“The world tells you that you’re ready even when you think you’re not,” she says. So even with budding ideas while training under Joel Robuchon in 2014, Calo puts in the work and goes through the whole ordeal of waiting for the right time to establish her restaurant.
At one point of putting together Metronome, Calo became impatient because the restaurant had to happen—it just had to. But even then, she knew that it’s not just about creating a menu. There’s a backbone to the business and it had to take time.
Perfect timing led Calo to people who wanted the same things she did, who trusted and supported her vision, and who wanted to execute her ideas. On her experience with her business partners Elbert Cuenca, Alain Borgers, and RJ Galang, she says, “[They] made it feel more grounded. And more real. It gave me an affirmation that my vision can work because there are people who are experiencing the business, who actually believe in it, and they’re like, go ahead.”
The generator didn’t work and Calo couldn’t send food down. Borgers started talking to guests to say that they might only be able to serve cold dishes. The rest of the team had to use their phones as flashlights and hold them up as Calo plated dishes. Cuenca came into the kitchen, saying he couldn’t figure out why the generator wasn't working. He wasn’t panicking though, because he said these things happen and they will always happen but they will always work out.
Cuenca then left with Patrick Ambo, Metronome’s sous chef, to fix the generator. The lights went back on, nobody left, and they went through the night like nothing even happened.
“There has to be compassion for your staff, for the people you’re working with, for the people working for your vision.”