Cover Rachel Carrasco
Rachel Carrasco
1 / 1
From humble beginnings in the Philippines to starting her own agency, Rache, in Singapore, the marketing guru tells us what her average day is like and her greatest achievement to date
How I’m Making It is a weekly series in which Tatler speaks to influential individuals about their unique journeys and what keeps them going.
Filipina marketing guru Rachel Carrasco loves telling stories. So, it’s no surprise that her passion has led her to the Lion City in 2012 to hone her marketing and brand strategy skills in multi-national companies such LVMH and Kimberly-Clark.
But the desire for telling clients’ captivating stories her way was too strong, that in 2017, she started her own brand and marketing agency Rache in Singapore. She tells us starting her own business is one of her greatest achievements to date, and since starting the company, she has already worked with luxury brands such as Diageo, TWG Tea and Hilton Luxury Group.
Never one to rest on her laurels, Carrasco also co-founded Baken in 2018 with friend and business partner Kelly Parreño. The all-bacon snack brand offering bacon crisps, jam, cookies and the soon-to-launch bacon brittle is already available in Singapore, Philippines and Australia, and often sold out. Carrasco confirms that the duo is planning to make it into a global brand, given that bacon is loved by many gourmands all over the world.
Aside from Baken, the two expanded their F&B business by launching cocktail brand Rio in the Philippines.
Launching businesses in Asia is all part of Carrasco’s dream to expand her footprint. “My ultimate dream is to establish Rache as a group of companies,” she enthuses and achieving this takes a lot of hard work, commitment and innovative ideas. She tells us more below.
What is a typical morning like for you?
Rachel Carrasco (RC): I usually wake up at 7.30 am. I do a quick breathing exercise before I pick up my phone. Then I start setting my intentions and/or priorities for the day. I then get up and go for an hour run or workout. Afterwards, I hit work and grab breakfast at my desk.
What do you usually have for breakfast?
RC: Bacon! Bacon! Bacon!
What does a standard workday look like for you?
RC: That depends on the day! I have a system for each day of the week. For example, Mondays and Tuesdays are typically blocked for desk work, up until about 3pm or 4pm, and then I take meetings.
Wednesdays and Thursdays are set for my meeting days. And Fridays… well, that’s my personal day.
How would you describe your working style?
RC: It’s always challenging to answer this on my own. So, I asked my team, and they said my working style is idea-oriented and supportive.
What time do you usually have lunch? What do you usually have for lunch?
RC: It’s always a late lunch for me, at about 2pm or sometimes 3pm. I switch from Chinese or Thai takeaways when I’m at work. However, when I’m at home, it's home-cooked Filipino dishes.
Free time: overrated or underrated? Why?
RC: Underrated! You can’t pour from an empty cup, so reset as much as you can.
How do you achieve a work-life balance? How do you set boundaries?
RC: I must admit, it’s a feat. Most of the time, I get so engrossed in my work that I forget there’s life outside. That’s why I have systems for each day of the week, so I have time to do as much as I can and get the rest I need at the same time.
What was your first job? What did you learn from it?
RC: Wow, this was 18 years ago! I was marketing and productions assistant for a friend’s events agency in the Philippines. The one thing I will never forget about this job was when I rocked up on my first day without a notebook and we had a meeting for an upcoming event.
My boss then asked me if I noted everything down and I said, “Yes, I remember everything.” And she goes, “Recap, please.” I looked at her puzzled. Then, she said, “You know you should always have a notebook with you.”
Let’s just say up to this day, I still carry a notebook.
Don't miss: Adobo Recipe: How to cook this popular Filipino dish at home
Above Baken is the brainchild of Carrasco and business partner Kelly Parreño
Baken is the brainchild of Carrasco and business partner Kelly Parreño
1 / 1
How do you chase your dreams?
RC: I just go at it, headstrong. Of course, that includes having a well-thought-out plan in place.
Risks: Should you take them? Why or why not?
RC: Yes! Succeed or fail—it’s still a win.
How do you deal with your shortcomings?
RC: Acceptance. You have to accept shortcomings to improve, then you can try again.
What is one failure that you have experienced and what did you learn from it?
RC: It’s more of a belief system that I used to have that hindered progression in my personal and professional life. It’s that things should happen or be done in a certain way.
What is the best piece of advice that you have ever gotten?
RC: We have to do the scary stuff—or things that are beyond our comfort zone—so we can learn and grow.
What is an idea/thought that you heard recently that you thought was interesting?
RC: Recently I read about how plant-based meat products are turning out to be another fad. I thought, people still do eat meat. That works for my (Baken) brand.
How do you unplug?
RC: I unplug from all my gadgets and do nothing. There’s also the occasional spa time.
How do you stay grounded?
RC: It took me a while to embed this practice into myself—I remind myself to look at what is in front of me, what is here now. That’s what I give my full time and attention to.
How do you manage stress?
RC: I take a break.
How do you stay motivated?
RC: I make it a point to cheer for myself. It really helps, especially when there are days you feel extremely tired and feel like you’re unable to go on.
Above Apart from running her own agency, Carrasco is also the co-owner of all-bacon snack brand, Baken
Apart from running her own agency, Carrasco is also the co-owner of all-bacon snack brand, Baken
1 / 1
How do you prioritise tasks?
RC: That’s easy. I work within three priority buckets: high, medium and low. High being tasks that are urgent and low being those that can wait.
What is one item that has changed your life for the better?
RC: It’s more of moments of knowing when to let go. Letting go leads to new opportunities, and often, they are better than what we imagined for ourselves.
Do you have moments of doubt and how do you overcome them?
RC: I have my moments of doubt everyday. Which is why I meditate a lot and remind myself that thoughts are just that, thoughts.
What would you consider your greatest accomplishment to date?
RC: That would be being able to continuously flow with life, evolving at every stage.
What would you still like to accomplish?
RC: There's still a lot I would like to accomplish. My ultimate dream is to be able to establish Rache as a group of companies.
What is the last thing you do before you go to bed?
RC: Now that I’m pregnant, I play my daughter lullabies and talk to her. Though normally, I would make it a point to have wind down time before sleeping. That means socials, no news, no computer, and no TV an hour before bed.
What is your proudest achievement when it comes to career?
RC: There are two pivotal moments for me. One was when I stepped out of my comfort zone to live and work in Singapore in 2012. The second one was when I started Rache in 2017.
What made you interested in this industry?
RC: I love the rich history and craftsmanship behind luxury brands. These elements make a brand and each of its products more distinctive.
Do you have any advice for entrepreneurs hoping to enter this industry?
RC: Captivate with stories.
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
