Chef Louise Mabulo of social enterprise The Cacao Project implores fellow foodies to go beyond Bicol express and laing
As an environmentalist, chef, and social entrepreneur, Gen.T 2020 Honouree Louise Mabulo is a true multi-hyphenate. Born in Manila and raised in the UK, the prodigious cook eventually returned to the Philippines and competed in Junior MasterChef Pinoy Edition at just 12 years young, snagging 5th place. Mabulo continued to collect a slew of local and international culinary accolades in the years that followed and even collaborated with respected establishments such as Gallery Vask (now Gallery by Chele), Smith Butcher and Grill Room (by chef Tom Hines, who now runs Kobe Jones), and Fairmont hotel.
But her ambitions didn’t stop there. Though the young chef had long desired to promote local ingredients, it wasn’t until Typhoon Nock-Ten ravaged the agricultural lands of her hometown, San Fernando that Mabulo conceptualised The Cacao Project: a social and environmental initiative that provides farmers with sustainable livelihoods and fair wages while encouraging greater food security. Having realised that cocoa was a far more resilient and profitable crop than the coconuts and rice that once dominated the area, Mabulo introduced the farmers to the lesser-known crop and has since trained over 200 farmers, and planted over the 80,000 trees.
As she continues her commendable campaign for a more sustainable future, the 23-year-old gourmand gets to enjoy the vibrant flavours of Bicol Region, bursting with chillies, coconut, and pungent, fermented delicacies. Here, Mabulo shares what she considers to be the must-try eats from the region:
See also: Who are the Must-Know Filipino Women in the Food And Drink Industry?
