So saucy, so Mama Sita

MANILA, Philippines - “I was surrounded with good food, good books, and was able to travel a lot around the Philippines and Asia at an early age,” shares chef Joey Reyes Herrera. 

He learned the origins of good food through his grandfather, organic agriculture and aquaculture pioneer Alex Reyes Jr., whom he considers as his role model. 

After completing his BS-HRIM degree, chef Joey took up culinary studies at the Regency Institute of South Australia and started his career in Australia and the US. In 2008, he was a gold medalist at the Food & Hotel Asia Expo in Singapore as well as at Chefs on Parade. With six years of teaching experience under his belt, chef Joey now heads the International School for Culinary Arts and Hotel Management (ISCAHM) Makati Campus.

He fondly remembers his first encounter with Mama Sita Oyster Sauce, which plays a big part in his culinary creations, “I just remember discovering it as a ‘magical’ sauce that worked with almost anything, as long as you cooked it into the dish, and not just poured it on,” he says. “I tried it in sautés, soups, and everything. I think some people get turned off with oyster sauce because they try just pouring it onto cold cooked vegetables, and they get a strong metallic taste.”

This initial encounter proved to be the tie that bound and started his magical journey with Mama Sita (MS) Oyster Sauce. “I use it everyday at the restaurant, and often at home. I sometimes even use it as a salt substitute to give the dish a broader taste spectrum and richer color,” says chef Joey.

Chef Joey also commends MO Oyster Sauce for its versatility, which aids him in making his new creations. “I use it with pasta, salad dressings, even on fresh oysters! Every time I use it, I’m delighted that I can always get the same quality I demand from a sauce. Consistent!”