Before she became the founder and CEO of Avocadoria, Czarina “Cha” Sevilla was a young kitchen helper with a passion for pastry—and a dream she almost lost before finding her way back.
“Nag-graduate ako ng two-year course ng hotel and restaurant services kasi we didn’t have enough money para ma-sustain,” Sevilla shares. “Pinag-aral ako ng kapatid ng nanay ko, yung uncle ko. Kasi noong high school ako hindi ko alam na makakapag-aral ako ng college.”
Her plan wasn’t to become a business owner. It was simply to survive. “Sabay-sabay kaming nag-aaral. Nag-aaral yung ate ko, nag-aaral rin yung kuya ko, so ako ang ine-expect ko is, okay, mag-give way muna. Then my uncle told me, ‘Cha, pag-aaralin kita ng college basta mag-aral ka ng mabuti tapos pagka-graduate mo, mag-trabaho ka sa abroad.’”
She started from the bottom of the kitchen hierarchy. “Nag-start ako sa pinaka mababang position ng kusina as pastry or kitchen helper. Bunso kasi tawag sakin because I was the youngest staff sa kitchen during that time at 18 years old.”
But one chef saw her potential. “‘May potential kang maging magaling na pastry chef,’ sabi ng boss ko. ‘Labas ka ng hotel kasi dito sa hotel mag-aantay ka pa ng magre-retire bago ka ma-regular. Sayang naman yung talent mo kung ganito lang yung nae-earn mo.’”
He encouraged her to apply to a new restaurant that was hiring. She did—and got in. While working full time, she hustled on the side. “Gumagawa rin ako ng mga paninda ko na cakes, mga loaf breads, sa bahay. Binebenta ko kapag sweldo para may pambayad sila. Nag-invest ako ng gamit sa bahay para meron akong extra income.”
After five years and multiple promotions, she decided to enroll in a pastry school to build on what she’d learned through experience. “Iniisip ko kasi, ano kaya yung mga hindi ko pa natutunan? Kasi yung natutunan ko more on from the experience lang eh. Iba pa rin naman pag nag-aral ka.”
But when she got promoted again, the role took her away from what she loved. “Ang ginagawa ko nun was monitoring and budgeting na lang. Checking the line. Hindi ako naging happy kasi ang gusto ko gumagawa ako ng cake. Hindi na ko pwedeng mag-work sa kitchen kasi hindi na nila ako ina-allow.”
So she made a bold move. “Kinausap ko si Marvin, yung boyfriend ko. Sabi ko, ‘Nag-resign na ko. Mag-business na lang tayo.’” With their wedding savings in hand, they planned to open a pastry school.
“Yung ipon namin dapat pampakasal namin. Eh binisness muna,” she says. “Gusto ko magkaroon ng maliit na pastry school kasi gusto ko magturo.”
But the plan fell apart. “Ang daming problema, pero gumastos na ako sa paggawa ng shop. Kaya nalugi. Walang bumalik.”
The emotional toll was heavy. “Umiyak ako. As in ilang araw din. Kasi naubos yung savings ko. I gave up my job and now I don’t have money anymore.”
But giving up was never the end of her story. “Sabi ko, everything happens for a reason. Tinuloy ko yung mga homemade pastries ko. Nakakuha naman ako ng mga clients na bulk orders.”
That side hustle eventually became Avocadoria, known today for its popular avocado-based desserts that took social media by storm.
“I gave up everything,” she says, “pero I just kept going. And that’s what gave me my break.”
From wedding funds turned business capital to rock-bottom recovery, Czarina Sevilla built her brand with nothing but skill, sacrifice, and the will to keep baking—even when everything else fell apart.
This article includes quotes from an interview originally published by Esquire Philippines, authored by Henry Ong.
