi kayo sumunod, babalik kayo sa bangketang pinanggalingan ko. Yan ang sinasabi ko palagi.
“Pag malakas ang loob mo, may panlaban ka palagi sa sarili mo. Kung mahina loob mo, no right thinking ka palagi. Kahit kelan negative thinking ka, walang papasok sayong positive. Halimbawa, kung negative ka, iisipin mo hindi ko kikitain yan, mahal yan. Hindi ko mababayaran yan, hindi ko magagawa yan. Kung puro negative thinking ka, wala kang magagawa.
“Pero pag positive thinking ka, ang ibig sabihin, malakas ang loob mo, may panlaban ka. Panlaban means kahit may dumating na problema, labanan mo. Alam mo dapat pano mo iso-solve. Anong dapat gawin? Yun ang ginawa ko sa sarili ko, kasi kapag negative thinking ka, may kaka-inisan kang tao. Aba, hindi pwede yan at hindi ka pwedeng mainggitin. Kung ano nakita mo, dapat sabihin mo, ‘Kaya ko yan!’”
Henry Ong, RFP, is an entrepreneur, financial planning advocate and business advisor. Email Henry for business advice hong@financialadviser.ph or follow him on Twitter @henryong888
